Almond Biscotti. Ingredients:

Transcription

1 Almond Biscotti 1/2 c. unsalted butter, chilled 1 c. sugar 2 extra-large eggs, at room temperature 2 1/3 c. flour 1 c. slivered blanched almonds, chopped 2 tsp. minced lemon zest 2 tsp. fresh lemon juice 2 1/4 tsp. aniseeds 1 1/2 tsp. baking powder 1/4 tsp. salt 1 Tbs. vanilla 1 tsp. almond Preheat an oven to 375 degrees. Line 2 baking sheets with parchment paper. In a mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Gradually add the flour, beating until well mixed. Then add the almonds, lemon zest and juice, aniseeds, baking powder, salt, and vanilla and almond s and continue to beat until blended. Shape the dough into 4 logs, each one about 2 inches wide and 3/4 inch high, and place on the prepared baking sheets. Place in the center of the oven and immediately reduce the heat to 325?degrees. Bake until light golden brown, puffy and a little firm when pressed on top, minutes. Remove the baking sheets from the oven and immediately slice the logs crosswise on the sheets into pieces 1/2 inch thick. Separate the pieces on the sheets, keeping them upright and spacing them so that the air can circulate around them. Reduce the oven temperature to 275?degrees. Place the sheets in the center of the oven and bake until the biscotti are dry and crisp, minutes. Transfer the biscotti to racks and let cool completely. Store in an airtight container. Page 1 of 173

2 Almond Cookie Cutouts 6 Tbs. butter, softened 1/2 c. sugar 1/2 c. packed brown sugar 1 egg 3/4 tsp. almond extract 1/2 tsp. vanilla extract 1-1/4 c. flour 1/4 c. cornstarch 1 Tbs. ground almonds 1/2 tsp. baking powder 1/2 tsp. salt Red and green colored sugar and/or sprinkles, optional In a small mixing bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt. Add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out cookies with lightly floured cutters. Transfer to baking sheets coated with nonstick cooking spray. Sprinkle with colored sugar and/or sprinkles if desired. Bake at 350 for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 28 cookies. Page 2 of 173

3 Almond Crescents 2 c. butter, softened 1 c. powdered sugar 4 c. flour 1 c. ground Almonds 4 squares Baker's semi-sweet bbaking chocolate, chopped 1/2 c. finely chopped pistachios Preheat oven to 350. Place butter and sugar in large bowl; stir with wooden spoon until well blended. Gradually add flour, stirring until well blended after each addition. Blend in almonds. Shape Tbs. of dough into 2-inch crescents. Place on ungreased parchment- or foil-covered baking sheets. Bake 12 to 15 min. or until lightly browned. Cool on wire racks. Melt chocolate as directed on pkg. Dip one end of each cooled cookie into melted chocolate; sprinkle with pistachios. Return to wire racks; let stand until set. Page 3 of 173

4 Almond Sugar Cookie Cut-Outs 1 c. butter (softened) 1 tsp. vanilla extract 1 1/2 c. powdered sugar 2 1/2 c. flour 1 egg 1 tsp. cream of tartar 1/2 tsp. almond extract 1 tsp. baking soda Cream butter and sugar until light and fluffy, then add the egg, vanilla extract and almond extract flavorings. Combine the dry ingredients in separate bowl. Next, add the dry to the butter/sugar mixture. Mix with a mixer on medium speed. Chill the dough for 2-3 hours or overnight, or "quick chill" in the freezer until very firm, for about minutes. Preheat the oven to 375 degrees. Separate the dough into fourths and roll each section until it is about 1/8-1/4 inch thickness and using a 2 1/2 inch ghost-shaped cookie cutter, cut into desired shape. Bake at 375 degrees for 7-9 minutes or until the edges just begin to brown. Ornamental Frosting 16 oz. powdered sugar 3 Tbs. meringue powder 1/3 c. of warm water Combine all the ingredients and mix at medium speed until smooth. Spread the frosting on each cutout. For spreading consistency, thin icing by adding Tbs. of warm water. Please note - it doesn t take more than one or two Tbs. to thin the icing. Ghost Eyes Use a tube of chocolate cake decorator frosting, or small dabs of chocolate frosting on a knife point, to make the ghost eyes. Page 4 of 173

5 Animal Crackers 1/2 c. oatmeal 2 tsp. honey 1/4 tsp. salt 3/4 c. flour 1/4 tsp. soda 1/4 c. softened butter 4 Tbs. buttermilk Grind 1/2 cup oatmeal in blender until fine. Mix into bowl with honey, salt, flour and soda. Cut in butter. Add buttermilk. Roll very thin. Cut into shapes with animal cookie cutters. Bake at 400 degrees on ungreased cookie sheet for minutes, or until golden brown. Page 5 of 173

6 Apple Oatmeal Bars 1 c. oatmeal 1/2 tsp. salt 1/2 c. butter 1 c. flour 1/2 tsp. cinnamon 2 1/2 c. apples, chopped or 3/4 c. apple butter (omit cinnamon) 1/2 c. sugar Combine the first five ingredients, and pat half into an 8x8 pan. Layer apples and sugar. Crumble remaining mixture on top. Bake 35 minutes at 350 degrees. Page 6 of 173

7 Apple Streusel Squares 5 medium all-purpose apples, pared, cored and sliced (about 5 c.) 1 (14-oz.) can Eagle Brand milk 1 tsp. ground cinnamon 1/2 c. plus 2 Tbs. cold butter or margarine 1 1/2 c. biscuit baking mix 1/2 c. firmly packed brown sugar 1/2 c. chopped nuts Preheat oven to 325. In medium bowl, combine apples, Eagle Brand and cinnamon. In large bowl, cut 1/2 c. butter into 1 c. biscuit mix until crumbly. Stir in apple mixture. Pour into ungreased 9-inch square baking pan. In small bowl, combine remaining 1/2 c. biscuit mix and sugar; cut in remaining 2 Tbs. butter until crumbly. Add nuts. Sprinkle evenly over apple mixture. Bake 1 hour or until golden brown. Serve warm with ice cream or whipped topping if desired. Page 7 of 173

8 Bag Of Tricks. Prepare your favorite cookie dough or purchase ready-made cookie dough and prepare your favorite Buttercream Icing. Using assorted Halloween Cookie Cutters or make your own cookie cutter template, cut, bake and cool bag cookies. Frost the bag area smooth in orange icing. Using a Tip 5, outline the bag handle in black icing. (Variation: Use black licorice for the handle). Using Tip 1, print a message in black frosting and outline spider web. Attach miniature candies and icing decoration (ghost or any other candy shape) with icing to act as edible glue. Page 8 of 173

9 Banana Chocolate Chip Cookies 2 1/2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 c. white sugar 2/3 c. butter, softened 2 eggs 1 tsp. vanilla 1 c. mashed bananas 2 c. semisweet chocolate chips Preheat oven to 400 degrees. Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12 to 15 minutes. Page 9 of 173

10 Banana Cookies 2 1/4 c. flour 2 tsp. baking powder 1/4 tsp. soda 3/4 tsp. salt 2/3 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla 1 c. bananas Cream sugar, shortening, eggs and vanilla in a large bowl. Add remaining ingredients and mix until smooth. Drop by teaspoonfuls on greased cookie sheet. 400 for 12 minutes. Page 10 of 173

11 Banana Oatmeal Cookies 1 1/2 c. sifted flour 1 c. sugar 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. nutmeg 3/4 tsp. cinnamon 3/4 c. shortening 1 egg, well beaten 1 c. mashed bananas 1 3/4 c. rolled oats 1/2 c. chopped nuts Sift together flour, sugar, soda, salt, nutmeg and cinnamon. Add egg, banana, oatmeal and nuts. Beat until thoroughly blended. Drop by teaspoonfuls about 1/12 inches apart on ungreased cookie sheet. Bake at 375?degrees for minutes. Remove from pan immediately. Page 11 of 173

12 Basic Shortbread 1 1/3 c. unsalted butter, room temperature, plus more for pans 2/3 c. sugar 3/4 tsp. salt 3/4 tsp. vanilla 3 1/3 c. flour Preheat oven to 275. Butter a 9x13 baking pan, and line bottom with parchment paper. Cream butter and sugar until light and fluffy. Add salt and vanilla. Add flour, 1 cup at a time, beating on low speed until just combined. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month. This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch. Page 12 of 173

13 Bittersweet Shortbread Cookies 2 c. butter, softened 1 c. powdered sugar 3 1/2 c. flour 1/2 c. cornstarch 6 squares Baker's bittersweet baking chocolate, coarsely chopped 1 c.chopped pecans, toasted Preheat oven to 350. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate and pecans. Roll dough into 1-inch balls; place, 2 inches apart, on ungreased baking sheets. Flatten slightly with bottom of glass. Bake 20 min. or until cookies are set and lightly browned; cool on wire racks. Sprinkle with additional powdered sugar, if desired. Page 13 of 173

14 Black & White Heart Cookies 1/2 c. butter, softened 2/3 c. sugar 1 egg 1 1/2 tsp. vanilla 1 1/4 c. flour 1 tsp. baking powder 1/4 tsp. salt 8 squares semi-sweet baking chocolate, melted Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Mix flour, baking powder and salt. Add to butter mixture; beat until well blended. Cover and refrigerate 1 hour. Roll out dough to 1/8-inch thickness on lightly floured surface. Cut out with 2-inch heart-shaped cookie cutter. Place, 2 inches apart, on parchment paper-covered baking sheet. Refrigerate 30 minutes. Preheat oven to 350. Bake cookies 10 minutes or until edges are lightly browned. Cool. Dip 1 side of each cookie in chocolate. Place on wire racks; let stand until chocolate is firm. Page 14 of 173

15 Black & White Shortbread Wedges 1 c. butter, softened 1/2 c. sugar 1 1/2 c. flour 1/2 c. cornstarch 3 squares Baker's semi-sweet baking chocolate, coarsely chopped Preheat oven to 325. Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy. Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate. Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough. Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely. Cut each round into 8 wedges to serve. Page 15 of 173

16 Blarney Stone Bars 1/2 c. butter or margarine, softened 3/4 c. packed brown sugar 2 eggs 1 Tbs. milk 1 tsp. vanilla extract 3/4 c. flour 3/4 c. quick-cooking oats 1/2 tsp. baking powder 1/4 tsp. salt 3/4 c. English toffee bits 1/3 c. chopped pecans 4 drops green food coloring 3/4 c. vanilla frosting In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in. square baking pan. Bake at 350 degrees for minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen Page 16 of 173

17 Bride Says "I Boo!". Prepare your favorite cookie. Tint dough in combination Leaf Green and Lemon Yellow. Cut, bake and cool cookies using tombstone cutter from Halloween set (Wilton). Cut, bake and cool cookies using ghost cutter from set. Place cookies on cooling rack over a drip pan. Thin your favorite Royal Icing recipe and pour over cookie; let cookies dry overnight on waxed paper. The next day, decorate cookies on waxed paper with Royal Icing. Using a Tip5, decorate face area using a combination of leaf green and lemon yellow; pat smooth with finger dipped in cornstarch. Using Tip 2, pipe mouth in black and dot eyes in white; add Tip1 and add "pull-out" lashes and dot pupils in black. Tint a portion of Royal Icing gray by using black color. Pipe Tip 2 zigzag hair, alternating rows of gray and white. Pipe Tip 4 dot hands and fingers in leaf green/lemon yellow combination. Let dry overnight on waxed paper. Page 17 of 173

18 Brownie Raspberry Bars 1 c. semi-sweet chocolate chips 1/4 c. butter or margarine 2 c. biscuit baking mix 1 (14-oz.) can Eagle Brand milk 1 egg 1 tsp. vanilla extract 1 c. chopped nuts 1 (8-oz.) pkg. cream cheese, softened 1/2 c. confectioners' sugar 1/2 c. red raspberry preserves Red food coloring, optional Chocolate Drizzle Preheat oven to 350. In small saucepan, over low heat, melt chocolate chips with butter. In large mixer bowl, combine melted chocolate chips, biscuit mix, Eagle Brand egg and vanilla; mix well. Stir in nuts. Turn into well-greased 15x10-inch baking pan. Bake 20 minutes or until center is set. Cool thoroughly. In small mixer bowl, beat cream cheese, sugar, preserves and food coloring (optional) until smooth; spread over brownies. Garnish with Chocolate Drizzle. Chill. Cut into bars. Store covered in refrigerator. Notes: Chocolate Drizzle: Melt 1/2 c. semi-sweet chocolate chips with 1 Tbs. shortening. Immediately drizzle over bars. Page 18 of 173

19 Buckeyes 1 1/2 c. peanut butter 2 1/2 c. powdered sugar 1 stick margarine 1 tsp. vanilla Smucker's Chocolate Fudge Magic Shell Mix peanut butter, sugar, margarine and vanilla until semi-dry and crumbly. Shape into bite sized balls. Place balls on wax-papered covered cookie sheet. Freeze 1 hour. Dip into Smucker's Magic Shell, leaving top uncovered to resemble a buckeye. Freeze until serving. Makes 5 dozen. Page 19 of 173

20 Candy Cane Cookies 1 c. sugar 1 c. butter or margarine, softened 1/2 c. milk 1 tsp. vanilla 1 tsp. peppermint extract 1 egg 3 1/2 c. flour 1 tsp. baking powder 1/4 tsp. salt 1/2 tsp. red food color 2 Tbs. finely crushed peppermint candies 2 Tbs. sugar Heat oven to 375 degrees. Stir together 1 c. sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours. Stir together peppermint candy and 2 Tbs. sugar; set aside. For each candy cane, shape 1 rounded tsp. dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Page 20 of 173

21 Candy Surprise Peanut Butter Cookies 1 pouch Betty Crocker peanut butter cookie mix 1/3 c. 1 egg 24 miniature chocolate-covered peanut, caramel and nougat candy bars Vanilla ready-to-spread frosting, if desired Candy sprinkles, if desired Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar. Place 2 inches apart on ungreased cookie sheet. 350 degrees for 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely if frosting cookies. Spread frosting on cookies; sprinkle with candy sprinkles. Page 21 of 173

