cookies

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  • Iced Pumpkin Cookies

    Weekly Recipe: 
    Weekly
    [title]
    Makes 4 to 5 dozen cookies

    COOKIES:

    1 cup butter, softened

    ½ cup sugar

    ½ cup packed brown sugar

    1 egg

    1 cup canned pumpkin

    2 ¼ cups Pamela’s Baking & Pancake Mix

    1 teaspoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon salt

    1 ½ teaspoon ground cinnamon

    1 teaspoon ground ginger

    ½ teaspoon ground nutmeg

    ¼ teaspoon cloves

    1 cup chopped walnuts

    1 cup sweetened dried cranberries

    1 cup vanilla or white chips (optional)

    ICING:

    ¼ cup butter, softened

    2 cups powdered sugar

    3 tablespoons milk

    Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture. Stir in walnuts and cranberries, and the chips, if using. Drop by the tablespoonful 2 inches apart onto cookie sheets lined with parchment paper. Bake for 15 to 18 minutes, or until lightly browned. Remove to wire racks to cool.

    In a small mixing bowl, combine icing ingredients and beat until smooth. Drizzle over cooled cookies.

    Chef ’s Notes: Cookies will be plump and upright, or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

    Source: Pamela’s Products Inc.

  • In Season: Chestnuts

    Whether you roast your chestnuts over an open fire or boil them, these nuts—the edible fruit produced by a handful of deciduous trees and shrubs—can make a great addition to your meals as the holiday season approaches.

  • Blossom Into Veganism

    Mayim Bialik, PhD, is an award-winning actress, neuroscientist, and author—but above all, she’s a mom. A mom who was inspired by her two young sons to author her new cookbook, “Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours,” to help busy parents discover fun, healthy, and easy vegan meals for the whole family.

    Mayim Bialik on her new cookbook and raising a vegan family
    By Samantha Fischer
  • Cook’s Corner: The Perfect Desserts

    Last month we featured a multitude of recipes that are great for your holiday parties. This month, we wanted to give you some great dessert options for any festivity you run into! Because desserts are abundant and basically unavoidable, you’ll want to perhaps prepare and bring your own desserts that are healthier than the standard fare and just as enjoyable.

    Cookie recipes for any social occasion
  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Dried Fruit Waffle Cookies

    Weekly Recipe: 
    NonWeekly

    1 cup all-purpose gluten-free flour

    1/8 teaspoon salt

    1/2 teaspoon cinnamon

    1/2 cup buttery spread

    1/2 cup coconut sugar

    1 egg

    1 teaspoon vanilla

    3/4 cup quinoa flakes

    1 cup finely chopped dried fruit: apricots, raisins, currants, apples, cranberries, etc.

    In small mixing bowl, combine flour, salt, and cinnamon. In large mixing bowl, blend buttery spread and sugar together. Add egg and vanilla and combine. Fold in flour mix and then quinoa flakes and dried fruit. Preheat waffle iron. Place one tablespoon of cookie dough into each quadrant of the waffle maker. Cook until light gold (time of an average waffle). They will still be soft, so gently remove cookies with tongs and place them on a cooling rack. Be careful not to overcook cookies. They are blond when finished; if they are too dark, adjust waffle iron’s settings. Enjoy right away or store in airtight container in refrigerator. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Crispy Walnut Cinnamon Cookies

    Weekly Recipe: 
    NonWeekly
    [title]

    1/2 cup walnuts

    1 cup all-purpose flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    pinch of salt

    8 tablespoons unsalted butter, at room temperature

    3/4 cup plus 3 tablespoons sugar, used in different parts of the recipe

    1 large egg

    1 teaspoon ground cinnamon

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Finely grind walnuts in food processor with flour. In bowl, stir together walnuts, flour, cream of tartar, baking soda, and salt. Set aside. Combine butter and 3/4 cup of sugar in bowl and stir until light and fluffy, about one minute. Add egg and beat until smooth. Mix in dry ingredients until combined. In small, shallow bowl, stir together remaining 3 tablespoons sugar and cinnamon. To shape each cookie, using small spoon or ice cream scoop, scoop up spoonful of dough and roll between your palms into one-inch balls. As balls are formed, roll them in cinnamon sugar, coating evenly, and then place on prepared baking sheets, spacing them two inches apart. Bake until golden brown, about 10 minutes. If you are baking more than one sheet at a time, at midway point, switch pans between racks and rotate them 180 degrees to ensure even baking. Let cool on pans to room temperature. Recipe and image courtesy of the California Walnut Board

  • Almond Cookies

    Weekly Recipe: 
    NonWeekly

    1/3 cup crunchy roasted almond butter

    1/2 cup raw agave nectar

    2 tablespoons buttery spread

    1 teaspoon vanilla extract

    3/4 cup almond meal/flour, packed

    1 tablespoon coconut flour

    1/2 teaspoon baking soda

    1/8 teaspoon salt

    3/4 cup mixed dried fruits, finely chopped (apricots, cranberries, raisins, apples, cherries)

    1 tablespoon cacao nibs

    Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In medium mixing bowl, combine almond butter, agave, buttery spread, and vanilla extract. In small bowl, combine almond meal, coconut flour, baking soda, and salt. Sift dry ingredients into wet and combine thoroughly. Fold in fruit and nibs. Scoop level tablespoons of batter onto cookie sheets, 12 cookies to a sheet. Bake for 8-10 minutes or until they just start to turn golden. Allow cookies to cool for 10 minutes on baking sheet before gently sliding parchment paper with cookies onto cooling rack––if the cookies are not fully cooled when moved, they might fall apart. Eat right away or refrigerate in airtight container in the refrigerator, or freeze. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Santa’s Whiskers

    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Bittersweet Chocolate Walnut Macaroon Cookies

    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

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