Cookie Recipe #271 - French Vanilla Coconut Macaroon Bars

A cake mix is the base for this bar cookie; a few additions, bake, top with lines of chocolate, and you have a yummy concoction.

Ingredients: 1 package French Vanilla cake mix, 1/3 cup margarine or butter, 2 tablespoons water, 1 teaspoon vanilla, 1 egg, 1 1/2 cups coconut, 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350 degrees. Grease a 9x13-inch pan; set aside. In large mixing bowl, place cake mix. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add water, vanilla, and egg; blend well. Stir in coconut; mix well. Press dough evenly into prepared pan.

Bake in preheated 350 degree oven for 16-22 minutes or until bars are golden brown and edges begin to pull away from sides of pan. Cool 15 minutes on wire rack.

In small saucepan over low heat, melt chocolate chips, stirring constantly (or use the microwave resealable bag method). Drizzle over bars. Cool completely and cut into bars.

Makes 2 dozen bars.

This recipe was presented by Cheryl Osborn, Flushing, Michigan, in the "The Million Dollar Bake-Off" put out by Pillsbury Cookbooks, Minneapolis, MN, April 1996.

Cookies Rule!!!

Cookie Recipe #270 - Citrus Cheesecake Slices

WARNING - "Chillin" Cookie!! With all the heat we've had here the past few days, "chillin" is what we need. The weather "predictors" suggest the temperature will drop 7-8 degrees today (92 instead of 100). In my book, once the thermometer reaches 85 or above, it's HOT! Eating a few of today's cookies will at least cool your tongue. The mixture of cream cheese and citrus rolled in crushed graham crackers and pecans results in a delightful cookie.

Ingredients: 3/4 cup butter, softened, 3 ounces cream cheese, softened, 3/4 cup granulated sugar, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, 2 teaspoons finely shredded orange peel, 1 teaspoon vanilla, 2 cups all-purpose flour, 1/4 cup finely chopped pecans, 1/4 cup finely crushed graham crackers.

Instructions: In a large mixing bowl beat butter and cream cheese for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour gradually. If necessary, cover and chill dough about 30 minutes or until easy to handle.

Stir together pecans and crushed graham crackers; set aside. Divide dough in half. Shape each half into an 8-inch-long roll; roll in nut mixture. Wrap in plastic wrap or waxed paper. Chill for 2-24 hours or until dough is firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices an inch apart on ungreased cookie sheets. Bake in preheated 375 degree oven 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute before transferring to wire racks to cool completely.

Makes 4-5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #269 - Zucchini Drop Cookies

Here is a cookie that could be good for you because it involves a vegetable - zucchini. Anyone who has a garden and grows this Italian squash knows how abundant it is; always more than you can use (and your extended family, neighbors, town, county). The finished product is a soft, chewy cookie loaded with nuts and raisins (besides the zucchini) and the cinnamon, cloves and nutmeg give it spice.

Ingredients: 1 cup zucchini, peeled and grated, 1 teaspoon baking soda, 1 cup granulated sugar, 1/2 cup shortening, (part butter or margarine, if desired)(I used all butter), 1 egg, beaten, 2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup nuts, chopped (any kind; I used almonds), 1 cup raisins.

Instructions: Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper; set aside. In large mixing bowl beat thoroughly zucchini, baking soda, sugar and shortening (or butter). Add egg, mixing well. Sift flour and spices together; add to creamed mixture. Stir in nuts and raisins until combined.

Drop by teaspoonfuls on prepared cookie sheets. Bake in preheated 375 degree oven 12-15 minutes. Cool on pan for 1 minute before transferring to wire racks to cool completely.

Makes about 3 dozen cookies.

This recipe came from a friend, Margie. On the bottom of the recipe it says it came from Joe Carcione, the GreenGrocer Cookbook.

Cookies Rule!!!

Cookie Recipe # 268 - Pumpkin Spritz

This spritz cookie is a softer version of spritz that is jam-packed with spices and pumpkin. The recipe didn't call for it, but I added a maple syrup icing to spread over each cookie.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/3 cup canned pumpkin, 1 egg, 1 teaspoon vanilla, 2 3/4 cups all-purpose flour. Optional icing: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 3-4 tablespoons milk.

Instructions: Preheat oven to 400 degrees. In a medium mixing bowl, beat butter and sugar together; add baking powder, cinnamon, nutmeg, and ginger and mix well. Beat in pumpkin, egg and vanilla until combined. Gradually add flour to mixture.

Pack dough into a cookie press. Force dough through cookie press onto an ungreased baking sheet. If desired, sprinkle with additional nutmeg. Bake in preheated 400 degree oven for 6-8 minutes or until cookies are set; do not brown. Transfer to wire racks to cool completely.

Optional icing: Place powdered sugar in small bowl; add maple syrup and 1 tablespoon milk. Continue adding more milk, stirring constantly, until of spreading consistency. Frost each cookie with a teaspoonful of icing and allow to harden.

Makes about 5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #267 - Creamy Filled Brownies

A fluffy cream cheese filling snuggled between two tiers of oh-so-chocolatey brownie then completed with a glaze of guess what?-chocolate! If you go jogging for the rest of the day, dig 100 ditches, or climb 100 staircases, you'll never notice how many calories are contained in one of these. (But they're worth every one!)

Ingredients: 1/2 cup (1 stick) butter or margarine, 1/3 cup cocoa, 2 eggs, 1 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 cup finely chopped nuts. Filling: 3 ounces softened cream cheese, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar. Glaze: 1/4 cup granulated sugar, 2 tablespoons water, 1/2 cup chocolate chips.

Instructions: Preheat oven to 350 degrees. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil. In small saucepan, melt butter; remove from heat. Stir in cocoa until smooth. In small mixer bowl, beat eggs; gradually add sugar, beating until fluffy. In separate bowl, stir together flour, baking powder, and salt; add to egg mixture. Add cocoa mixture and vanilla; blend well. Stir in 1 cup nuts. Spread batter in prepared pan.

Bake in preheated 350 degree oven for 12-14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack.

Make Creamy Filling: In small bowl, combine cream cheese, butter and vanilla. Gradually add powdered sugar and beat to spreading consistency. Spread over one half of brownie; top with second half.

Make Glaze: In small saucepan, heat sugar and water to boiling. Remove from heat; immediately add chocolate chips, stirring until melted and smooth. Spread evenly over top of brownie sandwich; sprinkle with remaining nuts (I used grated white choclate). After glaze has set, cut into bars or squares.

Makes 24 bars.

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

Cookies Rule!!!

Cookie Recipe #266 - Peanut Sticks

This is a shortbread-type cookie chocked full of chopped peanuts, covered in a coffee-flavored frosting and finished off with a sprinkling of more chopped peanuts.

Ingredients: 3/4 cup butter, softened, 1/2 cup powdered sugar, 1/4 cup firmly packed brown sugar, 1 teaspoon vanilla extract, 2 cups sifted all-purpose flour, 1 cup salted peanuts, chopped. Frosting: 2 tablespoons butter, softened, 1 cup sifted powdered sugar, 3/4 teaspoon instant coffee, 1/2 teaspoon vanilla extract, 1-2 tablespoons milk, 1/4 - 1/2 cup chopped salted peanuts.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream butter; gradually add powdered sugar, brown sugar, and vanilla, creaming well. Add flour gradually and mix well. Stir in chopped peanuts. If desired, chill dough for easier handling (I didn't; seemed to work okay).

Shape dough into sticks 3 inches long and 1/2 inch in diameter. Place on ungreased cookie sheets about an inch apart. Bake in preheated 350 degree oven 12-15 minutes until lightly browned. Transfer to wire racks to cool completely.

Make frosting: In small bowl combine butter, powdered sugar, coffee, and vanilla. Blend in milk, a tablespoon at a time, until of spreading consistency.

Spread a generous amount of frosting on each cooled stick and sprinkle with more chopped peanuts.

Makes 4-5 dozen sticks.

Presented by Kenneth J. Crispo, Quincy, Massachusetts in "Pillsbury's Best 11th Grand National Bake-Off Cookbook", Pillsbury, 1959.

Cookies Rule!!!

Cookie Recipe # 265 - Malted Mocha Bars

Here lies another recipe containing malted milk powder. You can find it in both the filling and the frosting along with instant coffee powder. The coconut in the filling makes for a chewy experience.

Ingredients: 2/3 cup butter, softened, 2/3 cup packed brown sugar, 1 1/2 cups all-purpose flour, 3 slightly beaten eggs, 1/3 cup granulated sugar, 2 teaspoons vanilla, 1 1/2 cups flaked coconut, 3/4 cup malted milk powder, 1 1/2 teaspoons instant espresso powder or instant coffee crystals, 1/4 teaspoon baking powder, 1/4 teaspoon salt. Icing: 2 1/2 cups sifted powdered sugar, 1/4 cup malted milk powder, 1/2 teaspoon instant espresso powder or instant coffee crystals, 2 teaspoons vanilla, and 4 teaspoons boiling water.

Instructions: Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. For crust, in a large mixing bowl, combine butter and brown sugar; beat until combined. Beat in 1 1/4 cups of the flour. Pat crust mixture evenly onto the bottom of the prepared pan. Bake about 15 minutes or until set.

Meanwhile, in a medium mixing bowl stir together eggs, granulated sugar, and vanilla. Stir in coconut, malted milk powder, the remaining 1/4 cup flour, espresso powder, baking powder, and salt. Carefully spread mixture over partially baked crust. Bake for 20-25 minutes more or until set. Cool completely in pan on a wire rack.

To make icing, in a medium mixing bowl beat the powdered sugar, malted milk powder, espresso powder, vanilla and boiling water until combined. If necessary, beat in a little additional boiling water until icing is of spreading consistency. Spread over cooled bars. Allow frosting to dry before cutting into bars.

Makes 36 bars.

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

Cookies Rule!!!

Cookie Recipe #264 - Cranberry-Orange Pinwheels

Since Fall has now made an appearance, a recipe containing cranberries and oranges seems appropriate. The cranberries are broken into small pieces along with the pecans preventing getting a whole mouthful of cranberry (I'm not a fan of cranberries, but I like these). The coating of a simple orange glaze is my addition.

Ingredients: 1 cup dried cranberries, 1 cup pecans, 1/4 cup packed brown sugar, 1 cu butter, softened, 1 1/2 cups granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 2 teaspoons finely shredded orange peel, 3 cups all-purpose flour. Glaze: 1 cup sifted powdered sugar, 3-4 tablespoons orange juice (possibly more).

Instructions: For filling, in a food processor bowl or blender bowl combine cranberries, pecans, and brown sugar. Cover and process or blend until cranberries and nuts are finely chopped; set aside.

In a large mixing bowl, beat butter; add granulated sugar, baking powder, and salt, mixing well. Beat in eggs and orange peel until combined. Gradually add flour and mix well. Cover and refrigerate about 1 hour or until easy to handle.

