1/4 cups flour
1 tsp. baking soda
1 cup softened butter
3/4 cup light brown sugar
1/4 cup sugar
2 eggs
1/2 tsp. almond extract
1/2 tsp. vanilla
1 - 4oz. package pistachio instant pudding
1 cup chopped pecansa
few drops green food coloring (optional)
1 - 12 oz. package butterscotch morsels(optional)
1. Combine flour & backing soda.Set aside
.2. In large bowl, beat together softened butter and both sugars.
3. Beat in eggs one at a time. (Add optional food coloring)
4. Add extracts and dry pudding.
5. Gradually add flour. Batter will become very stiff.
6.- Stir in nuts and (optional morsels)
7. Cover and chill for a few minutes for easy shaping.
8. Roll into balls. (I use pampered chef small scooper over filled) Heat oven to 375-Place 2" apart on ungreased cookie sheet.Bake 8 to 10 minutes
.Makes 4 dozen cookies
VANILLA GRANOLA
4 Cups old fashioned oats
1/2 cups packed golden brown sugar
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/3 Cup vegetable oil
1/4 Cup honey
2 tbs. sugar
4 tsp. vanilla extract
1- Mix oats, brown sugar, salt and cinnamon in large bowl.
2- Combine oil, honey and sugar in small sauce pan bring to simmer over medium heat. (DO NOT BOIL)
3- Remove from heat
.4- Stir in vanilla
.5- Pour hot liquid over oat mixture
.6- Using hands toss mixture until thoroughly mixed
.7- Lightly spray large cookie sheet with nonstick spray
.8- Spread granola on cookie sheet (thin)Bake at 300 for 30 minutes or until golden.
9- transfer baking sheet to cooling rack.COOL COMPLETELY Last 2 weeks in air tight container
Just Little Ole Me, Cindy