Cookie Recipe #332 - Play Dough Cookies

The mixture of colors in this lollipop cookie portrays a resemblance to play dough, thus the name. It is basically a sugar cookie on a stick that your kids will enjoy eating (adults, too).

Ingredients: 3/4 cup butter, softened, 3 ounces cream cheese, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, assorted colors of food coloring, 24 lollipop sticks.

Instructions: In a bowl cream butter, cream cheese, and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for at least 2 hours.

Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper; set aside. Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 blue, 1 green and 1 orange (or colors of choice) ball together to make 1 large ball. Shape into a 12 inch long rope; starting at one end, coil roll to make a 2 /34 inch round cookie. Place cookies 3 inches apart on prepared baking sheets. Carefully insert lollipop sticks into bottoms of cookies. Continue with other half.

Bake cookies for 8 minutes or until lightly browned. Allow to cool on baking sheets.

Makes 24 lollipop cookies.

Submitted by Terri on http://allrecipes.com., 2010.

Cookies Rule!!!

Cookie Recipe #331 - Clove Cookies

A cookie using a different spice, cloves, reminds me of the glaze I use on my ham. The cookie is crisp and spicy.

Ingredients: 1/2 cup butter, 1 cup granulated sugar, 1 teaspoon vanilla, 1 egg, 1 cup all-purpose flour, 1 teaspoon ground cloves.

Instructions: Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper; set aside.

Melt butter in a small pan over medium heat. Remove from heat and stir in sugar until well combined; then stir in vanilla. Add egg and beat until mixture is smooth. In a small bowl, stir together flour and cloves; gradually add to butter mixture, blending thoroughly.

Drop dough by level teaspoonfuls onto prepared baking sheets, spacing cookies 2 1/2 - 3 inches apart. Bake in preheated 350 degree oven for 12-14 minutes or until edges are golden brown and puffy tops start to crinkle and collapse. Immediately transfer cookies to wire racks to cool.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #330 - Anise Cookies

If you like black licorice, you will enjoy these cookies. They are more like a sugar cookie with an anise aftertaste. You will need to plan ahead, because the anise seeds and sugar need to sit together for 24 hours.

Ingredients: 3/4 cup granulated sugar, 2 teaspoons anise seeds, 1 cup butter or margarine, softened, 1 egg, 2 tablespoons brandy OR 1 tablespoon EACH lemon juice and water, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.

Instructions: Combine sugar and anise seeds; cover tightly and let stand for 24 hours. Use the sugar as is or sift out seeds and discard for a subtler flavor.

In a large mixing bowl, beat butter and 1/2 cup of the anise sugar until creamy. Beat in egg and brandy (or lemon juice and water). In another bowl, stir together flour, baking powder, salt, and cinnamon; gradually add to butter mixture, blending thoroughly. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (about 1 hour) or for up to 3 days.

Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside. Roll out dough ona lightly floured surface to a thickness of 1/8 inch. Cut out with desired cookie cutters and place 1 inch apart on prepared baking sheets. Using remaining anise sugar, sprinkle liberally over cookies.

Bake in preheated 350 degree oven for about 12 minutes or until golden brown. Transfer to wire racks to cool completely.

Makes about 5 dozen.

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

Cookies Rule!!!

Cookie Recipe #329 - Lemon Carrot Cookies

These soft lemon-tasting cookies with the added natural sweetness of carrots gives your daily vitamin intake a boost.

Ingredients: 1 cup butter or margarine, softened, 3/4 cup granulated sugar, 1 teaspoon lemon extract, 1/2 teaspoon vanilla, 1 egg, 1 cup finely shredded carrots (about 2 medium-size), 1 cup each all-purpose flour and whole wheat flour (or 2 cups all-purpose), 2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 1/2 cups chopped walnuts (optional).

Instructions: Preheat oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper; set aside.

In large mixing bowl, beat butter and sugar until creamy; beat in lemon extract, vanilla, and egg. Stir in carrots, mixing well. In another bowl, stir together flours, baking powder, salt, and baking soda; gradually add to butter mixture, blending thoroughly. Mix in walnuts, if using.

Drop dough by level tablespoonfuls onto prepared cookie sheets, spacing cookies about 2 inches apart. Bake in preheated 375 degree oven for 12 minutes or until edges are browned. Transfer to wire racks to cool.

Makes 5-6 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #328 - Cranberry Nut Cups

Today is the cranberry recipes finale, but what a way to end. The sweet goodness of cranberries alongside the crunchy chopped walnuts fills the cream cheese pastry cup to capacity. Pop the whole thing in your mouth at once to continue the Thanksgiving cranberry craving.

Ingredients: 1/2 cup (1 stick) butter, at room temperature, 3 ounces cream cheese, at room temperature, 1 cup all-purpose flour, 1 egg, 3/4 cup packed brown sugar, 1 tablespoon butter, melted, 1 teaspoon vanilla extract, 3 tablespoons chopped fresh cranberries, 3 tablespoons chopped walnuts.

