A Year of Cookies

Cookie Recipe #365 - Bacon Chocolate Chip

2011-01-02T12:55:00.001-08:00

Day one began with my favorite - Chocolate Chip Cookies - so it's only fitting that this blog end with a variation of Recipe #1. Today's cookie has the simple addition of bacon (I knew I could find a reason to have cookies for breakfast!) Simply reduce the salt by half and add a few cooked and crumbled slices of bacon. It's surprising how good they are.

Ingredients: 1 cup butter (2 sticks), softened, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 teaspoon baking soda, 2 1/4 cups all-purpose flour, 3 cups semi-sweet chocolate chips, 1/2 pound of bacon (or more, depending on individual taste), cooked and crumbled.

Instructions: Preheat oven to 375 degrees. In a large mixing bowl, cream butter; add both sugars and continue beating until thoroughly mixed. Add in eggs and vanilla, mxing well. Mix in salt, baking soda and flour until thoroughly incorporated. By hand, stir in chocolate chips and bacon.

Drop by rounded tablespoonfuls on ungreased baking sheets. Bake in preheated 375 degree oven for about 11 minutes, or until tops are lightly browned. Allow to cool on baking sheet for a minute or two before transferring to wire racks.

Makes about 3 dozen cookies.

Cookies Rule!!!

Cookie Recipe #364 - Peanut Butter Pizza Cookies

2011-01-01T15:35:00.000-08:00

These are similar to Cookie Recipe #351, but have a peanut butter cookie base with lots of goodies on top and are smaller in size (but not in calories).

Ingredients: Cookies: 1 1/4 cups firmly packed light brown sugar, 3/4 cup creamy peanut butter (I used chunky), 1/2 cup shortening, 3 tablespoons milk, 1 tablespoon vanilla, 1 egg, 1 3/4 cups all-purpose flour, 3/4 teaspoon salt, 3/4 teaspoon baking soda. "Pizza" sauce: 1 cup milk chocolate or semisweet chocolate chips, 2 tablespoons shortening. "Pizza" topping: an assortment of: candy coated chocolate pieces, miniature marshmallows, assorted nuts, raisins, gummy bears, gumdrops, coconut, etc. Drizzle: 1/2 cup white chocolate chips, 1/2 teaspoon shortening.

Directions: Preheat oven to 350 degrees. Place foil on 2 baking sheets. Trace 2 7-inch circles on foil using a pan lid and a knife (pushing lightly). Spray foil with cooking spray; set aside.

For cookies, combine brown sugar, peanut butter, shortening, milk and vanilla in large mixing bowl. Add egg and beat just until blended. Add flour, salt and baking soda to brown sugar mixture at low speed. Mix just until blended. Divide dough into 4 equal portions. Shape each into a disk; place a disk in the middle of each circle and spread evenly to edge with hands.

Bake in preheated 350 degree oven for 15-16 minutes or until set. Use the back of a spoon to flatten center and up to edge of each hot cookie to resemble pizza crust. Cool 5-8 miniutes on baking sheet. Remove cookies on foil to cool completely.

For pizza sauce, combine chocolate chips and shortening in large microwave-safe bowl. Micro for 2-4 minutes or until chips are shiny and soft. Stir until smooth. Spoon 1/4 of chocolate mixture into center of each pizza cookie. Spread to edge of depressed area. Sprinkle desired toppings over chocolate.

For drizzle, place white chocolate chips and shortening in heavy resealable plastic food storage bag. Seal. Micro for 1 minute; knead bag. Repeat until smooth. Cut pinpoint hole in corner of bag. Drizzle over cookies in random design.

Makes 4 7-inch cookie pizzas.

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

Cookies Rule!!!

Cookie Recipe #363 - Espresso Shortbread

2010-12-31T09:38:00.000-08:00

Need to stay awake to greet the New Year? Eat a few of these delicious shortbread cookies for that extra "burst" of energy. Make up earlier in the day, then leave in the refrigerator until evening-just slice, bake and serve!

Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature, 1/3 cup confectioners' sugar, 1/3 cup granulated sugar, 2 1/4 cups all-purpose flour, 2 1/2 tablespoons finely ground espresso beans, 2 teaspoons vanilla extract, 1 teaspoon kosher salt.

Instructions: Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment or the bowl of a food processor fitted with the mixing blade and mix until smooth and creamy. Scrape down the sides of the bowl, add the flour, ground espresso beans, vanilla and salt, mix well and scrape again. Form the dough into 1 1/2-inch-diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate for at least 1 hour and up to 2 days, or freeze for up to 2 months.

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or lightly spray with cooking spray; set aside. With the tip of a very sharp knife, cut 1/4 - 1/2-inch slices of the dough and place 2 inches apart on prepared pans. Bake until the cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool.

Makes about 6 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #362 - Pink Meringue Clouds

2010-12-30T14:14:00.000-08:00

Have leftover candy canes? Today's cookie makes good use of them, even if, and especially if, they are broken. Make the meringue first, then the cookie; throw them together, bake, and you have a minty cookie.

Ingredients: Peppermint Meringue: 2 egg whites (save yolks for cookies), 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 teaspoon vanilla, 1/2 teaspoon vinegar, 1 cup semi-sweet chocolate chips, 1 cup coarsely crushed peppermint candy. Cookies: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 3/4 cup granulated sugar, 2/3 cup vegetable shortening, 2 unbeaten egg yolks, 1/4 cup milk, 1 teaspoon vanilla, 4-5 drops red food coloring, if desired.

Instructions: Prepare Meringue: Beat egg whites with salt until soft mounds form. Gradually add sugar; continue beating until meringue stands in stiff, glossy peaks. Fold in vanilla, vinegar, chocolate chips, and peppermint candy; set aside.

Preheat oven to 325 degrees. In large mixing bowl, beat shortening and sugar together, creaming well. Blend in egg yolks, milk, vanilla, and food coloring, if using. Add the flour, salt, and baking powder and blend thoroughly.

Shape dough into balls using a rounded teaspoonful for each. Place on ungreased baking sheets. Flatten to 1/4-inch thickness with fingers or bottom of glass covered with a damp cloth. Top each cookie with a rounded teaspoonful of Meringue.

Bake in preheated 325 degree oven for 20-25 minutes or until meringue is lightly browned. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

"Pillsbury's Best 11th Grand National Bake-Off Cookbook", presented by Mrs. Earlene Weber, Columbus, OH, 1959.

Cookies Rule!!!

Cookie Recipe #361 - German Chocolate Cookies

2010-12-29T13:41:00.000-08:00

These truly do taste like German chocolate cake, only in cookie form. Simple to make and even simpler to eat.

Ingredients: 3/4 cups (1 1/2 sticks)unsalted butter, at room temperature, 1 cup light brown sugar, packed, 1 large egg, at room temperature, 1 tablespoon vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened Dutch process cocoa, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 cups sweetened coconut flakes, 1 cup pecans, lightly toasted and cooled, coarsely chopped, 4 ounces German sweet chocolate, coarsely chopped.

Instructions: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and spray lightly with cooking spray; set aside.

Beat the butter and sugar in a large mixing bowl until smooth and creamy. Scrape dow the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions. Again scrape down the sides of the bowl; add the flour, cocoa, baking soda, and salt and mix until everything is well incorporated. Add the coconut, pecans and chocolate, and mix again.

