Cookie Recipe #149 - Chocolate Spritz

Happy Memorial Day to all, especially those who have served, and those who are serving, our country. Our thanks goes out to each one of you for your dedication and the fine example you set, in other words, a hero!
This is another form of a pressed cookie (spritz), only this one comes from the chocolate family. A glass of milk is a definite companion of these cookies as they tend to dissolve upon insertion.

Ingredients: 3/4 cup butter, softened, 3 tablespoons confectioners' sugar, 1 1/2 cups all-purpose flour, 2 tablespoons cocoa, 3 tablespoons cornstarch, assorted sprinkles, mini or regular chocolate chips, nuts, or colored sugar crystals.

Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Cream the butter and confectioners' sugar together in medium mixing bowl until pale and fluffy. Sift the flour, cocoa, and cornstarch together over the butter mixture and mix until smooth. Fill cookie press with dough and press out desired shapes onto prepared baking sheets about 2 inches apart. If desired, sprinkle tops of cookies with sprinkles, chocolate chips, nuts or colored sugar crystals.

Bake 10 minutes until just beginning to change color. Remove from oven and allow to cool a minute or two on baking sheet before transferring to wire racks to cool.

Makes 2-3 dozen cookies.

"The Cookie and Biscuit Bible", Hermes House, Annes Publishing Ltd., London, 2003.

Cookies Rule!!!

Cookie Recipe #148 - Orange-Walnut Madeleines

Every bite of one of these cake-like cookies is filled with orange and nutty goodness.

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/2 cup butter, melted and cooled, 1 teaspoon finely shredded orange peel, 1 tablespoon orange juice, 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon ground cardamom, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped toasted walnuts, powdered sugar for sprinkling.

Grease and flour (or spray) 2 madeleine pans (or reuse one, allowing to cool between batches). Toast walnuts in small pan on top of stove with a little olive oil over medium heat. Stir occasionally until lightly browned (will burn quickly, so keep on eye on them). Allow to cool before using.

Preheat oven to 375 degrees. In large mixing bowl, beat egg yolks and sugar until combined. Add melted butter, orange peel, orange juice, and vanilla; mix well. In a small bowl stir together flour, baking powder, cardamom, baking soda, and salt. Sift one-fourth of this mixture over egg yolk mixture; gently fold in by hand with wooden spoon. Fold in remaining flour mixture, one-fourth at a time. Fold in walnuts. Gently stir in egg whites until thoroughly combined.

Spoon batter into prepared pans, filling each mold about half full. Bake for 10-12 minutes or until edges are golden and tops spring back when touched lightly. Cool in pans on wire racks for 1 minute. Using the point of a knife, loosen each cookie from mold; invert cookies onto wire racks. Remove pans and allow cookies to cool completely. Before serving, sprinkle powdered sugar over tops of cookies.

Makes 24 madeleines.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #147 - Spanish Churros

If you go to the flea market or to a baseball game the enticing smell of churros fills the air. If you can pass one by, you have more strength than I do. These are best when warm, but even as they cool, stopping at just one never happens.

Ingredients: 6 tablespoons butter, diced, 1 cup water, 1 cup all-purpose flour, 4 tablespoons granulated sugar, 3 eggs, lightly beaten, 1/2 teaspoon ground cinnamon.

Instructions: Heat the butter and water in a medium heavy saucepan until the butter has melted-do not allow the water to boil at this point. Sift the flour and 1 tablespoon sugar on piece of parchment paper. Place other 3 tablespoons sugar and the cinnamon in small bowl mixing well; set aside. Once the butter has melted, bring to a boil, then add the flour and sugar. Remove the pan from the heat and beat the mixture vigorously. Leave to cool for 5 minutes. Meanwhile, half-fill a large, heavy pan or deep-fryer with oil and heat to 375 degrees.

Add eggs to dough and beat until mixture is smooth and glossy. Spoon the mixture into a pastry bag fitted with a 1/2-inch star nozzle. Pipe 5 or more 4-inch lengths of the mixture into the hot oil being careful not to cause the fat to splash or spit. (Use a sharp knife to help cut off the end of churro as it drops into the oil). Fry for 2 minutes, flipping over after 1 minute, or until golden and crisp.

Remove churros from the oil with a slotted spoon and place on paper-towel-lined baking sheets. Pipe more churros into oil and as they fry, place cooling churros into sugar/cinnamon mixture, tossing to cover completely. Continue until all dough is used. Place churros on a platter and serve warm or cool.

Makes a mountain-full of cinnamon-sugary puffs of air.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2003.

Cookies Rule!!!

Cookie Recipe #146 - Chocolate Peanut Butter Squares

These taste like an extra creamy peanut butter cup. The recipe calls for chocolate-covered graham cracker crumbs; I used chocolate graham cracker crumbs making this layer real crumby, but still good. If you crush the actual chocolate-covered graham cracker cookies (not chocolate graham crackers) then you should end up with a more uniform layer. It is also important to allow for the whole 6 hours of refrigerator time before slicing and serving.

Ingredients: 1 1/2 cups chocolate-covered graham cracker crumbs, 3 tablespoons butter, melted, 1 (8-ounce)package cream cheese, softened, 1/2 cup chunky-style peanut butter, 1 cup powdered sugar, 1/4 cup chocolate chips, 1 teaspoon shortening.

Instructions: Preheat oven to 350 degrees. Stir together crumbs and melted butter in small bowl until thoroughly combined. Press onto bottom of 9-inch square baking pan. Bake 10 minutes; remove and allow to cool completely on wire rack.

Beat cream cheese, peanut butter and powdered sugar in small mixing bowl until well blended. Spread over crust evenly. Melt chocolate chips and shortening in microwave until completely melted and smooth after stirring. Drizzle over or spread evenly over cream cheese mixture. Chill for 6 hours or overnight. Cut into squares.

*Because my bottom layer was so crumby, I flipped my squares over when serving, allowing the crumbs to be on the top. This procedure made them easier to pick up and eat.

Makes one dozen squares.

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

Cookies Rule!!!

Cookie Recipe #145 - Coffee and Cream Drops

There's energy built right into these cookies because of the coffee base; adding the chocolate gives them a satisfying mocha taste. If caffeine is a problem, use decaf coffee crystals instead.

Ingredients: 2 tablespoons instant coffee crystals, 3 tablespoons light cream or half-and-half, 1 cup butter, softened, 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 2 1/4 cups all-purpose flour, 1/4 cup cocoa, 1/2 cup chopped nuts, 1/2 cup miniature semisweet chocolate chips.

Instructions: Preheat oven to 375 degrees. In a small bowl stir together instant coffee crystals and 1 tablespoon of the light cream until crystals dissolve; set aside.

In a large mixing bowl beat butter for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt; beat until combined. Add in the coffee mixture, egg and vanilla until combined. Gradually mix in flour until thoroughly incorporated.

Divide dough in half. Stir the remaining 2 tablespoons light cream and the cocoa into one portion; stir in nuts. Into remaining portion of dough, stir in miniature chocolate chips. Spoon a scant teaspoon of each dough side by side onto an ungreased baking sheet about 2 inches apart. Press dough together lightly.

Bake in preheated 375 degree oven for 8-9 minutes or just until set. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

*I melted some chocolate chips in a resealable storage bag, clipped off one corner of the bag, and drizzled melted chocolate over each cookie (optional).

Makes about 4 dozen two-tone cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #144 - Brownie Caramel Pecan Bars

A brownie alone is delicious, but add a layer of gooey caramel, sprinkle a few pecans on top and you have a treat that can't be beat.

Ingredients: 1/2 cup granulated sugar, 2 tablespoons butter, 2 tablespoons water, 2 cups chocolate chips, divided, 2 eggs, slightly beaten, 1 teaspoon vanilla extract, 2/3 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 25 caramels, 1/4 cup butter, 2 tablespoons milk, 1 cup pecan pieces.

Instructions: Preheat oven to 350 degrees. Spray a 9-inch baking pan with cooking spray. Remove wrappers from caramels and set aside. In medium saucepan, place sugar, butter and water; cook over low heat, stirring ocnstantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture until thoroughly incorporated. Spread evenly into prepared pan.

Bake 15-20 minutes or until brownies begin to pull away from sides of pan. During the last 5 minutes of baking prepare caramel topping: in medium bowl, place butter, caramels and milk. Microwave at High for 1 minute; stir. Microwave additional 1-2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred.

Remove pan from oven and immediately and carefully pour caramel topping over hot brownies. Sprinkle remaining 1 cup chocolate chips and pecan pieces over topping. Cool completely on wire rack, being careful not to disturb chips while soft. Cut into bars.

Makes about 16 bars.

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

Cookies Rule!!!

Cookie Recipe #143 - Vanilla Chip Apricot Oatmeal Cookies

These cookies are a mouthful of chewy oatmeal and apricots with the sweetness of the vanilla chips.

Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 egg, 1 cup all-purpose flour, 1 teaspoon baking soda, 2 1/2 cups rolled oats, 1 2/3 cups vanilla milk chips, 1/2 cup chopped dried apricots.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, vanilla milk chips and dried apricots. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake 8-10 minutes or just until lightly browned; do not overbake. Cool slightly on baking sheet before transferring to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #142 - Orange Snowballs

It's getting close to summer, but a few lingering snowballs from winter won't hurt, especially orange-flavored ones! This is the first recipe I'm using out of a cookie cookbook my son and daughter-in-law gave me for Mother's Day-what a great gift!

Ingredients: 1 cup butter, softened, 3/4 cup sifted powdered sugar, 1 tablespoon finely grated orange peel, 2 teaspoons finely shredded orange peel, 1 tablespoon orange juice, 2 2/3 cups all-purpose flour, granulated sugar for rolling, 3/4 cup granulated sugar.

Preheat oven to 325 degrees. In a large mixing bowl beat butter for 30 seconds. Add powdered sugar and beat until combined. Beat in orange juice, then flour and the 1 tablespoon orange peel, until thoroughly combined.

Shape dough into 1 1/4-inch balls; roll in small bowl of granulated sugar. Place balls 2 inches apart on ungreased baking sheets.

Bake about 13-15 minutes or until bottoms are lightly browned and cookies are set. Remove from oven and allow cookies to cool on baking sheet for 5 minutes.

Meanwhile, mix the 3/4 cup of granulated sugar and the 2 teaspoons of orange peel in small bowl and mix until combined well. Roll each warm cookie in orange-flavored sugar and allow to cool completely on wire racks.

Makes about 4 dozen balls.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #141 - Almond Rice Madeleines

If you have leftover rice from your dinner, this is a good way to use it, or cook some up the night before so it is chilled when you want it. The rice is the thickener in this cookie replacing the flour. A food processor is a necessity for this recipe.

Ingredients: 1 cup whole blanched almonds, lightly toasted, 1 1/2 cups granulated sugar, 3/4 cup flaked coconut, 3 cups cooked rice, chilled, 3 egg whites, powdered sugar for sprinkling, fresh raspberries (optional), whipped cream (optional).

Instructions: Preheat oven to 350 degrees. Coat madeleine pan with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add granulated sugar and coconut to processor; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into prepared madeleine pan, filling to tops.

Bake 25-30 minutes or until lightly browned. Cool completely in pans on wire racks. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serving plates; sprinkle with sifted powdered sugar. Serve with raspberries and whipped cream, if desired.

*You may substitute miniature muffin pans for madeleine pans.

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

Cookies Rule!!!

Cookie Recipe #140 - Sugar Cookies - Graduation Style

This is the Betty Crocker version of a sugar cookie. I used this recipe to make graduation cut-out cookies for Jacob Winans, who graduated from Fresno State yesterday. Each cookie was wrapped in an individual clear bag and tied with ribbon to serve in baskets on the table of the graduation dinner. Powdered sugar is used instead of granulated sugar making the cookie a little more fragile, but oh so delicious.

Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 egg, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, granulated sugar for sprinkling, if desired.

Instructions: In large mixing bowl, combine powdered sugar, butter, vanilla & almond extracts, and egg. Stir in flour, baking soda, and cream of tartar until thoroughly combined. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 375 degrees. Grease cookie sheets lightly or line with parchment paper. On lightly floured surface, roll out half of dough to 1/4-inch thickness. Cut into desired shapes with flour-dipped cutters. Sprinkle with granulated sugar (or colored sugar), if desired. (Skip this step if you are going to frost them).

Place on prepared cookie sheets about 2 inches apart and bake 7-8 minutes or until edges are light brown. Allow to cool on cookie sheet for a minute before transferring to wire racks to cool completely.

A simple frosting of 2 cups powdered sugar, 1 teaspoon vanilla or almond extract, and enough milk to make of spreading consistency. Add a few drops of food coloring, if desired, and spread over each cookie. Allow to harden, then enjoy!

"Betty Crocker's 40th Anniversary Edition Cookbook", 1990.

Cookies Rule!!!

Cookie Recipe #139 - Cream Cheese-Walnut Cookies

This crispy, nutty cookie can be made into logs and frozen for up to 2 weeks-just slice, bake and serve for drop-in visitors (or a midnight kitchen raid!). For those of you liked the Pecan Shortbread Melts, these are similar in their texture and taste.

Ingredients: 4 cups all-purpose flour, 1 1/4 teaspoon coarse salt, 2 cups (4 sticks) unsalted butter, softened, 6 ounces cream cheese, softened, 1 1/4 cups granulated sugar, 2 tablespoons vanilla extract, 2 1/2 cups walnut halves: 1 1/2 cups toasted (see *note), and coarsely chopped; 1 cup finely chopped.

Instructions: *Note: To toast walnuts, spread the 1 1/2 cups evenly on baking sheet and toast in a preheated 425 degree oven for about 5-10 minutes or until lightly browned (be careful not to burn); allow to cool before using.

In large mixing bowl, beat butter and cream cheese until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Gradually add flour and salt and mix just until combined (do not overmix). By hand, stir in toasted walnuts until thoroughly combined.

Transfer dough to a work surface. Divide dough in half; shape each half into an 8 1/2-inch log about 2 inches in diameter. Wrap each log in parchment paper and freeze until firm, about 30 minutes or up to 2 weeks.

Preheat oven to 350 degrees. Unwrap one log and roll in 1/2 cup chopped walnuts (untoasted), coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake cookies until golden around edges, 15-17 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup walnuts.

Cookies can be stored in airtight container at room temperature up to 3 days.
Makes about 4 dozen.

"Martha Stewart's Cookies", Clarkson Potter/Publishers, New York, 2008.

Cookies Rule!!!

Cookie Recipe #138 - Spritz

These little bites are made using a cookie press. Several disc shapes come with the press, so a variety of cookies can be made.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 2 1/4 cups all-purpose flour, 1 teaspoon almond extract or vanilla, 1/2 teaspoon salt, 1 egg.

Instructions: Preheat oven to 400 degrees. Mix butter and sugar in large mixing bowl. Stir in remaining ingredients and mix well. Place dough in cookie press and form desired shapes on ungreased cookie sheet.*

Bake 6-9 minutes or until set but not brown. Allow to cool on baking sheet for a minute before transferring to cooling racks.

*May sprinkle colored sugar or sprinkles on top of each cookie, if desired. Or, after cooling, a simple glaze of 1/2 cup powdered sugar and 1-2 teaspoons milk (or more) can be made and spread on cookies.

Makes 5 dozen cookies.

"Betty Crocker's 40th Anniversary Edition Cookbook", 1990.

Cookies Rule!!!

Cookie Recipe #137 - S'More Cookie Bars

Imagine sitting by a roasty campfire on a cool night with a marshmallow turning brown on the end of a stick with 2 crisp graham crackers, one of them supporting a square of chocolate, just awaiting the crowning of the marshmallow to form a sandwich that can't be beat. This recipe is like that, except no campfire is needed.

Ingredients: 1/2 cup (1 stick)butter, softened, 3/4 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 1 1/3 cups all-purpose flour, 3/4 cup graham cracker crumbs, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 milk chocolate candy bars (1.55 ounces each), 1 cup marshmallow creme.

Instructions: Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well.

Stir together flour, graham cracker crumbs, baking powder, and salt; add to butter mixture, beating until blended.

Press half of dough into prepared pan (dough is sticky, so I floured my fingers and pressed the dough evenly in the pan). Arrange chocolate bars over dough (chocolate chips could replace the candy bars, if desired), breaking as needed to fit. Spread with marshmallow creme (again, a sticky situation-dip fingers in butter or spray with cooking spray before using them to spread the marshmallow). Scatter the remaining batter over marshmallow; carefully press to form a layer.

Bake 30-35 minutes in preheated 350 degree oven or until lightly browned. Cool completely in pan on wire rack. Cut into bars or squares.

Makes 16-24, depending on the cut.

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

Cookies Rule!!!

Cookie Recipe #136 - Reese's Pieces Chocolate Cookies

A soft chocolate cookie loaded with everyone's favorite-Reese's pieces plus my addition of a handful of peanut butter chips (as if there wasn't enough peanut butter) will satisfy your daily chocolate & peanut butter fix.

Ingredients: 1/2 (1 stick)butter, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1/3 cup cocoa (of course, I used more like 1/2 cup), 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup milk (if you use the extra cocoa like I do, add just a tad more milk, maybe 1 more teaspoon), 1 1/4-1 1/2 cups Reeses Pieces, 1/2 cup peanut butter chips (if desired).

Instructions: Heat oven to 375 degrees. In large mixing bowl, beat butter and sugar; add egg and vanilla and beat well. Sift together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture until thoroughly combined. By hand, stir in 3/4-1 cup of the pieces and the peanut butter chips (if using).

Drop by teaspoonfuls onto ungreased baking sheets. Place 2-3 of remaining candies on top of each cookie. Bake 10-11 minutes or until soft-set (do not overbake). Cool 1 minute before transferring to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

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

Cookie Recipe #135 - Orange Icebox Cookies

The fresh oranges used in this recipe came from my neighbor, Gails' sister, Linda. The tree in her yard produces the most wonderful, juicy oranges that enhance the yummy-factor in today's cookie. These should be made the night before they are needed.

Ingredients: 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1 egg, 1 tablespoon grated orange rind, 1 3/4 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/4 cup granulated sugar & few drops each of yellow and red food coloring. Icing: 1/2 cup confectioners' sugar, 2 tablespoons orange juice.

Instructions: In a large bowl, cream butter and sugar. Add egg and grated orange rind; mix well. Sift together flour, salt and baking soda; add to creamed mixture. On a floured board, knead dough until smooth. Shape into 2 rolls, about 1 1/2 inches in diameter and flatten the tops to make an oval shape. Wrap in waxed paper and chill overnight in the refrigerator.

Add food coloring to 1/4 cup granulated sugar mixing until all sugar is tinted orange; set aside. Preheat oven to 375 degrees; line baking sheets with parchment paper. Remove rolls from refrigerator and roll in tinted sugar sprinkled on a work surface, completely covering. Slice each roll into 1/4 inch thick ovals and place on prepared baking sheets about 1 inch apart.

Bake 9-11 minutes or until set. Prepare icing while cookies bake as follows: place confectioners' sugar and orange juice in small bowl and mix completely.

When cookies are done, remove from oven to heatproof surface and spread a thin layer of icing on each cookie. Transfer to wire racks to cool completely.

Makes about 3 dozen citrus cookies.

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

Cookies Rule!!!

Cookie Recipe #134 - Chocolate Madeleines

Here's another Madeleine recipe, only this one contains chocolate (the best ingredient in the whole world).

Ingredients: 1 1/4 cup all-purpose flour, 1 cup granulated sugar, 1/8 teaspoon salt, 3/4 cup butter, melted, 1/3 cup cocoa, 3 eggs, 2 egg yolks, 1/2 teaspoon vanilla extract, 1/2 cup chocolate chips, 1 tablespoon shortening, powdered sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. Lightly grease indentations of madeleine mold pan. In medium saucepan, stir together flour, sugar, and salt. Combine melted butter and cocoa; stir into dry ingredients. In small bowl, lightly beat eggs, egg yolks and vanilla with fork until well blended; stir into chocolate mixture, blending well. Cook over low heat, stirring constantly, until mixture is warm; do not simmer or boil. Remove from heat. Fill each mold half full with batter (do not overfill).

Bake 8-10 minutes or until wooden pick inserted in center comes out clean. Invert onto wire rack; cool completely. Melt chocolate chips and shortening in microwave for 1-2 minutes, stirring until thoroughly melted and smooth. Drizzle melted chocolate over cooled madeleines; allow to harden. Sift powdered sugar over tops of each cookie and serve.

Makes 3 dozen madeleines.

Cookies Rule!!!

Cookie Recipe #133 - Amy-Oes

This cookie is named after Amy Berg, a baker from the famous New York's Amy's Cookies. Similar to an oreo, but with a creamy Kahlua frosting nestled between two coffee-flavored cookies, I challenge you to eat just one.

Ingredients: Cookies: 1 1/4 cups all-purpose flour, 2 teaspoons instant espresso powder (I used finely ground espresso beans), 1/4 teaspoon salt, 3/4 cup (1 1/2 sticks)unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 3/4 cup cocoa, sifted. Frosting: 3 tablespoons unsalted butter, softened, 1 cup plus 2 tablespoons confectioners' sugar, 1 tablespoon Kahlua, 1 teaspoon vanilla extract. (If you don't want to use the Kahlua, add an additional 1 teaspoon vanilla extract).

Instructions: In a medium bowl, whisk together flour, espressor powder, and salt; set aside. In large mixing bowl, beat the butter until creamy, about 30 seconds. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Add the egg, mixing well and scraping down the sides of bowl, as necessary. Mix in the vanilla. Gradually add the cocoa mixing until blended. Add the flour mixture in three additions, mixing just until blended. Scrape the dough onto a work surface and divide into two. Shape each piece into a disk, wrap in plastic wrap, and refrigerate for at least 2 hour, until firm.

Preheat oven to 325 degrees. Line two baking sheets with parchment paer.

Place one of the dough disks on a very lightly floured work surface, and using a floured rolling pin, roll it out to a thickness of 3/16 inch. Using a 2-inch scalloped cookie cutter, cut out as many rounds as possible. Gather up scraps, re-roll and continue cutting out shapes. Repeat with second disk. Place on prepared baking sheets about 1 inch apart and bake for 7-9 minutes, or until they are no longer wet-looking. The cookies should still be soft to the touch-do not overbake (they will have a burnt taste if you do).
Transfer cookies to wire racks to cool completely.

Frosting: In medium mixing bowl, beat the butter until creamy. Gradually add the confectioners' sugar, then add the Kahlua (if using) and vanilla extract, and beat until blended. Scrape down the sides and beat until the frosting is creamy, about 2 minutes. Spoon about 3/4 teaspoon of frosting on bottom of one cookie, then top with a second cookie, pressing lightly to bring filling to edges of cookies.

Refrigerate cookies until ready to serve; bring to room temperature before eating. May be stored in refrigerator for up to a week in an airtight container.

Makes about 3 dozen sandwiches.

"The Good Cookie", Tish Boyle, John Wiley & Sons, Inc., Hoboken, NJ, 2002.

Cookies Rule!!!

Cookie Recipe #132 - Peanut Butter Stars

This combination of peanut butter and chocolate mixed into one bite is a winner. A package of peanut butter cookie mix may be used or your favorite peanut butter cookie recipe. Following is the ingredients and instructions for the peanut butter cookie recipe I used previously (Cookie Recipe #2, cut in half).

Ingredients: 1/2 cup butter-flavored shortening, 1/2 cup creamy peanut butter (or crunchy), 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon vanilla, 2 eggs, 1 2/3 cup all-purpose flour, 1 teaspoon baking soda, 1/8 teaspoon salt (or 1 package peanut butter cookie mix plus 1 egg), chocolate sprinkles, milk chocolate candy stars.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, combine shortening, peanut butter, and both sugars; mix well. Add vanilla and eggs and continue beating. Sift in flour, baking soda, and salt and mix until thoroughly combined. (If using pre-packaged mix, add egg to contents of package and mix well).

Take a small amount of dough and roll into a ball, then into bowl of sprinkles, covering well. Place on ungreased baking sheet about 2 inches apart. Bake in preheated 375 degree oven for 8 minutes or until tops begin to crackle. Remove from oven to heat-proof surface and immediately place a chocolate star in center of each cookie. Allow to cool for a minute before transferring to cooling racks. Continue with rest of dough. If you run out of sprinkles, just press down each ball with a fork in a crisscross pattern, making regular peanut butter cookies.

Note: A chocolate Kiss or chocolate chips could replace the chocolate stars (any form of chocolate will do; the stars look pretty, though).

Makes about 3 dozen cookies.

"Treasury of Holiday Cookies", Publications International, LTD., Lincolnwood, IL, 1994. (revised recipe)

Cookies Rule!!!

Cookie Recipe #131 - Frosted Banana Bars

This is a moist bananay bar cookie with a hefty layer of cream cheese frosting. You may add nuts to the mixture, then sprinkle a few on top, too. Makes for a good breakfast on the run, or anytime during the day when you need a snack.

Ingredients: 1/2 cup butter, softened, 2 cups granulated sugar, 3 eggs, 1 1/2 cup mashed ripe bananas (about 3 medium), 1 teaspoon vanilla, 2 cups all-purpose flour, 1 teaspoon baking soda, pinch of salt, 1/2 - 1 cup chopped nuts, if desired. Frosting: 1/2 cup butter, softened, 1 package (8 ounces)cream cheese, softened, 4 cups confectioners' sugar, 2 teaspoons vanilla.

Instructions: Preheat oven to 350 degrees. Spray a 15x10 baking pan; set aside. In mixing bowl, cream butter and sugar. Beat in eggs, mashed bananas and vanilla. Combine the flour, baking soda and salt together in small bowl; add to creamed mixture and mix well. Pour into prepared pan and spread evenly. Bake in preheated 350 degree oven for 25 minutes or until toothpick inserted in middle comes out clean (will be brown on top). Transfer to cooling rack and allow to cool completely.

Frosting: Cream butter and cream cheese together; gradually add confectioners' sugar and vanilla, mixing until thoroughly combined. Spread over cooled bars and top with nuts, if desired. Cut into bars and serve. Refrigerate any leftovers (as if).

Cookies Rule!!!

Cookie Recipe #130 - Chocolate Lace Cornucopias

This cookie is a crunchy chocolate cornucopia filled with sweet whipped cream-very attractive to look at and even better to eat.

Ingredients: 1/2 cup firmly packed brown sugar, 1/2 cup corn syrup, 1/4 cup (1/2 stick) butter, 4 squares semi-sweet chocolate (I used 1/2 cup chocolate chips), 1 cup all-purpose flour, 1 cup finely chopped nuts (I used almonds), sweetened whipped cream or cool whip topping, thawed.

Instructions: Preheat oven to 350 degrees. Microwave brown sugar, corn syrup and butter in large microwavable bowl for 2 minutes or until boiling. Stir to combine then add chocolate and continue stirring until melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls, 4 inches apart, onto parchment paper-lined baking sheets.

Bake 10 minutes. Lift parchment paper onto cooling rack and allow to cool 3-4 minutes. Peel cookies off paper and finish cooling cookies on paper towel-covered cooling racks.

Place 4 cookies at a time, lacy side down, back on parchment paper-lined baking sheet and return to oven for 2-3 minutes or until slightly softened. Remove from oven and working quickly, remove one cookie at a time, and roll, lacy side out, to form a cone. Repeat with remaining cookies. Cool completely.

Just before serving, fill with whipped cream using pastry bag or resealable plastic bag with one corner snipped off.

Note: Saucepan variation: Mix sugar, corn syrup and butter in 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chocolate until completely melted. Continue as directed.

Makes 30 cornucopias.

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

Cookies Rule!!!

Cookie Recipe #129 - Ladies' Kisses

You have to pop the whole thing in your mouth at once to get the crunchy almond and chocolate combination experience. These dainty cookies look fancy but are fairly simple to make.

Ingredients: 10 tablespoons butter, softened, 1/2 cup granulated sugar, 1 egg yolk, 1 1/2 teaspoon almond extract, 1 cup ground almonds, 1 1/2 cups all-purpose flour, 1/2 cup chocolate chips.

Instructions: Cream the butter and sugar in a large mixing bowl until light and fluffy. Beat in the egg yolk, almond extract, ground almonds, and flour until evenly mixed. Cover with plastic and chill for about 2 hours until firm.

Preheat oven to 350 degrees; line baking sheets with parchment paper. Break off small pieces of dough and roll into balls with your hands. Place the balls on the prepared baking sheets about 1 inch apart. Bake for 13-15 minutes or until golden. Allow cookies to cool on parchment paper that has been removed from baking sheet to heat-proof surface. Cool completely.

Melt the chocolate chips in microwave for one minute (more if needed) and stir until smooth and thoroughly melted. Place small amount of chocolate on bottom of one cookie then top with another cookie, squeezing gently. Place on cooling racks to set and harden(or place in refrigerator for a few minutes to harden).

Makes about 2 dozen sandwiches.

"The Cookie and Biscuit Bible", Catherine Atkinson, Hermes House, Anness Publishing Ltd, Blackfriars Road, London, 2010.

Cookies Rule!!!

Cookie Recipe #128 - Tea Swirls

Pop one or two of these little nuggets in your mouth for a sweet, fruity sensation.

Ingredients: 2/3 cup butter, softened, 3/4 cup granulated sugar, 1 egg, beaten, 1 teaspoon almond extract, 2 cups all-purpose flour, preserves or jam of any flavor.

Instructions: Prheat oven to 425 degrees. Line two baking sheets with parchment paper. In large mixing bowl, beat together the butter and sugar until light and fluffy, then beat in the egg and almond extract.

Sift the flour over the mixture and beat well until smooth. Spoon the mixture into a pastry bag fitted with a large star nozzle and pipe 2-3 inch rosettes onto prepared baking sheets, spacing 1 1/2 inches apart (or place teaspoonfuls of dough on sheets and press down with a fork). Place 1/4 - 1/2 teaspoonful of preserves or jam in center of each cookie.

Bake in preheated oven for 5-7 minutes or until bottoms are lightly browned. Allow to cool on baking sheets for 2 minutes before transferring to cooling racks.

Variation: May also use candied peel, cut in small diamond shapes, or paper towel- dried marascino cherries, cut in half, as a substitute for the preserves.

Makes 4 dozen cookies.

"Cookies Biscuits & Bakes 500", Catherine Atkinson, World Publications Group, Inc., East Bridgewater, MA, 2008.

Cookies Rule!!!

Cookie Recipe #127 - Orange Madeleines

Madeleines for Mother...these tasty little orange-flavored cookies are almost like biting into a shell-shaped cake. The only pitfall is you need to have a madeleine pan, so if you invest in one, try several different kinds or even share the pan with friends.

Ingredients: 2/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/2 cup butter, melted and cooled, 2 eggs, 1/2 teaspoon orange extract (I used fresh orange juice), 1/2 teaspoon shredded orange peel, 1 cup powdered sugar, extra powdered sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. Spray pan with cooking spray. Melt butter and allow to cool. In large mixing bowl, beat eggs, orange extract (juice), and orange peel on high speed for 5 minutes. Gradually beat in powdered sugar. Beat another 5 minutes or until thick.

Sift flour and baking powder over mixture and gently fold in, then add butter and mix until smooth. Spoon the mixture into prepared pan, filling each cup 3/4 full.

Bake approximately 8 minutes, or until edges are light brown. Cool in the pan 1-2 minutes. Loosen cookies with a knife, if necessary, then invert pan on a cooling rack. When cool, sprinkle the tops with powdered sugar.

Makes 24 madeleines.

Cookies Rule!!!

Cookie Recipe #126 - Lavender Heart Cookies

I had to go out to my garden to retrieve the main ingredient for today's cookie - lavender. These cookies are delicate and have a slight lavender aroma to them. Bake up a batch of these to give to Mom tomorrow for Mother's Day.

Ingredients: 1 1/2 cups butter, softened, 1 1/4 cup granulated sugar, 1 1/2 cups all-purpose flour, 2 tablespoons fresh lavendear florets, coarsely chopped, 2 tablespoons granulated sugar, for sprinkling (I dyed mine purple).

Instructions: In a large bowl, beat together butter and sugar until light and fluffy. Stir in the flour and lavender and bring the mixture together in a soft ball. Cover with plastic and chill for about 15 minutes.

Preheat oven to 400 degrees; line baking sheets with parchment paper. Roll out the dough on a lightly floured surface and cut out hearts (or design of choice) with dipped-in-flour cookie cutters. Place on the prepared baking sheets and bake for about 10 minutes or until golden.

Leave cookies on sheet for 5 minutes before transferring to cooling racks. Sprinkle with (colored)sugar, if desired.

Makes about 2 dozen cookies.

"Cookies Biscuits & Bakes 500", Catherine Atkinson, World Publications Group, Inc., East Bridgewater, MA, 2009.

Cookies Rule!!!

Cookie Recipe #125 - Choco-Coco Pecan Crisps

These are circles of chocolate with bites of pecans surrounded by an outer edge of coconut flakes.

They are a refrigerated log cookie that can stay in the freezer for up to 6 weeks, easily removed, sliced, and baked.

Ingredients: 1/2 cup butter, softened, 1 cup packed light brown sugar, 1 egg, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 cup chopped pecans, 1/3 cup cocoa, 1/2 teaspoon baking soda, 1 cup flaked coconut.

Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa, and baking soda in small bowl until well blended, then add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap and chill in refrigerator at least an hour or up to 2 weeks.

When ready to bake, preheat oven to 350 degrees. Cut rolls into 1/8-inch thick slices and place 2 inches apart on ungreased baking sheets.

Bake 8-10 minutes or until firm. Allow to cool on baking sheets for a minute before transferring to cooling racks.

Makes about 6 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #124 - Caramel Almond Tiger Cookies

A crunchy almond cookie bottom and top with a caramel filling and glaze make these cookies irrestible.

Ingredients: 1/2 cup slivered almonds, toasted, 1 1/2 cups all-purpose flour, divided, 1/2 cup cornstarch, 1/8 teaspoon salt, 1 cup (2 sticks)butter, softened, 1/4 cup granulated sugar, 1/4 cup confectioners' sugar, 1/4 teaspoon almond extract.
Filling: 3/4 cup granulated sugar, 3 tablespoons water, 1/3 cup heavy cream, 2 tablespoons butter, pinch of salt.

Instructions: Process the almonds and 1/4 cup of the flour in food processor until almonds are finely ground. Transfer to medium bowl and stir in the remaining 1 1/4 cups flour, the cornstarch, and salt. Set aside.

In large bowl, beat the butter and sugars until light in texture, about 2 minutes. Beat in the almond extract. At low speed, gradually add the flour mixture, mixing just until combined. Cover with plastic and refrigerate for at least 2 hours, until firm enough to handle (or up to 2 days).

Preheat oven to 350 degrees. On lightly floured surface, roll out dough to an 1/8 inch thickness with floured rolling pin. Cut out cookies with a floured 1 1/2 inch fluted round cookie cutter. Out of half of these rounds cut a center using a 3/4 inch round cutter (I used a small melon baller). Transfer the cookies to an ungreased baking sheet, spacing 1/2 inch apart. Bake cookies 10-12 minutes, or until just barely beginning to color at the edges. Transfer cookies to a wire rack to cool completely.

As cookies cool, prepare filling as follows: In a small heavy saucepan, combine the sugar and water and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and cook, without stirring and occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup caramelizes and turns a golden amber color, about 4 minutes. Remove the pan from the heat and carefully add the heavy cream (the mixture will bubble up), stirring until smooth. Stir in the butter and salt until the butter is melted. Let the caramel filling cool for 20 minutes, or until it has thickened enough to spread.

To assemble the cookies: line a large baking sheet with aluminum foil or waxed paper. Spread a scant teaspoon of the caramel filling over the bottom of each whole cookie. Top each with a cut-out cookie, and place the filled cookies on the lined sheet. Place the saucepan of caramel over low heat and heat, stirring constantly, until it is thin enough to drizzle. Using a spoon, lightly drizzle the tops of the cookies with parallel lines of caramel.

Makes about 3 dozen sandwiches.

"The Good Cookie" by Tish Boyle, John Wiley & Sons, Inc., Hoboken, NJ, 2002.

Cookies Rule!!!

Cookie Recipe #123 - Macadamia-Maple Sticky Bars

You will need a wet-nap when you finish eating one of these bars. Toasting the macadamia nuts gives a superb nutty flavor in every bite.

Ingredients: 1/2 cup plus 6 tablespoons (1 3/4 sticks) butter, room temperature, 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cups coarsely chopped toasted macadamia nuts, 1/4 cup plus 3 tablespoons packed light brown sugar, 2 teaspoons pure maple syrup, 1/4 cup finely chopped candied ginger (I didn't use this but I'm sure it would give added flavor), 1/4 cup plus 1 1/2 teaspoons maple sugar, 2 tablespoons light corn syrup, 3 tablespoons heavy cream.

Instructions: Butter an 8-inch square baking pan; line with parchment paper, allowing a 2-inch overhang on two sides. Butter lining (not overhang).

In small saucepan heat 1 teaspoon olive oil over medium heat. Add the macadamia nuts and cook until browned, stirring constantly; cool. Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.

Put 1/2 cup butter and 1/4 cup brown sugar into large mixing bowl; mix until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes.

Preheat oven to 350 degrees. Bake until set in center and pale golden, 22-25 minutes. Transfer to a wire rack; let cool slightly.

Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2-3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes.

Spread over crust. Let cool completely. Lift bars out of dish using overhang. Cut into sixteen 2-inch squares. Bars can be stored in an airtight container at room temperature up to 3 days.

"Martha Stewart's Cookies", Clarkson Potter Publishers, New York, 2008.

Cookies Rule!!!

Cookie Recipe #122 - Chocolate Gingerbread Cookies

This combination of molasses, spices and chocolate brings a pleasing sweetness to your mouth leaving you desiring more. The cookies are soft but could be crisper if you allow them to bake a couple more minutes.

Ingredients: 2 1/4 cups all-purpose flour, 3/4 cup cocoa, 1 teaspoon baking soda, 1 teaspoon ginger, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 teaspoon salt, 1/2 cup butter, softened, 1 cup granulated sugar, 1 egg, 1/2 cup molasses, 1 cup chocolate chips, 1 tablespoon shortening.

Instructions: In small bowl, combine flour, cocoa, baking soda, ginger, baking powder, cinnamon, cloves and salt; set aside.

In large mixing bowl, beat butter and granulated sugar until creamy. Blend in egg and molasses. Gradually beat in flour mixture. Cover with plastic and refrigerate at least 2 hours or until firm (or overnight).

Preheat oven to 350 degrees; line baking sheets with parchment paper; set aside. On floured surface, roll out dough with floured rolling pin to 1/8-inch thickness. Cut out with various cookie cutters and transfer to prepared baking sheets, about 1 1/2 inches apart.

Bake 8-10 minutes until set. Let stand 2 minutes before transferring to cooling racks.

When cookies are cool, melt chocolate chips and shortening in microwave for 1-2 minutes, stirring until smooth. Pour into decorating bag with tip or into a resealable bag with one corner snipped off. Pipe chocolate over each cookie in desired design.

Alternate: prepare a glaze as follows and spread over each cookie: in small bowl combine 1 cup confectioners' sugar and 2-3 tablespoons milk; stir until smooth.

Makes 2-2 1/2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #121 - Coconut Cream-Filled Macaroons

Today's cookie is a sweet nutty filling squeezed between 2 mounds of coconutty balls. Reminds me of a mounds bar without the chocolate.

Ingredients: 3 cups unsweetened finely shredded coconut, 3/4 cup granulated sugar, 2 large egg whites, 1 teaspoon coconut extract (I used almond extract), 1/8 teaspoon coarse salt; filling: 2 tablespoons butter, softened, 2 tablespoons cream of coconut or butter (4 tablespoons in all), softened, 1/4 cup vegetable shortening, 3/4 cup confectioners' sugar, 1 teaspoon coconut extract (again, I used almond extract).

Make cookies as follows: Stir together coconut, granulated sugar, egg whites, coconut (or almond) extract, and salt in a large bowl. Cover and refrigerate until cold, at least 1 hour, or overnight.

Preheat oven to 325 degrees; line baking sheets with parchment paper; set aside. Form heaping teaspoonfuls of dough into balls; space 1 1/2 inches apart on prepared baking sheets. Gently flatten to about 1 1/2 inches in diameter. Bake cookies until edges begin to turn golden, 9-10 minutes. Remove from oven and allow to cool on baking sheet for a minute before transferring to cooling racks. As cookies are cooling, prepare filling as follows: put butter, cream of coconut (or more butter), and shortening in medium bowl. Mix until smooth, about 1 minute. Add confectioners' sugar and coconut (or almond) extract; mix until pale and fluffy, about 2 minutes.

To assemble cookies: Place a heaping teaspoon of filling on the bottom of one cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving.

Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.

Makes about 2 dozen macaroons.

"Martha Stewart's Cookies", Clarkson Potter Publishers, New York, 2008.

Cookies Rule!!!

Cookie Recipe #120 - Mini Strawberry Pinwheels

Cirlces of strawberry jam wrapped up in a soft cheesy, lemony cookie (almost pastry-like) is a good description of today's cookie.

Ingredients: 1/2 cup butter, softened, 4 ounces cream cheese, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon lemon juice, 1 tablespoon chopped lemon zest, 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 cup strawberry or raspberry jam.

Instructions: In a large bowl, cream butter and cream cheese with sugar. Add egg, lemon juice and lemon zest; continue beating until light and fluffy. Sift flour and baking soda together and gradually add to creamed mixture. Cover and chill for at least an hour.

Preheat oven to 350 degrees; line baking sheets with parchment paper; set aside.

Divide dough in three; work with one portion at a time, refrigerating unworked portions. On a floured surface, roll into a rectangle, 9x10 inches and 1/8 inch thick. Trim edges. Brush with 1/3 of jam and roll up, starting with long end. Repeat with remaining portions of dough and jam.

Cut rolls into slices about 1/2 inch thick with knife dipped in flour and wiping clean after each cut. Place on prepared baking sheets about 1 1/2" apart. Bake for 10-12 minutes, or until firm and just slightly browned. Allow to cool on baking sheets for 2 minutes before transferring to cooling racks.

If desired, make a simple glaze of 1 cup confectioners' sugar and 2 teaspoons milk (add more as needed). Stir until smooth and drizzle small amounts on each cookie.

With or without glaze, these a good treat.

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

Cookies Rule!!!

Cookie Recipe #119 - Pecan Shortbread Melts

These little logs are true to their name - they melt in your mouth after that first crunchy bite.

Ingredients: 1 cup butter, softened, 1/3 cup confectioners' sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, 3/4 cup finely chopped pecans, sugar for rolling.

Instructions: Preheat oven to 325 degrees. Cream butter in large mixing bowl; blend in confectioners' sugar and vanilla. Sift flour and salt into creamed mixture and blend well. Fold in pecans.

Shape dough into snall balls, the size of dates, and roll in sugar. Arrange on ungreased cookie sheets about an inch apart (they retain their shape).

Bake 23-25 minutes, until lightly browned on the bottom. Transfer to cooling racks.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!