1 1/4 Cup Hazelnuts with Skins (about six ounces), toasted

1 1/4 Cup all purpose flour

1/2 Cup plus 2 Tablespoons sugar

1 1/4 sticks (10T) unsalted butter, melted and cooled

Preheat oven to 350 degrees, and butter and flour two 8" round cake pans. In a food processor grind fine the hazelnuts with the flour and sugar, add the butter, and blend the mixture until it is combined well.  

Press half the dough evenly onto bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until pale golden brown. 

While the cookies are still warm, cut through them again and let cool IN the pans on a rack. Invert onto plates slightly smaller than the pans. 

HOLIDAY JINGLES        > Back to Top <

1/2 c. butter or margarine

1 c. all-purpose flour

1/2 c. brown sugar

1/4 tsp. salt

1 egg, separated

1 c. finely chopped Diamond-brand walnuts

1/2 tsp. grated orange peel

1 c. Sun-Maid Raisins

1/2 tsp. vanilla

Heat oven to 350 degrees.  

Combine butter, brown sugar, egg yolk, orange peel and vanilla; beat until light and fluffy. Combine flour and salt; stir into butter mixture. Shape into 1-inch balls.

Slightly beat egg white with fork. Dip balls in egg white; roll each in walnuts. Place 1 inch apart on ungreased cookie sheet; press thumb gently in center of each cookie. The kids will enjoy helping with this! Bake in upper third of oven at 350 Degrees for 10 to 12 minutes or until set. Remove from cookie sheets; cool on wire racks. Combine raisins with apple jelly. Fill thumbprints with raisin mixture. Makes 2 dozen cookies.  

HUNGARIAN CRESCENTS        > Back to Top <

250 grams unsalted butter (8 oz)

250 grams cream cheese (8 oz)

250 grams flour, sifted (8 oz)

2 t sugar

Pinch salt

1. Combine ingredients in a bowl and knead until a firm dough is formed. Divide dough into four equal parts and wrap each with cling film. Refrigerate overnight or for at least four hours. 

2. Preheat Oven To 375f. Sprinkle a board with equal parts of icing sugar and flour. Roll out a section of the dough (leaving the remaining dough in the refrigerator) to about .5 centimeter. Cut the dough into diamond shapes, about 6 cm. by 8 cm.  

3. Place a scant teaspoon of filling in the center of each diamond and roll them from one corner to the other. Shape the rolled dough into a crescent and place on greased sheet and bake for 10 to 15 minutes until lightly browned.  

4. Cool the cookies on rack and sprinkle with icing sugar before serving. These cookies keep well in an airtight container for one week. 

Fillings:

Apricot Jam: Use high quality apricot jam where fruit, not sugar, is the primary ingredient. One teaspoon is roughly 15 grams, a 340 gram jar will make about 20 to 22 cookies. 

Nut Filling: Mix together 250 grams ground walnuts (you may substitute almonds or hazelnuts, or any mix of the three), 1 to 2 beaten egg whites, 4 tablespoons caster sugar. This will fill 20 to 22 cookies as well. 

NOTE!! If you omit the sugar, this dough can be used for savoury fillings as well. 42 cookies  

KILLER OATMEAL MILK-CHOCOLATE CHIP-WALNUT COOKIES        > Back to Top <

1 1/4 cups (2 1/2 sticks) margarine, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon (plus a smidge) vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/4 to 1/2 teaspoon salt

1 generous teaspoon cinnamon

scant 1/4 teaspoon nutmeg

3 cups uncooked oatmeal (quick or regular)

4 oz. chopped walnuts

12 oz. (1 pkg) milk chocolate chips

Preheat oven to 350F. 

Beat margarine and sugars until creamy. Beat in egg & vanilla. Add combined flour, baking soda, salt, and spices; mix well. Stir in oats. Add walnuts and chocolate chips; mix evenly. Take generous tablespoonfuls, form into balls (about 1"), place on ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet, then finish cooling on a wire rack. Makes about 3 1/2 dozen. 

Note: This makes a chewy cookie. If you like them crispy, bake 1-2 minutes longer. To keep any leftovers fresher, store them in a plastic bag or sealed container in the freezer. Individual cookies will thaw in minutes at room temp. 

MEXICAN WEDDING COOKIES        > Back to Top <

1/2 cup butter

2 tbs. powdered sugar

1 cup flour

1/2 cup chopped pecans

1 tsp vanilla

Whisk together butter and sugar until light. Add flour, pecans, and vanilla. Press dough and roll into 1-inch balls. Place on greased cookie sheet and flatten slightly. Bake at 300 degrees for 25-30 minutes. Roll in additional powdered sugar while warm. Roll again in sugar when cool. 

Note--Be careful to bake only until a light brown color. Cookies may be stored for several days. Sprinkle with confectioners sugar before serving. 

OATMEAL COOKIES I         > Back to Top <

3/4 cup shortening (or 1/2 crisco 1/2 margarine)

1 cup brown sugar (packed)

1/2 cup granulated sugar   1 c flour

1 egg 1 t salt

1/4 cup water 1 t cinnamon

1 tea. vanilla 1/2 t soda

1 c raisins 1/2 t cloves

1 c chopped nuts 3 c quick oats

Preheat oven to 350⁰. Mix together the flour, salt, cinnamon, soda, and the cloves. in a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonfuls about 1-inch apart onto a greased baking sheet. bake for 12 - 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen  

OATMEAL COOKIES II        > Back to Top <

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup sugar

1 egg

1/4 cup water

1 teaspoon pure vanilla extract

3 cups uncooked rolled oats

1 cup flour

1 cup raisins

1 cup chopped walnuts

1 t salt

1/2 t baking soda

1 t cinnamon

1/2 t cloves,

1/2 t ginger

1/4 teaspoon freshly ground nutmeg

Heat oven to 350 degrees. Have lightly greased baking sheets ready. Beat butter and sugars in large bowl of electric mixer until creamy. Beat in egg, water and vanilla; beat until light. Using a wooden spoon, stir in remaining ingredients until thoroughly mixed. 

Drop by teaspoonfuls onto prepared baking sheets. Bake until light brown, 12-15 minutes. Transfer to wire racks to cool. Yield: Makes about 6 dozen.  

ORANGE PECAN CHOCOLATE CHIP COOKIES       > Back to Top <

3 c. flour

4 1/2 tsp. baking powder

1 tsp. salt

1 3/4 c. plus 1 Tbs. butter

3/4 c. white sugar

1 1/2 c. brown sugar

1 1/2 tsp. vanilla

3 eggs

1 1/2 Tbs. fresh orange zest

2 c. chocolate chips (one 12-oz. pkg.)

2 c. chopped pecans (or walnuts)

1/4 c. orange juice

Preheat oven to 350 degrees F.  

Sift flour, baking powder, and salt together; set aside. Cream butter, sugars, and vanilla together until light and fluffy, scraping sides of bowl as needed. Add eggs one at a time, scraping bowl after each addition. Add dry ingredients and mix on low speed until almost blended. Scrape the bowl; add orange zest, chocolate chips, and nuts. Mix just until blended. 

Drop the dough by slightly rounded tablespoonfuls about 2 inches apart onto lightly greased cookie sheets. Flatten with the bottom of a glass dipped into orange juice. Bake about 15 to 16 minutes, until golden in color. Let sit on cookie sheets for a minute or two before removing to a cooling rack. 

Note: These are not a soft chewy cookie; they are crisp and crunchy. Makes about 6 dozen.  

PEANUT BUTTER CUP COOKIES        > Back to Top <

2-1/4 cups all-purpose flour

1/3 cup unsweetened cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup butter or margarine, softened

3/4 cup smooth peanut butter

3/4 cup light brown sugar, firmly packed

3/4 cup sugar

1 tsp. vanilla

2 large eggs

5 2-oz. packages peanut butter cups (cut each up into

8 pieces)

3 ounces peanut butter chips

3 ounces semi-sweet chocolate chips

Heat oven to 350 degrees 

In medium bowl combine flour, cocoa powder, baking soda and salt. In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, white sugar and vanilla about 3 minutes until light and fluffy. 

Add eggs, 1 at a time; beat until thoroughly blended after each addition. Reduce speed to low; gradually beat in flour mixture until smooth. 

Stir peanut butter cup pieces into dough along with peanut butter chips and chocolate chips. 

Drop dough, 3 tablespoons per cookie, onto ungreased cookie sheets, spacing about 1 inch apart. 

Bake 12 to 15 minutes until slightly firm to the touch. 

Let cookies stand 1 minute before removing to wire racks. 

Store in airtight containers. Makes about 2 dozen  

PEAR LEMON WAFERS       > Back to Top <

1 (16oz) can pear halves

water

3/4 c. sugar

3 T cornstarch

2 egg yolks

1 T butter or margarine

1 tsp grated lemon rind

2 T lemon juice

1 c (2 sticks) butter or margarine

2 c all purpose flour

1/3 c heavy cream

Drain pear syrup into 1c measure, adding water to make 3/4 c. Chop pears into tiny pieces.  

Combine sugar and cornstarch in small saucepan; stir in pears, pear syrup and egg yolks. cook over low heat, stirring constantly, until mixture thickens and bubbles 1 minute; remove from heat; stir in half the 1T butter or margarine, lemon rind and juice.  

Spoon into a glass jar with a screw top; cool, uncovered, to room temperature; cover jar; chill at least 4 hours, or overnight.  

Beat the 1c. butter until soft in large bowl with electric mixer at medium speed; turn speed to low, blend in flour, alternately with cream, to make a smooth dough. Wrap dough in wax paper. Chill at least 4 hours.  

Roll out dough, a quarter at a time, to a 1/4 " thickness on lightly floured board. Cut with 3" fancy cookie cutters. Place on cookie sheets. Prick with a fork all over. 

Bake at 375F for 8 minutes, or until golden. Remove to racks, cool completely. Spread with pear mixture just before serving. Makes about 3 dozen  

PENNY WAFERS         > Back to Top <

2 T currants or raisins

1 T hot water

2 tsp rum extract

1/4 c. (1/2 stick) butter or margarine

1/4 c sugar

1 egg

1/3 c all purpose flour

Combine raisins, water, and rum extract in small bowl; let stand about 1 hour to blend flavors. Heat butter until soft in medium bowl with electric mixer at high speed; beat in sugar, then egg, beating until fluffy; stir in flour and raisin mixture. 

Drop batter by tsp, about 1 1/2" apart, on well greased cookie sheet. Bake in hot oven (425F) 5 minutes, or until edges are golden. Remove to racks to cool. Makes 5 dozen.  

PERSIMMON DROP COOKIES         > Back to Top <

1/2 teaspoon cinnamon   

1/2 teaspoon cloves

1/2 teaspoon nutmeg    

1/2 teaspoon baking soda

1/2 teaspoon salt     

2 cups flour

1 cup persimmon pulp   

1/2 cup shortening

1 cup sugar      

1 egg

1 cup raisins      

 cup walnuts, chopped

Cream shortening and sugar. Add beaten egg. Sift together dry ingredients. Add alternately with persimmon pulp stirring well between each addition. Stir in nuts and raisins. Drop on greased baking sheet and bake at 375 degrees F for 15 minutes. 

PINE NUT MACAROONS        > Back to Top <

(PIGNOLI COOKIES)

1 cup pine nuts [pignoli] or 4 oz

1 can almond paste [8 oz], cut in small pieces

2/3 cup granulated sugar

2 egg whites

1 teaspoon grated lemon peel, optional

Heat oven to 325F. Line a cookie sheet with foil, parch-ment paper, or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites, and lemon peel with electric mixer until smooth. With slightly wet hands, form dough into 1 inch balls, using a heaping teaspoonful for each.

Press balls into pine nuts, flattening balls slightly and coat on one side. Place 1 inch apart on prepared sheet.

Bake 22 -25 minutes until golden brown. Cool completely on cookie sheet or rack. Store tightly covered up to 2 weeks.

Makes about 24 cookies  

PINEAPPLE COOKIES        > Back to Top <

1 cup white sugar    

1 cup brown sugar

1 cup shortening 

2 teaspoons vanilla

2 eggs      

1 teaspoon soda

1/2 teaspoon salt     

2 teaspoon baking powder

4 cups flour     

1 cup nuts

1 cup strained crushed pineapple

Cream sugar, shortening and vanilla. Add eggs and pine-apple. Sift salt, baking powder, soda and flour together and add to other ingredients. Add nuts. Drop by teaspoon on greased baking sheet. Bake at 325-f for 25 minutes. 

POLKA DOTS         > Back to Top <

2 1/4 c all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 c (2sticks) butter or margarine

1 c firmly packed brown sugar

1/2 c granulated sugar

2 eggs

1 1/2 tsp vanilla

1 (6oz) pkg butterscotch chips

1 c mini marshmallows

Beat butter with sugars until fluffy in large bowl with electric mixer at high speed: beat in eggs and vanilla. Stir in flour, soda, and salt, a third at a time, blending well; stir in butterscotch chips. Drop dough, a scant 1/4 cupful 6" apart on large cookie sheets; spread into 4" rounds. Bake in 375F oven 10 minutes, place several marshmallows on top of each. Bake 2 minutes longer, or just until marshmallows melt. Remove to racks to cool. 1 1/2 DOZ 

POPPY SEED DROP COOKIES        > Back to Top <

1 cup butter

3/4 cup Sugar

3/4 cup Light Brown Sugar (can use dark brown)

2 Eggs

1 1/2 tsp. Vanilla

2 1/4 cups All Purpose Flour

1 tsp. Baking Soda

1/2 tsp. Salt

1/3 cup Poppy Seeds

Beat butter, sugars, eggs, and vanilla together. Add and mix well all dry ingredients. Drop by small teaspoon full onto an ungreased cookie sheet about 2" apart. Bake at

375⁰ for 8 to 10 minutes or until lightly golden at edges. 

Remove cookies from cookie sheet after one minute. Cool on a wire rack for best results. Makes 7 dozen  
 

POTATO CHIP COOKIES         > Back to Top <

1 cup butter

3/4 cup sugar

1 1/2 cups flour

1 tsp vanilla

1 cup crushed potato chips

1 cup chopped pecans

Powdered sugar

1. Cream together butter and sugar. Gradually add flour and mix well. Add vanilla and potato chips and mix well. Fold in nuts. 

2. Drop onto ungreased cookie sheets and flatten with the bottom of a drinking glass which has been dipped in sugar. 

3. Bake at 350 for 8-10 minutes. Makes 3 to 4 dozen  

RUGALA         > Back to Top <

Dough: 

3 cups of flour

3 egg yolks

1 cup sour cream

1 pkg. dry yeast

1/2 lb butter or margarine  

Mix butter and yolks until creamy. Mix yeast and sour cream, and add flour. Mix all together. 

Refrigerate 1/2 to 1 hour. Do not freeze! 

Insides: 

1 cup of sugar

1 cup of chopped nuts

4 tablespoons cinnamon

Mix and shake in a jar. 

Separate dough into 8 balls, roll out each and place 1 tablespoon of mix or jam/jelly/chocalate in dough. 

Roll up and cut into wedges. Roll wide side inward. 

Bake at 350 from 20 to 25 minutes.

RUGELACH II        > Back to Top <

Dough:

8 oz cream cheese

8 oz unsalted butter

1/4 cup sugar

1 tsp pure vanilla extract

2 cups bleached all-purpose flour, sifted

1/4 tsp salt 

Filling:

6 tsp sugar

1/4 cup light brown sugar

1/2 tsp cinnamon

3/4 cup golden raisins

1 cup walnuts, coarsely chopped

1/2 cup apricot preserves, well stirred 

Topping:

1/4 cup milk

2 Tab sugar

1 tsp cinnamon

1. To make dough: Place cream cheese in processor container. Cut butter into a few pieces and add with motor running. Process until smooth and creamy. Add sugar and vanilla and process until incorporated, scraping sides. Add flour and salt (optional) and pulse until dough starts to clump together. Scrape onto piece of plastic and press to form ball. Divide in 4 portions and wrap in plastic. Refrigerate 2 hours or overnight.

2. To make filling: Combine all ingredients except preserves and stir until well mixed.

3. To assemble: Using floured rolling pin on lightly floured board, roll out each dough portion, one at a time, in a 9" circle to a 1/8" thickness, rotating often to prevent sticking. Using back of spoon, spread evenly with 2 Tab of the preserves. Sprinkle about 1/2 cup of the filling over the preserves. Press firmly and evenly over dough. Using a sharp knife, cut dough circle into 12 pie-like triangles. Using thin knife if needed, loosen triangles from board. Starting at wide end, roll up triangle and bend the ends to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2" apart on prepared baking sheets. Refrigerate, covered with plastic, 30 minutes or until firm. Clean work surface before rolling out each batch. For topping, brush with milk. In small bowl combine sugar and cinnamon, and sprinkle rugelach with it.

4. Bake for 16-18 min in 350F oven, or until lightly browned. Remove to wire racks to cool completely.

5. Store in airtight container at room temperature, or in the freezer. Note: Generally, you can bake 12 at a time (1/4 of the recipe) and save the rest as "kits" in the freezer to bake on short notice. They really are best when freshly baked. Servings :48  

SCOTTISH SHORTBREAD        > Back to Top <

1/2 pound of butter (salted)

1 cup of icing sugar

2 cups of general all purpose flour

Clear a large clean counter area. Use short sleeves and take off any jewelry that you do not want baked into the shortbread. Technique is all important to a successful batch. Skip these steps at your peril.... 

Take the butter, still cold, and slice it up with a knife into small pieces. Work these pieces with your hands until the butter is smooth. Sprinkle lightly the sugar around the butter area slowly blending it in until it is smooth.

Add the flour in the same way. Work the dough into a lump. If you do it right, there will be no bits of anything left on the counter. Knead the lump for 5 - 10 minutes or until your arthritis pills stop working... Kneading vigorously adds air and makes the batch much lighter. 

Put the dough into a square metal pan. Using your hands, spread the dough out evenly in the pan without pressing it down too hard. Use the flat side of a knife to make the edges even. In an oven pre-heated to 325 degrees F, bake for 50 minutes turning the pan after 30 minutes. Increase the temperature to 350 degrees for another 5 - 10 minutes or until the top is golden brown. (Adjust to your oven's heat as necessary) Remove from the oven and slice it into 1 inch squares while still hot. If you can stand waiting, let the batch cool.  

SICILIAN AMARETTI FROM AGRIGENTO         > Back to Top <

1 1/2 cups whole blanched almonds

1 1/4 cups sugar

2 tablespoons egg white (from 1 large egg)

1 to 2 teaspoons water

Whole unblanched almonds for decoration

Place almonds and sugar in food processor bowl fitted with metal blade and process, pulsing on and off, until very finely ground. Scrape inside of work bowl with metal spatula. Add egg white in 4 additions, pulsing between additions, until paste is smooth and firm. If paste is dry, add water in 3 or 4 additions and pulse smooth. 

Scrape paste from food processor to work surface and roll into 12- inch cylinder (flour hands if paste is sticky). Cut into 1/2-inch slices, making 24 equal pieces. Roll each into small ball, flatten slightly and arrange on baking sheet lined with parchment paper, leaving at least 1 inch between macaroons. Press whole unblanched almond into center of each macaroon. 

Bake at 375 degrees until lightly colored but still moist, about 15 minutes. Cool macaroons on pans. Remove from parchment paper and store in tin. 24 large macaroons.  

SWISS LUXEMBURGERLI        > Back to Top <

1/3 cup whole blanched almonds

Sugar

1/2 teaspoon vanilla

1 tablespoon water

1/4 cup egg whites (from 2 large eggs)

1/4 cup whipping cream

1/4 pound semisweet chocolate, finely cut

Process almonds and 3 tablespoons sugar in food processor bowl fitted with metal blade, pulsing on and off, until very finely ground. Add vanilla. Pulse again and scrape inside of work bowl with metal spatula. Add water and pulse again to mix. Leave almond mixture in work bowl while preparing meringue. 

Whisk egg whites and 1/2 cup sugar in mixer bowl. Place bowl over pan of simmering water and whisk until egg whites are hot and sugar is dissolved, about 2 minutes. Whip meringue until cooled and fluffy. Add about 1/4 of meringue to work bowl containing almond mixture and pulse to mix. Add another 1/4 of meringue to work bowl and pulse to mix again. Remove blade and scrape almond meringue mixture from work bowl onto remaining whites. Fold into egg whites. 

Scrape almond-meringue mixture into pastry. bag fitted with plain tube that has 1/4-inch opening. Cover two baking pans with parchment paper. Pipe 24 (1/2-inch) macaroons on each pan (48 total), leaving 1 inch between macaroons. Bake macaroons at 375 degrees until lightly golden, about 15 minutes. (Switch pans from back to front and top to bottom once or twice during baking. ) Cool macaroons on pans. When cool, remove from parchment paper. 

Bring cream to boil in saucepan. Remove from heat. Add chocolate and allow to stand 2 minutes. Whisk smooth. Scrape filling into bowl to cool. 

To assemble, place dab of chocolate filling on flat side of 24 baked macaroons. Press flat sides of remaining 24 macaroons against filling. Store in cool place. Serve macaroons on day they are prepared. Makes about 2 dozen. 

THICK & CHEWY CHOCOLATE CHIP COOKIES        > Back to Top <

2 1/8 cups all-purpose flour, (2 cups + 2 tblspn)

1/2 teaspoon salt

1/2 teaspoon baking soda

12 tbsp unsalted butter, melted and cooled until warm

1 cup brown sugar, light or dark

1/2 cup granulated sugar

1 large egg, plus one egg yolk

2 teaspoons vanilla extract

1 1/2 cups chocolate chips, or chunks (to taste)  

1. Heat oven to 325⁰ Adjust the oven racks to upper- and lower-middle positions. Mix flour, salt an baking soda in a medium bowl and set aside. 

2. Either by hand or with an electric mixer, mix butter and sugars until throughly blended. Mix in egg, yolk and vanilla. Add dry ingredients. Mix until just combined.

Stir in chips to taste. 

3. Form scant 1/4 cup dough into ball. Holding dough ball and using fingertips of both hands, pull into two equal halves. Rotate halves so jagged surfaces are pointing up

and join halves together at their base, again forming a single cookie. Be careful not to smooth out dough's uneven top. Place formed dough onto one of two parchment-covered 20 x 14 inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to two days or frozen up to a month.) 

4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are LIGHT golden brown and outer edges start to harden slightly, yet centers are still soft and puffy, 15 to 18 mins. (Start checking at 13 minutes. Frozen dough requires an extra 1-2 minutes baking time.) Cool cookies ON BAKING SHEETS. Serve, or store in an airtight container. 

NOTES : To ensure chewy texture, leave the cookies on the cookie sheets to cool.

You can substitute white, semi-sweet, bitersweet chocolate or even peanut butter chips. MAKES 18 

TOZZETTI COOKIES         > Back to Top <

Glossy little blond bars with their shiny tops from Venice. Soft pale interior with big chunks of nuts and hits of lemon/orange, Shortbread-like. 

1/4 lb Butter PLUS one tablespoon

1/2 cup Sugar PLUS 2 tablespoons

2 Eggs, large

1 Egg yolk

3/4 tsp vanilla extract

1 tsp Lemon extract or zest or both

1 tsp Orange extract or orange zest or both

2 cup flour

1/4 tsp salt

1 2/3 cups Nuts. Hazelnuts or ANY combination, toasted

1/3 cup Candied orange peel is best, but the mix will do

If using a food processor (preferred) have butter and eggs cold and cut butter into chunks before processing. 

Heat oven to 375 degrees.  

MIXING: Cream the butter and sugar until light and fluffy. Beat in ONE of the eggs and then the egg yolk. Mix in the vanilla, lemon and orange extracts. Sift the flour and salt over the butter mixture, sprinkle with the nuts and orange peel, and gently fold in. If using a Cuisinart, when folding in flour and nuts just zip-zip to fold until you see flecks of white only. 

SHAPING: Transfer the dough to a sheet of parchment paper on a cookie sheet. Cover with a piece of wax paper over dough and press or roll between the 2 sheets into a 15 X 9 inch rectangle. Peel off wax paper. Beat the remaining egg and brush well over the dough. 

BAKING: Heat the oven to 375 F. Bake until shiny and blond but not golden, 12-15 minutes. It should still be slightly soft inside. Remove from the oven and let stand 10-15 minutes (crucial), more than 10 minutes dough will crack. While still warm, cut into 4 1/2 X 1 1/2 inch bars or 2 1/4 inch or 1 1/2 inch squares. 

Transfer to racks to cool. These keep very well and improve with age, as we all do. Number of Servings: 20  

TWISTED CHOCOLATE CHIP COOKIES        > Back to Top <

1 1/4 c. sifted plain flour

1/2 t. baking powder

1/8 t. baking soda

1/8 t. salt

1/2 c. butter

1/2 t. vanilla extract

1/2 t. almond extract

3/4 c. firm packed lt. brown sugar

1 egg

6 oz. chocolate chips

3/4 c. flaked coconut

1. Blend flour, baking powder, soda and salt.

2. Cream butter with extracts. add brown sugar, blend well. Add egg, mixing well. Stir in chocolate chips and coconut. 3. Drop by tablespoon onto ungreased cookie sheet. 4. Bake at 375 for about 12 minutes. 5. Cool on wire rack. 

ULTIMATE CHOCOLATE CHUNK COOKIES        > Back to Top <

12 oz. semi-sweet chocolate

1 1/2 c. all-purpose flour

3/4 tea. baking soda

3/4 tea. salt

2/3 c. butter, softened

1/3 c. granulated sugar

1/2 c. firmly packed light-brown sugar

1 Tab. milk

1 tea. vanilla extract

2 eggs, lightly beaten

2/3 c. chopped nuts (optional)

1. Place chocolate in the refrigerator to chill while making the cookie batter. Preheat oven to 375F.

2. Mix flour, baking soda, and salt in a medium sized bowl with a wire whisk until thoroughly blended. Set aside.

3. Combine butter, sugars, milk, vanilla, and eggs in a large bowl. Cream the mixture with an electric mixer until it appears curdled. Gradually add the flour mixture, beating well after each addition. Chop the chocolate into 1/4-inch pieces and immediately stir into cookie batter (if using nuts stir them in at the same time as the chocolate).

Drop by Tablespoonful onto an ungreased baking sheet, 2-inches apart. Bake for 9 - 11 minutes or until golden brown. Cool on a wire rack. Makes about 40 cookies.  

WHITE CHRISTMAS COOKIES        > Back to Top <

1/2 C butter or margarine

2/3 C granulated sugar

1 tsp. vanilla

1 egg

1 C plus 2 Tbsp. all-purpose flour

1/2 tsp. baking soda

1 C flaked coconut

6 oz. white chocolate, cut into chunks or white chips

Powdered sugar

Beat butter and sugar together until creamy. Beat in vanilla and egg. Combine the flour and baking soda. Beat into the butter mixture. Stir in the coconut and white chocolate. Form a dough. Drop by teaspoons onto a buttered cookie sheet.  

Bake at 350° for 15 minutes. Cool a minute before removing to a rack to complete cooling.  

Sift powdered sugar over cookies until covered with a "blizzard of snow". Makes 2 1/2 dozen cookies  

WHITE VELVET CUTOUT COOKIES         > Back to Top <

1 pound butter

1 pkg (8-0z) cream cheese

2 cups sugar

2 large egg yolks

1 teaspoon vanilla extract

4 1/2 cups flour

Cream butter and cream cheese with mixer. Add sugar, egg yolks, and vanilla; beat until well-mized. Gradually add flour while continuing to mix well. Chill at least 4 hours, covered.  

Roll out, a small portion at a time, on a floured board. Roll them sort of thin. Cut into desired shapes with cookie cutters. Bake in 350 F oven on ungreased Cushionaire cookie sheets for 10-12 minutes. Be careful not to overbake. They should be only VERY lightly browned. Let sit on pans for 2 minutes so they do not bend. Remove to wire cooling racks. Frost with buttercream icing. 

NOTES : Use real vanilla extract; add almond extract for extra zip. 

WINE COOKIES        > Back to Top <

2 1/2 c. all purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 c. (1 stick) butter or margarine

1 c. sugar

2 eggs

2 T cream sherry

Granulated sugar

Sherry Frosting (recipe follows)

Beat butter or margarine, sugar and eggs in large bowl with an electric mixer at high speed 3 minutes, or until fluffy; blend in sherry. Stir in flour, baking powder and salt to make a stiff dough; wrap in wax paper; chill 3 hours, or until firm enough to roll. Roll dough, half at a time, to a 1/8" thickness on a lightly floured pastry cloth or board. Cut into rounds with a 3" cutter. Place, 1" apart, on ungreased cookie sheets; sprinkle with sugar.  

Bake in 400F oven 8 minutes, or until cookies are lightly browned around edges. Remove to wire racks, cool. Frost with frosting. For extra wine flavor, layer unfrosted cookies in metal box; top with wax paper; moisten a paper towel with sherry and place on top of cookies, then cover tightly. Let cookies remain overnight in tin. 

Sherry Frosting:

1/2 c. (1 stick) butter

2 c. sifted confectioner's powdered sugar

2 T. cream sherry

Yellow food coloring 

Combine all ingredients except color in medium bowl, beat with electric mixet at high speed until light and smooth. Tint with a little color. 

ZABAR'S BLACK AND WHITE COOKIES         > Back to Top <

Cookies:

1 3/4 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt 

Frosting:

4 cups confectioners' sugar

1/3 to 1/2 cup boiling water

1 ounce bittersweet chocolate

Preheat the oven to 375 F. Butter 2 baking sheets and set aside. 

Make the cookies: In a large mixing bowl, combine the sugar and butter, and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. 

In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely. 

Make the frosting: Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spread-able. 

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen cookies.  

CHOCOLATE CHIP AND PEANUT COOKIES         > Back to Top <

1/2 c butter or margarine, softened

1/2 c sugar

1/4 c brown sugar, packed

1 egg

1 t vanilla

1 c flour

1/2 t salt

1/2 t baking soda

1 pkg (6 oz) (1 cup) semisweet chocolate chips

1 c peanuts 

     Cream butter and sugars; add egg, and vanilla, and beat until light and fluffy. Sift together flour, salt, and baking soda; stir into creamed mixture; blend well. Add chocolate chips and peanuts, and stir by hand. 

     Drop from teaspoon about 2 inches apart on a greased cookie sheet. Bake at 375⁰ for 12 - 14 minutes. Remove from sheet immediately. Makes 3 dozen cookies. 

HERMITS         > Back to Top <

1 cup shortening

2 cups brown sugar, packed

2 eggs

1/2 cup cold brewed coffee

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

2 1/2 cups raisins

1 1/4 cups chopped nuts  

In a large bowl, mix shortening, sugar and eggs thoroughly. Stir in coffee. In another bowl, sift dry ingredients together. Blend dry ingredients into shortening mixture. Mix in raisins and nuts. Chill dough at least 1 hour.  

Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched lightly in center.  

BANANA BROWNIES         > Back to Top <

1 cup flour

1/3 cup unsweetened cocoa powder

1/4 cup nonfat dry milk

1/4 tsp baking soda

1/4 tsp salt

1 large banana

1 cup granulated fructose

2 large egg whites

1/4 cup skim milk

1 tsp vanilla 

Preheat oven to 350 degrees. Coat 9" square pan with cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Mash banana. Mix together banana, fructose, egg whites, milk and vanilla in bowl with whisk, or use a food processor, until smooth. Add dry ingredients and mix just until blended. Pour into pan. Bake 25 minutes or until toothpick comes out clean. Cut into squares.  

KOLACKYS        > Back to Top <

2 1/4 C flour

1/2 tsp salt

1 C vegetable shortening (or 1/2-1/2 butter/shortening)

8 oz cream cheese, at room temperature

1/4 tsp. vanilla

Powdered sugar 

Combine the flour and salt. In a large bowl, beat the shortening and the cream cheese until smooth. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for 2 hours. Preheat oven to 350

degrees. On a floured surface, roll out the dough to a 1/4" thickness. (Careful not too add too much flour to the dough, or the cookies will be very dry.) Using a 2" cookie cutter or a glass, cut out cookies and place 1" apart on an ungreased cookie sheet. Make a small indentation in the center of each cookie with your thumb. Place about 1/2 tsp jam in the hollow. (Usually peach, apricot or strawberry.) Bake 8-10 minutes, until lightly browned. When hot, sprinkle with powdered sugar. 

COOKIE COMPANY COOKIES        > Back to Top <

1 cup butter or margarine, softened 2 eggs

3/4 cup granulated sugar 2 1/4 cups flour

3/4 cup packed brown sugar 1 tsp baking soda

8 ounces cream cheese, softened 1/4 tsp salt

1 teaspoon vanilla extract 12 oz choc. chips 

Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter, sugars, cream cheese, and vanilla in a large bowl. Add eggs; beat until light and fluffy. Combine flour, soda and salt in a small bowl. Add to creamed mixture and beat well. Stir in chips. Divide dough in half; press each half evenly into prepared pans. Bake 20 to 25 minutes or until lightly browned around the edges. 

APRICOT COOKIES        > Back to Top <

1 C sifted flour

1 stick cold butter

½ t salt

4oz cream cheese

2 T buttermilk added later 

In a food processor, pulse flour, butter, salt, and cream cheese. Work fast. Add buttermilk. Divide into 3 parts. Chill at least 3 hours. 

Filling

1/2 c Dried apricots

1/4 c sugar

Nutmeg

Apricot jam. 

Roll out dough into a disc. Divide into 8 "pie" shaped pieces. Place jam and apricot mixture onto large end of dough. Roll into crescent. Brush with egg white/water mixture. Sprinkle with sugar and finely chopped almonds if you wish. Bake at 375 degrees 15-20 minutes. 

LEMON SUGAR TEA COOKIES        > Back to Top <

1 cup white sugar

3/4 cup butter or margarine

1 egg

2 tablespoons corn syrup

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon lemon extract

Cream the butter or margarine with the sugar until light and fluffy. Beat in the egg, corn syrup and lemon extract. Stir in the flour, baking soda and baking powder. Cover and chill dough.

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.

Roll chilled dough into balls the size of a walnut. Roll balls in white sugar and place on the prepared baking sheet. Bake at 325 degrees F (165 degrees C) for 12 minutes. Makes 3 to 4 dozen cookies. 

MADELEINES II         > Back to Top <

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest

1 cup confectioners' sugar

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/2 cup butter, melted and cooled

Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths, then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container. Makes 2 dozen  

MACADAMIA NUT CHOCOLATE CHIP COOKIES        > Back to Top <

1/2 cup butter or margarine, softened

1/3 cup dark brown sugar, firmly packed

1/3 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup plus 2 tablespoons sifted flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup macadamia nuts, chopped

1 1/4 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.

Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract. Mix well. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped macadamia nuts and chocolate chips.

Drop by rounded teaspoonfuls onto the cookie sheet, about 2 inches apart. Bake for 10 - 12 minutes, or until the cookies are golden brown. Remove from the oven. Transfer the cookies to cooling rack. Makes 2 - 3 dozen  

CLASSIC CHOCOLATE CHIP COOKIES         > Back to Top <

1/2 cup butter at room temperature 

1/4 cup shortening -- room temperature

1/2 cup Brown Sugar -- packed

1/2 cup Sugar

2 Eggs

1 1/2 cups Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 cups Chocolate Chips

2 teaspoons Vanilla 

This recipe makes either 5 dozen normal sized cookies, or 12, 6-inch monster sized cookies. Please follow directions appropriately to make the desired size of cookie. 

To prepare cookie sheets for baking, cover one or two cookie sheets with foil and grease foil lightly. Now you are ready to make the dough. 

In a large mixing bowl, use a wooden spoon or electric mixer to cream butter and shortening together until well mixed. Add brown sugar and sugar, and beat until fluffy. Add eggs, one at a time, beating well after each one.

Mix in vanilla. Using a wooden spoon, stir flour, baking soda, baking powder and salt into creamed mixture, making sure all dry ingredients are moistened evenly. Add chocolate chips and mix well. Wrap dough in plastic

wrap and chill for 3 hours to overnight. 

When ready to bake cookies, preheat oven to 350 degrees F. 

To make Monster-Sized Cookies:

Measure chilled dough in a 1/3 cup measuring cup, level at the top OR use a large ice cream scoop to measure dough. Space dough about 3 inches apart on the foil-covered greased cookie sheet. Flatten mounds of dough with your

palm and fingers so cookie forms a 3 to 3-1/2 inch circle. Bake cookies for 12 - 15 minutes or until they are lightly browned and centers are springy when touched lightly. Slide foil off cookie sheets and cool cookies on the

foil for five minutes, then place them on wire racks to finish cooling. 

To make 2-inch normal size cookies:

Drop chilled dough by slightly rounded teaspoonfuls (or use cookie scoop) onto foil-covered greased cookie sheet, spacing cookies about 2 inches apart. Bake for 8 - 10 minutes or until they are lightly browned and center

is springy to the touch. Slide foil off sheet and cool for five minutes, then place cookies onto a wire rack to finish cooling. 

When your cookies have cooled, store them in an airtight container or baggie, at room temperature for up to one week, or store in freezer for up to six months.

DECADENT BROWNIES         > Back to Top <

8 ounces caramels

1 cup (2 sticks) plus 2 tablespoons unsalted butter 1/4 cup whipping cream

1 teaspoon vanilla

12 ounces top-quality semisweet chocolate

1 1/3 cups sugar

6 eggs

1 cup cake flour

Powdered sugar  

Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour entire pan, including paper.  

In a heavy saucepan over low heat, stir together the caramels, 2 tablespoons of the butter, cream and vanilla until mixture is melted and smooth. Set aside. Melt chocolate in a heavy saucepan over low heat, or in a microwave-safe bowl in a microwave oven. Stir until smooth.  

Pour chocolate into a mixer bowl. Beat the remaining 1 cup butter into the warm chocolate. Beat in sugar. Add eggs one at a time, beating until mixture becomes light and fluffy. Blend in flour just until it disappears.  

Pour batter into prepared pan. Slowly pour caramel mixture over batter so that it spreads evenly. Bake in a preheated, 350-degree oven for 30 minutes, or until a toothpick inserted 1 inch from edge has a dry crumb. Cool in pan. Dust with powdered sugar.

BANANA CHOCOLATE CHIP SOFTIES         > Back to Top <

1 ripe, medium banana

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/3 cup butter or margarine, softened

1/3 cup granulated sugar

1/3 cup firmly packed brown sugar

1 large egg

1 tsp. vanilla

1 cup milk chocolate chips

1/2 cup coarsely chopped walnuts (optional) 

Preheat oven to 375. lightly grease cookie sheets. Peel banana and place in small bowl . Mash enough banana with fork to measure 1/2 cup. Set aside. Place flour, baking powder and salt in small bowl: stir to combine. In a separate bowl, beat butter and sugars in large bowl with an electric mixer at med. speed until light and fluffy, Beat in banana , egg and vanilla, scraping down side of bowl once. Add flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in chips and walnuts with mixing spoon. (dough will be soft)

Drop rounded teaspoonfuls of dough 2 inches apart onto prepared cookie sheets. Bake 9-11 minutes or until edges are golden brown. Let cookies stand on cookie sheets 2 minutes, then remove to wire racks, cool completely, store

tightly at room temp. These cookies do not freeze well. 

MRS. FIELDS COOKIES II         > Back to Top <

Cream together:

2 c butter

2 c sugar

2 c brown sugar 

Add:

4 eggs

2 t vanilla 

Mix together:

4 c flour

5 c oatmeal (put small amounts into blender until it turns

(to powder. Measure first, then blend.)

1 t salt

2 t baking powder

2 t baking soda 

Combine dry mixture with butter and sugars. 

Add:

1 bag (24 oz) chocolate chips

8 oz Hershey bar, grated

3 c chopped nuts. 

Bake on ungreased cookie sheet. Make golf-ball sized cookies, 2 inches apart. Bake at 375 degrees for 6 minutes (do not overbake - bake just until set). Makes 112. Freezes well. 

HAMANTASCHEN         > Back to Top <

* Dough  

3/4 cup unsalted margarine

1 cup sugar

1 egg

1/4 cup orange juice

1 1/2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt  

Cream margarine and sugar together until fluffy. Add egg and beat well. Stir in orange juice and vanilla, and blend. Add flour, baking soda, and salt. Blend well. Chill 1 hour or more.  

Preheat oven to 375 degrees. Roll on a floured board and cut into 3-inch rounds. Place 1 teaspoon of filling in the center of each round. Bring in sides and pinch sides hard to form a triangle. Bake on ungreased cookie sheet about 15 minutes. Makes 3 dozen.  

Poppy Seed Filling  

1/4 to 3/4 jar (9 ounces) poppy seed filling

1/4 cup raisins

1/3 cup almonds, chopped

Juice of half a lemon

1 1/2 teaspoon grated lemon rind, or to taste  

Combine ingredients

RUGELACH III        > Back to Top <

* Dough

1 stick butter or margarine, softened

1 cup cream cheese

2 cups flour

1 teaspoon vanilla  

* Filling

1/2 cup currants

1/2 cup finely chopped walnuts

1/4 to 1/3 cup sugar

1 teaspoon cinnamon

Strawberry or raspberry all-fruit spread  

Combine butter or margarine, cream cheese, flour and vanilla. Beat or knead until well mixed and smooth. Form dough into ball, wrap in plastic wrap, and refrigerate for about an hour.  

Preheat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray or grease lightly. Combine currants, walnuts, sugar, and cinnamon. Divide dough into four equal parts. Shape into balls. On floured board, roll ball into a circle. Brush with a thin coating of fruit spread. Sprinkle with cinnamon/sugar mixture. Cut circle into about 10 pre-shaped wedges. Starting at wide end, roll up toward point, and pinch end to seal. Repeat with remaining dough and sugar mixture. Bake about 20 minutes or until lightly browned.

IRISH POTATOES         > Back to Top <

1 pound cream cheese

1 pound confectioner's sugar

1 tablespoon vanilla

1/2 pound butter

1 bag shredded coconut

Cinnamon 

Mix the 1st five ingredients together and then form into little balls ("potatoes"). Roll in cinnamon ("dirt"). 

SHAMROCK COOKIES        > Back to Top <

3/4 cup butter (1-1/2 sticks)

2/3 cup sugar

1/2 tsp. salt

1 egg

1/4 tsp. peppermint extract

Few drops green food coloring

2 cups flour

Green colored sugar 

In a large mixer bowl beat butter with electric mixer on medium speed till softened (about 30 seconds). Add sugar and salt and beat till fluffy. Add the egg, peppermint extract, and a few drops of green food coloring. Beat mixture well. With mixer on low speed gradually add flour to butter mixture and beat well. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator at least 2 hours or up to 1 week. Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems.) Gently push the slices together so each leaflet curves in slightly. Bake in a 350 degree oven about 8 minutes or till edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies. 

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

FILHOS        > Back to Top <

1/2 cup water

1/4 cup butter

2 teaspoons sugar

dash salt

1/2 cup sifted flour

2 eggs

1/2 cup sugar + 1 teaspoon cinnamon 

In saucepan combine water, butter , 2 teas. sugar and the salt. Bring to boiling, stirring until butter melts. Add flour all at once. Cook over low heat till mixture forms a ball that does not separate. Remove from heat and vigorously beat in eggs, one at a time, until mixture is smooth and shiny. Drop by rounded teaspoons into deep hot fat (375°) and fry until golden. About 4 minutes, turning once. Remove and drain well. Combine the 1/2 cup sugar and teaspoon of cinnamon. Put in a bag, add puffs and shake in the sugar mixture until they are thoroughly coated. This should make about 2 1/2 dozen. 

MAPLE WALNUT COOKIES         > Back to Top <

1 1/4 cups firmly packed light brown sugar

3/4 cup Butter Flavor Crisco

2 Tblsps maple syrup

1 tsp vanilla

1 tsp maple extract

1 egg

1 3/4 cups all-purpose flour

1 tsp salt

3/4 tsp baking soda

1/2 tsp cinnamon

1 1/2 cups chopped walnuts

walnut halves 

1. Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

2. Place brown sugar, shortening, maple syrup, vanilla and maple extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.

3. Combine flour, salt, baking soda, and cinnamon in another bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chopped walnuts.

4. Drop dough by rounded measuring tablespoons 3 inches apart onto ungreased baking sheets. Press walnut half into center of each cookie.

5. Bake one baking sheet at a time at 375 degrees F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies. 

NESTLE TOLL HOUSE RECIPE         > Back to Top <

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup (1 stick) butter or margarine, softened

2 teaspoons vanilla extract

1 egg

2 cups Semi-Sweet Chocolate Morsels, divided

Food coloring / colored sugars

1 to 2 containers (16 ounces each) prepared vanilla frosting 

PREHEAT oven to 350 F. COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels. Press enough dough into greased and floured tablespoon to make slightly rounded. Invert onto ungreased baking sheets. Continue with remaining dough. BAKE for 10 to 12 minutes or just until golden around edges. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. 

TO COLOR FROSTING:

STIR food coloring into small amounts of frosting until desired color. For deep colored frosting, use paste colors available in cake decorating shops. 

TO PIPE FROSTING:

USE pastry bag fitted with small, plain or fluted tip, heavy-duty plastic bag with tiny corner snipped off or plastic squeeze bottle with small tip. 

TO DECORATE COOKIES:

FROST tops with white or colored frosting. Decorate as desired with remaining morsels, piped frosting and colored sugars. 

KOLACKY 02         > Back to Top <

4 c. flour

4 sticks margarine

1 (8 oz.) pkg. cream cheese 

Mix ingredients and knead dough just until well mixed. Roll dough in waxed paper to prevent it from drying out. Refrigerate two hours to chill dough. Roll out dough on floured surface, as if for a pie crust. Cut into two-inch squares. Place a small amount of fruit filling in the

center of the square (I use Solo canned apricot filling, but you can use any fruit, nut or poppy seed filling). Don't put too much filling in, or it will ooze out when it is baking. Fold over two opposite corners toward the center, dab the top of one corner with water, and place the

other corner just over it. Place on baking sheets and bake in a 350 degree oven for about 10 minutes, or until edges just begin to turn brown. Dust with powdered sugar before serving, if desired. 

I SCREAM FOR ICE CREAM KOLACKYS 03        > Back to Top <

1 pint vanilla ice cream, softened

1 lb. butter, softened

2 T. sugar

4 c. flour

fruit filling

Mix all ingredients. Refrigerate for one hour. Roll on floured board. Cut and fill. Bake at 350 degrees for 10-12 minutes. 

KOLACKY 04        > Back to Top <

1 lb. Crisco shortening (32 T.)

4 c. flour

1 (8 oz.) pkg. cream cheese

1/2 c. milk

Follow directions as above in first recipe, but bake at 350 degrees for 15-20 minutes. 

RAGGEDY ANN COOKIES        > Back to Top <

1 cup white sugar

1 cup brown sugar

1 cup butter flavored shortening

1 teaspoon vanilla extract

1 teaspoon salt

2 eggs

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup all-purpose flour

2 cups quick cooking oats

2 cups crisp puffed rice cereal

1 cup shredded coconut

1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla, salt and eggs.

Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut, and nuts. Mix to combine.

Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers. Makes 5 to 6 dozen  

TRIPLE CHOCOLATE CHUNK COOKIES        > Back to Top <

1 cup butter or margarine

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon baking soda

2 eggs

2 ounces unsweetened chocolate, melted and cooled

1 teaspoon vanilla

2 cups all purpose flour

6 ounces white baking bar, cut into 1/2 inch pieces

6 ounces semisweet or bittersweet chocolate, cut into 1/2 inch pieces

1 cup chopped pecans (optional) 

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat till combined, scraping sides of bowl occasionally. Beat in

eggs, unsweetened chocolate and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, white baking bar, semisweet

or bittersweet chocolate, and, if desired nuts. 

Drop 1/4 cup of dough at a time 4 inches apart onto a greased cooked sheet. Bake in a 350º oven for 12 to 14 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Makes about 22  

CREAM CHEESE SUGAR COOKIES        > Back to Top <

1 cup white sugar

1 cup butter or margarine, softened

1 (3 ounce) package cream cheese, softened

1/2 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 egg yolk, reserve white

2 1/4 cups all-purpose flour

In a large bowl combine the sugar, butter or margarine, cream cheese, salt, almond extract, vanilla and egg yolk. Blend well. Stir in the flower and mix until well blended. Chill the dough overnight. This is very important as the dough is too sticky to roll out unless well chilled.

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

On a lightly floured surface roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready for it. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake at 375 degrees F (190 degrees C) for 7 to 10 minutes or until light and golden brown. Cool cookies completely before frosting. Makes 5 -6 dozen  

CUPID'S COOKIES        > Back to Top <

1 cup butter or margarine

1 cup white sugar

1 egg

1 1/2 teaspoons vanilla extract

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1 cup rolled oats

1/4 teaspoon peppermint extract

3 - 4 drops red food coloring

2 tablespoons confectioners' sugar

4 (1 ounce) squares milk chocolate

Beat together butter or margarine and white sugar until light and fluffy. Blend in egg and vanilla. Sift together flour and salt. Add to creamed mixture and mix well. Stir in oats.

Divide dough in half. Add extract and a few drops of food color to half of dough. Chill for several hours.

Roll out tinted half of dough to 1/8 inch thickness on surface sprinkled lightly with confectioners' sugar. Cut with 1 1/2 inch heart-shaped cutter.

Roll out remaining untinted half of dough and cut with 2 1/2 inch heart-shaped cutter. Place cutouts on ungreased sheets. Bake at 350 degrees for 10 to 12 minutes.

Remove from oven and place 1 chocolate square on center of each large heart. Place small heart on top and press lightly to secure. Transfer to rack to cool. 3 1/2 DOZEN. 

EASY VALENTINE SANDWICH COOKIES         > Back to Top <

1 cup butter or margarine

1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract, optional

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

In a large bowl, cream together butter and powdered sugar. Beat in egg, vanilla and almond extract. Mix well.

In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.

Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.

Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies. 34 COOKIES.  

Pink Valentine Frosting

1 cup sifted confectioners' sugar

1/4 teaspoon salt

1/2 teaspoon vanilla or other flavoring

1 tablespoon water

2 drops red food coloring

Blend sugar, salt and flavoring. Add just enough water to make it easy to spread. Add 2 drops red food coloring and mix well. Frost on Easy Valentine Sandwich Cookies. Makes 1 cup (approx.)

HEART'S DELIGHT COOKIES        > Back to Top <

1 cup butter or margarine, softened

1/2 cup white sugar

2 teaspoons almond extract

5 drops red food coloring

2 1/2 cups sifted all-purpose flour

white sugar

5 tablespoons all-purpose flour

1 cup milk

1 cup white sugar

1 cup butter or margarine

1 teaspoon vanilla extract

In large bowl, with electric mixer at medium speed, beat 1 cup butter or margarine with 1/2 cup sugar, almond extract, and food coloring until light and fluffy. With wooden spoon, stir in 2 1/2 cups flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered, 2 hours.

Preheat oven to 300 degrees F.

On lightly sugared surface, roll out dough, one part at a time, about 1/4- inch thick. Using heart shaped cookie cutter, cut out cookies. Place, one inch apart, on ungreased cookie sheets. Bake 20 minutes. Cool completely on wire rack. Frost when cool.

To Make Frosting: Cook 5 Tablespoons flour and milk until thick, stirring constantly. Let cool. Cream together 1 cup sugar, 1 cup butter and 1 teaspoon vanilla. Add flour/milk mixture. Beat until consistency to spread. When finished it looks like whipped cream. Spread on cookies. 24-36. 
 
 

FAMILY SECRET BUTTER COOKIES        > Back to Top <

1 cup butter

1/2 cup white sugar

1/2 teaspoon almond extract

2 1/2 cups sifted all-purpose flour

1 egg

Cream the butter until light. Gradually add in the sugar until light and fluffy. Beat in the egg and almond extract.

Gradually stir in the flour. Cover and chill dough until firm. Preheat oven to 350 degrees F.

Roll dough out on a floured surface to 1/4 or 1/8 inch thick and cut with cookie cutters or stamps. Bake 8 to 12

minutes. Makes 2 -3 dozen

LOLLIPOP COOKIE VALENTINES        > Back to Top <

12 flat wooden Popsicle sticks

1/2 cup semisweet chocolate chips

1/2 cup butter or margarine, softened

1/3 cup light brown sugar, packed

1/2 teaspoon vanilla extract

1 egg

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

12 (1 oz) squares white or dark choc. or 6 oz of each

1 egg white

1 1/4 cups confectioners' sugar

food coloring (optional)

assorted candies and cake decors

Soak Popsicle sticks for one hour in a bowl of cold water.

In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.

In large bowl, with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.

Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.

Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peel top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Re-roll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.

Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.

In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.

Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.

To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing. 1 DOZEN  

LOVE LETTERS        > Back to Top <

2 cups all-purpose flour

1/2 cup white sugar

1 teaspoon salt

1 cup butter or margarine

2 teaspoons finely grated lemon rind

2 tsp finely grated rind of one orange

1/2 cup sour cream

1 cup candied cherries, chopped

Preheat oven to 475 degrees.

Blend flour, sugar and salt. Cut in butter and rinds until mixture resembles coarse meal. Blend sour cream in evenly.

Gather dough into firm ball. Divide in half. Roll on well-floured surface to 1/8 inch thickness. Cut in 3 x 2 inch pieces; fold ends to center to resemble an envelope, overlapping slightly; seal with tiny piece of candied cherry.

Place on ungreased baking sheet. Brush tops with water; sprinkle with sugar. Bake 6-8 minutes. 4 dozen.

NUTTY SWEETHEARTS         > Back to Top <

2 cups crispy rice cereal

1 cup semisweet chocolate chips

1 cup miniature marshmallows

1 cup red candied cherries, quartered

1 cup pecan pieces

12 (1 ounce) squares white chocolate

2 teaspoons shortening

Grease cookie sheet and insides of two or more heart-shaped cookie cutters 4 inches long and 2 inches deep. Place cutters on cookie sheet, set aside.

In large bowl, combine cereal, chocolate chips, marshmallows, candied cherries and pecans, set aside.

In small heavy saucepan over very low heat, stir white chocolate and shortening until melted and smooth. Remove from heat, cool slightly. Pour chocolate mixture over mixture in bowl, stir gently to coat completely.

Using greased fingers, press about 2/3 cup mixture firmly and evenly into each prepared cutter on cookie sheet to thickness of up to 3/4 inch. Refrigerate 30 minutes until firm. Depending on number of molds available, you may have to work in batches. Keep unused mixture at room temperature between batches.

To unmold: Run wide metal spatula under cutters to loosen from cookie sheet. Using fingers, gently push each sweetheart free of the cutter. Makes 6 to 8 cookies  

PILL BOTTLE COOKIES        > Back to Top <

1 cup butter, softened

1/3 cup whipping cream

2 cups all-purpose flour

white sugar

1/4 cup butter, softened

3/4 cup confectioners' sugar

1 egg yolk

1 teaspoon vanilla extract

Combine the 1 cup butter, whipping cream and flour thoroughly. Chill for 1 hour. Preheat oven to 375 degrees.  

On a lightly floured surface roll dough out to 1/8 inch thick. Cut into 1 1/2 inch rounds. Transfer rounds to a tray or waxed paper sprinkled heavily with white sugar, turning to coat both sides with sugar. Place sugar coated rounds on an ungreased cookie sheet. Prick in four places with a fork, forming a "prick box".

Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes or until slightly puffed. Let cool then put the bottoms of two cookies together with the Creamy Butter Filling.

To Make The Creamy Butter Filling: Blend 1/4 cup butter, confectioners' sugar, egg yolk and vanilla until smooth. If desired tint with food coloring. Makes 5 dozen  

RASPBERRY HEARTS        > Back to Top <

2 cups unbleached flour

1/4 cup packed brown sugar

3/4 cup butter or margarine, unsalted

2 large egg yolks

2 hard boiled egg yolks, pressed through a fine sieve

grated zest of one lemon

2 teaspoons ground cinnamon

pinch salt

1 (8 ounce) jar raspberry jam

2 eggs

2 tablespoons water

Cut the butter into small pieces. Add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all the ingredients are well blended. Wrap the dough in plastic wrap and refrigerate at least 2 hours.

Roll out the dough 1/4-inch thick on a lightly floured surface. Using a 2 1/2 or 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. Gather the dough scraps, re-roll, and cut out more hearts. Using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies.  

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Spread each whole heart with a thin coating of raspberry jam. Top with a heart frame. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames.

Bake the cookies just until light golden brown, 12 to 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve. 2 DOZEN

RED HEARTS        > Back to Top <

1 cup shortening

2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 teaspoons baking soda

4 1/2 cups all-purpose flour

red food coloring

Mix ingredients in the order given. Divide dough and add enough red food coloring for desired shades of pink or red.

Refrigerate dough for 40 to 60 minutes.

Roll and cut out with heart cutters. Sprinkle with sugar. Bake at 350 degrees for 11 minutes. Do not overbake. 36-48 

STAINED-GLASS SUGAR HEARTS         > Back to Top <

1 cup butter or margarine

1 cup shortening

1 cup confectioners' sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cream of tartar

1 - 2 cups crushed hard candies

Cream together butter or margarine, shortening, sugars, eggs and vanilla. Add dry ingredients (except candy) and mix well. Dough will be greasy.

Using a floured surface and rolling pin, roll out dough. Cut out 2 inch heart shaped cookies. Using a 1 inch heart shaped cookie cutter, cut out a smaller heart in the middle of the larger one. Put cookies on a foil lined cookie sheet.

Inside of cut-out heart, sprinkle crushed candy crumbs (such as red life savers or candy canes). Spread the crumbs to the inside edges of the cookie.

Bake at 350 degrees F (175 degees C) for 10-12 minutes. When cookes have cooled, remove from sheets. The cookie can be frosted if you desire. Makes 7 - 8 dozen  

TWO HEARTS TOGETHER        > Back to Top <

1 cup butter or margarine, softened

1 cup white sugar

1 (3 ounce) package cream cheese, softened

1 egg, separated

1 teaspoon almond extract, divided

1/2 teaspoon salt

2 cups all-purpose flour

1 (14 ounce) can sweetened condensed milk

1/2 cup whipping cream, unwhipped

colored sugar (pink)

In mixer bowl, beat butter, granulated sugar, cream cheese, egg yolk, 1/2 teaspoon almond extract, vanila and salt until well blended. Add flour, mix well. Chill 2 hours.

On floured surface, knead dough to form smooth ball. Divide into thirds. On floured surface, roll out each portion to 1/8 inch thickness. Cut out heart shapes with cookie cutter.

Place 1 inch apart on ungreased baking sheets. Brush with slightly beaten egg white and sprinkle with colored sugar. Bake in preheated 375 degrees oven for 7 to 10 minutes. Cool.

In saucepan, combine condensed milk, whipping cream and remaining 1/2 teaspoon almond extract. Over medium high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until thickened, 8 to 10 minutes. Cool. Sandwich "two hearts together" with caramel mixture. Store tightly covered. Makes 2 - 3 dozen  

VALENTINE HEART NECKLACES        > Back to Top <

1 cup butter or margarine, softened

3/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1 tablespoon freshly grated lemon peel

2 1/2 cups sifted all-purpose flour

1 teaspoon baking powder

1 drinking straw

3 cups confectioners' sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla extract

2 tablespoons milk

red food coloring (optional)

multi-colored sprinkles, silver dragees, or pastel

sugar crystals for decorating

60 long cherry or strawberry flavored licorice whips

Cream 1 cup butter or margarine and 3/4 cup white sugar together. Blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. Sift together 2 1/2 cups all-purpose flour and baking powder. Add to creamed mixture and blend well. Cover and refrigerate dough for approximately 2-3 hours.

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

Roll dough to 1/4 inch thickness on a lightly floured pastry cloth. Use a floured heart shaped 1-2 inch cookie cutter and cut dough into heart shapes. Lightly spray cookie sheet with non-stick cooking spray. Place the cut-out hearts on the cookie sheet.

Using the drinking straw, make a hole at the top center of each heart before baking. Bake for 5-7 minutes until very lightly browned. Cool the cookies on a wire rack.

To Make Butter Frosting: Mix 3 cups confectioners' sugar and 1/3 cup butter together. Stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. Beat until smooth, making sure frosting is of spreading consistency. Stir in food coloring to create a pink or red colored frosting, if desired.

After cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. Use a toothpick to dislodge the hole, if necessary. Let the frosting dry.

To make a necklace, tie the ends off of two pieces of red colored licorice with a knot. Thread it through the hole at the top center of the cookie. Tie the other ends off with another knot to create a "chain." Makes approximately 30 heart necklaces.  

BUTTER CRISPS        > Back to Top <

1 cup butter or margarine

1 (4 ounces) package cream cheese

1 cup white sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder 

Directions:

1. Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.

2. Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.

3. Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting. 

BUTTER COOKIES IV        > Back to Top <

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup butter or margarine

1 egg

3 tablespoons cream

1 teaspoon vanilla extract 

Directions:

1. Sift the baking powder, salt and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, cream and vanilla extract. Blend thoroughly (this usually works best with your hands).

2. Form dough into a flattened ball, wrap and refrigerate for at least 24 hours. This mixture can keep for several days.

3. Preheat oven to 400 degrees F (205 degrees C).

4. Roll dough out on a floured board to about 1/4 to 1/8 inch thick. Cut out shapes with a cookie cutter and decorate with different types of sprinkles.

5. Bake at 400 degrees F (205 degrees C) for 5 to 8 minutes. 

SUGARED BLACK RASPBERRY TEA COOKIES        > Back to Top <

1/2 cup butter or margarine

1/4 cup packed brown sugar

1/3 cup white sugar

1 teaspoon vanilla extract

3 tablespoons milk

1 1/3 cups all-purpose flour

1/4 cup corn starch

1/4 cup miniature chocolate chips

3 tablespoons white sugar

1 (10 ounce) jar black raspberry jam

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl cream the butter or margarine with the brown sugar and 1/3 cup of the white sugar. Blend in the vanilla and the milk. Stir in the flour and corn starch. Stir in the mini chocolate chips.

Form the dough into one inch balls and roll in the remaining white sugar. Place cookies on the parchment lined baking sheet about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a deep well for the jam. Neatly fill each cookie with a small amount of jam.

Bake at 375 degrees F (190 degrees C) for 13 to 15 minutes or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating. Makes 3 to 4 dozen  

SUPER EASY CHOCOLATE BARS        > Back to Top <

1 cup butter (no substitute)

1/2 cup sugar

1/8 teaspoon salt

2 cups all purpose flour

1- 14 ounce can (1 1/4 cups) sweetened condensed milk

1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces

1/2 cup chopped walnuts or pecans

1/2 teaspoon vanilla 

For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat till combined, scraping sides of bowl occasionally. Beat in flour on low speed until combined. Press two-thirds of the crust mixture into the bottom of an

ungreased 13 x 9 x2 inch baking pan. 

For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread hot mixture over the crust. Dot with remaining crust mixture. Bake in 350º oven about 30 minutes or till golden. Cool in pan on wire rack. Cut into bars. Makes 25 bars 

CHEWY CARAMEL BROWNIES        > Back to Top <

1 package German Chocolate Cake Mix -- (any brand)

1 cup Chopped Nuts -- (any kind)

12 ounces Chocolate Chips

3/4 cup Butter or Margarine -- melted

2/3 cup Evaporated Milk -- divided

14 ounces Caramels -- unwrapped 

In a large bowl, mix cake mix (dry), melted butter and 1/3 cup of evaporated milk. Spread 1/2 batter into lightly greased 9 x 13 inch pan. Bake at 350 degrees F for 6 minutes. Sprinkle chocolate chips and nuts on top of

partially baked batter. Melt caramels with 1/3 cup evaporated milk and drizzle over chips and nuts. Pour remaining batter on top, and bake for 20 minutes at 350 degrees F. Cut when cool. 

CAT POOP COOKIES!        > Back to Top <

Here, by popular request (believe it or not) is the recipe for the infamous disgusting cookies that look like cats poops (rolled in grape-nuts, which makes lovely fake kitty litter.) 

Last warning-many of you may not want to read this! 

There are two flavors-chocolate (dark brown),

and gingerbread (light brown). 

The author seldom measured carefully, so the amounts may

need adjustment, especially on flavoring. The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking. If you use white flour or sugar, they may be tastier but they won't look like poopies. 

Chocolate ingredients: 

1/2 cup honey

2/3 cup (1 and 1/3 stick) butter, margarine, or lard

1 egg

1 tsp vanilla or peppermint extract

2 cups whole wheat flour

1/3 cup cocoa powder

grape-nuts(tm) cereal 

Gingerbread ingredients: 

1/4 cup honey

1/4 cup molasses

2/3 cup(1 and 1/3 stick) butter or margarine, or lard

1 egg

2 and 1/3 cups whole wheat flour

spices-ginger, cinnamon, cloves to taste (maybe 1/2 t

each)

grape-nuts(tm) cereal 

Mix-ins: 

Coconut = tapeworms

Chocolate chips = poop chunks!

Butterscotch chips = diarrhea!

Peanut butter chips = diarrhea!

Cooked spagetti or ramen noodles = roundworms

Corn = self explanatory!

Peanuts = chunks

M&Ms = decoration? 

To Make: 

Microwave the honey till it bubbles (about 1 minute).

Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any.

Add the egg, mix well, then mix in all the other stuff.

Add mix-ins of your choice to some or all of the batter. 

Chill 1 hour in the freezer or several hours in the fridge.

Roll dough logs of random length and the diameter of cat poops. 

Roll logs in grape-nuts and bake at 350 degrees till done (about 20 minutes, but this varies so watch them.) 

Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. Brown sugar might work as a substitute for the new clumping litters... 

Mixing brown sugar with the grapenuts "sweetens up the cookie a bit while still looking truly hideous." 

This recipe worked especially well at the halloween party where the table was already decorated with plastic flies. 

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