Cookie Recipe #241 - Marbled Caramel Chocolate Bars

Three kinds of chocolate swirled atop a layer of creamy caramel with a firm buttery base holding up the whole creation.

Ingredients: 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 3/4 cup butter, softened and cubed. Filling: 7 tablespoons butter, diced, 1/2 cup packed light brown sugar, 8 ounces sweetened condensed milk. Topping: 4 ounces semisweet chocolate, 4 ounces milk chocolate, 2 ounces white chocolate.

Instructions: Prheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Put the flour and sugar in a bowl and rub the butter in with your fingers until the mixture resembles fine breadcrumbs. Continue working until it forms a dough. Put the dough into the prepared pan and press it out evenly with your hand or the back of a tablespoon. Prick all over with a fork and bake in preheated 350 degree oven for 20 minutes, or until firm to the touch and very light brown. Remove from oven and allow to cool while making filling.

Filling: Put the butter, brown sugar and condensed milk in a medium saucepan and heat over medium heat, stirring until the sugar has dissolved and butter has melted. Stirring constantly, bring to a boil. Reduce the heat to low and simmer, stirring constantly, for about 5-10 minutes, or until it has thickened and turned a caramel color. Do not allow to burn; will ruin the flavor. Remove from heat.

Pour the filling mixture over the cookie base, spread evenly, then allow to cool (pop in the refrigerator for a few minutes).

Topping: Melt each type of chocolate separately in microwave or on top of the stove. Spread the melted semisweet chocolate lenghtwise over the caramel filling in 3 stripes, leaving a stripe in between each one to spread the melted milk chocolate. (You should have 5 stripes of chocolate; semisweet, milk, semisweet, milk, semisweet). Drop dollops of melted white chocolate randomly over the semisweet and milk chocolate. Using a toothpick or skewer, spread the white chocolate through the 2 other chocolates, using back and forth motions, lenghtwise and widthwise. This will give the bar a marlbed effect.

Allow for chocolate to set, then cut into bars and serve.

Makes about 24.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2010.

Cookies Rule!!!

Cookie Recipe #240 - Nut-Edged Butter Slices

This is a tasty little slice of sweetness. The smallness of them means you can eat several.

Ingredients: 1/2 cup butter, softened, 2/3 cup granulated sugar, 1 egg, divided, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup finely chopped almonds, toasted, 3 tablespoons granulated sugar.

Instructions: In large mixing bowl, cream butter and 2/3 cup granulated sugar together thoroughly. Add egg yolk, milk and vanilla; beat well. Stir together flour, baking powder, and salt; gradually add to creamed mixture, beating well.

Shape dough on waxed paper into a 12x 1 1/2 inch roll. Wrap in waxed paper and chill for 1 hour (popping it in the freezer cuts this time in half, or less).

Preheat oven to 400 degrees. Combine nuts and the 3 tablespoons sugar. Brush chilled dough with reserved egg white and roll in almond mixture, pressing nuts in firmly. Cut into 1/4-inch slices and place on lightly greased baking sheets. Bake in preheated 400 degree oven 7-10 minutes or until set and lightly browned. Remove to wire racks to cool completely.

Makes about 4 dozen cookie slices.

"Better Homes and Gardens Gifts from Your Kitchen", Meredith Corporation, USA, 1976.

Cookies Rule!!!

Cookie Recipe #239 - Molasses Slices

Two spicy molasses cookies put together with a buttercream frosting makes a luscious sandwich.

Ingredients: 1/2 cup butter, softened, 1/2 cup shortening, 3/4 cup granulated sugar, 1 1/2 teaspoons baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, 1 egg, 1/2 cup molasses, 2 1/4 cups all-purpose flour. Frosting: 2 tablespoons butter, softened, 2 cups powdered sugar, 3/4 teaspoon vanilla, enough milk to make of spreading consistency.

Instructions: In a large mixing bowl, beat butter and shortening; add granulated sugar, baking soda, cinnamon, nutmeg, ginger and cloves, mixing well. Beat in egg and molasses until combined. Gradually beat in flour until thoroughly incorporated. Cover and chill dough about 2 hours or until easy to handle.

Divide dough in half and shape each half into a 9-inch long roll. Wrap rolls in plastic wrap and chill for 4-24 hours or until firm enough to slice (I put mine in the freezer for a few minutes after it had refrigerated about an hour and it was firm enough for me to slice).

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices about 2 inches apart on ungreased baking sheets. Bake in preheated 375 degree oven about 8 minutes or until edges are firm. Cool on baking sheet for a minute before transferring to wire racks to cool completely.

Make frosting: In medium bowl, beat butter and vanilla; add powdered sugar and about 2-3 tablespoons of milk. Beat, adding more milk as necessary to make of spreading consistency. Spread bottom of half the cookies with a generous amount of frosting; top with remaining half of cookies, bottom side down.

Makes about 3 dozen sandwiches.

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

Cookies Rule!!!

Cookie Recipe #238 - Chocolate Pizzelles

This recipe gave me an excuse to use my pizzelle iron again. I believe I like this one even better than the first pizzelle recipe I made (could be because of the chocolate involvement). The cookie is crisp and after cooling is edged in a chocolate glaze then sprinkled with whatever confection you desire. The original recipe called for the addition of hazelnuts, but I chose to make mine hazelnutless.

