Smart Cookies Recipes

Steps:

• Cream together margarine and both sugars until smooth.
• Add vanilla; mix well.
• Add eggs, one at a time, stirring well after each addition.
• Mix flour, baking soda and salt together; gradually add to the creamed mixture.
• Stir in Smarties.
• Drop by rounded teaspoonful onto baking sheet.
• Bake at 350°F for 9-11 minutes until golden brown.

Steps:

• Preheat oven to 325 degrees Fahrenheit
• Combine in a separate bowl: Flour, baking soda and salt
• In a mixer beat butter and sugar together.
• When well creamed (until you can see no yellow bits) mix in egg and vanilla.
• Beat wet together.
• Slowly add dry ingredients to wet ingredients
• When well combined mix in the chocolate chips or smarties
• Let chill in fridge 30 mins minimum
• Make balls of dough using your hands. Place on a cookie sheet
• Bake 325 degrees fahrenheit for about 18-24 minutes depending on size of cookies formed.
• When done take out of oven and let sit on cookie sheet 5 minutes.
• Transfer to a wire cooling rack
• Enjoy.

Steps:

• Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
• Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
• In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
• Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
• Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
• Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
• Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Heat oven to 350 degrees.
• Beat together butter and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add flour, flax, soda, cinnamon, salt and mix well.
• stir in oats and raisins; mix well.
• Drop by rounded tablespoonfulls onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to a wire rack.

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
• Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
• Gradually beat in the sifted dry ingredients to form a stiff dough.
• Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
• Press several Smarties into each ball, flattening the ball slightly.
• Bake for 15 minutes until pale golden brown.
• Leave on trays 2 minutes and remove to cooling racks to cool completely.
• Will keep in an airtight tin for up to 5 days
• NUTRITION:
• PER COOKIE : 253 kcalorices, protein 3g, carbohydrate 35g, fat 12g, saturated fat 7g, fibre 1g, sugar 22g, salt o.47g.