Vanilla-Butter Cookies

These cookies are so yummy...they're perfectly sweet, light, and have a touch of almond flavoring in them. They're a great choice for someone who's not a chocolate-lover!

yield: 3 dozen cookies
Original recipe credit: Cooking Light

2/3 cup sugar
1/3 cup butter, softened
1 Tbsp light-colored corn syrup
2 tsp vanilla
1/2 tsp almond extract
1 egg
1 cup white flour

1 cup whole-wheat flour
1 tsp baking powder
1/4 tsp salt

1. Preheat oven to 375°.

2. Combine sugar and butter in a large bowl and beat with a mixer at medium speed until light and fluffy. Add corn syrup, vanilla and almond extracts, and egg; beat well. In a small bowl, combine flours, baking powder, and salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until well blended.
3. Drop dough by tablespoon-fulls 2 inches apart on baking sheets. Flatten the cookies with a fork in a criss-cross pattern. Bake at 375° for 8 minutes or until cookies are golden brown. Remove cookies from pan and cool completely.

Cranberry-Pumpkin Cookies

Mmm. I made these the other day with some pumpkin I'd roasted and they are yummy! I modified the original recipe a bit (less butter and sugar, dried cranberries instead of fresh, whole-wheat flour) and they are delicious! They're a bit like these cookies, but with more complexity. A great autumn cookie.

Yield: 4 dozen

Original recipe credit: www.allrecipes.com

1 cup dried cranberries

1/3 cup butter, softened

3/4 cup sugar

1 egg

1 cup pumpkin purée

1 tsp vanilla extract

1 cup whole wheat flour

1 1/4 cups white flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 cup walnuts, chopped

1. Preheat oven to 350°.

2. Place cranberries in a small bowl and cover with warm water. Let soak.

3. In a large mixing bowl, cream together butter and sugar until well combined. Add in egg, pumpkin, and vanilla, beating well to combine.

4. In a small bowl combine flours, baking powder, baking soda, cinnamon, and salt, stirring well with a whisk. Add flour mixture to pumpkin mixture; mix well.

5. Drain and squeeze excess water off of cranberries. Stir cranberries and walnuts into cookie dough. Drop cookie dough by tablespoonfuls onto cookie sheets. Bake at 350° for 10 minutes or until lightly brown.

Chocolate Marshmallow Meltaways

We still have some marshmallows left from the package my mom sent us back in December, and I've been trying to figure out what to do with them. Allrecipes.com did not disappoint. A few minor adjustments to their original recipe and yum. Shannon claims they're better than chocolate chip cookies. Get a full glass of milk, whatever you think, because these are rich and sweet.

yield: 3 dozen

Cookies:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
2 1/4 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
18 large marshmallows, halved

Frosting:
3 Tbsp butter, softened
3 Tbsp milk
3 Tbsp cocoa
1/8 tsp salt
3/4 tsp peppermint extract (option, if you want Chocolate Mint Marshmallow Meltaways)
3 cups powdered sugar

1. Preheat oven to 350°.
2. To prepare cookies, cream together butter and sugar in a mixer on medium speed; add egg, milk, and vanilla, and beat until well combined. In a small bowl, combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to butter mixture, stirring until combined and soft dough forms.
3. Using your hands, roll dough by the tablespoonful gently into balls and place on an ungreased cookie sheet. Flatten dough slightly with your hand. Bake at 350° for 8 minutes. Remove from oven, press one marshmallow half onto the top of each cookie, and return to oven. Bake 2 minutes; remove from oven and cool cookies on a wire rack.
4. To prepare frosting, using a mixer on medium-high speed, combine butter, milk, cocoa, and salt (and peppermint extract, if you choose) in a large bowl. Gradually add powdered sugar, mixing until well combined. Frost cooled cookies. Enjoy with a large glass of milk.

Peanut Butter-Chocolate Chip Cookies

Our peanut butter from the States was calling, and these resulted. Whole wheat flour makes them healthy, right?

yield: 5 dozen

1 1/2 cups white flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine flour, baking soda and salt, stirring with a whisk.
3. Combine sugars, butter, and peanut butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by tablespoons apart onto un-greased baking sheets (you can put 15 on a pan...they don't spread very much). Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely.

Chocolate Chip Cookies

Nothing makes you feel quite like you're at home like good old fashioned chocolate chip cookies!

yield: 4 dozen

1 1/2 cups white flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 Tbsp sugar
1/2 cup butter, softened
1 tsp vanilla
2 egg whites or 1 whole egg
3/4 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine flour, baking soda and salt, stirring with a whisk.
3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely.

