Autumn Harvest Cookies Food

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
• Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SUGARLESS FALL HARVEST COOKIES

Steps:

• Preheat oven to 350 Degrees F.
• Simmer the dates, apples, and raisins in 1 cup of water for 3 minutes to soften and "plump".
• Cool and remove fruit from liquid. Discard cooking water.
• In a medium bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, cream together eggs and shortening. Add vanilla.
• Stir in cooled date mixture.
• Add dry ingredients and mix well. Stir in nuts.
• Chill for 15 minutes.
• Drop by rounded tablespoonful onto a lightly greased cookie sheet.
• Bake about 10-12 minutes or until nicely browned.
• Store in a cool place.