Joanne Fluke’s Gingerbread Cookies

Joanne Fluke's Gingerbread Men

Joanne Fluke’s Gingerbread Men

Joanne Fluke’s Gingerbread Cookies

1 cup (2 sticks) softened, salted butter 

1 cup white sugar

1/2 cup hot strong coffee

2/3 cup dark molasses

1 tsp. baking soda

1 tsp. salt

2  1/2 tsp. ground ginger

1/2 tsp. ground cloves

1 tsp. cinnamon

4 3/4 cups flour (DON’T SIFT IT — pack it down in the cup when you measure it)

In a large bowl, mix the softened butter with the white sugar.

Add the half-cup of hot strong coffee and then stir in the dark molasses.

Mix in the baking soda, salt, salt, ground ginger, ground cloves and cinnamon.  Stir well.

Add the flour in half-cup increments, mixing after each addition.  Give everything a final stir and then cover your bowl with plastic wrap and store it in the refrigerator overnight.

The next day, preheat the oven to 375 degrees, rack in the middle position.

Divide the dough into four parts for ease in rolling.  Roll out the first part of the dough on a floured board.  If you plan to use gingerbread men or reindeer-shaped cookie cutters, roll your dough out to 1/4 inch thick. (Arms and legs tend to snap off when you frost them if they’re rolled too thin.)  Otherwise roll your dough out to 1/8 inch thick.

Dip the cookie cutters in flour and cut out cookies, getting as many as you can from the the sheet of dough.  Use a metal spatula to remove the cookies from the rest of dough and place them on an UNGREASED cookie sheet.  Leave at least an inch and a half between cookies.

Once you’ve cut out your cookies, there will be leftover dough.  You can gather it into a ball, re-flour the board, and re-roll it.  (I’ve done this up to 3 times — the 4th time the dough got too stiff to roll well.)

If you want to use colored sugar or sprinkles to decorate, put it on NOW, before baking and press it down just a bit with your fingers or with a spatula.  If you’d rather frost the cookies, wait until they’re baked and completely cooled.

Bake 1/4 inch thick cookies at 375 degrees for 10 to 12 minutes.  Leave them on the sheet for a minute or two and then transfer them to a wire rack to complete cooling.

Bake 1/8 inch thick cookies at 375 degrees for 8 to 10 minutes.  Leave them on the cookie sheet for a minute or two and then transfer them to a wire rack to complete cooling

Cookie Icing

2 cups sifted confectioners sugar (powdered sugar)

1/8 tea. salt

1/2 tea. vanilla (or other flavoring)

1/4 cup cream

Mix up icing, adding a little more cream if it’s too thick and a little more powdered sugar if it’s too thin.

If you’d like to frost the cookies in different colors, divide the icing and put it in several small bowls.  Add drops of desired food coloring to each bowl.

Use a frosting knife, or use a brush to “paint” the cookies you’ve baked.

Yield: 3 to 4 dozen cookies made with small cutters, 2 to 3 dozen cookies made with large cookie cutters.


Rainbow Slices


Rainbow Slices

1 cup butter or margarine, room temperature

1 cup sugar

1 egg

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

1/4 cup finely chopped red candied cherries

1/3 cup semi-sweet chocolate pieces, melted

1/3 finely chopped walnuts

1/2 tsp. rum extract

1/3 cup shredded coconut

Line an 8″ x 4″ loaf pan with waxed paper or foil.  In a large bowl, beat together butter or margarine, sugar, eggs and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blender.

Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To the remaining portion, blend in rum extract.  Then add coconut.

Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.

To bake cookies, preheat oven to 350 degrees.  Invert pan of chilled dough on a board; peel off waxed paper or foil.  Cut into 3 crosswise slices.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets; cool on racks.

 Makes about 84 cookies

(Recipe for cookies was in “HP Books” Cookies by Natalie Hartanov Houghton; 1983)


Nutty Marshmallow Bars

Nutty-Marshmallow-Bars-2I made these Nutty Marshmallow Bars many years ago.  I remember  them being very tasty.  So if you would like to try them, here is the recipe.