22 Candy-Stripe Cookie Sticks 8 large egg whites 2 c. sugar 2 c. flour Pinch of coarse salt 10 Tbs. unsalted butter, melted and cooled 1/4 c. plus 2 Tbs. heavy cream 1 tsp. pure vanilla extract Red gel-paste food coloring Preheat oven to 400. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping Tbs. of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie. Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week. Page 22 of 173

23 Cappuccino Cream Cheese Brownies 4 squares Baker's unsweetened baking chocolate 3/4 c. butter or margarine 2 1/3 c. sugar, divided 5 eggs, divided 3 Tbs. instant coffee, any variety 1 tsp. vanilla 1-1/4 c. flour 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 2 Tbs. flour 1/2 tsp. ground cinnamon Preheat oven to 350 F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 c. of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 c. of the flour. Spread into greased foil-lined 13x9-inch baking pan. Beat cream cheese, remaining 1/3 c. sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize. Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator. Page 23 of 173

24 Caramel Apple Oat Squares 1 3/4 c. flour 1 c. quick-cooking oats 1/2 c. firmly packed brown sugar 1/2 tsp. baking soda 1/2 tsp. salt 1 c. cold margarine or butter 1 c. chopped walnuts 20 caramels, unwrapped 1 (14 oz.) can Eagle Brand milk 1 (21 oz.) can apple pie filling Preheat oven to 350. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 13x9 baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy sauce pan, over low heat, melt caramels with Eagle Brand milk, stirring until smooth. Spoon apple pie filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream. Page 24 of 173

25 Caterpillar 2 multi-pack boxes M&M's brand cookie ice cream sandwiches 1 bag M&M's candies 1 bag red licorice Ready-made frosting Coconut, optional Green food coloring, optional Color the coconut with green food coloring and spread it onto a serving tray. (This step is optional.) Place 8 M&M's cookie ice cream sandwiches on top of the serving tray or green coconut. The sandwiches should be placed upright as shown in the photo. Decorate your caterpillar with red licorice for legs and antennas. Create a happy face on your caterpillar by sticking M&M's to the front of the caterpillar using ready-made frosting. Page 25 of 173

26 Celebration Cookies 1 white or yellow cake mix 1/3 c. shortening 1/3 c. margarine 1/2 tsp. vanilla 1 egg 1 tub frosting Heat oven to 375º. Mix about half of the cake mix (dry) and remaining ingredients except frosting in large bowl, using spoon, until thoroughly mixed. Stir in remaining cake mix. Divide dough in half. Roll each half 1/4 inch thick on lightly floured board. Cut dough with heart-shaped cookie cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate cookies as desired with frosting. Page 26 of 173

27 Cheerio Bars 3 Tbs. butter 16 oz. bag marshmallows 1/2 c. peanut butter 5 c. Cheerios Spray a 13" X 9" dish. Melt butter over medium heat. Stir in marshmallows heat until melted, then stir in peanut butter. Remove from heat. Fold in Cheerios until coated. Smooth mixture into pan and let sit until cooled. Page 27 of 173

28 Cherries Jubilee Cheesecake Bars 1 pkg. cherry chip cake mix 1/2 c. margarine 2 pkg. (8 oz. each) cream cheese, softened 1 tub cherry ready-to-spread frosting 3 eggs Preheat oven to 325º. Beat dry cake mix and butter in large bowl on low speed until crumbly; reserve 1 c. Press remaining crumbly mixture in bottom of ungreased 9x13 rectangular pan. Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. Store covered in refrigerator. Page 28 of 173

29 Cherry-Cheesecake Brownie Bars 1 pkg. fudge brownie mix 2 tsp. vanilla 1 egg 1 can Eagle Brand milk 1 pkg. ( 8 oz.) cream cheese, softened 1 can (21 oz.) cherry pie filling Heat oven to 350. Prepare brownie mix as directed on package, except bake 20 minutes. Beat vanilla, egg, milk and cream cheese in large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, 25 minutes. Cool 2 hours, spread with pie filling. Store in refrigerator. Page 29 of 173

30 Chocolate Almond Bars 1 1/2 c. flour 2/3 c. sugar 3/4 c. cold butter or margarine 1 1/2 c. semi-sweet chocolate chips, divided 1 (14 oz.) can Eagle Brand milk 1 egg 2 c. almonds, toasted and chopped 1/2 tsp. almond extract 1 tsp. solid shortening Preheat oven to 350. Combine flour and sugar; cut in butter until crumbly. Press on bottom of 13x9-inch baking pan. Bake 20 minutes or until lightly browned. Melt 1 c. chips with Eagle Brand; remove from heat. Cool slightly; beat in egg. Stir in almonds and extract. Spread over prepared crust. Bake 25 minutes or until set. Cool. Melt remaining 1/2 c. chips with shortening; drizzle over bars. Chill 10 minutes or until set. Cut into bars. Store covered at room temperature. Page 30 of 173

31 Chocolate Almond Biscotti 12 squares Baker's semi-sweet baking chocolate, coarsely chopped, divided 2 c. flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 c. butter or margarine, softened 1/2 c. sugar 1/2 c. firmly packed brown sugar 3 eggs 1 tsp. vanilla 1 c. slivered almonds, toasted Preheat oven to 325. Lightly grease and flour large baking sheet. Reserve 1/2 c. of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart, on prepared baking sheet. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely. Melt reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm. Page 31 of 173

32 Chocolate Chip Caramel Nut Bars 1 pkg. (18-oz.) refrigerated chocolate chip cookie dough, softened, divided 1/2 c. chopped walnuts, divided 1/2 c. caramel ice cream topping. Preheat oven to 350 degrees. Grease 9x9 baking pan. Press 3/4 pkg. of cookie dough into prepared baking pan. Bake for 10 minutes. Sprinkle 1/4 c. nuts over cookie crust; drizzle caramel topping over nuts. Top with teaspoonfuls of remaining cookie dough; press gently into caramel topping. Sprinkle with remaining nuts. Bake for 14 to 18 minutes or until edge is set. Cool in pan on wire rack. Page 32 of 173

33 Chocolate Chip Toffee Bars 2 1/2 c. flour 2/3 c. packed light brown sugar 3/4 c. (1 1/2 sticks) butter or margarine 1 egg, slightly beaten 2 c. (12 oz.) pkg. semi-sweet chocolate chips, divided 1 c. coarsely chopped nuts 1 (14 oz.) can Eagle Brand milk 1 3/4 c. (10 oz.) pkg. English Toffee Bits, divided Preheat oven to 350. In large bowl, stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir 1 1/2 c. chocolate chips and nuts. Reserve 1 1/2 c. mixture. Press remaining crumb mixture onto bottom of 13x9-inch greased baking pan. Bake for 10 minutes. Pour Eagle Brand evenly over crust; top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 c. chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 c. toffee bits. Cool completely. Cut into bars. Page 33 of 173

34 Chocolate Chip Truffle Bars (Cookie Mix) 1/2 c. butter or margarine, softened 1 egg 1 pouch (1 lb 1.5 oz) chocolate chip cookie mix 1 c. semisweet chocolate chips 1 container chocolate frosting 1 can (6.4 oz) pink decorating icing 35 yogurt-covered miniature pretzels Heat oven to 350. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers. Bake 19 to 21 minutes or until golden brown. Cool 30 minutes. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows. Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each. Place decorated pretzel on each bar. Page 34 of 173

35 Chocolate Duos 1-1/2 c. butter, softened 3/4 c. granulated sugar 1/2 c. firmly packed brown sugar 3 eggs 3 3/4 c. flour 2 tsp. baking soda 4 squares Baker's semi-sweet baking chocolate, melted, cooled 6 squares Baker's white baking chocolate, chopped 1/2 c. chopped pecans 8 squares Baker's semi-sweet baking chocolate, chopped Preheat oven to 350. Beat butter and sugars in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Combine flour and baking soda. Gradually add to butter mixture, beating just until blended after each addition. Divide dough in half; place in separate bowls. Add melted semi-sweet chocolate, chopped white chocolate and pecans to dough in 1 bowl; mix well. Stir chopped semi-sweet chocolate into dough in second bowl. Drop a heaping teaspoonfuls of each dough, side by side, onto ungreased baking sheet. Lightly shape into flat ball. Continue with remaining dough, placing balls, 2 inches apart, on baking sheet. Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely. Page 35 of 173

36 Chocolate Peanut Butter Bars 1 c. creamy peanut butter 6 Tbs. butter, softened 1 1/4 c. sugar 3 eggs 1 tsp. vanilla 1 c. flour 1/4 tsp. salt 2 c. semi-sweet chocolate morsels Preheat oven to 375. In a large bowl, combine peanut butter and softened butter beating until smooth. Add sugar, eggs and vanilla. Continue beating until creamy. Blend in flour and salt. Spread into a 9x13 baking pan. Bake minutes. After bars have been removed from oven and while they are still hot, sprinkle with chocolate chips and let stand until the chips are soft. Spread evenly over the top and allow to cool completely before cutting. Page 36 of 173

37 Chocolate Sugar Cookies 2 c. flour 1 tsp. baking soda 1/4 tsp. salt 3 squares Baker's unsweetened baking chocolate 1 c. margarine 1 c. sugar 1 egg 1 tsp. vanilla Additional sugar Mix flour, baking soda and salt in medium bowl; set aside. Microwave chocolate and butter in large bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in egg and vanilla. Stir in flour mixture until well blended. Refrigerate about 15 minutes or until easy to handle. Shape dough into 1-inch balls; roll in additional sugar. Place on cookie sheets. Bake at 375 for 8 to 10 minutes or until done. (If a flatter, crisper cookie is desired, flatten with bottom of glass before baking.) Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Page 37 of 173

38 Chocolate-Caramel Nut Bars 1 c. butter, softened 1/2 c. firmly packed brown sugar 2 c. flour 1/4 tsp. salt 1 pkg. (12 oz.) Baker's semi-sweet chocolate chunks 1 bag (14 oz.) Kraft Caramels (about 50) 1/4 c. whipping cream 1 c. chopped Walnuts Preheat oven to 350. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan. Bake 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set. Microwave caramels and cream in microwaveable bowl on High 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles. Page 38 of 173

39 Chocolate-Dipped Peanut Butter Cookies 1 c. creamy peanut butter 1/2 c. sugar 1 egg 4 squares Baker's semi-sweet baking chocolate, melted 1/2 c. finely chopped unsalted cocktailpeanuts Preheat oven to 325. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork. Bake 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely. Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens. Page 39 of 173

40 Chocolate-Dipped Shortbread Cookies 1 c. butter, softened 3/4 c. powdered sugar 1 tsp. vanilla 2 1/2 c. flour 1 c. semisweet chocolate chips 2 tsp. shortening Heat oven to 350 degrees. Mix butter, powdered sugar and vanilla in a large bowl using a wooden spoon. Stir in flour. If the dough is crumbly, mix in 1 to 2 Tbs. butter or regular margarine, softened. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire racks. Cool completely, about 30 minutes. Place chocolate chips and shortening in small microwaveable bowl. Microwave uncovered on high for 1 to 1 1/2 minutes or until chocolate is melted. Stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set. Page 40 of 173

41 Chocolate-Pecan Pie Bars 2 c. flour 2 c. sugar, divided 1 c. butter or margarine, softened 1/4 tsp. salt 1 1/2 c. corn syrup 6 squares Baker's semi-sweet baking chocolate 4 eggs, lightly beaten 1 1/2 tsp. vanilla 2 1/2 c. chopped pecans Preheat oven to 350. Grease 15x10x1-inch baking pan. Beat flour, 1/2 c. of the sugar, the butter and salt in large bowl with electric mixer on medium speed until mixture resembles coarse crumbs. Press firmly onto bottom of prepared pan. Bake 20 min. or until lightly browned. Microwave corn syrup and chocolate in large microwavable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted. Add remaining 1-1/2 c. sugar, the eggs and vanilla; mix well. Stir in pecans. Pour over hot crust; spread to evenly cover crust. Bake an additional 35 min. or until filling is firm around the edges and slightly soft in center. Cool completely in pan on wire rack. Cut into 48 bars to serve. Page 41 of 173

42 Chocolate-Peppermint Biscotti 1 1/3 c. sugar 1/2 c. margarine 1/2 tsp. peppermint 3 eggs 3 c. flour 1 tsp. baking powder 1/2 tsp. salt 1/2 c. crushed hard peppermint candies 1/2 c. miniature semisweet chocolate chips Heat oven to 350º. Lightly grease cookie sheet. Mix sugar, butter, peppermint and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 c. candies and 1/2 c. chocolate chips. Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet. Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack. Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper. Page 42 of 173

43 Chocolaty Raspberry Crumb Bars 1 c. butter or margarine, softened 2 c. flour 1/2 c. light brown sugar, packed 1/4 tsp. salt 2 c. (12 oz. package) Semi-Sweet Chocolate Chips, divided 1 can (14 oz.) Sweetened Condensed Milk 1/2 c. chopped nuts, (optional) 1/3 c. seedless raspberry jam Preheat oven to 350 degrees?. Grease 13 x 9 baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonsfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Page 43 of 173

44 Cinnamon Graham Squares CinnaS'Mores 6 c. Cinnamon Grahams cereal 1/4 c. margarine 6 c. miniature marshmallows 1/2 c. semisweet chocolate chips, melted Butter 13x9 pan. Measure cereal into large bowl; set aside. Microwave butter and marshmallows in large microwavable bowl uncovered on high about 1 minute 30 seconds or until mixture can be stirred smooth. Pour over cereal, stirring until evenly coated. Press mixture in pan, using buttered back of spoon. Cool about 1 hour or until firm. Drizzle with chocolate. Store loosely covered. Page 44 of 173

45 Classic Sugar Cookies 3 c. powdered sugar 2 c. butter or margarine, softened 2 tsp. vanilla 1 tsp. almond extract 2 eggs 5 c. flour 2 tsp. baking soda 2 tsp. cream of tartar 4 c. powdered sugar 1/4 c. water 1/4 c. light corn syrup 1 tsp. almond extract Food colors, as desired Decorating gels, colored sugar and/or decors, if desired Flaked coconut, if desired In large bowl, beat 3 c. powdered sugar, the butter, vanilla, 1 tsp. almond extract and eggs with electric mixer on medium speed. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired. Page 45 of 173

46 Clover Cookies Basic Sugar Cookies 2 c. flour, plus more for rolling 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. unsalted butter, room temperature 1 c. sugar 1 large egg 1 tsp. vanilla Assorted candies, sprinkles, or colored sugars, for decorating (optional) In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight). Preheat oven to 325. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired. Note: To make icing, sift 1 1/2 c. confectioners sugar into a small bowl. Whisk in 3 to 4 Tbs. milk, water, or lemon juice, 1 Tbs. at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Sprinkle a little luck on your sugar cookies. Begin by creating a clover stencil: Draw your own or use a template, and cut out the shapes. Next, sift together 1/3 c. confectioners sugar and 1 tsp. green powdered food coloring. Position stencil over unbaked sugar-cookie dough and sprinkle green powder over stencil, using a small sieve. Remove stencil, chill dough for fifteen minutes, and bake. Page 46 of 173

47 Cobweb Cookies 3/4 c. flour 1/2 c. sugar 1/4 c. vegetable oil 1/4 c. milk 1/2 tsp. vanilla 2 eggs Powdered sugar Beat all ingredients except powdered sugar with mixer until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat skillet over medium heat until hot; grease lightly. 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; turn. Cook until golden brown; remove from skillet. Cool on wire rack. Heat oven to 325º. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Page 47 of 173

48 Congo Bars 2/3 c. shortening (do not substitute margarine or butter) 1 box brown sugar 3 large eggs 2 3/4 c. flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1 c. chocolate chips 1 c. nuts, optional Preheat oven to 350 degrees. Melt shortening and add the brown sugar. Cool. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, combine the flour, baking powder, and salt. Sift and add to the sugar mixture. Add vanilla, chocolate chips, and nuts. Pour into 9x13 glass pan and bake for 30 minutes. Cool and cut into squares. Page 48 of 173

49 Cookies and Crème Brownies 1 pkg. brownie mix and ingredients called for on the box 1 2/3 c. Oreo crumbs 1/2 tub vanilla ready-to-spread frosting Heat oven to 350 degrees. Make fudge-like brownies as directed on package. Add 1 cup cookie crumbs into batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 c. cookie crumbs. Page 49 of 173

50 Cranberry Squares 1 1/2 c. quick-cooking oats 1 1/2 c. flour 1 c. firmly packed light brown sugar 1 tsp. baking powder 3/4 c. cold butter, softened 1 c. Brandied cranberry sauce Preheat oven to 350. Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press 2/3 of the oat mixture firmly onto bottom of 9-inch square baking dish; top with Brandied cranberry sauce. Sprinkle with remaining oat mixture. Bake 30 minutes or until topping is lightly browned. Cool completely on wire rack. Cut into 24 squares to serve. Page 50 of 173

51 Crisp Lemon Cookies 1 pkg. lemon cake mix 1 c. crispy rice cereal 1/2 c. margarine 1 egg, slightly beaten Preheat oven to 350 degrees. In a large bowl combine all the ingredients, blending well. Form into 1 inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9-12 minutes or until lightly golden brown around the edges. Cool 1 minute; remove from the cookies sheets. Page 51 of 173

52 Crispy Chocolate Heart Cookies 1 c. semisweet chocolate pieces 1/4 c. light corn syrup 2 Tbs. butter or margarine 3 c. crisp rice cereal Frosting (optional) 1/2 tsp. butter or margarine Line a cookie sheet with waxed paper. Grease the waxed paper with the 1/2 tsp. butter or margarine. Set aside. Put the chocolate pieces, corn syrup, and the 2 Tbs. butter or margarine in saucepan on low heat. Cook until chocolate and butter are melted, stirring all the time with a wooden spoon. Remove pan from burner. Or, put chocolate pieces, corn syrup, and butter or margarine in a 1-1/2-quart microwave-safe casserole. Microwave, uncovered, on 100 percent power (high) for 1 minute or until chocolate and butter are melted, stirring once. Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate. Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6 rectangle. Chill about 20 minutes or until slightly firm. Cut cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm; wrap each heart in plastic wrap. Chill until serving time. Makes 8 or 9 threeinch hearts. Page 52 of 173

53 Cut-Out Cookies 3 1/2 c. flour 2 tsp. baking powder 1/4 tsp. salt 1 (14-oz.) can Eagle Brand milk 3/4 c. margarine 2 eggs 1 Tbs. vanilla or 2 tsp. almond or lemon Colored sugar, optional Powdered Sugar Glaze Combine flour, baking powder and salt. With mixer on low speed, beat Eagle Brand, butter, eggs and vanilla in large bowl until mixed. Beat at medium speed for 1 minute. Add flour mixture and beat on low speed until combined. (If using portable mixer, use wooden spoon to stir in last portion of flour mixture.) Divide dough into thirds. Wrap and chill dough about 2 hours or until easy to handle. Preheat oven to 350º. On lightly floured surface, roll out dough, one portion at a time, to 1/8-inch thickness; cut with floured cookie cutters. Reroll as necessary to use all dough. Place 1 inch apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake 9-11 minutes or until very lightly browned around the edges (do not over bake). Cool. Store loosely covered at room temperature. Glaze and decorate as desired. Powdered Sugar Glaze: Combine 2 cups sifted powdered sugar and 1/2 tsp. vanilla, almond or lemon. Stir in enough milk (about 2 Tbs.) to make glaze consistency. Tint with food coloring if desired. Page 53 of 173

54 Danish Sugar Cookies 1 c. butter, no substitutes 1 c. powdered sugar 1 c. sugar 2 eggs 1 c. oil 2 tsp. vanilla 1 tsp. fresh, grated lemon peel 4 1/4 c. flour 1 tsp. baking soda 1 tsp. cream of tartar 1 tsp. salt Colored sugar for decoration Cream butter with sugars. Beat in eggs one at a time until light and fluffy. Add oil, vanilla, and lemon peel. Beat until well mixed. Blend in dry ingredients and mix well. Chill dough several hours or overnight. Shape dough into balls about the size of walnuts and place on ungreased cookie sheets. Flatten each cookie with the bottom of a glass dipped in granulated sugar. Sprinkle with colored sugar. Bake at 350 degrees for 8-10 minutes until lightly browned. Makes about 8 dozen. Page 54 of 173

55 Double Chocolate Cookie Bars 2 c. finely crushed creme-filled chocolate sandwich cookies 1/4 c. butter or margarine, melted 2 c. semi-sweet chocolate chips, divided 1 (14-oz.) can Eagle Brand milk 1 tsp. vanilla 1 c. chopped nuts Preheat oven to 350. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan. In medium saucepan, over medium heat, melt 1-c. chips with Eagle Brand and vanilla. Pour evenly over prepared crust; top with nuts and remaining chips. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered at room temperature. Page 55 of 173

56 Double Chocolate Valentine Brownies 1 1/4 c. flour 1/4 c. sugar 1/2 c. cold butter or margarine 1 (14-oz.) can Eagle Brand milk 1/4 c. unsweetened cocoa 1 egg 1 tsp. vanilla 1/2 tsp. baking powder 1 (8-oz.) milk chocolate bar, broken into chunks 3/4 c. chopped nuts (optional) Preheat oven to 350º. Line 13x9-inch baking pan with foil; set aside. In large bowl, combine 1 c. flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes. In medium sized bowl, combine Eagle Brand cocoa, egg, remaining 1/4 c. flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set. Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered. Page 56 of 173

57 Double-Chocolate and Caramel Bars 3 c. flour 3/4 c. packed brown sugar 2/3 c. baking cocoa 1 egg, beaten 1 1/2 c. firm butter or margarine 1 1/2 c. chopped walnuts 1 bag (12 oz) semisweet chocolate chips 48 caramels 2 cans (14 oz each) sweetened condensed milk 1 bag (6 oz) semisweet chocolate chips 1 tsp. shortening or vegetable oil Heat oven to 350 degrees. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan. In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 c. of the butter, using pastry blender, until crumbly. Stir in walnuts; reserve 3 c. of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 c. chocolate chips. Bake 15 minutes. Meanwhile, in a 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 c. butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours. In small microwavable bowl, microwave 1 c. chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. Page 57 of 173

58 Easter Bonnets 10 medium cupcakes 1 pkg. refrigerated sugar dough, or ten 4-1/2-inch cookies 2 containers prepared white frosting Assorted M&M'S, Jellybeans, Skittles, Starburst Fruit Chews Food coloring Roll the sugar dough to 1/4-inch thickness. Press out ten 4-1/2-inch cookies. Bake the cookies according to directions on the package. Set aside. Remove the paper cupcake liners from the cupcakes. Trim the rounded top of each cupcake to square it off. Ice the top of each cupcake with 1 Tbs. of frosting. Turn the cupcakes upside down and place them on the cookies. Set the "cookie hats" on a wire rack. Divide the icing into 4 bowls. Beginning with a few drops of food coloring, tint the icing in each bowl to a desired pastel shade. One at a time, place the bowls into the microwave for 15 seconds. Stir the icings to achieve a consistency that's easy to pour but not too runny like a milkshake. Spoon icing over the hats, completely covering them. Set aside for 10 minutes to let icing firm up. If necessary, spoon icing over the hats again to coat them completely. Decorate each hat using M&M'S, Jellybeans, and Skittles. To make hat ribbons, unwrap Starbursts. Soften them in the microwave for 5 seconds. Then thinly roll them, cut them into thin ribbons, and wrap them around the hats. Page 58 of 173

59 Edible Puzzle Ready-to-bake sugar cookie dough Frosting. Press ready-to-bake sugar cookie dough into a 10x14 jelly roll pan and roll to about 1/4" thickness. Use a knife to cut the dough into about 15 randomly shaped pieces, then bake it according to the package directions. When it's done, recut the lines if necessary. Allow the cookie to cool, then pipe on frosting flowers, leaves, and vines. Page 59 of 173

60 Espresso Cookies 1/2 c. butter (no substitutes), softened 1/4 c. shortening 1 c. sugar 1/2 c. packed brown sugar 1 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 2 Tbs. instant espresso powder 1 Tbs. hot water 1 egg 2 c. flour 1/4 c. granulated sugar 1 tsp. espresso powder Coffee Beans (optional) Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 Tbs. espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm. For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder. Heat oven to 375 degrees. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. Page 60 of 173

61 Espresso Thumbprint Cookies 1 c. packed brown sugar 3/4 c. shortening 3/4 c. butter or margarine, softened 1/4 c. baking cocoa 1 Tbs. instant espresso coffee (dry) 1 tsp. vanilla 2 egg yolks 2 1/4 c. flour 1/2 tsp. salt 1/2 c. heavy whipping cream 2 Tbs. instant espresso coffee (dry) 1 bag (11 1/2 oz) milk chocolate chips 1 Tbs. coffee-flavored liqueur, if desired 1/3 c. crushed peppermint candies, if desired Heat oven to 350 degrees. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 Tbs. dry espresso, vanilla and egg yolks with electric mixer on medium speed until creamy. Stir in flour and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Meanwhile, in 1-quart saucepan, heat whipping cream and 2 Tbs. dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes. Spoon rounded 1/2 tsp. filling into indentation in each cookie. Top each cookie with 1/4 tsp. crushed candies. Page 61 of 173

62 Fall Leaf Cookies Chocolate Tuile Batter 1 c. flour 3 Tbs. Dutch-process cocoa powder 1/2 c. unsalted butter, at room temperature 2/3 c. confectioners sugar 4 large egg whites, at room temperature White Tuile Batter 1 c. flour 1/2 c. unsalted butter, at room temperature 2/3 c. confectioners sugar 4 large egg whites, at room temperature Chocolate Tuile Batter: Sift flour with cocoa, and set aside. Beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with a #2 tip, and set aside for piping white tuile cookies. White Tuile Batter: Sift flour into a mixing bowl, and set aside. Beat butter and sugar on medium speed, until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with a #2 tip, and set aside for piping chocolate tuile cookies. Make chocolate and white tuile batters according to recipes. Preheat oven to 400. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil. Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 c. white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes. Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 c. chocolate batter. Repeat step 2 with white batter, using reserved chocolate batter for piping. Page 62 of 173

63 Festive Frank. Make your favorite cookie dough or purchase from deli section at your grocery store. Turn tombstone cookie cutter (Wilton) upside down to decorate. Pipe in mouth with Tip 2 in black. Add Tip 4 ball eyes in white. Pipe Tip 3 ball nose and nostrils in Leaf Green/Lemon Yellow combination. Add Tip 3 hair in black. Pipe Tip 1 dot pupils in black. Add Tip 2 outline eyelids in green/yellow. Pipe Tip 1 zigzag scar in black. Tint a portion of icing gray using black color; build up neck bolts with tip 4. Add tip 1 teeth in white. Page 63 of 173

64 Flip Flop Cookies 1 bag M&M's 1 18-oz. roll sugar cookie dough 2/3 cup flour 1 16-oz. can vanilla frosting 36 red licorice laces Rolling pin Cookie sheet Toothpick Vanilla wafers, ground (optional) Preheat oven to 350 degrees. Grease and flour the cookie sheet. Knead the dough and flour together until smooth. Roll out to 1/4-inch thickness, and then cut into flip-flop shapes. Using a toothpick or straw, poke a 1/4-inch hole in each cookie to later insert the flip-flop "straps". Transfer the cookies to the prepared cookie sheet. Bake for minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely. Frost the top of each cookie and decorate with M&M's. Cut the laces into 6-inch-long strands. Insert four lace tips into each cookie hole. Attach the ends of two laces underneath the left side and two laces underneath the right side of each shoe. TIP: For fun, cover the serving platter with ground vanilla wafers as the "sand"! Page 64 of 173

65 Frosted Bonbons 3 c. flour 1 c. butter or margarine, softened 2/3 c. powdered sugar 1/4 c. milk 1 tsp. vanilla 1 pkg. (7- or 8-oz size) almond paste 1 c. powdered sugar 1 1/2 Tbs. milk 1 tsp. vanilla 1 oz unsweetened baking chocolate, melted and cooled 1 c. powdered sugar 2 Tbs. milk 1 tsp. vanilla Sugar sequins or other decors Heat oven to 375 degrees. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed until dough forms. Cut almond paste into 1/4-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, about 30 minutes. For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth. For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 tsp. at a time, until soft enough to spread. Dip tops of cookies into frostings and sprinkle with decors as desired. Page 65 of 173

66 Frosty Snowballs 1 c. butter, softened 1/3 c. sugar 1 Tbs. water 1 tsp. vanilla 2 1/4 c. flour 1 c. chopped pecans 1 c. sifted powdered sugar Edible cake sparkles or colored sugar In a large mixing bowl beat butter with an electric mixer. Add granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped pecans. Shape dough into 1" balls. Place 1 inch apart on an ungreased cookie sheet. Bake in a 325 oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely. In each of three bowls place 1/3 c. of the sifted powdered sugar. Add a different color of edible cake sparkles or colored sugar to each bowl. Gently roll and shake cookies. Page 66 of 173

67 Fudgy Mint Cheesecake Bars 4 (1-oz.) squares unsweetened chocolate 10 Tbs. margarine or butter 2 c. sugar 4 eggs 2 tsp. vanilla extract 1 c. unsifted flour 1 (8-oz.) pkg. cream cheese, softened 1 Tbs. cornstarch 1 (14-oz.) can Eagle Brand milk 1 tsp. peppermint extract Green food coloring, optional Preheat oven to 350 degrees. Melt chocolate with 1/2 c. margarine. In bowl, beat chocolate mixture with sugar, 3 eggs, vanilla and flour. Spread in greased 13x9-inch baking pan. Bake 15 minutes. In mixer bowl, beat cream cheese, 2 Tbs. margarine and cornstarch until fluffy. Gradually beat in Eagle Brand then remaining 1 egg,. peppermint extract and food coloring if desired. Pour over brownie layer. Bake 30 minutes or until set. Top with Chocolate Glaze. Cool. Chill. Cut into bars. Notes: Chocolate Glaze: Melt 1 c. (6 oz.) semi-sweet chocolate chips with 1/2 c. whipping cream. Cook and stir until thickened and smooth. (Makes 2/3 c.) Page 67 of 173

68 Fudgy Oatmeal Bars 1 c. oatmeal 1 1/2 c. boiling water 1/2 c. oleo 1 1/2 c. sugar 1 tsp. vanilla 1/2 c. cocoa 1 c. flour 1 tsp. soda 1/2 tsp. salt 2 eggs Mix water, oleo and oatmeal. Set aside while measuring other ingredients. Beat oatmeal mixture with dry ingredients for 2 minutes. Add eggs and vanilla. Bet additional 2 minutes. Bake in greased 9x13 pan at 350?degrees for 35 minutes. When cooled, sprinkle with powdered sugar. Page 68 of 173

69 Funfetti Cookies 1 pkg. Pillsbury Plus Funfetti Cake Mix 1/3 c. oil 2 eggs 1/2 can Pillsbury Pink Vanilla Funfetti Frosting Heat oven to 375?degrees. In large bowl combine cake mix, oil and eggs; stir until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4 inch thickness. Bake for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Allow frosting to set before storing. Page 69 of 173

70 Giant Chocolate Chip Cookie Cake 4 c. flour 1 1/2 tsp. baking soda 1 1/2 tsp. salt 6 Tbs. unsalted butter, softened 1 1/2 c. packed light-brown sugar 3/4 c. sugar 3 tsp. pure vanilla extract 2 large eggs, plus 2 egg yolks 3/4 c. heavy cream 3 c. semisweet chocolate chips 40 oz. (5 pkgs.) cream cheese, room temperature 1/2 c. confectioners' sugar Preheat oven to 350.Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips. For each of the 5 layers, drop 1 level c. batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day. Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature. Page 70 of 173

71 Giant Cookie Recipe 1 boxed cake mix 1 stick margarine (melted) Empty dry cake mix into a large mixing bowl and stir in the "cooled" melted butter. Mix thoroughly until dough can be shaped into a ball. Place dough onto a non-stick pizza pan and press into shape of pan. Bake at 350 degrees until cookie is slightly brown. The cookie can then be decorated with your favorite icing or left plain. Page 71 of 173

72 Giant Ornament Cookie 1/2 c. sugar 1/2 c. brown sugar 1/2 c. peanut butter 1/2 c. margarine 1 egg 1 1/2 c. flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 tub vanilla frosting Assorted candies Heat oven to 375. Beat sugars, peanut butter, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Spread dough in ungreased 12" pizza pan. Bake about 15 minutes or until golden brown. Cool completely in pan, about 30 minutes. Spread frosting on cookie. Decorate with candies. Page 72 of 173

73 Ginger Cookies 1 1/2 c. shortening 2 c. sugar 2 eggs 1/2 c. dark molasses 4 c. sifted flour 2 tsp. soda 2 tsp. cinnamon 2 tsp. ground cloves 2 tsp. ginger Cream shortening, sugar and eggs. Add remaining ingredients. Roll into 1-inch balls and dip in sugar. Bake at 350 degrees for minutes on cookie sheet. Page 73 of 173

74 Gingerbread People 1 c. packed brown sugar 1/3 c. shortening 1 1/2 c. dark molasses 2/3 c. cold water 7 c. flour 2 tsp. baking soda 2 tsp. ground ginger 1 tsp. ground allspice 1 tsp. ground cinnamon 1 tsp. ground cloves 1/2 tsp. salt 4 c. powdered sugar 1 tsp. vanilla About 5 Tbs. half-and-half In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting. Page 74 of 173

75 Girl Scout's Samoa Cookies 1 box shortbread cookies 6 Tbs. butter 1/2 c. granulated sugar 1/2 c. light corn syrup 1/2 c. sweetened condensed milk 1/2 tsp. vanilla 4 c. toasted coconut 1 c. chocolate chips Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches ?degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container. Page 75 of 173

76 Halloween Pumpkin Spice Cookies 4 3/4 c. flour 2 Tbs. baking soda 3/4 tsp. salt 1/2 tsp. baking powder 2 tsp. ground cinnamon 1 1/2 tsp. ground ginger 3/4 lb. unsalted butter, room temperature 1 3/4 c. sugar 2 large eggs 1 tsp. vanilla 1/2 c. molasses Royal Icing Paste or gel food coloring Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside. Combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition. Add molasses, and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds. Transfer dough to a clean work surface. Roll the dough into four 1 1/2-inch-diameter logs. Wrap in parchment or plastic wrap, and refrigerate until firm, 1 to 2 hours. Heat oven to 350. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack. When completely cool, decorate with royal icing mixed with desired food coloring. Royal Icing 2 large eggs 4 c. confectioners sugar, sifted Juice of 1 lemon Glycerin (optional) Food coloring Beat egg whites until stiff, but not dry. Add confectioners sugar and lemon juice. Beat for 1 minute or more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. For a glossy icing, mix in a few drops of glycerin. To tint icing, add food coloring sparingly, one drop at a time, using the end of a toothpick. Blend well. Page 76 of 173

77 Handful of Love Cookies 1 bag Dove Dark Chocolate Hearts 1 bag Valentine's M&M's 1 18-oz. pkg. refrigerated sugar cookie dough 3/4 c. flour 3 Tbs. cocoa powder 1 can meringue powder Red food coloring Preheat oven to 350 degrees. Line the sheet pans with the parchment paper. Knead the flour into the cookie dough until smooth. Divide the dough in half, and knead the cocoa powder into one piece until completely incorporated and smooth. Repeat process with other half of the dough. Roll out each piece of the dough on parchment paper to a scant 1/4-inch thickness. Using cookie cutter, cut out as many hand shapes as possible, re-rolling the scraps as necessary. Transfer the cookies to the prepared sheet. Bake for approximately minutes, or until golden brown. Remove from oven, transfer to a wire rack, and let cool completely. To decorate, make royal icing by following the directions on the can of meringue powder. Divide the icing into thirds: tint one third red, one third pink, and leave the last third white. Then spoon the icing into separate resealable plastic bags. Snip a small corner from each bag and pipe messages, rings, fingernails, etc. on the cookies' hands. Decorate with M&M's and chocolate hearts. Leave the cookies aside 1 hour for the icing to set. Page 77 of 173

78 Hanukkah Honey Cookies 1/3 c. powdered sugar 1/3 c. butter or margarine, softened 2/3 c. honey 1 tsp. almond extract 1 egg 2 3/4 c. flour 1 tsp. baking soda 1/2 tsp. salt Easy Almond Glaze (directions in frosting section) Blue Decorator's Frosting (directions in frosting section) Heat oven to 375 degrees. Lightly grease cookie sheet. Mix powdered sugar, butter, honey, almond extract and egg in large bowl. Stir in flour, baking soda and salt. Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut with cookie cutters. Place about 1 inch apart on cookie sheet. Bake 7 to 8 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Easy Almond Glaze; decorate with Blue Decorator's Frosting. Page 78 of 173

79 Hanukkah Sugar Cookies 1 pkg. (8 oz.) cream cheese, softened 1 c. butter or margarine, softened 1/3 c. granulated sugar 1/4 tsp. vanilla 2 c. flour Colored sugar or decorating icings Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover. Refrigerate several hours or overnight. Preheat oven to 350. Roll dough on lightly floured surface to 1/8-inch-thickness. Cut into shapes with 2-inch cookie cutters; sprinkle with colored sugar. Or, leave plain to frost later with decorating icing (after cookies are baked and cooled). Place on ungreased baking sheets. Bake 12 to 15 minutes or until edges are lightly browned. Remove to wire racks. Cool completely. Page 79 of 173

80 Heart to Heart Cookie Icing 3 1/2 c. powder sugar, sifted 1/3 c. milk 1 tsp. vanilla Food coloring Mix first three ingredients. If necessary, add milk one tsp. at a time to make a thin icing. Tint icing with food coloring as desired. Ice cooled cookies. Place iced cookies on a cooling rack to dry. Once dry, store loosely covered. Page 80 of 173

81 Heart to Heart Cookies 3 1/3 c. flour 1 Tbs. baking powder 1/8 tsp. salt 1 can sweetened condensed milk 3/4 c. margarine or butter, softened 2 eggs 2 tsp. vanilla Preheat oven to 350 degrees. Combine flour, baking powder and salt; set aside. In large bowl, beat sweetened condensed milk, margarine, eggs and vanilla until well blended. Stir in dry ingredients. Knead lightly. Roll onethird of dough to 1/4" thick. Cut with a heart shaped cookie cutter. Place cookies one inch apart on greased cookie sheets. Bake 8 to 10 minutes or until firm when touched lightly. PLEASE NOTE: cookies may not be brown. Cool completely before icing. Page 81 of 173

82 Holiday Lime Cooler Cookies 2 c. butter or margarine, softened 1 c. powdered sugar 3 1/2 c. flour 1/2 c. cornstarch 2 Tbs. grated lime peel 1 tsp. vanilla Sugar 1 c. powdered sugar 2 Tbs. Key lime or regular lime juice 2 tubes green decorating gel, if desired Heat oven to 350 degrees. In large bowl, beat butter and 1 c. powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 3/4-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 dough balls 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, about 30 minutes. In small bowl, stir together 1 c. powdered sugar and the lime juice. Stir in additional juice if necessary. Spread glaze over cookies. Squeeze drops of decorating gel on glazed cookies; drag toothpick through gel for marbled design. Page 82 of 173

83 Holiday One Bowl Brownies 4 squares Baker's unsweetened baking chocolate 3/4 c. butter or margarine 2 c. granulated sugar 3 eggs 1 tsp. vanilla 1 c. flour 1 c. coarsely chopped pecans 1 tsp. powdered sugar Preheat oven to 350. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into greased foil-lined 13x9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool in pan. Cut brownie in pan into 18 decorative shapes with 1-1/2 inch star-shaped or holiday cookie cutters. Sprinkle with powdered sugar. Reserve the trimmings for snacking or another use. Page 83 of 173

84 Holiday Snickerdoodles 2 Tbs. red sugar 1 Tbs. ground cinnamon 2 Tbs. green sugar 1 1/2 c. sugar 1/2 c. shortening 1/2 c. butter or margarine, softened 2 eggs 2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt Heat oven to 400 degrees. In small bowl, mix red sugar and 1 1/2 tsp. of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 tsp. cinnamon; set aside. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Page 84 of 173

85 Holiday Surprise Sugar Cookies 1 pouch sugar cookie mix 1/3 c. butter or margarine, melted 1 egg 2 Tbs. flour Red and green food colors 16 thin rectangular crème de menthe candies, cut into thirds Assorted colored sprinkles, sugars, decors and decorating gels Heat oven to 375. In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. On ungreased cookie sheet, place cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired. Page 85 of 173

86 Holiday Treasure Cookies 1 1/2 c. graham cracker crumbs 1/2 c. flour 2 tsp. baking powder 1 (14 oz.) can Eagle Brand milk 1/2 c. butter, softened 1 1/3 c. sweetened coconut flakes 1 3/4 c. mini kisses 1 c. holiday bits Heat oven to 375 degrees. Stir together graham cracker crumbs, flour and baking powder in small bowl; set aside. Beat Eagle Brand and butter until smooth; add reserved crumb mixture, mixing well. Stir in sweetened coconut flakes, mini kisses and holiday bits. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature. Page 86 of 173

87 Holly Berry Cookies Cookies: 2 c. flour 1 c. sugar 1 tsp. cinnamon 3/4 tsp. baking powder 1/4 tsp. salt 1/2 c. cold butter (no substitutes) 1 egg 1/4 c. milk 2/3 c. seedless raspberry jam Glaze: 2 c. confectioners sugar 2 tsp. milk 1/2 tsp. vanilla Red-hot candies Green food coloring In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. On a lightly floured surface, roll out dough to 1/8" thickness. Cut with a 2-inch round cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees for 8 10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies. Page 87 of 173

88 Hugs and Kisses Brownie 1 pkg. fudge brownie mix 1 egg 1/4 c. oil 1/4 c. water 1 1/2 c. vanilla or white chips 14 to 16 milk chocolate kisses 14 to 16 striped chocolate kisses 1 1/2 tsp. shortening In a bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips. Pour into a greased 9- in. heart-shaped or round springform pan. Bake at 350 for minutes or until a toothpick inserted 2-in. from the side of pan comes out clean. Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove sides of springform pan. Page 88 of 173

89 Iced Letter Cookies Cupcakes 1 1/4 c. flour, plus more for dusting 1/4 tsp. baking powder 1/4 tsp. salt 4 Tbs. unsalted butter, softened 1/2 c. sugar 1 large egg 1/2 tsp. vanilla Royal Icing Food coloring in desired colors Sift flour, baking powder, and salt together into a large bowl; set aside. Put butter and sugar in bowl of electric mixer; mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; mix in flour mixture until combined. Wrap dough in plastic wrap; refrigerate 1 hour. Reheat oven to 325, with racks in upper and lower thirds. On a lightly floured surface, roll dough out to 1/8-inch thick. Cut twelve 2-inch circles and twelve 1 1/2- inch circles using cookie cutters. Cut out centers with a mini letter-shaped cookie cutter. Transfer to baking sheets lined with parchment paper. If cookies become soft, refrigerate until firm, 20 to 30 minutes. Bake, switching positions of sheets about halfway through, until just golden, about 10 to12 minutes. Transfer cookies on parchment to wire racks; let cool completely. Tint royal icing with food coloring. Transfer icing to a piping bag fitted with a very small plain round tip. Pipe icing around edges of each cookie and around edges of letter cut out of center. Fill in with a thin layer of icing. Let stand until set, 1 to 2 hours. Page 89 of 173

90 Independence Day Cookie Pizza 1 (18-oz.) roll refrigerated sugar cookie dough 1 (8-oz.) pkg. cream cheese, softened 1/4 c. powdered sugar 2 tsp. grated lemon peel 2 c. fresh raspberries 1 1/2 c. fresh blueberries 1/4 c. apple jelly, melted Spray 12" pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust. Bake at 350 for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled. In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until set. Store in refrigerator. Page 90 of 173

91 Jolly Snowman Cookies 1 recipe of sugar cookie dough 1/2 c. margarine, melted 1 egg 1 tub ready-to-spread frosting Black shoestring licorice 1/3 c. raisins 1/4 c. red cinnamon candies Heat oven to 375º. Stir cookie mix, melted margarine and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 3 inches apart onto ungreased cookie sheet. Flatten drops of dough until 1/4 inch thick and 2 inches across. Bake 7-9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on 1 cookie. Add licorice across top third of cookie for hat, 3 raisins for eyes and nose and 5 candies for mouth. Repeat with remaining cookies. Page 91 of 173

92 Lemon Crumb Bars 1 pkg. lemon or yellow cake mix 1/2 c. butter or margarine, softened 1 egg 2 c. finely crushed saltine crackers 3 egg yolks 1 (14-oz.) can Eagle Brand milk 1/2 c. lemon juice Preheat oven to 350. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 c. crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, beat 3 egg yolks, Eagle Brand and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 20 minutes longer or until set and top is golden. Cool. Refrigerate within 2 hours. Cut into bars. Store covered in refrigerator. Page 92 of 173

93 Lemon Hearts Cookies: 3 c. flour 3 Tbs. cornstarch 3/4 tsp. salt 1 1/2 c. butter, softened (no substitutions) 1 c. confectioners' sugar 1 Tbs. grated fresh lemon peel 1 1/2 tsp. lemon 1/4 tsp. almond Lemon Glaze: 1 1/2 c. confectioners' sugar 4 to 5 tsp. fresh lemon juice 1 1/2 tsp. grated fresh lemon peel Prepare lemon cookies. Preheat oven to 325 degrees. Combine flour, cornstarch, and salt. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in lemon peel and extracts. Reduce speed to low; gradually beat in flour mixture until blended, occasionally scraping bowl. Divide dough in half. Between two 20" sheets of waxed paper, roll half of dough 3/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) With floured 2 1/4-inch heart-shaped cookie cutter, cut dough into as many cookies as possible. With floured 3/4-inch heart-shaped cookie cutter, cut out and remove centers from cookies. Reserve centers and trimmings to reroll. With lightly floured wide spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. (If dough becomes too soft to transfer to cookie sheet, freeze 10 minutes until firm.) Bake cookies 15 minutes or until edges are golden. Transfer cookies to wire rack; cool 10 minutes. Meanwhile, prepare lemon glaze: In small bowl, with wire whisk or fork, mix confectioners' sugar, lemon juice, and lemon peel until blended. Dip top side of each warm cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 20 minutes. Repeat with remaining dough, reserved centers, trimmings, and glaze, adding a little water to glaze if it begins to thicken. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months. Page 93 of 173

94 Linzer Torte Bars 3 c. flour 3 c. powdered sugar 3 c. ground walnuts 1 1/2 c. butter or margarine, softened 1 1/2 tsp. ground cinnamon 2 c. raspberry or strawberry preserves Additional powdered sugar, if desired Heat oven to 375 degrees. In large bowl, stir together all ingredients except preserves and additional powdered sugar with spoon until crumbly. Reserve 2 c. of the mixture for topping; press remaining mixture in bottom of ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown. Spread with preserves. Sprinkle with reserved crumb mixture; press gently into preserves. Bake 20 to 25 minutes longer or until light golden brown. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. Page 94 of 173

95 Lovely Ladybugs 1 bag Dove Dark Chocolate Hearts 1 bag Valentine M&M's 1 18-oz. roll refrigerated sugar cookie dough 2/3 c. flour 1 16-oz. can vanilla frosting Red food coloring 1 tube chocolate decorating frosting Preheat oven to 350 degrees. Line the sheet pans with the parchment paper. Knead the cookie dough with the flour until smooth. Divide the dough into 12 equal pieces. Press an unwrapped hearts in the center of each piece of dough, then roll it into a ball and place on the prepared sheet pan, each piece about 3 inches apart. Bake for approximately minutes, or until golden brown. Remove from oven, transfer to a wire rack, and let cool completely. Tint the vanilla frosting with the red food coloring. Spread the frosting on top of the cookies, leaving a thin edge of cookie showing. Place an unwrapped heart at the top of each cookie for the ladybug's head. Pipe a line of chocolate frosting down the center of each cookie. Dot both sides of each cookie with M&M's. Page 95 of 173

96 Luscious Lemon Triangles 3/4 c. flour 3 Tbs. sugar 1/4 c. butter or margarine 1 egg 1 egg white 2/3 c. sugar 2 Tbs. flour 1 Tbs. finely shredded lemon peel (set aside) 2 Tbs. lemon juice 1 Tbs. water 1/4 tsp. baking powder Sifted powdered sugar (optional) Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside. In a small bowl combine the 3/4 cup flour and the 3 Tbs. granulated sugar. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in a 350 degree F oven for 15 minutes. Meanwhile, for filling, in a small mixing bowl combine the egg and egg white. Beat with an electric mixer on medium speed until frothy. Add the 2/3 cup granulated sugar, the 2 Tbs. flour, the lemon juice, water, and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Stir in lemon peel. Pour filling over hot crust. Bake for 20 to 25 minutes more or until edges are light brown and center is set. Cool on a wire rack. Cut into 9 squares; cut each square diagonally to make a triangle. If desired, sprinkle with sifted powdered sugar. Makes 18 triangles. Page 96 of 173

97 Macadamia-Lime Snowflakes 3/4 c. butter or margarine, softened 1-1/2 c. firmly packed light brown sugar 2 eggs 1-1/2 c. flour 1 tsp. baking powder 1 pkg. (6 oz.) Baker's white baking chocolate, chopped 1 c. macadamias, toasted, coarsely chopped 2 Tbs. grated lime peel 2 Tbs. powdered sugar Preheat oven to 350. Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil. Beat butter and sugar with electric mixer until light and fluffy. Blend in eggs, flour and baking powder. Stir in white chocolate, macadamias and lime peel. Spread in prepared pan. Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pan. Lift out of pan using foil handles. Using 3-inch snowflake cookie cutter (or other shape), cut into snowflakes. Sprinkle with powdered sugar. Save scraps for snacking. Page 97 of 173

98 Mallow Sweetheart Cookies 1 pkg. (20 oz.) refrigerated sliceable sugar cookies 12 large Marshmallows Decorating icing. Preheat oven to 350. Roll out cookie dough to 1/8-inch thickness on lightly floured surface. Cut into 24 cookies, using 2- to 3-inch heart-shaped cookie cutters, rerolling dough scraps as necessary. Place, 2 inches apart, on ungreased baking sheets. Bake 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire racks. Cool completely. Top bottom side of each of 12 of the cookies with 1 marshmallow. Place 4 of the cookies on microwavable plate. Microwave on HIGH 15 to 20 seconds or until marshmallows begin to puff; cover with 4 of the remaining cookies, bottom sides down, to make sandwiches. Repeat with remaining cookies and marshmallows. Decorate with icing as desired. Page 98 of 173

99 Merry Meringues 4 egg whites 1/4 tsp. cream of tartar 3/4 c. sugar 1 pkg. (4 serving size) Lime Jell-O 1 pkg. (4 serving size) Strawberry Jell-O Preheat oven to 225. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. At a time, beating on high speed until stiff peaks form. Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders. Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled. Page 99 of 173

100 Mexican Wedding Cakes 1 c. powdered sugar 2 c. butter or margarine, softened 2 tsp. vanilla 4 1/2 c. flour 1 c. finely chopped nuts 1/2 tsp. salt Additional powdered sugar Heat oven to 400 degrees. In large bowl, mix 1 c. powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again. Page 100 of 173

101 Mint-Chocolate Brownies 1 pkg. Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch) 1/3 c. water 1/3 c. vegetable oil 2 eggs 1 c. chopped pecans 1 1/2 c. mint-chocolate chips Mint Frosting (below) 3 c. powdered sugar 1/3 c. margarine 2 Tbs. milk 2 drops green food color Shiny Chocolate Glaze (below) Remaining mint-chocolate chips 2 Tbs. margarine 2 Tbs. corn syrup 1 to 3 tsp. hot water Heat oven to 350º. Grease bottom only of rectangular pan, 13x9x2 inches Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl, using spoon, about 50 strokes or until well blended. Stir in pecans and 1 c. of the mint-chocolate chips (set aside remaining mint-chocolate chips for Shiny Chocolate Glaze). Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean; cool completely. Spread Mint Frosting over brownies. Drizzle Shiny Chocolate Glaze over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Mint Frosting: Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 Tbs. at a time, until spreadable. Beat in food color. Shiny Chocolate Glaze: Heat mint-chocolate chips, butter and corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Page 101 of 173

102 MisFortune Cookies Fortune cookies can be made from scratch. But there is an easier alternative. There are a number of Internet fortune cookie companies that will make them to order -- with a message of your choosing inside -- for extremely reasonable rates. Here are some suggestions for do-it-yourself MisFortune Cookies: You have turned into your mother. They're not laughing with you. The voices are real. Your neighbors did notice that ring around the bathtub. Perhaps you should consider a lawn service. Maybe that haircut wasn't such a good idea. Next time get a second opinion before you accessorize. On the road of life, you are but a dip. That's not a good color for you. Your number will soon come up at the IRS. Wrinkles and incontinence are just around the corner! You will meet a short, stinky, unattractive stranger. Everyone saw you double-dip. You've got something in your teeth. Page 102 of 173

103 Mocha Brownie Bars 1/2 c. margarine or butter, melted 1 (14-oz.) can Eagle Brand milk 2 tsp. instant coffee dissolved in 1 Tbs. warm water 2 eggs 1 c. biscuit baking mix 1/2 c. cocoa 1 tsp. vanilla extract 1 c. chopped nuts, optional Preheat oven to 350 degrees. In large mixer bowl, combine all ingredients except nuts; mix well. Stir in nuts if desired. Spread into greased 13x9-inch baking pan. Bake 25 minutes or until brownies begin to pull away from sides of pan. Cool. Frost with Mocha Frosting. Cut into bars. Store covered at room temperature. Notes: Mocha Frosting: In saucepan, over low heat, melt 3 Tbs. margarine or butter. Stir in 3 Tbs. Cocoa, 1 Tbs. warm water and 1 Tbs. coffee-flavored liqueur or 2 tsp. instant coffee dissolved in 1 Tbs. warm water. Remove from heat. Gradually beat in 1-1/2 c. confectioners' sugar. Add additional warm water if needed. Page 103 of 173

104 Mother's Day Bonnets Cookie Dough: 3/4 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla 2 1/2 c. flour 1 tsp. baking powder 1 tsp. salt Frosting: 1 c. shortening 1 1/2 tsp. vanilla 1/2 tsp. almond or butter extract 4 1/2 c. sifted powdered sugar 3-4 Tbs. milk Cream shortening, sugar, eggs and vanilla well. Add dry ingredients. Mix well. Chill. Use a 2-round cookie cutter for hat brim and roll 1/2 tsp dough (use scraps) into ball for hat crown. Bake cookies (hat brim and hat crown separately), 1 sheet at a time, 6 to 8 minutes at 400, until bottoms and edges just begin to brown. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 Tbs. milk. Gradually beat in remaining powdered sugar and enough remaining milk to make of spreading consistency. Add food color a small amount at a time to get the desired shade (colors dry slightly darker). Spoon some of this thick icing into separate cups, add more food color and cover with plastic wrap and reserve for piping. Attach baked crown to center of baked brim with a dab of icing. Stir drops of water into the paler icing until thin enough to spread with a small metal spatula, or your finger without leaving marks, but thick enough not to run off sides of cookies. Spread to edges of cookies. Spoon un-thinned icing into decorating bag fitted with piping tip. Pipe ribbon around crown of bonnet (spread into a band with your finger or a toothpick). Pipe flat ribbon as desired. Use holiday cake sprinkles for flowers. Page 104 of 173

105 Nabisco Nilla Wafers 1/2 c. powdered sugar 1/3 c. sugar 1/3 c. shortening 1 egg 1 tsp. vanilla 1/8 tsp. salt 1 1/2 c. cake flour 1 1/2 tsp. baking powder 1 Tbs. water Preheat oven to 325?degrees. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Add the flour and baking powder. Add 1 Tbs. of water and continue mixing until dough forms a ball. Roll dough into 3/4- inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. Page 105 of 173

106 No Bake Cookies 1 stick margarine 1/2 c. milk 1/2 c. peanut butter 3 c. quick cooking oatmeal 2 c. sugar 1/2 c. cocoa 1 tsp. vanilla Combine margarine, sugar, milk and cocoa and boil for one minute. Remove from heat. Then add peanut butter, vanilla and oatmeal. Mix well and drop by teaspoonfuls onto cookie sheet. Page 106 of 173

107 Oatmeal Raisin Cookies 1 c. sugar 1 c. brown sugar 1 c. margarine 2 3/4 c. flour 2 c. quick oats 2 eggs 1 c. raisins 1 tsp. soda 1/4 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg Cream shortening with sugar. Sift dry ingredients together and add to sugar mixture. Add raisins and oatmeal; mix well. Drop by teaspoonfuls on cookie sheet. Dough will be stiff, so press each cookie down. Bake at 350?degrees for minutes. Page 107 of 173

108 Oatmeal Shortbread 1 c. flour 3 Tbs. sugar 1/2 c. butter 1/3 c. quick-cooking rolled oats In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in butter until mixture resembles fine crumbs. Stir in rolled oats. Form mixture into a ball and knead until smooth. To make shortbread wedges: On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 degree oven for minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool. To make shortbread rounds: On a lightly floured surface roll the dough to 1/2-inch thickness. Use a 1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 rounds. To make shortbread strips: On a lightly floured surface roll dough into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2x1-inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake in the 325 degree F oven for 20 to 25 minutes. Makes 24 strips. Page 108 of 173

109 Ooey Gooey Krispey Bars 1 c. Karo syrup (light or dark) 1 c. sugar 1/2 tsp. salt 1 c. crunchy or creamy peanut butter 5 c. crispy rice or corn flakes cereal 1 c. semi-sweet chocolate chips 1/2 c. peanut butter chips (optional) Combine Karo syrup, sugar and salt in a medium saucepan and cook over medium heat, stirring to dissolve sugar. (OR microwave on high (100%) for 2 to 2 1/2 minutes until syrup bubbles around the edge.) Bring to a boil; add peanut butter and stir until blended. Remove from heat. Stir in cereal. Pour into greased 9" x 13" pan; pat with greased spatula or waxed paper to level. Melt chocolate chips in small saucepan over low heat, stirring constantly. (OR microwave on medium-high heat (70%) for one minute. Stir, then microwave at additional 10- to 20-second intervals, stirring until smooth.) Spread over bars. If desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cool and cut into squares. Page 109 of 173

110 Owl Cookies 1 c. shortening 1 c. sugar 1 1/3 Tbs. vanilla 1 egg 2 Tbs. milk 1 tsp. baking powder 3/4 tsp. salt 3 c. flour 1 oz. melted unsweetened chocolate Cream sugar, shortening, vanilla, egg and milk. Add dry ingredients. Divide dough in half, and add chocolate to one half. Roll white dough between two sheets of waxed paper into a rectangle about 5 x 15 inches. Roll chocolate dough into a log shape (like rolling "snakes" with clay, about 15 inches long. Place chocolate on top of white dough and roll white dough around it. Slice 1/4-inch thick. Place two slices side by side on a lightly greased cookie sheet. Press them together. Place whole cashew for the beak and orange or yellow M&M's for the eyes. Bake at 375 for 8-10 minutes, until lightly browned on the edges. Let cool slightly on cookie sheet before removing them to a rack to cool. Page 110 of 173

111 Peanut Butter Blossoms 1/2 c. sugar 1 c. packed brown sugar 1 c. creamy peanut butter 1 c. butter or margarine, softened 2 eggs 3 c. flour 1 1/2 tsp. baking soda 1 tsp. baking powder Additional granulated sugar (about 2 Tbs.) About 7 dozen Hershey s Kisses milk chocolates Heat oven to 375 degrees. In large bowl, beat 1/2 c. granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack. Page 111 of 173

112 Peanut Butter Bumble Bees 1/4 c. butter or margarine, softened 1 c. creamy peanut butter 1 c. powdered sugar 1 1/2 c. graham cracker crumbs 1 square semi-sweet baking chocolate Sliced almonds, toasted Beat butter, peanut butter and powdered sugar in large bowl with electric mixer on medium speed until well blended. Add cracker crumbs; mix well. Shape tablespoonful of butter mixture into 1-inch oval to resemble body of bumble bee. Repeat with remaining butter mixture for additional "bees." Melt chocolate as directed on package. Drizzle in lines on top of bees to resemble bees' stripes. Insert almonds into both sides of each body for "wings." Page 112 of 173

113 Peanut Butter Chocolate Chip Cookies 1 stick margarine 1/2 c. Crisco shortening 1 c. creamy peanut butter 1 c. well packed light brown sugar 1 c. granulated sugar 2 eggs 2 12 oz. bags semi-sweet chocolate chips 2 1/2 c. flour 1 1/2 tsp. baking powder 2 tsp. baking soda Extra granulated sugar for rolling Preheat oven to 350. In a large mixing bowl, beat the butter and Crisco until smooth. Add the sugars and beat until combined. Add the eggs one at a time, scrape the bowl and slowly add the flour and leavenings. Shape into walnut sized balls. Roll in granulated sugar to coat. Place on ungreased pans, about 2" apart. With a fork, make cross hatch pattern, or other pattern. Bake approx minutes until they JUST start to turn golden. Allow the cookies to cool for about 1 minute before carefully transferring them to cooling racks. Page 113 of 173

114 Peanut Butter Chocolate Cookies 1/2 c. sugar 1/2 c. packed brown sugar 1/2 c. creamy peanut butter 1/4 c. butter or margarine, softened 1/4 c. shortening 1 egg 1 1/2 c. flour 3/4 tsp. baking soda 1/2 tsp. baking powder Granulated sugar 3 dz. milk chocolate stars or candy-coated chocolate-covered peanuts Heat oven to 375º. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack. Page 114 of 173

115 Peanut Butter Cookies 1 c. sifted flour 1/2 tsp. soda 1/4 tsp. salt 1/2 c. shortening 1/2 c. brown sugar 1/2 c. white sugar 1 egg 1/2 c. peanut butter 1 Tbs. water 1/2 tsp. vanilla Sift together dry ingredients. In a large bowl, combine remaining ingredients. Add sifted flour mixture. Drop by teaspoonfuls on greased cookie sheet. Press lightly with a fork which has been dipped in flour to flatten cookies and make top ridged. Bake at 325?degrees for minutes. Page 115 of 173

116 Peanut Butter Crinkles 1 c. margarine 1 c. peanut butter 1 c. sugar 1 c. brown sugar 2 eggs 2 1/2 c. flour 1 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 tsp. vanilla Beat margarine, peanut butter and sugars with eggs and vanilla until fluffy. At low speed, beat in dry ingredients. Shape into 1" balls. (If too soft to roll into balls, chill for minutes). Roll in sugar. Place 2" apart on ungreased cookie sheets. Bake at 350 for 8 minutes or until lightly browned. Can press chocolate kiss into the cookie as soon as it comes out of oven. Cool slightly on cookie sheet before removing to a wire rack to finish cooling. Page 116 of 173

117 Peanut Butter Pinwheels 2 1/2 c. flour 1 tsp. soda 1/2 tsp. salt 3/4 c. margarine 1 c. brown sugar 1 c. peanut butter 1 egg 1 tsp. vanilla Filling: 1 pkg. (12 oz) milk chocolate chips 2 tsp. margarine Cream margarine, sugar, peanut butter and egg, then add all dry ingredients. For filling: melt chocolate chips and margarine together, set aside to cool slightly. Roll out dough, between two sheets of waxed paper, into two 8x16 oblongs. Spread with chocolate and roll up jelly roll-fashion, from long side. For easier cutting, chill 15 minutes. Slice into 1/4" slices, place on lightly greased cookie sheet 1" apart. Bake at 350 for 6-8 minutes. Cool slightly before removing from pan. Page 117 of 173

118 Peanut Butter Shortbread 1/2 c. unsalted butter 1/2 c. granulated sugar 1/4 c. creamy peanut butter 2 c. flour Preheat oven to 300. In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal. Press the mixture into an ungreased 8" round pan. With a fork, prick decorative wedges in the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes 16 wedge-shaped cookies. Page 118 of 173

119 Peanut Butter Swirl Brownies 2/3 c. granulated sugar 1/2 c. packed brown sugar 1/2 c. margarine 2 Tbs. milk 2 eggs 3/4 c. flour 1/2 tsp. baking powder 1/4 tsp. salt 1/4 c. peanut butter 1/3 c. peanut butter chips 1/3 c. baking cocoa 1/3 c. semisweet chocolate chips Heat oven to 350º. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt. Divide batter in half. Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half. Spoon chocolate batter into pan in 8 mounds, checkerboard style. 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. Page 119 of 173

120 Peanut Butter Valentine's Day Kisses 18 oz. creamy peanut butter 1 1/4 c. granulated sugar 2 large eggs 9 oz. milk-chocolate kisses Heat oven to 350 degrees. Have cookie sheets ready. With a wooden spoon, stir peanut butter, sugar and eggs in a medium-size bowl until thoroughly blended. (Dough will be slightly sticky.) With floured hands, roll level measuring Tbs. full of dough into 1 1/4" balls. Place 1-1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry with tops crackled. Remove from oven and immediately press a chocolate kiss in the center of each cookie. Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire racks. Page 120 of 173

121 Peanut Lover s Dream Bar 1 bag Dove chocolate hearts, melted 2 c. Snickers, chopped 6 Tbs. butter, melted 2 c. graham cracker crumbs 1/4 c. sugar 1 1/4 c. flour 1 tsp. baking soda 1/2 c. melted caramel squares 1/2 c. butter 1/2 c. chunky peanut butter 1/2 c. sugar 1/2 c. brown sugar 1 egg 1/2 tsp. vanilla To make graham cracker crust, toss together the first 3 ingredients and press into bottom of 12 x 8-inch pan sprayed with cooking spray. Bake in a 350 degree oven for about 10 minutes, or until firm. Spread Dove Brand Chocolate Hearts over graham cracker crust, sprinkle with 1 c. of chopped Snickers Brand Miniatures for Valentine s Day. Let set in refrigerator for about 15 minutes or until the chocolate is set. To make peanut butter cookie layer, cream last 6 ingredients together in a mixer. Add flour and baking soda. Spread over the chocolate-snickers layer and bake an additional minutes, or until light brown. Drizzle caramel on top and scatter remaining 1 c. of Snickers Brand Miniatures, pressing to adhere to caramel. Page 121 of 173

122 Pecan Bars 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 1 c. butter, softened, divided 1 c. sugar 3 tsp. vanilla, divided 2 1/4 c. flour 1/2 tsp. baking soda 2 eggs 1 c. firmly packed brown sugar 2/3 c. light corn syrup 3 c. chopped Pecans Beat cream cheese, 3/4 c. of the butter, the granulated sugar and 2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min. Preheat oven to 350. Press dough firmly onto bottom of ungreased 15x10x1-inch baking pan. Bake 20 min. or until lightly browned. Meanwhile, melt remaining 1/4 c. butter; place in medium bowl. Add eggs, brown sugar, corn syrup and remaining 1 tsp. vanilla; mix until well blended. Stir in pecans. Spread pecan mixture evenly onto warm crust. Bake an additional 20 to 25 min. or until topping is firm around the edges and slightly soft in the center. Cool completely on wire rack. Cut into 60 bars to serve. Page 122 of 173

123 Pecan Tassies 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened 1/2 c. butter or margarine, softened 1 c. flour 1 egg 3/4 c. firmly packed brown sugar 1 tsp. vanilla 3/4 c. finely chopped Pecans 3 squares Baker's semi-sweet baking chocolate, melted Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 375 F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set. Page 123 of 173

124 Peppermint Snowball Cookies 1/2 c. finely crushed peppermint candies, divided 1/4 c. powdered sugar 1 c. butter, softened 1/3 c. powdered sugar 1 tsp. vanilla 2 1/4 c. flour 1/4 tsp. salt Heat oven to 325º. Mix 1/4 c. crushed candies and 1/4 c. powdered sugar; reserve. Mix butter, 1/3 c. powdered sugar, 1/4 c. crushed candies and the vanilla in medium bowl. Stir in flour and salt. Shape tablespoonfuls of dough into balls. Place about 2 inches apart on ungreased cookie sheet. Bake minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again. Page 124 of 173

125 Philadelphia Cheesecake Brownies 1 pkg. brownie mix 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened 1/3 c. sugar 1 egg 1/2 tsp. vanilla Prepare brownie mix as directed on package. Pour into greased 9x13 baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect. Bake at 350 degrees for minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. Page 125 of 173

126 Pink Heart Tuiles 1/2 flour 2/3 c. confectioners' sugar 4 Tbs. unsalted butter, room temperature 2 large egg whites, room temperature 1/2 ts vanilla Pink food coloring In 2 separate bowls, sift flour and confectioners' sugar, and set aside. Cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached. Heat oven with two racks centered to 375º. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week. Page 126 of 173

127 Pink Meringue Drops 4 large egg whites, room temperature 1 c. sugar Pinch of cream of tartar 1/2 tsp. pure vanilla extract Pink food coloring 6 oz. semisweet or bittersweet chocolate, finely chopped 2 tsp. canola oil or pure vegetable shortening Preheat oven to 200 with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form. Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden this can take up to 50 minutes at room temperature or just freeze on parchment paper for 5 minutes. Serve. Page 127 of 173

128 Pudding Sugar Cookies 1 c. 1 c. oil 1 c. sugar 1 c. confectioners' sugar 2 eggs 1 tsp. vanilla 1 (3.4-oz.) pkg. instant pudding mix (any flavor) 4 c. flour 1 tsp. cream of tartar 1 tsp. baking soda In a large mixing bowl, cream the butter, oil and sugars. Beat in the eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for minutes or until lightly browned. Page 128 of 173

