2 Amazing Cookies by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

2 Amazing Cookies

Strawberry-Filled Hazelnut Cookies

1 cup hazelnuts (or filberts)
1 cup oatmeal
1 cup pastry flour
Pinch of salt
Pinch of cardamom or coriander
Pinch of cinnamon
1/2 cup maple syrup
1/2 cup corn oil
1/3 cup strawberry jam or preserves

Chop hazelnuts and place in blender or food processor. Buzz to a coarse flour, pour into a mixing bowl. Buzz oatmeal in the blender to make a flour, add to the ground nuts. Add salt, spices, and pastry flour.

Combine maple syrup and oil.

Pour over dry ingredients and mix to coat evenly. Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam. Bake in 350 degree F oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.

*Vary the ingredients to suit your taste. I usually use walnuts or pecans instead of hazelnuts or filberts. Any flavor jam or preserves can be used and many companies now make them without sugar, using only fruit juice as the sweetener. This recipe can be doubled or tripled.

*************************
Cookie Jar Cookies

3 1/2 cup flour
2 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
1 egg
1 tsp baking soda
1/2 tsp salt
1 cup crisp rice cereal
1 cup flaked coconut
1 cup oatmeal

Heat oven to 350 degrees. In bowl, combine all ingredients except oatmeal, rice cereal and coconut until mixed well. By hand, stir in remaining ingredients. Drop dough 2 inches apart onto cookie sheet. Bake 13 to 16 minutes or until lightly browned.  

[Dept of PMM Artists & things]

4 More Amazing Cookies

Sunflower Cookies

1/2 cup pure maple syrup
1/2 cup tahini
1 1/2 cup quick-cooking rolled outs (not instant)
1/4 cup raw (not roasted) sunflower seeds
1/4 cup other nuts and/or seeds, mixed (Bobbi used raisins and walnuts and then just sprinkled in some sesame seeds. I put a tablespoon each of sesame seed, pumpkin seed, millet, and pine nut)

Preheat the oven to 350 and coat a baking sheet with nonstick cooking spray. Set it aside. Place the maple syrup and tahini in a small mixing bowl, and cream them together. Then stir in the oats and sunflower seeds, and
mix well.

Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.

Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let the cookies rest on the baking sheet for 5 full minutes. Then carefully loosen them and transfer them to a cooling rack using a metal spatula. Cool the cookies completely before storing them.

Yield: 2 dozen

**************************
Tahini Cookies

6 tbs tahini
3/4 cup honey
1/2 cup chopped walnuts
1/4 cup sunflower seeds
1/2 cup raisins
1 1/2 cups oatmeal

Stir honey and tahini together. Add nuts, seeds and raisins. Add oatmeal and mix till blended. Drop by teaspoons on an oiled cookie sheet. Bake in a preheated 350F oven for about 10 minutes or until edges are brown.

**************************
Sesame Tahini Oat Cookies

1 cup sesame seeds
1 cup oat flakes (rolled oats)
1 1/4 cups whole-wheat pastry flour
1 tsp non-alum baking powder
1 tsp cinnamon
1/2 cup chopped nuts
1/2 cups raisins
1/2 cup milk or water
1/2 cup honey
1/2 cup sesame tahini

Mix dry and liquid ingredients in separate bowls; then combine and mix thoroughly. Drop spoonfuls onto a lightly oiled baking sheet. Bake in a preheated 375 oven for 10-12 minutes.

*******************************
No Bake Chocolate Oatmeal Cookies

Chet, these are divine and VERY easy to make!

2 cups sugar
2 tbs cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
1 tsp vanilla
1 cup chopped nuts
2 cups oatmeal

Combine the sugar, cocoa, milk and butter in a saucepan and gently bring to a boil. Boil for 1 minute. Add peanut butter, vanilla, nuts and oatmeal and mix together. Drop onto wax paper. Press together a little bit to prevent
falling apart.

Enjoy!

[Dept of PMM Artists & things]

Sunflower-Sesame Treats

3/4 cup sunflower seed meal
1/4 cup tahini (ground seame seed)
1/2 cup unsweetened coconut shreds
1/4 cup honey
1/3 cup toasted wheat germ
1/3 cup finely-chopped dates or raisins

1. Mix ingredients in medium-sized bowl.

2. Separate mixture into two portions. Place each portion on a separate piece of wax paper. Form into rolls. Wrap securely in wax paper and store in refrigerator.

3. When sufficiently chilled, remove from refrigerator; unwrap roll and cut into one-half inch pieces. Serve as a snack or accompany with fruit after a hearty meal.

