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Carrot Cookie Recipe

Everyone knows that vegetables are good for you, like DUH!  But, I’ll provide you with the specific information on why carrots are:

“carrots are also good sources of vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine. Here are 7 health benefits of carrots for human body:

  1. Prevent Cancer
    Many studies shown that eating carrots may help lower the risk of breast cancer, lung cancer and colon cancer. Recently, researchers have isolated a compound called falcarinol in carrots that may be largely responsible for anti-cancer benefits. Falcarinol is a natural pesticide found in carrots that protects roots from fungal diseases. In daily diet, carrots are almost the only source of these compounds. A study conducted on mice found that they were fed with either raw carrots or falcarinol have one-third lower risk of developing colon cancer than mice not fed by them.
  2. Improve Vision
    The retina of the eye needs vitamin A to function, lack of vitamin A causes night blindness. Carrots are rich in beta-carotene, a substance which converted into vitamin A in the liver. In the retina, vitamin A is transformed into rhodopsin, a purple pigment that necessary for night vision. In addition, beta-carotene help protect against macular degeneration and the development of senile cataracts. A study found that people who eat most Beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.
  3. Prevent heart disease
    Studies shown that a diet high in carotenoids are associated with a lower risk of heart disease. Also, it is believed that regular consumption of carrots reduces cholesterol levels. Soluble fiber in carrots can help lower blood cholesterol levels by binding with and removing bile acids, cholesterol triggers would be pulled out from the bloodstream to make more bile acids.
  4. Reduce the risk of stroke
    According to research from Harvard University, people who ate more than six carrots a week are much less likely to suffer a stroke than those who ate only one carrot a month or more.
  5. Nourish Skin
    Carrot has a strong cleansing properties that are effective in detoxifying the liver, so that the overall effective for acne that is caused by toxins from the blood. Carrot is also useful for treating uneven skin tones because of pigmentation. The vitamin A and other nutrients contain in carrot efficiently nourish the skin, prevent dry skin and other skin blemishes.
  6. Anti-aging
    Carrots contain a lot of beta-carotene, which serves as an antioxidant that helps the body to fight the cell damage done to the body with dirt in the bloodstream and even oxygen. It also help slows down the aging of cells and various negative effect associated with aging.
  7. Dental Health
    Carrots can even help clean your teeth, and is the best way to keep your mouth clean after meals. They act as natural abrasives, help in eliminate the sticky dirt from the teeth and stimulate gums. They also trigger a lot of saliva, which helps to scrub away stains on your teeth. Minerals in carrots helps to kill germs in the mouth and prevent tooth damage.”

Carrot Cookie Recipe: 

From Google

Ingredients:

  • 1 stick of room temperature butter (substitute it for sour cream, yogurt, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar (you can use brown sugar)
  • 2 beaten eggs (or 3 egg whites or 1/2 cup of thoroughly blended silken tofu)
  • 2 cups sifted all-purpose flour (you can use whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups old-fashioned or quick-cooking rolled oats
  • 1 cup coarsely shredded carrots
  • [optional] 1 cup raisins
  • [optional] 1 cup chopped nuts

[Optional] Icing: (Suggested by Kristen at notsodomesticated.com)

  • 3 oz. cream cheese
  • 3 tablespoons butter (or buttery spread)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Directions:

Preheat oven to 350° F.  In a large bowl cream together butter, brown sugar and granulated sugar. Mix in eggs. Sift in flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix well.  Fold in oats, raisins, carrots and nuts.  Roll dough into two-tablespoon sized balls and place onto greased oven pan, two inches apart and slightly flatten them. Bake 10-12 minutes, or until done.  [Optional] Mix together ingredients for icing and frost when the cookies have cooled off.

What is your favorite food with carrots?

NO GLUTEN-FREE RECIPE!?

I recently have come to the realization that I don’t have any gluten-free dessert recipes. :0 SO, I did a little experimenting last night, and made a fantabulous recipe!
Gluten-free Brownie Recipe:
Ingredients: 
  • 3/4 cup rinsed/drained black beans
  • 7 tbsp melted butter (or yogurt, sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 2 eggs (or 3 egg whites or 1/2 cup thoroughly blended silken tofu)
  • 1 tsp vanilla extract
  • 1/3 cup pure maple syrup
  • 3/4 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1/3 cup brown rice flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
Directions:
Preheat oven to 350° F.  Thoroughly blend/puree/or whatever black beans until very smooth.  Then mix in butter, eggs, vanilla, maple syrup, and sugar.  Then sift in cocoa, brown rice flour, baking powder and salt and mix in very well.  Lastly, fold in chocolate chips.  Pour brownie batter into a greased 9″ by 9″ pan and bake for 25-30 minutes (mine took 30).
Hey, I have a question for you guys!  Do you have a favorite black bean recipe and if so, what is it?

