Chocolate Chip pumpkin Cookies

Ingredients:

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)


Directions:

 Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth.
Beat in the eggs one at a time.
Stir in the vanilla and pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture.
Mix in the chocolate chips.
Stir in the walnuts if desired.
Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown.
Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

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Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Directions:

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.

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Birthday Cake Cookies

 

Ingredients:

16-1/2 oz. tube refrigerated sugar cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles




Directions:

Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups. 

Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups. 

Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes. 

Cool 5 minutes in tins on wire racks. 

Remove cookies to wire racks; cool completely. 

Tint the frosting with food coloring. 

Spread frosting over top and sides of each cookie. 

Place one mini cookie on top of one regular cookie. 

Decorate with sprinkles. 

Press a candle into center of each cookie. 

Makes 10.

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 http://recipeboxcreations.com/

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Lavender Shortbread Cookies

Ingredients

1 1/2 cups butter, softened
2/3 cup white sugar
1/4 cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt

Directions

1. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Amount Per Serving Calories: 186 | Total Fat: 11.6g | Cholesterol: 31mg

Original Recipe Here
http://allrecipes.com/recipe/lavender-shortbread-cookies/detail.aspx

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Zucchini Cookies

Zucchini, walnuts, raisins, chocolate chips, and coconut pack in an amazingly sweet flavor and contribute many beneficial nutrients. The recipe makes 60 cookies so feel free to either half the recipe or freeze extras in an airtight container for up to a month.

You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

Prep and Cook Time: 1 hour.

Yield: Makes 5 dozen cookies

Ingredients

• 1  cup  butter, at room temperature
• 1 1/2  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla extract
• 2  cups  grated zucchini
• 2 3/4  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1  teaspoon  ground cinnamon
• 1  teaspoon  salt
• 1  cup  walnuts, chopped
• 1  cup  semisweet chocolate chips
• 1/2  cup  raisins
• 1  cup  sweetened flaked coconut

Preparation

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

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