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By WhiskingWings on March 30, 2012
"A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-free-easter-bunny-cookies"
Prep Time: 30 mins
Total Time: 36 mins
By Pokeelyy on December 8, 2011
By Amiable on October 25, 2010
"I've been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!"
Prep Time: 10 mins
Total Time: 20 mins
By Oenophilly on February 17, 2009
"Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe.
For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli..."
Prep Time: 45 mins
Total Time: 1 hrs 25 mins
By Vino Girl on April 26, 2005
"These are chewy cookies (unusual for most peanut butter cookies!), and I was surprised at just how peanut buttery they taste, given they don't contain much peanut butter. Very convenient to keep in your freezer. I did find I had to bake these longer than stated. Add 3 hours refrigeration to the times listed. From Cooking Light (November 1997)...."
Ingredients: chunky peanut butter, cooking spray...
Prep Time: 20 mins
Total Time: 30 mins