Cookies full of Garden Goodness

[Zana]

Carrot-Cake Cookies

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Everyday Food, November 2004 (Martha Stewart Living)
Makes 18

For The Filling
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice

For The Cookies
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
Make filling:
• With an electric mixer, beat cream cheese and butter until smooth.
• Add sugar and lemon juice; beat until combined.
• Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies:
• In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt.
• Add flour mixture to butter mixture; stir until combined.
• Mix in oats, carrots, and currants.

• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets.
• Flatten with the palm of your hand.
• Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes.
• Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling.
• Top with remaining cookies, pressing gently to spread filling to edges.
• Serve immediately.

[Zana]

Amish Pumpkin-Black Walnut Biscuits

2 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground allspice
1/2 cup (1 stick) butter, cold
1/3 cup finely chopped black walnuts
2/3 cup canned or mashed cooked pumpkin
1/2 cup buttermilk, or a bit more if needed
Sugar

• Preheat the oven to 450 F.
• Sift together the flour, sugar, baking powder, baking soda, salt, and the spices into a large bowl.
• Cut in the butter (or use the food processor) until the mixture resembles coarse crumbs.
• Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine.
• The dough will be quite stiff and not all the flour will be incorporated.
• Turn the dough onto a lightly floured cloth and knead gently a few times to work in the rest of the flour.
• Roll out the dough to a 1/2 inch thickness.
• Cut with a 2-inch round cutter.
• Transfer the biscuits to a lightly oiled shiny baking sheet.
• Sprinkle the tops with sugar.
• Bake for 10 minutes - Do Not Let Them Get Too Brown.
• Serve immediately with butter.

Makes 12 biscuits

Recipe Source: Cooking From Quilt Country: Hearty Recipes From Amish
And Mennonite Kitchens

[Zana]

Apple Butterscotch Magic Bars

makes 12 squares

1 cup graham cracker crumbs (about 6 full graham crackers ground up)
1/4 cup salted butter, melted
1/2 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup sweetened shredded coconut
1 teaspoon cinnamon
1 cup peeled apples, diced (1 small apple)
3/4 cup chopped walnuts (or any nut)
8 oz sweetened condensed milk (a little more than half of a standard 14 oz can)

Preheat oven to 350F. Line 8-inch or 9-inch square baking pan with parchment paper or aluminum foil. Spray generously with non-stick spray. Set aside.

Stir together graham cracker crumbs and melted butter. Mixture will be relatively crumbly. Press onto the bottom of the prepared dish and slightly up the sides.

Layer chocolate chips and next 5 ingredients (in that order) into prepared baking pan. Drizzle with sweetened condensed milk.

Bake for 35-38 minutes or until center is set. Allow to cool completely.

[Zana]

Apple Cinnamon Cookie Clouds

2 Granny Smith Apples
1 Teaspoon Lemon Juice, To Keep Apples From Browning
3 Cups Bisquick
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
1-1/2 Teaspoons Ground Cinnamon
1/2 Cup Half & Half
1 Whole Egg
Preheat your oven to 350 degrees F.

• Peel and chop the apples into small pieces.
• Place them in a small bowl and drizzle with the lemon juice; set aside.
• In a large bowl, mix the Bisquick, granulated sugar, brown sugar, and cinnamon together; set aside.
• In a measuring cup or small bowl, whisk the egg into the half and half.
• Pour into the Bisquick mixture and whisk to combine.
• Finally, fold in the chopped apples.
• Using a medium sized ice cream scoop, drop dollops of the apple batter onto pre-sprayed cookie sheets.
• Bake for 12-15 minutes.

Makes 24-26 cookies.

Store covered.

[Zana]

Banana Oat Breakfast Cookies
~ no sugar added ~ egg, flour & dairy free!!

makes 12 BIG breakfast cookies or 16 regular sized

* 1 1/2 cups oatmeal, quick or old fashioned ~ uncooked and GF
* 2 ripe bananas, mashed with fork until creamy **(see update below)
* 1 cup unsweetened applesauce
* 1/3 cup raisins, or to taste
((optional ~ you can add in some dried cranberries (replacing some of
the raisins) if you include the use of dried cranberries in your diet.
Trader Joe's
<http://www.amazon.com/Trader-Joes-Dried-Cranberries-pack/dp/B004MJFKJQ>
makes a really good one.))
* 1/4 cup chopped walnuts, toasted (or regular, if you prefer) ***(see update below)
* 1 tsp vanilla extract
* 1 tsp cinnamon (or more, to taste)

** for those of you who don't like bananas, try using 2/3 cup pureed
fresh or frozen mango in place of the mashed bananas. I've used it in
place of the bananas & it's an acceptable substitute, just maybe not
quite as sweet.

***for those of you who don't eat nuts, just make the recipe
without them. No need to replace them with anything else.


Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10
minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie
sheet & flatten cookies into rounds.

Bake approx. 30-35 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to
cooling rack.

Store in a covered container when completely cool.

Enjoy for breakfast, for an afternoon snack with tea/coffee or just
about anytime!

