Raspberry Strippers

FOUND IT: My sister-in-law directed me to this recipe at myrecipes.com.

These cookies might look complicated, but they're quick and easy. Also, the ingredient list is pretty easy: I was able to make them with stuff I had on hand.

Ingredients:

• 1/3 cup sugar
• 5 tbsp butter, softened
• 1 1/2 tsp vanilla
• 1 egg white
• 1 cup flour
• 2 tbsp cornstarch
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup raspberry preserves (I used peach. Almost anything would probably work.)
• 1/2 cup powdered sugar
• 2 tsp fresh lemon juice (the juice of one small lemon)
• 1/4 tsp almond or vanilla extract

Beat sugar and butter until well combined. Add the vanilla and egg white and mix again, until well combined.

In another bowl whisk flour, cornstarch, baking powder and salt together. Combine with the wet ingredients and mix until stiff dough forms.

Lightly flour a work surface and your hands, and turn the dough out onto the surface. Form the dough into three 12 inch long logs, and place them on a greased cookie sheet. Form a 1/2 inch indentation with your finger or a wooden spoon the full length of the logs, then fill the indentation with the raspberry preserves.

Bake at 375 for 20 minutes or until lightly browned. While they're still warm, combine the powdered sugar, lemon juice and vanilla/almond extract, and drizzle it over the logs. Slice the logs into 1 inch slices immediately, but let them cool for about 10 minutes before you separate them.

Waffle Cookies...or "Wookies"

FOUND IT: I got the idea via Lifehacker, who directed me to a recipe at FineCooking.com.

This idea is genius. The cookies are easy, bake fast, have an interesting shape and pattern, and are delicious.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup plus 2 Tbs. firmly packed light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1-1/2 cups old-fashioned rolled oats (not instant)
• 1 cup semisweet chocolate chips
• Nonstick cooking spray

Heat the waffle iron according to the manufacturer's instructions.

In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a spoon to place small spoonfuls of cookies on the grid. Close the iron and cook until set and beginning to brown, roughly a minute and a half (my waffle iron lights up when it's done). Use a fork to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

Pumpkin Chocolate Chip Cookies

FOUND IT: On Allrecipes.com, with a reference from my friend Erin.

Yes, another pumpkin recipe. Maybe I should change the name of the blog. Give me ideas for something that'll alliterate with both pumpkins and mac and cheese.

Ingredients:

• 1 cup pumpkin pureee
  
• 1/2 cup sugar
• 1/2 cup Splenda
  
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional, I skipped them)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in to wet ingredients. Add flour mixture to pumpkin mixture and mix well.

Stir in vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until lightly brown and firm. These are soft, fluffy cookies so they won't get really dark or firm.