Cookie Recipes

WEIGHT WATCHERS 1 Points Plus+ LEMON THUMBPRINT COOKIES

2011-01-25T10:56:00.003-06:00

Ingredients

1 1⁄2 sticks unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1/4 cup sugar
1 large egg
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup, scant, prepared lemon curd

DIRECTIONS

1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy.
Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour until incorporated. Cover and chill dough 1 hour.
Place lemon curd into a small zip top food storage bag. Seal bag.

2. Preheat oven to 350°F. You will need baking sheets lined with
non stick foil, liners or parchment paper.
Shape scant tablespoonsful of dough into balls; place 2 inches apart on
prepared sheets. With index finger, make a deep indentation in center of each.
Snip a tiny corner of zip top bag and pipe lemon curd into dough indentations
to fill completely (about 1 tsp per cookie).

3. Bake 15 minutes or until cookie edges just begin to lightly brown.
Cool completely on baking sheets or wire racks. Dust cookie edges with
powdered sugar before serving.

Yield: 40 cookies Serving Size: 1 cookie

Weight Watcher Points Plus+= 1 Point per serving

Nutrition Information

Calories 93
Fat 4 g
Cholesterol 20 mg
Sodium 20 mg
Carbs 13 g
Fiber 0
Protein 1 g

WEIGHT WATCHERS 0 Points Plus PEPPERMINT MERINGUE COOKIES

2011-01-24T12:12:00.005-06:00

Ingredients

2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
1/4 tsp peppermint extract
Red food coloring (optional)

Directions

1. Place egg whites in a medium mixing bowl; let stand at room
temperature for 30 minutes.

2. Line two large cookie sheets with brown paper or foil; set aside.

3. Add vanilla and cream of tartar to egg whites. Beat with an electric
mixer on medium to high speed until soft peaks form (tips curl).
Gradually add sugar, 2 tbsp at a time, beating until stiff, glossy peaks form
(tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.

4. Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1 1/2 inches in diameter).
Bake in a 300 F. oven for 15 minutes. Turn off oven and let cookies dry
in oven with door closed about 30 minutes. Remove from cookie sheets.
Cover and store in a dry place.

Yield: 45 cookies WEIGHT WATCHERS 0 Points Plus

Nutrition Information
Calories 9
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Carbohydrates 2 g
Fiber 0 g
Protein 0 g
Percent Daily Values are based on a 2,000 calorie diet

WEIGHT WATCHERS 4 PointsPlus+ EGGNOG MACADAMIA COOKIE BARS

2010-12-18T07:26:00.002-06:00

INGREDIENTS

2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup macadamia nuts, chopped
1/2 tsp nutmeg
Eggnog Icing* (see below)

DIRECTIONS

1. Preheat oven to 350 F. Line a 13 x 9 x 2 inch baking pan with foil, grease foil, set pan aside. In a medium sauce pan, cook and stir sugar and butter over medium heat until butter melts. Remove from heat. Cool slightly.

2. Stir eggs and vanilla into sugar mixture. Stir in flour, baking powder and nutmeg. Stir in nuts.

3. Spread mixture evenly into prepared pan. Bake for 25 to 30 minutes or until edges just begin to pull way from sides of pan. Cool in pan on a wire rack. Use foil to remove from pan; place on cutting board. Cut into diamonds. Drizzle with Eggnog Icing. If desired, sprinkle with nutmeg. Yield: About 36 bars

EGGNOG ICING*
In a small bowl combine 1 cup powdered sugar, 1/4 tsp vanilla, and 1 tbsp eggnog. Stir in additional eggnog, 1 tsp at a time until icing reaches drizzling consistency. Drizzle icing over bars.

FOR STORAGE
Layer bars between sheets of waxed paper in an airtight container. Cover. Store at room temperature up to 3 days or freeze uniced bars up to 3 months. Thaw and ice.

WEIGHT WATCHERS PointsPlus+ =4

Nutrition Information (per bar)

Calories144
Total Fat (g)7
Saturated Fat (g)3
Monounsaturated Fat (g)3
Cholesterol (mg)21
Sodium (mg)39
Carbohydrate (g)21
Total Sugar (g)15
Fiber (g)1
Protein (g)1
Calcium (DV%)2
Iron (DV%)3
Percent Daily Values are based on a 2,000 calorie diet.

EASY CHOCOLATE CHIP MINT COOKIES

2010-12-15T06:39:00.006-06:00

INGREDIENTS

1 pouch (17.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 tsp mint extract
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chunks

DIRECTIONS

1. Heat oven to 350°F. In a large bowl, stir cookie mix, butter, extract,
food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks.

2. Using a small cookie scoop or teaspoon, drop dough 2 inches apart
on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove
from cookie sheet to a wire rack. Serve warm or cool completely.
Store tightly covered at room temperature.

YIELD: 36 cookies.

HUGE CHCOCOLATE CHIP COOKIES

2010-12-12T09:03:00.003-06:00

Ingredients

1/2 cup shortening
1 cup brown sugar, packed
1 egg
1/2 cup sour cream
1 1/2 tsp vanilla extract
3 cups chocolate chips, divided
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 F.

2. Cream shortening with sugar. Mix in egg, sour cream and vanilla extract.

3. Melt 1 1/2 cups chocolate chips and blend with creamed mixture.

4. Mix in flour with salt, baking powder and baking soda.
Add dry ingredients to creamed mixture, stirring until smooth.

5. Fold in nuts and remaining chocolate chips.

6. Chill dough 1/2 hour. Use an ice cream scoop or
1/4 cup dough for each cookie.

7. Place on 3 greased baking sheets. Flatten slightly to 3 inches.
Bake 10 to 12 minutes or until still slightly soft in the center.

Yield: 16 Large cookies

WEIGHT WATCHERS 4 PointsPlus+ MOCHA TRUFFLE COOKIES

2010-12-12T06:41:00.003-06:00

INGREDIENTS

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1 1/2 tsp instant coffee
1/3 cup sugar
1/3 cup brown sugar, packed
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup flour
2 tbsp plus 2 tsp baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1/3 cup English toffee bits or almond brickle chips
1 oz milk chocolate, melted

DIRECTIONS

Preheat oven to 350° F.

1. In a microwave safe bowl melt butter and chocolate; stir until smooth.
Stir in coffee until dissolved; cool for 5 minutes. Transfer to a small bowl.
Add the sugars, egg and vanilla.

2. Combine the flour, cocoa, baking powder and salt; add to
chocolate mixture and mix well. Stir in toffee bits.

3. Drop by rounded tbsp 2 inches apart onto a baking sheet
lightly coated with cooking spray.

4. Bake for 8 to 10 minutes or until set. Cool 1 minute before removing
to a wire rack to cool completely. Drizzle with melted milk chocolate.

Yield: 15 cookies Weight watchers PointsPlus+ =4 per cookie

Nutrition Information

1 cookie equals:

152 calories
7 g fat (4 g saturated fat)
25 mg cholesterol
94 mg sodium
22 g carbohydrate
1 g fiber
2 g protein

BUTTERY POTATO CHIP COOKIES

2010-12-10T05:10:00.002-06:00

INGREDIENTS

1 lb butter(4 sticks), softened
1 cup sugar
1 tsp vanilla extract
3 1/4 cups flour
1 1/2 cups potato chips, coarsely crushed

DIRECTIONS

1. Preheat oven to 300°F.

2. In a large bowl, cream butter and sugar. Slowly add flour and vanilla until well blended. Stir in potato chips, mix well.

3. Drop by rounded teaspoons 2 inches apart onto ungreased
cookie sheets. Using a fork, flatten each cookie.

4. Bake 20 to 22 minutes or until light golden around edges.
Let stand 5 minutes then remove to a wire rack to cool completely.

Yield: about 4 dozen

CHOCOLATE CHERRY BARS

2010-12-08T10:18:00.002-06:00

INGREDIENTS

1 cup butter,softened and divided
2 1/2 cups brown sugar, packed
1/2 tsp baking soda
1/4 tsp salt
4 eggs, divided
1 1/2 tsp vanilla extract, divided
2 1/2 cups flour
1 1/2 cups quick oats
6 oz bittersweet chocolate, chopped
2 cups fresh Bing or Royal Anne pitted cherries
1/2 cup slivered almonds, toasted

DIRECTIONS

1. Preheat oven to 350 F. Line a 13x9x2 inch baking pan with foil; set aside. In a mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 tsp of the vanilla. Beat or stir in 1 1/4 cups of the flour. Stir in oats and set aside.

2. For Filling: In a sauce pan stir remaining 1 1/2 cups brown sugar and 1/2 cup butter over medium heat until combined. Cool slightly. Stir in remaining 3 eggs and 1 tsp vanilla; lightly beat with a wooden spoon. Stir in the remaining 1 1/4 cups flour and chocolate.

3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling top with cherries, dot with reserved oats mixture and sprinkle with nuts.
Bake for 25 minutes until top is light brown and filling is moist. Cool on rack 1 hour.
Cover and refrigerate at least 2 hours.

4. Lift from pan and cut with serrated knife. Store covered at room temperature.

Yield: 25 Bars

Nutrition Information

Calories280
Total Fat (g)13
Saturated Fat (g)6
Monounsaturated Fat (g)5
Polyunsaturated Fat (g)1
Cholesterol (mg)54
Sodium (mg)124
Carbohydrate (g)40
Total Sugar (g)26
Fiber (g)2
Protein (g)4
Vitamin A (DV%)0
Vitamin C (DV%)1
Calcium (DV%)4
Iron (DV%)10
Percent Daily Values are based on a 2,000 calorie diet.

CANDY CANE COOKIES

2010-12-08T04:44:00.002-06:00

INGREDIENTS

1/2 cup unsalted butter, room temperature
1/2 cup solid shortening (Crisco)
1 cup powdered sugar
1 egg
1 tsp vanilla extract
3/4 tsp peppermint extract
2-1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp red food coloring

TOPPING:
1/4 cup finely crushed candy canes
2 tbsp granulated sugar
1 egg white, beaten

DIRECTIONS

Preheat oven to 375 F.

1. In large bowl of electric mixer, cream butter, shortening, powdered sugar and egg until light and fluffy. Add extracts.

2. In another bowl stir together flour and salt and add gradually to creamed mixture. Beat until just combined.

3. Divide dough in half. Add food coloring to one half, mixing well to distribute color. Wrap each half separately in waxed paper. Refrigerate dough at least one hour.

4. Line a baking sheet with parchment paper. Pull off about 1 heaping tsp of each dough. On a lightly floured surface roll each portion into a five inch long rope.

5. Place ropes side by side on a cookie sheet and carefully twist together to look like a candy cane. Repeat with remaining dough. Bake 9 10 minutes or
until edges are golden.

6. While cookies are baking, stir together the crushed candy canes and granulated sugar. Remove cookies from oven, and while still on cookie sheet, brush each lightly with beaten egg white and sprinkle with candy-sugar mixture. Remove to wire rack to cool completely.

Yield: 3 Dozen

Italian Spice Cookies

2010-12-06T14:56:00.002-06:00

INGREDIENTS

3 cups flour
1 cup sugar
2 tsp baking powder
1/4 cup cocoa
1 tsp ground cinnamon
1 tsp ground cloves
1 cup butter
2 egss
1/2 cup strong coffee, cooled
1 tsp vanilla extract
1/2 cup walnuts, chopped
Powdered Sugar Drizzle ( See Recipe Below)

DIRECTIONS

1. If desired, line cookie sheets with parchment paper and set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon and cloves. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a medium bowl, whisk together eggs, cooled coffee and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary cover and chill dough until easy to handle (1 to 2 hours).

3. Preheat oven to 375 F. Shape dough into walnut sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry.

Powdered Sugar Drizzle:

In a small bowl, stir together 1 cup powdered sugar and enough milk (1 to 2 tbsp) to make an icing of drizzling consistency.

Yield: About 3 Dozen Cookies

Nutrition Information:

Servings Per Recipe about 3 dozen cookies
Calories132,
Total Fat (g)7,
Saturated Fat (g)4,
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)1,
Cholesterol (mg)25,
Sodium (mg)61,
Carbohydrate (g)17,
Total Sugar (g)8,
Fiber (g)1,
Protein (g)2,
Calcium (DV%)3,
Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet

CHRISTMAS SNOWFLAKE SUGAR COOKIES

2010-12-02T05:32:00.004-06:00

INGREDIENTS

1/2 cup butter, softened
1 cup sugar
1teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup sour cream
1 egg
1tsp finely shredded orange peel
1/2 tsp lemon extract
2 1/2 cups flour
Powdered Sugar Icing (see recipe below) or
your favorite frosting

DIRECTIONS

Preheat oven to 375 F.

1. In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda and salt; beat well.
Beat in sour cream, egg, peel and lemon extract.

2. Beat in as much flour as possible with mixer.
Using wooden spoon, stir in remaining flour. Divide in half.
Cover and chill 1 to 2 hours or until easy to handle.

3. On a well floured surface, roll out half of dough at a time to
1/4 inch thickness. Using a cookie cutter cut dough into desired shapes.
Place cookies 1inch apart on an ungreased cookie sheet.

4. Place in oven and bake 6 to 7 minutes or until edges are firm and
bottoms are light brown. Transfer to a wire rack to cool.

5. Prepare the powdered sugar Icing. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint
designs on each with food coloring.

Yield: 40 to 50 cookies

Powder Sugar Icing Recipe:

In a medium mixing bowl beat together 4 cups sifted powdered sugar and 1/4 cup milk.
Stir in additional milk if needed 1 teaspoon at a time until glaze is easy to spread.

Nutrition Information:

Calories105
Total Fat (g)3
Cholesterol (mg)13
Sodium (mg)50
Carbohydrate (g)18
Fiber (g)0
Protein (g)1
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Percent Daily Values are based on a 2,000 calorie diet

PECAN COOKIE BALLS

2010-12-01T12:04:00.004-06:00

INGREDIENTS

1/2 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 tbsp Grand Marnier Liqueur
2 tsp freshly grated orange rind
1 cup sifted flour
1/2 cup finely chopped pecans
Additional powdered sugar for dusting

Directions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper. In a mixer bowl, cream together
butter and 1/4 cup powdered sugar until light and fluffy. Mix in liqueur and orange rind;
mix well.
Add flour and pecans and mix until combined.

3. Wrap dough in plastic wrap or waxed paper and chill for one hour or until firm.

4. Form dough into small balls, making about 30.
Place dough 1 inch apart on prepared baking sheet.

5. Bake for 13 to 15 minutes or until cookies are golden brown around the bottom edges.
Let set for a minute on baking sheet then transfer to a wire rack.

6. While the cookies are still warm, carefully roll them in additional powdered sugar to coat.

7. Cool completely.
Store cookies in airtight container for up to 2 weeks or they can be frozen for several months.

Yield: About 30 cookies.

CHERRY CHOCOLATE OATMEAL COOKIES

2010-10-27T12:17:00.002-05:00

INGREDIENTS

Cooking spray
1 1/4 cups firmly packed light brown sugar
3/4 cup butter flavored shortening
1 large egg, lightly beaten
1/3 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
3 cups quick oats, uncooked
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 (6 oz) pkg white chocolate chips
1 (6 oz) pkg semi sweet chocolate chips
1/2 cup sliced almonds
1/2 cup red candied cherries, coarsely chopped,
OR (1/2 cup maraschino cherries, well drained and chopped)

DIRECTIONS

1. Preheat oven to 375º F.

2. Spray baking sheets with non stick cooking spray.

3. Mix brown sugar, shortening, egg, milk, vanilla and
almond extracts in large bowl.
Beat at medium speed until well blended.

4. Mix oats, flour, baking soda and salt in large bowl.
Add to shortening mixture; beat at low speed just until
blended. Stir in white baking chips, chocolate chips,
almonds and cherries by hand.

5. Drop dough by rounded tablespoonfuls, 2 inches apart
onto prepared baking sheets.

6. Bake 10 to 12 minutes or until cookies are lightly browned.
Cool 2 minutes on baking sheet; transfer to cooling rack
to cool completely.

Yield: 3 1/2 to 4 Dozen

SCOTTISH GINGER COOKIES

2010-10-27T04:35:00.005-05:00

INGREDIENTS

1 1/2 cups (375ml) vegetable shortening
2 cups (500ml) sugar
2 eggs or 1/2 cup (125ml) egg substitute
1/2 cup (125ml) molasses
4 cups (1 liter) unbleached white flour
2 tsp (10ml) baking soda
2 tsp (10ml) cinnamon
2 tsp (10ml) ground cloves
2 tsp (10ml) ground ginger
granulated sugar for topping

Directions

1. Preheat oven to 375 F. (190 C.)

2. Cream shortening and sugar in a bowl;
add eggs and molasses. Beat until fluffy.

3. Combine flour, baking soda and spice in separate bowl.
Stir into the shortening mixture.
Roll dough into (2 1/2 cm) 1 inch balls.