Drop the dough by heaping teaspoons about 2 inches apart on the prepared baking sheets. Bake in the preheated 350 degree oven 10-12 minutes or until the underside of the cookie begins to firm up. Cool on the cookie sheet before transferring to wire racks.

Makes about 3-4 dozen cookies.

"Cookies 52 Easy Recipes For Year-Round Baking", John Wiley & Sons, Inc., Hoboken, New Jersey, 2007.

Cookies Rule!!!

Cookie Recipe #360 - Pogasca

2010-12-28T12:32:00.001-08:00

This is a Hungarian cookie that resembles a biscuit. In Hungarian folktales these were made as the ideal travel food for journeys.

Ingredients: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, 3/4 pound (3 sticks) unsalted butter, frozen and grated, 1 cup sour cream, 3 large egg yolks, at room temperature, 1 large egg white, beaten with a fork.

Instructions: About an hour before baking, place butter in freezer. Remove and grate in bowl; set aside.

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or spray lightly with cooking spray; set aside.

Place the flour, sugar, baking powder, and salt in the bowl of a mixer fitted with the paddle attachment and mix until the ingredients are well incorporated. While the mixer is going, add the frozen, grated butter, sour cream and egg yolks, one at a time, mixing well between additions, until it forms a smooth dough.

Roll the dough out to 1/2-inch thickness, punch out cookies with a 1-inch cookie cutter and transfer to the prepared baking sheets and place about 2 inches apart. Using a sharp knife, make a crisscross pattern on top. Brush with the egg white and transfer to the preheated 400 degree oven. Bake for 5 minutes and then reduce the oven to 350 degrees. Bake until golden brown, about 15-20 minutes. Transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #359 - Custard-Filled Cookies

2010-12-27T13:23:00.000-08:00

Make the custard first in this recipe and let it chill while you make the cookies. Spread on top, sprinkle with cinnamon, confectioners' sugar or cocoa and viola! it's a cookie!

Ingredients: Custard: 1 cup sweetened condensed milk, one 1/2-inch piece vanilla beat split lengthwise OR 1 teaspoon vanilla extract, 2 large egg yolks, room temperature.
Cookies: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons heavy cream, 1 1/2 cups all-purpose flour. Topping: 1 teaspoon ground cinnamon, OR 1 teaspoon confectioners' sugar OR 1 teaspoon cocoa powder.

Instructions: In a medium saucepan over medium heat, heat condensed milk with vanilla bean or vanilla extract until small bubbles form on surface.

Whisk egg yolks in a medium bowl. Stirring constantly, slowly add 1/2 cup of the hot milk to the egg yolks. Add the tempered egg yolks to the milk mixture in the saucepan. Stirring constantly with a metal spoon or whisk, cook for 5 minutes or until custard heavily coats the back of a spoon. Be careful not to let the custard boil.

Strain custard through a sieve. Refrigerate until thoroughly chilled.

Cookies: Preheat the oven to 325 degrees. Mix butter and sugar in medium bowl; add egg and cream and mix until thoroughly blended. Scrape sides of bowl. Add the flour and blend on low speed just until combined. Do not overmix.

Shape dough into 1-inch balls and place on ungreased cookie sheets 1 inch apart. With your thumb or the back of a small spoon, form a small depression in center of each ball.

Bake 15-17 minutes or until bottoms begin to brown. Transfer cookies to cool, flat surface. When cookies cool to room temperature, spoon or pipe in 1 1/2 teaspoons of chilled thickened custard. Sprinkle with ground cinnamon, confectioners' sugar or cocoa, if desired.

Makes 1 1/2-2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #358 - Snickerdoodle Sandwiches

2010-12-26T10:52:00.001-08:00

This is the advanced version of Cookie Recipe #3-Snickerdoodles. The creamy filling completes the cinnamon and sugar cookies. You may either use recipe #3 or use a pre-packaged container of refrigerated sugar cookie dough.

Ingredients: 3 T. granulated sugar, 1 1/2 t. ground cinnamon, 1 16 1/2-ounce package refrigerated sugar cookie dough (or use recipe #3 from 1-5-10). Filling: 1 8-ounce package cream cheese, softened, 3 tablespoons honey, 3 tablespoons raisins, golden or regular (optional).

Instructions: Preheat oven to 375 degrees. In a small bowl, combine sugar and 1 teaspoon of the cinnamon; set aside. Shape cookie dough into 3/4-1 inch balls; roll in cinnamon/sugar mixture to coat. Place balls 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-9 minutes or just until edges are firm. Transfer cookies to wire racks to cool.

Make filling: In medium bowl, combine cream cheese, honey and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

Spread filling generously on the bottoms of half the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

Makes about 24 sandwiches.

http://www.bhg.com/recipe/cookies/snickerdoodle-sandwiches/

Cookies Rule!!!

Cookie Recipe #357 - Peppermint Candy Canes

2010-12-25T12:43:00.000-08:00

This is the last of the Christmas Cookie Recipes. Hope you have tried one or two of them with your family. Try this one between Christmas and New Year's for a minty treat!

Ingredients: 1/3 cup butter, softened, 1/3 cup shortening, 3/4 cup granulated sugar, 1 teaspoon baking powder, dash of salt, 1 egg, 1 tablespoon milk, 1/2 teaspoon vanilla, 1/4 teaspoon peppermint extract (optional), 1/2 cup crushed peppermint candy canes. Icing: 1 cup sifted powdered sugar, 2-3 tablespoons milk, or more.

Instructions: In a large mixing bowl, beat butter and shortening. Add the granulated sugar, baking powder, and salt; beat until combined. Mix in egg, milk, vanilla, crushed peppermint candy canes, and peppermint extract, if using. Lastly, add flour, mixing until thoroughly combined. Cover and chill in refrigerator for 30-60 minutes, or until easy to handle.

Preheat oven to 375 degrees. Divide dough into 12 equal portions. On lightly floured surface, roll each portion into a 12-inch-long rope. Cut each rope into 4 equal pieces and place each piece on an ungreased baking sheet curving one end to form a candy cane.

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

Make icing: In small bowl, beat powdered sugar and 2 tablespoons milk. Continue adding more milk until mixture is smooth and of drizzling consistency. Drizzle generously over each candy cane.

Makes 4 dozen candy canes.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003. (with a few of my own additions or subtractions)

Cookies Rule!!!

Cookie Recipe #356 - Nutella Nuggets

2010-12-24T11:18:00.000-08:00

Need a simple recipe that's quick, doesn't require alot of ingredients and are so good you may have to double the batch? Today's cookie fits the bill.

Ingredients: 1 cup Nutella spread, 1 cup graham cracker crumbs, 1 large egg, powdered sugar for sprinkling.

Instructions: With a mixer or in a food processor, mix Nutella, crumbs and egg. Form into 1 inch balls and place 1 1/2 inches apart on greased baking sheets (if sticky, dampen fingers first). Let rest for 20 minutes (check out other recipes on this blog while waiting..).

Preheat oven to 350 degrees. Bake cookies for 8 minutes. Allow to cool on sheet on a wire rack. Before removing dust heavily with powdered sugar (let it snow!).

Makes about 3 dozen cookies.

This was posted by Zil2 at www.eons.com. She says it won 2nd place in the Dallas Morning News' Christmas cookie contest. I can see why, wonder what 1st place was???

Cookies Rule!!!

Cookie Recipe #355 - Swirled Mint Cookies

2010-12-23T14:21:00.000-08:00

These cute little cookies are mint-flavored and dusted with colored sugar before baking.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 cup butter, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon peppermint extract, red food coloring, green food coloring, colored sugar.

