Cookie Recipe #179 - Peanut and Raisin Squares

Several flavors and textures are enjoyed when taking a bite of today's cookie. Salty and crunchy peanuts, chewy oatmeal, sweet raisins, then topped with a layer of toasted coconut leaves you with a pleasant mouthful. The best part is no oven is needed!

Ingredients: 1 1/2 cup peanuts (I used dry roasted), 1 1/2 cups oatmeal, 3 cups raisins, 3/4 cup peanut butter, creamy or crunchy, 1 cup toasted shredded coconut(optional).

Instructions: Toast 1 cup shredded coconut in a pan on top of the stove, stirring constantly, over medium high heat, until mostly browned; allow to cool(optional).

In food processor, grind peanuts. Add oatmeal, raisins and peanut butter; process until well combined. Pour mixture into a 13x9-inch pan spreading evenly. Sprinkle toasted coconut over top, if using. Cover with plastic and chill for at least one hour in the refrigerator. Cut into 2-inch squares.

Cookie Recipe #178 - Easy Filled Drops

This recipe has been in my husband's family for years; it was his grandmother's passed on to his mother, then onto me. A soft cookie with a sweet middle makes it hard to eat just one. The date/nut filling can be replaced with raisins.

Ingredients: 1 cup shortening, 2 cups brown sugar, packed, 2 eggs, 1/2 cup water, sour milk, or buttermilk, 1 teaspoon vanilla 2 1/2 cups sifted all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1/4 teaspoon cinnamon.

Instructions: Prepare the date filling as follows: In small saucepan, combine 2 cups dates, chopped, 3/4 cup granulated sugar, and 1/4 cup water. Cook until thick, stirring constantly, until thick. Add 1/2 cup chopped walnuts; then allow to cool.

Preheat oven to 400 degrees. In large mixing bowl, beat shortening, sugar and eggs. Stir in water and vanilla. Sift flour, soda, salt, and cinnamon over mixture and mix well. Drop tablespoonful of dough on parchment paper-lined baking sheet; place 1/2 - 3/4 teaspoonful of date/nut filling on top of each cookie; then further top with another 1/2 teaspoon of dough.

Bake in preheated 400 degree oven 10-12 minutes. Remove from baking sheet to wire racks to cool.

Makes 5-6 dozen cookies.

Cookies Rule!!!

Cookie Recipe #177 - Candy-Stripe Cookie Sticks

This pretty cookie takes some practice but even if you can't get them to roll correctly, just leave them flat and eat them anyway-the taste is the same.

Ingredients: 8 large egg whites, 2 cups granulated sugar, 2 cups all-purpose flour, pinch of coarse salt, 10 tablespoons (1 1/4 sticks)butter, melted and cooled, 1/4 cup plus 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, red food coloring.

Instructions: Melt butter and allow to cool. Preheat oven to 400 degrees. Put egg whites and sugar in large mixing bowl and beat until foamy. Add flour and salt; mix just until combined. Add cooled butter, cream, and vanilla; beat until combined.

Transfer 1 cup of the batter to a small bowl and stir in red food coloring until desired color is reached. In a pastry bag fitted with a small plain tip, transfer red-tinted batter; set aside.

On a baking sheet lined with parchment paper, spoon a heaping tablespoon of plain dough. Spread with a small offset spatula to form into a 3x6-inch rectangle. Repeat this 2 more times so 3 rectangles are on baking sheet. Pipe evenly spaced diagonal red stripes onto each rectangle. Bake until pale golden, 6-8 minutes.

Immediately loosen edges with a spatula, and flip cookie over. Starting with one long side, roll cookie into a thin cylinder. Quickly repeat with other 2 cookies. Place seam side down on clean work surface to cool.

Makes 2 1/2 - 3 dozen sticks. May be stored between layers of parchment paper in airtight containers at room temperature up to 1 week.

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

Cookies Rule!!!

Cookie Recipe #176 - Hazelnut Spritz

Even though this cookie is called a spritz, a cookie press is not necessary although it could be used. The alternative is to use a pastry bag with a large star tip. I didn't toast the hazelnuts and they turned out okay, but toasting them gives the cookie a richer, nuttier flavor.

Ingredients: 3/4 cup hazelnuts, 3/4 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 1 1/2 teaspooons vanilla, 1 1/2 cups all-purpose flour, 2 ounces semi-sweet chocolate, cut up, or 1/4 cup chocolate chips, 1/4 teaspoon shortening.

Instructions: Spread hazelnuts in a shallow baking pan and bake at 325 degrees for 10-15 minutes or until lightly toasted; cool. Place nuts in a food processor or chopper and process until finely ground; set aside. Increase oven temperature to 350 degrees.

In a large mixing bowl beat butter; add sugar until combined. Beat in egg and vanilla, mixing well. Gradually add in flour and ground nuts until thoroughly incorporated.

Place dough in a pastry bag fitted with a large star tip (1/2-inch opening). Pipe dough in 2 1/2-inch lengths onto an ungreased baking sheet. Bake in 350 degree oven about 10 minutes or until edges begin to brown. Transfer cookies to a wire rack placed over waxed paper and let cool.

In a small heavy saucepan, melt chocolate and shortening (or in microwave) over low heat, stirring frequently. Pour into a small, self-sealing plastic bag; seal. Cut a small hole in one corner of the bag and pipe chocolate onto cookies; let stand until set.

Makes about 40 cookies.

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

Cookies Rule!!!

Cookie Recipe #175 - Orange-Coconut Bars

This is a chewy, orangish-tasting bar; refreshing on a hot, summer day.

Ingredients: 1/2 cup all-purpose flour, 1 cup granulated sugar, divided, 1/4 cup butter, cold, 1/2 cup finely chopped pecans, 2 slightly beaten eggs, 2 tablespoons all-purpose flour, 1 1/2 teaspoon finely shredded orange peel, 3 tablespoons orange juice, 1/4 teaspoon baking powder, 1 cup coconut.

Preheat oven to 350 degrees. In a medium bowl, combine the 1/2 cup all-purpose flour and 1/4 cup of the sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press mixture into the bottom of an ungreased 8x8x2-inch baking pan. Bake in preheated 350 degree oven 18-20 minutes or until golden.

Meanwhile, in a medium mixing bowl, combine the remaining 3/4 cup sugar, the eggs, the 2 tablespoons flour, orange peel, orange juice, and baking powder. Beat on low about 2 minutes or until combined. Stir in coconut.

Pour topping over baked crust and return to oven for about 20 minutes or until edges are light brown and center is set. Cool completely in pan on a wire rack.

Cut into 16 bars and serve.

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

Cookies Rule!!!

Cookie Recipe #174 - Jam-Filled Cocoa Cookies

A chocolatey cookie with a fruity middle makes up today's recipe.

Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 1 can (14 ounces)sweetened condensed milk, 2 eggs, 2 teaspoons vanilla extract, 2 3/4 cups all-purpose flour, 2/3 cup cocoa, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup ground almonds, apricot or raspberry preserves or jam, powdered sugar for sprinkling.

Instructions: In large mixing bowl, combine butter, sweetened condensed milk, eggs and vanilla until well blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Cover with plastic wrap and refrigerate at least one hour.

Preheat oven to 350 degrees. Working with one quarter of dough at a time (return remaining dough to refrigerate until using), roll dough to 1/8 inch thickness on lightly floured surface. Cut into equal number of 2 inch rounds. Place half the rounds onto baking sheet. Spread about 1/4 teaspoon of jam or preserves in center of each round. Using a 1 inch round or star-shaped cutter, cut out center portion of remaining half of rounds. Place cut-out rounds on filled rounds; press edges together lightly. Repeat with remaining dough.

Bake 6-7 minutes or until set. Remove from baking sheet to wire rack to cool completely. Sprinkle powdered sugar over top of each cookie, if desired.

Makes about 4 dozen sandwichs.

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

Cookies Rule!!!

Cookie Recipe #173 - Malted Milk Cookie Tart

Today's cookie looks like a pie, but tastes like a cookie. A 9" diameter tart pan with a removable bottom is what the recipe calls for, but a buttered 9" glass pie dish works just as well.

Ingredients: 1 1/2 cups all-purpose flour, 1 cup malted milk powder, 1/2 cup granulated sugar, 1 teaspooon coarse kosher salt, 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces, room temperature, 1/2 cup chocolate chips, 1/2 cup malted milk balls, coarsely chopped.

Preheat oven to 325 degrees. In processor, pulse flour, malted milk powder, sugar and coarse salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball. Press evenly onto bottom of tart pan or glass pie dish.

Bake in preheated 325 degree oven until evenly golden brown, about 40-45 minutes. Remove from oven and scatter chocolate chips over pan; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle chopped malted milk balls over top. Cool completely; cut into wedges and enjoy.

Makes 16 cookie wedges.

"bon appetit", July 2010, page 50.

Cookies Rule!!!

Cookie Recipe #172 - Chocolate Clouds

Chocolate Clouds - Clouds of Chocolate - the title of this cookie says it all. Crunchy shell surrounding a melt-in-your-mouth chocolate interior will make you feel like you're walking on air.

Ingredients: 3 egg whites, 1/8 teaspoon cream of tartar, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons cocoa, 2 cups semi-sweet chocolate chips.

Instructions: Preheat oven to 300 degrees. Line baking sheets with parchment paper;set aside. In large mixing bowl, beat egg whites and cream of tartar until soft peaks form(setting the bowl and beaters in the freezer for a few minutes helps the whipping process). Gradually add sugar and vanilla, beating until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips.

Drop by heaping tablespoonfuls onto prepared pans about an inch apart. Bake 35-45 minutes or just until dry. Carefully peel cookies off paper and allow to cool completely on wire racks.

Store, covered, at room temperature. Makes about 2 1/2 - 3 dozen clouds.

"Hershey's Homemade", Hershey Foods Corporation, 1991.

Cookies Rule!!!

Cookie Recipe #171-Light Ginger Hammers and Saws

Today is my Dad's 75th birthday, so to celebrate I made him some tools (not to be used in the garage). These have a slightly spicy taste and can be cut out in any shape.

Ingredients: 1 cup powdered sugar, 1 cup butter, softened, 1 tablespoon vinegar, 2 1/4 cups all-purpose flour, 1 1/2 - 2 teaspoons ground ginger, 3/4 teaspoon baking soda, 1/4 teaspoon salt. Frosting: 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons cream or milk.

Preheat oven to 400 degrees. Mix powdered sugar, butter and vinegar. Stir in remaining ingredients. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut out with flour-dipped cutters and place on ungreased baking sheets. Bake until light brown, 6-8 minutes.

Allow to cool on baking sheet for one minute before transferring to wire racks to cool completely.

Make frosting as follows: Beat 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 tablespoons cream or milk until smooth and of spreading consistency. Tint with food coloring, if desired. Spread frosting on each cookie and top with raw sugar or sprinkles (optional).

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

Cookies Rule!!!

Cookie Recipe #170 - White Chocolate Key Lime Bars

A cool, refreshing bar cookie for the first day of summer! There is chilling and freezing time between steps, so allow lots of time to whip these up. The topping of mine turned out too runny but the taste is the same-pretend you're sitting on a beach in Florida being served one.....

Ingredients: 2 cups gingersnap crumbs, 2 tablespoons granulated sugar, 7 tablespoons unsalted butter, melted, 1 large egg, 4 large egg yolks, 2 (14-ounce) cans sweetened condensed milk, 1 teaspoon finely grated lime zest, 1 cup bottled Key lime juice or freshly squeezed regular lime juice, 1/4 teaspoon salt, 1/4 cup whole milk, 1/4 cup heavy cream, 8ounces white chocolate, chopped.

Instructions: Preheat oven to 350 degrees. Line a 9x13 inch baking pan with aluminum foil so that foil extends 2 inches beyond the short ends of the pan; set aside. In a medium mixing bowl, combine the gingersnap crumbs and sugar. Add the melted butter and mix until well blended. Press the mixture into the bottom of the pan in an even layer. Bake the crust until set, 7-9 minutes. Place the pan on a wire rack to cool while you make the filling. Reduce the oven temperature to 325 degrees.

In a large mixing bowl, whisk together the egg and yolks until well blended. Whisk in the condensed milk until blended. Whisk in the lime zest, lime juice, and salt. Pour the filling over the prepared crust. Bake until the filling is set, 20-22 minutes. Set the pan on a wire rack and let cool for 20 minutes.

Refrigerate the bars for at least 2 hours, unti chilled.

In a medium saucepan, bring the milk and cream to a gentle boil. Remove from the heat, add the chopped white chocolate, and let stand for 30 seconds to melt the chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool, stirring occasionally, for 15 minutes, or until thickened.

Pour the cooled white chocolate topping over the chilled bars and spread it evenly with a spatula. Freeze the bars in the pan for at least one hour before cutting.

Lift the bars out of the pan by the aluminum foil ends. Remove the foil and cut into 16 bars. Serve chilled.

May be frozen for up to 3 weeks, or refrigerated for 3 days in an airtight container.

Makes 16 cookie bars.

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

Cookies Rule!!!

Cookie Recipe #169 - Sliced Almond Cookies

Happy Father's Day to all the fathers-thanks for all you do. This cookie reminds me of the almond windmill cookies you can buy pre-packaged in stores. They are crisp and crunchy with a hint of cinnamon flavor. Every father will like these!

Ingredients: 3/4 cup butter, diced,softened, 2 cups all-purpose flour, 2 teaspoons baking powder, 2/3 cup granulated sugar, 1/2 teaspoon cinnamon, 1 egg, separated, 2 tablespoons cold water, 1/2 cup sliced almonds, granulated sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. Place flour in large mixing bowl; add diced butter and with fingers rub the butter into the flour. Sprinkle the sugar and cinnamon over flour/butter mixture, continuing to mix with fingers. Add the egg yolk and water and mix with wooden spoon to form a firm dough.

Roll out the dough on a floured surface to 1/2-inch thick. Sprinkle almonds over dough evenly and continue to roll out to a 1/4-inch thickness. Using a flour-dipped cookie cutter, stamp out circles. Carefully place on an ungreased baking sheet about 2 inches apart. Whisk the egg white lightly; brush it over each cookie and sprinkle with granulated sugar.

Bake cookies about 10 minutes, or until golden. Remove from baking sheets to wire racks to cool completely (cookies may be a little soft but will harden as they cool).

Makes about 30 almond delights.

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

Cookies Rule!!!

Cookie Recipe #168-Chocolate Dotted-Orange Biscotti

This crunchy cookie is great to dip into your favorite cup of coffee. A hint of orange along with the chocolate bits and the chocolate bottom will make your coffee into an orange-flavored mocha.

Ingredients: 1/3 cup butter, softened, 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 eggs, 2 teaspoons finely shredded orange peel, 2 tablespoons orange juice, 2 cups all-purpose flour, 1/2 cup miniature semisweet chocolate pieces, 1/3 cup semisweet chocolate pieces, 1/2 teaspoon shortening.

Instructions: Grease a large baking sheet or line with parchment paper; set aside. In a large mixing bowl, beat butter for 30 seconds. Add sugar and baking powder. Beat in eggs and orange juice until combined. Gradually beat in flour; add orange zest and miniature chocolate pieces, mixing well.

Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls about 4 inches apart on prepared baking sheet; flatten to about 3 inches wide. Bake in preheated 375 oven for 20-25 minutes or until wooden toothpick inserted near center comes out clean. Cool on cookie sheet about an hour (or until cool enough to handle).

Reduce oven temperature to 325 degrees. Transfer rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased baking sheet. Bake in 325 degree oven for 8 minutes. Remove from oven and turn slices over; return to oven and bake an additional 7-9 minutes, or until dry and crispy (do not overbake). Transfer to wire racks to cool.

In a small heavy saucepan, melt the 1/3 cup chocolate pieces and shortening over low heat, stirring constantly (or melt in microwave until smooth). Dip bottoms of each cookie into melted chocolate; let stand on wire racks until set.

Makes about 32 cookies.

To freeze: place undipped cookies in airtight container in freezer for up to 3 months. Before serving, thaw and dip in the melted chocolate.

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

Cookies Rule!!!

Cookie Recipe #167 - Fudge-Filled Peanut Butter Bars

I found the original recipe of this bar cookie in our local newspaper (Mercury News) presented by Stephanie Shoquist to article author, Kim Boatman. Stephanie's recipe called for 1 package coconut pecan frosting mix or coconut almond mix, but the only mixes she could find came in a can and made her bars too runny, so she was asking for help to find the right ingredients for the best result. I worked with the recipe a little and this is the result.

Ingredients: 1 yellow cake mix, 1/2 cup melted butter, 1 cup creamy peanut butter, 2 eggs. Filling: 6 ounces chocolate chips, 14 ounce can evaporated milk, 2 tablespoons butter, 1 cup granulated sugar, 1 teaspoon vanilla, 1 1/3 cups flaked coconut, 1 cup chopped pecans.

Instructions: Preheat oven to 350 degrees. Combine cake mix, melted butter, peanut butter and eggs in large mixing bowl, mixing by hand until dough sticks together. Press 2/3 of dough in bottom of ungreased 13x9x2 inch baking pan.

Make filling as follows: combine chocolate chips, evaporated milk, butter and sugar in medium saucepan. Melt over low heat, stirring occasionally; continue cooking until thickened, 18-20 minutes. Remove from heat, stir in vanilla; add coconut and pecans until thoroughly combined. Spread evenly over dough in pan. Sprinkle remaining dough on top.

Bake in preheated 350 degree oven for 30 minutes. Allow to cool completely on wire rack before cutting into bars and enjoying.

Cookies Rule!!!

Cookie Recipe #166 - Marbled Magic Wands

A pre-4th-of-July-recipe that kids and adults alike will love. A cookie press is supposed to be used but you could form them with your fingers if you don't own a press. Any color combination works-experiment!

Ingredients: 1 cup butter, softened, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg, 2 teaspoons vanilla, 3 1/2 cups all-purpose flour, food coloring of choice, 1 1/2 cups white baking pieces, 1 tablespoon vegetable shortening, colored sugars or small multicolored candies.

Instructions: Preheat oven to 375 degrees. In a large mixing bowl beat butter; add in sugar and baking powder and mix well. Beat in egg and vanilla. Gradually add flour until thoroughly mixed.

Divide dough in half. Tint half of dough with desired color food dye; repeat with different color for other half or leave plain. Pack both colors of dough into a cookie press side by side. Using a large star plate in the press, force dough through press onto ungreased baking sheet to form wands about 5 inches long.

Bake in preheated 375 degree oven about 10 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

In a small heavy saucepan melt white baking pieces and shortening over low heat, stirring constantly (or melt in microwave). Dip an end of each cookie into melted white baking pieces, allowing excess to drip off. Sprinkle with colored sugar or multicolored candies. Place cookies on waxed paper; let stand until set.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #165 - Apple and Cinnamon Sandwich Cookies

These resemble mini apple pies and are also similar in taste, but no fork is needed to gobble them down.

Ingredients: 3 apples, peeled, cored and diced, 2 tablespoons apple jelly, 1 tablespoon honey, 1/2 teaspoon cinnamon, 3/4 cup granulated sugar, 1/2 cup unsalted butter, softened, 1/2 cup vegetable shortening, 1/2 teaspoon vanilla extract, 1 egg, 2 cups all-purpose flour, 1 teaspoon baking powder, sugar for sprinkling.

Instructions: In a small saucepan over medium heat, cook apples, apple jelly, honey and cinnamon for 10-15 minutes, or unti apples are tender. Set aside to cool completely.

In a large bowl, mix together sugar, butter, shortening, vanilla and egg. Stir in flour and baking powder. Cover and chill for 1 hour in refrigerator.

Preheat oven to 350 degrees; spray baking sheet with cooking spray or line with parchment paper; set aside.

Divide dough in half and roll each portion separately on lightly floured surface into a rectangle, 9x12 inches. Cut into 1 1/4x2 1/4 inch rectangles.

Drop 1 tablespoon of apple filling on half of rectangles, then cover with another rectangle. Press edges together to seal. Make 2 small incisions on the top of each sandwich; sprinkle tops with sugar (granulated or raw). Arrange on baking sheet and bake about 10 minutes or until lightly browned.

Remove to wire racks to cool completely.

If desired, a simple icing of powdered sugar and milk can be drizzled over cooled cookies.

Makes 24 mini apple pie sandwich cookies.

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

Cookies Rule!!!

Cookie Recipe #164 - Chocolate Cheerio Treats

This is similar to the Rice Krispie treat recipe we have all made, only replacing the Rice Krispies with Chocolate Cheerios and adding chocolate chips to the marshmallow melting stage. Lots of chocolate for you chocolate lovers!

Ingredients: 4 tablespoons butter or margarine, 4 cups mini-marshmallows, 1 cup chocolate chips, 6 cups Chocolate Cheerios, 1/2 cup vanilla chips (optional).

Instructions: In large mixing bowl, combine butter, marshmallows and chocolate chips. Heat in microwave for 2 minutes; stir; return to microwave for 1-2 more minutes or until completely melted when stirred. Immediately add Cheerios and mix well. Press evenly into greased 9x13 pan with spatula. (Spray spatula with cooking spray for easier spreading).

If desired, place vanilla chips is resealable storage bag and microwave until melted. Press on bag to make sure completely melted. Snip off one corner of bag and pipe melted chips over top of treats. Allow to harden before cutting into bars or squares.

Cookies Rule!!!

Cookie Recipe #163 - Chocolate Mint Cookies

A soft chocolate cookie filled with mint-flavored chocolate chips and mint extract for even more mintiness. Instead of using mint-flavored chips I used Andes mints, broke into pieces.

Ingredients: 2 2/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsweetened cocoa powder, 3/4 cup light brown sugar, packed, 2/3 cup granulated sugar, 1 cup butter, softened, 3 large eggs, 1 teaspoon pure mint extract, 1 3/4 cups (10 ounces)mint chocolate chips, 1/2 cup vanilla chips (optional).

Instructions: Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, salt, and cocoa. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars and butter beating to form a grainy paste. Add eggs and mint extract beating until light and fluffy.

Add the flour mixture and blend at low speed just until combined; do not overmix. Fold in chocolate chips.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 16-18 minutes until set. Immediately transfer cookies to wire racks to cool completely.

If desired, melt 1/2 cup vanilla chips in resealable storage bag in microwave for 1-2 minutes. After first minute, press on bag to test softness of chips; if chunks remain, heat another minute, or until chips are completely melted when pressed. Snip off small section of one corner of bag and squeeze contents on each cookie in desired pattern.

Makes 4 dozen cookies.

"Mrs. Fields Cookie Book", Debbie Fields, The Time Inc. Book Company, Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #162 - Coffee Madeleines

Not getting enough caffeine in that one cup of morning coffee? Add a little more with one or two of these. The coffee taste isn't overbearing; it's just pleasantly light.

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons instant espresso coffee powder (I used ground espresso beans), 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped almonds; icing-1/2 teaspoon instant espresso coffee powder, 1 tablespoon water, 1 cup sifted powdered sugar.

Instructions: Preheat oven to 375 degrees; spray madeleine pan with cooking spray; set aside. In a medium mixing bowl, beat egg yolks and granulated sugar for 30 seconds. Add melted butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites.

In a small bowl stir together flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over egg yolk mixture; gently fold in. Fold in remaining flour mixture one-fourth at a time. Fold in almonds.

Spoon batter into prepared pan, filling each mld about half full. Bake in preheated 375 degree oven 9-11 minutes or until edges are golden and tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Using the point of a knife, loosen each cookie from mold; invert onto wire racks to cool completely.

Icing: In a small bowl combine 1/2 teaspoon instant espresso coffee powder and 1 tablespoon water. Stir in 1 cup sifted powdered sugar. Stir in additional water, if needed, to make drizzling consistency. Drizzle over each cookie and allow to harden.

Makes 24 cookies.

Note: If you prefer, sprinkle tops of cookies with sifted powdered sugar instead of using the icing.

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

Cookie Recipe #161 - Lemon Chocolate Chip Buttons

Chocolate chip cookies with a lemon twist; soft and irresistable.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground coriander, 3/4 cup butter, softened, 1 cup white sugar, 2 large eggs, 1 1/2 teaspoon pure lemon extract, 1 1/2 cups (9 ounces)miniature chocolate chips.

Instructions: Preheat oven to 300 degrees. In a medium bowl, combine flour, soda and coriander; set aside.

In a large bowl, cream butter and sugar at medium speed to form a grainy paste. Add eggs and lemon extract; beat well. Add the flour mixture and the chocolate chips, blending just until combined. Do not overmix.

Drop dough by teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 12-14 minutes or until cookies are set; do not brown. Remove from oven to wire racks to cool completely.

Makes 4 dozen buttons.

"Mrs. Fields Cookie Book", Debbi Fields, The Time Inc. Book Company, Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #160 - Buttery Apricot Cookies

This is a refrigerator cookie recipe meaning you need to make these the night before and let them sleep in the refrigerator overnight. They are a buttery cookie with chunks of apricots sprinkled throughout.

Ingredients: 1/2 cup unsalted butter, softened, 1/2 cup sifted confectioners' sugar, 1/2 teaspoon vanilla extract, 1 egg, 1 1/4 cups sifted all-purpose flour, 1/4 cup chopped dried apricots, pinch of salt. (If using salted butter, omit the pinch of salt).

Instructions: Place butter, confectioners' sugar, and vanilla in a large bowl. Mix together thoroughly. Add beaten egg. Sift flour and salt over creamed mixture and blend in gradually. Add chopped apricots and mix well.

Shape dough into roll about 1 1/2 inches in diameter. Wrap in waxed or parchment paper and refrigerate overnight.

Preheat oven to 400 degrees. Line baking sheets with parchment paper or lightly grease.

Cut roll into 1/8 inch thick slices and arrange on prepared baking sheets about 1 inch apart. Bake 7-8 minutes or until edges start to brown. Allow to cool on baking sheet for a minute before transferring to wire racks to cool completely.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #159 - No-Bake Butterscotch Treats

A simple treat using only a microwave or stove top to achieve yummy results. A good recipe for summer.

Ingredients: 6 tablespoons butter, melted, 1 cup creamy peanut butter (I used crunchy), 1 1/2 cups sifted powdered sugar, 1 9-oz. package chocolate wafers, crushed, 1 12-ounce package (2 cups) butterscotch-flavored chips, 1/4 cup whipping cream, 3/4 cup chopped peanuts.

Instructions: In a large bowl stir together melted butter, peanut butter, and powdered sugar. Stir in crushed chocolate wafers. Press mixture into the bottom of an ungreased 13x9x2 inch baking pan.

In a medium heavy saucepan combine butterscotch pieces and whipping cream. Stir over low heat until pieces melt completely (may be melted in the microwave instead). Carefully spoon butterscotch mixture over crumb mixture, spreading evenly. Sprinkle peanuts over butterscotch mixture.

Cover and chill for at least 2 hours. Cut into bars, diamonds or other shapes using 2-inch cookie cutters, if desired.

Makes 48 bars.

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

Cookies Rule!!!

Cookie Recipe #158 - Melting Moments

This is a buttery sandwich cookie with a creamy chocolate filling. Take a moment and let one melt in your mouth.

Ingredients: 1 cup all-purpose flour, 1 cup cake flour, 1 1/2 cups cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla. Frosting: 1/2 cup butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla, 1 ounce dark, bittersweet chocolate, melted (or 1/4 cup chocolate chips, melted).

Instructions: Preheat oven to 300 degrees. In medium bowl, sift both flours, cornstarch, baking powder, and salt; set aside. In large bowl, mix butter, powdered sugar and vanilla until smooth and lightened slightly in color. Mix in flour mixture just until flour is incorporated and smooth dough forms.

For each cookie, roll a level tablespoonful of dough between hands into a smooth ball. Place the cookies on parchment paper-lined baking sheets, spacing about 2 inches apart. Use fork to gently flatten cookies into 1 1/4 inch disks leaving tines of fork impression in each cookie (only once, not crisscross as with peanut butter cookies).

Bake cookies about 20-25 minutes, or until bottoms are lightly browned. Cool on baking sheet for 2 minutes before carefully transferring to wire racks to finish cooling.

Make frosting as follows: Stir butter, powdered sugar and vanilla until smooth. Melt chocolate in microwave until smooth when stirred; add to butter/sugar mixture and mix well. Spread a rounded teaspoonful of frosting evenly over flat bottom of a cookie. Gently press the flat bottom of a second cookie on top of frosting, forming a sandwich. Continue with remaining cookies. Serve at room temperature.

Cookies can be stored in a tightly covered container at room temperature up to 5 days.

Makes 2-2 1/2 dozen sandwiches.

Cookies Rule!!!

Cookie Recipe #157 - Fig Bars

Fig Newton look-alikes and taste-alikes, maybe even better. There are several steps involved along with time, but the fig middle can be made ahead.

Ingredients: 1 cup (2 sticks)unsalted butter, room temperature, 1/2 cup granulated sugar, 1 large egg plus 2 large egg yolks, 1 teaspoon vanilla extract, finely grated zest of 1 lemon, 2 1/2 cups all-purpose flour, plus more for parchment, 1/4 teaspoon salt, 1 teaspoon milk, 3 cups roughly chopped dried Calimyrna figs (about 1 pound), 1/4 cup honey, 1 cup red wine, 1 cup water, 1/4 teaspoon ground cinnamon, 1/2 teaspoon finely ground pepper.

Instructions: In large mixing bowl, beat butter and sugar until light and fluffy. Add egg, 1 egg yolk, vanilla and zest; mix well. Add flour and salt; mix just until dough comes together. Divide dough in half; wrap each half in plastic wrap. Chill until firm, about 1 hour.

In the meantime, make fig filling: Combine figs, honey, red wine, water, cinnamon, and pepper in a non-stick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10-15 minutes. After mixture cools slightly, pulse until smooth in food processor. Spread mixture on a baking sheet to cool completely. (The filling can be made ahead and refrigerated up to one week. Bring to room temperature before using).

On a floured surface, roll out one half of dough to slightly larger than a 9x14 inch rectangle. Remove excess flour with a dry pastry brush, and trim to even edges. Pick up dough by wrapping it around a rolling pan; unroll it unto a baking sheet lined with parchment paper. Spread cooled filling evenly over pastry. Roll remaining dough; cover filling. Trim excess pastry to make a rectangle. Chill for 1 hour.

Preheat oven to 375 degrees. In a small bowl, combine remaining egg yolk and milk. Use a paring knife to score dough lightly into 1 1/4x3-inch bars. Lightly brush with egg wash. Bake until golden brown, 25-30 minutes. Transfer to a wire rack to cool. Cut into bars and enjoy.

Bars can be stored betweeb layers of parchment in an airtight container at room temperature up to 3 days.

Makes 2 dozen bars.

"Martha Stewart's Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!

Cookie Recipe #156 - Almond Cream Spritz

Light and nutty describes these little spritz cookies.

Ingredients: 1 cup butter, softened, 1 3-ounce package cream cheese, softened, 1/2 cup granulated sugar, 1/2 teaspoon almond extract, 1/4 teaspoon vanilla, 2 cups all-purpose flour, finely chopped almonds.

Instructions: Preheat oven to 375 degrees. In a large mixing bowl, beat butter and cream cheese for 30 seconds. Add sugar, almond extract, and vanilla. Beat until combined. Beat in flour until thoroughly incorporated.

Pack dough into a cookie press. Force dough through press onto an ungreased baking sheet. Sprinkle each cookie with almonds. Bake in a 375 degree preheated oven for 8-10 minutes or until edges of cookies are firm but not brown.

Transfer cookies to a wire rack to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #155 - Lemon-Almond Madeleines

This heavenly cake-like cookie will be good with your morning coffee or afternoon break coffee or after-dinner coffee, in other words, anytime!

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/2 cup butter, melted and cooled, 1/2 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped almonds (toasted, if desired), powdered sugar for sprinkling.

Instructions: Spray madeleine pan with cooking spray; set aside. Preheat oven to 375 degrees. In a medium mixing bowl beat egg yolks and sugar for 30 seconds. Add melted butter, lemon peel, lemon juice, and vanilla. Beat on low until combined.

In a small bowl combine flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over the egg yolk mixture; gently fold in. Fold in remaining flour mixture one-fourth at a time. Fold in almonds. Gently stir in egg whites until thoroughly combined.

Spoon batter into prepared madeleine pan, filling about half full. Bake in preheated 375 degree oven 10-12 minutes or until edges are golden and tops spring back when lightly touched. Remove from oven and allow to cool for 1 minute. Using the tip of a sharp knife, loosen each cookie and invert onto wire racks to cool completely. Before serving, sprinkle with sifted powdered sugar.

Makes 2 dozen madeleines.

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

Cookies Rule!!!

Cookie Recipe #154 - Macadamia Brittle Cookies

A few steps are needed to make this cookie, but you will be glad you did when you bite into one. The praline can be made the day ahead saving one step.

Ingredients: 8 ounces (1 3/4 cups)macadamia nuts, 2/3 cup granulated sugar, 8 ounces (2 sticks) unsalted butter, softened, 1/2 cup confectioners' sugar, 2 1/4 cups all-purpose flour, 2 cups chocolate chips, 1/4 cup vanilla chips.

Instructions: Preheat the oven to 350 degrees. On a baking sheet, spread the macadamia nuts and toast for 8-10 minutes or until fragrant; remove and allow to cool. Coarsely chop cooled nuts, and set aside. Line a baking sheet with parchment paper for the praline to make as follows:

In a heavy saucepan, cook the granulated sugar over medium heat. Shake the saucepan 2 or 3 times until the sugar melts, then cook without stirring until the sugar becomes caramel color. Remove from heat and add 1/2 cup of the toasted macadamia nuts (reserve the remaining nuts). Pour the praline mixture onto the prepared cookie sheet and let cool completely.

Line 2 baking sheets with parchment paper; set aside. Break apart the praline into pieces and grind in a food processor or chopper. Add the remaining toasted macadamia nuts. Continue grinding until medium fine.

In large mixing bowl, combine softened butter and confectioners' sugar; add flour mixing well, then praline mixture. Roll tablespoonfuls of dough into 2 1/2-inch logs. Arrange on prepared baking sheets about 1 inch apart and flatten slightly.

Bake 8-10 minutes, or until lightly colored. Allow cookies to cool on pan for 2-3 minutes before removing to wire racks to cool completely.

Melt chocolate chips in microwave for 1-2 minutes, stirring after 1 minute, until thoroughly melted and smooth. Dip one end of each cookie into chocolate and allow to dry on parchment paper. Melt vanilla chips in resealable storage bag until completely melted when pressed on. Cut tiny corner off bottom of one corner and pipe melted vanilla chips over entire cookie in a design of choice. May be placed in refrigerator for a few minutes to hasten hardening.

Makes 6-7 dozen cookies.

"Christmas Cookies" by Kaye Hansen & Liv Hansen, Clarkson Potter/Publishers, New York, NY, 2005.

Cookies Rule!!!

Cookie Recipe #153 - No-Bake Peanutty Cookies

This is the perfect cookie for a hot summer day. No oven is needed to achieve the great peanut and chocolate experience.

Ingredients: 2 cups creamy or crunchy peanut butter, 2 cups graham cracker crumbs (I used half chocolate graham cracker crumbs), 1 cup confectioners' sugar, 1/2 cup light or dark corn syrup, 1/4 cup chocolate chips, melted: for sprinkling: colored sprinkles, chocolate sprinkles or chopped peanuts.

Instructions: In large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar and corn syrup. Mix until smooth. Shape into 1 inch balls and place on waxed paper-lined pans. Melt chocolate chips in microwave until smooth when stirred. Drizzle chocolate over each cookie then top with sprinkles or chopped peanuts. Place in refrigerator until chocolate hardens.

Store covered in refrigerator. Makes 5 dozen balls.

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

Cookies Rule!!!

Cookie Recipe #152 - Cranberry Jumbles

These are a jumble of naturally -sweet, chewy cranberries and crunchy almonds entwined in a cinnamony soft dough. Cranberries never tasted so good!

Ingredients: 1 cup all-purpose flour, 1/3 cup whole wheat flour, 3/4 cup packed brown sugar, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 cup shortening, 1 slightly beaten egg, 2 tablespoons cranberry juice or orange juice, 1 cup dried cranberries, 1/2 cup slivered almonds, 1 cup sifted powdered sugar, 1/2 teaspoon finely shredded orange peel, 3-4 teaspoons orange juice (or more, if needed).

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, stir together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and cinnamon. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Combine egg and juice in small bowl; stir into flour mixture. Add cranberries and almonds until well distributed.

Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree oven for 12-14 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool completely.

Make frosting as follows: In a small bowl, stir together powdered sugar, finely shredded orange peel, and enough orange juice to make drizzling consistency. Drizzle over tops of each cookie and serve.

Makes about 32 cookies.

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

Cookies Rule!!!

Cookie Recipe #151 - Spicy Molasses Waffle Squares

This isn't your ordinary waffle that you lather with butter and drench in maple syrup. These are spicy little cookie waffles topped with an orange glaze; they will start your morning off with a zing (or anytime of the day!).

Ingredients: 2/3 cup all-purpose flour, 1/2 cup whole-wheat flour (or all-purpose, if desired), 1/2 cup packed brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, dash of ground cloves, 2 slightly beaten eggs, 1/4 cup butter, melted, 2 tablespoons molasses, 1 cup sifted powdered sugar, 1/2 teaspoon finely shredded orange peel, 3-4 teaspoons orange juice (or more, if needed).

Instructions: Lightly grease a waffle iron; preheat. Melt butter in microwave; allow to cool slightly. In a medium mixing bowl, stir together all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon, ginger and cloves; set aside.

In small bowl, combine eggs, melted butter and molasses. Add egg mixture all at once to flour mixture. Stir just until mixture is moistened.

Drop batter by rounded teaspoonfuls 3 inches apart onto grids of prepared waffle iron. Close lid and bake about 1 minute or until cookies are golden brown. Using a fork, lift cookies off waffle iron and transfer to wire racks to cool. Continue with remaining batter.

Make glaze as follows: In a small bowl, stir together powdered sugar, grated orange peel and orange juice, stirring until of drizzling consistency. When cookies are cool, drizzle the glaze generously over each one, then eat with pleasure.

Makes about 2 dozen waffle cookies.

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

Cookies Rule!!!

Cookie Recipe #150 - Chocolate Toffee Brownie Bites

A mound of brownie covered in a blanket of gooey chocolate is a taste bud pleaser!

Ingredients: 1/2 cup unsalted butter, 2 ounces unsweetened chocolate, coarsely chopped, 1/2 cup all-purpose flour, 1/8 teaspoon baking powder, pinch of salt, 1 cup granulated sugar, 2 large eggs, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extract. Glaze: 5 ounces bittersweet chocolate, coarsely chopped, 1/2 cup plus 1 tablespoon heavy cream, 1 tablespoon light corn syrup, 1/3 cup almond brickle chips.

Instructions: Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour.

Melt the butter and chocolate in microwave for 2 minutes,or until chocolate is melted; stir until smooth and allow to cool slightly.

Transfer chocolate/butter mixture to large mixing bowl and stir in sugar, eggs, vanilla, and almond extract until well combined. Sift in the flour, baking powder and salt and mix thoroughly.

Spoon the batter into the prepared muffing pans, filling them 2/3 full. Bake for 14-16 minutes, until set but still soft in the center; toothpick inserted should come out with a few moist crumbs clinging to it. Let the brownies cool in the pan on a wire rack for 10 minutes before inverting onto the rack to cool completely.

To make the glaze: In small saucepan over low heat, combine the chocolate, cream and corn syrup, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in brickle bits.

Place the rack of brownie bites, still inverted, on a baking sheet (make sure brownies are no more than 1/4 inch apart). Pour the glaze over the bites, covering the tops and sides. Use a small metal spatula to smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes. Serve at room temperature of chilled. Delicious both ways!

Store in an airtight container at room temperature up to 3 days, or refrigerate up to a week. Makes 24 brownie bites.

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

Cookies Rule!!!