Aggression Cookies
3 cups flour
1-1/2 cups butter softened
1-1/2 cups brown sugar
1-1/2 tsp. baking powder
1-1/2 cups granulated sugar
Dump all ingredients in a large bowl. Mash it!! Knead it!! Pound it!! The longer and harder you mix it, the better it tastes! Roll dough into small balls. Bake at 350ºF for 10 to 12 minutes. Makes about 60 cookies.
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Almond-Cherry Cups
For the cups:
1/2 cup butter, room temperature
3 oz. cream cheese, room temperature
1 cup flour stirred with a pinch of salt
For the filling and topping:
12-13 oz. jar cherry preserves
1/4 cup almond paste (not marzipan)
1/2 cup sugar
2 egg yolks
3 Tbsp. flour
3 Tbsp. milk
slivered toasted almonds
Make the cups: In large bowl, cream butter and cream cheese. Add flour mixture and blend well. Divide dough in half. Shape each piece into a 1" thick disk; wrap each in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 400ºF. Have ready two gem muffin pans. Divide one package of dough into 12 equal pieces. With flour-dusted palms, roll each piece into a ball and place in one cup of one gem pan. With flour-dusted fingers, press out dough to line bottom and sides of each cup evenly. (The cork from a wine bottle, dusted with flour, also works very well for this.) Use a fork to prick the dough on the bottom of each cup several times. Repeat with remaining dough and second gem pan. Remove 24 whole cherries from the jar of preserves; set aside. Puree 1/2 cup preserves in food processor; set aside. Wash processor bowl. Make almond filling: In food processor, process almond paste, sugar, egg yolks, flour and milk until smooth. Put 3/4 tsp. of the pureed cherry preserves in each prepared dough cup. Put a rounded teaspoon of almond filling on top of the preserves. Place 2 gem pans on a baking sheet. Bake 15-20 minutes, until both the filling and the dough are lightly browned. Allow tartlets to cool in the pans, then remove carefully. Add topping: Crown each tartlet with 1 whole reserved cherry and a few slivered almonds. Makes 2 dozen.
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Almond Cinnamon Balls
1-1/2 cups ground almonds
1/4 cup granulated sugar
1 Tbsp. ground cinnamon
2 egg whites
oil for greasing
powdered sugar for dredging
Preheat oven to 350ºF. Oil large baking sheet. Mix together ground almonds, sugar and cinnamon. Beat egg whites until they begin to stiffen and fold enough into the almonds to make a fairly stiff mixture. Wet hands with cold water and roll small spoonfuls of the mixture into balls. Place on prepared sheet. Bake 15 minutes, so they remain slightly soft inside. Slide metal spatula under to release them from the baking sheet and allow to cool. Sift a few Tbsp. of powdered sugar onto a plate. When balls are cold, slide them onto the plate. Shake gently to completely cover the cookies. Store airtight or in freezer. Makes 15 cookies.
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Almond Cookies
1/2 cup blanched whole or slivered almonds
2-1/2 cups all-purpose flour
1 tsp. freshly grated lemon zest
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 whole eggs
1 cup granulated sugar
1/4 cup canola oil
1/4 cup marsala or sweet dessert wine
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup currants (may substitute raisins)
1 egg white with 1 Tbsp. water for glaze
Spread the almonds on a pie plate or baking pan and roast at 350ºF degrees for about 10 minutes, until golden and fragrant. Let cool. Finely chop the toasted almonds in a food processor and reserve. In a large mixing bowl, whisk together sifted flour, lemon zest, baking powder, salt, nutmeg, and chopped almonds. In a medium-sized mixing bowl, whisk together eggs and sugar until creamy and well blended. Add oil, Marsala, vanilla and almond extracts, and whisk the mixture again. Add the wet ingredients to the dry and stir to thoroughly combine. Add the currants and stir with a wooden spoon until just combined. Cover the cookie dough and refrigerate for at least 2 hours prior to baking (overnight refrigeration is recommended).
Preheat oven to 350ºF degrees and lightly spray 2 cookie sheets with non-stick oil. Divide the dough into 4 equal portions and, working on a lightly floured surface, roll each portion into a thick log, about 8 inches long. With a sharp knife, cut each log into 12 equal pieces. Roll each piece into a rope about 5 inches long. Cross the ends of each rope to form a ring and place the cookie rings about a half-inch apart on the prepared baking sheets. Repeat the rolling and shaping process with the remaining cookie dough. In a small bowl, beat the egg white with the water to blend. Brush the glaze lightly over the top of each cookie. Bake the cookies, one sheet at a time, for about 12 minutes, or until lightly browned. Cool on a wire rack. Store in an air-tight container.
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Almond Lace Cookies
2/3 cup ground blanched almonds
1/2 cup sugar
1/2 cup butter
2 Tbsp. flour
2 Tbsp. milk
Blend all ingredients. Bring to boil in a heavy skillet. Drop about 6 tsp. of mix onto a greased cookie sheet. Bake at 350ºF for approx. 5-8 Minutes until deep golden brown. Upon taking them from the oven, wrap them around a broom handle ( I use metal canoli tubes) or you can leave them flat. If you are going to wrap them around a broom handle and they get too hard, just put them back in the oven for about a minute.
