13 cookies form Recipes

sugar, cholesterol-free fat free egg substitute or 3 eggs, extra-light vegetable oil spread (stick form) or 1/2 cup firm margarine (stick form), whole wheat flour, baking soda, cinnamon, cardamom, molasses, raisins

fresh strawberries, sliced, powdered sugar, divided, ready-to-eat cheesecake filling, lime zest, lime juice, crisp gourmet cookies, crumbled, garnishes: crisp gourmet cookies , lime slices

all-purpose flour, unsalted butter or 1/2 cup ghee, powdered sugar, cardamom powder, baking powder, salt, pistachios , raisins, cashews, almond, for garnish

applesauce, splenda sugar substitute, jell-o pudding mix (sugar free fat free jello instant pudding small package), egg, whey protein (powder form), soy flour, vanilla, mint extract, baking powder, semi-sweet chocolate chips (optional)

refrigerated chocolate chip cookie dough (tube form), frozen mixed berries, frozen strawberries (optional if not allergic ), pie filling (berry ), sugar, cinnamon, fresh nutmeg, strawberry extract (if allergic to real strawberries)

unsalted butter, softened, light brown sugar, eggs, raisins , chopped fine in a food processor, currants , chopped fine a food processor, plus whole for garnish, cinnamon, baking soda, buttermilk or water, all-purpose flour, double-acting baking powder, granulated sugar for forming the cookies

oreo cookies , processed to form crumbs (about 3 3/4 cups crumbs), butter, melted, cream cheese, room temperature, sugar, eggs, egg yolk, sour cream, high-quality eggnog, nutmeg, salt

honey or molasses, applesauce, unsweetened, skim milk , or make up instant milk (to liquid form) and use it, eggs, vegetable oil, vanilla extract, dark brown sugar, whole-wheat flour, baking powder, all-purpose flour, baking soda, chocolate chips , or any flavor really that which you like best, nuts , i prefer pecans or hazel (whatever you like best), oats (quick-cooking or old-fashioned), dried cereal , like corn flakes, i use ones high in fiber, raisins , dried cherries, or other dried fruit (again whatever you like best)

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

fresh raspberries, powdered sugar, limoncello (italian lemon dessert liqueur), neufchatel cheese (in block form), shortbread cookie , for serving

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.