Divide dough in half. Roll half of the dough out on a lightly floured piece of waxed paper or parchment paper into a 10-inch square. Spread half of the filling over the dough square to within 1/2 inch of the edges. Carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges with a dab of water; pinch to seal. Wrap in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill for 2-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake in preheated 375 degree oven 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool on baking sheet for a minute before transferring to wire racks to cool completely.

Make glaze: In small bowl combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over each cooled cookie and allow glaze to harden.

Makes about 6 dozen pinwheels.

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

Cookies Rule!!!

Cookie Recipe #263 - Cornmeal Ribbons

These ribbons of lemon and cornmeal are accentuated with a luscious lemon icing and sprinkled with yellow-tinted sugar droplets.

Ingredients: 2/3 cup butter, softened, 2/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 1/2 teaspoons finely shredded lemon peel, 1 teaspoon vanilla, 1/2 cup yellow cornmeal, 1 1/2 cups all-purpose flour. Icing: 1 1/2 cups sifted powdered sugar, 2 teaspoons lemon juice, 1-2 tablespoons milk.

Instructions: In a large mixing bowl beat butter; add granulated sugar, baking powder, and salt, mixing well. Add in egg, lemon peel, and vanilla until combined. Beat in cornmeal and flour until thoroughly incorporated. Divide dough in half; cover and chill about 3 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time into a 10x8-inch rectangle, smoothing edges. Cut rectangle in half lengthwise. Cut rectangle crosswise into 8 strips. Place 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-8 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.

Make icing: in a small bowl stir together powdered sugar and lemon juice. Add enough of the milk to make of spreading consistency. Frost each cooled ribbon with icing and sprinkle tinted sugar (or untinted) over each. Allow icing to harden before devouring.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #262 - Cafe' Brulot Cookies

Cafe Brulot is a special drink of coffee, spices, citrus peels, and brandy found in New Orleans. You will find all of the above ingredients in this thin, tasty cookie.

Ingredients: 1 cup packed brown sugar, 1/2 cup pecan pieces, 1 teaspoon instant coffee crystals, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 cup butter, 1 tablespoon finely shredded lemon peel, 1 tablespoon finely shredded orange peel, 1 tablespoon brandy or milk, 1 egg yolk, 1 3/4 cups all-purpose flour. Icing: 1 cup sifted powdered sugar, 1 tablespoon brandy or strong coffee, 1/2 teaspoon vanilla, 2-3 teaspoons (or more)milk.

Instructions: In a food processor bowl, combine brown sugar, pecans, coffee crystals, cinnamon and cloves. Cover and process until nuts are finely chopped. Add butter, lemon peel, and orange peel; process until butter is evenly mixed. Add brandy (or milk) and egg yolk; process until combined. Add flour gradually, processing until combined.

Divide dough in half. Shape each half into a 6-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 2-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place 1 1/2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 7-8 minutes or until lightly browned. Transfer cookies to wire racks to cool completely.

Make icing: In a small bowl, combine powdered sugar, brandy or coffee, and vanilla. Add milk, 1 teaspoon at a time, to make of drizzling consistency. Drizzle over each cookie in desired design and allow to harden.

Makes 3-4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #261 - Toasted Coconut Wafers

There's loads of coconut inside and outside of this "chillin" cookie. Make the night before, then slice and bake the next day.

Ingredients: 1 cup butter, softened, 1 1/4 cups sifted powdered sugar, 1/2 teaspoon almond extract or vanilla, 1/8 teaspoon salt, 1 egg, divided, 2 1/4 cups all-purpose flour, 1 cup coconut, toasted, 1 1/2 cups UNTOASTED coconut.

Toast 1 cup coconut in frypan over medium-high heat, stirring constantly, until mostly browned; remove from heat and cool.

In a large mixing bowl, beat butter for 30 seconds; add powdered sugar, almond extract, and salt, mixing well. Beat in egg yolk (reserve white). Gradually add flour until thoroughly combined, then stir in toasted coconut.

Divide dough in half. Shape each half into an 8-inch long roll. Brush rolls with slightly beaten egg white; roll in the 1 1/2 cups coconut until completely coated. Wrap rolls in plastic wrap or waxed paper and chill for 4-24 hours, until firm enough to slice.

Prheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

Makes 4-5 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #260 - Taffy Treats

These look like mini caramel apples and taste like them, too, minus the apple. A cookie filled with chopped walnuts, dipped in melted caramel, then rolled in more chopped walnuts is a rich treat not intended for the weak.

Ingredients: 1 1/3 cups walnuts, 1/3 cup granulated sugar, 1/3 cup evaporated milk, 1/2 cup butter, softened, 1/4 cup packed brown sugar, 1/4 cup sifted powdered sugar, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 2 cups sifted all-purpose flour, 1/2 pound (about 36)light colored candy caramels, 2/3 cup evaporated milk, 1-2 tablespoons water, if needed.

Instructions: Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside. Grind walnuts. In small saucepan, combine granulated sugar, 1/3 cup evaporated milk, and 1/3 cup of the walnuts. Cook over medium heat, stirring constantly, until very thick. Cool.

In large mixing bowl, cream butter; add brown sugar, powdered sugar, and salt, mixing well. Blend in egg and vanilla. Gradually add flour until thoroughly combined.

Shape dough into 1-inch balls. Make a depression in ball with thumb and drop in 1/4 teaspoon of walnut filling. Reshape into ball, completely enclosing the filling. Place about 1 inch apart on prepared sheets.

Bake in preheated 350 degree oven 15-18 minutes until lightly browned. Transfer to wire racks to cool. When completely cooled, insert toothpick in center of each cookie.

