Amy's Recipes

2 very ripe bananas
½ cup almond flour
1 egg
2 tablespoons peanut butter
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon cinnamon
zest of one orange
¼ teaspoon salt
1 ½ cups quick oats
⅓ cup chocolate chips
⅓ cup chopped walnuts
¼ cup unsweetened coconut flakes
¼ cup craisins

Beat bananas with a hand mixer until most of the chunks are gone. Add the almond flour and beat for another 30 seconds or so. Add the egg, peanut butter, vanilla, baking powder, cinnamon, orange zest, and salt and beat until smooth, scraping the sides of the bowl a few times.

Mix in the oats with the hand mixer, then add the chocolate chips, walnuts, coconut and craisins and mix with a spoon. Put heaping tablespoons on a cookies sheet and flatten to about a 1/2 inch.

Bake at 350 for 10-12 minutes until the edges and bottoms are browned. Makes 2 dozen.

Once, cool, store in the refrigerator.

Per cookie: 92 calories, 11 g total carbs which includes 5 g sugar, 5 g fat and 2 g protein

1 cup salted butter
1 cup powdered sugar
1 1/2-2 tablespoons lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1/4 teaspoon kosher or sea salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup white chocolate chips

Cream softened butter and powdered sugar until smooth. Add juice and zest and mix well. Add flour and salt, mix well, and add nuts and white chocolate.

Roll into 1 1/2 inch balls, smush slightly and chill.

Bake at 350F for about ten minutes or until bottoms of cookies are lightly browned.Cool on the cookie sheet for a minute or two before moving to a cooling rack.

COOKIES

1 c       flour
1 1/4 c unsweetened cocoa powder
1 t        baking powder
1/4 t     baking soda
1/4 t     salt
1 1/2 c brown sugar
3          eggs
1 t        vanilla
3T        oil
4 T       butter
1/4 c    granulated sugar
1/4 c    confectioners’ sugar

Preheat oven to 325° F.

Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar, eggs, vanilla, and oil together in large bowl. Microwave butter until melted then whisk into egg mixture. Fold in flour mixture until no dry streaks remain. Let dough sit for 10 minutes.

Place granulated and confectioners’ sugar in separate shallow dishes. Roll a spoonful of dough at a time in the granulated sugar and then the confectioners’ sugar.

Bake until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet.

PEPPERMINT FROSTING

4 T      butter
3/4 c   powdered sugar
3/4 T  cream
1/2 t   peppermint extract

Beat the butter until smooth and fluffy. Mix in the powdered sugar a little bit at a time. Mix in the cream and peppermint extract. Whip until completely smooth.

Adapted from https://themodernproper.com/crinkle-cookies-with-peppermint-cream

1 stick butter, softened
¼ cup packed brown sugar
¼ cup sugar
1 large egg
½ teaspoon vanilla extract
½ cup canned pumpkin
1 cup all-purpose flour, or white whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon powdered ginger
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup walnuts, chopped into small pieces
¼ cup mini chocolate chips
¼ cup white chocolate chips

In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin and mix well. Combine the flour, cinnamon, ginger, cloves nutmeg, baking soda and salt. Add to creamed mixture and mix well. Stir in walnuts and both chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Makes 2½ dozen.

1 (3) stick butter, room temperature

3/4 (2 1/4) cup granulated sugar

1 (3) tablespoon blackstrap molasses

1 (3) large egg

1 (1 T.) teaspoon vanilla extract

1 (3) cup flour

1/3 (1) cup cocoa powder

1/2 (1/2 T.) teaspoon baking soda

1/4 (3/4) teaspoon kosher salt OR 1/8 teaspoon regular salt

1/3 (1) cup white chocolate chips*

1/4 (3/4) cups semi-sweet chocolate chips

 

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Beat in the vanilla, egg and molasses until smooth. Sift together the flour, soda, salt and cocoa powder into the butter mixture and stir until it’s blended in. Add and stir in the two kinds of chips.

Bake 8-12 minutes or until the edges are wrinkly and the centers don’t shine.

