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Directory:Cookie Recipes and Baking Tips (view source)

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'''Everybody Loves Cookies!''' Is there anyone without a memory of their favorite fresh from the oven cookies with milk? For holiday treats or just to fill the cookie jar, you will find a cookie recipe here. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all!
 
'''Everybody Loves Cookies!''' Is there anyone without a memory of their favorite fresh from the oven cookies with milk? For holiday treats or just to fill the cookie jar, you will find a cookie recipe here. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all!
    +
The Big
 +
Book Of
 +
Cookies
    +
 +
�
 +
Almond Bars
 +
 +
 +
1 package white cake mix
 +
1/2 cup butter or margarine -- softened
 +
2 eggs
 +
Almond Topping -- (recipe follows)
 +
ALMOND TOPPING
 +
2/3 cup sliced almonds
 +
2/3 cup butter or margarine
 +
1/2 cup sugar
 +
1 tablespoon plus 1 teaspoon all-purpose flour
 +
1 tablespoon milk
 +
 +
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
 +
mixer on low speed until dough forms or mix with a spoon. Press in
 +
bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20
 +
to 25 minutes or until golden brown and crust begins to pull away from
 +
sides of pan or until toothpick inserted in center comes out clean.
 +
 +
Immediately spread Topping over crust. Set oven control to broil. Place
 +
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
 +
golden brown and bubbly (watch carefully-Topping burns easily). Cool
 +
completely. Cut into 8 rows by 4 rows.
 +
 +
ALMOND TOPPING:
 +
 +
Cook all ingredients in 2-quart saucepan over low heat, stirring
 +
constantly, until sugar is dissolved and mixture thickens slightly.
 +
 +
�
 +
Almond Bonbons
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups all-purpose flour
 +
1/2 cup butter or margarine -- softened
 +
1/3 cup powdered sugar
 +
 +
2 tablespoons milk
 +
 +
1/2 teaspoon vanilla
 +
 +
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
 +
 +
Almond Glaze -- (recipe follows)
 +
Sliced almonds -- toasted, if desired (see Notes)
 +
 +
 +
ALMOND GLAZE
 +
1 cup powdered sugar
 +
1/2 teaspoon almond extract
 +
4 teaspoons milk (4 to 5 teaspoons)
 +
 +
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and
 +
vanilla in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Cut almond paste into 1/2-inch slices; cut each slice into
 +
fourths.
 +
 +
Shape 1-inch ball of dough around each piece of almond paste. Gently
 +
roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
 +
Bake 10 to 12 minutes or until set and bottom is golden brown.
 +
Remove from cookie sheet to wire rack. Cool completely. Dip tops of
 +
cookies into Almond Glaze. Garnish with sliced almonds.
 +
 +
ALMOND GLAZE:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Almond Macaroons
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(7 ounce) package almond paste (7 or 8 ounces)
 +
 +
1/4 cup all-purpose flour
 +
1 1/4 cups powdered sugar
 +
1/4 teaspoon almond extract
 +
2 egg whites
 +
3 dozen blanched whole almonds
 +
 +
Grease cookie sheet. Break almond paste into small pieces in large
 +
bowl. Stir in flour, powdered sugar and almond extract. Add egg
 +
whites. Beat with electric mixer on medium speed about 2 minutes,
 +
scraping bowl occasionally, until smooth.
 +
 +
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2inch cookies about 2 inches apart onto cookie sheet. Top each with
 +
almond. Refrigerate 30 minutes.
 +
 +
Heat oven to 325º. Bake about 12 minutes or until edges are light
 +
brown. Immediately remove from cookie sheet to wire rack. Cool
 +
completely. Store in airtight container.
 +
 +
�
 +
Almond-Filled Crescents
 +
 +
Serving Size : 48 Preparation Time :0:00
 +
Categories : Chapter 6 Rolling in Dough
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup powdered sugar
 +
1 cup whipping (heavy) cream
 +
2 eggs
 +
3 3/4 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
 +
1 (7 ounce) package almond paste (7 or 8 ounces)
 +
3/4 cup butter or margarine -- softened
 +
Easy Glaze -- (recipe follows)
 +
 +
EASY GLAZE
 +
1 cup powdered sugar
 +
6 teaspoons milk (6 to 7 teaspoons)
 +
 +
Mix powdered sugar, whipping cream and eggs in large bowl with
 +
spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover
 +
and refrigerate about 1 hour or until firm.
 +
 +
Heat oven to 375º. Break almond paste into small pieces in medium
 +
bowl; add butter. Beat with electric mixer on low speed until blended.
 +
Beat on high speed until fluffy (tiny bits of almond paste will remain).
 +
 +
Roll one fourth of dough at a time into 10-inch circle on lightly floured
 +
surface. Spread one fourth of almond paste mixture (about 1/2 cup)
 +
over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded
 +
edge. Place on ungreased cookie sheet with points underneath. Repeat
 +
with remaining dough and almond paste mixture. Bake 14 to 16
 +
minutes or until golden brown. Remove from cookie sheet to wire rack.
 +
Cool completely.
 +
 +
Drizzle with Glaze.
 +
 +
EASY GLAZE:
 +
 +
Mix ingredients until smooth and thin enough to drizzle.
 +
 +
�
 +
Animal Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg
 +
2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1/2 teaspoon ground cinnamon
 +
 +
Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in
 +
remaining ingredients. (If dough is too soft to shape, cover and
 +
refrigerate about 2 hours or until firm.)
 +
 +
Shape dough by 2 tablespoonfuls into slightly flattened balls and
 +
ropes. Arrange on ungreased cookie sheet to form animals as desired.
 +
Use small pieces of dough for facial features if desired. Bake about 10
 +
to 12 minutes or until edges are golden brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Anise Biscotti
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
2 teaspoons anise seed -- ground
 +
2 teaspoons grated lemon peel
 +
2 eggs
 +
3 1/2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
 +
Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and
 +
eggs in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in remaining ingredients. Divide dough in half. Shape each
 +
half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
 +
 +
Bake about 20 minutes or until toothpick inserted in center comes out
 +
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
 +
slices. Turn slices cut sides down on cookie sheet.
 +
 +
Bake about 15 minutes or until crisp and light brown. Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Applesauce-Granola Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
1 egg
 +
1/2 cup applesauce
 +
2 cups all-purpose flour
 +
2 cups granola
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
 +
Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in applesauce. Stir in remaining ingredients.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 11 to 13 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Apricot-Cherry Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 package yellow cake mix
 +
1/4 cup water
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup packed brown sugar
 +
2 eggs
 +
1 cup cut-up dried apricots
 +
1/2 cup drained chopped maraschino cherries
 +
Powdered sugar
 +
 +
Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
 +
1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar
 +
and eggs in large bowl with electric mixer on medium speed until
 +
smooth, or mix with spoon. Stir in remaining cake mix, the apricots
 +
and cherries. Spread evenly in pan.
 +
 +
Bake 20 to 25 minutes or until toothpick inserted in center comes out
 +
clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows
 +
by 5 rows.
 +
 +
�
 +
Banana-Cornmeal Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup granulated sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup mashed very ripe banana (1 medium)
 +
1 egg
 +
2 1/2 cups all-purpose flour
 +
1 cup yellow cornmeal
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1 teaspoon ground cinnamon
 +
1/4 cup granulated sugar
 +
1/2 teaspoon ground cinnamon
 +
 +
Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
 +
granulated sugar, the butter, banana and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
 +
too soft to shape, cover and refrigerate about 2 hours or until firm.)
 +
 +
Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape
 +
dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
 +
sheet. Flatten slightly in crisscross pattern with fork dipped into
 +
cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Banana-Ginger Jumbles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 tablespoon grated gingerroot
 +
OR
 +
1 teaspoon ground ginger*
 +
2 eggs
 +
1 cup mashed very ripe bananas (2 medium)
 +
1/4 cup milk
 +
3 cups all-purpose flour
 +
1 teaspoon baking powder
 +
3/4 teaspoon salt
 +
Powdered sugar, if desired
 +
 +
Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
 +
and eggs in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in bananas and milk. Stir in flour, baking powder and
 +
salt.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
 +
indentation remains when touched in center. Remove from cookie
 +
sheet to wire rack. Sprinkle with powdered sugar while warm.
 +
 +
�
 +
Banana-Nut Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1 cup mashed very ripe bananas (2 medium)
 +
1/3 cup vegetable oil
 +
2 eggs
 +
1 cup all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon ground cinnamon
 +
1/4 teaspoon salt
 +
1/2 cup chopped nuts
 +
Cream Cheese Frosting -- (recipe follows)
 +
CREAM CHEESE FROSTING
 +
 +
1 (3 ounce) package cream cheese -- softened
 +
 +
1/3 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 cups powdered sugar
 +
 +
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
 +
sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
 +
baking powder, baking soda, cinnamon and salt. Stir in nuts.
 +
 +
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Frost with Cream Cheese
 +
Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.
 +
 +
CREAM CHEESE FROSTING:
 +
 +
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
 +
in powdered sugar with spoon until smooth and spreadable.
 +
 +
�
 +
Black-Eyed Susans
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup butter or margarine -- softened
 +
1/2 cup sugar
 +
1 teaspoon vanilla
 +
12 drops yellow food color
 +
1 egg
 +
 +
1 (3 ounce) package cream cheese -- softened
 +
 +
2 cups all-purpose flour
 +
 +
3 dozen (about) large semisweet chocolate chips
 +
 +
Beat butter, sugar, vanilla, food color, egg and cream cheese in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour. Cover and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2
 +
inches apart on ungreased cookie sheet. Make 3 cuts with scissors in
 +
top of each ball about three-fourths of the way through to make 6
 +
wedges. Spread wedges apart slightly to form flower petals (cookies
 +
will flatten as they bake).
 +
 +
Bake 10 to 12 minutes or until set and edges begin to brown.
 +
Immediately press 1 chocolate chip in center of each cookie. Remove
 +
from cookie sheet to wire rack.
 +
 +
Cut balls from top into 6 wedges about 3/4 way through dough.
 +
 +
�
 +
Brandied Fruit Drops
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
3/4 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/3 cup brandy
 +
2 eggs
 +
2 cups all-purpose flour
 +
2 teaspoons baking powder
 +
1 teaspoon ground cardamom
 +
1/2 teaspoon ground cinnamon
 +
1/2 teaspoon ground nutmeg
 +
1 cup chopped pecans
 +
1 cup dried apricots -- chopped
 +
1/2 cup currants
 +
1/2 cup golden raisins
 +
 +
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
 +
brandy and eggs in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
 +
nutmeg. Stir in remaining ingredients.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
 +
sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Brandy Snap Cups
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup butter or margarine
 +
 +
1/4 cup dark corn syrup
 +
 +
2 tablespoons plus 2 teaspoons brown sugar
 +
1 teaspoon brandy
 +
6 tablespoons all-purpose flour
 +
 +
1/4 teaspoon ground ginger
 +
4 cups mixed fresh strawberries and raspberries
 +
2/3 cup raspberry jam -- melted
 +
 +
Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling
 +
in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in
 +
brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop
 +
dough by heaping teaspoonfuls at least 5 inches apart onto lightly
 +
greased cookie sheets or line sheets with baking parchment paper.
 +
Bake until cookies have spread into 4- or 5-inch rounds and are golden
 +
brown, 3 to 4 minutes (watch carefully as these cookies brown
 +
quickly).
 +
 +
Cool cookies 1 to 3 minutes before removing from cookie sheets.
 +
Working quickly, shape over inverted drinking glass about 2 to 2 1/2
 +
inches in diameter. Allow cookies to harden; remove gently and place
 +
on wire racks. Cool completely. If cookies become too crisp to shape,
 +
return to oven to soften about 1 minute. Fill each cookie cup with 1/4
 +
cup berries. Drizzle with jam.
 +
 +
�
 +
Brown Sugar Drops
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1/2 cup milk
 +
2 eggs
 +
3 1/2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1/2 teaspoon salt
 +
Light Brown Glaze -- (recipe follows)
 +
LIGHT BROWN GLAZE
 +
4 cups powdered sugar
 +
1/2 cup butter or margarine -- melted
 +
2 teaspoons vanilla
 +
 +
2 tablespoons milk (2 to 4 tablespoons)
 +
 +
Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
 +
eggs in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour, baking soda and salt.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Cool completely. Spread with
 +
Light Brown Glaze.
 +
 +
LIGHT BROWN GLAZE:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Brownie Crinkles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
11/4
 +
1/4
 +
package Sweet Rewards® low-fat
 +
fudge brownie mix
 +
cup water
 +
cup fat-free, cholesterol-free egg product
 +
OR
 +
11/2
 +
egg
 +
cup powdered sugar
 +
 +
Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water
 +
and egg product with spoon about 50 strokes or until well blended.
 +
 +
Shape dough by rounded teaspoonfuls into balls. Roll in powdered
 +
sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
 +
minutes or until almost no indentation remains when touched lightly in
 +
center. Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Brownie Drop Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 (15 ounce) package fudge brownie mix
 +
1/4 cup water
 +
1 egg
 +
1/2 cup chopped nuts
 +
 +
 +
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
 +
water and egg in large bowl with spoon. Stir in nuts (dough will be
 +
stiff).
 +
 +
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
 +
minutes or until set. Cool slightly; remove from cookie sheet to wire
 +
rack.
 +
 +
�
 +
Bumblebees
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1/2 cup peanut butter
 +
1/2 cup shortening
 +
1/3 cup packed brown sugar
 +
1/3 cup honey
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
8 dozen pretzel twists
 +
8 dozen pretzel sticks
 +
 +
Beat peanut butter, shortening, brown sugar, honey and egg in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour, baking soda and baking powder. Cover dough with plastic wrap
 +
and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 350º. Shape dough into 1-inch balls (dough will be
 +
slightly sticky). For each cookie, place 2 pretzel twists side by side with
 +
the bottoms (the bottom comes to a rounded point, similar to the
 +
bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
 +
ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
 +
half. Gently press 3 pretzel stick halves into dough for stripes on bee.
 +
Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
 +
antennae.
 +
 +
Bake 11 to 13 minutes or until light golden brown. Immediately
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Butter Crunch Clusters
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup butter or margarine
 +
2/3 cup packed brown sugar
 +
1 tablespoon corn syrup
 +
2 cups Cheerios® cereal
 +
1 cup salted cocktail peanuts or Spanish peanuts
 +
 +
Heat butter in 3-quart saucepan over low heat until melted. Stir in
 +
brown sugar and corn syrup. Heat to boiling over medium heat,
 +
stirring constantly. Boil and stir 1 minute; remove from heat.
 +
 +
Stir in cereal and peanuts until well coated. Drop mixture by
 +
tablespoonfuls onto waxed paper; cool.
 +
 +
�
 +
Butterscotch Shortbread
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1/2 cup packed brown sugar
 +
1/4 cup granulated sugar
 +
2 1/4 cups all-purpose flour
 +
1 teaspoon salt
 +
 +
Heat oven to 300º. Beat butter, shortening and sugars in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour
 +
and salt. (Dough will be dry and crumbly; use hands to mix
 +
completely.)
 +
 +
Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
 +
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
 +
cookie sheet. Bake about 25 minutes or until set. (These cookies
 +
brown very little, and the shape does not change.) Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Butterscotch-Oatmeal Crinkles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 1/4 cups all-purpose flour
 +
2 cups old-fashioned or quick-cooking oats
 +
1 1/2 teaspoons baking powder
 +
1/2 teaspoon salt
 +
1/2 cup granulated or powdered sugar
 +
 +
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
 +
shortening, vanilla and eggs in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour, oats, baking powder
 +
and salt.
 +
 +
Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
 +
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
 +
indentation remains when touched lightly in center. Immediately
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Candy Corn Shortbread
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup butter or margarine -- softened
 +
1/4 cup sugar
 +
2 cups all-purpose flour
 +
Yellow food color
 +
Red food color
 +
 +
Beat butter and sugar in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts.
 +
Combine 3 parts dough; mix with 10 drops yellow food color and 4
 +
drops red food color to make orange dough. Combine 2 parts dough;
 +
mix with 7 drops yellow food color to make yellow dough. Leave
 +
remaining part dough plain.
 +
 +
Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on
 +
plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4
 +
inches. Place yellow rectangle centered on orange rectangle. Shape
 +
plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center
 +
of yellow rectangle. Wrap plastic wrap around dough, pressing dough
 +
into triangle so that dough will resemble a kernel of corn when sliced.
 +
Refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch
 +
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
 +
Remove from cookie sheet to wire rack.
 +
 +
Stack dough so that the orange rectangle is on the bottom and the
 +
uncolored roll of dough is on top.
 +
 +
�
 +
Cappuccino-Pistachio Shortbread
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
2 tablespoons cappuccino-flavored instant coffee mix
 +
(dry)
 +
1 tablespoon water
 +
3/4 cup butter or margarine -- softened
 +
1/2 cup powdered sugar
 +
2 cups all-purpose flour
 +
1/2 cup chopped pistachio nuts
 +
1 ounce semisweet baking chocolate or white baking
 +
bar
 +
1 teaspoon shortening
 +
 +
Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add
 +
butter and powdered sugar. Beat with electric mixer on medium speed
 +
until creamy, or mix with spoon. Stir in flour and nuts, using hands if
 +
necessary, until stiff dough forms.
 +
 +
Divide dough in half. Shape each half into a ball. Pat each ball into
 +
6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
 +
round into 16 wedges. Arrange wedges about 1/2 inch apart and with
 +
pointed ends toward center on ungreased cookie sheet. Bake about 15
 +
minutes or until golden brown. Immediately remove from cookie sheet
 +
to wire rack. Cool completely.
 +
 +
Place chocolate and shortening in small microwavable bowl. Microwave
 +
uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes,
 +
until mixture can be stirred smooth and is thin enough to drizzle.
 +
Drizzle over cookies.
 +
 +
�
 +
Caramel Apple Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
11
 +
231/2
 +
1/2
 +
1/21/2
 +
1/2
 +
cup sugar
 +
cup butter or margarine -- softened
 +
cup shortening
 +
teaspoons vanilla
 +
eggs
 +
cups all-purpose flour
 +
teaspoon baking soda
 +
teaspoon salt
 +
Red paste food color, if desired
 +
About 24 wooden sticks with rounded ends
 +
Caramel Glaze -- (recipe follows)
 +
CARAMEL GLAZE
 +
 +
1 (14 ounce) package vanilla caramels
 +
1/4 cup water
 +
 +
Heat oven to 400º. Beat sugar, butter and shortening in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in vanilla
 +
and eggs. Stir in flour, baking soda and salt. Stir in food color to tint
 +
dough red.
 +
 +
Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
 +
with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart
 +
on ungreased cookie sheet. Insert wooden stick into side of each
 +
cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2
 +
minutes; remove from cookie sheet to wire rack. Cool completely.
 +
Spread top third of each cookie (opposite wooden stick) with Caramel
 +
Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
 +
 +
CARAMEL GLAZE:
 +
 +
Heat caramels and water in 2-quart saucepan over low heat, stirring
 +
frequently, until melted and smooth. If glaze becomes too stiff, heat
 +
over low heat, stirring constantly, until softened.
 +
 +
�
 +
Caramel Candy Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(14 ounce) package vanilla caramels
 +
 +
1/3 cup milk
 +
2 cups all-purpose flour
 +
2 cups quick-cooking or old-fashioned oats
 +
1 1/2 cups packed brown sugar
 +
1 teaspoon baking soda
 +
1/2 teaspoon salt
 +
1 egg
 +
1 cup butter or margarine -- softened
 +
 +
1 (6 ounce) package semisweet chocolate chips (1 cup)
 +
1 cup chopped walnuts
 +
OR
 +
1 cup dry-roasted peanuts
 +
 +
Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over
 +
low heat, stirring frequently, until smooth; remove from heat.
 +
 +
Mix flour, oats, brown sugar, baking soda and salt in large bowl with
 +
spoon. Stir in egg and butter until mixture is crumbly. Press half of the
 +
crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches.
 +
Bake 10 minutes.
 +
 +
Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
 +
caramel mixture. Sprinkle with remaining crumbly mixture; press
 +
gently into caramel mixture. Bake 20 to 25 minutes or until golden
 +
brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
 +
completely. Cut into 8 rows by 4 rows.
 +
 +
�
 +
Caramel Fudge Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package Supreme brownie mix (with
 +
pouch of Chocolate Flavor Syrup)
 +
1/4 cup milk
 +
1 teaspoon vanilla
 +
1 egg
 +
 +
1/2 (14 ounce) package vanilla caramels (25 caramels)
 +
1 (14 ounce) can sweetened condensed milk
 +
 +
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2
 +
inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
 +
milk, vanilla and egg with spoon; reserve 1 cup. Press remaining
 +
brownie mixture in bottom of pan. Bake 10 minutes.
 +
 +
Heat caramels and chocolate syrup from pouch in 2-quart saucepan
 +
over medium-low heat, stirring occasionally, until caramels are melted.
 +
Stir in milk. Pour over baked layer. Break up reserved brownie
 +
mixture; sprinkle over caramel.
 +
 +
Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
 +
refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
 +
covered and, if desired, in refrigerator.
 +
 +
�
 +
Caramel-Pecan Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
211
 +
81/2
 +
1/2
 +
1/21/8
 +
cup packed brown sugar
 +
cup butter or margarine -- softened
 +
tablespoons water
 +
teaspoon vanilla
 +
cups all-purpose flour
 +
teaspoon salt
 +
vanilla caramels
 +
160 pecan halves (about 2 1/4 cups)
 +
Chocolate Glaze -- (recipe follows)
 +
CHOCOLATE GLAZE
 +
1112
 +
ounce unsweetened baking chocolate
 +
cup powdered sugar
 +
teaspoon vanilla
 +
teaspoons water (2 to 4 teaspoons)
 +
 +
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour and salt.
 +
 +
Cut each caramel into 4 pieces with sharp knife. For each cookie,
 +
group 5 pecan halves on ungreased cookie sheet.
 +
 +
Shape 1 teaspoon dough around each caramel piece to form a ball.
 +
Press ball firmly onto center of each group of pecans.
 +
 +
Bake 12 to 15 minutes or until set but not brown. Immediately remove
 +
from cookie sheet to wire rack. Cool completely. Spread tops of
 +
cookies with Chocolate Glaze.
 +
 +
CHOCOLATE GLAZE:
 +
 +
Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
 +
Stir in powdered sugar, vanilla and water until smooth and spreadable.
 +
 +
�
 +
Carrot-Molasses Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package carrot cake mix
 +
 +
1/4 cup butter or margarine -- softened
 +
2 tablespoons light molasses
 +
 +
2 eggs
 +
1/2 cup chopped nuts, if desired
 +
1 tub Rich & Creamy cream cheese
 +
ready-to-spread frosting, if desired
 +
 +
Beat half of the cake mix (dry), the butter, molasses and eggs in large
 +
bowl with electric mixer on medium speed until smooth, or mix with
 +
spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2
 +
hours or until chilled.
 +
 +
Heat oven to 375º. Lightly grease cookie sheet. Drop dough by
 +
rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8
 +
to 10 minutes or until edges are set (centers will be soft). Remove
 +
from cookie sheet to wire rack. Cool completely. Frost with frosting.
 +
(Cover and refrigerate any remaining frosting.)
 +
 +
�
 +
Carrot-Raisin Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 package carrot cake mix
 +
1/2 cup vegetable oil
 +
1/4 cup water
 +
2 eggs
 +
3/4 cup raisins
 +
1/2 cup chopped nuts
 +
1 tub Rich & Creamy cream cheese
 +
frosting
 +
 +
Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
 +
1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with
 +
spoon. Stir in raisins and nuts. Spread evenly in pan.
 +
 +
Bake 15 to 20 minutes or until bars spring back when touched lightly
 +
in center. Cool completely. Frost with frosting. Cut into 8 rows by 6
 +
rows.
 +
 +
�
 +
Cherry-Almond Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(10 ounce) jar maraschino cherries
 +
 +
1 cup all-purpose flour
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup powdered sugar
 +
2 eggs
 +
1 cup sliced almonds
 +
1/2 cup granulated sugar
 +
1/4 cup all-purpose flour
 +
1/2 teaspoon baking powder
 +
Pink Glaze -- (recipe follows)
 +
PINK GLAZE
 +
1/2 cup powdered sugar
 +
1/4 teaspoon almond extract
 +
2 teaspoons reserved maraschino cherry juice (2 to 3
 +
teaspoons)
 +
 +
Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
 +
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar
 +
with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake
 +
about 10 minutes or until set.
 +
 +
Beat eggs in medium bowl with fork. Stir in cherries and remaining
 +
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
 +
minutes or until golden brown. Cool completely. Drizzle with Pink
 +
Glaze. Cut into 6 rows by 4 rows.
 +
 +
PINK GLAZE:
 +
 +
Mix all ingredients until smooth and thin enough to drizzle.
