Yogurt Stack Cookies

Yogurt Stack Cookies Recipe

• 1 cup sugar
• 1/2 cup butter or margarine — softened
• 1/2 cup shortening
• 1/2 cup plain yogurt
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Yogurt Frosting — (recipe follows)
• 1/3 cup fruit preserves (any flavor)

YOGURT FROSTING

• 1 cup powdered sugar
• 2 tablespoons plain yogurt
• 1 tablespoon butter or margarine — softened
• 1/4 teaspoon vanilla

Preparation:
Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.

Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.

YOGURT FROSTING:
Mix all ingredients until smooth and spreadable.

Read more cookie recipes on All Cookie Recipes and Cookies with Fruit.

Old-Fashioned Rum-Raisin Cookies

Old-Fashioned Rum-Raisin Cookies Recipe

• 1 cup raisins
• 1/2 cup water
• 1/4 cup rum
• 3/4 cup sugar
• 1/2 cup butter or margarine — softened
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.

Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

Read more cookie recipes on All Cookie Recipes and Cookies with Fruit.

No-Bake Honey-Oat Bars

No-Bake Honey-Oat Bars Recipe

• 1/4 cup sugar
• 1/4 cup butter or margarine
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1 cup diced dried fruit and raisin mixture
• 1 1/2 cups Wheaties® cereal
• 1 cup quick-cooking oats
• 1/2 cup sliced almonds

Preparation:
Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.

Press mixture in pan with back of wooden spoon. Cool completely. Cut into 6 rows by 4 rows.

Read more cookie recipes on All Cookie Recipes and Bar Cookies and Cookies with Fruit and Cookies with Nuts and No-Bake Cookies and Oatmeal Cookies.

Peach Triangles

Peach Triangles Recipe

• 1 cup sugar
• 1/2 cup shortening
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Peach Filling — (recipe follows)
• Sugar

PEACH FILLING

• 2/3 cup peach preserves
• 1/2 cup finely chopped dried peaches

Heat oven to 375º. Beat 1 cup sugar, the shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Prepare Peach Filling.

Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Place 1 level teaspoon filling on center of each round. Bring three sides of each round together at center to form triangle. Pinch edges together to form 3 slight ridges. Place on ungreased cookie sheet. Sprinkle with sugar. Bake 9 to 12 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

PEACH FILLING:
Mix ingredients until spreadable.

Read more cookie recipes on All Cookie Recipes and Cookies with Fruit.

Spicy Iced Applesauce Cookies

Spicy Iced Applesauce Cookie Ingredients:

• 1 1/4 cups packed brown sugar
• 1/4 cup butter or margarine — softened
• 1/4 cup applesauce
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Icing — (recipe follows)
• Colored sugar if desired

ICING

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• Dash salt

Preparation:
Beat brown sugar, butter, applesauce and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Icing and colored sugar. Cover and refrigerate at least 1 hour until chilled.

Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies.

ICING:
Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir in granulated sugar. Heat to rolling boil; reduce heat. Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over powdered sugar in small bowl; beat with electric mixer on medium speed until smooth. Beat in remaining ingredients on high speed, scraping bowl frequently, until soft peaks form and icing is glossy.

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