Cookie Recipe #35 - French Lace Cookies

The name of these cookies sounds fancy and tempting-they even look fancy, but the taste is different from what I expected. They are very crispy and if you prefer crispy cookies, you will enjoy these. They are not as hard to make as they look, you just have to work quickly.

Ingredients: 1/2 cup light corn syrup, 1/2 cup shortening, 2/3 cup light brown sugar, 1 cup all-purpose flour, 1 cup finely chopped pecans, 1/4 cups chocolate chips, 1-2 tablespoons shortening.

Instructions: Preheat oven to 375 degrees. Lightly grease baking sheets. In saucepan over medium heat, mix corn syrup, shortening, and brown sugar; bring to a boil, stirring constantly; remove from heat. Gradually stir in flour and pecans until thoroughly combined. Drop batter by teaspoonfuls onto prepared baking sheets about 3 inches apart. (Keep remaining batter warm over another saucepan with hot water in it-double boiler). Bake only 6-8 cookies at a time.

Put in oven and bake about 5 minutes or until set. Cookies will spread and be very thin. Remove from oven and allow to cool a minute or two. During this time, if the cookies have melted into each other, take a spatula and gently seperate them, pushing the sides of each cookie inward to form circles. Remove one cookie at a time to heat-proof working area and with the handle end of a wooden spoon, start at one end of cookie and quickly roll around spoon. Remove cookie from spoon and place on cooling racks to continue cooling. Repeat with rest of cookies-if they become too hard to roll, place back in oven for a minute, then try again.

As cookies are cooling, melt chocolate chips and shortening in microwave, stirring after each minute until melted. Drizzle chocolate over each cookie and allow to harden.

Cookies do not have to be rolled; they may remain flat; just drizzle chocolate over flat cookies.

Makes about 4 dozen cookies.

Cookies Rule!!!

Cookie Recipe #34 - Cream Wafers

These little goodies are light and buttery, yet creamy with a delightful middle. You can make the filling any color you like. I had some purple food coloring left over from a Barney decorated birthday cake awhile ago and thought a little purple may look bright and springy!

Ingredients: 2 cups all-purpose flour, 1 cup butter, softened, 1/3 cup whipping cream, 3/4 cup powdered sugar, 1/4 cup butter,softened, 1 teaspoon vanilla, and sugar for sprinkling.

Instructions: Mix flour, butter, and cream together in medium mixing bowl; cover and refrigerate (or make up night before and let refrigerate overnight). Preheat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on lightly floured surface (keep remaining dough in refrigerator). Using a flour-dipped 1 1/2 inch round cutter, cut out circles, reusing dough scraps until all used. Repeat with remaining dough. Place each cookie in a small bowl of sugar and flip over so each side is coated. Put on ungreased baking sheets about 2 inches apart. Prick each cookie about 4 times with a fork dipped in flour.

Bake about 7-9 minutes, just until set but not brown. Remove from oven and allow to cool for a minute before transferring to cooling racks. As cookies cool, make filling as follows: mix powdered sugar, butter, and vanilla until light and fluffy. If too dry, beat in a few drops of water or milk (cream), until of spreading consistency. Tint with your favorite food coloring. Spread one side of a cookie, top with an unfrosted one, making a sandwich.

Makes about 5 dozen cookies or 2 1/2 dozen sweet sandwiches.

Cookies Rule!!!

Cookie Recipe #33 - Iced Oatmeal Applesauce Cookies

This is a soft, lightly chewy cookie with a maple glaze covering it, almost like eating a syrup-topped pancake. The recipe came from "Martha Stewart's Cookies" published in 2007 by Clarkson Potter in New York. I didn't put the raisins in because I didn't have any on hand and didn't want to make ANOTHER trip to the store (I feel like I work there-I'm there so much) and also my family isn't overly fond of raisins.


Ingredients: 4 tablespoons unsalted butter, melted, 1 cup light brown sugar, 1/2 cup granulated sugar, 1 egg, 1/2 cup chunky-style applesauce, 1 1/2 cups old-fashioned rolled oats, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon bakind powder, 1/4 teaspoon salt, 1 cup golden raisins, 1 3/4 cups confectioners' sugar, 3 tablespoons pure maple syrup, 3 tablespoons water.