 +
 +
�
 +
Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package butter pecan,
 +
chocolate chip*, chocolate fudge, devil's
 +
food,
 +
German, chocolate or yellow cake mix
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 eggs
 +
1/2 cup chopped nuts
 +
 +
1 (6 ounce) package semisweet chocolate chips (1 cup)
 +
 +
Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
 +
and eggs in large bowl with electric mixer on medium speed until
 +
smooth, or mix with spoon. Stir in remaining cake mix, the nuts and
 +
chocolate chips.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set
 +
(centers will be soft). Cool 1 minute; remove from cookie sheet to wire
 +
rack.
 +
 +
�
 +
Chocolate Chip Sandwich Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 1/4 cups packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
1/4 teaspoon baking soda
 +
1/8 teaspoon salt
 +
1 cup miniature semisweet chocolate chips
 +
Chocolate Frosting -- (recipe follows)
 +
CHOCOLATE FROSTING
 +
2223
 +
ounces unsweetened baking chocolate
 +
tablespoons butter or margarine
 +
cups powdered sugar
 +
tablespoons hot water
 +
 +
Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar,
 +
butter and egg in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate
 +
chips.
 +
 +
Drop dough by level teaspoonfuls about 2 inches apart onto cookie
 +
sheet (dough will flatten and spread). Bake 8 to 10 minutes or until
 +
golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
 +
rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between
 +
bottoms of pairs of cookies.
 +
 +
CHOCOLATE FROSTING:
 +
 +
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
 +
occasionally; remove from heat. Stir in powdered sugar and hot water
 +
until smooth and spreadable. (If frosting is too thick, add more water.
 +
If frosting is too thin, add more powdered sugar.)
 +
 +
�
 +
Chocolate Chip-Pecan Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package French vanilla
 +
cake mix
 +
1/2 cup butter or margarine -- softened
 +
2 cups pecan halves
 +
2/3 cup butter or margarine
 +
1/2 cup packed brown sugar
 +
 +
1 (6 ounce) package semisweet chocolate chips (1 cup)
 +
 +
Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium
 +
bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
 +
Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2
 +
inches. Bake 8 to 10 minutes or until light brown.
 +
 +
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter
 +
and the brown sugar to boiling in 2-quart saucepan over medium heat,
 +
stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over
 +
pecans.
 +
 +
Bake about 20 minutes or until bubbly and light brown. Sprinkle
 +
chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
 +
 +
�
 +
Chocolate Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package ® devil's food
 +
cake mix
 +
1/3 cup vegetable oil
 +
2 eggs
 +
Sugar
 +
 +
Heat oven to 350º. Mix cake mix (dry), oil and eggs in large bowl with
 +
spoon until dough forms.
 +
 +
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
 +
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove
 +
from cookie sheet to wire rack.
 +
 +
�
 +
Chocolate Drop Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/3 cup buttermilk
 +
1 teaspoon vanilla
 +
2 ounces unsweetened baking chocolate -- melted and
 +
cooled
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
1 cup chopped nuts
 +
Chocolate Frosting -- (recipe follows)
 +
CHOCOLATE FROSTING
 +
2 ounces unsweetened baking chocolate
 +
2 tablespoons butter or margarine
 +
2 cups powdered sugar
 +
3 tablespoons hot water
 +
 +
Heat oven to 375º. Grease cookie sheet. Beat sugar, butter,
 +
buttermilk, vanilla, chocolate and egg in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour, baking soda and
 +
salt. Stir in nuts.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
cookie sheet. Bake 8 to 10 minutes or until almost no indentation
 +
remains when touched in center. Immediately remove from cookie
 +
sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
 +
 +
CHOCOLATE FROSTING:
 +
 +
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
 +
occasionally; remove from heat. Stir in powdered sugar and hot water
 +
until smooth and spreadable. (If frosting is too thick, add more water.
 +
If frosting is too thin, add more powdered sugar.)
 +
 +
�
 +
Chocolate Linzer Hearts
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup butter or margarine -- softened
 +
1/2 cup sugar
 +
1 teaspoon vanilla
 +
2 eggs
 +
1 cup hazelnuts -- toasted (see Notes), skinned and
 +
ground
 +
1/2 ounce semisweet baking chocolate -- finely chopped
 +
2 1/2 cups all-purpose flour
 +
1 1/2 teaspoons ground cinnamon
 +
1/2 teaspoon ground nutmeg
 +
1/2 cup raspberry jam
 +
1 ounce semisweet baking chocolate -- melted
 +
 +
Beat butter and sugar in large bowl with electric mixer on medium
 +
speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs
 +
until smooth. Add remaining ingredients except jam and melted
 +
chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough
 +
will be sticky).
 +
 +
Heat oven to 375º. Roll one fourth of dough at a time between pieces
 +
of waxed paper until 1/8 inch thick. (Keep remaining dough
 +
refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
 +
cutter. Cut small heart shape from center of half of the 2-inch hearts,
 +
if desired. Place on ungreased cookie sheet.
 +
 +
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
 +
wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam
 +
on bottom of whole heart cookies; top with cut-out heart cookie.
 +
Drizzle with melted chocolate. Let stand until chocolate is firm.
 +
 +
�
 +
Chocolate Mini-Chippers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/4 cup packed brown sugar
 +
1/4 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg white
 +
OR
 +
 +
2 tablespoons fat-free cholesterol-free egg product
 +
1/2 cup all-purpose flour
 +
1/2 cup whole wheat flour
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon salt
 +
1/2 cup miniature semisweet chocolate chips
 +
 +
Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flours, baking soda and salt. Stir in chocolate chips.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
 +
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Chocolate Shortbread
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
21
 +
324
 +
cups powdered sugar
 +
1/2 cups butter or margarine -- softened
 +
cups all-purpose flour
 +
3/4 cup baking cocoa
 +
teaspoons vanilla
 +
ounces semisweet baking chocolate -- melted and cooled
 +
1/2 teaspoon shortening
 +
Creamy Frosting -- (recipe follows)
 +
CREAMY FROSTING
 +
31
 +
2
 +
cups powdered sugar
 +
1/3 cup butter or margarine -- softened
 +
1/2 teaspoons vanilla
 +
tablespoons (about) milk
 +
 +
Heat oven to 325º. Beat powdered sugar and butter in large bowl with
 +
electric mixer on medium speed until light and fluffy, or mix with
 +
spoon. Stir in flour, cocoa and vanilla.
 +
 +
Roll half of dough at a time 1/2 inch thick on lightly floured surface.
 +
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
 +
sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark
 +
brown). Remove from cookie sheet to wire rack. Cool completely.
 +
 +
Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
 +
Spread each cookie with about 1 teaspoon frosting. Immediately make
 +
three concentric circles on frosting with melted chocolate. Starting at
 +
center, draw a toothpick through chocolate circles to make spider web
 +
design. Let stand until chocolate is firm.
 +
 +
CREAMY FROSTING:
 +
 +
Mix powdered sugar and butter in medium bowl. Stir in vanilla and
 +
milk. Beat with spoon until smooth and spreadable.
 +
 +
�
 +
Chocolate-Almond Tea Cakes
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup butter or margarine -- softened
 +
1/3 cup powdered sugar
 +
1 1/4 cups all-purpose flour
 +
1/2 cup hot cocoa mix (dry)
 +
1/2 cup chopped slivered almonds -- toasted (see Notes)
 +
Powdered sugar
 +
 +
Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in
 +
medium bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, cocoa mix and almonds. (If dough is soft, cover and
 +
refrigerate until firm enough to shape.)
 +
 +
Shape dough into 1-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Bake 12 to 15 minutes or until set. Dip tops
 +
into powdered sugar while warm. Cool completely on wire rack. Dip
 +
tops into powdered sugar again.
 +
 +
�
 +
Chocolate-Bourbon Balls
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(9 ounce) package chocolate wafer cookies -- finely crushed (2
 +
 +
1/3 cups)
 +
2 cups finely chopped almonds
 +
2 cups powdered sugar
 +
1/4 cup bourbon
 +
1/4 cup light corn syrup
 +
Powdered sugar
 +
 +
Mix crushed cookies, almonds and 2 cups powdered sugar in large
 +
bowl. Stir in bourbon and corn syrup.
 +
 +
Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly
 +
and refrigerate at least 5 days to blend flavors.
 +
 +
�
 +
Chocolate-Cherry Sand Tarts
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup sugar
 +
3/4 cup butter or margarine -- softened
 +
1 egg white
 +
1 3/4 cups all-purpose flour
 +
1/4 cup baking cocoa
 +
1 3/4 cups (about) cherry preserves
 +
Chocolate Drizzle -- (recipe follows)
 +
CHOCOLATE DRIZZLE
 +
2/3 cup semisweet chocolate chips
 +
1 tablespoon shortening
 +
 +
Beat sugar, butter and egg white in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
 +
refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in
 +
bottom and up side of each ungreased sandbakelse mold, about 1 3/4
 +
× 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each
 +
mold. Place on cookie sheet.
 +
 +
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
 +
remove from molds to wire rack. Cool completely. Drizzle with
 +
Chocolate Drizzle.
 +
 +
CHOCOLATE DRIZZLE:
 +
 +
Melt ingredients over low heat, stirring occasionally, until smooth.
 +
 +
�
 +
Chocolate-Covered Peanut-Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon salt
 +
1 cup chocolate-covered peanuts
 +
1 cup milk chocolate chips
 +
 +
Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
 +
golden brown (centers will be soft). Cool 1 to 2 minutes; remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Chocolate-Glazed Graham Crackers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup shortening
 +
1/2 cup packed brown sugar
 +
1/4 cup honey
 +
2 cups whole wheat flour
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1/2 cup semisweet chocolate chips
 +
1 tablespoon shortening
 +
 +
Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey
 +
in large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking powder and salt.
 +
 +
Roll half of dough at a time 1/8 inch thick on lightly floured
 +
cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart
 +
on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are
 +
firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool
 +
completely.
 +
 +
Melt chocolate chips and 1 tablespoon shortening over low heat,
 +
stirring occasionally, until smooth. Drizzle over cookies.
 +
 +
�
 +
Chocolate-Mint Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg
 +
 +
2 (1 ounce) squares unsweetened chocolate -- melted and
 +
cooled
 +
1 cup all-purpose flour
 +
1/2 teaspoon salt
 +
Peppermint Frosting -- (recipe follows)
 +
 +
1/4 cup butter or margarine
 +
2 tablespoons corn syrup
 +
1 (6 ounce) package semisweet chocolate chips
 +
 +
Crushed hard peppermint candies, if
 +
desired
 +
 +
PEPPERMINT FROSTING
 +
2 1/2 cups powdered sugar
 +
1/4 cup butter or margarine -- softened
 +
3 tablespoons milk
 +
1/2 teaspoon peppermint extract
 +
 +
Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
 +
unsweetened chocolate in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in flour and salt.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Flatten cookies with greased bottom of glass
 +
dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Cool cookies completely.
 +
 +
Spread Peppermint Frosting over each cookie to within 1/4 inch of
 +
edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low
 +
heat, stirring constantly, until smooth. Spoon or drizzle mixture over
 +
each cookie; sprinkle with crushed candies.
 +
 +
PEPPERMINT FROSTING:
 +
 +
Mix all ingredients until smooth and of spreading consistency.
 +
 +
�
 +
Chocolate-Oatmeal Chewies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups sugar
 +
1 cup butter or margarine -- softened
 +
1/4 cup milk
 +
1 egg
 +
2 2/3 cups quick-cooking or old-fashioned oats
 +
1 cup all-purpose flour
 +
1/2 cup baking cocoa
 +
1/2 teaspoon salt
 +
1/2 teaspoon baking soda
 +
 +
Heat oven to 350º. Beat sugar, butter, milk and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Chocolate-Orange-Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
2/3 cup butter or margarine -- softened
 +
1 tablespoon grated orange peel
 +
1 egg
 +
1 1/2 cups all-purpose flour
 +
1/3 cup baking cocoa
 +
1/4 teaspoon salt
 +
1/4 teaspoon baking powder
 +
1/4 teaspoon baking soda
 +
1 cup chopped pecans
 +
 +
1 (6 ounce) package semisweet chocolate morsels (1 cup)
 +
1/3 cup sugar
 +
1 teaspoon grated orange peel
 +
 +
Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated
 +
orange peel and the egg in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and
 +
baking soda. Stir in pecans and chocolate morsels.
 +
 +
Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon
 +
grated orange peel. Roll balls in sugar mixture. Place about 3 inches
 +
apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness
 +
with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly;
 +
remove from cookie sheet. Cool on wire rack.
 +
 +
�
 +
Chocolate-Peanut Butter No-Bakes
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
(6 ounce) package semisweet chocolate chips (1 cup)
 +
1/4 cup light corn syrup
 +
1/4 cup peanut butter
 +
 +
2 tablespoons milk
 +
1 teaspoon vanilla
 +
2 cups quick-cooking oats
 +
1 cup peanuts
 +
 +
Cover cookie sheet with waxed paper. Heat chocolate chips, corn
 +
syrup, peanut butter, milk and vanilla in 3-quart saucepan over
 +
medium heat, stirring constantly, until chocolate is melted and mixture
 +
is smooth; remove from heat. Stir in oats and peanuts until well
 +
coated.
 +
 +
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
 +
uncovered about 1 hour or until firm. Store covered in refrigerator.
 +
 +
�
 +
Chocolate-Peanut Windmills
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1/2 teaspoon vanilla
 +
1 egg
 +
2 ounces unsweetened baking chocolate -- melted and
 +
cooled
 +
1 3/4 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/8 teaspoon salt
 +
1/2 cup finely chopped peanuts
 +
 +
Beat sugar, butter, shortening, vanilla and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in chocolate.
 +
Stir in flour, baking powder and salt. Cover and refrigerate about 2
 +
hours or until firm.
 +
 +
Heat oven to 400º. Divide dough in half. Roll each half into rectangle,
 +
12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each
 +
rectangle with half of the peanuts; gently press into dough. Cut dough
 +
into 3-inch squares. Place about 2 inches apart on ungreased cookie
 +
sheet.
 +
 +
Cut squares diagonally from each corner almost to center. Fold every
 +
other point to center to resemble pinwheel. Bake about 6 minutes or
 +
until set. Remove from cookie sheet to wire rack.
 +
 +
Cut squares diagonally from each corner almost to center.
 +
 +
Fold every other point to center to resemble pinwheel.
 +
 +
�
 +
Chocolate-Pecan Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup all-purpose flour
 +
 +
1/2 cup packed brown sugar
 +
3 tablespoons butter or margarine -- softened
 +
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine
 +
1 cup chopped pecans
 +
1 teaspoon vanilla
 +
1/2 cup semisweet chocolate chips
 +
 +
Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons
 +
butter with electric mixer on low speed until blended. Beat on medium
 +
speed 1 to 2 minutes or until crumbly. Press evenly in bottom of
 +
ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.
 +
 +
Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat,
 +
stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
 +
Stir in pecans and vanilla. Pour over layer in pan.
 +
 +
Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
 +
chocolate chips. Bake 2 minutes longer to soften chocolate (do not
 +
spread). Cool 10 minutes; loosen edges with knife. Cool completely.
 +
Cut into 6 rows by 6 rows. Store covered in the refrigerator.
 +
 +
�
 +
Chocolate-Peppermint Refrigerator Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 egg
 +
2 2/3 cups all-purpose flour
 +
1/4 teaspoon salt
 +
1/4 cup baking cocoa
 +
1 tablespoon milk
 +
1/4 cup finely crushed hard peppermint candy
 +
 +
Beat powdered sugar, butter and egg in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour and salt. Divide
 +
dough in half. Stir cocoa and milk into one half and peppermint candy
 +
into other half.
 +
 +
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on
 +
waxed paper. Shape peppermint dough into roll, 12 inches long; place
 +
on chocolate dough. Wrap chocolate dough around peppermint dough,
 +
using waxed paper to help lift. Press edges together. Wrap and
 +
refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch
 +
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set.
 +
Remove from cookie sheet to wire rack.
 +
 +
�
 +
Chocolate-Raspberry Cheesecake Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package chocolate fudge
 +
cake mix
 +
 +
 +
1/2 cup butter or margarine -- softened
 +
2 (8 ounce) packages cream cheese -- softened
 +
1 (6 ounce) container Yoplait® Original red raspberry yogurt
 +
 +
 +
(2/3 cup)
 +
1 tub Rich & Creamy chocolate
 +
 +
 +
ready-to-spread frosting
 +
3 eggs
 +
1 1/2 cups raspberry pie filling or topping
 +
 +
 +
Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13
 +
× 9 × 2 inches. Beat cake mix (dry) and butter in large bowl with
 +
electric mixer on low speed until crumbly; reserve 1 cup. Press
 +
remaining crumbly mixture, using floured fingers, in bottom of pan.
 +
 +
Beat cream cheese, yogurt and frosting in same bowl on medium
 +
speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle
 +
with reserved crumbly mixture.
 +
 +
Bake about 45 minutes or until center is set. Refrigerate uncovered at
 +
least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
 +
dollop of pie filling. Store leftovers covered in refrigerator.
 +
 +
�
 +
Chocolaty Meringue Stars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3 egg whites
 +
1/2 teaspoon cream of tartar
 +
2/3 cup sugar
 +
 +
tablespoons plus 1 teaspoon baking cocoa
 +
1/3 cup (about) ground walnuts
 +
 +
Heat oven to 275º. Cover cookie sheet with aluminum foil or baking
 +
parchment paper. Beat egg whites and cream of tartar in medium bowl
 +
with electric mixer on medium speed until foamy. Beat in sugar, 1
 +
tablespoon at a time; continue beating until stiff and glossy. Do not
 +
underbeat. Fold in cocoa. (Batter will not be mixed completely; there
 +
will be some streaks of cocoa.)
 +
 +
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1
 +
1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush
 +
excess nuts from cookie sheet.
 +
 +
Bake 33 to 35 minutes or until outside is crisp and dry (meringues will
 +
be soft inside). Cool 5 minutes; remove from cookie sheet to wire
 +
rack. Store in airtight container.
 +
 +
�
 +
Christmas Cookie Slices
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1 cup butter or margarine -- softened
 +
1 1/2 teaspoons vanilla
 +
2 eggs
 +
3 cups all-purpose flour
 +
1 teaspoon salt
 +
1/2 teaspoon baking soda
 +
 +
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour, salt and baking
 +
soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2
 +
inches in diameter. Wrap and refrigerate at least 4 hours.
 +
 +
Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch
 +
apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until
 +
golden brown around edges. Immediately remove from cookie sheet.
 +
to wire rack.
 +
 +
�
 +
Cinnamon Espresso Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 tablespoons instant espresso coffee (dry)
 +
1 tablespoon hot water
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1 egg
 +
2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1 teaspoon instant espresso coffee (dry)
 +
1 teaspoon ground cinnamon
 +
1/4 teaspoon salt
 +
Espresso Coating -- (recipe follows)
 +
ESPRESSO COATING
 +
1/2 cup granulated sugar
 +
2 teaspoons instant espresso coffee (dry)
 +
 +
Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
 +
butter, shortening, sugars and egg. Beat with electric mixer on
 +
medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon
 +
espresso, cinnamon and salt on low speed.
 +
 +
Divide dough in half. Shape each half into roll, 10 inches long. Wrap
 +
each roll with plastic wrap and refrigerate 30 minutes. Prepare
 +
Espresso Coating. Roll each roll of dough in coating (reserve any
 +
remaining coating). Rewrap in plastic wrap and refrigerate at least 30
 +
minutes longer.
 +
 +
Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2
 +
inches apart on ungreased cookie sheet. Sprinkle with remaining
 +
coating. Bake 8 to 10 minutes or until edges are light brown. Cool
 +
slightly; remove from cookie sheet to wire rack.
 +
 +
ESPRESSO COATING:
 +
 +
Mix ingredients on a large plate or piece of waxed paper.
 +
 +
�
 +
Cinnamon Footballs
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 1/2 cups all-purpose flour
 +
1/2 teaspoon ground cinnamon
 +
1/8 teaspoon salt
 +
24 (about) whole blanched almonds
 +
Decorating Glaze -- (recipe follows)
 +
DECORATING GLAZE
 +
1/2 cup powdered sugar
 +
1 1/2 teaspoons water (1 1/2 to 3 teaspoons)
 +
 +
Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
cinnamon and salt until dough holds together. (If dough is dry, mix in
 +
1 to 2 tablespoons milk.)
 +
 +
Shape dough by scant tablespoonfuls around almonds to form football
 +
shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12
 +
to 14 minutes or until set but not brown. Remove from cookie sheet to
 +
wire rack. Cool completely. Place Decorating Glaze in decorating bag
 +
with #3 writing tip. Pipe glaze on cookies to resemble football laces.
 +
 +
DECORATING GLAZE:
 +
 +
Mix powdered sugar and water just enough to make a paste that can
 +
be piped from decorating bag.
 +
 +
�
 +
Cinnamon Twists
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
 +
1/2 cup butter or margarine -- softened
 +
 +
2 teaspoons vanilla
 +
 +
1 egg
 +
 +
1 3/4 cups all-purpose flour
 +
 +
2 teaspoons baking powder
 +
 +
1/2 teaspoon salt
 +
 +
1 teaspoon ground cinnamon
 +
 +
Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
baking powder and salt. Divide dough in half. Stir cinnamon into one
 +
half.
 +
 +
Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch
 +
rope. Place ropes side by side; twist gently. Repeat with remaining
 +
dough. Place twists about 2 inches apart on ungreased cookie sheet.
 +
Bake 8 to 10 minutes or until very light brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Cinnamon-Coffee Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup packed brown sugar
 +
1/3 cup butter or margarine -- softened
 +
1 egg
 +
1 1/2 cups all-purpose flour
 +
1/2 cup water
 +
1 tablespoon instant coffee (dry)
 +
1 teaspoon baking powder
 +
1/2 teaspoon ground cinnamon
 +
1/4 teaspoon salt
 +
1/4 teaspoon baking soda
 +
1/2 cup raisins
 +
1/4 cup chopped nuts
 +
White Glaze -- (recipe follows)
 +
WHITE GLAZE
 +
1 cup powdered sugar
 +
1/4 teaspoon vanilla
 +
4 teaspoons milk (4 to 5 teaspoons)
 +
 +
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
 +
inches. Beat brown sugar, butter and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except raisins, nuts and Glaze. Stir in raisins and nuts.
 +
 +
Spread batter in pan. Bake 20 to 22 minutes or until top springs back
 +
when touched in center. Drizzle with White Glaze while warm. Let cool.
 +
Cut into 8 rows by 4 rows bars.
 +
 +
WHITE GLAZE:
 +
 +
Mix all ingredients until smooth and thin enough to drizzle.
 +
 +
�
 +
Cinnamon-Nut Crisps
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups all-purpose flour
 +
1/2 cup sugar
 +
3/4 cup shortening
 +
 +
2 tablespoons water (2 to 3 tablespoons)
 +
 +
3 tablespoons butter or margarine -- softened
 +
 +
2 tablespoons sugar
 +
 +
1 teaspoon ground cinnamon
 +
 +
2 tablespoons very finely chopped nuts
 +
 +
Sugar
 +
 +
Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in
 +
shortening, using pastry blender or crisscrossing 2 knives, until
 +
particles are size of small peas. Add water, 1 tablespoon at a time,
 +
tossing with fork until mixture almost cleans side of bowl.
 +
 +
Roll dough into rectangle, 15 × 10 inches, on lightly floured
 +
cloth-covered surface. Spread butter over dough. Mix 2 tablespoons
 +
sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts
 +
evenly over sugar mixture. Roll up tightly, beginning at 15-inch side.
 +
Pinch edge of dough to seal.
 +
 +
Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased
 +
cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until
 +
golden brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Cobweb Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup all-purpose flour
 +
1/2 cup granulated sugar
 +
1/4 cup vegetable oil
 +
1/4 cup milk
 +
1/2 teaspoon vanilla
 +
2 eggs
 +
Powdered sugar
 +
 +
Beat all ingredients except powdered sugar with electric mixer on
 +
medium speed until smooth, or mix with spoon. Pour batter into plastic
 +
squeeze bottle with narrow opening.
 +
 +
Heat 10-inch skillet over medium heat until hot; grease lightly with
 +
vegetable oil or shortening. Working quickly, squeeze batter to form 4
 +
straight, thin lines that intersect at a common center point to form a
 +
star shape. To form cobweb, squeeze thin streams of batter to connect
 +
lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully
 +
turn. Cook until golden brown. Remove from skillet to wire rack; cool.
 +
Sprinkle with powdered sugar.
 +
 +
�
 +
Cocoa Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 eggs
 +
2/3 cup all-purpose flour
 +
1/2 cup baking cocoa
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1/2 cup chopped walnuts, if desired
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar,
 +
butter, vanilla and eggs in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in remaining ingredients except walnuts.
 +
Stir in walnuts.
 +
 +
Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick
 +
inserted in center comes out clean. Cool completely. Cut into 4 rows
 +
by 4 rows.
 +
 +
�
 +
Coconut Macaroon Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup all-purpose flour
 +
1/4 cup powdered sugar
 +
1/4 cup butter or margarine -- softened
 +
1/2 teaspoon almond extract
 +
1 egg yolk
 +
1 cup chopped walnuts
 +
 +
1 (14 ounce) can sweetened condensed milk
 +
1 (7 ounce) package flaked coconut (about 2 2/3 cups)
 +
1/2 cup semisweet chocolate chips
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix flour,
 +
powdered sugar, butter, almond extract and egg yolk with spoon
 +
(mixture will be crumbly). Press in pan. Bake 12 to 15 minutes or until
 +
edges are light brown and center is set.
