Australian Wattle Seed Oatmeal Coconut Cookies

 

Ingredients:
1 cup all-purpose flour
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1 tablespoon Nirmala’s Kitchen Australian Wattle Seed
1 large egg, lightly beaten
1 teaspoon lime zest
1 teaspoon lime juice
3/4 cup quick cooking oats
3/4 cup unsweetened shredded coconut
Directions:
Preheat oven to 375°F, and position rack in middle of oven.
Sift together flour, cream of tartar, baking soda, and salt, and set aside. Cream together butter and sugar until smooth. Add wattle seed and stir to combine. Add egg, zest, and juice, and stir to combine. Fold in flour mixture until just incorporated. Add oats and coconut, and stir until well combined. Drop cookies, 1 1/2 to 2 tablespoons each, on a non greased cookie sheet 2 inches apart, and bake until edges are golden, 8 to 10 minutes.
Transfer to wire rack and cool completely.

CREDIT BY NATIONALGEOGRAGHICFOOD

DANISH JAM COOKIES

1 c. margarine
1/2 c. sugar
1/2 c. Karo syrup
2 eggs, separated
2 c. chopped nuts
2 1/2 c. flour
Jam or jelly

In large bowl with mixer at medium speed beat margarine and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill 1 hour. Shape into 1 inch balls. Dip into slightly beaten egg whites. Roll in nuts. Place 2 inches apart on greased cookie sheet. With thumb make indentation in center of each. Bake in 325 degree oven for 20 minutes or until golden brown. If necessary, press again with thumb. Remove from cookie sheet, place on rack. While still warm fill with jam. Cool. Makes about 4 dozen.

LOW FAT JELLY COOKIE

1 pkg. cake mix (yellow or lemon)
1/2 c. applesauce
1 1/2 egg beaters
1 tsp. lemon rind (if yellow cake is
used)

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula.

JELLY COOKIES

1 pkg. cake mix (yellow or lemon)
1/2 c. oil
2 eggs
1 tsp. lemon rind (if yellow cake mix
is used)
3/4 c. chopped nuts

Combine all ingredients and drop from teaspoon on ungreased cookie sheet. Depress center of cookie and put a dab of jelly on preserves in center. Bake at 350 degrees for about 10 minutes or until light golden in color. Cool a few seconds and lift gently from pan with a spatula.

RASPBERRY JAM COOKIES

1 bottle of raspberry jam
1/2 lb. butter or margarine
1/2 c. sugar
1/2 c. flour

Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape. Makes about 2 1/2 - dozen cookies.

Cookies 'n Cream Fudge

2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) Evaporated milk
2 c (7 oz) jar Marshmallow creme
8 oz Almond bark or vanilla flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

Almond Joy Cookie Balls

Ingredients


2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2 In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
3 Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.
4 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

Watermelon Cookies

Sugar Cookie Dough

3 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened (not melted!)
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
6 drops red food coloring
1 cup miniature semi sweet morsels

Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle.

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.

Glaze

1 1/2 cups powdered sugar, sifted
2 tbsp water
15-20 drops green food coloring

In a small bowl mix together all ingredients to form a glaze. You may add drops of water to think glaze if it is too thick.

To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat!

Almond Joy Cookies

Ingredients

4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds

Directions
1 Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
2 Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
3 Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove a