Cookie Recipe #88 - Streusel Strawberry Bars

The texture of these bars seemed a little dry. If I made them again I would try to chop up a few fresh strawberries and add them to the dough. I did top them off with a simple glaze for moistness and sweetness.

Ingredients: 1 cup butter, softened*, 1 cup sugar, 1 egg, 2 cups all-purpose flour, 3/4 cup pecans, coarsely chopped, 1 jar (10 ounces) strawberry or raspberry preserves.
*Note: I think the butter should be cold rather than softened to make a better crumb mixture; mine ended up more like a dough because the butter was soft.

Instructions: Preheat oven to 350 degrees. Combine butter and sugar in large mixing bowl. Beat at low speed, scraping bowl often, until well blended. Add egg and flour. Beat until mixture is crumbly, 2-3 minutes. Stir in pecans. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Spread preserves to within 1/2 inch of edge of crust. Crumble reserved crumb mixture over preserves. Bake for 40-50 minutes or until lightly browned. Remove to cooling rack and allow to cool completely.

Optional glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla or almond extract, and 2 tablespoons milk in small bowl until blended and no lumps remain. If too thick, add a little more milk. Drizzle over cooled bars.

Makes 24 bars.

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

Cookies Rule!!!

Cookie Recipe #87 - Double-Dipped Hazelnut Crisps

Once you get past the double chocolate exterior you will reach the chewy, yet crisp, interior. Try to eat just one of these!

Ingredients: 1 1/4 cup chocolate chips, 1/2 cup vanilla chips, 2 teaspoons shortening, 1 1/4 cups all-purpose flour, 3/4 cup powdered sugar, 2/3 cup hazelnuts, finely ground, 1/4 teaspoon finely ground coffee beans, dash salt, 1/2 cup butter, softened, 2 teaspoon vanilla.

Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper; set aside. Melt 3/4 cup of chocolate chips in microwave, stirring until melted; let cool slightly. In large bowl beat together butter, vanilla and melted chocolate. Add flour, sugar, hazelnuts, ground coffee, and salt to creamed mixture, thoroughly combining until dough is stiff but smooth. (If dough is too soft to handle, cover and refrigerate until firm).

Roll out dough, one fourth at a time, to 1/8 inch thickness on a lightly floured surface. Cut out with a 2 inch scalloped round cookie cutter dipped in flour. Place 2 inches apart on prepared baking sheets. Bake in preheated 350 degree oven for 8 minutes or until not quite firm. (Cookies should not brown; they will puff up during baking, then fall again). Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.

In two separate bowls, melt 1/2 cup chocolate chips with 1 teaspoon shortening and 1/2 cup vanilla chips with 1 teaspoon shortening. Dip half on each cookie in melted chocolate and place on waxed paper-lined trays or baking sheets. Refrigerate until chocolate is firm. Dip other half of each cookie into melted vanilla chips; return to waxed paper-lined trays and refrigerate again until firm.

Makes about 4 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #86 - Chocolate-Dipped Almond Horns

The shape of this cookie is what makes it a horn: you don't need the musical instrument ability to enjoy them. The only music you will hear is mmmmmmmmmmmmm............

Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 2 egg yolks, 1 1/2 teaspoon vanilla extract, 2 cups all-purpose flour, 1/2 cup ground almonds, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 cup chocolate chips, melted, extra powdered sugar for sprinkling.

Preheat oven to 325 degrees. In large mixing bowl, combine powdered sugar and butter. Add egg yolks and vanilla and continue beating. Gradually add flour, almonds, cream of tartar, and baking soda, mixing until thoroughly combined. Shape into 1 inch balls. Roll balls into 2 inch ropes; shape into crescents. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fingers.

Bake 8-10 minutes or until set; cookies do not brown. Allow to cool on baking sheet for 2 minutes before transferring to cooling racks.

Melt chocolate chips in microwave (if too thick, add 1 teaspoon shortening). Stir until chocolate is smooth. Dip one end of each completely cooled horn in chocolate and place on waxed-paper-lined tray. Sprinkle remaining half with sifted powdered sugar. Refrigerate until chocolate is set; then enjoy!

Makes about 3 dozen cookies.

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

Cookies Rule!!!

Cookie Recipe #85 - Choco-Mint Pinwheels

Circles of refreshing mint and rich chocolate unite to form a palate-pleasing pinwheel.

Ingredients: 1 cup chocolate chips, 1/2 cup butter, 1/2 cup shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon mint extract, 2 cups all-purpose flour, 1 egg white, lightly beaten, green food coloring.

Melt chocolate in microwave for one minute, stirring until chocolate is smooth; set aside. In a large bowl, cream butter and shortening with sugar. Add egg and mint extract; mix well. Gradually mix in flour. Divide dough into 2 equal portions. To the first portion, add a few drops of green food coloring and mix until thoroughly combined. Add melted chocolate to other portion and mix completely. Wrap each portion in waxed paper and chill in refrigerator for an hour, or until firm enough to roll.

Roll each portion on floured waxed paper into a 10x12 inch rectangle, about 1/4 inch thick. Brush one rectangle with some of egg white. Lifting by the waxed paper, carefully place second rectangle on top of first, and gently press together. Press around sides of rectangle to make even edges. Starting from the long end, use waxed paper to roll dough up into a log. Wrap in waxed paper and transfer roll to refrigerator. Chill until firm, about 3 hours.

Preheat oven to 375 degrees; lightly grease baking sheets or line with parchment paper. Remove waxed paper from roll and slice into 1/4 inch slices. Place on prepared baking sheets about an inch apart. Bake 8-10 minutes or until lightly browned around edges. Allow to cool on baking sheet for 1 minute before transferring to cooling racks.

Makes about 5 dozen pinwheels.

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

Cookies Rule!!!

Cookie Recipe #84 - Rocky Road Brownies

There was some finger licking involved in the making of today's cookie (can't let any gooey chocolate go to waste...)! I wasn't real impressed with the brownie portion, but I liked the rocky road topping. If I was to make it again, I would probably make my Old-Fashioned Brownies (Cookie Recipe #82) and finish them off with the rocky road topping. This brownie had more of a milk chocolate taste rather than the darker chocolate flavor of the Old-Fashioned Brownies.

Ingredients: 4 squares unsweetened chocolate, 3/4 cup (1 1/2 sticks)butter, 2 cups sugar, 3 eggs, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup chopped walnuts (optional), 2 cups miniature marshmallows, 1 cup chocolate chips, 1 cup chopped walnuts (for topping).

Instructions: Preheat oven to 350 degrees. Grease a 13x9 inch pan. Microwave chocolate and butter in microwavable bowl for 2 minutes, stirring after one minute, until butter is melted. Stir sugar into melted chocolate. Add eggs and vanilla, mixing until well blended. Stir in flour and nuts and thoroughly combine. Spread in prepared pan and pop into preheated 350 degree oven. Bake for 30 minutes. Remove from oven and immediately sprinkle marshmallows, chocolate chips and nuts over brownies; return to oven to continue baking for 3-5 minutes. Topping will begin to melt together. Remove and allow to cool in pan before cutting into bars.

Makes 24 brownies.

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

Cookies Rule!!!

Cookie Recipe #83 - Lemon-Lime Twists

Twist and shout...for these lemon and lime coookies. A light citrusy twist topped with a lemony icing is a perfect ending for a lunch or midday snack (or anytime)!

Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1 teaspoon lemon extract, 1 teaspoon grated lime rind, 2 tablespoons milk, 1/4 teaspoon salt, 2 1/2 cups all-purpose flour, 1/2 cup confectioners' sugar, 2 teaspoons lemon juice, 2 teaspoons milk.

Instructions: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon extract and lime rind; mix well. Mix in milk, salt, then flour, 1 cup at a time, blending well after each addition. Form dough into a ball and let stand 5 minutes.

Divide dough in two and put one portion in the refrigerator until ready to use. Take a small piece of the other portion (about 1 rounded tablespoonful) and roll on a floured surface into a 10 inch long rope. Fold rope in two and twist around each other to form one twist cookie. Repeat with remaining dough. Arrange on prepared baking sheets, 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer to wire racks to cool.

As cookies cool, mix confectioners' sugar with lemon juice and milk until thoroughly combined. Brush over each twist while still warm; allow to cool completely.

Makes 4 1/2 dozen twists.

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

Cookies Rule!!!

Cookie Recipe #82 - Old-Fashioned Brownies

Over the years I've tried several brownie recipes, but this is the one I've found to be the best. I add chocolate chips to it for that extra burst of chocolate taste (you can never have too much chocolate).



Ingredients: 1/2 stick butter, 2/3 cup shortening (I use butter-flavored), 4 eggs, 2 cups granulated sugar, 2 teaspoons vanilla, 1/3 teaspoon salt, 1 1/3 cups flour, 3/4 - 1 cup cocoa, 1 cup chopped walnuts (optional), 1-2 cups chocolate chips.



Instructions: Preheat oven to 325 degrees. Spray a 9 x 13 inch pan with cooking spray; set aside. Melt together butter and shortening in microwave; allow to cool slightly. In large mixing bowl, beat eggs, sugar, and vanilla; blend in butter mixture and thoroughly combine. Add flour, salt and cocoa and mix well. By hand, stir in chocolate chips (save a handful for the top) and nuts, if desired.



Scrape into the prepared pan and spread evenly with spatula. Sprinkle with the reserved chocolate chips and pop into the preheated 325 degree oven. Bake for 45-50 minutes or until a toothpick inserted in middle brings out only a few crumbs. Remove from oven and allow to cool on rack until cool enough to cut out a square and eat while still warm, but not mouth-burning hot.



I made a batch of these real early in the morning once because I woke up and couldn't get back to sleep. My husband still talks about waking up to the smell of brownies baking; what could be better?



Cookies Rule!!!