Sugarless Fall Harvest Cookies Food

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.

SUGAR BEET SUGAR COOKIES

Steps:

• For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine.
• Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.
• When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
• Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
• For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy!
• These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!

SUGARLESS COOKIES

Steps:

• Preheat oven to 375°F.
• Lightly grease cookie sheets.
• Mix dry ingredients completely.
• Add remaining ingredients one at a time, mixing completely.
• Drop using teaspoon (not measuring spoon) onto cookie sheet.
• Bake at 375°F for about 12 minutes or until slightly brown on the bottom. Rotate and turn cookie sheets half way through.
• Cool completely on cooling rack.

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.