Pioneer Woman Cookie Food

BREAKFAST COOKIES

Breakfast Cookies image

Provided by Ree Drummond : Food Network

Time 35m

Yield 18 servings

Number Of Ingredients 16

Ingredients

1 1/2 sticks unsalted butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 heaping cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping cup quick oats
1/2 cup shredded coconut
1/4 cup flax seeds
1/4 cup sunflower seeds
3/4 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup golden raisins

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

Cookie Salad image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Two 3.4-ounce packages instant vanilla pudding
Two 3.4-ounce packages instant coconut cream pudding
2 cups buttermilk
2 cups milk
1 tablespoon vanilla extract
Two 8-ounce containers frozen whipped topping, thawed
One 20-ounce can pineapple tidbits, drained
One 15-ounce can mandarin orange segments, drained
24 fudge striped cookies

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

Ingredients

1 cup salted butter, slightly softened
1 cup powdered sugar (confectioners)
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
4 ounces white baking chocolate or 4 ounces almond bark
8 peppermint candies (red or green)

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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