Ingredients: 1 1/2 cups toasted hazelnuts, 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1 tablespoon baking powder, 3 eggs, 1 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons vanilla. Glaze: 1 1/2 cup sifted powdered sugar, 3 tablespoons cocoa powder, 1/2 teaspoon vanilla, 2-3 tablespoons milk.

Instructions: Finely chop 1 cup of the hazelnuts; set aside. Place remaining 1/2 cup hazelnuts in a blender or food processor. Blend or process until very fine but dry and not oily. (Ignore this step if not using nuts).

Stir together ground hazelnuts, flour, cocoa, and baking powder; set aside. In large mixing bowl beat eggs about 4 minutes until thick and lemon-colored. Gradually beat in granulated sugar. Add in cooled butter and vanilla. Add flour mixture, beating until combined.

Heat pizzelle on burner over medium heat. Lightly coat with olive oil (keep a small bowl of olive oil and a brush close so you can re-coat the pizzelle maker every 3-4 pizzelles). For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off center toward back of grid. Close lid until mixture spreads and you can see the batter oozing on the sides. Bake about 2 minutes, turning once. Remove pizzelle to a cutting board and cut in half while still warm. Transfer pizzelles to a paper towel to cool. Repeat with remaining batter. (Use a sharp knife to help remove pizzelle from iron if they are sticking and make sure to re-coat with oil).

Make glaze: In a small bowl, stir together powdered sugar, cocoa powder, vanilla and milk-enough to make a glaze, then dip edges of each pizzelle in glaze, then sprinkle glazed edge with mini chocolate chips, sprinkles, coconut, ground hazelnuts (or other nuts), whatever you desire. Allow to harden on wire racks, then enjoy.

Makes about 3 dozen pizzelle halves.

"Better Homes and Gardens Biggest Book of Cookies",

Cookie Recipe #237 - Maple Praline Cookies

Some maple flavoring, some rice krispies, some pecans and a few more basic ingredients is all it takes to make today's cookie recipe.

Ingredients: 2/3 cup shortening, 2/3 cup packed brown sugar, 1 egg, 1/3 cup milk, 1/2 teaspoon maple flavoring, 2 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 2 cups rice krispies cereal, granulated sugar for rolling, pecan halves.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, cream shortening and brown sugar till light. Beat in egg. Stir in milk and maple flavoring. Stir together flour, salt, and baking soda; add to sugar mixture and mix well. Stir in cereal.

Roll into balls and roll in small bowl of granulated sugar. Place 2 inches apart on lightly greased (or parchment paper-lined) baking sheets. Flatten slightly with fingers and press a pecan halve in the center of each cookie.

Bake in preheated 375 degree oven for 8-10 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool.

Makes about 4 dozen cookies.

"Better Homes and Gardens Gifts from your Kitchen", Meredith Corporation, USA, 1976.

Cookies Rule!!!

Cookie Recipe #236 - Chocolate Cinnamon Tuiles

This is the sole survivor of today's tragedy in the cookie baking saga. I didn't spray my baking sheet enough and the cookies hung on for dear life to the pan, eventually breaking free, but in chunks. The cinnamon and chocolate mixture tastes good even in bits and pieces.

Ingredients: 1 egg white, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 3 tablespoons butter, melted, 1 tablespoon cocoa powder, 1/2 teaspoon ground cinnamon.

Instructions: Preheat the oven to 400 degrees. Grease two baking sheets (or line with parchment paper). Whisk the egg white in a clean, grease-free bowl until it forms soft peaks. Gradually whisk in the sugar to make a smooth, glossy mixture.

Sift the flour over the mixture and fold in evenly. Stir in the butter. Transfer about 3 tablespoons of the mixture to a small bowl and set aside.

In a separate small bowl, mix together the cocoa and ground cinnamon. Stir them into the larger quantity of mixture.

Leaving room for spreading, drop spoonfuls of the chocolate-flavored mixture on to the prepared baking sheets, then spread each gently with a spatula to make a neat round. Using a small spoon, carefully drizzle the reserved mixture over the rounds to create a marbled effect.

Bake for 4-6 minutes until just set. Using a palette knife or spatula, lift each cookie carefully and quickly drape it over a rolling pin, to give a curved shape as it hardens. (May be left flat, if desired).

Leave the tuiles to cool until set, then remove them gently and place on a wire rack to cool completely. Serve on the same day.

Makes about 12 tuiles.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2010.

Cookies Rule!!!

Cookie Recipe #235 - Scrumptious Chocolate Fruit and Nut Cookies

These truly are scrumptious; extremely chocolatey with the crunch of macadamia nuts and the chewiness of small bits of apricots.

Ingredients: 1 1/4 cups (2 1/2 sticks) butter, softened, 2 cups granulated sugar, 2 eggs, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 3/4 cup cocoa, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups (12 ounce package) chocolate chips, 1 cup chopped dried apricots, 1 cup coarsely chopped macadamia nuts.

Instructions: Prheat oven to 350 degrees. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, stir together flour, cocoa, baking soda and salt; blend into butter mixture. Stir in chocolate chips, apricota and nuts.

Drop by tablespoonful onto ungreased baking sheets about 2 inches apart. Bake 12-14 minutes or until set. Cool for a minute or two on baking sheet before transferring to wire racks to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #234 - Chocolate Cappuccino Brownies

Even if you don't take cream with your coffee, I think you will like this rich treat. It's definitely a "keeper" recipe for future bakings.

Ingredients: 1/2 cup butter, 3 ounces unsweetened chocolate, chopped (I used chocolate chips), 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 2/3 cup all-purpose flour, 1/4 teaspoon baking soda, 1 teaspoon instant coffee crystals, 1 tablespoon whipping cream, 1 cup sifted powdered sugar, 2 tablespoons butter, softened. Chocolate Frosting: 1 cup semisweet chocolate chips, 1/3 cup whipping cream. Coffee beans (optional).

Instructions: Preheat oven to 350 degrees. Grease a 8x8x2 inch baking pan; set aside. In a medium saucepan, melt the 1/2 cup butter and the unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Stir in granulated sugar. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.

In a small bowl, stir together flour and baking soda; add to chocolate mixture, stirring just until combined. Spread batter in prepared pan and bake in preheated 350 degree oven for 30 minutes.

Meanwhile, for topping, dissolve coffee crystals in whipping cream. In a small mixing bowl beat together powdered sugar and the 2 tablespoons softened butter. Add whipping cream mixture and beat until creamy. If necessary, add a little additional whipping cream until mixture is of spreading consistency. Spread over the warm brownies. Chill about 1 hour in refrigerator or until topping is set.

Make frosting: In a small saucepan, combine the 1 cup chocolate chips and 1/3 cup whipping cream. Cook and stir over low heat until chocolate is melted and mixture begins to thicken. Carefully spread frosting over brownies. Chill until frosting is set. Cut into bars. If desired, top each brownie with a coffee bean (or chocolate-covered coffee bean).

Makes 16 squares of the 3 C's - chocolate, cream and coffee.

Cover and store in the refrigerator up to 3 days.

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

Cookies Rule!!!

Cookie Recipe #233 - Speculaas

This is a Dutch cookie that is eaten on December 6 in Holland during the Feast of St. Nicholas. You don't have to wait until December 6 to make this delicious spicy cookie filled with a hazelnut and almond filling.

Ingredients: 1 1/2 cups ground hazelnuts, 1 1/2 cups ground almonds, 1 cup granulated sugar, 1 1/2 cup confectioners' sugar, 1 egg, beaten, 2-3 teaspoons lemon juice, 2 1/4 cups self-rising flour, 1 teaspoon apple pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg & 1/4 teaspoon cloves), 1/3 cup light brown sugar, 1/2 cup butter, at room temperature, diced, 2 eggs, 1 tablespoon milk, 1 tablespoon granulated sugar, almond halves.

Instructions: Make the filling first, as follows: Put the ground hazelnuts, almonds, granulated sugar, confectioners' sugar, beaten egg and 2 teaspoons lemon juice in a bowl and mix to a firm paste, adding more lemon juice, if needed. Divide the mixture in half and roll each piece into a sausage shape about 10 inches long. Wrap in plastic wrap and chill in the refrigerator.

Make the dough as follows: Sift the flour and apple pie spice into a large mixing bowl, then stir in the brown sugar. Add the butter and rub in well with your fingertips. Beat one of the eggs, add to the mixture and mix together to form a dough. Knead lightly, then wrap in plastic wrap and chill for 15 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Roll out the pastry on a lightly floured surface to a 12 inch square and cut in half to make 2 equal rectangles. Beat the remaining egg and brush some all over the pastry rectangles. Place a roll of filling on each piece of pastry and roll the pastry to enclose the filling. Place, joined side down, on the prepared baking sheet.

Add the milk and granulated sugar to the remains of the egg and brush over the rolls. Press almond halves along the top.

Bake for about 35 minutes until golden brown. By lifting the edges of the parchment paper, transfer rolls to wire racks to cool completely, then cut diagonally into slices.

Makes about 3 dozen slices.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd, London, 2010.

Cookies Rule!!!

Cookie Recipe #232 - Almond Mini Chip Shortbread

Milk is needed to accompany this cookie. It is a shortbread which puts it on the dry side, but I couldn't taste the almond. I think if finely ground almonds were added the taste would be better. Of course, the mini chocolate chips are always a welcome addition.

Ingredients: 1 cup (2 sticks) butter, softened, 1/2 cup granulated sugar, 2 1/2 cups all-purpose flour, 1 teaspoon almond extract, 1 cup mini chocolate chips.

Instructions: Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. In large mixing bowl beat butter and sugar until light and fluffy. Add flour and almond extract; blend well. Stir in mini chocolate chips and pat into prepared pan.

Bake 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Cut into bars. Cool completely in pan on wire rack.

Makes about 36 bars.

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

Cookies Rule!!!

Cookie Recipe #231 - Pistachio Balls

These cookies are chocked full of nuts-almonds and pistachios, topped with a pistachio half, then rolled in powdered sugar for the final step.

Ingredients: 1/2 cup almonds, toasted, 3/4 cup butter, softened, 1/3 cup granulated sugar, 1 tablespoon water, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1/2 cup finely chopped pistachio nuts, halved pistachio nuts (optional), sifted powdered sugar.

Instructions: Place toasted almonds in a blender or food processor and process until finely ground; set aside.

Preheat oven to 325 degrees. In a medium mixing bowl, beat butter; add sugar and continue beating. Mix in water and vanilla until combined. Gradually add flour, then almonds and chopped pistachios.

Roll dough into 1-inch balls and place on ungreased baking sheets about 1 1/2 inches apart. Place a pistachio half in center of each cookie, if desired. Bake in preheated 325 degree oven 15-17 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.

Roll cooled cookies in small bowl of powdered sugar.

Makes about 4 dozen balls.

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

Cookies Rule!!!

Cookie Recipe #230 - Ginger Sandwiches

A pair of crispy, gingery cookies holding a layer of ginger marmalade becomes a ginger sandwich that leaves you desiring more. I used orange-ginger jam giving it a citrusy addition to the combo.

Ingredients: 1/2 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 2 tablespoons milk, 2 cups all-purpose flour, 1 1/2 teaspoon ground ginger, 1/2 cup ginger marmalade (jam, jelly or preserves).

Instructions: In a large mixing bowl, cream shortening with sugar until light and fluffy. Add egg and vanilla; blend thoroughly. Sift flour with ginger and add to creamed mixture; beat well. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Roll dough on lightly floured surface to about 1/8 inch thickness. Cut into desired shapes and place on baking sheets about 2 inches apart. Bake in preheated 350 degree oven 10-12 minutes or until golden. Remove from oven and transfer to wire racks to cool completely.

Spread about 1 teaspoonful of ginger marmalade on bottoms of half the cookies. Top with other half, bottom side down. Press gently together until filling reaches edges.

Makes about 4 dozen sandwiches.

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

Cookies Rule!!!

Cookie Recipe #229 - Cherry Chocolate Kisses

Bits of maraschino cherries float through these sugary cookies adding color, texture and flavor, in addition to the creamy chunk of chocolate placed in the middle.

Ingredients: 1 cup butter, softened, 1 cup sifted powdered sugar, 1/8 teaspoon salt, 2 teaspoons maraschino cherry liquid, 1/4 teaspoon almond extract, 2 1/4 cups all-purpose flour, 1/2 cup chopped maraschino cherries, raw or granulated sugar for rolling, milk chocolate kisses, unwrapped,(I used chocolate stars).

Instructions: Preheat oven to 325 degrees. Chop enough maraschino cherries to make 1/2 cup; set aside. In a large mixing bowl beat butter; add powdered sugar and salt, mixing well. Beat in cherry liquid and almond extract until combined. Gradually add flour and the chopped cherries.

Shape dough into 1-inch balls. Rolll in small bowl of raw or granulated sugar; place 2 inches apart on ungreased baking sheets. Flatten slightly with fingers to 1/2-inch thickness.

Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly browned. Remove from oven to heatproof surface and immediately place chocolate kiss (or star) in middle of each cookie. Transfer to wire racks 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 #228 - Pineapple-Filled Spritz

The sweet pineapple filling nestled between borders of cookie make this no ordinary spritz.

Ingredients: 1 cup butter, softened, 1/2 cup packed brown sugar, 1 egg, 1 teaspoon vanilla, 2 2/3 cups all-purpose flour, 1 teaspoon baking powder; filling: 29 1/2 ounce can crushed pineapple, drained, 1 cup granulated sugar.

Instructions: Make pineapple filling first as follows: In saucepan mix drained, crushed pineapple and 1 cup granulated sugar; bring to a boil. Simmer till very thick, 25-30 minutes, stirring often. Remove from heat; set aside.

Prheat oven to 400 degrees. In large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing till smooth.

Place 2/3 of dough in a cookie press with a ribbon plate. Press dough into strips the full length on ungreased baking sheets. Place remaining dough into press and press strips on a lightly floured surface. With a sharp knife, cut lengthwise strips into thirds and place one strip along edge of each strip on baking sheet forming a rim along both edges to hold the filling.

Spoon the Pineapple filling between rims of each strip. Bake in preheated 400 degree oven 8-10 minutes. Remove from oven and immediately cut into 1 1/4 inch diagonals. Cool.

Makes about 6 1/2 dozen spritz.

"Better Homes and Gardens Gifts from Your Kitchen", Meredith Corporation, USA, 1976.

Cookies Rule!!!

Cookie Recipe #227 - Apricot Meringue Bars

Two baking steps to accomplish this bar, but fairly simple to make (and eat!).

Ingredients: 1/2 cup all-purpose flour, 1/4 cup butter, softened, 1/2 teaspoon vanilla extract, large pinch of salt, 1 egg, separated, 1/2 cup granulated sugar, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, 1/3 cup apricot jam (or preserves).

Instructions: Preheat oven to 350 degrees; grease a 9 inch square pan. In medium mixing bowl, beat together the flour, butter, vanilla, salt, egg yolk and 1/4 cup of the granulated sugar (I like to use my fingers to do this step). Spread the mixture in the base of the prepared baking pan; prick it several times with the tines of a fork and bake in preheated oven for 10 minutes.

In the meantime, beat the egg white until stiff. Gradually beat in the remaining sugar until the mixture is smooth and glossy. Gently fold in the chopped walnuts and pecans, but do not overmix.

Remove pan from oven, spread the apricot jam over the base, then spread the meringue mixture to cover it evenly.

Return to the oven and bake for 20 minutes, until the meringue is crisp and light brown. Cool on a wire rack before cutting into bars and indulging.

Makes 16 bars. Store in an airtight container up to 3 days.

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd, London, 2010.

Cookies Rule!!!

Cookie Recipe #226 - Peanut Butter Bonbons

No oven needed for this recipe, just chillin' time. The crunchy peanut buttery interior is a tongue-pleaser along with the chocolate or butterscotch exterior.

Ingredients: 1 cup peanut butter (I used crunchy), 1/4 cup butter, 2 1/4 cups sifted powdered sugar, 1 1/2 cups crisp rice cereal, 1 cup butterscotch chips, 1 cup chocolate chips.

Instructions: Mix sugar and rice cereal in large mixing bowl; set aside. Melt peanut butter and butter in saucepan on top of stove; pour over sugar and cereal mixture. Blend together with hands (clean, of course). Form into 1 inch balls and place on baking sheet. Chill till firm, about an hour.

Melt butterscotch pieces in microwave, stirring until smooth (1-2 minutes). Dip half the cookies in melted butterscotch; swirl tops. Place on waxed paper or parchment paper-lined baking sheets and return to refrigerator until hardened. Repeat with chocolate chips to coat the remaining cookies.

Makes about 4-5 dozen bonbons.

"Better Homes and Gardens Gifts from your Kitchen", Meredith Corporation, USA, 1976.

Cookies Rule!!!

Cookie Recipe #225 - Vanilla Chip Lemon Bars

This bar is a new twist on the traditional lemon bar with the addition of vanilla chips.

Ingredients: 1 1/4 cups all-purpose flour, divided, 1 cup granulated sugar, divided, 1/3 cup butter, softened, 3/4 cup vanilla chips, 1 egg (or 1/2 cup frozen egg substitute, thawed), 1/4 cup lemon juice, 2 teaspoons grated lemon peel, powdered sugar for sprinkling.

Instructions: Preheat oven to 350 degrees. In medium bowl, stir together 1 cup of the flour and 1/4 cup of the granulated sugar. With pastry blender (or clean fingers), cut in butter until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan.

Bake 15 minutes in preheated 350 degree oven, or until lightly browned. Remove from oven and sprinkle vanilla chips evenly over crust.

In medium bowl, stir together egg, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup granulated sugar; carefully pour over chips and crust.

Return to oven and bake 15 more minutes or until set. Cool slightly in pan on wire rack; sprinkle with powdered sugar.

Cool completely and cut into bars. Makes about 3 dozen bars.

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

Cookies Rule!!!

Cookie Recipe #224 - Potate Chip Crispies

Here's a way to use up those crumbs in the bottom of the potato chip bag that noone wants to eat. If you're not to the bottom yet, then put a few in a resealable plastic bag and crush with your hands (frustration reliever). It's hard to describe the taste of this cookie other than it is a mixture of sweet and salty.

Ingredients: 3/4 cup butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla, 1 egg, 1 3/4 cups all-purpose flour, 2 cups crushed potato chips, divided.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl beat butter; add sugar and vanilla and continue beating. Add in egg until combined. Gradually add flour until thoroughly incorporated, then 1 cup of the crushed potato chips.

Shape dough into 1 1/2 inch balls (dampen fingers for easing rolling). Roll balls in remaining crushed potato chips. Place balls 2 inches apart on ungreased baking sheets; flatten slightly with hands.

Bake in preheated 350 degree oven about 12 minutes or until golden. Transfer cookies to wire racks to cool completely.

Makes about 2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #223 - Pizzelles

While wandering through the aisles of the local flea market I found a treasure - the pizzelle maker shown in the picture. I had seen recipes for this Italian cookie but didn't think I would have a chance to make them because of this needed unique untensil. I love the crispness and are especially delicious when broken into four pieces and served with a dish of ice cream (chocolate, of course!) If you don't own a pizzelle maker, ask your mother or grandmother or your neighbor's mother or grandmother-it will be worth the hunt! (Can also be found on-line).

Ingredients: 3 eggs, 1 cup granulated sugar, 1/2 cup butter, melted and cooled, 1 teaspoon vanilla, 3 1/2 cups all-purpose flour, 2 tablespoons baking powder (yes, tablespoons).

Instructions: Beat eggs till foamy; stir in sugar. Add cooled butter and vanilla. Stir flour and baking powder together thoroughly. Stir into egg mixture; mix well. Cover. Chill about 1-2 hours (or overnight).

Using 2 tablespoons dough for each cookie, shape into balls. Heat a seasoned (sprayed lightly with cooking spray)pizzelle iron on top of stove over medium-high heat. Place one ball of dough at a time on iron. Squeeze lid to close; bake until golden brown, flipping on other side after 2 minutes and baking 2 minutes longer.
(you may have to throw out the first one or two as they have absorbed the oil). As you continue with each ball, the baking time may shorten as the iron gets hotter; adjust accordingly. Turn out on wire racks to cool. Cookies harden as they cool.

Makes about 2 dozen pizzelles.

This recipe comes from my $.50 garage sale cookbook find-"Better Homes and Gardens Gifts from your Kitchen", Meredith Corporation, USA, 1976.

Cookies Rule!!!

Cookie Recipe #222 - Poppy Seed-Filled Ravioli Cookies

I'm not a poppy-seed lover but these cookies are tasty; not overly sweet, just flavorful.

Ingredients: 1 cup sugar, 1/2 cup shortening, 1/4 cup butter, softened, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup poppy seed, 1/2 cup almonds, 1/2 cup milk, 2 tablespoons honey, 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, honey for brushing, poppy seed for sprinkling.

Instructions: In large mixing bowl, mix sugar, shortening, butter, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate at least 2 hours (or overnight).

Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, lemon peel, and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed.

Preheat oven to 400 degrees. Roll one portion of dough into a 12x8 inch rectangle, on a lightly floured surface. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon poppy seed mixture on one end of each rectangle. Using metal spatula or knife dipped in flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped in flour. Place on ungreased baking sheets about 2 inches apart.

Bake in preheated 400 degree oven for 8-10 minutes or until cookies are light brown. Remove from oven, immediately brush tops with honey and sprinkle with extra poppy seed. Remove to wire racks to cool. Repeat with remaining dough.

Makes about 4 dozen raviolis.

"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1990.

Cookies Rule!!!

Cookie Recipe #221 - Frosted Sour Cream-Chocolate Drops

This is a light chocolate, soft cookie with chocolate frosting and whatever sprinkling you desire.

Ingredients: 1/2 cup butter, softened, 1 cup packed brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon slat, 1 egg, 1 teaspoon vanilla, 2 ounces unsweetened chocolate, melted and cooled (or 1/4 cup chocolate chips), 1 8-ounce container dairy sour cream, 2 cups all-purpose flour; frosting: 1/4 cup butter, softened, 2 1/2 cups powdered sugar, divided, 1/3 cup cocoa powder, 3 tablespoons (or more) light cream or milk, 1 teaspoon vanilla.

Instructions: Melt chocolate on stove top or in microwave until smooth when stirred; allow to cool while mixing other ingredients. Preheat oven to 350 degrees. In a large mixing bowl, beat butter; add brown sugar, baking soda, and salt. Beat until combined; add in egg and vanilla. Add melted chocolate and beat until combined. Mix in sour cream thoroughly, then gradually add flour until completely combined.

Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree oven for 8-10 minutes or until edges are firm. Transfer cookies to wire racks to cool completely.

Make frosting: In a medium bowl beat butter until fluffy. Gradually add 1 cup sifted powdered sugar and the cocoa, beating well. Slowly beat in cream or milk and vanilla. Gradually beat in remaining 1 1/2 cups sifted powdered sugar. If necessary, beat in additional cream or milk to make a smooth, spreadable frosting.

Generously spread frosting atop each cookie and if desired, sprinkle with your choice of mini chocolate chips, chopped nuts of any kind, colored sprinkles, coconut, etc.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #220 - Mini Orange Madeleine Sandwiches

Two orange-flavored madeleines + orange filling = one delightful sandwich-soft, spongey and oh, so good.

Ingredients: 1 2/3 cups sifted powdered sugar, 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 4 eggs, 1/2 cup butter, melted, 1 tablespoon honey, 1-2 tablespoons grated orange zest; for filling: 3 tablespoons butter, 2 3/4 cups sifted powdered sugar, divided, 3 tablespoons (or more) freshly squeezed orange juice (or from a carton).

Instructions: Combine the 1 2/3 cups powdered sugar, flour, and cornmeal; set aside. In large mixing bowl, beat eggs until thick and lemon-colored. Add sugar mixture and beat just until combined. Add in butter and honey. Stir in orange peel. Cover and chill batter for 1 hour.

Preheat oven to 375 degrees. Spray a mini madeleine pan with cooking spray (or use regular-size madeleine pan, but only fill about halfway). Stir batter and spoon 1 teaspoonful into each mold.

Bake for 7-8 minutes or until edges are golden. Immediately invert pan and gently tap on counter to unmold cookies. Using the tip of a knife, loosen cookies, if necessary. Transfer to a rack to cool completely.

Make filling as follows: Beat 3 tablespoons butter until fluffy. Gradually beat in 1 cup of the powdered sugar. Slowly beat in 3 tablespoons orange juice and the remaining 1 3/4 cup powdered sugar. Beat in additional orange juice, if necessary.

Spread filling onto bottoms of half of the cookies. Top with remaining cookies, flat sides down. Sprinkle with sifted powdered sugar before serving.

Makes about 2 dozen sandwiches.

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

Cookies Rule!!!

Cookie Recipe #219 - Chocolate Malted Milk Cookies

Chocolate cookies with the crunch of chopped malted milk balls makes for a yummy snack.

Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 3/4 cup brown sugar, packed, 1 teaspoon baking soda, 2 eggs, 1 teaspoon vanilla, 1/2 cup chocolate chips, melted and cooled, 2 3/4 cups all-purpose flour, 1/2 cup instant malted milk powder, 1 cup coarsely chopped malted milk balls.

Instructions: Preheat oven to 375 degrees. In a large mixing bowl, beat butter; add sugars and baking soda, beating until combined. Mix in eggs, vanilla and melted chocolate until combined. Gradually add in flour and the malted milk powder until well mixed. Stir in chopped malted milk balls.

Drop dough by rounded teaspoonfuls 2 1/2 inches apart onto ungreased baking sheets. Bake in preheated 375 degree oven about 10 minutes or until edges are firm. Cook on baking sheet for 1 minute before transferring to wire racks to cool.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #218 - Haystacks

This is one of the easiest cookie recipes ever created-they can literally be made in about 10 minutes.

Ingredients: 1 3-ounce can chow meain noodles (about 2 cups), 1/2 cup peanuts, 2/3 cup sweetened condensed milk, 1/2 cup semisweet chocolate chips, 1/2 cup butterscotch-flavored chips.

Instructions: Line a cookie sheet with parchment paper (or waxed paper); set aside. In a large bowl, combine noodles and peanuts; set aside. In a medium saucepan, combine condensed milk, chocolate chips, and butterscotch chips. Cook and stir over low heat until pieces are completely melted and smooth when stirred. Pour chocolate mixture over noodles and peanuts and stir until thoroughly coated.

Drop by rounded teaspoonfuls onto prepared cookie sheet. Cool at room temperature or chill in the refrigerator until firm.

Makes about 30 cookies.

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

Cookies Rule!!!

Cookie Recipe # 217 - Double Decker Black And White Brownies

Once you sink your teeth into one of these, you will no longer be satisfied with plain brownies. The mixture of chocolate chips and vanilla chips mixed into a layer of chocolate brownies atop a second layer of blonde brownies will delight your taste buds!

Ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup (2 sticks) butter, softened, 2 cups packed light brown sugar, 2 teaspoons vanilla extract, 3 eggs, 2/3 cup semi-sweet chocolate chips, 1/3 cup cocoa, 2 tablespoons vegetable oil, 2/3 cup vanilla milk chips; drizzle-1/3 cup vanilla milk chips, 1/2 teaspoon shortening.

Instructions: Preheat ovent to 350 degrees. Grease and flour a 13x9x2 inch baking pan; set aside. Stir together flour, baking powder, and salt in small bowl; set aside.

In large mixing bowl, beat butter, brown sugar, and vanilla until creamy; add eggs, beating well. Stir in flour mixture until well blended; divide batter in half.

Stir chocolate chips into one part; spread into prepared pan. Into remaining batter, stir cocoa, oil, and vanilla milk chips; spread gently and evenly over vanilla layer.

Bake for 35-40 minutes or until brownies begin to pull away from side of pan. Cool completely in pan on wire rack. Make drizzle: melt vanilla milk chips and shortening in microwave until smooth when stirred (start at 1 minute); drizzle over cooled brownies with the tines of a fork in desired design. Allow drizzle to harden before slicing into bars and serving.

Makes about 36 brownies.

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

Cookies Rule!!!

Cookie Recipe #216 - Chocolate-Covered Cherry Cookies

This is a fudgey cookie, cradling a cherry, that receives its frosting before it's baked. It is similar to a chocolate-covered cherry candy but with a cookie base.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 cup butter, softened, 1 cup granulated sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 1/2 teaspoons vanilla, 48 maraschino cherries (10-ounce jar), undrained, 1 cup semisweet chocolate chips, 1/2 cup sweetened condensed milk.

Instructions: Preheat oven to 350 degrees. Drain maraschino cherries, reserving the cherry juice in a small bowl. Place cherries on paper toweling and allow to dry, patting with another paper towel to aid in the drying process.

In a small bowl, combine flour and cocoa; set aside. In a large mixing bowl, beat butter. Add sugar, baking soda, baking powder, and salt; mix until combined. Beat in egg and vanilla. Gradually add the flour/cocoa mixture and mix until thoroughly combined.

Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Press your thumb or finger into the center of each ball. Place a cherry in the indentation of each cookie.

For frosting, in a small saucepan combine chocolate chips and sweetened condensed milk. Heat and stir over low heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Spoon about 1 teaspoon frosting over each cookie, spreading to cover cherry. (If necessary, thin frosting with additional cherry juice).

Bake in preheated 350 degree oven about 10 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to wire racks 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 #215 - Florentine Bites

Chewy and crunchy sweetness laying on a bed of chocolate makes for a bite-size treat.

Ingredients: 7 ounces of semisweet chocolate, 2 1/2 cups cornflakes, 1/2 cup raisins, 1 cup toasted, sliced almonds, 1/2 cup maraschino cherries, drained and cut in half, 1 cup sweetened condensed milk.

Instructions: Preheat the oven to 350 degrees. Line the base of a shallow baking pan with parchment paper. Lightly grease the sides. Melt the chocolate in the microwave until smooth (or over low heat on stovetop). Spread evenly over the base of the pan. Put in the refrigerator to set for a few minutes.

Meanwhile, put the cornflakes, raisins, almonds, and cherries in a large bowl. Pour over the condensed milk and toss the mixture gently, using a fork.

Spread the mixture evenly over the set chocolate base and bake for 12-15 minutes until golden brown. Cool in the pan, then chill for 20-30 minutes. Cut into tiny squares.

Makes 36 bites.

"The Cookie and Biscuit Bible", Anness Publishing Ltd, Hermes House, London, 2010.

Cookies Rule!!!

Cookie Recipe #214 - Black and White Twists

The mixture of vanilla and chocolate in the form of a twist with a few chopped hazelnuts make up today's cookie.

Ingredients: 1 1/2 cups butter, softened, 2 1/2 cups sifted powdered sugar, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 4 1/4 cups all-purpose flour, 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon milk, 1 slightly beaten egg white, 1 cup finely chopped hazelnuts or pecans.

Instructions: Melt chocolate in microwave until smooth when stirred; allow to cool. In a large mixing bowl beat butter; add powdered sugar and salt. Beat in egg and vanilla until combined. Add in flour mixing well.

Divide dough in half. Add melted chocolate and milk to one half of the dough. Using your hands, knead dough until well combined.

On a lightly floured surface, shape each dough half into a 12-inich-long log. Cut each log into 12 equal pieces. Roll each piece into a 12-inch-long rope. Place a chocolate rope and a vanilla rope side by side and gently twist together 8-10 times. Press lightly to seal ends and transfer to a cookie sheet. Repeat with remaining dough. Cover and chill for 2-24 hours or until firm.

Preheat oven to 350 degrees. Cut each twisted log into 2 1/2-inch pieces. Dip one end of each piece into beaten egg white; dip into chopped nuts. Place about 2 inches apart on the cookie sheets.

Bake for 12-15 minutes or until vanilla dough is lightly golden. Transfer cookies to a wire rack to cool completely.

Makes about 4 dozen twists.

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

Cookies Rule!!!

Cookie Recipe #213 - Fruity Chocolate Cookie Cakes

Today's cookie is more like a mini sponge cake sporting a layer of orange marmalade then topped off with a coat of chocolate.

Ingredients: 1/2 cup granulated sugar, 2 eggs, 1/2 cup all-purpose flour, 6 tablespoons orange marmalade or apricot jam, 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 375 degrees. Lightly grease 18 mini cupcake tins. In a large mixing bowl, whisk eggs and sugar unti llight and frothy. Sift the flour over the mixture ans stir in gently with a large metal spoon.

Divide the sponge mixture among the prepared tins. Bake for about 10 minutes, until just firm and pale golden around the edges. Using a metal spatula, carefully life the sponges from the tins and transfer to a wire rack to cool.

Press the marmalade or jam through a sieve to remove any rind or fruit pieces. Spoon a little of the smooth jam on the center of each sponge.

Melt the chocolate chips in the microwave for a minute or until thoroughly melted and smooth when stirred. Spoon a little chocolate on the top of each cookie and spread to the edges, covering the jam completely.

Once the chocolate has just started to set, very gently press it with the back of a fork to give a textured surface. Leave to set for at least one hour (or place in refrigerator for a few minutes).

Makes 18 cookie cakes.

"500 Cookies Biscuits and Bakes", Catherine Atkinson, Anness Publishing Ltd, Hermes House, London, 2009.

Cookies Rule!!!

Cookie Recipe #212 - Sables with Caramel Glaze

This is a buttery French cookie topped with a caramel glaze before baking.

Ingredients: 1 3/4 cup all-purpose flour, pinch of salt, 2/3 cup confectioners' sugar, 1/2 cup unsalted butter, chilled and diced, 3 egg yolks, 1/2 teaspoon vanilla extract, 1 egg yolk, for glazing, 1/4 cup granulated sugar, 4 teaspoons water, 1/2 teaspoon lemon juice, 1/4 cup water.

Instructions: First make the caramel syrup as follows: put the granulated sugar, 4 teaspoons water, and lemon juice into a small saucepan. Place over a low heat and stir until no longer cloudy. Boil until bubbly and allow to become a rich golden brown. Once this color, remove the pan immediately from the heat and plunge the base of the pan into a bowl of cold water to stop the cooking. Carefully stir in the 1/4 cup water. Set the caramel syrup aside to cool completely. (If caramel does not dissolve evenly when the water is added, place the pan over a low heat and stir until it is completely dissolved).

For cookies, place the flour, salt, confectioners' sugar, and butter iinto a food processor and process until mixture resembles fine breadcrumbs (or use your fingers). Add the egg yolks and vanilla and blend until the mixture just begins to come together as a firm dough (may take about 30 seconds). Form into a ball, wrap in plastic, then chill in the refrigerator for 15 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Roll the dough out on a lightly floured surface to 1/4-inch thickness. Stamp out rounds with a 3-inch fluted biscuit cutter (or desired shape). Arrange on prepared baking sheets. In a small bowl, beat the remaining egg yolk and 1 tablespoon of the caramel glaze. Use this to brush the tops of each cookie sparingly. Allow to dry then apply a second coat of glaze. Using a fork, prick the cookies a couple of times, then drag the tines of the fork over the glaze to form a crisscross design.

Bake for about 10-15 minutes or until crisp and golden brown. Transfer to wire racks to cool completely. Serve leftover glaze with cookies (for dipping) or use to flavor a fruit salad.

Makes 2-3 dozen cookies.

"The Cookie and Biscuit Bible", Hermes House, London, 2010.

Cookies Rule!!!

Cookie Recipe #211 - Spiced Apple Drops

The apple-flavored frosting on this soft, apple chunk-filled nutty cookie contributes to the overall apple cookie experience.

Ingredients: 1/2 cup butter, softened, 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1 egg, 1/4 cup apple juice or apple cider, 2 cups all-purpose flour, 1 cup finely chopped peeled apple (I used a Granny Smith), 1 cup chopped walnuts, 4 cups sifted powdered sugar, 1/4 cup butter, softened, 1 teaspoon vanilla, 3-4 tablespoons apple juice.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets or line with parchment paper; set aside.

In a large mixing bowl, beat butter; add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg and cloves. Beat until combined, then beat in egg and apple juice. Mix in flour until thoroughly combined. Stir in chopped apple and walnuts distributing evenly.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in preheated 375 degree oven for 10-12 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.

Make frosting: In a large mixing bowl beat powdered sugar, softened butter, vanilla and enough apple juice to make a smooth, spreadable frosting. Spread a generous amount on each cookie and allow to harden.

Makes about 40 cookies.

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

Cookies Rule!!!