Instructions: In a medium bowl, stir together butter and cream cheese. Mix in flour until well blended. Cover and refrigerate for at least an hour, or until easy to handle.

Meanwhile make filling: In a medium bowl, whisk together egg, brown sugar, melted butter, and vanilla. Add in cranberries and walnuts, mixing well.

Preheat oven to 325 degrees. Roll dough into 24 1-inch balls. Place balls in 2 ungreased 12-cup mini pans. With finger or back of a small spoon press dough up sides to form a cup. Distribute cranberry/nut filling evenly in all 24 cups.

Bake in preheated 325 degree oven 25-30 minutes, or until edges of cups are light brown. Allow to cool 2 minutes in pan before gently removing and transferring to wire racks with a knife or small spatula. Cool completely.

Makes 24 mini nut cups.

Submitted by Debirae on www.eons.com, 2010.

Cookies Rule!!!

Cookie Recipe #327 - Banana Bran Squares

Today's recipe bears some healthy items such as wheat bran, yogurt, and banana. Topping the bars with a thin layer of hazelnut spread disguises the healthiness with a bit of sinful chocolate. Happy Thanksgiving to all!!

Ingredients: 1 cup all-purpose flour, 1 cup wheat bran, 1/4 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup butter, softened, 1/2 cup yogurt (I used French Vanilla), 1 cup mashed banana, 1/4 cup milk, hazelnut spread (such as Nutella), banana slices.

Instructions: Preheat oven to 350 degrees. Grease a 9-inch square cake pan; set aside. In a large mixing bowl, mix together dry ingredients. Add in butter with fingers to make a lumpy mixture. In another bowl, combine yogurt, mashed banana, and milk. Blend into first mixture.

Spread batter into prepared pan. Bake for about 40 minutes. Let cool slightly, then top with a thin layer of hazelnut spread. Cut into squares and garnish with slices of banana just before serving.

Makes 3 dozen squares.

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

Cookies Rule!!!

Cookie Recipe #326 - Date and Orange Squares

The sweet mixture of dates and oranges lies nestled in between a crumby outer layer of butter, flour, sugar and oatmeal.

Ingredients: 1/2 cup butter, softened, 1 1/2 cups brown sugar, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1 1/4 cups oatmeal, 1 pound pitted dates, cut into pieces, 1 chopped orange, 1 1/2 cups water.

Instructions: Preheat oven to 350 degrees. Grease a square 8 or 9-inch baking pan. In a large bowl, cream butter with 1 cup of the brown sugar. In a separate bowl, sift flour with salt and baking powder. Add oatmeal and mix well. Combine dry ingredients with creamed mixture and set aside.

Place dates, orange, water and remaining brown sugar in saucepan. Bring to a boil and cook until thick, stirring occasionally, about 15 minutes. Remove from heat and let cool slightly. (I then pureed the mixture because I like a smoother mixture, not chunky.)

Pack 2/3 of the oat mixture into prepared cake pan (it will be crumby). Spread date mixture evenly over top. Cover with remaining oat mixture and press lightly.

Bake in preheated 350 degree oven for 25 minutes. Allow to cool on wire rack before cutting into squares.

Makes about 20 squares.

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

Cookies Rule!!!

Cookie Recipe #325 - Italian Crumb Cookie

Today's cookie comes from Italy; it begins as a heap of buttery crumbs laid out in a pan, baked, cooled, allowed to sit for a day, then broke into numerous pieces and served with slices of fruit. It would be good with ice cream, also.

Ingredients: 1 cup almonds, ground, 2 2/3 cups all-purpose flour, 1 cup granulated sugar, pinch of salt, 1 teaspoon grated lemon peel, 1 cup plus 2 tablespoons firm butter, cut into pieces, 2 tablespoons lemon juice, 1 tablespoon brandy or water.

Instructions: Preheat oven to 350 degrees; grease a 9x13-inch pan or 12-inch pizza pan. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives (or clean fingers), cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy (or water) and mix lightly with a fork until blended. Mixture should be crumbly.

Spread mixture in prepared pan; do not press into pan. Bake in preheated 350 degree oven for 50-60 minutes or until browned. Let cool completely in pan on a wire rack.

When cookie is cooled, wrap well in plastic wrap(either in or out of pan) and let stand for at least a day. To serve, break into chunks. Store airtight.

Makes 2-3 dozen pieces.

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

Cookies Rule!!!

Cookie Recipe #324 - Sacher Cookies

Sacher Torte is an Austrian apricot-filled chocolate cake; these are the cookie version of the torte. A coating of apricot jam hugs a coffee-flavored, crisp, chocolate cookie and is completed with a dollop of vanilla-infused whipping cream over which minute dots of cocoa powder are sprinkled.

Ingredients: 2 squares unsweetened baking chocolate, 1/3 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon coffee crystals, 1 1/2 cups all-purpose flour, 1 cup apricot jam, 1 1/2 cups whipping cream, 1/4 teaspoon vanilla extract, cocoa powder for sprinkling.

Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside.

Melt chocolate in microwave until smooth when stirred; allow to cool.

In a large mixing bowl, cream shortening with sugar; blend in egg, coffee, then melted chocolate. Gradually mix in flour until thoroughly incorporated.

Turn dough out on well-floured surface and roll out 1/4-inch thick. Cut out circles, about 2 inches in diameter. Place on prepared pans about an inch apart. Bake 8-10 minutes until firm. Transfer cookies to wire racks to cool completely.

When ready to serve, spread apricot jam on each cookie. Whip cream with vanilla until doubled in volume; spoon a dollop of whipped cream on top of the jam and sprinkle with cocoa.

Makes about 3 dozen.

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

Cookies Rule!!!

Cookie Recipe #323 - Cranberry Pockets

A sweet cranberry filling is nestled in the middle of a soft, slightly citrusy cookie forming a pocket. Port wine is used, but you may substitute cranberry-apple drink in both the filling and the glaze.

Ingredients: 1/2 cup butter, softened, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, dash of salt, 1/2 cup dairy sour cream, 1 egg, 2 teaspoons finely shredded orange peel, 1/2 teaspoon vanilla, 2 2/3 cups all-purpose flour. Cranberry-Port filling: 3/4 cup dried cranberries, 1/3 cup port wine, 2 tablespoons orange juice, 3 tablespoons granulated sugar. Port glaze: 1 cup sifted powdered sugar, 3-4 tablespoons port wine, red food coloring (if desired). Powdered Sugar Icing: 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, 3-4 teaspoons milk.

Instructions: In large mixing bowl beat butter for 30 seconds. Beat in sugar, baking powder, baking soda, nutmeg, and salt. Add in sour cream, egg, orange peel, and vanilla until well mixed. Stir in flour and beat until thoroughly incorporated. Divide dough in half. Cover; chill about 2 hours or until easy to handle.

Meanwhile, prepare Cranberry-Port Filling as follows: Combine cranberries, port wine, and orange juice. Bring just to boiling; reduce heat. Simmer, uncovered, 5-10 minutes or until most of liquid is absorbed, stirring occasionally. Stir in granulated sugar. Cool slightly. Transfer to a food processor and process until cranberries are finely chopped. Cool completely.

Preheat oven to 375 degrees. On a floured surface, roll each dough half until 1/8 inch thick. Cut into 3-inch rounds. Place 1/2 inch apart on ungreased baking sheets. Spoon 1/2 teaspoon Cranberry-Port filling onto center of each. Fold in half; seal.

Bake in preheated 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool.

Make Port Glaze: Combine powdered sugar and enough port wine to make glaze of drizzling consistency. If desired, tint with a small amount of red food coloring. Drizzle over each cooled cookie in desired pattern.

Make Powdered Sugar Icing: Combine powdered sugar, vanilla, and enough milk to make of drizzling consistency. Drizzle over the port glaze in desired pattern.
Allow glazes to harden.

Makes about 42 cookies.

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

Cookies Rule!!!

Cookie Recipe #322 - Pumpkin-Pecan Cookies

Today's recipe completes the bonanza of pumpkin recipes. This is a soft cookie loaded with plenty of toasted pecans. The brown butter frosting compliments the cookie, although you could leave them plain.

Ingredients: 2 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon ground allspice, 1 cup butter, softened, 1 cup granulated sugar, 1 egg, 1 cup canned pumpkin, 1 cup chopped pecans, toasted. Frosting: 6 tablespoons butter, 1/3 cup packed brown sugar, 2 cups sifted powdered sugar, 1 teaspoon vanilla.

Instructions: Toast pecans on a baking sheet in a preheated 375 degree oven for about 10 minutes or until fragrant; do not overbrown. Allow to cool slightly before chopping; set aside. Leave oven at 375 degrees while mixing up cookies.

In a medium bowl combine flour, baking powder, cinnamon, baking soda, and allspice; set flour mixture aside.

In a large mixing bowl beat butter for 30 seconds. Add sugar and beat until combined. Add in egg and beat well. Stir pumpkin and flour mixture into egg mixture until thoroughly incorporated. Stir in pecans.

Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.

Make frosting: In a medium heavy saucepan heat and stir the 6 tablespoons butter and brown sugar over medium heat until butter melts; remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2-3 teaspoons) to make a smooth, spreadable frosting. Immediately frost cookies. (If frosting becomes grainy, add a few more drops of hot water and stir until smooth.)

Frost cookies with a generous amount of icing and allow to dry.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #321 - Mocha Cutouts

What better way to get your get-up-and-go than with a mocha-flavored leaf, acorn, or turkey? As if the chocolate and coffee in the cookie itself isn't enough, dip those little critters in some melted chocolate (not for the weak at heart!)