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Amaretti
1-1/4 cups almonds
flour for dusting
1 cup superfine sugar
2 egg whites
1/2 tsp. almond extract OR 1 tsp. vanilla
powdered sugar for dusting
Preheat oven to 325ºF. Peel almonds by dropping in saucepan of boiling water for 1-2 minutes; drain. Rub almonds in a cloth to remove skins. Place on baking sheet and let them dry out in the oven to 10-15 minutes without browning. Remove from oven and allow to cool. Turn oven off. Dust almonds with flour. Grind almonds with half of the sugar in a food processor. Use electric beater to beat egg whites until they form soft peaks. Sprinkle over half the remaining sugar and continue beating until stiff peaks are formed. Gently fold in remaining sugar, the almonds extract and the almonds. Spoon mixture into pastry bag fitted with smooth nozzle. Pipe out mixture in rounds the size of a walnut. Sprinkle lightly with powdered sugar, and let stand 2 hours. Preheat oven to 350ºF (very important to bring it up to this temperature before baking). Bake 15 minutes, until pale and gold. Remove from oven and cool on wire rack. Makes 3 dozen.
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Anzac Biscuits, from Australia
1 cup unsalted butter, softened
2 Tbsp. maple syrup
1 cup all-purpose flour
1 tsp. baking powder
1 cup rolled oats
1 cup flaked coconut
1 cup sugar
Preheat oven to 350ºF. In a medium mixing bowl, cream together the butter and maple syrup with a hand-held electric mixer. Add flour, baking powder, rolled oats, coconut, and sugar; mix well. Roll the dough into 2-inch balls and place well apart on a thoroughly greased baking sheet. Bake for about 15 minutes, or until golden. Cool on the baking sheet before removing to store in an airtight container for up to 2 weeks. Makes 2 dozen.
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Basic Cookie Mix & Variations
8 cups all-purpose flour
2-1/2 cups granulated sugar
2 cups packed brown sugar
4 tsp. salt
1-1/2 tsp. baking soda
3 cups solid vegetable shortening
In large bowl, combine flour, sugars, salt and baking soda until well blended. With pastry blender, cut in shortening until evenly distributed. Put in large airtight container and label. Store in cool, dry place. Use within 10-12 weeks. makes about 16 cups of Basic Cookie Mix.
Snickerdoodles
2-1/2 cups Basic Cookie Mix, above
1/4 tsp. baking soda
1 tsp. cream of tartar
1 egg
2 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 400ºF. In medium bowl, combine cookie mix, baking soda, cream of tartar and egg; mix well. Combine sugar and cinnamon in small dish. Shape dough into 1-1/2" balls. Roll in sugar-cinnamon mixture and place 2" apart on unbuttered baking sheets. Flatten balls slightly. Bake 8-10 minutes, until lightly browned with cracked tops. Makes about 2-1/2 dozen.
Peanut Butter Cookies
3 cups Basic Cookie Mix, above
1/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
1/2 cup chunky-style peanut butter
Preheat oven to 375ºF. Lightly grease baking sheets. Combine all ingredients in medium bowl; blend well. Shape dough into 1" balls. Place on prepared baking sheets and flatten with fork tines. Bake 10-12 minutes, until edges are browned. Makes about 2-1/2 dozen.
VARIATION: Peanut Butter & Jelly Cookies: On baking sheets, press thumb into center of balls. Do not flatten. Fill with grape jelly.
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Big Soft Ginger Cookies
2-1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 Tbsp. sugar
Combine flour and spices and set aside. In a large bowl, beat margarine to soften. Add sugar gradually and beat until fluffy. Add egg and molasses and mix well. Stir in dry ingredients until well blended. Shape into 1-1/2 inch balls, roll in the 2 Tbsp. of sugar and place on ungreased cookie sheet 2-1/2 inches apart. Bake in a 350ºF oven 10-12 minutes (Do not overcook). Let stand for 2 minutes before transferring to wire racks to cool completely.
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Blarney Stone-Kissed Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cocoa
1-1/2 tsp. baking powder
1/2 tsp. salt
Quick Cookie Glaze, below
Hershey's Kisses
In large bowl, beat butter, sugar, egg and vanilla until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper. With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4" wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325ºF. Cut logs into 3/8" thick slices. Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces. Prepare Quick Cookie Glaze; drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies.
Quick Cookie Glaze: In small bowl, stir together 3/4 cup powdered sugar, 3-4 tsp. milk, 1/4 tsp. vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency.
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Brown Sugar Stamped Cookies
1 cup butter
3/4 cup brown sugar
1 egg yolk
2 cups flour
In large bowl, beat butter until consistency of whipped cream. Add brown sugar and egg yolk. Beat well. Gradually add flour, beating until very smooth Roll dough into small balls and place on ungreased cookie sheet Flatten balls with fork, or imprint a design with a stone cookie press Bake at 375º for 8 to 10 minutes, until lightly browned Store in airtight container Makes 2 dozen.
