Cookie Recipe #210 - Cornmeal and Nutmeg Cookies

Just as you can't judge a book by its cover (although I do sometimes), you can't judge a cookie by its name. I really thought this was going to be a weird cookie, but after tasting it, I decided it was pretty good. Biting into one of these is like cutting a corn muffin into slices and baking until crisp. They are a refrigerator cookie so can be made the night before or a couple of days ahead.

Ingredients: 3/4 cup granulated sugar, 3/4 cup unsalted butter, softened, 2 egg yolks, 1 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg.

Instructions: In a large mixing bowl, beat sugar and butter. Add egg yolks and continue beating until light and fluffy.

Beat in flour, cornmeal, baking powder, salt, and nutmeg until dough is smooth.

Divide dough into 2 portions. Shape each into a roll, about 2 inches in diameter. Wrap in plastic and chill in refrigerator at least 3 hours and up to 3 days. (Dough can also be frozen for up to 6 months).

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Cut rolls into 1/4 inch thick slices. Arrange flat on baking sheets, about 2 inches apart. Using the tines of a fork, press lightly on the edge of each side. Bake 8-10 minutes until cookies are firm and edges are golden. Transfer to wire racks to cool completely. Store in an airtight container.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #209 - Peanut Butter Chocolate Chunk Brownies

From the unlimited list of peanut butter and chocolate recipes comes another taste-tempter. Chopped peanuts are included in the recipe but I made mine nutless.

Ingredients: 1 2/3 cups (10 ounce package) Peanut Butter chips, 1/2 cup (1 stick) butter, softened, 1 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/2 teaspoon salt, 1 3/4 cups (10 ounce package) chocolate chunks (or chips), 1/4 cup chopped peanuts.

Instructions: Preheat oven to 350 degrees. Grease a 9x13x2-inch baking pan. Melt peanut butter chips in microwave for a minute; stir until smooth (heat for another 30 seconds to a minute if not thoroughly melted); cool slightly.

In a large mixing bowl, beat butter and sugar until light and fluffy; add eggs and vanilla. Beat in melted peanut butter chips, flour and salt; stir in chocolate chunks (or chips) and peanuts. Spread batter evenly into prepared pan. (I sprinkled a few more chocolate chips on the top).

Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack before cutting into squares.

Makes about 3 dozen brownies.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #208 - Hazelnut Biscotti

Crunchy wedges of hazelnuttiness; delicious when dipped in your cup of coffee.

Ingredients: 3 eggs, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup finely chopped hazelnuts, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder.

Instructions: Preheat oven to 350 degrees. Grease and flour a baking sheet. In a large bowl, beat eggs with oil; add sugar and continue beating until mixture is thick and pale, about 5 minutes. Fold in chopped hazelnuts.

Sift flour with baking powder. Add to egg mixture and mix well. Shape dough into 2 logs about 3 x 10 inches. Arrange on cookie sheet. Using a wet spatula, flatten top and smooth sides of logs.

Bake 25-30 minutes until golden. Remove from oven and lower oven temperature to 300 degrees. Let logs cool on baking sheet about 10 minutes. Cut into 1/2 inch slices using serrated knife.

Arrange slices flat on cookie sheet and bake 15 minutes longer, until surface is dry and crisp. Transfer cookies to wire racks and let cool. Store in airtight container.

Makes 3 dozen biscotti.

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

Cookies Rule!!!

Cookie Recipe #207 - Chocolate Raspberry Tassies

These little morsels are not only nice to look at, but even better to pop into your mouth and absorb the chocolate and raspberry combination.

Ingredients: Chocolate Pastry: 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1/4 cup cocoa, dash of salt, 1/2 cup cold butter, 1 egg yolk, 2 tablespoons cold water. Filling: 1 cup semisweet chocolate chips, 2 tablespoons butter, 1 egg, lightly beaten, 1/3 cup granulated sugar, 1/4 cup raspberry preserves, 2 teaspoons vanilla extract. Chocolate Buttercream: 1/4 cup softened butter, 2 cups powdered sugar, divided, 3 tablespoons cocoa, 2 tablespoons milk.

Instructions: For pastry: In food processor combine flour, sugar, cocoa, and salt; pulse to combine. Add cold butter, cut up. Process until crumbly. In small bowl whisk together egg yolk and cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.

Preheat oven to 375 degrees. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased mini muffin cups, using floured fingers, if necessary; set aside.

For filling, in small saucepan heat and stir chocolate chips and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, preserves, and vanilla. Spoon 1 tablespoon filling in each pastry shell.

Bake in preheated 375 oven 12-15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack.

Make buttercream: In a medium mixing bowl, beat softened butter; add 1 cup powdered sugar and cocoa. Beat in milk; gradually beat in remaining 1 cup powdered sugar until of piping consistency. Pipe tops of each tassie with the buttercream.

Makes 24 tassies.

"Better Homes and Gardens Magazine", December 2009, page 209.

Cookies Rule!!!

Cookie Recipe #206 - Frosted Butterscotch Cookies

What makes these cookies so tasty is the frosting. They are a soft cookie with bites of walnuts then topped with a brown butter frosting.