Ingredients: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 2 teaspoons instant espresso coffee powder (or instant coffee), 2 teaspoons unsweetened cocoa powder, dash of salt, 1 egg yolk, 1 tablespoon coffee liqueur (or strong brewed coffee) 1 1/2 cups all-purpose flour, 3/4 cup semisweet chocolate chips, 1 tablespoon shortening.

Instructions: Preheat oven to 350 degrees. In a medium mixing bowl, beat butter for 30 seconds. Add brown sugar, coffee powder, cocoa, and salt, mixing well. Beat in egg yolk and coffee liqueur until combined. Beat in flour until thoroughly incorporated. Divide dough in half. If necessary, cover and chill dough until easy to handle.

On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using floured 2 1/2-3-inch cookie cutters, cut dough into desired shapes. Place 1 inch apart on ungreased baking sheets.

Bake in preheated 350 degree oven about 12 minutes or until bottoms are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.

In a small heavy saucepan melt chocolate chips with shortening over low heat, stirring constantly (or in microwave). Dip a part of each cookie into melted chocolate and place on waxed paper-lined sheets. Let stand until set or pop into the refrigerator to speed up the setting process.

Makes about 2-3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #320 - Pumpkin Cheesecake Bars

This could be the new addition to your Thanksgiving Feast. A mildly spicy pumpkin swirled along with the cream cheese mixture lying atop a gingersnap base leaves you wanting more.

Ingredients: 2 cups finely crushed gingersnaps (about 30 cookies), 1/4 cup butter, melted, 1/3 cup canned pumpkin, 1 tablespoon all-purpose flour, 1 teaspoon pumpkin pie spice, 3 8-ounce packages cream cheese, softened, 1 cup granulated sugar, 1 1/2 teaspoons vanilla, 3 eggs.

Instructions: Preheat oven to 325 degrees. Lightly grease a 13x9x2-inch baking pan; set aside. In a small bowl combine gingersnaps and melted butter. Press mixture evenly into bottom of the prepared pan. Bake about 10 minutes or until crust is firm; cool.

Meanwhile, for pumpkin batter, in a medium bowl stir together pumpkin, flour, and pumpkin pie spice; set aside.

For cream cheese batter, in a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating after each addition on low speed just until combined. Stir one-third of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust, spreading evenly. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together.

Bake for 25-30 minutes more or until center is just set. Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before cutting into squares or bars.

Cover and store in refrigerator up to 3 days.

Makes 24 bars.

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

Cookies Rule!!!

Cookie Recipe #319 - Sweet and Salty Cookies

This is a new take on an ever-popular cookie-the chocolate chip cookie. The addition of pretzels and potato chips gives it the saltiness along with a crunch.

Ingredients: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt (optional), 1 cup (2 sticks) butter, softened, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 teaspoon vanilla extract, 2 large eggs, 2 cups (12-ounce package)semi-sweet chocolate chips, 2 cups coarsely broken rippled potato chips, 1 cup small pretzel twists, broken into 1/2-inch pieces, 1/2 cup unsalted peanuts (optional).

Instructions: Preheat oven to 375 degrees. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, potato chips, pretzel pieces, and peanuts, if using. Drop by rounded tablesponfuls onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes before transferring to wire racks to cool.

Makes 4-5 dozen cookies.

"Woman's Day magazine", November 1, 2010, insert by Nestle, Societe des Produits Nestle S.A., Vevey, Switzerland.

Cookies Rule!!!

Cookie Recipe #318 - Cranberry Oat Squares

Since cranberries are abundant in the stores this time of year, it's a good time to make today's recipe. A filling of cranberries and raisins nestles between a bottom and top layer of a sweet oatmeal mixture.

Ingredients: 12 ounces cranberries, 1 cup granulated sugar, 1/2 cup raisins, 1 tablespoon cornstarch, 2 tablespoons cold water, 1 cup all-purpose flour, 1 1/2 teaspoon baking soda, 1 cup cold butter, 1 cup brown sugar, 2 cups oatmeal flakes, pinch of salt.

Instructions: Preheat oven to 350 degrees. In a medium saucepan, cook cranberries with granulated sugar until soft, about 5 minutes. Puree with a potato masher and cook 10-15 minutes. Add raisins and continue cooking 2 minutes. Dissolve cornstarch in cold water and add to puree; cook until mixture thickens. Remove from heat and cover with plastic wrap; let cool.

Meanwhile, sift together flour, baking soda, and salt. Cut butter into dry ingredients and mix (with fingers, or you could use a pastry blender, but fingers are much more fun!) to make a lumpy batter. Mix in brown sugar and oatmeal flakes (again with fingers).

Spread half of batter into a 9 inch square cake pan evenly, pressing down. Cover evenly with cranberry puree, and then with remaining oat batter.

Bake in preheated 350 degree oven for 30 minutes and let cool slightly before cutting into squares.

Makes 9 squares.

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

Cookies Rule!!!

Cookie Recipe #317 - Cheeseburger Cookies

If you leave these sitting on the counter after you make them, any one passing by them will believe they're a mini cheeseburger. Biting into one will be a sweet surprise. Fairly simple to make, so allow the kids to help in the production-they will love them.

Ingredients: 2 12-ounce boxes Nilla wafers, 1 egg white, 1/4 cup sesame seeds, 4-5 tablespoons milk, 1/2 teaspoon almond extract, 4 cups confectioners' sugar, yellow food coloring, red food coloring, 1 cup coconut, green food coloring, 2 10-ounce packages grasshopper chocolate-covered cookies.

Instructions: Place wafers on 2 trays-one should have all the wafers facing up (round side up) and the other should have all the wafers facing down. Each tray should have the same number of wafers, 35-40.

Brush the wafers facing up with a little egg white, then sprinkle with sesame seeds on top.

To make the frosting (cheese): stir 4 tablespoons of milk and the almond extract into the confectioners' sugar. Add more milk, if necessary. Add yellow and red food coloring until you get the color of American cheese.

To color the coconut (lettuce): place the coconut in a lidded jar and add green food coloring. Shake until lettuce-colored.

To assemble: The frosting (cheese) is the glue. Frost a facing-down cookie. Add a grasshopper cookie. Repeat for all wafers. Then put frosting on top of the grasshopper cookies and dip into the green coconut. Repeat for entire tray. Then frost the flat side of the sesame seed-topped cookies and place on top of the coconut (lettuce). You have in your hand a mini cookie cheeseburger.

Makes 35-40 cookies.

"The Christmas Cookie Club", by Ann Pearlman, Atria Books, Simon & Schuster, Inc., NY, 2009.

Cookies Rule!!!

Cookie Recipe #316 - Simple Fudge Tarts

"Simple" is the key word of today's recipe-only 3 ingredients. How simpler could they be?

Ingredients: 1/2 of an 18-ounce roll refrigerated peanut butter cookie dough*, 1/2 cup semisweet chocolate pieces, 1/4 cup sweetened condensed milk.

Instructions: Preheat oven to 350 degrees. Spray twenty-four mini-muffin cups with nonstick spray; set aside.

Cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Press each slice of dough evenly into bottom and up sides of a prepared muffin cup.

Bake in preheated 350 degree oven about 9 minutes or until edges are lightly browned and dough is slightly firm but not set. Remove from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2-teaspoon measuring spoon.

Bake for 2 more minutes or until edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.

Make filling: in a small saucepan, combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate melts. Spoon a generous teaspoon of filling into each cooled tart shell. Let stand until filling is set.

*I used a dry package of peanut butter cookie mix: mix as instructed on package, cover and chill in refrigerator at least an hour for easier handling, then proceed to roll dough into balls to place in prepared mini-muffin pans.

Makes 2 dozen tarts.

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

Cookies Rule!!!

Cookie Recipe #315 - Candy Bar Brownies

There are no candy bars in this bar cookie, but the combination of chocolate, peanut butter, and peanuts makes it taste like one.

Ingredients: 1 1/4 cups finely crushed graham cracker crumbs (about 18 crackers), 1 1/4 cup granulated sugar, 1/4 cup finely chopped dry-roasted peanuts, 1/2 cup butter, melted, 1/2 cup butter, 2 ounces unsweetened chocolate, chopped, 2 eggs, 1 teaspoon vanilla, 2/3 cup all-purpose flour, 1/2 cup chopped peanuts. Frosting: 1/4 cup butter, softened, 2 tablespoons peanut butter (I used chunky), 2 cups sifted powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla, 1/4 cup honey-roasted peanuts or regular peanuts for sprinkling on top.

Instructions: Preheat oven to 350 degrees. In a medium bowl, combine graham crackers, 1/4 cup of the sugar, and the 1/4 cup finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into bottom of an ungreased 11x7x1 1/2-inch baking pan. Bake in preheated 350 degree oven for 5 minutes; cool while making the filling as follows:

In a large heavy saucepan melt 1/2 cup butter and the chocolate over low heat, stirring occasionally. Remove from heat. Stir in the remaining 1 cup sugar, the eggs, and vanilla. Stir just until combined. Stir in flour and the 1/2 cup chopped peanuts. Spread evenly over crust.

Bake for 20 minutes more. Cool completely in pan on a wire rack.

Make frosting: In a small mixing bowl beat the 1/4 cup softened butter with peanut butter for 30 seconds. Gradually add 1 cup of the sifted powdered sugar, beating well. Add in 1 tablespoon milk and the vanilla. Gradually beat in additional 1 cup of sifted powdered sugar and enough milk to make of spreading consistency.

Spread frosting over completely cooled brownies and top with peanuts. Cut into squares and serve.

Makes 24-48 brownies, depending on size of squares.

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

Cookies Rule!!!

Cookie Recipe #314 - Olive Oil and Wine Cookies

This cookie came from a book my best friend bought me while out shopping and it gets the "MUCI" Award (most unusual cookie ingredients): olive oil and red wine. They are very tasty and would be a great addition to a platter of cheese and the remaining red wine (if any is left).

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil, 1/4 cup dry red wine.

Instructions: Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper; set aside. Place the flour, sugar, baking soda, salt and pepper in large mixing bowl and mix until everything is incorporated. Gradually, while mixer is running, add the olive oil and wine. Scrape down the sides of the bowl and mix again.

Drop the dough by tablespoons about 2 inches apart on the prepared cookie sheets. The dough tends to separate so bake these right away. If you like flatten cookies slightly.

Bake in preheated 350 degree oven until the cookies are lightly browned, 12-15 minutes. Cool on the cookie sheets. Transfer to wire racks.

Makes 2-3 dozen cookies.

"Cookies 52 Easy Recipes For Year-Round Baking", Sally Sampson, John Wiley & Sons, Inc., Hoboken, NJ, 2007.

Cookies Rule!!!

Cookie Recipe #313 - Tea Finger Cookies

These "chillin" cookies have tea leaves dispersed throughout. I'm not a tea lover, but these cookies are surprisingly good. Only an hour of "chillin" time is needed, although overnight will work, also.

Ingredients: 10 tablespoons butter, at room temperature, diced, 1/2 cup light brown sugar, packed, 1-2 tablespoons Lady Grey tea leaves (or Earl Grey), 1 egg, beaten, 1 3/4 cups all-purpose flour, raw sugar, for sprinkling.

Instructions: In large mixing bowl, beat butter and sugar until light and creamy. Stir in the tea leaves until well combined. Beat in the egg, then carefully fold in the flour. Using your hands, roll the dough on a lightly floured surface into a long cylinder, about 9 inches long. Gently press down on the top of the dough cylinder with the palm of your hand to flatten slightly. Wrap the dough in plastic wrap and chill for about 1 hour or until dough is firm enough to slice.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough cylinder into 1/4 inch slices and place, slightly apart, on the prepared baking sheets.

Sprinkle the cookies with the raw sugar, then bake for 10-15 minutes until lightly browned. Transfer cookies to wire racks to cool completely.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #312 - Apple Cobbler Cookies

Another use for the apple butter you bought for a previous cookie. These cookies are cinnamony soft with chunks of apple and chewy raisins floating through them. The crumb coating is a great addition to the already-good cookie.

Ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 cup granulated sugar, 1/2 cup light brown sugar, packed, 1 cup butter, softened, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup apple juice, 1/2 cup apple butter, 1 cup tart apples, peeled and chopped (I used Granny Smith), 1 cup raisins, 1 cup pecans, finely chopped (optional). Crumb coating: 1 1/4 cups light brown sugar, firmly packed, 1 1/2 cups quick oats (not instant), 1 1/4 teaspoon ground cinnamon, 9 tablespoons butter, melted.

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

Combine sugars in a large mixing bowl. Add butter and mix well. Add eggs and vanilla, and blend until smooth. Thoroughly incorporate the apple juice and apple butter. Add the flour mixture, chopped apples, raisins, and pecans; blend until just combined. Do not overmix.

Prepare the crumb coating: Combine sugar, oats, and cinnamon in a medium bowl. Mix well with a wire whisk. Add melted butter and mix until dry ingredients are well moistened. Set aside.

Roll dough into 1-inch-diameter balls. Roll each ball in crumb mixture until well coated. Place cookies on ungreased cookie sheets, 2 inches apart. Bake 24-26 minutes, or until cookie is firm to the touch and crumb mixture begins to brown. Transfer to a wire racks to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #311 - Raspberry Oatmeal Turnovers

Raspberry preserves enclosed in a oatmeal and coconut wrapping then glazed with a simple drizzling of icing will fill any sweet tooth's appetitie.

Ingredients: 1/3 cup unsalted butter, 1/2 cup vegetable shortening, 1 cup brown sugar, 1 egg, 1 egg yolk, 1 3/4 cups all-purpose flour, 1 cup oatmeal (quick), 1/2 cup finely shredded coconut, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 2/3 cup (or more)raspberry jam or preserves, 1 cup powdered sugar, 2-3 tablespoons milk (or more).

Instructions: Preheat oven to 325 degrees. Grease and flour 2 cookie sheets or line with parchment paper; set aside.

In a large mixing bowl, cream together butter, shortening and brown sugar. Add egg and egg yolk and then flour, baking soda, and baking powder. Mix in oatmeal and coconut forming a lumpy dough.

On a floured surface, roll dough out thinly and cut into 4 inch squares. Drop a large spoonful of raspberry jam or preserves into the center of each square, brush edges with a bit of water then fold dough over to make a triangle; press edges together to seal. Make 3 small incisions in the top of each turnover.

Transfer to prepared cookie sheets and bake about 15 minutes, or until lightly golden. Allow to cool on wire racks.

Make icing: In small bowl combine powdered sugar and a tablespoon of milk, stirring. Continue to add milk until of drizzling consistency.

Drizzle generous amount of icing over each cooled turnover and allow to harden.

Makes about 2 dozen turnovers.

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

Cookies Rule!!!

Cookie Recipe #310 - Cherry-Coconut Drops

These cookies contain just 5 ingredients, but taste like they have much more. So simple to make for a quick treat.

Ingredients: 2 2/3 cups flaked coconut, 2 tablespoons cornstarch, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla, 1/2 cup drained and chopped candied cherries (5 ingredients, that's all!).

Instructions: Preheat oven to 325 degrees. Grease and flour 2 cookie sheets or line with parchment paper; set aside. In a medium bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until combined. Stir in chopped cherries. Drop dough by small rounded teaspoonfuls about 1 inch apart onto prepared cookie sheets.

Bake in preheated 325 degree oven for 12-15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool completely.

Makes about 2 dozen drops

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

Cookies Rule!!!

Cookie Recipe #309 - Bull's Eyes

Today's cookie is 2 separate chocolate chip cookie recipes stacked on top of each other with the chocolate chocolate chip creating the "bull's eye" appearance. If you don't care for coconut, you can omit it.

Ingredients: Blue-Ribbon Chocolate Chip Cookies: 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup dark brown sugar, packed, 1/2 cup granulated sugar, 1 cup butter, softened, 2 large eggs, 2 teaspoons pure vanilla extract, 2 cups (12 ounces) semisweet chocolate chips, 1 cup sweetened, shredded coconut. Double-Rich Chocolate Cookies: 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup unsweetened cocoa powder, 1/2 cup dark brown sugar, packed, 1/4 cup + 2 tablespoons granulated sugar, 1/2 cup butter, softened, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1 cup (6 ounces) semisweet chocolate chips.

Instructions: Preheat oven to 300 degrees. Grease a 9x13-inch baking dish; set aside. Make the Blue-Ribbon Cookies first: In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars and butter, scraping sides of bowl occasionally. Add eggs and vanilla extract beating until light and fluffy. Add flour mixture and chocolate chips, mixing just until combined. Press dough evenly into prepared dish and sprinkle with coconut, if desired; set aside.

Make the Double-Rich Cookies next: In a medium bowl, combine flour, soda, salt and cocoa with a wire whisk. In a large bowl blend sugars and butter, scraping bowl occasionally. Add eggs and vanilla extract beating until well combined. Add the flour mixture and chocolate chips; blend just until combined. Do not overmix.

Drop the Double-Rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bull's eyes. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool and cut into squares.

Makes about 24.

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

Cookies Rule!!!

Cookie Recipe #308 - Chocolate Caramel Sandwiches

The chocolate cookie part of this sandwich is soft and airy, almost like a ladyfinger. Fairly easy to make; even easier to eat.

Ingredients: 3/4 cup butter, softened, 1 cup confectioners' sugar, 2 eggs, 4 tablespoons orange juice, 1 cup all-purpose flour, 1/3 cup cocoa powder. Filling: 3 1/2 ounces caramels (about 13), 1 tablespoon butter, 2 tablespoons sweetened condensed milk.

Instructions: Preheat oven to 350 degrees; line 2 baking sheets with parchment paper; set aside.

In a large bowl cream butter and confectioners' sugar until fluffy. Blend in eggs and orange juice. Sift together flour and cocoa; gradually blend into creamed mixture.

Spoon mixture into pastry bag fitted with a fluted tip. Pipe 1x3 inch strips, 2 inches apart, onto prepared baking sheets.

Bake 8-10 minutes in preheated 350 degree oven until just beginning to shrink at the edges. Transfer to wire racks to cool.

Make filling: Combine caramels, butter and condensed milk in small saucepan. Place over low heat, stirring constantly, until melted and smooth. Spread filling on bottom side of half the cookies. Place another cookie on top, bottom side to filling, pressing slightly to make sandwiches. (If filling begins to harden, set container over a bowl of hot water).

Chill for a few minutes in refrigerator until filling hardens.

Makes 3 dozen sandwiches.

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

Cookies Rule!!!

Cookie Recipe #307 - Apple Cream Pennies

Two soft cookies holding an apple-flavored creamy filling is today's cookie recipe.

Ingredients: 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup dark brown sugar, firmly packed, 1/2 cup granulated sugar, 1 cup butter, softened, 2 large eggs, 2 teaspoons pure vanilla extract. Filling: 8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 cup apple butter.

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

Blend sugars in a large bowl; add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla, and beat until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix.

Shape dough into marble-sized balls. Place balls on ungreased baking sheets, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to wire racks to cool completely.

Prepare the filling: Blend cream cheese and sugar in medium bowl until fluffy. Add apple butter and beat until smooth and thoroughly combined.

With a small knife spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.

Makes 6 dozen pennies.

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

Cookies Rule!!!

Cookie Recipe #306 - Macadamia Nut and Almond Brownies

This is a brownie filled with macadamia nuts and almonds and baked in a pie plate; a simple recipe resulting in a delicious dessert (especially topped with a scoop of ice cream).