Makes about 1 1/2 (4 1/2) dozen

 

* If you want extra pretty cookies, additional white chips may be placed on the tops after spooning onto the cookies sheets and before going in the oven.

 

2 cups butter

1 ½ cups sugar

2 cups brown sugar

4 eggs

1 tablespoon vanilla

5 cups flour

1 cup quick oatmeal

1 ½ teaspoons baking soda

1 ½ teaspoon salt

2 cups chocolate chips

 

350 degrees Fahrenheit

1/2 cup shortening

1 1/2 cups white sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder 1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 cup chopped walnuts

(optional)

1 cup semisweet chocolate

chips

 

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Mix – 1½ cups sugar & ¼ cup cocoa

Add – ½ cup milk & ¼ cup butter

Stir until boils & remove from heat.

Add – ½ cup peanut butter & 1 teaspoon vanilla

Mix well, then add – 3 ½ cups oatmeal

Use recipe from The Washington Post, December 12, 2012

http://projects.washingtonpost.com/recipes/2012/12/12/anise-cookies/

Use MyHeritage recipe

http://www.myheritage.com/FP/recipesItem.php?s=54150391&recipeID=2&sourceList=dir

 

1 3/4 cups white whole grain flour (220 grams) — (ex. Eagle Mills, KA White Whole Wheat)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup natural cocoa powder

1 stick butter, room temperature

1/2 cup firmly packed dark brown sugar

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk**

1 1/2 cups extra dark or semi-sweet chocolate chips

Preheat the oven to 350 degrees F. and line a couple of cookie sheets with parchment paper.

Mix the flour, soda, salt and cocoa powder together in a small bowl and set aside.

Cream the butter and both sugars with an electric mixer. Beat in the vanilla. Scrape sides of bowl. Add the egg and beat for about 30 seconds or just until it is mixed in. Stir in the milk, then add the flour mixture and stir by hand or with lowest speed of mixture until it’s blended in. Stir in the chocolate chips.

Bake right away or chill dough until ready to use. If baking right away, spoon heaping teaspoonfuls (or regular size cookie scoops) of dough onto cookie sheets spacing 2 ½ inches apart. Bake for 11-13 minutes or until cookies appear done.

Makes about 3 dozen

**I used regular milk, but I think buttermilk might be an interesting addition.

Coconut Butterscotch Cookies
1 package 1/3 c 2 1/2 c 1/2c 1/2 c		white cake mix oil eggs coconut butterscotch chips vanilla chips
Combine cake mix, oil, and eggs, then gently mix. Add coconut and chips. Bake at 350° for 12 minutes or until golden. Makes 2 1/2 dozen cookies**There are many variations to this recipe, try different cake mixes, nuts, and chips

7 c 2 c 2 t 2 t 1 1/2 c 1 t 1 c 3		all-purpose flour white sugar salt baking powder shortening almond extract milk eggs
Mix dry ingredients together, then mix in shortening. Stir in almond flavoring and milk at the same time, followed by eggs. Using a floured surface and floured rolling pin, roll out dough thick. Cut out cookies and arrange them on a cookie sheet.Bake at 375 degrees for 8-10 minutes, or until bottom is golden. Adapted allrecipes.com.

2 c 1/4 c 1/2 c 1 stick 3 c 1/2 c 1 t		sugar cocoa milk margarine or butter rolled oats (or sub. coconut for 1/2 cup) peanut butter vanilla
Combine sugar, cocoa, milk and butter. Bring to boil. Remove from heat, add vanilla and peanut butter, stir until smooth. Add oats and mix well.Cool before eating.

4 ¼ t ½ c 1 t ½ t 2 c		egg whites cream of tartar sugar vanilla extract almond extract unsweetened macaroon coconut
Combine cream of tarter and egg whites and beat until forms soft peaks, then add the sugar, 2 tablespoons at a time, beating between each addition. Then add the extracts and beat until stiff. Then fold in the coconut. Drop tablespoonfulls onto a lightly greased sheet and bake at 350 for 20 minutes.  Makes 3½ dozen.