The Big Book Of Cookies
Almond
Bars
1
package white cake mix
1/2 cup
butter or margarine -- softened
2 eggs
Almond Topping --
(recipe follows)
ALMOND TOPPING
2/3 cup
sliced almonds
2/3 cup
butter or margarine
1/2 cup
sugar
1
tablespoon plus 1 teaspoon
all-purpose flour
1
tablespoon milk
Heat oven to 350º. Beat cake
mix (dry), butter and eggs with electric
mixer on low speed until
dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan,
15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust
begins to pull away from sides of pan or until toothpick inserted in center
comes out clean.
Immediately spread Topping
over crust. Set oven control to broil. Place
pan on middle rack in oven.
Broil 2 to 3 minutes or until Topping is
golden brown and bubbly
(watch carefully-Topping burns easily). Cool
completely. Cut into 8 rows
by 4 rows.
ALMOND TOPPING:
Cook all ingredients in
2-quart saucepan over low heat, stirring
constantly, until sugar is
dissolved and mixture thickens slightly.
Almond Bonbons
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 1/2 cups
all-purpose flour
1/2 cup
butter or margarine -- softened
1/3 cup
powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla
1/2
(7 ounce) package almond paste
(7- or 8-ounce size)
Almond Glaze -- (recipe
follows)
Sliced almonds -- toasted, if
desired (see Notes)
ALMOND GLAZE
1 cup powdered sugar
1/2
teaspoon almond extract
4
teaspoons milk (4 to 5 teaspoons)
Heat oven to 375º. Beat
flour, butter, powdered sugar, milk and vanilla in large bowl with electric
mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch
slices; cut each slice into fourths.
Shape 1-inch ball of dough
around each piece of almond paste. Gently roll to form ball. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom
is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip
tops of cookies into Almond Glaze. Garnish with sliced almonds.
ALMOND GLAZE:
Mix all ingredients until
smooth and spreadable.
Almond Macaroons
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup
all-purpose flour
1 1/4 cups
powdered sugar
1/4
teaspoon almond extract
2 egg whites
3
dozen blanched whole almonds
Grease cookie sheet. Break
almond paste into small pieces in large bowl. Stir in flour, powdered sugar and
almond extract. Add egg whites. Beat with electric mixer on medium speed about
2 minutes, scraping bowl occasionally, until smooth.
Place dough in decorating bag
fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto
cookie sheet. Top each with almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about
12 minutes or until edges are light brown. Immediately remove from cookie sheet
to wire rack. Cool completely. Store in airtight container.
Almond-Filled Crescents
Serving Size : 48
Preparation Time :0:00
Categories : Chapter 6 Rolling in Dough
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1
(7 ounce) package almond paste (7
or 8 ounces)
3/4 cup
butter or margarine -- softened
Easy Glaze -- (recipe
follows)
EASY GLAZE
1 cup powdered sugar
6
teaspoons milk (6 to 7 teaspoons)
Mix powdered sugar, whipping
cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt
(dough will be stiff). Cover and refrigerate about 1 hour or until firm.
Heat oven to 375º. Break
almond paste into small pieces in medium bowl; add butter. Beat with electric
mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of
almond paste will remain).
Roll one fourth of dough at a
time into 10-inch circle on lightly floured
surface. Spread one fourth of
almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up
wedges, beginning at rounded edge. Place on ungreased cookie sheet with points
underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16
minutes or until golden brown. Remove from cookie sheet to wire rack. Cool
completely.
Drizzle with Glaze.
EASY GLAZE:
Mix ingredients until smooth
and thin enough to drizzle.
Animal Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
granulated sugar
1/2 cup
packed brown sugar
1/2 cup
butter or margarine -- softened
1
teaspoon vanilla
1 egg
2 cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
Heat oven to 350º. Beat
sugars, butter, vanilla and egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients. (If dough is too soft
to shape, cover and refrigerate about 2 hours or until firm.)
Shape dough by 2
tablespoonfuls into slightly flattened balls and ropes. Arrange on ungreased
cookie sheet to form animals as desired. Use small pieces of dough for facial
features if desired. Bake about 10 to 12 minutes or until edges are golden
brown. Remove from cookie sheet to wire rack.
