All Cookie Recipes

INGREDIENTS:

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. solid pack pumpkin
2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. raisins
1 c. chopped nuts

DIRECTIONS:

Cream shortening; add sugar then eggs and pumpkin. Sift dry ingredients together; add. Add raisins and nuts. Bake at 350 degrees about 15 minutes on greased cookie sheets. (I used rounded teaspoons; you can make them bigger.)

LEMON ICING: Combine 2 cups confectioners’ sugar, 1 tablespoon lemon juice and grated rind of 1 lemon. Add just enough milk or cream to make spreadable.

INGREDIENTS:

2 c. flour
1 c. (uncooked) oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 tsp. vanilla
1 c. pumpkin
1 c. semi sweet chocolate chips
For decorating: assorted icing or peanut butter, nuts, assorted candies, raisins)

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using thin metal spatula. Add a bit more dough for stem. Bake 20 to 25 minutes until cookies are firm and lightly browned. Cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields 19 to 20 cookies. Variation: substitute raisins for morsels.

INGREDIENTS & DIRECTIONS:
This recipe comes from “Recipes for a Small Planet” by Ellen Buchman Ewald. The cookies are high in protein (about 3 grams protein for 2 cookies) and low in sugar and very delicious.

Stir together dry ingredients and spices: 5 tbsp. soy flour (or you could use more whole wheat flour) 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves

In another bowl, cream together: 2/3 c. honey

Beat in until smooth:

Stir in:

The mixture will look a bit strange in texture.

Add dry ingredients. When blended, stir in: 1/2 c. chopped dates (optional) 1 c. chopped walnuts

Drop by heaping tablespoonfuls onto greased cookie sheet. Bake at 325 degrees F. for 15 minutes until golden.

For pumpkin bars, pour batter into greased 8×8 inch pan and bake at 350 degrees for 25 minutes. Cool and cut into squares.