Recipe: My Special Sugar Cookies Are Always a Holiday Hit

One taste will convince you that these are special sugar cookies that stand out from the norm.

Just in case that you’re still baking holiday cookies, I wanted to share another favorite of mine.  My Special Sugar Cookies recipe is a buttery delight that is rolled and cut into shapes and finished with a light sprinkling of colored sugar, sprinkles or jimmies (whichever term that you prefer) to decorate. 

Depending on how thick you roll out the dough, you can change the texture of the cookie.  The thinner the dough, the crisper the cookie that you’ll make. Thicker dough will produce a softer texture of this cookie.

Feel free to recruit your little helpers when you make these cookies.  Kids love picking out the cookie cutter shapes and assisting with decorating these, probably as much as they enjoy eating them!

My Special Sugar Cookies

This recipe makes a lot more than what's shown.

1-1/2 cups of sugar
1 cup of butter, softened
1/4 cup of milk
1 large egg
1-1/2 teaspoons of vanilla                
3 cups of flour
1 teaspoon of baking powder, leveled                 
1/4 teaspoon of salt
colored sugar, sprinkles or jimmies


Use your electric mixer to cream the softened butter with the sugar thoroughly until light and fluffy.

Beat in the egg and vanilla.

Sift together the flour, baking powder and salt in another mixing bowl.

Now slowly stir in some of the milk and alternate with the dry ingredients to the creamed mixture.  Keep adding until you combine all the dry ingredients.

What I do is to divide the dough into three balls.  The waiting dough goes under my mixing bowl while I roll out the first ball on a floured surface.

Usually, the thickness I go with is about 3/8-inch.  Add more flour to your table or surface if the dough gives you problems and sticks when you use your rolling pin.  

Shape with favorite cookie cutters, glass or even a clean lid from 40-oz. peanut jar works.  All you have to do is improvise to make use of what you have.

Place your shaped cookies on well-greased cookie sheets before decorating with your colored sugar, sprinkles or jimmies before placing in a 350-degree oven for about 12-15 minutes, depending on how your oven is regulated and the thickness of your cookies.  (Thinner cookies need less time, probably about 7 minutes).  

Be sure to check the edges because you don’t want them to brown.  Make sure to see just a slight golden brown starting to color them from the bottom.  Test with a toothpick to see if anything sticks.

These cookies will be soft when you initially remove them from the oven.  Give them about a minute or two to set in the pan before attempting to remove them.

ENJOY!

Recipe: Do Try My Chewy Brown-Sugar Oatmeal Bars

This recipe is easy, delicious and no-fail!

I have been baking up a storm adding to my Christmas cookie reserve.  This morning I just whipped up a batch of delicious bar cookies that I wanted to share with you.  My Chewy Brown-Sugar Oatmeal Bars has a minimum of ingredients and only cinnamon and vanilla, but has somewhat of a nutty taste that is delectable.  

What else I love about this recipe is how easy it is to make.  Basically, it is just assembling and mixing the ingredients.  The hardest part is waiting for the butter to soften enough at room temperature for creaming.

I hope that you will give my recipe a try because it is a great one to have on hand through the holidays.


My Chewy Brown-Sugar Oatmeal Bars


1 cup flour
3/4 teaspoon of baking soda, leveled
½ teaspoons of salt
1 teaspoon of cinnamon
3/4 cup of butter
1-1/3 cups of brown sugar, firmly packed (light or dark)
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups of uncooked, old-fashioned oats

Cream the softened butter and sugar with your electric mixer thoroughly.  

Add the vanilla and then the eggs to your mixing bowl and beat until smooth.

Now sift the flour, leveled baking soda, and salt together in another mixing bowl.  Add a little at a time to your creamed mixture and beat in.

Next, introduce the oats and cinnamon to the mixture.  Stir in a little at a time.  You can beat this with your mixer or just incorporate with a large wooden spoon.

Pour the thick batter into a well-greased 9 x 13 x 2-inch baking pan.

Bake in a 350-degree oven for about 15 to 20 minutes, depending on how your oven is regulated.  

Test with a toothpick to see if anything sticks.

Give the bars a few minutes to cool in the pan before scoring and cutting into bars.

ENJOY!

Recipe: My Chocolate-Chip and Oat Button Cookies Guarantee Smiles All Around

These cookies keep well.

This recipe that I’m about to share with you is really a great one to add to your recipe box because it’s a delicious and foolproof. My Chocolate-Chip and Oat Button Cookies are soft, chewy puffs of cookies with plenty of oat goodness and slightly less sugar that is better balanced through chocolate chips.  

This is also another easy recipe that just requires a minimum of effort since I hate spending too much time in the kitchen when it is not necessary.  In fact, I simplified my cookie even further by using a small melon scoop to drop the cookie batter onto the cookie sheet instead of using a spoon.  The secret for using a scoop is to keep a cup of water handy to dip it in after a fresh drop of batter.  

Recipe: Today Is a Good Time to Bake My Easy Molasses Drop Cookies!

Wouldn't you love to try one with a hot cup of coffee right about now?

Though spring is around the corner, winter is hanging in there with snow storms for most of the country.  On days like this, I like to bake something delicious to help put smiles on faces when my family walks through the door, cold and disgusted.  What I decide to make depends on how much I have left to do on my schedule so I search my recipe box for the easiest goodies that I didn’t make in awhile like the cookie recipe that I’m about to share with you.

Recipe: Try My Pizzelles for a Special Treat!

You can also make your own ice cream cones when you make your  own pizzelles!

Delicately flavored to perfection with amaretto and anise extract, you will love this recipe for my pizzelles. The dough is thicker than you would expect and this is so much less expensive than buying them.  My pizzelle iron paid for itself many times!

Pizzelles are  versatile cookies that you can even form into yummy ice cream cones, use for luxurious ice cream sandwiches, or enjoy plain. 

To make ice cream cones, take a warm, freshly made pizzelle and wrap each soft cookie around your cone form.   You can find cone forms where you buy baking supplies.

I do hope that you try my pizzelle recipe sometime because it really is very good!

My Pizzelles

12 eggs (separated)
2 cups butter that has been melted and is cool
2 cups sugar
5 teaspoons of baking powder, leveled
4 to 5 cups of flour
3 tablespoons of amaretto or brandy
1 teaspoon of anise extract 

Beat the egg whites until you see stiff peaks.

Take the other ingredients and beat those in another bowl which then is folded into those egg whites.  Place this into your refrigerator and the next day you can make pizzelles!

ENJOY!

Recipe: My Banana-Coconut Oatmeal Drop Cookies Are Easy, Delicious and a Great Way to Use Overly Ripe Bananas!

You won't believe how simple and yet delicious my Banana-Coconut Oatmeal Drop Cookies are!

We love bananas at our house.  Sometimes though, we don’t eat them fast enough.  However, I try never to waste anything and that includes food if I can help it.  The wonderful recipe that I’m about to share with you is another one that I like to make for those times when I want to salvage bananas.  

Recipe: My Lime-Coconut Sugar Cookies Are Out-of-This World Delicious!

You're just in time.  Here's a plate of my Lime-Coconut Sugar Cookies!

If you think that one sugar cookie is just as good as the next, then you need to taste my recipe that I have for you today. My Lime-Coconut Sugar Cookies are tender, buttery with a fine texture that practically melts in your mouth accented with a subtle sprinkling of sugar mix that includes grated lime zest and coconut flakes.

As with all my recipes, this is another simple one that will not drive you crazy with many complicated steps to prepare.  Basically, this just involves combining ingredients once you grate the zest from one lime before shaping the dough into small balls.

You’ll be surprised at how easy this dough will be to work with.  It won’t be messy and leave your fingers a sticky mess or feel overly greasy like many other similar cookie dough recipes.   

Once you shape your cookie dough balls and place on your greased cookie sheet, you need to flatten them. You can use a bottom of a glass or cup, but what I like to do is to take out a manual potato masher to press each one down because it leaves a beautiful design on top with  nooks and crannies to better to hold my topping.

