Homestead Harvest Cookies Food

HOMESTEAD HARVEST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
• Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.

HARVEST SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

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.

HARVEST OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
• Cream together the brown sugar and butter until well combined.
• Add the eggs one at a time, beating well after each.
• Mix in the molasses, milk and vanilla.
• Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
• Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.
• Now add the flour mixture and mix until combined.
• Stir in the chocolate chips until evenly distributed throughout the dough.
• Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.
• Bake for 12-13 minutes until the edges are just starting to brown.
• Remove from oven and cool two minutes on cookie sheets.
• Remove from cookie sheets to cool completely on racks.

HEALTHY HARVEST COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookies sheet with non-stick cooking spray (or use parchment paper).
• Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
• Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet. Bake about 12 minutes or until no indentation remains when touched.
• Cool slightly; remove from cookie sheet and cool on wire rack.

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.

GOLDEN HARVEST COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.

SUGAR COOKIES - HOMESTEAD

Steps:

• - preheat oven to 375' F.
• - cream butter and sugar until light and fluffy.
• - add yolks and vanilla
• - in a separate bowl mix flour, baking powder and salt.
• - add flour mix to creamed mixture, do not overmix.
• - if the dough is too warm, then wrap in plastic and place in fridge for one hour.
• - roll out 1/4" and cut into shapes.
• - transfer cut cookies to cookie sheet (I use parchment paper).
• - bake for 10 - 12 minutes, watch as they brown quickly.
• - remove from oven, and immediately transfer to a wire rack with a spatula.
• - once cool, decorate as desired.