**NOTE**
I just made these for the second time in America and this recipe STINKS! It's wonderful for overseas, but in America DO NOT follow as above. Instead, use 1 cup white flour and 1/2 cup whole wheat flour, or maybe 3/4 of each. 2.5 cups of flour total is way too much. The flour in America is different…more dense…so you don't need as much. 

Cranberry Chocolate Chip Biscotti

Crispy and sweet with a hint of chewiness, these biscotti are better for dunking in hot tea than coffee.

yield: 2 dozen

2 3/4 cups flour
1 cup sugar
2 tsp baking powder
1/8 tsp salt
1/2 cup dried cranberries
1/3 cup chocolate chips
4 tsp canola oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs

1. Preheat oven to 350°.
2. In a large bowl, combine flour through chocolate chips. In a small bowl, combine oil through eggs. Add egg mixture to flour mixture, stirring until well combined (dough will be very crumbly). Turn the dough out onto a flat surface; knead 7-8 times or until dough sticks to itself. Divide dough in half; shape each half into an 8-inch long roll. Place rolls on a cookie sheet coated with cooking spray; flatten each roll to 1-inch thickness.
3. Bake at 350° for 35 minutes. Remove rolls from cookie sheet and let cool on a wire rack for 10 minutes. Reduce oven temperature to 325°. Slice each roll diagonally into 12 slices. Place slices, cut side down, back onto the cookie sheet. Bake for 10 minutes; turn biscotti over and bake an additional 10 minutes. Remove from cookie sheet and cool completely.

Chocolate Biscotti

Crunchy, crumbly, and oh-so-chocolaty, these biscotti are perfect for dunking in coffee or hot chocolate.

yield: 2 dozen

1 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs
1 egg white

1. Preheat oven to 350°.
2. Combine flour through salt in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
3. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 1/2-inch thick slices. Carefully stand slices upright on baking sheet. Bake biscotti 15 more minutes or until almost firm. Remove biscotti from baking sheet; cool completely on wire rack.

Pumpkin Spice Cake Cookies

Moist and light, these cookies are similar in taste to pumpkin bread but have the texture of cake.

yield: 2 dozen cookies

Cookies:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp salt
1 cup canned or puréed pumpkin
1 cup brown sugar
1/4 cup butter, softened
1/4 cup milk
1 1/2 tsp vanilla
2 egg whites

Glaze:
3/4 cup powdered sugar
1 Tbsp milk
1/4 tsp vanilla
dash of ground cinnamon

1. Preheat oven to 375°.
2. Combine four through salt in a small bowl; stir well.
3. In a large bowl, combine brown sugar and butter; beat with a mixer until light and fluffy. Add pumpkin; mix again until well combined. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture; stir until combined.
4. Drop dough by heaping tablespoons onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost firm. Cool on pans 1 minute; transfer to wire rack; cool completely.
5. To prepare the glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip the tops of the cookies in the glaze. Return the cookies to wire racks and let the glaze set.

Spiced Vanilla Cookies

Sweet and crispy, these are great with tea or coffee.

yield: 44 cookies

2 1/4 cups flour
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3 Tbsp butter, softened
2 Tbsp canola oil
1/4 cup corn syrup
1 Tbsp vanilla
1 egg white

1. Combine flour through salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add corn syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes
3. Preheat oven to 375°.
4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.

Oatmeal-Raisin Cookies

Soft and chewy with plump raisins and lots of spices, these cookies are simply delish.

yield: 4 dozen

1 1/2 cups flour
1/4 cup wheat bran
2 Tbsp flaxseed
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 1/4 cups brown sugar
6 Tbsp stick butter, melted
2 Tbsp corn syrup
1 Tbsp vanilla
1 Tbsp water
1 egg
1 egg white
1 2/3 cups oats
1 2/3 cups raisins
1/3 cup chopped pecans, toasted (optional)

1. Preheat oven to 350°.
2. Place raisins in a small bowl; cover with water. Let sit 5 minutes or until plump. Drain water off and squeeze excess water off.
3. Combine flour through nutmeg in a bowl, sifting together or stirring with a whisk. In a large bowl beat brown sugar through egg white together at medium speed of a mixer until well blended. Stir in oats, raisins, and pecans. Stir in four mixture.
4. Drop dough by tablespoonfuls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Cool on pans 2 minutes or until firm; transfer to wire racks and let cool completely.

