Cookie Recipe #57 - Almond Toffee Triangles

Geometry Lesson for the day: How many degrees of each angle in a triangle (equilateral)? How many almonds in an equilateral Toffee Triangle? Crunchy almonds, chewy middle and a sweet bar base are the variables that make this cookie delicious.

Ingredients: 2 1/2 cups flour, 1 cup butter, cut into pieces, 1/2 cup confectioners' sugar, 1/4 teaspoon salt, 1/3 cup packed brown sugar, 1/3 cup light or dark corn syrup, 1/4 cup butter, 1/4 cup heavy cream, 1 1/2 cups sliced almonds, 1 teaspoon vanilla.

Instructions: Preheat oven to 350 degrees. Spray a 15x10x1 inch baking pan with cooking spray. In large mixing bowl, combine flour, butter, sugar and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until goldlen brown. Remove from oven and prepare topping as follows: In medium saucepan, combine brown sugar, corn syrup, butter and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in almonds and vanilla. Pour over hot crust; spread evenly. Pop back into the oven and bake for 15-20 minutes longer and until set and golden. Cool completely on wire rack.

Cut into 2 1/2 inch squares then cut each square in half diagonally to create triangles. Makes 4 dozen triangles. (Treasury of Holiday cookies, published by Publications International, Ltd, Lincolnwood, IL, in 1994).

Cookies Rule!!!

Cookie Recipe #56 - Tripe Chocolate Pretzels

Chocolate + chocolate + chocolate = triple chocolate satisfaction for your taste buds. The light-chocolate-flavored cookie is the base for a slight-coffee-flavored glaze, then the white chocolate swizzle completes this pretty cookie.

Ingredients: 2 squares (1 ounce each) unsweetened chocolate (or chocolate chips), 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 2 cups flour, 1 teaspoon vanilla, 1/4 teaspoon salt. Mocha glaze: 1 cup chocolate chips, 1 teaspoon light corn syrup, 1 teaspoon shortening, 1 cup powdered sugar, 3-5 tablespoons hot coffe or water. 2 ounces white chocolate chips.

Instructions: Melt chocolate (chips) in microwave, one minute at a time, stirring until melted; let cool. Beat butter and sugar in large mixing bowl until light and fluffy. Add egg, vanilla and melted chocolate; beat until fluffy. Gradually add flour and salt until well blended. Cover with plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 400 degrees. Lightly grease baking sheets or line with parchment paper. Divide dough into 4 equal parts; then each part into 12 pieces. Roll each piece into a rope and form a pretzel shape on prepared baking sheets. Repeat with all pieces, spacing about 2 inches apart.

Bake in preheated 400 degree oven for 7-9 minutes or until firm. Remove to wire racks to cool. Prepare Mocha Glaze as follows: Combine chocolate chips, corn syrup and shortening in small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee to make a smooth glaze. (I ran out of corn syrup and didn't want to run to the store, so I just made a glaze out of 1 cup chocolate chips, 1 tablespoon shortening and the hot coffee).

Dip pretzels, one at a time, into glaze, covering completely. (I use my fingers to dip the pretzels into the glaze, making for a finger-licking clean-up, but you could use a fork for dipping). Transfer to a waxed-paper lined platter or baking sheet. Melt the white chocolate chips (I add a teaspoon of shortening) in microwave, stirring until melted. Squeeze melted chocolate through pastry bag or just drizzle over pretzels to decorate. Let stand until chocolate is completely set (or pop in the refrigerator for a few minutes).

Makes 48 pretzels. (Treasury of Holiday Cookies, published by Publications International, Ltd, Lincolnwood, IL in 1994).

Cookies Rule!!!

Cookie Recipe #55 - Peanut Butter Sandwiches

Take two peanut butter cookies, spread a layer of peanut butter filling on one, top with the other and viola! - a peanut butter sandwich! The cookie recipe is the same peanut butter cookie recipe presented earlier (see Cookie Recipe #2) with the addition of the filling. Very simple to make and brings lots of compliments.

Ingredients: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, packed, 1 teaspoon vanilla, 3 eggs, 3 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt. Filling: 1/2 cup peanut butter, 3 cups powdered sugar, 1 teaspoon vanilla, 5-6 tablespoons milk.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, cream shortening, peanut butter and sugars until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture gradually and combine thoroughly. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten each cookie with a fork dipped in flour in a crisscross design.

Bake in a preheated 375 degree oven for 7-8 minutes or until cookies are just lightly browned. Allow to cool on baking sheet for a minute for transferring to cooling racks.

To make filling: put all ingredients in medium mixing bowl and combine well, adding more milk as necessary to a spreading consistency.

To assemble: Spread 1-2 tablespoons of filling on underside of one cookie, then top with underside of another; press lightly together and serve.

Makes about 3 1/2 dozen sandwiches.

Cookie Recipe #54 - Apricot Windows

These cookies taste like a shortbread cookie covered with preserves (apricot), but you can use whatever flavor you like.

Ingredients: 2 1/4 cups apricot preserves, room temperature, 3 1/2 cups all-purpose flour, 1 1/3 cups yellow cornmeal, 3/4 teaspoon salt, 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature, 1 1/2 cups granulated sugar, 3 large eggs, room temperature, cooking spray.

Instructions: Preheat oven to 375 degrees. Lightly coat an 11x17 inch rimmed baking sheet with cooking spray and line bottom with parchment paper. Spoon preserves into a bowl, and beat with a rubber spatula to smooth out texture; set aside. In another bowl, whisk together flour, cornmeal, and salt.

In large mixing bowl, beat butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add eggs, one at a time, until smooth after each addition. Add reserved flour mixture gradually until thoroughly combined. Remove 1 3/4 cups of the dough and insert into a pastry bag fitted with a plain round tip. Fold over the end to keep dough from drying out.

Using a spatula, spread remaining dough into prepared pan as evenly as possible and bake until golden brown, about 20 minutes.

