COOKIES

Chocolate chip, granola cookies

1 cup butter
1 cup brown sugar
1 cup while sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 cups chocolate chips
1/1/2 cups raisins or cranberries
1 1/2 cups pecans, chopped
1 cup old fashion oats
1 1/2 cups high protein granola

Pre-heat oven to 400 degrees. Blend first 3 ingredients until creamy — add eggs and vanilla, beat until smooth.

Sift together flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture. Add remaining ingredients and drop onto ungreased cookie sheet to teaspoon.

Bake 10 minutes. Cookies should be slightly underbaked.

Makes 4 doz.

Flaxseed — Oatmeal — Cookies

1 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup ground flaxseed
2 cups flour
1 cup oatmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup chopped almonds
2 cups chocolate chips

Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well

Mix flour, oatmeal, flaxseed, salt, baking powder and soda. Stir into creamed mixture. Add almonds and chips.

Form into 1 inch balls. Place on ungreased cookie sheet leaving about 2 inches between cookies.

Bake 10 minutes at 350.

Makes 4 doz.

Cornmeal and Aniseed Biscotti

1 1/4 cups toasted almonds
1 stick unsalted butter — room temperature
1 cup sugar
2 eggs
1/2 tsp salt
1 1/2 Tbsp aniseed
1 Tbsp Anisette Liqueur
1 1/2 tsp baking powder
2 1/4 cups flour
1/2 cup coarse yellow corn meal

Coarsely chop 1/4 cups almonds. Using electric mixer cream butter with sugar in a large bowl just until combined. Beat in eggs, liqueur, baking powder and salt. Stir in the flour, cornmeal and whole and chopped almonds and aniseed.

Shape dough into 2 rolls and place on greased cookie sheet. Bake at 325 about 25-30 minutes or until brown. Remove from oven and slice rolls diagonally while still hot.

Return to oven and brown slightly.

Chewy Date Bars

3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped dates
1 cup chopped walnuts
2 eggs
1 cup sugar

Heat oven to 350 degrees. Combine flour, baking powder, salt, dates and nuts. Beat eggs well with sugar. Add flour mixture and spread evenly over 8x8x2 inch pyrex pan.

Bake at 350 degrees for 30 minutes. Immediately cut into squares and sprinkle with powdered sugar.

Macadamia Butter Cookies With Dried Cranberries

2/3 cup macadamia nuts
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 large egg
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/2 cup dried cranberries, chopped
1 Tbsp sugar

Pre-heat oven to 375.

Place nuts in food processor, process until smooth, scraping side of bowl once. Combine macadamia butter, 1/2 cup sugar and brown sugar in a large bowl, beat with a mixer at medium speed. Add vanilla and egg, beat well.

Combine flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture and beat at low speed just until combined. (mixture will be thick). Stir in chopped cranberries. Chill for 10 minutes.

Roll dough into 3/4 inch balls and press into 1 Tbsp granulated sugar. Place sugar side up onto parchment paper lined baking sheet. Gently press each cookie with fork. Dip fork in water, gently press the top of each cookie again to form a crisscross pattern.

Bake at 375 for about 8 minutes or until golden. Makes 30 cookies.

Large Oatmeal Cherry Cookies

1 cup butter, melted & cooled
1 cup packed dark brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3 cups old-fashioned rolled oats
1/1/2 cups dried cherries
1 cup coarsely chopped walnuts

Heat oven to 375 degrees. Line baking sheets with parchment paper.

In large bowl whisk together melted butter, brown sugar and sugar. Whisk eggs and vanilla until well blended. Mix together flour, baking powder and salt. Stir into butter mixture and add all remaining ingredients.

Use tablespoon to drop dough on baking sheet, leaving at least 3 inches between cookies. Flatten into 2 1/2 inch rounds.

Bake 12 — 15 minutes or until lightly golden brown around edges. Center should still be slightly soft. Remove from oven and immediately slide parchment paper onto wire racks to cool.

Makes 28 — 30 cookies.

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