Butterscotch Raspberry Cookies

Butterscotch Raspberry Cookie Recipe:

I found it on Google...I KNOW! REAL SHOCKER! You can find anything on Google.

Ingredients:

  • 1 cup packed brown sugar (both light and dark work)
  • 1/2 cup white sugar (you can substitute with packed brown sugar, BUT, although they won’t be burnt (unless you overcook them), nor will they taste burnt (well, once again, unless you overcook them), it can make the bottom or the cookies blackish)
  • 12 tbsp of room temperature butter (substitute it for fat-free sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 2 eggs (substitute it for 3 egg whites or 1/2 a cup of silken tofu blended until smooth)
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour (you can substitute with whole-wheat flour or 1 cup of whole-wheat and 1 cup of all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butterscotch chips
  • 1 cup fresh raspberries, sliced in halves

Directions:

  • In a large bowl, mix together sugars, butter, eggs, and vanilla (or whatever you may want to substitute these with).  Then sift in flour, baking soda and salt.  Mix well.  Then fold in butterscotch chips and raspberry halves.
  • Refrigerate for 30 minutes.  During last 5 minutes of refrigeration, preheat oven to 350° F (175° C).
  • Roll cookie dough into balls (each cookie dough ball should contain 2 tablespoons of cookie dough) and place on a greased pan (or just a non-stick pan), 2 inches apart.
  • Cook 8-10 minutes on middle rack of oven.
What’s your favorite cookie recipe?
Mine is either brownie cookies or chocolate chip (I guess I have a thing for chocolate).  Hey, maybe I should just add chocolate chips to my brownie recipe 🙂

Brownie Cookies

Need an excuse to make this recipe?  I’ll give you one:

COCOA!

Enhances mood: The regular consumption of pure cocoa uplifts mood and also keeps an individual more active. It improves ones life by giving energy to their muscles and by improving glucose metabolism. The mood elevating effect of cocoa is due to the presence of phenylethylamine.

Depression and Stress relief: Cocoa is a powerful anti depressant and hence gives relief from stress and depression. Cocoa has no significant side effects. Many medications are used for treating depression but they have side effects. So now you would have understood which one is better. The Polyphenolic extract obtained from non-roasted cocoa contains plenty of flavonoids that makes cocoa, a great anti-depressant.

Reduces disease risk: Those who consume cocoa regularly have less than 10% chances of having strokes, heart failure, cancer and diabetes. Diabetic patients can take sugar free dark chocolate so that they can prevent any adverse effect on insulin levels.

Improves blood flow: Cocoa consumption is highly recommended by many physicians because it has high levels of epicatechin which improves blood flow.

Lowers high blood pressure: Have you ever wondered why the people who live near San Blas Island off the coast of Panama have never complained about high blood pressure or other cardiovascular diseases? Well, this is because of the amazing health benefits of cocoa (their daily cocoa consumption is around 3 – 4 cups). The flavonoids in cocoa brings down the systolic and diastolic blood pressure.

Fights Aging and Skin Problems: Who wants to get old? Definitely, nobody; thus you should immediately start taking cocoa since it helps fight aging with its high-flavanol content. In the recent times cocoa has become so popular in skin and beauty industry due its effective benefits. Cocoa contains flavanols that helps vascular tissues to relax which improves blood vessel function and also give a glow to the skin. Cocoa is effective in treating skin damages, dark spots, acne and other skin problems. It even has anti-cancer properties that can help to prevent skin cancer.

Improves digestion – Prevents Constipation: Cocoa is quite helpful in improving digestion and relieving constipation. The rich amount of magnesium present in cocoa keeps the bowel movements normal and also promotes digestion. You can take magnesium supplements but why to go for that when tasty dark chocolates are available.

Other Benefits: Cocoa is very helpful for feeding mothers since it helps increase breast milk. It helps to regulate the inflammatory / immune responses in blood vessel walls.

There is no end to the health benefits associated with cocoa, so start using it today to live a healthy and happy life!”

From: http://www.healthmango.com/cocoa-health-benefits.html

Brownie Cookies:

They don't look like this. But, they are still pretty!