Remove pan from oven, transfer to heatproof surface, and spread preserves on top in an even layer. Using prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough over first lines, making a checkerboard look. Pop back into the oven and bake until golden, 20-25 minutes. Transfer to wire rack to cool. Cut into 1 1/2x3 inch bars or 3 inch squares. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Makes 4 dozen bars or 2 dozen squares. (Martha Stewart's Cookies, published by Clarkson Potter/Publishers, New York, in 2008).

Cookies Rule!!!

Cookie Recipe #53 - Butterscotch Gingerbread Cookies

The first time I made these cookies I wasn't sure about the ginger and butterscotch combination, but they really are tasty! I found this recipe in a mail-sent booklet from Nestle and Safeway around Christmastime. They're easy to make and add a little spice to your life!



Ingredients: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 3/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups packed brown sugar, 1 cup (2 sticks)butter, softened, 1/3 cup molasses, 1 large egg, 1 2/3 cups (11 oz. package)butterscotch chips.

Instructions: Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl; set aside. In large mixing bowl, combine sugar, butter, molasses and egg until creamy. Gradually beat in flour mixture until well blended. Stir in chips by hand. Drop by rounded tablespoons onto ungreased baking sheets, about 2 inches apart.

Bake for 9-11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes before transferring to cooling racks.

Makes 2-3 dozen cookies.

Cookies Rule!!!

Cookie Recipe #52 - Cinnamon Animal Crackers

These are similar to the animal crackers you begged for in the grocery store when you were little-whether you really liked the cookies or you just wanted the box they came in. They almost taste like graham crackers with a slight, not over-powering cinnamon flavor. The recipe suggests you use 1-1 1/2 inch cookie cutters, but you can also use bigger ones, just bake a couple minutes longer.

Ingredients: 1 1/3 cups all-purpose flour, 1/3 cup firmly packed dark brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon baking soda, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch cubes, frozen, 3 tablespoons whole milk, 2 tablespoons honey, 1 tablespoon vanilla extract, raw sugar for sprinkling, assorted 1 -1 1/2 inch animal-shaped cookie cutters. (I didn't freeze my butter, but took it directly out of a cold refrigerator-worked fine; I also used 2% milk rather than whole.)

Instructions: Place the flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt in the bowl of a food processor and pulse a few times until blended. Add the butter and pulse until the mixture resembles coarse meal. (I used my hand mixer.) In a small bowl, whisk together the milk, honey and vanilla. Add to the flour mixture and pulse until the dough begins to come together. Scrape the dough out onto a floured work surface and pat into a disk. Wrap the dough in plastic wrap and refrigerate until chilled, about 2 hours (or up to 3 days). (I left my dough right in the bowl I mixed it in, covered it with plastic wrap and chilled-me and the dough!).

Preheat oven to 350 degrees. Line baking sheets with parchment paper (not necessary for non-sticking ones). On lightly floured surface, roll out the chilled dough with a floured rolling pin to an 1/8 inch thickness. Cut out cookies with flour-dipped cutters and arrange on baking sheets, about 1/2 inch apart. Repeat with remaining scraps of dough. Sprinkle cookies with raw sugar (or sprinkles) and pop into the oven. Bake about 5 minutes, longer for bigger cookies. Cookies should be slightly puffed and lightly browned and still soft. Transfer to cooling racks and cool completely; cookies harden as they cool.

Store in an airtight container at room temperature for up to 2 weeks. Makes 6-7 dozen depending on size of cutters.

(The Good Cookie by Tish Boyle, published by John Wiley & Sons, Inc., Hoboken, New Jersey, in 2002)

Cookies Rule!!!

Cookie Recipe #51 - Chocolate Cherry Cookies

A sweet maraschino cherry encased in a light chocolate cookie and drizzled with stripes of more chocolate makes for a pretty-to-look-at, but better-to-eat cookie.

Ingredients: 2 squares (1 ounce each) unsweetened chocolate (or 2 ounces chocolate chips), 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 2 cups flour, 1 teaspoon vanilla, 1/4 teaspoon salt, maraschino cherries, well drained (about 48), 1 cup (6 ounces) more chocolate chips.

Instructions: Melt chocolate (or chips) in mircrowave for about 1 minute, stirring until completely melted; set aside to cool. Beat butter and sugar in large mixing bowl until light and fluffy; add egg, melted chocolate and vanilla; mix until thoroughly combined. Stir in flour and salt; cover and refrigerate until firm, about 1 hour. ( I found 1/2 hour was enough).

Preheat oven to 400 degrees. Lightly grease baking sheets or line with parchment paper. Shape dough into 1 inch balls and place 2 inches apart on prepared baking sheets. With finger dipped in sugar, make deep indentation in center of each ball. Place a cherry into each indentation.

Bake about 6-8 minutes or just until set. Remove cookies and transfer to wire racks to cool. Melt 1 cup chocolate chips in microwave, a minute or two, stirring after each minute, until melted completely. Drizzle chocolate over tops of cookies while still warm and refrigerate until chocolate is set.

Makes about 4 dozen cookies. (Treasury of Holiday Cookies, Publications International, Ltd, Lincolnwood, IL, in 1994).

Cookies Rule!!!

Cookie Recipe #50 - Ladyfingers

This recipe comes from "Mastering the Art of French Cooking by Julia Child published by Alfred A Knopf, New York, in 1971." Biscuits A La Cuiller is the name of it, translated into English - Ladyfingers. These cookies are so light they may levitate if left on their own! This was the first time I've made these and didn't find it difficult, just have to follow directions carefully.

Ingredients: 1/2 cup granulated sugar, 3 eggs, separated, 1 teaspoon vanilla extract, pinch of salt, 1 tablespoon granulated sugar, 2/3 cup sifted flour, powdered sugar for sifting on top.

Preheat oven to 300 degrees. Line baking sheets with parchment paper. Separate eggs, placing the yolks in medium mixing bowl; whites in small bowl. (At this point, I put a medium glass mixing bowl and beaters into the freezer). Into bowl containing egg yolks, pour the sugar and beat well; add vanilla and continue beating until mixture is thick and pale yellow.
Remove bowl and beaters from freezer; pour egg whites into bowl along with pinch of salt and beat with cold beaters until soft peaks form when lifting beaters from mix. Sprinkle sugar over whites and continue beating until stiff peaks form when beaters are lifted-can take several minutes.