 +
 +
Mix walnuts, milk and coconut. Spread over baked layer. Bake 25 to
 +
30 minutes or until golden brown. Immediately sprinkle with chocolate
 +
chips. Let stand about 5 minutes or until softened; spread carefully.
 +
Refrigerate uncovered 1 to 2 hours or until chocolate is firm. Cut into 6
 +
rows by 4 rows. Store covered in refrigerator.
 +
 +
�
 +
Coconut Meringue Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
4 egg whites (1/2 cup)
 +
1 1/4 cups sugar
 +
1/4 teaspoon salt
 +
1/2 teaspoon vanilla
 +
2 1/2 cups shredded or flaked coconut
 +
 +
Heat oven to 325º. Lightly grease cookie sheet, or cover with baking
 +
parchment paper. Beat egg whites in large bowl with electric mixer on
 +
high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue
 +
beating until stiff and glossy (do not underbeat). Stir in salt, vanilla
 +
and coconut.
 +
 +
Drop mixture by heaping teaspoonfuls about 2 inches apart onto
 +
cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool
 +
5 minutes; carefully remove from cookie sheet to wire rack.
 +
 +
�
 +
Coconut-Almond Macaroons
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
3291/4
 +
1/8
 +
3/4
 +
1/4
 +
egg whites
 +
teaspoon cream of tartar
 +
teaspoon salt
 +
cup sugar
 +
teaspoon almond extract
 +
cups flaked coconut
 +
candied cherries -- each cut into fourths
 +
 +
Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking
 +
parchment paper. Beat egg whites, cream of tartar and salt in small
 +
bowl with electric mixer on high speed until foamy. Beat in sugar, 1
 +
tablespoon at a time; continue beating until stiff and glossy. Do not
 +
underbeat. Pour into medium bowl. Fold in almond extract and
 +
coconut.
 +
 +
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet.
 +
Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just
 +
until edges are light brown. Cool 10 minutes; remove from foil to wire
 +
rack.
 +
 +
�
 +
Coconut-Fudge Cups
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup butter or margarine -- softened
 +
 +
1 (3 ounce) package cream cheese -- softened
 +
3/4 cup all-purpose flour
 +
1/4 cup powdered sugar
 +
 +
2 tablespoons baking cocoa
 +
 +
1/2 teaspoon vanilla
 +
Coconut-Fudge Filling -- (recipe follows)
 +
2/3
 +
2/3
 +
1/3
 +
COCONUT FUDGE FILLING
 +
cup sugar
 +
cup flaked coconut
 +
cup baking cocoa
 +
 +
2 tablespoons butter or margarine -- softened
 +
 +
1 egg
 +
 +
Heat oven to 350º. Beat butter and cream cheese in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except Coconut-Fudge Filling.
 +
 +
Shape dough into 1-inch balls. Press each ball in bottom and up side of
 +
each of 24 small ungreased muffin cups, 1 3/4 × 1 inch. Prepare
 +
Coconut-Fudge Filling. Spoon about 2 teaspoons filling into each cup.
 +
Bake 18 to 20 minutes or until almost no indentation remains when
 +
filling is touched lightly. Cool slightly; carefully remove from muffin
 +
cups to wire rack.
 +
 +
COCONUT FUDGE FILLING:
 +
 +
Mix all ingredients until spreadable.
 +
 +
�
 +
Cookie-Mold Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup molasses
 +
1/2 teaspoon vanilla
 +
1 egg
 +
2 1/4 cups all-purpose flour
 +
1/2 teaspoon ground allspice
 +
1/4 teaspoon salt
 +
1/4 teaspoon baking soda
 +
3/4 cup coarsely chopped sliced almonds
 +
 +
Beat brown sugar, butter, molasses, vanilla and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except almonds. Stir in almonds. Cover and refrigerate
 +
about 2 hours or until firm.
 +
 +
Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or
 +
ceramic cookie mold(s). Tap mold to remove excess flour. Firmly press
 +
small amounts of dough into mold, adding more dough until mold is
 +
full and making sure dough is a uniform thickness across mold. Hold
 +
mold upright and tap edge firmly several times on hard surface (such
 +
as a counter or cutting board). If cookie does not come out, turn mold
 +
and tap another edge until cookie comes out of mold. Place cookies on
 +
cookie sheet.
 +
 +
Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch
 +
cookies, or until edges are light brown. (Time depends on thickness of
 +
cookies; watch carefully.) Remove from cookie sheet to wire rack.
 +
 +
�
 +
Cornmeal Crispies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup sugar
 +
1 cup butter or margarine -- softened
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
1 cup yellow cornmeal
 +
1 teaspoon baking powder
 +
1 teaspoon grated lemon peel
 +
1/2 teaspoon salt
 +
 +
Heat oven to 350º. Beat sugar, butter and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are light
 +
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Cranberry-Orange Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon grated orange peel
 +
 +
2 tablespoons orange juice
 +
 +
1 egg
 +
 +
2 1/2 cups all-purpose flour
 +
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
2 cups coarsely chopped fresh or frozen
 +
cranberries
 +
1/2 cup chopped nuts, if desired
 +
Orange Frosting -- (recipe follows)
 +
 +
ORANGE FROSTING
 +
1 1/2 cups powdered sugar
 +
1/2 teaspoon grated orange peel
 +
3 tablespoons orange juice
 +
 +
Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and
 +
egg in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 12 to 14 minutes or until light brown.
 +
Remove from cookie sheet to wire rack. Cool completely. Spread with
 +
Orange Frosting.
 +
 +
ORANGE FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Cream Cheese Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
4 ounces unsweetened baking chocolate
 +
1 cup butter or margarine
 +
Cream Cheese Filling -- (recipe follows)
 +
2 cups sugar
 +
2 teaspoons vanilla
 +
4 eggs
 +
1 1/2 cups all-purpose flour
 +
1/2 teaspoon salt
 +
1 cup coarsely chopped nuts
 +
CREAM CHEESE FILLING
 +
 +
2 (8 ounce) packages cream cheese -- softened
 +
 +
1/2 cup sugar
 +
2 teaspoons vanilla
 +
1 egg
 +
 +
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
 +
chocolate and butter over low heat, stirring frequently, until smooth;
 +
remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese
 +
Filling; set aside.
 +
 +
Beat chocolate mixture, sugar, vanilla and eggs in large bowl with
 +
electric mixer on medium speed 1 minute, scraping bowl occasionally.
 +
Beat in flour and salt on low speed 30 seconds, scraping bowl
 +
occasionally. Beat on medium speed 1 minute. Stir in nuts.
 +
 +
Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream
 +
Cheese Filling over batter. Carefully spread remaining batter over
 +
filling. Bake 45 to 50 minutes or until toothpick inserted in center
 +
comes out clean. Cool completely. Cut into 8 rows by 6 rows. Store
 +
covered in refrigerator.
 +
 +
CREAM CHEESE FILLING:
 +
 +
Beat all ingredients with spoon until smooth.
 +
Fruit; 2 Fat; 1/2 Other Carbohydrates
 +
 +
�
 +
Cream Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 eggs
 +
1 cup sugar
 +
1 cup whipping (heavy) cream
 +
4 cups all-purpose flour
 +
3 teaspoons baking powder
 +
1 teaspoon salt
 +
 +
Beat eggs in large bowl with electric mixer on medium speed until
 +
foamy. Gradually beat in sugar. Stir in whipping cream. Stir in flour,
 +
baking powder and salt. Cover and refrigerate about 2 hours or until
 +
firm.
 +
 +
Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time
 +
into rectangle, 12 × 8 inches, on lightly floured surface. Cut into 2-inch
 +
squares. Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts
 +
on all sides of each square. Bake 10 to 13 minutes or until edges are
 +
light brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Cream Wafers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups all-purpose flour
 +
1 cup butter or margarine -- softened
 +
1/3 cup whipping (heavy) cream
 +
Sugar
 +
Creamy Filling -- (recipe follows)
 +
CREAMY FILLING
 +
3/4 cup powdered sugar
 +
1/4 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
Food color, if desired
 +
 +
Mix flour, butter and whipping cream with spoon. Cover and refrigerate
 +
about 1 hour or until firm.
 +
 +
Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on
 +
lightly floured surface. (Keep remaining dough refrigerated until ready
 +
to roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of
 +
waxed paper with sugar. Transfer rounds to waxed paper, using
 +
pancake turner. Turn each round to coat both sides. Place on
 +
ungreased cookie sheet. Prick each round with fork about 4 times.
 +
 +
Bake 7 to 9 minutes or just until set but not brown. Remove from
 +
cookie sheet to wire rack. Cool completely. Prepare Creamy Filling.
 +
Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
 +
 +
CREAMY FILLING:
 +
 +
Mix all ingredients until smooth. Add a few drops water if necessary.
 +
 +
�
 +
Date-Filled Spritz
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
The Ultimate Spritz -- (see recipe)
 +
(8 ounce) package pitted dates (about 1 1/4 cups)
 +
 +
 +
1 cup walnut pieces (about 4 ounces)
 +
1/4 cup sugar
 +
1/4 cup honey
 +
1 teaspoon grated orange peel
 +
 +
2 tablespoons orange juice
 +
 +
Heat oven to 375º. Prepare dough for The Ultimate Spritz, using
 +
vanilla. Place remaining ingredients in food processor. Cover and
 +
process about 20 seconds, using quick on-and-off motions, until
 +
mixture is ground and resembles thick paste.
 +
 +
Place dough in cookie press with ribbon tip. Form 10-inch ribbons
 +
about 2 inches apart on ungreased cookie sheet. Spoon date mixture
 +
down center of each ribbon to form 1/2-inch-wide strip. Top with
 +
another ribbon of dough. Gently press edges with fork to seal.
 +
 +
Bake 12 to 15 minutes or until light brown. Immediately cut ribbons
 +
into 2-inch lengths. Remove from cookie sheet to wire rack.
 +
 +
�
 +
The Ultimate Spritz
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1/2 cup sugar
 +
2 1/4 cups all-purpose flour
 +
1/4 teaspoon salt
 +
1 egg
 +
1/4 teaspoon almond extract
 +
OR
 +
1/4 teaspoon vanilla
 +
Currants raisins candies colored sugar,
 +
finely chopped nuts, candied fruit or
 +
fruit peel, if desired
 +
 +
Heat oven to 400º. Beat butter and sugar in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients.
 +
 +
Place dough in cookie press. Form desired shapes on ungreased cookie
 +
sheet. Decorate with currants.
 +
 +
Bake 5 to 8 minutes or until set but not brown. Immediately remove
 +
from cookie sheet to wire rack. To decorate cookies after baking, use a
 +
drop of corn syrup to attach decorations to cookies.
 +
 +
�
 +
Date-Nut Pinwheels
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
3/4 pound pitted dates -- finely chopped
 +
1/3 cup granulated sugar
 +
1/3 cup water
 +
1/2 cup finely chopped nuts
 +
1 cup packed brown sugar
 +
1/4 cup shortening
 +
1/4 cup butter or margarine -- softened
 +
1/2 teaspoon vanilla
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
1/4 teaspoon salt
 +
 +
Cook dates, granulated sugar and water in 2-quart saucepan over
 +
medium heat, stirring constantly, until slightly thickened; remove from
 +
heat. Stir in nuts; cool.
 +
 +
Beat brown sugar, shortening, butter, vanilla and egg in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour
 +
and salt.
 +
 +
Roll half of dough at a time on waxed paper into rectangle, 11 × 7
 +
inches. Spread half of the date-nut filling over each rectangle to within
 +
1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side,
 +
using waxed paper to help lift. Pinch edge of dough to seal. Wrap and
 +
refrigerate about 4 hours or until firm.
 +
 +
Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch
 +
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light
 +
brown. Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Decorator's Frosting
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups powdered sugar
 +
1/2 teaspoon vanilla
 +
2 tablespoons milk
 +
OR
 +
2 tablespoons half-and-half
 +
Food coloring, if desired
 +
 +
 +
Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
 +
tablespoons milk or half-and-half until smooth and spreadable. This
 +
recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
 +
a thinner frosting or to create a glaze. Frosting can be tinted with food
 +
color. Stir in liquid food color, 1 drop at a time, until frosting is the
 +
desired color. If intense, vivid frosting color is desired, use paste food
 +
color. Why? Because you would have to use too much liquid color to
 +
get vivid color, and using too much liquid color will break down the
 +
frosting, causing it to separate and look curdled.
 +
 +
�
 +
Deluxe Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup packed brown sugar
 +
3/4 cup granulated sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 1/2 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
3/4 teaspoon salt
 +
1 cup chopped walnuts
 +
12 ounces semisweet or milk chocolate -- coarsely chopped
 +
OR
 +
 +
1 (12 ounce) package semisweet chocolate chips (2 cups)
 +
OR
 +
1 (11 1/2 ounce) package large semisweet chocolate chips
 +
 +
Heat oven to 375º. Beat sugars and butter in large bowl with electric
 +
mixer on medium speed about 3 minutes or until fluffy, or mix with
 +
spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir
 +
in walnuts and chocolate.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
 +
Bake 11 to 14 minutes or until edges are light brown (centers will be
 +
soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Double Apple Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup packed brown sugar
 +
3/4 cup applesauce
 +
1/4 cup vegetable oil
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon ground cinnamon
 +
1/4 teaspoon salt
 +
1/2 cup chopped, unpeeled all-purpose apple
 +
Powdered sugar -- if desired
 +
 +
Heat oven to 350º. Mix brown sugar, applesauce, oil and egg in large
 +
bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple.
 +
 +
Spread batter in ungreased square pan, 9 × 9 × 2 inches. Bake 25 to
 +
30minutes or until toothpick inserted in center comes out clean; cool.
 +
Sprinkle with powdered sugar. Cut into 6 rows by 4 rows.
 +
 +
�
 +
Double Oat Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1 cup packed brown sugar
 +
1 teaspoon vanilla
 +
1 egg white
 +
1 1/4 cups all-purpose flour
 +
1 cup quick-cooking or old-fashioned oats
 +
1 cup oat bran
 +
1/2 teaspoon ground cinnamon
 +
1/4 teaspoon salt
 +
1/4 teaspoon baking powder
 +
 +
Heat oven to 350º. Beat butter, brown sugar, vanilla and egg white in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in remaining ingredients.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
 +
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Double Peanut Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup creamy peanut butter
 +
3/4 cup granulated sugar
 +
3/4 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
2 eggs
 +
1 1/2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1 1/2 cups chopped unsalted dry-roasted peanuts
 +
 +
Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
 +
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Dream Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/3 cup butter or margarine -- softened
 +
1/3 cup packed brown sugar
 +
1 cup all-purpose flour
 +
Almond-Coconut Topping -- (recipe follows)
 +
ALMOND-COCONUT TOPPING
 +
2 eggs -- beaten
 +
1 cup shredded coconut
 +
1 cup chopped almonds
 +
3/4 cup packed brown sugar
 +
 +
2 tablespoons all-purpose flour
 +
 +
1 teaspoon baking powder
 +
 +
1 teaspoon vanilla
 +
 +
1/4 teaspoon salt
 +
 +
Heat oven to 350º. Mix butter and brown sugar in small bowl with
 +
spoon. Stir in flour. Press in ungreased rectangular pan, 13 × 9 × 2
 +
inches. Bake 10 minutes.
 +
 +
Spread Almond-Coconut Topping over baked layer. Bake 20 to 25
 +
minutes or until topping is golden brown. Cool 30 minutes. Cut 8 rows
 +
by 4 rows while warm.
 +
 +
ALMOND-COCONUT TOPPING:
 +
 +
Mix all ingredients.
 +
 +
�
 +
Easy Decorated Gingerbread Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package gingerbread cake and cookie
 +
mix
 +
 +
 +
1/4 cup hot water
 +
2 tablespoons all-purpose flour
 +
2 tablespoons butter or margarine -- melted
 +
 +
 +
Sugar
 +
 +
1 tub Rich & Creamy vanilla
 +
ready-to-spread frosting
 +
Miniature chocolate chips, raisins, cut-up
 +
gumdrops, colored sugar, miniature
 +
marshmallows, red cinnamon candies,
 +
shredded coconut, chocolate shot or
 +
shoestring licorice -- if desired
 +
 +
 +
Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in
 +
medium bowl with spoon until dough forms.
 +
 +
Shape dough into 1-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Press bottom of glass into dough to grease,
 +
then dip into sugar; press on shaped dough to flatten to 2 1/2 inches
 +
in diameter.
 +
 +
Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1
 +
minute; remove from cookie sheet to wire rack. Cool completely. Frost
 +
with frosting. (Cover and refrigerate any remaining frosting.) Decorate
 +
as desired with chocolate chips and candies.
 +
 +
�
 +
Easy-Yet-Elegant Raspberry Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 (19.8-ounce) package fudge brownie mix (1 pound
 +
3.8 ounce package)
 +
1 (8 ounce) package cream cheese -- softened
 +
 +
1/2 cup powdered sugar
 +
 +
1/2 cup raspberry preserves
 +
1 ounce unsweetened baking chocolate
 +
1 tablespoon butter or margarine
 +
 +
Heat oven to 350º. Prepare and bake brownie mix as directed on
 +
package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches.
 +
Cool completely. Beat cream cheese, powdered sugar and preserves in
 +
small bowl with electric mixer on medium speed until smooth. Spread
 +
over brownies. Refrigerate 15 minutes.
 +
 +
Microwave chocolate and butter in small microwavable bowl on
 +
Medium (50%) about 1 minute or until mixture can be stirred smooth.
 +
Drizzle over brownies. Refrigerate about 1 hour or until chocolate is
 +
firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.
 +
 +
�
 +
Esther's Bracelets
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
3/4 cup butter or margarine -- softened
 +
3/4 cup shortening
 +
1/2 teaspoon almond extract
 +
2 eggs
 +
4 cups all-purpose flour
 +
1/2 cup finely chopped almonds
 +
Glaze -- (recipe follows)
 +
Finely chopped almonds, if desired
 +
GLAZE
 +
3 cups powdered sugar
 +
 +
4 tablespoons milk (4 to 5 tablespoons)
 +
 +
Heat oven to 375º. Beat sugar, butter, shortening, almond extract and
 +
eggs in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour and 1/2 cup almonds.
 +
 +
Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches
 +
long. Form each rope into circle, crossing ends and tucking under.
 +
Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but
 +
not brown. Remove from cookie sheet to wire rack. Cool completely.
 +
Drizzle with Glaze. Sprinkle with finely chopped almonds.
 +
 +
GLAZE:
 +
 +
Mix ingredients until thin enough to drizzle.
 +
 +
�
 +
Fig-Filled Whole Wheat Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1111
 +
1/2
 +
2/31/4
 +
Fig Filling -- (recipe follows)
 +
cup packed brown sugar
 +
cup shortening
 +
teaspoon vanilla
 +
egg
 +
cups whole wheat flour
 +
teaspoon salt
 +
FIG FILLING
 +
1
 +
11/31/4
 +
1/3
 +
1/3
 +
cups finely chopped dried figs
 +
cup sugar
 +
cup finely chopped nuts
 +
cup water
 +
teaspoon grated orange peel
 +
 +
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
 +
vanilla and egg in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in flour and salt.
 +
 +
Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches,
 +
on waxed paper. Spoon one third of the filling lengthwise down center
 +
of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over
 +
filling, using waxed paper to help lift and overlapping edges slightly.
 +
Press lightly to seal. Cut into 1-inch bars. Place seam sides down about
 +
1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until
 +
light brown. Remove from cookie sheet to wire rack.
 +
 +
FIG FILLING:
 +
 +
Heat all ingredients over medium heat about 5 minutes, stirring
 +
frequently, until thickened.
 +
 +
�
 +
Frosted Banana Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup sugar
 +
 +
1/2 cup reduced-fat sour cream
 +
 +
2 tablespoons butter or margarine -- softened
 +
2 egg whites
 +
OR
 +
 +
1/4 cup fat-free cholesterol-free egg product
 +
 +
3/4 cup mashed very ripe bananas (2 medium)
 +
1 teaspoon vanilla
 +
1 cup all-purpose flour
 +
 +
1/2 teaspoon baking soda
 +
 +
1/4 teaspoon salt
 +
2 tablespoons finely chopped walnuts
 +
 +
White Frosting -- (recipe follows)
 +
 +
Ground nutmeg, if desired
 +
 +
WHITE FROSTING
 +
1 1/4 cups powdered sugar
 +
1 tablespoon butter or margarine -- softened
 +
 +
1/2 teaspoon vanilla
 +
1 tablespoon skim milk (1 to 2 tablespoons)
 +
 +
Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking
 +
spray. Beat sugar, sour cream, butter and egg whites in large bowl
 +
with electric mixer on low speed 1 minute, scraping bowl occasionally.
 +
Beat in bananas and vanilla on low speed 30 seconds. Beat in flour,
 +
baking soda and salt on medium speed 1 minute, scraping bowl
 +
occasionally. Stir in walnuts. Spread in pan.
 +
 +
Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting.
 +
Sprinkle with nutmeg. Cut into 6 rows by 4 rows.
 +
 +
WHITE FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Frosted Banana Oaties
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1 cup mashed very ripe bananas (2 medium)
 +
3/4 cup butter or margarine -- softened
 +
1 egg
 +
2 1/2 cups quick-cooking or old-fashioned oats
 +
1 cup all-purpose flour
 +
1/2 teaspoon salt
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon ground cinnamon
 +
1/4 teaspoon ground allspice
 +
Vanilla Frosting -- (recipe follows)
 +
VANILLA FROSTING
 +
3 cups powdered sugar
 +
1/3 cup butter or margarine -- softened
 +
1 1/2 teaspoons vanilla
 +
 +
2 tablespoons milk (2 to 3 tablespoons)
 +
 +
Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter
 +
and egg in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in remaining ingredients except Vanilla Frosting.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
cookie sheet. Bake 10 to 12 minutes or until edges are golden brown
 +
and almost no indentation remains when touched in center. Cool 1 to 2
 +
minutes; remove from cookie sheet to wire rack. Cool completely.
 +
Frost with Vanilla Frosting.
 +
 +
VANILLA FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Frosted Cinnamon-Mocha Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
2 teaspoons instant coffee (dry)
 +
1 egg
 +
3 ounces unsweetened baking chocolate -- melted and
 +
cooled
 +
1 1/4 cups all-purpose flour
 +
1/4 cup milk
 +
1 teaspoon ground cinnamon
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon salt
 +
Mocha Frosting -- (recipe follows)
 +
MOCHA FROSTING
 +
1 teaspoon instant coffee (dry)
 +
3 tablespoons hot water
 +
2 ounces unsweetened baking chocolate
 +
2 tablespoons butter or margarine
 +
2 cups powdered sugar
 +
2 teaspoons water (2 to 3 teaspoons)
 +
 +
Heat oven to 350º. Beat sugar, butter, coffee and egg in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in
 +
chocolate. Stir in remaining ingredients except Mocha Frosting.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
 +
indentation remains when touched in center. Remove from cookie
 +
sheet to wire rack. Cool completely. Frost with Mocha Frosting.
 +
 +
MOCHA FROSTING:
 +
 +
Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate
 +
and butter in 2-quart saucepan over low heat, stirring frequently;
 +
remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3
 +
teaspoons water until smooth and spreadable.
 +
 +
�
 +
Frosted Pumpkin-Pecan Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 cup canned pumpkin
 +
1 egg
 +
2 1/3 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1/2 teaspoon ground cinnamon
 +
2 cups chopped pecans
 +
Spiced Frosting -- (recipe follows)
 +
SPICED FROSTING
 +
3 cups powdered sugar
 +
1/4 cup butter or margarine -- softened
 +
1/4 teaspoon ground cinnamon
 +
 +
3 tablespoons milk (3 to 4 tablespoons)
 +
 +
Heat oven to 350º. Beat brown sugar, butter and shortening in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir
 +
in pecans.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until
 +
no indentation remains when touched lightly in center. Remove from
 +
cookie sheet to wire rack. Cool completely. Frost with Spiced Frosting.
 +
 +
SPICED FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Frosted Spice Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 1/2 cups packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
2 eggs
 +
4 1/2 cups all-purpose flour
 +
2 teaspoons baking powder
 +
1 teaspoon ground ginger
 +
1 teaspoon ground cinnamon
 +
1 teaspoon ground cloves
 +
1 teaspoon ground nutmeg
 +
1/2 teaspoon salt
 +
Caramel Frosting -- (recipe follows)
 +
CARAMEL FROSTING
 +
1/2 cup butter or margarine
 +
1 cup packed brown sugar
 +
1/4 cup milk
 +
2 cups powdered sugar
 +
 +
Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in remaining ingredients except Caramel Frosting.
 +
 +
Roll one fourth of dough at a time 1/4 inch thick on lightly floured
 +
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
 +
Remove from cookie sheet to wire rack. Cool completely. Frost with
 +
Caramel Frosting.
 +
 +
CARAMEL FROSTING:
 +
 +
Melt butter in 2-quart saucepan over medium heat. Stir in brown
 +
sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and
 +
stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place
 +
saucepan in bowl of ice or cold water; cool to lukewarm, stirring
 +
occasionally. Gradually stir in powdered sugar. Beat until smooth and
 +
spreadable. If frosting becomes too stiff, stir in additional milk, 1
 +
teaspoon at a time.
 +
 +
�
 +
Fudgy Layer Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1/2 cup butter or margarine
 +
1 1/2 ounces unsweetened baking chocolate
 +
1 3/4 cups graham cracker crumbs
 +
1 cup flaked coconut
 +
1/2 cup chopped nuts
 +
1/4 cup granulated sugar
 +
2 tablespoons water
 +
1 teaspoon vanilla
 +
2 cups powdered sugar
 +
1/4 cup butter or margarine -- softened
 +
2 tablespoons milk
 +
1 teaspoon vanilla
 +
1 1/2 ounces unsweetened baking chocolate
 +
 +
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup
 +
butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat,
 +
stirring frequently, until smooth; remove from heat. Stir in graham
 +
cracker crumbs, coconut, nuts, granulated sugar, water and 1
 +
teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
 +
 +
Mix remaining ingredients except chocolate. Spread over refrigerated
 +
crumb mixture. Refrigerate 15 minutes.
 +
 +
Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat,
 +
stirring frequently, until smooth. Drizzle over frosting. Refrigerate
 +
about 2 hours or until chocolate is almost firm. Remove from pan,
 +
using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store
 +
covered in refrigerator.
 +
 +
�
 +
Fudgy Macadamia Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 ounces unsweetened baking chocolate -- melted and
 +
cooled
 +
1 egg
 +
1 cup all-purpose flour
 +
1/2 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1 cup chopped macadamia nuts
 +
 +
Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking powder and salt. Stir in nuts.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Fudgy Saucepan Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(12 ounce) package semisweet chocolate chips (2 cups)
 +
 +
1/2 cup butter or margarine
 +
1 cup sugar
 +
1 1/4 cups all-purpose flour
 +
1 teaspoon vanilla
 +
1/2 teaspoon baking powder
 +
1/2 teaspoon salt
 +
3 eggs -- beaten
 +
1 cup chopped nuts, if desired
 +
 +
Heat oven to 350º. Heat chocolate chips and butter in 3-quart
 +
saucepan over low heat, stirring frequently, until smooth; remove from
 +
heat. Stir in remaining ingredients except nuts. Stir in nuts.
 +
 +
Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake
 +
25 to 30 minutes or until center is set. Cool completely. Cut into 8
 +
rows by 4 rows.
 +
 +
�
 +
German Chocolate Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup butter or margarine -- softened
 +
1 package German chocolate
 +
 +
 +
cake mix
 +
1 (6 ounce) package semisweet chocolate chips (1 cup)
 +
1 tub Rich & Creamy coconut pecan
 +
 +
 +
ready-to-spread frosting
 +
1/4 cup milk
 +
 +
 +
Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches.
 +
Cut butter into cake mix (dry) in medium bowl, using pastry blender or
 +
crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2
 +
cups) in bottom of pan. Bake 10 minutes.
 +
 +
Sprinkle chocolate chips over baked layer; drop frosting by
 +
tablespoonfuls over chocolate chips. Stir milk into remaining cake
 +
mixture. Drop by teaspoonfuls onto frosting layer.
 +
 +
Bake 25 to 30 minutes or until cake portion is slightly dry to touch.
 +
Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6
 +
rows. Store covered in refrigerator.
 +
 +
�
 +
German Chocolate Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(4 ounce) packages sweet baking chocolate
 +
 +
1/2 cup butter or margarine
 +
1 1/2 cups all-purpose flour
 +
1 cup sugar
 +
1/2 teaspoon baking powder
 +
1/2 teaspoon vanilla
 +
1/4 teaspoon salt
 +
2 eggs
 +
Coconut-Pecan Frosting -- (recipe follows)
 +
COCONUT-PECAN FROSTING
 +
1/2 cup sugar
 +
1/4 cup butter or margarine
 +
1/3 cup evaporated milk
 +
1/2 teaspoon vanilla
 +
2 egg yolks
 +
1 cup flaked coconut
 +
2/3 cup chopped pecans
 +
 +
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
 +
chocolate and butter in 3-quart saucepan over low heat, stirring
 +
frequently, until smooth; remove from heat. Stir in remaining
 +
ingredients except Coconut-Pecan Frosting.
 +
 +
 +
Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Frost with Coconut-Pecan
 +
Frosting. Cut into 8 rows by 4 rows.
 +
 +
 +
COCONUT-PECAN FROSTING:
 +
 +
 +
Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart
 +
saucepan over medium heat about 12 minutes, stirring frequently,
 +
until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or
 +
until spreadable.
 +
 +
 +
�
 +
Ghost Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup peanut butter
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
Creamy White Frosting -- (recipe follows)
 +
Chocolate chips or small black gumdrops
 +
CREAMY WHITE FROSTING
 +
6 cups powdered sugar
 +
2/3 cup butter or margarine -- softened
 +
1/3 cup milk
 +
 +
Beat sugars, peanut butter, butter, shortening and egg in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
baking soda, baking powder and salt. Cover and refrigerate about 3
 +
hours or until firm.
 +
 +
Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick
 +
on lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1
 +
inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until
 +
light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
 +
Cool completely. Generously frost with Creamy Frosting. Use chocolate
 +
chips or slices of gumdrops for eyes.
 +
 +
CREAMY WHITE FROSTING:
 +
 +
Beat powdered sugar and butter in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in milk until smooth and
 +
spreadable.
 +
 +
�
 +
Giant Colorful Candy Cookies
 +
 +
Serving Size : 18 Preparation Time :0:00
 +
Categories : Chapter 3 Kid Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
3/4 cup granulated sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 1/2 cups all-purpose flour
 +
3/4 teaspoon salt
 +
3/4 teaspoon baking soda
 +
2 cups candy-coated chocolate candies
 +
 +
Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
salt and baking soda. Stir in candies.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
2 inches apart onto ungreased cookie sheet. Flatten dough slightly with
 +
fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4
 +
minutes; carefully remove from cookie sheet to wire rack.
 +
 +
�
 +
Giant Honey and Oat Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups sugar
 +
3/4 cup butter or margarine -- softened
 +
2/3 cup honey
 +
3 egg whites
 +
4 cups quick-cooking or old-fashioned oats
 +
2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1/2 teaspoon salt
 +
 +
Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey
 +
and egg whites in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in remaining ingredients.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges
 +
are light brown (centers will be soft). Cool 3 to 4 minutes; remove
 +
from cookie sheet to wire rack.
 +
 +
�
 +
Giant Toffee-Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1/4 cup honey
 +
1 egg
 +
2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
 +
1 (12 ounce) package miniature semisweet chocolate chips (2
 +
cups)
 +
1 (7 1/2 ounce) package almond brickle chips (1 cup)
 +
 +
Heat oven to 350º. Beat brown sugar, butter, shortening, honey and
 +
egg in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour, baking soda, baking powder and salt. Stir in
 +
chocolate chips and brickle chips.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
 +
until edges are golden brown (centers will be soft). Cool 3 to 4
 +
minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Ginger Cookie Clock
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup molasses
 +
1 egg
 +
2 cups all-purpose flour
 +
1 1/2 teaspoons baking soda
 +
1/2 teaspoon salt
 +
1/2 teaspoon ground cinnamon
 +
1/2 teaspoon ground ginger
 +
1/4 teaspoon ground cloves
 +
Sugar
 +
 +
Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet.
 +
Mix 1 cup sugar, the butter, molasses and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except sugar.
 +
 +
Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch
 +
circle on cookie sheet. Shape reserved dough into numbers and
 +
arrows; place on dough in pan to resemble the face of a clock. Sprinkle
 +
with sugar. Bake about 10 minutes or until golden brown. Cool
 +
completely. Cut or break into pieces.
 +
 +
�
 +
Ginger Shortbread Wedges
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup butter or margarine -- softened
 +
 +
1/3 cup powdered sugar
 +
3 tablespoons finely chopped crystallized ginger
 +
1 1/3 cups all-purpose flour
 +
2 teaspoons granulated sugar
 +
 +
 +
Heat oven to 350º. Mix butter, powdered sugar and ginger in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour.
 +
 +
Pat dough into a 9-inch circle on an ungreased cookie sheet. Sprinkle
 +
with granulated sugar. Bake about 20 minutes or until golden brown.
 +
Cool 10 minutes. Cut into wedges.
 +
 +
�
 +
Ginger-Almond Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups sugar
 +
1 1/2 cups shortening
 +
3/4 cup molasses
 +
4 cups all-purpose flour
 +
1 tablespoon plus 1 teaspoon ground ginger
 +
1 tablespoon ground cinnamon
 +
1 tablespoon ground cloves
 +
1 1/2 teaspoons baking soda
 +
1 1/2 teaspoons salt
 +
1 1/2 cups finely chopped almonds
 +
 +
Beat sugar, shortening and molasses in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in remaining ingredients
 +
except almonds. Stir in almonds. Divide dough in half. Shape each half
 +
into roll, about 2 inches in diameter. Wrap and refrigerate at least 3
 +
hours.
 +
 +
Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart
 +
on ungreased cookie sheet. Bake about 9 minutes or until almost no
 +
indentation remains when touched lightly in center. Cool 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Ginger-Pecan Chews
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup molasses
 +
1 egg
 +
 +
1 (2 ounce) jar crystallized ginger -- chopped (about 1/3 cup)
 +
 +
2 cups all-purpose flour
 +
 +
1 teaspoon ground ginger
 +
 +
1/2 teaspoon baking soda
 +
 +
1/2 teaspoon salt
 +
 +
1/2 cup chopped pecans
 +
 +
Pecan halves, if desired
 +
 +
Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized
 +
ginger in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour, ground ginger, baking soda and salt. Stir in
 +
chopped pecans.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Press pecan half onto each cookie. Bake 12 to
 +
14 minutes or until almost no indentation remains when touched near
 +
center. Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Gingerbread Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/3 cup shortening
 +
1 1/2 cups dark molasses
 +
2/3 cup cold water
 +
7 cups all-purpose flour
 +
2 teaspoons baking soda
 +
2 teaspoons ground ginger
 +
1 teaspoon salt
 +
1 teaspoon ground allspice
 +
1 teaspoon ground cloves
 +
1 teaspoon ground cinnamon
 +
Creamy White Frosting -- (recipe follows)
 +
CREAMY WHITE FROSTING
 +
4 cups powdered sugar
 +
1 teaspoon vanilla
 +
 +
5 tablespoons half-and-half
 +
Food color, if desired
 +
 +
Beat brown sugar, shortening, molasses and water in very large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in
 +
remaining ingredients except Creamy White Frosting. Cover and
 +
refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of
 +
dough at a time 1/4 inch thick on lightly floured surface. Cut with
 +
floured gingerbread cookie cutter or other favorite shaped cutter. Place
 +
about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until
 +
almost no indentation remains when touched in center. Remove from
 +
cookie sheet to wire rack. Cool completely. Frost with Creamy White
 +
Frosting.
 +
 +
CREAMY WHITE FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Gingerbread Village
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup packed brown sugar
 +
1/4 cup shortening
 +
3/4 cup dark molasses
 +
1/3 cup cold water
 +
3 1/2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1 teaspoon ground ginger
 +
1/2 teaspoon salt
 +
1/2 teaspoon ground allspice
 +
1/2 teaspoon ground cinnamon
 +
1/2 teaspoon ground cloves
 +
Gingerbread Frosting -- (recipe follows)
 +
Assorted candies and nuts
 +
GINGERBREAD FROSTING
 +
2 cups powdered sugar
 +
1/3 cup shortening
 +
 +
2 tablespoons light corn syrup
 +
 +
5 teaspoons milk (5 to 6 teaspoons)
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly
 +
roll
 +
pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and
 +
molasses in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in water. Stir in remaining ingredients except Frosting
 +
and assorted candies.
 +
 +
Press one third of dough into square pan. Press remaining dough into
 +
jelly roll pan. Bake 1 pan at a time about 15 minutes or until no
 +
indentation remains when touched in center. Cool 5 minutes. Invert
 +
onto large cutting surface. Immediately cut jelly roll into fourths and
 +
then into buildings as shown below. Cut square into braces as shown.
 +
Cool completely.
 +
 +
Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.
 +
Decorate front of buildings as desired with Frosting and assorted
 +
candies and nuts. Use frosting to attach supports to backs of buildings,
 +
buildings to cardboard and sidewalk to cardboard. Complete by
 +
decorating as desired.
 +
 +
GINGERBREAD FROSTING:
 +
Mix all ingredients until smooth and spreadable.
 +
 +
 +
�
 +
Gingerpop Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(14 1/2 ounce) package gingerbread cake and cookie
 +
 +
mix
 +
1/3 cup lukewarm water
 +
About 18 wooden sticks with rounded ends
 +
Sugar
 +
Easy Pink Frosting -- (recipe follows)
 +
Candy-coated chocolate candies, candy
 +
corn, licorice or gumdrops, if desired
 +
EASY PINK FROSTING
 +
1 cup vanilla ready-to-spread frosting
 +
2 drops red food color
 +
 +
Mix gingerbread mix (dry) and water in large bowl with spoon. Cover
 +
dough with plastic wrap and refrigerate about 15 minutes or until
 +
slightly firm.
 +
 +
Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden
 +
stick into side of each ball until tip of stick is in center of ball. Place
 +
balls about 2 inches apart on ungreased cookie sheet.
 +
 +
Press bottom of glass into dough to grease, then dip into sugar; press
 +
on balls to flatten slightly. Bake 8 to 10 minutes or until edges are
 +
firm. Cool 1 minute; remove from cookie sheet with spatula to wire
 +
rack. Cool completely. Spread Easy Pink Frosting over each cookie with
 +
knife, then immediately top with candies to make a face design or
 +
decorate as desired.
 +
 +
EASY PINK FROSTING:
 +
 +
Mix ingredients until pink and smooth.
 +
 +
�
 +
Glazed Chocolate Pockets
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup powdered sugar
 +
(3 ounce) package cream cheese -- softened
 +
 +
1/2 teaspoon vanilla
 +
1/3 cup flaked coconut
 +
3/4 cup butter or margarine -- softened
 +
2/3 cup granulated sugar
 +
1 egg
 +
2 cups all-purpose flour
 +
1/3 cup baking cocoa
 +
1/4 teaspoon salt
 +
Two-Way Glaze -- (recipe follows)
 +
TWO-WAY GLAZE
 +
1 cup powdered sugar
 +
4 teaspoons milk (4 to 6 teaspoons)
 +
1 tablespoon baking cocoa
 +
1 teaspoon milk (1 to 2 teaspoons)
 +
 +
Heat oven to 375º. Mix powdered sugar and cream cheese with spoon
 +
until thoroughly blended. Stir in vanilla and coconut; reserve. Beat
 +
butter, granulated sugar and egg in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour, cocoa and salt.
 +
 +
Roll dough into rectangle, 16 × 12 inches, on lightly floured
 +
cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally
 +
in half to form triangles. Place 1 level teaspoon coconut mixture in
 +
center of each triangle; flatten slightly. Fold points of triangle to
 +
corner, and press edges to seal. Place on ungreased cookie sheet.
 +
 +
Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire
 +
rack. Cool completely. Drizzle with Two-Way Glaze.
 +
 +
TWO-WAY GLAZE:
 +
 +
Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid
 +
measuring cup until thin enough to drizzle. Drizzle about half of the
 +
glaze over cookies by pouring from measuring cup. (About 3
 +
tablespoons will remain.) Stir cocoa and 1 to 2 teaspoons milk into
 +
remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on
 +
cookies.
 +
 +
�
 +
Golden Cereal-Nut Clusters
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 pound vanilla-flavored candy coating
 +
3 cups Golden Grahams® cereal
 +
1/2 cup salted peanuts
 +
1/2 cup miniature marshmallows
 +
 +
Chop candy coating into small pieces; place in heavy 10-inch skillet.
 +
Cover and heat over low heat about 5 minutes or until coating is soft;
 +
remove from heat. Stir until smooth and creamy.
 +
 +
Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop
 +
mixture by rounded tablespoonfuls onto waxed paper, or spread
 +
mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2
 +
hours or until completely set.
 +
 +
�
 +
Goldfish Drops
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butterscotch-flavored chips
 +
1 tablespoon shortening
 +
1 (6 ounce) package original flavor tiny fish-shaped crackers
 +
(about 3 1/2 cups)
 +
1 cup broken pretzel sticks
 +
 +
Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart
 +
saucepan over low heat, stirring constantly, until smooth; remove from
 +
heat. Stir in crackers and pretzels until well coated.
 +
 +
Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand
 +
about 1 hour or until firm. Carefully remove from cookie sheet.
 +
 +
�
 +
Granola Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package yellow cake mix
 +
3/4 cup shortening
 +
1/2 cup packed brown sugar
 +
2 eggs
 +
1 1/2 cups Nature Valley® low-fat fruit granola
 +
1/2 cup chopped nuts, if desired
 +
 +
Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
 +
brown sugar and eggs in large bowl with electric mixer on medium
 +
speed until smooth, or mix with spoon. Stir in remaining cake mix, the
 +
granola and nuts.
 +
 +
Drop dough by teaspoonfuls about 2 inches apart onto ungreased
 +
cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1
 +
minute; remove from cookie sheet to wire rack.
 +
 +
�
 +
Halloween Cutout Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
 +
1/2 cup butter or margarine -- softened
 +
 +
1/2 teaspoon vanilla
 +
 +
2 eggs
 +
 +
4 cups Bisquick® Original baking mix
 +
 +
11 drops yellow food color
 +
 +
7 drops red food color
 +
 +
2 tablespoons baking cocoa
 +
 +
Egg Yolk Paint -- (recipe follows)
 +
 +
EGG YOLK PAINT
 +
1 egg yolk
 +
1/4 teaspoon water
 +
Food colors
 +
 +
 +
Beat powdered sugar, butter, vanilla and eggs in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in baking mix
 +
until soft dough forms. Divide dough in half. Mix yellow and red food
 +
colors into 1 half to make orange dough; mix cocoa into other half to
 +
make chocolate dough. Cover and refrigerate doughs separately 1 to
 +
2
 +
hours or until chilled.
 +
 +
 +
Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch
 +
thick on floured cloth-covered surface. (Keep remaining dough
 +
refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch
 +
pumpkin-shaped cookie cutter and chocolate dough with medium-size
 +
cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie
 +
sheet.
 +
 +
 +
Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to
 +
7
 +
minutes or until edges are light brown. Remove from cookie sheet to
 +
wire rack.
 +
 +
 +
EGG YOLK PAINT:
 +
Mix egg yolk and water. Divide mixture among a few small custard
 +
cups. Tint each with a different food color. If paint thickens while
 +
standing, stir in a few drops water.
 +
 +
 +
�
 +
Hamantaschen
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 1/2 cups all-purpose flour
 +
1/2 cup sugar
 +
1 teaspoon baking powder
 +
3/4 cup butter or margarine
 +
1 teaspoon grated lemon peel
 +
1/2 teaspoon vanilla
 +
2 eggs
 +
Prune Filling -- (recipe follows)
 +
OR Apricot or Plum Filling -- (recipe follows)
 +
 +
OR Poppy Seed Filling -- (recipe follows)
 +
 +
PRUNE FILLING
 +
1 (12 ounce) package pitted prunes
 +
1 cup chopped walnuts
 +
2 tablespoons honey
 +
1 tablespoon lemon juice
 +
 +
APRICOT OR PLUM FILLING
 +
1 1/2 cups apricot or plum jam
 +
 +
1/2 cup finely chopped almonds or walnuts
 +
1 teaspoon grated lemon peel
 +
1 tablespoon lemon juice
 +
 +
1/2 cup dry bread crumbs (about)
 +
 +
POPPY SEED FILLING
 +
1 cup poppy seed
 +
 +
1/4 cup walnut pieces
 +
1 tablespoon butter or margarine
 +
1 tablespoon honey
 +
1 teaspoon lemon juice
 +
1 egg white
 +
 +
Mix flour, sugar and baking powder in large bowl. Cut in butter, using
 +
pastry blender or crisscrossing 2 knives, until mixture resembles fine
 +
crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until
 +
dough forms a ball. (Use hands to mix all ingredients if necessary; add
 +
up to 1/4 cup additional flour if dough is too sticky to handle.) Cover
 +
and refrigerate about 2 hours or until firm.
 +
 +
Prepare desired filling. Heat oven to 350º. Roll half of dough at a time
 +
 +
�
 +
1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch
 +
rounds. Spoon 1 level teaspoon filling onto each round. Bring up
 +
3
 +
sides,using metal spatula to lift, to form triangle around filling. Pinch
 +
edges
 +
together firmly. Place about 2 inches apart on ungreased cookie sheet.
 +
Bake 12 to 15 minutes or until light brown. Immediately remove from
 +
cookie
 +
sheet to wire rack.
 +
 +
 +
PRUNE FILLING:
 +
 +
 +
Heat prunes and enough water to cover to boiling in 2-quart saucepan;
 +
reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes.
 +
Stir in
 +
remaining ingredients.
 +
 +
 +
APRICOT OR PLUM FILLING:
 +
 +
 +
Mix jam, almonds, lemon peel and lemon juice. Stir in just enough
 +
bread
 +
crumbs until thickened.
 +
 +
 +
POPPY SEED FILLING:
 +
 +
 +
Place all ingredients in blender or food processor. Cover and blend until
 +
smooth.
 +
 +
 +
�
 +
Hazelnut Sablés
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup butter or margarine -- softened
 +
3/4 cup powdered sugar
 +
1/2 teaspoon vanilla
 +
1 egg yolk
 +
1 1/4 cups all-purpose flour
 +
1/2 cup hazelnuts -- toasted (see Notes), and ground
 +
1 egg -- beaten
 +
1/4 cup chopped hazelnuts
 +
1/4 cup white coarse sugar crystals (decorating
 +
sugar)
 +
 +
Beat butter and powdered sugar in large bowl with electric mixer on
 +
medium speed until light and fluffy, or mix with spoon. Stir in vanilla
 +
and egg yolk. Stir in flour and ground hazelnuts until well blended.
 +
Cover tightly and refrigerate 1 hour.
 +
 +
Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on
 +
lightly floured surface. (Keep remaining dough refrigerated until ready
 +
to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on
 +
ungreased cookie sheet.
 +
 +
Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.
 +
Bake 8 to 10 minutes or until edges are light brown. Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Honey-Oat Sandwich Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1/3 cup honey
 +
2 eggs
 +
1 teaspoon vanilla
 +
1 1/2 cups all-purpose flour
 +
1 1/2 cups quick-cooking or old-fashioned oats
 +
2 teaspoons baking soda
 +
Granulated sugar
 +
1 cup (about) thick fruit preserves (any flavor)
 +
 +
Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs
 +
and vanilla in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in flour, oats and baking soda.
 +
 +
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Press bottom of glass into dough to grease,
 +
then dip into granulated sugar; press on shaped dough to flatten
 +
slightly. Bake 8 to 10 minutes or until almost no indentation remains
 +
when touched in center. Remove from cookie sheet to wire rack. Cool
 +
completely. Spread about 1 1/2 teaspoons jam between bottoms of
 +
pairs of cookies.
 +
 +
�
 +
Hungarian Poppy Seed Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup butter or margarine
 +
1/4 cup granulated sugar
 +
1 teaspoon grated lemon peel
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon ground cloves
 +
3/4 cup poppy seed filling (from 12 1/2-ounce can)
 +
Powdered sugar
 +
 +
Beat butter and granulated sugar in large bowl with electric mixer on
 +
medium speed until light and fluffy, or mix with spoon. Beat in lemon
 +
peel and egg. Stir in flour, baking soda and cloves. Roll dough between
 +
pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.
 +
Refrigerate about 30 minutes or until firm.
 +
 +
Heat oven to 350º. Grease cookie sheet. Remove waxed paper from
 +
one side of dough. Spread poppy seed filling over dough to within 1/4
 +
inch of edges. Roll up tightly, beginning at 12-inch side, peeling off
 +
waxed paper as dough is rolled. Pinch edge of dough to seal.
 +
 +
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
 +
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2
 +
minutes; remove from cookie sheet to wire rack. Sprinkle with
 +
powdered sugar.
 +
 +
�
 +
Ice-Cream Sandwiches
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
Peanut Butter Cookies -- (see recipe)
 +
 +
cups ice cream (any flavor) -- slightly softened
 +
Assorted candies or chopped dry-roasted
 +
peanuts, if desired
 +
 +
Prepare and bake Peanut Butter Cookies; cool completely. For each
 +
sandwich, press 1 rounded tablespoon ice cream between the bottoms
 +
of 2 cookies. Roll edge of sandwich cookie in candies. Place in
 +
rectangular pan.
 +
 +
Freeze uncovered about 1 hour or until firm. Wrap each sandwich
 +
cookie in plastic wrap. Store in freezer in plastic freezer bag.
 +
 +
�
 +
Peanut Butter Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup peanut butter
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
Granulated sugar
 +
 +
Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
 +
peanut butter, butter, shortening and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
 +
baking powder and salt.
 +
 +
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
 +
ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
 +
or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
 +
or until light brown. Cool 5 minutes; remove from cookie sheet to wire
 +
rack.
 +
 +
�
 +
Inside-Out Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup granulated sugar
 +
3/4 cup packed brown sugar
 +
3/4 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 1/2 cups all-purpose flour
 +
1/2 cup baking cocoa
 +
1 teaspoon baking soda
 +
1/4 teaspoon salt
 +
1 1/2 cups vanilla milk (white) chips
 +
1 cup chopped nuts
 +
 +
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and
 +
nuts.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to
 +
2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Joe Froggers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup shortening
 +
1 cup dark molasses
 +
1/2 cup water
 +
4 cups all-purpose flour
 +
1 1/2 teaspoons salt
 +
1 1/2 teaspoons ground ginger
 +
1 teaspoon baking soda
 +
1/2 teaspoon ground cloves
 +
1/2 teaspoon ground nutmeg
 +
1/4 teaspoon ground allspice
 +
Sugar
 +
 +
Beat 1 cup sugar, the shortening, molasses and water in large bowl
 +
with electric mixer on low speed, or mix with spoon. Stir in remaining
 +
ingredients except sugar. Cover and refrigerate about 2 hours or until
 +
firm.
 +
 +
Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of
 +
dough at a time 1/4 inch thick on well-floured cloth-covered surface.
 +
Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet.
 +
Sprinkle with sugar. Bake 10 to 12 minutes or until almost no
 +
indentation remains when touched in center. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Jumbo Molasses Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup shortening
 +
1 cup dark molasses
 +
1/2 cup water
 +
4 cups all-purpose flour
 +
1 1/2 teaspoons salt
 +
1 1/2 teaspoons ground ginger
 +
1 teaspoon baking soda
 +
1/2 teaspoon ground cloves
 +
1/2 teaspoon ground nutmeg
 +
1/4 teaspoon ground allspice
 +
Sugar
 +
 +
Beat 1 cup sugar and the shortening in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in remaining ingredients
 +
except sugar. Cover and refrigerate at least 3 hours until dough is
 +
firm.
 +
 +
Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4
 +
inch thick on generously floured cloth-covered surface. Cut into 3-inch
 +
circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie
 +
sheet. Bake 10 to 12 minutes or until almost no indentation remains
 +
when touched lightly in center. Cool 2 minutes; remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Key Lime Coolers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine
 +
1/2 cup powdered sugar
 +
1 3/4 cups all-purpose flour
 +
1/4 cup cornstarch
 +
1 tablespoon grated lime peel
 +
1/2 teaspoon vanilla
 +
Granulated sugar
 +
Key Lime Glaze -- (recipe follows)
 +
KEY LIME GLAZE
 +
1/2 cup powdered sugar
 +
2 teaspoons grated lime peel
 +
4 teaspoons Key lime or regular lime juice
 +
 +
Heat oven to 350º. Beat butter and powdered sugar in large bowl with
 +
electric mixer on medium speed until light and fluffy, or mix with
 +
spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
 +
 +
Shape dough into 1-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Press bottom of glass into dough to grease,
 +
then dip into granulated sugar; press on shaped dough until 1/4 inch
 +
thick. Bake 9 to 11 minutes or until edges are light golden brown.
 +
Remove from cookie sheet to wire rack. Cool completely. Brush with
 +
Key Lime Glaze.
 +
 +
KEY LIME GLAZE:
 +
 +
Mix all ingredients until smooth.
 +
 +
�
 +
Kringla
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 1/2 cups sugar
 +
1 egg
 +
2 1/2 cups sour cream
 +
4 cups all-purpose flour
 +
2 teaspoons baking soda
 +
1/4 teaspoon salt
 +
 +
Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with
 +
spoon. Stir in flour, baking soda and salt.
 +
 +
Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll
 +
in flour to coat. Shape into rope, 7 to 8 inches long. Form each rope
 +
into figure 8, tucking ends under, on ungreased cookie sheet. Bake 12
 +
to 15 minutes or until light golden brown. Immediately remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Krumkake
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
3/4 cup all-purpose flour
 +
1/2 cup butter or margarine -- melted
 +
1/3 cup whipping (heavy) cream
 +
1 teaspoon vanilla
 +
2 teaspoons cornstarch
 +
4 eggs
 +
 +
Beat all ingredients with spoon until smooth. Heat krumkake iron over
 +
small electric or gas unit on medium-high heat until hot (grease lightly
 +
if necessary). Pour scant tablespoon batter onto iron; close gently.
 +
Heat each side about 15 seconds or until light golden brown. Keep iron
 +
over heat at all times. Carefully remove cookie. Immediately roll
 +
around cone-shape roller. Remove roller when cookie is set. Cool on
 +
wire rack.
 +
 +
�
 +
Ladyfingers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
3 eggs -- separated
 +
1/4 teaspoon cream of tartar
 +
1/4 cup granulated sugar
 +
1/3 cup granulated sugar
 +
3/4 cup all-purpose flour
 +
3 tablespoons water
 +
1/2 teaspoon vanilla
 +
1/4 teaspoon baking powder
 +
1/4 teaspoon lemon extract -- if desired
 +
1/8 teaspoon salt
 +
Powdered sugar -- if desired
 +
 +
Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and
 +
cream of tartar in large bowl with electric mixer on medium speed until
 +
foamy. Beat in sugar, 1 tablespoon at a time; continue beating until
 +
stiff peaks form.
 +
 +
Beat egg yolks and 1/3 cup granulated sugar in medium bowl on
 +
medium speed about 3 minutes or until thick and lemon colored. Stir in
 +
remaining ingredients except powdered sugar. Fold egg yolk mixture
 +
into egg white mixture.
 +
 +
Place batter in decorating bag with #9 tip or in cookie press with #32
 +
tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10
 +
to 12 minutes or until set and light brown. Immediately remove from
 +
cookie sheet to wire rack. Sprinkle tops with powdered sugar while
 +
warm.
 +
 +
�
 +
Lebkuchen
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup honey
 +
1/2 cup molasses
 +
3/4 cup packed brown sugar
 +
1 teaspoon grated lemon peel
 +
1 tablespoon lemon juice
 +
1 egg
 +
2 3/4 cups all-purpose flour
 +
1 teaspoon ground allspice
 +
1 teaspoon ground cinnamon
 +
1 teaspoon ground cloves
 +
1 teaspoon ground nutmeg
 +
1/2 teaspoon baking soda
 +
1/3 cup cut-up citron
 +
1/3 cup chopped nuts
 +
Glazing Icing -- (recipe follows)
 +
GLAZING ICING
 +
1 cup granulated sugar
 +
1/2 cup water
 +
1/4 cup powdered sugar
 +
 +
Heat honey and molasses to boiling in 1-quart saucepan; remove from
 +
heat and cool completely. Mix honey-molasses mixture, brown sugar,
 +
lemon peel, lemon juice and egg in large bowl with spoon. Stir in
 +
remaining ingredients except citron, nuts and Glazing Icing. Stir in
 +
citron and nuts. Cover and refrigerate at least 8 hours but no longer
 +
than 24 hours.
 +
 +
Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
 +
one-fourth of dough at a time 1/4 inch thick on lightly floured
 +
cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place
 +
1 inch apart on cookie sheet. Bake 10 to 12 minutes or until no
 +
indentation remains when touched in center. Brush Glazing Icing
 +
lightly over hot cookies. Immediately remove from cookie sheet to
 +
wire rack. Cool completely.
 +
 +
GLAZING ICING:
 +
Mix granulated sugar and water in 1-quart saucepan. Cook over
 +
medium heat to 230º. Stir in powdered sugar. If icing becomes sugary
 +
while brushing on cookies, reheat slightly, adding a small amount of
 +
water until clear again.
 +
 +
�
 +
Lemon Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package lemon cake mix
 +
1/3 cup butter or margarine -- softened
 +
3 eggs
 +
1 cup granulated sugar
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
2 teaspoons grated lemon peel
 +
1/4 cup lemon juice
 +
Powdered sugar -- if desired
 +
 +
Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with
 +
spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture
 +
lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
 +
Bake about 10 minutes or until light brown.
 +
 +
Beat remaining 2 eggs, the granulated sugar, baking powder, salt,
 +
lemon peel and lemon juice with hand beater until light and foamy.
 +
Pour over hot baked layer. Sprinkle with reserved crumbly mixture.
 +
 +
Bake about 15 minutes or until light brown and set. Sprinkle with
 +
powdered sugar; cool. Cut into 6 rows by 5 rows.
 +
 +
�
 +
Lemon Cheesecake Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package lemon cake mix
 +
1/3 cup butter or margarine -- softened
 +
3 eggs
 +
 +
1 (8 ounce) package cream cheese -- softened
 +
 +
1 cup powdered sugar
 +
 +
2 teaspoons grated lemon peel
 +
 +
2 tablespoons lemon juice
 +
 +
Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in
 +
large bowl with electric mixer on low speed until crumbly; reserve 1
 +
cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
 +
 +
Beat cream cheese in medium bowl with electric mixer on medium
 +
speed until smooth, or mix with spoon. Gradually beat in powdered
 +
sugar on low speed. Stir in lemon peel and lemon juice until smooth.
 +
Reserve 1/2 cup; refrigerate.
 +
 +
Beat remaining 2 eggs into remaining cream cheese mixture on
 +
medium speed until blended. Spread over cake mixture. Bake about 25
 +
minutes or until set. Cool completely. Spread with reserved cream
 +
cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows.
 +
Store covered in refrigerator.
 +
 +
�
 +
Lemon Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package ® lemon cake mix
 +
1/2 cup vegetable oil
 +
2 eggs
 +
1 tub Soft Whipped lemon
 +
ready-to-spread frosting
 +
OR
 +
1 tub Rich & Creamy lemon ready-to-spread
 +
frosting
 +
 +
Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and
 +
eggs in large bowl with spoon until dough forms.
 +
 +
Drop dough by teaspoonfuls onto cookie sheet. Bake about 8 minutes
 +
or until set. Remove from cookie sheet to wire rack. Cool completely.
 +
Frost.
 +
 +
�
 +
Lemon Cream Oat Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(14 ounce) can sweetened condensed milk
 +
 +
2 teaspoons grated lemon peel
 +
1/4 cup lemon juice
 +
1 1/4 cups all-purpose flour
 +
1 cup quick-cooking or old-fashioned oats
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/4 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk,
 +
lemon peel and lemon juice in medium bowl until thickened; set aside.
 +
Mix remaining ingredients in medium bowl with spoon until crumbly.
 +
Press half of the crumbly mixture in pan. Bake about 10 minutes or
 +
until set.
 +
 +
Spread milk mixture over baked layer. Sprinkle remaining crumbly
 +
mixture over milk mixture; press gently into milk mixture. Bake about
 +
20 minutes or until edges are golden brown and center is set but soft.
 +
Cool completely. Cut into 6 rows by 4 rows.
 +
 +
�
 +
Lemon Decorator Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1 (3 ounce) package cream cheese -- softened
 +
 +
1/2 cup sugar
 +
1 tablespoon grated lemon peel
 +
2 cups all-purpose flour
 +
Carrot Press -- (see Directions)
 +
Sugar
 +
 +
Beat butter and cream cheese in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon
 +
peel. Gradually stir in flour. Cover and refrigerate about 2 hours or
 +
until firm. Prepare Carrot Press.
 +
 +
Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
 +
apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness
 +
with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set
 +
but not brown. Remove from cookie sheet to wire rack.
 +
 +
Carrot Press:
 +
 +
Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut
 +
decorative design about 1/8 inch deep in cut end of carrot, using
 +
small, sharp knife, tip of vegetable peeler or other small, sharp kitchen
 +
tool.
 +
 +
�
 +
Lemon Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup all-purpose flour
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup powdered sugar
 +
1 cup granulated sugar
 +
2 teaspoons grated lemon peel, if desired
 +
 +
2 tablespoons lemon juice
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
 +
2 eggs
 +
Powdered sugar, if desired
 +
 +
Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with
 +
spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
 +
building up 1/2-inch edge. Bake 20 minutes.
 +
 +
Beat remaining ingredients except powdered sugar with electric mixer
 +
on high speed about 3 minutes or until light and fluffy. Pour over
 +
baked layer. Bake 25 to 30 minutes or just until almost no indentation
 +
remains when touched lightly in center. Cool completely. Sprinkle with
 +
powdered sugar. Cut into 5 rows by 5 rows.
 +
 +
�
 +
Lemon Tea Biscuits
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1/2 cup sugar
 +
1 tablespoon grated lemon peel
 +
1/4 teaspoon salt
 +
1 egg
 +
2 cups all-purpose flour
 +
1/2 cup ground pecans
 +
1 cup lemon curd
 +
Tart Lemon Glaze -- (recipe follows)
 +
TART LEMON GLAZE
 +
1/4 cup powdered sugar
 +
1 teaspoon grated lemon peel
 +
2 teaspoons lemon juice
 +
 +
Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
 +
Cover and refrigerate about 1 hour or until firm.
 +
 +
Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on
 +
lightly floured surface. Cut into 2-inch rounds. Place on ungreased
 +
cookie sheet. Bake 7 to 9 minutes or just until edges are starting to
 +
brown. Remove from cookie sheet to wire rack. Cool completely.
 +
Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of
 +
cookies. Brush tops with Tart Lemon Glaze.
 +
 +
TART LEMON GLAZE:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Lemon-Lime Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
cup sugar
 +
2/3 cup shortening
 +
 +
1 tablespoon grated lemon peel
 +
2 tablespoons lemon juice
 +
2 teaspoons grated lime peel
 +
1 tablespoon lime juice
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
 +
1/2 teaspoon baking powder
 +
 +
1/2 teaspoon baking soda
 +
 +
1/2 teaspoon salt
 +
 +
Lemon-Lime Frosting (below)
 +
 +
LEMON-LIME FROSTING
 +
2 cups powdered sugar
 +
2 tablespoons butter or margarine -- softened
 +
1 teaspoon grated lime peel
 +
1 tablespoon lemon juice
 +
2 teaspoons water (2 to 3 teaspoons)
 +
 +
Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice,
 +
lime peel, lime juice and egg in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour, baking powder, baking
 +
soda and salt.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 11 to minutes or until edges are golden
 +
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
Cool completely. Frost with Lemon-Lime Frosting.
 +
 +
Lemon-Lime Frosting:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Linzer Torte Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup all-purpose flour
 +
1 cup powdered sugar
 +
1 cup ground walnuts
 +
1/2 cup butter or margarine -- softened
 +
1/2 teaspoon ground cinnamon
 +
2/3 cup red raspberry preserves
 +
 +
Heat oven to 375º. Mix all ingredients except preserves with spoon
 +
until crumbly. Press two thirds of crumbly mixture in ungreased square
 +
pan, 9 × 9 × 2 inches. Spread with preserves. Sprinkle with remaining
 +
crumbly mixture; press gently into preserves.
 +
 +
Bake 20 to 25 minutes or until light golden brown. Cool completely.
 +
Cut into 8 rows by 6 rows bars.
 +
 +
�
 +
Luscious Lemon-Raspberry Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
package Supreme dessert bar mix
 +
 +
lemon bars
 +
 +
1/2 (8 ounce) package cream cheese -- softened
 +
 +
1/4 cup raspberry preserves
 +
 +
Powdered sugar
 +
 +
Heat oven to 350º. Prepare filling and crust as directed in steps 1 and
 +
2 of bar mix-except bake crust 12 minutes.
 +
 +
Drop cream cheese by spoonfuls onto hot crust and return pan to oven
 +
about 2 minutes to further soften cream cheese. Carefully spread
 +
cream cheese over crust. Stir filling mixture; pour over cream cheese.
 +
 +
Bake 35 to 40 minutes or until top begins to brown and center is set.
 +
Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle
 +
with powdered sugar. Cut into 4 rows by 4 rows. For easier cutting,
 +
use sharp or wet knife. Store covered in refrigerator.
 +
 +
�
 +
Magic Window Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
3/4 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
OR
 +
1/2 teaspoon lemon extract
 +
2 eggs
 +
2 1/2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
4 rolls (about 0.9 ounces each) ring-shaped
 +
hard candy
 +
 +
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour, baking powder and
 +
salt. Cover and refrigerate about 1 hour or until firm.
 +
 +
Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll one-
 +
third of dough at a time 1/8 inch thick on lightly floured cloth-covered
 +
surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs
 +
from cookies, using smaller cutters or your own patterns. Place whole
 +
or partially crushed pieces of candy in cutouts, depending on size and
 +
shape of design, mixing colors as desired. (To crush candy, place in
 +
heavy plastic bag and tap lightly with rolling pin; because candy melts
 +
easily, leave pieces as large as possible.)
 +
 +
Bake 7 to 9 minutes or until cookies are very light brown and candy is
 +
melted. If candy has not completely spread within cutout design,
 +
immediately spread with knife. Cool completely on foil. Remove
 +
cookies gently.
 +
 +
�
 +
Malted Milk Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
2 cups packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1/3 cup sour cream
 +
2 teaspoons vanilla
 +
2 eggs
 +
4 3/4 cups all-purpose flour
 +
3/4 cup natural-flavor malted milk powder
 +
2 teaspoons baking powder
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
Malted Milk Frosting -- (recipe follows)
 +
MALTED MILK FROSTING
 +
3 cups powdered sugar
 +
1/2 cup natural-flavor malted milk powder
 +
1/3 cup butter or margarine -- softened
 +
3 tablespoons milk (3 to 4 tablespoons)
 +
1 1/2 teaspoons vanilla
 +
 +
Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and
 +
eggs in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in remaining ingredients except Malted Milk Frosting.
 +
 +
Roll one-third of dough at a time 1/4 inch thick on lightly floured
 +
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
 +
ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
 +
indentation remains when touched in center. Immediately remove
 +
from cookie sheet to wire rack. Cool completely. Frost with Malted Milk
 +
Frosting.
 +
 +
MALTED MILK FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Maple-Nut Refrigerator Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup packed brown sugar
 +
3/4 cup butter or margarine -- softened
 +
1/4 teaspoon maple extract
 +
1 1/2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1 cup chopped pecans
 +
 +
Beat brown sugar, butter and maple extract in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour, baking
 +
powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap
 +
and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are
 +
golden brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Mary's Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1/2 teaspoon almond extract
 +
1 egg
 +
2 1/2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1 teaspoon cream of tartar
 +
Granulated sugar
 +
 +
Beat powdered sugar and butter in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in vanilla, almond extract and
 +
egg. Stir in flour, baking soda and cream of tartar. Cover and
 +
refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
 +
floured cloth-covered surface. Cut into desired shapes. Place about 2
 +
inches apart on ungreased cookie sheet. Sprinkle with granulated
 +
sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Meringue-Topped Almond Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 egg whites
 +
1/4 teaspoon cream of tartar
 +
1/2 cup granulated sugar
 +
 +
1 (7 ounce) package almond paste (7 or 8 ounces)
 +
 +
1/2 cup butter or margarine -- softened
 +
1 cup packed brown sugar
 +
1 teaspoon vanilla
 +
2 egg yolks
 +
1 1/2 cups all-purpose flour
 +
 +
Granulated sugar
 +
3 dozen (about) blanched whole almonds
 +
 +
Heat oven to 350º. Beat egg whites and cream of tartar in medium
 +
bowl with electric mixer on high speed until foamy. Beat in 1/2 cup
 +
granulated sugar, 1 tablespoon at a time; continue beating until stiff
 +
and glossy. Set aside.
 +
 +
Break almond paste into small pieces in large bowl. Beat in butter on
 +
medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
 +
Stir in flour.
 +
 +
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Press bottom of glass into dough to grease,
 +
then dip into granulated sugar; press on shaped dough to flatten
 +
slightly. Spread about 1 rounded teaspoonful meringue on each cookie,
 +
and top with almond. Bake 13 to 15 minutes or until meringue is
 +
golden brown. Remove from cookie sheet to wire rack.
 +
ture of almonds, sugar
 +
 +
�
 +
Milk Chocolate-Malt Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(11 1/2 ounce) package milk chocolate chips (2 cups)
 +
 +
1/2 cup butter or margarine
 +
3/4 cup sugar
 +
1 teaspoon vanilla
 +
3 eggs
 +
1 3/4 cups all-purpose flour
 +
1/2 cup natural- or chocolate-flavor malted milk
 +
powder
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1 cup malted milk balls -- coarsely chopped
 +
 +
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
 +
chocolate chips and butter in 3-quart saucepan over low heat, stirring
 +
frequently, until smooth; remove from heat. Cool slightly. Beat in
 +
sugar, vanilla and eggs with spoon. Stir in remaining ingredients
 +
except malted milk balls.
 +
 +
Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
 +
minutes or until toothpick inserted in center comes out clean. Cool
 +
completely. Cut into 8 rows by 6 rows.
 +
 +
�
 +
Mini Cookie Pizzas
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
14 purchased sugar cookies (4 inches in
 +
diameter)
 +
1 tub Rich & Creamy chocolate
 +
ready-to-spread frosting
 +
Colored sugar, if desired
 +
2 cups assorted candies or trail mix
 +
2 ounces vanilla-flavored candy coating
 +
2 teaspoons shortening
 +
 +
Frost each cookie with about 2 tablespoons of the frosting; sprinkle
 +
with colored sugar. Top with 1 heaping tablespoon of the assorted
 +
candies.
 +
 +
Melt candy coating and shortening in 1-quart saucepan over low heat,
 +
stirring constantly, until smooth. Drizzle over cookies.
 +
 +
�
 +
Mini Elephant Ears
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
Sugar
 +
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -
 +
thawed
 +
1/2 cup sugar
 +
1 teaspoon ground cinnamon
 +
 +
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
 +
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
 +
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
 +
lengthwise down center of rectangle. Fold long sides of rectangle
 +
toward center line, leaving 1/4 inch uncovered at center. Fold
 +
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing
 +
pastry together.
 +
 +
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
 +
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart
 +
on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until
 +
cookies begin to turn golden brown. Immediately remove from cookie
 +
sheet to wire rack. Cool completely.
 +
 +
�
 +
Miniature Florentines
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup sugar
 +
1/4 cup butter or margarine
 +
1/4 cup whipping (heavy) cream
 +
 +
2 tablespoons honey
 +
 +
1/2 cup sliced almonds
 +
 +
1/4 cup candied orange peel -- finely chopped
 +
1 tablespoon grated orange peel
 +
1 (4 ounce) package sweet baking chocolate -- melted
 +
 +
Heat oven to 375º. Cover cookie sheet with cooking parchment paper.
 +
Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.
 +
Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly;
 +
remove from heat. Stir in remaining ingredients. Let stand 5 minutes.
 +
 +
Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.
 +
Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes
 +
or until firm; remove from cookie sheet to wire rack. Cool completely.
 +
 +
Turn cookies upside down; brush with melted chocolate. Let stand at
 +
room temperature until chocolate is firm.
 +
 +
�
 +
Mint Ravioli Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 cup sugar
 +
1 egg
 +
2 1/2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
3 dozen foil-wrapped rectangular chocolate mints -
 +
 +
unwrapped
 +
 +
Beat butter, shortening, sugar and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour, baking
 +
powder and salt. Cover and refrigerate about 1 hour or until firm.
 +
 +
Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on
 +
lightly floured surface. Place mints on dough, forming 6 uniform rows
 +
of 6. Roll remaining dough into rectangle, 13 × 9 inches, on floured
 +
waxed paper. Place over mint-covered dough. Cut dough between
 +
mints with pastry wheel or knife; press edges of each "ravioli" with
 +
fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to
 +
9 minutes or until light brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Mixed Nut Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg yolk
 +
2 cups all-purpose flour
 +
1/4 teaspoon salt
 +
8 ounces vanilla-flavored candy coating -- chopped
 +
OR
 +
1 1/4 cups vanilla milk (white) chips
 +
 +
1 (12 ounce) can salted mixed nuts
 +
 +
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
 +
inches. Bake about 25 minutes or until light brown.
 +
 +
Immediately sprinkle candy coating evenly over baked layer. Let stand
 +
about 5 minutes or until softened; spread evenly. Sprinkle with nuts;
 +
press gently into topping. Cool completely. Cut into 8 rows by 4 rows
 +
bars.
 +
 +
"
 +
 +
�
 +
Mocha Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
21221/2
 +
3/4
 +
3/4
 +
1/2
 +
1/4
 +
ounces unsweetened baking chocolate
 +
cup butter or margarine
 +
cup all-purpose flour
 +
cup sugar
 +
tablespoon instant coffee (dry)
 +
tablespoons milk
 +
teaspoon baking powder
 +
teaspoon salt
 +
eggs
 +
Coffee Frosting -- (recipe follows)
 +
Easy Chocolate Glaze -- (recipe follows)
 +
COFFEE FROSTING
 +
21222
 +
teaspoons instant coffee
 +
tablespoon very hot water
 +
cups powdered sugar
 +
tablespoons butter or margarine -- softened
 +
teaspoons water (2 to 3 teaspoons)
 +
EASY CHOCOLATE GLAZE
 +
11/4 cup semisweet chocolate chips
 +
teaspoon shortening
 +
 +
Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt
 +
chocolate and butter in 2-quart saucepan over low heat, stirring
 +
frequently, until smooth; remove from heat. Stir in remaining
 +
ingredients except Mocha Frosting and Chocolate Glaze.
 +
 +
 +
Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Frost with Coffee Frosting.
 +
Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.
 +
 +
 +
COFFEE FROSTING:
 +
 +
 +
Dissolve coffee in very hot water in medium bowl. Stir in remaining
 +
ingredients until smooth.
 +
 +
 +
EASY CHOCOLATE GLAZE:
 +
Melt ingredients in a 1-quart saucepan over low heat, stirring
 +
constantly, until smooth.
 +
 +
 +
�
 +
Moravian Ginger Cookies
 +
 +
Serving Size : 12 Preparation Time :0:00
 +
Categories : Chapter 6 Rolling in Dough
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/3 cup molasses
 +
1/4 cup shortening
 +
2 tablespoons packed brown sugar
 +
 +
1 1/4 cups all-purpose flour
 +
OR
 +
1 1/4 cups whole wheat flour
 +
1/4 teaspoon salt
 +
1/4 teaspoon baking soda
 +
1/4 teaspoon baking powder
 +
1/4 teaspoon ground cinnamon
 +
1/4 teaspoon ground ginger
 +
1/4 teaspoon ground cloves
 +
Dash ground nutmeg
 +
Dash ground allspice
 +
Easy Creamy Frosting -- (recipe follows)
 +
EASY CREAMY FROSTING
 +
1 cup powdered sugar
 +
1/2 teaspoon vanilla
 +
1 tablespoon half-and-half (1 to 2 tablespoons)
 +
 +
Mix molasses, shortening and brown sugar in large bowl with spoon.
 +
Stir in remaining ingredients except Easy Creamy Frosting. Cover and
 +
refrigerate about 4 hours or until firm.
 +
 +
 +
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until
 +
paper-thin on floured cloth-covered surface. Cut into 3-inch rounds
 +
with floured cutter. Place about 1/2 inch apart on ungreased cookie
 +
sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin
 +
cookies about 5 minutes, or until light brown. Immediately remove
 +
from cookie sheet to wire rack. Cool completely. Frost with Easy
 +
Creamy Frosting.
 +
 +
 +
EASY CREAMY FROSTING:
 +
Mix all ingredients until smooth and spreadable.
 +
 +
 +
�
 +
Mousse Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups vanilla wafer crumbs (about 40 wafers)
 +
1/4 cup butter or margarine -- melted
 +
3/4 cup whipping (heavy) cream
 +
 +
1 (6 ounce) package semisweet chocolate chips (1 cup)
 +
 +
3 eggs
 +
 +
1/3 cup sugar
 +
 +
1/8 teaspoon salt
 +
 +
Chocolate Topping -- (recipe follows)
 +
 +
CHOCOLATE TOPPING
 +
1/2 cup semisweet chocolate chips
 +
1 tablespoon shortening
 +
 +
Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in
 +
ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10
 +
minutes.
 +
 +
Heat whipping cream and chocolate chips over low heat, stirring
 +
frequently, until chocolate is melted; remove from heat. Cool 5
 +
minutes. Beat eggs, sugar and salt in large bowl with wire whisk until
 +
foamy. Pour chocolate mixture into egg mixture, stirring constantly.
 +
Pour over baked layer. Bake 25 to 35 minutes or until center springs
 +
back when touched lightly. Cool 15 minutes.
 +
 +
Spread with Chocolate Topping. Refrigerate uncovered about 2 hours
 +
or until chilled. Cut into 4 rows by 4 rows. Store covered in
 +
refrigerator.
 +
 +
CHOCOLATE TOPPING:
 +
 +
Melt chocolate chips and shortening over low heat, stirring frequently,
 +
until smooth.
 +
 +
�
 +
Multigrain Cutouts
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
2/3 cup shortening
 +
3 1/4 cups whole wheat flour
 +
1/4 cup cornmeal
 +
1/4 cup wheat germ
 +
3/4 cup milk
 +
1 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1/2 teaspoon vanilla
 +
Baked-On Frosting -- (recipe follows)
 +
BAKED-ON FROSTING
 +
2/3 cup all-purpose flour
 +
2/3 cup butter or margarine -- softened
 +
1 tablespoon hot water
 +
 +
Heat oven to 350º. Beat sugar and shortening in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except Baked-On Frosting.
 +
 +
Roll about one-third of dough at a time 1/8 inch thick on lightly floured
 +
surface. Cut with sports-shape cookie cutters. Place 1 inch apart on
 +
ungreased cookie sheet.
 +
 +
Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe
 +
frosting on unbaked cookies to outline or decorate. Bake 12 to 14
 +
minutes or until edges are light brown. Cool 1 to 2 minutes; remove
 +
from cookie sheet to wire rack.
 +
 +
BAKED-ON FROSTING:
 +
 +
Mix flour and butter until smooth. Stir in hot water.
 +
 +
�
 +
No-Bake Apricot Balls
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 (6 ounce) package dried apricots
 +
 +
1 cup hazelnuts
 +
 +
2 1/2 cups graham cracker crumbs
 +
 +
1 (14 ounce) can sweetened condensed milk
 +
 +
Place apricots and hazelnuts in food processor. Cover and process,
 +
using quick on-and-off motions, until finely chopped. Place mixture in
 +
large bowl. Stir in cracker crumbs and milk.
 +
 +
Shape mixture into 1-inch balls. Cover tightly and store in refrigerator
 +
up to 2 weeks or freeze up to 2 months.
 +
 +
�
 +
No-Bake Honey-Oat Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup sugar
 +
1/4 cup butter or margarine
 +
1/3 cup honey
 +
1/2 teaspoon ground cinnamon
 +
1 cup diced dried fruit and raisin mixture
 +
1 1/2 cups Wheaties® cereal
 +
1 cup quick-cooking oats
 +
1/2 cup sliced almonds
 +
 +
Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and
 +
cinnamon to boiling in 3-quart saucepan over medium heat, stirring
 +
constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in
 +
dried fruit. Stir in remaining ingredients.
 +
 +
Press mixture in pan with back of wooden spoon. Cool completely. Cut
 +
into 6 rows by 4 rows.
 +
 +
�
 +
No-Bake Peanut Butter Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 cup peanut butter
 +
1 teaspoon vanilla
 +
2 3/4 cups graham cracker crumbs
 +
1 cup chopped peanuts
 +
 +
1 (12 ounce) package semisweet chocolate chips (2 cups)
 +
1/4 cup peanut butter
 +
 +
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered
 +
sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in graham
 +
cracker crumbs and peanuts (mixture will be stiff). Press in pan.
 +
 +
Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring
 +
frequently, until smooth. Spread over bars. Refrigerate about 1 hour or
 +
until chocolate is firm. Remove from pan, using foil to lift; fold back
 +
foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
 +
Store covered in refrigerator.
 +
 +
�
 +
No-Roll Coconut-Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups sugar
 +
2 cups butter or margarine -- softened
 +
1 cup flaked coconut
 +
1 teaspoon vanilla
 +
3 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1/2 teaspoon salt
 +
Sugar
 +
 +
Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla
 +
in large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking soda and salt.
 +
 +
Shape dough by rounded teaspoonfuls into balls. Place about 3 inches
 +
apart on ungreased cookie sheet. Press bottom of glass into dough to
 +
grease, then dip into sugar; press on shaped dough to flatten slightly.
 +
Bake 8 to 10 minutes or until edges are golden brown. Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
No-Roll Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup granulated sugar
 +
1 cup powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 cup vegetable oil
 +
2 teaspoons vanilla
 +
3 1/2 cups all-purpose flour
 +
3/4 cup cornstarch
 +
1 teaspoon baking soda
 +
1 teaspoon cream of tartar
 +
1/2 teaspoon salt
 +
Granulated sugar
 +
 +
Beat sugars, butter, oil and vanilla in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in remaining ingredients except
 +
granulated sugar. Cover and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
 +
apart on ungreased cookie sheet. Press bottom of glass into dough to
 +
grease, then dip into granulated sugar; press on shaped dough until
 +
about 1/4 inch thick. Bake 6 to 8 minutes or until set but not brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Oatmeal Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package yellow cake mix
 +
2 cups quick-cooking oats
 +
1 cup sugar
 +
1 cup vegetable oil
 +
2 eggs
 +
1 cup chopped pecans
 +
1 1/2 teaspoons vanilla
 +
 +
Heat oven to 350º. Mix cake mix (dry), oats and sugar in large bowl
 +
with spoon. Mix oil and eggs; stir into oat mixture thoroughly. Stir in
 +
pecans and vanilla.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake about 12 minutes or until light brown.
 +
Remove from cookie sheet to wire rack.
 +
 +
�
 +
Oatmeal Lacies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups quick-cooking oats
 +
2/3 cup packed brown sugar
 +
1/3 cup butter or margarine -- melted
 +
1/4 cup milk
 +
 +
2 tablespoons all-purpose flour
 +
1 teaspoon baking powder
 +
1/8 teaspoon salt
 +
1 egg
 +
 +
Heat oven to 350º. Grease and flour cookie sheet.* Beat all
 +
ingredients in large bowl with electric mixer on medium speed, or mix
 +
with spoon.
 +
 +
Drop dough by level tablespoonfuls about 3 inches apart onto cookie
 +
sheet. Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to
 +
2 minutes; remove from cookie sheet to wire rack, using wide, thin-
 +
bladed pancake turner.
 +
 +
�
 +
Oatmeal-Raisin Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup granulated sugar
 +
2/3 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup unsweetened applesauce
 +
1/2 cup fat-free, cholesterol-free egg product
 +
OR
 +
2 eggs
 +
1 1/2 teaspoons ground cinnamon
 +
1 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/2 teaspoon salt
 +
1 1/2 teaspoons vanilla
 +
3 cups quick-cooking or old-fashioned oats
 +
1 cup all-purpose flour
 +
2/3 cup raisins
 +
 +
Heat oven to 375º. Mix all ingredients except oats, flour and raisins in
 +
large bowl with spoon. Stir in oats, flour and raisins.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Old-Fashioned Date Drop Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 tablespoon grated orange peel
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 cups all-purpose flour
 +
1 cup quick-cooking or old-fashioned oats
 +
1 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
1 (8 ounce) package chopped dates
 +
1/2 cup chopped pecans
 +
 +
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
 +
orange peel, vanilla and eggs in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour, oats, baking soda and
 +
salt. Stir in dates and pecans.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
 +
sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Old-Fashioned Rum-Raisin Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup raisins
 +
1/2 cup water
 +
1/4 cup rum
 +
3/4 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
 +
Heat raisins, water and rum to boiling in 1-quart saucepan; reduce
 +
heat. Simmer uncovered 20 to 30 minutes or until raisins are plump
 +
and liquid has evaporated. Cool raisins 30 minutes.
 +
 +
Heat oven to 375º. Beat sugar and butter in large bowl with electric
 +
mixer on medium speed about 3 minutes or until fluffy, or mix with
 +
spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
 +
Remove from cookie sheet to wire rack.
 +
 +
�
 +
Orange Madeleines
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 egg -- separated
 +
1/2 cup granulated sugar
 +
1 cup all-purpose flour
 +
1/2 cup milk
 +
 +
2 tablespoons vegetable oil
 +
 +
1 tablespoon orange-flavored liqueur
 +
 +
1 1/2 teaspoons baking powder
 +
 +
1 1/2 teaspoons grated orange peel
 +
1/4 teaspoon salt
 +
 +
Powdered sugar
 +
 +
Heat oven to 375º. Grease and flour twenty-four 3-inch* madeleine
 +
mold pan. Beat egg white in small bowl with electric mixer on medium
 +
speed until foamy. Beat in 1/4 cup of the granulated sugar, 1
 +
tablespoon at a time; continue beating until very stiff and glossy. Set
 +
aside.
 +
 +
Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining
 +
ingredients except powdered sugar in medium bowl on high speed 2
 +
minutes, scraping bowl occasionally. Fold in egg white mixture.
 +
 +
Fill molds two-thirds full. Tap pan firmly on counter to remove air
 +
bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool 1
 +
to 2 minutes; remove from molds to wire rack. Cool completely.
 +
Sprinkle with powdered sugar just before serving.
 +
 +
�
 +
Orange Slices
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 tablespoon grated orange peel
 +
1 teaspoon vanilla
 +
1 egg
 +
2 3/4 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1 teaspoon cream of tartar
 +
Orange sugar -- see Notes
 +
Frosting -- (recipe follows)
 +
FROSTING
 +
2 cups powdered sugar
 +
1/2 teaspoon vanilla
 +
 +
2 tablespoons (about) half-and-half
 +
 +
Beat powdered sugar and butter in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in orange peel, vanilla and egg.
 +
Stir in flour, baking soda and cream of tartar. Cover and refrigerate
 +
about 1 hour or until firm.
 +
 +
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
 +
floured surface. Cut into 3-inch rounds; cut rounds in half. Place on
 +
ungreased cookie sheet. Sprinkle with orange sugar. Bake 7 to 8
 +
minutes or until light brown. Remove from cookie sheet to wire rack.
 +
Cool completely. Place Frosting in decorating bag with #3 writing tip.
 +
Pipe on cookies to outline orange segments.
 +
 +
FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Orange-Almond Biscotti
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
 +
1/2 cup butter or margarine -- softened
 +
 +
1 tablespoon grated orange peel
 +
 +
2 eggs
 +
 +
3 1/2 cups all-purpose flour
 +
 +
1 teaspoon baking powder
 +
 +
1/2 teaspoon salt
 +
 +
1/3 cup slivered almonds -- toasted (see Notes) and
 +
chopped
 +
 +
Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour, baking powder and salt. Stir in almonds. Divide dough in half.
 +
Shape each half into rectangle, 10 × 3 inches, on ungreased cookie
 +
sheet.
 +
 +
Bake about 20 minutes or until toothpick inserted in center comes out
 +
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
 +
slices. Turn slices cut sides down on cookie sheet.
 +
 +
Bake about 15 minutes or until crisp and light brown. Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Orange-Almond Pillows
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups blanched whole almonds -- ground
 +
1 tablespoon grated orange peel
 +
1 egg white
 +
1/2 cup powdered sugar
 +
Orange Glaze -- (recipe follows)
 +
ORANGE GLAZE
 +
3/4 cup powdered sugar
 +
1/4 teaspoon grated orange peel
 +
3 teaspoons orange juice (3 to 4 teaspoons)
 +
 +
Heat oven to 350º. Grease and flour cookie sheet, or cover with
 +
cooking parchment paper. Mix ground almonds and orange peel; set
 +
aside. Beat egg white in medium bowl with electric mixer on high
 +
speed until stiff but not dry. Gradually beat in powdered sugar. Beat
 +
on high speed about 3 minutes or until slightly stiff. Fold almond
 +
mixture into egg white mixture (mixture will be stiff).
 +
 +
Roll dough into rectangle, 9 × 6 inches, on cloth-covered surface
 +
generously dusted with powdered sugar. Cut into 1 1/2-inch squares.
 +
Place 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until set
 +
and very light brown. Remove from cookie sheet to wire rack. Cool
 +
completely. Drizzle with Orange Glaze.
 +
 +
ORANGE GLAZE:
 +
 +
Mix all ingredients until smooth and thin enough to drizzle.
 +
 +
�
 +
Outrageous Double Chocolate-White Chocolate
 +
Chunk Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 (24 ounce) package semisweet chocolate chips (4 cups)
 +
1 cup butter or margarine -- softened
 +
1 cup packed brown sugar
 +
1 teaspoon vanilla
 +
2 eggs
 +
 +
2 1/2 cups all-purpose flour
 +
1 1/2 teaspoons baking soda
 +
1/2 teaspoon salt
 +
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch chunks
 +
1 cup pecan or walnut halves
 +
 +
Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
 +
saucepan over low heat, stirring constantly, until melted. Cool to room
 +
temperature, but do not allow chocolate to become firm.
 +
 +
Beat butter, brown sugar and vanilla in large bowl with electric mixer
 +
on medium speed until light and fluffy. Beat in eggs and melted
 +
chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir
 +
in remaining 2 1/2 cups chocolate chips, the white baking bar chunks
 +
and pecan halves.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
 +
until set (centers will appear soft and moist). Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
�
 +
Palmiers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
Sugar
 +
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -
 +
thawed
 +
1/2 cup sugar
 +
1 ounce semisweet baking chocolate -- melted
 +
 +
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
 +
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
 +
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
 +
lengthwise down center of rectangle. Fold long sides of rectangle
 +
toward center line, leaving 1/4 inch uncovered at center. Fold
 +
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly
 +
pressing pastry together.
 +
 +
Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with
 +
1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to
 +
10 minutes, turning after 5 minutes, until cookies begin to turn golden
 +
brown. Immediately remove from cookie sheet to wire rack.
 +
 +
Cool completely. Dip ends of cookies into melted chocolate. Place on
 +
waxed paper until chocolate is firm.
 +
 +
Mark a line lengthwise down center of dough.
 +
 +
Fold long sides toward center line, leaving 1/4 inch at center.
 +
 +
Fold dough in half lengthwise to form strip.
 +
 +
�
 +
Pastel Mint Drops
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup sugar
 +
1/2 cup vegetable oil
 +
2 eggs
 +
1 teaspoon vanilla
 +
2 cups all-purpose flour
 +
2 teaspoons baking powder
 +
1/2 teaspoon salt
 +
1/2 cup chopped party mints (pastel mint candies)
 +
 +
Heat oven to 375º. Beat sugar, oil, eggs and vanilla in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
baking powder and salt. Stir in candies.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light
 +
brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Peach Triangles
 +
11/2
 +
221 1/21/4
 +
cup sugar
 +
cup shortening
 +
eggs
 +
cups all-purpose flour
 +
teaspoons baking powder
 +
teaspoon salt
 +
Peach Filling -- (recipe follows)
 +
Sugar
 +
2/3
 +
1/2
 +
PEACH FILLING
 +
cup peach preserves
 +
cup finely chopped dried peaches
 +
 +
Heat oven to 375º. Beat 1 cup sugar, the shortening and eggs in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour, baking powder and salt. Prepare Peach Filling.
 +
 +
Roll half of dough at a time 1/8 inch thick on lightly floured
 +
cloth-covered surface. Cut into 3-inch rounds. Place 1 level teaspoon
 +
filling on center of each round. Bring three sides of each round
 +
together at center to form triangle. Pinch edges together to form 3
 +
slight ridges. Place on ungreased cookie sheet. Sprinkle with sugar.
 +
Bake 9 to 12 minutes or until golden brown. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack.
 +
 +
PEACH FILLING:
 +
 +
Mix ingredients until spreadable.
 +
 +
�
 +
Peanut Butter and Jam Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup shortening
 +
1/2 cup peanut butter
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/2 cup red raspberry jam
 +
Vanilla Drizzle -- (recipe follows)
 +
VANILLA DRIZZLE
 +
 +
2 tablespoons butter or margarine
 +
 +
1 cup powdered sugar
 +
 +
1 teaspoon vanilla
 +
 +
3 teaspoons hot water (3 to 4 teaspoons)
 +
 +
Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking soda and baking powder.
 +
 +
Reserve 1 cup dough. Press remaining dough in ungreased rectangular
 +
pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and
 +
sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or
 +
until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut
 +
into 8 rows by 4 rows.
 +
 +
VANILLA DRIZZLE:
 +
 +
Melt butter in 1-quart saucepan over low heat; remove from heat. Stir
 +
in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time,
 +
until smooth and thin enough to drizzle.
 +
 +
�
 +
Peanut Butter and Jelly Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package French vanilla
 +
cake mix
 +
1/2 cup butter or margarine -- softened
 +
1 egg
 +
 +
1 (12 ounce) jar strawberry jelly (about 1 cup)
 +
 +
1 (10 ounce) package peanut butter chips
 +
 +
Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
 +
cake mix (dry), butter and egg in large bowl with spoon (mixture will
 +
be stiff). Press evenly in pan, flouring fingers if necessary.
 +
 +
Microwave jelly in microwavable bowl uncovered on Medium (50%) 1
 +
minute. Spread evenly over mixture in pan to within 1/2 inch of edges.
 +
Sprinkle peanut butter chips over jelly.
 +
 +
Bake 25 to 30 minutes or until golden brown around edges. Cool
 +
completely. Cut into 8 rows by 4 rows. For easier cutting, use sharp or
 +
wet knife.
 +
 +
�
 +
Peanut Butter Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup peanut butter
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1 egg
 +
1 1/4 cups all-purpose flour
 +
3/4 teaspoon baking soda
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
Granulated sugar
 +
 +
Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
 +
peanut butter, butter, shortening and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
 +
baking powder and salt.
 +
 +
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
 +
ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
 +
or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
 +
or until light brown. Cool 5 minutes; remove from cookie sheet to wire
 +
rack.
 +
 +
�
 +
Peanut Butter Hidden Middles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(1 pound 1.5 ounce) pouch peanut butter cookie mix
 +
 +
1/3 cup vegetable oil
 +
1 egg
 +
36 miniature marshmallows
 +
12 one-inch chocolate-covered peanut butter
 +
cup candies
 +
12 chocolate-covered peanut-buttery candy
 +
balls (about 1/2 inch in diameter)
 +
Sugar
 +
 +
Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps
 +
in mix with spoon. Stir in oil and egg until soft dough forms.
 +
 +
Divide dough into thirds. Shape one-third dough by tablespoonfuls
 +
around 3 miniature marshmallows. Shape one-third dough by
 +
tablespoonfuls around 1 peanut butter cup. Shape one-third dough by
 +
tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about
 +
2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until
 +
light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to
 +
wire rack.
 +
 +
�
 +
Peanut Butter Swirl Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup granulated sugar
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
 +
2 tablespoons milk
 +
 +
2 eggs
 +
 +
3/4 cup all-purpose flour
 +
 +
1/2 teaspoon baking powder
 +
 +
1/4 teaspoon salt
 +
 +
1/4 cup creamy peanut butter
 +
 +
1/3 cup peanut butter chips
 +
 +
1/3 cup baking cocoa
 +
 +
1/3 cup semisweet chocolate chips
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars,
 +
butter, milk and eggs in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in flour, baking powder and salt. Divide
 +
batter in half (about 1 cup plus 2 tablespoons for each half). Stir
 +
peanut butter and peanut butter chips into one half. Stir cocoa and
 +
chocolate chips into remaining half.
 +
 +
Spoon chocolate batter into pan in 8 mounds in checkerboard pattern.
 +
Spoon peanut butter batter between mounds of chocolate batter.
 +
Gently swirl through batters with knife for marbled design.
 +
 +
Bake 30 to 35 minutes or until toothpick inserted in center comes out
 +
clean. Cool completely. Cut into 4 rows by 4 rows.
 +
 +
�
 +
Peanut Butter-Brickle Chip Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1121/2
 +
package yellow cake mix
 +
cup crunchy peanut butter
 +
cup water
 +
eggs
 +
 +
2 (6 ounce) packages almond brickle chips or toffee chips with
 +
chocolate (2 cups)
 +
1 (12 ounce) package semisweet chocolate chips (2 cups)
 +
 +
Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
 +
1 inch. Mix cake mix (dry), peanut butter, water and eggs in large
 +
bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.
 +
 +
Bake 20 to 25 minutes or until golden brown. Immediately sprinkle
 +
chocolate chips over hot bars. Let stand about 5 minutes or until chips
 +
are melted; spread evenly. Cool completely. Cut into 10 rows by 6
 +
rows.
 +
 +
�
 +
Peanut Butter-Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 package devil's food or
 +
white cake mix
 +
21/3
 +
1/4
 +
3/4
 +
cup water
 +
cup butter or margarine -- softened
 +
cup peanut butter
 +
eggs
 +
 +
1 (12 ounce) package semisweet chocolate chips (2 cups)
 +
 +
Heat oven to 375º. Beat half of the cake mix (dry), the water, butter,
 +
peanut butter and eggs in large bowl with electric mixer on medium
 +
speed until smooth, or mix with spoon. Stir in remaining cake mix and
 +
the chocolate chips.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes (centers will be soft).
 +
Cool 1 minute; remove from cookie sheet to wire rack.
 +
 +
�
 +
Peanut Butter-Marshmallow Treats
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
32 large marshmallows
 +
OR
 +
3 cups miniature marshmallows
 +
1/4 cup butter or margarine
 +
1/2 teaspoon vanilla
 +
5 cups Reese's® Peanut Butter Puffs® cereal
 +
 +
Spray square pan, 9 × 9 × 2 inches, with cooking spray. Heat
 +
marshmallows and butter in 3-quart saucepan over low heat, stirring
 +
constantly, until marshmallows are melted and mixture is smooth;
 +
remove from heat. Stir in vanilla.
 +
 +
Stir in half of the cereal at a time until evenly coated. Press in pan;
 +
cool. Cut into 6 rows by 6 rows.
 +
 +
�
 +
Pecan Crisps
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups sugar
 +
3/4 cup very finely chopped pecans
 +
1/3 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 1/4 cups all-purpose flour
 +
2 1/2 teaspoons baking powder
 +
1/4 teaspoon salt
 +
 +
Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4
 +
cup. Beat butter, vanilla and eggs into remaining sugar mixture with
 +
electric mixer on low speed, or mix with spoon. Stir in flour, baking
 +
powder and salt.
 +
 +
Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.
 +
Sprinkle with reserved sugar mixture. Press sugar mixture into dough
 +
with rolling pin. Cut dough diagonally every 2 inches in both directions
 +
with pastry wheel or knife to form diamonds. Place about 2 inches
 +
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden
 +
brown. Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Pecan Pie Squares
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3 cups all-purpose flour
 +
3/4 cup butter or margarine -- softened
 +
1/3 cup sugar
 +
1/2 teaspoon salt
 +
Pecan Filling -- (recipe follows)
 +
PECAN FILLING
 +
4 eggs -- slightly beaten
 +
1 1/2 cups sugar
 +
1 1/2 cups corn syrup
 +
 +
3 tablespoons butter or margarine -- melted
 +
 +
1 1/2 teaspoons vanilla
 +
 +
2 1/2 cups chopped pecans
 +
 +
Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
 +
Beat flour, butter, sugar and salt in large bowl with electric mixer on
 +
low speed until crumbly (mixture will be dry). Press firmly in pan. Bake
 +
about 20 minutes or until light golden brown.
 +
 +
Pour Filling over baked layer; spread evenly. Bake about 25 minutes or
 +
until filling is set. Cool completely. Cut into 10 rows by 6 rows.
 +
 +
PECAN FILLING:
 +
 +
Mix all ingredients except pecans in large bowl until well blended. Stir
 +
in pecans.
 +
 +
�
 +
Pineapple Puffs
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 1/21/2
 +
1/2
 +
cups sugar
 +
cup butter or margarine -- softened
 +
cup sour cream
 +
OR
 +
11/2 cup plain yogurt
 +
egg
 +
 +
1 (8 ounce) can crushed pineapple in juice -- undrained
 +
 +
3 1/2 cups all-purpose flour
 +
 +
1 teaspoon baking soda
 +
 +
1 teaspoon vanilla
 +
 +
1/2 teaspoon salt
 +
1/2 cup chopped almonds
 +
Vanilla Glaze -- (recipe follows)
 +
 +
VANILLA GLAZE
 +
2 cups powdered sugar
 +
1 teaspoon vanilla
 +
2 tablespoons milk (2 to 3 tablespoons)
 +
 +
Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple
 +
in large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking soda, vanilla and salt. Stir in almonds.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
 +
indentation remains when touched in center. Immediately remove
 +
from cookie sheet to wire rack. Cool completely. Spread with Vanilla
 +
Glaze.
 +
 +
VANILLA GLAZE:
 +
 +
�
 +
Pistachio-Chocolate Checkers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 egg
 +
2 2/3 cups all-purpose flour
 +
1/4 teaspoon salt
 +
1/4 cup baking cocoa
 +
1 tablespoon milk
 +
1/4 cup finely chopped pistachio nuts
 +
2 drops green food color, if desired (2 to 3
 +
drops)
 +
 +
Beat powdered sugar, butter and egg in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour and salt. Divide
 +
dough in half. Stir cocoa and milk into one half. Stir nuts and food
 +
color into other half.
 +
 +
Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
 +
strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of
 +
each color of dough side by side, alternating colors. Top with 2 strips
 +
of each dough, alternating colors to create checkerboard. Gently press
 +
strips together. Repeat with remaining strips to make second
 +
rectangle. Wrap and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
 +
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
 +
until set. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Pizzelles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups all-purpose flour
 +
1 cup sugar
 +
3/4 cup butter or margarine -- melted and cooled
 +
1 tablespoon anise extract
 +
OR
 +
1 tablespoon vanilla
 +
4 eggs -- slightly beaten
 +
 +
Heat pizzelle iron according to manufacturer's directions. Mix all
 +
ingredients in a medium bowl. Drop 1 tablespoon batter onto heated
 +
pizzelle iron; close. Cook about 30 seconds or until golden brown.
 +
Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each
 +
cookie.
 +
 +
�
 +
Poppy Drop Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1 cup butter or margarine -- softened
 +
1 egg
 +
1 3/4 cups all-purpose flour
 +
2 tablespoons poppy seed
 +
1 teaspoon baking powder
 +
 +
1/4 teaspoon salt
 +
Poppy Seed Glaze -- (recipe follows)
 +
 +
POPPY SEED GLAZE
 +
1 1/2 cups powdered sugar
 +
2 tablespoons milk
 +
1 teaspoon poppy seed
 +
1/2 teaspoon vanilla
 +
 +
Heat oven to 375º. Beat sugar, butter and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in flour, poppy
 +
seed, baking powder and salt.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
 +
golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
 +
rack. Cool completely. Drizzle with Poppy Seed Glaze.
 +
 +
POPPY SEED GLAZE:
 +
 +
Mix all ingredients until smooth.
 +
 +
�
 +
Pumpkin-Spice Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
4 eggs
 +
2 cups sugar
 +
1 cup vegetable oil
 +
1 (15 ounce) can pumpkin
 +
2 cups all-purpose flour
 +
2 teaspoons baking powder
 +
2 teaspoons ground cinnamon
 +
1 teaspoon baking soda
 +
 +
1/2 teaspoon salt
 +
 +
1/2 teaspoon ground ginger
 +
 +
1/4 teaspoon ground cloves
 +
1 cup raisins
 +
 +
Cream Cheese Frosting -- (recipe follows)
 +
1/2 cup chopped nuts
 +
 +
CREAM CHEESE FROSTING
 +
1 (3 ounce) package cream cheese -- softened
 +
 +
1/3 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
2 cups powdered sugar
 +
 +
Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix
 +
eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour,
 +
baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in
 +
raisins.
 +
 +
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Frost with Cream Cheese
 +
Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered
 +
in refrigerator.
 +
 +
�
 +
Raspberry Logs
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup granulated sugar
 +
1/2 cup butter or margarine
 +
1/4 cup shortening
 +
2 teaspoons vanilla
 +
2 eggs
 +
2 1/4 cups all-purpose flour
 +
1/2 cup ground walnuts
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1/2 cup raspberry preserves
 +
Powdered sugar
 +
 +
Beat granulated sugar, butter, shortening, vanilla and eggs in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
flour, walnuts, baking powder and salt. Cover and refrigerate about 3
 +
hours or until firm.
 +
 +
Heat oven to 375º. Roll half of dough at a time into 12-inch square on
 +
floured cloth-covered surface. Cut into rectangles, 2 × 3 inches. Spoon
 +
1/2 teaspoon preserves along one 3-inch side of each rectangle to
 +
within 1/4 inch of edge. Fold dough over preserves, beginning at 3inch side. Seal edges with fork. Place on ungreased cookie sheet. Bake
 +
8 to 10 minutes or until light brown. Remove from cookie sheet to wire
 +
rack. Roll in powdered sugar while warm.
 +
 +
�
 +
Raspberry-Chocolate Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups all-purpose flour
 +
3/4 cup sugar
 +
3/4 cup butter or margarine -- softened
 +
 +
1 (10 ounce) package frozen sweetened raspberries -- thawed
 +
and undrained
 +
1/4 cup orange juice
 +
1 tablespoon cornstarch
 +
3/4 cup miniature semisweet chocolate chips
 +
 +
Heat oven to 350º. Beat flour, sugar and butter with electric mixer on
 +
medium speed, or mix with spoon. Press in bottom of ungreased
 +
rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.
 +
 +
Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat
 +
to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
 +
Sprinkle chocolate chips over baked layer. Spoon raspberry mixture
 +
over chocolate chips; spread carefully.
 +
 +
Bake about 20 minutes or until raspberry mixture is set. Refrigerate
 +
until chocolate is firm. Cut into 8 rows by 6 rows.
 +
 +
�
 +
Rocky Road Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 package milk chocolate
 +
cake mix
 +
1/2 cup butter or margarine -- melted
 +
1/4 cup packed brown sugar
 +
1/3 cup water
 +
2 eggs
 +
1 cup chopped nuts
 +
3 cups miniature marshmallows
 +
1/3 cup Rich & Creamy chocolate
 +
ready-to-spread frosting
 +
 +
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
 +
inches. Mix half of the cake mix (dry), the butter, brown sugar, water
 +
and eggs in large bowl with spoon until smooth. Stir in remaining cake
 +
mix and the nuts. Spread in pan.
 +
 +
Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes
 +
or until marshmallows are puffed and golden.
 +
 +
Microwave frosting in microwavable bowl uncovered on High 15
 +
seconds. Drizzle over bars. Cool completely. For easier cutting, use
 +
plastic knife dipped in hot water. Cut into 6 rows by 4 rows.
 +
 +
�
 +
Rocky Road Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup semisweet chocolate chips
 +
1/2 cup butter or margarine
 +
1 1/2 cups all-purpose flour
 +
1 cup sugar
 +
1/2 teaspoon baking powder
 +
1/2 teaspoon vanilla
 +
1/4 teaspoon salt
 +
2 eggs
 +
1 cup chopped nuts
 +
48 (about) miniature marshmallows
 +
 +
Melt 1/2 cup of the chocolate chips and the butter in 1-quart saucepan
 +
over low heat, stirring occasionally, until smooth; remove from heat.
 +
Cool slightly.
 +
 +
Heat oven to 400º. Mix melted chocolate mixture, flour, sugar, baking
 +
powder, vanilla, salt and eggs in large bowl with spoon. Stir in nuts
 +
and remaining 1/2 cup chocolate chips.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Press 1 marshmallow into center of each
 +
cookie. Bake 8 to 12 minutes or until almost no indentation remains
 +
when touched in center. Immediately remove from cookie sheet to
 +
wire rack.
 +
 +
�
 +
Rolled Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package yellow cake mix
 +
1/2 cup shortening
 +
1/3 cup butter or margarine -- softened
 +
1 teaspoon vanilla, almond extract or lemon extract
 +
1 egg
 +
White or colored granulated sugar
 +
 +
Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
 +
butter, vanilla and egg in large bowl with electric mixer on medium
 +
speed until smooth, or mix with spoon. Stir in remaining cake mix.
 +
 +
Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly
 +
floured cloth-covered surface with cloth-covered rolling pin. Cut into
 +
desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased
 +
cookie sheet.
 +
 +
Bake 5 to 7 minutes or until light brown. Cool slightly; remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
Rosettes
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 tablespoon granulated sugar
 +
1/2 teaspoon salt
 +
 +
 +
1 egg
 +
1/2 cup all-purpose flour
 +
1/2 cup water
 +
 +
 +
OR
 +
1/2 cup milk
 +
 +
 +
1 tablespoon vegetable oil
 +
Vegetable oil
 +
Rosette Glaze -- (recipe follows)
 +
OR
 +
Powdered sugar
 +
 +
 +
ROSETTE GLAZE
 +
1 1/2 cups powdered sugar
 +
3 tablespoons milk
 +
 +
 +
1/2 teaspoon grated orange or lemon peel
 +
OR
 +
1/2 teaspoon vanilla
 +
OR
 +
1/4 teaspoon almond extract
 +
Food color, if desired
 +
 +
 +
Beat granulated sugar, salt and egg in deep 1 1/2-quart bowl with
 +
electric mixer on medium speed. Beat in flour, water and 1 tablespoon
 +
oil until smooth. Heat oil (2 to 3 inches) in 3-quart saucepan over
 +
medium-high heat to 400º.
 +
 +
Heat rosette iron before making each cookie by placing in hot oil 1
 +
minute. Tap excess oil from iron onto paper towel. Dip hot iron into
 +
batter just to top edge (do not go over top). Fry about 30 seconds or
 +
until golden brown. Immediately remove rosette. Invert onto paper
 +
towel to cool. Just before serving, dip rosettes into Rosette Glaze, or
 +
sprinkle with powdered sugar.
 +
 +
ROSETTE GLAZE:
 +
 +
Mix all ingredients until smooth.
 +
 +
�
 +
Rum-Raisin Sandwich Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup powdered sugar
 +
 +
1 cup butter or margarine -- softened
 +
 +
1 egg
 +
 +
2 1/4 cups all-purpose flour
 +
 +
1/4 teaspoon cream of tartar
 +
 +
1 cup raisins -- finely chopped
 +
 +
Rum Frosting -- (recipe follows)
 +
 +
RUM FROSTING
 +
 +
2 cups powdered sugar
 +
 +
1/4 cup butter or margarine -- softened
 +
 +
1/4 teaspoon rum extract
 +
 +
2 tablespoons milk
 +
 +
Beat powdered sugar, butter and egg in large bowl with electric mixer
 +
on medium speed, or mix with spoon. Stir in flour and cream of tartar.
 +
Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches
 +
long. Wrap and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch
 +
apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.
 +
Remove from cookie sheet to wire rack. Cool completely. Spread about
 +
1 teaspoon frosting between bottoms of pairs of cookies.
 +
 +
RUM FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Russian Tea Cakes
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1/2 cup powdered sugar
 +
1 teaspoon vanilla
 +
2 1/4 cups all-purpose flour
 +
1/4 teaspoon salt
 +
3/4 cup finely chopped nuts
 +
Powdered sugar
 +
 +
Heat oven to 400º. Beat butter, 1/2 cup powdered sugar and the
 +
vanilla in large bowl with electric mixer on medium speed, or mix with
 +
spoon. Stir in flour and salt. Stir in nuts.
 +
 +
Shape dough into 1-inch balls. Place about 2 inches apart on
 +
ungreased cookie sheet. Bake 8 to 9 minutes or until set but not
 +
brown. Immediately remove from cookie sheet; roll in powdered
 +
sugar. Cool completely on wire rack. Roll in powdered sugar again.
 +
 +
�
 +
Snickerdoodles
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup sugar
 +
1 tablespoon ground cinnamon
 +
1 1/2 cups sugar
 +
1/2 cup shortening
 +
1/2 cup butter or margarine -- softened
 +
2 eggs
 +
2 3/4 cups all-purpose flour
 +
2 teaspoons cream of tartar
 +
1 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside.
 +
Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
cream of tartar, baking soda and salt.
 +
 +
Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture.
 +
Place about 2 inches apart on ungreased cookie sheet. Bake about 10
 +
minutes or until centers are almost set. Remove from cookie sheet to
 +
wire rack.
 +
 +
�
 +
Snowflakes
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3 eggs -- beaten
 +
2 tablespoons vegetable oil
 +
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1 3/4 cups all-purpose flour (1 3/4 to 2 cups)
 +
Vegetable oil
 +
Powdered sugar
 +
 +
Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl
 +
with spoon. Gradually stir in enough flour to make a very stiff dough.
 +
Turn onto lightly floured surface. Knead 5 minutes.
 +
 +
Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of
 +
dough at a time as thin as possible on generously floured surface,
 +
turning dough frequently to prevent sticking. (Dough will bounce back;
 +
continue rolling until it stays stretched out.)
 +
 +
Cut dough into 3-inch squares, hexagons or circles, using pastry
 +
wheel, knife or cookie cutter. Fold pieces into fourths. Cut random
 +
designs into edges.* Open folded dough. Fry 2 or 3 opened dough
 +
pieces at a time about 30 seconds or until light brown. Turn quickly
 +
and fry about 30 seconds or until light brown on other side. Drain on
 +
paper towels. Cool completely. Sprinkle with powdered sugar just
 +
before serving.
 +
 +
*Cut all pieces before starting to fry, placing them on lightly floured
 +
surface.
 +
 +
�
 +
Soft Molasses Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
3/4 cup sour cream
 +
1/2 cup light or dark molasses
 +
1 egg
 +
3 cups all-purpose flour
 +
1 1/2 teaspoons baking soda
 +
1 teaspoon ground ginger
 +
1 teaspoon ground cinnamon
 +
1/2 teaspoon salt
 +
Sugar, if desired
 +
 +
Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour
 +
cream, molasses and egg in large bowl with electric mixer on medium
 +
speed, or mix with spoon. Stir in remaining ingredients except sugar.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Sprinkle sugar over cookies
 +
while still warm.
 +
 +
�
 +
Sour Cream Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 1/2 cups packed brown sugar
 +
1 cup sour cream
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
2 eggs
 +
2 3/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
1 cup chopped pecans, if desired
 +
Browned Butter Glaze -- (recipe follows)
 +
BROWNED BUTTER GLAZE
 +
1/3 cup butter or margarine
 +
2 cups powdered sugar
 +
1 1/2 teaspoons vanilla
 +
2 tablespoons hot water (2 to 3 tablespoons)
 +
 +
Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla
 +
and eggs in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in flour, baking soda and salt. Stir in pecans.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Cool completely. Spread with
 +
Browned Butter Glaze.
 +
 +
BROWNED BUTTER GLAZE:
 +
 +
Heat butter in 1-quart saucepan over low heat, stirring occasionally,
 +
until golden brown; remove from heat. Stir in remaining ingredients
 +
until smooth and spreadable.
 +
 +
�
 +
Sour Cream-Milk Chocolate Chip Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 1/2 cups sugar
 +
1/2 cup sour cream
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1 teaspoon vanilla
 +
1 egg
 +
2 1/4 cups all-purpose flour
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
 +
 +
Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla
 +
and egg in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 12 to 14 minutes or until set and just
 +
beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to
 +
wire rack.
 +
 +
�
 +
Sour Cream-Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup sugar
 +
1/3 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1/2 teaspoon lemon extract
 +
1 egg
 +
2 2/3 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
2/3 cup sour cream
 +
Sugar
 +
 +
Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon
 +
extract and egg in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in flour, baking powder, baking soda, salt and
 +
sour cream.
 +
 +
Roll one third of dough at a time 1/4 inch thick on well-floured
 +
cloth-covered surface. Cut into desired shapes. Place about 2 inches
 +
apart on ungreased cookie sheet. Sprinkle with sugar. Bake 7 to 8
 +
minutes or until almost no indentation remains when touched in
 +
center. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Spicy Iced Applesauce Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/4 cups packed brown sugar
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup applesauce
 +
1 egg
 +
2 1/4 cups all-purpose flour
 +
2 teaspoons baking powder
 +
1/2 teaspoon salt
 +
1/2 teaspoon ground cinnamon
 +
1/2 teaspoon ground nutmeg
 +
1/2 teaspoon ground cloves
 +
Icing -- (recipe follows)
 +
Colored sugar if desired
 +
ICING
 +
1 envelope unflavored gelatin
 +
1/2 cup cold water
 +
1/2 cup granulated sugar
 +
1 cup powdered sugar
 +
1/2 teaspoon baking powder
 +
1 teaspoon vanilla
 +
Dash salt
 +
 +
Beat brown sugar, butter, applesauce and egg in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients except Icing and colored sugar. Cover and refrigerate at
 +
least 1 hour until chilled.
 +
 +
Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on
 +
floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place
 +
cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or
 +
until edges are light brown. Immediately remove from cookie sheet to
 +
wire rack. Cool completely. Frost with Icing. Sprinkle with colored
 +
sugar. Let icing dry about 2 hours before stacking cookies.
 +
 +
ICING:
 +
Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir
 +
in granulated sugar. Heat to rolling boil; reduce heat. Simmer
 +
uncovered 10 minutes, stirring frequently. Pour hot mixture over
 +
powdered sugar in small bowl; beat with electric mixer on medium
 +
speed until smooth. Beat in remaining ingredients on high speed,
 +
scraping bowl frequently, until soft peaks form and icing is glossy.
 +
 +
�
 +
Spicy Pumpkin-Date Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 cup canned pumpkin
 +
2 eggs
 +
2 cups all-purpose flour
 +
2 teaspoons baking powder
 +
2 teaspoons ground cinnamon
 +
1/2 teaspoon ground nutmeg
 +
1/2 teaspoon ground ginger
 +
1/4 teaspoon ground cloves
 +
1 cup chopped dates
 +
1/2 cup chopped walnuts
 +
 +
Heat oven to 375º. Beat sugar and butter in large bowl with electric
 +
mixer on medium speed until light and fluffy, or mix with spoon. Beat
 +
in pumpkin and eggs. Stir in remaining ingredients except dates and
 +
walnuts. Stir in dates and walnuts.
 +
 +
Drop dough by rounded teaspoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Spicy Seascape Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup butter or margarine -- softened
 +
 +
2/3 cup powdered sugar
 +
 +
2 tablespoons light molasses
 +
1 egg
 +
2 cups all-purpose flour
 +
2 teaspoons ground cardamom
 +
1 1/2 teaspoons ground cinnamon
 +
1 teaspoon baking soda
 +
Thin Glaze -- (recipe follows)
 +
THIN GLAZE
 +
 +
3/4 cup powdered sugar
 +
1 tablespoon plus 1 1/2 teaspoons hot water
 +
Peach or coral paste food color
 +
 +
Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar,
 +
molasses and egg in large bowl with electric mixer on medium speed,
 +
or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda.
 +
 +
Roll one-third of dough at a time 1/8 inch thick on lightly floured
 +
surface. Cut into sand dollars, starfish and scallops as directed below.
 +
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
 +
wire rack. Cool completely. Prepare Thin Glaze; decorate cookies as
 +
directed.
 +
 +
THIN GLAZE:
 +
 +
Mix all ingredients until smooth. If glaze becomes too stiff, add
 +
additional hot water, 1/2 teaspoon at a time.
 +
 +
�
 +
Springerle
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
2 eggs
 +
2 cups all-purpose flour
 +
2 teaspoons anise seed
 +
 +
Heat oven to 325º. Beat sugar and eggs with electric mixer on medium
 +
speed about 5 minutes or until thick and lemon colored. Stir in flour
 +
and anise seed.
 +
 +
Roll half of dough at a time 1/4 inch thick on floured cloth-covered
 +
surface. Roll well-floured springerle rolling pin over dough to emboss
 +
with designs. Cut out cookies around designs. Place about 1 inch apart
 +
on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Sugar Cookie Stockings
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
Mary's Sugar Cookies -- (see recipe)
 +
 +
Food colors, if desired
 +
 +
Thin Cookie Glaze -- (recipe follows)
 +
 +
OR
 +
 +
2/3 cup Decorator's Frosting -- (see recipe)
 +
 +
THIN COOKIE GLAZE
 +
 +
2 cups powdered sugar
 +
 +
2 tablespoons milk
 +
 +
1/4 teaspoon almond extract
 +
 +
4 drops red or green food color (4 to 5 drops)
 +
 +
1/3 cup (about) powdered sugar
 +
 +
Prepare and refrigerate dough for Mary's Sugar Cookies as directed,
 +
tinting dough with desired food colors.
 +
 +
Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on
 +
lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
 +
 +
Place stockings on ungreased cookie sheet. Cut accent dough (toes,
 +
heels, cuffs) to place on stockings if desired. Bake about 9 minutes or
 +
until light brown. Cool 1 to 2 minutes; remove from cookie sheet to
 +
wire rack. Cool completely. Spread with Thin Cookie Glaze.
 +
 +
THIN COOKIE GLAZE:
 +
 +
Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of
 +
the mixture with food color. Add additional milk, a few drops at a time,
 +
if necessary, or until desired spreading consistency. Place baked
 +
cookies on wire rack. Pour small amount of tinted glaze over each
 +
cookie; spread to edge with spatula. Add enough powdered sugar to
 +
remaining glaze to make frosting that can be used in a decorating bag
 +
and will hold its shape. Place in decorating bag with #2 writing tip.
 +
Decorate cookies as desired. Makes enough to glaze and decorate 8 to
 +
10 stockings.
 +
 +
�
 +
Decorator's Frosting
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups powdered sugar
 +
1/2 teaspoon vanilla
 +
2 tablespoons milk
 +
OR
 +
2 tablespoons half-and-half
 +
Food coloring, if desired
 +
 +
 +
Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
 +
tablespoons milk or half-and-half until smooth and spreadable. This
 +
recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
 +
a thinner frosting or to create a glaze. Frosting can be tinted with food
 +
color. Stir in liquid food color, 1 drop at a time, until frosting is the
 +
desired color. If intense, vivid frosting color is desired, use paste food
 +
color. Why? Because you would have to use too much liquid color to
 +
get vivid color, and using too much liquid color will break down the
 +
frosting, causing it to separate and look curdled.
 +
 +
�
 +
Mary's Sugar Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1/2 teaspoon almond extract
 +
1 egg
 +
2 1/2 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1 teaspoon cream of tartar
 +
Granulated sugar
 +
 +
Beat powdered sugar and butter in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in vanilla, almond extract and
 +
egg. Stir in flour, baking soda and cream of tartar. Cover and
 +
refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
 +
floured cloth-covered surface. Cut into desired shapes. Place about 2
 +
inches apart on ungreased cookie sheet. Sprinkle with granulated
 +
sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
 +
sheet to wire rack.
