resipi yahoo

Sweet Corn Polenta
LeCellier Steakhouse / Canada/ Epcot
Serving Size: 5 cups

1/2 cup corn polenta(Finely ground corn meal)
½ cup Spanish onion(diced small)
1 cup water
1 cup heavy cream
½ cup maple syrup
1 cup parmesan cheese(Shredded)
½ cup fresh corn kernels(Removed from cob)
1 tablespoon olive oil
1 teaspoon fresh chives(chopped)
Salt and black pepper to taste


In a medium saucepan,lightly cook onions and fresh corn until onions are translucent. Add water, cream, and maple syrup.Bring to a boil.
Stir in polenta and cook on low heat for 5 minutes.
Cover pan with foil and bake in oven for 45 minutes at 350f.
Remove from oven and stir in chives, parmesan, and season with salt and pepper.

Spinach and Artichoke Dip
Cap'n Jack's Oyster Bar Restaurant, Downtown Disney

1/2 pound spinach chopped (cooked)
8 oz heavy cream
8 oz cream cheese softened
1/3rd oz Worcestershire sauce
1/2 oz minced sautéed garlic ( sub roasted)
3 oz grated Asiago or parmesan cheese
1 can artichoke hearts drained and quartered
salt and pepper to taste when mixture is heated

Sauté the garlic in olive oil and place it into a large mixing bowl.
Add all the ingredients to mixing bowl and mix gently until completely incorporated.
Heat in a double boiler slowly OR place mixture in a microwave safe container and microwave approximately 2 minutes on high until mixture is heated throughout, stir and serve.

Mango Lassi
New Delhi, India, Epcot Food and Wine Festival 2009
Serves 4

2 cups ripe mango, chopped
Pinch of salt
1 cup chilled whole milk
1 cup whole-milk plain yogurt
2 - 3 teaspoons sugar, optional

1. If mango has stringy fibers, pushed through a nylon sieve with the back of a spoon. The remaining mango should not contain any stringy pulp. Refrigerate until cold.
2. Combine mango, pinch of salt, milk and yogurt in a blender and purée until smooth. Taste and add sugar to taste. If you would like the lassi a bit colder, add about eight ice cubes to the blender. Can be refrigerated up to 24 hours.

My note: I blended the mango with the milk, and then forced it through a sieve to get rid of the stringy pulp. In my blender, it's easier to blend something with liquid.

Rava Masala Dosai with Sambhar
(Potato and onion pastry with vegetable stew)
New Delhi, India, Epcot Food and Wine Festival 2009
Makes 20 (10") shells

Dosai Shells
1/2 cup urad dal (lentils), split and skinned
1 teaspoons salt
1 3/4 cups rice flour
3 1/2 cups water
Oil for cooking

Potato Filling
1/2 cup oil
1 teaspoon black mustard seeds
1 large onion, diced
1 large serrano chili, diced
10 curry leaves
6 medium white potatoes (about 2 pounds), peeled and cubed (1/2 inch cubes)
1/2 teaspoon turmeric
2 1/2 cups water
Coarse salt, freshly ground black pepper, to taste
Chutney, optional, for serving

Sambhar
1/2 cup vegetable oil
1 teaspoon black mustard seeds
1 medium onion, diced
3 dried red chiles
2 serrano chiles, seeded and finely chopped
10 curry leaves
1/2 teaspoon coriander seeds
1 teaspoon turmeric
1 medium tomato, diced
2 medium Japanese eggplant, peeled and diced into small 1/2" cubes
1 1/4 cup toor dal (split pigeon peas)
3 teaspoons salt
6 cups water
1 cup chopped fresh cilantro
1 tablespoon tamarind paste
2 dashes asafetida

For the Dosai Shells:
1. Place the urad dal in a medium mixing bowl and cover with water. Cover and set aside to soak for at least 4 hours, or overnight if possible.
2. Drain the urad dal; grind using a food processor, blender, or mortar and pestle. While grinding, you will need to add a little water at a time to make a fine paste. Season with salt.
3. Combine the urad dal, rice flour and 3 1/2 cups of water in a large mixing bowl until well blended. Cover the batter and set aside in warm place to ferment and bubble for at least 8 hours. Batter will double in volume and will have a bitter smell.
4. Heat a large non-stick or cast iron skillet over medium heat. Spread a very thin layer of oil in the pan with a cloth or paper towel. Pour the batter, using a 2-ounce ladle, in the center of the skillet. Quickly swirl the dough away from the middle of the skillet, using the back of the ladle until it is thinly spread and even in a 10-inch circle in the pan.
5. For crispness, add a little oil around the edges of the pancake. Cook for about one minute, or until edges brown. With a spatula, flip and cook until the other side is golden brown.
6. Remove from skillet and roll the dosai into large tubes. Keep warm until served. Repeat process with remaining batter, wiping the skillet with a paper towel between each dosai.

For the potato filling:
1. Heat oil in a 9-quart stock pot. Toast the mustard seeds in the oil until they pop.
2. Add onions, chili and curry leaves and sauté until translucent.
3. Stir in potatoes, turmeric and salt. Cover mixture with 2 1/2 cups water and cook for 20 to 30 minutes, or until potatoes are soft and water is evaporated.
4. Mash the potatoes with an immersion blender or handheld blender. Season to taste with salt and pepper.

To serve: Place warm dosai shell on a plate and spoon 4 - 5 tablespoons of the filling in the center; fold the sides over the filling. Serve with your favorite chutney on the side.

For the sambhar:
Makes 8 (1 cup) servings

1. Heat oil in a 9-quart stock pot over medium heat. Add the black mustard seeds and continue cooking for 2 to 3 minutes until the seeds begin to pop.
2. Add the onion, dried chiles and serrano chiles and cook the ingredients for 5 to 7 minutes or until they are translucent and soft. Stir constantly.
3. Add curry leaves, coriander seeds and turmeric; stir until combined.
4. Add tomato and cook for five minutes. Stir in eggplant, potatoes, toor dal and salt.
5. Add 6 cups of water. Cover and bring to a boil; reduce to a simmer for 10 minutes, or until the potatoes are soft.
6. Add fresh cilantro, tamarind paste and asafetida; continue simmering for five minutes, covered.
7. Season to taste with salt and tamarind paste. Serve hot.

Cooks Note: Urad Dal are black lentils that has been split and skinned. You can purchase them already split and skinned at your local Indian market. They are also referred to as white lentils.
The first dosai shell you cook is often unusable. Consider it practice and it seasons the pan for the rest of the shells.
Sambhar is one of the most popular dishes in South Indian cuisine. This view accompanies most every meal.

Spooky Spiders

So easy, the kids can help make these...whip up a whole batch from this recipe that appears in Kids in the Kitchen, Year 'Round Fun.

creamy peanut butter
buttery round crackers
mini pretzel sticks
raisins, red cinnamon candies or mini candy-coated chocolates
candy sprinkles

Spread a little peanut butter on a cracker. Place 4 pretzel sticks on each side for "legs." Top a second cracker with a little peanut butter and press gently onto first cracker. Add raisin or candy "eyes" and decorate as you like, using a bit more peanut butter to hold them in place. Arrange your creepy creations on a platter or eat them up immediately!

Pavé de Maracujá (Passion Fruit Mousse Cake)
Rio de Janiero, Brazil, Epcot Food and Wine Festival 2009
Serves 8 – 10

48 champagne finger biscuits or lady finger biscuits
2 cups sweetened condensed milk
6 large egg yolks
1 cup fresh or bottled *unsweetened passion fruit juice
6 tablespoons mascarpone cheese
1 cup milk

1. Arrange the biscuits in a 2-quart bowl to cover the bottom and sides. Remove biscuits from bowl and set aside.
2. Blend condensed milk, egg yokes, and juice in a food processor or blender for 1 minute. Add the mascarpone cheese and blend on high until smooth. Cover the bottom of the serving bowl with 1 cup of the mixture; set aside.
3. Pour the milk into a separate bowl. Reserve 6 biscuits for the topping, then quickly dip the remaining biscuits one by one in the milk (do not soak biscuits or they will fall apart). Place moistened the biscuits on the bottom and sides of the serving bowl, fitting snugly side by side.
4. Add half the remaining passion fruit mixture and cover with another layer of soaked biscuits. Top with remaining passion fruit mixture.
5. Crumble reserved dry biscuits and sprinkle over the top.
6. Cover and chill for at least three hours before serving.
* Unsweetened passion fruit juice can be usually found in the organic section of your local grocery store. Pavé is the French word for a dessert consisting of layers of sponge cake and filling.


Warm Chocolate Lava Cake with Bailey’s Ganache
Cork, Ireland, Epcot Food and Wine Festival 2009
Serves 6

Chocolate Lava Cake
8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chocolate chips
2 sticks of butter
5 egg yokes
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes
3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
4. Fold in chocolate mixture.

5. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full.
6. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake.
7. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

Ganache
1/4 cup heavy cream
1/4 cup Bailey's Irish cream
4 ounces milk chocolate

Stir together cream and Bailey's in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Note: you can also use muffin tins; recipe makes 12. Bake for 15 minutes until set and middle is still soft.


PRALINE BREAD PUDDING WITH BOURBON-CARMEL SAUCE
New Orleans, Louisiana, Epcot Food and Wine Festival 2009

Bread Pudding
8 slices of bread
3/4 cup sugar
5 eggs
1-1/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
Cinnamon sugar (4 tablespoons sugar & 1/2 teaspoon cinnamon)

Preheat over to 300 degrees. Cut or tear bread into 1 inch cubes and place in a 8-inch square baking dish; set aside. Whisk together sugar, eggs, heavy cream, cinnamon and nutmeg in a large mixing bowl. Pour mixture over the bread cubes and press the bread cubes gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top; set aside for 10 minutes. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven and set aside to slightly cool.

Bourbon Sauce
1 cup heavy cream
1 teaspoon vanilla
3 egg yolks
1/2 cup granulated sugar
2-3 tablespoons bourbon

Heat the heavy cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat. Whisk the egg yolks and sugar together in a small mixing bowl until combined. Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute. Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, just until simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes. Remove from heat, stir in bourbon and strain. To server, spoon bread pudding into bowls and drizzle with warm bourbon sauce.

Seared Sea Scallops & Vegetable Slaw
Wellington, New Zealand, Epcot Food and Wine Festival 2009

Vegetable Salad
3/4 cup chopped yellow pepper
3/4 cup chopper red pepper
1 cup thinly sliced red onion
2 cups thinly sliced fennel bulb
1 tablespoon chopped fresh dill
3/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
coarse salt, freshly ground white pepper, to taste

Combine all ingredients in a bowl. Refrigerate at least 30 minutes.

Scallops
1 to 1-1/4 pounds sea scallops (approximately 16)
Coarse salt, to taste
2 teaspoons butter
2 teaspoons olive oil

Remove the small side muscle from each scallop, rinse with cold water and pat dry.
Salt the scallops.
Add the butter and oil to a saute pan over high heat. As pan begins to smoke, add the scallops, making sure they do not touch each other. Sear for 1-1/2 minutes each side; they will have a golden crust but still be translucent in the center.
Serve immediately with vegetable slaw.

The Big
Book Of
Cookies



Almond Bars


1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
mixer on low speed until dough forms or mix with a spoon. Press in
bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20
to 25 minutes or until golden brown and crust begins to pull away from
sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
golden brown and bubbly (watch carefully-Topping burns easily). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.


Almond Bonbons

Amount Measure Ingredient -- Preparation Method

1 1/2 cups all-purpose flour

1/2 cup butter or margarine -- softened

1/3 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/2 (7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze -- (recipe follows)

Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)


Heat oven to 375º. Beat flour, butter, powdered sugar, milk and
vanilla in large bowl with electric mixer on medium speed, or mix with
spoon. Cut almond paste into 1/2-inch slices; cut each slice into
fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently
roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set and bottom is golden brown.
Remove from cookie sheet to wire rack. Cool completely. Dip tops of
cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:

Mix all ingredients until smooth and spreadable.


Almond Macaroons

Amount Measure Ingredient -- Preparation Method
(7 ounce) package almond paste (7 or 8 ounces)

1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large
bowl. Stir in flour, powdered sugar and almond extract. Add egg
whites. Beat with electric mixer on medium speed about 2 minutes,
scraping bowl occasionally, until smooth.

Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2inch
cookies about 2 inches apart onto cookie sheet. Top each with
almond. Refrigerate 30 minutes.

Heat oven to 325º. Bake about 12 minutes or until edges are light
brown. Immediately remove from cookie sheet to wire rack. Cool
completely. Store in airtight container.


Almond-Filled Crescents

Serving Size : 48 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough

Amount Measure Ingredient -- Preparation Method

1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine -- softened
Easy Glaze -- (recipe follows)

EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)

Mix powdered sugar, whipping cream and eggs in large bowl with
spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover
and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium
bowl; add butter. Beat with electric mixer on low speed until blended.
Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured
surface. Spread one fourth of almond paste mixture (about 1/2 cup)
over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded
edge. Place on ungreased cookie sheet with points underneath. Repeat
with remaining dough and almond paste mixture. Bake 14 to 16
minutes or until golden brown. Remove from cookie sheet to wire rack.
Cool completely.

Drizzle with Glaze.

EASY GLAZE:

Mix ingredients until smooth and thin enough to drizzle.


Animal Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients. (If dough is too soft to shape, cover and
refrigerate about 2 hours or until firm.)

Shape dough by 2 tablespoonfuls into slightly flattened balls and
ropes. Arrange on ungreased cookie sheet to form animals as desired.
Use small pieces of dough for facial features if desired. Bake about 10
to 12 minutes or until edges are golden brown. Remove from cookie
sheet to wire rack.


Anise Biscotti

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients. Divide dough in half. Shape each
half into rectangle, 10 × 3 inches, on ungreased cookie sheet.

Bake about 20 minutes or until toothpick inserted in center comes out
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from
cookie sheet to wire rack.


Applesauce-Granola Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup shortening
1 teaspoon vanilla
1 egg
1/2 cup applesauce
2 cups all-purpose flour
2 cups granola
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in applesauce. Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to 13 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.


Apricot-Cherry Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
package yellow cake mix
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
Powdered sugar

Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar
and eggs in large bowl with electric mixer on medium speed until
smooth, or mix with spoon. Stir in remaining cake mix, the apricots
and cherries. Spread evenly in pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows
by 5 rows.


Banana-Cornmeal Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter, banana and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour,
cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
too soft to shape, cover and refrigerate about 2 hours or until firm.)

Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape
dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
sheet. Flatten slightly in crisscross pattern with fork dipped into
cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.


Banana-Ginger Jumbles

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot
OR
1 teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired

Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in bananas and milk. Stir in flour, baking powder and
salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack. Sprinkle with powdered sugar while warm.


Banana-Nut Bars

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)
CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese -- softened

1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
baking powder, baking soda, cinnamon and salt. Stir in nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Cream Cheese
Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.

CREAM CHEESE FROSTING:

Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
in powdered sugar with spoon until smooth and spreadable.


Black-Eyed Susans

Amount Measure Ingredient -- Preparation Method

3/4 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg

1 (3 ounce) package cream cheese -- softened

2 cups all-purpose flour

3 dozen (about) large semisweet chocolate chips

Beat butter, sugar, vanilla, food color, egg and cream cheese in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2
inches apart on ungreased cookie sheet. Make 3 cuts with scissors in
top of each ball about three-fourths of the way through to make 6
wedges. Spread wedges apart slightly to form flower petals (cookies
will flatten as they bake).

Bake 10 to 12 minutes or until set and edges begin to brown.
Immediately press 1 chocolate chip in center of each cookie. Remove
from cookie sheet to wire rack.

Cut balls from top into 6 wedges about 3/4 way through dough.


Brandied Fruit Drops

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
3/
4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup currants
1/2 cup golden raisins

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
brandy and eggs in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
nutmeg. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
sheet to wire rack.


Brandy Snap Cups

Amount Measure Ingredient -- Preparation Method

1/4 cup butter or margarine

1/4 cup dark corn syrup

2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour

1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted

Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling
in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in
brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop
dough by heaping teaspoonfuls at least 5 inches apart onto lightly
greased cookie sheets or line sheets with baking parchment paper.
Bake until cookies have spread into 4- or 5-inch rounds and are golden
brown, 3 to 4 minutes (watch carefully as these cookies brown
quickly).

Cool cookies 1 to 3 minutes before removing from cookie sheets.
Working quickly, shape over inverted drinking glass about 2 to 2 1/2
inches in diameter. Allow cookies to harden; remove gently and place
on wire racks. Cool completely. If cookies become too crisp to shape,
return to oven to soften about 1 minute. Fill each cookie cup with 1/4
cup berries. Drizzle with jam.


Brown Sugar Drops

Amount Measure Ingredient -- Preparation Method

2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze -- (recipe follows)
LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup butter or margarine -- melted
2 teaspoons vanilla

2 tablespoons milk (2 to 4 tablespoons)

Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread with
Light Brown Glaze.

LIGHT BROWN GLAZE:

Mix all ingredients until smooth and spreadable.


Brownie Crinkles

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
11/
4
1/4
package Sweet Rewards® low-fat
fudge brownie mix
cup water
cup fat-free, cholesterol-free egg product
OR
11/2
egg
cup powdered sugar

Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water
and egg product with spoon about 50 strokes or until well blended.

Shape dough by rounded teaspoonfuls into balls. Roll in powdered
sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
minutes or until almost no indentation remains when touched lightly in
center. Immediately remove from cookie sheet to wire rack.


Brownie Drop Cookies

Amount Measure Ingredient -- Preparation Method

1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts


Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff).

Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
minutes or until set. Cool slightly; remove from cookie sheet to wire
rack.


Bumblebees

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1/
2 cup peanut butter
1/2 cup shortening
1/3 cup packed brown sugar
1/3 cup honey
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 dozen pretzel twists
8 dozen pretzel sticks

Beat peanut butter, shortening, brown sugar, honey and egg in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and baking powder. Cover dough with plastic wrap
and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls (dough will be
slightly sticky). For each cookie, place 2 pretzel twists side by side with
the bottoms (the bottom comes to a rounded point, similar to the
bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
half. Gently press 3 pretzel stick halves into dough for stripes on bee.
Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
antennae.

Bake 11 to 13 minutes or until light golden brown. Immediately
remove from cookie sheet to wire rack.


Butter Crunch Clusters

Amount Measure Ingredient -- Preparation Method

1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts

Heat butter in 3-quart saucepan over low heat until melted. Stir in
brown sugar and corn syrup. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in cereal and peanuts until well coated. Drop mixture by
tablespoonfuls onto waxed paper; cool.


Butterscotch Shortbread

Amount Measure Ingredient -- Preparation Method

1/2 cup butter or margarine -- softened

1/2 cup shortening

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 1/4 cups all-purpose flour

1 teaspoon salt

Heat oven to 300º. Beat butter, shortening and sugars in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. (Dough will be dry and crumbly; use hands to mix
completely.)

Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
cookie sheet. Bake about 25 minutes or until set. (These cookies
brown very little, and the shape does not change.) Remove from
cookie sheet to wire rack.


Butterscotch-Oatmeal Crinkles

Amount Measure Ingredient -- Preparation Method

2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder
and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately
remove from cookie sheet to wire rack.


Candy Corn Shortbread

Amount Measure Ingredient -- Preparation Method

3/4 cup butter or margarine -- softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color

Beat butter and sugar in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts.
Combine 3 parts dough; mix with 10 drops yellow food color and 4
drops red food color to make orange dough. Combine 2 parts dough;
mix with 7 drops yellow food color to make yellow dough. Leave
remaining part dough plain.

Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on
plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4
inches. Place yellow rectangle centered on orange rectangle. Shape
plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center
of yellow rectangle. Wrap plastic wrap around dough, pressing dough
into triangle so that dough will resemble a kernel of corn when sliced.
Refrigerate about 2 hours or until firm.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack.

Stack dough so that the orange rectangle is on the bottom and the
uncolored roll of dough is on top.


Cappuccino-Pistachio Shortbread

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
2
tablespoons cappuccino-flavored instant coffee mix
(dry)
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking
bar
1 teaspoon shortening

Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add
butter and powdered sugar. Beat with electric mixer on medium speed
until creamy, or mix with spoon. Stir in flour and nuts, using hands if
necessary, until stiff dough forms.

Divide dough in half. Shape each half into a ball. Pat each ball into
6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
round into 16 wedges. Arrange wedges about 1/2 inch apart and with
pointed ends toward center on ungreased cookie sheet. Bake about 15
minutes or until golden brown. Immediately remove from cookie sheet
to wire rack. Cool completely.

Place chocolate and shortening in small microwavable bowl. Microwave
uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes,
until mixture can be stirred smooth and is thin enough to drizzle.
Drizzle over cookies.


Caramel Apple Cookies

Amount Measure Ingredient -- Preparation Method

------
-----------
-------------------------------
11
231/2
1/2
1/21/2
1/2
cup sugar
cup butter or margarine -- softened
cup shortening
teaspoons vanilla
eggs
cups all-purpose flour
teaspoon baking soda
teaspoon salt
Red paste food color, if desired
About 24 wooden sticks with rounded ends
Caramel Glaze -- (recipe follows)
CARAMEL GLAZE

1 (14 ounce) package vanilla caramels
1/4 cup water

Heat oven to 400º. Beat sugar, butter and shortening in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in vanilla
and eggs. Stir in flour, baking soda and salt. Stir in food color to tint
dough red.

Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart
on ungreased cookie sheet. Insert wooden stick into side of each
cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2
minutes; remove from cookie sheet to wire rack. Cool completely.
Spread top third of each cookie (opposite wooden stick) with Caramel
Glaze. Hold cookie upright to allow glaze to drizzle down cookie.

CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat
over low heat, stirring constantly, until softened.


Caramel Candy Bars

Amount Measure Ingredient -- Preparation Method
(14 ounce) package vanilla caramels

1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine -- softened

1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts

Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over
low heat, stirring frequently, until smooth; remove from heat.

Mix flour, oats, brown sugar, baking soda and salt in large bowl with
spoon. Stir in egg and butter until mixture is crumbly. Press half of the
crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake 10 minutes.

Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press
gently into caramel mixture. Bake 20 to 25 minutes or until golden
brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
completely. Cut into 8 rows by 4 rows.


Caramel Fudge Bars

Amount Measure Ingredient -- Preparation Method

1 package Supreme brownie mix (with
pouch of Chocolate Flavor Syrup)
1/4 cup milk
1 teaspoon vanilla
1 egg

1/2 (14 ounce) package vanilla caramels (25 caramels)
1 (14 ounce) can sweetened condensed milk

Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2
inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
milk, vanilla and egg with spoon; reserve 1 cup. Press remaining
brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan
over medium-low heat, stirring occasionally, until caramels are melted.
Stir in milk. Pour over baked layer. Break up reserved brownie
mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
covered and, if desired, in refrigerator.


Caramel-Pecan Cookies

Amount Measure Ingredient -- Preparation Method

------
-----------
-------------------------------
211
81/2
1/2
1/21/8
cup packed brown sugar
cup butter or margarine -- softened
tablespoons water
teaspoon vanilla
cups all-purpose flour
teaspoon salt
vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze -- (recipe follows)
CHOCOLATE GLAZE
1112
ounce unsweetened baking chocolate
cup powdered sugar
teaspoon vanilla
teaspoons water (2 to 4 teaspoons)

Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.

Cut each caramel into 4 pieces with sharp knife. For each cookie,
group 5 pecan halves on ungreased cookie sheet.

Shape 1 teaspoon dough around each caramel piece to form a ball.
Press ball firmly onto center of each group of pecans.

Bake 12 to 15 minutes or until set but not brown. Immediately remove
from cookie sheet to wire rack. Cool completely. Spread tops of
cookies with Chocolate Glaze.

CHOCOLATE GLAZE:

Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable.


Carrot-Molasses Cookies

Amount Measure Ingredient -- Preparation Method

1 package carrot cake mix

1/4 cup butter or margarine -- softened
2 tablespoons light molasses

2 eggs
1/2 cup chopped nuts, if desired
1 tub Rich & Creamy cream cheese
ready-to-spread frosting, if desired

Beat half of the cake mix (dry), the butter, molasses and eggs in large
bowl with electric mixer on medium speed until smooth, or mix with
spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2
hours or until chilled.

Heat oven to 375º. Lightly grease cookie sheet. Drop dough by
rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8
to 10 minutes or until edges are set (centers will be soft). Remove
from cookie sheet to wire rack. Cool completely. Frost with frosting.
(Cover and refrigerate any remaining frosting.)


Carrot-Raisin Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
package carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Rich & Creamy cream cheese
frosting

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with
spoon. Stir in raisins and nuts. Spread evenly in pan.

Bake 15 to 20 minutes or until bars spring back when touched lightly
in center. Cool completely. Frost with frosting. Cut into 8 rows by 6
rows.


Cherry-Almond Bars

Amount Measure Ingredient -- Preparation Method
(10 ounce) jar maraschino cherries

1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)

Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar
with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake
about 10 minutes or until set.

Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink
Glaze. Cut into 6 rows by 4 rows.

PINK GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.


Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

1 package butter pecan,
chocolate chip*, chocolate fudge, devil's
food,
German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts

1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until
smooth, or mix with spoon. Stir in remaining cake mix, the nuts and
chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set
(centers will be soft). Cool 1 minute; remove from cookie sheet to wire
rack.


Chocolate Chip Sandwich Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
1/4 cups packed brown sugar
1/2 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting -- (recipe follows)
CHOCOLATE FROSTING
2223
ounces unsweetened baking chocolate
tablespoons butter or margarine
cups powdered sugar
tablespoons hot water

Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar,
butter and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate
chips.

Drop dough by level teaspoonfuls about 2 inches apart onto cookie
sheet (dough will flatten and spread). Bake 8 to 10 minutes or until
golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between
bottoms of pairs of cookies.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water
until smooth and spreadable. (If frosting is too thick, add more water.
If frosting is too thin, add more powdered sugar.)


Chocolate Chip-Pecan Bars

Amount Measure Ingredient -- Preparation Method

1 package French vanilla
cake mix
1/2 cup butter or margarine -- softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar

1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium
bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2
inches. Bake 8 to 10 minutes or until light brown.

Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter
and the brown sugar to boiling in 2-quart saucepan over medium heat,
stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over
pecans.

Bake about 20 minutes or until bubbly and light brown. Sprinkle
chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.


Chocolate Cookies

Amount Measure Ingredient -- Preparation Method

1 package ® devil's food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar

Heat oven to 350º. Mix cake mix (dry), oil and eggs in large bowl with
spoon until dough forms.

Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove
from cookie sheet to wire rack.


Chocolate Drop Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup butter or margarine -- softened
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and
cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting -- (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 375º. Grease cookie sheet. Beat sugar, butter,
buttermilk, vanilla, chocolate and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, baking soda and
salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
cookie sheet. Bake 8 to 10 minutes or until almost no indentation
remains when touched in center. Immediately remove from cookie
sheet to wire rack. Cool completely. Frost with Chocolate Frosting.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water
until smooth and spreadable. (If frosting is too thick, add more water.
If frosting is too thin, add more powdered sugar.)


Chocolate Linzer Hearts

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts -- toasted (see Notes), skinned and
ground
1/2 ounce semisweet baking chocolate -- finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate -- melted

Beat butter and sugar in large bowl with electric mixer on medium
speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs
until smooth. Add remaining ingredients except jam and melted
chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough
will be sticky).

Heat oven to 375º. Roll one fourth of dough at a time between pieces
of waxed paper until 1/8 inch thick. (Keep remaining dough
refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
cutter. Cut small heart shape from center of half of the 2-inch hearts,
if desired. Place on ungreased cookie sheet.

Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam
on bottom of whole heart cookies; top with cut-out heart cookie.
Drizzle with melted chocolate. Let stand until chocolate is firm.


Chocolate Mini-Chippers

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg white
OR

2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips

Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flours, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Chocolate Shortbread

Amount Measure Ingredient -- Preparation Method

------
-----------
-------------------------------
21
324
cups powdered sugar
1/2 cups butter or margarine -- softened
cups all-purpose flour
3/4 cup baking cocoa
teaspoons vanilla
ounces semisweet baking chocolate -- melted and cooled
1/2 teaspoon shortening
Creamy Frosting -- (recipe follows)
CREAMY FROSTING
31
2
cups powdered sugar
1/3 cup butter or margarine -- softened
1/2 teaspoons vanilla
tablespoons (about) milk

Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cocoa and vanilla.

Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark
brown). Remove from cookie sheet to wire rack. Cool completely.

Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
Spread each cookie with about 1 teaspoon frosting. Immediately make
three concentric circles on frosting with melted chocolate. Starting at
center, draw a toothpick through chocolate circles to make spider web
design. Let stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in medium bowl. Stir in vanilla and
milk. Beat with spoon until smooth and spreadable.


Chocolate-Almond Tea Cakes

Amount Measure Ingredient -- Preparation Method

3/4 cup butter or margarine -- softened

1/3 cup powdered sugar

1 1/4 cups all-purpose flour

1/2 cup hot cocoa mix (dry)

1/2 cup chopped slivered almonds -- toasted (see Notes)

Powdered sugar

Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in
medium bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cocoa mix and almonds. (If dough is soft, cover and
refrigerate until firm enough to shape.)

Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Bake 12 to 15 minutes or until set. Dip tops
into powdered sugar while warm. Cool completely on wire rack. Dip
tops into powdered sugar again.


Chocolate-Bourbon Balls

Amount Measure Ingredient -- Preparation Method
(9 ounce) package chocolate wafer cookies -- finely crushed (2

1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large
bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly
and refrigerate at least 5 days to blend flavors.


Chocolate-Cherry Sand Tarts

Amount Measure Ingredient -- Preparation Method

3/4 cup sugar
3/4 cup butter or margarine -- softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle -- (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in
bottom and up side of each ungreased sandbakelse mold, about 1 3/4
× 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each
mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
remove from molds to wire rack. Cool completely. Drizzle with
Chocolate Drizzle.

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.


Chocolate-Covered Peanut-Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips

Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
golden brown (centers will be soft). Cool 1 to 2 minutes; remove from
cookie sheet to wire rack.


Chocolate-Glazed Graham Crackers

Amount Measure Ingredient -- Preparation Method

1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt.

Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart
on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are
firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool
completely.

Melt chocolate chips and 1 tablespoon shortening over low heat,
stirring occasionally, until smooth. Drizzle over cookies.


Chocolate-Mint Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg

2 (1 ounce) squares unsweetened chocolate -- melted and
cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting -- (recipe follows)

1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips

Crushed hard peppermint candies, if
desired

PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine -- softened
3 tablespoons milk
1/2 teaspoon peppermint extract

Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Flatten cookies with greased bottom of glass
dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool cookies completely.

Spread Peppermint Frosting over each cookie to within 1/4 inch of
edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low
heat, stirring constantly, until smooth. Spoon or drizzle mixture over
each cookie; sprinkle with crushed candies.

PEPPERMINT FROSTING:

Mix all ingredients until smooth and of spreading consistency.


Chocolate-Oatmeal Chewies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups sugar
1 cup butter or margarine -- softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 350º. Beat sugar, butter, milk and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.


Chocolate-Orange-Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
2/3 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped pecans

1 (6 ounce) package semisweet chocolate morsels (1 cup)
1/3 cup sugar
1 teaspoon grated orange peel

Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated
orange peel and the egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and
baking soda. Stir in pecans and chocolate morsels.

Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon
grated orange peel. Roll balls in sugar mixture. Place about 3 inches
apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness
with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly;
remove from cookie sheet. Cool on wire rack.


Chocolate-Peanut Butter No-Bakes

Amount Measure Ingredient -- Preparation Method

(6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter

2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts

Cover cookie sheet with waxed paper. Heat chocolate chips, corn
syrup, peanut butter, milk and vanilla in 3-quart saucepan over
medium heat, stirring constantly, until chocolate is melted and mixture
is smooth; remove from heat. Stir in oats and peanuts until well
coated.

Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
uncovered about 1 hour or until firm. Store covered in refrigerator.


Chocolate-Peanut Windmills

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate -- melted and
cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts

Beat sugar, butter, shortening, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in chocolate.
Stir in flour, baking powder and salt. Cover and refrigerate about 2
hours or until firm.

Heat oven to 400º. Divide dough in half. Roll each half into rectangle,
12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each
rectangle with half of the peanuts; gently press into dough. Cut dough
into 3-inch squares. Place about 2 inches apart on ungreased cookie
sheet.

Cut squares diagonally from each corner almost to center. Fold every
other point to center to resemble pinwheel. Bake about 6 minutes or
until set. Remove from cookie sheet to wire rack.

Cut squares diagonally from each corner almost to center.

Fold every other point to center to resemble pinwheel.


Chocolate-Pecan Squares

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour

1/2 cup packed brown sugar
3 tablespoons butter or margarine -- softened

1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips

Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons
butter with electric mixer on low speed until blended. Beat on medium
speed 1 to 2 minutes or until crumbly. Press evenly in bottom of
ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.

Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat,
stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
Stir in pecans and vanilla. Pour over layer in pan.

Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not
spread). Cool 10 minutes; loosen edges with knife. Cool completely.
Cut into 6 rows by 6 rows. Store covered in the refrigerator.


Chocolate-Peppermint Refrigerator Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy

Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa and milk into one half and peppermint candy
into other half.

Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on
waxed paper. Shape peppermint dough into roll, 12 inches long; place
on chocolate dough. Wrap chocolate dough around peppermint dough,
using waxed paper to help lift. Press edges together. Wrap and
refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set.
Remove from cookie sheet to wire rack.


Chocolate-Raspberry Cheesecake Bars

Amount Measure Ingredient -- Preparation Method

1 package chocolate fudge
cake mix


1/2 cup butter or margarine -- softened
2 (8 ounce) packages cream cheese -- softened
1 (6 ounce) container Yoplait® Original red raspberry yogurt


(2/3 cup)
1 tub Rich & Creamy chocolate


ready-to-spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping


Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13
× 9 × 2 inches. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly; reserve 1 cup. Press
remaining crumbly mixture, using floured fingers, in bottom of pan.

Beat cream cheese, yogurt and frosting in same bowl on medium
speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle
with reserved crumbly mixture.

Bake about 45 minutes or until center is set. Refrigerate uncovered at
least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
dollop of pie filling. Store leftovers covered in refrigerator.


Chocolaty Meringue Stars

Amount Measure Ingredient -- Preparation Method

3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar

tablespoons plus 1 teaspoon baking cocoa
1/3 cup (about) ground walnuts

Heat oven to 275º. Cover cookie sheet with aluminum foil or baking
parchment paper. Beat egg whites and cream of tartar in medium bowl
with electric mixer on medium speed until foamy. Beat in sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not
underbeat. Fold in cocoa. (Batter will not be mixed completely; there
will be some streaks of cocoa.)

Place meringue in decorating bag fitted with large star tip (#4). Pipe 1
1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush
excess nuts from cookie sheet.

Bake 33 to 35 minutes or until outside is crisp and dry (meringues will
be soft inside). Cool 5 minutes; remove from cookie sheet to wire
rack. Store in airtight container.


Christmas Cookie Slices

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, salt and baking
soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2
inches in diameter. Wrap and refrigerate at least 4 hours.

Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until
golden brown around edges. Immediately remove from cookie sheet.
to wire rack.


Cinnamon Espresso Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 tablespoons instant espresso coffee (dry)
1 tablespoon hot water
1/2 cup butter or margarine -- softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee (dry)
1 teaspoon ground cinnamon
1/4 teaspoon salt
Espresso Coating -- (recipe follows)
ESPRESSO COATING
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)

Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
butter, shortening, sugars and egg. Beat with electric mixer on
medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon
espresso, cinnamon and salt on low speed.

Divide dough in half. Shape each half into roll, 10 inches long. Wrap
each roll with plastic wrap and refrigerate 30 minutes. Prepare
Espresso Coating. Roll each roll of dough in coating (reserve any
remaining coating). Rewrap in plastic wrap and refrigerate at least 30
minutes longer.

Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with remaining
coating. Bake 8 to 10 minutes or until edges are light brown. Cool
slightly; remove from cookie sheet to wire rack.

ESPRESSO COATING:

Mix ingredients on a large plate or piece of waxed paper.


Cinnamon Footballs

Amount Measure Ingredient -- Preparation Method

1/2 cup packed brown sugar

1/2 cup butter or margarine -- softened

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

24 (about) whole blanched almonds

Decorating Glaze -- (recipe follows)

DECORATING GLAZE
1/2 cup powdered sugar
1 1/2 teaspoons water (1 1/2 to 3 teaspoons)


Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
cinnamon and salt until dough holds together. (If dough is dry, mix in
1 to 2 tablespoons milk.)

Shape dough by scant tablespoonfuls around almonds to form football
shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12
to 14 minutes or until set but not brown. Remove from cookie sheet to
wire rack. Cool completely. Place Decorating Glaze in decorating bag
with #3 writing tip. Pipe glaze on cookies to resemble football laces.

DECORATING GLAZE:

Mix powdered sugar and water just enough to make a paste that can
be piped from decorating bag.


Cinnamon Twists

Amount Measure Ingredient -- Preparation Method

1 cup sugar

1/2 cup butter or margarine -- softened

2 teaspoons vanilla

1 egg

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking powder and salt. Divide dough in half. Stir cinnamon into one
half.

Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch
rope. Place ropes side by side; twist gently. Repeat with remaining
dough. Place twists about 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until very light brown. Remove from cookie
sheet to wire rack.


Cinnamon-Coffee Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup packed brown sugar
1/3 cup butter or margarine -- softened
1 egg
1 1/2 cups all-purpose flour
1/2 cup water
1 tablespoon instant coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/4 cup chopped nuts
White Glaze -- (recipe follows)
WHITE GLAZE
1 cup powdered sugar
1/4 teaspoon vanilla
4 teaspoons milk (4 to 5 teaspoons)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
inches. Beat brown sugar, butter and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except raisins, nuts and Glaze. Stir in raisins and nuts.

Spread batter in pan. Bake 20 to 22 minutes or until top springs back
when touched in center. Drizzle with White Glaze while warm. Let cool.
Cut into 8 rows by 4 rows bars.

WHITE GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.


Cinnamon-Nut Crisps

Amount Measure Ingredient -- Preparation Method

2 cups all-purpose flour
1/2 cup sugar
3/4 cup shortening

2 tablespoons water (2 to 3 tablespoons)

3 tablespoons butter or margarine -- softened

2 tablespoons sugar

1 teaspoon ground cinnamon

2 tablespoons very finely chopped nuts

Sugar

Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in
shortening, using pastry blender or crisscrossing 2 knives, until
particles are size of small peas. Add water, 1 tablespoon at a time,
tossing with fork until mixture almost cleans side of bowl.

Roll dough into rectangle, 15 × 10 inches, on lightly floured
cloth-covered surface. Spread butter over dough. Mix 2 tablespoons
sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts
evenly over sugar mixture. Roll up tightly, beginning at 15-inch side.
Pinch edge of dough to seal.

Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased
cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until
golden brown. Remove from cookie sheet to wire rack.


Cobweb Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup vegetable oil

1/4 cup milk

1/2 teaspoon vanilla

2 eggs

Powdered sugar

Beat all ingredients except powdered sugar with electric mixer on
medium speed until smooth, or mix with spoon. Pour batter into plastic
squeeze bottle with narrow opening.

Heat 10-inch skillet over medium heat until hot; grease lightly with
vegetable oil or shortening. Working quickly, squeeze batter to form 4
straight, thin lines that intersect at a common center point to form a
star shape. To form cobweb, squeeze thin streams of batter to connect
lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully
turn. Cook until golden brown. Remove from skillet to wire rack; cool.
Sprinkle with powdered sugar.


Cocoa Brownies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar,
butter, vanilla and eggs in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients except walnuts.
Stir in walnuts.

Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick
inserted in center comes out clean. Cool completely. Cut into 4 rows
by 4 rows.


Coconut Macaroon Bars

Amount Measure Ingredient -- Preparation Method

3/4 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup butter or margarine -- softened
1/2 teaspoon almond extract
1 egg yolk
1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package flaked coconut (about 2 2/3 cups)
1/2 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix flour,
powdered sugar, butter, almond extract and egg yolk with spoon
(mixture will be crumbly). Press in pan. Bake 12 to 15 minutes or until
edges are light brown and center is set.

Mix walnuts, milk and coconut. Spread over baked layer. Bake 25 to
30 minutes or until golden brown. Immediately sprinkle with chocolate
chips. Let stand about 5 minutes or until softened; spread carefully.
Refrigerate uncovered 1 to 2 hours or until chocolate is firm. Cut into 6
rows by 4 rows. Store covered in refrigerator.


Coconut Meringue Cookies

Amount Measure Ingredient -- Preparation Method

egg whites (1/2 cup)

1 1/4 cups sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

2 1/2 cups shredded or flaked coconut

Heat oven to 325º. Lightly grease cookie sheet, or cover with baking
parchment paper. Beat egg whites in large bowl with electric mixer on
high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue
beating until stiff and glossy (do not underbeat). Stir in salt, vanilla
and coconut.

Drop mixture by heaping teaspoonfuls about 2 inches apart onto
cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool
5 minutes; carefully remove from cookie sheet to wire rack.


Coconut-Almond Macaroons

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
3291/
4
1/8
3/4
1/4
egg whites
teaspoon cream of tartar
teaspoon salt
cup sugar
teaspoon almond extract
cups flaked coconut
candied cherries -- each cut into fourths

Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking
parchment paper. Beat egg whites, cream of tartar and salt in small
bowl with electric mixer on high speed until foamy. Beat in sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not
underbeat. Pour into medium bowl. Fold in almond extract and
coconut.

Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet.
Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just
until edges are light brown. Cool 10 minutes; remove from foil to wire
rack.


Coconut-Fudge Cups

Amount Measure Ingredient -- Preparation Method

1/4 cup butter or margarine -- softened

1 (3 ounce) package cream cheese -- softened
3/4 cup all-purpose flour
1/4 cup powdered sugar

2 tablespoons baking cocoa

1/2 teaspoon vanilla
Coconut-Fudge Filling -- (recipe follows)
2/3
2/3
1/3
COCONUT FUDGE FILLING
cup sugar
cup flaked coconut
cup baking cocoa

2 tablespoons butter or margarine -- softened

1 egg

Heat oven to 350º. Beat butter and cream cheese in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Coconut-Fudge Filling.

Shape dough into 1-inch balls. Press each ball in bottom and up side of
each of 24 small ungreased muffin cups, 1 3/4 × 1 inch. Prepare
Coconut-Fudge Filling. Spoon about 2 teaspoons filling into each cup.
Bake 18 to 20 minutes or until almost no indentation remains when
filling is touched lightly. Cool slightly; carefully remove from muffin
cups to wire rack.

COCONUT FUDGE FILLING:

Mix all ingredients until spreadable.


Cookie-Mold Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup packed brown sugar

1/2 cup butter or margarine -- softened

1/4 cup molasses

1/2 teaspoon vanilla

1 egg

2 1/4 cups all-purpose flour

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup coarsely chopped sliced almonds

Beat brown sugar, butter, molasses, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except almonds. Stir in almonds. Cover and refrigerate
about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or
ceramic cookie mold(s). Tap mold to remove excess flour. Firmly press
small amounts of dough into mold, adding more dough until mold is
full and making sure dough is a uniform thickness across mold. Hold
mold upright and tap edge firmly several times on hard surface (such
as a counter or cutting board). If cookie does not come out, turn mold
and tap another edge until cookie comes out of mold. Place cookies on
cookie sheet.

Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch
cookies, or until edges are light brown. (Time depends on thickness of
cookies; watch carefully.) Remove from cookie sheet to wire rack.


Cornmeal Crispies

Amount Measure Ingredient -- Preparation Method

3/4 cup sugar
1 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt

Heat oven to 350º. Beat sugar, butter and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are light
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Cranberry-Orange Cookies

Amount Measure Ingredient -- Preparation Method

1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon grated orange peel

2 tablespoons orange juice

1 egg

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen
cranberries
1/2 cup chopped nuts, if desired
Orange Frosting -- (recipe follows)

ORANGE FROSTING
1 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
3 tablespoons orange juice

Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and
egg in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 12 to 14 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely. Spread with
Orange Frosting.

ORANGE FROSTING:

Mix all ingredients until smooth and spreadable.


Cream Cheese Brownies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
4
ounces unsweetened baking chocolate
1 cup butter or margarine
Cream Cheese Filling -- (recipe follows)
2 cups sugar
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup coarsely chopped nuts
CREAM CHEESE FILLING

2 (8 ounce) packages cream cheese -- softened

1/2 cup sugar
2 teaspoons vanilla
1 egg

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter over low heat, stirring frequently, until smooth;
remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese
Filling; set aside.

Beat chocolate mixture, sugar, vanilla and eggs in large bowl with
electric mixer on medium speed 1 minute, scraping bowl occasionally.
Beat in flour and salt on low speed 30 seconds, scraping bowl
occasionally. Beat on medium speed 1 minute. Stir in nuts.

Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream
Cheese Filling over batter. Carefully spread remaining batter over
filling. Bake 45 to 50 minutes or until toothpick inserted in center
comes out clean. Cool completely. Cut into 8 rows by 6 rows. Store
covered in refrigerator.

CREAM CHEESE FILLING:

Beat all ingredients with spoon until smooth.
Fruit; 2 Fat; 1/2 Other Carbohydrates


Cream Squares

Amount Measure Ingredient -- Preparation Method

2 eggs
1 cup sugar
1 cup whipping (heavy) cream
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Beat eggs in large bowl with electric mixer on medium speed until
foamy. Gradually beat in sugar. Stir in whipping cream. Stir in flour,
baking powder and salt. Cover and refrigerate about 2 hours or until
firm.

Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time
into rectangle, 12 × 8 inches, on lightly floured surface. Cut into 2-inch
squares. Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts
on all sides of each square. Bake 10 to 13 minutes or until edges are
light brown. Remove from cookie sheet to wire rack.


Cream Wafers

Amount Measure Ingredient -- Preparation Method

2 cups all-purpose flour
1 cup butter or margarine -- softened
1/3 cup whipping (heavy) cream
Sugar
Creamy Filling -- (recipe follows)
CREAMY FILLING
3/4 cup powdered sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla
Food color, if desired

Mix flour, butter and whipping cream with spoon. Cover and refrigerate
about 1 hour or until firm.

Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on
lightly floured surface. (Keep remaining dough refrigerated until ready
to roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of
waxed paper with sugar. Transfer rounds to waxed paper, using
pancake turner. Turn each round to coat both sides. Place on
ungreased cookie sheet. Prick each round with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown. Remove from
cookie sheet to wire rack. Cool completely. Prepare Creamy Filling.
Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.

CREAMY FILLING:

Mix all ingredients until smooth. Add a few drops water if necessary.


Date-Filled Spritz

Amount Measure Ingredient -- Preparation Method

The Ultimate Spritz -- (see recipe)
(8 ounce) package pitted dates (about 1 1/4 cups)


1 cup walnut pieces (about 4 ounces)
1/4 cup sugar
1/4 cup honey
1 teaspoon grated orange peel

2 tablespoons orange juice

Heat oven to 375º. Prepare dough for The Ultimate Spritz, using
vanilla. Place remaining ingredients in food processor. Cover and
process about 20 seconds, using quick on-and-off motions, until
mixture is ground and resembles thick paste.

Place dough in cookie press with ribbon tip. Form 10-inch ribbons
about 2 inches apart on ungreased cookie sheet. Spoon date mixture
down center of each ribbon to form 1/2-inch-wide strip. Top with
another ribbon of dough. Gently press edges with fork to seal.

Bake 12 to 15 minutes or until light brown. Immediately cut ribbons
into 2-inch lengths. Remove from cookie sheet to wire rack.


The Ultimate Spritz

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract
OR
1/4 teaspoon vanilla
Currants raisins candies colored sugar,
finely chopped nuts, candied fruit or
fruit peel, if desired

Heat oven to 400º. Beat butter and sugar in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in remaining
ingredients.

Place dough in cookie press. Form desired shapes on ungreased cookie
sheet. Decorate with currants.

Bake 5 to 8 minutes or until set but not brown. Immediately remove
from cookie sheet to wire rack. To decorate cookies after baking, use a
drop of corn syrup to attach decorations to cookies.


Date-Nut Pinwheels

Amount Measure Ingredient -- Preparation Method

3/4 pound pitted dates -- finely chopped
1/3 cup granulated sugar
1/3 cup water
1/2 cup finely chopped nuts


1 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla


1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon salt


Cook dates, granulated sugar and water in 2-quart saucepan over
medium heat, stirring constantly, until slightly thickened; remove from
heat. Stir in nuts; cool.

Beat brown sugar, shortening, butter, vanilla and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt.

Roll half of dough at a time on waxed paper into rectangle, 11 × 7
inches. Spread half of the date-nut filling over each rectangle to within
1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side,
using waxed paper to help lift. Pinch edge of dough to seal. Wrap and
refrigerate about 4 hours or until firm.

Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light
brown. Immediately remove from cookie sheet to wire rack.


Decorator's Frosting

Amount Measure Ingredient -- Preparation Method

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
OR
2 tablespoons half-and-half
Food coloring, if desired


Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
tablespoons milk or half-and-half until smooth and spreadable. This
recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
a thinner frosting or to create a glaze. Frosting can be tinted with food
color. Stir in liquid food color, 1 drop at a time, until frosting is the
desired color. If intense, vivid frosting color is desired, use paste food
color. Why? Because you would have to use too much liquid color to
get vivid color, and using too much liquid color will break down the
frosting, causing it to separate and look curdled.


Deluxe Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
12 ounces semisweet or milk chocolate -- coarsely chopped
OR

1 (12 ounce) package semisweet chocolate chips (2 cups)
OR
1 (11 1/2 ounce) package large semisweet chocolate chips

Heat oven to 375º. Beat sugars and butter in large bowl with electric
mixer on medium speed about 3 minutes or until fluffy, or mix with
spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir
in walnuts and chocolate.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
Bake 11 to 14 minutes or until edges are light brown (centers will be
soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.


Double Apple Bars

Amount Measure Ingredient -- Preparation Method

3/4 cup packed brown sugar

3/4 cup applesauce

1/4 cup vegetable oil

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped, unpeeled all-purpose apple

Powdered sugar -- if desired

Heat oven to 350º. Mix brown sugar, applesauce, oil and egg in large
bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple.

Spread batter in ungreased square pan, 9 × 9 × 2 inches. Bake 25 to
30minutes or until toothpick inserted in center comes out clean; cool.
Sprinkle with powdered sugar. Cut into 6 rows by 4 rows.


Double Oat Cookies

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg white
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 cup oat bran
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder

Heat oven to 350º. Beat butter, brown sugar, vanilla and egg white in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Double Peanut Cookies

Amount Measure Ingredient -- Preparation Method

1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups chopped unsalted dry-roasted peanuts

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and baking soda. Stir in peanuts (dough will be stiff).

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Dream Bars

Amount Measure Ingredient -- Preparation Method

1/3 cup butter or margarine -- softened
1/3 cup packed brown sugar
1 cup all-purpose flour
Almond-Coconut Topping -- (recipe follows)
ALMOND-COCONUT TOPPING
2 eggs -- beaten
1 cup shredded coconut
1 cup chopped almonds
3/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

1/4 teaspoon salt

Heat oven to 350º. Mix butter and brown sugar in small bowl with
spoon. Stir in flour. Press in ungreased rectangular pan, 13 × 9 × 2
inches. Bake 10 minutes.

Spread Almond-Coconut Topping over baked layer. Bake 20 to 25
minutes or until topping is golden brown. Cool 30 minutes. Cut 8 rows
by 4 rows while warm.

ALMOND-COCONUT TOPPING:

Mix all ingredients.


Easy Decorated Gingerbread Cookies

Amount Measure Ingredient -- Preparation Method

1 package gingerbread cake and cookie
mix


1/4 cup hot water
2 tablespoons all-purpose flour
2 tablespoons butter or margarine -- melted


Sugar

1 tub Rich & Creamy vanilla
ready-to-spread frosting
Miniature chocolate chips, raisins, cut-up
gumdrops, colored sugar, miniature
marshmallows, red cinnamon candies,
shredded coconut, chocolate shot or
shoestring licorice -- if desired


Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in
medium bowl with spoon until dough forms.

Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into sugar; press on shaped dough to flatten to 2 1/2 inches
in diameter.

Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1
minute; remove from cookie sheet to wire rack. Cool completely. Frost
with frosting. (Cover and refrigerate any remaining frosting.) Decorate
as desired with chocolate chips and candies.


Easy-Yet-Elegant Raspberry Bars

Amount Measure Ingredient -- Preparation Method

1 (19.8-ounce) package fudge brownie mix (1 pound
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened

1/2 cup powdered sugar

1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine

Heat oven to 350º. Prepare and bake brownie mix as directed on
package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches.
Cool completely. Beat cream cheese, powdered sugar and preserves in
small bowl with electric mixer on medium speed until smooth. Spread
over brownies. Refrigerate 15 minutes.

Microwave chocolate and butter in small microwavable bowl on
Medium (50%) about 1 minute or until mixture can be stirred smooth.
Drizzle over brownies. Refrigerate about 1 hour or until chocolate is
firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.


Esther's Bracelets

Amount Measure Ingredient -- Preparation Method

1 cup sugar
3/4 cup butter or margarine -- softened
3/4 cup shortening
1/2 teaspoon almond extract
2 eggs
4 cups all-purpose flour
1/2 cup finely chopped almonds
Glaze -- (recipe follows)
Finely chopped almonds, if desired
GLAZE
3 cups powdered sugar

4 tablespoons milk (4 to 5 tablespoons)

Heat oven to 375º. Beat sugar, butter, shortening, almond extract and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour and 1/2 cup almonds.

Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches
long. Form each rope into circle, crossing ends and tucking under.
Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but
not brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze. Sprinkle with finely chopped almonds.

GLAZE:

Mix ingredients until thin enough to drizzle.


Fig-Filled Whole Wheat Cookies

Amount Measure Ingredient -- Preparation Method

------
-----------
-------------------------------
1111
1/2
2/31/4
Fig Filling -- (recipe follows)
cup packed brown sugar
cup shortening
teaspoon vanilla
egg
cups whole wheat flour
teaspoon salt
FIG FILLING
1
11/31/4
1/3
1/3
cups finely chopped dried figs
cup sugar
cup finely chopped nuts
cup water
teaspoon grated orange peel

Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches,
on waxed paper. Spoon one third of the filling lengthwise down center
of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over
filling, using waxed paper to help lift and overlapping edges slightly.
Press lightly to seal. Cut into 1-inch bars. Place seam sides down about
1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until
light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring
frequently, until thickened.


Frosted Banana Bars

Amount Measure Ingredient -- Preparation Method

2/3 cup sugar

1/2 cup reduced-fat sour cream

2 tablespoons butter or margarine -- softened
2 egg whites
OR

1/4 cup fat-free cholesterol-free egg product

3/4 cup mashed very ripe bananas (2 medium)
1 teaspoon vanilla
1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt
2 tablespoons finely chopped walnuts

White Frosting -- (recipe follows)

Ground nutmeg, if desired

WHITE FROSTING
1 1/4 cups powdered sugar
1 tablespoon butter or margarine -- softened

1/2 teaspoon vanilla
1 tablespoon skim milk (1 to 2 tablespoons)

Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking
spray. Beat sugar, sour cream, butter and egg whites in large bowl
with electric mixer on low speed 1 minute, scraping bowl occasionally.
Beat in bananas and vanilla on low speed 30 seconds. Beat in flour,
baking soda and salt on medium speed 1 minute, scraping bowl
occasionally. Stir in walnuts. Spread in pan.

Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting.
Sprinkle with nutmeg. Cut into 6 rows by 4 rows.

WHITE FROSTING:

Mix all ingredients until smooth and spreadable.


Frosted Banana Oaties

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
3/4 cup butter or margarine -- softened
1 egg
2 1/2 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Vanilla Frosting -- (recipe follows)
VANILLA FROSTING
3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla

2 tablespoons milk (2 to 3 tablespoons)

Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter
and egg in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in remaining ingredients except Vanilla Frosting.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
cookie sheet. Bake 10 to 12 minutes or until edges are golden brown
and almost no indentation remains when touched in center. Cool 1 to 2
minutes; remove from cookie sheet to wire rack. Cool completely.
Frost with Vanilla Frosting.

VANILLA FROSTING:

Mix all ingredients until smooth and spreadable.


Frosted Cinnamon-Mocha Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate -- melted and
cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mocha Frosting -- (recipe follows)
MOCHA FROSTING
1 teaspoon instant coffee (dry)
3 tablespoons hot water
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
2 teaspoons water (2 to 3 teaspoons)

Heat oven to 350º. Beat sugar, butter, coffee and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
chocolate. Stir in remaining ingredients except Mocha Frosting.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack. Cool completely. Frost with Mocha Frosting.

MOCHA FROSTING:

Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate
and butter in 2-quart saucepan over low heat, stirring frequently;
remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3
teaspoons water until smooth and spreadable.


Frosted Pumpkin-Pecan Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
Spiced Frosting -- (recipe follows)
SPICED FROSTING
3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon

3 tablespoons milk (3 to 4 tablespoons)

Heat oven to 350º. Beat brown sugar, butter and shortening in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir
in pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until
no indentation remains when touched lightly in center. Remove from
cookie sheet to wire rack. Cool completely. Frost with Spiced Frosting.

SPICED FROSTING:

Mix all ingredients until smooth and spreadable.


Frosted Spice Cookies

Amount Measure Ingredient -- Preparation Method

2 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
Caramel Frosting -- (recipe follows)
CARAMEL FROSTING
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except Caramel Frosting.

Roll one fourth of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely. Frost with
Caramel Frosting.

CARAMEL FROSTING:

Melt butter in 2-quart saucepan over medium heat. Stir in brown
sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and
stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place
saucepan in bowl of ice or cold water; cool to lukewarm, stirring
occasionally. Gradually stir in powdered sugar. Beat until smooth and
spreadable. If frosting becomes too stiff, stir in additional milk, 1
teaspoon at a time.


Fudgy Layer Squares

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1/
2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup
butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat,
stirring frequently, until smooth; remove from heat. Stir in graham
cracker crumbs, coconut, nuts, granulated sugar, water and 1
teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.

Mix remaining ingredients except chocolate. Spread over refrigerated
crumb mixture. Refrigerate 15 minutes.

Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat,
stirring frequently, until smooth. Drizzle over frosting. Refrigerate
about 2 hours or until chocolate is almost firm. Remove from pan,
using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store
covered in refrigerator.


Fudgy Macadamia Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and
cooled
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped macadamia nuts

Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.


Fudgy Saucepan Brownies

Amount Measure Ingredient -- Preparation Method
(12 ounce) package semisweet chocolate chips (2 cups)

1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs -- beaten
1 cup chopped nuts, if desired

Heat oven to 350º. Heat chocolate chips and butter in 3-quart
saucepan over low heat, stirring frequently, until smooth; remove from
heat. Stir in remaining ingredients except nuts. Stir in nuts.

Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake
25 to 30 minutes or until center is set. Cool completely. Cut into 8
rows by 4 rows.


German Chocolate Bars

Amount Measure Ingredient -- Preparation Method

2/3 cup butter or margarine -- softened
1 package German chocolate


cake mix
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 tub Rich & Creamy coconut pecan


ready-to-spread frosting
1/4 cup milk


Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches.
Cut butter into cake mix (dry) in medium bowl, using pastry blender or
crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2
cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by
tablespoonfuls over chocolate chips. Stir milk into remaining cake
mixture. Drop by teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch.
Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6
rows. Store covered in refrigerator.


German Chocolate Brownies

Amount Measure Ingredient -- Preparation Method
(4 ounce) packages sweet baking chocolate

1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting -- (recipe follows)
COCONUT-PECAN FROSTING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining
ingredients except Coconut-Pecan Frosting.


Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Coconut-Pecan
Frosting. Cut into 8 rows by 4 rows.


COCONUT-PECAN FROSTING:


Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart
saucepan over medium heat about 12 minutes, stirring frequently,
until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or
until spreadable.



Ghost Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine -- softened
1/4 cup shortening


1 egg

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Creamy White Frosting -- (recipe follows)
Chocolate chips or small black gumdrops


CREAMY WHITE FROSTING

6 cups powdered sugar
2/3 cup butter or margarine -- softened
1/3 cup milk


Beat sugars, peanut butter, butter, shortening and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking soda, baking powder and salt. Cover and refrigerate about 3
hours or until firm.

Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick
on lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1
inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until
light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Generously frost with Creamy Frosting. Use chocolate
chips or slices of gumdrops for eyes.

CREAMY WHITE FROSTING:

Beat powdered sugar and butter in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in milk until smooth and
spreadable.


Giant Colorful Candy Cookies

Serving Size : 18 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 cups candy-coated chocolate candies

Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
salt and baking soda. Stir in candies.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Flatten dough slightly with
fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4
minutes; carefully remove from cookie sheet to wire rack.


Giant Honey and Oat Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups sugar
3/4 cup butter or margarine -- softened
2/3 cup honey
3 egg whites
4 cups quick-cooking or old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey
and egg whites in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in remaining ingredients.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges
are light brown (centers will be soft). Cool 3 to 4 minutes; remove
from cookie sheet to wire rack.


Giant Toffee-Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1 (12 ounce) package miniature semisweet chocolate chips (2
cups)
1 (7 1/2 ounce) package almond brickle chips (1 cup)

Heat oven to 350º. Beat brown sugar, butter, shortening, honey and
egg in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda, baking powder and salt. Stir in
chocolate chips and brickle chips.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
until edges are golden brown (centers will be soft). Cool 3 to 4
minutes; remove from cookie sheet to wire rack.


Ginger Cookie Clock

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1/4 cup molasses
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sugar

Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet.
Mix 1 cup sugar, the butter, molasses and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except sugar.

Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch
circle on cookie sheet. Shape reserved dough into numbers and
arrows; place on dough in pan to resemble the face of a clock. Sprinkle
with sugar. Bake about 10 minutes or until golden brown. Cool
completely. Cut or break into pieces.


Ginger Shortbread Wedges

Amount Measure Ingredient -- Preparation Method

2/3 cup butter or margarine -- softened

1/3 cup powdered sugar
3 tablespoons finely chopped crystallized ginger
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar


Heat oven to 350º. Mix butter, powdered sugar and ginger in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour.

Pat dough into a 9-inch circle on an ungreased cookie sheet. Sprinkle
with granulated sugar. Bake about 20 minutes or until golden brown.
Cool 10 minutes. Cut into wedges.


Ginger-Almond Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups sugar
1 1/2 cups shortening
3/4 cup molasses
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups finely chopped almonds

Beat sugar, shortening and molasses in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients
except almonds. Stir in almonds. Divide dough in half. Shape each half
into roll, about 2 inches in diameter. Wrap and refrigerate at least 3
hours.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart
on ungreased cookie sheet. Bake about 9 minutes or until almost no
indentation remains when touched lightly in center. Cool 2 minutes;
remove from cookie sheet to wire rack.


Ginger-Pecan Chews

Amount Measure Ingredient -- Preparation Method

1/2 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup molasses


1 egg
1 (2 ounce) jar crystallized ginger -- chopped (about 1/3 cup)
2 cups all-purpose flour
1 teaspoon ground ginger


1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans


Pecan halves, if desired

Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized
ginger in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, ground ginger, baking soda and salt. Stir in
chopped pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Press pecan half onto each cookie. Bake 12 to
14 minutes or until almost no indentation remains when touched near
center. Immediately remove from cookie sheet to wire rack.


Gingerbread Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting -- (recipe follows)
CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla

5 tablespoons half-and-half
Food color, if desired

Beat brown sugar, shortening, molasses and water in very large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except Creamy White Frosting. Cover and
refrigerate about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of
dough at a time 1/4 inch thick on lightly floured surface. Cut with
floured gingerbread cookie cutter or other favorite shaped cutter. Place
about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until
almost no indentation remains when touched in center. Remove from
cookie sheet to wire rack. Cool completely. Frost with Creamy White
Frosting.

CREAMY WHITE FROSTING:

Mix all ingredients until smooth and spreadable.


Gingerbread Village

Amount Measure Ingredient -- Preparation Method

1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup dark molasses
1/3 cup cold water
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Gingerbread Frosting -- (recipe follows)
Assorted candies and nuts
GINGERBREAD FROSTING
2 cups powdered sugar
1/3 cup shortening

2 tablespoons light corn syrup

5 teaspoons milk (5 to 6 teaspoons)

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly
roll
pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and
molasses in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in water. Stir in remaining ingredients except Frosting
and assorted candies.

Press one third of dough into square pan. Press remaining dough into
jelly roll pan. Bake 1 pan at a time about 15 minutes or until no
indentation remains when touched in center. Cool 5 minutes. Invert
onto large cutting surface. Immediately cut jelly roll into fourths and
then into buildings as shown below. Cut square into braces as shown.
Cool completely.

Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.
Decorate front of buildings as desired with Frosting and assorted
candies and nuts. Use frosting to attach supports to backs of buildings,
buildings to cardboard and sidewalk to cardboard. Complete by
decorating as desired.

GINGERBREAD FROSTING:
Mix all ingredients until smooth and spreadable.



Gingerpop Cookies

Amount Measure Ingredient -- Preparation Method
(14 1/2 ounce) package gingerbread cake and cookie

mix
1/3 cup lukewarm water
About 18 wooden sticks with rounded ends
Sugar
Easy Pink Frosting -- (recipe follows)
Candy-coated chocolate candies, candy
corn, licorice or gumdrops, if desired
EASY PINK FROSTING
1 cup vanilla ready-to-spread frosting
2 drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover
dough with plastic wrap and refrigerate about 15 minutes or until
slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden
stick into side of each ball until tip of stick is in center of ball. Place
balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press
on balls to flatten slightly. Bake 8 to 10 minutes or until edges are
firm. Cool 1 minute; remove from cookie sheet with spatula to wire
rack. Cool completely. Spread Easy Pink Frosting over each cookie with
knife, then immediately top with candies to make a face design or
decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.


Glazed Chocolate Pockets

Amount Measure Ingredient -- Preparation Method

1/4 cup powdered sugar
(3 ounce) package cream cheese -- softened

1/2 teaspoon vanilla
1/3 cup flaked coconut
3/4 cup butter or margarine -- softened
2/3 cup granulated sugar
1 egg
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
Two-Way Glaze -- (recipe follows)
TWO-WAY GLAZE
1 cup powdered sugar
4 teaspoons milk (4 to 6 teaspoons)
1 tablespoon baking cocoa
1 teaspoon milk (1 to 2 teaspoons)

Heat oven to 375º. Mix powdered sugar and cream cheese with spoon
until thoroughly blended. Stir in vanilla and coconut; reserve. Beat
butter, granulated sugar and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, cocoa and salt.

Roll dough into rectangle, 16 × 12 inches, on lightly floured
cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally
in half to form triangles. Place 1 level teaspoon coconut mixture in
center of each triangle; flatten slightly. Fold points of triangle to
corner, and press edges to seal. Place on ungreased cookie sheet.

Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire
rack. Cool completely. Drizzle with Two-Way Glaze.

TWO-WAY GLAZE:

Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid
measuring cup until thin enough to drizzle. Drizzle about half of the
glaze over cookies by pouring from measuring cup. (About 3
tablespoons will remain.) Stir cocoa and 1 to 2 teaspoons milk into
remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on
cookies.


Golden Cereal-Nut Clusters

Amount Measure Ingredient -- Preparation Method

1/2 pound vanilla-flavored candy coating

cups Golden Grahams® cereal

1/2 cup salted peanuts

1/2 cup miniature marshmallows

Chop candy coating into small pieces; place in heavy 10-inch skillet.
Cover and heat over low heat about 5 minutes or until coating is soft;
remove from heat. Stir until smooth and creamy.

Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop
mixture by rounded tablespoonfuls onto waxed paper, or spread
mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2
hours or until completely set.


Goldfish Drops

Amount Measure Ingredient -- Preparation Method

1 cup butterscotch-flavored chips
1 tablespoon shortening
1 (6 ounce) package original flavor tiny fish-shaped crackers
(about 3 1/2 cups)
1 cup broken pretzel sticks

Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart
saucepan over low heat, stirring constantly, until smooth; remove from
heat. Stir in crackers and pretzels until well coated.

Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand
about 1 hour or until firm. Carefully remove from cookie sheet.


Granola Cookies

Amount Measure Ingredient -- Preparation Method

1 package yellow cake mix
3/4 cup shortening
1/2 cup packed brown sugar
2 eggs
1 1/2 cups Nature Valley® low-fat fruit granola
1/2 cup chopped nuts, if desired

Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
brown sugar and eggs in large bowl with electric mixer on medium
speed until smooth, or mix with spoon. Stir in remaining cake mix, the
granola and nuts.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1
minute; remove from cookie sheet to wire rack.


Halloween Cutout Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar

1/2 cup butter or margarine -- softened

1/2 teaspoon vanilla

2 eggs

4 cups Bisquick® Original baking mix

11 drops yellow food color

7 drops red food color

2 tablespoons baking cocoa

Egg Yolk Paint -- (recipe follows)

EGG YOLK PAINT
1 egg yolk
1/4 teaspoon water
Food colors


Beat powdered sugar, butter, vanilla and eggs in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in baking mix
until soft dough forms. Divide dough in half. Mix yellow and red food
colors into 1 half to make orange dough; mix cocoa into other half to
make chocolate dough. Cover and refrigerate doughs separately 1 to 2
hours or until chilled.


Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch
thick on floured cloth-covered surface. (Keep remaining dough
refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch
pumpkin-shaped cookie cutter and chocolate dough with medium-size
cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie
sheet.


Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to 7
minutes or until edges are light brown. Remove from cookie sheet to
wire rack.


EGG YOLK PAINT:
Mix egg yolk and water. Divide mixture among a few small custard
cups. Tint each with a different food color. If paint thickens while
standing, stir in a few drops water.



Hamantaschen

Amount Measure Ingredient -- Preparation Method

2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
Prune Filling -- (recipe follows)
OR Apricot or Plum Filling -- (recipe follows)

OR Poppy Seed Filling -- (recipe follows)

PRUNE FILLING
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

APRICOT OR PLUM FILLING
1 1/2 cups apricot or plum jam

1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice

1/2 cup dry bread crumbs (about)

POPPY SEED FILLING
1 cup poppy seed

1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture resembles fine
crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until
dough forms a ball. (Use hands to mix all ingredients if necessary; add
up to 1/4 cup additional flour if dough is too sticky to handle.) Cover
and refrigerate about 2 hours or until firm.

