Welcome to Coffee Hour. This is an open thread so help yourself to the goodies and sit a spell and let us know what is new with you.

I love cookies. They can be elegant or rustic. They come in bars, or drops, or thin little slices. You can make decorative cookies in all different shapes. I even have a unicorn cookie cutter. Cookies can be iced or sandwiched or just plain. They can be crisp or gooey. Cookies are the perfect food. I gave homemade cookies and candy last year as part of my Christmas packages and already have requests to do the same this year.

Cookies are one of our oldest foods, as ancestors 10,000 years ago would drop a mixture of grains and water onto hot rocks. As ships sailed out exploring they always had a supply of hard cookies or biscuits. The elves in Tolkien’s Lord of the Rings had their version called lembas. Terry Pratchett had a version of dwarf bread that could be used as a weapon.

In the Middle East cooks started lightening the recipe with cream, butter and eggs and using honey and fruits to sweeten them. These are more like what we call cookies today. The Persian Empire had these treats during the seventh century. With the Crusades and the invasion of Spain and the developing spice trade Arabic cooking was introduced to Northern Europe.

During the Renaissance cookies had become popular and by the seventeenth century they were commonplace. With the advent of self regulating ovens in the 1900’s the number of cookie recipes exploded.

Here are some of the cookie and candy recipes I have come up with.

Banana Chocolate Chip Cookies
Cookies: 90

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1 cup mashed bananas
½ cup granulated sugar
½ cup butter -- softened
½ cup shortening -- softened
1 teaspoon baking powder
1 whole egg
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
12 ounces semisweet chocolate chips
3½ cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

Heat oven to 350°F.

In a large bowl mix brown sugar, sugar, bananas, butter, vanilla extract, shortening and egg together until light and fluffy.

Sift flour, baking soda, cinnamon, salt and nutmeg together. Add to wet mixture and mix thoroughly. Add chocolate chips and mix well.

Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 15 minutes and just starting to brown.

Cool 1 to 2 minutes on cookie sheet and then remove to racks.

Per Cookie: 72 Calories; 3g Fat (41.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; ½ Fat; ½ Other Carbohydrates.

Birthday Cookies
Cookies: 64

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces low-fat sweetened condensed milk
1 whole egg white
14 ounces coconut flakes
6 ounces white chocolate chips
1 teaspoon vanilla extract
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ cup walnuts -- finely diced
5 ounces maraschino cherries -- reserve juice
½ cup rainbow candied sprinkles
3 tablespoons chocolate candied sprinkles
½ cup cherry juice

Heat oven to 350°F.

Cut cherries into approximately 8 pieces and set aside.

Mix milk, egg white, coconut, white chocolate chips, vanilla, flour, baking powder, walnuts, cherry juice and rainbow sprinkles together until well mixed.

Drop mixture by heaping teaspoonfuls onto a greased baking sheet. Put a few of the chocolate sprinkles on top of cookie and place a cherry piece on top of the chocolates.

Per Cookie: 76 Calories; 4g Fat (41.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Candied Fruit Cookies
Cookies: 40

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup honey
½ cup molasses
½ cup dark brown sugar -- packed
1 whole egg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ cup walnuts -- diced
1 cup candied fruit
3 cups all-purpose flour
½ teaspoon ground nutmeg

Heat oven to 375º.

Mix honey, molasses and brown sugar together until creamy.

Add egg and mix well.

Add the flour and spices and mix well.

Add nuts and candied fruit and mix until well distributed.

Drop by rounded tablespoons onto greased cookie sheets and flatten slightly.

Bake for 11 minutes. Remove to wire racks to cool.

Per Cookie: 88 Calories; 1g Fat (11.4% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 36mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.

Cherry Chocolate Chip Cookies
Cookies: 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter -- softened
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract -- pure
2 large eggs
12 ounces semisweet chocolate chips
1 cup walnuts -- chopped
1 cup maraschino cherries -- chopped

Heat oven to 375º.

Beat butter, sugar, brown sugar, and vanilla extract until creamy.

Add eggs one at a time, beating until thoroughly mixed each time.

Add salt, baking soda and flour and beat until mixed.

Add chocolate chips and cherries and mix well.

Drop by teaspoonfuls onto ungreased cookie sheets and bake 9 to 11 minutes.

Cool on a wire rack.

Per Cookie: 140 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 96mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.

Cherry Fudge
Pieces: 64

Amount Measure Ingredient -- Preparation Method
-------- ----------- --------------------------------
18 ounces semisweet chocolate chips
14 ounces fat-free sweetened condensed milk
7 ounces marshmallow fluff
1 teaspoon vanilla extract
12 ounces white chocolate chips
10 ounces maraschino cherries -- cut into quarters

Melt chocolate and 1 scant cup of condensed milk in a saucepan.

Add marshmallow fluff, vanilla extract and ⅔ of cherries.

Butter an 8x8 inch pan and pour chocolate mixture into pan. Refrigerate for 10 to 15 minutes.

Melt white chocolate chips with remaining condensed milk. Add the remaining cherries and 2 tablespoons of the cherry juice.

Spread white chocolate mixture over fudge and refrigerate until set.

Cut into 64 pieces.

Per Piece: 102 Calories; 4g Fat (33.6% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; 1 Other Carbohydrates.

Chewy Peanut Butter, Chocolate Chip Cookies
Cookies: 60

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ cups dark brown sugar -- packed
½ cup butter -- softened
½ cup shortening
2 whole eggs
1 cup peanut butter, chunky
2 teaspoons vanilla extract
2½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons honey
2 cups semisweet chocolate chips

Preheat oven to 350°F.

Cream together the butter, shortening and brown sugar until light and fluffy.

Beat in eggs, peanut butter, honey and vanilla extract. Mix until combined thoroughly.

Beat in flour, salt, baking powder and baking soda. Mix well.

Beat in chocolate chips until evenly distributed.

Scoop by heaping teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.

Immediately remove to wire rack to cool.

Per Cookie: 126 Calories; 7g Fat (49.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 78mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; ½ Other Carbohydrates.

Chocolate, Chocolate Chip Cookies
Cookies: 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter -- softened
¾ cup cocoa powder
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract -- pure
2 large eggs
18 ounces semisweet chocolate chips
¾ cup walnuts -- chopped fine

Heat oven to 350°F.

Beat butter, sugars, and vanilla extract until creamy.

Add eggs one at a time, beating until thoroughly mixed each time.

Add salt, cocoa powder, baking soda and flour. Beat until mixed.

Add chocolate chips and nuts and mix well.

Drop by teaspoonfuls onto ungreased baking sheet and bake 9 to 11 minutes.

Cool on wire rack.

Makes 48 cookies.

Per Cookie: 152 Calories; 9g Fat (47.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.

Chocolate-Coconut Macaroons
Cookies: 65

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed milk
1 egg white
14 ounces coconut flakes
6 ounces semisweet chocolate chips
1 teaspoon almond extract
⅓ cup flour
½ teaspoon baking powder
1 pinch salt
⅛ cup slivered almonds

Mix milk, egg white, coconut, chocolate chips, almond extract and flour together.

Drop by teaspoonfuls on a well greased baking sheet. Press slivered almonds into top of cookie.

Bake at 350°F for 12 minutes or until cookie is lightly browned.

Remove from sheet immediately and cool on a rack or waxed paper.

Per Cookie: 63 Calories; 3g Fat (39.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Chocolate-Peanut Butter Bars
Cookies: 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup butter -- softened
¾ cup peanut butter, chunky
1 cup dark brown sugar -- packed
3 large eggs -- room temperature
1 teaspoon vanilla extract -- *see Note
1 teaspoon almond extract -- *see Note
2½ cups flour, all-purpose
1 teaspoon baking soda
12 ounces semisweet chocolate chips -- *see Note
1 tablespoon molasses
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
vegetable oil spray

Preheat oven to 350°F.

Cream together butter, peanut butter, sugar, eggs, vanilla, almond, nutmeg, cinnamon, ginger and molasses until light and fluffy.

Add baking soda and flour. Mix until well blended. The dough will be stiff.

Add chocolate chips and mix well.

Spray a 15½ "x10½ "x2½ x2” inch jelly roll pan or cookie sheet. Spread dough evenly.

Bake in a 350°F for 20-22 minutes.

Cut into 24 squares. Store at room temperature in an air tight container.