Instructions: Preheat oven to 350 degrees. Put melted butter and sugars in mixing bowl and beat with electric mixer on low speed until combined. Add egg and applesauce; mix until well blended. Mix in oats, flour, baking soda, baking powder, and salt. By hand, stir in raisins.



Drop dough by tablespoonfuls on ungreased baking sheets about 2 inches apart. Bake in preheated 350 degree oven until golden and just set, 13-15 minutes. Remove from oven and allow to cool for 2 minutes before transferring to cooling racks. Allow to cool completely. To make icing, whisk confectioners' sugar, maple syrup, and water in small mixing bowl until smooth. Drizzle over cookies; let set.



Makes about 2 1/2 dozen and may be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).



Cookies Rule!!!

Cookie Recipe #32 - PBJ Cookies

Peanut Butter and Jelly Cookies are like eating your favorite sandwich as a kid (maybe it still is), yet replacing the bread with a cookie. Fill your child's (or yours) lunchbox with these goodies and you will be the most popular parent amongst your girl or boy's school friends.

I used my basic peanut butter cookie recipe, indented the center of each and filled with grape jelly. You may use any kind of jelly, jam or preserves - whatever you like best!

Ingredients: 1 cup butter, softened, 1 cup creamy or crunchy peanut butter, 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon vanilla, 3 eggs, 3 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/4 cup favorite jam, jelly or preserves.

Instructions: Preheat oven to 350 degrees. In mixing bowl, beat butter and peanut butter together; add sugars and continue beating. Add vanilla and eggs and combine. Sift flour, baking soda, and salt over bowl and mix thoroughly. Scraping up a tablespoonful of dough with spoon, roll into a ball with fingers and place on ungreased baking sheets. Make an indention in the center of each cookie with your thumb or finger. Fill the hole with a small amount of jelly (jam or preserves). Toss into a preheated 350 degree oven and bake for 9-10 minutes or until cookies are slightly browned. Remove from oven; allow to cool on sheet for a minute or two, then transfer to cooling racks.

You could also top the cookies with a few chopped peanuts before baking, if desired.

Makes about 5 dozen 3 inch cookies.

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 #28 - Pecan Tassies

Pecan Tassies are like consuming bite-size pecan pies - sweet, nutty center surrounded by a wall of cheesy dough. It's difficult to eat just one of these, so bake more than one batch!

Ingredients: 9 oz. cream cheese, softened, 1 1/2 cups (3 sticks)butter, softened, 3 cups all-purpose flour, dash of salt, 2 eggs, 1 1/2 cups brown sugar, 2 tablespoons soft butter, 1 1/3 cups chopped pecans.

Instructions: Blend softened cream cheese and butter together in medium mixing bowl. Stir in flour and mix thoroughly. Chill in refrigerator for one hour.

Preheat oven to 325 degrees. In bowl, beat together salt, eggs, brown sugar and butter; add pecans and mix well. Remove dough from refrigerator and shape into 1 inch balls. Place a ball in one cup of an ungreased MINI muffin pan. With finger, press in middle against sides to form a cavity for the filling. Repeat with all dough, then fill each pastry-lined cup with about a tablespoon of filling-do not overfill. Bake at 325 degrees 20-25 minutes or until filling is set.

Remove from oven and allow to cool for a minute. Gently scrape around each cup to loosen and lift carefully to cooling racks.

Makes about 4 dozen tassies.

Cookies Rule!!!

Cookie Recipe #27 - Boiled No-Bake Cookies

Boiled No-Bake Cookies are just what they say-no oven needed, only a stovetop. They are rich in chocolate and peanut butter, chewy in oatmeal, yet crunchy in nuts, and so easy to make. Once everthing is mixed in, you have to work quickly to drop the hot mixture on baking sheets before they cool-that's the only hard part (not really that difficult). My husband loves these; he remembers making them as a child and how yummy in the tummy they were then and still are!

Ingredients: 1/2 cup (1 stick) butter, 2 cups granulated sugar, 1/2 cup cocoa, 1/2 cup evaporated milk, 1/2 cup peanut butter, 2-2 1/2 cups quick oats, 1/2 cup chopped nuts, 1/2 teaspoon vanilla.

