Packed 1/4 c Butter or margarine Softened

1/4 c Applesauce

1 Egg

2 1/4 c Flour

2 ts Baking powder

1/2 ts Salt

1/2 ts Cinnamon

1/2 ts Nutmeg

1/2 ts Ground cloves

Icing- 1 pk Unflavored gelatin

1/2 c Cold water

1/2 c Sugar

1 c Confectioner’s sugar

1/2 ts Baking powder

1 ts Vanilla

1 ds Salt

Colored sugar; if desired

Mix brown sugar, margarine, applesauce and egg in large bowl until smooth. Stir in remaining ingredeints except icing and colored sugar. Cover and refirgerate at least 1 hour until chilled. Heat oven to 375F. Grease cookie sheet. roll dough 1/8-inch think on floured cloth-covered surface. Cut with 2-1/2-inch cookie cutters. Place about 1 inch apart on cookie sheet. Bake 7-9 minutes or until edges are light brown. Immediately remove from cookie sheet. Cool completely on wire rack. Frost with icing (directions below); sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies. Makes about 3 dozen cookies. ICING: Sprinkle gelatin on cold water in 1-1/2-quart saucepan to soften. Stir in sugar. Heat to rolling boil, reduce heat. Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over confectioner’s sugar in small bowl; beat until smooth. Beat in remaining ingredients on high speed, scraping bowl frequently, until soft peaks form and icing is glossy. Frost cookies.

5 oz Sugar

2 oz Butter

1 pn Salt

2 ts Baking Powder

2 1/4 c Coffe

18 oz Whole Wheat Flour

1 Egg

6 dr Almondoil

1 tb Rum

1/2 ts Ground Cloves

1 ts Cinnamon

GLAZE: 2 oz Powdered Sugar

1 tb Hot Water

Melt together; honey, sugar, cold coffe and butter in small bowl, by warming it slowly, best in microwave. Let it cool off. Mix the flour and baking Powder together in bowl, make a well in the middle and put in the egg and the spices and stir all together slowly adding the cold honeymixture too. The dough has to be thick but has to drop of a spoon slowly ,if to thick add a little bit more cold coffe. Grease a cookiesheet very good and with a wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350 gegress F and put the cookiesheet on the highest rack in the oven. Bake about 20 minutes. Make the glaze and immedietly glaze the dough when it it comes out of the oven, cool a little and cut into rectangles. Store in a tightly closed tin container so they stay soft. Those are the old, traditional German Lebkuchen and the stores just add fancier shapes and chocolate icings. The best is to expiriment a little.

1 c Granulated sugar

2 x Large eggs

1 tb Milk

KNEAD IN 1/4 C FLOUR LATER
2 1/2 c All-purpose flour,save 1/4 c

2 ts Baking powder

1/4 ts Salt

1/2 ts Vanilla

1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4″ thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4″ thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Source: Shared with me by Mary Billersen of Cin. because I helped her replace some favorite cookie cutters she’d lost. These cookies have been a tradition in her family for generations.

1 c Sugar

2 Eggs

1 c Bananas, ripe — mashed

1/2 c Buttermilk

1 t Vanilla

3 c Flour

1/2 tb Baking soda

1/2 ts Salt

1 c Nuts — chopped

THIN ICING
1 c Sugar, confectioners sifted

1 tb Milk, water or cream to 2 T

1/2 ts Vanilla

Mix shortening, sugar, and eggs thoroughly. Stir in bananas, butter- milk, and vanilla. Measure flour by dipping method, or by sifting. Stir flour, soda, and salt together; stir in. Blend in nuts. Chill one hour. Heat oven to 375 F. Drop rounded tablespoonfuls of dough two inches apart on lightly greased baking sheet. Bake about 10 minutes, or until delicately browned. If desired, frost with a thin confectioners’ sugar icing. Icing: Mix sugar, milk and vanilla until smooth.

– Betty Crocker’s Cooky Book

1 c AM Unbleached White Flour

2 tb Dry milk

1 ts Non-alum baking powder

1/8 ts Sea salt (optional)

1/3 c AM Unrefined Vegetable Oil

1/3 c Honey or maple syrup

4 tb Water

1/2 ts Vanilla or almond extract

Dried papaya – (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls, then combine and mix thoroughly. Drop spoonfuls of batter on lightly oiled baking sheet, and press a chunk of papaya into the center of each cookie. Bake at 325 F. for 12-15 minutes. Cool on a rack before serving. Makes about 18 cookies.

Source: Arrowhead Mills

1 c Quick oats, un-cooked

1 ts Baking soda

1 ts Cinnamon

1/2 ts Salt

1 c Butter or margarine;softened

1 c Brown sugar, packed

1 c Granulated sugar

1 Egg; slightly beaten

1 ts Vanilla

1 c Libby’s solid-pack pumpkin

1 c Semi-sweet morsels

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing.

1 c Granulated Sugar

3/4 c Peanut Butter

1 lg Egg

1 1/4 c Unbleaced All-Purpose Flour

1 ts Baking Soda

1/2 ts Ground Cinnamon

1/4 ts Ground Nutmeg

1 c Applesauce

Cream the butter. Gradually add the granulated sugar, blending well. Add the peanut butter and egg and blend well. Combine the flour, baking soda, salt, cinnamon and nutmeg, mixing well. Add to the creamed mixture alternately with the applesauce. Pour the batter into a greased 8-inch square pan. Bake in a preheated 350 Degree F. oven for about 40 minutes or until a wooden pick inserted in the center comes out clean. Cool, in the pan, for 10 minutes and cut into squares.

3/4 c Sugar

1 ts Vanilla extract

1 1/2 ts Almond extract

2 1/2 c Flour; unbleached

1 c Almonds; ground

1 x Confectioners’ sugar

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners’ sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.

Directions:

Mix to stiff paste. Drain cherries well and roll paste around them. Then roll in crushed graham wafer crumbs.

1/2 ts Baking soda

1/2 ts Salt

10 tb Butter 1 1/4 sticks, softened

1/2 c Sugar

1/2 c Brown sugar

1 Egg

1/2 ts Vanilla

2 c Semi sweet chocolate morsels divided

OPTIONAL
1/2 c Peanut butter

1 c Chopped candy, total like: Butter fingers, Baby Ruth, Nestles Crunch; Goobers, Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch baking pan. In small bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, beat butter, sugars until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels. Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or until lightly browned. Leave in pizza pan. LEAVE ROOM FOR THE DOUGH TO EXPAND UP THE SIDES OF THE PAN Immediately sprinkle remaining one cup morsels over crust. Let stand five minutes or until morsels become soft and shiny. Gently spread chocolate over crust. Let set. (After cookie dough has cooled, pizza may have to refrigerated for 30 mins for chocolate to set) Optional Ingredients: If wanted, when pizza cookie comes out of the oven sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny.. Gently spread chocolate and peanut butter evenly over crust. Quickly sprinkle the pizza with chopped candy. (After cookie dough has cooled, pizza may have to be refrigerated for 30 mins for topping to set.)