4. Dip cookies in sugar and place on greased baking sheets.
Bake for 12 minutes.

YIELD: 80 cookies

EUROPEAN CHRISTMAS COOKIES

2010-10-24T05:44:00.003-05:00

Ingredients

12 tbsp butter, softened
12 tbsp lard, softened
2 cups firmly packed light brown sugar
about 15 cups flour
1 tbsp ground mace
2 tbsp ground cloves
2 tbsp ground cinnamon
4 cups molasses, warmed
2 tbsp grated lemon peel
3/4 cup brandy
2 tbsp baking soda
1/4 cup milk

Instructions

1. In a large bowl, mix together the butter and lard
and cream with the sugar. Add flour to bowl.

2. Mix mace, cloves and cinnamon with molasses and add to bowl.
Mix all together, using your hands.

3. Add lemon peel and brandy. Dissolve baking soda in the milk and
add to dough.
The dough should be stiff but pliable.
If necessary add more flour.

4. Roll dough about 1/8 inch (3 mm) thick and cut
into shapes of stars, crescents, animals, etc.
Bake on buttered baking sheets in oven 10 minutes or
until crisp and well browned.

CHEWY PUMPKIN PECAN COOKIES

2010-10-11T07:56:00.002-05:00

Ingredients:

1 cup butter, softened
1 cup packed brown sugar
1 tsp ground nutmeg
1 cup canned pumpkin
1 egg
2 tsp vanilla extract
2 cups flour
2 cups white baking pieces
pecan halves, optional

Directions:

Preheat oven to 350 F.

1. In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add brown sugar, nutmeg and baking soda.
Beat until combined scraping bowl occasionally.
Beat in pumpkin, egg and vanilla until combined.
Beat in as much flour as you can with the mixer.
Using a wooden spoon stir in any remaining flour.
Stir in white baking pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
If desired press a pecan half gently onto each cookie.
Bake preheated oven 11 to 14 minutes or until edges are firm.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack to cool.

YIELD: About 5 dozen cookies

STORAGE

Layer cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.

EASY CHOCOLATE CHERRY GINGERBREAD COOKIES

2010-10-06T04:48:00.002-05:00

INGREDIENTS:

1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup molasses
1 egg
2 cups flour
1/2 cup dried tart red cherries
3 oz bittersweet chocolate, chopped

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice and salt.
Beat until well combined. Beat in molasses and egg until combined. Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Stir in cherries and chocolate.

3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for about 8 minutes or until bottoms are lightly browned.
Cool on wire racks.

YIELD: About 3 dozen cookies

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature up to 3 days or freeze for up to 3 months.

CHOCOLATE RASPBERRY TARTS

2010-10-05T06:32:00.004-05:00

INGREDIENTS:

1 recipe Chocolate Pastry, (recipe below)
6 oz semisweet or bittersweet chocolate,
chopped (1 cup)

2 tbsp butter
1 large egg, lightly beaten
1/3 cup granulated sugar
1 tbsp raspberry liqueur or raspberry flavored syrup
2 tsp vanilla extract
1 recipe Chocolate Buttercream, (recipe below) (optional)

DIRECTIONS:

1. Prepare Chocolate Pastry. Heat oven to 375 F.
Divide pastry in 24 balls.
Evenly press each ball on bottom and sides of 24 ungreased
1 3/4 inch muffin cups, using floured fingers if necessary. Set aside.

2. For filling; in small saucepan heat and stir chocolate and
butter over medium low heat until melted and smooth.
Remove from heat. Stir in egg, sugar, liqueur and vanilla.
Spoon 1 scant tablespoon filling in each pastry shell.

3. Bake 12 to 15 minutes or until pastry is firm and filling is puffed.
Cool in pans 10 minutes. Run sharp thin blade knife around tassie edges;
carefully remove from pans.
Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.

4. To store refrigerate tassies in single layer in airtight container up to 3 days.

Makes 24 tarts.

CHOCOLATE PASTRY DIRECTIONS:

In food processor combine 1 1/4 cups all purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt. Pulse to combine. Add 1/2 cup cold butter, cut up. Cover and process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed cover and refrigerate until easy to handle.

CHOCOLATE BUTTERCREAM DIRECTIONS:

In a medium mixing bowl beat 1/4 cup softened butter on medium high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.

Nutritional Information:

Percent Daily Values are based on a 2,000 calorie diet.

Calories138
Total Fat (g)7
Saturated Fat (g)5
Monounsaturated Fat (g)2
Cholesterol (mg)30
Sodium (mg)52
Carbohydrate (g)16
Total Sugar (g)10
Fiber (g)1
Protein (g)2
Calcium (DV%)1
Iron (DV%)4

CHERRY WALNUT BALLS

2010-10-04T17:01:00.002-05:00

Ingredients:

1/4 cup coarsely chopped maraschino cherries
1 cup powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups flour
3/4 cup chopped walnuts, toasted*
Powdered Sugar

Directions:

1. Preheat oven to 325F.

2. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.

3. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract and vanilla until combined. Scrape side of bowl occasionally.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour, nuts and cherries with
a wooden spoon.

4. Shape dough into 1 inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
Cool 5 minutes on cookie sheets on wire racks.
Roll warm cookies in powdered sugar to coat.
Transfer cookies to wire racks and cool completely.

5. If desired roll cooled cookies in additional powdered sugar before serving.

Makes about 48 balls

NOTES:

To toast nuts spread them in a single layer in a shallow baking pan. Bake in a preheated 325 F. oven 8 to 10 minutes or until nuts are slightly golden brown stirring once or twice. Cool completely. Chop nuts and set aside.

TO STORE:

Place cookies in layers seperated by pieces of waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Thaw cookies if frozen before serving.

CHRISTMAS JAM FILLED COOKIES

2010-10-04T06:02:00.002-05:00

Ingredients:

1 (8 oz) bar cream cheese, softened
1 stick unsalted butter (room temperature)
1/3 cup sugar
2 cups flour
1/2 tsp course salt
1 egg yolk
1 1/2 cups jam, jelly or preserves

Directions:

1. In a large bowl using an electric mixer beat cream cheese, butter and sugar until light and fluffy.
With mixer on low speed add flour and salt; beat until combined. (don't over mix)

2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8 inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet up to 2 weeks. Thaw until pliable before
using.

3. Preheat oven to 375 degrees with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time peel off parchment (save for baking).
With a 2 1/2 inch round or 2 inch star shaped cookie cutter, cut out cookies.
Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies (see hint below); arrange 2 inches apart on two parchment lined baking sheets and refrigerate 20 minutes. Scraps can be rerolled.

4. Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
Let cool completely on wire racks.

Yield: 48 Pieces

(Store cover and keep at room temperature up to 4 days)

HINT:

Jams, jellies, and preserves that include pectin work best as a cookie filling. If you like, brush top of filled star cookies with egg wash and sprinkle with sugar before baking. When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.

Cranberry Nut Cookies

2010-08-27T14:15:00.003-05:00

Ingredients:
2/3 cup butter softened
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup milk
2 tbsp lemon juice
2 cups flour
1/4 cup ground walnuts
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 1/2 cups halved fresh or frozen cranberries
1 cup chopped walnuts

Directions:

1. In a large bowl cream cream together butter,
granulated sugar and brown sugar until light and fluffy.
Beat in egg, milk and lemon juice.

2. In another bowl combine together flour, GROUND walnuts, baking powder,
salt and baking soda. Gradually add to creamed mixture and mix well.
Stir in the cranberries and CHOPPED walnuts.

3. Drop by heaping tablespoonsful, 2 inches apart, onto lightly
greased baking sheets. Bake at 350 F. 16 to 18 minutes or until golden brown.
Remove to wire racks to cool.

Yield: 5 Dozen (60 Cookies)

Luck O' The Irish Cookies

2010-03-09T10:16:00.002-06:00

Ingredients:

3/4 cup butter (1 1/2 sticks)
2/3 cup sugar
1/4 tsp salt
1 egg
1/4 tsp peppermint or vanilla extract
A few drops green food coloring
2 cups flour
Green colored sugar

Directions:

1. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt; beat until fluffy.

2. Add the egg, peppermint extract or vanilla and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls and slice crosswise so the slices are 1/4 inch thick. To shape each shamrock place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet.
Cut a stem from a fourth slice and attach to the shamrock(save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F.oven about 8 minutes or until edges are light brown.
With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Make Ahead Tip:

Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or store the baked cookies in a freezer container in the freezer up to 2 weeks.

Chocolate Peanut Cookie Recipe

2010-03-06T11:52:00.002-06:00

Ingredients:

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size
chocolate covered peanut butter cups (about 15)

Directions:

1. In a large mixing bowl, beat the butter
and peanut butter with an electric mixer for 30 seconds.
Add the sugars, baking soda and salt.
Beat until combined scraping sides of the bowl occasionally.

2. Beat in egg, milk and vanilla.
Using the mixer beat in as much of the flour as you can.
Stir in remaining flour by hand.
Stir in the chocolate pieces, peanuts and peanut butter cups.

3. Drop generously rounded teaspoonfuls
2 inches apart onto an ungreased cookie sheet.
Bake the cookies in a 350° F. oven
for about 10 minutes or until lightly browned.
Transfer cookies to a wire rack to cool.

Yield: About 30 cookies

EasyThree Ingredient Cookie Recipe

2010-02-16T05:18:00.002-06:00

Ingredients:

2 eggs
1 (18 1/4 oz) pkg white cake mix
1/2 cup cooking oil

Directions:

1. Mix together cake mix, eggs and oil in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets.
3. Bake at 350 degrees F. (175 degrees C.) for 4 to 10 minutes.

Yield: 24 Cookies

1957 Peanut Cookie Recipe

2010-02-11T08:18:00.001-06:00

Heat oven to 375°

Cream together:
1/2 cup Crisco
1/2 cup butter (softened)
1 1/2 cups light brown sugar (packed in cup)

Stir in:
2 eggs
1 1/2 tsp. vanilla

Sift together:
3 cups sifted Gold Medal Flour
1/2 tsp. soda
1 tsp. salt

Mix all together then add:

2 cups salted peanuts

Drop rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Flatten with bottom of glass dipped in sugar.

Bake 8 to 10 minutes.

St. Patrick's Day Cookie Recipe

2010-02-07T04:02:00.006-06:00

Ingredients:

2 3/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup butter at room temperature
1 cup sugar
1 large egg
1 tbsp vanilla extract
green food coloring

Directions:

1. Measure the flour, baking soda and salt into a medium sized bowl. Stir well and set aside.

2. In a large bowl, cream the butter and sugar with an electric mixer for about 1 minute. Add the egg and vanilla extract and mix until well combined.

3. Gradually add the flour mixture to the butter and sugar, mixing well after each addition. The dough should be stiff.

4. Add several drops of green food coloring. Knead the dough until the color is evenly distributed.

5. Gather the dough into two balls, flatten into disks beginning at the edge of the dough and working toward the center. Cover with plastic and chill for at least 2 hours or overnight.

6. After the dough has chilled, place one half on a large piece of plastic wrap, cover with another piece of plastic wrap and then roll until it is 1/4 inch thick. Lift off the top sheet of plastic wrap and cut out shamrocks, beginning at the edge of the dough and working toward the center.

7. Place each shamrock on an ungreased baking sheet. Heat the oven to 350 degrees. Bake for 8 minutes or until the edges begin to lightly brown. Remove to a rack to cool. Decorate them with green candies or frosting(optional)

Makes about 34.

Stress Reliever Chocolate Nut Cookie Recipe

2010-01-29T07:50:00.001-06:00

Ingredients:
* 2 cups unsalted butter, room temperature
* 1 cup sugar
* 2 cups light brown sugar
* 4 eggs
* 1 tbs vanilla extract
* 4 1/2 cups flour
* 2 teaspoons baking soda
* 1 (24 oz) semi-sweet chocolate bar
* 1 (12 oz) white chocolate bar
* 14 oz macadamia nuts

Instructions

1. Preheat oven to 375 F.

2. With a heavy cleaver, chop up the chocolate bars and nuts. ( substitute chocolate and white chocolate chips for the bars if you are not feeling too upset).

3. In large bowl, beat butter and sugars until blended.

4. Beat in eggs and vanilla.

5. Add flour and baking soda; whip until smooth.

6. Throw in chocolate chunks and nuts.

7. Throw batter by tablespoonfuls onto an ungreased baking sheet, tossing so the cookies land two inches apart.

8. Bake at 375 until golden, about 10 to12 min.

9. Using a spatula, pry the cookies loose from the baking sheet, and allow them to cool on wire racks.

Yields: 48

Old Time Oatmeal Cookies

2010-01-26T10:09:00.001-06:00

Ingredients:

1 egg, beaten
1/4 cup sugar
1/4 cup half and half
1/4 cup milk
1/2 cup oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Directions:

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven (350 F.).

Spicy Low Carb Pumpkin Cookies

2010-01-15T06:05:00.002-06:00

Ingredients

2/3 cup whole wheat pastry flour
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned pumpkin
3/4 cup packed light brown sugar or 1/3 cup Splenda sugar blend
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Directions

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2. Whisk whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3. Whisk pumpkin, brown sugar(or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonsful onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Yield: 36 cookies

Nutritional Information:

Per cookie: 68 calories; 2 g fat (0 g sat, 1 g mono); 12 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 67 mg sodium; 76 mg potassium.

1 Carbohydrate Serving

Grandma's Sugar Cookies

2010-01-08T14:35:00.025-06:00

Ingredients

2 Cups butter
2 Cups powdered sugar
1 Cups sugar
2 eggs 1 tsp. vanilla
2 tsp lemon zest
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/2 Cups flour
1/2 Cup sugar

Directions:

Melt butter and add to sugars and mix. Let cool to room temperature and beat in egg one at a time. Then add vanilla, lemon zest, baking soda, cream of tartar and salt and mix well. Chill dough for at least one hour or over night. Preheat oven to 325 degrees and place rack in middle of oven. Grease cookie sheet. Roll dough into walnut sized balls, roll in sugar. Place balls on cookie sheet and flatten balls with greased glass. Bake for 10 to 15 minutes. Cool 2 minutes on cookie sheet then remove to wire rack.

Old Kentucky Home Pecan Cookies

2010-01-08T11:49:00.000-06:00

Ingredients

1/2 stick (1/4 cup) (unsalted) butter, at room temperature
1/3 cup granulated sugar
2 tablespoons cold water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup pecans, broken
1/4 cup confectioners sugar

Directions:

Preheat oven to 350 degrees. Beat butter with an electric mixer for 30 seconds. Add sugar and continue beating until mixture is light and fluffy. Add water and vanilla extract then beat well. Stir in flour and pecans. Roll into one-inch balls and flatten on nonstick baking sheet; bake for 20 minutes. Allow to cool. Pour confectioners' sugar in a plastic bag. Add cookies and shake gently to coat.

Number of Servings: 3 dozen.

Valentine Iced Heart Cookies

2010-01-04T05:07:00.002-06:00

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
3 teaspoons vanilla extract
2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Prepared vanilla frosting and red colored sugar, optional

Directions

In a large bowl, cream butter and sugar. Add egg, beating well. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until combined. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3 inch heart shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Decorate with frosting and colored sugar if desired. Yield: 3 dozen.

Valentine Stained Glass Cookies

2010-01-04T01:53:00.000-06:00

1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes.

Makes about 5 dozen. Store in airtight container or freeze.

For Stained glass cookies:

Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.

Chocolate-Orange Valentine Heart Cookies

2010-01-03T20:16:00.007-06:00

Ingredients for 1 recipe Sugar Cookie Dough, at room temperature.

3 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate, very finely chopped
3 tablespoons orange marmalade
1 egg white, beaten with 1/2 teaspoon water
White sanding sugar, for sprinkling

Equipment: 2 inch by 2 1/2 inch heart shaped cookie cutter

Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with sugar cookie dough recipe and chill for 2 hours.

Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.

Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8 inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 inch by 2 1/2 inch heart shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment lined baking sheets.

Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4 inch border around the edges. Brush the outer edge of the hearts lightly with egg white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cutouts. Lightly brush the surface of the cookies with egg white wash and sprinkle generously with sanding sugar. Bake until set, about 12 to 14 minutes. Let cool on pan slightly before transferring to a rack to cool completely.

Yield: 2 dozen

Giant Valentine Cookie Recipe

2010-01-03T17:25:00.001-06:00

Ingredients:

1 cup plus 1 tablespoon all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 3/4 cups semi-sweet chocolate chips, divided
Decorator icing (in tubes, optional)

Directions:

preheat oven to 375 F.

   1. Grease and line an 8 1/2 or 9 inch heart               shaped pan with waxed paper.

   2. Combine flour, baking soda and salt in small            bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into prepared pan.

   3. Bake for 20 to 30 minutes or until golden brown.       Let cool in pan for 10 minutes; remove to wire         rack to cool completely.

   4. Microwave remaining morsels in small,             microwave safe bowl on MEDIUM HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; spread over cookie. Decorate with icing.

Makes 1 large cookie.

Baking Sheet Cookie Variation: Preheat oven to 375° F. Pat dough into 8 inch Heart on ungreased baking sheet with floured hands. Bake for 15 to 20 minutes until golden brown. Cool completely on baking sheet on wire rack.

Valentine's Day Macaroon Cookies

2010-01-03T15:18:00.000-06:00

Valentine's Day will be here soon! This recipe calls for candy hearts. They will be available very soon in your market. Possibly now. Stores, as a rule put Valentine candy out soon after Christmas.

1 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, softened
4 ounces cream cheese, softened
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon orange juice
1 medium orange peel, grated
5 cups sweetened flaked coconut, divided
25 to 30 Nestle's Crunch Hearts, unwrapped
or Nestle's Butterfinger Hearts

Directions:

Preheat oven to 350 F.

Combine flour, baking powder and salt in medium bowl.

Beat sugar, butter and cream cheese in medium mixer bowl until creamy. Add egg yolk, vanilla extract, orange juice and grated orange peel; beat well. Add flour mixture; beat until well combined. Stir in 4 cups coconut. Cover and refrigerate for 30 minutes or until firm enough to handle.

Shape dough into 1 1/2 inch balls; roll balls in remaining coconut. Place on ungreased baking sheets.

Bake for 12 to 15 minutes or until lightly browned. Remove from oven; immediately press 1 Nestle Heart on top of each macaroon. Cool for 1 minute; remove to wire racks to cool completely.

Yield: 25

Pecan Pie Bars

2010-01-01T15:26:00.000-06:00

Ingredients

2 cups all purpose flour
1 cup dark brown sugar, divided
1 cup butter or margarine, melted
1 large egg, beaten
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Heat oven to 350 degrees F. Spray bottom of 13x9-inch baking pan with non-stick cooking spray. In large bowl, combine flour, 1/2 cup brown sugar and butter. Spread on bottom of prepared pan. Bake for 20 minutes.
In medium bowl, beat together egg, sweetened condensed milk, vanilla and remaining brown sugar. Stir in pecans. Pour on top of baked cookie layer. Bake 25 minutes. Cool. Cut into bars. Store leftovers covered at room temperature. Yields 24 bars

Easy Molasses Cookies

2010-01-01T09:08:00.000-06:00

Ingredients:

3/4 cup margarine, melted
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup granulated sugar

Directions

In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Yield: 30 cookies

Tuxedo Cookie Recipe

2009-12-31T04:00:00.000-06:00

Ingredients

    * 3 egg whites
    * 2 tablespoons powdered sugar
    * 1 tablespoon unsweetened cocoa powder
    * 1/4 cup granulated sugar
    * 1 tablespoon cornstarch
    * 1 teaspoon vanilla
    * 1/4 teaspoon cream of tartar

Directions

Let egg whites stand at room temperature for 30 minutes. Line a cookie sheet with parchment paper or foil; set aside. In a small bowl, stir together powdered sugar and cocoa powder; set aside. In another small bowl, stir together granulated sugar and cornstarch; set aside.

Preheat oven to 300°F. In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl over). Gradually add the granulated sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Divide mixture in half. Gradually fold cocoa powder mixture into half of the egg white mixture.

Place white and chocolate egg white mixtures into separate pastry bags, each fitted with a 1/2-inch star tip (or place in two heavy resealable plastic bags and cut a small hole in corner of each bag). Pipe twenty-four chocolate stars or mounds, each about 1 inch wide, onto prepared cookie sheet. Pipe a 1-inch-wide white star on top of each chocolate star. Repeat with remaining egg white mixtures, reversing the white and chocolate layers. Bake for 10 minutes. Turn off oven and let cool in oven for 30 minutes.
Makes: 48

Strawberry Peanut Butter Bars

2009-12-28T13:15:00.004-06:00

Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp baking powder
* 1/4 tsp salt
* 2 eggs
* 1 tsp vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered

Directions

1. Heat oven to 350 degrees F. Line 13x9x2 inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Weight Watchers 1 Point Pumpkin Cookies

2009-12-28T10:45:00.000-06:00

1 cup flour, all purpose
1 cup flour, whole grain wheat
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ground ginger
15 ounces pumpkin, canned
1 egg
1/4 cup maple syrup

Preheat oven to 325.

1. Grease baking sheet with non stick cooking spray.

2. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in a mixing bowl until well combined.

3. Add pumpkin, egg and syrup in a small bowl and mix together.

4. Add to flour mixture and beat until well combined, but do not over mix.

5. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork.

6. Continue with the rest of the dough.

7. Bake 15 minutes or until browned.

1 point per cookie

Easy Almond Bars Recipe

2009-12-28T03:23:00.000-06:00

Ingredients

1 1/4 cups butter
2 cup flour
2 cup powdered sugar
8 oz. cream cheese, softened
2 eggs
1/2 cup sugar
2 teaspoon almond extract, divided
1 1/2 tablespoon milk

Instructions

1. For the crust, combine 1 cup butter, flour and 1/2 cup powdered sugar. Mix well and pat into even layer in a 9 by 13 inch pan. Bake crust at 350 degrees F for 20 to 25 minutes.

2. For the filling, beat together cream cheese, eggs, sugar and 1 teaspoon almond extract. Pour mixture over crust while crust is still hot. Bake 15 to 20 minutes at 350 degrees F. Cool.

3. For the frosting, whisk together 1 1/2 cup powdered sugar, 1/4 cup butter, milk and 1 teaspoon almond extract. Spread frosting evenly on baked, cooled cookies.

Yule Log Recipe

2009-12-27T09:21:00.000-06:00

Ingredients

* 2 cups plus 2 tbs. all purpose flour
* 1 cup tightly packed dark brown sugar
* 1 cup butter
* 1/2 tsp salt
* 2 tsp maple extract
* 1/4 tsp vanilla
* 1 cup nuts chopped fine
* 1 tbs water

Instructions

Mix all ingredients together. Roll a ball in your hand, slightly less than a ping pong ball size; then roll into small logs, about the size of a small finger.Place on cookie sheet about 1" apart. Chill for about 1 hour. Bake at 350 for 12 to 15 minutes. Roll in confectioners sugar while warm. Cool thoroughly and store in airtight container.

Cream Cheese Snow Flake Cookies

2009-12-25T12:47:00.000-06:00

Ingredients

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

YIELD: 36

Swiss Honey Spice Cookie Bars

2009-12-25T05:16:00.000-06:00

Ingredients

2/3 cup clover honey
2/3 cup granulated sugar
1 tablespoon Kirsch (cherry brandy) or orange juice
2 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
finely grated peel (yellow part only) of one large lemon
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
2/3 cup finely chopped blanched slivered almonds
2 1/4 cup all-purpose or unbleached white flour (or more)
1 1/2 cup powdered sugar
1/8 teaspoon vanilla extract

1. Preheat the oven to 350F degrees.

2. Generously grease two 10-by-14-inch or larger baking sheets.

3. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat.

4. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not
boiling.

5. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until
completely incorporated.

6. Stirring vigorously, gradually add 2 1/4 cups of flour to the pan; the mixture will become very
stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be
careful not to over-flour.

7. Set the mixture aside until cooled to barely warm.

8. Sprinkle a work surface generously with flour.

9. Divide the dough in half.

10. Roll out half of dough into an 8 1/2 by 13 inch rectangle, frequently running a spatula under the
dough and dusting the work surface. As needed, also dust the top of the dough and the rolling
pin with flour.

11. Transfer the dough to a prepared baking sheet
.
12. Repeat with the second half of the dough.
.
13. Prick the dough lightly all over with the tines of a fork.

14. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway
through the baking to ensure even browning.

15. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on
the edges; avoid over-baking, as cookies will become crunchy and hard.

16. Carefully run a spatula under the dough rectangles to loosen them from the pans.

17. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any
uneven, dry edges using a large serrated knife.

18. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and
crosswise, to yield 1-by-2 1/2-inch bars.

19. Return the scored rectangles to the baking sheets.

20. In a small saucepan, stir together the powdered sugar, vanilla, and 3 tablespoons of water until
thoroughly blended.

21. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent.

22. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over
the entire surface.

23. Let stand until the glaze sets and turns white again, about 1 hour.

24. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let
stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks.

Yields: 60

Oatmeal Raisin Pecan Cookies

2009-12-24T11:45:00.003-06:00

Ingredients

1 cup, unsalted butter
2 cups packed brown sugar
2 eggs
2 tbsp sour milk
2 1/2 cups all purpose flour
2 cups old fashioned oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup ground pecans
3/4 cup raisins

In a mixing bowl, cream butter and brown sugar. Add eggs and milk then mix well. Measure out 1/2 cup pecans and blend until they reach a fine texture. Combine flour, oats, baking soda, cinnamon, and pecans. Slowly add to wet mixture and mix well. Fold in raisins. Drop a rounded tablespoon 2 inches apart on lightly greased baking sheet. Bake at 350 degrees for 12-15 minutes or until lightly browned.

Number of Servings: 2 dozen large cookies

Potato Chip Cookie Recipe

2009-12-24T09:00:00.004-06:00

An unusual cookie recipe made from potato chips and butterscotch chips with a slight salty flavor.
A quick and simple drop cookie recipe.

1/2 cup shortening
1/2 cup margarine
1 cup brown Sugar
1/2 cup white Sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
3 cups potato chips with ridges, crushed
1 (6oz) pkg butterscotch chips
1 cup nuts, chopped

Cream shortening and sugar. Add eggs & vanilla. Mix flour and soda. Add to creamed mixture. Add potato chips, nuts and butterscotch chips. Drop by spoon on baking sheet. Bake at 325 F for 12-15 minutes.

Number of Servings: 20

Strawberry Pecan Cookie Recipe

2009-12-24T06:31:00.003-06:00

These drop cookies have pureed fresh strawberries and chopped pecans in the batter.
Suggestion: Add a few drops red food coloring to the dough for a festive red Christmas presentation..

Ingredients

1 1/2 cups sugar
1 cup butter, softened
1/2 tsp baking soda
2 eggs, beaten
1 pint hulled strawberries, pureed in blender
3 cups all-purpose flour, sifted
1/4 tsp salt
3/4 cup pecans, finely chopped
Powdered sugar, for sifting

Directions:
Preheat oven to 350 degrees and lightly grease cookie sheets. In a large bowl, with an electric mixer, cream together sugar, butter and baking soda. Add eggs and strawberry puree, then mix just until blended. Stir in flour, salt and pecans until well-blended. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake cookies about 12-15 minutes per sheet or until set and very lightly browned. Cool about 1 minute, then remove cookies to a wire rack. Allow to cool slightly and sift powdered sugar over tops. Cool completely before serving.

Number of Servings: about 4 dozen cookies

Cherry Almond Sandwich Cookies

2009-12-24T03:47:00.003-06:00

Ingredients

1 1/2 cups butter, softened
4 ounces almond paste
1 cup sugar
1 teaspoon vanilla
2 3/4 cup flour
2 cups ground almonds
1 cup cherry preserves, large pieces finely minced
18 candied cherries, halved

In a large mixing bowl cream butter, almond paste, sugar and vanilla. In another bowl combine flour, salt and almonds. Gradually mix into creamed mixture, divide dough in half, and refrigerate 20 minutes. Preheat oven to 325 degrees. On a lightly floured surface, roll out half of dough to 1/8 inch thickness, and cut into circles with a 2 1/2 inch cookie cutter. Place 1 inch apart on ungreased baking sheets and bake 10-12 minutes then remove to racks to cool. Repeat with remaining dough. Spread 1 teaspoon cherry preserves on bottom of half the cookies, then top with remaining cookies. Place a dot of cherry preserves on top of each cookie and press in half of a candied cherry. Store in airtight container.

Number of Servings: 36

Double Chocolate Cookies

2009-12-23T05:12:00.000-06:00

Ingredients

2 cups biscuit baking mix
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares semi-sweet chocolate, melted
3 tablespoons butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F. In large bowl, combine all ingredients except white chocolate chips and nuts; beat until smooth. Stir in remaining ingredients.
Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.
Bake 10 minutes or until tops are slightly crusted (do not over bake). Cool. Store tightly covered at room temperature.

Easy No Bake Marshallow Cookies

2009-12-22T12:32:00.000-06:00

Ingredients

16 maraschino cherries with stems
1/3 cup marshmallow creme
1 tablespoon finely chopped maraschino cherries
32 vanilla wafer cookies
4 ounces vanilla-flavor candy coating

Directions

1. Place maraschino cherries with stems on paper towels; drain well. Line a baking sheet with waxed paper; set aside. In a small bowl, stir together marshmallow creme and chopped maraschino cherries. Spread about 1 teaspoon of the maraschino cherry mixture on the bottom of one cookie. Top with another cookie, bottom side down. Place on prepared baking sheet. Repeat with remaining cookies and maraschino cherry mixture.

2. In a small saucepan, heat and stir candy coating over medium-low heat until melted and smooth. Cool slightly.

3. Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy-coated side of one cookie. Hold for several seconds or just until set. Repeat with remaining cherries and cookies. Let cookies stand until candy coating sets. Makes 16 sandwich cookies.

TO STORE: Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

Spritz Blossoms Cookie Recipe

2009-12-22T06:40:00.005-06:00

Ingredients:

1 1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Force unchilled dough through a cookie press fitted with a star or flower disk onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. -Transfer to a wire rack and let cool.

3. Brush tops of cookies with Powdered Sugar Icing and, while still wet, sprinkle with coarse sugar. Place a. cinnamon or peppermint candy in center if desired.

Arrange on waxed paper and allow to stand until icing is dry. Makes 80 cookies.

Powdered Sugar Icing: In a medium bowl stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make a thin icing. Makes about 2/3 cup.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Makes: 80 cookies

Strawberry Cheesecake Bars

2009-12-22T04:08:00.004-06:00

Ingredients

1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter, melted
2 tablespoons flour
2 packages (8 oz each) cream cheese, softened
3/4 teaspoon vanilla
2 eggs
3/4 cup strawberry spreadable fruit

Directions

Heat oven to 350°F.

Mix together cookie mix, butter, flour and 1 egg. Press in greased 13x9-inch pan. Bake 15 to 18 minutes until light golden brown. Cool 15 minutes.

Beat cream cheese, sugar, vanilla and 2 eggs until smooth. Spread over cookie crust.

Spoon spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals.

Bake 25 to 30 minutes until filling is set. Refrigerate to chilled, about 2 hours.

Makes: 32 bars

Christmas Stars Sandwich Cookies

2009-12-21T18:32:00.003-06:00

Ingredients

3/4 cup butter, softened
1 cup white sugar
2 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons strawberry jam
1/4 cup green decorator sugar (optional)

Directions

In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.

Hazelnut Marshmallow Bars

2009-12-21T15:45:00.006-06:00

Ingredients

1 10-1/2-ounce package tiny marshmallows
1 cup hazelnuts (filberts), toasted* and coarsely chopped, or coarsely chopped peanuts
2-1/2 cups semisweet chocolate pieces
1/2 cup chocolate-hazelnut spread
1/2 cup whipping cream
1/4 cup butter, softened
Powdered sugar (optional)

Directions

1. Line a 13x9x2-inch baking pan with foil, extending the foil up over the edges of the pan; set aside. In a extra large bowl, combine marshmallows and nuts; set aside. In a medium saucepan, combine chocolate pieces, chocolate-hazelnut spread, whipping cream, and butter; heat and stir over medium-low heat until mixture is smooth.

2. Add chocolate mixture to marshmallow mixture; stir to coat well. Spoon mixture evenly into prepared pan, pressing down lightly. Cover and chill for 30 minutes.

3. To serve, remove mixture from pan by lifting foil. Place on a cutting board; cut into 18 bars while cold. Cut each bar diagonally in half. If desired, sprinkle with powdered sugar.

Note: To toast hazelnuts: Preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake in preheated oven about 10 minutes or until nuts are toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove loose skins.

TO STORE: Layer bars between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Keep chilled until ready to serve (bars soften at room temperature).

Makes 36 bars.

White Chocolate Nutmeg Cookie Bars

2009-12-21T13:00:00.003-06:00

Ingredients

* Nonstick cooking spray
* 2 cups all-purpose flour
* 2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 2 cups packed brown sugar
* 2/3 cup butter
* 2 eggs
* 2 teaspoons vanilla
* 3/4 cup dried cranberries
* 1-1/2 cups fresh or frozen cranberries, thawed
* 3/4 cup coarsely chopped white chocolate (3 ounces)

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside. In a small bowl, combine flour, nutmeg, baking powder, and baking soda; set aside.

2. In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a time, into slightly cooled mixture, beating well after each addition. Stir in vanilla. Add flour mixture; stir just until combined. Stir in dried cranberries. Spread batter in prepared pan. Sprinkle batter with fresh cranberries. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven. Sprinkle top of bars with white chocolate.

3. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

To Store: Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Macaroon Cookie Bars

2009-12-21T10:30:00.005-06:00

Ingredients

2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.

2. In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.

4. Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.

5. In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.

Makes 48 bars.

Chocolate Brown Sugar Toffee Bars

2009-12-21T08:04:00.003-06:00

Ingredients

* 1/2 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla
* 1 cup all-purpose flour
* 1/8 teaspoon salt
* 3/4 cup semisweet chocolate pieces
* 1/3 cup chopped walnuts or pecans
* 1/3 cup chocolate-covered toffee pieces

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Makes 36 bars.

Christmas Fruitcake Cookies

2009-12-21T02:55:00.000-06:00

Ingredients:

1/4 c. butter
1/4 c. jelly(any flavor)
1/2 c. brown sugar
2 eggs, beaten
2 tsp. baking soda
1 1/2 tbsp. milk
1 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 lb. raisins
1 lb. pecans, chopped
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped

Directions

Cream together the butter, sugar, eggs and jelly. Dissolve the baking soda in milk and add it to the creamed butter mixture. Sift together the flour and the spices, and stir half of this into the butter mixture. Dredge the nuts and fruits in the remaining flour and combine all.

Drop by rounded tablespoonfuls onto greased cookie sheets and decorate tops with sliced candied fruits and cherries, if desired.

Bake in a preheated 300°F oven for about 20 minutes.

Stained Glass Cookie Recipe

2009-12-20T07:50:00.002-06:00

These are cookies which have open spaces which are filled with crushed hard candy (yellow and red work best) After baking they appear to look like stained glass.

Ingredients:

2/3 cup butter
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tbs milk
40 fruit flavored hard candies

Directions:

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. Or use parchment paper as a liner.
In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs.
In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk. Refrigerate dough about 45 minutes before rolling.
On a lightly floured surface, roll the dough 1/4 inch thick. . Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames.
Place candies inside window frames.
Bake for 10 minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.

Yield 3 dozen

Springerle (German Anise Christmas Cookies)

2009-12-19T05:36:00.003-06:00

Ingredients

* 4 eggs, separated
* 2 cups confectioners' sugar
* 1 pinch salt
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 tablespoon ground anise seed
* 1 tablespoon cold water

Directions

1. Beat egg whites with water until stiff.

2. In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.

3. Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.

4. The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.

5. Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

Yields: 30 cookies

Pebber Nodder(Danish Christmas Cookies)

2009-12-19T03:00:00.000-06:00

1 cup butter
1 cup sugar
2 eggs
2 1/2 cups all purpose flour
2 teaspoon ground cardamom
2 teaspoon ground cinnamon
1/2 tespoon mace
1/4 teaspoon white pepper
Dash of ground cloves
Dash of ginger

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom, cinnamon, mace, pepper, ginger and cloves. Stir into the sugar mixture just until blended.

3. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2 inch pieces, and place them on an ungreased baking sheet.

4. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Yields: 100

Frosted Cranberry Orange Cookies

2009-12-18T09:33:00.005-06:00

Ingredients:

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts

Icing Ingredients:

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups powdered sugar

Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and powdered sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Yield: 48 cookies

Christmas Hidden Mint Cookies

2009-12-18T07:03:00.000-06:00

Ingredients:

Cookies:

1 roll refrigerated sugar cookies
3/4 cup chopped unwrapped thin rectangular creme de menthe candies.

Frosting:

2 1/4 cups powdered sugar
1/4 cup butter or margarine, softened
1 to 2 drops green food color, if desired
2 to 3 tablespoons milk

Garnish:

24 thin rectangular creme de menthe candies, unwrapped

Directions:

1. Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.

2. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

3. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each creme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

4 dozen cookies

Lemon Ginger Snowballs

2009-12-17T15:46:00.000-06:00

Ingredients:

1/2 cup shortening
1 Tbsp. grated fresh ginger or finely chopped crystallized ginger
1 Tbsp. vanilla
2 tsp. honey-lemon-ginseng flavor green tea (from one .1 oz. tea bag)Do not brew tea.
1 tsp. finely shredded lemon peel
1 cup packed brown sugar
2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs
2-1/2 cups all-purpose flour
Granulated sugar
1 recipe Powdered Sugar Glaze, (recipe below)
Toppings: coconut, powdered sugar, white nonpareils (optional)

Directions

1. In large mixing bowl beat shortening, ginger, vanilla, tea, and lemon peel on medium until fluffy. Add brown sugar; beat until well-combined. Beat in ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining by hand. Refrigerate dough 1 hour or until easy to handle.

2. Heat oven to 350 degrees F. Shape dough in 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.

3. Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry. Makes 4 dozen cookies.

Powdered Sugar Glaze: In bowl stir together 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency

Coconut Fudge Macaroons

2009-12-17T03:20:00.000-06:00

Ingredients:

1 (17 1/2oz) package sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Directions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.

2. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

3. Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

TIP: Put toppings in squeeze bottles with nozzles for easy, no mess drizzling.

YIELD: about 2 1/2 Dozen cookies

No Bake Santa Cookies

2009-12-16T13:59:00.000-06:00

Ingredients

2 (6 ounce) packages white chocolate baking squares, chopped
1 (1 lb) package Nutter Butter sandwich cookies
red sugar crystals
32 vanilla chips or white chocolate chips
64 miniature semisweet chocolate chips
32 red hot candies

1. In a heavy saucepan over low heat, melt white chocolate squares stirring occasionally.
2. Dip one end of each cookie into melted chocolate
3. Place on wire racks
4. For Santa's hat, sprinkle red sugar on top part of chocolate
5. Press one vanilla chip off center on hat for pom pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom pom.
6. Dip other end of cookie into melted chocolate for beard, leaving center of cookie uncovered. 7.Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for eyes and a red hot for nose.
9. Place on waxed paper until chocolate set.

Makes: 32 cookies

Billy Goats Cookie Recipe

2009-12-16T07:21:00.000-06:00

The scent of these soft baked cookies will drive your sensory organs wild! "Billy Goats" are also known as "Rocks" on the west coast due to their shape. Loaded with spices! Enjoy!

Ingredients:
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cup chopped walnuts
2 cup finely chopped dates

Instructions

1. Preheat the oven to 375'F and grease cookie sheets.

2. Cream shortening and sugar together.

3. Add the eggs and vanilla and beat until smooth and blended, then add in sour cream.

4. Combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir and toss them together.

5. Add to the first mixture and beat until completely mixed.

6. Add in nuts and dates and mix well.

7. Drop by heaping teaspoonfuls about 2 inches apart on the prepared cookie sheets.

8. Bake about 12 minutes, until the cookies are delicately browned around the edges.

9. Transfer to racks to cool completely.

Yields: 50 cookies

Salted Caramel Bars

2009-12-15T14:25:00.002-06:00

Ingredients

10 tbsp unsalted butter, melted
1/2 cup granulated sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups all-purpose flour
Caramel Topping (recipe below)
Sea salt flakes

Directions

1. Heat oven to 350 degrees F. Line a 9-by-9-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.

2. In a bowl, stir together the butter, sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, then freeze 5 to 7 min until firm. Bake until light brown, 25 to 30 min.

3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hr. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes. Makes 36, 1-1/2-inch squares.

Caramel Topping: In a small, heavy saucepan over medium-high heat, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 6 tbsp light corn syrup, 1 tsp salt, 2 tbsp granulated sugar and 2 tbsp heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 min. Remove from heat and mix in 1/2 tsp vanilla extract. Pour on top of warm or cooled shortbread.

Lemon Star Cookies

2009-12-14T14:43:00.000-06:00

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1-1/2 teaspoons lemon extract
1/2 cup sour cream
1 teaspoon grated lemon peel
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
6 tablespoons butter
3/4 teaspoon lemon extract
3 drops yellow food coloring, optional
3 to 4 tablespoons milk
Yellow colored sugar, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into three balls; cover and refrigerate for 3 hours or until easy to handle.
Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
For frosting. In a bowl, combine the confectioners’ sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies and sprinkle with colored sugar if desired. Yield: 9 dozen.

White Chocolate Macadamia Nut Cookies

2009-12-14T12:07:00.000-06:00

Ingredients:

1 2/3 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 (12 oz) package (2 cups) White Chocolate Chips
1 cup flaked coconut, toasted, if desired
3/4 cup macadamia nuts or walnuts, chopped

Directions:

1. Preheat oven to 375° F.

2. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract
in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3 dozen

White Chocolate Cranberry and Macadamia Cookies

2009-12-13T21:03:00.000-06:00

* 3 cups all purpose flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup white sugar
* 1 cup packed light brown sugar
* 1 cup butter, softened
* 2 eggs
* 1 tablespoon vanilla extract
* 1 cup vanilla baking chips
* 1 cup chopped macadamia nuts
* 1 cup dried cranberries

Directions

1. In a medium bowl set aside flour, baking soda and salt.
2. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Oatmeal Pumpkin Cookies

2009-12-13T06:39:00.003-06:00

Ingredients:
1 (16oz.) can pumpkin
1 cup rolled oats
½ teaspoon nutmeg
1 teaspoon vanilla
2/3 cup canola oil or apple sauce
1 2/3 cup sugar
1 teaspoon baking soda
3 teaspoon ground flax seeds
1 teaspoon ground ginger
2 cups flour
1tsp cinnamon
½ cup raisins
¾ teaspoon salt
2 tablespoons molasses
½ cup chocolate chips
8 ounces chopped walnuts

Directions:
1. In a big bowl, take oil or apple sauce, vanilla, pumpkin, flax seeds, molasses and sugar, mix well and put aside.

2. Mix together oats, flour, cinnamon, ginger, baking soda, nutmeg and salt in another bowl. Add the above mixture while stirring continuously.

3. When you think all ingredients have blended thoroughly, add the chopped walnuts, raisins and chocolate chips and mix again.

4. Grease a baking sheet and pour the cookie batter into it. Bake the cookies in a preheated oven at 350° F. It takes 16 minutes for the cookies to set completely.

5. After it cools, take out and cut with a cookie cutter. Store them in air tight containers.

Zesty Orange Cookies

2009-12-13T02:21:00.000-06:00

Ingredients

* 1 box orange cake mix
* 1/2 cup vegetable oil
* 2 large eggs
* 1 heaping tablespoon grated orange peel

Instructions

1. Mix ingredients together.

2. Drop by tablespoons on ungreased baking sheet.

3. Bake for 12 minutes in 350 degree F oven.

Shortbread Cookies Recipe

2009-12-12T17:22:00.000-06:00

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Preheat oven to 375

Slice the log into 1/3 inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool to room temperature.

Yield: 65 cookies

Tips: Store in airtight container for up to a week.

Hermit Cookies

2009-12-12T07:47:00.003-06:00

1 1/2 cups brown sugar
1/2 cup white sugar
1 cup shortening
3 eggs
1/2 cup molasses
2 3/4 cups flour
1 cup raisins
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt

Cream butter and sugar together. Add eggs, one at a time, beating well after each addition.

Stir in molasses. Sift dry ingredients together and gradually add to mixture. Add raisins. Combine well.

Drop by teaspoonfuls onto a greased cookie sheet. Alternatively, spread in a brownie pan if bars are desired.

Bake at 350°F for 30-35 minutes.

Soft Pineapple Cookies

2009-12-12T04:56:00.003-06:00

Ingredients

2 cup sugar
1 cup shortening
4 eggs
1 teaspoon vanilla or coconut extract
1 cup crushed pineapple, drained
4 1/2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely chopped nuts or shredded coconut

Instructions:

1. Heat oven to 350F degrees.

2. Cream sugar and shortening.

3. Add eggs one at a time to blend.

4. Add drained pineapple and nuts.

5. Combine dry ingredients and add to creamed mixture.

6. Blend into a stiff mixture.

7. Drop by tablespoonfuls onto a lightly greased cookie sheet a few inches apart.

8. Bake 350F about 15 minutes or until browned at edges and appears set.

9. Remove to racks to cool

Yield: Makes three to four dozen cookies

Chocolate Pudding Cookies

2009-12-12T02:39:00.001-06:00

Ingredients:

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

1 cup all-purpose baking mix

1/4 cup oil

1 egg

1/4 cup sugar(for topping)

PREHEAT oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.

SHAPE dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.

BAKE 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

Oatmeal Banana Cookies

2009-12-11T20:14:00.000-06:00

Ingredients:

1/3 cup sugar
3 bananas
1/3 cup vegetable oil oil
2 cups quick cooking oats
1 1/2 cups chopped dates
1/2 cup chopped walnuts
1 teaspoon vanilla extract
3/4 teaspoon salt

Heat oven to 375 degrees F.
Mash bananas in large bowl. Add remaining ingredients. Drop by
rounded tablespoons on ungreased cookie sheet.
Bake for 20 to 25 minutes or until done.

Makes 30 cookies

Soft Christmas Sugar Cookies

2009-12-11T11:13:00.001-06:00

Ingredients:

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla

Suggestion: Sprinkle with colored sugar before baking or you could also try icing them when cool.

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Pistachio Biscochitos Cookies

2009-12-11T07:54:00.001-06:00

Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful and festive!

Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar(demerara and turbinado are two common types of raw sugar)
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
Colored sugar, for decoration

Preheat oven to 350 degrees F. Roll dough out until 1/4 inch thick and cut into desired shapes. Place cookies on parchment lined baking sheets.
Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

Empty The Cabinet Cookie Recipe

2009-12-11T05:30:00.003-06:00

Ingredients:

1 cup shortening
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup oats
1 cup flaked coconut
1 cup Rice Krispies
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Directions:

Cream the shortening, sugars and eggs together until light and fluffy.

In a separate bowl, mix all of the dry ingredients. Gradually add the dry ingredient mix to the creamed shortening and sugar mixture. Drop tablespoon-size spoonsful of dough onto ungreased
baking sheet.
Bake at 350 degrees F just until browned.

Chocolate Sandwich Cookies

2009-12-11T02:56:00.000-06:00

Ingredients

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening
1 can cream cheese frosting

Directions

Preheat oven to 350 degrees F (180 degrees C).
Blend the above ingredients together with a pastry blender until mixed.
Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (use one can of pre made frosting) between two cookies, putting bottom sides together.
NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food
Yield: 24 cookies

Hello Dolly Bars

2009-12-10T20:38:00.000-06:00

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk (just under half a small can)

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Cranberry Orange Cookies

2009-12-10T17:42:00.000-06:00

Ingredients:

1/4 cup butter or margarine
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla
1 tablespoon orange zest
pinch of salt
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
3/4 cups chopped cranberries (fresh or frozen)

Directions:

Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir in flour and baking soda. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake at 375 degrees for 10 to 12 minutes or light golden. Remove from rack to cool.

Magic Cookie Bars

2009-12-10T15:00:00.006-06:00

Ingredients

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Yield: 36 bars

Cranberry Oatmeal Cookies

2009-12-10T12:57:00.000-06:00

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
1 1/3 cups dried cranberries
1 cup white chocolate chunks

Directions:

Preheat oven to 350ºF (175ºC). Cover two cookie sheets with parchment paper.
In medium bowl mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
With an electric mixer, beat the butter and both sugars until light and fluffy Beat in eggs one at a time. Add honey and vanilla;
beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft, about 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to wire rack to cool completely.

Makes about 4 dozen

Gingerbread Cookies Recipe

2009-12-10T09:16:00.002-06:00

Ingredients:

1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies for decoration (optional)
Royal Icing for decoration (optional)

Directions:

In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters.

Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Royal Icing.