Make caramel coating: in small saucepan melt caramels and 2/3 cup evaporated milk over low heat until caramels are completely melted. Remove from heat, dip each cookie in caramel coating until completely covered (allow excess caramel to drip off), then roll in remaining chopped walnuts. Place on parchment paper to set.

Makes 2 1/2 - 3 dozen cookies.

This recipe was submitted by Marie J. Siers of LaGrange, IL, in "Pillsbury's Best Bake-Off Cookbook", Pillsbury, 1959.

Cookies Rule!!!

Cookie Recipe #259 - Springerle

Last weekend was our anniversary, so we celebrated it in San Francisco. On our way home we traveled down Highway 1 along the coast stopping at a couple of thrift shops. The treasure I found was this old rolling pin used to make today's cookie. I was so excited to find it and for only $4.00 (everything was 20% off that day). This is a crispy, spicy cookie that would be good dipped in a cold glass of milk or hot cup of steamy coffee.

Ingredients: 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground nutmeg, 1 1/2 sticks (3/4 cup)unsalted butter, softened, 1 1/2 cups granulated sugar, 1 large egg, 2 1/2 tablespoons half and half cream, 1 tablespoon grated lemon zest, 1 egg white, beaten until frothy, granulated sugar for sprinkling.

Instructions: Combine the flour, cinnamon, cloves, cardamom, and nutmeg in a small bowl. In a large mixing bowl, cream the butter, add the sugar, and continue beating until light. Beat in the egg, half and half, and the lemon zest. Add the flour mixture gradually and beat until the dough is smooth. Divide the dough in half, form each piece into a disk, wrap in wax paper, and refrigerate until firm but not rock-hard, about 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With a regular rolling pin, roll the dough out slightly thicker than 1/8 inch. Use the springerle rolling pin to roll out the dough one last time, flattening it out until it is 1/8 inch thick. Brush with beaten egg white and sprinkle with sugar. With a sharp knife, cut out cookies following the outlines made by the rolling pin. Place an inch apart on prepared cookie sheets and bake 10-12 minutes in preheated 350 degree oven. Edges should be just lightly browned.

Transfer to wire racks to cool completely.

Makes 5-6 dozen cookies.

"The Christmas Cookie Book", Judy Knipe & Barbara Marks, Ballantine Books, New York, 1990.

Cookies Rule!!!

Cookie Recipe #258 - Apricot-Almond Tarts

Each of these little darlings is filled with apricots and topped with an almond paste mixture; a great addition to your next tea party.

Ingredients: 1/2 cup butter, softened, 3 ounces cream cheese, softened, 1 cup all-purpose flour, 1/2 cup water, 1/3 cup snipped dried apricots, 2 tablespoons granulated sugar, 1 egg, 1/2 cup granulated sugar, 1/2 almond paste, crumbled *(recipe for homemade almond paste below).

Instructions: For pastry, in a medium mixing bowl beat butter and cream cheese for 30 seconds. Stir in flour until well mixed. Cover and chill dough about 1 hour or until easy to handle.

Meanwhile, for filling, in a small saucepan bring water, apricots and the 2 tablespoons sugar to a boil. Reduce heat; simmer, covered, about 15 minutes or until apricots are tender. Remove from heat. Mash apricots with a fork until smooth. Cool completely (pour them into a bowl and pop into the freezer for a few minutes to speed cooling-don't let them freeze, though).

Preheat oven to 325 degrees. Shape dough into 24 balls. Press each ball evenly into bottom and up sides of 2 12-cup mini muffin pans.

In a small mixing bowl beat egg, the 1/2 cup sugar, and almond paste until combined. Spoon about 1/2 teaspoon of the apricot filling into each pastry-lined muffin cup. Top with a rounded teaspoon of the almond paste mixture.

Bake in preheated 325 degree oven for 25-30 minutes or until pastry is golden. Cool tarts slightly in pan on wire racks. Carefully remove tarts from pan by running a sharp knife around the edges of each cup. Transfer tarts to wire racks to cool completely.

Makes 24 tarts.

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

*Homemade Almond Paste Recipe:
Ingredients: 10 ounces dried blanched almonds, 10 ounces powdered sugar, 5 ounces granulated sugar, 1/4 cup corn syrup, 1 cup water.

Instructions: Make a sugar syrup by placing water, granulated sugar and corn syrup in saucepan. Stir to combine. Bring to a boil and let boil for 2-3 minutes. Allow to cool.

Place almonds in food processor and process to a fine powder. Add powdered sugar to almonds and mix. With food processor running, slowly add cooled sugar syrup until mixture forms a paste. (May not use all of the syrup).

Store almond paste tightly covered. If more than a week, store in refrigerator.

Cookies Rule!!!

Cookie Recipe #257 - Chocolate Crispy Cookies

These are great little cookies that the little folks in your life can help make (and eat).

Ingredients: 1 cup semi-sweet chocolate chips, 2 tablespoons light corn syrup, 4 1/2 cups cornflakes cereal, confectioners' sugar, for rolling.

Instructions: Line a baking sheet with parchment paper or waxed paper; set aside. Put cornflakes in large resealable plastic bag, seal tightly. Using a rolling pin, crush cornflakes into small pieces; set aside. In large saucepan, melt chocolate chips and corn syrup together, stirring constantly. Remove from heat and add cornflakes to chocolate mixture. Mix well until cornflakes are thoroughly coated. Place a round (or desired shape)cookie cutter on the paper and fill about 3/4 full with cereal mixture. Use the back of a spoon to press down firmly evenly. Gently lift the cookie cutter, using the spoon to help keep the mixture in place. Continue with remaining mixture.

Chill in refrigerator about 1 hour. Roll edges of hardened cookies in a small bowl of confectioners' sugar.

