Difference between revisions of "Directory:Cookie Recipes and Baking Tips"

MyWikiBiz, Author Your Legacy — Thursday October 31, 2024
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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!
  
== Almond Bars ==
+
== Cookie Recipe of the Day ==
  
* 1 package white cake mix
+
<feed url="http://ezcookies.blogspot.com/feeds/posts/default" entries="1">
* 1/2 cup butter or margarine -- softened
+
'''[{PERMALINK} {TITLE}]'''
* 2 eggs
+
{DESCRIPTION}
 
+
{DATE} {AUTHOR}
'''Almond Topping -- (recipe follows)'''
+
<br>
 
+
</feed>
* 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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Latest revision as of 21:57, 11 February 2009

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!

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