All Cookie Recipes

INGREDIENTS:
2 c. cornmeal
1/2 c. flour
1 egg
2 env. Equal
1 1/2 c. milk

DIRECTIONS:
Mix all ingredients. Slightly more milk to make thinner batter. Pour to about 4 inch circle and fry crisp on each side.

INGREDIENTS:

1 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. white Sugar Twin
3/4 c. brown Sugar Twin, firmly packed
1 pkg. Jello sugar free instant vanilla pudding mix
2 eggs
3 1/2 c. quick-cooking rolled oats
1 c. raisins (optional)

DIRECTIONS:

Mix flour with baking soda. Combine butter, sugars and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheets about 2 inches apart. Bake at 375 degrees for 10 to 12 minutes. Makes about 5 dozen.

Hint: Soaking raisins in water for about 30 minutes before adding to dough makes them softer.

INGREDIENTS

* 1 1/2 cups whole wheat flour
* 3/4 cup wheat germ
* 1 1/2 teaspoons low sodium baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon ground allspice
* 1 1/4 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1 cup frozen apple juice concentrate, thawed
* 2/3 cup raisins
* 1/4 cup vegetable oil
* 2 egg whites

DIRECTIONS

1. Combine the dry ingredients in a mixing bowl.
2. In a blender, combine the juice concentrate and the raisins. Mix on high until raisins are chopped. Add the egg whites and beat on slow speed just until combined.
3. Slowly add the juice mixture and the oil to the dry ingredients and mix until combined.
4. Wrap the somewhat soft dough in waxed paper and chill for 2 hours.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Wet your hands and shape dough into balls 1 1/2 inches in diameter. Place on nonstick cookie sheet and flatten with fork. Bake 8 to 10 minutes until just done. Don’t overbake! Cool on wire rack.