CONEJOS CRISPY COOKIES
These are named after the Conejos River Ranch in Colorado. Rice Krispies, pecans, coconut, and oats provide crispy bits in each bite of these crispy cookies. They last for a fairly long time in an airtight container.
Provided by cookiedog
Categories Drop Cookies
Time 1h
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Cream butter, sugar and brown sugar until light and fluffy. Add egg, vegetable oil and vanilla. Mix well.
- Add oats, Rice Krispies, coconut and pecans. Stir well.
- Add flour, soda and salt. Stir until well blended.
- Drop by teaspoonfuls on lined or greased insulated cookie sheets.
- Bake approximately 15 minutes.
Nutrition Facts : Calories 1315.1, Fat 78.8, SaturatedFat 27.7, Cholesterol 116.6, Sodium 908.1, Carbohydrate 143, Fiber 4.5, Sugar 73.5, Protein 12.4
COOKIE CONES
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and draw a 6-inch circle in the center of each. Dust the parchment with flour.
- Whisk together the flour, baking soda and salt in a large bowl.
- In a second large bowl, beat together the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Stir in the chocolate chips.
- Divide the dough into eight portions. Transfer one portion to the center of the circle on one of the prepared baking sheets. Press flat, then dust with more flour and place another sheet of parchment paper on top. With a rolling pin, roll the dough out into a 6-inch circle, using the circle on the parchment as your guide. Remove the top piece of parchment and bake until almost done, about 12 minutes. Immediately transfer the cookie with its parchment to a work surface. Lay a piece of parchment on top of the cookie and flip the cookie and parchment over. Using a rolling pin, gently roll to compress the cookie. Then use the parchment to roll the cookie around a large waffle cone filled and wrapped in foil. Let the cookie cool completely before removing the cone, about 15 minutes.
- Repeat with the remaining cookie dough and the other baking sheet, timing batches to finish baking right when it's time to remove the cone from the cooled cookie.
GRANNY'S BROWN RICE COOKIES
Dainty gluten-free cookies that are delicately sweet, deliciously flavorful, and delightfully aromatic! (Slightly adapted from a Wild Oats Marketplace recipe.) Chill time not included in preparation time.
Provided by So Cal Gal
Categories Dessert
Time 1h5m
Yield 34 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
- In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
- Add wet ingredients to dry, and mix until well combined.
- Cover bowl, and refrigerate for 12 hours--or overnight.
- When dough is ready to bake: preheat oven to 350 degrees.
- Lightly grease 2 baking sheets.
- Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
- Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
- Transfer finished cookies to wire racks to cool before serving.
Nutrition Facts : Calories 66.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 8, Sodium 37.4, Carbohydrate 9, Fiber 0.7, Sugar 4.1, Protein 0.9
GRANDMA BETTY'S BIRDSEED COOKIES
Make and share this Grandma Betty's Birdseed Cookies recipe from Food.com.
Provided by Tracy Mile
Categories Dessert
Time 25m
Yield 8 dozen cookies
Number Of Ingredients 13
Steps:
- Cream together sugars, eggs, peanut butter, vanilla and butter until smooth.
- Combine oatmeal, flour and baking soda.
- Add to butter mixture.
- Mix well.
- Mix in remaining ingrediants.
- Roll into balls, place on greased cookie sheets and flatten with a fork.
- Bake at 350 Degrees farenheit.
SLICE 'N' BAKE RICE KRISPIES COOKIES
These cookies are so good. I make them and freeze til ready to use. The amount really depends on how thin you slice the cookie.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Mix all ingredients well, stirring in Rice Krispies last.
- Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
- To bake, slice very thin while frozen, place on ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
- Keep the dough frozen and slice off the amount needed.
Nutrition Facts : Calories 83.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 12.8, Sodium 57.4, Carbohydrate 14.8, Fiber 0.3, Sugar 8.8, Protein 1.1
LOW - FAT CRISPY COOKIES
These are my favorite cookies. I love to eat some with a nice cup of tea at the afternoon. They are crispy and very tasty.
Provided by zori2559
Categories Breakfast
Time 20m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In a small bowl combine milk and 1 tsp cinnamon, set aside.
- Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
- Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
- Add the flour mixture in the creamed mixture, stir in walnuts.
- Roll dough onto a floured surface.
- Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
- Brush with the milk and cinnamon.
- Bake about 10 minutes.
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