Nutty Marshmallow Bars

1 cup chopped salted blanched peanuts

3/4 cup flour

3/4 cup quick-cooking or regular oats

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

1/3 cup margarine. softened

1 jar (7 oz.) marshmallow creme

1/3 cup caramel ice cream topping

1 cup salted blanched peanuts

Heat oven to 350 F.  Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl.  Stir in margarine until mixture is crumbly.

Press in ungreased 13 x 9 inch pan.  Bake 10 minutes.  Spoon marshmallow creme over HOT layer.  Let stand 1 minute; spread evenly.  Drizzle topping over creme; sprinkle with 1 cup peanuts.

Bake until golden brown, about 20 minutes.  Let stand until cool, then loosen edges from side of pan with WET KNIFE.  Cut into 3 x 1 1/2 inch bars with wet knife.

Recipe is from: Betty Crocker: 110 More Cookie Recipe; Nutty Marshmallow Bars; 1989


Cranberry-Lemon Cookies


Cranberry-Lemon Cookies

Cranberry-Lemon Cookies

These lemony treats fresh from celeb chef Giada DeLauentis’ new bestselling cookbook, Giada’s Feel Good Food, are the ultimate gluten-free match for your afternoon coffee.

Cranberry-Lemon Cookies Recipe


Cranberry-Lemon Cookies

1 cup brown rice flour

¼ cup coconut flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. fine sea salt

½ cup safflower or grape-seed oil

¼ cup unsweetened applesauce

¼ cup honey

¼ cup fresh lemon juice, plus grated zest of 1 large lemon (about 1 teaspoon)

2 large eggs, at room temperature, beaten

1/2 tsp. pure vanilla

1 cup unsweetened dried cranberries


Position a rack in the center of the oven and preheat it to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder and salt.

In a large bowl, whisk together the oil, applesauce, honey, lemon juice, lemon zest, eggs and vanilla.  Add the flour mixture and stir just until blended.  Stir in cranberries.

Using a tablespoon, scoop batter onto the parchment.  Using damp fingers, flatten each one into a 1/3 inch thick round.  Bake until slightly golden on top, about 15 minutes.  Cool on a wire rack for at least 1 hour before serving.          24 cookies


(Recipe for Cranberry-Lemon Cookies was in Giada DeLaurentis’, cookbook, Giada’s Feel Good Food, March 2014 )


Gingerbread Boy Cookies

Gingerbread Boy Cookies

Gingerbread Boy Cookies


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Mom always used the same round-headed cookie cutter to make her “boys.”  They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor.

         Donna Sasser Hinds                                                                       Milwaukie, Oregon

Gingerbread Boy Cookies Recipe


Gingerbread Boy Cookies

½ cup butter, cubed

½ cup sugar

½ cup molasses

2 tsp. white vinegar

1 egg, lightly beaten

3 cups flour

½ tsp. baking soda

½ tsp. ginger

½ tsp. cinnamon

¼ tsp. salt

Decorating icing, nonpareils, red-hot candies or candies of your choice, optional


In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly.  Remove from the heat; cool to lukewarm.  Stir in egg.  Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

Divide dough into thirds.  Shape each portion into a disk; wrap in plastic wrap.  Refrigerate for at least 2 hours or until easy to handle.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 3 inch gingerbread boy cookie cutter.  Place on greased baking sheets.  Bake at 357 F. for 7-9 minutes or until edges are firm.  Remove to wire racks; cool completely.  Decorate as desired.          3-4 dozen


(Recipe for Gingerbread Boy Cookies was in, 2014)


Applesauce-Raisin Cookies

Applesauce-Raisin Cookies

Applesauce-Raisin Cookies


This recipe, Applesauce-Raisin Cookies is from Diabetic Connect.  Applesauce is a great replacement for some or the more unhealthy ingredients in many cookie recipes.  These cookies are delicious and they give you a nutritious boost in your day.