Scoop one fourth of the egg whites over the top of the egg yolks and sugar mixture. Sift one fourth of the flour, and delicately fold in, by hand, until partially blended. Add one third of the remaining egg whites, sift on one third of the remaining flour, fold until partially blended, and repeat with half of each. Do not attempt to blend the mixture too thoroughly or you will deflate the batter; it must remain light and puffy. (Important to follow these directions carefully).

Scoop batter into pastry bag fitted with a round 1/2 inch tip (or place the tip in the end of a heavy food storage bag with the corner snipped off). Squeeze out even lines onto the prepared baking sheets, making finger shapes about 4 inches long and 1 1/2 inches wide, spacing them 1 inch apart. Sift a layer of powdered sugar over the cookies and place in the oven.

Bake for about 20 minutes. Cookies are done when they are a very pale brown underneath their sugar coating. They should be slightly crusty outside, and tender but dry inside. If they are not baked enough, they will become soggy when they cool; overbaking makes them dry.

Remove from oven and transfer carefully to cooling racks.

These light cookies are good to eat just as they are or you can make a sandwich out of them filling with a glaze or icing of your choice. They are also used in other recipes, such as Tiramisu.

Makes about 2 - 2 1/2 dozen fingers.

Cookies Rule!!!

Cookie Recipe #49 - Cigarettes Russes

This recipe is from "Martha Stewart's Cookies, published by Clarkson Potter Publishers, New York, in 2008" and the recipe is called "cigarette russes". Mine turned out alot fatter, so they look more like cigars. You have to make a few before you get the hang of it, but however they look, they taste great!

Ingredients: 2 cups confectioners' sugar, sifted, 1 1/4 cups all-purpose flour, 1/8 teaspoon salt, 10 1/2 tablespoons unsalted butter, melted, 6 egg whites, lightly beaten, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, 4 ounces bittersweet chocolate, finely chopped (I used 1/2 cup chocolate chips), 2 teaspoons vegetable oil (or shortening), finely chopped nuts, for rolling, if desired.

Instructions: In mixing bowl, combine confectioners' sugar, flour and salt; make a well in center and add butter, egg whites, cream and vanilla. Combine well and refrigerate, covered, at least 2 hours, or overnight.

Preheat oven to 425 degrees. Line baking sheets with parchment paper. Spoon a heaping tablespoon of batter onto baking sheet and spread with a spatula into a very thin 6x3 1/2 inch oval. Repeat, making two more ovals (total of 3 on one pan). Bake just until brown around edges, about 4-6 minutes.

When cookies come out of oven, using a spatula, quickly transfer cookies to a work surface; roll around a chopstick or a thin wooden dowel, forming a cylinder shape. Place on cooling rack and repeat with other cookies. If they become hard too quickly, return to oven for 30 seconds, then try again.

As cookies are cooling, melt chocolate and shortening in microwave(I used a coffee cup), about one minute, stirring until chocolate is melted. Tilt coffee cup on its side with one hand (be careful not to let it drip out) and dip tips of cookies into chocolate rotating to completely cover the end. If desired, proceed to roll into chopped nuts. Place back on cooling racks, letting the chocolate-dipped end to hang over the edge. Allow a few minutes for cookies to set.

Cookies may be stored between layers of waxed paper in an airtight container at room temperature up to 3 days (they will be eaten before that).

Makes about 3 dozen cookie rolls.

Cookies Rule!!!

Cookie Recipe #48 - Rum Balls

Today's cookie is a request made by Walt at Paul and Eddy's in Monte Vista. It's like biting into a sugar-coated brownie leaving a rum taste in your mouth. If you don't want to use rum, you could probably add a little brewed coffee for a mocha flavor; a little orange juice for a chocolate-citrus twist, or just a little more vanilla. Experiment!

Ingredients: 3/4 cup (1 1/2 sticks)butter, cut into pieces, 6 ounces semisweet chocolate, finely chopped (I used chocolate chips), 3 eggs, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon coarse salt, 3/4 cup all-purpose flour, 1/4 cup plus 2 tablespoons dark rum, Coarse sanding sugar, for rolling (I used raw sugar).

Instructions: Preheat oven to 350 degrees. Spray a 12x17 inch rimmed baking sheet with cooking spray. Melt butter and chocolate chips in a glass measuring cup about 2 minutes, stirring afte each minute until chocolate is melted; set aside.

Mix together eggs, brown sugar, vanilla and salt in a large mixing bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet spreading evenly with spatula. Bake until top is shiny and a toothpick inserted into center comes out with a few crumbs attached, about 10-15 minutes. Remove from oven and cool completely on wire rack.

Break up brownie into small pieces; transfer to a mixing bowl. Pour rum, coffee, orange juice, or vanilla over crumbs and mix until they begin to come together into a ball.

Shape into 1 inch balls with fingers and roll in small bowl of sugar. Place on a baking sheet and refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Can be refrigerated in an airtight container up to a week.

Makes about 4 dozen balls.

(Martha Stewart's Cookies published by Clarkson Potter Publishers, New York, in 2008)

Cookies Rule!!!

Cookie Recipe #47 - Maple Leaf Cookies

In coordination with the Winter Olympics taking place in Canada, today's cookie reflects the Canadian Maple Leaf. The maple syrup used in the cookies comes from my father-in-law's farm in Michigan where every March for over 50 years he, his wife and a couple of friends have made maple syrup. We had the opportunity to be there last March and help with the process-it's something to see!

Ingredients: 1/2 cup unsalted butter, 3/4 cup maple syrup, 1 egg, 2 1/4 cups all-purpose flour. Icing: 1 tablespoon unsalted butter, 1 cup sifted confectioners' sugar, 1/2 teaspoon maple extract, 3-4 tablespoon heavy cream.

