Makes 2 dozen

Prep Time
20 minutes
Bake Time
20 to 25 minutes

This cookie is sure to spark great conversation….it’s not often that pepper is the featured ingredient in a cookie!
Ingredients
1 cup flour
2/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon Medium Grind Black Pepper
1/4 teaspoon Ground White Pepper
1/2 cup butter
1 tablespoon sugar
24 Whole Black Peppercorns

Directions
Preheat oven to 300ºF.

Combine flour, sugar, baking powder, medium grind black pepper and white pepper in a food processor OR electric mixer; process or mix to blend thoroughly.

Melt butter in a small skillet over medium heat; cook and stir occasionally until browned. Add browned butter to flour mixture; process or mix until dough forms a compact ball, about 1-1/2 minutes.

Shape dough into 1-inch balls. Place 1-inch apart on an ungreased baking sheet. Place 1 tablespoon sugar in a small shallow bowl. Lightly butter the bottom of a flat bottomed glass; dip into sugar and press each ball slightly to 1/2-inch thickness. Press a whole black peppercorn in the center of each cookie. Bake on the lowest rack in the oven until browned on bottom, about 20 to 25 minutes. Remove to a wire rack to cool completely.

I know someone who puts a bit of ground black pepper in her pumpkin pie!

pre-heat oven to 370F

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup melted butter
1 cup Splenda Brown Sugar Blend
2 large eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. (yes u can try without parchment, use Bakers Joy)
Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
Mix butter and Slenda Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water
For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature.

INGREDIENTS:
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed brown sugar
10 tablespoons butter, softened
1 egg 2/3 cup apple juice
2 cups butterscotch chips
3/4 cup grated apple
3/4 cup chopped walnuts
2 tablespoons butter
1 cup confectioners’ sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F Lightly grease cookie sheets.
2. Mix together flour, cinnamon, baking soda and salt in medium bowl.
3. Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
4. Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
5. While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
6. When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners’ sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

DIRECTIONS
In a mixing bowl, combine flour, brown sugar and butter; blend at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350F degrees F for 35-40 minutes or until tests done. Cool on a wire rack. Cut into squares. Garnish with whipped cream if desired.

INGREDIENTS
1 1/2 cups golden raisins
1/2 cup peeled, cored and chopped apple
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup quick cooking oats
2 eggs, beaten
3/4 cup chopped walnuts
Preheat oven to 350 F

DIRECTIONS
In a medium saucepan, combine the raisins, apples and water. Bring to a boil and cook for 3 minutes. Remove from heat and stir in the butter. Set aside to cool.
In a medium bowl, stir together the flour and baking soda. Stir in the vanilla, eggs and the apple mixture until well blended. Fold in the oats and nuts. Cover dough and chill 8 hours or overnight.

Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat your oven before beginning to 375 F

DIRECTIONS
Cream the butter or margarine until light and fluffy. Add the bananas and mix well. Beat in the eggs and vanilla.
Sift together the flour, baking soda, salt, ground nutmeg and ground cinnamon. Add the dry mixture to the creamed mixture and mix well. Stir in the oats and the chopped nuts. Cover and chill dough for 1 hour.
Preheat the oven to 375 degrees F. Lightly grease baking sheets.
Drop chilled teaspoon-sized rounds of cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes.