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Here you will find the most current recipes from the 3ABN Today Show!

Ingredients:

2 cups quick oats
1 ½ cups natural peanut butter – crunchy or smooth
1-cup ground flaxseed
2/3-cup pure maple syrup – (can use agave nectar)
2 tsp. pure vanilla
1-cup peanut butter or butterscotch chips-optional
1 c shredded unsweetened coconut – optional

 

Directions:
Mix all ingredients together and stir to thoroughly combine. Shape into 1-tablespoon balls and roll in ground peanuts. Keep in refrigerator until ready to eat.

Linda Johnson

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Ingredients:

½ cup whole -wheat flour
½ cup rolled oats
1 t salt
2 t cinnamon
½ t nutmeg
½ t pumpkin pie spice

Put this in the blender and process until finely ground. Mixture will be moist and almost like a nut spread. Pour into a mixing bowl.

¼ cup agave
¼ cup pure maple syrup
1 t vanilla

 

 

Directions:
Mix together and heat in the microwave for 40-50 seconds.
Pour over nut mixture and stir to thourouly combine.
Use a 1-½ inch cookie scoop and place on a parchment lined baking sheet. They spread a little so don’t place them to close together. Bake at 350 degrees for 10 minutes. Do not over bake. They will be a little soft.

Yield: 22 – 2 -inch cookies

Cinda Sanner

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Ingredients:

¾ cup soy margarine
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 tablespoons water

1 ¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon cinnamon
1/2 teaspoon salt

2 cups quick oats
1 medium apple, peeled and shredded
½ cup pecans or walnuts, coarsely chopped

1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla

Directions:
Heat oven to 375°F. Spray cookie sheet with non-stick cooking spray. In large bowl, beat margarine and both sugars together with electric mixer on medium speed until creamy. Beat in vanilla and water, scraping sides occasionally, until blended.
In medium bowl, mix flour, cornstarch, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats, apple, and nuts. Drop dough by rounded tablespoonfuls on prepare cookie sheet 2 inches apart.
Bake approximately10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat powdered sugar and almond milk until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.

Yield:38 cookies

Linda Johnson

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Ingredients:

1 cup margarine
1/3 cup sugar
3/4 cup powdered sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon water
2 1/4 cups all-purpose flour
1 tablespoon cornstarch

Cinnamon Smear:
½ cup brown sugar
¼ cup margarine
2 teaspoons cinnamon

Directions:

Preheat the oven to 375. Line a cookie sheet with a Silpat or parchment paper.

Beat the butter, sugars, salt, vanilla, and water on medium speed until light and fluffy, 4 to 5 minutes. Add the flour and cornstarch all at once and mix just until combined, about 1 minute.

On a lightly floured surface, roll out the dough to a square about 12x12 inches.

In a saucepan, melt the margarine. Mix in the cinnamon and brown sugar. Spread the smear on the dough and roll up into a tight log.

Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart.

Bake until golden around the edges, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.

Brenda Walsh

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Ingredients:

¾ cup soy margarine
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons water

2 cups all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
1/8 teaspoon salt

12 whole dried apricots
2 tablespoons apricot preserves

 

 

Directions:

Beat the butter and sugar together until creamy and smooth. Add the vanilla extract, almond extract, and water and beat until well combined.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Add dry ingredients to wet ingredients and mix until combined.
Preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Using a ¼ cup scoop, drop cookies two inches apart onto baking sheet. Press one apricot into the center of each cookie. Cover each apricot with ½ teaspoon apricot preserves.
Bake at 350 for 18-20 minutes. Cool.

Yield:
12 cookies

Brenda Walsh

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Ingredients:

1 cup butter, at room temperature
1/2 cup powdered sugar
1 tablespoon water
1 teaspoon almond extract
2 cups all-purpose flour
1 cup quick oats
¼ cup pecans, chopped
1/2 teaspoon salt
36 cherries, (cherry pie filling)
2 cups powdered sugar


Topping:
1/3 cup almond milk
2 cups sweetened coconut, chopped
¼ teaspoon almond extract

 

 

Directions:
Preheat the oven to 350F.
In the bowl of a mixer, cream together the butter, 1/2 cup powdered sugar, water and coconut extract.  In another bowl, mix together the flour, oats and salt.  Add the dry ingredients to the creamed butter mixture and mix just until combined.
Using a tablespoon of dough at a time, roll into a ball, then flatten.  Place a cherry in the center, then wrap the cookie dough around the cherry.  Roll into a ball with the cherry completely covered.  Place on an ungreased baking sheet.  Once all the cookies are rolled, bake until light golden brown, 17-19 minutes.  Let cool completely.
Once cooled, mix together the 2 cups powdered sugar and the milk.  (Add more milk if needed – you want a dipping consistency.)  Completely dip each cookie into the mixture, then roll in the chopped coconut.  Allow to dry completely before serving.

Cinda Sanner

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