Ingredients: 1 1/2 cups semi-sweet chocolate chips, 1 cup butter, 1 3/4 cups brown sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 3/4 cups flour, 1/4 teaspoon salt, 1 cup macadamia nuts, 1 cup slivered almonds.

Instructions: Preheat oven to 375 degrees. Grease two 9-inch round baking pans or pie plates.

Melt chocolate chips in microwave in small bowl until smooth when stirred. In large mixing bowl, beat butter and brown sugar together until fluffy. Stir in melted chocolate and mix well. Beat in eggs and vanilla.

Sift flour with salt and stir into batter. Mix in macadamia nuts and almonds. Divide batter evenly between pans, smoothing tops with spatula. Bake 30-40 minutes in preheated 375 degree oven or until toothpick inserted into center comes out clean.

When done, remove from oven and let cool. Sprinkle with confectioners' sugar and serve.

Makes 16 slices.

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

Cookies Rule!!!

Cookie Recipe #305 - Spiced-Nut Palmiers

This French cookie is a nut, sugar and cinnamon filling amongst a puff pastry layer.

Ingredients: 3/4 cup chopped almonds, walnuts or hazelnuts, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 8 ounces puff pastry, thawed, if frozen, 1 egg, lightly beaten.

Instructions: Lightly butter two large baking sheets. In a food processor, process the nuts, sugar and cinnamon until finely ground. Sprinkle the work surface with granulated sugar and roll out the puff pastry to a rectangle measuring 20x8 inches and about 1/8 inch thick. Lightly brush the pastry all over with beaten egg and sprinkle evenly with about half of the nut mixture.

Fold in the long edges of the pastry to meet in the center and flatten with the rolling pin. Brush with egg and sprinkle with half of remaining nut mixture. Fold in the edges to meet in the center, brush with egg and sprinkle with remaining nut mixture. Fold one side of the pastry over the other.

Cut the pastry crossways into 1/2 inch slices and place 1 inch apart on the prepared baking sheets. Spread the pastry edges apart to form a wedge shape. Chill the palmiers in the refrigerator for at least 15 minutes.

Preheat the oven to 425 degrees. Place baking sheet in oven and bake for 8-10 minutes until golden. Carefully turn them over halfway through the cooking time using a metal spatula. Keep a careful eye on them as the sugar can easily scorch. Transfer to a wire rack to cool.

Makes about 40 palmiers.

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

Cookies Rule!!!

Cookie Recipe #304 - Chocolate Chip Caramel Cookies

These are a regular chocolate chip cookie but with the addition of bits of caramel and slivers of almonds.

Ingredients: 1/2 cup butter, softened, 1/2 cup brown sugar, packed, 3/4 cup granulated sugar, 1 large egg, beaten, 2 tablespoons heavy cream, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup semi-sweet chocolate chips (I doubled this, of course), 1/2 cup slivered almonds, 12 caramels, cut in half (I used 1 cup of a new product by Kraft, Caramel bits; unwrapped small balls of caramel).

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

In a large mixing bowl, cream butter with both sugars until light and fluffy. Add egg and continue beating for 1 minute; add in cream. Combine dry ingredients and add to batter, beating at low speed. Mix in chocolate chips, almonds and caramels.

Drop small spoonfuls of batter onto prepared baking sheets and bake 8 minutes or until lightly browned. Carefully transfer to wire racks to cool completely.

Makes about 3 dozen.

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

Cookies Rule!!!

Cookie Recipe #303 - Frosted Apple Drops

Today's recipe produces a spicy, soft cookie packed with bits of apple and chewy raisins and finalized with a scrumptious layer of apple frosting. Nuts may be added, if desired.

Ingredients: 1/2 cup butter or margarine, softened, 1 1/3 cups firmly packed brown sugar, 1 egg, 2 cups all-purpose flour, 1 teaspoon EACH baking soda and ground cinnamon, 1/2 teaspoon EACH salt, ground cloves, and ground nutmeg, 1/4 cup apple juice or milk, 1 cup EACH raisins and peeled, finely chopped apples. Apple frosting: 2 tablespoons butter or margarine, softened, 1 1/2 cups sifted powdered sugar, 1/4 teaspoon vanilla, a dash of salt, about 2 tablespoons apple juice or milk.

Instructions: Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. In a large mixing bowl, beat butter and sugar until creamy; beat in egg. In another bowl, stir together flour, baking soda, cinnamon, salt, cloves and nutmeg. Add flour mixture to butter mixture alternately with apple juice, mixing well after each addition; stir in raisins and apples.

Drop dough by level tablespoonfuls onto prepared sheets, spacing cookies about 2 inches apart. Bake in preheated 400 degree oven for about 10 minutes or until golden brown. Transfer to wire racks to cool.

Prepare Apple Frosting: In a bowl, beat butter and powdered sugar until creamy. Beat in vanilla, salt and enough of the apple juice to obtain a good spreading consistency. Spread a generous amount over each cookie while still warm. Let cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!