Anise Biscotti
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
cup sugar
1/2 cup
butter or margarine -- softened
2
teaspoons anise seed -- ground
2
teaspoons grated lemon peel
2 eggs
3 1/2 cups
all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
Heat oven to 350º. Beat
sugar, butter, anise seed, lemon peel and eggs in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Divide
dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased
cookie sheet.
Bake about 20 minutes or
until toothpick inserted in center comes out
clean. Cool on cookie sheet
15 minutes. Cut crosswise into 1/2-inch
slices. Turn slices cut sides
down on cookie sheet.
Bake about 15 minutes or
until crisp and light brown. Remove from cookie sheet to wire rack.
Applesauce-Granola
Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup packed brown sugar
1/2 cup
shortening
1
teaspoon vanilla
1 egg
1/2 cup
applesauce
2 cups all-purpose flour
2 cups granola
1/2
teaspoon baking soda
1/2
teaspoon salt
Heat oven to 375º. Beat brown
sugar, shortening, vanilla and egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in applesauce. Stir in remaining ingredients.
Drop dough by rounded
tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13
minutes or until almost no indentation remains when touched in center. Cool 1
to 2 minutes; remove from cookie sheet to wire rack.
Apricot-Cherry Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package yellow cake mix
1/4 cup
water
1/4
cup butter or margarine -- softened
1/4 cup
packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup
drained chopped maraschino cherries
Powdered sugar
Heat oven to 375º. Grease and
flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Beat half of the cake mix
(dry), the water, butter, brown sugar and eggs in large bowl with electric
mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake
mix, the apricots and cherries. Spread evenly in pan.
Bake 20 to 25 minutes or
until toothpick inserted in center comes out
clean. Cool completely.
Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.
Banana-Cornmeal Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup packed brown sugar
1/2 cup
granulated sugar
1/2 cup
butter or margarine -- softened
1/2 cup
mashed very ripe banana (1 medium)
1 egg
2 1/2 cups
all-purpose flour
1 cup yellow cornmeal
1
teaspoon baking powder
1/2
teaspoon salt
1
teaspoon ground cinnamon
1/4 cup
granulated sugar
1/2
teaspoon ground cinnamon
Heat oven to 375º. Grease
cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter,
banana and egg in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon.
(If dough is too soft to shape, cover and refrigerate about 2 hours or until
firm.)
Mix 1/4 cup granulated sugar
and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3
inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork
dipped into cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
Banana-Ginger Jumbles
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup packed brown sugar
1/2 cup
butter or margarine -- softened
1/2 cup
shortening
1
tablespoon grated gingerroot
OR
1
teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup
milk
3 cups all-purpose flour
1
teaspoon baking powder
3/4
teaspoon salt
Powdered sugar, if
desired
Heat oven to 375º. Beat brown
sugar, butter, shortening, gingerroot and eggs in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in bananas and milk. Stir in
flour, baking powder and salt.
Drop dough by rounded
tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11
minutes or until almost no indentation remains when touched in center. Remove
from cookie sheet to wire rack. Sprinkle with powdered sugar while warm.
Banana-Nut Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup
vegetable oil
2 eggs
1 cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/2 cup
chopped nuts
Cream Cheese Frosting
-- (recipe follows)
CREAM CHEESE FROSTING
1
(3 ounce) package cream cheese --
softened
1/3 cup
butter or margarine -- softened
1
teaspoon vanilla
2
cups powdered sugar
Heat oven to 350º. Grease
rectangular pan, 13 × 9 × 2 inches. Mix sugar, bananas, oil and eggs in large
bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt.
Stir in nuts.
Spread batter in pan. Bake 25
to 30 minutes or until toothpick inserted in center comes out clean. Cool
completely. Frost with Cream Cheese Frosting. Cut into 6 row by 4 rows. Store
covered in refrigerator.
CREAM CHEESE FROSTING:
Mix cream cheese, butter and
vanilla in medium bowl. Gradually beat in powdered sugar with spoon until
smooth and spreadable.
