We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!


Wednesday, March 31, 2010

Cookie Recipe #88 - Streusel Strawberry Bars

The texture of these bars seemed a little dry. If I made them again I would try to chop up a few fresh strawberries and add them to the dough. I did top them off with a simple glaze for moistness and sweetness.

Ingredients: 1 cup butter, softened*, 1 cup sugar, 1 egg, 2 cups all-purpose flour, 3/4 cup pecans, coarsely chopped, 1 jar (10 ounces) strawberry or raspberry preserves.
*Note: I think the butter should be cold rather than softened to make a better crumb mixture; mine ended up more like a dough because the butter was soft.

Instructions: Preheat oven to 350 degrees. Combine butter and sugar in large mixing bowl. Beat at low speed, scraping bowl often, until well blended. Add egg and flour. Beat until mixture is crumbly, 2-3 minutes. Stir in pecans. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Spread preserves to within 1/2 inch of edge of crust. Crumble reserved crumb mixture over preserves. Bake for 40-50 minutes or until lightly browned. Remove to cooling rack and allow to cool completely.

Optional glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla or almond extract, and 2 tablespoons milk in small bowl until blended and no lumps remain. If too thick, add a little more milk. Drizzle over cooled bars.

Makes 24 bars.

"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.

Cookies Rule!!!

Tuesday, March 30, 2010

Cookie Recipe #87 - Double-Dipped Hazelnut Crisps


Once you get past the double chocolate exterior you will reach the chewy, yet crisp, interior. Try to eat just one of these!
Ingredients: 1 1/4 cup chocolate chips, 1/2 cup vanilla chips, 2 teaspoons shortening, 1 1/4 cups all-purpose flour, 3/4 cup powdered sugar, 2/3 cup hazelnuts, finely ground, 1/4 teaspoon finely ground coffee beans, dash salt, 1/2 cup butter, softened, 2 teaspoon vanilla.
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper; set aside. Melt 3/4 cup of chocolate chips in microwave, stirring until melted; let cool slightly. In large bowl beat together butter, vanilla and melted chocolate. Add flour, sugar, hazelnuts, ground coffee, and salt to creamed mixture, thoroughly combining until dough is stiff but smooth. (If dough is too soft to handle, cover and refrigerate until firm).
Roll out dough, one fourth at a time, to 1/8 inch thickness on a lightly floured surface. Cut out with a 2 inch scalloped round cookie cutter dipped in flour. Place 2 inches apart on prepared baking sheets. Bake in preheated 350 degree oven for 8 minutes or until not quite firm. (Cookies should not brown; they will puff up during baking, then fall again). Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.
In two separate bowls, melt 1/2 cup chocolate chips with 1 teaspoon shortening and 1/2 cup vanilla chips with 1 teaspoon shortening. Dip half on each cookie in melted chocolate and place on waxed paper-lined trays or baking sheets. Refrigerate until chocolate is firm. Dip other half of each cookie into melted vanilla chips; return to waxed paper-lined trays and refrigerate again until firm.
Makes about 4 dozen cookies.
"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.
Cookies Rule!!!

Monday, March 29, 2010

Cookie Recipe #86 - Chocolate-Dipped Almond Horns

The shape of this cookie is what makes it a horn: you don't need the musical instrument ability to enjoy them. The only music you will hear is mmmmmmmmmmmmm............

Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 2 egg yolks, 1 1/2 teaspoon vanilla extract, 2 cups all-purpose flour, 1/2 cup ground almonds, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 cup chocolate chips, melted, extra powdered sugar for sprinkling.

Preheat oven to 325 degrees. In large mixing bowl, combine powdered sugar and butter. Add egg yolks and vanilla and continue beating. Gradually add flour, almonds, cream of tartar, and baking soda, mixing until thoroughly combined. Shape into 1 inch balls. Roll balls into 2 inch ropes; shape into crescents. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fingers.

Bake 8-10 minutes or until set; cookies do not brown. Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.

Melt chocolate chips in microwave (if too thick, add 1 teaspoon shortening). Stir until chocolate is smooth. Dip one end of each completely cooled horn in chocolate and place on waxed-paper-lined tray. Sprinkle remaining half with sifted powdered sugar. Refrigerate until chocolate is set; then enjoy!

Makes about 3 dozen cookies.

"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.

Cookies Rule!!!

Sunday, March 28, 2010

Cookie Recipe #85 - Choco-Mint Pinwheels

Circles of refreshing mint and rich chocolate unite to form a palate-pleasing pinwheel.

Ingredients: 1 cup chocolate chips, 1/2 cup butter, 1/2 cup shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon mint extract, 2 cups all-purpose flour, 1 egg white, lightly beaten, green food coloring.

Melt chocolate in microwave for one minute, stirring until chocolate is smooth; set aside. In a large bowl, cream butter and shortening with sugar. Add egg and mint extract; mix well. Gradually mix in flour. Divide dough into 2 equal portions. To the first portion, add a few drops of green food coloring and mix until thoroughly combined. Add melted chocolate to other portion and mix completely. Wrap each portion in waxed paper and chill in refrigerator for an hour, or until firm enough to roll.

Roll each portion on floured waxed paper into a 10x12 inch rectangle, about 1/4 inch thick. Brush one rectangle with some of egg white. Lifting by the waxed paper, carefully place second rectangle on top of first, and gently press together. Press around sides of rectangle to make even edges. Starting from the long end, use waxed paper to roll dough up into a log. Wrap in waxed paper and transfer roll to refrigerator. Chill until firm, about 3 hours.

Preheat oven to 375 degrees; lightly grease baking sheets or line with parchment paper. Remove waxed paper from roll and slice into 1/4 inch slices. Place on prepared baking sheets about an inch apart. Bake 8-10 minutes or until lightly browned around edges. Allow to cool on baking sheet for 1 minute before transferring to cooling racks.

Makes about 5 dozen pinwheels.

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

Cookies Rule!!!

Saturday, March 27, 2010

Cookie Recipe #84 - Rocky Road Brownies



There was some finger licking involved in the making of today's cookie (can't let any gooey chocolate go to waste...)! I wasn't real impressed with the brownie portion, but I liked the rocky road topping. If I was to make it again, I would probably make my Old-Fashioned Brownies (Cookie Recipe #82) and finish them off with the rocky road topping. This brownie had more of a milk chocolate taste rather than the darker chocolate flavor of the Old-Fashioned Brownies.


