Cookie Recipe #163 - Chocolate Mint Cookies

A soft chocolate cookie filled with mint-flavored chocolate chips and mint extract for even more mintiness. Instead of using mint-flavored chips I used Andes mints, broke into pieces.

Ingredients: 2 2/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsweetened cocoa powder, 3/4 cup light brown sugar, packed, 2/3 cup granulated sugar, 1 cup butter, softened, 3 large eggs, 1 teaspoon pure mint extract, 1 3/4 cups (10 ounces)mint chocolate chips, 1/2 cup vanilla chips (optional).

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

In a large bowl, blend sugars and butter beating to form a grainy paste. Add eggs and mint extract beating until light and fluffy.

Add the flour mixture and blend at low speed just until combined; do not overmix. Fold in chocolate chips.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 16-18 minutes until set. Immediately transfer cookies to wire racks to cool completely.

If desired, melt 1/2 cup vanilla chips in resealable storage bag in microwave for 1-2 minutes. After first minute, press on bag to test softness of chips; if chunks remain, heat another minute, or until chips are completely melted when pressed. Snip off small section of one corner of bag and squeeze contents on each cookie in desired pattern.

Makes 4 dozen cookies.

"Mrs. Fields Cookie Book", Debbie Fields, The Time Inc. Book Company, Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #162 - Coffee Madeleines

Not getting enough caffeine in that one cup of morning coffee? Add a little more with one or two of these. The coffee taste isn't overbearing; it's just pleasantly light.

Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons instant espresso coffee powder (I used ground espresso beans), 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; icing-1/2 teaspoon instant espresso coffee powder, 1 tablespoon water, 1 cup sifted powdered sugar.

Instructions: Preheat oven to 375 degrees; spray madeleine pan with cooking spray; set aside. In a medium mixing bowl, beat egg yolks and granulated sugar for 30 seconds. Add melted butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites.

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

Spoon batter into prepared pan, filling each mld about half full. Bake in preheated 375 degree oven 9-11 minutes or until edges are golden and tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Using the point of a knife, loosen each cookie from mold; invert onto wire racks to cool completely.

Icing: In a small bowl combine 1/2 teaspoon instant espresso coffee powder and 1 tablespoon water. Stir in 1 cup sifted powdered sugar. Stir in additional water, if needed, to make drizzling consistency. Drizzle over each cookie and allow to harden.

Makes 24 cookies.

Note: If you prefer, sprinkle tops of cookies with sifted powdered sugar instead of using the icing.

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

Cookie Recipe #161 - Lemon Chocolate Chip Buttons

Chocolate chip cookies with a lemon twist; soft and irresistable.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground coriander, 3/4 cup butter, softened, 1 cup white sugar, 2 large eggs, 1 1/2 teaspoon pure lemon extract, 1 1/2 cups (9 ounces)miniature chocolate chips.

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

In a large bowl, cream butter and sugar at medium speed to form a grainy paste. Add eggs and lemon extract; beat well. Add the flour mixture and the chocolate chips, blending just until combined. Do not overmix.

Drop dough by teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 12-14 minutes or until cookies are set; do not brown. Remove from oven to wire racks to cool completely.

Makes 4 dozen buttons.

"Mrs. Fields Cookie Book", Debbi Fields, The Time Inc. Book Company, Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #160 - Buttery Apricot Cookies

This is a refrigerator cookie recipe meaning you need to make these the night before and let them sleep in the refrigerator overnight. They are a buttery cookie with chunks of apricots sprinkled throughout.

Ingredients: 1/2 cup unsalted butter, softened, 1/2 cup sifted confectioners' sugar, 1/2 teaspoon vanilla extract, 1 egg, 1 1/4 cups sifted all-purpose flour, 1/4 cup chopped dried apricots, pinch of salt. (If using salted butter, omit the pinch of salt).

Instructions: Place butter, confectioners' sugar, and vanilla in a large bowl. Mix together thoroughly. Add beaten egg. Sift flour and salt over creamed mixture and blend in gradually. Add chopped apricots and mix well.

Shape dough into roll about 1 1/2 inches in diameter. Wrap in waxed or parchment paper and refrigerate overnight.

Preheat oven to 400 degrees. Line baking sheets with parchment paper or lightly grease.

Cut roll into 1/8 inch thick slices and arrange on prepared baking sheets about 1 inch apart. Bake 7-8 minutes or until edges start to brown. Allow to cool on baking sheet for a minute before transferring to wire racks to cool completely.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #159 - No-Bake Butterscotch Treats

A simple treat using only a microwave or stove top to achieve yummy results. A good recipe for summer.

Ingredients: 6 tablespoons butter, melted, 1 cup creamy peanut butter (I used crunchy), 1 1/2 cups sifted powdered sugar, 1 9-oz. package chocolate wafers, crushed, 1 12-ounce package (2 cups) butterscotch-flavored chips, 1/4 cup whipping cream, 3/4 cup chopped peanuts.

Instructions: In a large bowl stir together melted butter, peanut butter, and powdered sugar. Stir in crushed chocolate wafers. Press mixture into the bottom of an ungreased 13x9x2 inch baking pan.

In a medium heavy saucepan combine butterscotch pieces and whipping cream. Stir over low heat until pieces melt completely (may be melted in the microwave instead). Carefully spoon butterscotch mixture over crumb mixture, spreading evenly. Sprinkle peanuts over butterscotch mixture.

Cover and chill for at least 2 hours. Cut into bars, diamonds or other shapes using 2-inch cookie cutters, if desired.

Makes 48 bars.

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

Cookies Rule!!!

Cookie Recipe #158 - Melting Moments

This is a buttery sandwich cookie with a creamy chocolate filling. Take a moment and let one melt in your mouth.

Ingredients: 1 cup all-purpose flour, 1 cup cake flour, 1 1/2 cups cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla. Frosting: 1/2 cup butter, room temperature, 1 1/2 cups powdered sugar, 2 teaspoons vanilla, 1 ounce dark, bittersweet chocolate, melted (or 1/4 cup chocolate chips, melted).

Instructions: Preheat oven to 300 degrees. In medium bowl, sift both flours, cornstarch, baking powder, and salt; set aside. In large bowl, mix butter, powdered sugar and vanilla until smooth and lightened slightly in color. Mix in flour mixture just until flour is incorporated and smooth dough forms.

For each cookie, roll a level tablespoonful of dough between hands into a smooth ball. Place the cookies on parchment paper-lined baking sheets, spacing about 2 inches apart. Use fork to gently flatten cookies into 1 1/4 inch disks leaving tines of fork impression in each cookie (only once, not crisscross as with peanut butter cookies).

Bake cookies about 20-25 minutes, or until bottoms are lightly browned. Cool on baking sheet for 2 minutes before carefully transferring to wire racks to finish cooling.

Make frosting as follows: Stir butter, powdered sugar and vanilla until smooth. Melt chocolate in microwave until smooth when stirred; add to butter/sugar mixture and mix well. Spread a rounded teaspoonful of frosting evenly over flat bottom of a cookie. Gently press the flat bottom of a second cookie on top of frosting, forming a sandwich. Continue with remaining cookies. Serve at room temperature.

Cookies can be stored in a tightly covered container at room temperature up to 5 days.

Makes 2-2 1/2 dozen sandwiches.

Cookies Rule!!!

Cookie Recipe #157 - Fig Bars

Fig Newton look-alikes and taste-alikes, maybe even better. There are several steps involved along with time, but the fig middle can be made ahead.

Ingredients: 1 cup (2 sticks)unsalted butter, room temperature, 1/2 cup granulated sugar, 1 large egg plus 2 large egg yolks, 1 teaspoon vanilla extract, finely grated zest of 1 lemon, 2 1/2 cups all-purpose flour, plus more for parchment, 1/4 teaspoon salt, 1 teaspoon milk, 3 cups roughly chopped dried Calimyrna figs (about 1 pound), 1/4 cup honey, 1 cup red wine, 1 cup water, 1/4 teaspoon ground cinnamon, 1/2 teaspoon finely ground pepper.

Instructions: In large mixing bowl, beat butter and sugar until light and fluffy. Add egg, 1 egg yolk, vanilla and zest; mix well. Add flour and salt; mix just until dough comes together. Divide dough in half; wrap each half in plastic wrap. Chill until firm, about 1 hour.

In the meantime, make fig filling: Combine figs, honey, red wine, water, cinnamon, and pepper in a non-stick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10-15 minutes. After mixture cools slightly, pulse until smooth in food processor. Spread mixture on a baking sheet to cool completely. (The filling can be made ahead and refrigerated up to one week. Bring to room temperature before using).

On a floured surface, roll out one half of dough to slightly larger than a 9x14 inch rectangle. Remove excess flour with a dry pastry brush, and trim to even edges. Pick up dough by wrapping it around a rolling pan; unroll it unto a baking sheet lined with parchment paper. Spread cooled filling evenly over pastry. Roll remaining dough; cover filling. Trim excess pastry to make a rectangle. Chill for 1 hour.

Preheat oven to 375 degrees. In a small bowl, combine remaining egg yolk and milk. Use a paring knife to score dough lightly into 1 1/4x3-inch bars. Lightly brush with egg wash. Bake until golden brown, 25-30 minutes. Transfer to a wire rack to cool. Cut into bars and enjoy.

Bars can be stored betweeb layers of parchment in an airtight container at room temperature up to 3 days.

Makes 2 dozen bars.

"Martha Stewart's Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!