Cookie Recipe #156 - Almond Cream Spritz

Light and nutty describes these little spritz cookies.

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

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

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

Transfer cookies to a wire rack to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #155 - Lemon-Almond Madeleines

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

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

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

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

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

Makes 2 dozen madeleines.

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

Cookies Rule!!!

Cookie Recipe #154 - Macadamia Brittle Cookies

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

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

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

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

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

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

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

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

Makes 6-7 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #153 - No-Bake Peanutty Cookies

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

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

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

Store covered in refrigerator. Makes 5 dozen balls.

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

Cookies Rule!!!

Cookie Recipe #152 - Cranberry Jumbles

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

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

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

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

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

Makes about 32 cookies.

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

Cookies Rule!!!

Cookie Recipe #151 - Spicy Molasses Waffle Squares

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

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

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

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

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

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

Makes about 2 dozen waffle cookies.

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

Cookies Rule!!!

Cookie Recipe #150 - Chocolate Toffee Brownie Bites

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

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

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

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

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

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

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

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

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

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

Cookies Rule!!!