Ingredients: 4 squares unsweetened chocolate, 3/4 cup (1 1/2 sticks)butter, 2 cups sugar, 3 eggs, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup chopped walnuts (optional), 2 cups miniature marshmallows, 1 cup chocolate chips, 1 cup chopped walnuts (for topping).


Instructions: Preheat oven to 350 degrees. Grease a 13x9 inch pan. Microwave chocolate and butter in microwavable bowl for 2 minutes, stirring after one minute, until butter is melted. Stir sugar into melted chocolate. Add eggs and vanilla, mixing until well blended. Stir in flour and nuts and thoroughly combine. Spread in prepared pan and pop into preheated 350 degree oven. Bake for 30 minutes. Remove from oven and immediately sprinkle marshmallows, chocolate chips and nuts over brownies; return to oven to continue baking for 3-5 minutes. Topping will begin to melt together. Remove and allow to cool in pan before cutting into bars.


Makes 24 brownies.


"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.


Cookies Rule!!!


Friday, March 26, 2010

Cookie Recipe #83 - Lemon-Lime Twists


Twist and shout...for these lemon and lime coookies. A light citrusy twist topped with a lemony icing is a perfect ending for a lunch or midday snack (or anytime)!
Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1 teaspoon lemon extract, 1 teaspoon grated lime rind, 2 tablespoons milk, 1/4 teaspoon salt, 2 1/2 cups all-purpose flour, 1/2 cup confectioners' sugar, 2 teaspoons lemon juice, 2 teaspoons milk.
Instructions: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon extract and lime rind; mix well. Mix in milk, salt, then flour, 1 cup at a time, blending well after each addition. Form dough into a ball and let stand 5 minutes.
Divide dough in two and put one portion in the refrigerator until ready to use. Take a small piece of the other portion (about 1 rounded tablespoonful) and roll on a floured surface into a 10 inch long rope. Fold rope in two and twist around each other to form one twist cookie. Repeat with remaining dough. Arrange on prepared baking sheets, 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer to wire racks to cool.
As cookies cool, mix confectioners' sugar with lemon juice and milk until thoroughly combined. Brush over each twist while still warm; allow to cool completely.
Makes 4 1/2 dozen twists.
"The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.
Cookies Rule!!!

Thursday, March 25, 2010

Cookie Recipe #82 - Old-Fashioned Brownies

Over the years I've tried several brownie recipes, but this is the one I've found to be the best. I add chocolate chips to it for that extra burst of chocolate taste (you can never have too much chocolate).



Ingredients: 1/2 stick butter, 2/3 cup shortening (I use butter-flavored), 4 eggs, 2 cups granulated sugar, 2 teaspoons vanilla, 1/3 teaspoon salt, 1 1/3 cups flour, 3/4 - 1 cup cocoa, 1 cup chopped walnuts (optional), 1-2 cups chocolate chips.



Instructions: Preheat oven to 325 degrees. Spray a 9 x 13 inch pan with cooking spray; set aside. Melt together butter and shortening in microwave; allow to cool slightly. In large mixing bowl, beat eggs, sugar, and vanilla; blend in butter mixture and thoroughly combine. Add flour, salt and cocoa and mix well. By hand, stir in chocolate chips (save a handful for the top) and nuts, if desired.



Scrape into the prepared pan and spread evenly with spatula. Sprinkle with the reserved chocolate chips and pop into the preheated 325 degree oven. Bake for 45-50 minutes or until a toothpick inserted in middle brings out only a few crumbs. Remove from oven and allow to cool on rack until cool enough to cut out a square and eat while still warm, but not mouth-burning hot.



I made a batch of these real early in the morning once because I woke up and couldn't get back to sleep. My husband still talks about waking up to the smell of brownies baking; what could be better?



Cookies Rule!!!

Wednesday, March 24, 2010

Cookie Recipe #81 - Malted Milk Cookies



Eating one of these is like having a malted milk shake, yet in the form and texture of a cookie. Almost like shortbread, yet not as crisp.


Ingredients: 2 3/4 cups all-purpose flour, 3/4 cup plain malted-milk powder, 1 teaspoon baking powder, 3/4 teaspoon salt, 1 cup (2 sticks) butter, at room temperature, 3 ounces cream cheese, at room temperature, 1 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract.


Instructions: Preheat oven to 350 degrees. Measure out flour, malted-milk powder, baking powder, and salt in bowl; set aside. Beat butter and cream cheese until creamy. Mix in sugar; then egg, vanilla extract and almond extract. Gradually add flour mixture until thoroughly combined.


Prepare a pastry bag with a 1/2 inch star tip (or put tip in corner of heavy ziploc bag with the corner cut out and tape wrapped around it to hold in place). Fill bag with dough and pipe 2 1/2 inch strips onto parchment-paper-lined baking sheets about 1 inch apart.


Bake in preheated 350 degree oven 10-12 minutes or until lightly browned. Remove from oven and allow to cool on baking sheets for 2 minutes before transferring to cooling racks.


Makes about 6 dozen fingers. Can be stored in airtight container at room temperature up to a week.


Cookies Rule!!!

Tuesday, March 23, 2010

Cookie Recipe #80 - Mocha Thins


If you're not a coffee drinker, you may not like these cookies. On the other hand, I never used to drink coffee, but liked coffee-flavored foods such as yogurt or ice cream, so give them a try.
Ingredients: 1/3 cup shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon cold espresso coffee, 1 1/2 cups all-purpose flour, 2 tablespoons instant coffee crystals, 1 teaspoon cinnamon, coffee beans.
Instructions: Preheat oven to 375 degrees. In a large bowl, cream shortening and sugar; add egg and espresso coffee (you probably could use just regular coffee) and beat well. Combine flour, instant coffee crystals and cinnamon in small bowl, then gradually add to creamed mixture. Gather up in your hands and form into a ball. Working with half of the dough at a time, roll out on floured surface as thin as possible. Cut with a flour-dipped 2-inch fluted cutter, rerolling scraps until all is used. Place on ungreased baking sheet about an inch apart and place a coffee bean in center of each before popping into the oven. Bake for 7-9 minutes or until beginning to brown at edges. Remove and transfer to cooling racks.
Makes about 4 dozen cookies. "The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.
Cookies Rule!!!

