Cookies - Gunston

Some of the Cookie Club favorites….
Cookie Club page

Chocolate Pretzels	Bonbon S’mores	Millionaire’s Shortbread	Chocolate Macaroons	Old Fashioned Sand Tarts
Peanut Butter Brownie Cookies	Apple Oatmeal Cookies	Praline Cookies	Bizcochos De Maron	Pecan Carrot Cookies
Chocolate Oatmeal Cookies	Mosaic Cookies	Chocolate Peanut Butter Surprise Cookies	Gumdrop Cookies	Pecan Crackers
Giant Peanut Butter Cup Chunk Cookies	Oatmeal Cookies	Basic Shortbread	Soft Sugar Cookies	Outrageous Brownies
Ghirardelli’s Ultimate Double Chocolate Cookies	Chocolate White Chocolate Chunk Cookies	Amaretti Cookies	Lime Cookies	Scottish Shortbread
Cinnamon Bun Cookies	Pecan Chocolate Chip Cookies	Macadamia Toffee Chip	Lime Sugar Cookies	Pecan Shortbread
Chocolate Toffee Cookies	Chocolate Thumbprint Cookies	Salame al Cioccolato (Chocolate Salami)	Best Ever Sugar Cookies	Pecan Shortbread Cookies
Pumpkin Cookies with Brown Sugar Frosting	The Original Nestle® Toll House®	Churros	Almond Joy Cookie Balls	Soft Shortbread
Peanut Butter Pinwheels	Soft Chocolate Chip Cookies	Mexican Wedding Cakes	Caramel Heavenlies	Oatmeal Shortbread Cookies
Chocolate Coconut Pecan Cookies	Colossal Monster Cookies	Gunston’s Favorite Snickerdoodles	Peanut Butter Chocolate Chunk	Kourambiethes
Black Gold Cookies	Coconut-Cranberry Chews	Fortune Cookies	Chocolate Mint Wafers	Chocolate Shortbread
Chocolate Raspberry Cookies	Powdered Sugar Icing	Girl Scout Mint Cookies	Pecan Squares	Cookie Press Cookies
Apple Drops	Super Chunky Cookies	Girl Scout Cookies® Shortbread	Keebler Pecan Sandies	Cream Cheese Cookies
Berry Shortbread Dreams	World’s Best Cookies	Neiman Marcus Brownies	Mudslide Cookies	Mom’s Cookie Press Shortbread
Coffee Shortbread	Hershey Kiss Cookie	Infamous Neiman Marcus $250 Cookie	Ultra-Lite Pecan Chocolate Chip Cookies	Butter Cookies
Chocolate Mint Crisps	Spicy Chocolate Crackle-Top Cookies	A to Z Chocolate Chip	Goof Balls	Jello Cookie Press Cookies
White Chocolate Cranberry Biscotti	Chocolate Crinkles	Chewy Crispy Coconut Cookies	Good-Fortune Cookies	Danish Cookie Press Cookies
Toffee Oat Cookies	Me-mom’s Sugar Cookies	Cream Cheese Butter Cookies	Humongous Cookies	Caramel Press Cookies
Ms. MacPherson’s Awesome Sugar Cookies	Absolutely Excellent Oatmeal Cookies	Melt Aways	Mexican Chocolate Cookies	Lemon Treats
Pistachio White Chocolate Chip Cookies	Chewy Chocolate Espresso Cookies	“Kitchen Sink” Chocolate Chunk Cookies	Chocolate Dipped Pretzel Shortbread

Chocolate Pretzels

1 teaspoon good-quality instant espresso powder
3 tablespoons boiling water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 large egg
1/2 cup unsweetened Dutch-process cocoa powder
1 3/4 cups all-purpose flour
1 large egg yolk Sanding sugar, for sprinkling

1. Stir espresso powder into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, cocoa and dissolved espresso. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.

2. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.

3. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Peanut Butter Brownie Cookies

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting

1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).

2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

6. FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.

Yield: 24 cookies

Chocolate Oatmeal Cookies

If you just can’t decide whether to make oatmeal or chocolate chip cookies this is the joyful union of both. These are a little chewy, a little soft, and a whole lot of chocolate.

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup all purpose flour
3 TBSP unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (unless you use salted butter, then reduce to 1/4 tsp)
1 egg
2 tsp vanilla
1 1/4 cups rolled oats
1/2 cup semi-sweet chocolate chips
cooking spray

1. Preheat the oven to 350°F and grease your baking sheet.

2. In a bowl combine the flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Briefly stir with a fork or whisk to ensure all ingredients are evenly distributed. Set this aside for a moment.

3. In a mixing bowl place the softened butter, brown sugar, and white sugar. Mix until smooth. In a measuring cup slightly beat the egg with the two teaspoons vanilla extract. Add to the butter and sugar and mix until smooth.

4. Add the dry ingredients and stir until just combined, be sure to scrape the side and bottom of the bowl with a spatula.

5. Once the dry ingredients are incorporated stir in the rolled oats and chocolate chips, mix by hand until evenly distributed.

6. Use two tablespoons or a cookie scoop to drop onto the greased baking sheet. Bake for 8 – 10 minutes at 350°F, then allow to cool on the sheet for an additional five minutes before transferring to a wire rack to cool completely.

Giant Peanut Butter Cup Chunk Cookies

4 oz unsalted butter, softened
1/2 cup creamy peanut butter (I used Skippy Natural)
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
1 tablespoon molasses
1 tablespoon half & half (milk would probably work)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cups all purpose flour
1 cup coarsely chopped Reese’s Peanut Butter cups, frozen
2.5 oz finely chopped good quality bittersweet or dark chocolate
Reese’s Pieces ( as many as you want)

1. Cream butter, peanut butter and both sugars with an electric mixer. Beat in vanilla, egg, molasses and cream. Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed.

2. Add flour and stir until mixed. Stir in frozen peanut butter cups and shredded chocolate.

3. Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds some more or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces.

4. Bake Temp: 350 F Time: 15 minutes (check at 12)

Ghirardelli’s Ultimate Double Chocolate Cookies

(Recipe adapted from Ghirardelli)

11.5 ounces bittersweet chocolate chips
6 tablespoons unsalted butter
3 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
12 ounces semi-sweet chocolate chips
1 cup chopped nuts (I recommend hazelnuts or pecans)

1. Melt bittersweet chocolate chips and butter in a double boiler or microwave.

2. In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture.

3. In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts.

4. Refrigerate dough for at least an hour, or until firm.

5. Preheat oven to 375°. Grease or line baking sheets and set aside.

6. Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets.

Makes about 24 cookies.

Cinnamon Bun Cookies

Dough

1 1/4 cups sugar
3/4 cup unsalted butter at room temperature
1 egg
1 tsp vanilla
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt

Filling

4 tbsp sugar
2 tbsp chopped pecans
2 tsp cinnamon

1. Beat the sugar and butter until creamy with an electric mixer. Add the egg and vanilla. In a separate bowl combine the flour baking soda and salt. Gradually add the flour mixture to the butter mixture. Form into a ball, cover with plastic wrap and refrigerate for an hour.

