Brown Sugar Cookies

 

Ingredients:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

3/4 cup dark brown sugar

1 egg, large

1/2 teaspoon vanilla extract

2 tablespoons granulated sugar

2 tablespoons dark brown sugar

Directions:

Preheat oven to 375 ° F.

In small bowl stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.

In large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Roll rounded spoonfuls of dough in balls.

Mix sugar with brown sugar in small bowl. Drop dough balls in and cover with sugar. Place on ungreased cookie sheets.

Bake 8 – 10 minutes or until golden. Let stand on cookie sheet for 2 minutes before removing to cool on wire rack.

Makes 20- 24 cookies

 

Carrot Cake Cupcakes

 

Ingredients:

• ⅔ cup  canola oil

• 3 eggs, large

• ¾ cup plus 2 tablespoons sugar, granulated

• 1 teaspoon vanilla extract

• 1 ⅓ cups flour

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon allspice

• ½ teaspoon nutmeg

• ¼ teaspoon cloves

• ¼ teaspoon salt

• 1 ½ cups grated carrots

• ⅓ cup walnuts, finely chopped

• ½ cup chopped pineapple (I used frozen)

 

 

Directions:

1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.

2. Put oil, eggs, sugar, and vanilla in a large bowl and beat together until combined and smooth

3. Stir in flour, baking soda, spices, and salt then mix together. Stir in the carrots, walnuts, and pineapple.

4. Spoon batter into liners. Bake for 25 minutes, until well risen and firm to the touch.

5. Transfer to wire rack and let cool.

Makes 12

Chai Spiced Sugar Cookies

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tablespoon ground flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground all spice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg, large
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F. In a small bowl stir together flour baking soda, baking powder, salt, flaxseed, pepper and spices. Set aside.
2. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend dry ingredients.
3. Roll rounded tablespoonfuls of dough into balls and place onto ungreased cookie sheets.
4. Bake 8-10 minutes. Let stand on cookie sheet for 2 minutes before removing to wire racks to cool completely.

Yield 16-18 

 

 

 

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Snickerdoodle Blondies

 

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 2 eggs, large
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 tablespoons flaxseed, ground
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour

Topping:

• 1 tablespoon sugar, granulated
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350°F. Lightly grease and flour (or line with parchment) an 8×8-inch pan.
2. Whisk together butter and sugar in a bowl. Mix in eggs one at a time and add vanilla extract.
3. Add flour, salt, baking soda, baking powder, flaxseed, cinnamon and nutmeg and mix all together.
4. Pour into prepared pan and spread evenly.
5. For topping combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
6. Bake for 20- 25 minutes or until surface springs back when gently pressed.  Allow to cool before cutting.

Yield 12-16 pieces.

 

 

 

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Malibu Sunrise Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup coconut, finely ground
• zest of 1 orange
• 2 tablespoons orange juice
• 1 tablespoon triplesec
• 2 tablespoons Malibu rum
• 1 egg
• 1/2 teaspoon coconut extract

Directions:

Preheat oven to 375°F.  In a small bowl stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in egg and coconut extract. Mix in orange zest, coconut, orange juice, triplesec and Malibu. Gradually blend in dry ingredients.

Drop rounded tablespoonfuls of dough on ungreased cookies sheet.

Bake 8-10 minutes or until golden. Let stand on cookie sheet for 2-3 minutes before transferring to wire rack to cool.

Yield 21-24 cookies.

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