Cookie Recipe #118 - Peanut Butter Swirl Brownies

Swirls of peanut butter mixed in with a brownie base brings the basic brownie up a notch. I crushed a few miniature peanut butter cups and sprinkled them on top after removing from the oven for extra chocolate & peanut butter mouthfuls.

Ingredients: 4 squares unsweetened chocolate, 3/4 cups (1 1/2 sticks)butter, 2 cups granulated sugar, 3 eggs, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup chopped nuts (optional), 2/3 cup peanut butter, creamy or crunchy, 5-6 miniature peanut butter cups, crushed.

Instructions: In small bowl, set aside 1 tablespoon of the butter and 2 tablespoons of the sugar. Preheat oven to 350 degrees. Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir remaining sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts, if desired. Spread in greased 9x13" pan. To small bowl of butter and sugar, add the peanut butter and mix well. Place teaspoonfuls of the peanut butter mixture over brownie batter in pan. Using a knife, make several swirls from one side to the other to marbleize.

Bake in preheated 350 degree oven for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. If using crushed peanut butter cups, sprinkle over hot brownies evenly. Allow to cool in pan; cut into bars or squares.

Makes 24 brownies.

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

Cookies Rule!!!

Cookie Recipe #117 - Lemon Cutout Cookies

"I scream, you scream, we all scream for ice cream!" Actually, there is no ice cream involved in this recipe, just lots of lick-smacking lemon. You can use whatever shape of cookie cutter you desire to achieve the same results.

Ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 cups granulated sugar, 1/2 cup butter, softened, 1 egg, 1/3 cup lemon juice, 1 1/4 cups confectioners' sugar, 2 tablespoons lemon juice, sprinkles & food coloring (optional).

Instructions: Sift together flour, baking powder, baking soda and salt; set aside. In large mixing bowl, beat sugar and butter until fluffy; beat in egg. Gradually add dry ingredients alternately with lemon juice; mix well (dough will be soft). Cover and chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375 degrees. Line baking sheets with parchment paper. Roll out dough, one third at a time, to 1/8 inch thickness on a floured surface. Cut out shapes with desired cookie cutters dipped in flour. Place 1 inch apart on prepared sheets.

Bake 8-10 minutes or until edges are lightly browned. Remove and allow to cool on baking sheets for 2 minutes before transferring to cooling racks.

When cookies are completely cooled, make icing as follows: Mix confectioners' sugar and lemon juice together until smooth and of spreading consistency. Add food coloring, if desired, and top with sprinkles.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #116 - Carrot Cake Cookies with Cream Cheese Icing

These soft cookies topped off with cream cheese icing are like biting into a slice of carrot cake.

Ingredients: Cookies: 1/2 cup raisins, 1/4 cup old-fashioned oats, 1/2 cup (1 stick)butter, room temperature, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1 egg, 1 cup packed finely grated peeled carrots, 1 1/2 cups self-rising flour*, 1 1/4 teaspoons ground cinnamon, 1/2 cup chopped walnuts, plus additional for garnish (optional) orange-colored sugar (optional). Icing: 1 cup powdered sugar, 6 ounces cream cheese, room temperature, 1/4 cup (1/2 stick)butter, room temperature, 2 tablespoons heavy whipping cream(milk could be substituted, 2 teaspoons fresh lemon juice.
*if using all-purpose flour, add 3/4 teaspoon baking powder and 3/4 teaspoon salt).

Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place raisins and oats in small bowl, add 1/4 cup water. Let soak until water is absorbed, about 15 minutes. Peel carrotts, grate finely and set aside.
Beat butter and sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 - 2 inches apart.

Bake cookies until light golden, about 20 minutes (cookies will be soft). Cool on sheet 2 minutes before transferring to cooling racks.

When cookies are completely cool, make icing as follows: beat powdered sugar, cream cheese, butter, whipping cream and lemon juice together in medium bowl until smooth. Spread over cookies, then top with a few chopped nuts or orange-colored sugar.

Makes about 3 dozen cookies

"Bon Appetit" May 2010, page 70.

Cookies Rule!!!

Cookie Recipe #115 - Marble Cookies

This cookie is a moist vanilla cookie with chocolate swirled in to give it its name.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 cup butter, softened, 1 egg, 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 cup chocolate chips.

Instructions: Preheat oven to 300 degrees. In medium bowl combine flour, baking powder and salt; set aside.

Combine sugars in a large bowl; add butter and beat until batter is grainy. Add egg, sour cream and vanilla; beat until light and fluffy. Scrape bowl. Add the flour mixture, and blend until just combined. Do not overmix.

Melt chocolate chips in microwave for 1 minute; stir until smooth and allow to cool. Pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough, only until chocolate is well distributed and creates a swirled, marbled pattern.

Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies to cooling racks.

Makes 2 1/2 - 3 dozen cookies.

"Mrs. Fields Cookie Book" Debbi Fields, Time-Life Books Inc., Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe # 114 - Mini Morsel Granola Cookies

A chewy delight made up of mini chocolate chips, raisins, and granola with a hint of cinnamon will give you that burst of energy needed to get through the day. You can use any granola you desire; I used Special K Low Fat Granola in mine.

Ingredients: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 cup butter, softened, 1 1/4 cups firmly packed brown sugar, 2 eggs, 2 cups mini chocolate chips, 2 cups granola cereal, 1 cup raisins.

Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In large mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs. Gradually mix in flour mixture. By hand, stir in chocolate chips, granola, and raisins. Drop by rounded tablespoonfuls onto ungreased baking sheets

Bake 9-11 minutes or until edges are golden brown. Let stand on baking sheet for a minute or two before transferring to cooling racks.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe # 113 - Chocolate Apple Crisp

This bar cookie is like eating apple crisp but with chocolate involved in every bite.

Ingredients: 1 1/2 cups all-purpose flour, 1 cup firmly packed brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup (1 1/2 sticks)butter, 1 1/2 cups quick oats, uncooked, 2 cups (12-ounce package)chocolate chips, 3 apples (peeled or unpeeled), chopped, 1 cup pecans or walnuts, chopped.

Instructions: Preheat oven to 375 degrees. In large bowl, combine flour, brown sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in oats and mix well.

Grease a 13x9" baking pan and press 1/2 of the mixture into bottom of pan. To remaining oat mixture, add chocolate chips, apples and nuts; stir to combine. Sprinkle over base evenly.

Bake 35-40 minutes or until lightly browned and apples are done. Cool slightly; cut into squares or bars.

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

Cookies Rule!!!

Cookie Recipe #112 - Lemon Lace Tuiles

Biting into one of these cookies allows a burst of lemon and orange to explode inside your mouth with every crunch. The dough should be made the night before then refrigerated overnight.

Ingredients: 3/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon coarse salt, 1/4 cup plus 2 tablespoons fresh lemon juice, strained from 4 lemons, 1 tablespoon fresh orange juice, strained, 3 1/2 ounces (7 tablespoons)unsalted butter, melted, 1/2 teaspoon finely grated lemon zest, 1/4 teaspoon finely grated orange zest.

Instructions: Mix sugar, flour, and salt in large mixing bowl. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).

Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a parchment-paper-lined baking sheet, spacing about 2 inches apart (I did 5 at a time). Refrigerate remaining batter between batches. Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10-12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible). Repeat with remaining batter.

Makes 3-4 dozen citrusy rolls.

This recipe was given to me by my neighbor, Gail, who found it in a Martha Stewart "From My Home to Yours" magazine in an office.

Cookies Rule!!!

Cookie Recipe #111 - Maple-Glazed Butter Cookies

When I was visiting in Michigan my mother-in-law gave me a couple cookbooks with recipes using maple syrup; this is one of them. Using real maple syrup is the key.

Ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter,softened, 1 cup maple syrup, 1 egg, 1/2 cup confectioners' sugar, 1 teaspoon milk, additional maple syrup, 1/4 cup chopped nuts.

Instructions: Preheat oven to 350 degrees. Mix together the flour, baking powder, and salt in a large mixing bowl. Add the softened butter and mix well. Mix in the maple syrup, then the egg. Beat until smooth.

Drop by tablespoonful onto greased or parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned and set. Remove from oven; transfer to cooling racks and allow to cool completely.

To make the Maple Glaze: In a small bowl, blend confectioners' sugar and milk with enough maple syrup to make a spreading consistency. Spread each cookie with maple glaze and sprinkle with the chopped nuts, if desired.

Note: I added 1/2 teaspoon maple extract to the Maple Glaze for further maple flavor.

Makes about 2 dozen cookies.

"Maple Sampler" by Jan Siegrist, The New England Press, Inc., Shelburne, VT, 1985.

Cookies Rule!!!

Cookie Recipe #110 - Chocolate Raspberry Linzer Cookies

As you bite into one of these cookies, the chocolate-raspberry mixture oozes out of the hole of the top cookie, forcing the tongue to take action in order to catch every last ounce of sweetness. This recipe calls for raspberry jam or preserves; I used strawberry because my family prefers it.

Ingredients: 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1 cup granulated sugar, 3/4 cup (1 1/2 sticks)butter, softened, 2 eggs, 1/2 teaspoon almond extract, 2 cups (12-ounce package) chocolate chips, 6 tablespoons raspberry (or strawberry)jam or preserves, confectioners' sugar.

Instructions: In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large mixing bowl, beat granulated sugar and butter until light and fluffy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half and wrap in plastic; refrigerate until firm (or overnight).

Preheat oven to 350 degrees. On lightly floured surface, roll out half of dough to 1/8 inch thickness. Cut with 2 1/2 inch round cookie cutter. Repeat with remaining dough. Cut 1 inch round centers from half of unbaked cookies. Place on ungreased baking sheets.

Bake 8-10 minutes just until set. Let stand on baking sheets for 2 minutes before transferring to cooling racks.

When cookies are completely cool, melt chocolate chips in microwave for 2 minutes, stirring after each minute, until chips are thoroughly melted and smooth.

To assemble cookies: Flip cookies without holes over and spread 1 teaspoonful melted chocolate on the flat side. Top with 1/2 teaspoonful of jam or preserves. Sprinkle confectioners' sugar over cookies with holes then place one of these over a cookie with chocolate and jam to form a sandwich. Repeat with remaining cookies.

Note: With the holes I cut out of half the cookies I made bite-size sandwich cookies. The holes cut out of these smaller cookies can be baked all by themselves, then topped with a little chocolate and a sprinkling of confectioners' sugar.

Makes about 3 dozen sandwich cookies.

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

Cookies Rule!!!

Cookie Recipe #109 - Holiday Hideaways

I believe these cookies are supposed to be for Christmas, but I think you can make them anytime. They consist of cookie dough wrapped around a maraschino cherry, drowned in chocolate and splattered with white chocolate. From the outside you would never know there is a fruity center.

Ingredients: 1 1/2 cups granulated sugar, 1 1/3 cup shortening, 2 eggs, 2 tablespoons milk, 2 teaspoons vanilla, 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 jars (10 ounces each)maraschino cherries, well drained, 1 cup chocolate chips (possibly more), 1 tablespoon shortening, 1/4 - 1/2 cup white chocolate chips, 1 teaspoon shortening.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream sugar and shortening until fluffy. Add eggs, milk, and vanilla, combining well. In small bowl, combine flour, baking powder, baking soda, and salt; gradually add to creamed mixture until thoroughly incorporated. Form 2 teaspoons of dough into a ball; flatten ball and place a cherry in center. Wrap dough around cherry and roll in hands until cherry is completely covered.

Place balls on ungreased baking sheets about 2 inches apart. Bake in preheated 350 degree oven 10-12 minutes or until set and edges are lightly browned. (Cookies will flatten slightly on bottom and tops will crack a little). Remove from oven; allow to cool for a minute before transferring to cooling racks.

Heat chocolate chips and shortening in microwave one minute at a time, stirring, until thoroughly melted. Dip cookies in chocolate, top first, until covered (bottoms do not have to be covered-your preference). Place on waxed paper-lined platter or baking sheet to set. Repeat melting process with white chocolate chips and drizzle over chocolate-covered cookies.

Finely chopped nuts can be sprinkled atop each cookie, if desired, or reverse chocolate dipping (dip into white chocolate and drizzle with dark chocolate).

Makes about 5 dozen cookies.

Cookies Rule!!!

Cookie Recipe # 108 - Pineapple Pecan Bars

Plenty of pineapple and pecans make this bar cookie a people-pleaser plate.

Ingredients: 2 cups all-purpose flour, 2/3 cup powdered sugar, 1 cup butter, 1 can (20 oz) crushed pineapple in syrup or juice, drained, 4 eggs, 3/4 cup brown sugar, packed, 1/3 cup all-purpose flour, 2 cups coarsely chopped pecans.

Instructions: Preheat oven to 350 degrees. For crust, combine 2 cups flour and powdered sugar. Cut in butter until mixture is crumbly. Press into bottom of 13 x 9 inch baking pan, spreading evenly. Bake for 15 minutes. While crust is baking, prepare topping: Combine drained pineapple, eggs, brown sugar and 1/3 cup flour in mixing bowl; stir in pecans. Remove pan from oven and pour topping over partially baked crust. Place back in oven and further bake for 30-35 minutes or until set. Remove from oven to cooling rack to cool completely. Cut into bars.

Makes 32 bars.

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

Cookies Rule!!!

Cookie Recipe #107 - Iced Cinnamon Chip Cookies

This is how many hands it took to make this recipe, but isn't necessary for the final product (only makes it more fun!). These are similar to chocolate chip cookies, using cinnamon chips instead of chocolate ones. A smooth sweet icing on each one adds to the eating experience, but even alone, these are a tasty treat.

Ingredients: 1 cup butter, softened, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspooon salt, 1 package (10 ounces)cinnamon baking chips. Icing: 1/4 cup butter, melted, 1/4 cup shortening, 1 1/4 cup confectioners' sugar, 1 tablespoon milk, 3/4 teaspoon vanilla extract.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake in preheated 350 degree oven 10-12 minutes or until golden brown. Allow to cool on baking sheet for a minute before transferring to cooling racks.

Make icing as follows: In small bowl, combine melted butter, shortening, confectioners' sugar, milk and vanilla extract; beat for 1-2 minutes or until fluffy. Spread over cookies.

Makes 3-4 dozen.

"Taste of Home Best Loved Cookies & Bars", Reiman Media Group, Inc., Greendale, WI, 2008. Katie Jean Boyd, Roachdale, IN.

Cookies Rule!!!

Cookie Recipe #106 - Chocolate-Drizzled Peanut Bars

Salty peanuts atop a bar crust with a spraying of chocolate constitutes today's cookie recipe. Similar to a PayDay candy bar without the middle.

Ingredients: 2 1/2 cups all-purpose flour, 1 cup cold butter, cut in pieces, 1/2 cup confectioners' sugar, 1/4 teaspoon salt, 1/2 cup packed brown sugar, 1/3 cup light corn syrup, 1/4 cup butter, 1/4 cup heavy cream, 1 teaspoon vanilla, 1/4 teaspoon lemon juice, 1 1/2 cups coarsely chopped peanuts, 2/3 cup chocolate chips, 1 tablespoon butter.

Instructions: Preheat oven to 350 degrees. Grease a 9x13" baking pan. In large bowl, beat flour, butter (1 cup), sugar and salt until mixture resembles coarse crumbs (or use a pastry blender); press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown. Remove from oven and make filling as follows: In medium saucepan, combine brown sugar, corn syrup, butter (1/4 cup) and cream. Bring to a boil over medium heat; remove from heat. Stir in vanilla, lemon juice and then peanuts. Pour over hot crust and spread evenly.

Return pan to oven and bake 15-20 minutes or until set. Cool completely on wire rack.

Prepare chocolate glaze as follows: In small saucepan, combine chocolate chips and butter (1 T.) over medium heat, stirring until melted and smooth. Drizzle chocolate over bars and allow to harden before cutting.

Makes 48 bars.

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

Cookies Rule!!!

Cookie Recipe #105- Lemon Squares

The lemon tree out in our garden is loaded with lemons, so what do you do when life hands you lemons? - make luscious Lemon Squares!

Ingredients: 1 cup all-purpose flour, 1/2 cup butter, softened, 1/4 cup powdered sugar, 1 cup granulated sugar, 2 teaspoons grated lemon peel, 2 tablespoons lemon juice, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 2 eggs, powdered sugar for sprinkling.

Preheat oven to 350 degrees. Mix flour, butter and powdered sugar together in bowl until blended. Pour into an 8x8 or 9x9 inch pan; press mixture evenly on the bottom and up the sides about 1/2 inch with the back of a spoon or with your fingers. Bake in oven for 20 minutes or until lightly browned. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs in mixing bowl until light and fluffy, about 2-3 minutes. Pour over hot crust and return to oven for 25 minutes or until no indentation remains when touched lightly in center. Remove from oven and allow to cool on rack.

Cut into 16 squares and sprinkle with powdered sugar before removing from pan and serving.

Cookies Rule!!!

Cookie Recipe #104 - Choco-Caramel Delights

A pond of caramel surrounded by an enbankment of chocolate cookie sprinkled with walnuts and striped with chocolate is a delight as its name portrays.

Ingredients: 2/3 cup granulated sugar, 1/2 cup butter, softened, 1 egg, separated, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/3 cup cocoa, 1/4 teaspoon salt, 1 cup finely chopped pecans (I used walnuts), 14 unwrapped light caramels, 3 tablespoons whipping cream, 1/2 cup chocolate chips, 1 teaspoon shortening.

In large mixing bowl, beat sugar, butter, egg yolk, milk and vanilla until blended. Stir together flour, cocoa and salt in small bowl; blend into sugar/butter mixture until thoroughly combined. Cover and chill at least 1 hour or until firm enough to handle (or overnight).

Preheat oven to 350 degrees. Beat egg white slightly in small bowl; set aside. Shape dough into 1 inch balls; dip into egg white, then roll in nuts to coat. Place 1 inch apart on baking sheets. Press thumb gently in center of each ball making an indentation. Bake 10-12 minutes or until set. While cookies bake, prepare caramel filling as follows: In small saucepan, combine the 14 caramels and the whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.

Remove cookies from oven to heatproof surface. Press center of each cookie again to further indent (cookies will be hot, so if too hot for your finger, use the back of a measuring spoon). Immediately spoon 1/2 teaspoon of Caramel filling in center of each cookie. Carefully remove to wire racks to completely cool.

Heat chocolate chips and shortening in microwave, stirring after each minute (1-2), until completely melted. Drizzle chocolate over cookies in design of choice.

Makes about 2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #103 - Almond Cream Cookies

These almond-flavored cookies have a crunchiness to them because of the cornmeal and chopped almonds and are topped off with a sweet cherry. You can also sprinkle more chopped almonds on top instead of the cherry, if you desire.

Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 3/4 cup granulated sugar, 1/2 cup plus 2 tablespoons cream cheese, softened, 1 egg, 1 teaspoon almond extract, 1 1/4 cups all-purpose flour, 3/4 cup corn meal, 1/2 teaspoon baking powder, 1/2 cup coarsely chopped almonds, 1 cup powdered sugar, 1 tablespoon milk or water, maraschino cherries or more chopped almonds.

Instructions: Drain maraschino cherries from juice; slice in half and pat dry with paper towels; set aside to further dry. Preheat oven to 350 degrees. Beat butter and 1/2 cup cream cheese at medium speed until light and fluffy. Add egg and almond extract; mix until well blended. In small bowl combine flour, corn meal and baking powder; gradually add to creamed mixture. Stir in almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake 10-12 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes before transferring to cooling racks.

Mix remaining 2 tablespoons cream cheese and powdered sugar until blended. Add milk; mix until smooth. Spread a teaspoonful over each cookie and top with half a maraschino cherry. Makes 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #102 - Orange Pumpkin Bars

If you still have some pumpkin left from a previous cookie recipe (March 20-Pumpkin Cookies with Brown Butter Icing), here's a way to use it in the form of a bar cookie. This moist, spicy square has orange juice in both the bar and the icing along with some orange zest giving it a little zing....

Ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup canned solid-packed pumpkin, 3/4 cup granulated sugar, 2/3 cup vegetable oil, 2 eggs, 1/4 cup firmly packed light brown sugar, 2 tablespoons orange juice, 1/2 cup chopped walnuts or pecans, 1/2 cup raisins (optional), 1 1/2 cups powdered sugar, 2 tablespoons orange juice, 2 tablespoons butter, softened, 1/2 teaspoon grated orange peel.

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Combine pumpkin, granulated sugar, oil, eggs, brown sugar, and orange juice in large mixing bowl and beat well. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium mixing bowl, then gradually add to creamed mixture until smooth. Stir in nuts and raisins, if desired. Pour into prepared pan, spreading evenly.

Bake in preheated 350 degree oven for 35 minutes or until center springs back when touched lightly. Cool completely on cooling rack.

To make icing, combine powdered sugar, orange juice, butter and orange peel. Beat until smooth and spread over cooled bars. Cut into bars or squares and serve.

Makes 36 squares.

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

Cookies Rule!!!

Cookie Recipe #101 - Chocolate Almond Biscotti

What better to have with a cup of coffee than biscotti? The crunchy chocolateness turns a regular cup of coffe into a delicious mocha!

Ingredients: 1/2 cup butter, softened, 1 1/4 cups sugar, 2 eggs, 1 teaspoon almond extract, 2 1/4 cups flour, 1/4 cup cocoa, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup sliced almonds, chocolate glaze, vanilla glaze, additional sliced almonds.

Instructions: Heat oven to 350 degrees. In large mixer bowl, beat butter and sugar until well blended. Ad eggs and almond extract; beat until smooth. In separate bowl, stir together flour, cocoa, baking powder, and salt; blend into butter mixture, beating until smooth. (Dough will be thick). Using wooden spoon, work almonds into dough. Divide dough into halves. With lightly floured hands, shape each half into rectanglar log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes.

Using serrated knife and a sawing motion, cut logs into 1/2 inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8-9 minutes. Turn each slice over; bake additional 8-9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip bottom of each biscotti into Chocolate glaze and allow excess to drip back into dish of chocolate, scraping lightly with a spoon. Place on wire rack on their sides and drizzle more chocolate glaze over sides of biscotti; then drizzle vanilla glaze over chocolate. Garnish with additional almonds, if desired.

Chocolate Glaze: In small microwave-safe bowl, place 1 cup chocolate chips and 1 tablespoon shortening. Microwave at High 1-1 1/2 minutes or until smooth when stirred.

Vanilla Glaze: In small microwave-safe bowl, place 1/4 cup vanilla milk chips and 1 teaspoon shortening. Microwave at High 30-45 seconds or until smooth when stirred.

Makes about 2-2 1/2 dozen cookies.

recipe from "Hershey's Homemade, 1991, by Hershey Foods Corporation"

Cookie Recipe #100 - Butterscotch Oatmeal Cookies

This recipe came from a cookbook my Mom had in her kitchen and was put out by the Genesee Citizens Band Radio Club, Flint, MI, in 1966. It was compiled by the women of that club; this one in particular was added by Mrs. Kate Burgess. Butterscotch pudding and oats give the cookies its flavor and texture. Nuts and dates are added ingredients, but we didn’t use them because my Mom can’t have nuts. I think you could mix in some butterscotch-flavored chips for added butterscotch flavor.

Ingredients: ½ cup shortening, 1 small package instant butterscotch pudding, 2 tablespoons brown sugar, 2 eggs, 1 teaspoon vanilla, ¼ cup milk, 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 1 cup oats, 1 cup chopped nuts (of choice), 1 cup chopped dates, 1 cup butterscotch chips (optional).

Instructions: Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper. In large mixing bowl, mix together shortening, pudding and brown sugar. Add eggs, vanilla and milk until thoroughly combined. Sift together flour, salt, baking soda and cream of tartar; add to creamed mixture, mixing well. Stir in oats, nuts, dates and chips, if using.

Drop by tablespoonfuls onto prepared baking sheets and bake for 8-10 minutes or until lightly browned and set. Remove to wire racks to cool completely.

Makes about 2 dozen cookies.

Cookies Rule!!!

Cookie Recipe #99 - Chocolate Sugar Cookies

A basic sugar cookie, only in the chocolate family (what better family to be in!). These are simple to make and even better to eat!

Ingredients: 1 1/2 - 2 cups chocolate chips (depending on your chocolate preference), 1 cup (2 sticks)butter, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, additional sugar.

Instructions: Microwave chocolate chips and butter in large bowl 2 minutes or until butter and chocolate is melted and smooth when stirred. Stir sugar (1 cup) into chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes.

Prheat oven to 375 degrees. Shape dough into 1-inch balls and roll in small bowl of sugar (I used raw sugar; could also use chocolate sprinkles). Place, 2 inches apart, on ungreased baking sheets.

Bake 8-10 minutes or until set. Allow to cool on baking sheets for 2 minutes before transferring to cooling racks.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #98 - Butterscotch Squares

This is a recipe my Mom has made for years. It was always a family favorite when we went camping. I've made a few adjustments by adding some almond extract and white chocolate chips along with the chocolate ones.

Ingredients: 2 1/4 cups brown sugar, 2 sticks butter, 2 3/4 cups all-purpose flour, 2 1/2 teaspoon baking powder, 1/2 teaspoon salt, 3 eggs, 1 teaspoon vanilla, 1/2 teaspoon almond extract (optional), 2 cups chocolate chips OR 1 cup chocolate chips and 1 cup white chocolate chips, 1 cups chopped nuts (walnuts, pecans, macadamia, almonds).

Instructions: Preheat oven to 350 degrees. Melt brown sugar and butter in small saucepan on stove top or in microwave; allow to cool a few minutes. Place in large mixing bowl and add eggs, vanilla and almond extract; beat well. Sift flour, baking powder and salt together; add to creamed mixture, thoroughly blending. Stir in chocolate chips and nuts of choice.

Pour into a greased 10x15-inch cookie sheet or pan. Sprinkle a few chocolate and vanilla chips on top, if desired. You may also grate a little chocolate over the top before popping into the oven. Bake for at least 20 minutes or until lightly browned on top and toothpick inserted into middle comes out clean.

Remove from oven and place on cooling rack to completely cool before cutting into squares and serving to your crew. Enjoy!

Makes 18 squares.

Cookies Rule!!!

Cookie Recipe #97 - Maple Brittle Cookies

This cookie takes some time to make, but is delicious. It consists of a sugar-type cookie with a peanut brittle-like topping, only made with maple syrup and almonds, rather than corn syrup and peanuts. Make the brittle and the cookie dough the night before to speed the process for the next day.

Ingredients: 1/2 cup maple syrup, 3 tablespoons butter, 1/3 cup almonds, chopped, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2/3 cup butter,softened, 1 cup granulated sugar, 2 eggs, beaten.

In a saucepan, heat maple syrup and butter (3 T) over medium heat, stirring until butter is melted. Add almonds and increase heat to high, stirring occasionally, about 10 minutes. Pour into a small cake pan and allow to harden in refrigerator for an hour or ovenight. Before ready to use, break into pieces in pan, then transfer to food processor to break into fine pieces.

Sift together flour, baking powder, and salt; set aside. In large bowl, cream butter (2/3 cup) with sugar. Add eggs and sifted dry ingredients, mixing well to obtain a smooth dough. Cover and chill at least 2 hours or overnight.

Preheat oven to 375 degrees. Grease baking sheets or line with parchment paper. Divide dough in half and roll a portion at a time on lightly floured surface, about 1/4 inch thick. Using cookie cutter(s) dipped in flour, cut out shapes and transfer to prepared baking sheets. Sprinkle generous amounts of brittle over each cookie.

Bake in preheated 375 degree oven for 8 minutes or until lightly browned. Remove from oven and allow to cool on sheet for 2 minutes before transferring to cooling racks.

Makes 2 1/2 - 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #96 - Banana Gingerbread Triangles

This recipe starts with a cake mix and ends with a spicy, moist, citrusy bar cookie. It's a good way to use up that overripe banana sitting on the counter, but you also need a firm one out of the bunch you just bought at the store.

Ingredients: 1 extra-ripe, medium banana, peeled, 1 package (14.5 ounce) gingerbread cake mix, 1/2 cup lukewarm water, 1 egg, 1 firm small banana, peeled and chopped (1/2 cup), 1/2 cup raisins, 1/2 cup slivered almonds, 1 1/2 cups powdered sugar, juice from 1 lemon.

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Place medium banana in blender and process until pureed; use 1/2 cup for recipe. In large bowl, combine gingerbread mix, water, 1/2 cup pureed banana and egg; beat well. Stir in chopped banana, raisins and almonds. (Raisins and almonds are optional).

Spread batter in prepared baking pan; place in the preheated 350 degree oven and bake 20-25 minutes or until toothpick inserted in center comes out clean.

While bars are cooling prepare glaze as follows: Mix powdered sugar and lemon juice in medium bowl to make a thin glaze (may add more lemon juice to make thinner). Spread glaze over warm gingerbread bars. After completely cooling, cut into triangles or other desired shape and sprinkle with powdered sugar, if desired.

Makes 32 bars.

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

Cookies Rule!!!

Recipe for Traveling by Plane

I walked into the kitchen this morning to the sounds of snoring and deep breathing. I flipped the overhead light on not knowing what I would find and all became silent. Shortly, a couple of tiny giggles filled the air. I turned toward the sound and focused on my bowl of measuring cups and spoons and mixer beaters sitting on the counter for easy access awaiting my daily cookie baking routine. I could almost see the silly smiles that had produced the giggles; they would be getting a two week vacation. Even the stove let out a huge sigh. Rest up, guys and gals, I’ll be back………..

Today begins a series of recipes already baked and probably eaten. I’m on my way to visit family for two weeks and will not be baking every day. Hopefully, I’ll be able to try 2 or 3 cookie recipes while I’m there so I don’t get rusty!

In the meantime here’s a recipe for traveling (add or subtract, as desired)…

Recipe for Traveling by Plane

Ingredients:

1 bag, checked ($20 fee, each way)
1 bag, carry-on (free, so far)
1 laptop (for connection with the world)
Clothing (less is more concept)
1 camera (the keeper of memories)
Presents (it’s always someone’s birthday)
1 form of Identification (driver’s license or passport; preferably your own)
1-4 reading items (books, newspapers, magazines, coloring books)
1 notebook (for those “inspirational” moments)
1 package gum, any flavor (“ear-popping” purposes)
1 tin breath mints, any flavor (for your neighbor’s sake)
1 blow-up neck pillow (for a few zzzzzzzzzzz’s)
1 IPOD and earphones (musical entertainment or to let your neighbor know you don’t want to converse)
1-2 cups of excitedness and anticipation (add more, as needed)

Instructions:

Insert items 4-6 into item #1, packing tightly. Make sure heavier items are at the bottom (top heavy is not good). Items 7-13 need to be folded into Item #2. Stir in #14 gently, then sit back and enjoy the ride!

Further instructions for Item #1:

Why is it that the clothes that don’t show (for most people) take up very little space, whereas outer clothes are heavier?

Following are some notes I’ve made during my travels-may they be helpful!
Suitcase weight: 50 lbs is the limit or else pay an enormous extra fee. I’ve been as close as 49 ½ lbs-this takes skill and days of planning.

First, start a week ahead of departure by pulling out all the clothes you may possibly want to wear; now put half of them back!

Wear as many clothes as possible in the following order: pair of panty hose under leggings under jeans or sweats; at least 2 pairs of socks; tank top under T-shirt under bottom-down shirt under sweatshirt or sweater under jacket (parka for cold climates). Stuff gloves in jacket pocket (even an extra pair of underwear). Of course, now, you may have trouble fitting into your seat-squeeze, squeeze, squeeze-you can fit!
*note: Using the restroom could be an ordeal-allow for extra time (maybe less coffee).

If you're taking extra shoes (besides the ones you're wearing) stuff them with rolled undergarments or socks or a rolled-up belt. Be creative in your packing; the TSA people will be impressed and your luggage will set the standards for all the other baggage (gold-star worthy).

Roll all your clothing and pack them tightly - just as a newborn likes to be swaddled - your clothes will take comfort in the closeness and will thank you by not wrinkling (much...).

It's important to mark your bag on the outside so when you're standing at baggage claim you don't have to wait for everyone else to pick up their bags and yours is the only one left still circling on the conveyor belt. A bright-colored scrap of material or ribbon secured tightly around the handle is one option. Always have your name on the outside in case your bag attempts to venture out on its own to visit a warmer climate (some island in the middle of the ocean).

All in all, traveling is fun if you pack right, flights are on time, the weather is great and people are friendly and courteous-all in a perfect world. If any of the afore mentioned items aren't true, adjust and have fun!!!

Cookie Recipe #95 - Tropical Gardens Cookies

These soft cookies are an orange-flavored sugar cookie with lots of mini chunks of chocolate sprinkled throughout and rolled in sugar for extra sweetness.

Ingredients: 1/2 cup (1 stick) butter, softened, 1/2 cup shortening, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon vanilla extract, 1 egg, 1 tablespoon freshly grated orange peel, 2 3/4 cups all-purpose flour, 1 1/2 teaspoon baking soda, 1 teaspoon salt, 1/4 cup orange juice, 2 cups (12-ounce pkg) mini chocolate chips, raw sugar.

Instructions: In large mixing bowl, beat butter, shortening, 1 cup granulated sugar, brown sugar, and vanilla until light and fluffy. Add egg and orange peel; blend well. Stir together flour, baking soda, and salt; add alternately with orange juice to butter mixture. Stir in chocolate chips. Cover; refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in granulated sugar (I used raw sugar). Place on ungreased baking sheet; flatten by crisscrossing with tines of fork. Bake 8-10 minutes or until lightly browned. Cool slightly on baking sheets before transferring to cooling racks.

Makes about 7 dozen cookies.

"Hershey's Chocolate Lover's Cookbook" published by Brimar Publishing, Inc. Montreal, Canada, 1993.

Cookie Recipe #94 - Butter-Flavored Brickle Drizzles

These buttery cookies contain oats and brickle and are topped with waves of chocolate.

Ingredients: 1 1/4 cups firmly packed light brown sugar, 3/4 cup butter flavor shortening, 1 egg, 1/3 cup milk, 1 1/2 teaspoons vanilla, 3 cups quick oats, uncooked, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup almond brickle chips (or broken-up Heath bars), 1 cup chocolate chips, 1 teaspoon butter flavor shortening.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. Combine brown sugar, 3/4 cup shortening, egg, milk, and vanilla in large mixing bowl and beat at medium speed until well blended.

Combine oats, flour, baking soda, and salt in small bowl. Mix into shortening mixture at low speed just until blended. Stir in brickle chips. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.

Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Remove to wire racks to cool completely.

Make drizzle as follows: Place chocolate chips and 1 teaspoon shortening in microwaveable bowl and heat for 2 minutes, stopping after 1 minute to stir. Continue heating until chocolate is thoroughly melted and smooth. Drizzle chocolate over cookies in desired pattern and allow to harden.

Makes 6 dozen small cookies.

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

Cookie Recipe #93 - Chocolate Orange Stars

Today is my niece, Stacey's, birthday, so this recipe is dedicated to her because she is a star! A blend of chocolate and orange make up the not-too-sweet cookie further splattered with sprinkles or sugar, then topped off with an orange glaze.

Ingredients: 1/2 cup shortening, 1 cup granulated sugar, 2 eggs, beaten, 2 teaspoons grated orange zest, 2 cups all-purpose flour, 1/3 cup cocoa, 1 teaspoon baking powder, 3 tablespoons orange juice. Glaze: 1 cup confectioners' sugar, 2-3 tablespoons orange juice, sprinkles or raw sugar.

Instructions: In a large mixing bowl, cream shortening with sugar. Add eggs and orange zest; mix well. Sift together flour, cocoa, and baking powder. Gradually stir dry ingredients into egg mixture, alternating with orange juice and ending with dry ingredients. Cover with plastic and refrigerate for 3 hours or until firm enough to handle.

Preheat oven to 400 degrees. Lightly grease baking sheet or line with parchment paper. Roll dough to 1/4 inch thickness on a lightly floured surface. With a star-shaped cookie cutter dipped in flour (or cookie cutter of your choice), cut out shapes and place on prepared baking sheets about 1 1/2 inches apart.

Bake 8-10 minutes; remove from oven and allow to cool on baking sheet one minute. Transfer to cooling racks and make glaze as follows: mix confectioners' sugar and 2 tablespoons orange juice in small bowl. Continue adding orange juice as needed until desired consistency is reached. Sprinkle with raw sugar or sprinkles, if desired.

Makes about 3 dozen stars.

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

Cookies Rule!!!

Cookie Recipe #92 - Nest Eggs

Happy Easter Everyone! Put one of these at each place setting of your Easter dinner table. Fill with small candies of your choice (I used peanut M&M's and Cadbury chocolate eggs).

Ingredients: 1 6 ounce package chow mein noodles, 2 cups chocolate chips, candies of choice.

Instructions: Place chocolate chips in medium bowl and place in microwave. Heat 2 minutes, stirring after one, until thoroughly melted and smooth. Pour in chow mein noodles and stir until noodles are completely covered with chocolate. Place a mound of mixture in each cup of a 12-cup muffin pan. Using back of a spoon or fingers press mixture in bottom and up sides forming a nest. Place in refrigerator until hardened. Using a sharp knife scrape around edge of each nest and lift out onto a paper doily. Fill with candies and enjoy.

Makes about 12 nests.

Cookies Rule!!!

Cookie Recipe #91 - Peanut Butter Cut-Out Cookies

Even though this isn't necessarily an Easter cookie recipe, I used Easter egg and bunny rabbit cookie cutters making it so. This semi-crisp cookie tasting of peanut butter and crunchy pecans doesn't need alot of frosting; a simple drizzle of two kinds of glaze makes it complete.

Ingredients: 1/2 cup butter, 1 cup peanut butter chips, 2/3 cup packed light brown sugar, 1 egg, 3/4 teaspoon vanilla extract, 1 1/3 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 cup finely chopped pecans, 1 cup chocolate chips, 2/3 cup peanut butter chips, 2 tablespoons shortening.

Instructions: In medium saucepan, combine butter and peanut butter chips; cook over low heat, stirring constantly, until melted. Pour into large mixing bowl; add brown sugar, egg and vanilla, beating until well blended. Stir in flour, baking soda and pecans; blend well. Refrigerate 15-20 minutes or until firm enough to roll.

Preheat oven to 350 degrees. Roll out dough, a small portion at a time, on lightly floured surface to 1/4-inch thickness (keep remaining dough in refrigerator). With cookie cutters dipped in flour, cut into desired shapes; place on ungreased baking sheets about 1 1/2 inches apart.

Bake 7-8 minutes or until almost set (do not overbake). Cool 1 minute on baking sheet before transferring to cooling racks.

To make glaze: place chocolate chips and 1 tablespoon shortening in microwave heating for about 2 minutes, stirring after first minute, until thoroughly melted and smooth. Repeat with 2/3 cup peanut butter chips and 1 tablespoon shortening. Drizzle chocolate and peanut butter over each cookie in desired pattern. Allow to harden.

Makes about 3 dozen cookies.

"Hershey's Chocolate Lover's Cookbook" published by Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #90 - Cinnamon Bunnies

Here's an Easter recipe for some sweet cinnamony bunnies made from a cake mix. Put a few in your child's Easter basket for a yummy treat!

Ingredients: 2 tablespoons granulated sugar, 3/4 teaspoon ground cinnamon, 3/4 cup butter, softened, 2 egg yolks, 1 teaspoon vanilla extract, 1 pkg (18.25 oz) French Vanilla Cake Mix.

Preheat oven to 375 degrees. Combine sugar and cinnamon in small bowl; set aside.

In large bowl, combine butter, egg yolks, and vanilla extract. Blend in cake mix gradually until thoroughly combined. Roll out on lightly floured surface to 1/8 inch thickness and cut with 2 1/2 inch cookie cutter of your choice. Place on ungreased baking sheets, about 2 inches apart. Sprinkle each cookie generously with cinnamon & sugar mixture.

Bake in preheated 375 degree oven for 6-8 minutes or until edges are light golden brown. Remove from oven and allow to cool on baking sheet for 2 minutes before transferring to cooling racks.

Makes 3-3 1/2 dozen cookies. Store in airtight container.

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

Cookies Rule!!!

Cookie Recipe #89 - Chocolate-Almond Tassies

It's April Fool's
Get off your stools
and grab some tools.
Let's bake some tassies
you lads & lassies
No joke-the Cookie Rules!!!

Ingredients: Dough: 1/2 cup butter, room temperature, 3 ounces cream cheese, room temperature, 1 tablespoon sugar, 1/4 teaspoon salt, 1 cup flour. Filling: 3/4 cup packed brown sugar, 1 large egg, 2 tablespoons Amaretto or 1 teaspoon almond extract, 2 tablespoons butter, melted & cooled, 1/8 teaspoon salt, 1/2 cup coarsely chopped toasted almonds, 1/4 cup mini semisweet chocolate chips or chopped bittersweet chocolate.

Instructions: Dough: Beat butter, cream cheese, sugar and salt in bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Shape dough into a disk; cover and chill until firm, at least 2 hours (or overnight).

Roll dough into 24 1-inch balls; place 1 ball in each of 24 mini muffin cups (ungreased). Chill 15 minutes. Using floured fingertips (I used a melon-baller dipped in flour), press dough over bottom and up sides of each muffin cup, forming shell. Pop back in frig while making filling.

Filling: Preheat oven to 350 degrees. Whisk brown sugar, egg, amaretto (or almond extract), melted butter, and salt in medium bowl until blended. Stir in almonds and chocolate chips. Remove pan from frig and fill each shell with filling.

Bake tassies until crusts are golden brown and filling is set, 23-25 minutes. Remove from oven and allow to cool for 5 minutes. Using a small, sharp knife, cut around each cookie to loosen, then turn out onto cooling racks.

Note: I had extra filling, so I made a small pie crust, pressed it into a small pie pan, poured in the leftover filling and baked until set.

Makes 24 tassies (and possibly a small pie).

Cookies Rule!!!