Monday, March 22, 2010

Cookie Recipe #79 -Chocolate-Gilded Danish Sugar Cones


It's a Monday morning mishap; one good cookie amongst a sea of disaster. I had about 6 cookies turn out okay out of the 16 it's supposed to make. They taste good-crispy with a touch of chocolate makes you want to fill them with ice cream, but to get to that point takes alot of patience and practice. By the end I was getting down how long to bake, how long to cool, how to wrap around the end of my rolling pin handle and trying not to get frustrated. For the brave, here are the ingredients and the instructions:
Ingredients: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 2 egg whites, 1 teaspoon vanilla, 1/2 cup chocolate chips.
Instructions: Preheat oven to 400 degrees. Grease baking sheets generously. Beat butter and sugar in large bowl until light and fluffy. Blend in flour. In separate bowl, beat egg whites until frothy, then add to butter mixture. Add vanilla, blending well.
Using a tablespoon, place 4 mounds of dough on prepared baking sheet, about 4 inches apart. Spread mounds thin with the back of a spoon dipped in water to 3-inch diameter. Bake about 5 minutes or until edges are just barely golden (do not overbake or cookies become crisp too quickly and are difficult to shape). Remove from oven and quickly loosen each cookie from baking sheet with thin spatula. Shape each into a cone; cones become firm as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften).
Note: I found it easier to work with just 2 cookies at a time. After removing from oven, start lifting around edges of cookies with spatula, gradually working underneath each one. I found that the end handle of my rolling pin worked well for wrapping the cookie around. I allowed the cookie to set around the handle for about a minute, then removed it and worked with the other cookie.
Melt chocolate in microwave for a minute or two, stirring after each minute, until chocolate is melted. Dip tips of cones into chocolate and set on cooling racks to harden.
Even if your cookies don't turn out, crumble them up and sprinkle them on top of a bowl of ice cream or just eat-they do taste good.
Makes about 16 cookies. "Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.

Sunday, March 21, 2010

Cookie Recipe #78 - Lime Meltaways


These melt-in-your mouth citrusy cookies are refreshing: a burst-of-spring-looking-forward-to-summer taste. You can replace the lime with lemon or orange, if desired.
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1 cup confectioners' sugar, finely grated zest of 2 limes, 2 tablespoons fresh lime juice, 1 tablespoon vanilla extract, 1 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon salt.
Instructions: Beat together butter and confectioners' sugar in large mixing bowl until pale and fluffy. Add the lime zest, lime juice and vanilla, mixing until fluffy. Mix together flour, cornstarch, and salt, then add to butter mixture just until combined. Divide dough in half and form each half into a log, 1 1/4 inches in diameter on a sheet of parchment paper. Wrap paper around each roll and refrigerate for at least an hour.
Preheat oven to 350 degrees. Remove parchment paper and reuse by placing on baking sheet. Slice each roll into 1/4 inch thick rounds; place on lined baking sheets about 1 inch apart. Bake until barely golden, about 10 minutes. Remove cookies to cooling racks for about 8 minutes. While still warm, toss each cookie in a resealable plastic bag filled with 2/3 cup confectioners' sugar until well-coated.
Makes about 5 dozen rounds and may be stored in an airtight container up to 2 weeks. (I think you can probably freeze these and just re-toss in some confectioners' sugar after thawing and before serving).
"Martha Stewart's Cookies" published by Clarkson Potter/Publishers, New York, in 2008.
Cookies Rule!!!

Saturday, March 20, 2010

Cookie Recipe #77 - Pumpkin Cookies with Brown-Butter Icing


Happy 1st day of spring! Pumpkin is good for you so why wait until Thanksgiving to enjoy it. Today's cookie is a soft, pumpkiny cookie with a kick. The icing softens the spiciness.
Ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/4 teaspoons salt, 1 1/2 teaspoon ground cinnamon, 1 1/4 teaspoon ground ginger, 3/4 cup (1 1/2 sticks)butter, softened, 2 1/4 cups packed light brown sugar, 2 large eggs, 1 1/2 cups canned solid-pack pumpkin (14 ounces), 3/4 cup evaporated milk, 1 teaspoon vanilla extract. Icing: 4 cups confectioners' sugar, sifted, 10 tablespoons (1 1/4 sticks)butter, 1/4 cup plus 1 tablespoon evaporated milk, plus more if needed, 2 teaspoons vanilla extract.
Instructions: Preheat oven to 375 degrees. In small bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside. In large mixing bowl, combine butter and brown sugar; beat on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low and add pumpkin, evaporated milk, and vanilla; blend well. Gradually add flour mixture to cream mixture until thoroughly incorporated.
Drop by tablespoonfuls on greased or parchment-lined baking sheets, about 2 inches apart. Bake in preheated 375 degree oven for 9-10 minutes, or until tops spring back when touched. Cool on baking sheet for 2 minutes before transferring to cooling racks.
Make icing: Melt butter in small saucepan over medium heat, swirling pan occasionally, until golden brown, about 3 minutes. Place confectioners' sugar in medium bowl; immediately add browned butter, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.
Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in a little more evaporated milk. Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.
Makes about 6 dozen cookies.
"Martha Stewart's Cookies", published by Clarkson Potter/Publishers, New York, in 2008.
Cookies Rule!!!

Friday, March 19, 2010

Cookie Recipe #76 - Bear Claws



Do you remember going into a bakery and ordering a "bear claw"? This is what today's recipe is, only in "cookie" form. A sweet cookie dough wraps around a tummy full of fruity jam and crunchy nuts.

Ingredients: 1/2 cup granulated sugar, 1/4 cup butter, softened, 2 tablespoons shortening, 1 egg, 1 teaspoon vanilla, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 3 tablespoons raspberry or strawberry jam, 3 tablespoons chopped walnuts, 3 tablespoons powdered sugar.

Instructions: Mix granulated sugar, butter, shortening, egg and vanilla in large mixing bowl. Stir in flour, baking powder, and salt. Cover and refrigerate at least one hour.