 I like to improvise when in a hurry.  This manual potato masher is also great tor potatoes.

Another wonderful thing about this dough is how versatile it is.  If you don’t care for lime or coconut, you can always experiment with another combination.  Orange and lemon also are yummy, but there are countless possibilities.  

I really hope that you print this recipe out before it is a definite keeper!

Recipe: My Giant Pumpkin Puff Cookies Are Spectacular!

Giant Pumpkin Puff Cookie

This is the size Ice Cream Scoop that I use.

The recipe that I have for you today is delicious and truly easy to make. Imagine a soft, cake-like pumpkin cookie with just some ginger and cinnamon for spices to go along with fresh or canned pumpkin that is accompanied by plump raisins to pump up the flavor in each moist bite.   

You won’t need to waste your time creaming butter or shortening for this since my recipe uses only four tablespoons of canola oil. 

The most difficult step is just assembling the ingredients and then dropping this wet batter with an ice cream scoop to your greased cookie sheets. Actually, the hardest part is waiting for your oven’s timer bell to ring so that you can finally taste these fragrant puffs that smell so good while baking.

My Giant Pumpkin Puff Cookies

3 cups of flour
2/3 cup of sugar

Plate of Giant Pumpkin Puff Cookies

1 tablespoon of baking powder, leveled
1 teaspoon of baking soda, leveled
3/4 teaspoon of salt
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
4 tablespoons of canola or corn oil
1 cup of canned or cooked, fresh mashed pumpkin
3/4 cup of buttermilk or sour milk
1 large egg
3/4 cup of raisins


Sift all your dry ingredients together in a large mixing bowl.

Add the oil and mix through until it gets somewhat crumbly.

In another mixing bowl, you combine the pumpkin, egg, and milk.

Now mix the moist ingredients with the dry and blend together.  This will be a wet batter.

Stir in your raisins last.

Use an ice cream scoop to drop the batter onto your greased cookie sheets, leaving room for them to spread.

Bake at 400-degrees for about 15 minutes, depending on how your oven is regulated.  Insert a toothpick to see if anything sticks testing if done.

ENJOY!

Recipe: When You Want to Bring Out Smiles, Then Bake Up My Delectable Coconut-Orange Drop Cookies!

Instant smiles appear when these cookies are baking.

As I mentioned, I hate involved, complicated recipes when you can have the same delicious results for whatever you cook or bake.  Today’s recipe for my Delectable Coconut-Orange Drop Cookies fits that bill because they are easy to put together and taste sensational from all the requests that I had from my friends after tasting these cookies.

My Delectable Coconut-Orange Drop Cookies is a fairly soft cookie that is abundant with plenty of grated coconut mingling with some chocolate chips in the batter.  What is different about these is that I use almond extract and some grated orange peel to coax more of the chocolate flavor as it marries with that almond extract.  The result is scrumptious once you get a taste.

If you don’t have any fresh oranges on hand, you could substitute a teaspoon of orange extract in a pinch. Instead what I like to do is to grate some orange rind when I have the ones with thick skins, wrap in some plastic wrap to store in the freezer for later use.  This is handy for whenever I need the rind for other recipes because it is already prepared.

My Delectable Coconut-Orange Drop Cookies

½ cup of butter
3/4 cup of sugar
1 egg
1 cup of shredded coconut flakes
½ teaspoon of almond extract
1 tablespoon of freshly grated orange rind
1 cup of sifted flour
1 teaspoon of baking powder, leveled
½ cup of semi-sweet chocolate chips


Cream your softened butter with the sugar thoroughly with your electric mixer in your mixing bowl.

Beat in your egg, almond extract,  and the grated rind next.

Use a wooden spoon to stir in the coconut flakes and mix in with the above ingredients.

Sift your flour with the baking powder, gradually as you continue to beat through your mixer until all the ingredients are incorporated and combined.

