NO-BAKE PISTACHIO COOKIES

 1 1/2 cups shelled pistachios

1/2 cup almond flour

1/4 cup maple syrup

2 tablespoons coconut oil, melted

1/2 teaspoon vanilla extract

Pinch of salt

Optional Toppings:

Crushed pistachios for garnish

Drizzle of melted dark chocolate 

1. In a food processor, pulse pistachios until finely ground, but not a paste.

2. Add almond flour, maple syrup, melted coconut oil, vanilla extract and a pinch of salt. Blend until a sticky dough forms.

3. Scoop out tablespoon-sized portions of dough and roll into balls. Flatten each ball slightly to form a cookie.

4. Sprinkle crushed pistachios on top or drizzle with dark chocolate, if desired.

5. Place the cookies in a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

6. Enjoy these no-bake cookies straight from the fridge or at room temperature.

CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

 CHEWY PUMPKIN COOKIES WITH BROWN BUTTER & MAPLE

1 cup (220g) unsalted butter

1 ½ cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 ¼ cups (280g) all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Brown the butter. Melt butter over medium heat, continuing to stir until it reaches a rich amber color. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify. Preheat the oven to 350°F and line a large baking sheet with parchment paper.  In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.  Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15 minutes until thickened. Mix together the coating ingredients in a small dish. Use a large cookie scoop (2oz) or ¼ measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky. Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone. Allow them to rest on the baking sheet for a couple minutes, then transfer to cooling rack.

COCONUT CASHEW COOKIES

 COCONUT CASHEW COOKIES

2 cups cashews

2 cups coconut flakes

1 cup dark chocolate chips

Half of a can of condensed coconut milk

Crush up cashews, mix all ingredients.  Spoonful mounds onto a parchment-lined baking sheet. Bake at 350°F for 10-14 minutes or until golden brown.

S’MORES COOKIES

 S’MORES COOKIES

Sheets of graham crackers, broken into halves

Full size marshmallows, cut in half

Hershey’s Chocolate Bars

Chocolate Chip Cookie Dough (store bought or homemade)

Preheat the oven to 375°F. On a baking sheet lined with parchment paper, place 4-6 graham cracker halves, layer each with a piece of chocolate and top with a marshmallow half. Scoop a ball of cookie dough and dome on top of the s’more. Flatten and pinch the dough to completely cover the top of the s’more with cookie dough. Repeat to cover each cookie. Chill the cookies on the baking sheet for about 15-30 minutes before baking. Bake for about 13-15 minutes, leaving about an inch in between the cookies so they have room to spread. Once the tops of the cookies begin to brown, remove from the oven and allow them to cool.

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

1 stick butter

2 cups sugar

½ cup milk

¼ cup cocoa

1 cup peanut butter

2 teaspoon vanilla

3 cups quick cook oats

¼ teaspoon salt

In a large bowl stir together oats and salt. Set aside.  In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.  Bring the mixture to a boil for about a minute and then remove from heat.  Whisk in peanut butter and vanilla until well combined.  Pour chocolate peanut butter mixture over oats and stir until combined.  Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.  Let the cookies cool. Store in the refrigerator once cookies are cool and dry.

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

1 stick butter
2 cups sugar
½ cup milk
¼ cup cocoa
1 cup peanut butter
2 tsp vanilla
3 cups quick cook oats
¼ tsp salt

In a large bowl stir together oats and salt. Set aside.  In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.  Bring the mixture to a boil for about a minute and then remove from heat.  Whisk in peanut butter and vanilla until well combined.  Pour chocolate peanut butter mixture over oats and stir until combined.  Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.  Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

MICHELLE’S COWBOY COOKIES IN A JAR

1 1/3 cup rolled oats
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Mix flour, baking powder, baking soda and salt.  

1. Layer in a 1 quart jar in order given. Press each layer firmly in place.
2 Include a card with instructions that say:

Preheat oven to 350 degrees.
Grease cookie sheet.

In a bowl mix 1/2 cup melted butter, 1 egg, 1 teaspoon vanilla. Stir in entire jar and mix together. Shape into walnut size balls. Bake 11-13 minutes. Cool. 

AMBER'S APPLESAUCE COOKIES

1 can applesauce
2 teaspoons baking soda
1 cup shortening
1 cup brown sugar
1 cup white sugar
4 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon

2 cups chocolate chips

Preheat oven to 350.  Mix baking soda and applesauce and set aside.  Cream shortening, sugar, eggs and vanilla.  Add applesauce mixture and dry ingredients.  Finally add chocolate chips.  Drop by spoonfuls onto baking sheet and bake.

SURPRISE COOKIES

1 1/2 cups butter
1 1/2 cups peanut butter
2 cups sugar, divided
1 1/2 cups brown sugar
4 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
Milk Duds

Cream butter and 1 1/2 cups sugar together.  Add dry ingredients.  Mix and roll into balls with a milk dud in the middle.  Roll in sugar. Bake at 350 degrees for 10-12 minutes.

EASY MINT CHOCOLATE COOKIES

1 devils food cake mix
2 eggs
3/4 cup shortening
1/2 teaspoon vanilla
Andies mints

Mix together and roll into balls.  Cook at 375 for 7 minutes.  Top with Andies mints right out of oven.  Let melt and spread with knife.

SCRIPTURE COOKIES

Beat together:
3/4 cup Psalms 55:21
1/3 cup 2 Nephi 26:25
1 1/2 cups Jeremiah 6:20
2 Isaiah 10:14

Add:
2 cups 1 King 4:22
1 teaspoon The Song of Solomon 4:14
1 teaspoon D&C 101:39
1/2 teaspoon 1 Corinthians 4:6
3 cups D&C 89:17
1 cup Samuel 30:12

Drop by spoonfuls onto greased cookie sheets.  Bake at 350 for 15 minutes but not before reading Joseph Smith History 1:37 and D&C 133:11.


We made these for a young women's activity and I thought it would make a really cool family home evening activity as well.

MOLASSES CRINKLES

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 ¼ cups flour

2 teaspoons soda

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon cloves

¼ teaspoon salt

Preheat oven to 375.  Cream shortening, sugar, egg and molasses.  Add flour and dry ingredients.  Roll into balls and dip 1 side into granulated sugar.  Bake for 7 minutes.

NEW YORK TIMES CHOCOLATE CHIP COOKIES

3 2/3 cups minus 2 tablespoons fl our
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds chocolate chips

Sift fl our, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fi tted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 1/2-ounce mounds of dough onto baking sheet. Bake until golden brown but still soft, 18 to 20 minutes.

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter
1 cup brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup chocolate chips

Beat first four ingredients and then stir in chocolate chips.  Drop 1" balls on to cookie sheet.  Bake at 350 degrees for 12 minutes.  Makes 16.

LYNN'S CRUNCHY COOKIES

1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cup flour
2 1/2 cup oatmeal
Nuts, raisins and chocolate chips

Mix sugars, butter, eggs and vanilla. Add dry ingredients. Add nuts, raisins, and chocolate chips. Bake at 350 degrees for 13 minutes.

THICK & SOFT SUGAR COOKIES

3 eggs
1 cup butter
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sour milk (add 1 tablespoon vinegar)
1 teaspoon nutmeg

Add enough flour (about 5 cups) to make a soft dough. Roll and cut into shapes. Bake at 350 degrees until light brown.

Frost them with:

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

PUMPKIN COOKIES

1 cup margarine
4 eggs
2 teaspoons vanilla
1 large can pumpkin
4-4 1/4 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups chocolate chips

Cream margarine, eggs and vanilla. Add pumpkin then stir in dry ingredients. Drop by spoonfuls onto baking sheet. Bake at 375 degrees for 12 minutes.

HOMEMADE OREO COOKIES

Homemade Oreos

2 boxes of Devil's Food cake mix

4 eggs

1 1/2 c shortening

Mix together. Batter will be very stiff. Roll into equal size balls. Bake on an ungreased cookie sheet for 9 minutes at 350 degrees. Let cool and fill.

Filling:

2 2/3 c powdered sugar

8 oz cream cheese

1/4 c margarine

GINGERBREAD COOKIES

--Glenda Bingham

½ cup shortening
½ cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup molasses
1 egg
1 tablespoon vinegar
2 ½ cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl. Beat in molasses, egg, and vinegar till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or till easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thick. Using a 2 ½ inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degree over for 5 to 6 minutes or till edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.