I got this recipe from an online friend last year. Thanks, Barb!
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Brown Sugars
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup ground walnuts
Preheat oven to 350ºF. Lightly grease cookie sheet; set aside. In large bowl, cream butter with electric mixer on medium speed. Add sugars; beat until well blended. Beat in egg and vanilla. In medium bowl, stir together flour, baking soda and salt. Gradually add flour mixture to butter mixture, beating on low speed just until combined. Add the walnuts; stir well. Roll dough into 1" balls. Roll balls in granulated sugar to coat. Place 3" apart on prepared cookie sheet. Using flat-bottomed glass, flatten each ball. Bake 10-12 minutes or until cookies are golden on the bottom. Transfer to wire racks to cool. Makes 2-3 dozen.
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Brownie Ice Cream Cones
4 oz. German sweet chocolate
1/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup flour
1/2 cup chopped walnuts, optional
1 tsp. vanilla
24 flat-bottomed ice cream cones
24 scoops ice cream
colored or chocolate sprinkles
In saucepan over low heat, melt chocolate and butter, stirring frequently. Cool slightly; pour into bowl. Add sugar and eggs; mix well. Stir in flour, nuts and vanilla. Place ice cream cones in muffin cups; fill half full with batter. Bake at 350ºF. for 20-22 minutes or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs (do NOT overbake). Cool completely. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Makes 2 dozen.
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Buried Cherry Cookies
10 oz. maraschino cherries
1-1/2 cups flour
1/2 cup baking cocoa
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1 egg
1-1/2 tsp. vanilla
6 oz. semisweet chocolate chips
1/2 cup sweetened condensed milk
Drain cherries and reserve juice. Stir together flour, cocoa powder, baking soda, baking powder and salt. In large mixer bowl, beat butter and sugar until fluffy. Add egg and vanilla; beat well. Add flour mixture and beat until well mixed. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Press down center of each with thumb. Place a cherry in each center. For frosting, in small saucepan combine chocolate chips and sweetened condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 tsp. reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary.) Bake at 350ºF for 10 minutes or until done. Remove and cool. Makes 4 dozen.
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Butter Pecan Nuggets
3/4 cup pecan halves (about 48)
1 cup butter
2/3 cup packed brown sugar
1 tsp. vanilla
2-1/2 cups flour
1 cup sifted powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
colored sugar, optional
Spread pecans in single layer on cookie sheet. Toast in 325ºF oven about 12 minutes or until golden. Remove and cool. In medium saucepan, combine butter and brown sugar. Heat and stir until butter is melted. Remove from heat; stir in 1 tsp. vanilla. Cool. Stir in flour until well mixed. Shape into 3/4" balls. Press a toasted pecan half into each ball and enclose nut in dough to form an oval. Place on ungreased cookie sheet. Bake at 325ºF for 18-20 minutes or until done. Remove and cool. Stir together powdered sugar, 1/2 tsp. vanilla and enough milk to make of pouring consistency. Drizzle over cookies. If desired, sprinkle with colored sugar. Makes 4 dozen.
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Butterfinger Crunch Cookies
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 egg whites
1-1/4 cups chunky peanut butter
1-1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
five 2.1-oz. Butterfinger candy bars, chopped
Preheat oven to 350 ºF. Lightly grease baking sheets. Cream butter and sugars together until light and fluffy. Add egg whites and beat well. Beat in peanut butter and vanilla. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped candy bars. Shape dough into 1-1/2" balls and place on prepared baking sheets. Bake 10-12 minutes or until golden brown. Let cookies cool on wire racks.
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Buttery Almond Cookies
2-1/2 cups flour
1 cup powdered sugar
1 cup butter
1/4 tsp. salt
2 Tbsp. orange juice
1/2 tsp. almond extract
sugar
48 (2-1/4 oz.) whole almonds
Heat oven to 350ºF. Combine flour, powdered sugar, butter, salt, orange juice and almond extract until dough forms. Shape rounded teaspoonfuls of dough into 1" balls; roll in sugar to coat. Place 2" apart on cookie sheets. Press 1 whole almond into center of each ball. Bake 12-18 minutes or until cookies are lightly browned on bottom. Makes 4 dozen.
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Candy Cane Cookies
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/3 cup sweetened, shredded coconut, finely pulverized in blender or food processor
1/2 tsp. vanilla or coconut extract
1/2 tsp. peppermint extract
Red liquid food color
Beat butter and sugar in large bowl with an electric mixer until blended. Beat in egg until pale and fluffy. With mixer on low speed, beat in flour just until blended. Divide dough in half. Mix coconut and vanilla into half the dough. Mix peppermint extract and a few drops of red food color into remaining dough. Chill dough 1 hour or until firm enough to handle. Heat oven to 350ºF. Working with a small amount of each flavor at a time, roll dough into a 1/4" thick rope. Cut into 3" lengths and twist a red piece and a white piece together to make each cookie. Put them about 1" apart on ungreased cookie sheets and shape into candy canes. Bake 8 to 10 minutes, or until bottoms are just barely golden. Remove to a wire rack to cool.
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Candy Shop Pizza
1 roll refrigerated chocolate chip cookie dough OR one recipe chocolate chip cookie dough (with 6 oz. chocolate chips)
6 oz. semisweet chocolate chips
1/2 cup peanut butter
1 cup coarsely chopped candy: Nestle Crunch, Butterfinger, Baby Ruth, Goobers, Raisinets, Buncha Crunch, etc.
Press or spread cookie dough evenly on bottom of greased 12" pizza pan or 13x9" baking pan. Bake at 375ºF for 11-15 minutes or until edge is set and center is still slightly soft. Immediately sprinkle chocolate chips over hot crust; drop peanut butter by spoonfuls onto chocolate chips. Let stand 5 minutes or until chocolate becomes shiny and soft. Gently spread evenly over crust. Sprinkle candy in a single layer over all. Cut into wedges; serve warm or at room temperature. Serves 12.
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Caramel Nut Thumbprints
3/4 cup sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 tsp. vanilla
1 egg, separated
1-3/4 cups flour
1/2 cup unsweetened baking cocoa
1/2 tsp. baking powder
1 1/2 cups finely chopped pecans
20 caramels, unwrapped
1/4 cup half-and-half
Heat oven to 325ºF. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and egg yolk; blend well. Add flour, cocoa and baking powder to butter mixture; mix well. In small bowl, beat egg white until foamy; place pecans in another small bowl. Shape dough into 1" balls. Dip in egg white; roll in pecans. Place 2" apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie. Bake 12-14 minutes or until cookies are set. Meanwhile, in small saucepan, combine caramels and half-and-half; cook over medium-low heat until caramels are melted, stirring occasionally. If necessary, working quickly, go over the indentations in the again. Immediately remove cookies from cookie sheets; place on wire racks. Spoon 1/2 tsp. warm caramel mixture into center of each cookies. Cool completely. Makes 4 dozen.
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Cardamom Print Wafers
1-3/4 cups flour
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
Stir together flour, cardamom, cinnamon and salt. In small mixer bowl, beat butter and brown sugar until fluffy. Add egg and vanilla; beat well. Stir in flour mixture until well mixed. Cover and chill about 2 hours or until easy to handle. Shape into 3/4" balls. Place 2" apart on greased cookie sheet. Flatten firmly with floured cookie stamp or floured bottom of a glass that has a design in it. Bake at 350ºF about 8 minute or until done. Remove and cool. Makes 8 dozen.
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Charm Cookies
1 cup butter (no substitutes!), softened
4 Tbsp. sugar
2 tsp. vanilla
2 cups flour
1/2 cup chopped pecans
1 cup powdered sugar
Cream butter and sugar together. Add vanilla and flour and mix well. Stir in nuts and roll into different shapes (balls, logs, crescents, etc.) Bake at 325º for 25 minutes. Roll in powdered sugar straight out of the oven.
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Cherry Bonbons
1 cup butter
1-1/2 cup sifted powdered sugar
1 Tbsp. + 1-1/2 tsp. vanilla extract
23/4 cups flour
1/4 tsp. salt
16 oz maraschino cherries, well drained
Rainbow Glaze, below
Chocolate Glaze, below
chopped walnuts
Cream butter; gradually add sugar, beating till light and fluffy. Stir in vanilla. Add flour, salt and milk, blending well. Using 1 tablespoon dough at a time, shape dough around each drained cherry. Place 1" apart on ungreased cookie sheets. Bake at 350ºF for 12-15 minutes. Remove to wire racks to cool. Dip tops of cooled cookies in Rainbow or Chocolate Glaze; sprinkle immediately with chopped nuts. Makes 3 dozen.
Rainbow Glaze: Combine 2-1/2 cups sifted powdered sugar and 3-4 Tbsp. water; beat until smooth. Divide glaze into thirds. Stir in food coloring, using a different color for each portion. Makes enough to glaze about 2 dozen cookies.
Chocolate Glaze: Combine 1 cup sifted powered sugar, 2-3 Tbsp. water, 1 oz. melted unsweetened chocolate and 1 tsp. vanilla extract. Beat with wire whisk until smooth. Makes enough to glaze about 1 dozen cookies.
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Chewy Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
3-1/2 cups flour
1 tsp. baking soda
Cream butter and peanut butter until smooth. Add sugar and brown sugar; add eggs and vanilla. Mix together flour and soda, add to creamed mixture; mix well. Form into balls, place on cookie sheets and press with sugar coated fork in crisscross pattern. Bake at 375ºF for 10 to 12 minutes.
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Chocolate Almond Biscotti
2 cups (12 oz. pkg.) semisweet chocolate chips, divided
2 cups four
1/4 cup baking cocoa
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 tsp. vanilla
1/2 tsp. almond extract
3 eggs
1 cup slivered almonds, toasted
Chocolate Coating, below
Preheat oven to 325ºF. Microwave 1 cup chocolate chips in small, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla and almond extract in mixer bowl until crumbly. Add eggs, one at a time, beating well after each addition. Beat in cooled melted chocolate. Gradually beat in flour mixture. Stir in almonds. Refrigerate 15 minutes, until firm. Shape dough with floured hands into 2 loaves, 3" wide by 1" high on one large or two small baking sheet(s). Bake 40-50 minutes or until firm. Let stand 15 minutes. Cut into 3/4"-thick slices; turn slices on their sides. Bake 10 minutes on each side or until dry. Remove to wire racks to cool completely. If desired, dip each biscotti halfway into Chocolate Coating, pushing mixture up onto cookie with a spatula; gently shake off excess. Place on waxed paper-lined baking sheets. Refrigerate 10 minutes or until chocolate is set. Store in airtight containers in cool place or refrigerate. Makes 2-1/2 dozen.
Chocolate Coating: Microwave remaining 1 cup chocolate chips and 2 Tbsp. solid vegetable shortening (NOT butter, margarine or oil!) on high (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
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Chocolate Almond Cookies
1 cup butter, softened
1 cup sugar
1 egg
1/2 tsp. almond extract
1/2 tsp. vanilla
2 cups flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 cup semisweet mini chocolate chips
additional sugar
blanched almond slivers
Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, cover; refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350ºF. Shape dough into 1-1/8" balls; roll in additional sugar. Place about 2" apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press lightly. Bake 9-10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes 31/2 dozen.
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Chocolate & Vanilla Twists
3/4 cup butter
3/4 cup sugar
1 egg
2-1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. baking cocoa
Cream butter and sugar. Add egg and vanilla; blend well. Stir together flour, baking powder and salt. Add to creamed mixture; blend well. Divide dough in half. Mix cocoa into one half. Wrap or cover each half snugly with plastic and refrigerate 3 hours or until very firm. Preheat oven to 325ºF. Break off a small piece of chocolate dough and a small piece of vanilla dough. Roll each piece into a rope about 1/2" in diameter. Cut rope to 3" long. Twist ropes together, crossing each other several times. Transfer to cookie sheet, using a spatula, if necessary. Repeat with remaining dough, working quickly. Bake 13 minutes. Let cool slightly on cookie sheet, then transfer to wire racks to finish cooling. Makes 4 dozen.
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Chocolate Blossoms
1/2 cup unsweetened cocoa
1/4 cup butter, melted
1 cup flour, divided
1 cup granulated sugar
2 eggs
1 tsp. almond extract
1 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped almonds
1/4 cup confectioners' sugar
In large bowl, stir cocoa into melted butter. Cool slightly, then stir in 1/2 cup flour, the granulated sugar, eggs, almond extract, baking soda and salt. Beat till well blended. Stir in remaining flour and the almonds till blended. Cover and chill till firm, at least 3 hours or overnight. Preheat oven to 300ºF. Shape dough into 1" balls and roll each ball in confectioners' sugar. Place 3" apart on cookie sheet that has been sprayed with Pam. bake 10-12 minutes or till firm when lightly touched and tops have "blossomed" (cracked). Immediately remove from cookie sheets and cool completely on wire rack. Makes 2 dozen.
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Chocolate-Chip Holiday Shortbread
1 cup flour
1/4 cup powdered sugar
1 Tbsp. cornstarch
1/2 cup cold butter, in small pieces
1/3 cup semisweet mini chocolate chips
1/2 tsp. vanilla
Heat oven to 325ºF. Have ungreased cookie sheet ready. Mix flour, sugar and cornstarch in medium bowl. With pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add mini chips and vanilla. Stir until mixture looks damp and starts to clump. Tip out on ungreased cookie sheet. Press clumps together. Pat into even 8" round. Score dough (cut halfway through) into 16 wedges. Prick with fork. Decorate edges as desired. Bake 25-30 minutes until dry and edge just begins to brown. On cookie sheet, cut wedges all the way through. Cool. Remove carefully (wedges are fragile). Store loosely covered. Makes 16.
Chocolate-Cinnamon Shortbread: Omit cornstarch and mini chips. Increase powdered sugar to 1/2 cup. Add 1/3 cup unsweetened cocoa powder and 1/2 tsp. ground cinnamon along with the flour. Proceed as directed.
Brown Sugar-Oat Shortbread: Omit powdered sugar and mini chips. Decrease flour to 3/4 cup. Add 1/2 cup uncooked oats (NOT instant) and 1/3 cup packed brown sugar. Increase vanilla to 3/4 tsp. Gently press some oats around edge before baking. Proceed as directed.