 +
 +
�
 +
Sugar Cookie Tarts
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 cups sugar
 +
1 cup shortening
 +
3/4 cup butter or margarine -- softened
 +
2 teaspoons vanilla
 +
1 egg
 +
3 1/2 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
Cream Cheese Spread -- (recipe follows)
 +
CREAM CHEESE SPREAD
 +
 +
1 (8 ounce) package cream cheese -- softened
 +
 +
1/2 cup powdered sugar
 +
1 teaspoon vanilla
 +
Toppings (sliced fresh fruit, miniature
 +
chocolate chips, chopped pecans or jam
 +
with toasted sliced almonds)
 +
 +
Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour, baking powder and salt.
 +
 +
Roll half of dough at a time 1/4 inch thick on lightly floured surface.
 +
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
 +
sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Cool completely.
 +
 +
Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over
 +
each cookie. Arrange Toppings on spread. Store covered in
 +
refrigerator.
 +
 +
CREAM CHEESE SPREAD:
 +
 +
Mix all ingredients until smooth.
 +
 +
�
 +
Sunflower Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg
 +
1 1/3 cups all-purpose flour
 +
1 cup old-fashioned or quick-cooking oats
 +
1/2 teaspoon baking powder
 +
1/4 teaspoon salt
 +
1/2 cup unsalted sunflower nuts
 +
1/4 teaspoon yellow food color
 +
 +
Beat sugar, butter, vanilla and egg in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in flour, oats, baking powder
 +
and salt. Divide dough into one-third and two-thirds portions. Stir
 +
sunflower nuts into one-third dough. Stir food color into two-thirds
 +
dough.
 +
 +
Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide
 +
yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on
 +
lightly floured surface. Top each rectangle with roll of sunflower dough.
 +
Wrap yellow dough around roll of sunflower dough. Press edges
 +
together. Wrap and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices.
 +
Place about 2 inches apart on cookie sheet. Cut slits in outer yellow
 +
edge about every 1/2 inch to shape tips of petals. Bake 8 to 10
 +
minutes or until light brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Sunshine Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1/2 teaspoon almond extract
 +
2 egg yolks
 +
1 1/4 cups yellow cornmeal
 +
1 cup all-purpose flour
 +
1 teaspoon baking powder
 +
1/4 teaspoon salt
 +
 +
Heat oven to 400º. Beat sugar, butter, shortening, almond extract and
 +
egg yolks in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in remaining ingredients.
 +
 +
Roll half of dough at a time 1/8 inch thick on lightly floured surface.
 +
Cut into desired shapes with 3-inch cutter. Place about 1 inch apart on
 +
ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
Swedish Half-Moon Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 3/4 cups all-purpose flour
 +
1/2 cup potato flour
 +
OR
 +
1/2 cup cornstarch
 +
1/2 cup powdered sugar
 +
1 cup butter or margarine -- well chilled and cut into
 +
cubes
 +
1/8 teaspoon almond extract
 +
1 egg
 +
1/2 cup cherry preserves
 +
1 egg white -- beaten
 +
1/4 cup white coarse sugar crystals (decorating
 +
sugar)
 +
1/4 cup finely chopped blanched almonds
 +
 +
Mix flours and powdered sugar in large bowl. Cut in butter, using
 +
pastry
 +
blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
 +
Stir in almond extract and egg until dough leaves side of bowl. Cover
 +
and
 +
refrigerate 1 hour.
 +
 +
Heat oven to 350º. Cover cookie sheet with baking parchment paper.
 +
 +
Roll one-fourth of dough at a time between pieces of waxed paper until
 +
1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
 +
Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry
 +
preserves onto half of each cookie. Fold dough over preserves to form
 +
half-moon shape. Pinch edges to seal. Place on cookie sheet.
 +
 +
Brush dough with egg white. Sprinkle with sugar crystals and almonds.
 +
Bake 10 to 12 minutes or until edges are light brown. Remove from
 +
cookie sheet to wire rack.
 +
 +
�
 +
The Ultimate Brownie
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
51
 +
23112/3
 +
3/4
 +
ounces unsweetened baking chocolate
 +
cup butter or margarine
 +
cups sugar
 +
teaspoons vanilla
 +
eggs
 +
cup all-purpose flour
 +
cup chopped nuts
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt
 +
chocolate and butter over low heat, stirring frequently; remove from
 +
heat. Cool slightly.
 +
 +
Beat sugar, vanilla and eggs in large bowl with electric mixer on high
 +
speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour
 +
just until blended. Stir in nuts.
 +
 +
Spread batter in pan. Bake 40 to 45 minutes or just until brownies
 +
begin to pull away from sides of pan. Cool completely. Cut into 6 rows
 +
by 4 rows.
 +
 +
�
 +
The Ultimate Chocolate Chip Cookie
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups butter or margarine -- softened
 +
1 1/4 cups granulated sugar
 +
1 1/4 cups packed brown sugar
 +
1 tablespoon vanilla
 +
2 eggs
 +
4 cups all-purpose flour
 +
2 teaspoons baking soda
 +
1/2 teaspoon salt
 +
2 cups coarsely chopped nuts, if desired
 +
 +
1 (24 ounce) package semisweet chocolate chips (4 cups)
 +
 +
Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl
 +
with electric mixer on medium speed, or mix with spoon. Stir in flour,
 +
baking soda and salt (dough will be stiff). Stir in nuts and chocolate
 +
chips.
 +
 +
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
 +
2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
 +
Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1
 +
to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
The Ultimate Date Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
Date Filling -- (recipe follows)
 +
1 cup butter or margarine -- softened
 +
1 cup packed brown sugar
 +
1 3/4 cups all-purpose flour
 +
1 1/2 cups quick-cooking or old-fashioned oats
 +
 +
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
 +
 +
DATE FILLING
 +
2 (8 ounce) packages pitted dates -- chopped
 +
1/4 cup sugar
 +
1 1/2 cups water
 +
 +
 +
Prepare Date Filling; cool.
 +
 +
Heat oven to 400º. Mix butter and brown sugar in large bowl with
 +
spoon. Stir in remaining ingredients. Press half of the oat mixture in
 +
ungreased rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top
 +
with remaining oat mixture; press gently into filling.
 +
 +
Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8
 +
rows by 4 rows while warm.
 +
 +
DATE FILLING:
 +
 +
Mix all ingredients in 2-quart saucepan. Cook over low heat 10
 +
minutes, stirring constantly, until thickened.
 +
 +
�
 +
The Ultimate Oatmeal Cookie
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/4 cups packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon baking soda
 +
1 teaspoon ground cinnamon
 +
1 teaspoon vanilla
 +
1/2 teaspoon salt
 +
2 eggs
 +
3 cups quick-cooking or old-fashioned oats
 +
1 1/3 cups all-purpose flour
 +
1 cup raisins, if desired
 +
 +
Heat oven to 350º. Beat all ingredients except oats, flour and raisins in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in oats, flour and raisins.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
 +
Immediately remove from cookie sheet to wire rack.
 +
 +
�
 +
The Ultimate Refrigerator Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg
 +
3 cups all-purpose flour
 +
1 1/2 teaspoons ground cinnamon
 +
1/2 teaspoon baking soda
 +
1/2 teaspoon salt
 +
1/3 cup chopped nuts
 +
 +
Beat brown sugar, butter, vanilla and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in flour, cinnamon,
 +
baking soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3
 +
inches. Wrap and refrigerate about 2 hours or until firm.
 +
 +
Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches
 +
apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light
 +
brown. Cool slightly; remove from cookie sheet to wire rack.
 +
 +
�
 +
The Ultimate Spritz
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1/2 cup sugar
 +
2 1/4 cups all-purpose flour
 +
1/4 teaspoon salt
 +
1 egg
 +
1/4 teaspoon almond extract
 +
OR
 +
1/4 teaspoon vanilla
 +
Currants raisins candies colored sugar,
 +
finely chopped nuts, candied fruit or
 +
fruit peel, if desired
 +
 +
Heat oven to 400º. Beat butter and sugar in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in remaining
 +
ingredients.
 +
 +
Place dough in cookie press. Form desired shapes on ungreased cookie
 +
sheet. Decorate with currants.
 +
 +
Bake 5 to 8 minutes or until set but not brown. Immediately remove
 +
from cookie sheet to wire rack. To decorate cookies after baking, use a
 +
drop of corn syrup to attach decorations to cookies.
 +
 +
�
 +
The Ultimate Valentine's Day Cookie
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup powdered sugar
 +
1 cup butter or margarine -- softened
 +
1 tablespoon white vinegar
 +
2 1/4 cups all-purpose flour
 +
1 1/2 teaspoons ground ginger
 +
3/4 teaspoon baking soda
 +
1/4 teaspoon salt
 +
6 drops red food color
 +
 +
Heat oven to 400º. Beat powdered sugar, butter and vinegar in large
 +
bowl with electric mixer on medium speed, or mix with spoon. Stir in
 +
remaining ingredients except food color. Divide dough in half. Mix food
 +
color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a
 +
time.)
 +
 +
Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut
 +
into heart shapes with various sizes of cookie cutters. Place smaller
 +
hearts on larger hearts of different color dough if desired. Place about
 +
2 inches apart on ungreased cookie sheet.
 +
 +
Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes;
 +
carefully remove from cookie sheet to wire rack. Cool completely.
 +
Decorate with white and pink Decorator's Frosting (see recipe) if
 +
desired.
 +
 +
�
 +
Three-Leaf Clovers
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1/3 cup sugar
 +
2 tablespoons honey
 +
 +
1 egg
 +
2 1/3 cups all-purpose flour
 +
1/2 teaspoon ground cloves
 +
 +
2 tablespoons sugar
 +
1/4 teaspoon ground cloves
 +
 +
Heat oven to 350º. Mix butter, 1/3 cup sugar, the honey and egg in
 +
large bowl with spoon. Stir in flour and 1/2 teaspoon cloves.
 +
 +
Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of
 +
dough together to form a triangle about 2 inches apart on ungreased
 +
cookie sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press
 +
bottom of glass into dough to grease, then dip into sugar-clove
 +
mixture; press on triangles until 1/4 inch thick. Bake 10 to 12 minutes
 +
or until edges are light brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Thumbprint Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/4 cup packed brown sugar
 +
1/4 cup butter or margarine -- softened
 +
1/4 cup shortening
 +
1/2 teaspoon vanilla
 +
1 egg yolk
 +
1 cup all-purpose flour
 +
1/4 teaspoon salt
 +
1 egg white
 +
1 cup finely chopped nuts
 +
 +
5 tablespoons (about) jam or jelly (any flavor)
 +
 +
Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and
 +
egg yolk in large bowl with electric mixer on medium speed, or mix
 +
with spoon. Stir in flour and salt.
 +
 +
Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip
 +
each ball into egg white; roll in nuts. Place about 1 inch apart on
 +
ungreased cookie sheet. Press thumb into center of each cookie to
 +
make indentation. Bake about 10 minutes or until light brown. Quickly
 +
remake indentations with end of wooden spoon if necessary. Remove
 +
cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2
 +
measuring teaspoon jam.
 +
 +
�
 +
Tiramisu Cheesecake Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 1/2 cups vanilla wafer cookie crumbs (about 40
 +
 +
wafers)
 +
 +
2 teaspoons instant espresso coffee (dry)
 +
 +
3 tablespoons butter or margarine -- melted
 +
 +
2 (8 ounce) packages cream cheese -- softened
 +
 +
1/2 cup sugar
 +
 +
2 eggs
 +
 +
1/2 cup whipping (heavy) cream
 +
 +
1/4 cup rum
 +
 +
1 teaspoon vanilla
 +
 +
1/2 cup semisweet chocolate chips
 +
 +
2 tablespoons shortening
 +
 +
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix cookie
 +
crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press
 +
evenly in bottom of pan. Refrigerate while preparing cream cheese
 +
mixture.
 +
 +
Beat cream cheese in small bowl with electric mixer on medium speed
 +
until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and
 +
vanilla. Spread cream cheese mixture over crust. Bake 20 to 25
 +
minutes or just until center is set.
 +
 +
Melt chocolate chips, shortening and remaining 1 teaspoon coffee in
 +
1-quart saucepan over low heat, stirring constantly, until smooth. Pour
 +
over hot cheesecake, and spread evenly. Cool 30 minutes at room
 +
temperature. Cover loosely and refrigerate about 1 hour or until firm.
 +
Cut into 6 rows by 3 rows.
 +
 +
�
 +
Toasted Oatmeal Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2 1/2 cups quick-cooking or old-fashioned oats
 +
1 cup chopped walnuts
 +
1 1/2 cups packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg
 +
1 cup all-purpose flour
 +
1 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll
 +
pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring
 +
occasionally, until light brown; cool.
 +
 +
Beat brown sugar, butter, vanilla and egg in large bowl with electric
 +
mixer on medium speed, or mix with spoon. Stir in oat mixture and
 +
remaining ingredients.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
 +
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Toffee Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
----------- -------------------------------
 +
1 cup packed brown sugar
 +
1 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg yolk
 +
2 cups all-purpose flour
 +
1/4 teaspoon salt
 +
4 ounces milk chocolate -- broken into pieces
 +
1/2 cup chopped nuts
 +
 +
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
 +
inches. Bake 25 to 30 minutes or until very light brown (crust will be
 +
soft).
 +
 +
Immediately place milk chocolate pieces on baked crust. Let stand
 +
about 5 minutes or until softened; spread evenly. Sprinkle with nuts.
 +
Cool 30 minutes. Cut into 8 rows by 4 rows while warm.
 +
 +
�
 +
Toffee Meringue Sticks
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/3 cup butter or margarine -- softened
 +
1 teaspoon vanilla
 +
1 egg yolk
 +
1/2 cup whipping (heavy) cream
 +
2 1/2 cups all-purpose flour
 +
1/4 teaspoon salt
 +
2 egg whites
 +
1/2 cup granulated sugar
 +
 +
1 (6 ounce) package almond brickle chips (1 cup)
 +
 +
Beat brown sugar, butter, vanilla and egg yolk in large bowl with
 +
electric mixer on medium speed, or mix with spoon. Stir in whipping
 +
cream. Stir in flour and salt. Cover and refrigerate about 1 hour or
 +
until firm.
 +
 +
Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 ×
 +
3 inches, on lightly floured surface. Place 2 strips about 2 inches apart
 +
on ungreased cookie sheet.
 +
 +
Beat egg whites in medium bowl on high speed until foamy. Beat in
 +
granulated sugar, 1 tablespoon at a time, continue beating until stiff
 +
and glossy. Fold in brickle chips. Spread one-fourth of the meringue
 +
over each strip of dough. Bake 12 to 14 minutes or until edges are
 +
light brown. Cool 10 minutes. Cut each strip crosswise into 1-inch
 +
sticks. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Triple Chocolate-Cherry Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package chocolate fudge
 +
cake mix
 +
1 (21 ounce) can cherry pie filling
 +
2 eggs -- beaten
 +
1 cup miniature semisweet chocolate chips
 +
1 tub Soft Whipped chocolate
 +
ready-to-spread frosting
 +
 +
Heat oven to 350º. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
 +
cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips
 +
in large bowl with spoon. Pour into pan.
 +
 +
Bake 20 to 30 minutes or until toothpick inserted in center comes out
 +
clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
 +
 +
�
 +
Tuxedo Cheesecake Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 package white chocolate
 +
swirl cake mix
 +
 +
 +
1/2 cup butter or margarine -- softened
 +
2 (8 ounce) packages cream cheese -- softened
 +
1 tub Rich & Creamy white
 +
 +
 +
chocolate ready-to-spread frosting
 +
3 eggs
 +
 +
 +
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
 +
electric mixer on low speed until crumbly. Press in bottom of
 +
ungreased rectangular pan, 13 × 9 × 2 inches.
 +
 +
Beat cream cheese and frosting in same bowl on medium speed until
 +
smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining
 +
mixture over crust. Beat Dutched Cocoa Mix into reserved mixture.
 +
Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto
 +
mixture in pan. Cut through mixture with knife in S-shape curves in
 +
one continuous motion without cutting into crust. Turn pan 1/4 turn,
 +
and repeat cutting for swirled design.
 +
 +
Bake 55 to 65 minutes or until set. Cool completely. Refrigerate
 +
uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered
 +
in refrigerator.
 +
 +
�
 +
Vanilla Brownies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
(10 ounce) package vanilla milk (white) chips (1 2/3 cups)
 +
 +
1/2 cup butter or margarine
 +
1 1/4 cups all-purpose flour
 +
3/4 cup sugar
 +
1 teaspoon vanilla
 +
1/4 teaspoon salt
 +
3 eggs
 +
1/2 cup chopped nuts
 +
Creamy Vanilla Frosting -- (recipe follows)
 +
CREAMY VANILLA FROSTING
 +
1 1/2 cups powdered sugar
 +
 +
3 tablespoons butter or margarine -- softened
 +
1/2 teaspoon vanilla
 +
1 tablespoon milk (1 to 2 tablespoons)
 +
 +
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
 +
inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan
 +
over low heat, stirring frequently, just until melted (mixture may
 +
appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla,
 +
salt and eggs. Stir in nuts.
 +
 +
Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Spread with Creamy
 +
Vanilla Frosting. Cut into 8 rows by 4 rows.
 +
 +
CREAMY VANILLA FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Walnut Biscotti
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup walnut halves -- toasted
 +
1 cup all-purpose flour
 +
3/4 cup whole wheat flour
 +
1/2 cup packed brown sugar
 +
1 teaspoon baking soda
 +
1/2 teaspoon ground cinnamon
 +
Dash salt
 +
3 egg whites
 +
OR
 +
1/2 cup fat-free, cholesterol-free egg product
 +
 +
Heat oven to 350º. Spray nonstick cookie sheet with cooking spray.
 +
Place walnuts in food processor or blender. Cover and process, using
 +
quick on-and-off motions, until walnuts are consistency of coarse meal.
 +
Mix 1/2 cup of the ground walnuts and the remaining ingredients
 +
except egg whites in large bowl. Stir in egg whites thoroughly until stiff
 +
dough forms.
 +
 +
Sprinkle remaining ground walnuts on cutting board or waxed paper.
 +
Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on
 +
walnuts. Carefully transfer rectangles onto ungreased cookie sheet.
 +
Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut
 +
sides down on cookie sheet.
 +
 +
Bake 10 to 15 minutes or until crisp and browned. Remove from
 +
cookie sheet to wire rack. Store tightly covered.
 +
 +
�
 +
White Chocolate Chunk-Macadamia Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup packed brown sugar
 +
1/2 cup granulated sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1 teaspoon vanilla
 +
1 egg
 +
2 1/4 cups all-purpose flour
 +
1 teaspoon baking soda
 +
1/4 teaspoon salt
 +
 +
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch chunks
 +
 +
1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped
 +
 +
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in
 +
large bowl with electric mixer on medium speed until light and fluffy,
 +
or mix with spoon. Stir in flour, baking soda and salt (dough will be
 +
stiff). Stir in white baking bar chunks and nuts.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.
 +
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
 +
 +
�
 +
Whole Wheat Rounds
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup butter or margarine -- softened
 +
1 cup powdered sugar
 +
2 teaspoons vanilla
 +
1 cup all-purpose flour
 +
3/4 cup whole wheat flour
 +
1/4 teaspoon salt
 +
Powdered sugar
 +
 +
Heat oven to 375º. Beat butter, 1 cup powdered sugar and vanilla in
 +
large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flours and salt.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 12 to 15 minutes or until almost no
 +
indentation remains when touched in center. Cool 1 to 2 minutes;
 +
remove from cookie sheet to wire rack. Cool completely. Sprinkle
 +
lightly with additional powdered sugar.
 +
 +
�
 +
Whole Wheat-Fruit Drops
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
3/4 cup packed brown sugar
 +
1/2 cup plain yogurt
 +
1/4 cup butter or margarine -- softened
 +
1 tablespoon grated orange peel
 +
1/2 teaspoon vanilla
 +
1 egg
 +
1 1/2 cups whole wheat flour
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon baking powder
 +
 +
1 (6 ounce) package diced dried fruits and raisins (about 1
 +
1/4 cups)
 +
 +
Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel,
 +
vanilla and egg in large bowl with electric mixer on medium speed, or
 +
mix with spoon. Stir in flour, baking soda and baking powder. Stir in
 +
dried fruits.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 11 to 13 minutes or until light brown.
 +
Remove from cookie sheet to wire rack.
 +
 +
�
 +
Whole Wheat-Honey Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup packed brown sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup honey
 +
1/2 teaspoon vanilla
 +
1 egg
 +
2 cups whole wheat flour
 +
1/2 teaspoon salt
 +
1/2 teaspoon baking soda
 +
 +
Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg
 +
in large bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in remaining ingredients.
 +
 +
Drop dough by rounded tablespoonfuls about 2 inches apart onto
 +
ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light
 +
brown. Remove from cookie sheet to wire rack.
 +
 +
�
 +
Witches' Brooms
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1/2 cup packed brown sugar
 +
 +
1/2 cup butter or margarine -- softened
 +
 +
2 tablespoons water
 +
 +
1 teaspoon vanilla
 +
 +
1 1/2 cups all-purpose flour
 +
 +
1/8 teaspoon salt
 +
10 pretzel rods (about 8 1/2 inches long) -- cut
 +
crosswise in half
 +
 +
2 teaspoons shortening
 +
 +
2/3 cup semisweet chocolate chips
 +
 +
1/3 cup butterscotch-flavored chips
 +
 +
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
 +
medium bowl with electric mixer on medium speed, or mix with spoon.
 +
Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
 +
 +
Place pretzel rod halves on ungreased cookie sheet. Press ball of
 +
dough onto cut end of each pretzel rod. Press dough with fork to
 +
resemble bristles of broom. Bake about 12 minutes or until set but not
 +
brown. Remove from cookie sheet to wire rack. Cool completely.
 +
 +
Cover cookie sheet with waxed paper. Place brooms on waxed paper.
 +
Melt shortening and chocolate chips in 1-quart saucepan over low heat,
 +
stirring occasionally, until smooth; remove from heat. Spoon melted
 +
chocolate over brooms, leaving about 1 inch at top of pretzel handle
 +
and bottom halves of cookie bristles uncovered.
 +
 +
Place butterscotch chips in microwavable bowl. Microwave uncovered
 +
on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds,
 +
until chips can be stirred smooth. Drizzle over chocolate. Let stand
 +
until chocolate is firm.
 +
 +
�
 +
Witches' Hats
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
32 foil-wrapped milk chocolate kisses -- unwrapped
 +
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32
 +
cookies)
 +
1 (4 1/4 ounce) tube orange or red decorating icing
 +
 +
Attach chocolate kiss to chocolate bottom of each cookie with
 +
decorating icing. Pipe decorating icing around base of each chocolate
 +
kiss to form a ribbon and bow.
 +
 +
�
 +
Yogurt Stack Cookies
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
1 cup sugar
 +
1/2 cup butter or margarine -- softened
 +
1/2 cup shortening
 +
1/2 cup plain yogurt
 +
1 egg
 +
3 cups all-purpose flour
 +
1 teaspoon baking powder
 +
1/2 teaspoon baking soda
 +
1/4 teaspoon salt
 +
Yogurt Frosting -- (recipe follows)
 +
1/3 cup fruit preserves (any flavor)
 +
YOGURT FROSTING
 +
1 cup powdered sugar
 +
 +
2 tablespoons plain yogurt
 +
1 tablespoon butter or margarine -- softened
 +
1/4 teaspoon vanilla
 +
 +
Beat sugar, butter and shortening in large bowl with electric mixer on
 +
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
 +
baking powder, baking soda and salt. Cover and refrigerate about 2
 +
hours or until firm.
 +
 +
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
 +
floured surface. Cut into 2-inch rounds. Place 2 inches apart on
 +
ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.
 +
Remove from cookie sheet to wire rack. Cool completely.
 +
 +
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting.
 +
Top with second cookie; spread with 1/2 teaspoon preserves. Top with
 +
third cookie. Repeat with remaining cookies, frosting and preserves.
 +
Store tightly covered in refrigerator.
 +
 +
YOGURT FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
 +
 +
�
 +
Zucchini Bars
 +
 +
Amount Measure Ingredient -- Preparation Method
 +
 +
2/3 cup packed brown sugar
 +
1/4 cup butter or margarine -- softened
 +
1/2 teaspoon vanilla
 +
1 egg
 +
1 cup all-purpose flour
 +
1 teaspoon baking soda
 +
1/2 teaspoon ground cinnamon
 +
1/2 teaspoon ground cloves
 +
1 small zucchini -- shredded and drained (1 cup)
 +
1/2 cup chopped nuts
 +
Clove-Spiced Frosting -- (recipe follows)
 +
CLOVE-SPICED FROSTING
 +
3/4 cup powdered sugar
 +
1 tablespoon butter or margarine -- softened
 +
1/8 teaspoon ground cloves
 +
3 teaspoons milk (3 to 4 teaspoons)
 +
 +
Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches.
 +
Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour,
 +
baking soda, cinnamon and cloves. Stir in zucchini and nuts.
 +
 +
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
 +
in center comes out clean. Cool completely. Frost with Clove-Spiced
 +
Frosting. Cut 6 rows by 4 rows.
 +
 +
CLOVE-SPICED FROSTING:
 +
 +
Mix all ingredients until smooth and spreadable.
    
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