Black-Eyed Susans
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
3/4
cup butter or margarine --
softened
1/2 cup
sugar
1
teaspoon vanilla
12
drops yellow food color
1 egg
1
(3 ounce) package cream cheese --
softened
2
cups all-purpose flour
3
dozen (about) large semisweet
chocolate chips
Beat butter, sugar, vanilla,
food color, egg and cream cheese in large
bowl with electric mixer on
medium speed, or mix with spoon. Stir in
flour. Cover and refrigerate
about 2 hours or until firm.
Heat oven to 375º. Shape
dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie
sheet. Make 3 cuts with scissors in top of each ball about three-fourths of the
way through to make 6 wedges. Spread wedges apart slightly to form flower
petals (cookies will flatten as they bake).
Bake 10 to 12 minutes or
until set and edges begin to brown. Immediately press 1 chocolate chip in
center of each cookie. Remove from cookie sheet to wire rack.
Cut balls from top into 6
wedges about 3/4 way through dough.
Brandied Fruit Drops
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
3/4 cup
packed brown sugar
1/2 cup
butter or margarine -- softened
1/3 cup
brandy
2 eggs
2 cups all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cardamom
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup
currants
1/2 cup
golden raisins
Heat oven to 350º. Grease
cookie sheet. Beat brown sugar, butter, brandy and eggs in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour, baking
powder, cardamom, cinnamon and nutmeg. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls
about 2 inches apart onto cookie sheet. Bake 9 to 11 minutes or until light
brown. Remove from cookie sheet to wire rack.
Brandy Snap Cups
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/4 cup
butter or margarine
1/4 cup
dark corn syrup
2
tablespoons plus 2 teaspoons
brown sugar
1
teaspoon brandy
6
tablespoons all-purpose flour
1/4
teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup
raspberry jam -- melted
Heat oven to 350º. Heat
butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring
frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually
stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches
apart onto lightly greased cookie sheets or line sheets with baking parchment
paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden
brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes
before removing from cookie sheets. Working quickly, shape over inverted
drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden;
remove gently and place on wire racks. Cool completely. If cookies become too
crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup
with 1/4 cup berries. Drizzle with jam.
Brown Sugar Drops
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
2 cups packed brown sugar
1/2 cup
butter or margarine -- softened
1/2 cup
shortening
1/2 cup
milk
2 eggs
3 1/2 cups
all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
Light Brown Glaze --
(recipe follows)
LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup
butter or margarine -- melted
2
teaspoons vanilla
2
tablespoons milk (2 to 4
tablespoons)
Heat oven to 400º. Beat brown
sugar, butter, shortening, milk and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking soda and salt.
Drop dough by rounded
tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11
minutes or until almost no indentation remains when touched in center. Cool 1
to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread
with Light Brown Glaze.
LIGHT BROWN GLAZE:
Mix all ingredients until
smooth and spreadable.
Brownie Crinkles
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package Sweet Rewards® low-fat
fudge brownie mix
1/4 cup
water
1/4 cup
fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup
powdered sugar
Heat oven to 350º. Grease
cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50
strokes or until well blended.
Shape dough by rounded
teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on
cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when
touched lightly in center. Immediately remove from cookie sheet to wire rack.
Brownie Drop Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
(15 ounce) package fudge
brownie mix
1/4 cup
water
1 egg
1/2 cup
chopped nuts
Heat oven to 375º. Lightly
grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon.
Stir in nuts (dough will be stiff).
Drop dough by rounded
teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool
slightly; remove from cookie sheet to wire rack.
Bumblebees
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
peanut butter
1/2 cup
shortening
1/3
cup packed brown sugar
1/3 cup
honey
1 egg
1 3/4 cups
all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
8
dozen pretzel twists
8
dozen pretzel sticks
Beat peanut butter,
shortening, brown sugar, honey and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
Cover dough with plastic wrap and refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape
dough into 1-inch balls (dough will be slightly sticky). For each cookie, place
2 pretzel twists side by side with the bottoms (the bottom comes to a rounded
point, similar to the bottom of a heart shape ) touching on ungreased cookie
sheet. Place 1 ball of dough on center, and flatten slightly. Break 2 pretzel
sticks in half. Gently press 3 pretzel stick halves into dough for stripes on
bee. Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
antennae.