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Chocolate Chip-Pecan Mounds
1 cup butter
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
6 oz. semisweet chocolate chips
2 slightly beaten egg whites
2 cups finely chopped pecans
In large mixer bowl, beat butter and brown sugar until fluffy. Add egg yolk and vanilla; beat well. Add flour and beat until well mixed. Stir in chocolate chips. Cover and chill about 1 hour or until easy to handle. Shape into 1" balls. Roll in egg whites, then in nuts. Place on lightly greased cookie sheet. Bake at 350ºF about15 minutes. (Centers will stiff be soft.) Remove and cool. Makes 5 dozen.
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Chocolate Chip Shortbread Cookies
1 cup butter
3/4 cup packed brown sugar
2 cups flour
1 cup (6 oz.) semisweet chocolate chips
Heat oven to 350ºF. Mix butter and sugar in large bowl until well blended. Stir in flour. Stir in chocolate chips. Shape into 1 1/4" balls. Place about 3" apart on ungreased cookie sheet. Flatten to about 1/2" thickness with bottom of glass dipped in sugar. Bake 12-14 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack. Makes about 3 dozen.
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Chocolate Chip Shortbread Sticks
1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tsp. vanilla
2 cups flour
1 cup semisweet mini chips, divided
1-1/2 tsp. vegetable oil
Beat butter, sugar and vanilla in large bowl with an electric mixer until blended. On low speed, beat in flour until blended. Stir in 1/2 cup mini chips. Cover and chill until firm. Preheat oven to 350ºF. Shape heaping tablespoonfuls of dough into 3"x1/2" logs. Place on lightly greased cookie sheets. Bake 8 minutes or until golden brown. Remove to wire racks to cool.
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Chocolate Chocolate Chip Sand Tarts
1 cup butter, softened
1/2 tsp. salt
1/2 cup powdered sugar
1/4 cup cocoa powder
1-1/2 cups flour
1/2 cup mini chocolate chips
1 cup finely chopped pecan pieces, about 4 oz.
powdered sugar for coating cookies
Preheat oven to 350ºF. Use electric mixer to beat butter with salt and powdered sugar until light. Sift together cocoa and flour onto parchment or waxed paper. Add to butter and sugar, mixing only until just absorbed. Mix in chips and pecans. Roll about 1 Tbsp. of dough into small (or use a small ice cream or melon-ball scoop to shape it). Place balls on parchment-lined pans about 2" from each other and the edges of the pan. Bake 20 minutes, until cookies are slightly firm; do NOT overbake. Cool in pans on racks. Roll in powdered sugar while still slightly warm. Makes 4 dozen.
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Chocolate Cookie Turtles
1 roll refrigerated chocolate chip cookie dough OR one recipe chocolate chip cookie dough (with 6 oz. chocolate chips)
1-2/3 cups (100) shelled pecans
20 caramels, unwrapped
2 Tbsp. milk
Soak pecans in water for 5 minutes. Arrange 5 pecans on ungreased baking sheet (1 for head, 4 for legs), leaving about 1" circle in center. Shape slightly rounded tablespoons of cookie dough into balls; place over circle onto pecans. Repeat with remaining pecans and dough, placing turtles 2" apart on baking sheets. Bake at 375ºF. for 11-13 minutes or until edges are crisp. Cool 1 minute; remove to wire rack to cool completely. Melt caramels and milk in microwave on high for 1-1/2 minutes; stir. Heat for additional 10-second intervals until melted. Drizzle over turtles. Makes about 2 dozen.
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Chocolate Drops
1 cup flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1 large egg
1/2 tsp. vanilla
12 oz. mini chocolate chips
Preheat oven to 350ºF. Grease cookie sheets. Combine flour, cocoa, baking powder and salt in bowl. Beat butter in mixer bowl until smooth. Gradually beat in sugar until light and fluffy. Add egg and vanilla; beat until blended. With mixer at low speed, beat in flour mixture until just blended. Stir in 1/2 cup chocolate chips. Refrigerate dough 15 minutes. Roll dough into 1" balls. Lightly press tops of each ball into remaining chocolate chips, pressing to flatten. Place 2" apart on prepared cookie sheets. Bake 8-10 minutes. Cool on wire racks. Decorate with Decorative Icing, below, if desired. Makes 4 dozen.
Decorative Icing: Combine 2 cups powdered sugar, 1 large egg white and 1 Tbsp. water in mixer bowl. Beat until smooth and thickened, 3-5 minutes. Tint icing with paste or liquid food coloring as desired. Makes 1-1/2 cups.
VARIATIONS:
Cocoa-Peanut Butter Sandwiches: Omit chocolate chips. Roll dough into balls and flatten; bake and cool. Melt 12-oz. pkg. peanut butter chips. Spread on half of the cooled cookies; top these with remaining cookies to make sandwiches. Melt 4 oz. semisweet chocolate. Dip each cookie halfway into chocolate and top each with a peanut half. Makes2 1/2 dozen.
White Chocolate-Cherry Chunk Cookies: Omit chocolate chips. Stir 6 oz. white chocolate, coarsely chopped, 1 cup chopped pecans and 1/2 cup dried cherries or raisins, chopped, into dough. Drop by teaspoonfuls onto prepared cookie sheets. Bake. Makes 5 dozen.