Per Cookie: 261 Calories; 15g Fat (48.7% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 165mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; 2½ Fat; 1 Other Carbohydrates.

Notes: Use real vanilla and almond extract. Don't use imitation.
I use mini chocolate chips.

Chocolate-Raspberry Brownies
Cookies: 32

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed milk
½ stick butter
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 whole eggs
½ cup brown sugar, packed
2 teaspoons vanilla extract
1⅓ cups all-purpose flour
½ cup raspberry jelly -- *see Note
1 tablespoon butter

Cream milk, eggs, 1 stick of butter and brown sugar together.

Add cocoa, flour, salt, baking powder and baking soda to wet mixture. Blend well.

Add vanilla extract and blend well.

Grease a 13”x9”x2” pan with the tablespoon of butter. Pour half of the batter into pan. Spread with the raspberry fruit. Spread the rest of the batter on top.

Bake in a 350°F oven for 35 to 40 minutes or until done.

Per Cookie: 106 Calories; 2g Fat (20.0% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 181mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; 1 Other Carbohydrates.

NOTES : I use Smucker's Spreadable Fruit.

Daddy's Pfeffernüesse
Cookies: 90

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup dark molasses
¼ cup honey
½ cup butter
2 whole eggs -- beaten
4 cups all-purpose flour
½ cup granulated sugar
½ cup dark brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon anise seed -- ground
½ teaspoon ginger
½ teaspoon ground allspice
½ teaspoon ground cardamom
1 cup confectioner's sugar -- sifted

In saucepan combine molasses, honey and butter. Cook and stir until butter melts. Cool to room temperature.

Stir in eggs.

Sift together all the dry ingredients except the confectioner's sugar. Add to molasses mixture; mix well.

Chill several hours or overnight.

Preheat oven to 375°F.

Shape chilled dough into 1 inch balls. Baked on greased cookie sheet for 12 minutes.

Cool; roll in confectioner's sugar.

Per Cookie: 53 Calories; 1g Fat (20.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.

Double Chocolate Cheesecake Bars
Cookies: 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces whipped cream cheese -- softened
¾ cup butter -- softened
1 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
12 ounces white chocolate chips
12 ounces semisweet chocolate chips
Baker's Joy Spray (oil and flour)

Preheat oven to 350°F.

Mix cream cheese, butter and sugar until well blended. Add eggs and vanilla and again mix until well blended.

Sift together the flour, baking soda and salt. Add to cream cheese mixture and mix well.

Add white chocolate chips and mix together.

Spray a 13”x9”x2” inch pan and spread half of the mixture into the pan smoothing it even.

Evenly spread the semisweet chocolate chips over the mixture. Top with remaining mixture and smooth it out.

Bake in a 350°F oven for 60 minutes or until a toothpick inserted into the middle comes out clean.

Per Cookie: 294 Calories; 18g Fat (53.1% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 195mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; 3½ Fat; 2 Other Carbohydrates.

Holiday Sugar Cookies
Cookies: 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
⅓ cup butter -- softened
⅓ cup shortening
2 cups flour, all-purpose
1 whole egg -- room temperature
¾ cup sugar
1 tablespoon milk, 2% low fat
1 teaspoon baking powder
1 teaspoon vanilla extract -- or other flavored
1 dash salt
5 drops food coloring
3 tablespoons sugar -- decorative

Beat egg, butter and shortening until fluffy. Add ¾ cup sugar, milk, baking powder, extract, salt and food coloring. Mix thoroughly.

Add half of the flour. Mix thoroughly. Add rest of flour.

Divide dough in half. Cover and chill for 3 hours.

On lightly floured surface roll half of the dough into ⅛ inch thickness. Cut out with a shaped cookie cutter. Place on an ungreased cookie sheet. Sprinkle with colored sugar. Duplicate with remaining dough.

Bake at 375°F for 7 to 8 minutes or until edges are firm. Cool cookies on a rack.

Per Cookies: 80 Calories; 4g Fat (42.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 41mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Notes : This recipe can be adapted to all seasons. St. Patrick's day use mint extract and green food color and decorating sugar. For Christmas use peppermint extract and red and green food coloring and decorating sugars. You can use orange extract and yellow and red food coloring and decorating sugars with Halloween cookie cutters.

