Coconut & Cranberry Crisps
1/2 c softened butter
2 c Sugar
1 tbsp orange zest (one orange worth)
2 tsp vanilla
Combine and beat
1tsp baking powder
1/4 t salt
3 1/4 c flour
Add to previous mixture and beat
1 1/2 c dried cranberries1
1/2 c coconu
tStir into dough shape into 1 '' balls and place 2'' apart on greased cookie sheet.
Bake @ 350 for 8-11 min Cool for 5 min before transferring
From the Kitchen of Linda Cobabe

Three ingredient Christmas cookies

package Pillsbury Christmas tree cookies

one tub icing (you need very little)

sprinkles

Make the cookies as directed, then let cool. Take the bottom of one cookie and ice it (I always use whipped icing and it was especially good on these!). Then place another cookie on top, making a sandwich. Push them together so the icing smushes out, then roll in the sprinkles.

Rolo Cookies

1 Chocolate Cake Mix
3 packages of Rolo Candy Bars
2 Milk Chocolate Candy Bars
2 eggs
1/3 c. oil

Preheat oven to 350 degrees. Combine chocolate cake mix with 2 eggs and 1/3 c. oil. Mix will be thick. Form a ball of cookie dough around a rolo and place on a cookie sheet. Bake at 350 for 8 to 10 minutes. While cookies are still warm top with a piece of chocolate.

Makes about 2 dozen.

Vanilla Dipped Sugar Cookie Hearts

Here is a cute, quick idea for Valentines Day. These cookies were so easy to make and look so pretty in a box or heart shaped basket lined with tissue paper. If you need a last minute cookie or gift idea this would be perfect.

Vanilla Dipped Sugar Cookie Hearts

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)or use your own homemade sugar cookie recipe

1/2 Block Vanilla Candy Coating(I used Vanilla Almond Bark)

Valentine Sprinkles of your choice

Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut outs. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Chocolate Mint Cookies

2 Pillsbury Chocolate Cake Mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup oil
3/4 cup water
5 boxes Andes Mints

Mix all ingredients together. Batter will be stiff. Roll into about 1" balls and place on greased cookie sheet ( or I just line it with parchment paper). Bake at 350* for 9-12 minutes. Immediately place candy on warm cookie when it comes out of the oven. Use a tooth pick to spread and swirl colors of the candy once it is melted. Allow to cool.

This makes tons and can easily be divided into 3 batches: To divide into 3 batches, combine the dry ingredients and stir. Measure out 4 cups into a ziplock bag and repeat with a second. There will be 4 cups left in the bowl and and 1 egg, 1/4 oil and 1/4 cup water. About 1 1/2 boxes of Andes mints will be good for this batch.

Low Fat Oatmeal Cookies with Chocolate Chips

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.Makes 2 dozen cookies.

Pumpkin Chocolate Chip Cookies

2-1/2 c. pumpkin
2 c. brown sugar
1 c. oil
2 eggs
2 t. vanilla
4 c. flour
4 t. baking powder
2 t. baking soda
2 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. nutmeg
chocolate chips

Mix together. Bake at 350 degrees for 11-12 minutes. Be careful not to overcook.

Miriam's Chunky Chocolate Peanut Butter Cookies

3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsps vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 0z.) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.

Makes four dozen cookies.