Instructions: Using two baking sheets, place a sheet of waxed paper on each; set aside. In medium saucepan place butter, sugar, cocoa and milk. Heat over medium heat, stirring constantly, until butter melts. Continue cooking and stirring until mixture comes to a boil; boil for one minute. Remove from heat; stir in peanut butter until melted, then add vanilla, oats and nuts and mix thoroughly. With two spoons, quickly scoop a tablespoonful of chocolate mixture out of pan and scrape off onto prepared baking sheets with the other spoon. Continue with remaining mixture. Allow to cool until cookies are set and can be removed from waxed paper to serving dish.

Makes about 3 dozen 2-2 1/2 inch cookies. Store in airtight container at room temperature or in refrigerator-they're good either way!

Cookie Recipe #26 - Ayisha's Walnut Bites

While having lunch at Michael's in Mountain View, Ayisha explained how her favorite cookie is "a chocolate chip cookie without the chocolate chips, but with lots of walnuts". So, that's how today's cookie came about-I took my chocolate chip cookie recipe, subtracted the chocolate chips, added lots of chopped walnuts and topped each cookie with a half a walnut. The smile on Ayisha's face reflects what she thinks of the cookies.

Ingredients: 1 cup (2 sticks)butter, softened, 3/4 cup granulated sugar, 3/4 cup brown sugar, 2 eggs, 1 teaspoon vanilla, 2 1/4 cup flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups chopped walnuts, 24 walnuts, cut in half.

Instructions: Preheat oven to 375 degrees. In large mixing bowl, beat sugar, add in both sugars and mix well. Drop in eggs and vanilla and beat until light and fluffy. Sift flour, baking soda, and salt over mixture, then combine completely. By hand, mix in chopped walnuts. Drop by teaspoonful onto ungreased baking sheets. Place a half a walnut on top of each cookie and bake in preheated 375 degree oven for 8-9 minutes, until lightly browned.

Remove from oven and allow to cool on baking sheet for a minute or two before transfering to cooling racks.

Makes about 4 dozen nutty bites.

Cookies Rule!!!

Cookie Recipe #25 - Oatmeal Scotchies

Oatmeal Scotchies fill your house with the smell of butterscotch while they are baking-you can hardly wait for them to cool long enough so you can pop one in your mouth without burning it. It was back to work for me today. My husband and I own our business, air duct cleaning and while my son, Joe, was on his Christmas break, he helped with the business. Gave me more time to bake! But Joe went back to San Jose State yesterday, so, of course, we had 3 big jobs today. Thankful for the work, though, when so many people are without, and ours is so inconsistent. This explains why cookie baking didn't happen until about 7pm tonight. Doesn't matter when you bake, it always smells good!!

Ingredients: 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1 cup (2 sticks) butter, softened, 3/4 cup granulated sugar, 3/4 cup firmly packed brown sugar, 2 eggs, 1 teaspoon vanilla, 3 cups quick or old fashioned oats, uncooked, 2 cups butterscotch chips.

Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixing bowl, beat butter and sugars together. Add eggs and vanilla; beat well. Sift bowl of dry ingredients over butter, sugar, eggs and vanilla mixture and mix until thoroughly combined. By hand, stir in oats and morsels. Drop by tablespoonfuls onto ungreased baking sheets. Bake 10 minutes; another 1-2 minutes for crisper cookies. Remove from oven and allow to cool on baking sheet for a minute or two before transfering to cooling racks.

Makes about 4 dozen cookies.

Cookie Recipe #23 - Chocolate-Frosted Marshmallow Cookies

Another rainy, dark Monday here in San Jose. From the chair I'm sitting in as I'm blogging I can see the trees swaying along to the music of the wind as it whispers, "more rain coming"! Dark clouds are hovering overhead just waiting for the perfect spot to release their drops of moisture...it's a good day to bake and blog!

This is another recipe from my Christmas cookie baking days as was yesterday's. If you like marshmallow covered in chocolate with a crisp sugar cookie bottom, this is the cookie for you!

Ingredients: 1/2 cup butter, softened, 1 cup brown sugar, 1 egg, 1/2c. milk or cream, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, pinch of salt, 25-30 large marshmallows, halved, 1 cup chocolate chips, 1 tablespoon shortening.