Ingredients:
5 tbsp melted butter (or buttery spread or banana (only some people like it with banana) or yogurt or sour cream or oil or nut butter or pumpkin or applesauce – I used 4 1/2 tbsp of peanut butter and  1 1/2 tbsp of lowfat yogurt)
1 1/4 cup sugar (any type)
1 cup all-purpose flour (you can use whole wheat or 1/2 cup whole wheat and a 1/2 cup all-purpose – I used 1/8 cup of whole wheat flour and 3/4 cup + 1/8 cup of all-purpose flour)
1/2 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
2 eggs (or three egg whites or 1/2 cup of thoroughly blended silken tofu)
2 tsp vanilla extract

Directions:
Preheat oven to 350° F.  Mix together sugar, butter, eggs, and vanilla.  Sift in flour, cocoa, salt, and baking powder and mix until well-combined.  Use a spoon (I prefer an ice cream scoop) to put rounded tablespoon sized balls of dough on a greased baking pan, about two inches apart.  Bake 8-10 minutes.  After baking, let sit on pan for 2 minutes.

*I also make these as brownies sometimes.  I bake them at the same temperature, in a greased 11″ x 7″ baking pan for 15-20 minutes.  But, make sure that you add a tablespoon of water to the batter if you’re making them as brownies!

Banana Cookies

Everyone knows that eating fruit is good for you, right?  Well, I bet you didn’t know of all of the health benefits you can get from bananas:

Reducing Depression Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading to improved mood.
Anemia Bananas are relatively high in iron, which helps the body’s hemoglobin function.
Constipation and Diarrhea Due to their content in fiber, they help restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is potassium, contained in high amounts in bananas). They also contain pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the digestive tract.
Eyesight Protection Research published in the Archives of Ophthalmology has proven that adults consuming at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.
Healthy Bones Bananas are an exceptionally rich source of fructooligosaccharide, a compound that nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce enzymes that increase our digestive ability and protect us from unhealthy bacteria infections. Thanks to fructooligosaccharides, probiotic bacteria can increase both in number and functionality, increasing our body’s ability to absorb calcium.
In addition, green bananas contain indigestible short chain fatty acids (SCFAs) that are very nutrient to the cells that make up the mucosa of the stomach. These cells, when healthy, absorb calcium much more efficiently
Healthy Kidney About 190,000 cases of kidney cancer are diagnosed each year.
Research published in the International Journal of Cancer has shown that daily consumption of whole fruits and vegetables, especially bananas, is highly protective to kidney health. The results show that, over a long timeframe (13.4 years), women eating more than 2.5 servings of fruits and vegetable per day cut their risk of kidney cancer by 40%. Among the fruits, bananas were especially protective. Women eating bananas four to six times a week halved their risk of developing the disease compared to those who did not eat this fruit. The conclusion of the study is that frequent consumption of fruits and vegetables, especially bananas, cabbage and root vegetables, may reduce risk of kidney cancer. This is because bananas and many root vegetables contain especially high amounts of antioxidant phenolic compounds, while cabbage is rich in sulfur, necessary for effective detoxification of potential carcinogens.
Blood Pressure Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.
Heartburn Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness Snacking on bananas between meals helps to keep blood-sugar levels up and avoid morning sickness.
Smoking Bananas can also help people trying to give up smoking. They contain vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.
Ulcers This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce a thicker mucus (which protects against acid). Additionally, bananas contain protease inhibitors that help eliminate bacteria in the stomach that have been pinpointed as a primary cause of ulcers.
Nerves Bananas are high in B vitamins that have been shows to improve nerve function.
Mosquito Bites Many people report that rubbing the inside of a banana peel on a mosquito bite is very effective in reducing itching and swelling.
Stress Relief Bananas are high in potassium, which helps normalize the hearthbeat and regulate the body’s water balance. During periods of high stress, our body’s potassium levels tend to be rapidly depleted: eating bananas is a healthy way to rebalance them without using drugs
Stroke Risk According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%”

From: http://bananasweb.com/bananas/Health+Benefits+of+Bananas

I don’t blame you if you didn’t read the whole thing!  Who knew that there was so much to know about the banana!

Banana Cookie Recipe:

Google image

Ingredients:

  • 1 stick of room temperature and unsalted butter (or 8 tbsp buttery spread, or peanut/canola oil)
  • 1 cup of sugar (you can use packed brown sugar)
  • 1 egg (or 1/4 cup of thoroughly blended silken tofu)
  • 2 ½ large bananas, mashed
  • 1 teaspoon of baking soda
  • 2 cups flour (any except self-rising)
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cloves
  • [option] 1 cup of nuts and or chocolate chips
Directions:
  • Preheat the oven to 350°F.
  • Cream the butter, sugar, and egg.
  • In a large bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes.
  • Mix the banana mixture into the butter mixture.
  • Sift the flour, salt, and spices into the butter and banana mixture and mix.
  • Fold in nuts/chocolate chips.
  • On a greased oven pan, rounded tablespoon fulls of dough, about two inches apart.
  • Bake 11-13 minutes.

