Homestead Harvest Cookies Recipes

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AUTUMN HARVEST COOKIES



Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

HARVEST SUGAR COOKIES



Harvest Sugar Cookies image

Rich buttery cookies like these never last long at a party or potluck. I got this recipe from a friend in Texas years ago and have used it many times since. I use pumpkin- and leaf-shaped cookie cutters to celebrate the season "tastefully." -Lynn Burgess, Rolla, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen (2-1/2-inch cookies).

Number Of Ingredients 8

3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Frosting of your choice or additional sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 86mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

AUTUMN HARVEST COOKIES



Autumn Harvest Cookies image

This was listed as a new recipe on the www.allrecipes.com website. SUBMITTED BY: ramie7224. "An oatmeal-raisin cookie with a twist."

Provided by senseicheryl

Categories     Drop Cookies

Time 18m

Yield 42 cookies, 42 serving(s)

Number Of Ingredients 13

1 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup walnuts, chopped
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
  • Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 106.7, Fat 5.9, SaturatedFat 3, Cholesterol 21.7, Sodium 58.4, Carbohydrate 12.1, Fiber 0.8, Sugar 5.2, Protein 1.8

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