Preheat oven to 400 degrees. Grease baking sheets or line with parchment paper. Roll dough on lightly floured surface into a 12 inch square. Cut into 3 inch squares. Spread about 1/2 teaspoon jam down center of each square; sprinkle 1/2 teaspoon nuts over jam. Fold 1 edge of dough over filling; fold other edge over top. Place on prepared baking sheet. Make 4 or 5 slits in top of each cookie (vent holes); spread cuts slightly apart (until you can see the jam). Sprinkle each cookie with 1/2 teaspoon powdered sugar and pop into the oven.

Bake about 6 minutes, or until cookies are light brown. Remove from oven and allow to cool on sheet for 2 minutes before transferring to cooling racks.

Makes about 1 1/2 dozen claws.

"Betty Crocker's Cookie Book" published by Golden Press, New York, in 1981.

Cookies Rule!!!

Wednesday, March 17, 2010

Cookie Recipe #75 - Blonde Brickle Brownies




Today's cookie is actually a brownie - a close relative of the cookie family. Bar cookies are great when you don't have much time; they whip up quite easily, usually in one bowl; pour in a pan and throw in the oven to bake. There's no fooling around with multiple baking sheets and individual clumps of dough.



Ingredients: 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 2 eggs, room temperature, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup butter, melted, 1 teaspoon vanilla, 1/4 teaspoon almond extract, 1 package (6 ounces) brickle bits (or crushed Heath bars), 1/2 cup chopped pecans (optional).



Preheat oven to 350 degrees. Grease an 8 inch square baking pan. Melt the butter; set aside to cool slightly. In large mixing bowl, beat eggs; gradually add granulated sugar and brown sugar, mixing well. Add melted butter, vanilla and almond extract. In small bowl, combine flour, baking powder and salt, then add to creamed mixture just until moistened. Fold in 2/3 cup of the brickle and nuts, if using. Pour into prepared pan.



Pop in the preheated 350 degree oven and bake for 30 minutes. Remove and immediately sprinkle remaining brickle over top of hot brownies. Cool completely in pan set on a cooling rack. Cut into 16 bars and enjoy!



Note: I like to crush one or two Heath bars to use in place of the brickle because you also get a slight chocolate addition to the recipe.



"Treasury of Holiday Cookies" published by Publications International, Ltd., Lincolnwood, IL, in 1994.



Cookies Rule!!!

Cookie Recipe #74 - Vanilla Shamrocks


Happy St. Patrick's Day - may the cookies you eat bring happiness to your life!
Today's shamrocks are a vanilla refrigerator cookie. The dough is formed into a long roll-rolled in sugar-then wrapped and refrigerated for a few hours. Once hardened, each roll is cut into thin slices and formed into shamrocks. Shamrocks never tasted so good (not that I've eaten any real ones).
Ingredients: 1 cup granulated sugar, 1 cup butter, softened, 2 eggs, 1 1/2 teaspoon vanilla, 3 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, green-tinted sugar, green food coloring.
Instructions: Measure 1/2 cup granulated sugar in small bowl; add a few drops of green food coloring and combine until sugar is evenly green and no big clumps remain; set aside. Mix sugar, butter, eggs and vanilla together in large mixing bowl. Stir in flour, salt, and baking soda; combine well. Add a few drops of food coloring to dough and mix until dye is completely incorporated. Divide into 4 equal parts. Shape each part into an 1 inch diameter roll. Sprinkle dyed sugar on surface (reserving some sugar for sprinkling on top); roll each cookie roll in the sugar until well coated. Wrap in plastic wrap and refrigerate at least 4 hours but no longer than 6 weeks.
Preheat oven to 400 degrees. Remove a roll from refrigerator and cut into 1/8 inch slices. For each cookie, place 3 slices, with sides touching, on ungreased baking sheet; press sides together forming a shamrock; attach stem cut from another slice. Sprinkle tops of each cookie with remaining green sugar. Repeat with other rolls.
Bake 6-7 minutes and immediately remove from baking sheet to cooling racks.
Note: This is a good recipe to make up just as a vanilla cookie roll (not green shamrocks) and pull out of the refrigerator as you like to slice up and bake when a friend stops in or you get that cookie craving. Keep a few rolls on hand for whatever occasion arises.
"Betty Crocker's Cookie Book", published by Golden Press, New York, in 1981.
Cookies Rule!!!

Tuesday, March 16, 2010

Cookie Recipe #73 - Cream Cheese Shamrocks



The next two days will bring shamrocks of luck your way. Make a wish before you eat one and see what happens...


These 3-leaf clovers contain cream cheese giving them a soft, creamy flavor with light brown, slightly crispy bases. An almond-flavored frosting is added to the cooled cookies in any design you like. Don't leave any out on the counter overnight or the leprechauns may steal them!


Ingredients: 1 cup butter, softened, 1 package (8 ounces) cream cheese, softened, 1 1/2 cups granulated sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 3 1/2 cups all-purpose flour, 1 teaspoon baking powder. Frosting: 2 cups sifted powdered sugar, 2 tablespoons softened butter, 1/4 teaspoon almond extract, 4-5 teaspoons milk, food coloring, if desired.


Instructions: In large bowl, beat butter and cream cheese; add sugar and beat until fluffy. Add egg, vanilla and almond extract; beat well. In small bowl, combine flour and baking powder together then gradually add to creamed mixture. If desired, add a few drops of food coloring to the dough and mix well (I used green).


Preheat oven to 375 degrees. Roll out dough, half at a time, to 1/8 thickness on lightly floured surface (I used powdered sugar rather than flour). Cut out shamrocks (or desired shapes) with cutters dipped in flour (or powdered sugar). Place 2 inches apart on parchment-lined baking sheets and bake 8-10 minutes or until edges are lightly browned. Allow to cool on baking sheets for a minute or two before transferring to cooling racks.


Almond Frosting: In small bowl, beat powdered sugar, softened butter and almond extract until smooth. Beat in milk until blended. Add a few drops of food coloring, if desired. Place in decorator bag and pipe decorations on cookies or spread frosting on cookies with a knife or spatula and top with candy sprinkles.


Makes about 4-5 dozen shamrocks.


"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.


Monday, March 15, 2010

Cookie Recipe #72 - Pineapple & Vanilla Chip Drops

This is a soft cookie with bits of pineapple, niblets of pecans and vanilla chips sprinkled throughout. These remind of a cookie my Mom made when I was still at home that had pineapple and nuts in it.

Ingredients: 1 cup (2 sticks)butter, softened, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla, 1 can (8 ounces) crushed pineapple, with juice, 3 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoonn salt, 1/4 teaspoon ground nutmeg, 1 cup chopped pecans, 1 2/3 cups (10 ounce package)vanilla milk chips.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugar until blended. Add eggs and vanilla, then pineapple and juice. In small bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Gradually add to butter mixture, mixing well. Stir in pecans and vanilla milk chips. Drop by tablespoonfuls onto ungreased baking sheets.

Bake 10-12 minutes or until lightly browned around edges. Remove from oven and allow to cool for a minute before transferring to cooling racks. Makes about 5 dozen cookies.

"Hershey's Homemade" published by Hershey Foods Corporation in 1991.

Sunday, March 14, 2010

Cookie Recipe #71 - Chocolate Florentine Cookies


Creamy chocolate encased in a pair of chewy, crunchy cookies helps to wake you up after losing that hour of sleep last night (as long as you remembered to turn your clock ahead).
Ingredients: 2/3 cup butter, 2 cups quick oats, uncooked, 1 cup granulated sugar, 2/3 cup all-purpose flour, 1/4 cup corn syrup, 1/4 cup milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 cups chocolate chips, milk or semi-sweet.
Preheat oven to 375 degrees. Melt butter in medium saucepan over low heat. Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; combine well. Drop by teaspoonfuls, about 3 inches apart, onto parchment-lined baking sheets. Spread thin with a rubber spatula.
Bake for 5-7 minutes or until brown around the edges of cookies. Remove from oven and allow to cool on baking sheet. Peel away from paper and set aside. Place chocolate chips in microwaveable bowl and heat for one minute; remove and stir; repeat until chips are melted. Spread a thin layer of melted chocolate on bottom of one cookie and top with another.
Makes 3 dozen sandwiches.
"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.
Cookies Rule!!!

Saturday, March 13, 2010

Cookie Recipe #70 - Peppermint Pattie Cookies


Eat a couple of these before you kiss your loved one and they will thank you-they give you "minty" breath. Each chocolate cookie holds a mini peppermint pattie in its middle. The instructions of the recipe say to wrap the dough around the mint, but I tried a few cookies just putting the mint in the middle and leaving it exposed. Either way, the results are the same-mintlicious!
Ingredients: 2/3 cup butter, softened, 1 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1/3 cup cocoa (I used 1/2 cup for a darker chocolate flavor), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon milk (2 tablespoons if you use more cocoa), 1 theater-size box of peppermint patties.
Instructions: In large mixing bowl, beat butter and sugar; add egg and vanilla, blending well. Stir together flour, cocoa, baking soda, and salt in separate bowl, then add alternately with milk to butter mixture, mixing well. Cover and refrigerate for about an hour (dough will still be a little soft).
Preheat oven to 350 degrees. Shape small portion of dough around a peppermint pattie and roll into a ball. Place on ungreased baking sheet and flatten slightly. I sprinkled each cookie with a little raw sugar, just for looks (and more sweetness). The alternative is to flatten a small amount of dough and place a pattie in the center, leaving it exposed and sprinkle with a little raw sugar.
Bake for 9-10 minutes or until soft. Cookies will crackle a little. If the mint oozes out around the cookie after you remove the baking sheet from the oven, carefully use your spatula to mold it back around the cookie and allow to cool for 2 minutes. Remove from sheet to cool completely on cooling racks.
Makes about 2 dozen cookies.
"Hershey's Homemade" published by Hershey Foods Corporation in 1991.
Cookies Rule!!!

Friday, March 12, 2010

Cookie Recipe #69 - Peanut Butter and Chocolate Cookie Sandwich Cookies


A peanut butter cookie and a chocolate cookie sandwich with a marshmallow middle makes up today's cookie.
Ingredients: 1/2 cup peanut butter chips, 3 tablespoons plus 1/2 cup butter, softened and divided, 1/4 cup light corn syrup, 1 egg, 1 teaspoon vanilla extract, 2 cups plus 2 tablespoons all-purpose flour, divided, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 cup cocoa, 5 tablespoons butter, melted, additional sugar, 2 dozen large marshmallows.
Instructions: In small saucepan over low heat, melt peanut butter chips and 3 tablespoons softened butter. Remove from heat; cool slightly. In large mixing bowl, beat remaining 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour, baking soda, and salt; add to butter mixture, blending well. Remove 1 1/4 cups batter and place in small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Into remaining batter combine cocoa, remaining 1/4 cup sugar, and melted butter. Refrigerate both batters 10 minutes or until firm enough to handle.
Preheat oven to 350 degrees. Roll peanut butter dough into 1 inch balls; roll in small bowl of granulated sugar. Place on ungreased baking sheets. Bake 9-10 minutes or until set. Cool slightly on sheets before transferring to cooling racks. Cool completely. Repeat with chocolate dough.
Place 1 large marshmallow on flat side of chocolate cookie and microwave on High for 10 seconds or until marshmallow is softened. Immediately place flat side of a peanut butter cookie on top of marshmallow, pressing dow lightly to form a sandwich. Repeat with remaining cookies and marshmallows.
Makes about 2 dozen sandwich cookies.
"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.
Cookies Rule!!!

Thursday, March 11, 2010

Cookie Recipe #68 - Amaretti Crisps


This is definitely a coffee-dunking cookie. Replace your morning doughnut with one of these crunchy almond rings.
Ingredients: 1 3/4 cups sliced almond, toasted, 1 cup confectioners' sugar, 2 egg whites, room temperature, 1/2 teaspoon almond extract.
Instructions: Place the almonds in a single layer on a baking sheet and toast in a preheated 325 degree oven for about 10 minutes, stirring occasionally. Place mixing bowl and whisk beaters in freezer for further use. Remove toasted almonds from oven. Increase oven temperature to 350 degrees; line baking sheets with parchment paper. Process almonds and confectioners' sugar in a food processor until ground to a fine powder. (This is an important step-I used a small electric chopper and I think I didn't get the almonds chopped up fine enough thus causing problems further down the line). Transfer ground mixture to a bowl; set aside.
Put egg whites in the cold mixing bowl and using the cold beaters, mix on medium high speed until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
Transfer mixture to a pastry bag fitted with a 1/2 inch plain round tip. Pipe twenty 2 inch rings onto prepared baking sheets, spacing about 1 inch apart (this is where I had difficulty-I couldn't get the mixture to pass through the tip because the almonds were still too big. I took a small spoon and formed a circle with the dough, by hand. It seemed to work.)
Bake cookies in preheated 350 degree oven for 20-25 minutes, until golden brown and firm to the touch. Transfer cookies to wire racks and allow to cool completely.
Cookies can be stored in an airtight container at room temperature up to 2 days; makes about 20 crisps.
"Martha Stewart's Cookies", published by Clarkson Potter/Publishers, New York, in 2008.
Cookies Rule!!!

Wednesday, March 10, 2010

Cookie Recipe #67 - Cocoa KISS Cookies


Be rewarded with a KISS as you bite into one of these cookies. A melted mouthful of chocolate surrounded by a chocolatey cookie and rolled in powdered sugar makes today's recipe a hit.
Ingredients: 1 cup (2 sticks)butter, softened, 2/3 cup granulated sugar, 1 teaspoon vanilla extract, 1 2/3 cups all-purpose flour, 1/4 cup cocoa, 1 cup finely chopped pecans, 1 bag (9 oz.) Kisses chocolates, unwrapped, powdered sugar for rolling (the cookies, not you...)
Instructions: In large mixing bowl, combine butter, sugar, and vanilla; beat until creamy. Add flour and cocoa until thoroughly incorporated. By hand, mix in pecans. Refrigerate dough for about an hour or until firm enough to handle.
Heat oven to 375 degrees. Flatten a tablespoonful of dough in your hand, place a Kiss in the middle, wrap dough around Kiss, and roll in hand, forming a ball. Place balls on ungreased baking sheets about 1 inch apart and bake 10-12 minutes, or until set. Balls will retain their shape. Remove from oven and allow to cool for 2 minutes before transferring to cooling racks. Roll in small bowl of powdered sugar. Just before serving, roll in powdered sugar once again, if desired.
Makes about 4 dozen cookies. "Hershey's Homemade" by Hershey Foods Corporation in 1991.
Cookies Rule!!!

Tuesday, March 9, 2010

Cookie Recipe #66 - Caramel Lace Chocolate Chip Cookies


This is a chocolate chip cookie all dressed up and ready to go out on the town...fancy... The center is a soft chewy chocolate chip and pecan delight surrounded by walls of crunchy caramel lace.

Ingredients: 1/4 cup butter-flavored shortening, 1/2 cup light corn syrup, 1 tablespoon brown sugar, 1/2 teaspoon vanilla, 1 1/2 teaspoons grated orange peel (optional), 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/3 cup semi-sweet chocolate chips, 1/3 cup coarsely chopped pecans.

Instructions: Heat oven to 375 degrees. Grease baking sheets. Combine shortening, corn syrup, brown sugar, vanilla and orange peel in large bowl; beat well. Combine flour and salt and gradually mix into shortening mixture. Stir in chocolate chips and pecans.

Drop teaspoonfuls of dough 4 inches apart onto prepared baking sheets. Bake in preheated 375 degree oven for 5 minutes or until edges are golden brown. (Chips and nuts will remain in center while dough spreads out.) Do not overbake. Cool on baking sheets 2 minutes before lifting cookie edges with edge of spatula, grasping cookie gently and lightly pinching or fluting the edge, bringing it up to the chips and pecans in center. Work around each cookie until completely fluted and stands up by itself (may have to repeat until cool enough to stand). Remove to wire racks to cool completely.

Makes 2-3 dozen cookies.

"Treasury of Holiday Cookies", published by Publications International, Ltd., Lincolnwood, IL, in 1994.

Cookies Rule!!!

Monday, March 8, 2010

Cookie Recipe #65 - Orange Cream Bars



This cookie bar has a citrusy layer, then a creamy layer atop a crunchy shortbread bottom, resembling a creamsicle. This is not a quick mix-up-and-bake recipe. It takes awhile, but, in the end, you're glad for the time you spent (you can do things in between steps like whip up a different kind of cookie or take a nap...zzzzz).


Ingredients: Crust: 1 1/4 cups all-purpose flour, 2/3 cup confectioners' sugar, pinch of salt, 10 tablespoons (1 1/4 sticks) butter, cut into 1/2 inch cubes. Orange curd filling: 2 eggs, 4 egg yolks, 3/4 cup granulated sugar, 1 tablespoon freshly squeezed lemon juice (or refrigerated kind), 1/2 cup freshly squeezed orange juice (or from a carton), 2 tablespoons finely grated orange zest, pinch of salt, 1/2 cup (1 stick) butter, softened. Topping: 3/4 cup sour cream, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, orange food coloring (3-4 drops of yellow plus 1 drop of red).


Instructions: Preheat oven to 325 degrees. Line a 9 inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan; spray foil with cooking spray.


Place flour, sugar and salt in bowl of food processor and process until blended. Scatter the pieces of butter over the mixture and pulse 6-8 times, until mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers, 15-20 seconds. If you don't have a food processor, you can place dry ingredients in bowl; add butter pieces and blend with pastry blender until you get the same results.


Scrape the dough into the prepared pan and pat into an even layer. Using a fork, prick the dough at 1 inch intervals. Bake for 30-35 minutes, until golden brown around the edges. Remove from oven to cooling rack and allow to cool completely. (time for that nap...)


Set a fine-mesh sieve over a medium bowl (I used a plastic strainer); set aside. In a medium-sized saucepan, whisk together the eggs, yolks (use the whites for a meringue cookie-see Cookie Recipe #11 or #44), and sugar until blended. Stir in the citrus juices, orange zest, salt, and butter and cook over medium heat, whisking constrantly, until the mixture thickens, 7-8 minutes (do not let the mixture boil, or it will curdle). Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.


Transfer 1/4 cup of the curd to a medium bowl, cover and refrigerate. Scrape the remaining warm curd onto the cooled crust and spread it into an even layer. Place the pan in the refrigerator for 30 minutes, or until the curd is cool. (Nibble on a couple of yesterday's shortbread cookies while waiting, to keep up your energy level).


Preheat the oven to 350 degrees. Whisk the sour cream, heavy cream, sugar, and vanilla into the reserved orange curd. Transfer 1/4 cup of the topping to a small bowl and set aside. Scrape the remaining topping over the cooled orange curd layer and spread it evenly.


Add a small amount of food coloring to the reserved 1/4 cup topping, just enough to turn it a pale orange. Place this mixture into a small sealable plastic bag. Snip a tiny hole in one of the bottom corners of the bag and pipe the colored topping in any design you like over the bars.


Bake the bars 10 minutes, just until the topping is set. Place the pan on a wire rack and cool completely, then chill in refrigerate for at least 2 hours (or up to a day).


Using a thin sharp knife, cut the bars into 16 squares, wiping the blade clean after each cut. Serve chilled.


Makes 16 squares and can be stored in an airtight container in the refrigerator up to 5 days or may be frozen for up to a month.


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


Cookies Rule!!!


Sunday, March 7, 2010

Cookie Recipe #64 - Cinnamon-Pecan Shortbread

This crunchy cookie has a cinnamony spiciness to it with the crunchiness of pecan pieces and the sweetness of raw sugar topping it off - could it be up for an Oscar? Maybe at the Academy Awards of Cookies?

Ingredients: 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 cup cornstarch, 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 cup butter, room temperature and cut into 1/2 inch cubes, 1 large egg white, beaten and blended with 1 tablespoon water (for glaze), 1/2 cup chopped pecans, raw sugar.

Mix flour, sugar, brown sugar, cornstarch, cinnamon and salt in large mixing bowl. Add butter and mash with back of fork until coarse meal forms (or use a pastry blender). Using fingertips, work dough until smooth; shape into disk. Wrap in plastic wrap and chill until firm but not hard, about 30 minutes.

Preheat oven to 325 degrees. Shape dough into 1 inch balls and arrange on 2 ungreased baking sheets about 2 inches apart. Cover smooth-bottomed glass with plastic and press each ball with glass to form a 2 inch round. Cut with scalloped cookie cutter, if desired, gathering up cut pieces to re-form into another ball. Brush each cookie with egg white/water mixture, top with a few chopped pecans and sprinkle with raw sugar.

Bake in preheated 325 degree oven about 20 minutes or until golden. Cool on baking sheets about 2 minutes before transferring to cooling racks.

Makes about 3 dozen shortbreads.

Cookies Rule!!!

Saturday, March 6, 2010

Cookie Recipe #63 - Chocolate Macaroons


While making this cookie you may revert back to when you were a child molding all kinds of objects with play dough. These need to be mixed by hand (literally), then molded into balls before baking (please wash your hands first).
Ingredients: 3/4 cup granulated sugar, 2 2/3 cups shredded coconut, 2 egg whites, 1 teaspoon vanilla extract, pinch of salt, 4 ounces semisweet chocolate, 1/4 cup cocoa.
Instructions: Preheat oven to 325 degrees. Line baking sheets with parchment paper or grease lightly. Melt chocolate (I used chocolate chips) in microwave for a minute or two, stirring after each minute, until thoroughly melted; allow to cool.
In large mixing bowl, combine sugar, coconut, egg whites, vanilla, salt and cocoa, and melted chocolate. Using your (CLEAN) hands, mix well, completely combining ingredients. Dampen hands with cold water. Mold into 1 1/2 inch balls or mounds; place on prepared baking sheets, about 1 inch apart.
Bake 15-17 minutes or until cookies are just firm yet soft in the middle. Allow to cool a minute or two before transferring to cooling racks.
Makes 1 1/2 - 2 dozen chocolatey mounds. Store in an airtight container at room temperature up to 3 days.
Cookies Rule!!!

Friday, March 5, 2010

Cookie Recipe #62 - Rice Krispie Treats-Marble Edition

Everyone makes Rice Krispies Treats, but try this twist on the original recipe by using half Rice Krispies and half Cocoa Krispies. (I used half Cocoa Pebbles). The result is a tasty marbled cookie bar.

Ingredients: 3 tablespoons margarine or butter, (1) 10 ounce package regular marshmallows or 4 cups miniature marshmallows, 3 cups Rice Krispies cereal, 3 cups Cocoa Krispies.

Instructions: Usually can be found on the inside of the cereal box. I do the microwave instructions; they're the easiest. In large bowl, heat butter and marshmallows for 2-3 minutes, stirring after 2 minutes, until smooth. Add cereal and stir until well coated. Spread mixture in 13x9 inch prepared pan. I always spray(with cooking spray) my spatula along with the pan I'm putting the mixture into for easier spreading. Then I topped mine with mini chocolate chips, but you could use chocolate sprinkles, nuts, marshmallows, etc.

Cut into 2 inch squares when cool.

Cookies Rule!!!

Thursday, March 4, 2010

Cookie Recipe #61 - Cream-Cheese Pastry Crescents

Not your average cookie, this fruit & nut-filled, sugar & cinnamon coated pastry is small enough to pop in your mouth all at once. The recipe calls for raspberry jam, but I used strawberry - any flavor will work.

Ingredients: 6 ounces (1 1/2 sticks)unsalted butter, softened, 6 ounces cream cheese, softened, 1 1/2 cups all-purpose flour, 1 cup raspberry jam (or other flavor), 2 ounces (1/2 cup walnuts or pecans, chopped, 1 cup sugar, 1 tablespoon cinnamon.

In a large mixing bowl, cream butter and cream cheese together; add flour and mix just until combined. Cover with plastic wrap and refrigerate 1 hour or overnight.

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. In a small bowl combine sugar and cinnamon; set aside. Put jam in bowl and stir until smooth; set aside.

On a lightly floured surface, roll 1/4 dough at a time into a 9 inch round. Spread 1/4 of jam evenly on round. Sprinkle with 1/4 of the nuts; then 1/4 of the sugar/cinnamon mixture. Cut prepared circle into 12 wedges then roll each wedge up starting with the wide end. Arrange the rolls 2 inches apart on prepared baking sheet (Curl into a crescent, if desired). Bake in preheated 350 degree oven 10-12 minutes, or until golden brown. Let cookies cool on baking sheet for 5 minutes before transferring to cooling racks. Repeat with remaining dough.

Makes 4 dozen cookies. "Christmas Cookies" by Kaye Hansen & Liv Hansen published by Clarkson Potter Publishers, New York, in 2005.

Cookies Rule!!!

Wednesday, March 3, 2010

Cookie Recipe #60 - White Coffee 'N Toffee Cookies

These are similar to a chocolate chip cookie but has a slight coffee taste (not overpowering), white chips instead of chocolate and little crunchy bits of toffee. If you only bake them about 11-12 minutes they remain soft; if you like a crunchier cookie, bake about 14-16 minutes (depends if you're a coffee dipper or not).
Ingredients: 1/3 cup brown sugar, 1 cup granulated sugar, 1 cup shortening, 3 eggs, 1 tablespoon vanilla, 2 teaspoons instant coffee (dry), 1 teaspoon baking soda, 2 1/4 cups all-purpose flour, 1 cup vanilla chips, 1 cup toffee bits (you can buy these in a bag or just crush one or two Heath bars into small pieces).

Instructions: Preheat oven to 375 degrees. In large mixing bowl, combine sugars and shortening; beat until fluffy. Add eggs and vanilla and mix well. Add flour, coffee and baking soda until thoroughly incorporated. By hand, stir in vanilla chips and toffee bits.

Drop by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake 11-12 minutes for chewy cookies; 14-16 minutes for crisp cookies.

Makes about 4 dozen cookies.

Tuesday, March 2, 2010

Cookie Recipe #59 - Gingerbread Whoopie Pies with Lemon Creme

Do you have candy canes leftover from Christmas (doesn't everyone?)? This is a way to use up a couple of them and take your frustrations out at the same time. Place two or three candy canes in a heavy ziploc bag; seal releasing all air; pick up a hammer and swing. The goal is to break up the canes into tiny pieces (not your countertop!) then place in a small bowl.
Half of these I rolled in mini chocolate chips-you could also use chopped nuts.

Ingredients: 3 cups flour, 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1 cup (2 sticks)butter, softened, divided, 3/4 cup firmly packed brown sugar 1/2 cup molasses, 1 egg, 1/4 cup granulated sugar (I used raw sugar), 1 jar (7 ounces) marshmallow cream, 4 ounces cream cheese, softened, 1 teaspoon lemon extract (not juice), crushed peppermint candies, mini chocolate chips, or chopped nuts.

Instructions: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in bowl; set aside. Beat 3/4 cup of the butter and brown sugar in large bowl until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until well mixed. Cover with plastic wrap and refrigerate 4 hours or overnight.

Preheat oven to 350 degrees. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. (I gently pressed on the balls to make them a bit flatter). Bake for 8-10 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

In the meantime, mix the marshmallow cream, remaining 1/4 cup butter, cream cheese and lemon extract unti well blended. Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of cookie in chopped candies, chocolate chips or nuts. Repeat with remaining cookies.

Makes about 2 1/2 dozen cookies.

This recipe came from a pamphlet put out by McCormick & Co, Inc. in 2009 before Christmas.

Cookies Rule!!!

Monday, March 1, 2010

Cookie Recipe #58 - Almond Orange Dainties

Well, the Olympics are over...almost like Christmas night when all the presents have been opened, your belly is full of great food, you've shared loving moments with your family and friends, and because all this excitement has been building for weeks, now you ask yourself, "Now what?" What are we going to watch on TV now? My husband liked the skiing events, the bobsled and luge. I liked the ice skating and speed skating (Yeah, Apolo!). Yesterday's hockey game was magnificent; only way it could have been better was if USA had won, but 3 of the Canada team gold medal winners are part of our hometown team-the San Jose Sharks. So, now that the Olympics are over, everyone will have time to bake a batch of cookies. Try today's - the orange-flavored cookie is rolled in toasted crushed almonds then filled with a dark chocolate center...cookielicious....



Ingredients: 1 1/2 cups (3 sticks) butter, softened, 3/4 cup granulated sugar, 1 1/2 teaspoons vanilla extract, 3 egg yolks, 3 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon salt, 2-3 teaspoons freshly grated orange peel, 1 cup toasted sliced almonds, ground. Chocolate filling: 1/3 cup sugar, 1/4 cup cocoa, 1 tablespoon all-purpose flour, 1/2 cup whipping cream, 1 egg yolk, slightly beaten, 2 tablespoons butter, 1/2 teaspoon vanilla extract.



Instructions: In large mixing bowl, combine butter, sugar, vanilla and egg yolks until creamy. In separate bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending well. Stir in orange peel. Cover and refrigerate about 1 hour or until firm enough to handle.



Meanwhile toast almonds as follows: Heat oven to 350 degrees. Spread almonds in thin layer of shallow baking pan (baking sheet). Bake 8-10 minutes, stirring occasionally, until light golden brown; remove and allow to cool. Crush in food processor until finely ground; set aside in small bowl. Next, make filling as follows: In small saucepan, stir together sugar, cocoa and flour. Gradually stir in whipping cream. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove a tablespoonful of chocolate mixture and blend with the slightly beaten egg yolk. Transfer egg yolk/chocolate mixture back to saucepan of chocolate and blend well. Cook over low heat, stirring constantly, 1 minute. Remove from heat and add butter and vanilla; stir until mixture is smooth. Refrigerate until ready to use.



Preheat oven to 325 degrees. Shape dough into 1 inch balls; roll into ground toasted almonds and place about 2 inches apart on ungreased baking sheets. Press thumb in center of each ball; spoon about 1/4-1/2 teaspoon filling in each thumbprint.



Bake 11-13 minutes or until set. Cool a minute or two on baking sheet before removing to cooling racks. Makes about 5 dozen cookies.



("Hershey's Homemade" published by Hershey Foods Corporation in 1991).