Ingredients: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups packed brown sugar, 1/2 cup shortening, 2 eggs, 1 teaspoon vanilla, 1 8-ounce carton dairy sour cream, 2/3 cup chopped walnuts, 1/2 cup butter, 3 1/2 cups sifted powdered sugar, 5 teaspoons boiling water, 1 1/2 teaspoons vanilla, walnut halves or chopped walnuts for topping.

Instructions: Preheat oven to 375 degrees. Line baking sheets with parchment paper;set aside. In a small bowl, stir together flour, baking soda, baking powder, and salt set aside.

In a large mixing bowl, beat brown sugar and shortening. Add eggs and vanilla; beat until combined. Alternately add flour mixture and sour cream to egg mixture, beating well after each addition. Stir in chopped walnuts by hand.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in preheated 375 degree oven 10-12 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.

Make brown butter frosting as follows: In a medium heavy saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown (do not scorch). Remove from heat and stir in powdered sugar, boiling water, and vanilla. Beat to make a smooth, spreadable frosting. Immediately frost cookies, then top with a walnut half or chopped walnuts. (If frosting begins to get stiff, add a small amount of boiling water and stir until smooth.)

May freeze unfrosted cookies up to 3 months-thaw and frost before serving.

Makes about 5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #205 - Peanut Butter-Filled Chocolate Cookies

A chocolate cookie filled with peanut butter-another recipe for you lovers of peanut butter and chocolate (myself included). The cookies and filling seemed a little dry; I think it's because I used chunky peanut butter. If you use creamy peanut butter, I believe the cookies will be moister.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/2 teaspoon baking soda, 1/2 cup butter, softened, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/4 cup peanut butter, 1 egg, 1 tablespoon milk, 1 teaspoon vanilla, 3/4 cup sifted powdered sugar, 1/2 cup peanut butter, granulated sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. In a medium bowl combine flour, cocoa, and baking soda; set aside. In a large mixing bowl beat butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Beat in flour mixture until thoroughly incorporated. Shape dough into 1 1/4-inch balls (should have 32); set aside.

For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth. Shape mixture into 3/4-inch balls (should have 32).

On a work surface (or in the palm of your hand), slightly flatten a chocolate ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with remaining balls.

Place on ungreased baking sheets about 2 inches apart. Lightly flatten with your fingers and sprinkle with granulated sugar.

Bake in preheated 350 degree oven 8 minutes or until cookies are set and surface is slightly cracked. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.

Makes 32 cookies.

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

Cookies Rule!!!

Cookie Recipe #204 - Date Sandwich Cookies

This is a soft molasses-type cookie sandwich with a filling of sweetened dates. Use any cookie cutter for the shape you desire. There is no refrigerator dough-chilling time with this recipe, so they can be made immediately.

Ingredients: 1 cup unsalted butter, softened, 3/4 cup packed brown sugar, 1 egg, 1/3 cup molasses, 1 teaspoon vanilla, 1/4 cup boiling water, 4 cups all-purpose flour, 2 teaspoons baking soda, 2 cups chopped dates, 1/2 cup boiling water, 1/4 cup granulated sugar, pinch of salt, raw or granulated sugar for sprinkling.

Instructions: Put teakettle on to boil water (or small saucepan). In a small saucepan, combine chopped dates, 1/2 cup boiling water, and granulated sugar. Bring to a boil and let simmer 3 minutes; remove from heat and let cool slightly.

Preheat oven to 325 degrees. In a large mixing bowl, cream together butter and brown sugar. In another bowl, beat egg with molasses, vanilla, and then 1/4 cup of boiling water. Stir this mixture into the first.

Sift together flour and baking soda; add to batter and mix well.

On a lightly floured surface, roll dough about 1/4 inch thick. Cut out shapes and place half of the cookies on baking sheets. Spread date mixture evenly on each cookie, then top with other half of cookies. Sprinkle tops with sugar of choice.

Bake in preheated 325 degree oven 12-15 minutes or until cookies are set. Transfer to wire racks to cool completely.

Makes 2 dozen sandwich cookies (depending on size of cookie cutter).

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

Cookies Rule!!!

Cookie Recipe #203 - Chocolate Ravioli Cookies

No marinara sauce is needed with this type of ravioli, but a good hot fudge sauce would be delightful.

Ingredients: 1/2 cup semi-sweet chocolate chips, divided, 1/2 cup unsalted butter, softened, 1/4 cup vegetable shortening, 3/4 cup granulated sugar, 2 eggs, 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup ricotta cheese, 3 tablespoons hazelnuts, chopped.

Melt 1/4 cup chocolate chips in microwave until smooth when stirred; let cool slightly. In a large mixing bowl, mix together butter, shortening, sugar and eggs. Stir in melted chocolate. Add flour, baking powder, salt, and baking soda; mix well. Cover and refrigerate at least one hour (or overnight), until dough is firm.

To make filling, melt remaining 1/4 cup chocolate chips. Add ricotta cheese and hazelnuts; mix well and set aside.

