Ingredients:

• 1/2 cup butter
• 1/2 cup of shortening
• 3/4 cup of sugar
• 3/4 cup of packed brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1 1/3 cups of flour
• 1/2 cup of unsweetened cocoa powder
• 2 1/2 cups rolled oats
• 1 cup of semi sweet chocolate pieces
• 1 cup of peanut butter-flavored pieces
• 1 cup of macadamia nuts (optional)

Instructions:

In a large bowl beat butter and shorting on medium-high for 30 seconds. Add sugar, brown sugar, baking powder, baking, soda and slat; beat until well blended. Beat in eggs and vanilla; stir in oats chocolate pieces, peanut butter pieces, and nuts with a wooden spoon.

Preheat oven to 350. Drop dough using 1/4 cup measure or scoop about 3 to 4 inches apart onto a greased cookie sheet. Bake for 12 to 14 minutes .

• 1/2 cup shortening
• 1/2 cup of melted butter
• 3/4 cup sugar
• 2 large eggs
• 1 1/4 cups cooked, mashed carrots
• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 cup of coconut flakes
• 1/2 cup chopped pecans

Instructions: Combine the first 3 ingredients and beat at medium speed; then add eggs and carrots making sure to mix well. Next combine the flour, baking powder and salt; mix well. Stir in the creamed mixture, coconut and pecans. Then drop by a teaspoon onto a greased cookie sheet and bake at 400 for 10 minute
This would be a great cookie to give out as a gift this Easter. You can wrap it up in cello and give it in a nice gift box or organza bag.

Let your loved ones enjoy the traditional symbols for hugs and kisses.  Take and cut out your sugar cookies in X and  O shapes.  Ice them with butter cream icing and decorate with sprinkles.

Turn your cupcakes into a heart shaped delight.  All you have to do to achieve this is to place your cupcake liners in your pan and take a little bit of tin foil and fold it into a triangle shape and place it between the liner and your pan.  This will form the V shape in the cupcakes to make an easy heart shaped decoration.  After you have cooled your cup cakes, ice them with your favorite icing and sprinkle with a few candy sprinkles for decoration. 

Tips to make your favorite cake in a heart shape.  Prepare your favorite cake as instructed.  You will need to make to batches of your cake mix and bake one 9X9 square pan and one circle cake pan.  After your cake has cooled take and turn your square cake to where one corner is pointing up.  Next cut your circle cake in half, place on each side of the point of your square cake.  You should now have a heart shaped cake.  Ice and decorate as desired.

• 1 ½ cup Powdered Sugar 
• 1 cup Butter 
• 1 teaspoon Vanilla Extract 
• ½ teaspoon Almond Extract 
• 1 Egg 
• 2 ½ cup Flour 
• 1 teaspoon Baking Soda 
• 1 teaspoon Cream Of Tartar    

 

 

Cream the powdered sugar and butter. Add vanilla, almond extract and egg and combine well. Sift together the flour, baking soda and cream of tartar. Add to sugar mixture and stir until well combined. Chill at least 2-3 hours before rolling to about 1/4″ thickness on lightly floured surface. Cut with cookie cutter and place on lightly greased cookie sheets. Bake in preheated 375F oven 7-8 minutes, or until lightly browned.

Icing:

• 1 1/2 cups confectioners’ sugar 
• 3 tablespoons butter, softened 
• 1 tablespoon vanilla extract 
• 1 tablespoon milk 
• 3 drops red food coloring 
• 1 jar of candy sprinkles   

 

 

Combine confectioners’ sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with candy sprinkles if desired.

 

Preheat oven to 350°F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes. Add SPLENDA® Granular and beat on medium speed until well blended, approximately 30 seconds. In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2-inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7 to 9 minutes or until light brown around the edges. Cool on wire rack.

1. Preheat oven to 350°. Grease cookie sheets; set
  aside.
 
  2. Combine flour, oats, coconut and sugar.
 
  3. Melt butter with maple syrup over very low heat
  to avoid scorching.
 
  4. Combine baking soda and water. Add to butter
  mixture; stir into flour, mixing well.
 
  5. Drop by heaping teaspoonfuls 2″ apart on
  sheets. Bake 20 mintues. Remove from sheets and
  cool on racks.

*1/4 cup unsalted butter

*1/4 cup dark rum (can substitute coffee liqueur or strong coffee)

 *2 large eggs*1/4 cup confectioners’ sugar for dusting cookies  

Topping:1/4 cup cocoa1 1/2 cup brown sugar1 1/2 cup strong coffee 

Preparation:  

In a bowl whisk together flour, baking powder, salt and hazelnuts. Melt butter and chocolate over simmering water in a double boiler or metal bowl, stirring occasionally. Stir in rum and allow to cool. Whisk eggs into chocolate rum mixture and then stir in flour mixture. Chill dough for 1 hour or until firm enough to handle. Divide dough in half and form into two 10 inch logs. Wrap logs in wax paper and chill for 4 hours.  

Preheat oven to 350F and lightly butter 2 baking sheets. Cut 1/2 inch thick cookies off logs and place 1 inch apart on baking sheets. Bake cookies in the middle of the oven for 8 minutes and transfer immediately to racks for cooling. When cookies are completely cooled sprinkle with confectioners’ sugar. 

Will keep for 4 days in airtight container. Dough can be kept in fridge up to one week and frozen for 1 month.

Source:  http://www.decentcoffee.com/RumCookies.html

3/4 cup butter or margarine, softened
3/4 cup solid shortening
1 cup granulated sugar
2 teaspoons grated orange peel
2 large eggs
4 cups all-purpose flour
red cinnamon candies (optional)
green food coloring (optional)

Heat oven to 350-375 F. Mix thoroughly butter, shortening, sugar, orange peel, and eggs. Blend in flour. Color with green food coloring, if desired. Shape dough by rounded teaspoonfuls into ropes, each 6 inches long and 1/4 inch in
diameter. Form each rope into a circle, bringing one end over the other and through into a single knot. Let 1/2 inch extend at each end. Place on ungreased baking sheet. Press in red cinnamon candies, if desired. Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet and cool on a wire rack.

Note: Originally posted in 1998 by “Marbalet” to the now-defunct Holiday Cookie Club at Epicurious.com.