Instructions: Cream butter until fluffy in medium mixing bowl. Gradually blend in maple syrup and egg. Fold in flour and mix completely. Chill for 1 hour in refrigerator (or overnight).

Preheat oven to 350 degrees; lightly grease baking sheets or line with parchment paper.

Roll dough out on well-floured board about 1/4 inch thick. Cut out maple leaf shapes with a cookie cutter dipped in flour. Bake about 8 minutes or until cookies are just starting to brown around edges. Allow cookies to cool for a minute on baking sheets before transferring to cooling racks.

Make icing as follows: cream butter with sugar in small bowl; add maple extract and combine.

Add cream, a little at a time, until icing is of spreading consistency.

Spread icing onto half of cookies; then top with remaining half of cookies to make sandwiches.

Have a couple while you watch the Olympics tonight!

(The Ultimate Cookie Book, published by Tormont Publications, Inc., Montreal, Canada, in 1997).

Cookies Rule!!!

Cookie Recipe #46 - Lemon Snowdrops

Snowballs with a lemony filling is what today's cookies taste like. They're messy to eat so use a small plate to catch the droppings that can be licked off after consuming the cookie.

Ingredients: 1 cup butter, softened, 1/2 cup powdered sugar, 1 teaspoon lemon extract, 2 cups all-purpose flour, 1/4 teaspoon salt. Filling: 1/4 cup granulated sugar, 2 1/4 teaspoons cornstarch, dash of salt, 1/4 cup water, 1 tablespoon butter, 1 teaspoon grated lemon peel, 1 tablespoon plus 1 1/2 teaspoons lemon juice, 2 drops yellow food coloring, powdered sugar for rolling.

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the lemon extract. Stir in flour and salt. If dough is soft, cover and refrigerate until firm enough to shape, 1-2 hours. (I mixed this up while I was sipping my mocha this morning, went on a job with my husband that took about 2 hours, then returned and the dough was ready).

Shape dough into 1 inch balls and place about 1 inch apart on ungreased baking sheets; flatten slightly with fingers or bottom of a drinking glass dipped in flour (or sugar).

Bake until egdes are light brown, about 8 minutes. Immediately remove from baking sheets to cooling racks. While cookies are cooling, make filling as follows: Mix sugar, cornstarch and salt in 1 quart saucepan. Stir in water, butter, lemon peel, lemon juice, and food coloring. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat and pour in bowl to cool.

When cookies and filling are completely cool, spread a dab of filling between two cookies and press lightly. Roll entire cookie in powdered sugar, covering completely, then enjoy!

Makes about 2 dozen sandwiches.

Cookies Rule!!!

Cookie Recipe #45 - Pretzel Cookies

Not your typical salty, crunchy pretzel, but just as addicting-it's hard to eat just one. The almond extract gives it a slightly nutty taste. Half of these I rolled in colored sugar; the other half are covered with a glaze and grated chocolate. One is just as good as the other.

Ingredients: 1 cup granulated sugar, 1 cup butter, softened, 1/2 cup milk, 1 egg, 1 teaspoon vanilla, 1 teaspoon almond extract, 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, colored sugar, 1 cup powdered sugar, 1/2 teaspoon almond extract, 1 tablespoon milk.

Instructions: Mix 1 cup sugar, butter, milk, egg, vanilla and almond extract together in mixing bowl; stir in flour, baking powder and salt until thoroughly incorporated. Cover and refrigerate at least 4 hours (or overnight).

Preheat oven to 375 degrees. Divide dough into 4 equal parts. Divide 1 part into 12 equal pieces (keep remaining dough covered). Sprinkle about 1 teaspoon of colored sugar on board and roll each piece of dough on sugared board into pencil-like strip, about 10 inches long. Twist into pretzel shape on ungreased cookie sheet. Do this with half of the dough. With the other half, sprinkle flour on board and roll into strips as others and place on ungreased baking sheets. Bake for 9-11 minutes or until lightly browned.

To make icing, beat powdered sugar, almond extract and milk in small bowl until well combined. Spread over the unsugared cookies and if desired, grate chocolate over each. Or, you can tint the icing any color you wish and put sprinkles on each cookie.

Makes about 4 dozen cookies (Betty Crocker's Cookie Book, published by Golden Press, New York, in 1981).

Cookies Rule!!!

Cookie Recipe #44 - Coconut-Macadamia Kisses

This is a Weight-Watchers recipe for those of you who are still watching your waistlines since the January 1st resolution to lose weight, but still enjoy a little sweetness. My neighbor, Gail, is on the program and looks "fabulous". She's my walking partner, confidante, listener, advice-giver, cookie taster, and all-round good friend.

These take awhile to bake and then cool, so plan ahead or make them in the evening and let them sit in the oven overnight. They will be ready for breakfast with your coffee!

Ingredients: 3 large egg whites, at room temperature, pinch of salt, 1/2 cup granulated sugar, 1/4 cup shredded coconut, 1 teaspoon coconut extract (I used vanilla extract), 18 macadamia nuts, halved.

Preheat oven to 250 degrees. Line baking sheet with parchment paper or foil. In medium bowl, combine egg whites and salt with electric mixer; beat until foamy. Gradually add sugar, beating until shiny and stiff peaks form when beater is lifted (this can take a few minutes; tossing your bowl and beaters in the freezer for a few minutes before beginning helps this process). Fold in coconut and extract.

Either with a pastry bag fitted with a large star tip or a heavy-duty food storage bag with a corner snipped off, fill with meringue mixture and pipe 36 equal rosettes on prepared baking sheet. Arrange half of a macadamia nut in center of each rosette.

Bake in preheated 250 degree oven 40 minutes, until edges begin to dry and kisses are lightly browned. Turn oven off; let kisses dry in oven, about 3 hours or overnight, until crisp (I found 2 hours was sufficient). Peel paper from kisses and enjoy.

Store in airtight container. Makes 36 rosettes.

Recipe is out of "Weight Watchers complete cookbook and program basics"published by Macmillan in 1994.

