Cookie Recipe #71 - Chocolate Florentine Cookies

Creamy chocolate encased in a pair of chewy, crunchy cookies helps to wake you up after losing that hour of sleep last night (as long as you remembered to turn your clock ahead).

Ingredients: 2/3 cup butter, 2 cups quick oats, uncooked, 1 cup granulated sugar, 2/3 cup all-purpose flour, 1/4 cup corn syrup, 1/4 cup milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 cups chocolate chips, milk or semi-sweet.

Preheat oven to 375 degrees. Melt butter in medium saucepan over low heat. Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; combine well. Drop by teaspoonfuls, about 3 inches apart, onto parchment-lined baking sheets. Spread thin with a rubber spatula.

Bake for 5-7 minutes or until brown around the edges of cookies. Remove from oven and allow to cool on baking sheet. Peel away from paper and set aside. Place chocolate chips in microwaveable bowl and heat for one minute; remove and stir; repeat until chips are melted. Spread a thin layer of melted chocolate on bottom of one cookie and top with another.

Makes 3 dozen sandwiches.

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

Cookies Rule!!!

Cookie Recipe #67 - Cocoa KISS Cookies

Be rewarded with a KISS as you bite into one of these cookies. A melted mouthful of chocolate surrounded by a chocolatey cookie and rolled in powdered sugar makes today's recipe a hit.

Ingredients: 1 cup (2 sticks)butter, softened, 2/3 cup granulated sugar, 1 teaspoon vanilla extract, 1 2/3 cups all-purpose flour, 1/4 cup cocoa, 1 cup finely chopped pecans, 1 bag (9 oz.) Kisses chocolates, unwrapped, powdered sugar for rolling (the cookies, not you...)

Instructions: In large mixing bowl, combine butter, sugar, and vanilla; beat until creamy. Add flour and cocoa until thoroughly incorporated. By hand, mix in pecans. Refrigerate dough for about an hour or until firm enough to handle.

Heat oven to 375 degrees. Flatten a tablespoonful of dough in your hand, place a Kiss in the middle, wrap dough around Kiss, and roll in hand, forming a ball. Place balls on ungreased baking sheets about 1 inch apart and bake 10-12 minutes, or until set. Balls will retain their shape. Remove from oven and allow to cool for 2 minutes before transferring to cooling racks. Roll in small bowl of powdered sugar. Just before serving, roll in powdered sugar once again, if desired.

Makes about 4 dozen cookies. "Hershey's Homemade" by Hershey Foods Corporation in 1991.

Cookies Rule!!!

Cookie Recipe #51 - Chocolate Cherry Cookies

A sweet maraschino cherry encased in a light chocolate cookie and drizzled with stripes of more chocolate makes for a pretty-to-look-at, but better-to-eat cookie.

Ingredients: 2 squares (1 ounce each) unsweetened chocolate (or 2 ounces chocolate chips), 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 egg, 2 cups flour, 1 teaspoon vanilla, 1/4 teaspoon salt, maraschino cherries, well drained (about 48), 1 cup (6 ounces) more chocolate chips.

Instructions: Melt chocolate (or chips) in mircrowave for about 1 minute, stirring until completely melted; set aside to cool. Beat butter and sugar in large mixing bowl until light and fluffy; add egg, melted chocolate and vanilla; mix until thoroughly combined. Stir in flour and salt; cover and refrigerate until firm, about 1 hour. ( I found 1/2 hour was enough).

Preheat oven to 400 degrees. Lightly grease baking sheets or line with parchment paper. Shape dough into 1 inch balls and place 2 inches apart on prepared baking sheets. With finger dipped in sugar, make deep indentation in center of each ball. Place a cherry into each indentation.

Bake about 6-8 minutes or just until set. Remove cookies and transfer to wire racks to cool. Melt 1 cup chocolate chips in microwave, a minute or two, stirring after each minute, until melted completely. Drizzle chocolate over tops of cookies while still warm and refrigerate until chocolate is set.

