Multi grain Cowboy Cookies Recipe

Sugar cookies are loved by kids of all ages.

Browse our cookie recipes, we have a lot to choose from.

View our fabulous assortment of bar recipes.

Gingerbread is fun to work with at any time of the year. It is especially popular at holiday times. Gingerbread can be cut into most any shape you can imagine. Some shapes that are commonly used are gingerbread people, Christmas shapes, hearts, and animal shapes.

There are so many delicious Christmas cookies and sweets to enjoy at Christmas time that it is hard to decide what we should make. You can make Christmas cookies, sugar cookies, breads, cakes, candies, bars, pies, tarts, and much more to share with family and friends throughout the holiday season. Christmas cookies are among the favorites during the holiday season, especially with the children. There is nothing like a frosted sugar cookie to bring a smile to everyone's face.

Described below are some of the products (including flour) created directly from various grains. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.

Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the grain has been milled into flour are not described, because they are so numerous.

Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ground into flour are not described, because they are so numerous.

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.

A serving utensil that generally consists of two or three round or square plates that are vertically positioned an equal distance apart to provide multiple layers for presenting and holding small, bite-sized portions of food.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).