Eskimo Cookies 3/4 cup Butter or margaraine 3/4 cup Sugar 3 tblsp. Cocoa 1 tblsp. Water 1/2 tsp Vanilla 2 cup Old-fashioned rolled oats Sifted powdered sugar to coat cookies, approximately 1-1/2 cups. Stir sugar and cocoa together. Add butter, water, and vanillaÂrub mixture with fingers until texture is crumbly. Stir in rolled oats. Refrigerate for 1-2 hours. Use teaspoon for measure, roll into balls and roll in powdered sugar. Store in the fridge.

Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy

Monica- Thanks for posting these! I'm starting to collect sugar-free recipes due to a family member's health, and would appreciate any tasty recipes that anyone would like to give me. Can't wait to try these!

Recipe: gluten - free giant double chocolate cookie mottogear4 hours ago Eat this all by yourself, or share! Either way, it's one if the best cookies I've made! If you don't want it gluten free, use all purpose flour instead of the rice flour, and don't use the xanthen gum. ingrediants: •5 tablespoons rice flour (white or brown)• 1/4 teaspoon baking soda• 1/4 teaspoon vanilla extract• 2 tablespoons softened butter• 2 tablespoons brown sugar• 2 tablespoons white sugar• 1/4 teaspoon xanthen gum• 1 egg yolk• 1 heaping teaspoon cocoa powder• 2-3 tablespoons chocolate chips directions: 1. Preheat oven to 350 degrees. 2. In a medium bowl, cream together butter, brown sugar, and white sugar by hand (of you can use a mixer). Add egg yolk and vanilla extract and mix to combine. 3. Add rice flour, baking soda, xanthen gum, cocoa powder, and chocolate chips. Shape dough into a circle and place on a baking sheet. Flatten slightly. Bake in preheated oven for 13-15 minutes. Eat immediately.