Cinnamon Brownies: Line 9" square baking pan with foil. Reduce flour to 2/3 cup and baking powder to 1/4 tsp. Increase cocoa to 1/3 cup. Add 1/4 tsp. cinnamon to dry ingredients. Increase 3gg to 2 and omit chocolate chips. Spread batter in pan. Bake 25-27 minutes, until center springs back when lightly touched. Cool in pan. Invert onto plate; remove foil. Spread 1 cup Decorative Icing (above) evenly over top of brownies. Pipe alternating lines of red and green Decorative Icing over top. Immediately draw lines with toothpick in opposite direction in decorative pattern. Let dry. Cut into 2x1" bars. Makes 32 bars.
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Chocolate-Iced Buttersweets
1 cup powdered sugar
1 cup butter, softened
1/2 tsp. salt
2 tsp. vanilla
2 cups flour
Filling:
1 cup powdered sugar
2 Tbsp. flour
1 tsp. vanilla
3-oz. pkg. cream cheese, softened
1/2 cup chopped nuts
1/2 cup coconut
Frosting:
1/2 cup semisweet chocolate chips
2 Tbsp. water
2 Tbsp. butter
1/2 cup powdered sugar
Heat oven to 350ºF. In large bowl, beat 1 cup powdered sugar, 1 cup butter, salt and 2 tsp. vanilla until light and fluffy. Add 2 cups flour to mixture; mix well. Using teaspoonful of dough, shape dough into balls. Place 2" apart on ungreased cookie sheets. With thumb or spoon, make imprint in center of each cookie. Bake 12-16 minutes or until bottom edges are light golden brown. To make deeper imprint in cookie, press again immediately after removal from oven. Remove from cookie sheets immediately; cool on wire racks. In small bowl, beat 1 cup powdered sugar, 2 Tbsp. flour, 1 tsp. vanilla and the cream cheese until light and fluffy; stir in nuts and coconut. Fill imprint in each warm cookie with about 1/2 teaspoonful of filling. In small saucepan, melt chocolate chips with water and 2 Tbsp. butter, stirring constantly until smooth. Remove from heat. Add 1/2 cup powdered sugar; blend until smooth. Drizzle over cooled cookies. Makes 5 dozen.
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Chocolate Kisses
3 oz. semisweet chocolate, chopped
3 oz. white chocolate, chopped
1/2 cup butter
1/2 cup granulated sugar
2 eggs
2 cups flour
powdered sugar, to decorate
Melt each chocolate individually; set aside to cool. Beat together butter and sugar until pale and fluffy. Beat in eggs, one at a time. Sift flour over butter, sugar and egg mixture and mix in thoroughly. Halve mixture and divide between two bowls of chocolate. Mix one chocolate into each half. Knead doughs until smooth. Wrap in plastic wrap and chill 1 hour. Preheat oven to 375ºF. Grease two baking sheets. Shape slightly rounded teaspoonfuls of both doughs roughly into balls. Place on prepared baking sheets and bake 10-12 minutes. Dust with powdered sugar and place on wire rack to cool. Makes 2 dozen.
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Chocolate Krinkles
1/2 cup oil
4 oz. melted chocolate
2 cup sugar
4 eggs
2 tsp. vanilla
2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioners sugar
Mix oil, chocolate and sugar. Blend in 1 egg at a time. Add vanilla. Stir in dry ingredients. Chill 8 hours or overnight. With moist hands, roll 1 teaspoon of dough into a ball. Roll in powdered sugar. Place 2" apart on greased cookie sheets. Bake in 350º oven for 10 minutes. Makes 6 dozen.
NOTE: You may substitute 12 Tbsp. cocoa powder plus 4 Tbsp. oil for the melted chocolate.
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Chocolate Macaroons
2 oz. semisweet chocolate
1 cup blanched almonds
1 cup granulated sugar
about 3 egg whites
1/2 tsp. vanilla
1/4 tsp. almond extract
powdered sugar for dusting
Preheat oven to 325ºF. Line two baking sheets with waxed paper; grease paper. Melt chocolate in double boiler, or in a heatproof bowl set over a saucepan of hot water. Grind almonds finely in a food processor, blender or nut grinder. Transfer to a mixing bowl. Add sugar, egg whites, vanilla and almond extracts; stir to blend. Stir in chocolate. Mixture should just hold its shape. If it is too soft, chill for 15 minutes. Use a tsp. and your hands to shape dough into walnut-size halls. Place on prepared baking sheets and flatten slightly. Brush each with water and sift over a thin layer of powdered sugar. Bake 10-12 minutes, until just firm. With a metal spatula, transfer to a wire rack to cool. Makes 2 dozen.
Variation: For Chocolate Pine Nut Macaroons, spread cup pine nuts in a shallow dish. Press the balls of chocolate macaroon dough into the nuts to cover one side and bake as described, nut-side up.
