Cookie Recipe #365 - Bacon Chocolate Chip

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!!!