Reindeer Droppings

I woke up with such a scare when I heard Santa call…. “Now dash away, dash away, dash away all ! I ran to the lawn and in the snowy white drifts, Santa’s darn reindeer had left “little gifts”. I got an old shovel and started to scoop Neat little piles of “Reindeer Poop”. But to throw them away, seemed such a waste, So I saved them, thinking ~ you might like a taste! As I finished my task, which took quite awhile, Old Santa passed by and he sheepishly smiled. And I heard him exclaim as he rose in the sky~ “I know they’re not potty trained, but at least they can fly!”

PB&J Sandwiches

This is a great way to bring a classic to a cookie. All you need to do is make peanut butter cookies as normal. The filling is 1/2 cup vanilla frosting with 2-3 tbsp. of peanut butter mixed in. The jelly portion is your favorite jam or jelly flavor. I used a variety of jellies with mine.

Coconut Macaroons

I just love the taste of coconut. The smell of toasted coconut is even better. The boys seemed to like these too, as they were gone pretty quickly.

Surprise Cookies

I can't remember where I saw this recipe one time. The boys were talking about a mint cookie of some sort and I thought of these. I couldn't remember the recipe exactly, but these turned out great and were pretty easy to make.

Ingredients:
2 refrigerated rolls of sugar cookie dough
2 bags (14 oz.) choc mint wafers (Andes)
1-2 egg whites
chopped walnuts, peanuts or pecans, optional

Directions:
Preheat oven to 375 degrees.
Cut the sugar dough in 1/8 inch slices.
Lay one slice of the sugar dough on cookie sheet.
Place one chocolate mint wafer in middle of sugar dough slice.
Put another slice of sugar dough on top of mint wafer.
Brush with egg white (this will help it brown nicely in the oven).
Top cookies with optional nuts, if preferred.
Bake for 8-10 minutes, turning halfway through.
Cool on rack.
Enjoy!

Cakey Chocolate Chip Cookies

These are the chocolate chip cookies your children will beg for. Soft and satisfying, they feature good-for-you oats and yogurt. This is another one I found at Diabetic Living. (I plan on making these for Thanksgiving)

1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container plain low-fat yogurt
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)

1. Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.
3. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool. Makes about 60 cookies.