Instructions: Preheat oven to 350 degrees. Slice all marshmallows in half with a sharp knife and place on a plate cut side down; set aside until needed. In large mixing bowl, cream butter and brown sugar. Add egg, milk and vanilla and continue beating until light and fluffy. Sift in flour, baking soda and salt; mix well.

On ungreased baking sheet, drop a dollop of dough about 1 inch in diameter about 2 1/2 inches apart. Bake in preheated 350 degree oven about 5-6 minutes. Cookies should be slightly browned around the edges. Place on heat resistant surface and immediately put a marshmallow half, cut side down, on top of each cookie. Return to oven and continue baking about 2 minutes, just until the marshmallow sticks to the cookie. Remove from oven and allow to cool on baking sheet a couple of minutes, then transfer to cooling racks.

To make frosting, place chocolate chips and shortening in glass bowl in microwave. Heat on High for a minute, stir, then continue heating another minute until chips are completely melted when stirred. After cookies are cooled, using a spoon or spatula, drop a teaspoonful of chocolate on the top of each cookie, allowing chocolate to run down the sides and spreading with the back of the spoon to cover the entire cookie. (I found that picking the cookie up with my fingers to spread around the bottom edges was easier, the advantage being chocolate gets all over your fingers and you HAVE to lick it off). This is a little time consuming, but just think about the reward in the end. Allow the chocolate-covered cookies to set on the cooling racks until chocolate is hard (may be put in the refrigerator to hasten this process), then pop one in your mouth and smile!!

Makes 4-4 1/2 dozen chocolate mounds.

Cookies Rule!!!

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 #20 - Banana Nut Cookies

These cookies are a good breakfast food. Have a couple with your coffee or a glass of milk or orange juice; they'll keep you going all morning! (Good as a midnight snack, too!).

This is my banana bread recipe that I've been using for years; instead of making a loaf or muffins, I tried cookies. They are a real soft cookie with lots of banana flavor and crunches of nuts (I used macadamia, but walnuts or pecans would also work).

Ingredients: 1 cup of granulated sugar, 1/2 cup (1 stick) butter, softened, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups all-purpose flour, 3 ripe bananas, sliced thin, 1/2 cup chopped nuts (a little more for sprinkling on top, if desired).

Instructions: Preheat oven to 350 degrees. In large mixing bowl, combine butter and sugar; drop in egg and mix well. Add vanilla (or use 1/2 teaspoon vanilla and 1/2 teaspoon almond extract). Sift in flour, baking soda and salt and combine. Slice bananas over mixture and beat until bananas are thoroughly mixed in; add nuts.

Drop by teaspoonfuls on ungreased baking sheet about 9 cookies to a large sheet. Sprinkle a few nuts on top of each cookie, if desired. Place in preheated 350 degree oven and bake 11-12 minutes. Cookies should be lightly browned. Remove and allow to cool for a minute before transferring to cooling racks.

Makes 2 1/2-3 dozen cookies 2 1/2-3 inches in diameter.

Tip about bananas: It is important for the bananas to be ripe (almost black). Cut out any bad spots. I place the whole banana in the freezer when they get too ripe and I'm not ready to use them yet. Just remove from freezer and allow to thaw on paper towels on counter for an hour or two before you're ready to whip up a batch of Banana Nut Cookies!

We're playing peek-a-boo with the sun here today, but it's nice to have it smiling on us again (if only briefly) after so many days...

Cookies Rule!!!

Cookie Recipe #19 - Gingerbread People

This cookie is for today's birthday people-my granddaughter, Aubrey, turning 2; my nephew, Tony, turning 17; and Chuck Clark, turning (in a whisper) 50! Wish I could give each of you your birthday cookie in person and celebrate the day...

Gingerbread People comes from a book called "Mrs. Fields Cookie Book" published in 1992 by Time-Life Books where its called Gingerbread Men. I made a few bears along with the people-you can use any cookie cutter shape you like.

Ingredients: 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 2 teaspoons ground ginger, 1/4 teaspoon ground cloves, 1 cup butter, softened, 3/4 cup dark brown sugar, firmly packed, 1 egg, 1/2 cup molasses, 2/3 cup confectioners sugar, 1-2 teaspoons milk.

