BREAKFAST COOKIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
- Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
- Eat and feel guiltless, because there's no chocolate in this cookie!
COOKIE SALAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the pudding mixes, buttermilk, milk and vanilla. Fold in the whipped topping until incorporated. Fold in the pineapple and most of the orange segments, reserving some for garnish. Chill for at least 1 hour.
- Crush, then stir in two-thirds of the cookies just before serving. Garnish with the reserved mandarin orange segments and remaining whole cookies.
"PIONEER WOMAN" CHOCOLATE CANDY CANE COOKIES
Make and share this "Pioneer Woman" Chocolate Candy Cane Cookies recipe from Food.com.
Provided by Walmart
Categories Dessert
Time 3h9m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
- In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
- Preheat oven to 375 degrees.
- Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface.
- Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
- Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
Nutrition Facts : Calories 168.2, Fat 9.8, SaturatedFat 6, Cholesterol 29.1, Sodium 172.4, Carbohydrate 18.8, Fiber 1, Sugar 7.8, Protein 2.3
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