COOKIES BITES RECIPES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 6-8 minutes. Remove to wire racks to cool., Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 325°. In food processor, combine flour, sugar, salt, and butter until combined. Place dough in bowl and knead until it comes together. On waxed paper, roll dough into a ½”-thick square. Cut dough into 1/2-inch squares. Place dough onto large cookie sheet. Bake until cookies are light brown, 18 to 20 minutes. Let cool completely. Divide vanilla frosting into 3 small bowls. Dye one bowl red with red food coloring and the other green. Sprinkles red and green sprinkles onto frosted cookies.