Preheat oven to 350 degrees. On a floured surface, roll half the dough into a 9x13 inch rectangle. Cut into 1 1/2 inch squares. Spoon 1 tablespoon of filling onto half of squares and cover with remaining squares. Press edges together with a fork to seal. Repeat with remaining dough.

Arrange cookies on ungreased baking sheets about 2 inches apart and bake 10 minutes or until cookies are set. Transfer to wire racks to cool completely.

May drizzle 1/4 cup melted chocolate chips in a resealable plastic bag with one corner snipped off over tops of cookies, if desired.

Makes 3 dozen ravioli cookies.

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

Cookies Rule!!!

Cookie Recipe #202 - Coconut-Topped Cookies

From Michigan to California and all the points in between, these cookies can be baked ahead of time, popped into the freezer, then packed for your next road trip. (You will probably need to bake a double batch so you can eat half while freezing the rest). Any cookie cutter will work to achieve the coconutty sweetness packed in every bite.

Ingredients: 1 cup unsalted butter, softened, 1 cup brown sugar, packed, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 1/2 cups all-purpose flour, sifted, 1 teaspoon baking powder, pinch of salt, sweetened finely shredded coconut, raw (or granulated) sugar.

Instructions: In a large mixing bowl, cream together butter and brown sugar. Mix in eggs, vanilla and almond extract. Mix flour with baking powder and salt; add to batter and mix well. Cover and refrigerate at least an hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

Roll dough evenly on lightly floured surface and cut out shapes with cookie cutter dipped in flour. Arrange on baking sheets at least an inch apart. Top cookies with shredded coconut, pressing down lightly; sprinkle sugar generously over each cookie.

Bake 10-12 minutes until lightly browned around edges. Carefully remove cookies to wire racks to cool completely.

Makes 2-3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #201 - Chocolate Raspberry Bars

The marriage of raspberry and chocolate in one pan makes for a brownie-like delight.

Ingredients: 1/3 cup granulated sugar, 2 tablespoons butter, 2 tablespoons water, 1 3/4 cups (10 ounce package)chocolate chips or chunks, divided, 1 egg, 1 teaspoon vanilla extract, 2/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup seedless red raspberry preserves, 1/2 cup finely chopped nuts (I used pecans), Pecan halves (optional).

Instructions: Preheat oven to 350 degrees. Grease an 8-inch square baking pan; set aside.

In medium saucepan, combine sugar, butter, and water. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips (chunks), stirring until melted. Stir in egg and vanilla. Stir together flour, baking powder, and salt; add to chocolate mixture, beating until blended. Stir in remaining 3/4 cup chocolate chips (chunks); spread batter into prepared pan.

Place pan in freezer for 10 minutes. Stir preserves to soften; spread over chilled batter. Sprinkle chopped nuts evenly over top.

Bake 35-40 minutes in preheated 350 degree oven or until bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars and garnish with pecan halves, if desired.

Makes 16 bars.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #200 - Lemon Tuiles

These cookies look like giant Prinlges potato chips but taste like crispy lemon cookies.

Ingredients: 2 egg whites, 1/4 cup butter, melted, 2 teaspoons finely shredded lemon peel, 1/4 teaspoon lemon extract, 1/2 cup granulated sugar, 1/2 cup all-purpose flour.

Instructions: Preheat oven to 375 degrees. In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment paper; set aside. In a small bowl combine melted butter, lemon peel and lemon extract; set aside.

Beat egg whites on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently fold in butter mixture. Fold in remaining flour until combined.

For each cookie, drop a level tablespoon of batter onto the prepared baking sheet (bake only 3 or 4 cookies at a time). Using the back of a spoon, spread batter into 3-inch circles. Bake in preheated 375 degree oven for 5-7 minutes or until cookies are golden brown around edges.

Using a wide spatula (I picked them up with my fingers-carefully), IMMEDIATELY remove cookies and drape in a single layer over a standard-size rolling pin (place cookies with the side that was against the baking sheet against the rolling pin). Cool cookies on rolling pin until they hold their shape; carefully slide off rolling pin. Transfer cookies to a wire rack and let cool completely.

Makes about 24 cookies.

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

Cookies Rule!!!

Cookie Recipe #199 - Chocolate Coconut Surprise Cookies

A bite-size Mounds bar is the surprise hidden inside a soft chocolate cookie with a coating of fine powdered sugar.

Ingredients: 1/4 cup (1/2 stick) butter, room temperature, 1 cup granulated sugar, 1 tablespoon strong coffee, 2 eggs, 2 teaspoons baking powder, 1 cup all-purpose flour, 2/3 cup cocoa, 1/4 teaspoon salt, 1 cup sweetened coconut (firmly packed), powdered sugar for rolling, Bite-size Mounds candy bars (or mini Mounds, cut into thirds [I cut mine in half]).

Instructions: In a large mixing bowl, beat butter, sugar, coffee and eggs. Add baking powder and blend well. In another mixing bowl, stir together flour, cocoa, and salt and gradually add to butter mixture, beating well. Stir in coconut. Cover dough and refrigerate about 2 hours or until firm enough to handle.

Preheat oven to 350 degrees. Lightly coat fingers with powdered sugar and shape chilled dough into 1 inch balls. Dough will be fairly sticky, so recoat fingers as necessary. Press a piece of the candy in center of each ball and enclose, rerolling into ball. Roll in powdered sugar to coat generously.

Place about 2 inches apart on parchment paper-lined baking sheets and bake in preheated oven about 12 minutes or until set.

Immediately remove from baking sheets to wire racks to cool completely.

Makes 2 1/2 - 3 dozen cookies.

This is another recipe from eons.com posted by Debirae on May 28, 2010.

Cookies Rule!!!

Cookie Recipe #198 - Chewy Flourless Chocolate Cookies

This is a gluten-free cookie recipe and tasty, too. I found it in a small magazine called "relish" that comes with our local newspaper. The recipe is by Tamar Haspel, who is a food writer from Marstons Mill, Massachusetts.

Ingredients: 1 3/4 cups powdered sugar, 1/2 cup Dutch process cocoa, 2 teaspoons cornstarch, 1/4 teaspoon salt, 2 egg whites, 1 cup coarsely chopped pecan or walnuts, toasted.

Instructions: In small pan on top of the stove, toast whole pecans or walnuts until browned; allow to cool, then chop and set aside.

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

In large mixing bowl, mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.

Form dough into 15 balls. Place on prepared baking sheet. Bake 16-19 minutes, until glossy and crackled. Cool completely and enjoy.

Makes 15 cookies.

Cookies Rule!!!

Cookie Recipe #197 - Marbled Cherry Brownies

Brownies with a cream cheese and chopped maraschino cherries filling make for a super treat.

Ingredients: 1/2 cup (1 stick)butter, melted, 1/3 cup cocoa, 2 eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/3 cup chopped maraschino cherries, well drained, 1-2 drops red food coloring (optional).

Instructions: Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Make the Cherry Cream Filling as follows: In small mixing bowl, beat cream cheese and 1/4 cup sugar until blended. Add egg, 1/2 teaspoon vanilla and almond extract; beat well. Stir in cherries and food coloring, if desired; set aside.

Melt butter in microwave; stir in cocoa until well blended; allow to cool slightly.

In mixing bowl, beat eggs until foamy. Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder, and salt; add to egg mixture. Add cocoa mixture and stir until well blended.

Spread half of chocolate batter into prepared pan; cover with Cherry Cream Filling.
Drop spoonfuls of remaining chocolate batter over filling. With knife, gently swirl chocolate batter into filling for a marbled effect.

Bake in preheated 350 degree oven for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool; cut into squares. Cover and refrigerate any leftover brownies.

Makes 16 brownies.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #196 - Apricot Newtons

Instead of a fig filling, this cookie contains sweet apricots.

Ingredients: 1/2 cup unsalted butter,softened, 1/2 cup (4 ounces)cream cheese, softened, 3/4 cup granulated sugar, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 cup dried apricots, 3 tablespoons corn syrup.

Instructions: In a large mixing bowl cream butter and cream cheese with sugar. Sift flour with baking powder and add to creamed mixture. Cover and chill in refrigerator 1-2 hours or until firm.

While dough is chilling, prepare filling: in a saucepan, cover apricots with water and simmer until fruit is soft. Puree' apricots, return to saucepan with the corn syrup and continue cooking until it thickens into a jam. Allow to cool completely.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Divide dough into 3 portions. While working with one portion, refrigerate remaining dough. On a lightly floured surface, roll dough into a 6x10 inch rectangle. Spread 1/3 of filling down length of rectangle, just to the left of center. Using a pastry brush, moisten 1/2 inch of right edge with water.

Lift left edge of dough over filling. Lift right edge to overlap dough. Press gently to seal. Pinch ends closed. Repeat with remaining dough.

Using a broad spatula, transfer to prepared baking sheets, seam side down. Bake 20-25 minutes, until golden.

Remove from oven and allow to cool on baking sheet for 5 minutes. Trim off irregular ends, then cut into 1 1/2 inch bars. Transfer to wire rack to cool completely.

Makes 1 1/2 - 2 dozen bars.

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

Cookies Rule!!!

Cookie Recipe #195 - Date Surprises

If you like dates, you will love these cookies-slivers of almonds inside a date inside a sugar-coated cookie.

Ingredients: 3/4 cup pitted dates (about 15), 2 tablespoons slivered almonds, 3/4 cup unsalted butter, softened, 1 cup granulated sugar, 1 egg, 1/8 teaspoon almond extract, 1 cup all-purpose flour, 1 cup whole-wheat flour (or 2 cups all-purpose), coarse or raw sugar.

Instructions: Preheat oven to 375 degrees. Cut each date in half; stuff each half with 2 slivers of almond; set aside.

In large mixing bowl, cream butter with sugar. Add egg and almond extract, and beat until well blended. Gradually fold in flours and mix well.

Pull off pieces of dough the size of walnuts. Roll into ball, flatten and press one date half in center. Form dough around date and roll again into a ball. In small bowl of coarse or raw sugar, toss ball until well coated.

Place and baking sheets about 1 inch apart and bake 10-12 minutes, until firm and golden. Transfer to wire racks to cool completely.

Makes about 2 1/2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #194 - Chocolate Spritz Cookies 2

The first Chocolate Spritz recipe (#149) I made didn't taste so great. This one is so much better-a light chocolatey bite rather than the dissolve-in-your-mouth-need-a-drink taste of the first one. (the corn starch was the culprit, I believe).

Ingredients: 1 cup (2 sticks) butter, softened, 2/3 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1/3 cup cocoa, 1/2 teaspoon salt, colored or chocolate sprinkles.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugar together until light and fluffy; add egg and vanilla, continuing to beat. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.

Fill cookie press with dough. Press dough onto ungreased bakiing sheets. Garnish with sprinkles of choice.

Bake 5-7 minutes or just until set. Remove from baking sheet to wire rack and cool completely.

Makes about 4 1/2 dozen spritz cookies.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #193 - Strawberry Shortbread Wedges

This shortbread cookie with a light strawberry flavor can be sprinkled with sugar or may be iced after cooling. Have some with your next cup of coffee or tea.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 1/4 cup strawberry preserves, 1 teaspoon vanilla, 1/2 teaspoon ground pink peppercorns (optional), 1/4 teaspoon salt, 2 2/3 cup all-purpose flour, coarse decorating sugar, icing: 2 cups powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla.

Instructions: Preheat oven to 300 degrees. Line baking sheets with parchment paper;set aside. In large mixing bowl beat butter. Add granulated sugar, preserves, vanilla, peppercorns (if using), and salt; beat until well combined. Beat in flour until mixed.

On lightly floured surface, roll dough to 1/4-inch thickness. Using a 6-to-7-inch round scallop-edge tart pan (or bowl or canister) place on top of dough and press to cut out circle. Using two spatulas transfer circle to prepared baking pan. Cut wedges with pizza cutter or ravioli cutter; do not separate. Lightly brush with milk; sprinkle with coarse sugar. Repeat with remaining dough.

Bake 16-20 minutes or until centers are set and edges begin to brown. Remove from oven and recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.

If desired, make icing as follows and spread on cooled cookies: Combine powdered sugar, milk and vanilla until of spreading consistency, adding more milk if necessary. Top with decorator sugar, if desired.

Makes about 3 dozen wedges.

"Better Homes and Gardens Magazine", December 2009, page 207.

Cookies Rule!!!

Cookie Recipe #192 - Secret Kiss Cookies

Unwrap the outer cocoa-covered cookie shell to reach the chocolate present inside-it's a party in your mouth!

Ingredients: 1 cup (2 sticks)butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1 cup finely chopped walnuts, 1 bag (6 ounces) Kisses candies, powdered sugar, cocoa.

Instructions: In large mixing bowl, beat butter, granulated sugar, and vanilla until light and fluffy. Add flour and walnuts; beat until well blended. Cover and refrigerate 1-2 hours or until firm enough to handle. Remove wrappers from Kisses; set aside. In small bowl sift together 1/3 cup powdered sugar and 1 tablespoon cocoa; set aside.


Preheat oven to 375 degrees. Using approximately 1 tablespoon of dough for each cookie, shape dough around each chocolate piece; roll to make a ball. Be sure to cover each chocolate piece completely. Place on ungreased baking sheet about 2 inches apart.

Bake 10-12 minutes in preheated 375 degree oven or until cookies are set but not brown. Cool slightly; remove from cookie sheet to wire racks.

While still slightly warm, roll each cookie in powdered sugar/cocoa mixture. Allow to cool completely. Just before serving, roll cookies again in mixture.

Makes about 3 dozen cookies.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

Cookie Recipe #191 -Mississippi Mud Brownies

Marshmallow and chocolate-the winning combo for today's cookie recipe. I tried a piece when it was still warm - oolala!! A scoop of ice cream on the side would be a likable addition.

Ingredients: 4 eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/8 teaspoon salt, 1 cup (2 sticks)butter, melted, 1 cup chopped pecans (I made mine without nuts), 1 jar (7 ounces) marshmallow creme, 3 tablespoons butter, softened, 1 cup powdered sugar, 1/4 cup cocoa, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch baking pan. In large mixing bowl, beat eggs until foamy. Gradually beat in sugar and vanilla. In separate bowl, stir together flour, cocoa and salt; add alternately with melted butter to egg mixture. Blend well. Stir in pecans, if using.

Pour batter into prepared pan, spreading evenly. Bake in preheated 350 degree oven 25-30 minutes or until wooden pick inserted in center comes out clean. While brownies are baking, prepare frosting as follows: In small mixing bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla; set aside.

When brownies are done, remove from oven to heatproof surface. Immediately spread marshmallow creme gently over top with spatula or back of spoon. Spread frosting gently over warm marshmallow creme; swirl lightly for marbled effect. Cool completely before cutting into squares.

Makes about 24 brownies.