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Chocolate-Mint Jumbos
2 cups flour
1/3 cup unsweetened cocoa
1-1/2 tsp. baking powder
1/2 tsp. salt
1-1/4 cups vegetable shortening
1 cup sugar
2 eggs
1/2 tsp. peppermint extract
Measure flour, cocoa, baking powder and salt into sifter. In large bowl, beat shortening with sugar until fluffy. beat in eggs and peppermint extract. Sift in flour mixture, blending well. Chill until firm enough to handle. Shape into 1-1/4" balls. Place 4" apart on large greased cookie sheets. Flatten balls to 1/4" thickness with bottom of glass dipped in granulated sugar. Bake at 350ºF for 10 minutes or until firm. Remove to wire racks to cool. Makes 1-1/2 dozen.
Chocolate-Mint Blossoms: After chilling dough, roll dough, one heaping teaspoonful at a time, into 1-1/2" long ovals. Place in groups of four, pinwheel fashion, 3" apart on large greased cookie sheets. Flatten to 1/8" thickness as above. Bake as above.
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Chocolate-Orange Chocolate Chip Cookies
1 cup sugar
2/3 cup butter, softened
1 Tbsp. grated orange peel
1 egg
1-1/2 cups flour
1/3 cup unsweetened cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup chopped pecans
1 cup (6 oz.) semisweet chocolate chips
1 tsp. grated orange peel
1/3 cup sugar
Heat oven to 350ºF. Mix 1 cup sugar, the butter, a Tbsp. grated orange peel and the egg in large bowl. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips. Shape into 1 1/2" balls. Mix 1/3 cup sugar and 1 tsp. grated orange peel. Roll balls in sugar mixture. Place about 3" apart on ungreased cookie sheet. Flatten to 1/2" thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack. Makes 2 1/2 dozen.
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Chocolate Orange Macaroons
8 oz. canned almond paste
3/4 cup sugar
1/4 cup cocoa powder
1 tsp. orange extract
grated zest of 1 orange
3 egg whites
Preheat oven to 375ºF. With electric mixer, mix almond paste, sugar and cocoa on low speed. When crumbly, add extract, zest and one egg white; mix until smooth. Add remaining egg whites and continue mixing until macaroon paste is extremely smooth. Use 1/2" plain tube to pipe the macaroons onto a parchment-lined cookie sheet or jelly roll pan. Hold bag perpendicular to pan and about 1/2" above it; squeeze out a cookie about 3/4" in diameter. Stop squeezing and pull away sideways to avoid leaving a point. Wet a non-terry cloth towel with warm water. Fold into a narrow rectangle. Holding one of the towel in each hand so the towel hangs fairly loose, let the towel touch the surface of the macaroons repeatedly to smooth them out. Bake 10-12 minutes or until macaroons are well puffed and slightly firm, but do not let them dry out. Keep cookies between sheets of waxed paper in a tin or other container with a tight-fitting lid. Makes 5 dozen.
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Chocolate-Peanut Butter Cookies
1 cup peanut butter
3/4 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup cocoa powder
1 large egg
2 tsp. vanilla
1/2 tsp. baking soda
1-1/4 cup flour
Heat oven to 375ºF. Have cookie sheets ready. Beat peanut butter and butter in a large bowl with mixer on high speed until creamy. Add remaining ingredients except flour and beat until fluffy. Dough will be stiff. On low speed, beat in flour just until blended. Roll rounded tablespoonfuls into 1-1/4" balls. Place 1-1/2" apart on ungreased cookie sheet. Flatten with a table fork, making a crisscross design. Bake 8-10 minutes until tops look dry. Cool on cookie sheet 1 minute, then remove to wire rack to cool completely.
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Chocolate Pudding Cookies
1 pkg. ( 4 serve-size ) instant pudding, chocolate flavored
1 cup Bisquick
1/4 cup oil
1 egg
peanut butter chips or other assorted candies
Preheat oven to 350ºF. Put pudding mix and baking mix in bowl, and mix together. Add oil and egg. Mix together until dough forms a ball. Shape dough into 1/2" balls. Place balls about 2 inches apart on ungreased cookie sheet. Press your thumb into middle of each ball to make a thumbprint. Put peanut butter chips or candies in thumbprint. Bake 350 degrees for 5-8 minutes or until lightly browned. Remove cookies to wire racks; cool. Makes 36 cookies.
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Chocolate Shortbread Cookies
1 cup butter, softened
3/4 cup sugar
1-3/4 cups flour
1/2 cup unsweetened cocoa
Preheat oven to 300ºF. In large bowl, with electric mixer, beat butter and sugar till creamy. Add flour and cocoa and continue beating till dough holds together. Form into 1-1/2" balls and place 3" apart on cookies sheet that has been lightly sprayed with Pam. Press balls flat with palm of your hand and bake 30-35 minutes or till edges are firm. Allow to cool 2-3 minute, then remove to wire racks to cool completely. Makes 2-1/2-3 dozen.
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