Two cookies equals 46 calories.

Cookies Rule!!!

Cookie Recipe #43 - Stained-Glass Valentines

Oops! There were a few broken hearts in the test kitchen today (see right photo)...I can't blame anyone but myself-didn't follow directions (I think that comment was on my kindergarten report card). It is very important to line your baking sheets with foil before placing cookies on them to bake (it says so right in the instructions!).

Ingredients: 2 1/2 cups all-purpose flour, 1/4 teaspoon salt, 3/4 cup butter, softened, 1/2 cup granulated sugar, 1/3 cup honey, 1 egg, 2 teaspoons lemon zest, 24 cherry-flavored red hard candies, such as Jolly ranchers (I used lifesavers), crushed, 2 2/3 cups confectioners' sugar, 2 tablespoons meringue powder, 5-6 tablespoons warm water, red food coloring, assorted sprinkles.

Instructions: Combine flour and salt; reserve. On medium speed, beat butter, sugar and honey until creamy. Beat in egg and zest. Gradually mix in flour mixture until dough just forms; cover and refrigerate until firm, 1-2 hours. (I found an hour was sufficient).

Preheat oven to 350 degrees. LINE BAKING SHEETS WITH FOIL!! On lightly floured surface, roll out dough to 1/4 inch thickness. Using a large heart-shaped cookie cutter, cut out cookies, rerolling scraps. Place 2 inches apart on FOIL-LINED baking sheets. Using a smaller heart cookie cutter, cut out the center of each cookie. Bake about 4-5 minutes or until cookie are starting to set. Remove from oven to heat-proof surface and fill cutouts with crushed candies; return to oven and bake about 5 minutes longer. Cool on pans about 20 minutes before carefully peeling from foil to cooling racks to cool completely.

To make icing, beat confectioners' sugar, meringue powder and 5 tablespoons water until glossy. (Add more water, if needed). Transfer 1/3 cup to plastic food storage bag; reserve. Tint remaining icing with food coloring and spread over cookies around cutouts. Decorate with sprinkles; let dry one hour. Snip off corner of bag with icing and pipe around outsides of cookies. (Or you can use your own favorite icing recipe-I used a powdered sugar, vanilla, butter and water combination).

Makes about 16 cookies to share with your Valentine!

This recipe was in the Feb. 8 2010 Woman's World magazine.

Happy Valentine's Day to All!!!

Cookies Rule!!!

Cookie Recipe #42 - Cookie Sandwich Hearts

Day 2 of Valentine's Day cookie recipes. This one is a sweet sugar cookie sandwich with a cream cheese middle. If you like the cookie to be crisp, allow to bake a minute or two longer. The heart cut-outs make for a pop-in-your-mouth-as-you're-baking treat!

Ingredients: 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup butter, softened, 1 1/2 cups granulated sugar, 2 tablespoons milk, 1 tablespoon vanilla extract, 6 ounces cream cheese, softened, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, colored sugar.

Instructions: In medium bowl whisk together flour, cream of tartar, baking soda, and salt; set aside. In large mixing bowl beat butter with sugar until smooth and creamy; beat in milk and vanilla. Beat in flour mixture and combine well. Dough will be soft. Cover and chill about 30 minutes or until easy to handle. Preheat oven to 350 degrees. On lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 3 inch round cookie cutter, cut out circles from dough (a drinking glass dipped in flour will also work). Using a 1 inch heart cookie cutter, cut out centers of half the cookies. Repeat with remaining dough. Place on ungreased baking sheets, one sheet with rounds, the next with heart cut-out rounds. Sprinkle the cut-out rounds with colored sugar before baking.

Bake cookies about 8 minutes; 10 for a crisper cookie. Let cookies cool for a minute before transferring to cooling racks. While cooling, make filling as follows: In a medium bowl, combine cream cheese, powdered sugar and vanilla until smooth. Tint with food coloring, if desired. Spread bottoms of solid cookies with thin layer of filling and top with a cut-out cookie, sugar side up; press lightly.

*Bake the cut-out hearts about 5 minutes; sprinkle with colored sugar before baking, if desired. When cool, eat as is or spread a little filling between two hearts for a mini sandwich.

Makes about 2 dozen sandwiches. Store in refrigerator until ready to share.

I found this recipe in the February 2010 issue of Better Homes and Gardens magazines and made some alterations with it.

Cookies Rule!!!

Cookie Recipe #41 - Peanut Blossoms

Today begins 3 days of cookie recipes celebrating Valentine's Day! Try one or all 3 for your sweeheart. Instead of chocolates, bake cookies, wrap both the bottom and top of a cardboard box in red (or other color) tissue paper, then place cookies inside, replace the lid, top with a homemade card expressing your love and enjoy the kisses and hugs you'll receive. (You can also recycle an old valentine candy box).

This cookie is a sugar-sprinkled peanut butter base surrounding a Kiss of chocolate.

Ingredients: 9 oz. bad of Hershey's Kisses (I used the dark chocolate ones, of course), 1 cup shortening, 1 1/2 cups peanut butter (creamy or crunchy), 2/3 cup granulated sugar, 2/3 cup brown sugar, 2 eggs, 4 tablespoons milk or cream, 2 teaspoons vanilla, 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, raw or granulated sugar for rolling in.

Instructions: Preheat oven to 375 degrees. Remove wrappers from Kisses and set aside. In large mixing bowl, beat shortening and peanut butter until well blended; add sugars and beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together in small bowl, flour, baking soda and salt; gradually add to peanut butter mixture and mix until thoroughly combined.

Shape dough into 1 inch balls; roll in bowl containing sugar (I used raw sugar). Place on ungreased baking sheets 2 inches apart. Bake in preheated 375 degree oven for 10 minutes; remove from oven to heat-proof surface; immediately place a kiss in center of each cookie, pressing lightly to make cookie spread a little. Allow to cool a minute or two before transferring to cooling racks.

If you have any unwrapped Kisses left over, you must eat them immediately...gives you energy needed for the clean-up...

Makes about 5 dozen cookies.

