Maple Almond Butter cookies–Christmas Cookies #12


  •         1  cup natural creamy almond butter
  •        3/4  cup maple syrup
  •         6  tablespoons unsalted butter, softened
  •         2  teaspoons pure vanilla extract
  •         2   eggs
  •         3  cups whole wheat pastry flour
  •         1 1/2  teaspoon baking soda
  •         1/2  teaspoon fine sea salt
  •         1/2  cup turbinado sugar

In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.

Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.


Cookies & Cream Cookie Recipe–Christmas Cookies #11

1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 package Cookies n’Creme pudding mix
2 eggs
1 tsp. vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
10 Oreos, chopped
1/2 cup white chocolate chips
Preheat oven to 350 degrees.

Cream together butter and sugars.
Stir in pudding mix.
Add eggs and vanilla to cream mixture.
Mix flour, baking soda and salt into mixture.
Chop ten oreos into small pieces.
Add chopped Oreo’s and white chocolate chips to dough.
Stir until all ingredients are combined.
Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.


Diabetic Ginger Molasses cookies–Christmas Cookies #6



    • nonstick       cooking spray nonstick cooking spray
    • 1/3       cup margarine, softened ( not spread or tub product)
    • 1/3       cup Splenda brown sugar blend, packed
    • 1       teaspoon baking soda
    • 1       teaspoon ground ginger ( or to taste)
    • 3/4       teaspoon ground cinnamon ( or to taste)
    • 1/4       cup Egg Beaters egg substitute
    • 1/4       cup dark molasses
    • 1       1/2 cups all-purpose flour
    • 1/2       cup whole wheat flour
    • 1/4       cup Splenda granular
    • 1       teaspoon ground cinnamon


  1. Spray cookie sheet with      nonstick spray; set aside.
  2. In a large mixing bowl, beat      the margarine with an electric mixer on medium to high speed for 30      seconds.
  3. Add the brown sugar, baking      soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  4. Beat in Eggbeaters and      molasses.
  5. Beat in as much of the      all-purpose and whole wheat flour as you can with the mixer.
  6. Stir in any remaining flour      with a wooden spoon.
  7. Cover and chill in the      refrigerator for 1 hour.
  8. Shape dough into 1-inch      balls.
  9. Combine the granulated      Splenda and 1 teaspoon cinnamon.
  10. Roll balls in      Splenda-cinnamon mixture
  11. Place 2 inches apart on      prepared cookie sheet.
  12. Bake in a preheated 350F oven      for 10 to 11 minutes or until set and tops are cracked.
  13. Remove from cookie sheet.
  14. Cool on a wire rack.
  15. Makes about 4 dozen





Cookies, Sweet

Mexican Hot-Chocolate cookies

Happy Cinco de Mayo !!!!! A classmate from grad school is throwing a party at his house tonight and I thought I would bring these over.  Cookies are easy, portable and always a hit at cookouts–I thought, when is doubt, bring cookies ! Thank you Martha Stewart for the recipe.  I actually halved it and the dough still made 48 cookies !  Enjoy!


1 1/8 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

1 stick unsalted butter, room temperature

2/3 cups sugar

1 large egg

1 teaspoons cinnamon

A dash of cayenne pepper (Martha used chili powder)

Extra sugar and cinnamon to roll the cookies in.


Preheat oven to 400 degrees.

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon and cayenne and salt.


In a large bowl, using an electric mixer, beat butter and sugar till creamy and fluffy.

Add eggs and beat to combine.

With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine some sugar and cinnamon.

Form ½” balls of dough and roll in cinnamon-sugar mixture.

Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.

Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.


Store in an airtight container, up to 1 week.

Cookies, Treats

Rosewater cookies

These were completely experimental with whatever I had lying around the pantry.  And they turned out great ! I will not lie, I surprised myself.  And the best thing is that it is super quick and quite healthy.  I would make these cute cookies for a baby shower or even a bridal shower !


1 cup flour

1 tsp baking powder

1 egg

1/8 cup rosewater

1/8 cup honey

1 Tbsp red sugar and some more for garnish (optional)


1.Wish together the honey and rosewater.

2. Beat in the egg and then the flour, baking powder and red sugar crystals.  You can mix the dry ingredients separately and then add it to the wet ingredients.  The red sugar gives the cookies a pretty pink hue.

3. Fill the batter in tha piping bag/a plastic bag and cut off the tip.

4. Pipe the batter in to 1″ round on a cookie sheet covered with a silicon mat.  The good thing is that these cookies don’t spread that much so you can crowd the sheet and even make them bigger in size.  But these cookies are ver delicate, both in taste and appearance so making then small is more aesthetic.  Sprinkle the top with more red sugar.

5. Bake in a 350F preheated oven for 20-25min till golden brown on the bottom.

6.  Enjoy with a cup of Earl Grey tea.  Store in an air tight container for about a day or two.  It will not go bad, but might get a little chewy.