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

Cookies Rule!!!

Cookie Recipe #190 - Chocolate Checkerboards

This cookie of opposites blends together for a fulfilling sweet-quencher. Which is your favorite - vanilla or chocolate?

Ingredients: 1/2 cup chocolate chips, 1/2 cup butter, softened, 1/2 cup vegetable shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon almond extract, 2 cups all-purpose flour, 1 egg white.

Instructions: Melt chocolate over hot water. Set aside to cool. In a large mixing bowl, cream butter and shortening with sugar until light and fluffy. Add egg and almond extract; blend well. Mix in flour until well combined. Knead dough on floured surface until smooth.

Divide dough in half. To one portion, add melted chocolate. Wrap both portions separately in waxed paper and chill about 2 hours in refrigerator.

Divide each portion in half and roll each half into a long rope about 1 inch in diameter and 12 inches long. Brush each rope with lightly beaten egg white.

Press together one dark rope and one light rope. Stack another pair of ropes on top, alternating colors, making a checkerboard. Wrap in waxed paper, pressing it into a square log as you wrap. Chill for at least 2 hours.

Preheat oven to 375 degrees. Unwrap dough from waxed paper and cut into 1/4 inch thick slices. Place on ungreased baking sheets about 2 inches apart and bake 8-10 minutes, until edges begin to brown. Transfer to wire racks and let cool.

Makes 4 dozen black & whites.

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

Cookies Rule!!!

Cookie Recipe #189 - 1952 City School Flying Saucer Cookies

Everything but the kitchen sink is in one of these cookies. Every bite contains a whole bunch of chewy sweetness. You probably wouldn't have to use all the additions, but why not???

Ingredients: 2 cups sifted all-purpose flour, 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1/2 teaspoon baking soda, 8 ounces (2 sticks)unsalted butter, at room temperature, 1 cup granulated sugar, 1 cup brown sugar, packed, 2 eggs, well beaten, 1 teaspoon vanilla extract, 2 cups rolled oats, 2 cups cornflakes, 1/2 cup coconut, toasted (I didn't toast mine), 1 cup plain (I used dark chocolate, of course),M&M's Candies (optional, but not really), 1 1/2 cups chocolate chips (white chips could be substituted), 1/2 cup chopped walnuts (use more nuts for a less sweet cookie).

If using salted butter, decrease salt to 1/2 teaspoon.

Instructions: Preheat oven to 350 degrees. Combine flour, baking powder, salt and baking soda into a mixing bowl; set aside. Cream butter and both sugars with an electric mixer in another bowl; add eggs and vanilla and beat until mixed.
Sift flour mixture into butter mixture, then stir in oats, cornflakes, coconut, chocolate chips, M&M's, and nuts.

Scoop up big tablespoonfuls of dough and shape into balls. Place on parchment paper-lined baking sheets about 3 inches apart. Flatten lightly with palm of hand.

Bake cookies for 12-15 minutes or until edges are browned and centers appear set. Remove to wire racks to cool completely.

Makes 2 dozen big cookies (or 4 dozen smaller cookies).

This recipe came from a baking club I belong to at eons.com. It was submitted by member Debirae on May 27, 2010.

Cookies Rule!!!

Cookie Recipe #188 - Double-Fudge Pockets

"Ring around the rosie, pocketful of posies, ashes, ashes, we all fall down"-(cookie version): ring around the chocolate cookie, pocketful of trufflellike filling, yummy, yummy, we all eat cookies.

Ingredients: 1 cup butter, softened, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg, 1 egg yolk, 1 teaspoon vanilla, 1/2 cup cocoa, 2 1/2 cups all-purpose flour, 1/2 cup chocolate chips, 1/2 cup dairy sour cream, 1/4 cup finely chopped walnuts, powdered sugar for sprinkling or 1/4 cup white chocolate chips.

Instructions: In a large mixing bowl, beat butter with sugar until light and fluffy. Beat in whole egg, egg yolk, and vanilla until combined. Beat in cocoa, baking powder, and flour. Divide dough in half; cover and refrigerate about 1 hour or until easy to handle. Meanwhile prepare the Fudge Filling as follows:

In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly. Remove from heat and stir in sour cream and walnuts. Mixture will stiffen as it cools; set aside.

Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thickness. Using a flour-dipped scalloped round 2 1/2-inch cookie cutter, cut out dough. Place half of the cutout rounds 1 inch apart on an ungreased baking sheet. Spoon a rounded teaspoon of Fudge Filling into the center of each round. Place remaining rounds over each of the filled rounds. Press edges together to seal (may use the tines of a fork, if desired).

Bake for 10-12 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to a wire rack to cool.

In a resealable plastic bag, melt white chocolate chips in microwave until completely melted and smooth. Snip off one corner of bag and pipe design over tops of each cookie, if desired, or sprinkle with sifted powdered sugar before serving.

Makes about 30 pockets of chocolate.

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

Cookies Rule!!!