Try and always use pure extract not imitation for the best taste.

Leprechaun Fudge
Pieces: 64

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups semisweet chocolate chips
14 ounces fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 cup white chocolate chips
1 tablespoon peppermint extract
6 drops green food coloring

Melt chocolate chips with scant 1 cup condensed milk in a heavy saucepan. Stir in vanilla. Pour half of the mixture into waxed paper lined 8”x8” inch pan. Chill for 10 to 15 minutes. Keep remaining chocolate mixture at room temperature.

Melt vanilla chips and the rest of the condensed milk in a saucepan. Stir in peppermint extract and food coloring. Spread over chilled chocolate layer. Chill for 10 to 15 minutes.

Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours longer.

Invert into cutting board, remove waxed paper. Cut into 1 inch squares.

Per Piece: 63 Calories; 3g Fat (35.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Mincemeat Cookies
Cookies: 72

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 large eggs
1 cup unsalted butter -- softened
½ cup sugar
½ cup dark brown sugar
½ cup molasses
½ teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 cups mincemeat

Heat oven to 375°F.

Cream butter, sugar, and brown sugar and mix until fluffy.

Add eggs and molasses and beat until smooth.

Mix salt, cinnamon, ginger, cloves, nutmeg, and allspice until fully incorporated.

Add flour gradually and mix until combined.

Add mincemeat and stir until distributed evenly.

Drop by tablespoons full onto greased cookie sheets and bake for 12 minutes. Remove to a rack to cool.

Makes 72 cookies.

Per Cookie: 90 Calories; 3g Fat (29.8% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 46mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Fruit; ½ Fat; ½ Other Carbohydrates.

Oatmeal Raisin Cookies
Cookies: 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup butter -- softened
½ cup shortening
1 cup dark brown sugar -- packed
½ cup sugar
2 whole eggs
1 teaspoon vanilla extract -- pure
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 cup raisins, seedless
3 cups oats, rolled (raw)

Preheat oven to 350°F.

Cream together butter, shortening, brown sugar, sugar, eggs, and vanilla.

Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add to butter mixture.

Add oats and raisins. Mix together.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes. Remove from cookie sheet and let cool on rack.

Per Cookie: 108 Calories; 5g Fat (38.0% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 84mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; ½ Other Carbohydrates.

Notes: I use ½ cup regular raisins and a ½ cup golden raisins.
I use butter flavored shortening.

Orange-Chocolate Fudge
Pieces: 48

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces semisweet chocolate chips
1 teaspoon orange extract -- pure
14 ounces low-fat sweetened condensed milk
7 ounces marshmallow fluff

Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.

Remove from heat.

Add orange extract and marshmallow cream. Mix well.

Spread in a buttered 13”x9”x2” inch pan. Let cool.

Per Piece: 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

Notes: For the best taste use pure orange extract not imitation. You can use vanilla extract for regular fudge.

You can add a ½ cup of chopped walnuts if you wish.

The Nuttiest Peanut Butter Cookies
Cookies: 54

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup sugar
½ cup dark brown sugar -- packed
½ cup peanut butter, chunky
1 whole egg
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract -- pure
½ cup peanuts -- chopped
½ cup butter -- room temperature

Beat butter and sugar together until light and fluffy.

Add peanut butter and egg. Beat until light and fluffy.

Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines.

Refrigerate dough for at least 3 hours.

Heat oven to 375°F.

Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.

Bake 9 to 10 minutes.

Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.

Makes 54 cookies.

Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.

The Ultimate Ginger Cookie
Cookies: 60

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup butter -- softened
½ cup sugar
½ cup dark brown sugar -- packed
¼ cup molasses
2½ cups all-purpose flour
1 whole egg
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon ginger root -- finely minced
¼ teaspoon salt
1½ ounces crystallized ginger -- ground fine (I use a mini food processor)
4 tablespoons sugar

Heat oven to 350°F.

Cream butter, sugar and brown sugar until light and fluffy.

Stir in the molasses and egg.

Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.

Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.

Bake 10 to 12 minutes.

Cool on rack.

Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.

Peanut Butter and Jelly Cookies
Cookies: 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup unsalted butter -- softened
½ cup sugar
½ cup light brown sugar
1 whole egg
½ cup peanut butter, chunky
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
6 teaspoons raspberry jelly

Beat butter and sugar together until light and fluffy.