Grease at least two cookie sheets and drop by rounded teaspoons with some space between them, leaving room for them to grow on those sheets.

Bake in a 375-degree oven for about 10-15 minutes, depending on how your oven is regulated or until the edges start getting a light golden brown.  

ENJOY!

Baker’s Secret New Colored Cooking Gadgets Review + Mary’s Amazing Chip-a-Roos Recipe!

Disclaimer: This post is based on a free product provided by a company as a press sample so that I may offer my own opinion, which may be the same or differ from yours.

Here's my Amazing Chip-a-Roos.

When Baker’s Secret sent boxes with their new colored cooking gadgets for this review, I was told the contents could vary.  I got to try one of their silicon whisks, a spatula, and a pastry blender. 

Baker's Secret Colored Cooking Gadgets

Those that read my blog know that I will not be using the pastry blender for making pastry because I am faithful to my oil pie crust recipe that requires no creaming.  However, I liked how it worked for initially softening real butter with the sugar for the delicious cookie recipe that I am also going to share with you before attempting to further cream it with my electric mixer.  

I put those tools to good use for this recipe by whisking the egg before I added it to my mixing bowl to the spatula for constantly scraping the ingredients in my bowl. My Amazing Chip-a-Roos are drop cookies of multiple delights from chocolate chips, butterscotch chips, coconut, raisins swimming in a light mix of chocolate and almond flavor to make it irresistible in a blend of flour and oats.

You can make this cookie a small size by using two teaspoons or a tiny scoop, but I like to enjoy my weekend treats so I use my ice cream scoop for giant size cookies.  

I hope you try my yummy recipe and look for the new Colored Cooking Gadgets Collection from Baker’s Secret where you shop. 

Mary’s Amazing Chip-a-Roos

½ cup of butter
½ cup of packed brown sugar, ( light or dark )
1/4 cup of sugar
1 cup of flour
1 cup of uncooked rolled oats
½ cup of semisweet chocolate chips
½ cup of butterscotch chips
½ cup of raisins
½ cup of grated, flaked coconut
1 large egg
½ teaspoon of baking powder, leveled
1/4 teaspoon of baking soda, leveled
1 teaspoon of vanilla extract
½ teaspoon of almond extract
2 tablespoons of unsweetened cocoa

Cream your butter with the sugars thoroughly with your electric mixer.

Next, add the egg, vanilla and almond extracts and beat to blend.

Sift the flour, baking soda, cocoa, oats, and baking powder and slowly combine with the moist ingredients.  

Stir in the chocolate chips, butterscotch chips, coconut, and raisins and mix into the batter.

For a substantial cookie, I recommend the ice cream scoop.  Drop onto a greased cookie sheet and give about two inches of space between each.

Bake in a 375-degree oven for about 12 minutes, depending on how your oven is regulated or just until lightly browned around the edges.  Test with a toothpick to see if anything sticks.

ENJOY!

Recipe: My Gooey-Centered Peanut Butter Whoppers Are So Yummy and the Perfect Way to Satisfy That Sweet Craving

My Gooey-Centered Peanut Butter Whoppers

I am not proud to admit this, but I am a peanut butter fiend.  I love the stuff whether in cookies, cakes, pies, sweet breads, or just eating straight from the jar. If you share my passion for it, then you are going to be glad that you found this post for my Self-Filled Peanut Butter Whoppers.

This is a very unusual peanut butter cookie recipe that also is extremely easy to make. Unlike a typical crunchy peanut butter cookie, my recipe has two different textures.  The outer crust is almost like a pastry whereas inside it forms a somewhat creamier, gooey center.  The taste once you try this will send you nearly overly the edge with pleasure as that cookie nearly melts in your mouth.

My Peanut Butter Whoppers have two great textures in one to enjoy.

What I like to do is use an ice cream scoop to deposit the dough on the cookie sheets to make giant cookies. This size is fantastic, especially if you want to add some vanilla ice cream between two of these monster cookies for a delicious ice cream sandwich.