Yield: two 4-inch rolls.

**********************
No-Fat Applesauce Cookies

1-1/2 cups flour
1/2 cup brown sugar (packed)
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 eggs (you can use egg substitute, it works fine)
1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins (I use more)
1/4 cup applesauce

Beat eggs until thick. Add sugar. Continue beating until well mixed. Add flour that has been sifted with soda, salt, spices, and baking powder. Mix well. Add raisins and applesauce. Stir until well blended. Drop a tablespoon on a Teflon or treated cookie sheet. Bake at 375 until done. Approximately 10 minutes. You may frost with frosting or just sprinkle with powdered sugar, they are even tasty plain.

[Dept of PMM Artists & things]

Poppy Seed Thumbprints

Poppy seeds give the cookies extra flair with very little effort. Though you can use any jam, cherry is particularly divine.

Ingredients:

1-2/3 cups whole-wheat pastry flour
1 cup all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup canola oil
1 cup confectioners’ sugar
1 large egg
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup cherry or other fruit preserves

Preparation:

Position rack in center of oven; preheat to 300°F.

Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer on high speed until creamy. Add egg, lemon zest and vanilla; beat to combine. Stir in the dry ingredients with a spoon until just combined.

Form tablespoonfuls of dough into balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 teaspoon preserves in each indentation.

Bake the cookies, one batch at a time, until the edges are lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool completely.

[Dept of PMM Artists & things]

2 Amazing Cookies

Blueberry Cookies

2 cups blueberries
2 cups almonds (soaked overnight and blanched)
1 cup soaked raisins (small cup)

Blend ingredients until you have a crumby consistency. Use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough.

************************
Grandmother's Date Fingers

These were the cookies my grandmother used to make and now we make them as a family tradition.

1 stick butter
1 cup sugar
1 cup finely chopped dates
1/2 cup finely chopped nuts: pecans or walnuts
1 beaten egg

Melt butter and add above ingredients. Cook 10 minutes over low heat, stirring so it does not scorch.

Remove from heat and add 1 teaspoon vanilla and then pour over 2 1/2 cups Rice Krispie cereal.

Mix well. Let cool a little until you can handle the temperature.



Grease hands with butter and shape into fingers or balls the size of walnuts and roll in mixture of:

3/4 cup coconut
1/2 cup choppped nuts

Place on sheet of waxed paper, refrigerate for 1 hour and store in sealed tin. Makes about 3 dozen walnut size fingers or balls Keeps well. I store in refrigerator until serving and let come to room temperature a little
bit.

[Dept of PMM Artists & things]

2 Amazing Cookies

Peanut Butter Cookies

Blend:

1 cup peanut butter
1/2 cup your favorite light oil
1/2 cup honey

Add 1/2 tsp vanilla and 1/4 tsp salt. Slowly add 2 cups whole wheat flour. Roll in balls and flatten with a fork. Bake 350F, about 10 minutes.

**********************
Date Nut Cookies

1 cup flour
1 cup whole wheat flour
1/2 cup wheat germ
1 tsp cinnamon
1/2 tsp salt
1/2 tsp soda

Mix the above ingredients in a bowl.

In a different bowl cream 1/2 cup butter and 1 cup brown sugar. When thoroughly mixed, add 1 tsp vanilla and 2 eggs and mix well.

Add flour mixture.

Stir in 1 1/2 cup dates and 1/2 cup chopped nuts.

Roll in balls and then slightly flatten tops. Baked on a sheet sprayed with cooking oil. Bake 375F, 12-15 minutes.

[Dept of PMM Artists & things]

2 more Amazing Cookies

Refrigerator Spice Cookies

1/4 cup honey
1/2 cup butter
1/2 cup light molasses
2 cup unbleached white flour
1/4 cup ground almonds
1/2 tsp grated orange peel
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 tsp baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, butter, molasses and bring to a boil. Remove from heat and let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces and roll each piece into a log. Wrap each log in plastic wrap and refrigerate 2 or 3 hours or overnight.

Preheat oven to 375 F. Lightly coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray and set aside. Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet and bake for 5 minutes or until firm. Cool on wire cooling racks.

Makes 4 dozen.

*******************************
No Bake Cookies

This isn't the healthiest cookie around, but it sure is good.

2 cups sugar
4 Tbs cocoa
1/2 cup evaporated milk
1 stick margarine or butter



Mix ingredients, stir while cooking, and boil for 1/2 minute

(yep, only 30 seconds).

Take off the stove and add:

1/2 cup peanut butter
1 tsp vanilla
4 cups rolled oats

Add 1/2 cup nut meats or coconut (optional)

Drop on waxed paper and let set for 1/2 hour.