Espresso Crinkles

Chocolate and espresso combine to make a tasty, chewy cookie.

yield: 2 dozen

1 cup flour
1 1/4 cups powdered sugar, divided
1/4 cup cocoa
1 1/4 tsp baking powder
1/8 tsp salt
5 1/4 tsp canola oil
1 1/2 oz unsweetened chocolate, chopped
1 tsp instant espresso granules
3/4 cup brown sugar
3 Tbsp corn syrup
1 1/2 tsp vanilla
2 egg whites

1. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring just until combined. Cover; chill at least 2 hours or overnight.
2. Preheat oven to 350°.
3. Roll dough into 1-inch balls. Roll balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan.

Peanut Butter Chocolate Chip Cookies

Chocolate chips and peanut butter costar in this recipe, giving what Shannon calls "the perfect combination" of ingredients. These cookies pair the two deliciously.

yield: 5 dozen cookies

1 cup sugar
1 cup brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 tsp vanilla
2 egg whites
1 egg
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup semisweet chocolate minichips

1. Preheat oven to 350°.
2. Combine sugar through egg in a large bowl; beat with a mixer at medium speed until smooth.
3. Combine flour through salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in chocolate chips. Drop dough by tablespoonfuls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.

Oatmeal Chocolate Chip Cookies

Crunchy and sweet with the texture of oatmeal cookies but the chocolaty-ness of chocolate-chip, these are sure to be a hit with everyone.

yield: 3 dozen cookies

1 1/4 cups flour
1 cup oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
1 egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips

1. Preheat oven to 350°.
2. Combine flour, oats, baking powder, baking soda, and salt, stirring with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls onto baking sheets. Bake at 350° for 12 minutes or until cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans and cool on wire racks.

Chocolate Shortbread

A crisp and semi-bitter cookie, perfect to go with a cup of tea. Not too sweet, so great for those who don't like chocolate because it's "too rich."

yield: 24 servings

1 cup flour
3 Tbsp unsweetened dark cocoa
1/4 tsp salt
1/2 cup powdered sugar
5 Tbsp butter, softened
1/4 cup canola oil

1. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on baking sheet coated with cooking spray; press dough into an 8x5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.

Cocoa Fudge Cookies

A moist, chewy, chocolaty cookie perfect to satisfy any chocolate craving.

yield: 2 dozen cookies

1 cup flour
1/4 tsp baking soda
1/8 tsp salt
5 Tbsp butter
7 Tbsp unsweetened cocoa
2/3 cup sugar
1/3 cup brown sugar
1/3 cup plain or vanilla yogurt
1 tsp vanilla

1. Preheat oven to 350°.
2. Combine flour, baking soda, and salt; set aside.
3. Melt butter in a large saucepan over medium heat; stir in cocoa and sugars. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons onto baking sheets coated with cooking spray. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.

White Chocolate-Cashew Coffee Biscotti

yield: 40 cookies

1/2 cup sugar
1/2 cup brown sugar
2 Tbsp softened butter
1 tsp vanilla
2 eggs
1 egg white
2 1/2 cups flour
1/4 cup instant coffee granules
3 Tbsp cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
3/4 cup chopped cashews
Cooking spray
1 Tbsp sugar
3 oz white chocolate

1. Preheat oven to 350° .
2. Beat 1/2 cup sugar through egg white in mixer until well blended.
3. Combine flour through nutmeg in bowl. Stir with a whisk to combine. Add to sugar mixture gradually, beating until well blended. Stir in cashews.
4. Turn dough out on lightly floured surface. Knead a few times, until dough is sticking together and not too sticky. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls with 1 Tbsp sugar. Bake at 350° for 22 minutes.


5. Remove rolls from oven. Reduce temperature to 325°. Cool rolls on wire rack for 10 minutes.


6. Cut each roll diagonally into 20 pieces. It works best if you cut each roll in half, and then each half in half. Then cut each section into 5 pieces. Stand pieces upright on baking sheet and bake for 20 minutes at 325°.


7. Remove from oven and cool completely. Place chocolate in a heavy-duty ziploc bag. Microwave on high for 10 seconds at a time, removing chocolate from microwave to squish and make sure the bag is not melting. When chocolate is melted, cut a tiny hole in the corner of the bag. Drizzle chocolate over biscotti. Let chocolate harden. Enjoy with coffee or hot chocolate!