2. The recipe originally says to roll the dough out on a floured surface into an 18 by 10 rectangle. Next time I do this I’m going to split the dough in half and roll each out until they are about 1/8 inch thick (I’m not sure of the dimensions, you want to make sure its not too thin, but you want it to be a rectangle.) This was because when I made these they spread really thin and a lot bigger than I wanted. So next time if I make them smaller to begin with and roll them a lot tighter they may not spread so much.

3. Mix the filling ingredients in a small bowl. Sprinkle over the dough and press into the dough. Roll beginning with the long side. Roll tightly. Place the seam side down on plastic wrap, cover and refrigerate over night. In the morning cut into 1/2 inch slices and cook in a 350 degree oven for 9 minutes. Let them sit a minute on the hot pan before transferring to a wire rack to cool.

4. So my warnings are in there, they might come out big, thin and delicate, but they will be yummy and people will enjoy them. And with my changes I think that these could be a perfect cookie.

Chocolate Toffee Cookies

(Adapted from Bon Appetit)

1/2 cup all purpose flour
1-teaspoon baking powder
1/2-teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar4 large eggs
1-tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1-cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)

1. Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

2. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

3. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

4. Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

5. I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven.

6. Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off, as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

Pumpkin Cookies with Brown Sugar Frosting

These cookies are almost like little cakes. And, besides the canned pumpkin, they’re made with kitchen staples. And only staples. Also, they’re egg free! If you don’t have a friend or family member allergic to eggs, though, don’t let their eggless-ness scare you off. There’s no fluffier or more satisfying fall cookie.

1 cup brown sugar, packed
1 cup pumpkin
1/2-cup vegetable or canola oil1-teaspoon vanilla
2 cups flour
1-teaspoon baking soda
1-teaspoon baking powder
1/2-teaspoon salt
1/2-teaspoon cinnamon
1/2-teaspoon nutmeg
1/4-teaspoon ground ginger
1 cup raisins (Optional. I left them out.)

Preheat oven to 350 degrees.

In a large bowl, beat together sugar, pumpkin, oil and vanilla. Dump in dry ingredients and mix until smooth. Blend in raisins. Drop by spoonfuls on greased baking sheet.

Bake for 10 to 12 minutes.

For the Brown Sugar Frosting:

1/3-cup butter or margarine
2/3 cup brown sugar, packed
3 Tablespoons milk
1-1/2 cup powdered sugar

Stir until smooth.

Wait to frost until cookies are totally cool.

Enjoy!

Updated to add: Store these in a container with some airflow; otherwise the frosting will slide right off the cookies.

Peanut Butter Pinwheels

1/2 c. shortening
1/2 c. creamy peanut butter
1 c. sugar1 egg
2 Tbsp. milk
1-1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

In a mixing bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll out between waxed paper into a 12-inch by 10 inch rectangle. Melt chocolate chips; cool slightly. Spread over dough to within 1/2 inch of edges. Roll up tightly jelly-roll style starting with a long side; wrap in plastic wrap. Refrigerate for 20-30 minutes or until easy to handle. Unwrap dough and cut into 1/4 inch slices. Place 1 inch apart on greased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Makes about 4 dozen.

Chocolate Coconut Pecan Cookies

1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened

Preheat oven to 350 deg. Line cookie sheets with parchment paper or grease them. On piece of waxed paper, combine flour, baking powder and salt. In lg. bowl, cream butter with an elec. mixer, add sugar and beat until fluffy. Beat in eggs and vanilla, then add melted choc. and beat well. Add flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and choc. chips. Drop dough from a teaspoon onto prepared cookie sheets, leaving about 2 inches between each cookie. Press pecan half on top of each cookie. Bake on rack in middle of oven for 10 to 13 mins., or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months.

Black Gold Cookies

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
3 large eggs1 cup plus 2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

1. Preheat oven to 325°F..

2. In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.

3. In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.

4. In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.

5. Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on non-greased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not over-bake). Cool cookies on a rack.

Makes twelve 3- to 4-inch cookies.

Chocolate Raspberry Cookies

1 cup butter
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
3/4c. semisweet chocolate chips, melted and cooled
1/2 raspberries, pureed
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 c. white chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in vanilla chips. Drop by teaspoonfuls 2 inches apart onto non-greased baking sheets. Bake at 375 degrees or until edges are brown. Remove to wire racks to cool Makes 6 dozen.

Apple Drops

1/2 cup butter
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
2 cups flour1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 cup finely chopped and peeled tart apple
1 cup chopped walnuts

FROSTING

1/4 cup butter
3 cups powdered sugar
1 tsp. vanilla extract
3-4 Tbsp. apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in the apple and walnuts. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375º for 12-14 minutes or until golden brown. Remove to wire racks to cool. For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies. Makes 3-1/2 dozen.

Berry Shortbread Dreams

1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam

GLAZE:

1 cup powdered sugar
2-3 tsp water
1/2 tsp. almond extract

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Place 1 inch apart on non-greased baking sheets. Using the end of a wooden spoon handle, making an indentation in the center of each ball. Fill with jam Bake at 350º for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies. Makes about 3-1/2 dozen.

Coffee Shortbread

1 cup butter
1/2 cup packed brown sugar
1/4 cup sugar
2 Tbsp. instant coffee granules
2 cups flour
1/4 salt
1/2 cup chocolate chips, melted
1/2 cup white chips, melted

In a mixing bowl, cream butter, sugars and coffee granules. Gradually beat in flour and salt. On a lightly floured surface, roll out to 1/4 thickness. Cut with floured 2 inch cookie cutters. Place 2 inch apart on a non-greased baking sheets. Bake 300º for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips. Makes about 5 dozen.

Chocolate Mint Crisps

1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 Tbsp. plus 1-1/2 tsp water
2 cups chocolate chips2 eggs
2-1/2 cups flour
1-1/4 tsp. baking soda
1/2 tsp. salt
3 pkgs Andes mint candies

In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted. Transfer to a mixing bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets. Bake at 350º for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooking) Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Make about 6-1/2 dozen.

White Chocolate Cranberry Biscotti

1/2 cup butter, softened
1 cup sugar
4 eggs1 tsp. vanilla extract
3 cups flour
1 Tbsp. baking powder
3/4 cup dried cranberries
3/4 cup white chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and white chips. Divide dough into three portions. On non-greased baking sheets, shape each portion into a 10 inch X 2 inch rectangle. Bake at 350º for 20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into inch slices. Place cut side down on non-greased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in airtight container. Makes 2-1/2 dozen.

Toffee Oat Cookies

3/4 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 Tbsp vanilla extract
2-1/4 cups flour
2-1/4 cups old fashioned oats
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 pkg. English toffee bits (10 ounces)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine the flour, oats, baking soda and baking powder and salt. Stir in toffee bits. Drop by rounded teaspoonfuls 2 inch apart onto non-greased baking sheets. Bake at 375º for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Make about 4 dozen.

Ms. MacPherson’s Awesome Sugar Cookies

A former Geography teacher here made some of these cookies with her Mentee Sasha and I joined in the fun and just loved how these tasted. I also noticed that these cookies kept their shape when you used detailed cutters. Her Christmas cookies came out lovely and our Cookie Club made cookie pops and big valentine hearts….again a WINNER….It’s a keeper in my book. Thanks Ms MacP.

1 cup butter
2 c. sugar
2 eggs
4 c. flour1 Tbsp. baking powder
1 tsp. salt
2 Tbsp milk (as needed to moisten, if necessary)
1 Tbsp. vanilla

Bake at 375 degrees for 8-9 minutes. Can’t tell you the yield for it depends on the size of your cookie cutters and the thickness of your dough.

Pistachio White Chocolate Chip Cookies

“The usual chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.”

1 cup butter, softened
1/2 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour1 cup whole wheat flour
1/2 cup rolled oats1 teaspoon baking powder1 teaspoon baking soda2 cups white chocolate chips
1 1/2 cups chopped pistachio nuts

1. Preheat oven to 350º

2. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto non-greased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bonbon S’mores

From Every Day with Rachael Ray

MAKES SIX S’MORES

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt 1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips

1. Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.

2. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.

3. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you’ll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.

4. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.

5. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.

Apple Oatmeal Cookies

3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple – peeled, cored and shredded
1/2 cup confectioners’ sugar1 tablespoon milk

1. Preheat oven to 375 degrees F.

2. Mix together brown sugar and margarine until light and fluffy.

3. Beat in eggs and vanilla.

4. Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.

5. Drop on cookie sheet and bake 9 to 12 minutes.

6. Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.

Makes 12 servings

Mosaic Cookies

4 (1 ounce) squares semi-sweet chocolate
3 tablespoons margarine
1 teaspoon vanilla extract
1 pinch salt1 egg white
1 cup confectioners’ sugar
1/2 pound rainbow colored miniature marshmallows
1 cup chopped walnuts
3/4 cup graham cracker crumbs

1. Melt the chocolate squares and margarine together. Stir in the vanilla and the pinch salt.

2. Beat the egg white and slowly add the confectioners’ sugar. Blend well. Stir in the chocolate mixture, the marshmallows and the chopped nuts. Blend well.

3. Shape mixture into a log shape and roll firmly in the graham cracker crumbs. Refrigerate. Slice log when ready to serve.

Oatmeal Cookies

Martha Stewart Living Omnimedia, Inc.

3 dozen 1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats1 cup all-purpose flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups mixed dried fruits and nuts, coarsely chopped (golden raisins, currants, dried apricots, dried cherries, pecans, or a combination of above)

1. Heat oven to 350 degrees F.

2. Line baking sheets with silpats (French nonstick baking mats) or parchment paper; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs; mix on high speed to combine. Mix in vanilla; set aside.

4. Combine the rolled oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer and stir in raisins.

5. Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

Chocolate White Chocolate Chunk Cookies

Yield: 40 to 48 cookies

1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped

1. Preheat the oven to 350 degrees F.

2. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Pecan Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 large egg, room temperature2 cups all-purpose flour
1/2 teaspoon baking soda
12 ounces semisweet chocolate, coarsely chopped
8 ounces pecans, chopped (2 cups)
6 ounces white chocolate, coarsely chopped
30 perfect pecan halves

1. Preheat oven to 375 degrees F. Center 2 racks in the oven.

2. Line 2 baking sheets with silpat nonstick baking mats or parchment paper.

3. In bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 4 minutes. Add salt and vanilla, and mix to combine. Add egg, and continue beating until well combined.

4. In a medium bowl, whisk together flour and baking soda. Slowly add dry ingredients to butter mixture. Mix on low speed until just combined. Stir in chopped pecans and both chocolates.

5. Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about 6 balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.

6. Bake 7 minutes, rotate pans between oven shelves, and bake until just brown around the edges, 6 to 8 minutes more. Remove from oven, and let cool slightly before removing cookies from baking sheets to cool on wire racks. Repeat process with remaining dough.

Yield: about 30 cookies

Chocolate Thumbprint Cookies

Recipe courtesy Sandra Lee Semi-Homemade Desserts

Prep Time: 20 minutes | Yield: 48 cookies

1 cup very finely ground almonds
1 (16-ounce) container dark chocolate frosting
4 tablespoons (1/2 stick) butter, at room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract48 chocolate kiss candies

Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

The Original Nestle® Toll House®

Makes 5 dozen cookies 2 1/4 cups all-purpose flour

1 teaspoon baking soda1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package Semi-Sweet Chocolate Morsels
1 cup chopped nuts

1. PREHEAT oven to 375 degrees F.

2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto non-greased baking sheets.

3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Soft Chocolate Chip Cookies

Makes 6 dozen

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extrac
t4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Colossal Monster Cookies

This recipe makes huge cookies and has NO flour. A very hearty cookie. Be sure to sure in a tight container so they do not dry out. You may want to keep a slice of bread in the container if they start getting dry

1 cup margarine or butter
2 cups white sugar
2 cups packed brown sugar
3 cups peanut butter6 eggs
1 1/2 tsp. corn syrup
1 1/2 tsp. vanilla extract
4 tsp. baking soda
9 cups rolled oats
1/2 pound M&Ms (I used 14 oz)
1/2 pound chocolate chips (I used 12 oz)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together the margarine, white sugar, brown sugar and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the M&Ms and chocolate chips. Scoop out dough by 1/4 cups or ice cream scoop and place 3 inches apart on a non-greased cookie sheet. Flatten slightly.

3. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheet for a few minutes, before transferring to wire racks to cool completely.

Coconut-Cranberry Chews

These cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. Important: If it’s too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.

MAKES: About 6 dozen cookies

About 1 1/2 cups (3/4 lb.) butter, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.

2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note at left). Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Powdered Sugar Icing

In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.

Super Chunky Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter — softened
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs — room temperature
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1 cup milk chocolate chips4 ounces bittersweet chocolate — cut into chunks
2 ounces white chocolate — coarsely chopped
1/2 cup coarsely chopped pecans
3/4 cup English toffee bits — such Hershey’s Skor

1. Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F.

2. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.

3. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter for 30 seconds at medium speed, until creamy. Add the sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

4. At low speed, beat in the flour mixture a third at a time, scraping down the sides of the bowl after each addition. Using a wooden spoon, stir in all the chocolate chips, the bittersweet chocolate and white chocolate, pecans and toffee bits. The dough will be very stiff.