Peanut Butter Cookies

Hey guys!  I know some people are a little iffy about peanut butter.
But, before you say no to this recipe, read some information I found on peanut-butter.org:

This is the one I use.

“Peanut butter is a very caloric, yet very healthy food. In general, raw peanut butter (as in less refined) is better than refined, because it retains many of the beneficial nutrients found in the skin; in addition, processed peanut butter might contain added trans-fatty acids (which have been shown to increase the risk of cardiocirculatory diseases). A further risk is that when badly preserved, it can host the mold Aspergillus flavus, that produces aflatoxin (a very toxic and carcinogenic substance), so your best bet is to always go with natural peanut butter….A more detailed breakdown can be found in our peanut butter nutritional data page.
Most of the fats contained are however monounsaturated, and have been shown to improve the cholesterol profile by lowering “bad” LDL cholesterol.
This effect is compounded by peanut butter containing polyunsaturated fats, which in turn help raising the “good” HDL cholesterol; the synergistic effect makes this spread a very good cholesterol regulator.In a randomized, cross-over, double-blind study involving 22 subjects, a high monounsaturated diet that emphasized peanuts and peanut butter decreased the risk of cardiovascular diseases by 21% compared to the average American diet….

Peanut butter contains fairly high quantities of dietary fiber, amounting to about 8%, which again helps in regulating both blood cholesterol and blood sugar levels.
Dietary fiber has also been shown to significantly reduce the risk of colo-rectal cancer (which is among the most common causes of death by cancer in civilized countries) and atherosclerosis (another common disease in the U.S. and Europe).

Proteins are present in high amounts (about 24% in weight), together with very important micro-nutrients such as Vitamin E, Vitamin B3 and large amounts of beneficial minerals such as iron, magnesium, potassium, copper and calcium.

Vitamin E is one of the most powerful liposoluble antioxidants, shown to significantly reduce the risk of cancer and cardiovascular diseases; Vitamin B3 (also known as Niacin) is a water-soluble vitamin that aids in the recovery of cell DNA damage (thus protecting from cancer) and in improving sexual bodily functions by assuring the proper secretion of sexual hormones.

The minerals peanut butter contains are in variable amount (raw peanut butter with crushed skin contains much higher amounts than refined “nut-only” butter): iron is essential for the correct functioning of your red blood cells, while calcium promotes healthy bones and shields against muscle spasms.
Although not among the richest foods in potassium, peanut butter still contains fairly good amounts of it, and research has indicated that diets rich in potassium reduce the risk of hypertension (bananas are, however, a better source of potassium, try making a banana and peanut butter sandwich!)….

One of the most interesting and peculiar nutrients found in peanuts is Resveratrol: this is a natural antimicrobial agent, produced by the peanut plant (and in even larger quantities by red grapes) to ward off potential pathogens (bacteria, virii and fungi).
Resveratrol is actually believed to be the cause of the “French paradox” (French people having a lower risk of cardiovascular disease despite their diet rich in fats). Although harmless to humans, resveratrol is still active when ingested, and it provides the same anti-microbial and anti-fungal properties to the person consuming it. Academic research has shown a plethora of beneficial effects of resveratrol in mice, ranging from anti-cancer, antiviral, anti-aging, neuroprotective and anti-inflammatory to life-prolonging (most of these tests have not been carried out on humans yet, but the premises are there).

Another peculiar substance contained in peanut butter is p-coumaric acid, a polyphenol that helps combat oxidative stress (a syndrome believed to cause some neurodegenerative and cardiovascular diseases). Scientific sources such as the Food Chemistry concluded that roasting peanuts leads to a higher content in p-coumaric acid by as much as 22%.”

Read more here: http://peanut-butter.org/peanut-butter/Health+Benefits+of+Peanut+Butter

Peanut Butter Cookies: 

They sort of look like this

Ingredients:
  • 1/2 cup butter (or butter spread or any type of oil (except olive oil))
  • 3/4 cup peanut butter
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1/3 cup packed brown sugar
  • 1 egg (or 2 egg whites or 1/4 cup silken tofu)
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Directions:
  • Preheat oven to 375°F.
  • Beat butter and peanut butter in large bowl until well blended.
  • Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  • Add egg, milk and vanilla; beat well. Add flour, baking soda and salt, beating until combined.
  • Shape dough into 1-inch balls. Roll in granulated sugar; place on cookie sheet, pressing down slightly.
  • Bake 8 to 10 minutes or until lightly browned.