129 Queen of Hearts' Tarts 2 1/4 c. flour 2 tsp. baking powder 1/4 tsp. salt 1/2 c. shortening 1 c. sugar 2 eggs, beaten 1/2 tsp. vanilla 1 Tbs. milk Strawberry preserves Sift together flour, baking powder, and salt. Set aside. Cream together shortening and sugar. Add eggs, vanilla, milk, and sifted ingredients. Mix well. Roll out on a floured surface. Cut with heart-shaped cookie cutters. Bake at 375 degrees for 8-10 minutes. Cool. Spread strawberry preserves on each cookie and top with another cookie. Page 129 of 173

130 Quick Crescent Pecan Pie Bars Crust: 1 (8-oz.) can refrigerated crescent dinner rolls Filling: 1/2 c. chopped pecans 1/2 c. sugar 1/2 c. corn syrup 1 Tbs. margarine or butter, melted 1/2 tsp. vanilla 1 egg, beaten Heat oven to 375. Separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 for 5 minutes. Meanwhile, in medium bowl, combine all filling ingredients; mix well. Pour filling over partially baked crust. Bake an additional 18 to 22 minutes or until golden brown. Cool 45 minutes or until completely cooled. Cut into bars. Page 130 of 173

131 Quick Praline Bars 24 graham cracker squares 1/2 c. packed brown sugar 1/2 c. butter or margarine 1/2 tsp. vanilla 1/2 c. chopped pecans Heat oven to 350º. Arrange graham crackers in single layer in ungreased 10x15 jelly roll pan. Heat brown sugar and butter to boiling in saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans. Bake 8-10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars. Page 131 of 173

132 Raisin Heart Pockets 2 2/3 c. flour 1 1/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. freshly grated nutmeg 12 Tbs. (1 1/2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 2 Tbs. whole-milk yogurt 2 tsp. pure vanilla extract 1/2 tsp. finely grated lemon zest, or more to taste Raisin Filling (recipe follows) In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined. Divide dough into quarters. Place each quarter between two sheets of parchment paper. Roll out dough to a 1/8- inch thickness. Stack packages of dough on a baking sheet, and refrigerate until chilled, about 1 hour (or freeze for 30 minutes). Preheat oven to 425. Line baking sheets with Silpats or parchment paper. Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies, and place half of them on a prepared baking sheet, leaving 1 inch between cookies. Place a generous Tbs. of filling in the center of each heart on the baking sheet. Spread filling, leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork to decoratively press the pocket edges together. Reroll, and chill any remaining dough scraps. Repeat process with remaining dough and filling. If at any time dough becomes too soft to work with, return to refrigerator until chilled. Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners sugar. Store in an airtight container for up to 1 week. Raisin Filling: 1 2/3 c. raisins 1/2 c. water 1/3 c. packed dark-brown sugar 1 Tbs. flour 1 1/2 tsp. finely grated lemon zest 3/4 tsp. ground cinnamon Page 132 of 173 In a small saucepan, combine raisins, 1/2 cup water, sugar, flour, lemon zest, and cinnamon over medium heat.

133 Raisin Puffs 2 c. raisins 1 c. water 1/2 c. Crisco 1/2 c. margarine 2 eggs 1 Tbs. vanilla 3 c. flour 1 tsp. soda 1/2 tsp. salt Boil raisins and water until water is gone. In a bowl, cream sugar, shortening and eggs. Add flour, soda, salt, and vanilla together. Add raisins. Form into balls and roll in sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Page 133 of 173

134 Raspberry-Coconut Bars 1 1/4 c. flour 1/4 tsp. salt 1/2 c. cold butter or margarine, cut up 3 Tbsp. cold water 2 eggs 1/2 c. sugar 1 pkg. (7 oz.) coconut (2-2/3 c.) 1/3 c. red raspberry preserves Preheat oven to 425. Mix flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring with fork until well blended. Press firmly onto bottom of ungreased 9-inch square baking pan. Bake 20 minutes or until lightly browned. Reduce oven temperature to 350. Beat eggs in small bowl with electric mixer on high speed until frothy. Gradually add sugar, beating until thick and lemon colored. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves. Continue baking 25 minutes or until golden brown. Cool completely on wire rack. Cut into 24 bars. Page 134 of 173

135 Reese's Cookies 2 c. flour 1 tsp. baking soda 1 c. shortening margarine (softened) 1 c. sugar 1/2 c. packed light brown sugar 1 tsp. vanilla 2 eggs 1-10 oz. pkg. peanut butter chips Heat oven to 350?degrees. Stir together flour and baking soda. In large bowl, beat shortening, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded tsp. onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Page 135 of 173

136 Reindeer Cookies 1 pkg. (17-1/2 oz.) peanut butter cookie mix 1/3 c. oil 1 egg 60 miniature pretzel twists 60 semisweet chocolate chips 30 red-hot candies In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indention one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350 for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen. Page 136 of 173

137 Reindeer Ginger Pops 1 pkg. Betty Crocker gingerbread cake and cookie mix 1/3 c. lukewarm water 28 small pretzel twists 28 wooden sticks with rounded ends 1 oz. semisweet baking chocolate 1/2 tsp. shortening 56 white oval-shaped licorice candies 28 red cinnamon candies Mix gingerbread mix and lukewarm water until dough forms. Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours. Meanwhile, cut pretzels lengthwise in half, placing large knife on pretzel and pressing down on knife with palm of hand to cut pretzel in one motion. Preheat oven to 400 degrees. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie slice. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzel halves into top of each cookie slice for reindeer antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on medium power 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth. Dip half of each licorice candy into melted chocolate mixture, using tweezers to hold candy. Let dry on waxed paper. Attach licorice candies and cinnamon candies to cookies, using melted chocolate mixture (reheat if mixture has hardened), for eyes and nose of each reindeer. Store in airtight container. Page 137 of 173

138 Ribbon Krispies 1/2 c. butter, cubed 2 jars (7 oz. each) marshmallow creme 11 c. crisp rice cereal 1 to 1 1/2 c. peanut butter 1 to 1 1/2 c. hot fudge ice cream topping, warmed a large saucepan, melt butter over medium low heat. Stir in the marshmallow creme until smooth. Remove from the heat; stir in the cereal until blended. Press half the mixture into a buttered 15X10X1 pan; spread with peanut butter. Carefully spread with hot fudge topping. Press the remaining cereal mixture over fudge layer (pan will be full). Cool for 10 minutes before cutting. Page 138 of 173

139 Savoiardi - (Lady Fingers) 3 eggs, separated 1/2 tsp. almond 1/4 tsp. salt 1/3 c. sugar 1/2 c. sifted cake flour 1 tsp. baking powder Beat egg yolk until thick and lemon colored. Beat in almond. Beat egg whites until stiff, but not dry, and gradually beat in sugar until whites are glossy and very stiff. Fold egg yolks gently into whites. Fold in sifted dry ingredients. Drop batter by tablespoonfuls on ungreased cookie sheet forming fingers 3 inch long and 1 inch wide. Bake at 350 degrees for 10 minutes or until light brown. Remove immediately from cookie sheet and cool on rack. Page 139 of 173

140 Scotch Shortbread 1 lb. butter 1 c. sugar 1/2 tsp. salt 4 c. flour Cream butter until very light. Add sugar; cream well together. Add flour and salt to mixture, 1 c. at a time, until thoroughly mixed. Turn out into a 11x16 pan. Place a piece of waxed paper over mixture and pat out covering entire bottom of pan. Cut into size desired. Poke all over with a fork. Bake at 250 degrees for 1 hour until cookies are very light brown. Cool and sprinkle with granulated sugar. Page 140 of 173

141 Secret Kiss Valentine's Day Cookies 1 c. butter 2/3 c. sugar 1 tsp. vanilla 2 c. flour 1 c. walnuts, chopped fine 1 pkg. chocolate kisses 1 c. powdered sugar Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until wellblended. Chill dough 2 hours. For each cookie, use about 1 Tbs. of dough to encase one chocolate kiss completely. Place on ungreased cookie sheet. Bake at 350?degrees until set but not brown, about 8-10 minutes. Remove and roll in powdered sugar. Page 141 of 173

142 Snickerdoodles 1 c. shortening 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 1 tsp. soda 1/4 tsp. salt 2 Tbs. sugar 2 tsp. cinnamon Heat oven to 400?degrees. Mix shortening, 1 1/2 c. sugar and eggs. Blend flour, soda and salt. Mix with shortening mixture. Shape into 1" balls. Roll in sugar mixture. Place 2" apart on ungreased cookie sheet. Bake 8-10 minutes. Page 142 of 173

143 Snowball Cookies 1 c. soft butter 1 c. powdered sugar 1/2 tsp. salt 1 c. nuts, chopped 1 Tbs. vanilla 2 c. flour Combine all ingredients. After mixing well, shape into balls about the size of a quarter. Bake for 10 minutes at 350 degrees (do not over bake). While still warm, roll in powdered sugar. Page 143 of 173

144 Snowball Kisses 1/2 lb. butter 1/2 c. sugar 1 tsp. vanilla 2 c. flour 1 c. pecans (finely chopped) 15 oz Hershey's Kisses 1/2 c. powered sugar Preheat oven to 350?degrees. Cream butter in a large bowl. Beat in sugar and vanilla until light and fluffy. Add flour and pecans and mix well. Chill dough in tightly covered container overnight. Remove the foil from the Hershey's Kisses. Shape dough around kiss using about a tsp. of dough per Kiss. Bake minutes on ungreased cookie sheet until set, but not brown. While warm, sprinkle with powered sugar. Store in a covered container. Page 144 of 173

145 Snow-Capped Cookies 1 3/4 c. flour 1 c. chopped pecans 3/4 c. butter, softened 1/2 c. powdered sugar 2 tsp. water 1/2 tsp. vanilla 1/4 tsp. salt 3 squares Baker's semi-sweet baking chocolate 3 squares Baker's white baking chocolate, coarsely grated Preheat oven to 350. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1- inch balls; place on ungreased baking sheets. Bake 20 min. or until edges are golden brown. Cool on wire racks. Melt semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set. Page 145 of 173

146 Snowflake Cookies Cookies: 1 c. sugar 3/4 c. margarine, softened 1 tsp. vanilla 2 eggs 2 1/2 c. flour 1 tsp. baking powder 1 tsp. salt Almond Glaze: 3 c. powdered sugar 4 tsp. light corn syrup 1/4 c. hot water 1/2 tsp. almond 1/8 tsp. salt White coarse sugar crystals, powdered sugar or white edible glitter Easy Decorating Frosting: 1 c. powdered sugar 3 to 5 tsp. water Mix granulated sugar, butter, vanilla and eggs in large bowl. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 400º. Roll about one-third of the dough 1/8 inch thick on lightly floured surface. Cut with star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake about 6 minutes or until light brown. Remove from cookie sheet to wire rack; cool completely, about 30 minutes. Repeat with remaining dough. Make Almond Glaze. Place cooled cookies together in pairs with about 1 tsp. glaze, with points of top cookie between points of bottom cookie. Place cookies on wire rack on cookie sheet to catch excess glaze. Pour 1 Tbs. glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.) Make Easy Decorating Frosting. Pipe snowflake designs on cookies. Let cookies dry completely before storing. Almond Glaze: Mix all ingredients until smooth, glossy and pourable. Easy Decorating Frosting: Mix ingredients to make a frosting that can be easily drizzled or used in a decorating bag, Page 146 of 173

147 Snowflake Puff Pastry Puff Pastry White Chocolate Coarse Sugar. Cut thawed, frozen puff pastry sheets with a snowflake or star cookie cutter. Bake at 400 degrees about 10 minutes or until golden. Lightly dip tops of pastries into melted white chocolate and sprinkle with coarse sugar. Page 147 of 173

148 Spider Web Cookies Version 1 Flour, for dusting Chocolate Cookie dough Royal Icing Black icing or melted chocolate Heat oven to 350. On a well-floured board, roll out dough to 1/8-inch thickness. Using either cookie cutters or a pattern cut out of cardboard, cut cookies into shapes of bats and cobwebs. Place on ungreased baking sheet, and chill until firm, about 15 minutes. Bake until edges are crisp, but not darkened, 8 to 10 minutes. Cool on wire racks before icing. To make the cobweb design, begin by icing cookie with royal icing. Pipe out a spiral of black icing starting from the center to the edges of the cookie. Draw a skewer or tip of a sharp knife from the center to each point on the cookie, and then from the inner curves back to the center. Repeat with remaining cookies and icing. Page 148 of 173

149 Spider Web Cookies Version 2 3/4 c. shortening 1 c. sugar 2 eggs 1 tsp. vanilla 2 1/2 c. flour 1 tsp. baking powder 1 tsp. salt Cream shortening, sugar, eggs and vanilla well. Add dry ingredients. Stir well. Chill. Roll dough into walnut sized pieces then flatten with a glass dipped into sugar. Bake on ungreased cookie sheet at 400 for 6-8 minutes. Completely cool on a rack. When cool, frost with white frosting. With Decorating Gel, pipe a spiral on top of the frosted cookie. With a toothpick, starting at the center of the spiral, draw a line outward in the frosting. Repeat, until web design is created. Page 149 of 173

150 Spidery Cookie Wreaths 3/4 c. butter, softened 3/4 c. sugar 1/4 tsp. baking powder 1 egg 1 tsp. vanilla 1 3/4 c. flour 1/4 c. finely chopped pecans or almonds 1 tsp. grated orange peel 1/4 tsp. orange paste food coloring 1 c. sifted powdered sugar Milk Miniature candy-coated semisweet chocolate pieces (optional) In a large mixing bowl, beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Place half of the dough in a small mixing bowl. Stir in the pecans or almonds; set aside. To the remaining dough, knead in the orange peel and food coloring. Cover and chill both portions of dough about 30 minutes or until easy to handle. On a lightly floured surface, shape each dough portion into a 12-inch-long log. Cut each log into twenty-four 1/2- inch-thick pieces. Roll each piece into a 6-inch-long rope. If necessary, cover and chill ropes for 10 to 15 minutes if soft and difficult to work with. Place a white and an orange rope side by side and twist together 5 or 6 times. Shape into a circle, gently pinching together the ends. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet about 1 minute, then remove and cool thoroughly on a wire rack. In a small mixing bowl, stir together sifted powdered sugar and enough milk to make an icing of piping consistency. Tint with desired colors of paste or liquid food coloring. Using a decorating bag and writing tip #2, pipe icing into various-size spiders randomly on cookies. If desired, use red cinnamon candies, or candy-coated chocolate pieces for the body of the spider. Use a dab of icing to hold body on cookies. Let cookies stand until icing is set. Page 150 of 173

