Cookies:
Preheat oven 350F. Grease cookie sheets.
Mix until well blended.
Drop by round spoonfuls onto greased cookie sheet.
Bake 18-20 mins. Cool.
Icing:
Cream all ingredients until smooth
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
food processor powderise the cookie crumbs and bran flakes into
ilbur who does the CopyCat recipes. I've made these -- they
Preheat oven to 350 degrees.
Beat butter and sugars together on medium speed until fluffy.
Add eggs and vanilla, mix well.
In a seperate bowl, whisk flour, soda, spices and salt until well combined.
Mix flour mixture into the butter mixture.
Stir in oats and raisins.
Drop by heaping tbsp onto ungreased cookie sheet
Bake for 10 to 12 minutes.
Cool slightly then remove from cookie sheet.
On ungreased (or parchment covered) cookie sheets, place balls about 11
Cream butter.
Add all other ingredients, except the powdered sugar and spice drops.
Mix well.
Shape into 1\" balls around spice drops and place on a greased cookie sheet.
Bake at 350 degrees 15 minutes.
Cool and roll in powdered sugar.
To make the Five-Spice Filling, in a medium heavy-
ith cooking spray.
Combine spice cake mix, 1 cup water
Preheat oven to 350\u00b0F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
ith sugar, baking powder, five-spice powder and salt. In a
Preheat oven to 375 degrees.
In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.
inch-thick. Use Christmas cookie cutters to cut various shapes
br>Remove 1/2 cup cookie dough from roll and wrap
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
ut shapes with your desired cookie cutter and transfer to the
Cream sugar and margarine until light and fluffy. Blend in egg. Add combined flour and spice. Mix well. Chill. Roll out dough onto lightly floured surface to 1/8 inch thickness. Cut with 3 inch round cookie cutter. Place on greased cookie sheet. Bake at 400\u00b0 for 6 to 8 minutes or until edges are very lightly browned. Cool
he recipes in this collection.
Makes 22-23 cups cookie mix
Preheat oven to 375\u00b0.
Grease cookie sheet.
Combine cake mix, margarine, milk and egg.
Mix well.
Stir in nuts and chocolate mint chips.
Drop by tablespoon onto cookie sheet.
Bake at 375\u00b0 for 12 minutes for soft cookie, 15 minutes for crisp cookie.
Cool cookies on wire rack.
Crushed toffee bars can be used instead of chocolate mint chips.