Bake 11 to 13 minutes or
until light golden brown. Immediately remove from cookie sheet to wire rack.
Butter Crunch Clusters
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
butter or margarine
2/3 cup
packed brown sugar
1
tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart
saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat
to boiling over medium heat, stirring constantly. Boil and stir 1 minute;
remove from heat.
Stir in cereal and peanuts until
well coated. Drop mixture by
tablespoonfuls onto waxed
paper; cool.
Butterscotch Shortbread
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
butter or margarine -- softened
1/2 cup
shortening
1/2 cup
packed brown sugar
1/4 cup
granulated sugar
2 1/4 cups
all-purpose flour
1
teaspoon salt
Heat oven to 300º. Beat
butter, shortening and sugars in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and
crumbly; use hands to mix completely.)
Roll dough into rectangle, 15
× 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares.
Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or
until set. (These cookies brown very little, and the shape does not change.)
Remove from cookie sheet to wire rack.
Butterscotch-Oatmeal
Crinkles
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
2 cups packed brown sugar
1/2
cup butter or margarine -- softened
1/2 cup
shortening
1
teaspoon vanilla
2 eggs
2 1/4 cups
all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2 cup
granulated or powdered sugar
Heat oven to 350º. Grease
cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs
in large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, oats, baking powder and salt.
Shape dough into 1-inch
balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet.
Bake 10 to 12 minutes or until almost no
indentation remains when
touched lightly in center. Immediately remove from cookie sheet to wire rack.
Candy Corn Shortbread
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
3/4
cup butter or margarine -- softened
1/4 cup
sugar
2 cups all-purpose flour
Yellow food color
Red food color
Beat butter and sugar in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10
drops yellow food color and 4 drops red food color to make orange dough.
Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough.
Leave remaining part dough plain.
Pat orange dough into
3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap. Pat yellow dough into
1/2-inch-thick rectangle, 9 × 1 3/4 inches. Place yellow rectangle centered on
orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter.
Place roll on center of yellow rectangle. Wrap plastic wrap around dough,
pressing dough into triangle so that dough will resemble a kernel of corn when
sliced. Refrigerate about 2 hours or until firm.
Heat oven to 350º. Cut dough
into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie
sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to
wire rack.
Stack dough so that the
orange rectangle is on the bottom and the
uncolored roll of dough is on
top.
Cappuccino-Pistachio
Shortbread
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
2
tablespoons cappuccino-flavored
instant coffee mix
(dry)
1
tablespoon water
3/4 cup
butter or margarine -- softened
1/2 cup
powdered sugar
2 cups all-purpose flour
1/2 cup
chopped pistachio nuts
1 ounce
semisweet baking chocolate or white baking
bar
1
teaspoon shortening
Heat oven to 350º. Dissolve
coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with
electric mixer on medium speed until creamy, or mix with spoon. Stir in flour
and nuts, using hands if necessary, until stiff dough forms.
Divide dough in half. Shape
each half into a ball. Pat each ball into
6-inch round, about 1/2 inch
thick, on lightly floured surface. Cut each
round into 16 wedges. Arrange
wedges about 1/2 inch apart and with pointed ends toward center on ungreased
cookie sheet. Bake about 15 minutes or until golden brown. Immediately remove
from cookie sheet to wire rack. Cool completely.
Place chocolate and shortening
in small microwavable bowl. Microwave
uncovered on Medium (50%) 3
to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and
is thin enough to drizzle. Drizzle over cookies.
Caramel Apple Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup sugar
1/2 cup
butter or margarine -- softened
1/2 cup
shortening
1 1/2
teaspoons vanilla
2 eggs
3 cups all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
Red paste food color,
if desired
About 24 wooden sticks
with rounded ends
Caramel Glaze --
(recipe follows)
CARAMEL GLAZE
1
(14 ounce) package vanilla
caramels
1/4 cup
water
Heat oven to 400º. Beat sugar,
butter and shortening in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in vanilla and eggs. Stir in flour, baking soda and salt. Stir
in food color to tint
dough red.
