Cookie Recipe #302 - Sweet Spider Webs

A little bit of extra work is involved in the making of this cookie, but your kids will love them.

Ingredients: 1 cup (2 sticks)butter, softened, 1 cup confectioners' sugar, 2 1/4 cups all-purpose flour, 1 egg, 1 tablespoon grated lemon zest, candy-coated chocolate pieces (M&M's), 1/4 cup chocolate chips, melted, orange nonpareils.

Instructions: Preheat oven to 375 degrees. Line baking sheets with aluminum foil; set aside. In a large mixing bowl, beat butter and sugar until creamy, about 2 minutes. Beat in flour, egg and zest until a dough forms.

Fill a pastry bag fitted with a large round writing tip with dough. Pipe cross patterns of spider webs, about 4 inches in diameter, onto prepared baking sheets. Pipe web circles over the cross patterns to create the "web".

Bake cookies until set but not yet browned, about 8 minutes. Cool cookies on baking sheet for 1 minute before transferring to wire racks to cool completely.

Fill a small resealable plastic bag with the melted chocolate; snip off one corner. Attack an M&M on top of the web cookie for the "spider" using a dab of melted chocolate; pipe on spider "legs".

Attach orange nonpareils for the "eyes" of the spider using melted chocolate (I used a toothpick dabbed first in the chocolate, then on a nonpareil, and lastly, on the M&M). Allow chocolate to harden before enjoying.

Makes about 1 1/2 dozen webs.

"Great American Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookies Rule!!!

Cookie Recipe #301 - Sesame Seed Biscotti

This twice-baked crisp cookie is rolled in toasted sesame seeds before baking. They make a great dipper for your next cup of coffee.

Ingredients: 1/2 cup butter, softened, 1 cup granulated sugar, 2 1/2 teaspoons baking powder, 2 eggs, 2-3 tablespoons orange juice, 3 1/4 cups all-purpose flour, 1 tablespoon finely shredded orange peel, 1/3 cup toasted sesame seeds.

Instructions: Preheat oven to 350 degrees. Lightly grease a cookie sheet; set aside. Toast the sesame seeds in a small amount of olive oil on top of stove; allow to cool.

In a large mixing bowl beat butter; add sugar and baking powder, beating well. Mix in eggs and orange juice until combined. Beat in flour and orange peel until well mixed.

Divide dough in half. Shape each half into an 11-inch-long roll. Place rolls 5 inches apart on prepared cookie sheet; flatten to 2 inches wide. Bake in preheated 375 degree oven for 20-25 minutes or until lightly browned. Cool on cookie sheet on wire rack for 1 hour.

Reduce oven temperature to 325 degrees. Transfer rolls to a cutting surface. 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 preheated 325 degree oven for 10 minutes. Turn slices over and bake for 10-15 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.

Makes about 40 biscotti slices.

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

Cookies Rule!!!

Cookie Recipe #300 - Maple Pecan Crinkles

Rather than putting your maple syrup on pancakes or waffles, put it in today's recipe for a soft, sweet cookie.

Ingredients: 3/4 cup butter or margarine, 1/2 cup brown sugar, packed, 1/4 cup maple syrup, 1 egg, 1 teaspoon vanilla, 1 3/4 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 cup granulated sugar.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla. Beat until light and fluffy. Beat in the flour, baking soda, and nutmeg. Stir in the nuts. Roll teaspoonfuls of dough into balls; roll the balls in the granulated sugar.

Place 1 inch apart on greased coookie sheets. Bake in preheated 350 degree oven for 10-12 minutes. Remove the cookies to wire racks to cool.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe # 299 - Mandarin and Marmalade Cookies

Double orange flavor added to this recipe makes a soft, citrusy cookie.

Ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 cup butter, softened, 1 cup granulated sugar, 1 large egg, 1/2 cup orange marmalade (I used ginger and orange which gave it a spicier flavor), 1 (10 ounces)can mandarin oranges, drained and chopped.

Instructions: Preheat oven to 300 degrees. Mix flour and baking powder together in a small bowl; set aside. In a large mixing bowl blend butter and sugar to form a grainy paste. Add egg and orange marmalade, beating until smooth. Add the flour mixture and the oranges mixing just until blended. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 24-25 minutes or until the bottoms of cookies begin to brown.

Transfer to wire racks to cool completely.

Makes 3 1/2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #298 - Crisp Fried Cookies

Normally, one wouldn't probably think of deep frying cookies, but these are surprisingly good. The powdered sugar sprinkled over the cooled cookies adds sweetness.

Ingredients: 10 egg yolks, 1/3 cup powdered sugar, 1/2 cup whipping cream, 1 tablespoon cognac or other brandy (or 1 teaspoon vanilla), 1 teaspoon ground cardamom, 1/2 teaspoon grated lemon peel, 2-2 1/2 cups all-purpose flour, vegetable oil, powdered sugar.

Instructions: Beat egg yolks and 1/3 cup powdered sugar until very thick and lemon colored, at least 5 minutes. Stir in cream, cognac (or vanilla), cardamom and lemon peel. Mix in enough of the flour to make a stiff dough. Cover and refrigerate at least 3 hours.