5. Drop the dough by slightly rounded tablespoonfuls onto 2 non-greased baking sheets, leaving about 1 1/2 inches between the cookies.

6. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are very lightly browned; switch the positions of the baking sheets halfway through the baking time for even browning.

7. Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.

World’s Best Cookies

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil1 egg
3 1/2 cups all-purpose flour1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

Yield: 150 cookies

Hershey Kiss Cookie

2 1/8 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 3/4 cups sugar
3 large eggs
1 teaspoon vanilla
4 squares unsweetened baking chocolate, melted
1/2 cup powdered sugar
1 -14 ounce package kisses

1. Mix flour, baking powder and salt. In a large bowl beat butter and granulated sugar with electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended. Gradually add flour mixture, mixing just to blend.

2. Refrigerate dough about 1 hour. Heat oven to 350 degrees. Shape heaping teaspoonfuls dough into 1 1/4 inch balls. Roll in powdered sugar. Place 1 1/2 inches apart on greased cookie sheets. Bake 8 minutes. Remove from oven. Firmly press chocolate kiss into center of cookie. Return to oven and bake 3-4 minutes. Do not over bake. Cookies are soft when hot but firm and chewy when cool. Remove to rack to cool.

Spicy Chocolate Crackle-Top Cookies

Makes 4 dozen

2 cups flour
2/3 cup cocoa powder
1 tsp baking soda1 tsp cinnamon
1 tsp ginger1/4 tsp allspice
1/4 tsp cloves1 tsp vanilla
5 Tbsp margarine
1 cup packed brown sugar
1/3 cup nonfat yogurtwhites of 2 large eggs
1 tsp vanilla
1/2 cup sugar (for rolling)

1. Mix first 7 ingredients.

2. In a large bowl, beat margarine, brown sugar, yogurt, egg whites, and vanilla with electric mixer until blended (mixture will look curdled). Gradually beat in flour mixture until blended.

3. Cover and chill at least 2 hours, until firm enough to handle.

4. Heat oven to 375F. Roll dough into 1-inch balls. Roll in sugar to coat. Place on non-greased cookie sheets. Bake 8-10 mins, or until firm. Cool on rack.

5. Store airtight up to 3 weeks.

Chocolate Crinkles

Before baking, the balls of dough are rolled in powdered sugar, which gives the finished cookies an attractive “snow-dusted” look. Despite their rich taste, they have only 2 grams of fat apiece.

2 cups all-purpose white flour
1 2/3 cups powdered sugar
1/2 cup unsweetened American-style cocoa powder, such as Hershey’s
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 ounces unsweetened chocolate, coarsely broken or chopped
3 1/2 tablespoons corn or canola oil5 tablespoons light corn syrup
1 1/2 cups packed light brown sugar
1 1/2 tablespoons vanilla extract
4 large egg whites
3/4 to 1 cup sifted powdered sugar for coating cookies

1. In a large bowl, sift together flour, 1 1/2 cups powdered sugar, cocoa, baking powder and salt.

2. Combine chocolate and oil in a large, heavy saucepan over lowest heat, stirring frequently, until just melted and smooth; be very careful chocolate does not scorch. Remove from heat, and let cool slightly. Stir in corn syrup, brown sugar and vanilla until well blended. Beat egg whites into chocolate mixture using a large wooden spoon; stir until brown sugar dissolves. Gently stir dry ingredients into chocolate mixture just until well blended and smooth. Cover dough and refrigerate until firm enough to shape into balls, at least 2 1/2 hours and up to 8 hours if desired. Preheat oven to 350 degrees. Spray several baking sheets with non-stick cooking spray. Place powdered sugar for coating balls in a medium-sized shallow bowl. With lightly oiled hands, roll portions of dough into 1-inch balls between palms. Roll each ball in powdered sugar until heavily coated. Arrange balls on baking sheets about 1 1/2 inches apart. Bake on middle oven rack for 8 to 10 minutes or until center tops are almost firm when tapped. Let stand about 2 minutes until cookies firm up slightly. Using a spatula, transfer cookies to wire racks. Let stand until thoroughly cooled. Store airtight for 3 or 4 days. Freeze for longer storage.

Makes about 50 1 1/2-inch cookies.

Me-mom’s Sugar Cookies

I renamed this cookie recipe I got from an old Betty Crocker Cookbook. When my grandmother (who I called Me-mom) and I made these cookies together for the first time we laughed and had so much fun, that I made a tradition of it every year. We picked out the recipe together and were drawn to it because the name of the recipe was “Mary’s Sugar Cookies” and since Me-mom’s name was Mary; sounded like a winner! We also didn’t have any confectioner’s sugar at the time so we used regular granulated sugar. They turned out great. By the time I was an adult, the cookies had gotten quite pretty. No reindeer is missing tails like the first year me-mom and I made them! It is isn’t Christmas to me until these cookies are made.

1 cup butter, softened
1 1/2 cups confectioner’s sugar (I use granulated sugar now)
1 egg1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar-colored granulated sugars , sprinkles, etc.

Mix thoroughly butter, confectioner’s sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover and chill 2-3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16″ thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

Absolutely Excellent Oatmeal Cookies

Makes 7 dozen

“These are chewy, healthy oatmeal cookies which can be prepared in a number of variations, just add nuts, raisins, chocolate chips, coconut, candied fruit or any other additions.”

1 cup shortening
2 cups brown sugar
3 eggs1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chewy Chocolate Espresso Cookies

3 1/4 cups semisweet chocolate chips
1/2 cup butter1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

1. In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.

2. Meanwhile, in another bowl, mix together the flour, baking powder, and salt.

3. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 for 7 minutes.

Yield: 60 cookies depending on size.

Millionaire’s Shortbread

Tastes like TWIX bar. A lot of work but worth the effort. Very yummy

8 ounces (2 sticks) unsalted butter, softened
1/2 cup sugar
2 1/4 cups flour
1/4 cup cornstarch1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
8 ounces semisweet chocolate
4 Tbsp heavy whipping cream

1. Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.

2. In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.

3. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.

4. Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and mix well. Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.

5. When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the heavy cream (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.

Yield: about 24 cookies

Praline Cookies

Makes 3 dozen

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners’ sugar
1 cup pecan halves, toasted and broken into large pieces

1. Preheat the oven to 350°. Sift together flour, baking powder, and salt in a medium bowl. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.

3. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies to wire racks.

4. In a small saucepan, combine remaining 1 cup light-brown sugar and the cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners’ sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Chocolate Peanut Butter Surprise Cookies

Makes about 3 1/2 dozen

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

1. Sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

3. Preheat the oven to 350°. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

4. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover “surprise.”.

6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Basic Shortbread

Makes 36 bars

This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
2/3 cup sugar3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

1. Heat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.

3. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.

4. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container up to 1 month.

Amaretti Cookies

Makes about 5 dozen

4 cups slivered almonds
2 cups granulated sugar
4 large egg whites
1 teaspoon pure almond extract
Confectioners’ sugar, for dusting

1. Line three baking sheets with Silpat baking mats.

2. Grind almonds with the granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.

3. Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners’ sugar, and let stand at room temperature to dry for 2 hours.

4. Place rack in center of oven, and preheat oven to 300°. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners’ sugar. Repeat with remaining cookie dough.

Macadamia Toffee Chip

Made with soft, salty macadamia nuts, this Cookie of the Week is a crunchy variation on the classic chocolate-chip confection. Use caramel-flavored toffee chips as a delicious substitute for the traditional chocolate.

Makes 3 dozen

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups cake flour (not self-rising)
2 teaspoons baking soda
1 teaspoon salt
3 cups toffee chips
2 1/2 cups coarsely chopped macadamia nuts (11 ounces)

1. Preheat the oven to 350;. Line baking sheet with a Silpat baking mat or parchment paper, and set aside.

2. In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts.

3. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week.

Salame al Cioccolato (Chocolate Salami)

1/2 pound butter
4 egg yolks
1/2 cup fine sugar
1/2 cup unsweetened cocoa
1/2 cup sweetened cocoa
1/2 teaspoon vanilla extract
1/2 cup sassolino or other sweet liqueur (optional)
1/2 cup biscotti, broken into large pieces
1/2 cup whole toasted almonds

1. Place the butter in a large bowl and soften it with the back of a spoon. Cream the butter, egg yolks and sugar, then blend in the cocoa, the vanilla extract, the liqueur, the biscotti and the almonds.

2. Working quickly to avoid melting the butter, turn the mixture out and form it into the shape of a sausage.

3. Wrap it tightly in plastic wrap and let it set in the freezer for 4 hours. Serve slightly thawed, sliced like a salami.

Yield: 12 servings

Churros

1 cup water
1/2 cup margarine
1 cup all-purpose flour
1/4 teaspoon salt3 eggs
1/4 cup white sugar
1/4 teaspoon ground cinnamon

1. In a heavy deep skillet or deep-fryer, heat oil to 360 º F. Oil should be about 1 1/2 inches deep.

2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.

3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.

Mexican Wedding Cakes

Makes 42 cookies

1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour

1. Cream together confectioner’s sugar and butter. Add vanilla, cinnamon and almonds.

2. Knead in flour by hand until completely mixed.

3. Chill dough for about an hour.

4. Preheat oven to 350 degrees F. Grease cookie sheets.

5. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.

6. When baked, dip or roll in confectioner’s sugar. Store airtight in layers with waxed paper in between.

Gunston’s Favorite Snickerdoodles

A sugar cookie rolled in cinnamon and sugar. Why is it a Gunston favorite? Because many staff request them every year. Maybe they will be your favorite too.

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on non-greased baking sheets.

4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Fortune Cookies

1/4 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon cornstarch
dash salt
2 tablespoons vegetable oil
1 egg white
1 tablespoon water
fortunes written on paper

1. In a mixing bowl, stir together flour, sugar, cornstarch and salt. Add cooking oil and egg white; stir until smooth. Add water; mix well.

2. Make 1 cookie at a time by pouring 1 tablespoon of batter on a lightly greased skillet or griddle; spread into a 3 1/2 inch circle. Cook over low heat about 4 minutes, or until lightly browned. Turn cookie with a wide spatula; cook 1 minute more.

3. Working quickly, place cookie on pot holder. Place fortune in center of cookie. Fold cookie in half, then fold again over edge of bowl. place in muffin pan to cool. Repeat with remaining batter.

Makes 8 cookies

Girl Scout Mint Cookies

1 box Devil Food Cake Mix
2 Eggs2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips – I like Ghirardelli Double Chocolate Chips
2-3 drops Wilton’s Candy Mint Flavoring Preparation

1. Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes.
Let cool until they reach room temperature.

2. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Girl Scout Cookies® Shortbread

1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder

1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.

2. Add the egg and beat mixture until it’s fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.

3. In another bowl, combine the flour and baking powder.

4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.

5. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour.

6. Preheat oven to 325 degrees.

7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an non-greased cookie sheet.

8. Bake for 12 to 15 minutes or until golden brown.

Makes 60 cookies

Neiman Marcus Brownies

1 box chocolate cake mix
1 stick melted Butter3 eggs, divided
1/2 C. chopped nuts, optional
1 – 1 lb box powdered sugar

8 oz. cream cheese Preparation Instructions:

Preheat oven to 350 degrees. Butter and flour a 13 by 9 inch baking dish. Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan. Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake.
Bake for 50 minutes or until cake tests done.

The Infamous Neiman Marcus $250 Cookie Recipe Urban Legend or truth?

The store Neiman Marcus denies the story happening and provides a different recipe(look down below this). All I know is that I’ve made this recipe and it’s AWESOME…who care if the story is true or not!!!5 cups blended oatmeal**

2 cups butter
2 cups sugar
2 cups brown sugar
4 cups flour2 tsp. soda
24 oz. chocolate chips1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

1. Measure oatmeal and blend in a blender to a fine powder.

2. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Neiman Marcus Responds:
They do not accept this story as true and submit a different recipe. This is their recipe:

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tsp. granulated sugar
1 egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups flour
1 1/2 tsp. instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 15 large cookies.

A to Z Chocolate Chip Cookies

Makes 5 dozen

“This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more – They’re chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!”

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
2 eggs1 tablespoon milk1
1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oat
s1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.

2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Chewy Crispy Coconut Cookies

“Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!”

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups flaked coconut

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

2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.

3. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Cream Cheese Butter Cookies

Yield: 3 Dozen1/2 lb butter (2 sticks)

1 c sugar
2 1/2 c flour, all-purpose
1 egg yolk
4 oz cream cheese
1 raspberry jam

Preheat oven to 350 degrees F. Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well. Roll into balls about 5/8 inch diameter. Place them on an non-greased cookie sheet (the cookies don’t grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. Bake at 350 degrees F for 15 to 20 minutes.

Variation: I used to make these when a was a little girl but we called them “Stained Glass Window” cookies. At the time they are a ball and you have a cookie sheet full, you take a drinking glass that has some type of cut or decorative bottom (we used a little plastic party favor basket that had heart cut outs) and dip it into watered down food coloring and press down on the cookie to make it flat, round and colored. They always turned out quite pretty.

Melt Aways

Makes 30

1 cup unsalted softened butter
1/2 cup sifted confectioners’ sugar
1 tsp vanill
a2 1/4 cups sifted cake flour
1/4 tsp salt
3/4 cup chopped pecans
confectioners’ sugar

1. Heat oven to 450 degrees. Combine butter, confectioners’ sugar and vanilla in mixing bowl.

2. Sift flour and salt together and gradually stir into butter mixture. Stir in chopped pecans.

3. Drop by heaping teaspoonfuls onto an nongreased cookie sheet. Bake until peaks are very light brown, about 7 minutes. Transfer to cooling rack. While still warm (but not hot), use a sifter to sprinkle generously with confectioners’ sugar.