Prepare desired filling. Heat oven to 350º. Roll half of dough at a time


1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch
rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3
sides,using metal spatula to lift, to form triangle around filling. Pinch
edges
together firmly. Place about 2 inches apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until light brown. Immediately remove from
cookie
sheet to wire rack.


PRUNE FILLING:


Heat prunes and enough water to cover to boiling in 2-quart saucepan;
reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes.
Stir in
remaining ingredients.


APRICOT OR PLUM FILLING:


Mix jam, almonds, lemon peel and lemon juice. Stir in just enough
bread
crumbs until thickened.


POPPY SEED FILLING:


Place all ingredients in blender or food processor. Cover and blend until
smooth.



Hazelnut Sablés

Amount Measure Ingredient -- Preparation Method

3/4 cup butter or margarine -- softened

3/4 cup powdered sugar

1/2 teaspoon vanilla

1 egg yolk

1 1/4 cups all-purpose flour

1/2 cup hazelnuts -- toasted (see Notes), and ground

1 egg -- beaten

1/4 cup chopped hazelnuts

1/4 cup white coarse sugar crystals (decorating

sugar)

Beat butter and powdered sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Stir in vanilla
and egg yolk. Stir in flour and ground hazelnuts until well blended.
Cover tightly and refrigerate 1 hour.

Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on
lightly floured surface. (Keep remaining dough refrigerated until ready
to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet.

Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.
Bake 8 to 10 minutes or until edges are light brown. Remove from
cookie sheet to wire rack.


Honey-Oat Sandwich Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/3 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
2 teaspoons baking soda
Granulated sugar
1 cup (about) thick fruit preserves (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs
and vanilla in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in flour, oats and baking soda.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough to flatten
slightly. Bake 8 to 10 minutes or until almost no indentation remains
when touched in center. Remove from cookie sheet to wire rack. Cool
completely. Spread about 1 1/2 teaspoons jam between bottoms of
pairs of cookies.


Hungarian Poppy Seed Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup butter or margarine

1/4 cup granulated sugar

1 teaspoon grated lemon peel

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

3/4 cup poppy seed filling (from 12 1/2-ounce can)

Powdered sugar

Beat butter and granulated sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Beat in lemon
peel and egg. Stir in flour, baking soda and cloves. Roll dough between
pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.
Refrigerate about 30 minutes or until firm.

Heat oven to 350º. Grease cookie sheet. Remove waxed paper from
one side of dough. Spread poppy seed filling over dough to within 1/4
inch of edges. Roll up tightly, beginning at 12-inch side, peeling off
waxed paper as dough is rolled. Pinch edge of dough to seal.

Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack. Sprinkle with
powdered sugar.


Ice-Cream Sandwiches

Amount Measure Ingredient -- Preparation Method

Peanut Butter Cookies -- (see recipe)

cups ice cream (any flavor) -- slightly softened
Assorted candies or chopped dry-roasted
peanuts, if desired

Prepare and bake Peanut Butter Cookies; cool completely. For each
sandwich, press 1 rounded tablespoon ice cream between the bottoms
of 2 cookies. Roll edge of sandwich cookie in candies. Place in
rectangular pan.

Freeze uncovered about 1 hour or until firm. Wrap each sandwich
cookie in plastic wrap. Store in freezer in plastic freezer bag.


Peanut Butter Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine -- softened
1/4 cup shortening


1 egg

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Granulated sugar

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
peanut butter, butter, shortening and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
baking powder and salt.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
or until light brown. Cool 5 minutes; remove from cookie sheet to wire
rack.


Inside-Out Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups vanilla milk (white) chips
1 cup chopped nuts

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and
nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to
2 minutes; remove from cookie sheet to wire rack.


Joe Froggers

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar

Beat 1 cup sugar, the shortening, molasses and water in large bowl
with electric mixer on low speed, or mix with spoon. Stir in remaining
ingredients except sugar. Cover and refrigerate about 2 hours or until
firm.

Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of
dough at a time 1/4 inch thick on well-floured cloth-covered surface.
Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet.
Sprinkle with sugar. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack.


Jumbo Molasses Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar

Beat 1 cup sugar and the shortening in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients
except sugar. Cover and refrigerate at least 3 hours until dough is
firm.

Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4
inch thick on generously floured cloth-covered surface. Cut into 3-inch
circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie
sheet. Bake 10 to 12 minutes or until almost no indentation remains
when touched lightly in center. Cool 2 minutes; remove from cookie
sheet to wire rack.


Key Lime Coolers

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Granulated sugar
Key Lime Glaze -- (recipe follows)
KEY LIME GLAZE
1/2 cup powdered sugar
2 teaspoons grated lime peel
4 teaspoons Key lime or regular lime juice

Heat oven to 350º. Beat butter and powdered sugar in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.

Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough until 1/4 inch
thick. Bake 9 to 11 minutes or until edges are light golden brown.
Remove from cookie sheet to wire rack. Cool completely. Brush with
Key Lime Glaze.

KEY LIME GLAZE:

Mix all ingredients until smooth.


Kringla

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
1/2 cups sugar
1 egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with
spoon. Stir in flour, baking soda and salt.

Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll
in flour to coat. Shape into rope, 7 to 8 inches long. Form each rope
into figure 8, tucking ends under, on ungreased cookie sheet. Bake 12
to 15 minutes or until light golden brown. Immediately remove from
cookie sheet to wire rack.


Krumkake

Amount Measure Ingredient -- Preparation Method

1 cup sugar
3/4 cup all-purpose flour
1/2 cup butter or margarine -- melted
1/3 cup whipping (heavy) cream
1 teaspoon vanilla
2 teaspoons cornstarch
4 eggs

Beat all ingredients with spoon until smooth. Heat krumkake iron over
small electric or gas unit on medium-high heat until hot (grease lightly
if necessary). Pour scant tablespoon batter onto iron; close gently.
Heat each side about 15 seconds or until light golden brown. Keep iron
over heat at all times. Carefully remove cookie. Immediately roll
around cone-shape roller. Remove roller when cookie is set. Cool on
wire rack.


Ladyfingers

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
3
eggs -- separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract -- if desired
1/8 teaspoon salt
Powdered sugar -- if desired

Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and
cream of tartar in large bowl with electric mixer on medium speed until
foamy. Beat in sugar, 1 tablespoon at a time; continue beating until
stiff peaks form.

Beat egg yolks and 1/3 cup granulated sugar in medium bowl on
medium speed about 3 minutes or until thick and lemon colored. Stir in
remaining ingredients except powdered sugar. Fold egg yolk mixture
into egg white mixture.

Place batter in decorating bag with #9 tip or in cookie press with #32
tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10
to 12 minutes or until set and light brown. Immediately remove from
cookie sheet to wire rack. Sprinkle tops with powdered sugar while
warm.


Lebkuchen

Amount Measure Ingredient -- Preparation Method

1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing Icing -- (recipe follows)
GLAZING ICING
1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar

Heat honey and molasses to boiling in 1-quart saucepan; remove from
heat and cool completely. Mix honey-molasses mixture, brown sugar,
lemon peel, lemon juice and egg in large bowl with spoon. Stir in
remaining ingredients except citron, nuts and Glazing Icing. Stir in
citron and nuts. Cover and refrigerate at least 8 hours but no longer
than 24 hours.

Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
one-fourth of dough at a time 1/4 inch thick on lightly floured
cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place
1 inch apart on cookie sheet. Bake 10 to 12 minutes or until no
indentation remains when touched in center. Brush Glazing Icing
lightly over hot cookies. Immediately remove from cookie sheet to
wire rack. Cool completely.

GLAZING ICING:
Mix granulated sugar and water in 1-quart saucepan. Cook over
medium heat to 230º. Stir in powdered sugar. If icing becomes sugary
while brushing on cookies, reheat slightly, adding a small amount of
water until clear again.


Lemon Bars

Amount Measure Ingredient -- Preparation Method

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Powdered sugar -- if desired

Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with
spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture
lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Bake about 10 minutes or until light brown.

Beat remaining 2 eggs, the granulated sugar, baking powder, salt,
lemon peel and lemon juice with hand beater until light and foamy.
Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

Bake about 15 minutes or until light brown and set. Sprinkle with
powdered sugar; cool. Cut into 6 rows by 5 rows.


Lemon Cheesecake Bars

Amount Measure Ingredient -- Preparation Method

1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs

1 (8 ounce) package cream cheese -- softened

1 cup powdered sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in
large bowl with electric mixer on low speed until crumbly; reserve 1
cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese in medium bowl with electric mixer on medium
speed until smooth, or mix with spoon. Gradually beat in powdered
sugar on low speed. Stir in lemon peel and lemon juice until smooth.
Reserve 1/2 cup; refrigerate.

Beat remaining 2 eggs into remaining cream cheese mixture on
medium speed until blended. Spread over cake mixture. Bake about 25
minutes or until set. Cool completely. Spread with reserved cream
cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows.
Store covered in refrigerator.


Lemon Cookies

Amount Measure Ingredient -- Preparation Method

1 package ® lemon cake mix
1/2 cup vegetable oil
2 eggs
1 tub Soft Whipped lemon
ready-to-spread frosting
OR
1 tub Rich & Creamy lemon ready-to-spread
frosting

Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and
eggs in large bowl with spoon until dough forms.

Drop dough by teaspoonfuls onto cookie sheet. Bake about 8 minutes
or until set. Remove from cookie sheet to wire rack. Cool completely.
Frost.


Lemon Cream Oat Bars

Amount Measure Ingredient -- Preparation Method

1 (14 ounce) can sweetened condensed milk

2 teaspoons grated lemon peel

1/4 cup lemon juice

1 1/4 cups all-purpose flour

1 cup quick-cooking or old-fashioned oats

1/2 cup packed brown sugar

1/2 cup butter or margarine -- softened

1/4 teaspoon baking soda

1/4 teaspoon salt

Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk,
lemon peel and lemon juice in medium bowl until thickened; set aside.
Mix remaining ingredients in medium bowl with spoon until crumbly.
Press half of the crumbly mixture in pan. Bake about 10 minutes or
until set.

Spread milk mixture over baked layer. Sprinkle remaining crumbly
mixture over milk mixture; press gently into milk mixture. Bake about
20 minutes or until edges are golden brown and center is set but soft.
Cool completely. Cut into 6 rows by 4 rows.


Lemon Decorator Cookies

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened

1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour
Carrot Press -- (see Directions)
Sugar

Beat butter and cream cheese in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon
peel. Gradually stir in flour. Cover and refrigerate about 2 hours or
until firm. Prepare Carrot Press.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness
with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set
but not brown. Remove from cookie sheet to wire rack.

Carrot Press:

Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut
decorative design about 1/8 inch deep in cut end of carrot, using
small, sharp knife, tip of vegetable peeler or other small, sharp kitchen
tool.


Lemon Squares

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired

2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

2 eggs
Powdered sugar, if desired

Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with
spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
building up 1/2-inch edge. Bake 20 minutes.

Beat remaining ingredients except powdered sugar with electric mixer
on high speed about 3 minutes or until light and fluffy. Pour over
baked layer. Bake 25 to 30 minutes or just until almost no indentation
remains when touched lightly in center. Cool completely. Sprinkle with
powdered sugar. Cut into 5 rows by 5 rows.


Lemon Tea Biscuits

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)
TART LEMON GLAZE
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.

Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on
lightly floured surface. Cut into 2-inch rounds. Place on ungreased
cookie sheet. Bake 7 to 9 minutes or just until edges are starting to
brown. Remove from cookie sheet to wire rack. Cool completely.
Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of
cookies. Brush tops with Tart Lemon Glaze.

TART LEMON GLAZE:

Mix all ingredients until smooth and spreadable.


Lemon-Lime Cookies

Amount Measure Ingredient -- Preparation Method

cup sugar
2/3 cup shortening

1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Lemon-Lime Frosting (below)

LEMON-LIME FROSTING
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)

Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice,
lime peel, lime juice and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking powder, baking
soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to minutes or until edges are golden
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Frost with Lemon-Lime Frosting.

Lemon-Lime Frosting:

Mix all ingredients until smooth and spreadable.


Linzer Torte Bars

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves

Heat oven to 375º. Mix all ingredients except preserves with spoon
until crumbly. Press two thirds of crumbly mixture in ungreased square
pan, 9 × 9 × 2 inches. Spread with preserves. Sprinkle with remaining
crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes or until light golden brown. Cool completely.
Cut into 8 rows by 6 rows bars.


Luscious Lemon-Raspberry Bars

Amount Measure Ingredient -- Preparation Method

package Supreme dessert bar mix

lemon bars

1/2 (8 ounce) package cream cheese -- softened

1/4 cup raspberry preserves

Powdered sugar

Heat oven to 350º. Prepare filling and crust as directed in steps 1 and
2 of bar mix-except bake crust 12 minutes.

Drop cream cheese by spoonfuls onto hot crust and return pan to oven
about 2 minutes to further soften cream cheese. Carefully spread
cream cheese over crust. Stir filling mixture; pour over cream cheese.

Bake 35 to 40 minutes or until top begins to brown and center is set.
Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle
with powdered sugar. Cut into 4 rows by 4 rows. For easier cutting,
use sharp or wet knife. Store covered in refrigerator.


Magic Window Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla
OR
1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped
hard candy

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, baking powder and
salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll one-
third of dough at a time 1/8 inch thick on lightly floured cloth-covered
surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs
from cookies, using smaller cutters or your own patterns. Place whole
or partially crushed pieces of candy in cutouts, depending on size and
shape of design, mixing colors as desired. (To crush candy, place in
heavy plastic bag and tap lightly with rolling pin; because candy melts
easily, leave pieces as large as possible.)

Bake 7 to 9 minutes or until cookies are very light brown and candy is
melted. If candy has not completely spread within cutout design,
immediately spread with knife. Cool completely on foil. Remove
cookies gently.


Malted Milk Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
2
cups packed brown sugar
1 cup butter or margarine -- softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting -- (recipe follows)
MALTED MILK FROSTING
3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine -- softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla

Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients except Malted Milk Frosting.

Roll one-third of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
indentation remains when touched in center. Immediately remove
from cookie sheet to wire rack. Cool completely. Frost with Malted Milk
Frosting.

MALTED MILK FROSTING:

Mix all ingredients until smooth and spreadable.


Maple-Nut Refrigerator Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup packed brown sugar

3/4 cup butter or margarine -- softened

1/4 teaspoon maple extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped pecans

Beat brown sugar, butter and maple extract in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap
and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are
golden brown. Remove from cookie sheet to wire rack.


Mary's Sugar Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and
refrigerate about 2 hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured cloth-covered surface. Cut into desired shapes. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with granulated
sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack.


Meringue-Topped Almond Cookies

Amount Measure Ingredient -- Preparation Method

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

1 (7 ounce) package almond paste (7 or 8 ounces)

1/2 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 1/2 cups all-purpose flour

Granulated sugar
3 dozen (about) blanched whole almonds

Heat oven to 350º. Beat egg whites and cream of tartar in medium
bowl with electric mixer on high speed until foamy. Beat in 1/2 cup
granulated sugar, 1 tablespoon at a time; continue beating until stiff
and glossy. Set aside.

Break almond paste into small pieces in large bowl. Beat in butter on
medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
Stir in flour.

Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough to flatten
slightly. Spread about 1 rounded teaspoonful meringue on each cookie,
and top with almond. Bake 13 to 15 minutes or until meringue is
golden brown. Remove from cookie sheet to wire rack.
ture of almonds, sugar


Milk Chocolate-Malt Brownies

Amount Measure Ingredient -- Preparation Method
(11 1/2 ounce) package milk chocolate chips (2 cups)

1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate chips and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Cool slightly. Beat in
sugar, vanilla and eggs with spoon. Stir in remaining ingredients
except malted milk balls.

Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
minutes or until toothpick inserted in center comes out clean. Cool
completely. Cut into 8 rows by 6 rows.


Mini Cookie Pizzas

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
14
purchased sugar cookies (4 inches in
diameter)
1 tub Rich & Creamy chocolate
ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix
2 ounces vanilla-flavored candy coating
2 teaspoons shortening

Frost each cookie with about 2 tablespoons of the frosting; sprinkle
with colored sugar. Top with 1 heaping tablespoon of the assorted
candies.

Melt candy coating and shortening in 1-quart saucepan over low heat,
stirring constantly, until smooth. Drizzle over cookies.


Mini Elephant Ears

Amount Measure Ingredient -- Preparation Method

Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -thawed
1/2 cup sugar
1 teaspoon ground cinnamon

Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
lengthwise down center of rectangle. Fold long sides of rectangle
toward center line, leaving 1/4 inch uncovered at center. Fold
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing
pastry together.

Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart
on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until
cookies begin to turn golden brown. Immediately remove from cookie
sheet to wire rack. Cool completely.


Miniature Florentines

Amount Measure Ingredient -- Preparation Method

1/2 cup sugar

1/4 cup butter or margarine

1/4 cup whipping (heavy) cream

2 tablespoons honey

1/2 cup sliced almonds

1/4 cup candied orange peel -- finely chopped

1 tablespoon grated orange peel

1 (4 ounce) package sweet baking chocolate -- melted

Heat oven to 375º. Cover cookie sheet with cooking parchment paper.
Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.
Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly;
remove from heat. Stir in remaining ingredients. Let stand 5 minutes.

Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.
Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes
or until firm; remove from cookie sheet to wire rack. Cool completely.

Turn cookies upside down; brush with melted chocolate. Let stand at
room temperature until chocolate is firm.


Mint Ravioli Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 dozen foil-wrapped rectangular chocolate mints -


unwrapped

Beat butter, shortening, sugar and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on
lightly floured surface. Place mints on dough, forming 6 uniform rows
of 6. Roll remaining dough into rectangle, 13 × 9 inches, on floured
waxed paper. Place over mint-covered dough. Cut dough between
mints with pastry wheel or knife; press edges of each "ravioli" with
fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to
9 minutes or until light brown. Remove from cookie sheet to wire rack.


Mixed Nut Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces vanilla-flavored candy coating -- chopped
OR
1 1/4 cups vanilla milk (white) chips

1 (12 ounce) can salted mixed nuts

Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
inches. Bake about 25 minutes or until light brown.

Immediately sprinkle candy coating evenly over baked layer. Let stand
about 5 minutes or until softened; spread evenly. Sprinkle with nuts;
press gently into topping. Cool completely. Cut into 8 rows by 4 rows
bars.

"


Mocha Brownies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
21221/
2
3/4
3/4
1/2
1/4
ounces unsweetened baking chocolate
cup butter or margarine
cup all-purpose flour
cup sugar
tablespoon instant coffee (dry)
tablespoons milk
teaspoon baking powder
teaspoon salt
eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)
COFFEE FROSTING
21222
teaspoons instant coffee
tablespoon very hot water
cups powdered sugar
tablespoons butter or margarine -- softened
teaspoons water (2 to 3 teaspoons)
EASY CHOCOLATE GLAZE
11/4 cup semisweet chocolate chips
teaspoon shortening

Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt
chocolate and butter in 2-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining
ingredients except Mocha Frosting and Chocolate Glaze.


Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Coffee Frosting.
Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.


COFFEE FROSTING:


Dissolve coffee in very hot water in medium bowl. Stir in remaining
ingredients until smooth.


EASY CHOCOLATE GLAZE:
Melt ingredients in a 1-quart saucepan over low heat, stirring
constantly, until smooth.



Moravian Ginger Cookies

Serving Size : 12 Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough

Amount Measure Ingredient -- Preparation Method

1/3 cup molasses
1/4 cup shortening
2 tablespoons packed brown sugar

1 1/4 cups all-purpose flour
OR
1 1/4 cups whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash ground nutmeg
Dash ground allspice
Easy Creamy Frosting -- (recipe follows)
EASY CREAMY FROSTING
1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon half-and-half (1 to 2 tablespoons)

Mix molasses, shortening and brown sugar in large bowl with spoon.
Stir in remaining ingredients except Easy Creamy Frosting. Cover and
refrigerate about 4 hours or until firm.


Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until
paper-thin on floured cloth-covered surface. Cut into 3-inch rounds
with floured cutter. Place about 1/2 inch apart on ungreased cookie
sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin
cookies about 5 minutes, or until light brown. Immediately remove
from cookie sheet to wire rack. Cool completely. Frost with Easy
Creamy Frosting.


EASY CREAMY FROSTING:
Mix all ingredients until smooth and spreadable.



Mousse Bars

Amount Measure Ingredient -- Preparation Method

1 1/2 cups vanilla wafer crumbs (about 40 wafers)

1/4 cup butter or margarine -- melted

3/4 cup whipping (heavy) cream

1 (6 ounce) package semisweet chocolate chips (1 cup)

3 eggs

1/3 cup sugar

1/8 teaspoon salt

Chocolate Topping -- (recipe follows)

CHOCOLATE TOPPING
1/2 cup semisweet chocolate chips
1 tablespoon shortening


Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in
ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10
minutes.

Heat whipping cream and chocolate chips over low heat, stirring
frequently, until chocolate is melted; remove from heat. Cool 5
minutes. Beat eggs, sugar and salt in large bowl with wire whisk until
foamy. Pour chocolate mixture into egg mixture, stirring constantly.
Pour over baked layer. Bake 25 to 35 minutes or until center springs
back when touched lightly. Cool 15 minutes.

Spread with Chocolate Topping. Refrigerate uncovered about 2 hours
or until chilled. Cut into 4 rows by 4 rows. Store covered in
refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently,
until smooth.


Multigrain Cutouts

Amount Measure Ingredient -- Preparation Method

1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting -- (recipe follows)
BAKED-ON FROSTING
2/3 cup all-purpose flour
2/3 cup butter or margarine -- softened
1 tablespoon hot water

Heat oven to 350º. Beat sugar and shortening in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Baked-On Frosting.

Roll about one-third of dough at a time 1/8 inch thick on lightly floured
surface. Cut with sports-shape cookie cutters. Place 1 inch apart on
ungreased cookie sheet.

Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe
frosting on unbaked cookies to outline or decorate. Bake 12 to 14
minutes or until edges are light brown. Cool 1 to 2 minutes; remove
from cookie sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.


No-Bake Apricot Balls

Amount Measure Ingredient -- Preparation Method

1 (6 ounce) package dried apricots

1 cup hazelnuts

2 1/2 cups graham cracker crumbs

1 (14 ounce) can sweetened condensed milk

Place apricots and hazelnuts in food processor. Cover and process,
using quick on-and-off motions, until finely chopped. Place mixture in
large bowl. Stir in cracker crumbs and milk.

Shape mixture into 1-inch balls. Cover tightly and store in refrigerator
up to 2 weeks or freeze up to 2 months.


No-Bake Honey-Oat Bars

Amount Measure Ingredient -- Preparation Method

1/4 cup sugar
1/4 cup butter or margarine
1/3 cup honey
1/2 teaspoon ground cinnamon


1 cup diced dried fruit and raisin mixture
1 1/2 cups Wheaties® cereal
1 cup quick-cooking oats


1/2 cup sliced almonds

Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and
cinnamon to boiling in 3-quart saucepan over medium heat, stirring
constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in
dried fruit. Stir in remaining ingredients.

Press mixture in pan with back of wooden spoon. Cool completely. Cut
into 6 rows by 4 rows.


No-Bake Peanut Butter Squares

Amount Measure Ingredient -- Preparation Method

2 cups powdered sugar
1 cup butter or margarine -- softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts

1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered
sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in graham
cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring
frequently, until smooth. Spread over bars. Refrigerate about 1 hour or
until chocolate is firm. Remove from pan, using foil to lift; fold back
foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.


No-Roll Coconut-Sugar Cookies

Amount Measure Ingredient -- Preparation Method

2 cups sugar
2 cups butter or margarine -- softened
1 cup flaked coconut
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar

Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Place about 3 inches
apart on ungreased cookie sheet. Press bottom of glass into dough to
grease, then dip into sugar; press on shaped dough to flatten slightly.
Bake 8 to 10 minutes or until edges are golden brown. Remove from
cookie sheet to wire rack.


No-Roll Sugar Cookies

Amount Measure Ingredient -- Preparation Method

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine -- softened
1 cup vegetable oil
2 teaspoons vanilla
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in remaining ingredients except
granulated sugar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
apart on ungreased cookie sheet. Press bottom of glass into dough to
grease, then dip into granulated sugar; press on shaped dough until
about 1/4 inch thick. Bake 6 to 8 minutes or until set but not brown.
Immediately remove from cookie sheet to wire rack.


Oatmeal Cookies

Amount Measure Ingredient -- Preparation Method

1 package yellow cake mix
2 cups quick-cooking oats
1 cup sugar
1 cup vegetable oil
2 eggs
1 cup chopped pecans
1 1/2 teaspoons vanilla

Heat oven to 350º. Mix cake mix (dry), oats and sugar in large bowl
with spoon. Mix oil and eggs; stir into oat mixture thoroughly. Stir in
pecans and vanilla.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake about 12 minutes or until light brown.
Remove from cookie sheet to wire rack.


Oatmeal Lacies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups quick-cooking oats

2/3 cup packed brown sugar

1/3 cup butter or margarine -- melted

1/4 cup milk

2 tablespoons all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 egg

Heat oven to 350º. Grease and flour cookie sheet.* Beat all
ingredients in large bowl with electric mixer on medium speed, or mix
with spoon.

Drop dough by level tablespoonfuls about 3 inches apart onto cookie
sheet. Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to
2 minutes; remove from cookie sheet to wire rack, using wide, thin-
bladed pancake turner.


Oatmeal-Raisin Cookies

Amount Measure Ingredient -- Preparation Method

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup unsweetened applesauce
1/2 cup fat-free, cholesterol-free egg product
OR
2 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
2/3 cup raisins

Heat oven to 375º. Mix all ingredients except oats, flour and raisins in
large bowl with spoon. Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.


Old-Fashioned Date Drop Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt

1 (8 ounce) package chopped dates
1/2 cup chopped pecans

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
orange peel, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking soda and
salt. Stir in dates and pecans.

Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie
sheet to wire rack.


Old-Fashioned Rum-Raisin Cookies

Amount Measure Ingredient -- Preparation Method

1 cup raisins

1/2 cup water

1/4 cup rum

3/4 cup sugar

1/2 cup butter or margarine -- softened

1 egg

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Heat raisins, water and rum to boiling in 1-quart saucepan; reduce
heat. Simmer uncovered 20 to 30 minutes or until raisins are plump
and liquid has evaporated. Cool raisins 30 minutes.

Heat oven to 375º. Beat sugar and butter in large bowl with electric
mixer on medium speed about 3 minutes or until fluffy, or mix with
spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
Remove from cookie sheet to wire rack.


Orange Madeleines

Amount Measure Ingredient -- Preparation Method

1 egg -- separated
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup milk

2 tablespoons vegetable oil

1 tablespoon orange-flavored liqueur

1 1/2 teaspoons baking powder

1 1/2 teaspoons grated orange peel
1/4 teaspoon salt

Powdered sugar

Heat oven to 375º. Grease and flour twenty-four 3-inch* madeleine
mold pan. Beat egg white in small bowl with electric mixer on medium
speed until foamy. Beat in 1/4 cup of the granulated sugar, 1
tablespoon at a time; continue beating until very stiff and glossy. Set
aside.

Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining
ingredients except powdered sugar in medium bowl on high speed 2
minutes, scraping bowl occasionally. Fold in egg white mixture.

Fill molds two-thirds full. Tap pan firmly on counter to remove air
bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool 1
to 2 minutes; remove from molds to wire rack. Cool completely.
Sprinkle with powdered sugar just before serving.


Orange Slices

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 tablespoon grated orange peel
1 teaspoon vanilla
1 egg
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Orange sugar -- see Notes
Frosting -- (recipe follows)
FROSTING
2 cups powdered sugar
1/2 teaspoon vanilla

2 tablespoons (about) half-and-half

Beat powdered sugar and butter in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in orange peel, vanilla and egg.
Stir in flour, baking soda and cream of tartar. Cover and refrigerate
about 1 hour or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured surface. Cut into 3-inch rounds; cut rounds in half. Place on
ungreased cookie sheet. Sprinkle with orange sugar. Bake 7 to 8
minutes or until light brown. Remove from cookie sheet to wire rack.
Cool completely. Place Frosting in decorating bag with #3 writing tip.
Pipe on cookies to outline orange segments.

FROSTING:

Mix all ingredients until smooth and spreadable.


Orange-Almond Biscotti

Amount Measure Ingredient -- Preparation Method

1 cup sugar

1/2 cup butter or margarine -- softened

1 tablespoon grated orange peel

2 eggs

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup slivered almonds -- toasted (see Notes) and
chopped

Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking powder and salt. Stir in almonds. Divide dough in half.
Shape each half into rectangle, 10 × 3 inches, on ungreased cookie
sheet.

Bake about 20 minutes or until toothpick inserted in center comes out
clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown. Remove from
cookie sheet to wire rack.


Orange-Almond Pillows

Amount Measure Ingredient -- Preparation Method

1 1/2 cups blanched whole almonds -- ground
1 tablespoon grated orange peel
1 egg white
1/2 cup powdered sugar
Orange Glaze -- (recipe follows)
ORANGE GLAZE
3/4 cup powdered sugar
1/4 teaspoon grated orange peel
3 teaspoons orange juice (3 to 4 teaspoons)

Heat oven to 350º. Grease and flour cookie sheet, or cover with
cooking parchment paper. Mix ground almonds and orange peel; set
aside. Beat egg white in medium bowl with electric mixer on high
speed until stiff but not dry. Gradually beat in powdered sugar. Beat
on high speed about 3 minutes or until slightly stiff. Fold almond
mixture into egg white mixture (mixture will be stiff).

Roll dough into rectangle, 9 × 6 inches, on cloth-covered surface
generously dusted with powdered sugar. Cut into 1 1/2-inch squares.
Place 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until set
and very light brown. Remove from cookie sheet to wire rack. Cool
completely. Drizzle with Orange Glaze.

ORANGE GLAZE:

Mix all ingredients until smooth and thin enough to drizzle.


Outrageous Double Chocolate-White Chocolate
Chunk Cookies

Amount Measure Ingredient -- Preparation Method

1 (24 ounce) package semisweet chocolate chips (4 cups)
1 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch
chunks
1 cup pecan or walnut halves

Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
saucepan over low heat, stirring constantly, until melted. Cool to room
temperature, but do not allow chocolate to become firm.

Beat butter, brown sugar and vanilla in large bowl with electric mixer
on medium speed until light and fluffy. Beat in eggs and melted
chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir
in remaining 2 1/2 cups chocolate chips, the white baking bar chunks
and pecan halves.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
until set (centers will appear soft and moist). Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.


Palmiers

Amount Measure Ingredient -- Preparation Method

Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -thawed
1/2 cup sugar
1 ounce semisweet baking chocolate -- melted

Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
lengthwise down center of rectangle. Fold long sides of rectangle
toward center line, leaving 1/4 inch uncovered at center. Fold
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly
pressing pastry together.

Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with
1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to
10 minutes, turning after 5 minutes, until cookies begin to turn golden
brown. Immediately remove from cookie sheet to wire rack.

Cool completely. Dip ends of cookies into melted chocolate. Place on
waxed paper until chocolate is firm.

Mark a line lengthwise down center of dough.

Fold long sides toward center line, leaving 1/4 inch at center.

Fold dough in half lengthwise to form strip.


Pastel Mint Drops

Amount Measure Ingredient -- Preparation Method

3/4 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped party mints (pastel mint candies)

Heat oven to 375º. Beat sugar, oil, eggs and vanilla in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour,
baking powder and salt. Stir in candies.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light
brown. Remove from cookie sheet to wire rack.


Peach Triangles
11/2
221 1/21/4
cup sugar
cup shortening
eggs
cups all-purpose flour
teaspoons baking powder
teaspoon salt
Peach Filling -- (recipe follows)
Sugar
2/3
1/2
PEACH FILLING
cup peach preserves
cup finely chopped dried peaches

Heat oven to 375º. Beat 1 cup sugar, the shortening and eggs in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking powder and salt. Prepare Peach Filling.

Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface. Cut into 3-inch rounds. Place 1 level teaspoon
filling on center of each round. Bring three sides of each round
together at center to form triangle. Pinch edges together to form 3
slight ridges. Place on ungreased cookie sheet. Sprinkle with sugar.
Bake 9 to 12 minutes or until golden brown. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.

PEACH FILLING:

Mix ingredients until spreadable.


Peanut Butter and Jam Bars

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter


1 egg

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup red raspberry jam


Vanilla Drizzle -- (recipe follows)

VANILLA DRIZZLE
2 tablespoons butter or margarine
1 cup powdered sugar
1 teaspoon vanilla
3 teaspoons hot water (3 to 4 teaspoons)


Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda and baking powder.

Reserve 1 cup dough. Press remaining dough in ungreased rectangular
pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and
sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or
until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut
into 8 rows by 4 rows.

VANILLA DRIZZLE:

Melt butter in 1-quart saucepan over low heat; remove from heat. Stir
in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time,
until smooth and thin enough to drizzle.


Peanut Butter and Jelly Bars

Amount Measure Ingredient -- Preparation Method

1 package French vanilla
cake mix
1/2 cup butter or margarine -- softened
1 egg

1 (12 ounce) jar strawberry jelly (about 1 cup)

1 (10 ounce) package peanut butter chips

Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
cake mix (dry), butter and egg in large bowl with spoon (mixture will
be stiff). Press evenly in pan, flouring fingers if necessary.

Microwave jelly in microwavable bowl uncovered on Medium (50%) 1
minute. Spread evenly over mixture in pan to within 1/2 inch of edges.
Sprinkle peanut butter chips over jelly.

Bake 25 to 30 minutes or until golden brown around edges. Cool
completely. Cut into 8 rows by 4 rows. For easier cutting, use sharp or
wet knife.


Peanut Butter Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine -- softened
1/4 cup shortening


1 egg

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Granulated sugar

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
peanut butter, butter, shortening and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
baking powder and salt.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
or until light brown. Cool 5 minutes; remove from cookie sheet to wire
rack.


Peanut Butter Hidden Middles

Amount Measure Ingredient -- Preparation Method
(1 pound 1.5 ounce) pouch peanut butter cookie mix

1/3 cup vegetable oil
1 egg
36 miniature marshmallows
12 one-inch chocolate-covered peanut butter
cup candies
12 chocolate-covered peanut-buttery candy
balls (about 1/2 inch in diameter)
Sugar

Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps
in mix with spoon. Stir in oil and egg until soft dough forms.

Divide dough into thirds. Shape one-third dough by tablespoonfuls
around 3 miniature marshmallows. Shape one-third dough by
tablespoonfuls around 1 peanut butter cup. Shape one-third dough by
tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about
2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until
light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack.


Peanut Butter Swirl Brownies

Amount Measure Ingredient -- Preparation Method

2/3 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter or margarine -- softened

2 tablespoons milk

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup creamy peanut butter

1/3 cup peanut butter chips

1/3 cup baking cocoa

1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars,
butter, milk and eggs in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour, baking powder and salt. Divide
batter in half (about 1 cup plus 2 tablespoons for each half). Stir
peanut butter and peanut butter chips into one half. Stir cocoa and
chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds in checkerboard pattern.
Spoon peanut butter batter between mounds of chocolate batter.
Gently swirl through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool completely. Cut into 4 rows by 4 rows.


Peanut Butter-Brickle Chip Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1121/
2
package yellow cake mix
cup crunchy peanut butter
cup water
eggs

2 (6 ounce) packages almond brickle chips or toffee chips with
chocolate (2 cups)
1 (12 ounce) package semisweet chocolate chips (2 cups)

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
1 inch. Mix cake mix (dry), peanut butter, water and eggs in large
bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.

Bake 20 to 25 minutes or until golden brown. Immediately sprinkle
chocolate chips over hot bars. Let stand about 5 minutes or until chips
are melted; spread evenly. Cool completely. Cut into 10 rows by 6
rows.


Peanut Butter-Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
package devil's food or
white cake mix
21/3
1/4
3/4
cup water
cup butter or margarine -- softened
cup peanut butter
eggs

1 (12 ounce) package semisweet chocolate chips (2 cups)

Heat oven to 375º. Beat half of the cake mix (dry), the water, butter,
peanut butter and eggs in large bowl with electric mixer on medium
speed until smooth, or mix with spoon. Stir in remaining cake mix and
the chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes (centers will be soft).
Cool 1 minute; remove from cookie sheet to wire rack.


Peanut Butter-Marshmallow Treats

Amount Measure Ingredient -- Preparation Method

32 large marshmallows
OR
3 cups miniature marshmallows
1/4 cup butter or margarine
1/2 teaspoon vanilla
5 cups Reese's® Peanut Butter Puffs® cereal

Spray square pan, 9 × 9 × 2 inches, with cooking spray. Heat
marshmallows and butter in 3-quart saucepan over low heat, stirring
constantly, until marshmallows are melted and mixture is smooth;
remove from heat. Stir in vanilla.

Stir in half of the cereal at a time until evenly coated. Press in pan;
cool. Cut into 6 rows by 6 rows.


Pecan Crisps

Amount Measure Ingredient -- Preparation Method

2 cups sugar
3/4 cup very finely chopped pecans
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4
cup. Beat butter, vanilla and eggs into remaining sugar mixture with
electric mixer on low speed, or mix with spoon. Stir in flour, baking
powder and salt.

Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.
Sprinkle with reserved sugar mixture. Press sugar mixture into dough
with rolling pin. Cut dough diagonally every 2 inches in both directions
with pastry wheel or knife to form diamonds. Place about 2 inches
apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden
brown. Immediately remove from cookie sheet to wire rack.


Pecan Pie Squares

Amount Measure Ingredient -- Preparation Method

3 cups all-purpose flour
3/4 cup butter or margarine -- softened
1/3 cup sugar
1/2 teaspoon salt
Pecan Filling -- (recipe follows)
PECAN FILLING
4 eggs -- slightly beaten
1 1/2 cups sugar
1 1/2 cups corn syrup

3 tablespoons butter or margarine -- melted

1 1/2 teaspoons vanilla

2 1/2 cups chopped pecans

Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
Beat flour, butter, sugar and salt in large bowl with electric mixer on
low speed until crumbly (mixture will be dry). Press firmly in pan. Bake
about 20 minutes or until light golden brown.

Pour Filling over baked layer; spread evenly. Bake about 25 minutes or
until filling is set. Cool completely. Cut into 10 rows by 6 rows.

PECAN FILLING:

Mix all ingredients except pecans in large bowl until well blended. Stir
in pecans.


Pineapple Puffs

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
1/21/2
1/2
cups sugar
cup butter or margarine -- softened
cup sour cream
OR
11/2 cup plain yogurt
egg

1 (8 ounce) can crushed pineapple in juice -- undrained

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt
1/2 cup chopped almonds
Vanilla Glaze -- (recipe follows)

VANILLA GLAZE
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk (2 to 3 tablespoons)

Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda, vanilla and salt. Stir in almonds.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched in center. Immediately remove
from cookie sheet to wire rack. Cool completely. Spread with Vanilla
Glaze.

VANILLA GLAZE:


Pistachio-Chocolate Checkers

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely chopped pistachio nuts
2 drops green food color, if desired (2 to 3
drops)

Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and salt. Divide
dough in half. Stir cocoa and milk into one half. Stir nuts and food
color into other half.

Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of
each color of dough side by side, alternating colors. Top with 2 strips
of each dough, alternating colors to create checkerboard. Gently press
strips together. Repeat with remaining strips to make second
rectangle. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
until set. Remove from cookie sheet to wire rack.


Pizzelles

Amount Measure Ingredient -- Preparation Method

2 cups all-purpose flour
1 cup sugar
3/4 cup butter or margarine -- melted and cooled
1 tablespoon anise extract
OR
1 tablespoon vanilla
4 eggs -- slightly beaten

Heat pizzelle iron according to manufacturer's directions. Mix all
ingredients in a medium bowl. Drop 1 tablespoon batter onto heated
pizzelle iron; close. Cook about 30 seconds or until golden brown.
Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each
cookie.


Poppy Drop Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1 cup butter or margarine -- softened
1 egg
1 3/4 cups all-purpose flour
2 tablespoons poppy seed
1 teaspoon baking powder

1/4 teaspoon salt
Poppy Seed Glaze -- (recipe follows)

POPPY SEED GLAZE
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon poppy seed
1/2 teaspoon vanilla

Heat oven to 375º. Beat sugar, butter and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour, poppy
seed, baking powder and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
rack. Cool completely. Drizzle with Poppy Seed Glaze.

POPPY SEED GLAZE:

Mix all ingredients until smooth.


Pumpkin-Spice Bars

Amount Measure Ingredient -- Preparation Method

4 eggs
2 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves
1 cup raisins

Cream Cheese Frosting -- (recipe follows)
1/2 cup chopped nuts

CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened

1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar

Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix
eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour,
baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in
raisins.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Cream Cheese
Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered
in refrigerator.


Raspberry Logs

Amount Measure Ingredient -- Preparation Method

1 cup granulated sugar
1/2 cup butter or margarine
1/4 cup shortening
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry preserves
Powdered sugar

Beat granulated sugar, butter, shortening, vanilla and eggs in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, walnuts, baking powder and salt. Cover and refrigerate about 3
hours or until firm.

Heat oven to 375º. Roll half of dough at a time into 12-inch square on
floured cloth-covered surface. Cut into rectangles, 2 × 3 inches. Spoon
1/2 teaspoon preserves along one 3-inch side of each rectangle to
within 1/4 inch of edge. Fold dough over preserves, beginning at 3inch
side. Seal edges with fork. Place on ungreased cookie sheet. Bake
8 to 10 minutes or until light brown. Remove from cookie sheet to wire
rack. Roll in powdered sugar while warm.


Raspberry-Chocolate Bars

Amount Measure Ingredient -- Preparation Method

1 1/2 cups all-purpose flour

3/4 cup sugar

3/4 cup butter or margarine -- softened

1 (10 ounce) package frozen sweetened raspberries -- thawed
and undrained
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup miniature semisweet chocolate chips

Heat oven to 350º. Beat flour, sugar and butter with electric mixer on
medium speed, or mix with spoon. Press in bottom of ungreased
rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.

Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
Sprinkle chocolate chips over baked layer. Spoon raspberry mixture
over chocolate chips; spread carefully.

Bake about 20 minutes or until raspberry mixture is set. Refrigerate
until chocolate is firm. Cut into 8 rows by 6 rows.


Rocky Road Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
package milk chocolate
cake mix
1/2 cup butter or margarine -- melted
1/4 cup packed brown sugar
1/3 cup water
2 eggs
1 cup chopped nuts
3 cups miniature marshmallows
1/3 cup Rich & Creamy chocolate
ready-to-spread frosting

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
inches. Mix half of the cake mix (dry), the butter, brown sugar, water
and eggs in large bowl with spoon until smooth. Stir in remaining cake
mix and the nuts. Spread in pan.

Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes
or until marshmallows are puffed and golden.

Microwave frosting in microwavable bowl uncovered on High 15
seconds. Drizzle over bars. Cool completely. For easier cutting, use
plastic knife dipped in hot water. Cut into 6 rows by 4 rows.


Rocky Road Cookies

Amount Measure Ingredient -- Preparation Method

1 cup semisweet chocolate chips
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 cup chopped nuts
48 (about) miniature marshmallows

Melt 1/2 cup of the chocolate chips and the butter in 1-quart saucepan
over low heat, stirring occasionally, until smooth; remove from heat.
Cool slightly.

Heat oven to 400º. Mix melted chocolate mixture, flour, sugar, baking
powder, vanilla, salt and eggs in large bowl with spoon. Stir in nuts
and remaining 1/2 cup chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Press 1 marshmallow into center of each
cookie. Bake 8 to 12 minutes or until almost no indentation remains
when touched in center. Immediately remove from cookie sheet to
wire rack.


Rolled Sugar Cookies

Amount Measure Ingredient -- Preparation Method

1 package yellow cake mix
1/2 cup shortening
1/3 cup butter or margarine -- softened
1 teaspoon vanilla, almond extract or lemon extract
1 egg
White or colored granulated sugar

Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
butter, vanilla and egg in large bowl with electric mixer on medium
speed until smooth, or mix with spoon. Stir in remaining cake mix.

Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly
floured cloth-covered surface with cloth-covered rolling pin. Cut into
desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased
cookie sheet.

Bake 5 to 7 minutes or until light brown. Cool slightly; remove from
cookie sheet to wire rack.


Rosettes

Amount Measure Ingredient -- Preparation Method

1 tablespoon granulated sugar
1/2 teaspoon salt


1 egg
1/2 cup all-purpose flour
1/2 cup water


OR
1/2 cup milk


1 tablespoon vegetable oil
Vegetable oil
Rosette Glaze -- (recipe follows)
OR
Powdered sugar


ROSETTE GLAZE
1 1/2 cups powdered sugar
3 tablespoons milk


1/2 teaspoon grated orange or lemon peel
OR
1/2 teaspoon vanilla
OR
1/4 teaspoon almond extract
Food color, if desired


Beat granulated sugar, salt and egg in deep 1 1/2-quart bowl with
electric mixer on medium speed. Beat in flour, water and 1 tablespoon
oil until smooth. Heat oil (2 to 3 inches) in 3-quart saucepan over
medium-high heat to 400º.

Heat rosette iron before making each cookie by placing in hot oil 1
minute. Tap excess oil from iron onto paper towel. Dip hot iron into
batter just to top edge (do not go over top). Fry about 30 seconds or
until golden brown. Immediately remove rosette. Invert onto paper
towel to cool. Just before serving, dip rosettes into Rosette Glaze, or
sprinkle with powdered sugar.

ROSETTE GLAZE:

Mix all ingredients until smooth.


Rum-Raisin Sandwich Cookies

Amount Measure Ingredient -- Preparation Method

1 cup powdered sugar

1 cup butter or margarine -- softened

1 egg

2 1/4 cups all-purpose flour

1/4 teaspoon cream of tartar

1 cup raisins -- finely chopped

Rum Frosting -- (recipe follows)

RUM FROSTING

2 cups powdered sugar

1/4 cup butter or margarine -- softened

1/4 teaspoon rum extract

2 tablespoons milk

Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and cream of tartar.
Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches
long. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely. Spread about
1 teaspoon frosting between bottoms of pairs of cookies.

RUM FROSTING:

Mix all ingredients until smooth and spreadable.


Russian Tea Cakes

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Powdered sugar

Heat oven to 400º. Beat butter, 1/2 cup powdered sugar and the
vanilla in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour and salt. Stir in nuts.

Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Bake 8 to 9 minutes or until set but not
brown. Immediately remove from cookie sheet; roll in powdered
sugar. Cool completely on wire rack. Roll in powdered sugar again.


Snickerdoodles

Amount Measure Ingredient -- Preparation Method

1/4 cup sugar
1 tablespoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine -- softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside.
Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture.
Place about 2 inches apart on ungreased cookie sheet. Bake about 10
minutes or until centers are almost set. Remove from cookie sheet to
wire rack.


Snowflakes

Amount Measure Ingredient -- Preparation Method

3 eggs -- beaten

2 tablespoons vegetable oil

1/2 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups all-purpose flour (1 3/4 to 2 cups)

Vegetable oil

Powdered sugar

Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl
with spoon. Gradually stir in enough flour to make a very stiff dough.
Turn onto lightly floured surface. Knead 5 minutes.

Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of
dough at a time as thin as possible on generously floured surface,
turning dough frequently to prevent sticking. (Dough will bounce back;
continue rolling until it stays stretched out.)

Cut dough into 3-inch squares, hexagons or circles, using pastry
wheel, knife or cookie cutter. Fold pieces into fourths. Cut random
designs into edges.* Open folded dough. Fry 2 or 3 opened dough
pieces at a time about 30 seconds or until light brown. Turn quickly
and fry about 30 seconds or until light brown on other side. Drain on
paper towels. Cool completely. Sprinkle with powdered sugar just
before serving.

*Cut all pieces before starting to fry, placing them on lightly floured
surface.


Soft Molasses Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup light or dark molasses
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sugar, if desired

Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour
cream, molasses and egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients except sugar.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Sprinkle sugar over cookies
while still warm.


Sour Cream Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, if desired
Browned Butter Glaze -- (recipe follows)
BROWNED BUTTER GLAZE
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water (2 to 3 tablespoons)

Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in flour, baking soda and salt. Stir in pecans.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread with
Browned Butter Glaze.

BROWNED BUTTER GLAZE:

Heat butter in 1-quart saucepan over low heat, stirring occasionally,
until golden brown; remove from heat. Stir in remaining ingredients
until smooth and spreadable.


Sour Cream-Milk Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups sugar

1/2 cup sour cream

1/4 cup butter or margarine -- softened

1/4 cup shortening

1 teaspoon vanilla

1 egg

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 (11 1/2 ounce) package milk chocolate chips (2 cups)

Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla
and egg in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 12 to 14 minutes or until set and just
beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack.


Sour Cream-Sugar Cookies

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup sugar
1/3 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon lemon extract
1 egg
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
Sugar

Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon
extract and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking powder, baking soda, salt and
sour cream.

Roll one third of dough at a time 1/4 inch thick on well-floured
cloth-covered surface. Cut into desired shapes. Place about 2 inches
apart on ungreased cookie sheet. Sprinkle with sugar. Bake 7 to 8
minutes or until almost no indentation remains when touched in
center. Remove from cookie sheet to wire rack.


Spicy Iced Applesauce Cookies

Amount Measure Ingredient -- Preparation Method

1 1/4 cups packed brown sugar
1/4 cup butter or margarine -- softened
1/4 cup applesauce
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Icing -- (recipe follows)
Colored sugar if desired
ICING
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup granulated sugar
1 cup powdered sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
Dash salt

Beat brown sugar, butter, applesauce and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Icing and colored sugar. Cover and refrigerate at
least 1 hour until chilled.

Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on
floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place
cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or
until edges are light brown. Immediately remove from cookie sheet to
wire rack. Cool completely. Frost with Icing. Sprinkle with colored
sugar. Let icing dry about 2 hours before stacking cookies.

ICING:
Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir
in granulated sugar. Heat to rolling boil; reduce heat. Simmer
uncovered 10 minutes, stirring frequently. Pour hot mixture over
powdered sugar in small bowl; beat with electric mixer on medium
speed until smooth. Beat in remaining ingredients on high speed,
scraping bowl frequently, until soft peaks form and icing is glossy.


Spicy Pumpkin-Date Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1 cup canned pumpkin
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup chopped dates
1/2 cup chopped walnuts

Heat oven to 375º. Beat sugar and butter in large bowl with electric
mixer on medium speed until light and fluffy, or mix with spoon. Beat
in pumpkin and eggs. Stir in remaining ingredients except dates and
walnuts. Stir in dates and walnuts.

Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set.
Immediately remove from cookie sheet to wire rack.


Spicy Seascape Cookies

Amount Measure Ingredient -- Preparation Method

3/4 cup butter or margarine -- softened

2/3 cup powdered sugar

2 tablespoons light molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
Thin Glaze -- (recipe follows)
THIN GLAZE

3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons hot water
Peach or coral paste food color

Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar,
molasses and egg in large bowl with electric mixer on medium speed,
or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda.

Roll one-third of dough at a time 1/8 inch thick on lightly floured
surface. Cut into sand dollars, starfish and scallops as directed below.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
wire rack. Cool completely. Prepare Thin Glaze; decorate cookies as
directed.

THIN GLAZE:

Mix all ingredients until smooth. If glaze becomes too stiff, add
additional hot water, 1/2 teaspoon at a time.


Springerle

Amount Measure Ingredient -- Preparation Method

1 cup sugar
2 eggs
2 cups all-purpose flour
2 teaspoons anise seed

Heat oven to 325º. Beat sugar and eggs with electric mixer on medium
speed about 5 minutes or until thick and lemon colored. Stir in flour
and anise seed.

Roll half of dough at a time 1/4 inch thick on floured cloth-covered
surface. Roll well-floured springerle rolling pin over dough to emboss
with designs. Cut out cookies around designs. Place about 1 inch apart
on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.


Sugar Cookie Stockings

Amount Measure Ingredient -- Preparation Method

Mary's Sugar Cookies -- (see recipe)

Food colors, if desired

Thin Cookie Glaze -- (recipe follows)

OR

2/3 cup Decorator's Frosting -- (see recipe)

THIN COOKIE GLAZE

2 cups powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

4 drops red or green food color (4 to 5 drops)

1/3 cup (about) powdered sugar

Prepare and refrigerate dough for Mary's Sugar Cookies as directed,
tinting dough with desired food colors.

Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on
lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.

Place stockings on ungreased cookie sheet. Cut accent dough (toes,
heels, cuffs) to place on stockings if desired. Bake about 9 minutes or
until light brown. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack. Cool completely. Spread with Thin Cookie Glaze.

THIN COOKIE GLAZE:

Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of
the mixture with food color. Add additional milk, a few drops at a time,
if necessary, or until desired spreading consistency. Place baked
cookies on wire rack. Pour small amount of tinted glaze over each
cookie; spread to edge with spatula. Add enough powdered sugar to
remaining glaze to make frosting that can be used in a decorating bag
and will hold its shape. Place in decorating bag with #2 writing tip.
Decorate cookies as desired. Makes enough to glaze and decorate 8 to
10 stockings.


Decorator's Frosting

Amount Measure Ingredient -- Preparation Method

2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
OR
2 tablespoons half-and-half
Food coloring, if desired


Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
tablespoons milk or half-and-half until smooth and spreadable. This
recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
a thinner frosting or to create a glaze. Frosting can be tinted with food
color. Stir in liquid food color, 1 drop at a time, until frosting is the
desired color. If intense, vivid frosting color is desired, use paste food
color. Why? Because you would have to use too much liquid color to
get vivid color, and using too much liquid color will break down the
frosting, causing it to separate and look curdled.


Mary's Sugar Cookies

Amount Measure Ingredient -- Preparation Method

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and
refrigerate about 2 hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured cloth-covered surface. Cut into desired shapes. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with granulated
sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack.


Sugar Cookie Tarts

Amount Measure Ingredient -- Preparation Method

2 cups sugar
1 cup shortening
3/4 cup butter or margarine -- softened
2 teaspoons vanilla
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Spread -- (recipe follows)
CREAM CHEESE SPREAD

1 (8 ounce) package cream cheese -- softened

1/2 cup powdered sugar
1 teaspoon vanilla
Toppings (sliced fresh fruit, miniature
chocolate chips, chopped pecans or jam
with toasted sliced almonds)

Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt.

Roll half of dough at a time 1/4 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely.

Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over
each cookie. Arrange Toppings on spread. Store covered in
refrigerator.

CREAM CHEESE SPREAD:

Mix all ingredients until smooth.


Sunflower Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
1 1/3 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted sunflower nuts
1/4 teaspoon yellow food color

Beat sugar, butter, vanilla and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder
and salt. Divide dough into one-third and two-thirds portions. Stir
sunflower nuts into one-third dough. Stir food color into two-thirds
dough.

Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide
yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on
lightly floured surface. Top each rectangle with roll of sunflower dough.
Wrap yellow dough around roll of sunflower dough. Press edges
together. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices.
Place about 2 inches apart on cookie sheet. Cut slits in outer yellow
edge about every 1/2 inch to shape tips of petals. Bake 8 to 10
minutes or until light brown. Remove from cookie sheet to wire rack.


Sunshine Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon almond extract
2 egg yolks
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 400º. Beat sugar, butter, shortening, almond extract and
egg yolks in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in remaining ingredients.

Roll half of dough at a time 1/8 inch thick on lightly floured surface.
Cut into desired shapes with 3-inch cutter. Place about 1 inch apart on
ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown.
Immediately remove from cookie sheet to wire rack.


Swedish Half-Moon Cookies

Amount Measure Ingredient -- Preparation Method

1 3/4 cups all-purpose flour
1/2 cup potato flour
OR
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine -- well chilled and cut into
cubes
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white -- beaten
1/4 cup white coarse sugar crystals (decorating
sugar)
1/4 cup finely chopped blanched almonds

Mix flours and powdered sugar in large bowl. Cut in butter, using
pastry
blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
Stir in almond extract and egg until dough leaves side of bowl. Cover
and
refrigerate 1 hour.

Heat oven to 350º. Cover cookie sheet with baking parchment paper.

Roll one-fourth of dough at a time between pieces of waxed paper until
1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry
preserves onto half of each cookie. Fold dough over preserves to form
half-moon shape. Pinch edges to seal. Place on cookie sheet.

Brush dough with egg white. Sprinkle with sugar crystals and almonds.
Bake 10 to 12 minutes or until edges are light brown. Remove from
cookie sheet to wire rack.


The Ultimate Brownie

Amount Measure Ingredient -- Preparation Method

------
-----------
-------------------------------
51
23112/3
3/4
ounces unsweetened baking chocolate
cup butter or margarine
cups sugar
teaspoons vanilla
eggs
cup all-purpose flour
cup chopped nuts

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt
chocolate and butter over low heat, stirring frequently; remove from
heat. Cool slightly.

Beat sugar, vanilla and eggs in large bowl with electric mixer on high
speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour
just until blended. Stir in nuts.

Spread batter in pan. Bake 40 to 45 minutes or just until brownies
begin to pull away from sides of pan. Cool completely. Cut into 6 rows
by 4 rows.


The Ultimate Chocolate Chip Cookie

Amount Measure Ingredient -- Preparation Method

1 1/2 cups butter or margarine -- softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts, if desired

1 (24 ounce) package semisweet chocolate chips (4 cups)

Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking soda and salt (dough will be stiff). Stir in nuts and chocolate
chips.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1
to 2 minutes; remove from cookie sheet to wire rack.


The Ultimate Date Bars
Amount Measure Ingredient -- Preparation Method


------
-----------
-------------------------------
111
1
3/41/21/2
1/2
Date Filling -- (recipe follows)
cup butter or margarine -- softened
cup packed brown sugar
cups all-purpose flour
cups quick-cooking or old-fashioned oats
teaspoon baking soda
teaspoon salt
DATE FILLING

2 (8 ounce) packages pitted dates -- chopped
1/4 cup sugar
1 1/2 cups water

Prepare Date Filling; cool.

Heat oven to 400º. Mix butter and brown sugar in large bowl with
spoon. Stir in remaining ingredients. Press half of the oat mixture in
ungreased rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top
with remaining oat mixture; press gently into filling.

Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8
rows by 4 rows while warm.

DATE FILLING:

Mix all ingredients in 2-quart saucepan. Cook over low heat 10
minutes, stirring constantly, until thickened.


The Ultimate Oatmeal Cookie

Amount Measure Ingredient -- Preparation Method

1 1/4 cups packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
3 cups quick-cooking or old-fashioned oats
1 1/3 cups all-purpose flour
1 cup raisins, if desired

Heat oven to 350º. Beat all ingredients except oats, flour and raisins in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.


The Ultimate Refrigerator Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped nuts

Beat brown sugar, butter, vanilla and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, cinnamon,
baking soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3
inches. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches
apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light
brown. Cool slightly; remove from cookie sheet to wire rack.


The Ultimate Spritz

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract
OR
1/4 teaspoon vanilla
Currants raisins candies colored sugar,
finely chopped nuts, candied fruit or
fruit peel, if desired

Heat oven to 400º. Beat butter and sugar in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in remaining
ingredients.

Place dough in cookie press. Form desired shapes on ungreased cookie
sheet. Decorate with currants.

Bake 5 to 8 minutes or until set but not brown. Immediately remove
from cookie sheet to wire rack. To decorate cookies after baking, use a
drop of corn syrup to attach decorations to cookies.


The Ultimate Valentine's Day Cookie

Amount Measure Ingredient -- Preparation Method

1 cup powdered sugar
1 cup butter or margarine -- softened
1 tablespoon white vinegar
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/4 teaspoon salt
6 drops red food color

Heat oven to 400º. Beat powdered sugar, butter and vinegar in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients except food color. Divide dough in half. Mix food
color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a
time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut
into heart shapes with various sizes of cookie cutters. Place smaller
hearts on larger hearts of different color dough if desired. Place about
2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes;
carefully remove from cookie sheet to wire rack. Cool completely.
Decorate with white and pink Decorator's Frosting (see recipe) if
desired.


Three-Leaf Clovers

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1/3 cup sugar
2 tablespoons honey

1 egg
2 1/3 cups all-purpose flour
1/2 teaspoon ground cloves

2 tablespoons sugar
1/4 teaspoon ground cloves

Heat oven to 350º. Mix butter, 1/3 cup sugar, the honey and egg in
large bowl with spoon. Stir in flour and 1/2 teaspoon cloves.

Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of
dough together to form a triangle about 2 inches apart on ungreased
cookie sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press
bottom of glass into dough to grease, then dip into sugar-clove
mixture; press on triangles until 1/4 inch thick. Bake 10 to 12 minutes
or until edges are light brown. Remove from cookie sheet to wire rack.


Thumbprint Cookies

Amount Measure Ingredient -- Preparation Method

1/4 cup packed brown sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts

5 tablespoons (about) jam or jelly (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and
egg yolk in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in flour and salt.

Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip
each ball into egg white; roll in nuts. Place about 1 inch apart on
ungreased cookie sheet. Press thumb into center of each cookie to
make indentation. Bake about 10 minutes or until light brown. Quickly
remake indentations with end of wooden spoon if necessary. Remove
cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2
measuring teaspoon jam.


Tiramisu Cheesecake Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
1/2 cups vanilla wafer cookie crumbs (about 40
wafers)
2 teaspoons instant espresso coffee (dry)
3 tablespoons butter or margarine -- melted

2 (8 ounce) packages cream cheese -- softened

1/2 cup sugar
2 eggs
1/2 cup whipping (heavy) cream
1/4 cup rum

1 teaspoon vanilla
1/2 cup semisweet chocolate chips
2 tablespoons shortening

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix cookie
crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press
evenly in bottom of pan. Refrigerate while preparing cream cheese
mixture.

Beat cream cheese in small bowl with electric mixer on medium speed
until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and
vanilla. Spread cream cheese mixture over crust. Bake 20 to 25
minutes or just until center is set.

Melt chocolate chips, shortening and remaining 1 teaspoon coffee in
1-quart saucepan over low heat, stirring constantly, until smooth. Pour
over hot cheesecake, and spread evenly. Cool 30 minutes at room
temperature. Cover loosely and refrigerate about 1 hour or until firm.
Cut into 6 rows by 3 rows.


Toasted Oatmeal Cookies

Amount Measure Ingredient -- Preparation Method

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll
pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring
occasionally, until light brown; cool.

Beat brown sugar, butter, vanilla and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in oat mixture and
remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Toffee Bars

Amount Measure Ingredient -- Preparation Method

------------------
-------------------------------
1
cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate -- broken into pieces
1/2 cup chopped nuts

Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
inches. Bake 25 to 30 minutes or until very light brown (crust will be
soft).

Immediately place milk chocolate pieces on baked crust. Let stand
about 5 minutes or until softened; spread evenly. Sprinkle with nuts.
Cool 30 minutes. Cut into 8 rows by 4 rows while warm.


Toffee Meringue Sticks

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar

1 (6 ounce) package almond brickle chips (1 cup)

Beat brown sugar, butter, vanilla and egg yolk in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in whipping
cream. Stir in flour and salt. Cover and refrigerate about 1 hour or
until firm.

Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 ×
3 inches, on lightly floured surface. Place 2 strips about 2 inches apart
on ungreased cookie sheet.

Beat egg whites in medium bowl on high speed until foamy. Beat in
granulated sugar, 1 tablespoon at a time, continue beating until stiff
and glossy. Fold in brickle chips. Spread one-fourth of the meringue
over each strip of dough. Bake 12 to 14 minutes or until edges are
light brown. Cool 10 minutes. Cut each strip crosswise into 1-inch
sticks. Remove from cookie sheet to wire rack.


Triple Chocolate-Cherry Bars

Amount Measure Ingredient -- Preparation Method

1 package chocolate fudge
cake mix
1 (21 ounce) can cherry pie filling
2 eggs -- beaten
1 cup miniature semisweet chocolate chips
1 tub Soft Whipped chocolate
ready-to-spread frosting

Heat oven to 350º. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips
in large bowl with spoon. Pour into pan.

Bake 20 to 30 minutes or until toothpick inserted in center comes out
clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.


Tuxedo Cheesecake Bars

Amount Measure Ingredient -- Preparation Method

1 package white chocolate
swirl cake mix


1/2 cup butter or margarine -- softened
2 (8 ounce) packages cream cheese -- softened
1 tub Rich & Creamy white


chocolate ready-to-spread frosting
3 eggs


Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of
ungreased rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until
smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining
mixture over crust. Beat Dutched Cocoa Mix into reserved mixture.
Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto
mixture in pan. Cut through mixture with knife in S-shape curves in
one continuous motion without cutting into crust. Turn pan 1/4 turn,
and repeat cutting for swirled design.

Bake 55 to 65 minutes or until set. Cool completely. Refrigerate
uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered
in refrigerator.


Vanilla Brownies

Amount Measure Ingredient -- Preparation Method
(10 ounce) package vanilla milk (white) chips (1 2/3 cups)

1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting -- (recipe follows)
CREAMY VANILLA FROSTING
1 1/2 cups powdered sugar

3 tablespoons butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon milk (1 to 2 tablespoons)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan
over low heat, stirring frequently, just until melted (mixture may
appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla,
salt and eggs. Stir in nuts.

Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted
in center comes out clean. Cool completely. Spread with Creamy
Vanilla Frosting. Cut into 8 rows by 4 rows.

CREAMY VANILLA FROSTING:

Mix all ingredients until smooth and spreadable.


Walnut Biscotti

Amount Measure Ingredient -- Preparation Method

3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites
OR
1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray.
Place walnuts in food processor or blender. Cover and process, using
quick on-and-off motions, until walnuts are consistency of coarse meal.
Mix 1/2 cup of the ground walnuts and the remaining ingredients
except egg whites in large bowl. Stir in egg whites thoroughly until stiff
dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper.
Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on
walnuts. Carefully transfer rectangles onto ungreased cookie sheet.
Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut
sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from
cookie sheet to wire rack. Store tightly covered.


White Chocolate Chunk-Macadamia Cookies

Amount Measure Ingredient -- Preparation Method

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch
chunks

1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed until light and fluffy,
or mix with spoon. Stir in flour, baking soda and salt (dough will be
stiff). Stir in white baking bar chunks and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.


Whole Wheat Rounds

Amount Measure Ingredient -- Preparation Method

1 cup butter or margarine -- softened
1 cup powdered sugar
2 teaspoons vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
Powdered sugar

Heat oven to 375º. Beat butter, 1 cup powdered sugar and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flours and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 12 to 15 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Sprinkle
lightly with additional powdered sugar.


Whole Wheat-Fruit Drops

Amount Measure Ingredient -- Preparation Method

3/4 cup packed brown sugar

1/2 cup plain yogurt

1/4 cup butter or margarine -- softened

1 tablespoon grated orange peel

1/2 teaspoon vanilla

1 egg

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 (6 ounce) package diced dried fruits and raisins (about 1

1/4 cups)

Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel,
vanilla and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking soda and baking powder. Stir in
dried fruits.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to 13 minutes or until light brown.
Remove from cookie sheet to wire rack.


Whole Wheat-Honey Cookies

Amount Measure Ingredient -- Preparation Method

1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup honey
1/2 teaspoon vanilla


1 egg

2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light
brown. Remove from cookie sheet to wire rack.


Witches' Brooms

Amount Measure Ingredient -- Preparation Method

1/2 cup packed brown sugar

1/2 cup butter or margarine -- softened

2 tablespoons water

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) -- cut
crosswise in half

2 teaspoons shortening

2/3 cup semisweet chocolate chips

1/3 cup butterscotch-flavored chips

Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
medium bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of
dough onto cut end of each pretzel rod. Press dough with fork to
resemble bristles of broom. Bake about 12 minutes or until set but not
brown. Remove from cookie sheet to wire rack. Cool completely.

Cover cookie sheet with waxed paper. Place brooms on waxed paper.
Melt shortening and chocolate chips in 1-quart saucepan over low heat,
stirring occasionally, until smooth; remove from heat. Spoon melted
chocolate over brooms, leaving about 1 inch at top of pretzel handle
and bottom halves of cookie bristles uncovered.

Place butterscotch chips in microwavable bowl. Microwave uncovered
on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds,
until chips can be stirred smooth. Drizzle over chocolate. Let stand
until chocolate is firm.


Witches' Hats

Amount Measure Ingredient -- Preparation Method

32 foil-wrapped milk chocolate kisses -- unwrapped
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32
cookies)
1 (4 1/4 ounce) tube orange or red decorating icing

Attach chocolate kiss to chocolate bottom of each cookie with
decorating icing. Pipe decorating icing around base of each chocolate
kiss to form a ribbon and bow.


Yogurt Stack Cookies

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting -- (recipe follows)
1/3 cup fruit preserves (any flavor)
YOGURT FROSTING
1 cup powdered sugar

2 tablespoons plain yogurt
1 tablespoon butter or margarine -- softened
1/4 teaspoon vanilla

Beat sugar, butter and shortening in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
baking powder, baking soda and salt. Cover and refrigerate about 2
hours or until firm.

Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured surface. Cut into 2-inch rounds. Place 2 inches apart on
ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely.

Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting.
Top with second cookie; spread with 1/2 teaspoon preserves. Top with
third cookie. Repeat with remaining cookies, frosting and preserves.
Store tightly covered in refrigerator.

YOGURT FROSTING:

Mix all ingredients until smooth and spreadable.


Zucchini Bars

Amount Measure Ingredient -- Preparation Method

2/3 cup packed brown sugar
1/4 cup butter or margarine -- softened
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 small zucchini -- shredded and drained (1 cup)
1/2 cup chopped nuts
Clove-Spiced Frosting -- (recipe follows)
CLOVE-SPICED FROSTING
3/4 cup powdered sugar
1 tablespoon butter or margarine -- softened
1/8 teaspoon ground cloves
3 teaspoons milk (3 to 4 teaspoons)

Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches.
Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour,
baking soda, cinnamon and cloves. Stir in zucchini and nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Clove-Spiced
Frosting. Cut 6 rows by 4 rows.

CLOVE-SPICED FROSTING:

Mix all ingredients until smooth and spreadable.