Roll dough 1/4 inch thick on
lightly floured cloth-covered surface. Cut
with 3-inch round or
apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet.
Insert wooden stick into side of each cookie. Bake 8 to 9 minutes or until
edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Spread top third of each cookie (opposite wooden stick) with
Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
CARAMEL GLAZE:
Heat caramels and water in
2-quart saucepan over low heat, stirring
frequently, until melted and
smooth. If glaze becomes too stiff, heat over low heat, stirring constantly,
until softened.
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
(14 ounce) package vanilla
caramels
1/3 cup
milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups
packed brown sugar
1
teaspoon baking soda
1/2
teaspoon salt
1 egg
1 cup butter or margarine -- softened
1
(6 ounce) package semisweet
chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts
Heat oven to 350º. Heat
caramels and milk in 2-quart saucepan over low heat, stirring frequently, until
smooth; remove from heat.
Mix flour, oats, brown sugar,
baking soda and salt in large bowl with
spoon. Stir in egg and butter
until mixture is crumbly. Press half of the
crumbly mixture in ungreased
rectangular pan, 13 × 9 × 2 inches. Bake 10 minutes.
Sprinkle chocolate chips and
walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle
with remaining crumbly mixture; press gently into caramel mixture. Bake 20 to
25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of
pan. Cool completely. Cut into 8 rows by 4 rows.
Caramel Fudge Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package Supreme brownie mix
(with
pouch of Chocolate
Flavor Syrup)
1/4
cup milk
1
teaspoon vanilla
1 egg
1/2
(14 ounce) package vanilla
caramels (25 caramels)
1
(14 ounce) can sweetened
condensed milk
Heat oven to 350º. Grease
bottom only of rectangular pan, 13 × 9 × 2
inches. Mix brownie mix (dry;
do not add chocolate syrup from pouch),
milk, vanilla and egg with
spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10
minutes.
Heat caramels and chocolate
syrup from pouch in 2-quart saucepan over medium-low heat, stirring
occasionally, until caramels are melted. Stir in milk. Pour over baked layer.
Break up reserved brownie mixture; sprinkle over caramel.
Bake 25 to 30 minutes or
until bubbly around edges. Cool completely;
refrigerate for easier cutting.
Cut into 4 rows by 6 rows. Store tightly
covered and, if desired, in
refrigerator.
Caramel-Pecan Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
packed brown sugar
1/2 cup
butter or margarine -- softened
2
tablespoons water
1
teaspoon vanilla
1 1/2 cups
all-purpose flour
1/8
teaspoon salt
8 vanilla caramels
160 pecan halves (about 2 1/4
cups)
Chocolate Glaze --
(recipe follows)
CHOCOLATE GLAZE
1
ounce unsweetened baking
chocolate
1 cup powdered sugar
1
teaspoon vanilla
2
teaspoons water (2 to 4
teaspoons)
Heat oven to 350º. Beat brown
sugar, butter, water and vanilla in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour and salt.
Cut each caramel into 4
pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased
cookie sheet.
Shape 1 teaspoon dough around
each caramel piece to form a ball. Press ball firmly onto center of each group
of pecans.
Bake 12 to 15 minutes or
until set but not brown. Immediately remove from cookie sheet to wire rack.
Cool completely. Spread tops of cookies with Chocolate Glaze.
CHOCOLATE GLAZE:
Melt chocolate in 1-quart
saucepan over low heat, stirring occasionally.
Stir in powdered sugar,
vanilla and water until smooth and spreadable.
Carrot-Molasses Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package carrot cake mix
1/4 cup
butter or margarine -- softened
2
tablespoons light molasses
2 eggs
1/2 cup
chopped nuts, if desired
1 tub Rich & Creamy cream cheese
ready-to-spread
frosting, if desired
Beat half of the cake mix
(dry), the butter, molasses and eggs in large
bowl with electric mixer on
medium speed until smooth, or mix with spoon. Stir in remaining cake mix and
the nuts. Refrigerate about 2 hours or until chilled.
Heat oven to 375º. Lightly
grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart
onto cookie sheet. Bake 8 to 10 minutes or until edges are set (centers will be
soft). Remove from cookie sheet to wire rack. Cool completely. Frost with
frosting. (Cover and refrigerate any remaining frosting.)
Carrot-Raisin Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package carrot cake mix
1/2 cup
vegetable oil
1/4 cup
water
2 eggs
3/4 cup
raisins
1/2 cup
chopped nuts
1 tub Rich & Creamy cream cheese
frosting
Heat oven to 350º. Grease and
flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix cake mix (dry), oil, water
and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in
pan.
Bake 15 to 20 minutes or
until bars spring back when touched lightly in center. Cool completely. Frost
with frosting. Cut into 8 rows by 6 rows.
Cherry-Almond Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
(10 ounce) jar maraschino
cherries
1 cup all-purpose flour
1/2 cup
butter or margarine -- softened
1/4 cup
powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup
granulated sugar
1/4 cup
all-purpose flour
1/2
teaspoon baking powder
Pink Glaze -- (recipe
follows)
PINK GLAZE
1/2 cup
powdered sugar
1/4
teaspoon almond extract
2
teaspoons reserved maraschino
cherry juice (2 to 3
teaspoons)
Heat oven to 350º. Drain
cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1
cup flour, the butter and powdered sugar with spoon. Press in ungreased square
pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.
Beat eggs in medium bowl with
fork. Stir in cherries and remaining
ingredients except Pink
Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden
brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until
smooth and thin enough to drizzle.
Chocolate Chip Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package butter pecan,
chocolate chip*,
chocolate fudge, devil's
food,
German, chocolate or
yellow cake mix
1/2 cup
butter or margarine -- softened
1
teaspoon vanilla
2 eggs
1/2 cup
chopped nuts
1
(6 ounce) package semisweet
chocolate chips (1 cup)
Heat oven to 350º. Beat half
of the cake mix (dry), the butter, vanilla
and eggs in large bowl with
electric mixer on medium speed until smooth, or mix with spoon. Stir in
remaining cake mix, the nuts and chocolate chips.
Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12
minutes or until edges are set (centers will be soft). Cool 1 minute; remove
from cookie sheet to wire rack.
Chocolate Chip
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 1/4 cups
packed brown sugar
1/2 cup
butter or margarine -- softened
1 egg
1 1/4 cups
all-purpose flour
1/4
teaspoon baking soda
1/8
teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting --
(recipe follows)
CHOCOLATE FROSTING
2
ounces unsweetened baking
chocolate
2
tablespoons butter or margarine
2 cups powdered sugar
3
tablespoons hot water
Heat oven to 350º. Lightly
grease cookie sheet. Beat brown sugar, butter and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda
and salt. Stir in chocolate chips.
Drop dough by level
teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and
spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread 1 teaspoon
Chocolate Frosting between bottoms of pairs of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in
2-quart saucepan over low heat, stirring
occasionally; remove from
heat. Stir in powdered sugar and hot water until smooth and spreadable. (If
frosting is too thick, add more water. If frosting is too thin, add more
powdered sugar.)
Chocolate Chip-Pecan Bars
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package French vanilla
cake mix
1/2 cup
butter or margarine -- softened
2 cups pecan halves
2/3 cup
butter or margarine
1/2 cup
packed brown sugar
1
(6 ounce) package semisweet
chocolate chips (1 cup)
Heat oven to 350º. Mix cake
mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or
crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased
rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown.
Sprinkle pecan halves evenly
over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart
saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon
mixture evenly over pecans.
Bake about 20 minutes or
until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool.
Cut into 8 rows by 4 rows.
Chocolate Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
package ® devil's food
cake mix
1/3 cup
vegetable oil
2 eggs
Sugar
Heat oven to 350º. Mix cake
mix (dry), oil and eggs in large bowl with
spoon until dough forms.