Preheat oven to 325 degrees. Sift together in medium bowl the flour, soda, salt, cinnamon, ginger and cloves. In large mixing bowl, cream butter; add sugar and mix. Add egg and molasses and continue beating. Add flour mixture gradually until combined; don't overmix. Cover bowl with plastic wrap and chill for 1 hour or until firm (I let it sit overnight).

On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. Using cookie cutters dipped in flour press firmly on top of dough and lift carefully. Transfer cookie to ungreased baking sheet and continue until all dough is used. Gather pieces of leftover dough together into a ball, reroll and continue cutting out shapes.

Place into preheated 325 degree oven for 8-10 minutes; cookies should still be soft; not hard. Allow to cool for a minute on baking sheet before transferring to cooling racks. While cookies are cooling, make icing as follows: Stir sugar and milk together in small bowl until mixture is smooth, but liquidy. If too dry, add a little more milk. Spoon icing into a pastry bag fitted with a small piping tip. (You may also use a small ziploc bag with a very tiny triangle cut off a bottom corner). Decorate your cookies as desired with eyes, mouths, clothing, etc.

Mini chocolate chips, red cinnamon perils, sprinkles, nuts, etc. can also be used to decorate your cookies.

Makes about 2 dozen 6 inch cookies; more if you use smaller cookie cutters.

Today is supposed to be the last day of storms for us that began on Monday; by Saturday we should see the sun again and hopefully all the rain will help out the drought conditions we have had here in California. If you can't be outside playing, you might as well be in the kitchen baking!!! Happy, happy birthday to Aubrey, Tony, Chuck and all the other birthday people!

Cookies Rule!!!

Cookie Recipe #18 - Fortune Cookies

I always looked at fortune cookies and thought they would be hard to make, as I'm sure others have also. But, they really aren't. You have to work quickly after they are baked to get them into their unique shape, but otherwise simple.

I found this recipe in a cookbook entitled "Martha Stewart's Cookies" published in 2008 by Martha Stewart Living Omnimedia, Inc. If Martha made it, it can't be bad, right?

Ingredients: 4 large egg whites, 1 cup granulated sugar, 1 cup all-purpose flour, sifted, pinch of salt, 5 tablespoons unsalted butter, melted, 3 tablespoons heavy cream, 1 teaspoon pure almond extract, 45 paper fortunes, about 5 inches long, cooking spray.

Instructions: Preheat oven to 400 degrees. Coat baking sheets liberally with cooking spray. In mixing bowl, combine egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add sifted flour and salt; beat until combined. Add melted butter, cream, and almond extract and mix thoroughly.

Only prepare 3 or 4 cookies at one time on one baking sheet by spooning 1 teaspoonful of the batter onto the prepared sheet and spreading with the back of the spoon or a spatula into an even, thin 3-4 inch circle. Repeat with the 2 or 3 other cookies.

Bake cookies in preheated 400 degree oven until the edges are golden brown, about 4-5 minutes. Remove from oven to heat-resistant surface and working quickly remove one cookie at a time with a spatula to a clean kitchen towel. Place paper fortune in center of cookie and fold in half. Grab points of each cookie and bend over edge of bowl, pulling points down to form shape of a fortune cookie. Place in ungreased muffin tin to cool completely; repeat with other cookies. This whole process should take about 10 seconds.

Make about 3 1/2 - 4 dozen cookies. Store in an airtight container at room temperature up to a week.

Fortunes can be found on-line at several websites. Words of love can be done for Valentine's Day, Bible verses, or make up your own! Mrs. Confucius say, "Eat many cookies; be happy!"

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 #15 - Snowballs

I'm a little late getting a new recipe up today because we decided to take a ride out by the coast. Today is the beginning of 7-8 days of rain storms and wind arriving which usually makes the waves on the ocean something to observe. Mother Nature puts on quite a show. Our friends, Anand and Sharon, live in Aptos in a house overlooking the ocean. The waves weren't overly powerful, but are still fun to watch. So, I started this recipe before we left, stuck it in the refrigerator, then took off. All I had to do when I got home was bake them.

Snowballs are known by other names: Mexican Wedding Cookies, Walnut Balls, etc. They consist of walnut-filled dough rolled in powdered sugar. There are also variations of recipes for this cookie, but the following is the one I have found most tasty and retains its shape better than others.

Ingredients: 3 3/4 cup all-purpose flour, 3/4 t. cinnamon, 1 1/2 cup (3 sticks)butter, softened, 3/4 cup light corn syrup, 1/2 tablespoon vanilla, 1/2 tablespoon almond extract, 1 cup or more of powdered sugar, 2 cups ground walnuts.

Instructions: Preheat oven to 350 degrees. Measure out the powdered sugar and place in small bowl; set aside. In large mixing bowl, cream butter; add corn syrup, vanilla and almond extract; mix well. Sift flour and cinnamon over dough, then blend completely. Stir in walnuts. Cover with plastic wrap and refrigerate for at least 3 hours (good time to go look at the waves or enjoy some other form of nature!).

Using floured fingers and spoon, form dough into 2 inch balls and roll in a bowl of powdered sugar until completely covered. Place on ungreased baking sheets about 2 1/2 inches apart. Bake in preheated 350 degree oven for 13-15 minutes. Cookies should crackle a little on top, but should retain their shape and upon lifting have a lightly browned bottom. Allow to cool on baking sheet for a minute, then, if desired, you may roll them a second time in the powdered sugar before placing them on cooling racks.

Makes about 5 dozen balls. Have a napkin ready for the powdered sugar spillings if you don't pop them in your mouth quick enough!

Cookies Rule!!!

Cookie Recipe #14 - Scotch Shortbread

If you are one of those who at a young age was allowed by a Grandparent to eat a pat of butter all by itself(my Grandpa let me eat sugar cubes), then you will enjoy this cookie. It's similar to filling your mouth with delicious butter-only sweeter because of the sugar involved.

Only 3 ingredients form these little morsels: 3/4 cup butter, softened, 1/4 cup granulated sugar, 2 cups all-purpose flour.

Instructions: Preheat oven to 350 degrees. Cream the butter and sugar in medium mixing bowl, about 20 seconds. Sift flour over bowl and mix well. If dough is crumbly, add in 1-2 tablespoons soft butter. Pick some up with your fingers and squeeze lightly. If it sticks together, it's ready to roll.

On a lightly floured surface with a lightly floured rolling pin, roll dough 1/2 - 1/3 inch thick. Cut into small shapes with cutters dipped into flour. Place 1/2 inch apart on ungreased baking sheets. Bake in preheated oven 11-13 minutes, just until cookie is set. Remove from oven and immediately transfer to cooling racks.

This recipe makes about 2-3 dozen. Great with a hot cup of coffee or tea!

As I tried one of these, I could feel the butter going directly to my arteries and raising the number on my cholesterol, but I guess one won't kill me (don't tell my doctor!). If I go for a 20-mile hike now, I can probably wear that one cookie off (like that's going to happen!).

Cookies Rule!!!

Cookie Recipe #13 - Ambrosia Macaroons

Biting into an Ambrosia Macaroon can confuse the palate of your tongue. It will be trying to decide what brings more pleasure-the chocolate beginning, the chewy coconut center with the pop of orange, or the crunchy bottom ending the experience.
Bring a smile to your taste buds!

Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1/8 teaspoon salt, 2 teaspoons finely grated orange peel, 3 large eggs, 24oz. sweetened flaked coconut (about 6 cups firmly packed), 3/4 cup chocolate chips, melted.

Instructions: Preheat oven to 325 degrees. Beat butter in large mixing bowl until fluffy. Add sugar and salt; mix until blended. Beat in orange peel; then eggs, one at a time, mixing well after each addition. Mix in coconut until completely incorporated.

With tablespoon drop dollops of mixture unto GREASED baking sheets 1 1/2 inches apart. Bake macaroons until golden brown on bottom and browned in spots, 14-15 minutes. Remove from oven and cool completely on baking sheets. If you try to remove them before they are cool, they will fall apart.

Transfer to cooling racks. In small saucepan over low heat, melt chocolate chips, stirring continually until completely melted. Using a fork, drizzle hot chocolate over cooled cookies.

Makes 3 1/2-4 dozen mounds of tongue-pleasing satisfaction.

I forgot to grease my baking sheets when making these today and found it difficult to remove them (one fell apart in the process and had to be eaten immediately!). Also, important to let them cool on the baking sheets completely.

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!!!