Whole wheat flour might make them a little more brown. Not exactly what you described, but these are really good... * Exported from MasterCook * Coconut-Cranberry Chews Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. butter -- at room temp. 2 c. sugar 1 T. grated orange peel 2 tsp. vanilla 1 large egg 3 1/4 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 1/2 c. dried cranberries 1 1/2 c. sweetened flaked dried coconut 1. In a large bowl, with a mixer on medium speed, beat 1 1/2 c. butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended. 2. In a medium bowl, mix flour, baking powder and salt. Add to butter mixture, beating on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 by 15-inch baking sheets. 4. Bake in a 350' oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie, longer baking time will yield a crisper cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 6 dozen cookies Source: "Alice B" - - - - - - - - - - - - - - - - - - -

San, my recipe came with my Wilton cookie press I bought several years ago and is very similar to the ones offered here, but I'll go ahead and post it. Also, the Chocolate Spritz Cookie recipe is very good and although not a cookie recipe, we like to make the Cheese Crackers while working with the cookie press. Each of these recipes came with the cookie press. Classic Spritz Cookies 1 1/2 c. butter 1 c. granulated sugar 1 egg 2 T. milk 1 t. vanilla 1/2 t. almond extract 3 1/2 c. all purpose flour 1 t. baking powder Preheat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract, beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies and cool on rack. My notes: Add sprinkles or sugar crystals before baking these cookies. Chocolate Spritz Cookies 1 1/4 c. butter 1 c. sugar 2/3 c. brown sugar 2 large eggs 1 t. vanilla 2 1/2 c. flour 2/3 c. cocoa 1/2 t. baking soda 1/4 t. salt Preheat oven to 375. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift togethter flour, cocoa, soda and salt. Add flour mixture gradually and beat well. Shape dough into small log (way to go, Linda!)and place in cookie press. Press cookies onto cool ungreased cookie sheets. Bake at at 375 for 10-12 minutes. Remove to rack. Store in airtight container at cool room temperature for several weeks or freeze for two months. Note: I have never frozen these, they never lasted that long! I also never tried the rolling in logs before putting in press and actually never noticed that, but with Linda suggesting it....there you go! Cheese Crackers 1 lb. natural sharp cheddar cheese, finely shredded 1/2 c. butter, softened 2 t. Worcestershire sauce Dash of hot red pepper sauce 1 1/2 c. flour 1/2 t. salt 1 t. paprika Preheat oven to 375. In a medium bowl, cream the cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, toss flour and seasonings with fork. Gradually add to cheese mixture. Mix until dough holds together and shape into small logs. Place in Cookie press and press onto ungreased cookie sheet. Bake 10-12 minutes or until ightly browned. Remove and cool on rack. Makes 4 dozen. Note: Do not use pre-shredded packaged cheese. I am sorry I can't offer any suggestions about ginger's slice and bake lemon crisps or marigene's chocoate mint wafers, as I have never made them, but sound like good ones to try. Along those lines, though, I am wondering if the recipe Annie posted on CF "Savory Cheddar and Jalapeno Jelly Cookies" would work in the cookie press, just foregoing the freeze until chilled part.

Maybe if I spelled Oly's name right I could find it!! :) Well a little more sleuthing and here it is PUMPKIN BARS 4 eggs, beaten 1 (15oz) can pumpkin 1 1/3 cups sugar 1 cup vegetable oil 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1/2 tsp ginger or nutmeg CREAM CHEESE FROSTING 8 oz cream cheese, at room temp 3 Tbsp unsalted butter at room temp 3/4 tsp pure vanilla extract 2 1/2 cups confectioners' sugar Preheat oven to 350. Beat together the eggs, pumpkin, sugar and oil until well blended. Sift together and add the flour, baking powder, baking soda, salt, cinnamon and the ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10x15 inch baking pan (or for a fluffier version, a 9 x 13 inch pan) Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. For the frosting, beat together the cream cheese, butter, and vanilla until light and fluffy. Add the confectioners' sugar one cup at a time, and beat until smooth. Spread over the cooled cake. Enjoy! Oly This sounds good to me because it's a one-shot baking deal and I have a meeting also tonight before I make the cookies. Those whoopie pies are so adorable though. I'm going to save the recipe for another time. I love all things pumpkin. Thanks again Oly and Momj!!!

I really like this one. Crinkled Molasses Cookies 1 C. sugar ¾ C. shortening ¼ C. molasses 1 egg 2 C. flour 2 ½ tsp. Soda* ¼ tsp. Salt 1 tsp. Each cinnamon and ginger ¼ tsp cloves ¼ tsp. Cardamon, optional this sounds like a lot however I double checked with my niece who gave me the recipe and she said that is what the recipe she has said Cream the sugar and shortening till light and fluffy. Add molasses add egg beat well add rest of the ingredients I would sift them all together shape into 1 inch balls roll in sugar place on cookie sheet bake at 350 degree oven until lightly browned at edges I over cooked mine they should be softer..they tend to finish baking on the cookie sheet so take them out a little under done sheila