Add egg and peanut butter and beat until light and fluffy.

Add flour, baking soda, baking powder, and vanilla extract. Mix until thoroughly combined.

Refrigerate dough for at least 3 hours.

Heat oven to 375°F.

Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.

Bake 9 to 10 minutes.

Remove from pan and spread 1 teaspoon of jelly on flat side of cookie. Top with another cookie flat side against the jelly.

Cool completely.

Makes 27 cookies.

Per Cookie: 125 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 81mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Fat; ½ Other Carbohydrates.

NOTES : Use your favorite jelly.
You need to spread the jelly immediately after taking them out of the oven so the jelly will have a chance to melt into the cookies and hold the two halves together.

Giggles Double Chocolate Cherry Cookies
Cookies: 72

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
½ cup granulated sugar
1 cup dark brown sugar -- packed
1 teaspoon vanilla extract -- pure
2 large eggs
½ teaspoon salt
1 teaspoon baking soda
¾ cup cocoa powder
2 cups all-purpose flour
12 ounces semisweet chocolate chips -- mini
5 ounces dried cherries -- diced
½ cup port wine

Heat oven to 350°F.

Soak cherries in wine and set aside.

Beat butter, sugar, brown sugar, and extract until light and fluffy.

Add eggs one at a time and beating until thoroughly mixed each time.

Add salt, baking soda, cocoa powder, and flour and beat until mixed.

Drain cherries and add along with chocolate chips until mixed well.

Drop by teaspoonfuls onto ungreased cookie sheets and bake 8-9 Minutes.

Cool on a wire rack.

Per Cookie: 88 Calories; 4g Fat (42.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; ½ Other Carbohydrates.

Jasmine's Almond-Ginger Cookie
Cookies: 54

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ cup unsalted butter -- softened
¾ cup sugar
1 whole egg
1 teaspoon almond extract
1½ teaspoons baking powder
1 tablespoon ginger root -- minced fine
1 tablespoon crystallized ginger -- minced fine
¼ cup sliced almonds -- minced
2½ cups all-purpose flour
Glaze
½ cup confectioner's sugar -- sifted
2 tablespoons 2% low-fat milk
1 teaspoon vanilla extract
¼ cup sliced almonds

Heat oven to 325°F.

Cream butter and sugar until light and fluffy.

Add egg and almond extract and mix together.

Add ginger root, crystallized ginger, baking powder, and minced almonds. Mix together.

Add flour and mix together.

Shape dough into walnut size balls and place on ungreased cookie sheet about 2 inches apart.

Bake for 10 to 12 minutes.

Place on cooling rack. Ice immediately so glaze will set. Top with remaining almonds.

For glaze mix sugar, milk, and vanilla extract together until smooth.

Per Cookie: 69 Calories; 3g Fat (43.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 16mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Dreamy Mocha Cranberry Meringue Cookies
Cookies: 40

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large egg whites
¼ teaspoon cream of tartar
⅔ cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips -- mini
1 cup cranberries -- dried, chopped
1 cup espresso coffee
1 dash salt

Let the egg whites come up to room temperature. Soak the cranberries in the espresso. Heat oven to 275°F. Line 2 baking sheets with parchment paper. Place oven racks at upper and lower middle.

In a stand mixer using the whisk attachment beat on low speed for about a minute until the egg whites look wet and frothy.

Add cream of tartar and salt and beat on low for about 30 seconds.

In a steady stream add half of the sugar and mix well. Increase speed to medium.

Add vanilla extract and beat until incorporated.

Continue adding sugar until all sugar has been added and mixed in well. Increase speed to high.

Beat until thick and glossy and the mixture holds stiff peaks. Be careful not to over beat.

Drain cranberries and add along with chocolate chips folding with a spatula being careful not to deflate it.

Drop by spoonfuls onto parchment paper.

Put cookies in oven. Bake 2 hours until cookies are dry. Don't open oven.

Cool on a rack for about an hour.

Per Cookie:36 Calories; 1g Fat (29.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; ½ Fat; ½ Other Carbohydrates.

NOTES : Make sure that no egg yolks get into the egg whites.