Shape dough into 1-inch
balls; roll in sugar. Place about 2 inches apart
on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Chocolate Drop Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup sugar
1/2 cup
butter or margarine -- softened
1/3 cup
buttermilk
1
teaspoon vanilla
2
ounces unsweetened baking
chocolate -- melted and cooled
1
egg
1 3/4 cups
all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
1 cup chopped nuts
Chocolate Frosting --
(recipe follows)
CHOCOLATE FROSTING
2
ounces unsweetened baking
chocolate
2
tablespoons butter or margarine
2 cups powdered sugar
3
tablespoons hot water
Heat oven to 375º. Grease
cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and salt. Stir in nuts.
Drop dough by rounded
tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or
until almost no indentation remains when touched in center. Immediately remove
from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
CHOCOLATE FROSTING:
Melt chocolate and butter in
2-quart saucepan over low heat, stirring
occasionally; remove from
heat. Stir in powdered sugar and hot water until smooth and spreadable. (If
frosting is too thick, add more water. If frosting is too thin, add more
powdered sugar.)
Chocolate Linzer Hearts
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup butter or margarine -- softened
1/2 cup
sugar
1
teaspoon vanilla
2 eggs
1 cup
hazelnuts -- toasted (see Notes), skinned and ground
1/2
ounce semisweet baking chocolate
-- finely chopped
2 1/2 cups
all-purpose flour
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1/2 cup
raspberry jam
1
ounce semisweet baking chocolate
-- melted
Beat butter and sugar in
large bowl with electric mixer on medium speed until light and fluffy, or mix
with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients
except jam and melted chocolate. Beat until well blended. Cover and refrigerate
1 hour (dough will be sticky).
Heat oven to 375º. Roll one
fourth of dough at a time between pieces of waxed paper until 1/8 inch thick.
(Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch
heart-shape cookie cutter. Cut small heart shape from center of half of the
2-inch hearts, if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until
light brown. Remove from cookie sheet to wire rack. Cool completely. Spread
about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with
cut-out heart cookie. Drizzle with melted chocolate. Let stand until chocolate
is firm.
Chocolate Mini-Chippers
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2 cup
granulated sugar
1/4 cup
packed brown sugar
1/4 cup
butter or margarine -- softened
1
teaspoon vanilla
1 egg white
OR
2
tablespoons fat-free
cholesterol-free egg product
1/2 cup
all-purpose flour
1/2 cup
whole wheat flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2 cup
miniature semisweet chocolate chips
Heat oven to 375º. Beat
sugars, butter, vanilla and egg white in large
bowl with electric mixer on
medium speed, or mix with spoon. Stir in
flours, baking soda and salt.
Stir in chocolate chips.
Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10
minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack.
Chocolate Shortbread
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
2 cups powdered sugar
1 1/2 cups
butter or margarine -- softened
3 cups all-purpose flour
3/4 cup
baking cocoa
2
teaspoons vanilla
4
ounces semisweet baking chocolate
-- melted and cooled
1/2
teaspoon shortening
Creamy Frosting -- (recipe
follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup
butter or margarine -- softened
1 1/2
teaspoons vanilla
2
tablespoons (about) milk
Heat oven to 325º. Beat
powdered sugar and butter in large bowl with
electric mixer on medium
speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and
vanilla.
Roll half of dough at a time
1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm
(cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool
completely.
Mix chocolate and shortening
until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon
frosting. Immediately make three concentric circles on frosting with melted
chocolate. Starting at center, draw a toothpick through chocolate circles to
make spider web design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter
in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and
spreadable.
Chocolate-Almond Tea Cakes
Amount
Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
3/4 cup
butter or margarine -- softened
1/3 cup
powdered sugar
1 1/4 cups
all-purpose flour
1/2 cup
hot cocoa mix (dry)
1/2 cup
chopped slivered almonds -- toasted (see Notes)
Powdered sugar
Heat oven to 325º. Beat
butter and 1/3 cup powdered sugar in medium bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour, cocoa mix and almonds. (If dough is
soft, cover and refrigerate until firm enough to shape.)
