Apple Cranberry Oatmeal Cookies

Apple Cranberry Oatmeal Cookies

Apple Cranberry Oatmeal CookiesApple Cranberry Oatmeal Cookies Ingredients:

1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries

Apple Cranberry Oatmeal Cookies Directions:

Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.

Drop by teaspoonful onto ungreased baking sheet.

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack

Date Cookies

Date Cookies

Date CookiesIngredients for Date Cookies:

1 cup dates, pitted and chopped
1/2 cup granulated sugar
3/4 cup water
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups rolled oats
1/2 teaspoon salt

Directions for Date Cookies:

Preheat oven to 350F. In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Stir occasionally for 15 minutes, or until thick and smooth.

Cream together butter and brown sugar. Mix together flour, baking soda, and salt. Add flour to butter mixture
and mix well. Add the oatmeal and mix well.

Add 2 to 4 tablespoons of water. Form dough into a ball and refrigerate for 15 minutes.

Roll dough to 1/8″ thickness and cut into 2″rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.

Bake 15 minutes or until browned.

No-Bake Peanut Butter Squares

No-Bake Peanut Butter Squares

No-Bake Peanut Butter SquaresNo-Bake Peanut Butter Squares Ingredients:

2 cups powdered sugar
1 cup butter or margarine, softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semi-sweet chocolate chips (2 cups)
1/4 cup peanut butter

No-Bake Peanut Butter Squares Instructions:

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.

Store the no-bake peanut butter squares covered in refrigerator.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter CookiesPeanut Butter Cookies Ingredients:

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar

Peanut Butter Cookies Instructions:

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove your peanut butter cookies from cookie sheet to wire rack.

Peanut Butter Cookie

Peanut Butter Cookie

Peanut Butter CookiesPeanut Butter Cookie Ingredients:

1/2 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Peanut butter
1/4 c Shortening
1/4 c Butter or margarine; softened
1 Egg
1 1/4 c All-purpose flour
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt

Peanut Butter Cookie Instructions:

Mix sugars, peanut butter, shortening, margarine and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Shape into 1-1/4″ balls. Place 3″ apart on ungreased cookie sheet. Flatten in crisscross pattern with floured fork. Bake 9-10 minutes or until light brown.

Cool for two minutes and remove your peanut butter cookies from cookie sheet.

Walnut Hermit Cookies

Walnut Hermit Cookies

Walnut Hermit CookiesWalnut Hermit Cookies Ingredients:

1 c Shortening or butter
2 c Brown sugar
2 Eggs
3 1/2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 c Sour cream or buttermilk
1 c Chopped walnuts
2 c Raisins
1 c Chopped dates
Whole walnuts

Walnut Hermit Cookies Instructions:

Preheat oven to 350. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350. Remove to a wire rack to cool.

Yield: 6 dozen walnut hermit cookies.