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| | '''Everybody Loves Cookies!''' Is there anyone without a memory of their favorite fresh from the oven cookies with milk? For holiday treats or just to fill the cookie jar, you will find a cookie recipe here. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all! | | '''Everybody Loves Cookies!''' Is there anyone without a memory of their favorite fresh from the oven cookies with milk? For holiday treats or just to fill the cookie jar, you will find a cookie recipe here. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all! |
| | | | |
| | + | == Cookie Recipe of the Day == |
| | | | |
| − | == Almond Bars == | + | <feed url="http://ezcookies.blogspot.com/feeds/posts/default" entries="1"> |
| − | | + | '''[{PERMALINK} {TITLE}]''' |
| − | 1 package white cake mix
| + | {DESCRIPTION} |
| − | 1/2 cup butter or margarine -- softened
| + | {DATE} {AUTHOR} |
| − | 2 eggs
| + | <br> |
| − | Almond Topping -- (recipe follows)
| + | </feed> |
| − | ALMOND TOPPING
| |
| − | 2/3 cup sliced almonds
| |
| − | 2/3 cup butter or margarine
| |
| − | 1/2 cup sugar
| |
| − | 1 tablespoon plus 1 teaspoon all-purpose flour
| |
| − | 1 tablespoon milk
| |
| − | | |
| − | Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric
| |
| − | mixer on low speed until dough forms or mix with a spoon. Press in
| |
| − | bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20
| |
| − | to 25 minutes or until golden brown and crust begins to pull away from
| |
| − | sides of pan or until toothpick inserted in center comes out clean.
| |
| − | | |
| − | Immediately spread Topping over crust. Set oven control to broil. Place
| |
| − | pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is
| |
| − | golden brown and bubbly (watch carefully-Topping burns easily). Cool
| |
| − | completely. Cut into 8 rows by 4 rows.
| |
| − | | |
| − | ALMOND TOPPING:
| |
| − | | |
| − | Cook all ingredients in 2-quart saucepan over low heat, stirring
| |
| − | constantly, until sugar is dissolved and mixture thickens slightly.
| |
| − | | |
| − | �
| |
| − | Almond Bonbons
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/3 cup powdered sugar
| |
| − | | |
| − | 2 tablespoons milk
| |
| − | | |
| − | 1/2 teaspoon vanilla
| |
| − | | |
| − | 1/2 (7 ounce) package almond paste (7- or 8-ounce size)
| |
| − | | |
| − | Almond Glaze -- (recipe follows)
| |
| − | Sliced almonds -- toasted, if desired (see Notes)
| |
| − | | |
| − | | |
| − | ALMOND GLAZE
| |
| − | 1 cup powdered sugar
| |
| − | 1/2 teaspoon almond extract
| |
| − | 4 teaspoons milk (4 to 5 teaspoons)
| |
| − | | |
| − | Heat oven to 375º. Beat flour, butter, powdered sugar, milk and
| |
| − | vanilla in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Cut almond paste into 1/2-inch slices; cut each slice into
| |
| − | fourths.
| |
| − | | |
| − | Shape 1-inch ball of dough around each piece of almond paste. Gently
| |
| − | roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
| |
| − | Bake 10 to 12 minutes or until set and bottom is golden brown.
| |
| − | Remove from cookie sheet to wire rack. Cool completely. Dip tops of
| |
| − | cookies into Almond Glaze. Garnish with sliced almonds.
| |
| − | | |
| − | ALMOND GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Almond Macaroons
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (7 ounce) package almond paste (7 or 8 ounces)
| |
| − | | |
| − | 1/4 cup all-purpose flour
| |
| − | 1 1/4 cups powdered sugar
| |
| − | 1/4 teaspoon almond extract
| |
| − | 2 egg whites
| |
| − | 3 dozen blanched whole almonds
| |
| − | | |
| − | Grease cookie sheet. Break almond paste into small pieces in large
| |
| − | bowl. Stir in flour, powdered sugar and almond extract. Add egg
| |
| − | whites. Beat with electric mixer on medium speed about 2 minutes,
| |
| − | scraping bowl occasionally, until smooth.
| |
| − | | |
| − | Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2inch cookies about 2 inches apart onto cookie sheet. Top each with
| |
| − | almond. Refrigerate 30 minutes.
| |
| − | | |
| − | Heat oven to 325º. Bake about 12 minutes or until edges are light
| |
| − | brown. Immediately remove from cookie sheet to wire rack. Cool
| |
| − | completely. Store in airtight container.
| |
| − | | |
| − | �
| |
| − | Almond-Filled Crescents
| |
| − | | |
| − | Serving Size : 48 Preparation Time :0:00
| |
| − | Categories : Chapter 6 Rolling in Dough
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup powdered sugar
| |
| − | 1 cup whipping (heavy) cream
| |
| − | 2 eggs
| |
| − | 3 3/4 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | 1 (7 ounce) package almond paste (7 or 8 ounces)
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | Easy Glaze -- (recipe follows)
| |
| − | | |
| − | EASY GLAZE
| |
| − | 1 cup powdered sugar
| |
| − | 6 teaspoons milk (6 to 7 teaspoons)
| |
| − | | |
| − | Mix powdered sugar, whipping cream and eggs in large bowl with
| |
| − | spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover
| |
| − | and refrigerate about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 375º. Break almond paste into small pieces in medium
| |
| − | bowl; add butter. Beat with electric mixer on low speed until blended.
| |
| − | Beat on high speed until fluffy (tiny bits of almond paste will remain).
| |
| − | | |
| − | Roll one fourth of dough at a time into 10-inch circle on lightly floured
| |
| − | surface. Spread one fourth of almond paste mixture (about 1/2 cup)
| |
| − | over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded
| |
| − | edge. Place on ungreased cookie sheet with points underneath. Repeat
| |
| − | with remaining dough and almond paste mixture. Bake 14 to 16
| |
| − | minutes or until golden brown. Remove from cookie sheet to wire rack.
| |
| − | Cool completely.
| |
| − | | |
| − | Drizzle with Glaze.
| |
| − | | |
| − | EASY GLAZE:
| |
| − | | |
| − | Mix ingredients until smooth and thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Animal Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | | |
| − | Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | remaining ingredients. (If dough is too soft to shape, cover and
| |
| − | refrigerate about 2 hours or until firm.)
| |
| − | | |
| − | Shape dough by 2 tablespoonfuls into slightly flattened balls and
| |
| − | ropes. Arrange on ungreased cookie sheet to form animals as desired.
| |
| − | Use small pieces of dough for facial features if desired. Bake about 10
| |
| − | to 12 minutes or until edges are golden brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Anise Biscotti
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 teaspoons anise seed -- ground
| |
| − | 2 teaspoons grated lemon peel
| |
| − | 2 eggs
| |
| − | 3 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and
| |
| − | eggs in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in remaining ingredients. Divide dough in half. Shape each
| |
| − | half into rectangle, 10 × 3 inches, on ungreased cookie sheet.
| |
| − | | |
| − | Bake about 20 minutes or until toothpick inserted in center comes out
| |
| − | clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
| |
| − | slices. Turn slices cut sides down on cookie sheet.
| |
| − | | |
| − | Bake about 15 minutes or until crisp and light brown. Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Applesauce-Granola Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1/2 cup applesauce
| |
| − | 2 cups all-purpose flour
| |
| − | 2 cups granola
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in applesauce. Stir in remaining ingredients.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 11 to 13 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Apricot-Cherry Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 package yellow cake mix
| |
| − | 1/4 cup water
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup packed brown sugar
| |
| − | 2 eggs
| |
| − | 1 cup cut-up dried apricots
| |
| − | 1/2 cup drained chopped maraschino cherries
| |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
| |
| − | 1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar
| |
| − | and eggs in large bowl with electric mixer on medium speed until
| |
| − | smooth, or mix with spoon. Stir in remaining cake mix, the apricots
| |
| − | and cherries. Spread evenly in pan.
| |
| − | | |
| − | Bake 20 to 25 minutes or until toothpick inserted in center comes out
| |
| − | clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows
| |
| − | by 5 rows.
| |
| − | | |
| − | �
| |
| − | Banana-Cornmeal Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup mashed very ripe banana (1 medium)
| |
| − | 1 egg
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 cup yellow cornmeal
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1/4 cup granulated sugar
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | | |
| − | Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
| |
| − | granulated sugar, the butter, banana and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
| |
| − | too soft to shape, cover and refrigerate about 2 hours or until firm.)
| |
| − | | |
| − | Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape
| |
| − | dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
| |
| − | sheet. Flatten slightly in crisscross pattern with fork dipped into
| |
| − | cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Banana-Ginger Jumbles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 tablespoon grated gingerroot
| |
| − | OR
| |
| − | 1 teaspoon ground ginger*
| |
| − | 2 eggs
| |
| − | 1 cup mashed very ripe bananas (2 medium)
| |
| − | 1/4 cup milk
| |
| − | 3 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 3/4 teaspoon salt
| |
| − | Powdered sugar, if desired
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
| |
| − | and eggs in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in bananas and milk. Stir in flour, baking powder and
| |
| − | salt.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
| |
| − | indentation remains when touched in center. Remove from cookie
| |
| − | sheet to wire rack. Sprinkle with powdered sugar while warm.
| |
| − | | |
| − | �
| |
| − | Banana-Nut Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1 cup mashed very ripe bananas (2 medium)
| |
| − | 1/3 cup vegetable oil
| |
| − | 2 eggs
| |
| − | 1 cup all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup chopped nuts
| |
| − | Cream Cheese Frosting -- (recipe follows)
| |
| − | CREAM CHEESE FROSTING
| |
| − | | |
| − | 1 (3 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 cups powdered sugar
| |
| − | | |
| − | Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
| |
| − | sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
| |
| − | baking powder, baking soda, cinnamon and salt. Stir in nuts.
| |
| − | | |
| − | Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Frost with Cream Cheese
| |
| − | Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.
| |
| − | | |
| − | CREAM CHEESE FROSTING:
| |
| − | | |
| − | Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
| |
| − | in powdered sugar with spoon until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Black-Eyed Susans
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/2 cup sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 12 drops yellow food color
| |
| − | 1 egg
| |
| − | | |
| − | 1 (3 ounce) package cream cheese -- softened
| |
| − | | |
| − | 2 cups all-purpose flour
| |
| − | | |
| − | 3 dozen (about) large semisweet chocolate chips
| |
| − | | |
| − | Beat butter, sugar, vanilla, food color, egg and cream cheese in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour. Cover and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2
| |
| − | inches apart on ungreased cookie sheet. Make 3 cuts with scissors in
| |
| − | top of each ball about three-fourths of the way through to make 6
| |
| − | wedges. Spread wedges apart slightly to form flower petals (cookies
| |
| − | will flatten as they bake).
| |
| − | | |
| − | Bake 10 to 12 minutes or until set and edges begin to brown.
| |
| − | Immediately press 1 chocolate chip in center of each cookie. Remove
| |
| − | from cookie sheet to wire rack.
| |
| − | | |
| − | Cut balls from top into 6 wedges about 3/4 way through dough.
| |
| − | | |
| − | �
| |
| − | Brandied Fruit Drops
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 3/4 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/3 cup brandy
| |
| − | 2 eggs
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 1 teaspoon ground cardamom
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1 cup chopped pecans
| |
| − | 1 cup dried apricots -- chopped
| |
| − | 1/2 cup currants
| |
| − | 1/2 cup golden raisins
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
| |
| − | brandy and eggs in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
| |
| − | nutmeg. Stir in remaining ingredients.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
| |
| − | sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Brandy Snap Cups
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup butter or margarine
| |
| − | | |
| − | 1/4 cup dark corn syrup
| |
| − | | |
| − | 2 tablespoons plus 2 teaspoons brown sugar
| |
| − | 1 teaspoon brandy
| |
| − | 6 tablespoons all-purpose flour
| |
| − | | |
| − | 1/4 teaspoon ground ginger
| |
| − | 4 cups mixed fresh strawberries and raspberries
| |
| − | 2/3 cup raspberry jam -- melted
| |
| − | | |
| − | Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling
| |
| − | in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in
| |
| − | brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop
| |
| − | dough by heaping teaspoonfuls at least 5 inches apart onto lightly
| |
| − | greased cookie sheets or line sheets with baking parchment paper.
| |
| − | Bake until cookies have spread into 4- or 5-inch rounds and are golden
| |
| − | brown, 3 to 4 minutes (watch carefully as these cookies brown
| |
| − | quickly).
| |
| − | | |
| − | Cool cookies 1 to 3 minutes before removing from cookie sheets.
| |
| − | Working quickly, shape over inverted drinking glass about 2 to 2 1/2
| |
| − | inches in diameter. Allow cookies to harden; remove gently and place
| |
| − | on wire racks. Cool completely. If cookies become too crisp to shape,
| |
| − | return to oven to soften about 1 minute. Fill each cookie cup with 1/4
| |
| − | cup berries. Drizzle with jam.
| |
| − | | |
| − | �
| |
| − | Brown Sugar Drops
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1/2 cup milk
| |
| − | 2 eggs
| |
| − | 3 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | Light Brown Glaze -- (recipe follows)
| |
| − | LIGHT BROWN GLAZE
| |
| − | 4 cups powdered sugar
| |
| − | 1/2 cup butter or margarine -- melted
| |
| − | 2 teaspoons vanilla
| |
| − | | |
| − | 2 tablespoons milk (2 to 4 tablespoons)
| |
| − | | |
| − | Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
| |
| − | eggs in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour, baking soda and salt.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Cool completely. Spread with
| |
| − | Light Brown Glaze.
| |
| − | | |
| − | LIGHT BROWN GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Brownie Crinkles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 11/4
| |
| − | 1/4
| |
| − | package Sweet Rewards® low-fat
| |
| − | fudge brownie mix
| |
| − | cup water
| |
| − | cup fat-free, cholesterol-free egg product
| |
| − | OR
| |
| − | 11/2
| |
| − | egg
| |
| − | cup powdered sugar
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water
| |
| − | and egg product with spoon about 50 strokes or until well blended.
| |
| − | | |
| − | Shape dough by rounded teaspoonfuls into balls. Roll in powdered
| |
| − | sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
| |
| − | minutes or until almost no indentation remains when touched lightly in
| |
| − | center. Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Brownie Drop Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 (15 ounce) package fudge brownie mix
| |
| − | 1/4 cup water
| |
| − | 1 egg
| |
| − | 1/2 cup chopped nuts
| |
| − | | |
| − | | |
| − | Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
| |
| − | water and egg in large bowl with spoon. Stir in nuts (dough will be
| |
| − | stiff).
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
| |
| − | minutes or until set. Cool slightly; remove from cookie sheet to wire
| |
| − | rack.
| |
| − | | |
| − | �
| |
| − | Bumblebees
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1/2 cup peanut butter
| |
| − | 1/2 cup shortening
| |
| − | 1/3 cup packed brown sugar
| |
| − | 1/3 cup honey
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 8 dozen pretzel twists
| |
| − | 8 dozen pretzel sticks
| |
| − | | |
| − | Beat peanut butter, shortening, brown sugar, honey and egg in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour, baking soda and baking powder. Cover dough with plastic wrap
| |
| − | and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Shape dough into 1-inch balls (dough will be
| |
| − | slightly sticky). For each cookie, place 2 pretzel twists side by side with
| |
| − | the bottoms (the bottom comes to a rounded point, similar to the
| |
| − | bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
| |
| − | ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
| |
| − | half. Gently press 3 pretzel stick halves into dough for stripes on bee.
| |
| − | Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
| |
| − | antennae.
| |
| − | | |
| − | Bake 11 to 13 minutes or until light golden brown. Immediately
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Butter Crunch Clusters
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 2/3 cup packed brown sugar
| |
| − | 1 tablespoon corn syrup
| |
| − | 2 cups Cheerios® cereal
| |
| − | 1 cup salted cocktail peanuts or Spanish peanuts
| |
| − | | |
| − | Heat butter in 3-quart saucepan over low heat until melted. Stir in
| |
| − | brown sugar and corn syrup. Heat to boiling over medium heat,
| |
| − | stirring constantly. Boil and stir 1 minute; remove from heat.
| |
| − | | |
| − | Stir in cereal and peanuts until well coated. Drop mixture by
| |
| − | tablespoonfuls onto waxed paper; cool.
| |
| − | | |
| − | �
| |
| − | Butterscotch Shortbread
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/4 cup granulated sugar
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1 teaspoon salt
| |
| − | | |
| − | Heat oven to 300º. Beat butter, shortening and sugars in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour
| |
| − | and salt. (Dough will be dry and crumbly; use hands to mix
| |
| − | completely.)
| |
| − | | |
| − | Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
| |
| − | Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
| |
| − | cookie sheet. Bake about 25 minutes or until set. (These cookies
| |
| − | brown very little, and the shape does not change.) Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Butterscotch-Oatmeal Crinkles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 2 cups old-fashioned or quick-cooking oats
| |
| − | 1 1/2 teaspoons baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 cup granulated or powdered sugar
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
| |
| − | shortening, vanilla and eggs in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour, oats, baking powder
| |
| − | and salt.
| |
| − | | |
| − | Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
| |
| − | inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
| |
| − | indentation remains when touched lightly in center. Immediately
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Candy Corn Shortbread
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/4 cup sugar
| |
| − | 2 cups all-purpose flour
| |
| − | Yellow food color
| |
| − | Red food color
| |
| − | | |
| − | Beat butter and sugar in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts.
| |
| − | Combine 3 parts dough; mix with 10 drops yellow food color and 4
| |
| − | drops red food color to make orange dough. Combine 2 parts dough;
| |
| − | mix with 7 drops yellow food color to make yellow dough. Leave
| |
| − | remaining part dough plain.
| |
| − | | |
| − | Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on
| |
| − | plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4
| |
| − | inches. Place yellow rectangle centered on orange rectangle. Shape
| |
| − | plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center
| |
| − | of yellow rectangle. Wrap plastic wrap around dough, pressing dough
| |
| − | into triangle so that dough will resemble a kernel of corn when sliced.
| |
| − | Refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch
| |
| − | apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
| |
| − | Remove from cookie sheet to wire rack.
| |
| − | | |
| − | Stack dough so that the orange rectangle is on the bottom and the
| |
| − | uncolored roll of dough is on top.
| |
| − | | |
| − | �
| |
| − | Cappuccino-Pistachio Shortbread
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 2 tablespoons cappuccino-flavored instant coffee mix
| |
| − | (dry)
| |
| − | 1 tablespoon water
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/2 cup powdered sugar
| |
| − | 2 cups all-purpose flour
| |
| − | 1/2 cup chopped pistachio nuts
| |
| − | 1 ounce semisweet baking chocolate or white baking
| |
| − | bar
| |
| − | 1 teaspoon shortening
| |
| − | | |
| − | Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add
| |
| − | butter and powdered sugar. Beat with electric mixer on medium speed
| |
| − | until creamy, or mix with spoon. Stir in flour and nuts, using hands if
| |
| − | necessary, until stiff dough forms.
| |
| − | | |
| − | Divide dough in half. Shape each half into a ball. Pat each ball into
| |
| − | 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
| |
| − | round into 16 wedges. Arrange wedges about 1/2 inch apart and with
| |
| − | pointed ends toward center on ungreased cookie sheet. Bake about 15
| |
| − | minutes or until golden brown. Immediately remove from cookie sheet
| |
| − | to wire rack. Cool completely.
| |
| − | | |
| − | Place chocolate and shortening in small microwavable bowl. Microwave
| |
| − | uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes,
| |
| − | until mixture can be stirred smooth and is thin enough to drizzle.
| |
| − | Drizzle over cookies.
| |
| − | | |
| − | �
| |
| − | Caramel Apple Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 11
| |
| − | 231/2
| |
| − | 1/2
| |
| − | 1/21/2
| |
| − | 1/2
| |
| − | cup sugar
| |
| − | cup butter or margarine -- softened
| |
| − | cup shortening
| |
| − | teaspoons vanilla
| |
| − | eggs
| |
| − | cups all-purpose flour
| |
| − | teaspoon baking soda
| |
| − | teaspoon salt
| |
| − | Red paste food color, if desired
| |
| − | About 24 wooden sticks with rounded ends
| |
| − | Caramel Glaze -- (recipe follows)
| |
| − | CARAMEL GLAZE
| |
| − | | |
| − | 1 (14 ounce) package vanilla caramels
| |
| − | 1/4 cup water
| |
| − | | |
| − | Heat oven to 400º. Beat sugar, butter and shortening in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in vanilla
| |
| − | and eggs. Stir in flour, baking soda and salt. Stir in food color to tint
| |
| − | dough red.
| |
| − | | |
| − | Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
| |
| − | with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart
| |
| − | on ungreased cookie sheet. Insert wooden stick into side of each
| |
| − | cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2
| |
| − | minutes; remove from cookie sheet to wire rack. Cool completely.
| |
| − | Spread top third of each cookie (opposite wooden stick) with Caramel
| |
| − | Glaze. Hold cookie upright to allow glaze to drizzle down cookie.
| |
| − | | |
| − | CARAMEL GLAZE:
| |
| − | | |
| − | Heat caramels and water in 2-quart saucepan over low heat, stirring
| |
| − | frequently, until melted and smooth. If glaze becomes too stiff, heat
| |
| − | over low heat, stirring constantly, until softened.
| |
| − | | |
| − | �
| |
| − | Caramel Candy Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (14 ounce) package vanilla caramels
| |
| − | | |
| − | 1/3 cup milk
| |
| − | 2 cups all-purpose flour
| |
| − | 2 cups quick-cooking or old-fashioned oats
| |
| − | 1 1/2 cups packed brown sugar
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1 egg
| |
| − | 1 cup butter or margarine -- softened
| |
| − | | |
| − | 1 (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | 1 cup chopped walnuts
| |
| − | OR
| |
| − | 1 cup dry-roasted peanuts
| |
| − | | |
| − | Heat oven to 350º. Heat caramels and milk in 2-quart saucepan over
| |
| − | low heat, stirring frequently, until smooth; remove from heat.
| |
| − | | |
| − | Mix flour, oats, brown sugar, baking soda and salt in large bowl with
| |
| − | spoon. Stir in egg and butter until mixture is crumbly. Press half of the
| |
| − | crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches.
| |
| − | Bake 10 minutes.
| |
| − | | |
| − | Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
| |
| − | caramel mixture. Sprinkle with remaining crumbly mixture; press
| |
| − | gently into caramel mixture. Bake 20 to 25 minutes or until golden
| |
| − | brown. Cool 30 minutes. Loosen edges from sides of pan. Cool
| |
| − | completely. Cut into 8 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Caramel Fudge Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package Supreme brownie mix (with
| |
| − | pouch of Chocolate Flavor Syrup)
| |
| − | 1/4 cup milk
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | | |
| − | 1/2 (14 ounce) package vanilla caramels (25 caramels)
| |
| − | 1 (14 ounce) can sweetened condensed milk
| |
| − | | |
| − | Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2
| |
| − | inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
| |
| − | milk, vanilla and egg with spoon; reserve 1 cup. Press remaining
| |
| − | brownie mixture in bottom of pan. Bake 10 minutes.
| |
| − | | |
| − | Heat caramels and chocolate syrup from pouch in 2-quart saucepan
| |
| − | over medium-low heat, stirring occasionally, until caramels are melted.
| |
| − | Stir in milk. Pour over baked layer. Break up reserved brownie
| |
| − | mixture; sprinkle over caramel.
| |
| − | | |
| − | Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
| |
| − | refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
| |
| − | covered and, if desired, in refrigerator.
| |
| − | | |
| − | �
| |
| − | Caramel-Pecan Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 211
| |
| − | 81/2
| |
| − | 1/2
| |
| − | 1/21/8
| |
| − | cup packed brown sugar
| |
| − | cup butter or margarine -- softened
| |
| − | tablespoons water
| |
| − | teaspoon vanilla
| |
| − | cups all-purpose flour
| |
| − | teaspoon salt
| |
| − | vanilla caramels
| |
| − | 160 pecan halves (about 2 1/4 cups)
| |
| − | Chocolate Glaze -- (recipe follows)
| |
| − | CHOCOLATE GLAZE
| |
| − | 1112
| |
| − | ounce unsweetened baking chocolate
| |
| − | cup powdered sugar
| |
| − | teaspoon vanilla
| |
| − | teaspoons water (2 to 4 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour and salt.
| |
| − | | |
| − | Cut each caramel into 4 pieces with sharp knife. For each cookie,
| |
| − | group 5 pecan halves on ungreased cookie sheet.
| |
| − | | |
| − | Shape 1 teaspoon dough around each caramel piece to form a ball.
| |
| − | Press ball firmly onto center of each group of pecans.
| |
| − | | |
| − | Bake 12 to 15 minutes or until set but not brown. Immediately remove
| |
| − | from cookie sheet to wire rack. Cool completely. Spread tops of
| |
| − | cookies with Chocolate Glaze.
| |
| − | | |
| − | CHOCOLATE GLAZE:
| |
| − | | |
| − | Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
| |
| − | Stir in powdered sugar, vanilla and water until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Carrot-Molasses Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package carrot cake mix
| |
| − | | |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 2 tablespoons light molasses
| |
| − | | |
| − | 2 eggs
| |
| − | 1/2 cup chopped nuts, if desired
| |
| − | 1 tub Rich & Creamy cream cheese
| |
| − | ready-to-spread frosting, if desired
| |
| − | | |
| − | Beat half of the cake mix (dry), the butter, molasses and eggs in large
| |
| − | bowl with electric mixer on medium speed until smooth, or mix with
| |
| − | spoon. Stir in remaining cake mix and the nuts. Refrigerate about 2
| |
| − | hours or until chilled.
| |
| − | | |
| − | Heat oven to 375º. Lightly grease cookie sheet. Drop dough by
| |
| − | rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8
| |
| − | to 10 minutes or until edges are set (centers will be soft). Remove
| |
| − | from cookie sheet to wire rack. Cool completely. Frost with frosting.
| |
| − | (Cover and refrigerate any remaining frosting.)
| |
| − | | |
| − | �
| |
| − | Carrot-Raisin Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 package carrot cake mix
| |
| − | 1/2 cup vegetable oil
| |
| − | 1/4 cup water
| |
| − | 2 eggs
| |
| − | 3/4 cup raisins
| |
| − | 1/2 cup chopped nuts
| |
| − | 1 tub Rich & Creamy cream cheese
| |
| − | frosting
| |
| − | | |
| − | Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
| |
| − | 1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with
| |
| − | spoon. Stir in raisins and nuts. Spread evenly in pan.
| |
| − | | |
| − | Bake 15 to 20 minutes or until bars spring back when touched lightly
| |
| − | in center. Cool completely. Frost with frosting. Cut into 8 rows by 6
| |
| − | rows.
| |
| − | | |
| − | �
| |
| − | Cherry-Almond Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (10 ounce) jar maraschino cherries
| |
| − | | |
| − | 1 cup all-purpose flour
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup powdered sugar
| |
| − | 2 eggs
| |
| − | 1 cup sliced almonds
| |
| − | 1/2 cup granulated sugar
| |
| − | 1/4 cup all-purpose flour
| |
| − | 1/2 teaspoon baking powder
| |
| − | Pink Glaze -- (recipe follows)
| |
| − | PINK GLAZE
| |
| − | 1/2 cup powdered sugar
| |
| − | 1/4 teaspoon almond extract
| |
| − | 2 teaspoons reserved maraschino cherry juice (2 to 3
| |
| − | teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
| |
| − | cherries; set aside. Mix 1 cup flour, the butter and powdered sugar
| |
| − | with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake
| |
| − | about 10 minutes or until set.
| |
| − | | |
| − | Beat eggs in medium bowl with fork. Stir in cherries and remaining
| |
| − | ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
| |
| − | minutes or until golden brown. Cool completely. Drizzle with Pink
| |
| − | Glaze. Cut into 6 rows by 4 rows.
| |
| − | | |
| − | PINK GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package butter pecan,
| |
| − | chocolate chip*, chocolate fudge, devil's
| |
| − | food,
| |
| − | German, chocolate or yellow cake mix
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 1/2 cup chopped nuts
| |
| − | | |
| − | 1 (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | | |
| − | Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
| |
| − | and eggs in large bowl with electric mixer on medium speed until
| |
| − | smooth, or mix with spoon. Stir in remaining cake mix, the nuts and
| |
| − | chocolate chips.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set
| |
| − | (centers will be soft). Cool 1 minute; remove from cookie sheet to wire
| |
| − | rack.
| |
| − | | |
| − | �
| |
| − | Chocolate Chip Sandwich Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 1/4 cups packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/4 teaspoon baking soda
| |
| − | 1/8 teaspoon salt
| |
| − | 1 cup miniature semisweet chocolate chips
| |
| − | Chocolate Frosting -- (recipe follows)
| |
| − | CHOCOLATE FROSTING
| |
| − | 2223
| |
| − | ounces unsweetened baking chocolate
| |
| − | tablespoons butter or margarine
| |
| − | cups powdered sugar
| |
| − | tablespoons hot water
| |
| − | | |
| − | Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar,
| |
| − | butter and egg in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate
| |
| − | chips.
| |
| − | | |
| − | Drop dough by level teaspoonfuls about 2 inches apart onto cookie
| |
| − | sheet (dough will flatten and spread). Bake 8 to 10 minutes or until
| |
| − | golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
| |
| − | rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between
| |
| − | bottoms of pairs of cookies.
| |
| − | | |
| − | CHOCOLATE FROSTING:
| |
| − | | |
| − | Melt chocolate and butter in 2-quart saucepan over low heat, stirring
| |
| − | occasionally; remove from heat. Stir in powdered sugar and hot water
| |
| − | until smooth and spreadable. (If frosting is too thick, add more water.
| |
| − | If frosting is too thin, add more powdered sugar.)
| |
| − | | |
| − | �
| |
| − | Chocolate Chip-Pecan Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package French vanilla
| |
| − | cake mix
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 cups pecan halves
| |
| − | 2/3 cup butter or margarine
| |
| − | 1/2 cup packed brown sugar
| |
| − | | |
| − | 1 (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | | |
| − | Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium
| |
| − | bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
| |
| − | Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2
| |
| − | inches. Bake 8 to 10 minutes or until light brown.
| |
| − | | |
| − | Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter
| |
| − | and the brown sugar to boiling in 2-quart saucepan over medium heat,
| |
| − | stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over
| |
| − | pecans.
| |
| − | | |
| − | Bake about 20 minutes or until bubbly and light brown. Sprinkle
| |
| − | chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Chocolate Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package ® devil's food
| |
| − | cake mix
| |
| − | 1/3 cup vegetable oil
| |
| − | 2 eggs
| |
| − | Sugar
| |
| − | | |
| − | Heat oven to 350º. Mix cake mix (dry), oil and eggs in large bowl with
| |
| − | spoon until dough forms.
| |
| − | | |
| − | Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
| |
| − | on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove
| |
| − | from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate Drop Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/3 cup buttermilk
| |
| − | 1 teaspoon vanilla
| |
| − | 2 ounces unsweetened baking chocolate -- melted and
| |
| − | cooled
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1 cup chopped nuts
| |
| − | Chocolate Frosting -- (recipe follows)
| |
| − | CHOCOLATE FROSTING
| |
| − | 2 ounces unsweetened baking chocolate
| |
| − | 2 tablespoons butter or margarine
| |
| − | 2 cups powdered sugar
| |
| − | 3 tablespoons hot water
| |
| − | | |
| − | Heat oven to 375º. Grease cookie sheet. Beat sugar, butter,
| |
| − | buttermilk, vanilla, chocolate and egg in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour, baking soda and
| |
| − | salt. Stir in nuts.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | cookie sheet. Bake 8 to 10 minutes or until almost no indentation
| |
| − | remains when touched in center. Immediately remove from cookie
| |
| − | sheet to wire rack. Cool completely. Frost with Chocolate Frosting.
| |
| − | | |
| − | CHOCOLATE FROSTING:
| |
| − | | |
| − | Melt chocolate and butter in 2-quart saucepan over low heat, stirring
| |
| − | occasionally; remove from heat. Stir in powdered sugar and hot water
| |
| − | until smooth and spreadable. (If frosting is too thick, add more water.
| |
| − | If frosting is too thin, add more powdered sugar.)
| |
| − | | |
| − | �
| |
| − | Chocolate Linzer Hearts
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 1 cup hazelnuts -- toasted (see Notes), skinned and
| |
| − | ground
| |
| − | 1/2 ounce semisweet baking chocolate -- finely chopped
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 1/2 teaspoons ground cinnamon
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1/2 cup raspberry jam
| |
| − | 1 ounce semisweet baking chocolate -- melted
| |
| − | | |
| − | Beat butter and sugar in large bowl with electric mixer on medium
| |
| − | speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs
| |
| − | until smooth. Add remaining ingredients except jam and melted
| |
| − | chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough
| |
| − | will be sticky).
| |
| − | | |
| − | Heat oven to 375º. Roll one fourth of dough at a time between pieces
| |
| − | of waxed paper until 1/8 inch thick. (Keep remaining dough
| |
| − | refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie
| |
| − | cutter. Cut small heart shape from center of half of the 2-inch hearts,
| |
| − | if desired. Place on ungreased cookie sheet.
| |
| − | | |
| − | Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
| |
| − | wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam
| |
| − | on bottom of whole heart cookies; top with cut-out heart cookie.
| |
| − | Drizzle with melted chocolate. Let stand until chocolate is firm.
| |
| − | | |
| − | �
| |
| − | Chocolate Mini-Chippers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/4 cup packed brown sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg white
| |
| − | OR
| |
| − | | |
| − | 2 tablespoons fat-free cholesterol-free egg product
| |
| − | 1/2 cup all-purpose flour
| |
| − | 1/2 cup whole wheat flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup miniature semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 375º. Beat sugars, butter, vanilla and egg white in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flours, baking soda and salt. Stir in chocolate chips.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
| |
| − | Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate Shortbread
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 21
| |
| − | 324
| |
| − | cups powdered sugar
| |
| − | 1/2 cups butter or margarine -- softened
| |
| − | cups all-purpose flour
| |
| − | 3/4 cup baking cocoa
| |
| − | teaspoons vanilla
| |
| − | ounces semisweet baking chocolate -- melted and cooled
| |
| − | 1/2 teaspoon shortening
| |
| − | Creamy Frosting -- (recipe follows)
| |
| − | CREAMY FROSTING
| |
| − | 31
| |
| − | 2
| |
| − | cups powdered sugar
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1/2 teaspoons vanilla
| |
| − | tablespoons (about) milk
| |
| − | | |
| − | Heat oven to 325º. Beat powdered sugar and butter in large bowl with
| |
| − | electric mixer on medium speed until light and fluffy, or mix with
| |
| − | spoon. Stir in flour, cocoa and vanilla.
| |
| − | | |
| − | Roll half of dough at a time 1/2 inch thick on lightly floured surface.
| |
| − | Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
| |
| − | sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark
| |
| − | brown). Remove from cookie sheet to wire rack. Cool completely.
| |
| − | | |
| − | Mix chocolate and shortening until smooth. Prepare Creamy Frosting.
| |
| − | Spread each cookie with about 1 teaspoon frosting. Immediately make
| |
| − | three concentric circles on frosting with melted chocolate. Starting at
| |
| − | center, draw a toothpick through chocolate circles to make spider web
| |
| − | design. Let stand until chocolate is firm.
| |
| − | | |
| − | CREAMY FROSTING:
| |
| − | | |
| − | Mix powdered sugar and butter in medium bowl. Stir in vanilla and
| |
| − | milk. Beat with spoon until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Chocolate-Almond Tea Cakes
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/3 cup powdered sugar
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/2 cup hot cocoa mix (dry)
| |
| − | 1/2 cup chopped slivered almonds -- toasted (see Notes)
| |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 325º. Beat butter and 1/3 cup powdered sugar in
| |
| − | medium bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, cocoa mix and almonds. (If dough is soft, cover and
| |
| − | refrigerate until firm enough to shape.)
| |
| − | | |
| − | Shape dough into 1-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 12 to 15 minutes or until set. Dip tops
| |
| − | into powdered sugar while warm. Cool completely on wire rack. Dip
| |
| − | tops into powdered sugar again.
| |
| − | | |
| − | �
| |
| − | Chocolate-Bourbon Balls
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (9 ounce) package chocolate wafer cookies -- finely crushed (2
| |
| − | | |
| − | 1/3 cups)
| |
| − | 2 cups finely chopped almonds
| |
| − | 2 cups powdered sugar
| |
| − | 1/4 cup bourbon
| |
| − | 1/4 cup light corn syrup
| |
| − | Powdered sugar
| |
| − | | |
| − | Mix crushed cookies, almonds and 2 cups powdered sugar in large
| |
| − | bowl. Stir in bourbon and corn syrup.
| |
| − | | |
| − | Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly
| |
| − | and refrigerate at least 5 days to blend flavors.
| |
| − | | |
| − | �
| |
| − | Chocolate-Cherry Sand Tarts
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1 egg white
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/4 cup baking cocoa
| |
| − | 1 3/4 cups (about) cherry preserves
| |
| − | Chocolate Drizzle -- (recipe follows)
| |
| − | CHOCOLATE DRIZZLE
| |
| − | 2/3 cup semisweet chocolate chips
| |
| − | 1 tablespoon shortening
| |
| − | | |
| − | Beat sugar, butter and egg white in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
| |
| − | refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in
| |
| − | bottom and up side of each ungreased sandbakelse mold, about 1 3/4
| |
| − | × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each
| |
| − | mold. Place on cookie sheet.
| |
| − | | |
| − | Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
| |
| − | remove from molds to wire rack. Cool completely. Drizzle with
| |
| − | Chocolate Drizzle.
| |
| − | | |
| − | CHOCOLATE DRIZZLE:
| |
| − | | |
| − | Melt ingredients over low heat, stirring occasionally, until smooth.
| |
| − | | |
| − | �
| |
| − | Chocolate-Covered Peanut-Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | 1 cup chocolate-covered peanuts
| |
| − | 1 cup milk chocolate chips
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter, shortening, vanilla and egg in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
| |
| − | golden brown (centers will be soft). Cool 1 to 2 minutes; remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate-Glazed Graham Crackers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup shortening
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/4 cup honey
| |
| − | 2 cups whole wheat flour
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup semisweet chocolate chips
| |
| − | 1 tablespoon shortening
| |
| − | | |
| − | Heat oven to 375º. Beat 1 cup shortening, the brown sugar and honey
| |
| − | in large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking powder and salt.
| |
| − | | |
| − | Roll half of dough at a time 1/8 inch thick on lightly floured
| |
| − | cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart
| |
| − | on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are
| |
| − | firm. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool
| |
| − | completely.
| |
| − | | |
| − | Melt chocolate chips and 1 tablespoon shortening over low heat,
| |
| − | stirring occasionally, until smooth. Drizzle over cookies.
| |
| − | | |
| − | �
| |
| − | Chocolate-Mint Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | | |
| − | 2 (1 ounce) squares unsweetened chocolate -- melted and
| |
| − | cooled
| |
| − | 1 cup all-purpose flour
| |
| − | 1/2 teaspoon salt
| |
| − | Peppermint Frosting -- (recipe follows)
| |
| − | | |
| − | 1/4 cup butter or margarine
| |
| − | 2 tablespoons corn syrup
| |
| − | 1 (6 ounce) package semisweet chocolate chips
| |
| − | | |
| − | Crushed hard peppermint candies, if
| |
| − | desired
| |
| − | | |
| − | PEPPERMINT FROSTING
| |
| − | 2 1/2 cups powdered sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 3 tablespoons milk
| |
| − | 1/2 teaspoon peppermint extract
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, 1/2 cup butter, the vanilla, egg and
| |
| − | unsweetened chocolate in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in flour and salt.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Flatten cookies with greased bottom of glass
| |
| − | dipped in sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Cool cookies completely.
| |
| − | | |
| − | Spread Peppermint Frosting over each cookie to within 1/4 inch of
| |
| − | edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low
| |
| − | heat, stirring constantly, until smooth. Spoon or drizzle mixture over
| |
| − | each cookie; sprinkle with crushed candies.
| |
| − | | |
| − | PEPPERMINT FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and of spreading consistency.
| |
| − | | |
| − | �
| |
| − | Chocolate-Oatmeal Chewies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/4 cup milk
| |
| − | 1 egg
| |
| − | 2 2/3 cups quick-cooking or old-fashioned oats
| |
| − | 1 cup all-purpose flour
| |
| − | 1/2 cup baking cocoa
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter, milk and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate-Orange-Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 2/3 cup butter or margarine -- softened
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1 egg
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1/3 cup baking cocoa
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 teaspoon baking powder
| |
| − | 1/4 teaspoon baking soda
| |
| − | 1 cup chopped pecans
| |
| − | | |
| − | 1 (6 ounce) package semisweet chocolate morsels (1 cup)
| |
| − | 1/3 cup sugar
| |
| − | 1 teaspoon grated orange peel
| |
| − | | |
| − | Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated
| |
| − | orange peel and the egg in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and
| |
| − | baking soda. Stir in pecans and chocolate morsels.
| |
| − | | |
| − | Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon
| |
| − | grated orange peel. Roll balls in sugar mixture. Place about 3 inches
| |
| − | apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness
| |
| − | with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly;
| |
| − | remove from cookie sheet. Cool on wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate-Peanut Butter No-Bakes
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | 1/4 cup light corn syrup
| |
| − | 1/4 cup peanut butter
| |
| − | | |
| − | 2 tablespoons milk
| |
| − | 1 teaspoon vanilla
| |
| − | 2 cups quick-cooking oats
| |
| − | 1 cup peanuts
| |
| − | | |
| − | Cover cookie sheet with waxed paper. Heat chocolate chips, corn
| |
| − | syrup, peanut butter, milk and vanilla in 3-quart saucepan over
| |
| − | medium heat, stirring constantly, until chocolate is melted and mixture
| |
| − | is smooth; remove from heat. Stir in oats and peanuts until well
| |
| − | coated.
| |
| − | | |
| − | Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
| |
| − | uncovered about 1 hour or until firm. Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Chocolate-Peanut Windmills
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 ounces unsweetened baking chocolate -- melted and
| |
| − | cooled
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/8 teaspoon salt
| |
| − | 1/2 cup finely chopped peanuts
| |
| − | | |
| − | Beat sugar, butter, shortening, vanilla and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in chocolate.
| |
| − | Stir in flour, baking powder and salt. Cover and refrigerate about 2
| |
| − | hours or until firm.
| |
| − | | |
| − | Heat oven to 400º. Divide dough in half. Roll each half into rectangle,
| |
| − | 12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each
| |
| − | rectangle with half of the peanuts; gently press into dough. Cut dough
| |
| − | into 3-inch squares. Place about 2 inches apart on ungreased cookie
| |
| − | sheet.
| |
| − | | |
| − | Cut squares diagonally from each corner almost to center. Fold every
| |
| − | other point to center to resemble pinwheel. Bake about 6 minutes or
| |
| − | until set. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | Cut squares diagonally from each corner almost to center.
| |
| − | | |
| − | Fold every other point to center to resemble pinwheel.
| |
| − | | |
| − | �
| |
| − | Chocolate-Pecan Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup all-purpose flour
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | 3 tablespoons butter or margarine -- softened
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine
| |
| − | 1 cup chopped pecans
| |
| − | 1 teaspoon vanilla
| |
| − | 1/2 cup semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons
| |
| − | butter with electric mixer on low speed until blended. Beat on medium
| |
| − | speed 1 to 2 minutes or until crumbly. Press evenly in bottom of
| |
| − | ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.
| |
| − | | |
| − | Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat,
| |
| − | stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
| |
| − | Stir in pecans and vanilla. Pour over layer in pan.
| |
| − | | |
| − | Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
| |
| − | chocolate chips. Bake 2 minutes longer to soften chocolate (do not
| |
| − | spread). Cool 10 minutes; loosen edges with knife. Cool completely.
| |
| − | Cut into 6 rows by 6 rows. Store covered in the refrigerator.
| |
| − | | |
| − | �
| |
| − | Chocolate-Peppermint Refrigerator Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 2 2/3 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 cup baking cocoa
| |
| − | 1 tablespoon milk
| |
| − | 1/4 cup finely crushed hard peppermint candy
| |
| − | | |
| − | Beat powdered sugar, butter and egg in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour and salt. Divide
| |
| − | dough in half. Stir cocoa and milk into one half and peppermint candy
| |
| − | into other half.
| |
| − | | |
| − | Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on
| |
| − | waxed paper. Shape peppermint dough into roll, 12 inches long; place
| |
| − | on chocolate dough. Wrap chocolate dough around peppermint dough,
| |
| − | using waxed paper to help lift. Press edges together. Wrap and
| |
| − | refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch
| |
| − | apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set.
| |
| − | Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Chocolate-Raspberry Cheesecake Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package chocolate fudge
| |
| − | cake mix
| |
| − | | |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 (8 ounce) packages cream cheese -- softened
| |
| − | 1 (6 ounce) container Yoplait® Original red raspberry yogurt
| |
| − | | |
| − | | |
| − | (2/3 cup)
| |
| − | 1 tub Rich & Creamy chocolate
| |
| − | | |
| − | | |
| − | ready-to-spread frosting
| |
| − | 3 eggs
| |
| − | 1 1/2 cups raspberry pie filling or topping
| |
| − | | |
| − | | |
| − | Heat oven to 325º. Lightly grease bottom only of rectangular pan, 13
| |
| − | × 9 × 2 inches. Beat cake mix (dry) and butter in large bowl with
| |
| − | electric mixer on low speed until crumbly; reserve 1 cup. Press
| |
| − | remaining crumbly mixture, using floured fingers, in bottom of pan.
| |
| − | | |
| − | Beat cream cheese, yogurt and frosting in same bowl on medium
| |
| − | speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle
| |
| − | with reserved crumbly mixture.
| |
| − | | |
| − | Bake about 45 minutes or until center is set. Refrigerate uncovered at
| |
| − | least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
| |
| − | dollop of pie filling. Store leftovers covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Chocolaty Meringue Stars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3 egg whites
| |
| − | 1/2 teaspoon cream of tartar
| |
| − | 2/3 cup sugar
| |
| − | | |
| − | tablespoons plus 1 teaspoon baking cocoa
| |
| − | 1/3 cup (about) ground walnuts
| |
| − | | |
| − | Heat oven to 275º. Cover cookie sheet with aluminum foil or baking
| |
| − | parchment paper. Beat egg whites and cream of tartar in medium bowl
| |
| − | with electric mixer on medium speed until foamy. Beat in sugar, 1
| |
| − | tablespoon at a time; continue beating until stiff and glossy. Do not
| |
| − | underbeat. Fold in cocoa. (Batter will not be mixed completely; there
| |
| − | will be some streaks of cocoa.)
| |
| − | | |
| − | Place meringue in decorating bag fitted with large star tip (#4). Pipe 1
| |
| − | 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush
| |
| − | excess nuts from cookie sheet.
| |
| − | | |
| − | Bake 33 to 35 minutes or until outside is crisp and dry (meringues will
| |
| − | be soft inside). Cool 5 minutes; remove from cookie sheet to wire
| |
| − | rack. Store in airtight container.
| |
| − | | |
| − | �
| |
| − | Christmas Cookie Slices
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | 2 eggs
| |
| − | 3 cups all-purpose flour
| |
| − | 1 teaspoon salt
| |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour, salt and baking
| |
| − | soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2
| |
| − | inches in diameter. Wrap and refrigerate at least 4 hours.
| |
| − | | |
| − | Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch
| |
| − | apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until
| |
| − | golden brown around edges. Immediately remove from cookie sheet.
| |
| − | to wire rack.
| |
| − | | |
| − | �
| |
| − | Cinnamon Espresso Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 tablespoons instant espresso coffee (dry)
| |
| − | 1 tablespoon hot water
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1 teaspoon instant espresso coffee (dry)
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon salt
| |
| − | Espresso Coating -- (recipe follows)
| |
| − | ESPRESSO COATING
| |
| − | 1/2 cup granulated sugar
| |
| − | 2 teaspoons instant espresso coffee (dry)
| |
| − | | |
| − | Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
| |
| − | butter, shortening, sugars and egg. Beat with electric mixer on
| |
| − | medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon
| |
| − | espresso, cinnamon and salt on low speed.
| |
| − | | |
| − | Divide dough in half. Shape each half into roll, 10 inches long. Wrap
| |
| − | each roll with plastic wrap and refrigerate 30 minutes. Prepare
| |
| − | Espresso Coating. Roll each roll of dough in coating (reserve any
| |
| − | remaining coating). Rewrap in plastic wrap and refrigerate at least 30
| |
| − | minutes longer.
| |
| − | | |
| − | Heat oven to 375º. Cut each roll into 3/8-inch slices. Place about 2
| |
| − | inches apart on ungreased cookie sheet. Sprinkle with remaining
| |
| − | coating. Bake 8 to 10 minutes or until edges are light brown. Cool
| |
| − | slightly; remove from cookie sheet to wire rack.
| |
| − | | |
| − | ESPRESSO COATING:
| |
| − | | |
| − | Mix ingredients on a large plate or piece of waxed paper.
| |
| − | | |
| − | �
| |
| − | Cinnamon Footballs
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/8 teaspoon salt
| |
| − | 24 (about) whole blanched almonds
| |
| − | Decorating Glaze -- (recipe follows)
| |
| − | DECORATING GLAZE
| |
| − | 1/2 cup powdered sugar
| |
| − | 1 1/2 teaspoons water (1 1/2 to 3 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter and vanilla in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | cinnamon and salt until dough holds together. (If dough is dry, mix in
| |
| − | 1 to 2 tablespoons milk.)
| |
| − | | |
| − | Shape dough by scant tablespoonfuls around almonds to form football
| |
| − | shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12
| |
| − | to 14 minutes or until set but not brown. Remove from cookie sheet to
| |
| − | wire rack. Cool completely. Place Decorating Glaze in decorating bag
| |
| − | with #3 writing tip. Pipe glaze on cookies to resemble football laces.
| |
| − | | |
| − | DECORATING GLAZE:
| |
| − | | |
| − | Mix powdered sugar and water just enough to make a paste that can
| |
| − | be piped from decorating bag.
| |
| − | | |
| − | �
| |
| − | Cinnamon Twists
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | | |
| − | 2 teaspoons vanilla
| |
| − | | |
| − | 1 egg
| |
| − | | |
| − | 1 3/4 cups all-purpose flour
| |
| − | | |
| − | 2 teaspoons baking powder
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | 1 teaspoon ground cinnamon
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter, vanilla and egg in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | baking powder and salt. Divide dough in half. Stir cinnamon into one
| |
| − | half.
| |
| − | | |
| − | Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch
| |
| − | rope. Place ropes side by side; twist gently. Repeat with remaining
| |
| − | dough. Place twists about 2 inches apart on ungreased cookie sheet.
| |
| − | Bake 8 to 10 minutes or until very light brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Cinnamon-Coffee Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup packed brown sugar
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1/2 cup water
| |
| − | 1 tablespoon instant coffee (dry)
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 teaspoon baking soda
| |
| − | 1/2 cup raisins
| |
| − | 1/4 cup chopped nuts
| |
| − | White Glaze -- (recipe follows)
| |
| − | WHITE GLAZE
| |
| − | 1 cup powdered sugar
| |
| − | 1/4 teaspoon vanilla
| |
| − | 4 teaspoons milk (4 to 5 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
| |
| − | inches. Beat brown sugar, butter and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except raisins, nuts and Glaze. Stir in raisins and nuts.
| |
| − | | |
| − | Spread batter in pan. Bake 20 to 22 minutes or until top springs back
| |
| − | when touched in center. Drizzle with White Glaze while warm. Let cool.
| |
| − | Cut into 8 rows by 4 rows bars.
| |
| − | | |
| − | WHITE GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Cinnamon-Nut Crisps
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups all-purpose flour
| |
| − | 1/2 cup sugar
| |
| − | 3/4 cup shortening
| |
| − | | |
| − | 2 tablespoons water (2 to 3 tablespoons)
| |
| − | | |
| − | 3 tablespoons butter or margarine -- softened
| |
| − | | |
| − | 2 tablespoons sugar
| |
| − | | |
| − | 1 teaspoon ground cinnamon
| |
| − | | |
| − | 2 tablespoons very finely chopped nuts
| |
| − | | |
| − | Sugar
| |
| − | | |
| − | Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in
| |
| − | shortening, using pastry blender or crisscrossing 2 knives, until
| |
| − | particles are size of small peas. Add water, 1 tablespoon at a time,
| |
| − | tossing with fork until mixture almost cleans side of bowl.
| |
| − | | |
| − | Roll dough into rectangle, 15 × 10 inches, on lightly floured
| |
| − | cloth-covered surface. Spread butter over dough. Mix 2 tablespoons
| |
| − | sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts
| |
| − | evenly over sugar mixture. Roll up tightly, beginning at 15-inch side.
| |
| − | Pinch edge of dough to seal.
| |
| − | | |
| − | Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased
| |
| − | cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until
| |
| − | golden brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Cobweb Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup all-purpose flour
| |
| − | 1/2 cup granulated sugar
| |
| − | 1/4 cup vegetable oil
| |
| − | 1/4 cup milk
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | Powdered sugar
| |
| − | | |
| − | Beat all ingredients except powdered sugar with electric mixer on
| |
| − | medium speed until smooth, or mix with spoon. Pour batter into plastic
| |
| − | squeeze bottle with narrow opening.
| |
| − | | |
| − | Heat 10-inch skillet over medium heat until hot; grease lightly with
| |
| − | vegetable oil or shortening. Working quickly, squeeze batter to form 4
| |
| − | straight, thin lines that intersect at a common center point to form a
| |
| − | star shape. To form cobweb, squeeze thin streams of batter to connect
| |
| − | lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully
| |
| − | turn. Cook until golden brown. Remove from skillet to wire rack; cool.
| |
| − | Sprinkle with powdered sugar.
| |
| − | | |
| − | �
| |
| − | Cocoa Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2/3 cup all-purpose flour
| |
| − | 1/2 cup baking cocoa
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup chopped walnuts, if desired
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar,
| |
| − | butter, vanilla and eggs in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in remaining ingredients except walnuts.
| |
| − | Stir in walnuts.
| |
| − | | |
| − | Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick
| |
| − | inserted in center comes out clean. Cool completely. Cut into 4 rows
| |
| − | by 4 rows.
| |
| − | | |
| − | �
| |
| − | Coconut Macaroon Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup all-purpose flour
| |
| − | 1/4 cup powdered sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/2 teaspoon almond extract
| |
| − | 1 egg yolk
| |
| − | 1 cup chopped walnuts
| |
| − | | |
| − | 1 (14 ounce) can sweetened condensed milk
| |
| − | 1 (7 ounce) package flaked coconut (about 2 2/3 cups)
| |
| − | 1/2 cup semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix flour,
| |
| − | powdered sugar, butter, almond extract and egg yolk with spoon
| |
| − | (mixture will be crumbly). Press in pan. Bake 12 to 15 minutes or until
| |
| − | edges are light brown and center is set.
| |
| − | | |
| − | Mix walnuts, milk and coconut. Spread over baked layer. Bake 25 to
| |
| − | 30 minutes or until golden brown. Immediately sprinkle with chocolate
| |
| − | chips. Let stand about 5 minutes or until softened; spread carefully.
| |
| − | Refrigerate uncovered 1 to 2 hours or until chocolate is firm. Cut into 6
| |
| − | rows by 4 rows. Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Coconut Meringue Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 4 egg whites (1/2 cup)
| |
| − | 1 1/4 cups sugar
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 1/2 cups shredded or flaked coconut
| |
| − | | |
| − | Heat oven to 325º. Lightly grease cookie sheet, or cover with baking
| |
| − | parchment paper. Beat egg whites in large bowl with electric mixer on
| |
| − | high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue
| |
| − | beating until stiff and glossy (do not underbeat). Stir in salt, vanilla
| |
| − | and coconut.
| |
| − | | |
| − | Drop mixture by heaping teaspoonfuls about 2 inches apart onto
| |
| − | cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool
| |
| − | 5 minutes; carefully remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Coconut-Almond Macaroons
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 3291/4
| |
| − | 1/8
| |
| − | 3/4
| |
| − | 1/4
| |
| − | egg whites
| |
| − | teaspoon cream of tartar
| |
| − | teaspoon salt
| |
| − | cup sugar
| |
| − | teaspoon almond extract
| |
| − | cups flaked coconut
| |
| − | candied cherries -- each cut into fourths
| |
| − | | |
| − | Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking
| |
| − | parchment paper. Beat egg whites, cream of tartar and salt in small
| |
| − | bowl with electric mixer on high speed until foamy. Beat in sugar, 1
| |
| − | tablespoon at a time; continue beating until stiff and glossy. Do not
| |
| − | underbeat. Pour into medium bowl. Fold in almond extract and
| |
| − | coconut.
| |
| − | | |
| − | Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet.
| |
| − | Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just
| |
| − | until edges are light brown. Cool 10 minutes; remove from foil to wire
| |
| − | rack.
| |
| − | | |
| − | �
| |
| − | Coconut-Fudge Cups
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup butter or margarine -- softened
| |
| − | | |
| − | 1 (3 ounce) package cream cheese -- softened
| |
| − | 3/4 cup all-purpose flour
| |
| − | 1/4 cup powdered sugar
| |
| − | | |
| − | 2 tablespoons baking cocoa
| |
| − | | |
| − | 1/2 teaspoon vanilla
| |
| − | Coconut-Fudge Filling -- (recipe follows)
| |
| − | 2/3
| |
| − | 2/3
| |
| − | 1/3
| |
| − | COCONUT FUDGE FILLING
| |
| − | cup sugar
| |
| − | cup flaked coconut
| |
| − | cup baking cocoa
| |
| − | | |
| − | 2 tablespoons butter or margarine -- softened
| |
| − | | |
| − | 1 egg
| |
| − | | |
| − | Heat oven to 350º. Beat butter and cream cheese in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except Coconut-Fudge Filling.
| |
| − | | |
| − | Shape dough into 1-inch balls. Press each ball in bottom and up side of
| |
| − | each of 24 small ungreased muffin cups, 1 3/4 × 1 inch. Prepare
| |
| − | Coconut-Fudge Filling. Spoon about 2 teaspoons filling into each cup.
| |
| − | Bake 18 to 20 minutes or until almost no indentation remains when
| |
| − | filling is touched lightly. Cool slightly; carefully remove from muffin
| |
| − | cups to wire rack.
| |
| − | | |
| − | COCONUT FUDGE FILLING:
| |
| − | | |
| − | Mix all ingredients until spreadable.
| |
| − | | |
| − | �
| |
| − | Cookie-Mold Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup molasses
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/2 teaspoon ground allspice
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 teaspoon baking soda
| |
| − | 3/4 cup coarsely chopped sliced almonds
| |
| − | | |
| − | Beat brown sugar, butter, molasses, vanilla and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except almonds. Stir in almonds. Cover and refrigerate
| |
| − | about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Lightly grease cookie sheet. Flour wooden or
| |
| − | ceramic cookie mold(s). Tap mold to remove excess flour. Firmly press
| |
| − | small amounts of dough into mold, adding more dough until mold is
| |
| − | full and making sure dough is a uniform thickness across mold. Hold
| |
| − | mold upright and tap edge firmly several times on hard surface (such
| |
| − | as a counter or cutting board). If cookie does not come out, turn mold
| |
| − | and tap another edge until cookie comes out of mold. Place cookies on
| |
| − | cookie sheet.
| |
| − | | |
| − | Bake 8 to 10 minutes for 2-inch cookies, 10 to 12 minutes for 5-inch
| |
| − | cookies, or until edges are light brown. (Time depends on thickness of
| |
| − | cookies; watch carefully.) Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Cornmeal Crispies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1 cup yellow cornmeal
| |
| − | 1 teaspoon baking powder
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until edges are light
| |
| − | brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Cranberry-Orange Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon grated orange peel
| |
| − | | |
| − | 2 tablespoons orange juice
| |
| − | | |
| − | 1 egg
| |
| − | | |
| − | 2 1/2 cups all-purpose flour
| |
| − | | |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 2 cups coarsely chopped fresh or frozen
| |
| − | cranberries
| |
| − | 1/2 cup chopped nuts, if desired
| |
| − | Orange Frosting -- (recipe follows)
| |
| − | | |
| − | ORANGE FROSTING
| |
| − | 1 1/2 cups powdered sugar
| |
| − | 1/2 teaspoon grated orange peel
| |
| − | 3 tablespoons orange juice
| |
| − | | |
| − | Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and
| |
| − | egg in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 12 to 14 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack. Cool completely. Spread with
| |
| − | Orange Frosting.
| |
| − | | |
| − | ORANGE FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Cream Cheese Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 4 ounces unsweetened baking chocolate
| |
| − | 1 cup butter or margarine
| |
| − | Cream Cheese Filling -- (recipe follows)
| |
| − | 2 cups sugar
| |
| − | 2 teaspoons vanilla
| |
| − | 4 eggs
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1/2 teaspoon salt
| |
| − | 1 cup coarsely chopped nuts
| |
| − | CREAM CHEESE FILLING
| |
| − | | |
| − | 2 (8 ounce) packages cream cheese -- softened
| |
| − | | |
| − | 1/2 cup sugar
| |
| − | 2 teaspoons vanilla
| |
| − | 1 egg
| |
| − | | |
| − | Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
| |
| − | chocolate and butter over low heat, stirring frequently, until smooth;
| |
| − | remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese
| |
| − | Filling; set aside.
| |
| − | | |
| − | Beat chocolate mixture, sugar, vanilla and eggs in large bowl with
| |
| − | electric mixer on medium speed 1 minute, scraping bowl occasionally.
| |
| − | Beat in flour and salt on low speed 30 seconds, scraping bowl
| |
| − | occasionally. Beat on medium speed 1 minute. Stir in nuts.
| |
| − | | |
| − | Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream
| |
| − | Cheese Filling over batter. Carefully spread remaining batter over
| |
| − | filling. Bake 45 to 50 minutes or until toothpick inserted in center
| |
| − | comes out clean. Cool completely. Cut into 8 rows by 6 rows. Store
| |
| − | covered in refrigerator.
| |
| − | | |
| − | CREAM CHEESE FILLING:
| |
| − | | |
| − | Beat all ingredients with spoon until smooth.
| |
| − | Fruit; 2 Fat; 1/2 Other Carbohydrates
| |
| − | | |
| − | �
| |
| − | Cream Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 eggs
| |
| − | 1 cup sugar
| |
| − | 1 cup whipping (heavy) cream
| |
| − | 4 cups all-purpose flour
| |
| − | 3 teaspoons baking powder
| |
| − | 1 teaspoon salt
| |
| − | | |
| − | Beat eggs in large bowl with electric mixer on medium speed until
| |
| − | foamy. Gradually beat in sugar. Stir in whipping cream. Stir in flour,
| |
| − | baking powder and salt. Cover and refrigerate about 2 hours or until
| |
| − | firm.
| |
| − | | |
| − | Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time
| |
| − | into rectangle, 12 × 8 inches, on lightly floured surface. Cut into 2-inch
| |
| − | squares. Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts
| |
| − | on all sides of each square. Bake 10 to 13 minutes or until edges are
| |
| − | light brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Cream Wafers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups all-purpose flour
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/3 cup whipping (heavy) cream
| |
| − | Sugar
| |
| − | Creamy Filling -- (recipe follows)
| |
| − | CREAMY FILLING
| |
| − | 3/4 cup powdered sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | Food color, if desired
| |
| − | | |
| − | Mix flour, butter and whipping cream with spoon. Cover and refrigerate
| |
| − | about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on
| |
| − | lightly floured surface. (Keep remaining dough refrigerated until ready
| |
| − | to roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of
| |
| − | waxed paper with sugar. Transfer rounds to waxed paper, using
| |
| − | pancake turner. Turn each round to coat both sides. Place on
| |
| − | ungreased cookie sheet. Prick each round with fork about 4 times.
| |
| − | | |
| − | Bake 7 to 9 minutes or just until set but not brown. Remove from
| |
| − | cookie sheet to wire rack. Cool completely. Prepare Creamy Filling.
| |
| − | Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
| |
| − | | |
| − | CREAMY FILLING:
| |
| − | | |
| − | Mix all ingredients until smooth. Add a few drops water if necessary.
| |
| − | | |
| − | �
| |
| − | Date-Filled Spritz
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | The Ultimate Spritz -- (see recipe)
| |
| − | (8 ounce) package pitted dates (about 1 1/4 cups)
| |
| − | | |
| − | | |
| − | 1 cup walnut pieces (about 4 ounces)
| |
| − | 1/4 cup sugar
| |
| − | 1/4 cup honey
| |
| − | 1 teaspoon grated orange peel
| |
| − | | |
| − | 2 tablespoons orange juice
| |
| − | | |
| − | Heat oven to 375º. Prepare dough for The Ultimate Spritz, using
| |
| − | vanilla. Place remaining ingredients in food processor. Cover and
| |
| − | process about 20 seconds, using quick on-and-off motions, until
| |
| − | mixture is ground and resembles thick paste.
| |
| − | | |
| − | Place dough in cookie press with ribbon tip. Form 10-inch ribbons
| |
| − | about 2 inches apart on ungreased cookie sheet. Spoon date mixture
| |
| − | down center of each ribbon to form 1/2-inch-wide strip. Top with
| |
| − | another ribbon of dough. Gently press edges with fork to seal.
| |
| − | | |
| − | Bake 12 to 15 minutes or until light brown. Immediately cut ribbons
| |
| − | into 2-inch lengths. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | The Ultimate Spritz
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup sugar
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1 egg
| |
| − | 1/4 teaspoon almond extract
| |
| − | OR
| |
| − | 1/4 teaspoon vanilla
| |
| − | Currants raisins candies colored sugar,
| |
| − | finely chopped nuts, candied fruit or
| |
| − | fruit peel, if desired
| |
| − | | |
| − | Heat oven to 400º. Beat butter and sugar in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients.
| |
| − | | |
| − | Place dough in cookie press. Form desired shapes on ungreased cookie
| |
| − | sheet. Decorate with currants.
| |
| − | | |
| − | Bake 5 to 8 minutes or until set but not brown. Immediately remove
| |
| − | from cookie sheet to wire rack. To decorate cookies after baking, use a
| |
| − | drop of corn syrup to attach decorations to cookies.
| |
| − | | |
| − | �
| |
| − | Date-Nut Pinwheels
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 3/4 pound pitted dates -- finely chopped
| |
| − | 1/3 cup granulated sugar
| |
| − | 1/3 cup water
| |
| − | 1/2 cup finely chopped nuts
| |
| − | 1 cup packed brown sugar
| |
| − | 1/4 cup shortening
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Cook dates, granulated sugar and water in 2-quart saucepan over
| |
| − | medium heat, stirring constantly, until slightly thickened; remove from
| |
| − | heat. Stir in nuts; cool.
| |
| − | | |
| − | Beat brown sugar, shortening, butter, vanilla and egg in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour
| |
| − | and salt.
| |
| − | | |
| − | Roll half of dough at a time on waxed paper into rectangle, 11 × 7
| |
| − | inches. Spread half of the date-nut filling over each rectangle to within
| |
| − | 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side,
| |
| − | using waxed paper to help lift. Pinch edge of dough to seal. Wrap and
| |
| − | refrigerate about 4 hours or until firm.
| |
| − | | |
| − | Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch
| |
| − | apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light
| |
| − | brown. Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Decorator's Frosting
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups powdered sugar
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 tablespoons milk
| |
| − | OR
| |
| − | 2 tablespoons half-and-half
| |
| − | Food coloring, if desired
| |
| − | | |
| − | | |
| − | Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
| |
| − | tablespoons milk or half-and-half until smooth and spreadable. This
| |
| − | recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
| |
| − | a thinner frosting or to create a glaze. Frosting can be tinted with food
| |
| − | color. Stir in liquid food color, 1 drop at a time, until frosting is the
| |
| − | desired color. If intense, vivid frosting color is desired, use paste food
| |
| − | color. Why? Because you would have to use too much liquid color to
| |
| − | get vivid color, and using too much liquid color will break down the
| |
| − | frosting, causing it to separate and look curdled.
| |
| − | | |
| − | �
| |
| − | Deluxe Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup packed brown sugar
| |
| − | 3/4 cup granulated sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 3/4 teaspoon salt
| |
| − | 1 cup chopped walnuts
| |
| − | 12 ounces semisweet or milk chocolate -- coarsely chopped
| |
| − | OR
| |
| − | | |
| − | 1 (12 ounce) package semisweet chocolate chips (2 cups)
| |
| − | OR
| |
| − | 1 (11 1/2 ounce) package large semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 375º. Beat sugars and butter in large bowl with electric
| |
| − | mixer on medium speed about 3 minutes or until fluffy, or mix with
| |
| − | spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir
| |
| − | in walnuts and chocolate.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
| |
| − | Bake 11 to 14 minutes or until edges are light brown (centers will be
| |
| − | soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Double Apple Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup packed brown sugar
| |
| − | 3/4 cup applesauce
| |
| − | 1/4 cup vegetable oil
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup chopped, unpeeled all-purpose apple
| |
| − | Powdered sugar -- if desired
| |
| − | | |
| − | Heat oven to 350º. Mix brown sugar, applesauce, oil and egg in large
| |
| − | bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple.
| |
| − | | |
| − | Spread batter in ungreased square pan, 9 × 9 × 2 inches. Bake 25 to
| |
| − | 30minutes or until toothpick inserted in center comes out clean; cool.
| |
| − | Sprinkle with powdered sugar. Cut into 6 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Double Oat Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup packed brown sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg white
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1 cup quick-cooking or old-fashioned oats
| |
| − | 1 cup oat bran
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 teaspoon baking powder
| |
| − | | |
| − | Heat oven to 350º. Beat butter, brown sugar, vanilla and egg white in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in remaining ingredients.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
| |
| − | Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Double Peanut Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup creamy peanut butter
| |
| − | 3/4 cup granulated sugar
| |
| − | 3/4 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 eggs
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1 1/2 cups chopped unsalted dry-roasted peanuts
| |
| − | | |
| − | Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
| |
| − | Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Dream Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1/3 cup packed brown sugar
| |
| − | 1 cup all-purpose flour
| |
| − | Almond-Coconut Topping -- (recipe follows)
| |
| − | ALMOND-COCONUT TOPPING
| |
| − | 2 eggs -- beaten
| |
| − | 1 cup shredded coconut
| |
| − | 1 cup chopped almonds
| |
| − | 3/4 cup packed brown sugar
| |
| − | | |
| − | 2 tablespoons all-purpose flour
| |
| − | | |
| − | 1 teaspoon baking powder
| |
| − | | |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Mix butter and brown sugar in small bowl with
| |
| − | spoon. Stir in flour. Press in ungreased rectangular pan, 13 × 9 × 2
| |
| − | inches. Bake 10 minutes.
| |
| − | | |
| − | Spread Almond-Coconut Topping over baked layer. Bake 20 to 25
| |
| − | minutes or until topping is golden brown. Cool 30 minutes. Cut 8 rows
| |
| − | by 4 rows while warm.
| |
| − | | |
| − | ALMOND-COCONUT TOPPING:
| |
| − | | |
| − | Mix all ingredients.
| |
| − | | |
| − | �
| |
| − | Easy Decorated Gingerbread Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package gingerbread cake and cookie
| |
| − | mix
| |
| − | | |
| − | | |
| − | 1/4 cup hot water
| |
| − | 2 tablespoons all-purpose flour
| |
| − | 2 tablespoons butter or margarine -- melted
| |
| − | | |
| − | | |
| − | Sugar
| |
| − | | |
| − | 1 tub Rich & Creamy vanilla
| |
| − | ready-to-spread frosting
| |
| − | Miniature chocolate chips, raisins, cut-up
| |
| − | gumdrops, colored sugar, miniature
| |
| − | marshmallows, red cinnamon candies,
| |
| − | shredded coconut, chocolate shot or
| |
| − | shoestring licorice -- if desired
| |
| − | | |
| − | | |
| − | Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in
| |
| − | medium bowl with spoon until dough forms.
| |
| − | | |
| − | Shape dough into 1-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Press bottom of glass into dough to grease,
| |
| − | then dip into sugar; press on shaped dough to flatten to 2 1/2 inches
| |
| − | in diameter.
| |
| − | | |
| − | Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1
| |
| − | minute; remove from cookie sheet to wire rack. Cool completely. Frost
| |
| − | with frosting. (Cover and refrigerate any remaining frosting.) Decorate
| |
| − | as desired with chocolate chips and candies.
| |
| − | | |
| − | �
| |
| − | Easy-Yet-Elegant Raspberry Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 (19.8-ounce) package fudge brownie mix (1 pound
| |
| − | 3.8 ounce package)
| |
| − | 1 (8 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/2 cup powdered sugar
| |
| − | | |
| − | 1/2 cup raspberry preserves
| |
| − | 1 ounce unsweetened baking chocolate
| |
| − | 1 tablespoon butter or margarine
| |
| − | | |
| − | Heat oven to 350º. Prepare and bake brownie mix as directed on
| |
| − | package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches.
| |
| − | Cool completely. Beat cream cheese, powdered sugar and preserves in
| |
| − | small bowl with electric mixer on medium speed until smooth. Spread
| |
| − | over brownies. Refrigerate 15 minutes.
| |
| − | | |
| − | Microwave chocolate and butter in small microwavable bowl on
| |
| − | Medium (50%) about 1 minute or until mixture can be stirred smooth.
| |
| − | Drizzle over brownies. Refrigerate about 1 hour or until chocolate is
| |
| − | firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Esther's Bracelets
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 3/4 cup shortening
| |
| − | 1/2 teaspoon almond extract
| |
| − | 2 eggs
| |
| − | 4 cups all-purpose flour
| |
| − | 1/2 cup finely chopped almonds
| |
| − | Glaze -- (recipe follows)
| |
| − | Finely chopped almonds, if desired
| |
| − | GLAZE
| |
| − | 3 cups powdered sugar
| |
| − | | |
| − | 4 tablespoons milk (4 to 5 tablespoons)
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter, shortening, almond extract and
| |
| − | eggs in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour and 1/2 cup almonds.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches
| |
| − | long. Form each rope into circle, crossing ends and tucking under.
| |
| − | Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but
| |
| − | not brown. Remove from cookie sheet to wire rack. Cool completely.
| |
| − | Drizzle with Glaze. Sprinkle with finely chopped almonds.
| |
| − | | |
| − | GLAZE:
| |
| − | | |
| − | Mix ingredients until thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Fig-Filled Whole Wheat Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1111
| |
| − | 1/2
| |
| − | 2/31/4
| |
| − | Fig Filling -- (recipe follows)
| |
| − | cup packed brown sugar
| |
| − | cup shortening
| |
| − | teaspoon vanilla
| |
| − | egg
| |
| − | cups whole wheat flour
| |
| − | teaspoon salt
| |
| − | FIG FILLING
| |
| − | 1
| |
| − | 11/31/4
| |
| − | 1/3
| |
| − | 1/3
| |
| − | cups finely chopped dried figs
| |
| − | cup sugar
| |
| − | cup finely chopped nuts
| |
| − | cup water
| |
| − | teaspoon grated orange peel
| |
| − | | |
| − | Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
| |
| − | vanilla and egg in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in flour and salt.
| |
| − | | |
| − | Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches,
| |
| − | on waxed paper. Spoon one third of the filling lengthwise down center
| |
| − | of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over
| |
| − | filling, using waxed paper to help lift and overlapping edges slightly.
| |
| − | Press lightly to seal. Cut into 1-inch bars. Place seam sides down about
| |
| − | 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until
| |
| − | light brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | FIG FILLING:
| |
| − | | |
| − | Heat all ingredients over medium heat about 5 minutes, stirring
| |
| − | frequently, until thickened.
| |
| − | | |
| − | �
| |
| − | Frosted Banana Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup sugar
| |
| − | | |
| − | 1/2 cup reduced-fat sour cream
| |
| − | | |
| − | 2 tablespoons butter or margarine -- softened
| |
| − | 2 egg whites
| |
| − | OR
| |
| − | | |
| − | 1/4 cup fat-free cholesterol-free egg product
| |
| − | | |
| − | 3/4 cup mashed very ripe bananas (2 medium)
| |
| − | 1 teaspoon vanilla
| |
| − | 1 cup all-purpose flour
| |
| − | | |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | 1/4 teaspoon salt
| |
| − | 2 tablespoons finely chopped walnuts
| |
| − | | |
| − | White Frosting -- (recipe follows)
| |
| − | | |
| − | Ground nutmeg, if desired
| |
| − | | |
| − | WHITE FROSTING
| |
| − | 1 1/4 cups powdered sugar
| |
| − | 1 tablespoon butter or margarine -- softened
| |
| − | | |
| − | 1/2 teaspoon vanilla
| |
| − | 1 tablespoon skim milk (1 to 2 tablespoons)
| |
| − | | |
| − | Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking
| |
| − | spray. Beat sugar, sour cream, butter and egg whites in large bowl
| |
| − | with electric mixer on low speed 1 minute, scraping bowl occasionally.
| |
| − | Beat in bananas and vanilla on low speed 30 seconds. Beat in flour,
| |
| − | baking soda and salt on medium speed 1 minute, scraping bowl
| |
| − | occasionally. Stir in walnuts. Spread in pan.
| |
| − | | |
| − | Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting.
| |
| − | Sprinkle with nutmeg. Cut into 6 rows by 4 rows.
| |
| − | | |
| − | WHITE FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Frosted Banana Oaties
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1 cup mashed very ripe bananas (2 medium)
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 2 1/2 cups quick-cooking or old-fashioned oats
| |
| − | 1 cup all-purpose flour
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon ground allspice
| |
| − | Vanilla Frosting -- (recipe follows)
| |
| − | VANILLA FROSTING
| |
| − | 3 cups powdered sugar
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | | |
| − | 2 tablespoons milk (2 to 3 tablespoons)
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter
| |
| − | and egg in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in remaining ingredients except Vanilla Frosting.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | cookie sheet. Bake 10 to 12 minutes or until edges are golden brown
| |
| − | and almost no indentation remains when touched in center. Cool 1 to 2
| |
| − | minutes; remove from cookie sheet to wire rack. Cool completely.
| |
| − | Frost with Vanilla Frosting.
| |
| − | | |
| − | VANILLA FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Frosted Cinnamon-Mocha Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 teaspoons instant coffee (dry)
| |
| − | 1 egg
| |
| − | 3 ounces unsweetened baking chocolate -- melted and
| |
| − | cooled
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/4 cup milk
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | Mocha Frosting -- (recipe follows)
| |
| − | MOCHA FROSTING
| |
| − | 1 teaspoon instant coffee (dry)
| |
| − | 3 tablespoons hot water
| |
| − | 2 ounces unsweetened baking chocolate
| |
| − | 2 tablespoons butter or margarine
| |
| − | 2 cups powdered sugar
| |
| − | 2 teaspoons water (2 to 3 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter, coffee and egg in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | chocolate. Stir in remaining ingredients except Mocha Frosting.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until almost no
| |
| − | indentation remains when touched in center. Remove from cookie
| |
| − | sheet to wire rack. Cool completely. Frost with Mocha Frosting.
| |
| − | | |
| − | MOCHA FROSTING:
| |
| − | | |
| − | Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate
| |
| − | and butter in 2-quart saucepan over low heat, stirring frequently;
| |
| − | remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3
| |
| − | teaspoons water until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Frosted Pumpkin-Pecan Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 cup canned pumpkin
| |
| − | 1 egg
| |
| − | 2 1/3 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 2 cups chopped pecans
| |
| − | Spiced Frosting -- (recipe follows)
| |
| − | SPICED FROSTING
| |
| − | 3 cups powdered sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 teaspoon ground cinnamon
| |
| − | | |
| − | 3 tablespoons milk (3 to 4 tablespoons)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter and shortening in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir
| |
| − | in pecans.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until
| |
| − | no indentation remains when touched lightly in center. Remove from
| |
| − | cookie sheet to wire rack. Cool completely. Frost with Spiced Frosting.
| |
| − | | |
| − | SPICED FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Frosted Spice Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 1/2 cups packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 2 eggs
| |
| − | 4 1/2 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 1 teaspoon ground ginger
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1 teaspoon ground cloves
| |
| − | 1 teaspoon ground nutmeg
| |
| − | 1/2 teaspoon salt
| |
| − | Caramel Frosting -- (recipe follows)
| |
| − | CARAMEL FROSTING
| |
| − | 1/2 cup butter or margarine
| |
| − | 1 cup packed brown sugar
| |
| − | 1/4 cup milk
| |
| − | 2 cups powdered sugar
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in remaining ingredients except Caramel Frosting.
| |
| − | | |
| − | Roll one fourth of dough at a time 1/4 inch thick on lightly floured
| |
| − | surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack. Cool completely. Frost with
| |
| − | Caramel Frosting.
| |
| − | | |
| − | CARAMEL FROSTING:
| |
| − | | |
| − | Melt butter in 2-quart saucepan over medium heat. Stir in brown
| |
| − | sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and
| |
| − | stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place
| |
| − | saucepan in bowl of ice or cold water; cool to lukewarm, stirring
| |
| − | occasionally. Gradually stir in powdered sugar. Beat until smooth and
| |
| − | spreadable. If frosting becomes too stiff, stir in additional milk, 1
| |
| − | teaspoon at a time.
| |
| − | | |
| − | �
| |
| − | Fudgy Layer Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1/2 cup butter or margarine
| |
| − | 1 1/2 ounces unsweetened baking chocolate
| |
| − | 1 3/4 cups graham cracker crumbs
| |
| − | 1 cup flaked coconut
| |
| − | 1/2 cup chopped nuts
| |
| − | 1/4 cup granulated sugar
| |
| − | 2 tablespoons water
| |
| − | 1 teaspoon vanilla
| |
| − | 2 cups powdered sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 2 tablespoons milk
| |
| − | 1 teaspoon vanilla
| |
| − | 1 1/2 ounces unsweetened baking chocolate
| |
| − | | |
| − | Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup
| |
| − | butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat,
| |
| − | stirring frequently, until smooth; remove from heat. Stir in graham
| |
| − | cracker crumbs, coconut, nuts, granulated sugar, water and 1
| |
| − | teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
| |
| − | | |
| − | Mix remaining ingredients except chocolate. Spread over refrigerated
| |
| − | crumb mixture. Refrigerate 15 minutes.
| |
| − | | |
| − | Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat,
| |
| − | stirring frequently, until smooth. Drizzle over frosting. Refrigerate
| |
| − | about 2 hours or until chocolate is almost firm. Remove from pan,
| |
| − | using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store
| |
| − | covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Fudgy Macadamia Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 ounces unsweetened baking chocolate -- melted and
| |
| − | cooled
| |
| − | 1 egg
| |
| − | 1 cup all-purpose flour
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1 cup chopped macadamia nuts
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking powder and salt. Stir in nuts.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Fudgy Saucepan Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (12 ounce) package semisweet chocolate chips (2 cups)
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 1 cup sugar
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1 teaspoon vanilla
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 3 eggs -- beaten
| |
| − | 1 cup chopped nuts, if desired
| |
| − | | |
| − | Heat oven to 350º. Heat chocolate chips and butter in 3-quart
| |
| − | saucepan over low heat, stirring frequently, until smooth; remove from
| |
| − | heat. Stir in remaining ingredients except nuts. Stir in nuts.
| |
| − | | |
| − | Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake
| |
| − | 25 to 30 minutes or until center is set. Cool completely. Cut into 8
| |
| − | rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | German Chocolate Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup butter or margarine -- softened
| |
| − | 1 package German chocolate
| |
| − | | |
| − | | |
| − | cake mix
| |
| − | 1 (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | 1 tub Rich & Creamy coconut pecan
| |
| − | | |
| − | | |
| − | ready-to-spread frosting
| |
| − | 1/4 cup milk
| |
| − | | |
| − | | |
| − | Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches.
| |
| − | Cut butter into cake mix (dry) in medium bowl, using pastry blender or
| |
| − | crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2
| |
| − | cups) in bottom of pan. Bake 10 minutes.
| |
| − | | |
| − | Sprinkle chocolate chips over baked layer; drop frosting by
| |
| − | tablespoonfuls over chocolate chips. Stir milk into remaining cake
| |
| − | mixture. Drop by teaspoonfuls onto frosting layer.
| |
| − | | |
| − | Bake 25 to 30 minutes or until cake portion is slightly dry to touch.
| |
| − | Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6
| |
| − | rows. Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | German Chocolate Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (4 ounce) packages sweet baking chocolate
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1 cup sugar
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1/4 teaspoon salt
| |
| − | 2 eggs
| |
| − | Coconut-Pecan Frosting -- (recipe follows)
| |
| − | COCONUT-PECAN FROSTING
| |
| − | 1/2 cup sugar
| |
| − | 1/4 cup butter or margarine
| |
| − | 1/3 cup evaporated milk
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 egg yolks
| |
| − | 1 cup flaked coconut
| |
| − | 2/3 cup chopped pecans
| |
| − | | |
| − | Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
| |
| − | chocolate and butter in 3-quart saucepan over low heat, stirring
| |
| − | frequently, until smooth; remove from heat. Stir in remaining
| |
| − | ingredients except Coconut-Pecan Frosting.
| |
| − | | |
| − | | |
| − | Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Frost with Coconut-Pecan
| |
| − | Frosting. Cut into 8 rows by 4 rows.
| |
| − | | |
| − | | |
| − | COCONUT-PECAN FROSTING:
| |
| − | | |
| − | | |
| − | Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart
| |
| − | saucepan over medium heat about 12 minutes, stirring frequently,
| |
| − | until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or
| |
| − | until spreadable.
| |
| − | | |
| − | | |
| − | �
| |
| − | Ghost Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup peanut butter
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | Creamy White Frosting -- (recipe follows)
| |
| − | Chocolate chips or small black gumdrops
| |
| − | CREAMY WHITE FROSTING
| |
| − | 6 cups powdered sugar
| |
| − | 2/3 cup butter or margarine -- softened
| |
| − | 1/3 cup milk
| |
| − | | |
| − | Beat sugars, peanut butter, butter, shortening and egg in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | baking soda, baking powder and salt. Cover and refrigerate about 3
| |
| − | hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Divide dough in half. Roll each half 1/8 inch thick
| |
| − | on lightly floured surface. Cut into 3 × 2-inch ghost shapes. Place 1
| |
| − | inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until
| |
| − | light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
| |
| − | Cool completely. Generously frost with Creamy Frosting. Use chocolate
| |
| − | chips or slices of gumdrops for eyes.
| |
| − | | |
| − | CREAMY WHITE FROSTING:
| |
| − | | |
| − | Beat powdered sugar and butter in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in milk until smooth and
| |
| − | spreadable.
| |
| − | | |
| − | �
| |
| − | Giant Colorful Candy Cookies
| |
| − | | |
| − | Serving Size : 18 Preparation Time :0:00
| |
| − | Categories : Chapter 3 Kid Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 3/4 cup granulated sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 3/4 teaspoon salt
| |
| − | 3/4 teaspoon baking soda
| |
| − | 2 cups candy-coated chocolate candies
| |
| − | | |
| − | Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | salt and baking soda. Stir in candies.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with
| |
| − | fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4
| |
| − | minutes; carefully remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Giant Honey and Oat Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 2/3 cup honey
| |
| − | 3 egg whites
| |
| − | 4 cups quick-cooking or old-fashioned oats
| |
| − | 2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey
| |
| − | and egg whites in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in remaining ingredients.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges
| |
| − | are light brown (centers will be soft). Cool 3 to 4 minutes; remove
| |
| − | from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Giant Toffee-Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1/4 cup honey
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 1 (12 ounce) package miniature semisweet chocolate chips (2
| |
| − | cups)
| |
| − | 1 (7 1/2 ounce) package almond brickle chips (1 cup)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, shortening, honey and
| |
| − | egg in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour, baking soda, baking powder and salt. Stir in
| |
| − | chocolate chips and brickle chips.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
| |
| − | until edges are golden brown (centers will be soft). Cool 3 to 4
| |
| − | minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Ginger Cookie Clock
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup molasses
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1 1/2 teaspoons baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon ground ginger
| |
| − | 1/4 teaspoon ground cloves
| |
| − | Sugar
| |
| − | | |
| − | Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet.
| |
| − | Mix 1 cup sugar, the butter, molasses and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except sugar.
| |
| − | | |
| − | Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch
| |
| − | circle on cookie sheet. Shape reserved dough into numbers and
| |
| − | arrows; place on dough in pan to resemble the face of a clock. Sprinkle
| |
| − | with sugar. Bake about 10 minutes or until golden brown. Cool
| |
| − | completely. Cut or break into pieces.
| |
| − | | |
| − | �
| |
| − | Ginger Shortbread Wedges
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup butter or margarine -- softened
| |
| − | | |
| − | 1/3 cup powdered sugar
| |
| − | 3 tablespoons finely chopped crystallized ginger
| |
| − | 1 1/3 cups all-purpose flour
| |
| − | 2 teaspoons granulated sugar
| |
| − | | |
| − | | |
| − | Heat oven to 350º. Mix butter, powdered sugar and ginger in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour.
| |
| − | | |
| − | Pat dough into a 9-inch circle on an ungreased cookie sheet. Sprinkle
| |
| − | with granulated sugar. Bake about 20 minutes or until golden brown.
| |
| − | Cool 10 minutes. Cut into wedges.
| |
| − | | |
| − | �
| |
| − | Ginger-Almond Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups sugar
| |
| − | 1 1/2 cups shortening
| |
| − | 3/4 cup molasses
| |
| − | 4 cups all-purpose flour
| |
| − | 1 tablespoon plus 1 teaspoon ground ginger
| |
| − | 1 tablespoon ground cinnamon
| |
| − | 1 tablespoon ground cloves
| |
| − | 1 1/2 teaspoons baking soda
| |
| − | 1 1/2 teaspoons salt
| |
| − | 1 1/2 cups finely chopped almonds
| |
| − | | |
| − | Beat sugar, shortening and molasses in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in remaining ingredients
| |
| − | except almonds. Stir in almonds. Divide dough in half. Shape each half
| |
| − | into roll, about 2 inches in diameter. Wrap and refrigerate at least 3
| |
| − | hours.
| |
| − | | |
| − | Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart
| |
| − | on ungreased cookie sheet. Bake about 9 minutes or until almost no
| |
| − | indentation remains when touched lightly in center. Cool 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Ginger-Pecan Chews
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup molasses
| |
| − | 1 egg
| |
| − | | |
| − | 1 (2 ounce) jar crystallized ginger -- chopped (about 1/3 cup)
| |
| − | | |
| − | 2 cups all-purpose flour
| |
| − | | |
| − | 1 teaspoon ground ginger
| |
| − | | |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | 1/2 cup chopped pecans
| |
| − | | |
| − | Pecan halves, if desired
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter, molasses, egg and crystallized
| |
| − | ginger in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour, ground ginger, baking soda and salt. Stir in
| |
| − | chopped pecans.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Press pecan half onto each cookie. Bake 12 to
| |
| − | 14 minutes or until almost no indentation remains when touched near
| |
| − | center. Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Gingerbread Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/3 cup shortening
| |
| − | 1 1/2 cups dark molasses
| |
| − | 2/3 cup cold water
| |
| − | 7 cups all-purpose flour
| |
| − | 2 teaspoons baking soda
| |
| − | 2 teaspoons ground ginger
| |
| − | 1 teaspoon salt
| |
| − | 1 teaspoon ground allspice
| |
| − | 1 teaspoon ground cloves
| |
| − | 1 teaspoon ground cinnamon
| |
| − | Creamy White Frosting -- (recipe follows)
| |
| − | CREAMY WHITE FROSTING
| |
| − | 4 cups powdered sugar
| |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 5 tablespoons half-and-half
| |
| − | Food color, if desired
| |
| − | | |
| − | Beat brown sugar, shortening, molasses and water in very large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | remaining ingredients except Creamy White Frosting. Cover and
| |
| − | refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of
| |
| − | dough at a time 1/4 inch thick on lightly floured surface. Cut with
| |
| − | floured gingerbread cookie cutter or other favorite shaped cutter. Place
| |
| − | about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until
| |
| − | almost no indentation remains when touched in center. Remove from
| |
| − | cookie sheet to wire rack. Cool completely. Frost with Creamy White
| |
| − | Frosting.
| |
| − | | |
| − | CREAMY WHITE FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Gingerbread Village
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | 1/4 cup shortening
| |
| − | 3/4 cup dark molasses
| |
| − | 1/3 cup cold water
| |
| − | 3 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon ground ginger
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon ground allspice
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon ground cloves
| |
| − | Gingerbread Frosting -- (recipe follows)
| |
| − | Assorted candies and nuts
| |
| − | GINGERBREAD FROSTING
| |
| − | 2 cups powdered sugar
| |
| − | 1/3 cup shortening
| |
| − | | |
| − | 2 tablespoons light corn syrup
| |
| − | | |
| − | 5 teaspoons milk (5 to 6 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly
| |
| − | roll
| |
| − | pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and
| |
| − | molasses in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in water. Stir in remaining ingredients except Frosting
| |
| − | and assorted candies.
| |
| − | | |
| − | Press one third of dough into square pan. Press remaining dough into
| |
| − | jelly roll pan. Bake 1 pan at a time about 15 minutes or until no
| |
| − | indentation remains when touched in center. Cool 5 minutes. Invert
| |
| − | onto large cutting surface. Immediately cut jelly roll into fourths and
| |
| − | then into buildings as shown below. Cut square into braces as shown.
| |
| − | Cool completely.
| |
| − | | |
| − | Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.
| |
| − | Decorate front of buildings as desired with Frosting and assorted
| |
| − | candies and nuts. Use frosting to attach supports to backs of buildings,
| |
| − | buildings to cardboard and sidewalk to cardboard. Complete by
| |
| − | decorating as desired.
| |
| − | | |
| − | GINGERBREAD FROSTING:
| |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | | |
| − | �
| |
| − | Gingerpop Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (14 1/2 ounce) package gingerbread cake and cookie
| |
| − | | |
| − | mix
| |
| − | 1/3 cup lukewarm water
| |
| − | About 18 wooden sticks with rounded ends
| |
| − | Sugar
| |
| − | Easy Pink Frosting -- (recipe follows)
| |
| − | Candy-coated chocolate candies, candy
| |
| − | corn, licorice or gumdrops, if desired
| |
| − | EASY PINK FROSTING
| |
| − | 1 cup vanilla ready-to-spread frosting
| |
| − | 2 drops red food color
| |
| − | | |
| − | Mix gingerbread mix (dry) and water in large bowl with spoon. Cover
| |
| − | dough with plastic wrap and refrigerate about 15 minutes or until
| |
| − | slightly firm.
| |
| − | | |
| − | Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden
| |
| − | stick into side of each ball until tip of stick is in center of ball. Place
| |
| − | balls about 2 inches apart on ungreased cookie sheet.
| |
| − | | |
| − | Press bottom of glass into dough to grease, then dip into sugar; press
| |
| − | on balls to flatten slightly. Bake 8 to 10 minutes or until edges are
| |
| − | firm. Cool 1 minute; remove from cookie sheet with spatula to wire
| |
| − | rack. Cool completely. Spread Easy Pink Frosting over each cookie with
| |
| − | knife, then immediately top with candies to make a face design or
| |
| − | decorate as desired.
| |
| − | | |
| − | EASY PINK FROSTING:
| |
| − | | |
| − | Mix ingredients until pink and smooth.
| |
| − | | |
| − | �
| |
| − | Glazed Chocolate Pockets
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup powdered sugar
| |
| − | (3 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/2 teaspoon vanilla
| |
| − | 1/3 cup flaked coconut
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 2/3 cup granulated sugar
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1/3 cup baking cocoa
| |
| − | 1/4 teaspoon salt
| |
| − | Two-Way Glaze -- (recipe follows)
| |
| − | TWO-WAY GLAZE
| |
| − | 1 cup powdered sugar
| |
| − | 4 teaspoons milk (4 to 6 teaspoons)
| |
| − | 1 tablespoon baking cocoa
| |
| − | 1 teaspoon milk (1 to 2 teaspoons)
| |
| − | | |
| − | Heat oven to 375º. Mix powdered sugar and cream cheese with spoon
| |
| − | until thoroughly blended. Stir in vanilla and coconut; reserve. Beat
| |
| − | butter, granulated sugar and egg in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour, cocoa and salt.
| |
| − | | |
| − | Roll dough into rectangle, 16 × 12 inches, on lightly floured
| |
| − | cloth-covered surface. Cut into 4-inch squares. Cut squares diagonally
| |
| − | in half to form triangles. Place 1 level teaspoon coconut mixture in
| |
| − | center of each triangle; flatten slightly. Fold points of triangle to
| |
| − | corner, and press edges to seal. Place on ungreased cookie sheet.
| |
| − | | |
| − | Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire
| |
| − | rack. Cool completely. Drizzle with Two-Way Glaze.
| |
| − | | |
| − | TWO-WAY GLAZE:
| |
| − | | |
| − | Mix powdered sugar and 4 to 6 teaspoons milk in 2-cup liquid
| |
| − | measuring cup until thin enough to drizzle. Drizzle about half of the
| |
| − | glaze over cookies by pouring from measuring cup. (About 3
| |
| − | tablespoons will remain.) Stir cocoa and 1 to 2 teaspoons milk into
| |
| − | remaining glaze in cup. Drizzle chocolate glaze over vanilla glaze on
| |
| − | cookies.
| |
| − | | |
| − | �
| |
| − | Golden Cereal-Nut Clusters
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 pound vanilla-flavored candy coating
| |
| − | 3 cups Golden Grahams® cereal
| |
| − | 1/2 cup salted peanuts
| |
| − | 1/2 cup miniature marshmallows
| |
| − | | |
| − | Chop candy coating into small pieces; place in heavy 10-inch skillet.
| |
| − | Cover and heat over low heat about 5 minutes or until coating is soft;
| |
| − | remove from heat. Stir until smooth and creamy.
| |
| − | | |
| − | Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop
| |
| − | mixture by rounded tablespoonfuls onto waxed paper, or spread
| |
| − | mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2
| |
| − | hours or until completely set.
| |
| − | | |
| − | �
| |
| − | Goldfish Drops
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butterscotch-flavored chips
| |
| − | 1 tablespoon shortening
| |
| − | 1 (6 ounce) package original flavor tiny fish-shaped crackers
| |
| − | (about 3 1/2 cups)
| |
| − | 1 cup broken pretzel sticks
| |
| − | | |
| − | Grease cookie sheet. Melt butterscotch chips and shortening in 3-quart
| |
| − | saucepan over low heat, stirring constantly, until smooth; remove from
| |
| − | heat. Stir in crackers and pretzels until well coated.
| |
| − | | |
| − | Drop mixture by rounded tablespoonfuls onto cookie sheet. Let stand
| |
| − | about 1 hour or until firm. Carefully remove from cookie sheet.
| |
| − | | |
| − | �
| |
| − | Granola Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package yellow cake mix
| |
| − | 3/4 cup shortening
| |
| − | 1/2 cup packed brown sugar
| |
| − | 2 eggs
| |
| − | 1 1/2 cups Nature Valley® low-fat fruit granola
| |
| − | 1/2 cup chopped nuts, if desired
| |
| − | | |
| − | Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
| |
| − | brown sugar and eggs in large bowl with electric mixer on medium
| |
| − | speed until smooth, or mix with spoon. Stir in remaining cake mix, the
| |
| − | granola and nuts.
| |
| − | | |
| − | Drop dough by teaspoonfuls about 2 inches apart onto ungreased
| |
| − | cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1
| |
| − | minute; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Halloween Cutout Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | | |
| − | 1/2 teaspoon vanilla
| |
| − | | |
| − | 2 eggs
| |
| − | | |
| − | 4 cups Bisquick® Original baking mix
| |
| − | | |
| − | 11 drops yellow food color
| |
| − | | |
| − | 7 drops red food color
| |
| − | | |
| − | 2 tablespoons baking cocoa
| |
| − | | |
| − | Egg Yolk Paint -- (recipe follows)
| |
| − | | |
| − | EGG YOLK PAINT
| |
| − | 1 egg yolk
| |
| − | 1/4 teaspoon water
| |
| − | Food colors
| |
| − | | |
| − | | |
| − | Beat powdered sugar, butter, vanilla and eggs in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in baking mix
| |
| − | until soft dough forms. Divide dough in half. Mix yellow and red food
| |
| − | colors into 1 half to make orange dough; mix cocoa into other half to
| |
| − | make chocolate dough. Cover and refrigerate doughs separately 1 to
| |
| − | 2
| |
| − | hours or until chilled.
| |
| − | | |
| − | | |
| − | Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch
| |
| − | thick on floured cloth-covered surface. (Keep remaining dough
| |
| − | refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch
| |
| − | pumpkin-shaped cookie cutter and chocolate dough with medium-size
| |
| − | cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie
| |
| − | sheet.
| |
| − | | |
| − | | |
| − | Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to
| |
| − | 7
| |
| − | minutes or until edges are light brown. Remove from cookie sheet to
| |
| − | wire rack.
| |
| − | | |
| − | | |
| − | EGG YOLK PAINT:
| |
| − | Mix egg yolk and water. Divide mixture among a few small custard
| |
| − | cups. Tint each with a different food color. If paint thickens while
| |
| − | standing, stir in a few drops water.
| |
| − | | |
| − | | |
| − | �
| |
| − | Hamantaschen
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1/2 cup sugar
| |
| − | 1 teaspoon baking powder
| |
| − | 3/4 cup butter or margarine
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | Prune Filling -- (recipe follows)
| |
| − | OR Apricot or Plum Filling -- (recipe follows)
| |
| − | | |
| − | OR Poppy Seed Filling -- (recipe follows)
| |
| − | | |
| − | PRUNE FILLING
| |
| − | 1 (12 ounce) package pitted prunes
| |
| − | 1 cup chopped walnuts
| |
| − | 2 tablespoons honey
| |
| − | 1 tablespoon lemon juice
| |
| − | | |
| − | APRICOT OR PLUM FILLING
| |
| − | 1 1/2 cups apricot or plum jam
| |
| − | | |
| − | 1/2 cup finely chopped almonds or walnuts
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 1 tablespoon lemon juice
| |
| − | | |
| − | 1/2 cup dry bread crumbs (about)
| |
| − | | |
| − | POPPY SEED FILLING
| |
| − | 1 cup poppy seed
| |
| − | | |
| − | 1/4 cup walnut pieces
| |
| − | 1 tablespoon butter or margarine
| |
| − | 1 tablespoon honey
| |
| − | 1 teaspoon lemon juice
| |
| − | 1 egg white
| |
| − | | |
| − | Mix flour, sugar and baking powder in large bowl. Cut in butter, using
| |
| − | pastry blender or crisscrossing 2 knives, until mixture resembles fine
| |
| − | crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until
| |
| − | dough forms a ball. (Use hands to mix all ingredients if necessary; add
| |
| − | up to 1/4 cup additional flour if dough is too sticky to handle.) Cover
| |
| − | and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Prepare desired filling. Heat oven to 350º. Roll half of dough at a time
| |
| − | | |
| − | �
| |
| − | 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch
| |
| − | rounds. Spoon 1 level teaspoon filling onto each round. Bring up
| |
| − | 3
| |
| − | sides,using metal spatula to lift, to form triangle around filling. Pinch
| |
| − | edges
| |
| − | together firmly. Place about 2 inches apart on ungreased cookie sheet.
| |
| − | Bake 12 to 15 minutes or until light brown. Immediately remove from
| |
| − | cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | | |
| − | PRUNE FILLING:
| |
| − | | |
| − | | |
| − | Heat prunes and enough water to cover to boiling in 2-quart saucepan;
| |
| − | reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes.
| |
| − | Stir in
| |
| − | remaining ingredients.
| |
| − | | |
| − | | |
| − | APRICOT OR PLUM FILLING:
| |
| − | | |
| − | | |
| − | Mix jam, almonds, lemon peel and lemon juice. Stir in just enough
| |
| − | bread
| |
| − | crumbs until thickened.
| |
| − | | |
| − | | |
| − | POPPY SEED FILLING:
| |
| − | | |
| − | | |
| − | Place all ingredients in blender or food processor. Cover and blend until
| |
| − | smooth.
| |
| − | | |
| − | | |
| − | �
| |
| − | Hazelnut Sablés
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 3/4 cup powdered sugar
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg yolk
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/2 cup hazelnuts -- toasted (see Notes), and ground
| |
| − | 1 egg -- beaten
| |
| − | 1/4 cup chopped hazelnuts
| |
| − | 1/4 cup white coarse sugar crystals (decorating
| |
| − | sugar)
| |
| − | | |
| − | Beat butter and powdered sugar in large bowl with electric mixer on
| |
| − | medium speed until light and fluffy, or mix with spoon. Stir in vanilla
| |
| − | and egg yolk. Stir in flour and ground hazelnuts until well blended.
| |
| − | Cover tightly and refrigerate 1 hour.
| |
| − | | |
| − | Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on
| |
| − | lightly floured surface. (Keep remaining dough refrigerated until ready
| |
| − | to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on
| |
| − | ungreased cookie sheet.
| |
| − | | |
| − | Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.
| |
| − | Bake 8 to 10 minutes or until edges are light brown. Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Honey-Oat Sandwich Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1/3 cup honey
| |
| − | 2 eggs
| |
| − | 1 teaspoon vanilla
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1 1/2 cups quick-cooking or old-fashioned oats
| |
| − | 2 teaspoons baking soda
| |
| − | Granulated sugar
| |
| − | 1 cup (about) thick fruit preserves (any flavor)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs
| |
| − | and vanilla in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in flour, oats and baking soda.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Press bottom of glass into dough to grease,
| |
| − | then dip into granulated sugar; press on shaped dough to flatten
| |
| − | slightly. Bake 8 to 10 minutes or until almost no indentation remains
| |
| − | when touched in center. Remove from cookie sheet to wire rack. Cool
| |
| − | completely. Spread about 1 1/2 teaspoons jam between bottoms of
| |
| − | pairs of cookies.
| |
| − | | |
| − | �
| |
| − | Hungarian Poppy Seed Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 1/4 cup granulated sugar
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon ground cloves
| |
| − | 3/4 cup poppy seed filling (from 12 1/2-ounce can)
| |
| − | Powdered sugar
| |
| − | | |
| − | Beat butter and granulated sugar in large bowl with electric mixer on
| |
| − | medium speed until light and fluffy, or mix with spoon. Beat in lemon
| |
| − | peel and egg. Stir in flour, baking soda and cloves. Roll dough between
| |
| − | pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.
| |
| − | Refrigerate about 30 minutes or until firm.
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Remove waxed paper from
| |
| − | one side of dough. Spread poppy seed filling over dough to within 1/4
| |
| − | inch of edges. Roll up tightly, beginning at 12-inch side, peeling off
| |
| − | waxed paper as dough is rolled. Pinch edge of dough to seal.
| |
| − | | |
| − | Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
| |
| − | Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2
| |
| − | minutes; remove from cookie sheet to wire rack. Sprinkle with
| |
| − | powdered sugar.
| |
| − | | |
| − | �
| |
| − | Ice-Cream Sandwiches
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | Peanut Butter Cookies -- (see recipe)
| |
| − | | |
| − | cups ice cream (any flavor) -- slightly softened
| |
| − | Assorted candies or chopped dry-roasted
| |
| − | peanuts, if desired
| |
| − | | |
| − | Prepare and bake Peanut Butter Cookies; cool completely. For each
| |
| − | sandwich, press 1 rounded tablespoon ice cream between the bottoms
| |
| − | of 2 cookies. Roll edge of sandwich cookie in candies. Place in
| |
| − | rectangular pan.
| |
| − | | |
| − | Freeze uncovered about 1 hour or until firm. Wrap each sandwich
| |
| − | cookie in plastic wrap. Store in freezer in plastic freezer bag.
| |
| − | | |
| − | �
| |
| − | Peanut Butter Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup peanut butter
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | Granulated sugar
| |
| − | | |
| − | Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
| |
| − | peanut butter, butter, shortening and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
| |
| − | baking powder and salt.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
| |
| − | ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
| |
| − | or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
| |
| − | or until light brown. Cool 5 minutes; remove from cookie sheet to wire
| |
| − | rack.
| |
| − | | |
| − | �
| |
| − | Inside-Out Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup granulated sugar
| |
| − | 3/4 cup packed brown sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1/2 cup baking cocoa
| |
| − | 1 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | 1 1/2 cups vanilla milk (white) chips
| |
| − | 1 cup chopped nuts
| |
| − | | |
| − | Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and
| |
| − | nuts.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to
| |
| − | 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Joe Froggers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup shortening
| |
| − | 1 cup dark molasses
| |
| − | 1/2 cup water
| |
| − | 4 cups all-purpose flour
| |
| − | 1 1/2 teaspoons salt
| |
| − | 1 1/2 teaspoons ground ginger
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cloves
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1/4 teaspoon ground allspice
| |
| − | Sugar
| |
| − | | |
| − | Beat 1 cup sugar, the shortening, molasses and water in large bowl
| |
| − | with electric mixer on low speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except sugar. Cover and refrigerate about 2 hours or until
| |
| − | firm.
| |
| − | | |
| − | Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of
| |
| − | dough at a time 1/4 inch thick on well-floured cloth-covered surface.
| |
| − | Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet.
| |
| − | Sprinkle with sugar. Bake 10 to 12 minutes or until almost no
| |
| − | indentation remains when touched in center. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Jumbo Molasses Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup shortening
| |
| − | 1 cup dark molasses
| |
| − | 1/2 cup water
| |
| − | 4 cups all-purpose flour
| |
| − | 1 1/2 teaspoons salt
| |
| − | 1 1/2 teaspoons ground ginger
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cloves
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1/4 teaspoon ground allspice
| |
| − | Sugar
| |
| − | | |
| − | Beat 1 cup sugar and the shortening in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in remaining ingredients
| |
| − | except sugar. Cover and refrigerate at least 3 hours until dough is
| |
| − | firm.
| |
| − | | |
| − | Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4
| |
| − | inch thick on generously floured cloth-covered surface. Cut into 3-inch
| |
| − | circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie
| |
| − | sheet. Bake 10 to 12 minutes or until almost no indentation remains
| |
| − | when touched lightly in center. Cool 2 minutes; remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Key Lime Coolers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine
| |
| − | 1/2 cup powdered sugar
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/4 cup cornstarch
| |
| − | 1 tablespoon grated lime peel
| |
| − | 1/2 teaspoon vanilla
| |
| − | Granulated sugar
| |
| − | Key Lime Glaze -- (recipe follows)
| |
| − | KEY LIME GLAZE
| |
| − | 1/2 cup powdered sugar
| |
| − | 2 teaspoons grated lime peel
| |
| − | 4 teaspoons Key lime or regular lime juice
| |
| − | | |
| − | Heat oven to 350º. Beat butter and powdered sugar in large bowl with
| |
| − | electric mixer on medium speed until light and fluffy, or mix with
| |
| − | spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
| |
| − | | |
| − | Shape dough into 1-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Press bottom of glass into dough to grease,
| |
| − | then dip into granulated sugar; press on shaped dough until 1/4 inch
| |
| − | thick. Bake 9 to 11 minutes or until edges are light golden brown.
| |
| − | Remove from cookie sheet to wire rack. Cool completely. Brush with
| |
| − | Key Lime Glaze.
| |
| − | | |
| − | KEY LIME GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth.
| |
| − | | |
| − | �
| |
| − | Kringla
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 1/2 cups sugar
| |
| − | 1 egg
| |
| − | 2 1/2 cups sour cream
| |
| − | 4 cups all-purpose flour
| |
| − | 2 teaspoons baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with
| |
| − | spoon. Stir in flour, baking soda and salt.
| |
| − | | |
| − | Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll
| |
| − | in flour to coat. Shape into rope, 7 to 8 inches long. Form each rope
| |
| − | into figure 8, tucking ends under, on ungreased cookie sheet. Bake 12
| |
| − | to 15 minutes or until light golden brown. Immediately remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Krumkake
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 3/4 cup all-purpose flour
| |
| − | 1/2 cup butter or margarine -- melted
| |
| − | 1/3 cup whipping (heavy) cream
| |
| − | 1 teaspoon vanilla
| |
| − | 2 teaspoons cornstarch
| |
| − | 4 eggs
| |
| − | | |
| − | Beat all ingredients with spoon until smooth. Heat krumkake iron over
| |
| − | small electric or gas unit on medium-high heat until hot (grease lightly
| |
| − | if necessary). Pour scant tablespoon batter onto iron; close gently.
| |
| − | Heat each side about 15 seconds or until light golden brown. Keep iron
| |
| − | over heat at all times. Carefully remove cookie. Immediately roll
| |
| − | around cone-shape roller. Remove roller when cookie is set. Cool on
| |
| − | wire rack.
| |
| − | | |
| − | �
| |
| − | Ladyfingers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 3 eggs -- separated
| |
| − | 1/4 teaspoon cream of tartar
| |
| − | 1/4 cup granulated sugar
| |
| − | 1/3 cup granulated sugar
| |
| − | 3/4 cup all-purpose flour
| |
| − | 3 tablespoons water
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1/4 teaspoon baking powder
| |
| − | 1/4 teaspoon lemon extract -- if desired
| |
| − | 1/8 teaspoon salt
| |
| − | Powdered sugar -- if desired
| |
| − | | |
| − | Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and
| |
| − | cream of tartar in large bowl with electric mixer on medium speed until
| |
| − | foamy. Beat in sugar, 1 tablespoon at a time; continue beating until
| |
| − | stiff peaks form.
| |
| − | | |
| − | Beat egg yolks and 1/3 cup granulated sugar in medium bowl on
| |
| − | medium speed about 3 minutes or until thick and lemon colored. Stir in
| |
| − | remaining ingredients except powdered sugar. Fold egg yolk mixture
| |
| − | into egg white mixture.
| |
| − | | |
| − | Place batter in decorating bag with #9 tip or in cookie press with #32
| |
| − | tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10
| |
| − | to 12 minutes or until set and light brown. Immediately remove from
| |
| − | cookie sheet to wire rack. Sprinkle tops with powdered sugar while
| |
| − | warm.
| |
| − | | |
| − | �
| |
| − | Lebkuchen
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup honey
| |
| − | 1/2 cup molasses
| |
| − | 3/4 cup packed brown sugar
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 1 tablespoon lemon juice
| |
| − | 1 egg
| |
| − | 2 3/4 cups all-purpose flour
| |
| − | 1 teaspoon ground allspice
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1 teaspoon ground cloves
| |
| − | 1 teaspoon ground nutmeg
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/3 cup cut-up citron
| |
| − | 1/3 cup chopped nuts
| |
| − | Glazing Icing -- (recipe follows)
| |
| − | GLAZING ICING
| |
| − | 1 cup granulated sugar
| |
| − | 1/2 cup water
| |
| − | 1/4 cup powdered sugar
| |
| − | | |
| − | Heat honey and molasses to boiling in 1-quart saucepan; remove from
| |
| − | heat and cool completely. Mix honey-molasses mixture, brown sugar,
| |
| − | lemon peel, lemon juice and egg in large bowl with spoon. Stir in
| |
| − | remaining ingredients except citron, nuts and Glazing Icing. Stir in
| |
| − | citron and nuts. Cover and refrigerate at least 8 hours but no longer
| |
| − | than 24 hours.
| |
| − | | |
| − | Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
| |
| − | one-fourth of dough at a time 1/4 inch thick on lightly floured
| |
| − | cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place
| |
| − | 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until no
| |
| − | indentation remains when touched in center. Brush Glazing Icing
| |
| − | lightly over hot cookies. Immediately remove from cookie sheet to
| |
| − | wire rack. Cool completely.
| |
| − | | |
| − | GLAZING ICING:
| |
| − | Mix granulated sugar and water in 1-quart saucepan. Cook over
| |
| − | medium heat to 230º. Stir in powdered sugar. If icing becomes sugary
| |
| − | while brushing on cookies, reheat slightly, adding a small amount of
| |
| − | water until clear again.
| |
| − | | |
| − | �
| |
| − | Lemon Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package lemon cake mix
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 3 eggs
| |
| − | 1 cup granulated sugar
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 2 teaspoons grated lemon peel
| |
| − | 1/4 cup lemon juice
| |
| − | Powdered sugar -- if desired
| |
| − | | |
| − | Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with
| |
| − | spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture
| |
| − | lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
| |
| − | Bake about 10 minutes or until light brown.
| |
| − | | |
| − | Beat remaining 2 eggs, the granulated sugar, baking powder, salt,
| |
| − | lemon peel and lemon juice with hand beater until light and foamy.
| |
| − | Pour over hot baked layer. Sprinkle with reserved crumbly mixture.
| |
| − | | |
| − | Bake about 15 minutes or until light brown and set. Sprinkle with
| |
| − | powdered sugar; cool. Cut into 6 rows by 5 rows.
| |
| − | | |
| − | �
| |
| − | Lemon Cheesecake Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package lemon cake mix
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 3 eggs
| |
| − | | |
| − | 1 (8 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1 cup powdered sugar
| |
| − | | |
| − | 2 teaspoons grated lemon peel
| |
| − | | |
| − | 2 tablespoons lemon juice
| |
| − | | |
| − | Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in
| |
| − | large bowl with electric mixer on low speed until crumbly; reserve 1
| |
| − | cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
| |
| − | | |
| − | Beat cream cheese in medium bowl with electric mixer on medium
| |
| − | speed until smooth, or mix with spoon. Gradually beat in powdered
| |
| − | sugar on low speed. Stir in lemon peel and lemon juice until smooth.
| |
| − | Reserve 1/2 cup; refrigerate.
| |
| − | | |
| − | Beat remaining 2 eggs into remaining cream cheese mixture on
| |
| − | medium speed until blended. Spread over cake mixture. Bake about 25
| |
| − | minutes or until set. Cool completely. Spread with reserved cream
| |
| − | cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows.
| |
| − | Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Lemon Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package ® lemon cake mix
| |
| − | 1/2 cup vegetable oil
| |
| − | 2 eggs
| |
| − | 1 tub Soft Whipped lemon
| |
| − | ready-to-spread frosting
| |
| − | OR
| |
| − | 1 tub Rich & Creamy lemon ready-to-spread
| |
| − | frosting
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and
| |
| − | eggs in large bowl with spoon until dough forms.
| |
| − | | |
| − | Drop dough by teaspoonfuls onto cookie sheet. Bake about 8 minutes
| |
| − | or until set. Remove from cookie sheet to wire rack. Cool completely.
| |
| − | Frost.
| |
| − | | |
| − | �
| |
| − | Lemon Cream Oat Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (14 ounce) can sweetened condensed milk
| |
| − | | |
| − | 2 teaspoons grated lemon peel
| |
| − | 1/4 cup lemon juice
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 1 cup quick-cooking or old-fashioned oats
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk,
| |
| − | lemon peel and lemon juice in medium bowl until thickened; set aside.
| |
| − | Mix remaining ingredients in medium bowl with spoon until crumbly.
| |
| − | Press half of the crumbly mixture in pan. Bake about 10 minutes or
| |
| − | until set.
| |
| − | | |
| − | Spread milk mixture over baked layer. Sprinkle remaining crumbly
| |
| − | mixture over milk mixture; press gently into milk mixture. Bake about
| |
| − | 20 minutes or until edges are golden brown and center is set but soft.
| |
| − | Cool completely. Cut into 6 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Lemon Decorator Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 (3 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/2 cup sugar
| |
| − | 1 tablespoon grated lemon peel
| |
| − | 2 cups all-purpose flour
| |
| − | Carrot Press -- (see Directions)
| |
| − | Sugar
| |
| − | | |
| − | Beat butter and cream cheese in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon
| |
| − | peel. Gradually stir in flour. Cover and refrigerate about 2 hours or
| |
| − | until firm. Prepare Carrot Press.
| |
| − | | |
| − | Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
| |
| − | apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness
| |
| − | with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set
| |
| − | but not brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | Carrot Press:
| |
| − | | |
| − | Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut
| |
| − | decorative design about 1/8 inch deep in cut end of carrot, using
| |
| − | small, sharp knife, tip of vegetable peeler or other small, sharp kitchen
| |
| − | tool.
| |
| − | | |
| − | �
| |
| − | Lemon Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup all-purpose flour
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup powdered sugar
| |
| − | 1 cup granulated sugar
| |
| − | 2 teaspoons grated lemon peel, if desired
| |
| − | | |
| − | 2 tablespoons lemon juice
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 2 eggs
| |
| − | Powdered sugar, if desired
| |
| − | | |
| − | Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with
| |
| − | spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
| |
| − | building up 1/2-inch edge. Bake 20 minutes.
| |
| − | | |
| − | Beat remaining ingredients except powdered sugar with electric mixer
| |
| − | on high speed about 3 minutes or until light and fluffy. Pour over
| |
| − | baked layer. Bake 25 to 30 minutes or just until almost no indentation
| |
| − | remains when touched lightly in center. Cool completely. Sprinkle with
| |
| − | powdered sugar. Cut into 5 rows by 5 rows.
| |
| − | | |
| − | �
| |
| − | Lemon Tea Biscuits
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup sugar
| |
| − | 1 tablespoon grated lemon peel
| |
| − | 1/4 teaspoon salt
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 1/2 cup ground pecans
| |
| − | 1 cup lemon curd
| |
| − | Tart Lemon Glaze -- (recipe follows)
| |
| − | TART LEMON GLAZE
| |
| − | 1/4 cup powdered sugar
| |
| − | 1 teaspoon grated lemon peel
| |
| − | 2 teaspoons lemon juice
| |
| − | | |
| − | Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour and pecans.
| |
| − | Cover and refrigerate about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on
| |
| − | lightly floured surface. Cut into 2-inch rounds. Place on ungreased
| |
| − | cookie sheet. Bake 7 to 9 minutes or just until edges are starting to
| |
| − | brown. Remove from cookie sheet to wire rack. Cool completely.
| |
| − | Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of
| |
| − | cookies. Brush tops with Tart Lemon Glaze.
| |
| − | | |
| − | TART LEMON GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Lemon-Lime Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | cup sugar
| |
| − | 2/3 cup shortening
| |
| − | | |
| − | 1 tablespoon grated lemon peel
| |
| − | 2 tablespoons lemon juice
| |
| − | 2 teaspoons grated lime peel
| |
| − | 1 tablespoon lime juice
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | | |
| − | 1/2 teaspoon baking powder
| |
| − | | |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | Lemon-Lime Frosting (below)
| |
| − | | |
| − | LEMON-LIME FROSTING
| |
| − | 2 cups powdered sugar
| |
| − | 2 tablespoons butter or margarine -- softened
| |
| − | 1 teaspoon grated lime peel
| |
| − | 1 tablespoon lemon juice
| |
| − | 2 teaspoons water (2 to 3 teaspoons)
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice,
| |
| − | lime peel, lime juice and egg in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour, baking powder, baking
| |
| − | soda and salt.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 11 to minutes or until edges are golden
| |
| − | brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | Cool completely. Frost with Lemon-Lime Frosting.
| |
| − | | |
| − | Lemon-Lime Frosting:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Linzer Torte Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup all-purpose flour
| |
| − | 1 cup powdered sugar
| |
| − | 1 cup ground walnuts
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 2/3 cup red raspberry preserves
| |
| − | | |
| − | Heat oven to 375º. Mix all ingredients except preserves with spoon
| |
| − | until crumbly. Press two thirds of crumbly mixture in ungreased square
| |
| − | pan, 9 × 9 × 2 inches. Spread with preserves. Sprinkle with remaining
| |
| − | crumbly mixture; press gently into preserves.
| |
| − | | |
| − | Bake 20 to 25 minutes or until light golden brown. Cool completely.
| |
| − | Cut into 8 rows by 6 rows bars.
| |
| − | | |
| − | �
| |
| − | Luscious Lemon-Raspberry Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | package Supreme dessert bar mix
| |
| − | | |
| − | lemon bars
| |
| − | | |
| − | 1/2 (8 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/4 cup raspberry preserves
| |
| − | | |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 350º. Prepare filling and crust as directed in steps 1 and
| |
| − | 2 of bar mix-except bake crust 12 minutes.
| |
| − | | |
| − | Drop cream cheese by spoonfuls onto hot crust and return pan to oven
| |
| − | about 2 minutes to further soften cream cheese. Carefully spread
| |
| − | cream cheese over crust. Stir filling mixture; pour over cream cheese.
| |
| − | | |
| − | Bake 35 to 40 minutes or until top begins to brown and center is set.
| |
| − | Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle
| |
| − | with powdered sugar. Cut into 4 rows by 4 rows. For easier cutting,
| |
| − | use sharp or wet knife. Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | Magic Window Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | OR
| |
| − | 1/2 teaspoon lemon extract
| |
| − | 2 eggs
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 4 rolls (about 0.9 ounces each) ring-shaped
| |
| − | hard candy
| |
| − | | |
| − | Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour, baking powder and
| |
| − | salt. Cover and refrigerate about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll one-
| |
| − | third of dough at a time 1/8 inch thick on lightly floured cloth-covered
| |
| − | surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs
| |
| − | from cookies, using smaller cutters or your own patterns. Place whole
| |
| − | or partially crushed pieces of candy in cutouts, depending on size and
| |
| − | shape of design, mixing colors as desired. (To crush candy, place in
| |
| − | heavy plastic bag and tap lightly with rolling pin; because candy melts
| |
| − | easily, leave pieces as large as possible.)
| |
| − | | |
| − | Bake 7 to 9 minutes or until cookies are very light brown and candy is
| |
| − | melted. If candy has not completely spread within cutout design,
| |
| − | immediately spread with knife. Cool completely on foil. Remove
| |
| − | cookies gently.
| |
| − | | |
| − | �
| |
| − | Malted Milk Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 2 cups packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/3 cup sour cream
| |
| − | 2 teaspoons vanilla
| |
| − | 2 eggs
| |
| − | 4 3/4 cups all-purpose flour
| |
| − | 3/4 cup natural-flavor malted milk powder
| |
| − | 2 teaspoons baking powder
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | Malted Milk Frosting -- (recipe follows)
| |
| − | MALTED MILK FROSTING
| |
| − | 3 cups powdered sugar
| |
| − | 1/2 cup natural-flavor malted milk powder
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 3 tablespoons milk (3 to 4 tablespoons)
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and
| |
| − | eggs in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in remaining ingredients except Malted Milk Frosting.
| |
| − | | |
| − | Roll one-third of dough at a time 1/4 inch thick on lightly floured
| |
| − | surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
| |
| − | indentation remains when touched in center. Immediately remove
| |
| − | from cookie sheet to wire rack. Cool completely. Frost with Malted Milk
| |
| − | Frosting.
| |
| − | | |
| − | MALTED MILK FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Maple-Nut Refrigerator Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup packed brown sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/4 teaspoon maple extract
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1 cup chopped pecans
| |
| − | | |
| − | Beat brown sugar, butter and maple extract in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour, baking
| |
| − | powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap
| |
| − | and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until edges are
| |
| − | golden brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Mary's Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1/2 teaspoon almond extract
| |
| − | 1 egg
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon cream of tartar
| |
| − | Granulated sugar
| |
| − | | |
| − | Beat powdered sugar and butter in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in vanilla, almond extract and
| |
| − | egg. Stir in flour, baking soda and cream of tartar. Cover and
| |
| − | refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
| |
| − | floured cloth-covered surface. Cut into desired shapes. Place about 2
| |
| − | inches apart on ungreased cookie sheet. Sprinkle with granulated
| |
| − | sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Meringue-Topped Almond Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 egg whites
| |
| − | 1/4 teaspoon cream of tartar
| |
| − | 1/2 cup granulated sugar
| |
| − | | |
| − | 1 (7 ounce) package almond paste (7 or 8 ounces)
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 cup packed brown sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 2 egg yolks
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | | |
| − | Granulated sugar
| |
| − | 3 dozen (about) blanched whole almonds
| |
| − | | |
| − | Heat oven to 350º. Beat egg whites and cream of tartar in medium
| |
| − | bowl with electric mixer on high speed until foamy. Beat in 1/2 cup
| |
| − | granulated sugar, 1 tablespoon at a time; continue beating until stiff
| |
| − | and glossy. Set aside.
| |
| − | | |
| − | Break almond paste into small pieces in large bowl. Beat in butter on
| |
| − | medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
| |
| − | Stir in flour.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Press bottom of glass into dough to grease,
| |
| − | then dip into granulated sugar; press on shaped dough to flatten
| |
| − | slightly. Spread about 1 rounded teaspoonful meringue on each cookie,
| |
| − | and top with almond. Bake 13 to 15 minutes or until meringue is
| |
| − | golden brown. Remove from cookie sheet to wire rack.
| |
| − | ture of almonds, sugar
| |
| − | | |
| − | �
| |
| − | Milk Chocolate-Malt Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (11 1/2 ounce) package milk chocolate chips (2 cups)
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 3/4 cup sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 3 eggs
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/2 cup natural- or chocolate-flavor malted milk
| |
| − | powder
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1 cup malted milk balls -- coarsely chopped
| |
| − | | |
| − | Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
| |
| − | chocolate chips and butter in 3-quart saucepan over low heat, stirring
| |
| − | frequently, until smooth; remove from heat. Cool slightly. Beat in
| |
| − | sugar, vanilla and eggs with spoon. Stir in remaining ingredients
| |
| − | except malted milk balls.
| |
| − | | |
| − | Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
| |
| − | minutes or until toothpick inserted in center comes out clean. Cool
| |
| − | completely. Cut into 8 rows by 6 rows.
| |
| − | | |
| − | �
| |
| − | Mini Cookie Pizzas
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 14 purchased sugar cookies (4 inches in
| |
| − | diameter)
| |
| − | 1 tub Rich & Creamy chocolate
| |
| − | ready-to-spread frosting
| |
| − | Colored sugar, if desired
| |
| − | 2 cups assorted candies or trail mix
| |
| − | 2 ounces vanilla-flavored candy coating
| |
| − | 2 teaspoons shortening
| |
| − | | |
| − | Frost each cookie with about 2 tablespoons of the frosting; sprinkle
| |
| − | with colored sugar. Top with 1 heaping tablespoon of the assorted
| |
| − | candies.
| |
| − | | |
| − | Melt candy coating and shortening in 1-quart saucepan over low heat,
| |
| − | stirring constantly, until smooth. Drizzle over cookies.
| |
| − | | |
| − | �
| |
| − | Mini Elephant Ears
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | Sugar
| |
| − | 1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -
| |
| − | thawed
| |
| − | 1/2 cup sugar
| |
| − | 1 teaspoon ground cinnamon
| |
| − | | |
| − | Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
| |
| − | kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
| |
| − | rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
| |
| − | lengthwise down center of rectangle. Fold long sides of rectangle
| |
| − | toward center line, leaving 1/4 inch uncovered at center. Fold
| |
| − | rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing
| |
| − | pastry together.
| |
| − | | |
| − | Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
| |
| − | cinnamon. Coat slices with sugar mixture. Place about 2 inches apart
| |
| − | on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until
| |
| − | cookies begin to turn golden brown. Immediately remove from cookie
| |
| − | sheet to wire rack. Cool completely.
| |
| − | | |
| − | �
| |
| − | Miniature Florentines
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup sugar
| |
| − | 1/4 cup butter or margarine
| |
| − | 1/4 cup whipping (heavy) cream
| |
| − | | |
| − | 2 tablespoons honey
| |
| − | | |
| − | 1/2 cup sliced almonds
| |
| − | | |
| − | 1/4 cup candied orange peel -- finely chopped
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1 (4 ounce) package sweet baking chocolate -- melted
| |
| − | | |
| − | Heat oven to 375º. Cover cookie sheet with cooking parchment paper.
| |
| − | Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.
| |
| − | Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly;
| |
| − | remove from heat. Stir in remaining ingredients. Let stand 5 minutes.
| |
| − | | |
| − | Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.
| |
| − | Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes
| |
| − | or until firm; remove from cookie sheet to wire rack. Cool completely.
| |
| − | | |
| − | Turn cookies upside down; brush with melted chocolate. Let stand at
| |
| − | room temperature until chocolate is firm.
| |
| − | | |
| − | �
| |
| − | Mint Ravioli Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 cup sugar
| |
| − | 1 egg
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 3 dozen foil-wrapped rectangular chocolate mints -
| |
| − | | |
| − | unwrapped
| |
| − | | |
| − | Beat butter, shortening, sugar and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour, baking
| |
| − | powder and salt. Cover and refrigerate about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on
| |
| − | lightly floured surface. Place mints on dough, forming 6 uniform rows
| |
| − | of 6. Roll remaining dough into rectangle, 13 × 9 inches, on floured
| |
| − | waxed paper. Place over mint-covered dough. Cut dough between
| |
| − | mints with pastry wheel or knife; press edges of each "ravioli" with
| |
| − | fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to
| |
| − | 9 minutes or until light brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Mixed Nut Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg yolk
| |
| − | 2 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 8 ounces vanilla-flavored candy coating -- chopped
| |
| − | OR
| |
| − | 1 1/4 cups vanilla milk (white) chips
| |
| − | | |
| − | 1 (12 ounce) can salted mixed nuts
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
| |
| − | inches. Bake about 25 minutes or until light brown.
| |
| − | | |
| − | Immediately sprinkle candy coating evenly over baked layer. Let stand
| |
| − | about 5 minutes or until softened; spread evenly. Sprinkle with nuts;
| |
| − | press gently into topping. Cool completely. Cut into 8 rows by 4 rows
| |
| − | bars.
| |
| − | | |
| − | " | |
| − | | |
| − | �
| |
| − | Mocha Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 21221/2
| |
| − | 3/4
| |
| − | 3/4
| |
| − | 1/2
| |
| − | 1/4
| |
| − | ounces unsweetened baking chocolate
| |
| − | cup butter or margarine
| |
| − | cup all-purpose flour
| |
| − | cup sugar
| |
| − | tablespoon instant coffee (dry)
| |
| − | tablespoons milk
| |
| − | teaspoon baking powder
| |
| − | teaspoon salt
| |
| − | eggs
| |
| − | Coffee Frosting -- (recipe follows)
| |
| − | Easy Chocolate Glaze -- (recipe follows)
| |
| − | COFFEE FROSTING
| |
| − | 21222
| |
| − | teaspoons instant coffee
| |
| − | tablespoon very hot water
| |
| − | cups powdered sugar
| |
| − | tablespoons butter or margarine -- softened
| |
| − | teaspoons water (2 to 3 teaspoons)
| |
| − | EASY CHOCOLATE GLAZE
| |
| − | 11/4 cup semisweet chocolate chips
| |
| − | teaspoon shortening
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt
| |
| − | chocolate and butter in 2-quart saucepan over low heat, stirring
| |
| − | frequently, until smooth; remove from heat. Stir in remaining
| |
| − | ingredients except Mocha Frosting and Chocolate Glaze.
| |
| − | | |
| − | | |
| − | Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Frost with Coffee Frosting.
| |
| − | Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.
| |
| − | | |
| − | | |
| − | COFFEE FROSTING:
| |
| − | | |
| − | | |
| − | Dissolve coffee in very hot water in medium bowl. Stir in remaining
| |
| − | ingredients until smooth.
| |
| − | | |
| − | | |
| − | EASY CHOCOLATE GLAZE:
| |
| − | Melt ingredients in a 1-quart saucepan over low heat, stirring
| |
| − | constantly, until smooth.
| |
| − | | |
| − | | |
| − | �
| |
| − | Moravian Ginger Cookies
| |
| − | | |
| − | Serving Size : 12 Preparation Time :0:00
| |
| − | Categories : Chapter 6 Rolling in Dough
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/3 cup molasses
| |
| − | 1/4 cup shortening
| |
| − | 2 tablespoons packed brown sugar
| |
| − | | |
| − | 1 1/4 cups all-purpose flour
| |
| − | OR
| |
| − | 1 1/4 cups whole wheat flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 teaspoon baking soda
| |
| − | 1/4 teaspoon baking powder
| |
| − | 1/4 teaspoon ground cinnamon
| |
| − | 1/4 teaspoon ground ginger
| |
| − | 1/4 teaspoon ground cloves
| |
| − | Dash ground nutmeg
| |
| − | Dash ground allspice
| |
| − | Easy Creamy Frosting -- (recipe follows)
| |
| − | EASY CREAMY FROSTING
| |
| − | 1 cup powdered sugar
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 tablespoon half-and-half (1 to 2 tablespoons)
| |
| − | | |
| − | Mix molasses, shortening and brown sugar in large bowl with spoon.
| |
| − | Stir in remaining ingredients except Easy Creamy Frosting. Cover and
| |
| − | refrigerate about 4 hours or until firm.
| |
| − | | |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until
| |
| − | paper-thin on floured cloth-covered surface. Cut into 3-inch rounds
| |
| − | with floured cutter. Place about 1/2 inch apart on ungreased cookie
| |
| − | sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin
| |
| − | cookies about 5 minutes, or until light brown. Immediately remove
| |
| − | from cookie sheet to wire rack. Cool completely. Frost with Easy
| |
| − | Creamy Frosting.
| |
| − | | |
| − | | |
| − | EASY CREAMY FROSTING:
| |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | | |
| − | �
| |
| − | Mousse Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups vanilla wafer crumbs (about 40 wafers)
| |
| − | 1/4 cup butter or margarine -- melted
| |
| − | 3/4 cup whipping (heavy) cream
| |
| − | | |
| − | 1 (6 ounce) package semisweet chocolate chips (1 cup)
| |
| − | | |
| − | 3 eggs
| |
| − | | |
| − | 1/3 cup sugar
| |
| − | | |
| − | 1/8 teaspoon salt
| |
| − | | |
| − | Chocolate Topping -- (recipe follows)
| |
| − | | |
| − | CHOCOLATE TOPPING
| |
| − | 1/2 cup semisweet chocolate chips
| |
| − | 1 tablespoon shortening
| |
| − | | |
| − | Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in
| |
| − | ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10
| |
| − | minutes.
| |
| − | | |
| − | Heat whipping cream and chocolate chips over low heat, stirring
| |
| − | frequently, until chocolate is melted; remove from heat. Cool 5
| |
| − | minutes. Beat eggs, sugar and salt in large bowl with wire whisk until
| |
| − | foamy. Pour chocolate mixture into egg mixture, stirring constantly.
| |
| − | Pour over baked layer. Bake 25 to 35 minutes or until center springs
| |
| − | back when touched lightly. Cool 15 minutes.
| |
| − | | |
| − | Spread with Chocolate Topping. Refrigerate uncovered about 2 hours
| |
| − | or until chilled. Cut into 4 rows by 4 rows. Store covered in
| |
| − | refrigerator.
| |
| − | | |
| − | CHOCOLATE TOPPING:
| |
| − | | |
| − | Melt chocolate chips and shortening over low heat, stirring frequently,
| |
| − | until smooth.
| |
| − | | |
| − | �
| |
| − | Multigrain Cutouts
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 2/3 cup shortening
| |
| − | 3 1/4 cups whole wheat flour
| |
| − | 1/4 cup cornmeal
| |
| − | 1/4 cup wheat germ
| |
| − | 3/4 cup milk
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon vanilla
| |
| − | Baked-On Frosting -- (recipe follows)
| |
| − | BAKED-ON FROSTING
| |
| − | 2/3 cup all-purpose flour
| |
| − | 2/3 cup butter or margarine -- softened
| |
| − | 1 tablespoon hot water
| |
| − | | |
| − | Heat oven to 350º. Beat sugar and shortening in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except Baked-On Frosting.
| |
| − | | |
| − | Roll about one-third of dough at a time 1/8 inch thick on lightly floured
| |
| − | surface. Cut with sports-shape cookie cutters. Place 1 inch apart on
| |
| − | ungreased cookie sheet.
| |
| − | | |
| − | Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe
| |
| − | frosting on unbaked cookies to outline or decorate. Bake 12 to 14
| |
| − | minutes or until edges are light brown. Cool 1 to 2 minutes; remove
| |
| − | from cookie sheet to wire rack.
| |
| − | | |
| − | BAKED-ON FROSTING:
| |
| − | | |
| − | Mix flour and butter until smooth. Stir in hot water.
| |
| − | | |
| − | �
| |
| − | No-Bake Apricot Balls
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 (6 ounce) package dried apricots
| |
| − | | |
| − | 1 cup hazelnuts
| |
| − | | |
| − | 2 1/2 cups graham cracker crumbs
| |
| − | | |
| − | 1 (14 ounce) can sweetened condensed milk
| |
| − | | |
| − | Place apricots and hazelnuts in food processor. Cover and process,
| |
| − | using quick on-and-off motions, until finely chopped. Place mixture in
| |
| − | large bowl. Stir in cracker crumbs and milk.
| |
| − | | |
| − | Shape mixture into 1-inch balls. Cover tightly and store in refrigerator
| |
| − | up to 2 weeks or freeze up to 2 months.
| |
| − | | |
| − | �
| |
| − | No-Bake Honey-Oat Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup sugar
| |
| − | 1/4 cup butter or margarine
| |
| − | 1/3 cup honey
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1 cup diced dried fruit and raisin mixture
| |
| − | 1 1/2 cups Wheaties® cereal
| |
| − | 1 cup quick-cooking oats
| |
| − | 1/2 cup sliced almonds
| |
| − | | |
| − | Butter square pan, 9 × 9 × 2 inches. Heat sugar, butter, honey and
| |
| − | cinnamon to boiling in 3-quart saucepan over medium heat, stirring
| |
| − | constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in
| |
| − | dried fruit. Stir in remaining ingredients.
| |
| − | | |
| − | Press mixture in pan with back of wooden spoon. Cool completely. Cut
| |
| − | into 6 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | No-Bake Peanut Butter Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup peanut butter
| |
| − | 1 teaspoon vanilla
| |
| − | 2 3/4 cups graham cracker crumbs
| |
| − | 1 cup chopped peanuts
| |
| − | | |
| − | 1 (12 ounce) package semisweet chocolate chips (2 cups)
| |
| − | 1/4 cup peanut butter
| |
| − | | |
| − | Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered
| |
| − | sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in graham
| |
| − | cracker crumbs and peanuts (mixture will be stiff). Press in pan.
| |
| − | | |
| − | Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring
| |
| − | frequently, until smooth. Spread over bars. Refrigerate about 1 hour or
| |
| − | until chocolate is firm. Remove from pan, using foil to lift; fold back
| |
| − | foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
| |
| − | Store covered in refrigerator.
| |
| − | | |
| − | �
| |
| − | No-Roll Coconut-Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups sugar
| |
| − | 2 cups butter or margarine -- softened
| |
| − | 1 cup flaked coconut
| |
| − | 1 teaspoon vanilla
| |
| − | 3 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | Sugar
| |
| − | | |
| − | Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla
| |
| − | in large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking soda and salt.
| |
| − | | |
| − | Shape dough by rounded teaspoonfuls into balls. Place about 3 inches
| |
| − | apart on ungreased cookie sheet. Press bottom of glass into dough to
| |
| − | grease, then dip into sugar; press on shaped dough to flatten slightly.
| |
| − | Bake 8 to 10 minutes or until edges are golden brown. Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | No-Roll Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup granulated sugar
| |
| − | 1 cup powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup vegetable oil
| |
| − | 2 teaspoons vanilla
| |
| − | 3 1/2 cups all-purpose flour
| |
| − | 3/4 cup cornstarch
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon cream of tartar
| |
| − | 1/2 teaspoon salt
| |
| − | Granulated sugar
| |
| − | | |
| − | Beat sugars, butter, oil and vanilla in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in remaining ingredients except
| |
| − | granulated sugar. Cover and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
| |
| − | apart on ungreased cookie sheet. Press bottom of glass into dough to
| |
| − | grease, then dip into granulated sugar; press on shaped dough until
| |
| − | about 1/4 inch thick. Bake 6 to 8 minutes or until set but not brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Oatmeal Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package yellow cake mix
| |
| − | 2 cups quick-cooking oats
| |
| − | 1 cup sugar
| |
| − | 1 cup vegetable oil
| |
| − | 2 eggs
| |
| − | 1 cup chopped pecans
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | | |
| − | Heat oven to 350º. Mix cake mix (dry), oats and sugar in large bowl
| |
| − | with spoon. Mix oil and eggs; stir into oat mixture thoroughly. Stir in
| |
| − | pecans and vanilla.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake about 12 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Oatmeal Lacies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups quick-cooking oats
| |
| − | 2/3 cup packed brown sugar
| |
| − | 1/3 cup butter or margarine -- melted
| |
| − | 1/4 cup milk
| |
| − | | |
| − | 2 tablespoons all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/8 teaspoon salt
| |
| − | 1 egg
| |
| − | | |
| − | Heat oven to 350º. Grease and flour cookie sheet.* Beat all
| |
| − | ingredients in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon.
| |
| − | | |
| − | Drop dough by level tablespoonfuls about 3 inches apart onto cookie
| |
| − | sheet. Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to
| |
| − | 2 minutes; remove from cookie sheet to wire rack, using wide, thin-
| |
| − | bladed pancake turner.
| |
| − | | |
| − | �
| |
| − | Oatmeal-Raisin Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup granulated sugar
| |
| − | 2/3 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup unsweetened applesauce
| |
| − | 1/2 cup fat-free, cholesterol-free egg product
| |
| − | OR
| |
| − | 2 eggs
| |
| − | 1 1/2 teaspoons ground cinnamon
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | 3 cups quick-cooking or old-fashioned oats
| |
| − | 1 cup all-purpose flour
| |
| − | 2/3 cup raisins
| |
| − | | |
| − | Heat oven to 375º. Mix all ingredients except oats, flour and raisins in
| |
| − | large bowl with spoon. Stir in oats, flour and raisins.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Old-Fashioned Date Drop Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 cups all-purpose flour
| |
| − | 1 cup quick-cooking or old-fashioned oats
| |
| − | 1 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 1 (8 ounce) package chopped dates
| |
| − | 1/2 cup chopped pecans
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
| |
| − | orange peel, vanilla and eggs in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour, oats, baking soda and
| |
| − | salt. Stir in dates and pecans.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
| |
| − | sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Old-Fashioned Rum-Raisin Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup raisins
| |
| − | 1/2 cup water
| |
| − | 1/4 cup rum
| |
| − | 3/4 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat raisins, water and rum to boiling in 1-quart saucepan; reduce
| |
| − | heat. Simmer uncovered 20 to 30 minutes or until raisins are plump
| |
| − | and liquid has evaporated. Cool raisins 30 minutes.
| |
| − | | |
| − | Heat oven to 375º. Beat sugar and butter in large bowl with electric
| |
| − | mixer on medium speed about 3 minutes or until fluffy, or mix with
| |
| − | spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Orange Madeleines
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 egg -- separated
| |
| − | 1/2 cup granulated sugar
| |
| − | 1 cup all-purpose flour
| |
| − | 1/2 cup milk
| |
| − | | |
| − | 2 tablespoons vegetable oil
| |
| − | | |
| − | 1 tablespoon orange-flavored liqueur
| |
| − | | |
| − | 1 1/2 teaspoons baking powder
| |
| − | | |
| − | 1 1/2 teaspoons grated orange peel
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 375º. Grease and flour twenty-four 3-inch* madeleine
| |
| − | mold pan. Beat egg white in small bowl with electric mixer on medium
| |
| − | speed until foamy. Beat in 1/4 cup of the granulated sugar, 1
| |
| − | tablespoon at a time; continue beating until very stiff and glossy. Set
| |
| − | aside.
| |
| − | | |
| − | Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining
| |
| − | ingredients except powdered sugar in medium bowl on high speed 2
| |
| − | minutes, scraping bowl occasionally. Fold in egg white mixture.
| |
| − | | |
| − | Fill molds two-thirds full. Tap pan firmly on counter to remove air
| |
| − | bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool 1
| |
| − | to 2 minutes; remove from molds to wire rack. Cool completely.
| |
| − | Sprinkle with powdered sugar just before serving.
| |
| − | | |
| − | �
| |
| − | Orange Slices
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 3/4 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon cream of tartar
| |
| − | Orange sugar -- see Notes
| |
| − | Frosting -- (recipe follows)
| |
| − | FROSTING
| |
| − | 2 cups powdered sugar
| |
| − | 1/2 teaspoon vanilla
| |
| − | | |
| − | 2 tablespoons (about) half-and-half
| |
| − | | |
| − | Beat powdered sugar and butter in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in orange peel, vanilla and egg.
| |
| − | Stir in flour, baking soda and cream of tartar. Cover and refrigerate
| |
| − | about 1 hour or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
| |
| − | floured surface. Cut into 3-inch rounds; cut rounds in half. Place on
| |
| − | ungreased cookie sheet. Sprinkle with orange sugar. Bake 7 to 8
| |
| − | minutes or until light brown. Remove from cookie sheet to wire rack.
| |
| − | Cool completely. Place Frosting in decorating bag with #3 writing tip.
| |
| − | Pipe on cookies to outline orange segments.
| |
| − | | |
| − | FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Orange-Almond Biscotti
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | | |
| − | 1 tablespoon grated orange peel
| |
| − | | |
| − | 2 eggs
| |
| − | | |
| − | 3 1/2 cups all-purpose flour
| |
| − | | |
| − | 1 teaspoon baking powder
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | 1/3 cup slivered almonds -- toasted (see Notes) and
| |
| − | chopped
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour, baking powder and salt. Stir in almonds. Divide dough in half.
| |
| − | Shape each half into rectangle, 10 × 3 inches, on ungreased cookie
| |
| − | sheet.
| |
| − | | |
| − | Bake about 20 minutes or until toothpick inserted in center comes out
| |
| − | clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch
| |
| − | slices. Turn slices cut sides down on cookie sheet.
| |
| − | | |
| − | Bake about 15 minutes or until crisp and light brown. Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Orange-Almond Pillows
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups blanched whole almonds -- ground
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1 egg white
| |
| − | 1/2 cup powdered sugar
| |
| − | Orange Glaze -- (recipe follows)
| |
| − | ORANGE GLAZE
| |
| − | 3/4 cup powdered sugar
| |
| − | 1/4 teaspoon grated orange peel
| |
| − | 3 teaspoons orange juice (3 to 4 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Grease and flour cookie sheet, or cover with
| |
| − | cooking parchment paper. Mix ground almonds and orange peel; set
| |
| − | aside. Beat egg white in medium bowl with electric mixer on high
| |
| − | speed until stiff but not dry. Gradually beat in powdered sugar. Beat
| |
| − | on high speed about 3 minutes or until slightly stiff. Fold almond
| |
| − | mixture into egg white mixture (mixture will be stiff).
| |
| − | | |
| − | Roll dough into rectangle, 9 × 6 inches, on cloth-covered surface
| |
| − | generously dusted with powdered sugar. Cut into 1 1/2-inch squares.
| |
| − | Place 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until set
| |
| − | and very light brown. Remove from cookie sheet to wire rack. Cool
| |
| − | completely. Drizzle with Orange Glaze.
| |
| − | | |
| − | ORANGE GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth and thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Outrageous Double Chocolate-White Chocolate
| |
| − | Chunk Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 (24 ounce) package semisweet chocolate chips (4 cups)
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup packed brown sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | | |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 1/2 teaspoons baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch chunks
| |
| − | 1 cup pecan or walnut halves
| |
| − | | |
| − | Heat oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
| |
| − | saucepan over low heat, stirring constantly, until melted. Cool to room
| |
| − | temperature, but do not allow chocolate to become firm.
| |
| − | | |
| − | Beat butter, brown sugar and vanilla in large bowl with electric mixer
| |
| − | on medium speed until light and fluffy. Beat in eggs and melted
| |
| − | chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir
| |
| − | in remaining 2 1/2 cups chocolate chips, the white baking bar chunks
| |
| − | and pecan halves.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
| |
| − | until set (centers will appear soft and moist). Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Palmiers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | Sugar
| |
| − | 1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) -
| |
| − | thawed
| |
| − | 1/2 cup sugar
| |
| − | 1 ounce semisweet baking chocolate -- melted
| |
| − | | |
| − | Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
| |
| − | kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
| |
| − | rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
| |
| − | lengthwise down center of rectangle. Fold long sides of rectangle
| |
| − | toward center line, leaving 1/4 inch uncovered at center. Fold
| |
| − | rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly
| |
| − | pressing pastry together.
| |
| − | | |
| − | Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with
| |
| − | 1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to
| |
| − | 10 minutes, turning after 5 minutes, until cookies begin to turn golden
| |
| − | brown. Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | Cool completely. Dip ends of cookies into melted chocolate. Place on
| |
| − | waxed paper until chocolate is firm.
| |
| − | | |
| − | Mark a line lengthwise down center of dough.
| |
| − | | |
| − | Fold long sides toward center line, leaving 1/4 inch at center.
| |
| − | | |
| − | Fold dough in half lengthwise to form strip.
| |
| − | | |
| − | �
| |
| − | Pastel Mint Drops
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup sugar
| |
| − | 1/2 cup vegetable oil
| |
| − | 2 eggs
| |
| − | 1 teaspoon vanilla
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 cup chopped party mints (pastel mint candies)
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, oil, eggs and vanilla in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | baking powder and salt. Stir in candies.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light
| |
| − | brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Peach Triangles
| |
| − | 11/2
| |
| − | 221 1/21/4
| |
| − | cup sugar
| |
| − | cup shortening
| |
| − | eggs
| |
| − | cups all-purpose flour
| |
| − | teaspoons baking powder
| |
| − | teaspoon salt
| |
| − | Peach Filling -- (recipe follows)
| |
| − | Sugar
| |
| − | 2/3
| |
| − | 1/2
| |
| − | PEACH FILLING
| |
| − | cup peach preserves
| |
| − | cup finely chopped dried peaches
| |
| − | | |
| − | Heat oven to 375º. Beat 1 cup sugar, the shortening and eggs in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour, baking powder and salt. Prepare Peach Filling.
| |
| − | | |
| − | Roll half of dough at a time 1/8 inch thick on lightly floured
| |
| − | cloth-covered surface. Cut into 3-inch rounds. Place 1 level teaspoon
| |
| − | filling on center of each round. Bring three sides of each round
| |
| − | together at center to form triangle. Pinch edges together to form 3
| |
| − | slight ridges. Place on ungreased cookie sheet. Sprinkle with sugar.
| |
| − | Bake 9 to 12 minutes or until golden brown. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack.
| |
| − | | |
| − | PEACH FILLING:
| |
| − | | |
| − | Mix ingredients until spreadable.
| |
| − | | |
| − | �
| |
| − | Peanut Butter and Jam Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup shortening
| |
| − | 1/2 cup peanut butter
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 cup red raspberry jam
| |
| − | Vanilla Drizzle -- (recipe follows)
| |
| − | VANILLA DRIZZLE
| |
| − | | |
| − | 2 tablespoons butter or margarine
| |
| − | | |
| − | 1 cup powdered sugar
| |
| − | | |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 3 teaspoons hot water (3 to 4 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking soda and baking powder.
| |
| − | | |
| − | Reserve 1 cup dough. Press remaining dough in ungreased rectangular
| |
| − | pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and
| |
| − | sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or
| |
| − | until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut
| |
| − | into 8 rows by 4 rows.
| |
| − | | |
| − | VANILLA DRIZZLE:
| |
| − | | |
| − | Melt butter in 1-quart saucepan over low heat; remove from heat. Stir
| |
| − | in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time,
| |
| − | until smooth and thin enough to drizzle.
| |
| − | | |
| − | �
| |
| − | Peanut Butter and Jelly Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package French vanilla
| |
| − | cake mix
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | | |
| − | 1 (12 ounce) jar strawberry jelly (about 1 cup)
| |
| − | | |
| − | 1 (10 ounce) package peanut butter chips
| |
| − | | |
| − | Heat oven to 375º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
| |
| − | cake mix (dry), butter and egg in large bowl with spoon (mixture will
| |
| − | be stiff). Press evenly in pan, flouring fingers if necessary.
| |
| − | | |
| − | Microwave jelly in microwavable bowl uncovered on Medium (50%) 1
| |
| − | minute. Spread evenly over mixture in pan to within 1/2 inch of edges.
| |
| − | Sprinkle peanut butter chips over jelly.
| |
| − | | |
| − | Bake 25 to 30 minutes or until golden brown around edges. Cool
| |
| − | completely. Cut into 8 rows by 4 rows. For easier cutting, use sharp or
| |
| − | wet knife.
| |
| − | | |
| − | �
| |
| − | Peanut Butter Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup peanut butter
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1 egg
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | Granulated sugar
| |
| − | | |
| − | Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
| |
| − | peanut butter, butter, shortening and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
| |
| − | baking powder and salt.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
| |
| − | ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
| |
| − | or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
| |
| − | or until light brown. Cool 5 minutes; remove from cookie sheet to wire
| |
| − | rack.
| |
| − | | |
| − | �
| |
| − | Peanut Butter Hidden Middles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (1 pound 1.5 ounce) pouch peanut butter cookie mix
| |
| − | | |
| − | 1/3 cup vegetable oil
| |
| − | 1 egg
| |
| − | 36 miniature marshmallows
| |
| − | 12 one-inch chocolate-covered peanut butter
| |
| − | cup candies
| |
| − | 12 chocolate-covered peanut-buttery candy
| |
| − | balls (about 1/2 inch in diameter)
| |
| − | Sugar
| |
| − | | |
| − | Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps
| |
| − | in mix with spoon. Stir in oil and egg until soft dough forms.
| |
| − | | |
| − | Divide dough into thirds. Shape one-third dough by tablespoonfuls
| |
| − | around 3 miniature marshmallows. Shape one-third dough by
| |
| − | tablespoonfuls around 1 peanut butter cup. Shape one-third dough by
| |
| − | tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about
| |
| − | 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until
| |
| − | light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to
| |
| − | wire rack.
| |
| − | | |
| − | �
| |
| − | Peanut Butter Swirl Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup granulated sugar
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | | |
| − | 2 tablespoons milk
| |
| − | | |
| − | 2 eggs
| |
| − | | |
| − | 3/4 cup all-purpose flour
| |
| − | | |
| − | 1/2 teaspoon baking powder
| |
| − | | |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 1/4 cup creamy peanut butter
| |
| − | | |
| − | 1/3 cup peanut butter chips
| |
| − | | |
| − | 1/3 cup baking cocoa
| |
| − | | |
| − | 1/3 cup semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars,
| |
| − | butter, milk and eggs in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in flour, baking powder and salt. Divide
| |
| − | batter in half (about 1 cup plus 2 tablespoons for each half). Stir
| |
| − | peanut butter and peanut butter chips into one half. Stir cocoa and
| |
| − | chocolate chips into remaining half.
| |
| − | | |
| − | Spoon chocolate batter into pan in 8 mounds in checkerboard pattern.
| |
| − | Spoon peanut butter batter between mounds of chocolate batter.
| |
| − | Gently swirl through batters with knife for marbled design.
| |
| − | | |
| − | Bake 30 to 35 minutes or until toothpick inserted in center comes out
| |
| − | clean. Cool completely. Cut into 4 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Peanut Butter-Brickle Chip Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1121/2
| |
| − | package yellow cake mix
| |
| − | cup crunchy peanut butter
| |
| − | cup water
| |
| − | eggs
| |
| − | | |
| − | 2 (6 ounce) packages almond brickle chips or toffee chips with
| |
| − | chocolate (2 cups)
| |
| − | 1 (12 ounce) package semisweet chocolate chips (2 cups)
| |
| − | | |
| − | Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 ×
| |
| − | 1 inch. Mix cake mix (dry), peanut butter, water and eggs in large
| |
| − | bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.
| |
| − | | |
| − | Bake 20 to 25 minutes or until golden brown. Immediately sprinkle
| |
| − | chocolate chips over hot bars. Let stand about 5 minutes or until chips
| |
| − | are melted; spread evenly. Cool completely. Cut into 10 rows by 6
| |
| − | rows.
| |
| − | | |
| − | �
| |
| − | Peanut Butter-Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 package devil's food or
| |
| − | white cake mix
| |
| − | 21/3
| |
| − | 1/4
| |
| − | 3/4
| |
| − | cup water
| |
| − | cup butter or margarine -- softened
| |
| − | cup peanut butter
| |
| − | eggs
| |
| − | | |
| − | 1 (12 ounce) package semisweet chocolate chips (2 cups)
| |
| − | | |
| − | Heat oven to 375º. Beat half of the cake mix (dry), the water, butter,
| |
| − | peanut butter and eggs in large bowl with electric mixer on medium
| |
| − | speed until smooth, or mix with spoon. Stir in remaining cake mix and
| |
| − | the chocolate chips.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes (centers will be soft).
| |
| − | Cool 1 minute; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Peanut Butter-Marshmallow Treats
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 32 large marshmallows
| |
| − | OR
| |
| − | 3 cups miniature marshmallows
| |
| − | 1/4 cup butter or margarine
| |
| − | 1/2 teaspoon vanilla
| |
| − | 5 cups Reese's® Peanut Butter Puffs® cereal
| |
| − | | |
| − | Spray square pan, 9 × 9 × 2 inches, with cooking spray. Heat
| |
| − | marshmallows and butter in 3-quart saucepan over low heat, stirring
| |
| − | constantly, until marshmallows are melted and mixture is smooth;
| |
| − | remove from heat. Stir in vanilla.
| |
| − | | |
| − | Stir in half of the cereal at a time until evenly coated. Press in pan;
| |
| − | cool. Cut into 6 rows by 6 rows.
| |
| − | | |
| − | �
| |
| − | Pecan Crisps
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups sugar
| |
| − | 3/4 cup very finely chopped pecans
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 2 1/2 teaspoons baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4
| |
| − | cup. Beat butter, vanilla and eggs into remaining sugar mixture with
| |
| − | electric mixer on low speed, or mix with spoon. Stir in flour, baking
| |
| − | powder and salt.
| |
| − | | |
| − | Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.
| |
| − | Sprinkle with reserved sugar mixture. Press sugar mixture into dough
| |
| − | with rolling pin. Cut dough diagonally every 2 inches in both directions
| |
| − | with pastry wheel or knife to form diamonds. Place about 2 inches
| |
| − | apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden
| |
| − | brown. Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Pecan Pie Squares
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3 cups all-purpose flour
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 1/3 cup sugar
| |
| − | 1/2 teaspoon salt
| |
| − | Pecan Filling -- (recipe follows)
| |
| − | PECAN FILLING
| |
| − | 4 eggs -- slightly beaten
| |
| − | 1 1/2 cups sugar
| |
| − | 1 1/2 cups corn syrup
| |
| − | | |
| − | 3 tablespoons butter or margarine -- melted
| |
| − | | |
| − | 1 1/2 teaspoons vanilla
| |
| − | | |
| − | 2 1/2 cups chopped pecans
| |
| − | | |
| − | Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.
| |
| − | Beat flour, butter, sugar and salt in large bowl with electric mixer on
| |
| − | low speed until crumbly (mixture will be dry). Press firmly in pan. Bake
| |
| − | about 20 minutes or until light golden brown.
| |
| − | | |
| − | Pour Filling over baked layer; spread evenly. Bake about 25 minutes or
| |
| − | until filling is set. Cool completely. Cut into 10 rows by 6 rows.
| |
| − | | |
| − | PECAN FILLING:
| |
| − | | |
| − | Mix all ingredients except pecans in large bowl until well blended. Stir
| |
| − | in pecans.
| |
| − | | |
| − | �
| |
| − | Pineapple Puffs
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 1/21/2
| |
| − | 1/2
| |
| − | cups sugar
| |
| − | cup butter or margarine -- softened
| |
| − | cup sour cream
| |
| − | OR
| |
| − | 11/2 cup plain yogurt
| |
| − | egg
| |
| − | | |
| − | 1 (8 ounce) can crushed pineapple in juice -- undrained
| |
| − | | |
| − | 3 1/2 cups all-purpose flour
| |
| − | | |
| − | 1 teaspoon baking soda
| |
| − | | |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | 1/2 cup chopped almonds
| |
| − | Vanilla Glaze -- (recipe follows)
| |
| − | | |
| − | VANILLA GLAZE
| |
| − | 2 cups powdered sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 2 tablespoons milk (2 to 3 tablespoons)
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple
| |
| − | in large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking soda, vanilla and salt. Stir in almonds.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
| |
| − | indentation remains when touched in center. Immediately remove
| |
| − | from cookie sheet to wire rack. Cool completely. Spread with Vanilla
| |
| − | Glaze.
| |
| − | | |
| − | VANILLA GLAZE:
| |
| − | | |
| − | �
| |
| − | Pistachio-Chocolate Checkers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 2 2/3 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1/4 cup baking cocoa
| |
| − | 1 tablespoon milk
| |
| − | 1/4 cup finely chopped pistachio nuts
| |
| − | 2 drops green food color, if desired (2 to 3
| |
| − | drops)
| |
| − | | |
| − | Beat powdered sugar, butter and egg in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour and salt. Divide
| |
| − | dough in half. Stir cocoa and milk into one half. Stir nuts and food
| |
| − | color into other half.
| |
| − | | |
| − | Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
| |
| − | strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of
| |
| − | each color of dough side by side, alternating colors. Top with 2 strips
| |
| − | of each dough, alternating colors to create checkerboard. Gently press
| |
| − | strips together. Repeat with remaining strips to make second
| |
| − | rectangle. Wrap and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
| |
| − | about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
| |
| − | until set. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Pizzelles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups all-purpose flour
| |
| − | 1 cup sugar
| |
| − | 3/4 cup butter or margarine -- melted and cooled
| |
| − | 1 tablespoon anise extract
| |
| − | OR
| |
| − | 1 tablespoon vanilla
| |
| − | 4 eggs -- slightly beaten
| |
| − | | |
| − | Heat pizzelle iron according to manufacturer's directions. Mix all
| |
| − | ingredients in a medium bowl. Drop 1 tablespoon batter onto heated
| |
| − | pizzelle iron; close. Cook about 30 seconds or until golden brown.
| |
| − | Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each
| |
| − | cookie.
| |
| − | | |
| − | �
| |
| − | Poppy Drop Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 egg
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 2 tablespoons poppy seed
| |
| − | 1 teaspoon baking powder
| |
| − | | |
| − | 1/4 teaspoon salt
| |
| − | Poppy Seed Glaze -- (recipe follows)
| |
| − | | |
| − | POPPY SEED GLAZE
| |
| − | 1 1/2 cups powdered sugar
| |
| − | 2 tablespoons milk
| |
| − | 1 teaspoon poppy seed
| |
| − | 1/2 teaspoon vanilla
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, butter and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in flour, poppy
| |
| − | seed, baking powder and salt.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until edges are
| |
| − | golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire
| |
| − | rack. Cool completely. Drizzle with Poppy Seed Glaze.
| |
| − | | |
| − | POPPY SEED GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth.
| |
| − | | |
| − | �
| |
| − | Pumpkin-Spice Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 4 eggs
| |
| − | 2 cups sugar
| |
| − | 1 cup vegetable oil
| |
| − | 1 (15 ounce) can pumpkin
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 2 teaspoons ground cinnamon
| |
| − | 1 teaspoon baking soda
| |
| − | | |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | 1/2 teaspoon ground ginger
| |
| − | | |
| − | 1/4 teaspoon ground cloves
| |
| − | 1 cup raisins
| |
| − | | |
| − | Cream Cheese Frosting -- (recipe follows)
| |
| − | 1/2 cup chopped nuts
| |
| − | | |
| − | CREAM CHEESE FROSTING
| |
| − | 1 (3 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 2 cups powdered sugar
| |
| − | | |
| − | Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix
| |
| − | eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour,
| |
| − | baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in
| |
| − | raisins.
| |
| − | | |
| − | Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Frost with Cream Cheese
| |
| − | Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered
| |
| − | in refrigerator.
| |
| − | | |
| − | �
| |
| − | Raspberry Logs
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup granulated sugar
| |
| − | 1/2 cup butter or margarine
| |
| − | 1/4 cup shortening
| |
| − | 2 teaspoons vanilla
| |
| − | 2 eggs
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/2 cup ground walnuts
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup raspberry preserves
| |
| − | Powdered sugar
| |
| − | | |
| − | Beat granulated sugar, butter, shortening, vanilla and eggs in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | flour, walnuts, baking powder and salt. Cover and refrigerate about 3
| |
| − | hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time into 12-inch square on
| |
| − | floured cloth-covered surface. Cut into rectangles, 2 × 3 inches. Spoon
| |
| − | 1/2 teaspoon preserves along one 3-inch side of each rectangle to
| |
| − | within 1/4 inch of edge. Fold dough over preserves, beginning at 3inch side. Seal edges with fork. Place on ungreased cookie sheet. Bake
| |
| − | 8 to 10 minutes or until light brown. Remove from cookie sheet to wire
| |
| − | rack. Roll in powdered sugar while warm.
| |
| − | | |
| − | �
| |
| − | Raspberry-Chocolate Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups all-purpose flour
| |
| − | 3/4 cup sugar
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | | |
| − | 1 (10 ounce) package frozen sweetened raspberries -- thawed
| |
| − | and undrained
| |
| − | 1/4 cup orange juice
| |
| − | 1 tablespoon cornstarch
| |
| − | 3/4 cup miniature semisweet chocolate chips
| |
| − | | |
| − | Heat oven to 350º. Beat flour, sugar and butter with electric mixer on
| |
| − | medium speed, or mix with spoon. Press in bottom of ungreased
| |
| − | rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.
| |
| − | | |
| − | Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat
| |
| − | to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes.
| |
| − | Sprinkle chocolate chips over baked layer. Spoon raspberry mixture
| |
| − | over chocolate chips; spread carefully.
| |
| − | | |
| − | Bake about 20 minutes or until raspberry mixture is set. Refrigerate
| |
| − | until chocolate is firm. Cut into 8 rows by 6 rows.
| |
| − | | |
| − | �
| |
| − | Rocky Road Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 package milk chocolate
| |
| − | cake mix
| |
| − | 1/2 cup butter or margarine -- melted
| |
| − | 1/4 cup packed brown sugar
| |
| − | 1/3 cup water
| |
| − | 2 eggs
| |
| − | 1 cup chopped nuts
| |
| − | 3 cups miniature marshmallows
| |
| − | 1/3 cup Rich & Creamy chocolate
| |
| − | ready-to-spread frosting
| |
| − | | |
| − | Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
| |
| − | inches. Mix half of the cake mix (dry), the butter, brown sugar, water
| |
| − | and eggs in large bowl with spoon until smooth. Stir in remaining cake
| |
| − | mix and the nuts. Spread in pan.
| |
| − | | |
| − | Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes
| |
| − | or until marshmallows are puffed and golden.
| |
| − | | |
| − | Microwave frosting in microwavable bowl uncovered on High 15
| |
| − | seconds. Drizzle over bars. Cool completely. For easier cutting, use
| |
| − | plastic knife dipped in hot water. Cut into 6 rows by 4 rows.
| |
| − | | |
| − | �
| |
| − | Rocky Road Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup semisweet chocolate chips
| |
| − | 1/2 cup butter or margarine
| |
| − | 1 1/2 cups all-purpose flour
| |
| − | 1 cup sugar
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1/4 teaspoon salt
| |
| − | 2 eggs
| |
| − | 1 cup chopped nuts
| |
| − | 48 (about) miniature marshmallows
| |
| − | | |
| − | Melt 1/2 cup of the chocolate chips and the butter in 1-quart saucepan
| |
| − | over low heat, stirring occasionally, until smooth; remove from heat.
| |
| − | Cool slightly.
| |
| − | | |
| − | Heat oven to 400º. Mix melted chocolate mixture, flour, sugar, baking
| |
| − | powder, vanilla, salt and eggs in large bowl with spoon. Stir in nuts
| |
| − | and remaining 1/2 cup chocolate chips.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Press 1 marshmallow into center of each
| |
| − | cookie. Bake 8 to 12 minutes or until almost no indentation remains
| |
| − | when touched in center. Immediately remove from cookie sheet to
| |
| − | wire rack.
| |
| − | | |
| − | �
| |
| − | Rolled Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package yellow cake mix
| |
| − | 1/2 cup shortening
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla, almond extract or lemon extract
| |
| − | 1 egg
| |
| − | White or colored granulated sugar
| |
| − | | |
| − | Heat oven to 375º. Beat half of the cake mix (dry), the shortening,
| |
| − | butter, vanilla and egg in large bowl with electric mixer on medium
| |
| − | speed until smooth, or mix with spoon. Stir in remaining cake mix.
| |
| − | | |
| − | Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly
| |
| − | floured cloth-covered surface with cloth-covered rolling pin. Cut into
| |
| − | desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased
| |
| − | cookie sheet.
| |
| − | | |
| − | Bake 5 to 7 minutes or until light brown. Cool slightly; remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Rosettes
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 tablespoon granulated sugar
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | | |
| − | 1 egg
| |
| − | 1/2 cup all-purpose flour
| |
| − | 1/2 cup water
| |
| − | | |
| − | | |
| − | OR
| |
| − | 1/2 cup milk
| |
| − | | |
| − | | |
| − | 1 tablespoon vegetable oil
| |
| − | Vegetable oil
| |
| − | Rosette Glaze -- (recipe follows)
| |
| − | OR
| |
| − | Powdered sugar
| |
| − | | |
| − | | |
| − | ROSETTE GLAZE
| |
| − | 1 1/2 cups powdered sugar
| |
| − | 3 tablespoons milk
| |
| − | | |
| − | | |
| − | 1/2 teaspoon grated orange or lemon peel
| |
| − | OR
| |
| − | 1/2 teaspoon vanilla
| |
| − | OR
| |
| − | 1/4 teaspoon almond extract
| |
| − | Food color, if desired
| |
| − | | |
| − | | |
| − | Beat granulated sugar, salt and egg in deep 1 1/2-quart bowl with
| |
| − | electric mixer on medium speed. Beat in flour, water and 1 tablespoon
| |
| − | oil until smooth. Heat oil (2 to 3 inches) in 3-quart saucepan over
| |
| − | medium-high heat to 400º.
| |
| − | | |
| − | Heat rosette iron before making each cookie by placing in hot oil 1
| |
| − | minute. Tap excess oil from iron onto paper towel. Dip hot iron into
| |
| − | batter just to top edge (do not go over top). Fry about 30 seconds or
| |
| − | until golden brown. Immediately remove rosette. Invert onto paper
| |
| − | towel to cool. Just before serving, dip rosettes into Rosette Glaze, or
| |
| − | sprinkle with powdered sugar.
| |
| − | | |
| − | ROSETTE GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth.
| |
| − | | |
| − | �
| |
| − | Rum-Raisin Sandwich Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup powdered sugar
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | | |
| − | 1 egg
| |
| − | | |
| − | 2 1/4 cups all-purpose flour
| |
| − | | |
| − | 1/4 teaspoon cream of tartar
| |
| − | | |
| − | 1 cup raisins -- finely chopped
| |
| − | | |
| − | Rum Frosting -- (recipe follows)
| |
| − | | |
| − | RUM FROSTING
| |
| − | | |
| − | 2 cups powdered sugar
| |
| − | | |
| − | 1/4 cup butter or margarine -- softened
| |
| − | | |
| − | 1/4 teaspoon rum extract
| |
| − | | |
| − | 2 tablespoons milk
| |
| − | | |
| − | Beat powdered sugar, butter and egg in large bowl with electric mixer
| |
| − | on medium speed, or mix with spoon. Stir in flour and cream of tartar.
| |
| − | Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches
| |
| − | long. Wrap and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch
| |
| − | apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.
| |
| − | Remove from cookie sheet to wire rack. Cool completely. Spread about
| |
| − | 1 teaspoon frosting between bottoms of pairs of cookies.
| |
| − | | |
| − | RUM FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Russian Tea Cakes
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup powdered sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 3/4 cup finely chopped nuts
| |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 400º. Beat butter, 1/2 cup powdered sugar and the
| |
| − | vanilla in large bowl with electric mixer on medium speed, or mix with
| |
| − | spoon. Stir in flour and salt. Stir in nuts.
| |
| − | | |
| − | Shape dough into 1-inch balls. Place about 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 8 to 9 minutes or until set but not
| |
| − | brown. Immediately remove from cookie sheet; roll in powdered
| |
| − | sugar. Cool completely on wire rack. Roll in powdered sugar again.
| |
| − | | |
| − | �
| |
| − | Snickerdoodles
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup sugar
| |
| − | 1 tablespoon ground cinnamon
| |
| − | 1 1/2 cups sugar
| |
| − | 1/2 cup shortening
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 eggs
| |
| − | 2 3/4 cups all-purpose flour
| |
| − | 2 teaspoons cream of tartar
| |
| − | 1 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside.
| |
| − | Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | cream of tartar, baking soda and salt.
| |
| − | | |
| − | Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture.
| |
| − | Place about 2 inches apart on ungreased cookie sheet. Bake about 10
| |
| − | minutes or until centers are almost set. Remove from cookie sheet to
| |
| − | wire rack.
| |
| − | | |
| − | �
| |
| − | Snowflakes
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3 eggs -- beaten
| |
| − | 2 tablespoons vegetable oil
| |
| − | | |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1 3/4 cups all-purpose flour (1 3/4 to 2 cups)
| |
| − | Vegetable oil
| |
| − | Powdered sugar
| |
| − | | |
| − | Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl
| |
| − | with spoon. Gradually stir in enough flour to make a very stiff dough.
| |
| − | Turn onto lightly floured surface. Knead 5 minutes.
| |
| − | | |
| − | Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of
| |
| − | dough at a time as thin as possible on generously floured surface,
| |
| − | turning dough frequently to prevent sticking. (Dough will bounce back;
| |
| − | continue rolling until it stays stretched out.)
| |
| − | | |
| − | Cut dough into 3-inch squares, hexagons or circles, using pastry
| |
| − | wheel, knife or cookie cutter. Fold pieces into fourths. Cut random
| |
| − | designs into edges.* Open folded dough. Fry 2 or 3 opened dough
| |
| − | pieces at a time about 30 seconds or until light brown. Turn quickly
| |
| − | and fry about 30 seconds or until light brown on other side. Drain on
| |
| − | paper towels. Cool completely. Sprinkle with powdered sugar just
| |
| − | before serving.
| |
| − | | |
| − | *Cut all pieces before starting to fry, placing them on lightly floured
| |
| − | surface.
| |
| − | | |
| − | �
| |
| − | Soft Molasses Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 3/4 cup sour cream
| |
| − | 1/2 cup light or dark molasses
| |
| − | 1 egg
| |
| − | 3 cups all-purpose flour
| |
| − | 1 1/2 teaspoons baking soda
| |
| − | 1 teaspoon ground ginger
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon salt
| |
| − | Sugar, if desired
| |
| − | | |
| − | Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour
| |
| − | cream, molasses and egg in large bowl with electric mixer on medium
| |
| − | speed, or mix with spoon. Stir in remaining ingredients except sugar.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Sprinkle sugar over cookies
| |
| − | while still warm.
| |
| − | | |
| − | �
| |
| − | Sour Cream Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 1/2 cups packed brown sugar
| |
| − | 1 cup sour cream
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 2 eggs
| |
| − | 2 3/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1 cup chopped pecans, if desired
| |
| − | Browned Butter Glaze -- (recipe follows)
| |
| − | BROWNED BUTTER GLAZE
| |
| − | 1/3 cup butter or margarine
| |
| − | 2 cups powdered sugar
| |
| − | 1 1/2 teaspoons vanilla
| |
| − | 2 tablespoons hot water (2 to 3 tablespoons)
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla
| |
| − | and eggs in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in flour, baking soda and salt. Stir in pecans.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Cool completely. Spread with
| |
| − | Browned Butter Glaze.
| |
| − | | |
| − | BROWNED BUTTER GLAZE:
| |
| − | | |
| − | Heat butter in 1-quart saucepan over low heat, stirring occasionally,
| |
| − | until golden brown; remove from heat. Stir in remaining ingredients
| |
| − | until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Sour Cream-Milk Chocolate Chip Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 1/2 cups sugar
| |
| − | 1/2 cup sour cream
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 1 (11 1/2 ounce) package milk chocolate chips (2 cups)
| |
| − | | |
| − | Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla
| |
| − | and egg in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 12 to 14 minutes or until set and just
| |
| − | beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to
| |
| − | wire rack.
| |
| − | | |
| − | �
| |
| − | Sour Cream-Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup sugar
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1/2 teaspoon lemon extract
| |
| − | 1 egg
| |
| − | 2 2/3 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 2/3 cup sour cream
| |
| − | Sugar
| |
| − | | |
| − | Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon
| |
| − | extract and egg in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in flour, baking powder, baking soda, salt and
| |
| − | sour cream.
| |
| − | | |
| − | Roll one third of dough at a time 1/4 inch thick on well-floured
| |
| − | cloth-covered surface. Cut into desired shapes. Place about 2 inches
| |
| − | apart on ungreased cookie sheet. Sprinkle with sugar. Bake 7 to 8
| |
| − | minutes or until almost no indentation remains when touched in
| |
| − | center. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Spicy Iced Applesauce Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/4 cups packed brown sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup applesauce
| |
| − | 1 egg
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1/2 teaspoon ground cloves
| |
| − | Icing -- (recipe follows)
| |
| − | Colored sugar if desired
| |
| − | ICING
| |
| − | 1 envelope unflavored gelatin
| |
| − | 1/2 cup cold water
| |
| − | 1/2 cup granulated sugar
| |
| − | 1 cup powdered sugar
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1 teaspoon vanilla
| |
| − | Dash salt
| |
| − | | |
| − | Beat brown sugar, butter, applesauce and egg in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients except Icing and colored sugar. Cover and refrigerate at
| |
| − | least 1 hour until chilled.
| |
| − | | |
| − | Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on
| |
| − | floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place
| |
| − | cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or
| |
| − | until edges are light brown. Immediately remove from cookie sheet to
| |
| − | wire rack. Cool completely. Frost with Icing. Sprinkle with colored
| |
| − | sugar. Let icing dry about 2 hours before stacking cookies.
| |
| − | | |
| − | ICING:
| |
| − | Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir
| |
| − | in granulated sugar. Heat to rolling boil; reduce heat. Simmer
| |
| − | uncovered 10 minutes, stirring frequently. Pour hot mixture over
| |
| − | powdered sugar in small bowl; beat with electric mixer on medium
| |
| − | speed until smooth. Beat in remaining ingredients on high speed,
| |
| − | scraping bowl frequently, until soft peaks form and icing is glossy.
| |
| − | | |
| − | �
| |
| − | Spicy Pumpkin-Date Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 cup canned pumpkin
| |
| − | 2 eggs
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons baking powder
| |
| − | 2 teaspoons ground cinnamon
| |
| − | 1/2 teaspoon ground nutmeg
| |
| − | 1/2 teaspoon ground ginger
| |
| − | 1/4 teaspoon ground cloves
| |
| − | 1 cup chopped dates
| |
| − | 1/2 cup chopped walnuts
| |
| − | | |
| − | Heat oven to 375º. Beat sugar and butter in large bowl with electric
| |
| − | mixer on medium speed until light and fluffy, or mix with spoon. Beat
| |
| − | in pumpkin and eggs. Stir in remaining ingredients except dates and
| |
| − | walnuts. Stir in dates and walnuts.
| |
| − | | |
| − | Drop dough by rounded teaspoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Spicy Seascape Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup butter or margarine -- softened
| |
| − | | |
| − | 2/3 cup powdered sugar
| |
| − | | |
| − | 2 tablespoons light molasses
| |
| − | 1 egg
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons ground cardamom
| |
| − | 1 1/2 teaspoons ground cinnamon
| |
| − | 1 teaspoon baking soda
| |
| − | Thin Glaze -- (recipe follows)
| |
| − | THIN GLAZE
| |
| − | | |
| − | 3/4 cup powdered sugar
| |
| − | 1 tablespoon plus 1 1/2 teaspoons hot water
| |
| − | Peach or coral paste food color
| |
| − | | |
| − | Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar,
| |
| − | molasses and egg in large bowl with electric mixer on medium speed,
| |
| − | or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda.
| |
| − | | |
| − | Roll one-third of dough at a time 1/8 inch thick on lightly floured
| |
| − | surface. Cut into sand dollars, starfish and scallops as directed below.
| |
| − | Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to
| |
| − | wire rack. Cool completely. Prepare Thin Glaze; decorate cookies as
| |
| − | directed.
| |
| − | | |
| − | THIN GLAZE:
| |
| − | | |
| − | Mix all ingredients until smooth. If glaze becomes too stiff, add
| |
| − | additional hot water, 1/2 teaspoon at a time.
| |
| − | | |
| − | �
| |
| − | Springerle
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 2 eggs
| |
| − | 2 cups all-purpose flour
| |
| − | 2 teaspoons anise seed
| |
| − | | |
| − | Heat oven to 325º. Beat sugar and eggs with electric mixer on medium
| |
| − | speed about 5 minutes or until thick and lemon colored. Stir in flour
| |
| − | and anise seed.
| |
| − | | |
| − | Roll half of dough at a time 1/4 inch thick on floured cloth-covered
| |
| − | surface. Roll well-floured springerle rolling pin over dough to emboss
| |
| − | with designs. Cut out cookies around designs. Place about 1 inch apart
| |
| − | on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Sugar Cookie Stockings
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | Mary's Sugar Cookies -- (see recipe)
| |
| − | | |
| − | Food colors, if desired
| |
| − | | |
| − | Thin Cookie Glaze -- (recipe follows)
| |
| − | | |
| − | OR
| |
| − | | |
| − | 2/3 cup Decorator's Frosting -- (see recipe)
| |
| − | | |
| − | THIN COOKIE GLAZE
| |
| − | | |
| − | 2 cups powdered sugar
| |
| − | | |
| − | 2 tablespoons milk
| |
| − | | |
| − | 1/4 teaspoon almond extract
| |
| − | | |
| − | 4 drops red or green food color (4 to 5 drops)
| |
| − | | |
| − | 1/3 cup (about) powdered sugar
| |
| − | | |
| − | Prepare and refrigerate dough for Mary's Sugar Cookies as directed,
| |
| − | tinting dough with desired food colors.
| |
| − | | |
| − | Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on
| |
| − | lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
| |
| − | | |
| − | Place stockings on ungreased cookie sheet. Cut accent dough (toes,
| |
| − | heels, cuffs) to place on stockings if desired. Bake about 9 minutes or
| |
| − | until light brown. Cool 1 to 2 minutes; remove from cookie sheet to
| |
| − | wire rack. Cool completely. Spread with Thin Cookie Glaze.
| |
| − | | |
| − | THIN COOKIE GLAZE:
| |
| − | | |
| − | Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of
| |
| − | the mixture with food color. Add additional milk, a few drops at a time,
| |
| − | if necessary, or until desired spreading consistency. Place baked
| |
| − | cookies on wire rack. Pour small amount of tinted glaze over each
| |
| − | cookie; spread to edge with spatula. Add enough powdered sugar to
| |
| − | remaining glaze to make frosting that can be used in a decorating bag
| |
| − | and will hold its shape. Place in decorating bag with #2 writing tip.
| |
| − | Decorate cookies as desired. Makes enough to glaze and decorate 8 to
| |
| − | 10 stockings.
| |
| − | | |
| − | �
| |
| − | Decorator's Frosting
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups powdered sugar
| |
| − | 1/2 teaspoon vanilla
| |
| − | 2 tablespoons milk
| |
| − | OR
| |
| − | 2 tablespoons half-and-half
| |
| − | Food coloring, if desired
| |
| − | | |
| − | | |
| − | Stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and 2
| |
| − | tablespoons milk or half-and-half until smooth and spreadable. This
| |
| − | recipe makes enough to frost 3 to 5 dozen cookies. Add more milk for
| |
| − | a thinner frosting or to create a glaze. Frosting can be tinted with food
| |
| − | color. Stir in liquid food color, 1 drop at a time, until frosting is the
| |
| − | desired color. If intense, vivid frosting color is desired, use paste food
| |
| − | color. Why? Because you would have to use too much liquid color to
| |
| − | get vivid color, and using too much liquid color will break down the
| |
| − | frosting, causing it to separate and look curdled.
| |
| − | | |
| − | �
| |
| − | Mary's Sugar Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1/2 teaspoon almond extract
| |
| − | 1 egg
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon cream of tartar
| |
| − | Granulated sugar
| |
| − | | |
| − | Beat powdered sugar and butter in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in vanilla, almond extract and
| |
| − | egg. Stir in flour, baking soda and cream of tartar. Cover and
| |
| − | refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
| |
| − | floured cloth-covered surface. Cut into desired shapes. Place about 2
| |
| − | inches apart on ungreased cookie sheet. Sprinkle with granulated
| |
| − | sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
| |
| − | sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Sugar Cookie Tarts
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 cups sugar
| |
| − | 1 cup shortening
| |
| − | 3/4 cup butter or margarine -- softened
| |
| − | 2 teaspoons vanilla
| |
| − | 1 egg
| |
| − | 3 1/2 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | Cream Cheese Spread -- (recipe follows)
| |
| − | CREAM CHEESE SPREAD
| |
| − | | |
| − | 1 (8 ounce) package cream cheese -- softened
| |
| − | | |
| − | 1/2 cup powdered sugar
| |
| − | 1 teaspoon vanilla
| |
| − | Toppings (sliced fresh fruit, miniature
| |
| − | chocolate chips, chopped pecans or jam
| |
| − | with toasted sliced almonds)
| |
| − | | |
| − | Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour, baking powder and salt.
| |
| − | | |
| − | Roll half of dough at a time 1/4 inch thick on lightly floured surface.
| |
| − | Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie
| |
| − | sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Cool completely.
| |
| − | | |
| − | Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over
| |
| − | each cookie. Arrange Toppings on spread. Store covered in
| |
| − | refrigerator.
| |
| − | | |
| − | CREAM CHEESE SPREAD:
| |
| − | | |
| − | Mix all ingredients until smooth.
| |
| − | | |
| − | �
| |
| − | Sunflower Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 1/3 cups all-purpose flour
| |
| − | 1 cup old-fashioned or quick-cooking oats
| |
| − | 1/2 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | 1/2 cup unsalted sunflower nuts
| |
| − | 1/4 teaspoon yellow food color
| |
| − | | |
| − | Beat sugar, butter, vanilla and egg in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in flour, oats, baking powder
| |
| − | and salt. Divide dough into one-third and two-thirds portions. Stir
| |
| − | sunflower nuts into one-third dough. Stir food color into two-thirds
| |
| − | dough.
| |
| − | | |
| − | Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide
| |
| − | yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on
| |
| − | lightly floured surface. Top each rectangle with roll of sunflower dough.
| |
| − | Wrap yellow dough around roll of sunflower dough. Press edges
| |
| − | together. Wrap and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices.
| |
| − | Place about 2 inches apart on cookie sheet. Cut slits in outer yellow
| |
| − | edge about every 1/2 inch to shape tips of petals. Bake 8 to 10
| |
| − | minutes or until light brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Sunshine Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1/2 teaspoon almond extract
| |
| − | 2 egg yolks
| |
| − | 1 1/4 cups yellow cornmeal
| |
| − | 1 cup all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 400º. Beat sugar, butter, shortening, almond extract and
| |
| − | egg yolks in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in remaining ingredients.
| |
| − | | |
| − | Roll half of dough at a time 1/8 inch thick on lightly floured surface.
| |
| − | Cut into desired shapes with 3-inch cutter. Place about 1 inch apart on
| |
| − | ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Swedish Half-Moon Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1/2 cup potato flour
| |
| − | OR
| |
| − | 1/2 cup cornstarch
| |
| − | 1/2 cup powdered sugar
| |
| − | 1 cup butter or margarine -- well chilled and cut into
| |
| − | cubes
| |
| − | 1/8 teaspoon almond extract
| |
| − | 1 egg
| |
| − | 1/2 cup cherry preserves
| |
| − | 1 egg white -- beaten
| |
| − | 1/4 cup white coarse sugar crystals (decorating
| |
| − | sugar)
| |
| − | 1/4 cup finely chopped blanched almonds
| |
| − | | |
| − | Mix flours and powdered sugar in large bowl. Cut in butter, using
| |
| − | pastry
| |
| − | blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
| |
| − | Stir in almond extract and egg until dough leaves side of bowl. Cover
| |
| − | and
| |
| − | refrigerate 1 hour.
| |
| − | | |
| − | Heat oven to 350º. Cover cookie sheet with baking parchment paper.
| |
| − | | |
| − | Roll one-fourth of dough at a time between pieces of waxed paper until
| |
| − | 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.)
| |
| − | Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry
| |
| − | preserves onto half of each cookie. Fold dough over preserves to form
| |
| − | half-moon shape. Pinch edges to seal. Place on cookie sheet.
| |
| − | | |
| − | Brush dough with egg white. Sprinkle with sugar crystals and almonds.
| |
| − | Bake 10 to 12 minutes or until edges are light brown. Remove from
| |
| − | cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | The Ultimate Brownie
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 51
| |
| − | 23112/3
| |
| − | 3/4
| |
| − | ounces unsweetened baking chocolate
| |
| − | cup butter or margarine
| |
| − | cups sugar
| |
| − | teaspoons vanilla
| |
| − | eggs
| |
| − | cup all-purpose flour
| |
| − | cup chopped nuts
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt
| |
| − | chocolate and butter over low heat, stirring frequently; remove from
| |
| − | heat. Cool slightly.
| |
| − | | |
| − | Beat sugar, vanilla and eggs in large bowl with electric mixer on high
| |
| − | speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour
| |
| − | just until blended. Stir in nuts.
| |
| − | | |
| − | Spread batter in pan. Bake 40 to 45 minutes or just until brownies
| |
| − | begin to pull away from sides of pan. Cool completely. Cut into 6 rows
| |
| − | by 4 rows.
| |
| − | | |
| − | �
| |
| − | The Ultimate Chocolate Chip Cookie
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups butter or margarine -- softened
| |
| − | 1 1/4 cups granulated sugar
| |
| − | 1 1/4 cups packed brown sugar
| |
| − | 1 tablespoon vanilla
| |
| − | 2 eggs
| |
| − | 4 cups all-purpose flour
| |
| − | 2 teaspoons baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 2 cups coarsely chopped nuts, if desired
| |
| − | | |
| − | 1 (24 ounce) package semisweet chocolate chips (4 cups)
| |
| − | | |
| − | Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl
| |
| − | with electric mixer on medium speed, or mix with spoon. Stir in flour,
| |
| − | baking soda and salt (dough will be stiff). Stir in nuts and chocolate
| |
| − | chips.
| |
| − | | |
| − | Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
| |
| − | 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
| |
| − | Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1
| |
| − | to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | The Ultimate Date Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | Date Filling -- (recipe follows)
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup packed brown sugar
| |
| − | 1 3/4 cups all-purpose flour
| |
| − | 1 1/2 cups quick-cooking or old-fashioned oats
| |
| − | | |
| − | | |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | | |
| − | | |
| − | DATE FILLING | |
| − | 2 (8 ounce) packages pitted dates -- chopped
| |
| − | 1/4 cup sugar
| |
| − | 1 1/2 cups water
| |
| − | | |
| − | | |
| − | Prepare Date Filling; cool.
| |
| − | | |
| − | Heat oven to 400º. Mix butter and brown sugar in large bowl with
| |
| − | spoon. Stir in remaining ingredients. Press half of the oat mixture in
| |
| − | ungreased rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top
| |
| − | with remaining oat mixture; press gently into filling.
| |
| − | | |
| − | Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8
| |
| − | rows by 4 rows while warm.
| |
| − | | |
| − | DATE FILLING:
| |
| − | | |
| − | Mix all ingredients in 2-quart saucepan. Cook over low heat 10
| |
| − | minutes, stirring constantly, until thickened.
| |
| − | | |
| − | �
| |
| − | The Ultimate Oatmeal Cookie
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/4 cups packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon baking soda
| |
| − | 1 teaspoon ground cinnamon
| |
| − | 1 teaspoon vanilla
| |
| − | 1/2 teaspoon salt
| |
| − | 2 eggs
| |
| − | 3 cups quick-cooking or old-fashioned oats
| |
| − | 1 1/3 cups all-purpose flour
| |
| − | 1 cup raisins, if desired
| |
| − | | |
| − | Heat oven to 350º. Beat all ingredients except oats, flour and raisins in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in oats, flour and raisins.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until light brown.
| |
| − | Immediately remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | The Ultimate Refrigerator Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 3 cups all-purpose flour
| |
| − | 1 1/2 teaspoons ground cinnamon
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/2 teaspoon salt
| |
| − | 1/3 cup chopped nuts
| |
| − | | |
| − | Beat brown sugar, butter, vanilla and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in flour, cinnamon,
| |
| − | baking soda and salt. Stir in nuts. Shape dough into rectangle, 10 × 3
| |
| − | inches. Wrap and refrigerate about 2 hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Cut rectangle into 1/8-inch slices. Place 2 inches
| |
| − | apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light
| |
| − | brown. Cool slightly; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | The Ultimate Spritz
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/2 cup sugar
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1 egg
| |
| − | 1/4 teaspoon almond extract
| |
| − | OR
| |
| − | 1/4 teaspoon vanilla
| |
| − | Currants raisins candies colored sugar,
| |
| − | finely chopped nuts, candied fruit or
| |
| − | fruit peel, if desired
| |
| − | | |
| − | Heat oven to 400º. Beat butter and sugar in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in remaining
| |
| − | ingredients.
| |
| − | | |
| − | Place dough in cookie press. Form desired shapes on ungreased cookie
| |
| − | sheet. Decorate with currants.
| |
| − | | |
| − | Bake 5 to 8 minutes or until set but not brown. Immediately remove
| |
| − | from cookie sheet to wire rack. To decorate cookies after baking, use a
| |
| − | drop of corn syrup to attach decorations to cookies.
| |
| − | | |
| − | �
| |
| − | The Ultimate Valentine's Day Cookie
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup powdered sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 tablespoon white vinegar
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1 1/2 teaspoons ground ginger
| |
| − | 3/4 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | 6 drops red food color
| |
| − | | |
| − | Heat oven to 400º. Beat powdered sugar, butter and vinegar in large
| |
| − | bowl with electric mixer on medium speed, or mix with spoon. Stir in
| |
| − | remaining ingredients except food color. Divide dough in half. Mix food
| |
| − | color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a
| |
| − | time.)
| |
| − | | |
| − | Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut
| |
| − | into heart shapes with various sizes of cookie cutters. Place smaller
| |
| − | hearts on larger hearts of different color dough if desired. Place about
| |
| − | 2 inches apart on ungreased cookie sheet.
| |
| − | | |
| − | Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes;
| |
| − | carefully remove from cookie sheet to wire rack. Cool completely.
| |
| − | Decorate with white and pink Decorator's Frosting (see recipe) if
| |
| − | desired.
| |
| − | | |
| − | �
| |
| − | Three-Leaf Clovers
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1/3 cup sugar
| |
| − | 2 tablespoons honey
| |
| − | | |
| − | 1 egg
| |
| − | 2 1/3 cups all-purpose flour
| |
| − | 1/2 teaspoon ground cloves
| |
| − | | |
| − | 2 tablespoons sugar
| |
| − | 1/4 teaspoon ground cloves
| |
| − | | |
| − | Heat oven to 350º. Mix butter, 1/3 cup sugar, the honey and egg in
| |
| − | large bowl with spoon. Stir in flour and 1/2 teaspoon cloves.
| |
| − | | |
| − | Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of
| |
| − | dough together to form a triangle about 2 inches apart on ungreased
| |
| − | cookie sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press
| |
| − | bottom of glass into dough to grease, then dip into sugar-clove
| |
| − | mixture; press on triangles until 1/4 inch thick. Bake 10 to 12 minutes
| |
| − | or until edges are light brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Thumbprint Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/4 cup packed brown sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/4 cup shortening
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg yolk
| |
| − | 1 cup all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 1 egg white
| |
| − | 1 cup finely chopped nuts
| |
| − | | |
| − | 5 tablespoons (about) jam or jelly (any flavor)
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and
| |
| − | egg yolk in large bowl with electric mixer on medium speed, or mix
| |
| − | with spoon. Stir in flour and salt.
| |
| − | | |
| − | Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip
| |
| − | each ball into egg white; roll in nuts. Place about 1 inch apart on
| |
| − | ungreased cookie sheet. Press thumb into center of each cookie to
| |
| − | make indentation. Bake about 10 minutes or until light brown. Quickly
| |
| − | remake indentations with end of wooden spoon if necessary. Remove
| |
| − | cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2
| |
| − | measuring teaspoon jam.
| |
| − | | |
| − | �
| |
| − | Tiramisu Cheesecake Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 1/2 cups vanilla wafer cookie crumbs (about 40
| |
| − | | |
| − | wafers)
| |
| − | | |
| − | 2 teaspoons instant espresso coffee (dry)
| |
| − | | |
| − | 3 tablespoons butter or margarine -- melted
| |
| − | | |
| − | 2 (8 ounce) packages cream cheese -- softened
| |
| − | | |
| − | 1/2 cup sugar
| |
| − | | |
| − | 2 eggs
| |
| − | | |
| − | 1/2 cup whipping (heavy) cream
| |
| − | | |
| − | 1/4 cup rum
| |
| − | | |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 1/2 cup semisweet chocolate chips
| |
| − | | |
| − | 2 tablespoons shortening
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Mix cookie
| |
| − | crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press
| |
| − | evenly in bottom of pan. Refrigerate while preparing cream cheese
| |
| − | mixture.
| |
| − | | |
| − | Beat cream cheese in small bowl with electric mixer on medium speed
| |
| − | until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and
| |
| − | vanilla. Spread cream cheese mixture over crust. Bake 20 to 25
| |
| − | minutes or just until center is set.
| |
| − | | |
| − | Melt chocolate chips, shortening and remaining 1 teaspoon coffee in
| |
| − | 1-quart saucepan over low heat, stirring constantly, until smooth. Pour
| |
| − | over hot cheesecake, and spread evenly. Cool 30 minutes at room
| |
| − | temperature. Cover loosely and refrigerate about 1 hour or until firm.
| |
| − | Cut into 6 rows by 3 rows.
| |
| − | | |
| − | �
| |
| − | Toasted Oatmeal Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2 1/2 cups quick-cooking or old-fashioned oats
| |
| − | 1 cup chopped walnuts
| |
| − | 1 1/2 cups packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 cup all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll
| |
| − | pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring
| |
| − | occasionally, until light brown; cool.
| |
| − | | |
| − | Beat brown sugar, butter, vanilla and egg in large bowl with electric
| |
| − | mixer on medium speed, or mix with spoon. Stir in oat mixture and
| |
| − | remaining ingredients.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
| |
| − | Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Toffee Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | ----------- -------------------------------
| |
| − | 1 cup packed brown sugar
| |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg yolk
| |
| − | 2 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 4 ounces milk chocolate -- broken into pieces
| |
| − | 1/2 cup chopped nuts
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2
| |
| − | inches. Bake 25 to 30 minutes or until very light brown (crust will be
| |
| − | soft).
| |
| − | | |
| − | Immediately place milk chocolate pieces on baked crust. Let stand
| |
| − | about 5 minutes or until softened; spread evenly. Sprinkle with nuts.
| |
| − | Cool 30 minutes. Cut into 8 rows by 4 rows while warm.
| |
| − | | |
| − | �
| |
| − | Toffee Meringue Sticks
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/3 cup butter or margarine -- softened
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg yolk
| |
| − | 1/2 cup whipping (heavy) cream
| |
| − | 2 1/2 cups all-purpose flour
| |
| − | 1/4 teaspoon salt
| |
| − | 2 egg whites
| |
| − | 1/2 cup granulated sugar
| |
| − | | |
| − | 1 (6 ounce) package almond brickle chips (1 cup)
| |
| − | | |
| − | Beat brown sugar, butter, vanilla and egg yolk in large bowl with
| |
| − | electric mixer on medium speed, or mix with spoon. Stir in whipping
| |
| − | cream. Stir in flour and salt. Cover and refrigerate about 1 hour or
| |
| − | until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 ×
| |
| − | 3 inches, on lightly floured surface. Place 2 strips about 2 inches apart
| |
| − | on ungreased cookie sheet.
| |
| − | | |
| − | Beat egg whites in medium bowl on high speed until foamy. Beat in
| |
| − | granulated sugar, 1 tablespoon at a time, continue beating until stiff
| |
| − | and glossy. Fold in brickle chips. Spread one-fourth of the meringue
| |
| − | over each strip of dough. Bake 12 to 14 minutes or until edges are
| |
| − | light brown. Cool 10 minutes. Cut each strip crosswise into 1-inch
| |
| − | sticks. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Triple Chocolate-Cherry Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package chocolate fudge
| |
| − | cake mix
| |
| − | 1 (21 ounce) can cherry pie filling
| |
| − | 2 eggs -- beaten
| |
| − | 1 cup miniature semisweet chocolate chips
| |
| − | 1 tub Soft Whipped chocolate
| |
| − | ready-to-spread frosting
| |
| − | | |
| − | Heat oven to 350º. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
| |
| − | cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips
| |
| − | in large bowl with spoon. Pour into pan.
| |
| − | | |
| − | Bake 20 to 30 minutes or until toothpick inserted in center comes out
| |
| − | clean. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
| |
| − | | |
| − | �
| |
| − | Tuxedo Cheesecake Bars
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 package white chocolate
| |
| − | swirl cake mix
| |
| − | | |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 2 (8 ounce) packages cream cheese -- softened
| |
| − | 1 tub Rich & Creamy white
| |
| − | | |
| − | | |
| − | chocolate ready-to-spread frosting
| |
| − | 3 eggs
| |
| − | | |
| − | | |
| − | Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
| |
| − | electric mixer on low speed until crumbly. Press in bottom of
| |
| − | ungreased rectangular pan, 13 × 9 × 2 inches.
| |
| − | | |
| − | Beat cream cheese and frosting in same bowl on medium speed until
| |
| − | smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining
| |
| − | mixture over crust. Beat Dutched Cocoa Mix into reserved mixture.
| |
| − | Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto
| |
| − | mixture in pan. Cut through mixture with knife in S-shape curves in
| |
| − | one continuous motion without cutting into crust. Turn pan 1/4 turn,
| |
| − | and repeat cutting for swirled design.
| |
| − | | |
| − | Bake 55 to 65 minutes or until set. Cool completely. Refrigerate
| |
| − | uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered
| |
| − | in refrigerator.
| |
| − | | |
| − | �
| |
| − | Vanilla Brownies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
| |
| − | | |
| − | 1/2 cup butter or margarine
| |
| − | 1 1/4 cups all-purpose flour
| |
| − | 3/4 cup sugar
| |
| − | 1 teaspoon vanilla
| |
| − | 1/4 teaspoon salt
| |
| − | 3 eggs
| |
| − | 1/2 cup chopped nuts
| |
| − | Creamy Vanilla Frosting -- (recipe follows)
| |
| − | CREAMY VANILLA FROSTING
| |
| − | 1 1/2 cups powdered sugar
| |
| − | | |
| − | 3 tablespoons butter or margarine -- softened
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 tablespoon milk (1 to 2 tablespoons)
| |
| − | | |
| − | Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
| |
| − | inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan
| |
| − | over low heat, stirring frequently, just until melted (mixture may
| |
| − | appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla,
| |
| − | salt and eggs. Stir in nuts.
| |
| − | | |
| − | Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Spread with Creamy
| |
| − | Vanilla Frosting. Cut into 8 rows by 4 rows.
| |
| − | | |
| − | CREAMY VANILLA FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | Walnut Biscotti
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup walnut halves -- toasted
| |
| − | 1 cup all-purpose flour
| |
| − | 3/4 cup whole wheat flour
| |
| − | 1/2 cup packed brown sugar
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | Dash salt
| |
| − | 3 egg whites
| |
| − | OR
| |
| − | 1/2 cup fat-free, cholesterol-free egg product
| |
| − | | |
| − | Heat oven to 350º. Spray nonstick cookie sheet with cooking spray.
| |
| − | Place walnuts in food processor or blender. Cover and process, using
| |
| − | quick on-and-off motions, until walnuts are consistency of coarse meal.
| |
| − | Mix 1/2 cup of the ground walnuts and the remaining ingredients
| |
| − | except egg whites in large bowl. Stir in egg whites thoroughly until stiff
| |
| − | dough forms.
| |
| − | | |
| − | Sprinkle remaining ground walnuts on cutting board or waxed paper.
| |
| − | Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on
| |
| − | walnuts. Carefully transfer rectangles onto ungreased cookie sheet.
| |
| − | Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut
| |
| − | sides down on cookie sheet.
| |
| − | | |
| − | Bake 10 to 15 minutes or until crisp and browned. Remove from
| |
| − | cookie sheet to wire rack. Store tightly covered.
| |
| − | | |
| − | �
| |
| − | White Chocolate Chunk-Macadamia Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup packed brown sugar
| |
| − | 1/2 cup granulated sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 1/4 cups all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | | |
| − | 1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2inch chunks
| |
| − | | |
| − | 1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped
| |
| − | | |
| − | Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in
| |
| − | large bowl with electric mixer on medium speed until light and fluffy,
| |
| − | or mix with spoon. Stir in flour, baking soda and salt (dough will be
| |
| − | stiff). Stir in white baking bar chunks and nuts.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.
| |
| − | Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Whole Wheat Rounds
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup butter or margarine -- softened
| |
| − | 1 cup powdered sugar
| |
| − | 2 teaspoons vanilla
| |
| − | 1 cup all-purpose flour
| |
| − | 3/4 cup whole wheat flour
| |
| − | 1/4 teaspoon salt
| |
| − | Powdered sugar
| |
| − | | |
| − | Heat oven to 375º. Beat butter, 1 cup powdered sugar and vanilla in
| |
| − | large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flours and salt.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 12 to 15 minutes or until almost no
| |
| − | indentation remains when touched in center. Cool 1 to 2 minutes;
| |
| − | remove from cookie sheet to wire rack. Cool completely. Sprinkle
| |
| − | lightly with additional powdered sugar.
| |
| − | | |
| − | �
| |
| − | Whole Wheat-Fruit Drops
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 3/4 cup packed brown sugar
| |
| − | 1/2 cup plain yogurt
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1 tablespoon grated orange peel
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 1/2 cups whole wheat flour
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon baking powder
| |
| − | | |
| − | 1 (6 ounce) package diced dried fruits and raisins (about 1
| |
| − | 1/4 cups)
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel,
| |
| − | vanilla and egg in large bowl with electric mixer on medium speed, or
| |
| − | mix with spoon. Stir in flour, baking soda and baking powder. Stir in
| |
| − | dried fruits.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 11 to 13 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | Whole Wheat-Honey Cookies
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup honey
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 2 cups whole wheat flour
| |
| − | 1/2 teaspoon salt
| |
| − | 1/2 teaspoon baking soda
| |
| − | | |
| − | Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg
| |
| − | in large bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in remaining ingredients.
| |
| − | | |
| − | Drop dough by rounded tablespoonfuls about 2 inches apart onto
| |
| − | ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light
| |
| − | brown. Remove from cookie sheet to wire rack.
| |
| − | | |
| − | �
| |
| − | | |
| − | == Witches' Brooms ==
| |
| − |
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1/2 cup packed brown sugar
| |
| − | | |
| − | 1/2 cup butter or margarine -- softened
| |
| − | | |
| − | 2 tablespoons water
| |
| − | | |
| − | 1 teaspoon vanilla
| |
| − | | |
| − | 1 1/2 cups all-purpose flour
| |
| − | | |
| − | 1/8 teaspoon salt
| |
| − | 10 pretzel rods (about 8 1/2 inches long) -- cut
| |
| − | crosswise in half
| |
| − | | |
| − | 2 teaspoons shortening
| |
| − | | |
| − | 2/3 cup semisweet chocolate chips
| |
| − | | |
| − | 1/3 cup butterscotch-flavored chips
| |
| − | | |
| − | Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
| |
| − | medium bowl with electric mixer on medium speed, or mix with spoon.
| |
| − | Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
| |
| − | | |
| − | Place pretzel rod halves on ungreased cookie sheet. Press ball of
| |
| − | dough onto cut end of each pretzel rod. Press dough with fork to
| |
| − | resemble bristles of broom. Bake about 12 minutes or until set but not
| |
| − | brown. Remove from cookie sheet to wire rack. Cool completely.
| |
| − | | |
| − | Cover cookie sheet with waxed paper. Place brooms on waxed paper.
| |
| − | Melt shortening and chocolate chips in 1-quart saucepan over low heat,
| |
| − | stirring occasionally, until smooth; remove from heat. Spoon melted
| |
| − | chocolate over brooms, leaving about 1 inch at top of pretzel handle
| |
| − | and bottom halves of cookie bristles uncovered.
| |
| − | | |
| − | Place butterscotch chips in microwavable bowl. Microwave uncovered
| |
| − | on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds,
| |
| − | until chips can be stirred smooth. Drizzle over chocolate. Let stand
| |
| − | until chocolate is firm.
| |
| − | | |
| − | �
| |
| − | | |
| − | == Witches' Hats ==
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 32 foil-wrapped milk chocolate kisses -- unwrapped
| |
| − | 1 (11 1/2 ounce) package fudge-striped shortbread cookies (32
| |
| − | cookies)
| |
| − | 1 (4 1/4 ounce) tube orange or red decorating icing
| |
| − | | |
| − | Attach chocolate kiss to chocolate bottom of each cookie with
| |
| − | decorating icing. Pipe decorating icing around base of each chocolate
| |
| − | kiss to form a ribbon and bow.
| |
| − | | |
| − | �
| |
| − | | |
| − | == Yogurt Stack Cookies ==
| |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 1 cup sugar
| |
| − | 1/2 cup butter or margarine -- softened
| |
| − | 1/2 cup shortening
| |
| − | 1/2 cup plain yogurt
| |
| − | 1 egg
| |
| − | 3 cups all-purpose flour
| |
| − | 1 teaspoon baking powder
| |
| − | 1/2 teaspoon baking soda
| |
| − | 1/4 teaspoon salt
| |
| − | Yogurt Frosting -- (recipe follows)
| |
| − | 1/3 cup fruit preserves (any flavor)
| |
| − | YOGURT FROSTING
| |
| − | 1 cup powdered sugar
| |
| − | | |
| − | 2 tablespoons plain yogurt
| |
| − | 1 tablespoon butter or margarine -- softened
| |
| − | 1/4 teaspoon vanilla
| |
| − | | |
| − | Beat sugar, butter and shortening in large bowl with electric mixer on
| |
| − | medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
| |
| − | baking powder, baking soda and salt. Cover and refrigerate about 2
| |
| − | hours or until firm.
| |
| − | | |
| − | Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
| |
| − | floured surface. Cut into 2-inch rounds. Place 2 inches apart on
| |
| − | ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.
| |
| − | Remove from cookie sheet to wire rack. Cool completely.
| |
| − | | |
| − | Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting.
| |
| − | Top with second cookie; spread with 1/2 teaspoon preserves. Top with
| |
| − | third cookie. Repeat with remaining cookies, frosting and preserves.
| |
| − | Store tightly covered in refrigerator.
| |
| − | | |
| − | YOGURT FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| − | | |
| − | �
| |
| − | | |
| − | == Zucchini Bars ==
| |
| − | | |
| − | | |
| − | Amount Measure Ingredient -- Preparation Method
| |
| − | | |
| − | 2/3 cup packed brown sugar
| |
| − | 1/4 cup butter or margarine -- softened
| |
| − | 1/2 teaspoon vanilla
| |
| − | 1 egg
| |
| − | 1 cup all-purpose flour
| |
| − | 1 teaspoon baking soda
| |
| − | 1/2 teaspoon ground cinnamon
| |
| − | 1/2 teaspoon ground cloves
| |
| − | 1 small zucchini -- shredded and drained (1 cup)
| |
| − | 1/2 cup chopped nuts
| |
| − | Clove-Spiced Frosting -- (recipe follows)
| |
| − | CLOVE-SPICED FROSTING
| |
| − | 3/4 cup powdered sugar
| |
| − | 1 tablespoon butter or margarine -- softened
| |
| − | 1/8 teaspoon ground cloves
| |
| − | 3 teaspoons milk (3 to 4 teaspoons)
| |
| − | | |
| − | Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches.
| |
| − | Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour,
| |
| − | baking soda, cinnamon and cloves. Stir in zucchini and nuts.
| |
| − | | |
| − | Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
| |
| − | in center comes out clean. Cool completely. Frost with Clove-Spiced
| |
| − | Frosting. Cut 6 rows by 4 rows.
| |
| − | | |
| − | CLOVE-SPICED FROSTING:
| |
| − | | |
| − | Mix all ingredients until smooth and spreadable.
| |
| | | | |
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