Chewy Chocolate Chip Cookies

Recipe and picture from www.exploreveg.org

Makes 25 to 30 cookies

Ingredients
1 cup of softened soy margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup soy milk
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
12 ounces chocolate chips

Method:
1. Preheat the oven to 350oF.
2. In a large bowl, mix the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the soy milk then add the vanilla to make a creamy mixture.
3. In a separate bowl, combine the flour, salt, and baking soda. Add this dry mixture to the creamy mixture and stir well. Then fold in the chocolate chips.
4. Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10 minutes.

Egg Free Chocolate Chip Pumpkin Cookies

Recipe and picture from www.allrecipes.com

Original recipe yield: 8 -10 dozen

INGREDIENTS
2 cups (400g) white sugar
1 cup (205g) shortening / margarine
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups (500g) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces (340g) semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
4. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Yogurt Chocolate Chip Cookies

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1/2 cup (110g) packed brown sugar
1/2 cup (100g) white sugar
1/4 cup (55g) margarine or butter
1/4 cup (50g) shortening
1/2 cup (115g) plain nonfat yogurt
2 teaspoons vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (335g) semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Oatmeal Chocolate Chip Cookies III

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter
3/4 cup (165g) packed brown sugar
1/4 cup (50g) white sugar
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup (60ml) boiling water
2 cups (160g) quick cooking oats
1/2 cup (80g) raisins (optional)
1 1/2 cups (250g) semisweet chocolate chips

DIRECTIONS
1. Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
2. Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
3. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook.

Beth's Spicy Oatmeal Raisin Cookies

Recipe and picture from www.allrecipes.com

Recipe yields: 3 dozen

INGREDIENTS
1/2 cup (115g) butter, softened
1/2 cup (105g) butter flavored shortening
1 cup (220g) packed light brown sugar
1/2 cup (100g) white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups (245g) rolled oats
1 cup (145g) raisins

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Raspberry and Almond Shortbread Thumbprints

Recipe and picture from www.allrecipes.com
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter, softened
2/3 cup (135g) white sugar
1/2 teaspoon almond extract
2 cups (250g) all-purpose flour
1/2 cup (170g) seedless raspberry jam

1/2 cup (60g) confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Russian Tea Cakes I

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter
1 teaspoon vanilla extract
6 tablespoons (50g) confectioners' sugar
2 cups (250g) all-purpose flour
1 cup (120g) chopped walnuts
1/3 cup (40g) confectioners' sugar for decoration

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.