“Kitchen Sink” Chocolate Chunk Cookies

Recipe courtesy Wendy Gaynor

2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon natural vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon. salt
3/4 teaspoon baking soda
1/2 cup peanut butter chips
1/2 cup toffee chips
1/2 cup mini-marshmallows
2 cups imported semisweet chocolate chunks

1. Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.

2. Add eggs, 1 at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.

3. Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.

4. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined.

5. Refrigerate batter for a few hours or overnight until cold.

6. Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.

Chocolate Macaroons

Recipe courtesy Glenn and Lisa Marie Van Dyck

1 pound 2 ounces semisweet chocolate, finely chopped
9 ounces unsweetened chocolate, finely chopped
9 egg whites
2 1/4 cups superfine sugar
1 1/2 tablespoons vanilla12 cups coconut

1. Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.

2. Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.

3. Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.

4. Bake for about 25 minutes. Do not to over bake them!

Yield: 18 macaroons

Bizcochos De Maron (Cinnamon Cookies)

Recipe courtesy Dewey Adelsburger

4 cups flour
1 cup sugar
1 pound shortening
1/4 cup cinnamon

Preheat oven to 375 degrees F. Mix all ingredients together until it reaches the consistency of biscuit dough. Roll to 1/4-inch thickness. Cut with biscuit cutter. Bake until light brown, about 10 minutes. Cool on a wire rack.

Yield: about 2 dozen

Gumdrop Cookies

1 cup Granulated sugar
1 cup brown sugar
1 cup shortening
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups oatmeal
1 teaspoon vanilla
1 cup flaked coconut
1 cup gum drops, cut in small pieces
1 cup nuts, optional

Cream sugars and shortening. Add eggs, flour, b. soda and b. powder. Add coconut, nuts, candy and oatmeal. Dry by teaspoon onto non-greased cookie sheet and bake at 375 degrees for 12-15 minutes. Black gumdrops are to very pretty in these so you may want to not use them.

Soft Sugar Cookies

3 1/4 cups flour — sifted
1 tsp. baking soda
1/2 tsp. salt
1/2 cup margarine — softened
1 cup sugar
1 egg — unbeaten
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 cup sour cream — thick

Sift flour, soda, and salt together. In separate bowl; combine margarine, sugar, egg, vanilla, and nutmeg. Beat at high speed for 2 min., scraping bowl. Add sour cream. Add flour mixture. Beat at low speed about 2 min. until well blended, scraping bowl. Roll out on lightly floured board to 1/4 in. thickness. Cut, spread on milk, and sprinkle with sugar. Put on greased cookie sheet. Bake at 425 degrees about 12 min. or until golden.

Makes about 2.

Lime Cookies

1/2 c. butter
1 c. sugar
1 egg plus 1 egg yolk
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. lime juice
1 1/2 tsp. grated lime peel
1/2 c. powdered sugar

In a large bowl, combine butter, sugar, egg and egg yolk; mix until creamy. Add flour, baking powder, salt, lime juice and lime peel; blend thoroughly. Spray baking sheet with nonstick vegetable coating. Form dough into 1/2″ balls. Place on baking sheet; bake at 350F until lightly browned, 8-10 min. remove from baking sheet; while warm, sift powdered sugar over cookies.

Makes 3 dozen.

Lime Sugar Cookies

3/4 stick (6 tablespoons) unsalted butter, softened
2 tablespoons cold vegetable shortening
1 cup granulated sugar
1/2 cup lime sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1. Beat together butter, shortening, granulated sugar, and 2 tablespoons lime sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder, and salt together over egg mixture, then beat on low speed until just combined. Form dough into a 10-inch log (2 inches in diameter) on wax paper, then wrap in wax paper. Chill dough until firm, at least 4 hours.

2. Preheat oven to 375°F.

3. Remove wax paper and cut log into 1/4-inch-thick rounds. Bake cookies 1/2 inch apart on non-greased baking sheets in batches in middle of oven 10 to 12 minutes, or until pale golden. Immediately transfer with a metal spatula to a rack set over a sheet of wax paper and sprinkle tops with remaining lime sugar. Cool cookies.

4. Dough can be made 2 days ahead and chilled, wrapped well in plastic wrap. Cookies keep in an airtight container at cool room temperature 2 days.

Makes about 36 cookies.

Best Ever Sugar Cookies

1 cup confectioners’ sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
2 egg
2 teaspoons vanilla extract
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup chopped pecans
1/3 cup granulated sugar for decoration

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

2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto non-greased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)

3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Makes 100 cookies

Almond Joy Cookie Balls

“These little cookies taste a lot like the popular candy bar.”

2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds

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

2. In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.

3. Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.

4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.

Makes 3 to 4 dozen

Caramel Heavenlies

“These bars are easy to make, chewy and delicious. They are almost too rich to be a cookie.”

16 graham crackers
2 cups miniature marshmallows
3/4 cup butter
1 teaspoon vanilla extract
3/4 cup brown sugar
2 cups sliced almonds
2 cups flaked coconut

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with aluminum foil.

2. Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.

3. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.

Makes 48 bars.

Peanut Butter Chocolate Chunk

Yield: 14 Cookies

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces semisweet chocolate, coarsely chopped

1. Heat the oven to 350 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.

3. Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a silpat or parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.

Chocolate Mint Wafers

If you adore the combination of chocolate and mint, this may become your favorite cookie.

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
Confectioners sugar, for rolling out dough
1/2 cup heavy cream
12 ounces semisweet chocolate, finely chopped
4 to 6 drops peppermint oil, or 1 teaspoon pure peppermint extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.

2. In a medium bowl, whisk together cocoa powder and flour.

3. Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.

4. Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.

5. Lightly sprinkle a clean work surface with confectioners sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.

6. Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.

7. Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.

8. Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.

Makes about 20 sandwiches

Pecan Squares

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

For the crust:

18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour

For the filling:

8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

3. Reduce oven to 325°. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.

4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

Makes about 32 cookies.

Keebler Pecan Sandies

1/2 C. Vegetable Shortening
1/2 C. Sugar
1/2 C. Powder Sugar
1 Egg (beaten)
1/4 tsp. Salt
1/2 tsp. Cream of Tarter
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 3/4 C. Flour
1/2 C. Finely Chopped Pecans

1. Preheat oven to 350 degrees. Measure flour, cream of tartar, and baking soda together and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugars and butter mixture beat until smooth. Add flour, baking soda, and cream of tarter to sugar and shortening mixture about a third at time. Beat until completely mixed through. Dough will seem a little thick. Stir pecans into cookie doe with a spoon and blend well.