Cookie Recipe #187 - No-Bake Orange Balls

For those of you on the East coast experiencing the heat wave here's a recipe that doesn't require any major heat (you may perspire a little while stirring). If you have any cookies leftover from the previous sugar cookie recipe, now's the time to use them up.

Ingredients: 2 cups finely crushed, crisp unfrosted sugar cookies, 1 cup toasted hazelnuts or almonds, finely chopped, 1 cup sifted powdered sugar, 1/4 cup light corn syrup, 2 tablespoons orange juice (fresh from an orange is better), 2 tablespoons butter, melted.

Instructions: In a small pan, toast nuts in small amount of olive oil until browned; allow to cool, then chop finely; set aside. Melt butter in microwave; set aside. In a large bowl stir together cookie crumbs, nuts, powdered sugar, corn syrup, orange juice and butter until well combined.

Shape mixture into 1-inch balls. Roll balls in a small bowl containing more powdered sugar until completely covered. Place balls on a cookie sheet; cover. Let stand for 2 hours. Before serving, roll balls again in powdered sugar.

Makes about 40 orange balls.

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

Cookies Rule!!!

Cookie Recipe #186 - Mocha-Chocolate Chip Cheesecake Bars

Picture your favorite chocolate chip cookie and a creamy piece of cheesecake; now put them together into one delicious bar and you have today's cookie recipe. Starting with a refrigerated package of cookie dough (I'll have everyone know this is the first time in my life I've ever bought cookie dough!!), this is a simple-to-make recipe.

Ingredients: 1 18-ounce package refrigerated chocolate chip cookie dough, 1 8-ounce package cream cheese, softened, 1/3 cup granulated sugar, 1 egg, 1 tablespoon instant coffee crystals, 1 teaspoon water, 1 teaspoon vanilla, 1/2 cup miniature semi-sweet chocolate chips.

Instructions: Preheat oven to 350 degrees. In a 13x9x2-inch baking pan crumble cookie dough and press evenly into bottom; set aside.

In a medium mixing bowl beat together cream cheese, sugar and egg until smooth. In a small bowl stir together coffee crystals, water, and vanilla until crystals dissolve. Stir coffee mixture into cream cheese mixture. Spread evenly over crust. Sprinkle with chocolate chips.

Bake in preheated 350 degree oven about 20 minutes or until completely set. Cool completely in pan on a wire rack before cutting into bars or squares.

Store in the refrigerator up to 3 days or freeze up to a month.

Makes 36 bars.

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

Cookies Rule!!!

Cookie Recipe #185 - Tropical Pinwheels

This cookie tastes like a pastry with its cream cheese and coconut middle but flaky outside.

Ingredients: 1/3 cup butter, softened, 1/3 cup shortening, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 egg, 4 teaspoons milk, 1 teaspoon vanilla, 2 cups all-purpose flour, 3 ounces cream cheese, softened, 2 tablespoons granulated sugar, 1/4 cup coconut, 1/4 cup finely chopped macadamia nuts or almonds, colored decorating sugar or raw sugar (optional), 3/4 cup sifted powdered sugar, 1 tablespoon pineapple juice.

Instructions: In a large mixing bowl beat butter and shortening. Add the 3/4 cup granulated sugar, baking powder, and salt; beat until combined. Mix in egg, milk and vanilla until combined. Beat in flour until thoroughly incorporated. Divide dough in half, cover and refrigerate about 3 hours or until easy to handle (one hour worked for me).

Meanwhile, for filling, in a small bowl combine the cream cheese and the 2 tablespoons granulated sugar; add in coconut. Set filling aside.

Preheat oven to 375 degrees.

On a lightly floured surface, roll half of the dough at a time into a 10-inch square. Using a fluted pastry wheel or a sharp knife, cut square into sixteen 2 1/2-inch squares. Place 2 inches apart on ungreased baking sheets. Cut 1-inch slits from each corner toward the center of each square. Spoon a level teaspoon of the filling in each center. Fold every other tip to center to form a pinwheel, pressing lightly to seal the tips. Carefully sprinkle some of the chopped nuts onto the center of each pinwheel; press nuts lightly into the dough. If desired, sprinkle with decorating or raw sugar.

Bake in preheated 375 degree oven 8-10 minutes or until edges are lightly browned. Cool on baking sheet for one minute before transferring to wire racks to cool. If desired, drizzle with Tropical Icing; let dry.

Tropical Icing: In a small bowl stir together 3/4 cup sifted powdered sugar and enough pineapple juice (about 1 tablespoon) to make drizzling consistency.

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

Cookies Rule!!!

Cookie Recipe #184 - Fourth of July Blueberry Softbakes

Even though the fourth was yesterday, here's another patriotic cookie. The blueberries and cranberries inside this soft cookie (almost biscuit-like) make for a healthier treat (no chocolate involved).

Ingredients: 1 1/4 cups all-purpose flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 cup unsalted butter, room temperature, diced, 1/4 cup raw sugar, plus extra for sprinkling (may also use granulated sugar), 1/2 cup sour cream, 1 cup fresh blueberries, 1/2 cup semi-dried cranberries.

Instructions: Preheat oven to 375 degrees. Line baking sheets with parchment paper;set aside. Sift together the flour, baking powder, and cinnamon into a large mixing bowl. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs (remember kindergarten play-doh??). Stir in the sugar; then add the sour cream, blueberries and cranberries, stirring just until combined.

Spoon 10-12 mounds of the mixture, spaced well apart, on to the prepared baking sheets. Sprinkle with the extra sugar and bake for about 20 minutes, or until golden and firm in the center. Remove to wire racks to cool. May serve warm or cooled.

Makes 10-12 softbakes.

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

Cookies Rule!!!

Cookie Recipe#183 - Cardamom Stars

Happy 4th of July!! Today I have reached the halfway point of my year of baking cookies. It has been a great experience so far and am looking forward to the second half. I hope all who read this have found at least one new recipe to add to their favorites (I know I have).

Cardamom is a spice that I believe you either love or hate-I think I may love it! These may be cut into any shape; the lemony icing adds to the orange flavoring involved in the cookies themselves.

Ingredients: 1/3 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon orange juice, 1 teaspoon ground cardamom, 1/2 teaspoon cinnamon, 1 1/2 cups all-purpose flour, 1 cup confectioners' sugar, 2-3 tablespoons lemon juice.

Instructions: Preheat oven to 375 degrees. In a large mixing bowl, cream shortening with sugar. Add egg and juice; beat well. Add cardamomm and cinnamon; gradually add in flour.

Working with half the dough at a time, roll out on floured surface, 1/8-inch thick. Cut into stars or desired shape and arrange on baking sheets about 1 1/2-inches apart. Bake in preheated 375 degree oven 8-10 minutes, until just beginning to brown. Transfer cookies to wire rack and allow to cool.

In small mixing bowl combine confectioners' sugar and lemon juice until smooth and of spreading consistency. Frost cookies and top with sprinkles, if desired.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #182 - No-Bake Chocolate Balls

Once you get beyond the chocolate coating, a light, crunchy filling meets your taste buds and brings yumminess.

Ingredients: 1/2 cup peanut butter chips, 1/4 cup unsalted butter, 1 cup confectioners' sugar, 1/2 cup chopped dates, 1/2 cup chopped walnuts, 1/4 cup white chocolate chips, 2 tablespoons orange juice, 1 teaspoon grated orange rind, 2 cups crispy rice cereal, 1 cup chocolate chips.

Instructions: Melt peanut butter chips and butter in a pan over low heat, mixing frequently (or melt in microwave); set aside to cool.

In a large mixing bowl, combine confectioners' sugar, dates, walnuts and white chocolate chips, mixing thoroughly so that all pieces of date are separated and coated with sugar. Add orange juice and rind to butter mixture; blend into date mixture. Fold in cereal.

With wet hands, shape dough into 1 inch balls and place on a pan or baking sheet. Chill in refrigerator until hardened (at least one hour).

Melt chocolate chips over low heat in small saucepan, stirring frequently. Dip chilled balls in chocolate until completed coated spreading with a spatula, if needed. Place on waxed paper-lined baking sheet and refrigerate until chocolate hardens.

Makes 2 1/2 - 3 dozen chocolate balls.

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

Cookies Rule!!!

Cookie Recipe #181 - Toffee Cookies

Eating one of these is like enjoying a candy bar rather than a cookie. The base is chewy with a savory layer of chocolate and topped with crunchy chopped walnuts.

Ingredients: 3/4 cup unsalted butter, melted, 1 3/4 cups oats, 1/2 cup light brown sugar, packed, 1/2 cup light corn syrup, 2 tablespoons vanilla extract, large pinch of salt, 1/2 - 3/4 cup chocolate chips, 1/2 cup chopped walnuts.

Instructions: Preheat the oven to 400 degrees. Grease a 15x10 inch baking pan; set aside. In large mixing bowl, mix together butter, oats, sugar, syrup, vanilla extract, and salt; press into the prepared pan. Bake in preheated 400 degree oven 15-18 minutes, until the mixture is brown and bubbly.

Remove from the oven to heatproof surface and immediately sprinkle on the chocolate chips. Allow to sit for 10 minutes before spreading evenly over the base with a spatula. Top with the chopped walnuts and allow to cool before cutting into squares. May be placed in the refrigerator for a few minutes to help the chocolate harden.

Makes 36 cookie squares.

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

Cookies Rule!!!

Cookie Recipe #180-Chocolate Chunk Macaroons

Chewy cookies with a chunk of chocolate in every bite.

Ingredients: 3/4 cup granulated sugar, 2 1/2 cups unsweetened shredded coconut, 2 large egg whites, 1 teaspoon vanilla extract, pinch of salt, 1/2 cup coarsely chopped semisweet chocolate or chocolate chips.

Instructions: Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Mix in chocolate pieces. Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.

Bake until golden brown, 15-20 minutes. Allow to cool on a wire rack.

Makes about 18 cookies and may be stored in an airtight container at room temperature up to 3 days.

"Martha Stewarts Cookies", Clarkson Potter/Publishers, New York, 2008.

Cookies Rule!!!