- 1 C butter
- 2 C sugar
- 1 C brown sugar
- 3 eggs
- 3 C flour
- 1 t baking soda
- 1 ½ t cinnamon
- ½ t nutmeg
- ¼ allspice
- Pinch of salt
- Mix together softened butter, sugar, and brown sugar. Add beaten eggs.
- Mix flour, baking soda, spices, and salt.
- Combine wet & dry mix until well-blended.
- Roll dough into long rolls and wrap in wax or parchment paper. Freeze (overnight is best).
- When ready to bake, cut into ¼ inch cookies. Space about 2” apart on cookie sheet. They will spread as they bake.
- Oven should be at 350 degrees. Bake for approximately 8 minutes.
Dress with pecan in center of cookies. Let cookies set until they have cooled somewhat. They will firm up more as they cool.
Submitted by Lynsley H.
- 2 1/4 cups Bob’s Red Mill 1:1 Gluten Free Baking Flour
- 1/4 teaspoon fine sea salt
- 1 cup butter (2 sticks), softened
- 3/4 cup granulated sugar
- 2 large egg yolks (or 1 egg)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
1. In medium bowl, whisk together the gluten free flour and salt. Set aside.
2. Add the butter and granulated sugar to the bowl of a stand mixer. Cream together until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
4. Add the dry ingredients and mix well until combined, scraping down the bowl as necessary.
5. Place the dough on a large piece of plastic wrap (about 18 inches long) and roll into a log. Dough log should be about 14 inches long and 1 1/2 inches wide. Wrap the dough in the plastic wrap and chill for 4-6 hours (or overnight) until firm.
6. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Use a sharp knife to slice the cookies – you should get about 48. Use your hands to form back into a circle if necessary. Bake the cookies, 18 at a time on the baking sheet and bake in batches. Keep cookies refrigerated or frozen until ready to bake.
7. Bake at for 8-12 minutes until done – cookies will no longer be shiny and will be ever so slightly golden on the edges. Do not brown! Cool on the baking sheet for 5 minutes before cooling compltely on a wire rack. Repeat baking process for the remainder of the cookies.
8. When the cookies are cooled, melt the chocolate chips and coconut oil at 50% power for 1 minute. Stir really well then melt at 50% power in 20 second intervals until melted – stirring after each round of heating.
9. Dip or drizzle cookies with melted chocolate and place on a wax paper lined baking sheet. Cool until the chocolate is set. Store in an airtight container up to 3 days or freeze.
Original recipe from Sharon Lachendro – What The Fork Food Blog.
Tips for keeping the dough round:
- Use the plastic wrap to help keep it in a nice even log shape when rolling it.
- Chill on a baking sheet for a nice flat surface.
- Once the dough is thoroughly chilled, roll it again to reshape into a round log.
- Roll slightly as you are slicing it so you don’t get flat sides as you’re cutting.
Submitted by Angie B.
Prep Time: 10 minutes, not including freezer/ setting time.
- 1 package peanut butter Oreos
- 1 8 oz. package of cream cheese, softened
- 12 oz chocolate chips
- 6 oz butterscotch or peanut butter chips
- Brown sprinkles
- Pretzel sticks
- Allow the cream cheese to come to room temperature. Put Oreos in a food processor and pulse until you have crumbs. You may need to split this into 2 batches, depending on the size of your food processor. Once cream cheese is soft, mix Oreos and cream cheese until well blended.
- Use a heaping tablespoon of the mixture to create acorn shapes. To form, roll into an elongated ball, then pinch one end so that it is slightly tapered. Place the acorns on a baking sheet covered in wax paper. Place in freezer for one hour.
- Once acorns are hard, melt chocolate chips in a bowl. Dip each acorn into the chocolate with a fork, tapping the edge of the bowl to remove excess chocolate. Then place acorns back onto waxed paper. Continue to dip all the acorns and allow the chocolate to harden at room temperature.
- Once the chocolate-covered acorns are hardened, melt the butterscotch chips in a bowl. Pour the brown sprinkles in a separate bowl. Dip the tops of each chocolate-covered acorn into the butterscotch, then immediately dip into the sprinkles.
- Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.
Recipe submitted by Kathy T.
Servings: 4 dozen cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
- ½ cup plus 6 Tbsp butter, soften
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 cups quick oats, uncooked
- 1 cup Craisins
- ½ cup cinnamon chips
Heat oven to 350 degrees F. In large bowl, beat butter and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Add oats, craisins, and cinnamon chips. Drop dough by rounded tablespoons onto ungreased cookie sheet. Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets, remove to wire rack. Cool completely.
Recipe Submitted by Jillian B.