Instructions: In a large mixing bowl beat butter; add the sugar and mix well. Beat in egg, vanilla and peppermint extract until combined. Add in flour until thoroughly incorporated.

Divide dough into 3 equal portions. Stir red food coloring into one portion; green into another, and leave remaining portion plain. Cover and chill dough about 1 hour or until easy to handle.

Divide each color of dough into four equal portions. On a lightly floured surface, roll each portion into a 1/2-inch diameter rope. Place one red, one green, and one plain rope side by side. Twist together. Repeat with remaining ropes. Chill dough for 30 minutes.

Preheat oven to 375 degrees. Cut ropes into 1/2-inch slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on ungreased baking sheets. Flatten to 1/4-inch thickness. Sprinkle colored sugar (or plain sugar) over each cookie generously.

Bake in preheated 375 degree oven for 8-10 minutes. Transfer to wire racks to cool.

Makes about 6 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #354 - Elfin Shortbread Bites

2010-12-22T08:57:00.000-08:00

Only 4 ingredients make up this simple Christmas shortbread. At any other time of the year use different colors of sprinkles rather than the red and green. These are good little nibblers and look pretty lying randomly on a plate.

Ingredients: 1 1/4 cups all-purpose flour, 3 tablespoons granulated sugar, 1/2 cup butter,diced, 2 tablespoons colored sprinkles.

Instructions: Preheat oven to 325 degrees. In a medium mixing bowl stir together flour and sugar. Using a pastry blender (or your fingers), cut in butter until mixture resembles fine crumbs and starts to cling. Stir in colored sprinkles. Form mixture into a ball and knead until smooth.

Pat or roll the dough into an 8x5-inch rectangle on an ungreased cookie sheet; cut into 1/2-inch squares. Separate the squares on the cookie sheet.

Bake in preheated 325 degree oven for 12-14 minutes or until bottoms just start to brown. Transfer cookies to wire racks covered with waxed paper and let cool.

Makes about 160 bites.

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

Cookies Rule!!!

Cookie Recipe #353 - Eggnog Thumbprints

2010-12-21T15:12:00.001-08:00

The smell of nutmeg will fill your house and make it smell like Christmas.

Ingredients: 3/4 cup butter, softened, 1/2 cup granulated sugar, 1/8 teaspoon ground nutmeg, 2 egg yolks, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 2 slightly beaten egg whites, 1 cup finely chopped walnuts. Rum filling: 1/4 cup softened butter, 1 cup sifted powdered sugar, 1 teaspoon rum or 1/4 teaspoon rum extract, 1-2 teaspoons milk, ground nutmeg for sprinkling.

Instructions: In a large mixing bowl beat butter for 30 seconds. Add sugar and the 1/8 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in flour until thoroughly mixed. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees. Lightly grease 2 baking sheets. Shape dough into 1-inch balls. Roll balls in egg whites; roll in chopped walnuts to coat. Place balls about 1 inch apart on prepared baking sheets. Press your thumb or finger into the center of each ball to form an indentation.

Bake in preheated 375 degree oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Make filling: In a small bowl beat softened butter; add powdered sugar until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency.

Just before serving, pipe or spoon about 1/2 teaspoon of filling into the center of each cookie. Sprinkle with additional nutmeg.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #352 - Peppermint Corn Flake Macaroons

2010-12-20T12:55:00.000-08:00

This is a chewy cookie with the crunchiness of crushed candy canes. It is a simple recipe to whip up and bake. You may omit the crushed candy canes and use cut-up maraschino cherries instead (top with a cherry half).

Ingredients: 4 egg whites, 1 teaspoon vanilla, 1/4 teaspoon cream of tartar, 1 1/3 cups granulated sugar, 1 cup chopped pecans, 1 cup shredded coconut, 3 cups corn flakes cereal, 3/4-1 cup crushed peppermint candies (or candy canes).

Instructions: Preheat oven to 325 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside. In a large mixing bowl, beat egg whites until foamy. Stir in vanilla and cream of tartar. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut, corn flakes and 1/2 cup of the crushed peppermint candy. Drop mixture by rounded tablespoons onto prepared baking sheets about 2 inches apart. Sprinkle tops with some of the remaining crushed peppermint candy.

Bake in preheated 325 degree oven about 15 minutes or until lightly browned. Transfer immediately to wire racks to cool completely.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #351 - Candy Shop Pizza Cookie

2010-12-19T10:55:00.000-08:00

Only a true chocolate lover will be able to partake of more than one bite of today's cookie. The base is a chocolate-chip-cookie dough, the toppings are endless and the result is a chocolate (and peanut butter)explosion in your mouth. I dare you to eat a whole slice!

Ingredients: 1 1/2 all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 10 tablespoons butter, softened, 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1 egg, 1/2 teaspoon vanilla extract, 2 cups semi-sweet chocolate chips, divided, 1/2 cup peanut butter (I used crunchy), 1 cup cut-up fruit, such as bananas and strawberries (optional-I didn't use any fruit), 1 cup chopped candy bars, any variety.

Instructions: Preheat oven to 375 degrees. Lightly grease a 12 to 14-inch pizza pan or a 15 1/2x10 1/2-inch jelly-roll pan; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in egg and vanilla extract. Gradually beat in flour, baking soda, and salt. Stir in 1 cup of the chocolate chips. Spread batter evenly in prepared pan and bake in preheated 375 degree oven for 20-24 minutes or until lightly browned.

Immediately sprinkle remaining 1 cup of chocolate chips over crust; drop peanut butter by spoonfuls oonto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter ovr crust. Top with fruit (optional) and candy. Cut into wedges. Serve warm.

Makes about 12 servings for the brave; 24 for the not-so-brave (or smarter).

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

Cookies Rule!!!

Cookie Recipe #350 - Maple Log Cabins and Trees

2010-12-18T09:36:00.000-08:00

Oh, the sweetness of maple syrup...almost like eating a pancake or waffle drizzled in it without the stickiness. Make whatever shape you would like-experiment!

Ingredients: 1 1/2 cups butter, softened, 1 1/2 cups packed brown sugar, 2 eggs, 1/4 cup maple-flavored syrup (the real stuff is the best), 4 cups all-purpose flour, 1 cup finely chopped toasted pecans (or untoasted), 1 slightly beaten egg white, 1 tablespoon water. Maple Frosting: 2 tablespoons butter, 3/4-1 cup sifted powdered sugar, 3 tablespoons maple-flavored syrup, food coloring, if desired.

Instructions: In large mixing bowl, beat butter for 30 seconds. Add brown sugar and beat until combined. Add in eggs and syrup, mixing well. Stir in flour and pecans and beat until thoroughly incorporated.

Divide dough in half. Cover and chill for 1-2 hours or until easy to handle.

Preheat oven to 375 degrees. Divide each half of dough into 12 portions. Roll each portion into a 10-inch-long rope on lightly floured surface. For a cabin, cut a rope into five 2-inch logs. To assemble, place the three logs horizontally on an ungreased cookie sheet; press together slightly to form cabin. Place remaining two logs in an inverted V shape above cabin; press ends against cabin corners to form roof.

For a tree, cut a rope into six pieces: one 3-inch piece, one 2 1/2-inch piece, one 2-inch, two 1-inch, and one 1/2-inch. To assemble, place the 3-inch piece horizontally on the cookie sheet; add the 2 1/2-inch piece, the 2-inch, a 1-inch, and the 1/2-inch piece; press together slightly to form tree. Place remaining 1-inch piece vertically below tree; press in place to form trunk.

Brush trees and/or cabins with a mixture of egg white and water. Bake in preheated 375 degree oven 8-10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute before carefully tranferring to wire racks to cool.

Make Maple frosting: In medium mixing bowl, beat butter. Gradually beat in 1/4 cup of the powdered sugar. Mix in maple syrup. Gradually beat in enough of the remaining powdered sugar to make of piping consistency. If desired, tint with food coloring. Decorate cookies with frosting. If desired, while frosting is still wet, add nonpareils or chopped nuts.

Makes about 2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #349 - Eggnog Bears

2010-12-17T13:08:00.000-08:00

These cute little bears have a golden tummy consisting of crushed butterscotch hard candies. Eggnog is a welcome addition to this sugar cookie and is finalized with an eggnog glaze.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2/3 cup butter, softened, 1 slightly beaten egg, 1/4 cup dairy eggnog, 1/2 cup finely crushed butterscotch-or rum-flavored hard candies (about twenty-five 1-inch candies). Eggnog Glaze: 3 cups sifted powdered sugar, 1/4 teaspoon rum extract (or vanilla), 2-3 tablespoons dairy eggnog (or more).

Instructions: In a large mixing bowl, stir together flour, granulated sugar, baking powder, nutmeg, and salt. Using a pastry blender (or your fingers), cut in butter until the pieces are the size of small peas. Make a well in center of flour mixture; set aside. In a small mixing bowl, combine egg and eggnog. Add all at once to flour mixture. Stir just until combined. Cover and chill dough about 2 hours or until easy to handle.

Preheat oven to 375 degrees. Line 2 baking sheets with foil; set aside. On a well floured surface, roll dough until 1/4 inch thick. Using floured 2 1/2-inch cookie cutters (I used a bear), cut into desired shapes. Place 1 inch apart on prepared baking sheets. Cut small shapes (I used a heart) out of cookie centers. Fill each center cutout with some of the crushed candy.

Bake in preheated 375 degrees oven for 6-8 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 5 minutes before sliding cookies still on foil onto heatproof surface to cool completely.

Make Eggnog Glaze: In a medium bowl, stir together sifted powdered sugar and rum extract (or vanilla). Add enough eggnog to make of drizzling consistency. Drizzle generously over each cookie and allow to set.

Carefully remove cookies from foil by sliding an offset metal spatula (or knife) under each with a sawing motion.

Makes about 2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #348 - Holiday Citrus Logs

2010-12-16T12:00:00.000-08:00

Some chewy ingredients are used to make these citrusy logs that require no baking. They do need, however, 3-4 days for the flavors to blend, so plan ahead, then just slice and serve.

Ingredients: 1 (12-ounce)package vanilla wafers, crushed (about 3 cups), 1 (8-ounce) package candied cherries, coarsely chopped, 1 (8-ounce)package chopped dates, (1 3/4 cups), 1 cup chopped pecans or almonds, 1/4 cup lemon juice, 2 tablespoons orange-flavored liqueur (or orange juice), 1 tablespoon white corn syrup, additional 1-2 tablespoons white corn syrup, heated, additional finely chopped pecans or sliced almonds, toasted.

Instructions: In a large mixing bowl, combine all ingredients except additional corn syrup and finely chopped nuts. Shape into two 10-inch logs. Brush with additional corn syrup; roll in finely chopped nuts. Wrap tightly in waxed paper or parchment paper; refrigerate for 3-4 days to blend flavors. To serve, unwrap and cut into 1/4-inch slices.

Makes 2 (10-inch) logs.

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

Cookies Rule!!!

Cookie Recipe #347 - Frosties

2010-12-15T14:01:00.001-08:00

More snowmen!!! As if they aren't enough snowmen in my house (ask my husband) I added a few more today. This is a simple recipe that provides you the opportunity to add your own special touches.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, 2 1/4 cups all-purpose flour, miniature semisweet chocolate chips, 24 gumdrops (if desired), fruit roll-ups, decorating icing.

Instructions: Preheat oven to 325 degrees. In a large mixing bowl, beat butter for 30 seconds. Add sugar, vanilla, and salt, beating until combined. Gradually add in flour and mix thoroughly.

For each snowman, shape dough into three balls: one 1-inch ball, one 3/4-inch ball, and one 1/2-inch ball. Place balls on an ungreased baking sheet in decreasing sizes with edges touching. Press together slightly, forming a snowman shape. Insert two mini chocolate chips in the smallest ball for eyes, and one in the middle ball and two in the largest ball for buttons.

Bake in preheated 325 degree oven for 18-20 minutes or until set. Carefully transfer cookies to a wire rack to cool completely.

For hat, roll a gumdrop into an oval shape (about 1 1/2x1 inches) on a sugared surface. Roll oval into a cone shape; press to seal ends. Curl up bottom edge of coone to form hat brim. Attach to head with Decorating Icing (recipe below). Cut a fruit roll-up about 6 inches long into 3 thin strips. Wrap one around each snowman's neck representing a scarf. Pipe on brooms and faces with icing, if desired; let icing dry.

Decorating Icing: In a small bowl stir together 1 cup sifted powdered sugar and 1 tablespoon milk to make of piping consistency. Tint with food coloring, if desired.

Substitutions for buttons: mini candy-coated chocolate candies or candy-coated peanut butter candies, small pieces of nuts, cut-up raisins, cut-up dates, etc.

Makes about 2 dozen snowmen.

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

Cookies Rule!!! (So do snowmen..)

Cookie Recipe #346 - Christmas Cookies

2010-12-14T13:29:00.000-08:00

These tasty Christmas cookies are made with crushed rice cereal (Rice Krispies) and marzipan.

Ingredients: 3/4 cup unsalted butter, softened, 1/2 cup granulated sugar, 2 tablespoons marzipan, 1 egg, 1 cup crushed crispy rice cereal, 1 1/2 cups all-purpose flour, red and green food coloring, colored sugar and/or sprinkles.

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

Crush cereal by placing in a resealable plastic bag and using a rolling pin to go back and forth until finely crushed (or use a meat mallet). In a large mixing bowl, cream butter with sugar. Soften marzipan with a fork in a small bowl and blend into creamed mixture. Add egg, cereal, then flour, mixing well after each addition.

Divide dough into 3 portions, adding red food coloring to one and green to another. Turn each portion onto well-floured surface, kneading a few times until dough becomes elastic.

Roll dough, one portion at a time, on floured surface, about 1/4-inch thick. Cut into Christmas shapes of choice. Decorate with colored sugar and/or sprinkles and arrange on baking sheets. Bake 8-10 minutes in preheated 350 degree oven until firm. Do not let cookies brown. Transfer to wire racks to cool.

Makes 3-4 dozen depending on size of cookie cutters.

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

Cookies Rule!!!

Cookie Recipe #345 - Spicy Cocoa Cookies

2010-12-13T12:07:00.000-08:00

Even though these aren't necessarily Christmas cookies, a couple drops of red or green food coloring added to the icing would make them more festive.

Ingredients: 1 1/2 cups (3 sticks)unsalted butter, softened, 1 3/4 cups granulated sugar, 2 large eggs, at room temperature, 3 cups all-purpose flour, 1 1/2 cups unsweetened cocoa powder, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cinnamon. Icing: 1 cup confectioners' sugar, 1 large egg white, 1/4 teaspoon fresh lemon juice.

Instructions: Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.

Place the butter and sugar in a large mixing bowl and mix until smooth and creamy. Scrape down the sides of the bowl and the eggs, one at a time, mixing well between additions. Add remaining ingredients and mix until everything is well incorporated. Scrape down the sides and mix again.

Drop the dough by heaping teaspoons about 2 inches apart on the prepared baking sheets. Using your hand or the bottom of a glass, press down until they are flattened.

Bake in preheated 375 degree oven until the cookies begin to brown at the edges, 8-10 minutes. Cool on the baking sheet for a minute before transferring to wire racks to cool.

While cookies are cooling, make the icing: Place the sugar, egg white nd lemon juice in a small bowl and stir until smooth. Using the back of a spoon, smooth the icing in a circular motion onto the cooled cookies, almost to the edge.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #344 - Marshmallow Snowmen

2010-12-12T09:30:00.000-08:00

These are almost too cute to eat (almost). Another kid-friendly recipe that requires no baking, just a little assembly.

Ingredients: 12 vanilla caramels, unwrapped (1/4 of a 14-ounce package), 3 tablespoons sweetened condensed milk, 2 tablespoons butter, 1 10-ounce bag marshmallows (large), marshmallow creme (optional), pretzel sticks, 1 cup chopped nuts, toasted coconut, toffee pieces, and/or 1/3 cup nonpareils, 4 ounces bittersweet, semisweet, or milk chocolate pieces, 2 teaspoons shortening, orange-colored miniature candy-coated semisweet chocolate pieces or other tiny round candies (I used butterscotch chips; could use peanut butter ones).

Instructions: On small baking pan spread evenly 1 cup flaked coconut. Bake in preheated 400 degree oven about 10 minutes or until browned (stir halfway through); allow to cool.

Line a large baking sheet with foil; butter or spray the foil; set aside. In a small saucepan, combine caramels, sweetened condensed milk, and butter. Heat and stir over medium-low heat unti mixture is melted and smooth.

Using kitchen scissors or sharp knife, cut 1/3 of the marshmallows in half crosswise (run knife or scissors under hot water to prevent sticking). Place each marshmallow half, sticky side down, on top of a whole marshmallow. Press together gently. If necessary, spread a small amount of marshmallow creme between the marshmallow pieces to hold them together. For arms, insert a pretzel stick into two opposite sides of each whole marshmallow.

Dip bottom third of each of the marshmallow stacks into melted caramel mixture. Allow excess to drip off. Place dipped marshmallows on prepared baking sheet.

Place nuts, coconut, toffee pieces, and/or nonpareils in separate small bowls. In another small saucepan, combine chocolate and shortening. Heat and stir chocolate mixture over low heat until melted and smooth.

Dip each caramel-coated marshmallow stack in melted chocolate, covering the bottom of stack with chocolate. Allow excess to drip off. Immediately dip into nuts, coconut, toffee bits and/or nonpareils. Return marshmallow stack to baking sheet. Let stand about 30 minutes or until chocolate sets.

Re-melt chocolate in saucepan over low heat. Place snowmen on their backs. To make eyes and buttons, dip one end of a remaining pretzel stick into melted chocolate and dab chocolate onto snowmen (I spread a little chocolate on bottoms of mini chocolate chips then placed on snowmen, pressing lightly). For a nose, dab some chocolate on one side of a small orange-colored candy and attach to snowmen. Let stand about 5 minutes or until dry.

Makes 26 snowmen.

To store: Layer snowmen between pieces of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

http://www.bhg.com/recipe/cookies/marshmallow-snowmen.

Cookies Rule!!!

Cookie Recipe #343 - Yule Logs

2010-12-11T11:32:00.000-08:00

These little cookie logs are sweet and slightly spicy; the browned butter frosting makes the perfect topping.

Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1 egg, 1 tablespoon dark rum (or an extra teaspoon of vanilla), 1 teaspoon vanilla, 3 cups all-purpose flour. Frosting: 1/2 cup butter, 5 cups sifted powdered sugar, 1/4 cup milk, 2 teaspoons vanilla. Colored sugar or sprinkles, for decorating.

Instructions: In a large mixing bowl, beat butter; add granulated sugar, brown sugar, nutmeg, and ginger. Beat until combined, scraping sides of bowl occasionally. Beat in egg, rum, and vanilla until combined. Add in flour until thoroughly incorporated.

Divide dough into six portions. Wrap dough in plastic wrap and chill about 30 minutes or until easy to handle.

Preheat oven to 350 degrees. On a lightly floured surface, shape each dough portion into a 1/2-inch thick rope. Cut ropes into 3-inch logs. Place logs 2 inches apart on ungreased baking sheets.

Bake about 12 minutes or until lightly browned. Transfer cookies to wire racks to cool.

Make frosting: In a small saucepan heat the 1/2 cup butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat; pour butter into a medium mixing bowl. Add powdered sugar, milk, and vanilla. Beat until combined. Add additional milk (1-2 tablespoons), as necessary, to make of spreading consistency.

Spread frosting over each log. Run a fork lengthwise along log so frosting resembles bark. Sprinkle lightly with colored sugar or sprinkles. Let frosting dry before devouring.

Makes about 4 dozen logs.

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

Cookies Rule!!!

Cookie Recipe #342 - Cinnamon Christmas Stars

2010-12-10T12:07:00.000-08:00

These 3-dimensional cookies are cinnamony-sweet, but can be difficult to assemble. Make sure the cookies bake long enough so that they don't fall apart while building (if they fall apart, the baker gets to eat them).

Ingredients: 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, softened, 1/4 cup vegetable shortening, 1 teaspoon vanilla extract, 2 eggs, 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup granulated sugar, 1/2-1 teaspoon cinnamon.

Instructions: In a large mixing bowl, mix together brown sugar, 1/2 cup granulated sugar, butter, shortening, vanilla, and eggs. Stir in flour, baking powder, and salt until thoroughly combined. Cover and chill for at least one hour or until easy to handle.

Preheat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured surface. Press out cookies with a 2 1/2 inch star-shaped cookie cutter. Cut a 1/4 inch slit between 2 points on each star, cutting just past the center. Place on ungreased baking sheets.

Mix together 1/4 cup granulated sugar and cinnamon in small bowl; sprinkle generously over cookies. Bake 6-8 minutes until golden. Let cool for 1 minute before transferring to wire racks to cool completely.

Fit cookies together, two by two, at the slits. (You may need to widen the slits with a sharp knife, cutting a little off of each side of the slit).

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #341 - Sour Cream Snowflakes

2010-12-09T14:35:00.000-08:00

We don't get snow here in this part of California where I live, but today, in my kitchen, there were snowflakes...and they were filled with a mound of preserves...and you can eat them...I love Christmas cookies!

Ingredients: 1/2 cup butter, softened, 1/3 cup shortening, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/3 cup dairy sour cream, 1 egg, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1/3 cup raspberry preserves (or strawberry or apricot), sifted powdered sugar.

Instructions: In a large mixing bowl, beat butter and shortening for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Mix in sour cream, egg, and vanilla until combined. Beat in flour; mix thoroughly. Divide dough in half, cover and chill for 1-2 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough until 1/8 inch thick. Using a floured 2 1/2-inch star-shape cookie cutter, cut out dough. Cut a small star shape (or circle) from the center of half of the stars. Place cookies 1 inch apart on ungreased baking sheets.

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

Spread the center of the plain star cookies with about 1/4 teaspoon of preserves. Top with cutout star cookies, flat sides down, offsetting the points of the top and bottom cookies to look like a snowflake. Sprinkle cookies with powdered sugar.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #340 - Biscochitos

2010-12-08T12:00:00.000-08:00

These cookies are made during the Christmas season in areas of Mexico and the American Southwest. The crushed anise seeds in this buttery cookie remind you of chewing on a piece of black licorice.

Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons anise seeds, crushed, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cups butter-flavored shortening, 1 egg, 1/2 cup granulated sugar, 3 tablespoons orange juice, 1 teaspoon vanilla, cinnamon-sugar (optional), crushed anise seeds (optional).

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

In a medium bowl, stir together flour, the 1 1/2 teaspoons anise seeds, baking powder, and salt. In a large mixing bowl, beat shortening for 30 seconds. Add egg, sugar, orange juice, and vanilla. Bat unti light. Add in flour until thoroughly mixed. Divide dough in half.

On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using floured 2 1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on prepared baking sheets. If desired, sprinkle with cinnamon-sugar and additional crushed anise seeds.

Bake in preheated 350 degree oven about 9 minutes or until bottoms are golden brown. Transfer cookies to wire racks to cool.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #339 - Mocha Rum Balls

2010-12-07T13:53:00.000-08:00

This rum ball is made with a mixture of crushed gingersnaps (the hard ones), coconut, chopped walnuts, dissolved coffee crystals and a coconut-rum liqueur. After forming into balls, these little morsels are rolled in either cocoa powder or powdered sugar. They look pretty on a plate served at your Christmas party. (If time permits, make a week ahead and store in an airtight container to allow the flavor to intensify).

Ingredients: 2 cups finely crushed ginger snaps (place in a resealable plastic bag and push a rolling pin back and forth over the bag until cookies are crumbs), 1 cup powdered sugar, 1/2 cup shredded coconut, 1/2 cup finely chopped walnuts, 2 tablespoons cocoa powder, 1 teaspoon instant coffee crystals, 1 tablespoon boiling water, 2 tablespoons corn syrup, 4 tablespoons coconut-rum liqueur, powdered sugar and cocoa powder for rolling.

Instructions: Combine ginger snaps, powdered sugar, coconut, walnuts and cocoa in large mixing bowl. In a small saucepan heat water to boiling: add coffe crystals and stir to dissolve. Add corn syrup and heat gently until blended. Pour over dry ingredients and mix using tips of fingers. Add only enough liqueur to hold ingredients together when squeezed.

Shape dough into 1 inch balls and roll either in powdered sugar or cocoa powder. Store in an airtight container unti flavors blend (at least 1 day; 1 week if possible). If desired, roll again in powdered sugar or cocoa just before serving.

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

Cookies Rule!!!

Cookie Recipe #338 - Jewelled Christmas Trees

2010-12-06T13:14:00.000-08:00

These are fun to make with your kids-they will enjoy punching out the holes and filling them with gumdrops. Make sure to punch a small hole at the top of the tree if you want to use them as an ornament-they look pretty on the tree.

Ingredients: 1 1/2 cups all-purpose flour, 6 tablespoons butter, diced, 3 tablespoons granulated sugar, 1 egg white, 2 tablespoons orange juice, 8 ounces colored gumdrops, thin ribbon for hanging.

Instructions: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Sift flour into a large mixing bowl, add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, egg white, and enough orange juice to form a soft dough. Knead on a lightly floured surface until smooth.

Roll out thinly and stamp out Christmas trees. Transfer shapes to prepared baking sheets, spacing 2 inches apart. Using a 1/2-inch round cookie cutter or the end of a large plain piping tip, stamp out and remove six rounds from each tree shape. (I used the end of my pepper shaker). Cut each gumdrop into 3 parts and place one piece in each hole. Make a small hole at the top of each tree to thread through the ribbon (I used a straw).

Bake for 15-20 minutes, until the cookies are golden and the gumdrops have melted and filled the holes. Cool on the baking sheets. Thread short lengths of ribbon through the holes so that the cookies can be hung on your Christmas tree.

Makes 12 Christmas trees.

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

Cookies Rule!!!

Cookie Recipe #337 - Marbled Holiday Greetings

2010-12-05T09:50:00.000-08:00

Each color in these rectangle-shaped greeting card cookies sports a different flavor.
Depending on how many cookies you desire, you may want to cut this recipe in half; it makes a cookie-jar-full.

Ingredients: 1 cup butter,softened, 2/3 cup shortening, 2 cups granulated sugar, 2/3 cup dairy sour cream, 2 eggs, 1 teaspoon vanilla, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 5 cups all-purpose flour, assorted food coloring, 1/2 teaspoon peppermint extract, 1/2 teaspoon almond extract, 1 teaspoon finely shredded lime peel. Icing: 4 cups powdered sugar, 3 tablespoons milk (or more).

Instructions: In large mixing bowl beat butter and shortening. Add sugar, sour cream, eggs, vanilla, baking powder, soda, and salt. Beat until combined. Beat in flour until thoroughly incorporated. Divide dough into six equal portions. To one portion add purple food coloring and the almond extract; to another, add green food coloring and the lime peel; to another, add red food coloring and peppermint extract. Leave 3 portions plain. Cover all and refrigerate at least 1 hour or unti easy to handle.

Preheat oven to 375 degrees. On a floured surface, break off pieces of plain dough and each of the colored doughs. Place alternately on surface to form an 11x7-inch rectangle, pressing pieces together. Roll into a 12-inch square that is 1/4-inch thick, creating a marble effect. Trim edges of the marbled square; cut square into 48 3x1-inch rectangles. Repeat with remaining dough portions. Place rectangles 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-8 minutes or until edges are very lightly browned. Transfer to wire racks to cool completely.

Make Icing: In a large bowl combine powdered sugar and milk; stir until smooth. Stir in additional milk, 1 teaspoon at a time, until of piping consistency. If desired, tint icing. Pipe "Joy", "Noel", or "Peace" onto each cookie or just frost each cookie; let icing dry.

Makes 144 cookies.

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

Cookies Rule!!!

Cookie Recipe #336 - Rosettes

2010-12-04T14:25:00.000-08:00

A rosette iron is needed to make this cookie, but maybe if you don't have one, you could borrow a friend's. These remind of the churros I made earlier in the year only they are sprinkled with powdered sugar rather than granulated sugar. If deep fried foods are a no-no you may want to skip this recipe (or only eat a half:)).

Ingredients: 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 2 eggs, 1/2 cup whipping cream, 1/2 cup milk, 1 teaspoon vanilla extract, oil for deep-frying, powdered sugar.

Instructions: Place 2 inches of oil in the bottom of a heavy saucepan and heat to 375 degrees. In a medium bowl, combine flour, granulated sugar, and salt; mix well. Add eggs, cream, milk and vanilla, blending until smooth.

Preheat rosette iron by dipping in hot oil for a minute, shake off excess oil and immediately dip into batter, being careful not to coat top of iron, only bottom and sides. Then dip iron into hot oil until rosette is golden, about 20-40 seconds. Gently remove rosette from iron with a fork and drain on paper towels. Repeat with remaining batter.

When rosettes are cool, sprinkle with powdered sugar.

Makes 1 1/2 dozen.

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

Cookies Rule!!!

Cookie Recipe #335 - Chocolate Reindeer

2010-12-03T14:37:00.000-08:00

Make a batch of these for your child's school Christmas party.

Ingredients: 1 cup butter, softened, 1 1/2 cups granulated sugar, 1/3 cup cocoa powder, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 eggs, 1 teaspoon vanilla, 3 1/4 cups all-purpose flour, pretzel twists, candy-coated chocolate pieces, small gumdrops.

Instructions: In a large mixing bowl, beat butter. Add sugar, cocoa powder, cream of tartar, baking soda, and salt. Beat until combined. Beat in eggs and vanilla until combined. Mix in flour. Divide dough into six equal portions. Cover and chill dough about 3 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll one portion of the dough at a time into a 6-inch diameter circle. Using a sharp knife, cut each circle into 6 wedges. Place 2 inches apart on an ungreased baking sheet.

For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a gumdrop into the dough triangle about 1/2 inch from the point.

Bake in preheated 375 degree oven for 7-9 minutes or until edges are firm (do not overbake). Cool on baking sheet for 1 minute before transferring to wire racks to cool.

Makes about 3 dozen reindeer.

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

Cookies Rule!!!

Cookie Recipe #334 - Coconut Rum Gems

2010-12-02T15:58:00.000-08:00

This rum ball is different from the typical rum ball. Crushed corn flakes and the citrus peel give them a unique taste. If you don't want to use alcohol, try 1 teaspoon of either vanilla or almond extract.

Ingredients: 1 cup all-purpose flour, 1 cup crushed corn flakes (measure after crushing), 3/4 cup granulated sugar, 1/2 cup chopped nuts (I used walnuts), 1/2 cup flaked coconut 1/4 cup chopped orange and lemon peel, 2 eggs, 1 tablespoon rum (I used Malibu coconut rum), 1/2 - 3/4 cup shredded coconut.

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

In a large mixing bowl, mix together flour, corn flakes, sugar, nuts, coconut, and peel. In a small bowl, beat eggs with rum; blend into dry ingredients.

Drop small spoonfuls of batter into shredded coconut. Shape into 1 inch balls and place on prepared baking sheets. Bake 10-12 minutes, or unti firm. Transfer to wire racks to cool.

Makes 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #333 - Church Windows

2010-12-01T12:50:00.000-08:00

This was a request from my sister-in-law, Angie, whose Grandmother made them when she was a child. My neighbor, Gail, makes this delicious cookie with her nieces, Amanda and Megan, every Christmas season for their Christmas experience (rather than a gift). The recipe is very simple, only 3 ingredients, but oh-so-good! Mostly chocolate reigns here along with dots of marshmallows.

Ingredients: 1 (12 ounce)package semisweet chocolate chips, 1 stick butter, 1 package colored marshmallows (I used the red and green Christmas version).

Instructions: Melt the chocolate chips and butter either in the microwave or on top of the stove, stirring until butter and chocolate are both melted and mixture is smooth. Remove from heat and stir occasionally until slightly cooled. Add in marshmallows in a folding motion until completely covered with chocolate.

Drop on 2 sheets of waxed paper (or parchment paper) and form into 2 logs about 12 inches long. Wrap tightly in the waxed paper and refrigerate until firm, at least 2 hours. Remove to cutting surface and cut into 1/2-inch slices.

Makes about 50 church windows.

Cookies Rule!!!

Cookie Recipe #332 - Play Dough Cookies

2010-11-30T12:00:00.000-08:00

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

2010-11-29T11:28:00.000-08:00

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

2010-11-28T11:40:00.000-08:00

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

2010-11-27T11:24:00.000-08:00

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

2010-11-26T12:49:00.000-08:00

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

2010-11-25T13:00:00.000-08:00

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

2010-11-24T14:47:00.001-08:00

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

2010-11-23T11:37:00.000-08:00

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

2010-11-22T11:30:00.000-08:00

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

2010-11-21T10:00:00.000-08:00

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

2010-11-20T12:35:00.000-08:00

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

2010-11-19T09:10:00.000-08:00

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

2010-11-18T11:00:00.000-08:00

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

2010-11-17T10:43:00.000-08:00

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

2010-11-16T11:41:00.000-08:00

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

2010-11-15T13:00:00.000-08:00

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

2010-11-14T13:00:00.000-08:00

"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

2010-11-13T12:46:00.000-08:00

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

2010-11-12T12:57:00.000-08:00

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

2010-11-11T11:58:00.000-08:00

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

2010-11-10T10:52:00.000-08:00

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

2010-11-09T09:54:00.000-08:00

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

2010-11-08T19:40:00.000-08:00

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

2010-11-07T12:11:00.000-08:00

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

2010-11-06T12:04:00.000-07:00

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

2010-11-05T15:49:00.000-07:00

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

2010-11-04T12:24:00.000-07:00

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

2010-11-03T12:56:00.000-07:00

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

2010-11-02T15:20:00.000-07:00

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

2010-11-01T10:55:00.001-07:00

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!!!

Cookie Recipe #302 - Sweet Spider Webs

2010-10-31T10:00:00.000-07:00

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

2010-10-30T15:00:00.000-07:00

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

2010-10-29T10:59:00.000-07:00

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

2010-10-28T08:15:00.000-07:00

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

2010-10-27T11:50:00.000-07:00

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

2010-10-26T14:45:00.000-07:00

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

2010-10-25T12:22:00.000-07:00

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

2010-10-24T11:28:00.000-07:00

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

2010-10-23T14:46:00.000-07:00

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

2010-10-22T07:54:00.000-07:00

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

2010-10-21T19:00:00.000-07:00

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

2010-10-20T08:30:00.000-07:00

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

2010-10-19T10:48:00.000-07:00

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

2010-10-18T13:40:00.000-07:00

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

2010-10-17T10:15:00.000-07:00

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

2010-10-16T14:25:00.000-07:00

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

2010-10-15T15:17:00.000-07:00

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

2010-10-14T10:43:00.000-07:00

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

2010-10-13T08:34:00.000-07:00

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

2010-10-12T12:27:00.001-07:00

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

2010-10-11T11:56:00.000-07:00

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

2010-10-10T12:34:00.000-07:00

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

2010-10-09T13:23:00.000-07:00

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

2010-10-08T14:43:00.000-07:00

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

2010-10-07T14:06:00.000-07:00

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

2010-10-06T18:31:00.000-07:00

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

2010-10-05T11:19:00.000-07:00

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

2010-10-04T11:27:00.000-07:00

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

2010-10-03T13:20:00.000-07:00

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

2010-10-02T11:56:00.000-07:00

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

2010-10-01T12:15:00.000-07:00

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!!!

Cookie Recipe #271 - French Vanilla Coconut Macaroon Bars

2010-09-30T08:27:00.000-07:00

A cake mix is the base for this bar cookie; a few additions, bake, top with lines of chocolate, and you have a yummy concoction.

Ingredients: 1 package French Vanilla cake mix, 1/3 cup margarine or butter, 2 tablespoons water, 1 teaspoon vanilla, 1 egg, 1 1/2 cups coconut, 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350 degrees. Grease a 9x13-inch pan; set aside. In large mixing bowl, place cake mix. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add water, vanilla, and egg; blend well. Stir in coconut; mix well. Press dough evenly into prepared pan.

Bake in preheated 350 degree oven for 16-22 minutes or until bars are golden brown and edges begin to pull away from sides of pan. Cool 15 minutes on wire rack.

In small saucepan over low heat, melt chocolate chips, stirring constantly (or use the microwave resealable bag method). Drizzle over bars. Cool completely and cut into bars.

Makes 2 dozen bars.

This recipe was presented by Cheryl Osborn, Flushing, Michigan, in the "The Million Dollar Bake-Off" put out by Pillsbury Cookbooks, Minneapolis, MN, April 1996.

Cookies Rule!!!

Cookie Recipe #270 - Citrus Cheesecake Slices

2010-09-29T09:44:00.000-07:00

WARNING - "Chillin" Cookie!! With all the heat we've had here the past few days, "chillin" is what we need. The weather "predictors" suggest the temperature will drop 7-8 degrees today (92 instead of 100). In my book, once the thermometer reaches 85 or above, it's HOT! Eating a few of today's cookies will at least cool your tongue. The mixture of cream cheese and citrus rolled in crushed graham crackers and pecans results in a delightful cookie.

Ingredients: 3/4 cup butter, softened, 3 ounces cream cheese, softened, 3/4 cup granulated sugar, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, 2 teaspoons finely shredded orange peel, 1 teaspoon vanilla, 2 cups all-purpose flour, 1/4 cup finely chopped pecans, 1/4 cup finely crushed graham crackers.

Instructions: In a large mixing bowl beat butter and cream cheese for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour gradually. If necessary, cover and chill dough about 30 minutes or until easy to handle.

Stir together pecans and crushed graham crackers; set aside. Divide dough in half. Shape each half into an 8-inch-long roll; roll in nut mixture. Wrap in plastic wrap or waxed paper. Chill for 2-24 hours or until dough is firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices an inch apart on ungreased cookie sheets. Bake in preheated 375 degree oven 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute before transferring to wire racks to cool completely.

Makes 4-5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #269 - Zucchini Drop Cookies

2010-09-28T13:25:00.000-07:00

Here is a cookie that could be good for you because it involves a vegetable - zucchini. Anyone who has a garden and grows this Italian squash knows how abundant it is; always more than you can use (and your extended family, neighbors, town, county). The finished product is a soft, chewy cookie loaded with nuts and raisins (besides the zucchini) and the cinnamon, cloves and nutmeg give it spice.

Ingredients: 1 cup zucchini, peeled and grated, 1 teaspoon baking soda, 1 cup granulated sugar, 1/2 cup shortening, (part butter or margarine, if desired)(I used all butter), 1 egg, beaten, 2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup nuts, chopped (any kind; I used almonds), 1 cup raisins.

Instructions: Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper; set aside. In large mixing bowl beat thoroughly zucchini, baking soda, sugar and shortening (or butter). Add egg, mixing well. Sift flour and spices together; add to creamed mixture. Stir in nuts and raisins until combined.

Drop by teaspoonfuls on prepared cookie sheets. Bake in preheated 375 degree oven 12-15 minutes. Cool on pan for 1 minute before transferring to wire racks to cool completely.

Makes about 3 dozen cookies.

This recipe came from a friend, Margie. On the bottom of the recipe it says it came from Joe Carcione, the GreenGrocer Cookbook.

Cookies Rule!!!

Cookie Recipe # 268 - Pumpkin Spritz

2010-09-27T15:57:00.000-07:00

This spritz cookie is a softer version of spritz that is jam-packed with spices and pumpkin. The recipe didn't call for it, but I added a maple syrup icing to spread over each 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 pumpkin, 1 egg, 1 teaspoon vanilla, 2 3/4 cups all-purpose flour. Optional icing: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 3-4 tablespoons milk.

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

Pack dough into a cookie press. Force dough through cookie press onto an ungreased baking sheet. If desired, sprinkle with additional nutmeg. Bake in preheated 400 degree oven for 6-8 minutes or until cookies are set; do not brown. Transfer to wire racks to cool completely.

Optional icing: Place powdered sugar in small bowl; add maple syrup and 1 tablespoon milk. Continue adding more milk, stirring constantly, until of spreading consistency. Frost each cookie with a teaspoonful of icing and allow to harden.

Makes about 5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #267 - Creamy Filled Brownies

2010-09-26T12:12:00.000-07:00

A fluffy cream cheese filling snuggled between two tiers of oh-so-chocolatey brownie then completed with a glaze of guess what?-chocolate! If you go jogging for the rest of the day, dig 100 ditches, or climb 100 staircases, you'll never notice how many calories are contained in one of these. (But they're worth every one!)

Ingredients: 1/2 cup (1 stick) butter or margarine, 1/3 cup cocoa, 2 eggs, 1 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 cup finely chopped nuts. Filling: 3 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar. Glaze: 1/4 cup granulated sugar, 2 tablespoons water, 1/2 cup chocolate chips.

Instructions: Preheat oven to 350 degrees. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil. In small saucepan, melt butter; remove from heat. Stir in cocoa until smooth. In small mixer bowl, beat eggs; gradually add sugar, beating until fluffy. In separate bowl, stir together flour, baking powder, and salt; add to egg mixture. Add cocoa mixture and vanilla; blend well. Stir in 1 cup nuts. Spread batter in prepared pan.

Bake in preheated 350 degree oven for 12-14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack.

Make Creamy Filling: In small bowl, combine cream cheese, butter and vanilla. Gradually add powdered sugar and beat to spreading consistency. Spread over one half of brownie; top with second half.

Make Glaze: In small saucepan, heat sugar and water to boiling. Remove from heat; immediately add chocolate chips, stirring until melted and smooth. Spread evenly over top of brownie sandwich; sprinkle with remaining nuts (I used grated white choclate). After glaze has set, cut into bars or squares.

Makes 24 bars.

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

Cookies Rule!!!

Cookie Recipe #266 - Peanut Sticks

2010-09-25T11:36:00.001-07:00

This is a shortbread-type cookie chocked full of chopped peanuts, covered in a coffee-flavored frosting and finished off with a sprinkling of more chopped peanuts.

Ingredients: 3/4 cup butter, softened, 1/2 cup powdered sugar, 1/4 cup firmly packed brown sugar, 1 teaspoon vanilla extract, 2 cups sifted all-purpose flour, 1 cup salted peanuts, chopped. Frosting: 2 tablespoons butter, softened, 1 cup sifted powdered sugar, 3/4 teaspoon instant coffee, 1/2 teaspoon vanilla extract, 1-2 tablespoons milk, 1/4 - 1/2 cup chopped salted peanuts.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream butter; gradually add powdered sugar, brown sugar, and vanilla, creaming well. Add flour gradually and mix well. Stir in chopped peanuts. If desired, chill dough for easier handling (I didn't; seemed to work okay).

Shape dough into sticks 3 inches long and 1/2 inch in diameter. Place on ungreased cookie sheets about an inch apart. Bake in preheated 350 degree oven 12-15 minutes until lightly browned. Transfer to wire racks to cool completely.

Make frosting: In small bowl combine butter, powdered sugar, coffee, and vanilla. Blend in milk, a tablespoon at a time, until of spreading consistency.

Spread a generous amount of frosting on each cooled stick and sprinkle with more chopped peanuts.

Makes 4-5 dozen sticks.

Presented by Kenneth J. Crispo, Quincy, Massachusetts in "Pillsbury's Best 11th Grand National Bake-Off Cookbook", Pillsbury, 1959.

Cookies Rule!!!