Heat oil (2 inches) in small deep saucepan to 375 degrees. Divide dough into halves. Roll each half 1/16-1/8 inch thick on well-floured surface. Cut dough into 4x2-inch diamonds with pastry wheel or knife. Make 1-inch crosswise slit in center of ach; draw long point of diamond through slit and curl back in opposite direction.

Fry until delicate brown, about 15 seconds on each side; drain on paper towels. Store in airtight container. Just before serving, sprinkle with powdered sugar.

Makes about 4 dozen.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.

Cookies Rule!!!

Cookie Recipe #297 - Cheddar and Hazelnut Cookies

These taste more like a biscuit than a cookie-not sweet, just cheesy with a slight zing. Mix up the night before to chill overnight.

Ingredients: 1/2 cup butter, cut up, softened, 2 tablespoons grated Parmesan cheese, 1 cup grated aged Cheddar cheese, 2 eggs, 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon cayenne pepper, 1/2 cup finely chopped hazelnuts.

Instructions: In a large mixing bowl, beat together butter, both cheeses and eggs. Mix in flour, baking soda and cayenne pepper. On a floured surface, gently knead dough until smooth. Shape into 3 rolls and roll in chopped hazelnuts. Wrap tightly in plastic wrap and chill overnight in refrigerator.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or grease lightly. Cut dough into 1/4 inch slices. Arrange on prepared baking sheets about 1 1/2 inches apart, and bake 12-14 minutes until golden. Transfer to wire racks and let cool.

Makes about 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #296 - Coconut-Orange Tartlets

Bursts of orange amongst chewy coconut and nestled in a cookie cup describes today's cookie.

Ingredients: 1/2 cup butter, softened, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 egg. Filling: 1 egg, 4 ounces (1/4 cup)flaked coconut, 2/3 cup granulated sugar, 1/2 teaspoon grated orange.

Instructions: Place flour, sugar and salt in large mixing bowl; cut butter into flour mixture and blend with fingers until thoroughly mixed. Beat egg slightly; pour over flour mixturee and stir with fork until moistened. Gather dough into a ball; wrap in plastic wrap and refrigerate 1-2 hours or until easy to handle.

Make filling: mix egg, coconut, sugar and orange peel in small bowl; set aside.

Preheat oven to 375 degrees. For each tart, press about 1 teaspoon of dough onto bottom and sides of each cup of an ungreased mini-muffin cup pan. Fill each tart with about 1 teaspoon of filling. Bake in preheated 375 degree oven until filling is golden brown, about 12 minutes; cool slightly. Gently tap tartlets from pan or use a sharp knife around the edges to release. Cool completely.

Makes about 3 dozen.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.

Cookies Rule!!!

Cookie Recipe #295 - Krispies

Lots of crispiness in this cookie, rice krispies plus broken-up bits of a chocolate crunch bar (Nestles). Easy to make and great with a cup of coffee.

Ingredients: 2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, 1/2 cup dark brown sugar, packed, 1/2 cup granulated sugar, 1/4 cup butter, softened, 1 large egg, 2 teaspoons vanilla extract, 1 cup crispy rice cereal, 1 1/2 cups (8 ounces)crispy rice chocolate bar, coarsely chopped.

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

In a large mixing bowl blend sugars and butter, mixing well. Add egg and vanilla, beating until light and fluffy.

Add flour mixture, rice cereal and chocolate chunks. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Bake for 22-24 minutes. Allow cookies to cool for a minute or two before transferring to wire racks to cool.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #294 - Chocolate Chip Pumpkin Cookies

Today's cookie is soft and cake-like, slightly pumpkiny and loaded with chocolate chips-a keeper!

Ingredients: 1 cup shortening (I used butter), 2 cups granulated sugar, 2 eggs, 2 teaspoons vanilla extract, 1 (15 ounce)can pumpkin puree, 4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 pinch ground nutmeg, 1 cup (I usually double this)semisweet chocolate chips, 1 cup chopped walnuts (optional).

Instructions: Preheat oven to 375 degrees. Line baking sheets with parchment paper or grease lightly; set aside.

In a large bowl, cream together the shortening and granulated sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts, if desired. Drop by teaspoonfuls onto the prepared baking sheets.

Bake for 12-15 minutes in the preheated 375 degree oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before transferring to wire racks to cool.

Makes about 6 dozen cookies.

Submitted by Diane at http://allrecipes.com.

Cookies Rule!!!

Cookie Recipe #293 - Pecan Pie Bars

If you enjoy pecan pie, you'll love one of these; the same sweet pecan filling with less crust.

Ingredients: 1 1/4 cups all-purpose flour, 3 tablespoons brown sugar, 1/2 cup butter, 2 slightly beaten eggs, 1/2 cup packed brown sugar, 3/4 cup chopped pecans, 1/2 cup light-colored corn syrup, 2 tablespoons butter, melted, 1 teaspoon vanilla.

Instructions: Preheat oven to 375 degrees. For crust, in a medium bowl combine flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Pat crumb mixture into an ungreased 11x7x1 1/2-inch baking pan. Bake in preheated 375 degree oven for 20 minutes.

Meanwhile, for filling, in a medium bowl stir together eggs, the 1/2 cup brown sugar, pecans, corn syrup, the 2 tablespoons melted butter, and vanilla. Pour filling over baked crust, spreading evenly.

Put back in oven and bake for 20-25 minutes more or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Makes 24 bars.

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

Cookies Rule!!!

Cookie Recipe #292 - Cranberry-Pumpkin Cookies

Soft and fluffy, full of pumpkin taste, bits of cranberries, and bites of walnuts describes today's cookie.

Ingredients: 1/2 cup butter, softened, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 egg, 1 cup solid pack pumpkin puree, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh cranberries (or pre-packaged), 1 teaspoon ground cinnamon, 1 tablespoon orange zest, 1/2 cup chopped walnuts.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets or line with parchment paper; set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and pumpkin. Sift together the flour, baking powder, baking soda, salt, and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto prepared baking sheets.

Bake in preheated 375 degree oven for 10-12 minutes. Transfer to wire racks to cool completely.

Makes 3 dozen cookies.

Submitted by Lucy Randall at http://allrecipes.com.

Cookies Rule!!!

Cookie Recipe #291 - Caramel Apple Cookies

This cookie resembles a caramel apple in looks, but is a spicy cookie dipped in caramel and nuts. Wrap individually in plastic, fasten with a fancy ribbon and share with your friends (or trick-or-treaters).

Ingredients: 3 cups all-purpose flour, 1 tablespoon apple pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks)butter, softened, 1/2 cup firmly packed brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 1/2 teaspoon vanilla extract, red and green food coloring, 24 green wooden craft sticks, 1 package (14 ounces) caramels, 3 tablespoons water, 1/3 cup chopped cashews.

Instructions: Preheat oven to 375 degrees. In a medium bowl, combine flour, apple pie spice, baking soda, and salt. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until fluffy. Beat in eggs and vanilla; gradually add in flour mixture.

Remove 1/3 cup of dough to a small mixing bowl; tint with green food coloring. Tint remaining dough with red food coloring; divide in half.

On a lightly floured surface, roll half of the red dough to a 1/4-inch thickness. Using an apple-shaped cookie cutter, cut dough into shapes; place 3 inches apart on ungreased baking sheets. Place a craft stick under "stem" end of each cookie, pressing dough lightly.

Using your fingers, mold a small piece of green dough into a leaf shape and place on top of each apple cutout on baking sheet. Repeat with remaining dough.

Bake until crisp, but not browned, 8-10 minutes. Transfer cookies to wire racks to cool completely.

In a small saucepan, heat caramels and water over low heat, stirring often, until smooth. Set a wire rack over a waxed paper-lined baking sheet. Dip the cookies into melted caramel and then into chopped nuts. Let cookies stand until caramel is set, about an hour.

Makes about 24 cookies.

"Great American Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookies Rule!!!

Cookie Recipe #290 - Peanut Butter Chocolate Cookies

Simple and easy, chocolatey and peanut buttery, is what today's recipe is. Whip up a batch and share (also freeze well).

Ingredients: 1 package devil's food cake mix, 1 cup peanut butter (I used chunky), 2 eggs, 1/4 cup water, 2 tablespoons cooking oil, 1 cup mini chocolate chips, mini Reese's pieces, or mini candy-coated pieces (M&M's).

Instructions: Preheat oven to 375 degrees. In a large mixing bowl combine cake mix, peanut butter, eggs, water, and cooking oil. Beat with an electric mixer on medium speed until combined. Stir in chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake in preheated 375 degree oven 9-11 minutes or until edges are firm. Transfer to wire rack to cool completely.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #289 - Honey-Lemon Halloween Cut-outs

This cookie has a zip to it (lemon), but the honey mellows it along with the simple powdered sugar and milk glaze. Could be used at any time of the year in any shape you desire.

Ingredients: 1/3 cup granulated sugar, 1/3 cup shortening, 2/3 cup honey, 1 egg, 1 teaspoon lemon extract, 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt. Glaze: 2 cups powdered sugar, milk (1 tablespoon at a time until of spreading consistency), sprinkles.

Instructions: Preheat oven to 375 degrees. In large mixing bowl combine granulated sugar, shortening, honey, egg, and lemon extract. Stir in flour, baking soda, and salt until thoroughly combined. (If sticky, refrigerate at least 30 minutes).

Roll 1/4 inch thick on lightly floured surface and cut into desired shapes with flour-dipped cookie cutters. Place about 1 inch apart on lightly greased baking sheets. Bake 7-8 minutes or until no indentation remains when touched. Transfer to wire racks to cool completely.

Make glaze: In small bowl combine powdered sugar and 1-2 tablespoons milk. Continue adding milk and stirring, one tablespoon at a time, until of spreading consistency. Frost cooled cookies and top with sprinkles of choice.

Makes 2 1/2 dozen cookies.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, Wisconsin, 1981.

Cookies Rule!!!

Cookie Recipe #288 - Batwiches

Two chocolate-chip-cookie-like bats filled with ice cream and edges rolled in sprinkles makes a great Halloween treat.

Ingredients: 1/2 cup butter, softened, 1/4 cup shortening, 1/2 cup packed brown sugar, 2 teaspoons milk, 1/2 teaspoon vanilla, 1/4 teaspoon salt, 1 3/4 cups all-purpose flour, 1/2 cup semisweet chocolate chips, vanilla ice cream, Halloween sprinkles.

Instructions: In a large mixing bowl beat butter and shortening. Add brown sugar, milk, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until thoroughly mixed. Mix in chocolate chips. Cover and chill dough about 30 minutes or until easy to handle.

Preheat oven to 350 degrees. Roll dough to a 1/4-inch thickness on lightly floured surface. Using a bat cookie cutter, cut out shapes. Insert a drinking straw at the top of the bat shapes for the eyes. Place cutouts on ungreased baking pans about an inch apart. Bake about 10 minutes or until lightly browned and set. Transfer to wire racks to cool completely.

Allow ice cream to soften slightly before spreading a liberal amount on bottom of a bat cookie, then topping with another, pressing carefully. Roll edges in sprinkles and immediately wrap individually in plastic wrap and freeze until ice cream refreezes, at least an hour.

Makes 1 dozen batwiches.

Parts of "Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003, and "Great American Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookies Rule!!!

Cookie Recipe #287 - Chocolate-Mint Sticks

Okay, today I was making two recipes which both had to be refrigerated, so while both doughs were "chillin", I made the filling for this recipe. After the filling had cooled I pulled the chilled dough out to proceed, but, had pulled out the wrong dough and didn't realize until after I was finished baking. Surprisingly, they turned out pretty tasty, so the following is my recipe.

Ingredients: 1 1/2 cups powdered sugar, 1 cup margarine or butter, softened, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 1 egg, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 cup cocoa. Filling: 1 1/4 cups white chocolate chips, divided, 1/4 cup sweetened condensed milk, 1/4 teaspoon mint extract, food coloring (if desired), 2 teaspoons shortening.

Instructions: Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in flour, cocoa, baking soda, and cream of tartar. Cover and refrigerate at least 2 hours.

Make filling: In a small saucepan combine 3/4 cup of the white chocolate chips and the sweetened condensed milk. Cook and stir over low heat until chocolate chips are melted. Remove from heat; cool slightly. Stir in mint extract and 2-3 drops of food coloring, if desired.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Divide dough in half. On a lightly floured surface, roll one portion of the dough at a time into a 12x6-inch rectangle. Spread half of the filling lengthwise over half of each rectangle to within 1/2 inch of edges. Transfer filled dough rectangles to the prepared baking sheets.

Bake in preheated 350 degree oven for 15-20 minutes or until set. Cool on baking sheet on wire rack. Transfer to a cutting surface and cut crosswise into 3/4-inch strips.

In a small heavy saucepan melt the remaining 1/2 cup white chocolate chips and the 2 teaspoons shortening over low heat, stirring occasionally. Remove from heat. If desired, stir in a few drops of food coloring. Drizzle over cookie strips; let stand until set.

Makes about 30 strips.

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

Cookies Rule!!!

Cookie Recipe #286 - Koulourakia

This sesame-topped cookie originating in Greece is not overly sweet, just buttery and crunchy.

Ingredients: 1/2 cup butter or margarine, softened, 1/2 cup granulated sugar, 3 egg yolks, 1/4 cup half-and-half, 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2-3 tablespoons sesame seeds.

Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In large mixing bowl, beat butter and sugar until creamy. Beat in 2 of the egg yolks, one at a time. Mix in 3 tablespoons of the half-and-half. In another bowl, stir together the flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly.

To shape cookies, pinch off 1-inch balls of dough; roll each into a 7-inch strand. Bring ends together and twist 2 or 3 times. Place slightly apart on prepared baking sheets. Beat remaining egg yolk with remaining 1 tablespoon half-and-half; brush lightly over cookies and sprinkle with sesame seeds.

Bake in preheated 350 degree oven for 15 minutes or until golden. Transfer to wire racks to cool completely. Store airtight.

Makes about 2-3 dozen.

"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.

Cookies Rule!!!

Cookie Recipe #285 - Candy Corn Cookies

Another Halloween recipe that looks like one of the most popular Halloween candies, today's cookie is a sugar cookie with three layers-each layer containing a different flavor. You can start with a package of pre-made refrigerated sugar cookie dough (18 ounces) or you can make your own as follows.

Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 1 egg, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar OR 1 package (18ounces)refrigerated sugar cookie dough plus 1/2 cup all-purpose flour. 1 teaspoon grated lemon zest, 1/8 teaspoon yellow food coloring paste, 1 1/2 teaspoons grated orange zest, 1/4 teaspoon orange food coloring paste, 1/2 cup white chocolate chips, orange and yellow colored sugars.

Instructions: Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in remaining ingredients until thoroughly mixed. (If using refrigerated dough, mix dough and flour together until combined). Divide dough into 3 equal portions. To one portion add lemon zest and yellow food coloring. To another portion add orange zest and orange food coloring. Leave remaining portion plain. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees. Divide each dough section in half. Roll 1 piece of each color into a 12-inch long rope. Transfer ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. Place parchment paper over dough; gently roll into a 15x4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.

Transfer triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9-11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.

In a small microwave-safe bowl, microwave white chocolate until melted, about 1 minute. Stir until smooth. Dip wide end of cookies into chocolate then into colored sugars. Let stand until set.

Makes about 2 dozen cookies.

Sugar cookie recipe-"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1990. Candy Corn Cookies Recipe-"Great American Home Baking Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookies Rule!!!

Cookie Recipe # 284 - Chocolate Mice

No need to set traps to catch these mice; the little chocolate critters are fun to eat. Your kids will love picking them up by their licorice tails and popping the whole cookie crumb-rolled mouse in their open mouths.

Ingredients: 4 (1 ounce) squares semisweet chocolate, 1/3 cup sour cream, 1 1/3 cups chocolate cookie crumbs, divided, 1/3 cup confectioners' sugar, 24 silver dragees decorating candy or other small round shaped candy, 1/4 cup sliced almonds, 12 (2 inch) pieces long red vine licorice.

Instructions: Melt the chocolate in microwave, a minute at a time, until chocolate is completely melted and smooth when stirred. Combine with sour cream in medium mixing bowl; stir in 1 cup of the chocolate cookie crumbs. Cover and refrigerate until firm.

Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). Roll dough in either confectioners' sugar (for white mice), or in the remaining 1/3 cup chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

Place on platter and refrigerate for at least two hours, until firm.

Make 1 dozen mice.

This recipe was submitted by Rosina on the website "allrecipes.com", 2010.

Cookies Rule!!!

Cookie Recipe #283 - Caramel Almond Wafers

This recipe comes from the German city, Bremen, and is a buttery cookie topped with a caramelized almond mixture giving it a crispness.

Ingredients: 1/2 cup butter or margarine, softened, 1 cup granulated sugar, 1 teaspoon vanilla, 1 egg, 1 2/3 cups all-purpose flour, 2 teaspoons baking powder, sugar for rolling, 2/3 cup whipping cream, 2 teaspoons granulated sugar, 1 cup sliced almonds.

Instructions: In a large mixing bowl, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Cover with plastic and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees; line baking sheets with parchment paper; set aside. Roll dough into 1-inch balls, roll in small bowl of granulated or raw sugar, and place 2 1/2 inches apart on prepared pans. Press down with fingers or back of spoon to a thickness of about 1/4 inch.

In a 2-quart saucepan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread about 1 teaspoonful of the almond mixture on top of each cookie.

Bake in preheated 325 degree oven for 12-15 minutes or until golden brown. Transfer cookies to wire racks to cool completely.

Makes about 4 dozen cookies.

"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.

Cookies Rule!!!

Cookie Recipe #282 - Date and Orange Pockets

Pockets full of sweet orange-flavored date and nut filling covered in a brown butter icing.

Ingredients: 1/2 cup butter, softened, 2/3 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt, 1 egg, 1/2 teaspoon vanilla, 1 cup all-purpose flour, 2/3 cup whole wheat flour (or all-purpose), 1 8-ounce package sugar-coated chopped pitted dates, 1/3 cup orange juice, 1/4 cup granulated sugar, 1/4 cup chopped walnuts or pecans. Icing: 2 tablespoons butter, 3/4 cup sifted powdered sugar, 1/4 teaspoon vanilla, 2-3 teaspoons milk.

Instructions: In a large mixing bowl beat butter for 30 seconds. Add brown sugar, baking powder, cinnamon, and salt. Beat in egg and vanilla until combined. Beat in all-purpose flour, then whole wheat flour. Cover and chill for 1 hour or until easy to handle.

Make filling: in a food processor bowl combine dates, orange juice, granulated sugar, and nuts. Cover and process until smooth, stopping as necessary to scrape sides.

Preheat oven to 375 degrees. On a lightly floured surface, roll dough until 1/8 inch thick. Using a floured 2 1/2-inch round cookie cutter, cut out dough. Place cutouts 1/2 inch apart on an ungreased cookie sheet. Spoon 1 level teaspoonful of the date filling onto center of each round. Fold in half. Seal edges, pressing with tines of fork.

Bake in preheated 375 degree oven for 7-9 minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks to cool completely.

Make icing: In a small saucepan heat butter over medium-low heat for 10-12 minutes or until light brown. Remove from heat. Gradually stir in powdered sugar and vanilla (mixture will be crumbly). Gradually stir in enough milk to make of drizzling consistency. Drizzle over cooled cookies and allow to harden.

Makes 2-3 dozen pockets.

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

Cookies Rule!!!

Cookie Recipe #281 - Quilt-Block Cookies

Needle and thread not required to make this old-fashioned-tasting cookie. The cherry filling compliments the soft, cinnamony exterior.

Ingredients: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon ground cardamom OR 1 teaspoon ground cinnamon, 1 egg, 1/3 cup honey, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup whole wheat flour (or use 2 cups all-purpose flour). Cherry Filling: 1 cup dried cherries, 1/2 cup cherry-blend drink or apple juice, 1 tablespoon lemon juice, 2 tablespoons granulated sugar. Icing: 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, 2-4 teaspoons milk.

Instructions: In a medium mixing bowl beat butter for 30 seconds. Beat in brown sugar, soda, and cinnamon (cardamom). Beat in egg, honey, and vanilla. Add in all-purpose flour, then whole wheat flour. Combine well. Divide dough in half; cover and refrigerate about 2 hours or until easy to handle.