Cinnamon Cookie Recipe (or Snickerdoodle)

Cinnamon Cookie Recipe: 

Ingredients:

2 sticks butter (or 16 tbsp buttery spread or applesauce, or pumpkin, or oil (any except olive))
1 cup sugar (you can use packed brown sugar)
1 TBSP maple syrup
1 tsp baking soda
1 egg (or 2 egg whites or 1/4 cup of thoroughly blended silken tofu)
2 cups flour (any except self-rising)
1 tbsp cinnamon

Cinnamon-Sugar:

1/2 cup sugar (you can use packed brown sugar)
1 1/2 tsp cinnamon

Directions:

Preheat oven to 350° F.
Cream the butter, sugar, maple syrup and egg together.
Sift in flour, baking soda, and cinnamon and mix well.
Mix together ingredients for  cinnamon-sugar.
Form dough into two tablespoon sized balls and roll into cinnamon-sugar and coat them well.
Place coated cookie dough balls on a greased oven pan.
Bake for 12 minutes.

Chocolate-Hazelnut Spread Cookies

Chocolate-Hazelnut Spread Cookies: 

They sorta look like this

Ingredients:

  • 1 cup packed brown sugar (both light and dark work)
  • 1/2 cup white sugar (you can substitute with packed brown sugar, BUT, although they won’t be burnt (unless you overcook them), nor will they taste burnt (well, once again, unless you overcook them), it can make the bottom or the cookies blackish)
  • 12 tbsp of room temperature butter (substitute it for fat-free sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
  • 2 eggs (substitute it for 3 egg whites or 1/2 a cup of silken tofu blended until smooth)
  • 1 tbsp pure vanilla extract
  • 1 cup of Nutella or other chocolate-hazelnut spread
  • 2 cups all-purpose flour (you can substitute with whole-wheat flour or 1 cup of whole-wheat and 1 cup of all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • [optional] 1-2 cups of any type of chocolate chips (depends on your chocolate limit!  You can also sub with nuts.)

Directions:

  • In a large bowl, mix together sugars, butter, eggs, vanilla, and Nutella (or whatever you may want to substitute these with).  Then sift in flour, baking soda and salt.  Mix well.  Then fold in chocolate chips.
  • Refrigerate for 30 minutes.  During last 5 minutes of refrigeration, preheat oven to 350° F (175° C).
  • Roll cookie dough into balls (each cookie dough ball should contain 2 tablespoons of cookie dough) and place on a greased pan (or just a non-stick pan), 2 inches apart.
  • Cook 8-10 minutes on middle rack of oven.

Key Lime Cookies!

THESE ARE SO GOOD!

Key Lime Cookie Recipe: 

Sorry! I don't have a picture!

Ingredients:

  • 2 sticks or room temperature butter (you can use 16 tbsp of fat-free sour cream, buttery spread, apple sauce, or any type of oil (except olive oil))
  • 1 cup sugar
  • 1 egg (or 2 egg whites or 1/4 cup of thoroughly blended silken tofu)
  • 1 egg yolk (or 1/8 cup of thoroughly blended silken tofu)
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoon grated lime peel
Icing:
  • 4 tablespoons of room temperature, unsalted butter (or unsalted buttery spread or any type of oil (except olive))
  • 4 ounces of room temperature cream cheese
  • 2-3 tablespoons lime juice
  • 3 1/2 cups powdered sugar
Directions:
  • Preheat oven to 350° F.
  • In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
  • Sift in flour, baking powder, salt.  Mix in with lime juice and lime peel.
  • Roll cookie dough into one tablespoon sized balls and place on greased oven pan.
  • Bake 8-10 minutes or until lightly browned.
  • Mix all ingredients for icing together.
  • Ice cookies after they cool off.

Iced Pumpkin Cookies!

This is one of my favorite recipes!

Iced Pumpkin Cookie Recipe:

Ingredients:

Cookie Dough:

  • ½ cup butter (or 8 tbsp buttery spread or applesauce or fat-free sour cream (sour cream will make it tangier))
  • 1 ½ cup sugar (you can used packed brown sugar)
  • 1 egg
  • 2 tablespoons milk
  • 1 cup pumpkin
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour (any except self-rising)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon of baking powder
Icing:
  • 3 oz. cream cheese
  • 3 tablespoons butter (or buttery spread)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
Directions:
  • Preheat oven to 350° F. Mix together butter, sugar, milk and egg, then add pumpkin and vanilla.
  • In a separate bowl, sift together flour, baking soda, salt, cinnamon, and baking powder and mix. Then combine both mixes.
  • Bake for 9 minutes.
  • Thoroughly mix together all of the ingredients for the icing.
  • Let cool and then put icing on them.
You have to try this recipe!