Makes about 4 dozen cookies. (Treasury of Holiday Cookies, Publications International, Ltd, Lincolnwood, IL, in 1994).

Cookies Rule!!!

Cookie Recipe #36 - Chocolate Cut-Out Cookies

The Colts or the Saints-who will be the big winner? It doesn't matter what side you're on, you will need refreshments while you watch and cheer for your favorite. What better dessert than chocolate footballs? This is a chocolate cut-out cookie recipe from Martha Stewart's Cookies published by Clarkson Potter, New York, in 2008. This crisp cookie is not overly sweet, just enough to go with the rest of your football fare.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/8 teaspoon salt, 1/4 teaspoon ground cinnamon, 3/4 cup (1 1/2 sticks)butter, softened, 1 1/2 cups sifted confectioners' sugar, 1 egg, lightly beaten, 1/2 teaspoon vanilla. Frosting: 1/4 cup butter, softened, 1/2 teaspoon vanilla, 1 1/2 cups confectioners' sugar, 2 tablespoons milk or cream.

Instructions: Sift flour, cocoa, salt and cinnamon into a bowl; set aside. Put butter and confectioners' sugar in mixing bowl and beat on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Gradually add flour mixture, beating on low until thoroughly combined. Wrap dough in plastic wrap and refrigerate until firm, one hour or overnight.

On a lightly floured surface, roll out 1/2 of dough to 1/8 inch thickness. Transfer to a baking sheet and pop in freezer for about 15 minutes. Preheat oven to 350 degrees. Remove sheet from freezer; place dough back on work surface and cut out with flour-dipped cutters. Place on ungreased baking sheet, pop back in freezer about 15 minutes. Repeat with remaining half of dough. Transfer from freezer to preheated 350 degree oven and bake until crisp, about 8 minutes. Let cool completely on sheet, then transfer to cooling racks. To make frosting, put softened butter in small mixing bowl and beat until fluffy; add vanilla. Add confectioners' sugar and mix (will be dry); slowly add in milk or cream until of spreading consistency (may need more milk). Frost as desired.

Alternate: Before placing in freezer the final time, you may sprinkle cookies with nonpareils, if you're not going to frost them.

Makes 3-4 dozen cookies; I only cut-out 15 footballs because my cookie cutter was larger (plus one round circle of leftover dough, for taste-testing).

May the best team win!

Cookies Rule!!!

Cookie Recipe #30 - Easy Chocolate Drops

After an extremely busy day, it was nice to whip up an easy cookie this evening. These can be made, chilled and eaten in a matter of a few minutes. Beware-really sweet!! Only 4 ingredients are involved, a microwave or a stovetop for heat, a refrigerator for the cool down, and a mouth or two for the final phase (best part).

Ingredients: 2 cups chocolate chips, 2 cups butterscotch chips, 2 cups shoestring potatoe sticks, and 2 cups salted peanuts.

Instructions: Heat the chocolate and butterscotch chips either in a microwave-safe bowl, stirring after each minute until melted, or in a saucepan on top of the stove until melted, stirring constantly over low heat. Remove from microwave or stove top and stir in potatoe sticks and peanuts; mix well. Drop on waxed paper-lined baking sheets a tablespoonful at a time. Transfer sheet to refrigerator for 15 minutes or until set, then enjoy!

Store in an airtight container. Makes about 2 1/2 dozen.

Cookie Recipe #29 - Chocolate-Filled Ravioli Cookies

This is not pasta, only in the shape of ravioli-no marinara sauce involved! The outside is almost a shortbread with a touch of honey then when you get to the inside your mouth fills with chocolate and walnuts. A terrific combination! I've never made these before, but will make them again in the future. It's a little bit of work, but well worth the effort!

Ingredients: 1 cup granulated 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, 3/4 cup mini chocolate chips, 3/4 cup chopped walnuts, honey, 1/2 cup additional chopped walnuts.

Instructions: Mix sugar, shortening, butter, eggs and vanilla in medium mixing bowl. Stir in sifted flour, baking soda and salt; mix well. Divide dough into 4 bowls; cover with plastic wrap and refrigerate 2 hours. (May be done the night before).

Place chocolate chips and walnuts in food processor and process about 30 seconds, or until mixture begins to hold together. Heat oven to 400 degrees. Remove one bowl of dough from refrigerator and place dough on a floured surface. With floured rolling pin, roll dough into rectangle, 12x8 inches. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon of packed chocolate/walnut mixture on one end of each rectangle. Using metal spatula or knife dipped in flour, carefully fold dough over filling. Pinch edges to seal with your fingers. Press edges with a fork dipped in flour. Using the spatula or knife, carefully lift cookie and place on ungreased baking sheet about 1 inch apart. Bake 7-9 minutes or until cookies are light brown.

Remove pan from oven and brush tops of cookies with honey, then sprinkle with reserved chopped walnuts. Allow to cool 2 minutes, then transfer to cooling racks.

Makes about 4 dozen raviolis. Can be cut into larger squares and add an extra amount of filling to each cookie.

I found this recipe in my Betty Crocker Cookbook - 40th Anniversary Edition that I had received as a Christmas gift in 1992. Why I never made these before baffles me...

Cookie Recipe #22 - Caramel-Filled Chocolate Cookies

The first bite into one of these cookies involves chocolate, white and dark, crunchy pecans, followed by a creamy caramel filling-utopia in your mouth! You can't eat just one (or at least I can't). When I lived in Michign, this was one of the several kinds I made at Christmas time to give as gifts to all our friends and relatives. The center is a Rolo candy, so as you unwrap them to prepare to use them in the cookies, try to save a few for the cookies...

Ingredients: 2 1/2 cups flour, 3/4 - 1 cup cocoa, 1 teaspoon baking soda, 1 cup granulated sugar, 1 cup firmly packed brown sugar, 1 cup butter, softened, 2 teaspoons vanilla, 2 eggs, 1 cup chopped pecans 48 Rolo Caramels, unwrapped (9 oz pkg-larger, if you want to eat some), 1 T. sugar, 1/2 cup white chocolate chips, 1-2 teaspoons shortening.

Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, cocoa and baking soda; set aside. In large mixing bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Sift flour, cocoa and baking soda over bowl of wet ingredients and thoroughly combine. Stir in 1/2 cup chopped pecans.

In small bowl, combine other 1/2 cup chopped pecans with 1 tablespoon sugar (I use raw sugar); set aside.

With floured fingers, shape 1 tablespoon dough around one Rolo and roll into a ball. Dip one side of ball into bowl of sugar & pecans pressing lightly, then place on ungreased baking sheet, nuts side up, about 2 inches apart.

Bake in preheated 375 degree oven for 7-8 minutes. Cookies should be slightly cracked and still soft. Remove from oven and allow to cool on baking sheet until they retain their shape when removed, about 5 minutes. While cookies are cooling, prepare drizzle as follows: Melt vanilla chips and shortening in microwave-safe bowl on High about a minute. Stir until chips are completely melted (return to microwave for an additional 20-30 seconds, if necessary). Using a spoon, drizzle the melted chocolate over each cookie and allow to harden.

Makes about 4 dozen cookies.

Cookies Rule!!!

Cookie Recipe #17 - Chocolate Oatmeal Cookies

These cookies are a chewy chocolate mouthful. The recipe is simple to follow and can be whipped up quickly to satisfy that chocolate craving (every day occurence for me)!

We are having stormy weather here in CA-lots of rain and wind. We even had thunder and lightning at 6:00 this morning! This happens so rarely here that it brought a smile to my face; made me feel like I was back in MI. Makes for a good day to bake...may even make Ham and Potato Chowder for dinner!

Ingredients: 1 cup butter (2 sticks) butter, softened, 1 1/2 cups granulated sugar, 1 cup packed light brown sugar, 2 eggs, 2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup cocoa (I used 3/4 cup because I like it a bit more chocolatier), 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups quick-cooking or regular rolled oats, 1/2 cup chopped nuts.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour, cocoa, baking soda and salt together in bowl, then pour into sifter over wet mixture and combine thoroughly. By hand, stir in oats and nuts (batter will be stiff).