Prepare Cherry Filling: In a small heavy saucepan combine cherries, apple juice, and lemon juice. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until cherries are tender and most of the liquid is absorbed, stirring occasionally. Remove from heat; stir in granulated sugar. Cool slightly. Transfer mixture to a food processor bowl and process until a paste forms. Cool completely.

Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time into a 13x11-inch rectangle. Using a fluted pastry wheel (or sharp knife dipped in flour), trim to a 12 1/2x10-inch rectangle. Cut into twenty 2 1/2-inch squares. Place half of the squares 1 inch apart on an ungreased baking sheet. Spread 1 teaspoon of the Cherry Filling over center of each square.

Using a 1-inch cutter, cut out and remove a shape from center of each of the remaining squares. Place a square with a cutout on top of each filled square; press edges to seal. Repeat with remaining dough.

Bake in preheated 375 degree oven 6-8 minutes or until edges are lightly browned. Transfer to wire racks to cool completely.

Make Icing: Combine sifted powdered sugar, vanilla, and enough milk to make of piping consistency. Using a decorator bag pipe lines around edges of each cookie to resemble quilt stitches. (Or fill resealable plastic bag with icing, clip a corner, and pipe design).

Makes 2 dozen edible quilt blocks.

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

Cookies Rule!!!

Cookie Recipe #280 - Pumpkin Spice Bars

Make a batch of these to enjoy after carving your jack-o-lantern. All three layers combine to form an irresistible bar of goodness.

Ingredients: 2 cups graham cracker crumbs or gingersnap crumbs, 7 tablespoons butter, melted, 1 2/3 cups plus 1/4 cup granulated sugar, divided, 2 cups all-purpose flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 4 eggs, 1 can (15 ounces)pumpkiin puree, 1 cup vegetable oil. Cream cheese frosting: 1 package (8 ounces)cream cheese, softened, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar. Halloween-shaped sprinkles.

Instructions: Preheat oven to 350 degrees. Line a 15x11-inch pan with foil; set aside. In a small bowl, mix graham cracker crumbs, butter and the 1/4 cup granulated sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.

Bake crust until fragrant, about 6 minutes; let cool completely. In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat eggs, remaining granulated sugar, pumpkin, and oil; stir in flour mixture.

Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan. Bake in 350 degree oven until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.

Make the Cream Cheese Frosting: In medium bowl, combine cream cheese, milk, vanilla, and 1 cup of the powdered sugar; mix well. Continue adding powdered sugar, 1 cup at a time, until of spreading consistency. Spread evenly over cooled bars. To make design, draw tines of fork in a zigzag pattern over frosting and sprinkle with Halloween-shaped sprinkles.

Cut into 24 bars and serve.

"Great American Home Baking Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookie Recipe #279 - Orange-Glazed Brownies

This is a gooey brownie with an orange flair, both in the brownie itself and the luscious glaze crowning it proudly.

Ingredients: 4 ounces unsweetened chocolate, chopped (or 1/4 cup semi-sweet chocolate chips), 1/2 cup butter, 1 cup granulated sugar, 2 eggs, 2 teaspoons finely shredded orange peel, 1 teaspoon vanilla, 3/4 cup all-purpose flour, 1/2 cup coarsely chopped walnuts or pecans. Glaze: 1/3 cup whipping cream, 3 ounces finely chopped semisweet chocolate (or 1/3 cup semisweet chocolate chips), 1 teaspoon finely shredded orange peel.

Instructions: Preheat oven to 350 degrees. In a medium saucepan melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar, eggs, orange peel, and vanilla. Lightly beat mixture with a wooden spoon just until combined. Stir in flour and nuts.

Spread batter in an ungreased 8x8x2-inch baking pan. Bake in preheated 350 degree oven for 30 minutes. Cool completely in pan on a wire rack.

Make Chocolate-Orange Glaze: In a small saucepan bring whipping cream to a gentle boil over medium-low heat, stirring constantly. Remove from heat. Add chocolate and orange peel; let stand for 1 minute. Stir mixture with a wooden spoon until chocolate is melted. Cool glaze for 5 minutes before spreading over cooled brownies evenly. Let stand until glaze is set. Cut into squares or bars.

Makes 9 squares or 12 bars.

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

Cookies Rule!!!

Cookie Recipe #278 - Mint Swirls

The swirls in these mint-infused cookies are crushed chocolate sandwich cookies (Oreos, Hydrox or store brand). Bad breath? Eat a few of these-problem solved.

Ingredients: 3/4 cup butter, softened, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg, 1/4 teaspoon mint extract, few drops of green food coloring, 2 1/4 cups all-purpose flour, 1/2 cup finely crushed chocolate sandwich cookies (about 6 cookies), 1/2 cup semisweet chocolate chips, 1 teaspoon shortening.

Instructions: In a large mixing bowl, beat butter; add sugar and baking powder, mixing well. Beat in egg, mint extract, and enough food coloring to tint dough light to medium green until combined. Beat in flour gradually. Cover and chill dough about 1 hour or until easy to handle.

Divide dough in half. Roll half of dough between pieces of waxed paper into an 8x7-inch rectangle. Sprinkle half of the crushed cookies evenly over dough rectangle to within 1/4 inch of the edges. Beginning with a short side, carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges with dabs of water; pinch to seal. Wrap in plastic wrap or waxed paper. Repeat with remaining dough and crushed cookies. Chill rolls for 4-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake in preheated 375 degree oven for 8-9 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Drizzle over cookies in spiral design; let stand until set.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #277 - Chocolate-Covered Macaroons

This elegant cookie is no normal macaroon. The coconut cookie's bottom is spread with a chocolate buttercream frosting then dipped into melted chocolate. They can be made ahead of time and stored in the refrigerator until ready to serve.

Ingredients: 4 egg whites, 1/4 teaspoon salt, 2/3 cup granulated sugar, 1 teaspoon vanilla, 1/4 cup all-purpose flour, 3 cups lightly packed flaked coconut. Buttercream: 7 tablespoons granulated sugar, 7 tablespoons water, 4 egg yolks, 2/3 cup butter, softened, 4 teaspoons cocoa, 1 cup chocolate chips, 2 teaspoons shortening.

Instructions: Preheat oven to 325 degrees. Line baking sheets with parchment paper; set aside. In a large mixing bowl, beat egg whites until foamy; beat in salt, sugar, vanilla, and flour. Add coconut and stir until well combined. Drop batter by rounded teaspoonfuls onto prepared baking sheets, spacing cookies about 1 inch apart. Bake in preheated 325 degree oven for 20-25 minutes or until lightly browned. Let cool briefly on baking sheets, then transfer to wire racks to cool completely.

Make chocolate buttercream: In a small pan, stir together granulated sugar and water. Bring to a boil over high heat; continue to boil until syrup reaches 230-234 degrees on a candy thermometer. In small bowl, beat egg yolks until blended. Beating constantly, slowly add hot syrup in a thin, steady stream; beat until mixture is thick and lemon-colored and has cooled to room temperature. Then beat in butter, a tablespoon at a time, just until blended. Stir in cocoa. (If mixture gets dark and runny from overbeating, refrigerate it, then beat again.)

Spread one tablespoonful over bottom of each cooled cookie. Place cookies, buttercream side up, in a single layer on a pan or plate and refrigerate until buttercream is firm (at least 15 minutes).

Meanwhile, place chocolate chips and shortening in microwaveable bowl and heat, one minute at a time, until chocolate is melted and smooth when stirred. Dip each cookie, buttercream side down, into chocolate until covered. Allow extra chocolate to drip off into bowl before placing cookies, chocolate side up, in a pan. Refrigerate until chocolate is set (at least 10 minutes). When chocolate is firm, cover cookies lightly and store in the refrigerator for up to 3 days.

Makes about 3 dozen cookies.

"Sunset Cookies", Lane Publishing Co, Menlo Park, CA, 1985.

Cookies Rule!!!

Cookie Recipe #276 - Apple Brownies

Do you remember visiting the apple orchards as a child? Apples and pumpkins, ghourds and squash-all reminders that old man winter is just around the corner. Brownies don't always have to be chocolate; this one is a blonde brownie loaded with flavorful apples and crunchy walnuts. Top with a scoop of ice cream for a delicious dessert.

Ingredients: 1/2 cup butter, melted, 1 cup granulated sugar, 1 egg, 3 medium apples, peeled, cored and thinly sliced (I used granny smith), 1/2 cup chopped walnuts, 1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon.

Instructions: Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking pan.

Bake 35 minutes in the preheated 350 degree oven, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack before cutting into squares or bars.

Makes 12 squares.

This recipe came from BakerJim on the website allrecipes.com. "http://allrecipes.com/Recipe/Apple-Brownies/Detail.aspx.

Cookies Rule!!!

Cookie Recipe #275 - Stroopwafels

I had the opportunity today to use my pizzelle iron again to make this Dutch cookie sandwich. Placing a cookie sandwich on top of a steamy cup of coffee or tea to heat and gooify the filling is a tradition known by the Dutch (I must have Dutch in me; that sounds just so incredibly delicious!) The caramel recipe makes plenty, so the leftover caramel can be poured into a pan, allowed to harden, then cut into squares and wrapped in plastic, for a whenever-you-need-something-sweet treat.

Ingredients: 2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 3 eggs, 3/4 cup granulated sugar, 1/3 cup butter, melted and cooled, 1 1/2 teaspoons vanilla. Filling: 1/2 cup butter, 1 cup plus 2 tablespoons packed brown sugar, 2/3 cup sweetened condensed milk, 1/2 cup light corn syrup, 1/2 teaspoon vanilla.

Instructions: Combine flour, baking powder, and cinnamon in small bowl; set aside. In a medium mixing bowl beat eggs on high speed until thick and lemon-colored, about 3 minutes. Gradually beat in sugar. Mix in butter and vanilla. Add flour mixture, beating on low until combined.

Heat a pizzelle iron over medium heat on stove top burner; lightly coat with cooking spray (away from heat!). Place a slightly rounded teaspoon of batter in center of grid. Close lid. Bake 1-2 minutes on each side; transfer to paper towels and allow to cool. Repeat with remaining batter.