Shape dough into 1-inch
balls. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15
minutes or until set. Dip tops into powdered sugar while warm. Cool completely
on wire rack. Dip tops into powdered sugar again.
Chocolate-Bourbon Balls
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1
(9 ounce) package chocolate wafer
cookies -- finely crushed (2 1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup
bourbon
1/4 cup
light corn syrup
Powdered sugar
Mix crushed cookies, almonds
and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch
balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to
blend flavors.
Chocolate-Cherry
Sand Tarts
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
3/4 cup
sugar
3/4 cup
butter or margarine -- softened
1 egg white
1 3/4 cups
all-purpose flour
1/4 cup
baking cocoa
1 3/4 cups
(about) cherry preserves
Chocolate Drizzle --
(recipe follows)
CHOCOLATE DRIZZLE
2/3 cup
semisweet chocolate chips
1
tablespoon shortening
Beat sugar, butter and egg
white in large bowl with electric mixer on
medium speed, or mix with
spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or
until firm.
Heat oven to 350º. Shape
dough into 1-inch balls. Press each ball in
bottom and up side of each
ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons
cherry preserves into each mold. Place on cookie sheet.
Bake 12 to 15 minutes or
until crust is set. Cool 10 minutes; carefully
remove from molds to wire
rack. Cool completely. Drizzle with Chocolate Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low
heat, stirring occasionally, until smooth.
Chocolate-Covered Peanut-Chocolate Chip
Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup sugar
1/2 cup
butter or margarine -- softened
1/2 cup
shortening
1
teaspoon vanilla
1 egg
1 3/4 cups
all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Heat oven to 375º. Beat
sugar, butter, shortening, vanilla and egg in
large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
Stir in peanuts and chocolate chips.
Drop dough by rounded
tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12
minutes or until edges are golden brown (centers will be soft). Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
Chocolate-Glazed Graham
Crackers
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup
shortening
1/2 cup
packed brown sugar
1/4 cup
honey
2 cups whole wheat flour
1/2
teaspoon baking powder
1/4
teaspoon salt
1/2 cup
semisweet chocolate chips
1
tablespoon shortening
Heat oven to 375º. Beat 1 cup
shortening, the brown sugar and honey in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking powder and salt.
Roll half of dough at a time
1/8 inch thick on lightly floured
cloth-covered surface. Cut
into 2 1/2-inch rounds. Place 1 inch apart on ungreased cookie sheet. Bake 7 to
9 minutes or until edges are firm. Cool 1 to 2 minutes; remove from cookie
sheet to wire rack. Cool completely.
Melt chocolate chips and 1
tablespoon shortening over low heat, stirring occasionally, until smooth.
Drizzle over cookies.
Chocolate-Mint Cookies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 cup sugar
1/2 cup
butter or margarine -- softened
1
teaspoon vanilla
1 egg
2
(1 ounce) squares unsweetened
chocolate -- melted and cooled
1 cup all-purpose flour
1/2
teaspoon salt
Peppermint Frosting --
(recipe follows)
1/4 cup
butter or margarine
2
tablespoons corn syrup
1
(6 ounce) package semisweet
chocolate chips
Crushed hard peppermint
candies, if
desired
PEPPERMINT FROSTING
2 1/2 cups
powdered sugar
1/4 cup
butter or margarine -- softened
3
tablespoons milk
1/2
teaspoon peppermint extract
Heat oven to 375º. Beat
sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour and salt.
Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten cookies
with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool cookies
completely.
Spread Peppermint Frosting
over each cookie to within 1/4 inch of edge. Melt 1/4 cup butter, the corn
syrup and chocolate chips over low heat, stirring constantly, until smooth.
Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until
smooth and of spreading consistency.
Chocolate-Oatmeal Chewies
Amount
Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1 1/2 cups
sugar
1 cup butter or margarine -- softened
1/4 cup
milk
1 egg
2 2/3 cups
quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup
baking cocoa
1/2
teaspoon salt
1/2
teaspoon baking soda
Heat oven to 350º. Beat
sugar, butter, milk and egg in large bowl with
electric mixer on medium
speed, or mix with spoon. Stir in remaining
ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes