o 350 degrees F. Place cookies 2-inches apart on parchment
ookie slighty with your fingertips. Cookies can be pressed flatter using
bs at a time), fat free plain yogurt, vanilla and butter
Mix flour with baking powder.
Cream egg, butter and gelatin, beating well.
Add vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough; cut into shapes or put through a cookie press.
Bake on ungreased cookie sheet at 400\u00b0 for 8 minutes, or until edges are brown.
Makes about 5 dozen cookies.
n a bowl. Beat white sugar, 3/4 cup butter, and
Cookies:
Cream first 4 ingredients
Cream butter or margarine with sugar substitute until light and fluffy (do not use liquid sweetener in this recipe).
Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt.
Add alternately with milk to creamed mixture.
Mix thoroughly.
Shape dough into a roll (1 1/2 inches in diameter). Wrap in waxed paper and chill for several hours or overnight. Slice dough into 1 1/2-inch thick rounds.
Place on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 dozen.
prayed with nonstick spray. The cookies don't spread out much
Preheat oven to 350\u00b0.
Mix pancake mix, oats and baking powder together.
Stir in remaining ingredients in order given and mix well.
Drop by teaspoon onto a sprayed cookie sheet (the cookies may also be dropped into muffin tins).
Bake 7 to 10 minutes or until lightly golden around edges.
addle attachment, cream butter and sugar.
Add dry ingredients and
In large bowl, beat sugar and butter until fluffy.
Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.
In large mixer bowl, combine margarine, sweetener, vanilla and eggs.
Beat 2 minutes at high speed, scraping bowl occasionally until well combined.
Add flour, cinnamon, salt, soda and water. Beat at low speed until well combined (about 2 minutes).
Stir in rolled oats (dough will be soft).
Drop by rounded teaspoon 2 inches apart onto ungreased cookie sheet.
Bake in 375\u00b0 oven for 12 to 15 minutes.
Yields 42 cookies.
Beat margarine, butter, egg and vanilla until fluffy. Stir together flour, baking powder, ginger and pumpkin pie spice (or in place of pumpkin pie spice, use a pinch of each: ground cinnamon, nutmeg, allspice, clove). Add to egg mixture and mix well (batter will be stiff). Roll out thinly and cut into 2-inch rounds with an inverted glass, or cut into shapes with a decorative cookie cutter. Arrange cookies 1-inch apart on baking tray sprayed with baking spray. Bake in a preheated 375\u00b0 oven 6 or 7 minutes.
n a larger bowl, cream sugar and softened butter until smooth
Cream margarine, sugar, 1 package of jello and eggs together in a medium to large bowl.
Add the rest of the ingredients.
Mix well.
Roll dough into one inch balls, then roll them in the additional box of jello and place on a greased and floured cookie sheet.
Flatten each with a fork. (Sometimes a little flour on the fork keeps it from sticking).
Bake 6-8 minutes at 350 degrees.
Cream margarine and sugar substitute.
Add applesauce and water.
Stir in rest of ingredients.
Bake at 375\u00b0 for 10 to 12 minutes.
Makes 30 cookies.
Beat oil and eggs with rotary beater until well emulsified. Add sugar substitute and beat until light and fluffy.
Add pumpkin, then dry ingredients.
Add raisins and nuts.
Drop by teaspoons onto greased cookie sheet.
Bake at 375\u00b0 for 15 to 20 minutes.
May be frozen after baking.
Yield:
4 dozen cookies.
Beat shortening and sugar in large bowl until smooth
Combine margarine, sour cream, apple, eggs, maple flavoring and vanilla; mix well. Add dry ingredients. Drop by tablespoon on baking sheets sprayed with nonstick spray. Bake at 375\u00b0 for 9 minutes or until lightly browned. Makes 30 to 35 soft cookies. Store in airtight container.