5 mins, or until the cookies start to color around the
b>cookies; sprinkle with pecans.
Tip's: I doubled the icing recipe
ut shapes of choice. Place cookies slightly apart on prepared baking
milk and vanilla. Drizzle over cookies with tines of a fork
Mix dry ingredients in a bowl.
In a separate larger bowl, cream butter.
Add sugar and egg. Beat well.
In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
Gradually add flour mixture.
Chill dough for 1/2 hour.
Roll teaspoonfuls of dough into balls, then roll in sugar.
Place on ungreased cookie sheet.
Bake for 14-20 minutes, depending on size & desired softness.
(I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).
o press down on the cookies until they are between 1
Preheat oven to 350 degrees. Using an electric mixer, cream together sugar, margarine and molasses; beat in egg substitute. Blend in the flour and 1 tsp pumpkin pie spice and dried fruit.
Drop by rounded teaspoons until a parchment lined baking sheet. Bake approx 8 min or until firm.
Stir together 1 tsp pumpkin pie spice and powdered sugar and sprinkle over cookies.
about 3/8 inch between cookies to make the next step
Pour cake mix and oats into bowl; mix.
Add eggs, oil and nuts; stir until dry mixture is completely moist.
Drop by teaspoonfuls on a cookie sheet treated with oil or cooking spray. Bake at 350\u00b0 for 10 to 15 minutes.
Do not overcook.
For moist cookies, place warm cookies in a sealed container.
For crisp cookies, cool first and then place in container.
Makes about 4 dozen.
Preheat oven to 300\u00b0.
In medium bowl combine flour, soda, salt and pumpkin pie spice.
In large bowl, blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste.
Scrape sides of bowl, then add egg, pumpkin and vanilla.
Beat at medium speed until light and fluffy.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart.
Bake 22-24 minutes until slightly brown around edges. Immediately transfer cookies with a spatula to a cool surface. Yield 3 dozen cookies.
ogether flour, ginger, apple pie spice, cloves, cardamom, and red pepper
he size of your cookies.
Allow cookies to cool on baking
Preheat oven to 375 degrees F (190 degrees C).
Mix spice cake mix, pumpkin puree, chocolate chips, nutmeg, cinnamon, ginger, and white sugar in a large bowl until just combined. Roll dough into 1-inch balls and place 1 inch apart onto ungreased baking sheets.
Bake in the preheated oven until golden brown, 11 to 13 minutes.
Mix confectioners' sugar, milk, and vanilla extract together in a bowl until smooth, adding more milk if needed. Drizzle sugar mixture over warm cookies.
br>Combine flour, pumpkin pie spice, baking powder, baking soda and
o jar:.
Oatmeal Raisin Spice Cookies.
Empty jar of cookie
Combine cake mix, butter, flour, eggs, spice and vanilla and beat.
Stir in oats, nuts and raisins.
Drop heaping tablespoons of dough on ungreased sheets.
Bake at 350\u00b0 for 10 to 12 minutes (until bottoms and edges are brown).
Makes 4 dozen cookies.
soda, salt, and pumpkin pie spice in a medium bowl. Mix
In a bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla; mix well.
With floured hands, roll into 10 to 12 balls.
Place 3-inches apart on greased baking sheets; flatten slightly.
Bake at 375\u00b0 for 13 to 15 minutes or until surface cracks and cookies are firm.
Remove to wire racks to cool.
Yield: 10 to 12 giant cookies.
Mix all ingredients.
Drop by spoonfuls onto cookie sheet and bake at 350\u00b0 for 8 to 10 minutes.
Makes 36 cookies.
Contains .66 grams of fat per cookie.
ugar if desired.
Place cookies on parchment-lined cookie sheet