Applesauce-Raisin Cookies Recipe

Applesauce-Raisin Cookies

¼ cup vegetable oil

¼ cup sugar

1 egg

1 tsp. vanilla

½ cup unsweetened applesauce

½ cup whole wheat flour

½ cup unbleached flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1/8 tsp. cloves

½ cup rolled oats

½ cup raisins – dark or golden


Cream the oil and sugar together.  Add the egg and beat until light.  Blend the vanilla and applesauce.  Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture.  Blend well.

Drop by teaspoonfuls onto lightly oiled baking sheets.  Bake at 375 F. for 10 minutes.  Cool on a wire rack.


(Recipe for Applesauce-Raisin Cookies came from Diabetic Connect, 2014)


Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons


This recipe, Chocolate & Pecan Macaroons is from Diabetic Connect.  We love the rich flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white based meringues.



Chocolate & Pecan Macaroons

3 large egg whites, at room temperature

1/8 tsp. salt

1 cup granulated sugar

6 oz. unsweetened chocolate, melted

1 cup sweetened flaked coconut

¾ cup pecans, finely chopped

1 Tbsp. confectioners’ sugar, for dusting

Position racks in the upper and lower thirds of oven; preheat to 350 F.  Line sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.

Beat egg whites and salt in a mixing bowl with electric mixer on high speed until frothy.  Gradually add sugar and continue beating until soft peaks form, about 5 minutes.

With a rubber spatula, gently fold melted chocolate, coconut and pecan into the egg whites until no white streaks remain.

Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.

Bake until set, 10 to 12 minutes.  Turn off the oven and leave the macaroons in the oven with the door slightly ajar for 30 minutes.  Remove from the oven and let cool completely.  Dust with confectioners’ sugar just before serving, if desired.  Store airtight for up to 3 days.              5 dozen


(Recipe for Chocolate & Pecan Macaroons came from Diabetic Connect, 2014)


Chippy Peanut Butter Cookies

Chippy Peanut Butter Cookies

Chippy Peanut Butter Cookies


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As simple as it may seem, all I do is follow directions.  This works exceptionally well when it comes to making cookies.  I have learned to modify recipes, too, which is what I did to create this Chippy Peanut Butter Cookies.

            Ian Badeer                                                                          Hickman, Nebraska


Chippy Peanut Butter Cookies Recipe


Chippy Peanut Butter Cookies

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. vanilla

2 ¼ cups flour

2 tsp. baking soda

¼ tsp. salt

1 package (11 oz.) peanut butter and milk chocolate chips

In a large bowl, cream the butter, peanut butter, sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt; gradually add creamed mixture and mix well.  Stir in chips.

Drop by rounded tablespoons onto ungreased baking sheets.  Bake at 350 F. for 12 – 15 minutes or until golden brown.  Cool for 2 minutes before removing to wire racks.         3 ½ dozen

This recipe was tested with Nestle swirled milk chocolate and peanut butter chips.


(Recipe for Chippy Peanut Butter Cookies was on, 2014)


Coconut-Macadamia Biscotti


Coconut-Macadamia Biscotti

Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia


Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening


Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen


(Recipe for Coconut-Macadamia Biscotti was on, 2014)


Coffee Shortbread

Coffee Shortbread

Coffee Shortbread


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering.  Melted chips drizzled on top make them look fancy, but they’re so easy to make.

         Dixie Terry                                                                          Goreville, Illinois


Coffee Shortbread Recipe

Coffee Shortbread

1 cup butter, softened

½ cup packed brown sugar

 ¼ cup sugar

2 Tbsp. instant coffee granules

2 cups flour

¼ tsp. salt

½ cup semi-sweet chocolate chips, melted

½ cup vanilla or white chips, melted

In a large bowl, cream the butter, sugars and coffee granules until light and fluffy.  Combine flour and salt; gradually add to creamed mixture.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 2 inch to 3 inch cookie cutters.  Place 2 inches apart on ungreased baking sheets.

Bake at 300 F. for 20-22 minutes or until set.  Remove to wire racks to cool.  Drizzle with melted chips.

5 dozen


(Recipe for Coffee Shortbread was on, 2014)