Feel free to make your cookies smaller if you wish.  However, I am not that good because this recipe is one of my vices so whoppers it is always for me.

My Gooey-Centered Peanut Butter Whoppers

Sandwich two Peanut Butter Whoppers between some vanilla ice cream for a special treat.

2 cups of brown sugar, firmly packed (light or dark)
1/3 cup of butter
2 large eggs
2 teaspoons of baking soda, leveled
3 tablespoons of boiling water
2-1/2 cups of sifted flour
1 teaspoon of baking powder, leveled
1/3 cup of peanut butter




Usually I sift the flour with the baking soda to safeguard what I bake from getting sour spots.  However, for this recipe I like to dissolve the soda in a few tablespoons of boiling water before I add it to the recipe.

Thoroughly cream the brown sugar, butter, and peanut butter before adding the eggs.  Continue beating until the ingredients are well combined.

Next, add the flour and baking powder and beat together until mixed through.

Drop on lightly greased cookie sheets and bake in a 350-degree oven for about 10 minutes , depending on how your oven is regulated.  Just remember, smaller cookies will need less baking time.  Test with a toothpick to see if anything sticks.

ENJOY!

Recipe: My Chocolate-Coconut Spice Bars Are Delicious Pleasures Meant to Be Shared!

Check out my yummy Chocolate-Coconut Spice Bars.

Today, I have a very usual bar cookie for you. What is so unique about my Chocolate-Coconut Spice Bars is that the combination of chocolate chips, coconut flakes, nutmeg, and cinnamon adds a surprising, exotic raisin flavor to the mix that reminds me of those chocolate-covered raisins in Raisinets candy.

As you know, I love eating but hate laboring in the kitchen.  This is another one of those no-work recipes that you can create without lots of steps, fancy ingredients, or even needing to take out your electric mixer, if you don’t want to and prefer using a whisk.  Yes, there is no creaming involved, my friends.  This recipe calls for oil instead of butter, shortening, or margarine.

I really hope you print this recipe out because it is delicious. 

My Chocolate-Coconut Spice Bars

1 cup of sugar
½ cup of canola or corn oil
3/4 cup of flaked coconut
2 large eggs
1-1/2 cups of sifted flour
3 teaspoons of baking powder, leveled
3/4 teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of nutmeg
1 cup of semi-sweet chocolate chips
1 teaspoon of vanilla extract

Beat the sugar and oil with your whisk or electric mixer until creamy.

Stir in the eggs, one at a time, and beat to mix through again before adding the coconut flakes.

Add the sifted flour, baking powder, salt, spices and vanilla to the creamed mixture and combine to mix through.

Stir in the chocolate chips last.

Spread evenly and pour into a well-greased 12-3/4" x 9" x 2" pan.

Bake in a 375-degree oven for about 20 minutes or until a toothpick, cake tester or slender knife is inserted and comes out clean.

Cool in the pan for about five minutes before attempting to cut into bars.

ENJOY!

Some pieces are missing.  You will get more in the batch when you make the Chocolate-Coconut Spice Bars recipe.

Recipe: Try My No-Bake Chocolate Treats Recipe Over the Holidays for Some Extra Holiday Cheer!

I have some friends that live out of state and were in town for the holidays.  Since I knew I would be seeing them later today, I made a fresh recipe of these quick treats knowing how their entire family loved them, especially the children.  

Unlike a traditional no-bake cookie, this recipe follows the same procedure but has some delicious changes that I made to it like mini-marshmallows, flaked coconut, and peppermint extract that turn these chocolate sensations into a completely different sort of chocolate cookie-candy.

Here is a photo of my No-Bake Chocolate Treats.  You get about two dozen from this recipe.

My No-Bake Chocolate Treats

1 stick or ½ cup of butter or margarine (do not use one that is labeled a spread)
½ cup of milk
1-1/2 cups of sugar
1/4 cup of unsweetened cocoa
1/4 cup of grated coconut flakes
3-1/2 cups of rolled oats
1 teaspoon of peppermint extract
1 cup of mini-marshmallows


Melt the butter, sugar, and milk together in your saucepan for about a minute or two until the crystals in the sugar dissolve.