Cookies Rule!!!

Cookie Recipe #39 - Lemon Poppy Seed Cookies

If you've been following along, you may remember Cookie Recipe #16 Lemon Poppy Drops and how I wasn't a fan. Well, I've tried another Lemon Poppy Seed recipe and this one is a winner. A soft cookie with a light lemon flavoring, a hint of coriander and the tiny bits of poppy seeds make for a great combo.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoon freshly grated lemon zest, 1 teaspoon ground coriander, 2 tablespoons poppy seeds, 3/4 cup butter, softened, 1 cup granulated sugar, 2 large egg yolks, 1 large whole egg, 1 1/2 teaspoons pure lemon extract.

Instructions: Preheat oven to 300 degrees. In a medium bowl combine flour, baking soda, lemon zest, coriander and poppy seeds; mix well and set aside. In another mixing bowl cream butter and sugar; add egg yolks, egg, and lemon extract; beat until light and fluffy. Add the flour mixture and mix just until combined-do not overmix.

Drop by rounded tablespoons onto ungreased baking sheets about 2 inches apart. Bake in preheated 300 degree oven about 20 minutes, or until cookies are slightly browned around the edges. Remove from oven and transfer to cooling racks.

Makes 2 - 2 1/2 dozen cookies.

(Mrs. Fields Cookie book, published by Time-Life Books, 1992)

Cookies Rule!!!

Cookie Recipe #40 - Snickerpoodles

Today my husband is taking me on an overnight early Valentine's Day trip to Pacific Grove (Carmel/Monterey area). It's also the first day of the AT&T Golf Open at Pebble Beach. I don't know if we'll get close enough, but maybe we'll see a celebrity or two. Should I take a plate of cookies to share? So, today's cookie was actually made yesterday in preparation for the trip.

Another recipe for man's (or woman's) best friend-a honey-flavored dough rolled in cornmeal and cinnamon and baked to a crisp. My dog, Lilly, took one and hovered over it for a few hours, threatening anyone who came near it, before she finally devoured it!



Ingredients: 1/2 cup vegetable oil, 1/2 cup shortening, 1 cup honey, 2 eggs, 3 3/4 cup flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 cup cornmeal, 2 teaspoons cinnamon.



Instructions: Preheat oven to 400 degrees. Mix vegetable oil, shortening, and honey; add eggs and beat well. Add flour, soda, and cream of tartar; beat until thoroughly combined. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on ungreased baking sheets. Press the balls down with a fork in crisscross design. Bake for 8-10 minutes. Remove and allow to cool a minute or two before transferring to cooling racks. Store in an airtight container.



I had a bone cookie cutter I wanted to use, so I rolled some of the dough out, then cut with cookie cutter; try other designs, if desired.



Makes about 4 dozen dog cookies.



(http://www.bullwrinkle.com/Assets/Recipes/Snickerpoodles.htm)



Cookies Rule!!! (even in Dog Kingdom)

Cookie Recipe #38 - Sesame Seed Cookies

In the Sparta region of Greece during the holidays you will find people eating these cookies. You don't have to live in Greece to enjoy them, though. I think they would be a great ending for your favorite Chinese entree along with or instead of a fortune cookie (see Cookie Recipe #18).

Ingredients: 2/3 cup sesame seeds, 1 3/4 cup granulated sugar, 1 cup butter, softened, 2 eggs, 4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup water.

Instructions: In small frypan, heat sesame seeds over medium heat, stirring frequently, until light brown (watch carefully-they burn easily); remove from heat and allow to cool some. In medium mixing bowl, combine sugar, butter and eggs until fluffy; stir in half of the toasted sesame seeds. Mix flour, baking powder and salt together in bowl, then add alternately with water to sugar mixture. Mix well; cover and refrigerate at least 2 hours (or overnight).

Preheat oven to 350 degrees. Roll dough on lightly floured surface to 1/8 inch thickness. With a sharp knife, cut into 2 1/2 " x 3/4" strips. Press one side of strip into remaining sesame seeds, then fold one end over at right angle to other end, forming a bowknot. Place on ungreased baking sheets about 2 inches apart. Bake until light brown, 8-10 minutes. Remove from oven; allow to cool a couple of minutes before transferring to cooling racks.

Makes about 9 dozen sesame strips.

(Betty Crocker's Cookie Book published by Golden Press, New York, 1981)

Cookies Rule!!!

Cookie Recipe #37 - Chocolate Peanut Butter Cups

Have you ever wanted to pour some melted chocolate in a jar of peanut butter, toss in some chopped peanuts, then grab a spoon and eat to your heart's content? Eating one of these is just about like that. One of the ladies I work for, Carin, let me borrow a book of hers (Treasury of Holiday Cookies published by Publications International, Ltd, in 1994) and said these cookies are her favorite-I think they could be one of mine now, too.

Ingredients: 1 cup semisweet chocolate chips, 1 1/2 cups firmly packed light brown sugar, 2/3 cup shortening, 1 tablespoon water, 1 teaspoon vanilla, 2 eggs, 1 1/2 cups all-purpose flour, 1/3 cup cocoa, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 3/4 cup finely chopped peanuts, 36 miniature peanut butter cups (I used the dark chocolate ones), unwrapped, 1 cup peanut butter chips.

Instructions: Preheat oven to 375 degrees. Place chocolate chips in microwave-safe measuring cup or bowl and heat for 2 minutes; stir. Repeat until smooth; cool slightly. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed until well blended. Beat eggs into shortening mixture. Add chocolate slowly and mix until well blended.

Combine flour, cocoa, salt and baking soda in medium bowl, then add to shortening mixture and stir just until combined. Shape dough into 1 1/4 inch balls; roll in nuts. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 7-9 minutes or until set. Remove from oven to heat-proof surface and immediately press a peanut butter cup into center of each cookie. Press sides of cookie up against cup. Cool 2 minutes on baking sheets before removing to cooling racks. Allow to cool completely.

To make drizzle, place peanut butter chips in heavy resealable plastic food storage bag. Seal. Microwave for one minute. Knead bag until smooth. Cup pinpoint hole in bottom corner of bag and squeeze out in a zigzag pattern over each cookie.

Makes about 3 dozen peanut buttery, chocolatey, peanutty cups.

Cookies Rule!!!

Cookie Recipe #36 - Chocolate Cut-Out Cookies

The Colts or the Saints-who will be the big winner? It doesn't matter what side you're on, you will need refreshments while you watch and cheer for your favorite. What better dessert than chocolate footballs? This is a chocolate cut-out cookie recipe from Martha Stewart's Cookies published by Clarkson Potter, New York, in 2008. This crisp cookie is not overly sweet, just enough to go with the rest of your football fare.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/8 teaspoon salt, 1/4 teaspoon ground cinnamon, 3/4 cup (1 1/2 sticks)butter, softened, 1 1/2 cups sifted confectioners' sugar, 1 egg, lightly beaten, 1/2 teaspoon vanilla. Frosting: 1/4 cup butter, softened, 1/2 teaspoon vanilla, 1 1/2 cups confectioners' sugar, 2 tablespoons milk or cream.

Instructions: Sift flour, cocoa, salt and cinnamon into a bowl; set aside. Put butter and confectioners' sugar in mixing bowl and beat on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Gradually add flour mixture, beating on low until thoroughly combined. Wrap dough in plastic wrap and refrigerate until firm, one hour or overnight.

On a lightly floured surface, roll out 1/2 of dough to 1/8 inch thickness. Transfer to a baking sheet and pop in freezer for about 15 minutes. Preheat oven to 350 degrees. Remove sheet from freezer; place dough back on work surface and cut out with flour-dipped cutters. Place on ungreased baking sheet, pop back in freezer about 15 minutes. Repeat with remaining half of dough. Transfer from freezer to preheated 350 degree oven and bake until crisp, about 8 minutes. Let cool completely on sheet, then transfer to cooling racks. To make frosting, put softened butter in small mixing bowl and beat until fluffy; add vanilla. Add confectioners' sugar and mix (will be dry); slowly add in milk or cream until of spreading consistency (may need more milk). Frost as desired.

Alternate: Before placing in freezer the final time, you may sprinkle cookies with nonpareils, if you're not going to frost them.

Makes 3-4 dozen cookies; I only cut-out 15 footballs because my cookie cutter was larger (plus one round circle of leftover dough, for taste-testing).

May the best team win!

Cookies Rule!!!

Cookie Recipe #35 - French Lace Cookies

The name of these cookies sounds fancy and tempting-they even look fancy, but the taste is different from what I expected. They are very crispy and if you prefer crispy cookies, you will enjoy these. They are not as hard to make as they look, you just have to work quickly.

Ingredients: 1/2 cup light corn syrup, 1/2 cup shortening, 2/3 cup light brown sugar, 1 cup all-purpose flour, 1 cup finely chopped pecans, 1/4 cups chocolate chips, 1-2 tablespoons shortening.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. In saucepan over medium heat, mix corn syrup, shortening, and brown sugar; bring to a boil, stirring constantly; remove from heat. Gradually stir in flour and pecans until thoroughly combined. Drop batter by teaspoonfuls onto prepared baking sheets about 3 inches apart. (Keep remaining batter warm over another saucepan with hot water in it-double boiler). Bake only 6-8 cookies at a time.

Put in oven and bake about 5 minutes or until set. Cookies will spread and be very thin. Remove from oven and allow to cool a minute or two. During this time, if the cookies have melted into each other, take a spatula and gently seperate them, pushing the sides of each cookie inward to form circles. Remove one cookie at a time to heat-proof working area and with the handle end of a wooden spoon, start at one end of cookie and quickly roll around spoon. Remove cookie from spoon and place on cooling racks to continue cooling. Repeat with rest of cookies-if they become too hard to roll, place back in oven for a minute, then try again.

As cookies are cooling, melt chocolate chips and shortening in microwave, stirring after each minute until melted. Drizzle chocolate over each cookie and allow to harden.

Cookies do not have to be rolled; they may remain flat; just drizzle chocolate over flat cookies.

Makes about 4 dozen cookies.

Cookies Rule!!!

Cookie Recipe #34 - Cream Wafers

These little goodies are light and buttery, yet creamy with a delightful middle. You can make the filling any color you like. I had some purple food coloring left over from a Barney decorated birthday cake awhile ago and thought a little purple may look bright and springy!

Ingredients: 2 cups all-purpose flour, 1 cup butter, softened, 1/3 cup whipping cream, 3/4 cup powdered sugar, 1/4 cup butter,softened, 1 teaspoon vanilla, and sugar for sprinkling.

Instructions: Mix flour, butter, and cream together in medium mixing bowl; cover and refrigerate (or make up night before and let refrigerate overnight). Preheat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on lightly floured surface (keep remaining dough in refrigerator). Using a flour-dipped 1 1/2 inch round cutter, cut out circles, reusing dough scraps until all used. Repeat with remaining dough. Place each cookie in a small bowl of sugar and flip over so each side is coated. Put on ungreased baking sheets about 2 inches apart. Prick each cookie about 4 times with a fork dipped in flour.

Bake about 7-9 minutes, just until set but not brown. Remove from oven and allow to cool for a minute before transferring to cooling racks. As cookies cool, make filling as follows: mix powdered sugar, butter, and vanilla until light and fluffy. If too dry, beat in a few drops of water or milk (cream), until of spreading consistency. Tint with your favorite food coloring. Spread one side of a cookie, top with an unfrosted one, making a sandwich.

Makes about 5 dozen cookies or 2 1/2 dozen sweet sandwiches.

Cookies Rule!!!

Cookie Recipe #33 - Iced Oatmeal Applesauce Cookies

This is a soft, lightly chewy cookie with a maple glaze covering it, almost like eating a syrup-topped pancake. The recipe came from "Martha Stewart's Cookies" published in 2007 by Clarkson Potter in New York. I didn't put the raisins in because I didn't have any on hand and didn't want to make ANOTHER trip to the store (I feel like I work there-I'm there so much) and also my family isn't overly fond of raisins.


Ingredients: 4 tablespoons unsalted butter, melted, 1 cup light brown sugar, 1/2 cup granulated sugar, 1 egg, 1/2 cup chunky-style applesauce, 1 1/2 cups old-fashioned rolled oats, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon bakind powder, 1/4 teaspoon salt, 1 cup golden raisins, 1 3/4 cups confectioners' sugar, 3 tablespoons pure maple syrup, 3 tablespoons water.



Instructions: Preheat oven to 350 degrees. Put melted butter and sugars in mixing bowl and beat with electric mixer on low speed until combined. Add egg and applesauce; mix until well blended. Mix in oats, flour, baking soda, baking powder, and salt. By hand, stir in raisins.



Drop dough by tablespoonfuls on ungreased baking sheets about 2 inches apart. Bake in preheated 350 degree oven until golden and just set, 13-15 minutes. Remove from oven and allow to cool for 2 minutes before transferring to cooling racks. Allow to cool completely. To make icing, whisk confectioners' sugar, maple syrup, and water in small mixing bowl until smooth. Drizzle over cookies; let set.



Makes about 2 1/2 dozen and may be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).



Cookies Rule!!!

Cookie Recipe #32 - PBJ Cookies

Peanut Butter and Jelly Cookies are like eating your favorite sandwich as a kid (maybe it still is), yet replacing the bread with a cookie. Fill your child's (or yours) lunchbox with these goodies and you will be the most popular parent amongst your girl or boy's school friends.

I used my basic peanut butter cookie recipe, indented the center of each and filled with grape jelly. You may use any kind of jelly, jam or preserves - whatever you like best!

Ingredients: 1 cup butter, softened, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla, 3 eggs, 3 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/4 cup favorite jam, jelly or preserves.

Instructions: Preheat oven to 350 degrees. In mixing bowl, beat butter and peanut butter together; add sugars and continue beating. Add vanilla and eggs and combine. Sift flour, baking soda, and salt over bowl and mix thoroughly. Scraping up a tablespoonful of dough with spoon, roll into a ball with fingers and place on ungreased baking sheets. Make an indention in the center of each cookie with your thumb or finger. Fill the hole with a small amount of jelly (jam or preserves). Toss into a preheated 350 degree oven and bake for 9-10 minutes or until cookies are slightly browned. Remove from oven; allow to cool on sheet for a minute or two, then transfer to cooling racks.

You could also top the cookies with a few chopped peanuts before baking, if desired.

Makes about 5 dozen 3 inch cookies.

Cookies Rule!!!

Cookie Recipe #31 - Gingerdoodles

I made this recipe during the summer of 09 while experimenting with different combinations. Why not unite two of my favorite cookies? (And there isn't even any chocolate involved!) Gingersnaps + snickerdoodles = Gingerdoodles (or Snickersnaps). The only down side is that you have to mix up 2 different kinds of cookies, so make them up the night before and refrigerate until you're ready to bake (they don't have to be chilled, though, if you want to make them the same day). Both cookie recipes have been presented previously, but I'll post them again so you have them at your fingertips ready to be put into use (these recipes have already been cut in half).

Ingredients (Snickerdoodles): 1/2 cup shortening (I use butter flavored), 3/4 cup sugar plus 3 tablespoons, 1 egg, 1/2 teaspoon vanilla, 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cream of tartar, 1 tablespoon cinnamon.

Instructions: Mix the 3 tablespoons sugar and 1 tablespoon cinnamon together in small bowl; set aside. In mixing bowl, cream shortening with sugar; add egg and vanilla and mix well. Sift flour, baking soda, salt and cream of tartar into same bowl and thoroughly combine. Set aside while mixing up Gingersnaps as follows:

Ingredients (Gingersnaps): 3/4 cup shortening, 1 cup sugar plus 1/4 cup, 1/4 cup molasses, 1 egg, 2 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon ginger.

Instructions: Put the 1/4 cup sugar in small bowl and set aside. In mixing bowl, cream shortening and sugar together; add molasses and egg and continue beating. Sift flour, baking soda, salt, cinnamon, cloves and ginger into same bowl and thoroughly combine.

Preheat oven to 350 degrees. With your fingers, roll a small amount of gingersnap dough into a ball and drop in bowl of sugar; roll around until completely covered. Repeat with snickerdoodle dough dropping into cinnamon/sugar until covered. Remove both balls and squeeze together to form one ball (do not try to roll together, just squeeze and pat together). Repeat with the rest of the doughs. Place on ungreased baking sheet and pop into the oven. Bake about 9 minutes or until flattened but still soft (slightly underbaked). Remove from oven and allow to cool about 2 minutes before transferring to cooling racks.

If you have leftover dough of either one, just bake them alone (still delicious by themselves!).

Makes about 5 dozen cookies (1 dozen of these ended up being plain gingersnaps). Store in airtight container or ziploc bag - freeze well.

Cookies Rule!!!

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Cookie Recipe #30 - Easy Chocolate Drops

After an extremely busy day, it was nice to whip up an easy cookie this evening. These can be made, chilled and eaten in a matter of a few minutes. Beware-really sweet!! Only 4 ingredients are involved, a microwave or a stovetop for heat, a refrigerator for the cool down, and a mouth or two for the final phase (best part).

Ingredients: 2 cups chocolate chips, 2 cups butterscotch chips, 2 cups shoestring potatoe sticks, and 2 cups salted peanuts.

Instructions: Heat the chocolate and butterscotch chips either in a microwave-safe bowl, stirring after each minute until melted, or in a saucepan on top of the stove until melted, stirring constantly over low heat. Remove from microwave or stove top and stir in potatoe sticks and peanuts; mix well. Drop on waxed paper-lined baking sheets a tablespoonful at a time. Transfer sheet to refrigerator for 15 minutes or until set, then enjoy!

Store in an airtight container. Makes about 2 1/2 dozen.