1 - 10 of 792 for cookies made from vegetables
Finely grate the carrots (a food processor may be used). In a mixing bowl, combine the carrots with the oil and sugar. Add slightly beaten egg, nuts, ...
Preheat oven to ... tablespoonfuls onto a greased cookie sheet. Bake 10-15 minutes (depending upon size of cookies). Watch carefully and do not overbake.
Preheat oven to ... tablespoonfuls onto greased cookie sheets. Bake for 10-12 minutes or until lightly golden brown. Yield: Approximately 4 dozen cookies
Preheat oven to ... lightly greased baking sheets. Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Pumpkin cookies are moist and ... cookies (5 dozen). © 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission. 'S® Pumpkin
In a saucepan, ... boiling point. Remove from heat and set ... (about 1 cup) if desired. Vanilla or finely grated citrus peels may be added for extra flavor.
Preheat oven to ... reserved coconut. Place cookies 2 inches apart ... light brown. Remove from oven. Immediately press ... Reynolds, used with permission.
Soak dry fruit ... until edges of cookies are golden brown, about 20 minutes. Remove from cookie sheet and ... portion of the nuts in recipe as a variation.
Mix all ingredients together except spinach. Cook spinach according to package directions and drain. Add spinach to mixture and mix well. On greased ...
Cream together shortening, ... overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Yield: 30 cookies.
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