Then add the marshmallows, chocolate, and peanut butter and stir through.

Remove from the heat and pour in the peppermint extract and oatmeal, a little at time, to mix through.

Drop onto waxed paper and let it harden.  This takes about 40-45 minutes or less time, depending on how small or large you make those treats.

ENJOY!

Recipe: Who’s Hungry for My Supreme Pineapple-Coconut Drop Cookies?

I had a craving for pineapple and decided what better way to enjoy it then in a batch of incredible cookies.  The recipe that I have for you takes the tropical goodness of juicy, sweet pineapple and combines it with some flaky coconut, crunchy walnuts, and raisins in a drop batter that is mildly spiced to produce my Supreme Pineapple-Coconut Drop Cookies.

This is another easy recipe that requires very little effort on your part. One thing though that I want to stress is trying not to crowd your cookies on your baking sheets.  Give them plenty of room (about two inches apart) to grow because they will do that beautifully for you.  

Another important tip is to use your measuring spoons and leveling off your baking soda for the best results.  Too much or little can ruin your work instead of helping it so do keep that in mind when baking.

I do hope you try it soon because these cookies are really delicious!

My Supreme Pineapple-Coconut Drop Cookies

1-1/4 cups of flour
3/4 cup of sugar
½ cup of shortening or butter
1 large egg
½ teaspoon of baking soda, leveled
1/4 teaspoon of ground ginger
1/4 cup of molasses, light or dark
1 cup of flaked coconut
½ cup of crushed, drained pineapple
½ cup of walnuts, chopped
1/3 cup of raisins, optional
1 teaspoon of vanilla extract
½ teaspoon of salt
½ teaspoon of baking soda, leveled


Cream your butter or shortening with the sugar thoroughly before beating in the egg and vanilla.

Sift the flour, soda, salt, and ginger together and gradually add to your creamed mixture to blend through.

Stir in the coconut, raisins, walnuts, and pineapple next to combine.

Grease your cookie sheets and drop from a teaspoon or a small scoop to your cookie sheet, allowing two inches apart for each.

Bake in a 375-degree oven for about 8-10 minutes, depending on how your oven is regulated.  Test with a toothpick to see if anything sticks.

Allow to remain in the pan about a minute or so before attempting to remove.

ENJOY!

My Easy Pineapple Drop Cookies Recipe is Delectable and a Favorite of Mine

Drop cookies are less work than rolling the dough out into shapes before baking.

Pineapples are so delicious.  With their juicy tropical sweetness they bring an added moistness to your  baking besides that unique flavor.  This beloved recipe of mine is so easy that I like to make this when I'm short of time or not particularly ambitious, only hungry for something yummy.

Don't worry about having a lot of ingredients on hand.  My Easy Pineapple Drop Cookies require a few basics in addition to that can of crushed pineapple.  

These happen to be drop cookies that you can deposit on a greased cookie sheet in one of two ways.  The first is by the teaspoon or taking out your small ice cream scoop to dump onto the tray.  This method is faster when you click and dump over working the batter off of two spoons.  In fact, I use the regular size ice cream scoop for making giant muffins. 

I hope you take a chance and make a batch soon. 

Easy Pineapple Drop Cookies

1/2 cup shortening
1 cup brown sugar, firmly packed (light or dark)
1 large egg
3/4 cup crushed pineapple, well-drained
2 cups of flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda, leveled
1 teaspoon of baking powder, leveled

Cream your shortening with the sugar thoroughly. 

Beat your egg in to well combine.

Next, add your drained pineapple and continuing beating to mix through.

Sift your flour, salt, baking soda, baking powder, and cinnamon together.

Now add a little of those sifted ingredients to your mixing bowl at a time.  Beat well to mix.

Grease your cookie sheet and drop by teaspoons or using a small ice cream scoop to drop spoonfuls onto your sheet. 

Bake in a 375-degree oven for about 12-15 minutes until a lightly golden color.  Use a toothpick to insert to test it is done.