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in preheated 350 degree oven for 10-11 minutes. Cookies should be slightly moist in center and should not be overbaked. Remove from oven and allow to cool on baking sheet for 1 minute before transfering to cooling racks.

Makes about 4 dozen scrumptious snacks.

I found this recipe in a hard-cover small book put out by Hershey's in 1991 called "Hershey's Homemade".

Cookies Rule!!!

Cookie Recipe #12 - Chocolate & Peanut Butter Fusion

Today's cookie is a little more work because you are preparing 2 different kinds of cookies, but the result is well worth it. If you are a Reese's Peanut Butter lover, this will become your favorite cookie!

Ingredients: Peanut Butter recipe: 1 cup butter-flavored shortening, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla, 3 eggs, 3 cups flour, 2 teaspoons baking soda, 1/4 teaspoon salt.

Ingredients: Chocolate cookie recipe: 1/2 stick butter, 2/3 cup shortening, 3 eggs, 2 cups granulated sugar, 2 teaspoons vanilla, 1/3 teaspoon salt, 1 1/2 cups flour, 3/4 cup cocoa, 1 cup of chocolate chips.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, cream shortening, peanut butter and sugars. Add vanilla. Drop in eggs, one at a time, beating well after each addition. Sift flour, baking soda and salt into creamed mixture and fully incorporate. Set aside. Next, prepare the chocolate cookie as follows:
In microwave, melt the butter and shortening together in a microwave-safe bowl;allow to cool slightly. In another large mixing bowl, beat eggs until light; add sugar, vanilla, and salt and mix well. Blend in butter/shortening mixture, then sift flour and cocoa over dough until fully incorporated. By hand, fold in chocolate chips.

Using a metal spoon, scrape out a small amount (1/2 teaspoonful)peanut butter mixture into floured hands, then scrape out same amount of chocolate. Roll these two together gently (will be sticky!) The peanut butter seems to be a little less sticky, so you could start with p.b., add a little chocolate, then add more p.b.-this process made it a little easier to roll.

Drop these rolls onto an ungreased baking sheet and top with 3 chocolate chips (if desired). Bake in a preheated 350 degree oven for approximately 11 minutes. Remove and allow to cool on baking sheet a minute or two before transferring to cooling racks.

If you have leftover dough (one or the other) just bake whatever is left by itself. You will have either plain peanut butter or plain chocolate-both are good all by themselves.

This recipe makes about 9 dozen (1 dozen of these were plain chocolate). You could cut the recipe in half if this is too many cookies (can there ever be too many cookies?). Tip: To cut an egg in half, I either use just the yolk or just the white.

Cookies Rule!!!

Cookie Recipe #11 - Chocolate Walnut Meringues

Chocolate Walnut Meringues are like eating chocolate clouds. The flaky exterior breaks away to reveal a melt-in-your-mouth chocolate delight with bits of crunchy walnuts topping off the experience.

Ingredients: 12 oz. package chocolate chips, 4 egg whites, at room temperature, 1 cup granulated sugar, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 cup chopped walnuts.

Instructions: Preheat oven to 300 degrees. Place mixing bowl and beaters in freezer for a few minutes while you melt the chocolate chips in a small saucepan on the stove (this helps the egg whites to form peaks quicker). Stir the chocolate chips until completely melted; remove from burner and allow to cool slightly.

Remove the mixing bowl and beaters from freezer; place egg whites in bowl and beat until foamy, 30-45 seconds. Gradually add sugar, 2 tablespoons at a time, until stiff peaks form. This means when you stop the mixer, lift it from the mixture and a peak stands on its own, it's ready (could take up to 5 minutes). Add vinegar, salt and vanilla, beating well. By hand, fold in the melted chocolate and the nuts; gently stir until no white remains.

