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Refrigerator Spice Cookies

RecipeFeed.com — 2008-08-20T06:42:04+01:00

1/4 c Honey
1/2 c Soy margarine
1/2 c Light molasses
2 c Unbleached white flour
1/4 c Ground almonds
1/2 ts Grated orange peel
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground cardamom
1/2 ts Baking soda
Vegetable cooking spray In a small pot over medium heat, combine honey, margarine, molasses & bring to a boil. Remove from heat & let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces & roll each piece into a log. Wrap each log in plastic wrap & refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray & set aside. Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet & bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

Reverse Chocolate Chip Cookies

RecipeFeed.com — 2008-08-20T06:42:04+01:00

1/2 c Butter
1 c Sugar
1/4 ts Salt
1 ts Vanilla
2 Eggs
3/4 c Sifted flour
1/2 ts Baking soda
4 oz Semisweet chocolate; melted
3/4 c White chocolate,
- (coarsely chopped) 3/4 c Macadamia nuts,
- (coarsely chopped) PREHEAT OVEN TO 350F. Cream butter, sugar and salt together until light and fluffy. Beat in vanilla and eggs. Gradually beat in flour and baking soda, then mix in chocolate and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 minutes.

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Rich Chocolate Pumpkin Truffles

RecipeFeed.com — 2008-08-20T06:42:04+01:00

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired. In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving. From "Libby's Favorite Pumpkin Recipes." FROM: KAREN ADLER (FNGP13B)

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