ENJOY!

Dr. Lucy's Cookies Review and Giveaway!--Ends June 7, 2012

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

Dr, Lucy's Cookies

Since May is Celiac Awareness Month, I have teamed up with Dr. Lucy's Cookies once again for this review and giveaway in hopes of promoting this important health issue. Perhaps, you suffered from gastrointestinal system issues and never gave much thought to the fact it could be food-related.

However, Dr. Lucy's Cookies has no gluten, milk, nuts, peanuts, or eggs, which are common for causing gastrointestinal problems and are incredibly delicious!  We really love these cookies at my house.  You would never know that any of seven varieties Chocolate Chip, Oatmeal, Ginger Snap, Maple Bliss,  Sugar Cookie, Cinnamon, and Chocolate were missing any of those common ingredients.  Do read my original review and giveaway for better understanding of why Dr. Lucy's Cookies are so special and a wiser choice.

Seriously, readers, head over to Dr. Lucy's Facebook Fan Page on May 23, 2012 at 11:00 A.M. Eastern Standard Time and take advantage of this Question and Answer session where you learn more about food allergies, gluten-free diets, the company and products, etc. to help you getting back on a healthier track.

Thanks to Dr. Lucy's Cookies, one lucky Nuts 4 Stuff reader in the United States wins three boxes of their newest flavors:  Ginger Snap, Chocolate, and Maple Bliss Cookies!


Both Are Mandatory to Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then INCLUDE your ***EMAIL*** with name in a comment!

2. Go to Dr. Lucy's Cookies and tell me what other cookie you would love to try or something else you learned from their website in another comment.

Extra Entries:

(Provide proof once with email when doing each form of entry and number the rest):

Tweet  Have #FoodAllergies? #Win #DrLucy'sCookies #Giveaway @lucys_tweets via @Nuts4Stuff http://bit.ly/K7iG8I Ends 6/07 (can be done daily)--1 extra entry per day in another comment

Like Dr. Lucy's Cookies on Facebook--2 extra entries to leave in 2 separate comments. (Leave a message on their wall that you came from Nuts 4 Stuff)

Share Dr. Lucy's Cookies on your Facebook Wall--5 extra entries to leave in five separate comments (show me the proof) 

Follow Dr. Lucy's Cookies on Twitter--2 extra entries to leave in two separate comments

Watch Dr. Lucy's video on YouTube and tell me something you learned--2 extra entries to leave in two separate comments

"Like" Nuts 4 Stuff on Facebook--3 extra entries (leave three separate comments)

Subscribe to the Nuts 4 Stuff blog by email--3 extra entries (must confirm) to leave in three separate comments

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Add @Nuts4Stuff to Your Twitter and tell me so in your comment with your Twitter id--3 extra entries to leave in three separate comments

List this giveaway on any giveaway site just leave a link to this post wherever you share it--5 extra entries (leave five separate comments and tell me where in one of them)

Blog about this giveaway and comment with a link to the post--5 extra entries (leave five separate comments and tell me where in one of them)

Grab my Nuts 4 Stuff button and paste it in your sidebar--5 extra entries (leave five separate comments and tell me where you left it in one of them)

Add Nuts 4 Stuff to your blogroll  (using my URL) with a link back to me (comment where you left it for 2 more extra entries to leave in two separate comments)

Enter another Nuts 4 Stuff giveaway (enter as many as you want, however, only 1 extra entry will count) and tell me which one in a comment--1 extra entry

Enter the Beauty Forte Mineral Sunscreen and Mineral Whitening Giveaway--1 extra entry

Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.   This giveaway is only open to residents of the continental United States. No PO Boxes just USA-based street addresses.

***Any entries that contain a link or website address for redirecting readers to your site to sell your products will be deleted when found.  I am giving you a chance to win, not advertise for free.*** Do follow the rules because I check entries.   Be alert that if you attempt to enter using multiple identities will be grounds for disqualification. 

This giveaway ends June 7, 2012 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.