PINCH COOKIES RECIPES

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BUTTERNUT COOKIES | JUST A PINCH RECIPES



Butternut Cookies | Just A Pinch Recipes image

Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your holiday cookie tray. But, they're so good you'll find excuses to make these often.

Provided by denise hagar @grandmaX2

Categories     Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 12

3/4 cup(s) butter, room temperature + 1 Tbsp
1/2 cup(s) powdered sugar
1/4 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
1 package(s) package butterscotch chips, 6 oz.
1 cup(s) finely chopped pecans
RUM GLAZE
3 cup(s) powdered sugar
3 to 4 tablespoon(s) milk or water
1 teaspoon(s) rum extract
TOPPING
1/2 cup(s) chopped pecans

Steps:

  • Cream butter with powdered sugar and salt until light and fluffy.
  • Blend in flour; mix well.
  • Add butterscotch chips and 1 cup finely chopped pecans.
  • Mix well by hand.
  • Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
  • Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
  • Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
  • You can either dip the cookies in the glaze or use a spoon to pour over cookies.
  • Sprinkle with chopped pecans and allow the glaze to set up.

HEALTHY CHOCOLATE CHIP COOKIES {LOW CALORIE!} – WELLPLATED ...



Healthy Chocolate Chip Cookies {Low Calorie!} – WellPlated ... image

These healthy chocolate chip cookies are thick, chewy, and contain no butter! This low sugar, easy recipe satisfies any sweet tooth!

Provided by @MakeItYours

Number Of Ingredients 11

1/3 cup melted coconut oil* (cooled to room temperature (measure when it is liquid!))
1/4 cup unsweetened applesauce
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 tablespoon pure vanilla extract
1 large egg (at room temperature)
1 ¼ cups white whole wheat flour or regular whole wheat flour**
1/2 teaspoon baking soda***
1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1/2 cup dark chocolate chips (plus additional for baking)

Steps:

  • In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
  • Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
  • When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 ½-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.
  • Bake for the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not over bake or the cookies will be dry. The cookies will not spread much as they bake.
  • Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!

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