2. Chill dough for 30 – 45 minutes. Roll cookie dough into a 1 – 1 1/4 inch balls and place on a non-greased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12 – 15 minutes until they are slightly golden.

Mudslide Cookies

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped

1. Preheat the oven to 400°. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.

2. In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.

4. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.

Makes about 4 dozen

Ultra-Lite Pecan Chocolate Chip Cookies

Recipe courtesy Rita Daelemans

4 egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar
12 ounces mini chocolate chips
1 cup pecans, finely chopped

1. Preheat oven to 250 degrees F.

2. In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.

Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

Goof Balls

2 (10 count) packages refrigerator biscuits
20 chocolate candy kisses
3/4 cup miniature marshmallows
1/4 cup sugar
2 teaspoons cinnamon

1. Preheat oven to 350F.

2. Flatten biscuits with palm of hand.

3. Place one chocolate kiss and 3 or 4 marshmallows in the center of each biscuit.

4. Bring edges of biscuit up and around to enclose, pinch well to seal.

5. In small bowl combine sugar and cinnamon.

6. Roll each biscuit ball in sugar mixture to coat.

7. Place on non-greased baking sheet.

8. Bake at 350F for 15 minutes or until bottoms are golden brown.

9. Serve warm.

Good-Fortune Cookies

2 egg whites
1/3 cup sugar
4 tablespoons melted butter, cooled
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon lemon extract
2 1/2 by 1/2-inch fortune strips

1. Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form.

2. Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time.

3. Bake for about 5 to 8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.

Yield: 6 cookies

Humongous Cookies

“Big as a platter and suitable for a birthday! Drizzle with icing and light the candles!”

1 cup unsalted butter1 (8 ounce) package cream cheese
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped semisweet chocolate
1 cup coarsely chopped walnuts

1. Preheat oven to 375 degrees F. Lightly grease two 12 inch pizza pans.

2. Stir together flour, baking soda and salt and set aside.

3. Using a large bowl, cream together butter, cream cheese and sugars. Add eggs and beat until fluffy. Add flour mixture to creamed mixture, blending until dough becomes stiff. Stir in chocolate chunks and nuts until well blended.

4. Divide dough in two. Press each half into the prepared pans. Bake 20-25 minutes or until lightly browned around the edges. Centers should be firm. Cool in the pan on wire rack. Serve by cutting into wedges.

Makes 2 12 inch cookies.

Mexican Chocolate Cookies

Recipe courtesy Food Network

1 cup all purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon brown sugar
1/2 cup plus 1 tablespoons granulated sugar
3 tablespoons sweet butter, slightly softened
3 tablespoons stick margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper1 teaspoon vanilla1 egg white

1. Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).

2. In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.

3. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.

4. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

Chocolate Dipped Pretzel Shortbread

1 1/3 cup sugar
2 tsp. Pure vanilla extract
2 tsp. Salt
1 3/4 unsalted butter, room temp.
1/2 tsp. Salt
6oz. Chocolate dipped pretzels, chopped
4 cup all purpose flour

1. Cream Butter in mixer. Add sugar, salt, and vanilla, scraping bowl well. Add flour 1 cup at a time, blending well.

2. Fold in chopped chocolate dipped pretzels.

3. Scoop onto sheet pan lined with parchment paper.

4. Press down on each scoop with fork or with the palm of your hand.

5. Bake for 38-40 minutes at 325 degrees.

6. Let cool completely.

Servings: 6-8

Old Fashioned Sand Tarts

Cookie Dough:

1 lb. flour
1 lb. sugar
1/4 lb. butter, softened
1/4 lb. margarine
2 eggs, beaten
rind of 1 lemon

Egg Wash:

2 eggs
4 Tbsp. water

Egg Wash: Beat together well.

Mix all ingredients together for cookie dough. Shape into a ball. Cover and chill overnight. Preheat oven to 350 degrees. Divide ball into 4 parts. Roll out 1 part at a time. Roll on floured surface very thin. Cut into shapes with cookie cutters and place on cookie sheet. Re-roll extra trimmings until all is used. Brush top of tarts with egg wash. Sprinkle with sugar and cinnamon and chopped peanuts or colored sugar. Bake at 350 degrees for 7 to 8 minutes. Watch carefully and bake until lightly browned. Continue rolling out all 4 sections as directed. Yield: 2 (1 gallon) tubs full.

Note: The thinner the rolling the better the tarts.

Pecan Carrot Cookies

A soft carrot, coconut pecan cookie sweetened with orange frosting.

1 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3 tablespoons orange juice
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1 cup coarsely chopped pecans
1 cup finely shredded carrots

Frosting:

2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice

1. Heat oven to 350°. Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, 3 tablespoons orange juice and 1 tablespoon orange peel. Continue beating until well mixed (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (1 to 2 minutes). Stir in coconut, pecans and carrots by hand.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto non-greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.

3. Combine powdered sugar and 1 tablespoon orange peel in small mixer bowl. Beat at low speed, adding enough orange juice for desired spreading consistency. Frost cooled cookies. If desired, top each cookie with pecan half or grated orange peel.

TIP: For thicker cookies, chill dough at least 1 hour. Roll dough into 1-inch balls.

Pecan Crackers

1/2 (16 ounce) package graham crackers
2 cups chopped pecans
1/2 cup white sugar
1/2 cup butter
1/2 cup margarine

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

2. Line a baking sheet with graham crackers. Sprinkle evenly with pecans.

3. In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.

4. Bake in preheated oven 12 minutes, until golden. Cool completely before serving.

Outrageous Brownies

Copyright (c) 1999 by Ina Garten
These are the most outrageous ever! I make mine smaller (for guilt reasons) and store many in the freezer and take them out whenever I need a chocolate fix. Bake these NOW!

Makes 20 Large Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

1. Preheat the oven to 350 degrees F.

2. Butter and flour a 12 x 18 x 1-inch baking sheet. (I cover mine in foil instead)

3. Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.

5. Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Ok, if you couldn’t figure out from my name by now….I come from a Scottish heritage….the cookies that Scotland are famous for are Shortbread. The are buttery and wonderful…here are a variety to choose from…

Scottish Shortbread

2 cups butter, softened
1 2/3 cups sugar
4 cups all-purpose flour
1 1/3 cups cornstarch
Sugar, for sprinkling

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.

Pecan Shortbread

1/2 pound butter, softened
1/2 cup powdered sugar
2 cups flour
1/4 teaspoon salt
1 cup pecan pieces

1. Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.

2. On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to non-greased cookie sheet. Prick with fork and chill again for 20 minutes.

3. Preheat oven to 350 degrees F.

4. Bake 20 minutes or until edges are lightly browned.

Pecan Shortbread Cookies

Makes 2 dozen

3/4 lb butter
1 cup confectioners sugar
3 cups flour, sifted
1/2 tsp salt
1/2 tsp vanilla
1/4 cup sugar
3/4 cup pecans, finely chopped

1. Cream butter and confectioners’ sugar together until light.

2. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Add pecans.

3. Gather dough into a ball, wrap in wax paper, and chill until firm.

4. Roll out chilled dough to 1/2-inch thickness. Using a cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on non-greased cookie sheet and refrigerate for 45 minutes before baking.

5. Preheat oven to 325F. Bake for 20 minutes or until just starting to color lightly; cookies should not brown at all. Cool on rack.

Soft Shortbread

(serves 4-6)

1 cup soft butter
1 cup flour
1/2 cup corn starch
1/2 cup icing sugar
1 tsp vanilla

1. Preheat oven to 325 deg. F.

2. Beat butter and vanilla until foamy.

3. Add dry ingredients and blend. Do not over-stir.

4. Spoon onto a non-greased pan.

5. Bake at 325 deg. F until done (10-20 minutes depending on thickness)

Oatmeal Shortbread Cookies

1 c. butter
3/4 c. brown sugar
1 tsp. vanilla
1/2 tsp. soda
1 c. flour
2 c. rolled oats

Mix butter, sugar and vanilla. Add soda, flour and rolled oats. Stir until well blended. Refrigerate overnight. Roll real thin, cut out and bake about 12 minutes until brown. Heat oven to 350 degrees.

Kourambiethes

(Greek Almond Shortbread Cookies)

1/2 cup blanched almonds
1 lb unsalted butter — softened
1 lb confectioners’ sugar
2 egg yolks3 tbsp cognac
1 tsp vanilla extract
3 cup cake flour
1/2 tsp baking powder

1. Heat oven to 350’F.

2. Spread almonds in single layer on baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Remove from oven; cool, then chop coarsely.

3. Beat butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add 3 tablespoons of the confectioners’ sugar; continue beating 3 minutes. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in almonds, flour and baking powder until mixed well. (If dough is too soft to handle, add additional flour.) Shape scant tablespoons full of dough between palms into round balls or crescents.

4. Bake on ungreased baking sheets until set and very pale golden in color; 15 minutes. Remove cookies to cooling rack.

5. Place remaining confectioners’ sugar into sifter. While cookies are still hot, sift confectioners’ sugar over tops. Repeat twice at 20-minutes intervals.

Chocolate Shortbread

Makes about 5 dozen, 1 1/2-inch or 3 6- to 7-inch cookies

1 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon grated orange zest, optional
1/3 cup cornstarch
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 1/3 cups all-purpose flour

1. In large mixing bowl, beat butter, powdered sugar, vanilla, salt and orange zest until light. Fold in cornstarch, then flour, 1/2 cup at a time, blending well after each addition. Dough will be extremely soft. Spoon dough onto the center of a 16-inch length of plastic wrap. Fold long sides of plastic over dough. With palms, roll wrapped dough to form a log about 14 inches long and 1 1/2 inches in diameter. Twist ends of plastic wrap to seal. Refrigerate or freeze until firm, 1 to 4 hours.

2. Or, to make large shortbread rounds: Before refrigerating, divide dough into 3 equal portions. Press each third evenly over bottom of a lightly buttered 8-inch pie pan. You can also form dough into 3 6- to 7-inch circles on lightly buttered baking sheets (2 on 1 sheet, 1 on the other). Refrigerate 1 hour. Score each circle into 8 wedges. Using the tines of a fork, prick the circles all over at 3/4-inch intervals. If desired, notch the edges of each circle with 1-inch-long slits, 1/4 inch apart. Preheat oven to 300 degrees F. Remove dough logs from refrigerator; unwrap. Cut chilled dough into 1/4-inch slices. Arrange, 1 inch apart, on non-greased baking sheets. If making large shortbread rounds, remove them from the refrigerator 5 minutes before baking.

3. Bake 15 to 20 minutes (a few minutes longer may be necessary for the large rounds), or until pale golden. Cookies are very fragile. Use a metal spatula to carefully remove individual cookies from the baking sheets; cool on racks. Cool large racks in pans or on baking sheets. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Cookie Press Cookies

Source: Women’s Day Magazine

1 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted flour

Cream butter, adding sugar gradually; beat until light. Add egg and flavoring; mix well. Add sifted dry ingredients. At this point, the dough can be divided and food coloring mixed in. Fill cookie press with dough and shape on ungreased cookie sheets. Bake at 400 degrees for 10 to 12 minutes. Remove from cookie sheets and cool on racks. When completely cool, cookies can be dipped in melted chocolate then into jimmies or ground nuts to decorate.

Cream Cheese Cookies

1 c Butter
3 oz Cream cheese
1 c Sugar
1 Egg yolk
2 1/2 c All-purpose flour
1/4 tsp Lemon extract
1 tsp Vanilla (almond OR lemon extract)
1/2 tsp Salt

Beat butter & cream cheese well. Add remaining ingredients, mix well. Bake at 350 for 10 to 15 min. Till light brown.

Mom’s Cookie Press Shortbread

1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 tsp Salt
1/2 c Cornstarch
1/2 c Icing sugar

Mix well, put in cookie press and put cookies on non-greased cookie sheet. Bake at 325 approximate 20 minutes. Cookies should not brown too much.

Butter Cookies

1 1/2 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
2 tablespoons water
3 3/4 cups all-purpose flour
1 pinch salt
1 tablespoon vanilla extract
2 egg whites
2 tablespoons water

Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough. Preheat the oven to 400 degrees F (205 degrees C). Fill the cookie press and shape the cookies on a non-greased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

Jello Cookie Press Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups margarine
1 cup white sugar
1 (3 ounce) package fruit flavored gelatin mix
1 egg
1 teaspoon vanilla extract
1 (1 ounce) package fruit flavored gelatin mix

Preheat oven to 400 degrees F (205 degrees C). Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth. Force dough through cookie press onto non-greased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.

Danish Cookie Press Cookies

1 1/2 c butter
1 cup sugar
1 beaten egg
1 tsp. vanilla
4 cups of flour

Cream butter and sugar together: Beat in egg and vanilla. Add approximately 4 cups of flour and combine to make a stiff dough. Run through cookie press using large star disk. Bake in moderate oven.

Caramel Press Cookies

3 1/2 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
1 cup Crisco shortening
3/4 cup dark brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanilla

SIFT flour, salt and soda. Cream shortening and gradually add the both sugars. Gradually add the flour mixture. Fill the cookie press and form cookies on a non-greased cookie sheet. Bake 350 degrees for 10 to 15 min.

Lemon Treats

1 cup shortening
1 cup sugar
1 egg, beaten
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon soda
2 1/4 cups flour

Cream shortening and sugar. Add lemon juice and rind, and beaten egg. Add flour which has been sifted with soda and salt. Force through cookie press to form fancy shapes. Bake in Moderate oven (375° F.) 10 to 12 minutes.

Some of the Cookie Club favorites…. Cookie Club page