[Dept of PMM Artists & things]

SOFT CENTERED SUGAR COOKIES

Ingredients

1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
Directions

Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
Nutritional Information

Amount Per Serving Calories: 164 | Total Fat: 8.4g | Cholesterol: 47mg

[Dept of PMM Artists & things]

2 Amazing Cookies

Apricot Squares

1 1/2 cups chopped dried apricots
2 cup water
1/4 cup raw honey
1 1/2 cups oat flakes
1 1/2 cups whole wheat flour
1/2 cup chopped walnuts
1/2 cup unrefined or cold pressed oil
1/2 cup raw honey

Mix first three ingredients in sauce pan. Bring to boil and then simmer uncovered on low heat for 10 min.

Mix rest of ingredients and press half of mix into bottom of 8 x 8 pan. Spread Aprocot mix on top and sprinkle the rest of the oat mix on top. Bake 20 - 30 min at 350* until lightly browned. Cool and cut into 16 squares.

**********************
Macadamia Nut White Chip Pumpkin Cookies

2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves (been told it's just as good
without cloves)
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg (I use a powdered egg white)
2 tsp vanilla extract
2 cups (12-oz. pkg.) Nestle Toll House Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted (optional, as far as I'm concerned)

Preheat oven to 350 F.

Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 4 dozen cookies.

[Dept of PMM Artists & things]

2 Amazing Cookies

Applesauce Cookies

3 cups rolled oats
1 cup + 2 Tbs brown rice flour
3/4 cup date sugar
1/4 tsp salt
1/3 cup chopped dates
1/3 cup chopped pecans
1 cup unsweetened applesauce
3/4 cup safflower oil
1 tsp vanilla extract

Preheat over to 350F. Lightly oil or line a baking sheet with parchment paper.

In a large bowl, combine oats, flour, sugar, dates, salt, dates and pecans. Mix thoroughly, using your hands to separate dates and mix ingredients. Stir in applesauce, oil and vanilla and mix well.

Spoon or scoop rounded tablespoons onto prepared sheet and flatten slightly into disks about 1/2 inch thick. Bake about 10 minutes, until edges begin to brown. Repeat with remaining dough.

Makes about 5 dozen small cookies.

*Variation - Applesauce Thumbprints Shape as recipe directs, press thumb prints into center, and bake as directed. Spoon a little apple jelly into depression or cooled cookies.

Oatmeal Dream Dates

1 8-ounce package pitted dates, coarsely chopped
1-1/2 cups orange juice
2-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
1/2 tsp salt (optional)
3/4 pound (3 sticks) butter, chilled and cut into pieces
2 cups Quaker Oats (quick or old fashioned, uncooked)
1-1/2 cups shredded coconut, divided
1 cup chopped nuts

Heat oven to 350F.

In medium saucepan, combine dates and orange juice; bring to a boil. Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly.

In large bowl, combine flour, sugar and salt. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in oats, 1 cup coconut and nuts; mix well. Reserve 4 cups oat mixture for topping.

Press remaining oat mixture evenly onto bottom of ungreased 13 x 9 -inch baking pan.

Spread date mixture evenly over crust to within 1/4 inch of edges. Sprinkle with reserved oat mixture. Sprinkle with remaining 1/2 cup coconut, patting gently.

Bake 35 to 40 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 36 bars.

[Dept of PMM Artists & things]

2 Amazing Cookies

Crispy Quinoa Cookies (Wheat-Free)

1/2 cup honey
1/3 cup turbinado sugar
1/2 cup butter
1/2 cup natural peanut butter
1/2 tsp. vanilla
1 cup rice flour
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup nuts (optional)

Heat oven to 350. Beat honey, sugar, margarine, peanut butter and vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended. If desired, add nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing.

************************************
Apple Cinnamon Oatmeal Cookies

1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1 egg
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp baking soda

Preheat oven to 375 degrees F (190 degrees C).

Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.

Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.

Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.

[Dept of PMM Artists & things]

Ida's Oatmeal Spice Cookies

1 cup water
2 cups raisins
4 Tbs favorite sweetener
1/2 cup butter
1/2 tsp salt
1/4 tsp allspice
1/2 tsp cinnamon
1/8 tsp nutmeg
2 1/2 cups oatmeal
1/2 cup chopped nuts
1 tsp baking soda

Let butter soften outside refrigerator.

While butter is softening, pour 1 cup of water over 2 cups of raisins.

Mix all ingredients together when butter is soft and raisins have expanded

Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325F degrees.