Drop mixture by teaspoonfuls 2 inches apart onto well-greased baking sheets. Bake at 300 degrees 14-15 minutes. The cookies will spread and crackle on top. Remove from oven and allow to cool on baking sheet before transfering to cooling racks.

Store in an airtight container, removing when a chocolate attack arises! Makes approximately 3 dozen chocolate clouds.

Cookies Rule!!!

Cookie Recipe #8 - Chocolate Sandwich Cookies

This is a fairly simple recipe because you begin with a cake mix. The cookies are soft and the cream cheese filling is sweetly delicious.

Ingredients: 2 pkgs (18 1/4 oz. each)devil's food cake mix, 4 eggs, 2/3 cup vegetable oil, 1 package (8 oz)cream cheese, softened, 1/2 cup (1 stick)butter, softened, 3-4 cups confectioner's sugar, 1/2 teaspoon vanilla, food coloring(optional).

Instructions: Preheat oven to 350 degrees. In large mixing bowl, empty the 2 packages of cake mix, drop in eggs and vanilla, blending well (batter will be very stiff). With floured fingers, roll into 1 inch balls; place on ungreased baking sheet and flatten slightly with fingers or floured bottom of a glass.

Bake at 350 degrees for 10-12 minutes or when touched lightly the cookie bounces back. Remove from oven and allow to cool for a minute or two; transfer to cooling racks. While cookies are cooling, the filling can be made as follows:
Beat cream cheese and butter in medium mixing bowl until blended. Add vanilla;mix well. Start adding the confectioner's sugar a cup at a time until thick enough to spread with a knife. If desired, you may add a few drops of your favorite color of food coloring.

To assemble: Find 2 cookies of approximately the same circumference and apply a dollop of filling to the flat side of one with a knife or spatula; spread evenly and top with the flat side of the other cookie, forming a sandwich.

These cookies are also good all by themselve, without the filling. If they do have the filling in them, they should be kept refrigerated. Allow to stand at room temperature for awhile before eating if you don't care for them cold.

I have also tried this recipe with a white cake mix and add a chocolate filling. The variations are unlimited. Experiment until you find the combination you like!

Cookies Rule!!!

Cookie Recipe #7 - Chocolate Crinkle Cookies

In the 14th century, travel became widespread globally and cookies were a natural travel companion. The "jumble" became one of the most popular cookies. It traveled well because of it being a hard cookie made of mostly nuts, sweetner and water. The jumble became known on every continent by similar names.

In the early 1600's, cookies came to America. The name "koekje" arrived with the Dutch and became Anglicized to "cookie" or "cooky". (http://www.ochef.com/25.htm Ochef.com).

Today's cookie is called the Chocolate Crinkle Cookie. It's chewy chocolate cookie rolled in powdered sugar before baking. It has a pretty appearance and tastes almost like a brownie. It needs to be mixed up the night before or early in the day because of the 6 hour refrigerator time.

Ingredients: 2 cups granulated sugar, 3/4cup vegetable oil, 3/4-1 cup cocoa, 4 eggs, 2 teaspoons vanilla, 2 1/3 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, powdered sugar for rolling

Instructions: Preheat oven to 350 degrees. Put 1/2 cup powdered sugar in small bowl (use more if needed)and set aside. In large mixing bowl, combine sugar and oil; mix well. Add sifted cocoa and blend. Beat in eggs and vanilla. Sift in flour, baking powder and salt. After completely mixed, cover with plastic wrap and refrigerate for 6 hours or overnight (then dream about how good they will taste tomorrow!).

Using a metal tablespoon and floured fingers, make 1-1 1/2" rolls then toss in bowl of powdered sugar. When competely coated place on ungreased baking sheets, 2 1/2 inches apart. If desired, you may lightly press down on each cookie to assist the spreading of the cookie. Bake in 350 degree oven approximately 10 minutes. Cookies should be crackled on the top, yet soft to the touch in the middle. Remove from oven and allow to cool on baking sheet a minute or two, the transfer to cooling racks.

This recipe makes 4-4 1/2 dozen chocoliscious cookies!

Cookies Rule!!!