***to find more variety of these cookies go to her page but just
remember if the recipe is not GFCF make adjustments accordingly:

http://watching-what-i-eat.blogspot....-coo\kies.html
<http://watching-what-i-eat.blogspot.com/2012/04/banana-oat-breakfast-co\okies.html>

[Zana]

Beta Bites
Recipe By : Real Food for Real People

Serving Size : 36
Preparation Time :0:00

Categories : Dessert



Amount Measure Ingredient – Preparation Method

-------- ------------ --------------------------------

COOKIE DOUGH

1 cup Cooked Carrots -- mashed well

3/4 cup Sugar

3/4 cup Butter

1 Egg -- well beaten

2 cups Flour

1 teaspoon Baking Powder

1 teaspoon Salt

1 teaspoon Pumpkin Pie Spice

1/2 teaspoon Almond Extract



FROSTING

3 cups Powdered Sugar

1/4 cup Orange Juice

1 teaspoon Butter -- melted

1/2 teaspoon Lemon Juice

Milk -- as needed



In a large mixing bowl, cream sugar and butter.
Add remaining ingredients.
Mix thoroughly.
Drop by teaspoonful on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12 - 18 minutes or until golden brown. 



In a mixing bowl, combine frosting ingredients using an electric beater, adding milk by teaspoonfuls if too stiff.
Ice cookies while still warm.
Store in a covered container.

[Zana]

Black-Bottom Zucchini Bars

1/3 cup canola oil
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13x9x2-in. baking pan. Pour remaining batter on top and spread out evenly. Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you can see, zucchini is very versatile. I hope you'll come to appreciate it as much as I have.

Copyright 2001, Monica Resinger

[Zana]

Blackberry Strudel Cookies
Seedless blackberry jam mixed with coconut, walnuts, and currants fills these beautiful spiral cookies.

Makes: 48 servings
Prep: 35 mins
Bake: 12 mins 400°F
Chill: 2 hrs to 3 hrs

ingredients
1/2
cup butter, softened
3/4
cup packed brown sugar
1/4
teaspoon salt
3 
cups all-purpose flour
1 
8 ounce carton dairy sour cream
1/3
cup seedless blackberry jam
1 
cup flaked coconut
3/4
cup chopped walnuts, toasted
1/2
cup dried currants or dried blueberries

Powdered sugar

directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in flour until mixture resembles coarse cornmeal. Beat in sour cream until mixture is moistened and starts to cling. Gather mixture into a ball. Divide into three portions.

2. On a lightly powdered-sugared surface, roll out one of the dough portions into a 9-inch square. Spread with about 2 tablespoons of the jam; sprinkle with one-third of each of the coconut, walnuts, and currants. Roll up into a spiral; pinch edge to seal. Wrap in plastic wrap or waxed paper. Repeat with the remaining dough, jam, coconut, walnuts, and currants. Chill for 2 to 3 hours or until firm enough to slice.

3. Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper, nonstick foil, or foil lightly coated with nonstick cooking spray; set aside. Using a serrated knife, cut rolls into 1/2-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet.

4. Bake in the preheated oven about 12 minutes or until tops are lightly browned. Transfer cookies to a wire rack. While warm, sprinkle lightly with powdered sugar. Cool completely on wire rack. Makes about 48 cookies.
from the test kitchen
Storage Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

[Zana]

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies ~ Here is another spin on my original Banana Oat Breakfast Cookies recipe. This time I turned the breakfast cookies into a moist, dense, spicy cookie version of carrot cake. They still have all the healthy goodness of my original breakfast cookie recipe, but also have the additional sweetness of both pureed & shredded carrot, as well as even more spices. Roy really likes this Carrot Cake Breakfast Cookie version, especially with the 'Pineapple Cream Cheese Icing' that I spread on top of the cooled cookies. The 'icing' is a healthy spin on the the traditional cream cheese icing that is so often found on carrot cake. Since my 'icing' is made with Greek yogurt & cream cheese, it's a soft spreadable 'icing' that is perfect when added right before serving.

I think the texture of the cookie is best if you use old fashioned oats & eat the cookies when they are completely cooled, or even when chilled first in the fridge. Try my Carrot Cake Breakfast Cookies with & without the 'Pineapple Cream Cheese Icing' to see which way you like best. Enjoy!

makes 12 large or 16 regular cookies

2 mashed bananas
2/3 cup applesauce
2/3 cup pureed cooked carrots ((I nuke my sliced carrots until they're getting soft, then puree them in my small food processor))
1 cup shredded carrots
1 tsp vanilla extract
1 Tbsp dark molasses
1 tsp cinnamon
1 tsp allspice
½ tsp ground ginger
½ tsp nutmeg
½ cup ground almond flour
1 ½ cup old fashioned oatmeal ~ uncooked*GF
¼ cup raisins
¼ cup chopped walnuts

Preheat heat oven to 350 degrees.

In a large bowl mix ~ vanilla extract, molasses & spices into the applesauce & carrot puree. When fully blended stir in the mashed banana & the shredded carrots until well combined.

Stir in the dry ingredients ~ oatmeal, almond flour, raisins & walnuts ~ combine until well blended. Let mixture sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 35-45 minutes, or until golden & done. (time depends on how thick the cookies are)

Remove cookies from oven & let them rest on cookie sheet for 5 minutes, then move to cooling rack.

When cookies are completely cool (or chilled in fridge), serve as is ~ or spread a layer of the 'Pineapple Cream Cheese Icing' on the top of the cookies & then serve.



The Pineapple Cream Cheese Icing is a soft, spreadable 'icing' that is the perfect way to top your Carrot Cake Breakfast Cookie!

** Optional 'Pineapple Cream Cheese Icing'
1/4 cup plain fat free or low fat Greek yogurt
1/4 cup fat free or low fat cream cheese
1 Tbsp crushed pineapple, drained (or more to taste) *optional
3 packets Equal (or your favorite sweetener, to taste)

** for the optional 'Pineapple Cream Cheese Icing' ~ While cookies are baking, place the yogurt & cream cheese in a small food processor & blend until smooth. (or do by hand) When nice & creamy, stir in the crushed pineapple & sweetener of choice. Taste & add more sweetener if desired. Store in fridge until ready to use and/or if you have any leftover.

When cookies are completely cool (or chilled in fridge), serve as is ~ or spread a layer of the 'Pineapple Cream Cheese Icing' on the top of the cookies & then serve.



Store remaining cookies in a covered container.

http://watching-what-i-eat.blogspot....kies-with.html

[Zana]

Carrot Cake-Oatmeal Cookies

Prep Time: 1 hour 0 min
Total Time: 1 hour 30 min

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tablespoon water
1 teaspoon ground cinnamon
1 egg

Frosting
4 oz (half of 8-oz package) cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup finely chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff
dough forms.
2. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
3. Bake 9 to 10 minutes or until edges are light golden brown. Cool 2
minutes; remove from cookie sheets to cooling racks. Cool completely, about
30 minutes.
4. In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and
powdered sugar with spoon until smooth. Spread frosting over cookies.
Sprinkle with nuts. Store tightly covered in refrigerator.

Source: Betty Crocker.com

[Zana]

APRICOT COOKIES (CHRISTMAS)

Makes 4 dozen.

1/2 tsp salt
1 1/2 sticks unsalted butter

1/2 cup powdered sugar
1 tsp vanilla
1 3/4 cups flour
1/4 cup apricot jam
Powdered sugar

USING
a food processor, add flour and powdered sugar, pulse to mix. Combine butter, vanilla and salt until blended. Add flour,
mix until incorporated. Heat oven to 325 degrees. Line 2 cookie sheets
with parchment. Quarter dough, shape into 4 disks. Roll out each disk
1/4" thick between 2 sheets of wax paper. Using a 2" round cutter, cut
out cookies, transfer to pans. Using a 1" round cutter, cut holes in
centers of half of the cookies. Press circle cutouts together with the
rest of the dough scraps, reroll, then cut out more cookies. Refrigerate cookies 10 min. Bake until cookies are pale golden 8 min. Let cool on
pan 2 min. transfer to racks. While cookies are still warm, spread 1/2
tsp jam on each whole cookie, mounding in center. When cookies are cool, dust cookie rings with powdered sugar, place on top of jam topped
cookies, then SERVE...

[upcountrygirl]

I just found this thread... I think my family needs to try all these recipes this holiday season! Thanks, Zana!

[Rockporter]

Originally Posted by Zana

Apple Butterscotch Magic Bars

makes 12 squares

1 cup graham cracker crumbs (about 6 full graham crackers ground up)
1/4 cup salted butter, melted
1/2 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup sweetened shredded coconut
1 teaspoon cinnamon
1 cup peeled apples, diced (1 small apple)
3/4 cup chopped walnuts (or any nut)
8 oz sweetened condensed milk (a little more than half of a standard 14 oz can)

Preheat oven to 350F. Line 8-inch or 9-inch square baking pan with parchment paper or aluminum foil. Spray generously with non-stick spray. Set aside.

Stir together graham cracker crumbs and melted butter. Mixture will be relatively crumbly. Press onto the bottom of the prepared dish and slightly up the sides.

Layer chocolate chips and next 5 ingredients (in that order) into prepared baking pan. Drizzle with sweetened condensed milk.

Bake for 35-38 minutes or until center is set. Allow to cool completely.

Oh my gosh, I was just telling my husband about these bars the other day. Ours did not have apples in them though, just everything else, lol. Sadly he doesn't like coconut. I think I will make some to put in my giveaway gifts for christmas. Thanks for the recipe I was looking for it the other day.

[Zana]

Originally Posted by upcountrygirl

I just found this thread... I think my family needs to try all these recipes this holiday season! Thanks, Zana!

You're quite welcome, Upcountrygirl.

[Zana]

Originally Posted by Rockporter

Oh my gosh, I was just telling my husband about these bars the other day. Ours did not have apples in them though, just everything else, lol. Sadly he doesn't like coconut. I think I will make some to put in my giveaway gifts for christmas. Thanks for the recipe I was looking for it the other day.

You're quite welcome. Enjoy. I'll be making those next week for a fundraiser.