Make caramel filling: Line a 9x5x3-inch loaf pan with foil. Lightly butter (or spray) foil; set aside. In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer reaches 234 degrees, soft-ball stage (about 8 minutes).

Remove from heat; remove thermometer. Stir in vanilla. Spoon 1-2 tablespoons of filling onto half of cooled cookies; quickly cover filling with remaining half of cookies. Pour leftover caramel into the prepared loaf pan; cool. When firm, lift foil out of pan. Use a buttered knife to cut into squares. Wrap each caramel in plastic wrap. If caramels are slightly sticky, refrigerate them; store in refrigerator.

Makes 2 dozen sandwich cookies.

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

Cookies Rule!!!

Cookie Recipe #274 - Orange Cardamom Turnovers

Cardamom is similar to ginger, but with a taste all its own. In the middle of these cookie turnovers you will find a dab of sweet orange marmalade.

Ingredients: 2 cups all-purpose flour, 1/3 cup granulated sugar, 1/2 teaspoon ground cardamom, 3/4 cup butter, diced, 2 teaspoons finely shredded orange peel, 1/4 cup cold water, 3 tablespoons orange juice, 1/3 cup orange marmalade, powdered sugar for sprinkling.

Instructions: Preheat oven to 375 degrees. Line cookie sheets with parchment paper; set aside. In a large bowl stir together flour, granulated sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine orange peel, cold water, and orange juice. Sprinkle 1 tablespoon orange mixture over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining orange mixture, 1 tablespoon at a time, until all flour mixture is moistened. Form into a ball.

Divide dough in half. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a floured 2 1/2-inch scalloped or plain round cookie cutter, cut out dough. Place a rounded 1/4 teaspoon of the marmalade on half of each round. Fold in half. Seal edges, pressing with your fingers (or use a fork to seal edges). Place 1 inch apart on the prepared cookie sheet.

Bake in a preheated 375 degree oven for 10-12 minutes or until edges begin to brown. Transfer cookies to wire racks to cool. Sift powdered sugar over tops of cookies.

Makes about 40 cookies.

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

Cookies Rule!!!

Cookie Recipe #273 - Maple-Pecan Biscotti

The sweet maple flavor and crunchy pecans give this cookie a definite eat-more-than-one reputation.

Ingredients: 1/3 cup butter, softened, 1/2 cup granulated sugar, 2 teaspoons baking powder, 2 eggs, 1/4 cup maple syrup (I used the real thing made by my father-in-law), 1/2 teaspoon vanilla, 2 3/4 cups all-purpose flour, 1 cup chopped pecans, toasted (or untoasted), 1/3 cup finely chopped pecans, 1 1/4 cups powdered sugar, 5-6 tablespoons maple syrup.

Instructions: Preheat oven to 375 degrees. Grease or line a baking sheet with parchment paper; set aside. In a large mixing bowl, beat butter; add sugar and baking powder, mixing well. Beat in eggs, maple syrup, and vanilla until combined. Gradually mix in flour until thoroughly combined; stir in 1 cup pecans.

Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared baking sheet; flatten slightly. Sprinkle with the 1/3 cup pecans; press into tops of logs. Flatten to about 3 inches wide.

Bake in preheated 375 degree oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on baking sheet for 1 hour.

Preheat oven to 325 degrees. Transfer rolls to a cutting surface. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on ungreased baking sheets. Bake in prheated 325 degree oven for 8 minutes. Remove from oven, turn slices over, and continue baking 8-10 minutes more or until dry and crisp (do not overbake). Transfer cookies to wire racks to cool.

Make drizzle: In a small bowl stir together powdered sugar and 1 tablespoon maple syrup. Stir in additional maple syrup to make drizzling consistency. Drizzle over cooled cookies and allow to harden.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #272 - Pumpkin-Cream Cheese Sandwiches

The top and bottom of this sandwich cookie are Recipe #268 (Pumpkin Spritz) with an accompaning middle of a cream cheese mixture-a definite Autumn cookie.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/3 cup canned pumpkiin, 1 egg, 1 teaspoon vanilla, 2 3/4 cups all-purpose flour, ground nutmeg (optional), sanding or raw sugar (optional). Filling: 3 ounces cream cheese, softened, 1/2 cup sifted powdered sugar, 3 tablespoons whipping cream (or milk), 1 teaspoon vanilla, 1/2 teaspoon finely shredded orange peel.

Instructions: Preheat oven to 400 degrees. In a large mixing bowl beat butter; add sugar, baking powder, cinnamon, nutmeg, and ginger, mixing well. Beat in pumpkin, egg, and vanilla until combined. Gradually add flour until thoroughly mixed.

Pack dough into a cookie press. Using a flower plate in the press, force dough through the press onto an ungreased coookie sheet. If desired, sprinkle with nutmeg and/or sugar. (May also roll dough into balls and press flat rather than using cookie press).

Bake in preheated 400 degree oven for 6-8 minutes or until edges are firm but not brown. Transfer cookies to wire racks to cool completely.

Make filling: In a small bowl stir together cream cheese, powdered sugar, whipping cream, vanilla and orange peel until of spreading consistency. Spread bottoms of half of the cookies with filling and top with remaining cookies, flat sides down.

Makes 30 sandwich cookies.

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

Cookies Rule!!!