Makes about 1 1/2 dozen cookies (depending on size of cutter).

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

Cookies Rule!!!

Cookie Recipe #256 - Coconut Crunch Pretzel Bars

This cookie bar begins with a cake mix as a base for the bar and is topped with a mixture of butterscotch & chocolate chips, coconut and pecans. The crushed pretzel addition gives it that sweet and salty taste.

Ingredients: 1 package German Chocolate Cake Mix, 1/2 cup crushed pretzels, 1/2 cup butter or margarine, melted, 1 egg, 1/4 cup granulated sugar, 1 cup dark corn syrup, 2 eggs, 1 cup pecans, chopped, 1 cup butterscotch chips, 2 1/4 cups flaked coconut, 1 cup semi-sweet chocolate chips.

Prheat oven to 350 degrees. Grease a 13x9x2-inch baking pan. In a large mixing bowl, combine cake mix, pretzels, melted butter and egg; mix at low speed until blended. Press in bottom of greased pan. Bake in preheated 350 degree oven for 15 minutes or until crust puffs and appears dry. Cool on wire rack for 5 minutes.

Meanwhile, in large bowl, combine sugar, corn syrup and 2 eggs; mix until blended. Stir in pecans, butterscotch chips, coconut, and chocolate chips. Spoon evenly over partially baked crust. Bake an additional 30-40 minutes or until edges are deep golden brown. (Center will not be set). Cool 10 minutes on wire rack. Run knife around sides of pan to loosen. Continue to cool for one hour or until completely cooled. Cut into bars. Store in loosely covered container.

Makes 36 bars.

This recipe was presented by Jane Parsons, Gray Court, South Carolina in "The Million Dollar Bake-Off Cookbook", published by The Pillsbury Company, Minneapolis, MN, April 1996.

Cookies Rule!!!

Cookie Recipe #255 - White Chocolate Raspberry Thumbprints

By pressing your thumb into the middle of this oatmeal cookie you have paved the way for the sweet raspberry epicenter. Drizzle a little melted white chocolate over the top and the first bite will send YOU "over the top".

Ingredients: 1 cup granulated sugar, 1/2 cup butter or margarine, softened, 1/2 cup nonfat sour cream (I used whipping cream instead for a less soury taste)...(and because I didn't want to run to the store for sour cream), 2 tablespoons milk, 2 eggs, 2 2/3 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1 1/2 cups white chocolate chips, divided, 2/3 cup raspberry preserves.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl combine sugar and butter; blend well. Add sour cream (whipping cream), milk and eggs; blend well.

Add flour, oats and baking soda, mixing well. Stir in 1 cup of the white chocolate chips by hand. Drop by rounded teaspoonfuls onto ungreased baking sheets. With thumb, dipped in flour, make imprint in center of each cookie. Fill each dent with about 1/2 teaspoon raspberry preserves.

Bake in preheated 350 degree oven for 9-12 minutes or unti set and just beginning to brown. Cool a minute on baking sheet before transferring to wire racks to cool completely.

Place remaining 1/2 cup white chocolate chips in resealable plastic bag and microwave in 30 second intervals, kneading bag of chips each time, until thoroughly melted and smooth. Clip off one corner of the bag and drizzle smooth chocolate over each cookie in desired pattern. Allow to harden.

Makes about 4 dozen cookies.

This recipe was presented by Jill Cox, Lincoln, Nebraska, in the "The Million Dollar Bake-Off", published by Pillsbury Cookbooks, Minneapolis, MN, April 1996.

Cookies Rule!!!

Cookie Recipe #254 - Lime Sandwich Cookies

This cookie sandwich contains a refreshing zing. Two lime-flavored cookies surrounding a sweet, yet tart, filling. Mixing the recipe up the night before would be a bonus as they need 4-24 hours of "chillin" time.

Ingredients: 1 cup butter, softened, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1 egg, 1 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 3 cups all-purpose flour, several drops green food coloring. Filling: 1/4 cup butter, softened, 2 2/3-3 cups sifted powdered sugar, 3 tablespoons lime juice, 1/3 cup finely chopped pistachio nuts (optional).

Instructions: In a large mixing bowl beat butter; add sugar and baking powder until thoroughly mixed. Beat in egg and lime juice, then the flour and lime peel, beating well. Add the food coloring lastly.

Shape dough into two 8-inch-long rolls. Wrap in plastic wrap or parchment paper. Chill for 4-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. When firm, remove from refrigerator, unwrap and slice into 1/8-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake 7-8 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.

Make filling: In a medium mixing bowl, beat the 1/4 cup softened butter. Gradually beat in 1 1/3 cups sifted powdered sugar. Add in the lime juice until smooth, then beat in remaining 1 1/3-2 cups powdered sugar until of spreading consistency. If using, add in the pistachio nuts. Spread bottoms of half of the cookies with a generous amount of filling, then top with remaining half, flat side down.

Makes about 40 sandwich cookies.

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

Cookies Rule!!!

Cookie Recipe #253 - Merrie Mallow Fudgies

This recipe comes from a cookbook my Mom gave me and was published in 1959 (the year I was born). The pictures are in black and white and the women portrayed are definitely from the 50's (hairstyles, clothing, etc). It is the llth Grand National Bake-Off Cookbook and the winner, Mrs. Eunice Surles of Lake Charles, LA, won $25,000.

Even though this isn't my typical I & I (Ingredients and Instructions)format, I'm going to print it as it is presented in the cookbook:

Cut...15 (large)marshmallows in quarters: freeze while preparing dough. Sift together...3 cups all-purpose flour, 2/3 cup cocoa, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside. Add...1 cup granulated sugar and 1/2 cup firmly packed brown sugar gradually to 1 cup shortening, creaming well.

Blend in...2 unbeaten eggs and 1 teaspoon vanilla. Beat well. Stir in...the dry ingredients; mix thoroughly. Shape...a rounded teaspoonful of dough around each marshmallow quarter, sealing well. Roll in granulated sugar. Place on greased cookie sheets. Bake...at 400 degrees for 5-7 minutes, just until cookies crack. (This is important; if left in too long the marshmallow melts too much and spreads all over the pan). Cool 2 minutes before removing to wire racks to cool completely.

Makes about 5 dozen cookies.

This recipe was presented by the Senior Winner, Mrs. Harold Foster, Vancouver, WA.

Cookies Rule!!!

Cookie Recipe #252 - Gumdrop Gems

These little gems are a "chillin" sugar cookie topped off with a gumdrop. Make them up the night before for quick baking the next day.

Ingredients: 1 cup butter or margarine, softened, 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla, 1 egg, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 cup small gumdrops, sliced in half.

Instructions: In large mixing bowl cream butter, sugar, and vanilla together well; beat in egg. Stir together flour, soda, cream of tartar, and salt. Stir into creamed mixture till blended. On waxed paper shape dough into a 12x2 inch roll. Wrap in waxed paper and chill several hours or overnight.

Preheat oven to 375 degrees. Cut roll into 1/4-inch slices and place on ungreased baking sheets. Top with halved gumdrops in center of each cookie. Bake in preheated 375 degree oven about 12 minutes or until lightly browned around the edges. Cool on baking sheet one minute before transferring to wire racks to cool completely.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #251 - Chippy Chewy Bars

Their name explains it all-peanut butter and chocolate chips interspersed with chewy coconut lying on a bed consisting of a buttery graham cracker crust.

Ingredients: 1/2 cup (1 stick)butter or margarine, 1 1/2 cups graham cracker crumbs, 1 2/3 cups peanut butter chips, divided, 1 1/2 cups flaked coconut, 1 can (14 ounce) sweetened condensed milk, 1 cup chocolate chips, 1 1/2 teaspoon shortening.

Instructions: Preheat oven to 350 degrees. Place butter in a 13x9x2-inch baking pan; place in oven unti melted. Remove pan from oven; sprinkle graham cracker crumbs evenly over melted butter and press down with fork. Layer 1 cup peanut butter chips over crumbs; sprinkle coconut over peanut butter chips. Layer remaining 2/3 cup peanut butter chips over coconut; drizzle sweetened condensed milk evenly over top.

Bake 20 minutes in preheated 350 degree oven or until lightly browned. Remove from oven to wire rack. Melt chocolate chips and shortening in microwave 1 minute; stir and continue heating until thoroughly melted and smooth when stirred. Drizzle evenly over bars. Cool completely then cut into bars and enjoy!

Makes 4 dozen bars.

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

Cookies Rule!!!

Cookie Recipe #250 - Blueberry White Morsel Biscotti

The mixture of blueberries and white chocolate chips flowing through this crunchy cookie is a delectable companion to a steaming cup of coffee. This recipe begins with a pre-packaged blueberry muffin mix and ends with happy taste buds.

Ingredients: 1 package (18.25 - 18.9 ounce)blueberry muffin mix with can of blueberries, 3/4 cup all-purpose flour, 1/2 cup (1 stick)butter, melted and cooled slightly, 2 large eggs, slightly beaten, 2 cups white chocolate chips.

Instructions: Preheat oven to 350 degrees. Grease 2 baking sheets; set aside. Drain blueberries; set aside.

Combine muffin mix, flour, butter and eggs just until combined in large mixing bowl. Fold in 1 1/2 cups white chocolate chips and drained blueberries with floured hands. Shape half of the dough into a 12-inch-long roll (dough will be sticky). Place on prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough.

Bake in preheated 350 degree oven about 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on baking sheets on wire rack for 1 hour.

Cut each roll diagonally into 3/4-inch slices with serrated knife. Place slices, cut sides down, on ungreased baking sheets.

Bake (still 350 degrees) for 10 minutes. Turn slices over and bake 6-8 minutes more or until light brown (do not overbake). Transfer to wire racks to cool.

Place remaining white chocolate chips in small heavy-duty plastic bag. Microwave for 20 seconds; knead bag tomix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over each biscotti. Let stand until drizzle is set.

Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months.

Makes about 2 dozen biscotti.

This recipe came from a pamphlet put out by Nestle and distributed through local grocery stores entitled "Very Best Baking" Easter 2007.

Cookies Rule

Cookie Recipe #249 - Double Gingerbread Cookies

Regular gingerbread and a chocolate gingerbread all wrapped up into one cookie slice. This is a "chillin" cookie, but only in 30 minute intervals (enough time to do clean-up or play a computer game or take a nap...).

Ingredients: Golden gingerbread: 1 1/2 cups all-purpose flour, 1/4 teaspoon baking soda, pinch of salt, 1 teaspoon ground cinnamon, 5 tablespoons butter, cut into pieces, 1/2 cup granulated sugar, 2 tablespoons maple syrup, 1 egg yolk, beaten. Chocolate gingerbread: 1 1/2 cups all-purpose flour, pinch of salt, 2 teaspoons apple pie spice, 1/2 teaspoon baking soda, 1/4 cup cocoa powder, 1/3 cup butter, cut into pieces, 1/3 cup light brown sugar, packed, 1 egg, beaten.

Instructions: Make the Golden gingerbread: Sift the flour, baking soda, salt, and cinnamon into a large mixing bowl. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, syrup, and egg yolk and mix to a firm dough. Knead lightly. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Make the Chocolate gingerbread: Sift together the flour, salt, spice, baking soda, and cocoa powder in large mixing bowl. Rub the butter into the flour mixture until resembles fine breadcrumbs. Add the sugar and egg and mix to a firm dough. Knead lightly. Wrap in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll out half of the chocolate dough to an 11x1 1/2 inch rectangle. Repeat with half of the golden gingerbread. Using a sharp knife, cut both lengths into seven long, thin strips. Lay the strips together, side by side, alternating the chocolate and golden dough.

Roll out the remaining golden gingerbread dough with your hands to a long sausage, 3/4 inches wide and the length of the strips. Lay the sausage of dough down the center of the striped dough.

Carefully bring the striped dough up around the sausage and press it gently in position, to enclose the sausage completely.

Roll the remaining chocolate dough to an 11x5 inch rectangle. Bring the chocolate dough up around the striped dough, to enclose it. Press gently into place. Wrap and chill for 30 minutes.

Prheat oven to 350 degrees. Line baking sheets with parchment paper. Cut chilled gingerbread roll into thin slices and place on prepared baking sheets slightly apart. Bake for 12-14 minutes or until slightly brown around the edges. Cool on baking sheet for a minute or two before transferring to wire racks to cool completely.

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #248 - Fudge Brownie Tassies

A cream cheese pastry shell holds an ooey, gooey, fudgey brownie filling; this describes today's cookie recipe.

Ingredients: 1/2 cup butter, softened, 3 ounces cream cheese, softened, 1 cup all-purpose flour, 1/2 cup semisweet chocolate chips, 2 tablespoons butter, 1/3 cup granulated sugar, 1 beaten egg, 1 teaspoon vanilla, hazelnuts, almonds, macadamia nuts, or walnut pieces (optional).

Instructions: For pastry, in a medium mixing bowl, beat the 1/2 cup butter and cream cheese for 30 seconds. Stir in flour and mix well. Cover and refrigerate dough about 1 hour or until easy to handle.

Preheat oven to 325 degrees. Shape dough into 24 balls. Press each ball evenly into bottom and up sides of ungreased mini muffin pans.

For filling, in a small saucepan, melt chocolate chips and 2 tablespoons butter over low heat, stirring constantly. Remove from heat and stir in sugar, egg, and vanilla.
If desired, place a nut in each pastry-lined muffin cup. Spoon about 1 teaspoonful of the chocolate mixture into each cup. Bake in preheated 325 degree oven for 20-25 minutes or until pastry is golden and filling is puffed.

Cool tassies slightly in pan on wire racks. Carefully remove tassies from pan by running a sharp knife around the edges of each cup and lifting gently. Transfer tassies to wire racks to cool completely.

Makes 2 dozen tassies.

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

Cookies Rule!!!

Cookie Recipe #247 - Puddin' Head Gingerbread Men

Christmas is still 3 1/2 months away but these gingerbread men (and women) made an appearance in September to give us a taste of what is to come. They are made with a pudding mix (thus the name puddin' head)plus lots of spices and topped with a tart lemon frosting. You could make a simple powdered sugar and milk glaze if you don't care for lemon.

Ingredients: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 1 3 3/4 or 4 ounce package instant butterscotch pudding mix, 1 egg, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, 2 cups sifted powdered sugar, juice of 1 or 2 lemons, decorative candies (if desired).

Instructions: Cream butter, brown sugar, and pudding mix in large mixing bowl; add egg and beat well. Stir together flour, soda, and spices. Stir into creamed mixture; chill for about an hour.

Preheat oven to 350 degrees. Roll dough out on floured surface to 1/8-inch thickness and cut with a 4-inch gingerbread man cutter. Place on ungreased baking sheet. Bake for 6-8 minutes until set.

Allow to cool on baking sheet for a minute before transferring to wire racks to cool completely.

Mix powdered sugar and lemon juice in small bowl until of spreading consistency; add a little water or milk, if needed. Pipe icing on cookies in desired design or just spread with a spatula. Add non-parils or mini chocolate chips for facial features and buttons, if desired.

Makes 2 1/2 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #246 - Chocolate-Hazelnut Sandwich Cookies

Here is another recipe using the chocolate-hazelnut spread (Nutella) that tastes soooo good. Two chewy oatmeal cookies hold a layer of the chocolate-hazelnut spread between them to form a slightly nutritious(?) sandwich.

Ingredients: 1/2 cup vegetable shortening, 1/3 cup granulated sugar, 1/3 cup packed brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1 egg, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 3/4 cup quick-cooking rolled oats, 1/2 cup chocolate-hazelnut spread (Nutella).

Instructions: Preheat oven to 375 degrees. In a large mixing bowl beat shortening for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides occasionally. Beat in egg and vanilla until combined. Mix in flour and oats until thoroughly incorporated.

Shape dough into 3/4-inch balls. Roll in small bowl of granulated sugar until coated. Place 1 1/2-inches apart on ungreased baking sheet and press down to form 1-inch circles.

Bake in preheated 375 degree oven 5-7 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks to cool completely.

Spread bottoms of half of the cookies with 1/2 teaspoon chocolate-hazelnut spread. Top with remaining cookies, flat sides down and pressing gently together.

Makes 3-4 dozen sandwich cookies.

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

Cookies Rule!!!

Cookie Recipe #245 - Neapolitan Cookies

These remind me of the neapolitan ice cream we used to have as a treat when we were kids. I always wanted more chocolate than the other two, especially the pink one. Now I like all of them, although chocolate is probably still my favorite, and just like the ice cream, each layer of this cookie presents a different flavor. Because it is a "chillin" cookie, these can be made the day or night before, then refrigerated overnight.

Ingredients: 3/4 cup vegetable shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon almond extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoon vegetable shortening, 2 tablespoons cocoa powder, 1/2 teaspoon raspberry or strawberry extract (I used about 1 teaspoon of maraschino cherry juice), 1 egg white, slightly beaten, red food coloring.

Instructions: In a large mixing bowl, cream shortening and sugar. Add egg and almond extract; mix well. Sift flour with baking powder and blend into creamed mixture.

Divide dough into 3 equal parts. To one, add the 1 tablespoon vegetable shortening and the cocoa; mix well. To another portion, add a few drops of red food coloring and the raspberry or strawberry extract (or maraschino cherry juice). Blend well.

With plastic wrap, line a loaf pan, about 3x6 inches and 2 inches deep. Press the chocolate dough into the bottom of the pan and brush with egg white. Place the white dough over the chocolate dough; press together and brush with egg white. Place the pink dough on top, press and brush with egg white. Wrap the plastic around the three layers to cover the whole package. Chill several hours in the refrigerator (or overnight).

Preheat oven to 375 degrees. Remove the dough from loaf pan, unwrap and cut into 1/4 inch slices. Place on ungreased baking sheets about an inch apart and bake 10-12 minutes, or until firm and just starting to brown around the edges. Transfer to wire racks to cool.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #244 - Coffee Bean Cookies

Need a caffeine boost? These little bean-shaped cookies are soft and flavored with coffee. Use decaffeinated coffee for those of you who need to watch your caffeine intake (bouncing off the walls falls into this category).

Ingredients: 2 teaspoons instant coffee crystals, 2 tablespoons milk, 3/4 cup butter, softened, 3 ounces cream cheese, softened, 3/4 cup packed brown sugar, 1 teaspoon vanilla, 2 cups all-purpose flour.

Instructions: In a small bowl, stir together coffee crystals and milk until crystals dissolve; set aside.

Meanwhile, in a large mixing bowl, beat butter and cream cheese for 30 seconds. Add brown sugar, vanilla and the coffee/milk mixture. Beat unti combined, scraping sides occasionally. Gradually mix in flour. Cover and chilol dough about 1 hour or until easy to handle.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Shape balls into ovals. Press the think edge of a wooden spoon lengthwise into the top of each oval, forming an indent that resembles those found on coffee beans. Place 1 inch apart on ungreased baking sheets.

Bake in preheated 350 degree oven 9-11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies 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 #243 - Caramel-Chocolate Pockets

There is a little bit of work involved in the making of today's cookie, but your reward when you bite into one will say it was worth it all.

Ingredients: 1/4 cup butter, softened, 1/2 cup chocolate-hazelnut spread (Nutella), 1 cup granulated sugar, 1/2 teaspoon baking powder, 1 egg, 1/4 cup milk, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 32 caramels, unwrapped (about 10 ounces), 2 tablespoons milk, 1/4 cup finely chopped toasted hazelnuts.

Instructions: In a large mixing bowl, beat butter and chocolate-hazelnut spread for 30 seconds. Add sugar and baking powder, continuing to beat. Add in egg, the 1/4 cup milk, and vanilla until combined. Gradually beat in flour until thoroughly incorporated.

Divide dough in half. Shape each half into a 6 1/2-inch long roll. Gently flatten each side to form a triangular shape. Wrap in plastic wrap or waxed paper and refrigerate for 4-24 hours or until firm enough to slice.

For filling, in a small saucepan, melt 16 of the caramels and 1 tablespoon of the milk over low heat, stirring occasionally. Cool slightly, then stir in 2 tablespoons of the hazelnuts.

Preheat oven to 375 degrees. Reshape logs, if necessary. Using a sharp knife, cut each log into 1/4-inch slices. Place half of the slices 1 inch apart on ungreased baking sheets. Carefully spoon about 1/2 teaspoon filling over each. Top with remaining slices. Seal edges, pressing with fork tines.

Bake in preheated 375 degree oven for 9-11 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to wire racks to cool completely.

For drizzle, in a small saucepan, melt remaining 16 caramels and 1 tablespoon milk over low heat, stirring occasionally. Drizzle over cooled cookies; sprinkle with remaining nuts. Let stand until caramel is set.

Makes 2-3 dozen pockets.

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

Cookies Rule!!!

Cookie Recipe #242 - Raisin Lovers' Sugar Cookies

This is a sugar cookie jam-packed with raisins-I rolled mine in purple-tinted sugar, but untinted will work just fine.

Ingredients: 2 cups raisins, 1/2 cup butter, softened, 3/4 cup granulated sugar, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 tablespoon milk, 2 teaspoons lemon extract, 1 1/2 cups all-purpose flour, sugar for rolling.

Instructions: In a small saucepan, cover raisins with water; bring to a boil. Drain; let raisins cool.

In a medium mixing bowl, beat butter; add sugar, baking powder, and salt. Beat until combined, scraping sides occasionally. Beat in egg, milk, and lemon extract until combined. Add in flour and mix well. Stir in raisins. Cover and refrigerate dough for 2 hours or until easy to handle.

Prheat oven to 375 degrees. Roll dough into 1 1/4-inch balls and toss in small bowl of sugar until coated. Place 2 inches apart on ungreased baking sheets. Bake in a preheated 375 degree oven for 8-10 minutes or until bottoms are lightly browned.

Transfer cookies to a wire rack to cool completely.

Makes about 3 dozen cookies.

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

Cookies Rule!!!