151 Stained Glass Cookies 1/2 c. butter or margarine, softened 1/2 c. sugar 1/2 c. honey 1 egg 1 tsp. vanilla 3 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 5 rolls fruity Life Savers Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours. Preheat oven to 350. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts. Crush each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts. Bake 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil. Page 151 of 173

152 Starbucks Vanilla Almond Biscotti 3 Tbs. butter 2/3 c. granulated sugar 1 egg plus 1 egg white 1/4 tsp. vanilla 1/4 tsp. salt 3 Tbs. buttermilk 1 3/4 c. flour 2 tsp. baking powder 1 tsp. baking soda 1/2 c. finely chopped almonds Preheat oven to 350 degrees. Cream together the butter and sugar in a large mixing bowl until smooth. Add egg and egg white and continue beating until creamy, then add the vanilla, salt and buttermilk and mix until combined. Sift the flour, baking powder, and baking soda together into a medium bowl. Add the dry stuff to the wet stuff in the mixing bowl, but do it a little at a time. When all the flour's in, toss in the finely chopped almonds, but save a couple Tbs. of the nuts for something we'll do later. Don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti. You may want to use your hands to work everything together as the dough thickens. Form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan. The dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about an inch thick in the middle. Bake this loaf for 30 to 35 minutes or until the top has turned light brown. Remove this now puffed-up loaf from the oven and let it cool for 5 minutes or as long as it takes for it to be cool enough to handle and slice. When it's cool, move the biscotti loaf to a cutting board. Use a long serrated bread knife to slice the dough across its width. Make slices that are approximately 3/4-inch thick. Keep the slices standing up and move them back to the sheet pan. Position them in rows on the pan so that they aren't touching, then pop the whole pan back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside. When you remove the cookies from the oven, keep them out on the sheet pan for several hours or overnight so that they completely dry out. A good biscotti is a crispy biscotti. Page 152 of 173

153 Streusel Caramel Bars 2 c. flour 3/4 c. firmly packed light brown sugar 1 egg, beaten 3/4 c. cold butter or margarine, divided 3/4 c. chopped nuts 24 caramels, unwrapped 1 (14-oz.) can Eagle Brand milk Preheat oven to 350º. In large bowl, combine flour, sugar and egg; cut in 1/2 c. butter until crumbly. Stir in nuts. Reserving 2 c. crumb mixture, press remainder firmly on bottom of greased 13x9-inch baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels with Eagle Brand and remaining 1/4 c. butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Page 153 of 173

154 Sugar Cookie Cut-Outs 1 pkg. (8 oz.) cream cheese, softened 3/4 c. butter, softened 1 c. granulated sugar 2 tsp. vanilla 2-1/4 c. flour 1/2 tsp. baking soda 4 rolls Life Savers Five Flavor Roll Candy, crushed Preheat oven to 350. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes using 3-inch cookie cutters. Place on greased baking sheets. Bake 10 to 12 min. or until edges begin to brown. Transfer cookies to rack; immediately press about 1/2 tsp. crushed candies onto each hot cookie. Cool completely on wire racks. Page 154 of 173

155 Sugar Cookies (Easy Slice) 1 c. sugar 1 c. margarine, softened 1 egg 1 Tbs. vanilla 2 1/4 c. flour 1 tsp. baking soda Additional sugar for decorating In large bowl, mix sugar and margarine. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough into halves. Shape each half into roll about 1 1/2 inches in diameter. Wrap and refrigerate 1 hour until chilled. Preheat oven to 375?degrees. Cut rolls into 1/4-inch slices. Place on cookie sheet and sprinkle generously with additional sugar. Bake minutes or until lightly browned around the edges. Cool on wire rack. *Tip: To chill dough quickly, place in freezer for 30 minutes Page 155 of 173

156 Sunshine Lemon Coolers 1/2 c. powdered sugar 1/3 c. sugar 1/3 c. shortening 1 egg 1/2 tsp. vanilla 1/8 tsp. salt 1 1/2 c. cake flour 1 1/2 tsp. baking powder 1 Tbs. water Lemon powdered sugar 1 c. powdered sugar 1/2 tsp. unsweetened Kool-Aid lemonade drink mix Preheat oven to 325?degrees. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Add the flour and baking powder. Add 1 Tbs. of water and continue mixing until dough forms a ball. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. As cookies bake, combine 1 c. powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies. Makes 50 to 56 cookies. Page 156 of 173

157 Thin Mint Girl Scout Cookies Chocolate Cookie Wafers: 1 chocolate fudge cake mix 3 Tbs. shortening, melted 1/2 c. cake flour, measured then sifted 1 egg 3 Tbs. water Coating: 3 12-oz. bags semi-sweet chocolate chips 3/4 tsp. peppermint extract 6 Tbs. shortening Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350?degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. Page 157 of 173

158 Thumbprint Cookies 1 pkg. (8 oz.) Philadelphia cream cheese, softened 3/4 c. butter, softened 1 c. sugar 2 tsp. vanilla 2 1/4 c. flour 1/2 tsp. baking soda 1 c. finely chopped Pecans 1 1/4 c. raspberry preserves Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar; beat until light and fluffy. Blend in vanilla. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Add pecans; mix just until blended. Cover. Refrigerate 30 min. Preheat oven to 350. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Indent centers. Bake 10 min. Fill each cookie with about 1 tsp. preserves. Continue baking 8 to 10 min. or until golden brown. Cool completely on wire racks. Page 158 of 173

159 Toffee Bars 1/2 c. butter or margarine, melted and divided 1 c. oats 1/2 c. firmly packed brown sugar 1/2 c. flour 1/2 c. finely chopped walnuts 1/4 tsp. baking soda 1 (14-oz.) can Eagle Brand milk 2 tsp. vanilla extract 2 c. (12 oz.) semi-sweet chocolate chips Additional chopped walnuts Preheat oven to 350º. Combine 6 Tbs. margarine, oats, sugar, flour, 1/2 c. walnuts and baking soda. Press firmly on bottom of greased 13x9-inch baking pan; bake 15 minutes or until lightly browned. Meanwhile, in saucepan, over medium heat, cook and stir remaining 2 Tbs. margarine and Eagle Brand. Stir in vanilla. Pour over crust. Return to oven; bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chips on top. Let stand 1 minute; spread while still warm. Garnish with additional walnuts; press down firmly. Cool thoroughly. Cut into bars. Store tightly covered at room temperature. Page 159 of 173

160 Toll House Cookies 2 1/4 c. flour 1 tsp. salt 3/4 c. sugar 1 tsp. vanilla 1-12 oz. pkg. chocolate chips 1 tsp. baking soda 1 c. margarine 3/4 c. packed brown sugar 2 eggs 1 c. chopped nuts (optional) In bowl, combine flour, baking soda and salt. Set aside. In large bowl, combine margarine, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Page 160 of 173

161 Triple Layer Cookie Bars 1 1/2 c. graham crackers crumbs 1/2 c. butter or margarine, melted 1 (7 oz.) pkg. flaked coconut (2 2/3 c.) 1 (14 oz.) can Eagle Brand milk 2 c. semi-sweet chocolate chips 1/2 c. creamy peanut butter Preheat oven to 350 (325 for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9- inch baking pan. Top evenly with coconut and then pour Eagle Brand evenly over coconut layer. Bake 25 minutes or until lightly browned. In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Page 161 of 173

162 Triple-Vanilla Brownies 1/2 c. butter or margarine 1 2/3 c. white baking chips 1 1/4 c. flour 3/4 c. sugar 1/2 c. chopped nuts 1 tsp. vanilla 1/4 tsp. salt 3 eggs Creamy Vanilla Glaze: 1 1/2 c. powdered sugar 2 to 3 Tbs. margarine 1/2 to 1 tsp. vanilla 1 to 2 Tbs. warm water or milk Heat oven to 350º. Grease and flour rectangular pan, 13x9x2 inches. Heat butter and white baking chips in heavy 2-quart saucepan over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool. Stir in remaining ingredients except Creamy Vanilla Glaze. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool completely. Spread with Creamy Vanilla Glaze. For 32 brownies, cut into 8 rows by 4 rows. Creamy Vanilla Glaze: Mix all ingredients until smooth and spreadable. Page 162 of 173

163 Turkey Cookies 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix 1/2 c. margarine or butter, melted 1 egg 1/4 c. flour 1 tub vanilla frosting Assorted candies, if desired Heat oven to 375 degrees. Stir cookie mix, margarine, egg and flour in medium bowl until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 4 1/2-inch turkey- or hand-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes if using shiny metal cookie sheets; 6 to 8 minutes for nonstick cookie sheets; or 9 to 11 minutes for insulated cookie sheets. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost and decorate with candies as desired. Page 163 of 173

164 Turtle Shortbread Cookies 1 1/2 c. butter or stick margarine, softened 1/2 c. sugar 1 tsp. almond extract 4 c. flour 1/2 tsp. salt 24 caramels 1 bag (6 oz) semisweet chocolate chips (1 cup) 2 tsp. shortening 1 c. chopped pecans 6 dozen pecan halves Heat oven to 350 degrees. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. If dough is crumbly, mix in 1 to 2 Tbs. additional softened butter. Divide dough into 12 equal parts. Roll each part into 1/4- inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 tsp. water and heat over low heat, stirring constantly, until caramel softens.) Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies. Page 164 of 173

165 Tuxedo Brownie Hugs Cookies 60 Hershey's Hugs 1 pkg. brownie mix 1/4 c. unsweetened cocoa 1/4 c. water 1/4 c. vegetable oil 2 eggs Preheat oven to 350?degrees. Grease and flour a cookie sheet and remove wrappers from candy. In a medium bowl combine brownie mix, cocoa, water, oil and eggs, and stir until well blended. Drop brownie dough onto prepared cookie sheet by small tsp. Bake for 8 minutes or until set. Remove brownie-cookies from oven and cool for 1 minute. Press a Hug candy into the center of each cookie. Remove cookies to wire rack. Page 165 of 173

166 Valentine Cookies 1 1/4 c. flour 1/2 tsp. baking powder Dash salt 1/2 c. sugar 1/3 c. shortening 1 egg 1/2 tsp. vanilla 3 drops oil of cinnamon (optional) 1/4 c. hard cinnamon candies, finely crushed In a small bowl combine flour, baking powder, and salt; set aside. In a medium bowl beat sugar and shortening until fluffy. Add the egg, vanilla, and oil of cinnamon, if desired; beat well. Add flour mixture; beat well. Cover and chill in the refrigerator about 2 hours or until firm. Cut a 10x8 heart pattern from paper. Halve dough. Line 2 cookie sheets with foil. Place half of the dough on each cookie sheet; roll into 10x8 rectangles. With pattern, cut dough into heart shapes. Reserve scraps. (If dough seems too soft, freeze 30 minutes or until firm.) Use alphabet and heart-shaped cutters to cut out a message from each cookie. Remove dough from cutters. Spoon candy into cutouts to fill holes to level of the dough. Bake in a 375 degree oven for minutes or until candy is melted and cookies are done. Cool on cookie sheets. Peel foil from cookies. Reroll dough scraps; cut with 3-inch cookie cutters. Place on ungreased cookie sheet. Bake in the 375 degree oven for minutes or until done. Cool on pan. Page 166 of 173

167 Valentine Crispy Cutouts 3 Tbs. butter or margarine 1 pkg. (10 oz.) marshmallows 8 drops red food coloring 6 c. crisp rice cereal Assorted decorating icings Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add food coloring; mix well. Stir in cereal. Press firmly into greased 15x10" pan. Cool completely. Cut into heart shapes with greased 4-inch cookie cutters. Decorate with icings as desired. Page 167 of 173

168 Watermelon Cookies Sugar Cookie Dough: 3 3/4 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 c. butter or margarine, softened 1 1/2 c. granulated sugar 2 eggs 2 tsp. vanilla extract 6 drops red food coloring 1 c. miniature semi sweet morsels Glaze: 1 1/2 c. powdered sugar, sifted 2 Tbs. water drops green food coloring For the Cookies: Sift flour, baking powder, and salt together in a medium sized bowl. Set aside. Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours. Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely. For the Glaze: In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Page 168 of 173

169 White Chocolate Lime Bars Bars: 3/4 c. flour 1/4 c. sugar 1/4 c. butter or margarine, softened 1/4 c. finely chopped pecans 1/4 tsp. salt 1 egg yolk 1 c. sugar 1 Tbs. flour 2 tsp. grated lime peel 3 Tbs. lime juice 3 eggs Several drops green food color Raspberries or maraschino cherries, if desired White Chocolate Glaze: 1/2 c. white vanilla baking chips 2 Tbs. butter or margarine 2 Tbs. light corn syrup 1 to 2 tsp. hot water Heat oven to 350º. In medium bowl, mix 3/4 c. flour, 1/4 c. sugar, 1/4 c. butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden. In medium bowl, beat 1 c. sugar, 1 Tbs. flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour. In 1-quart saucepan, heat baking chips, 2 Tbs. butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours. Page 169 of 173

170 White Chocolate Raspberry Cookies 8 oz. white baking bar 1/2 c. butter 1 c. granulated sugar 1 tsp. baking soda 1/4 tsp. salt 2 eggs 2-3/4 c. flour 1/2 c. seedless raspberry jam 3 oz. white baking bar 1/2 tsp. shortening Chop 4 oz. of the white baking bar; set aside. In a heavy small saucepan, melt the remaining 4 oz. white baking bar over low heat while stirring constantly; cool. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 oz. of chopped white baking bar. Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Bake in a 375 degree oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days. About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 oz. white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies. Make-Ahead Tip: Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed. Page 170 of 173

171 White Chocolate-Cherry Biscotti Sweethearts 2 c. flour 1 1/2 tsp. baking powder 1/2 c. butter or margarine, softened 1/2 c. sugar 2 eggs 1 tsp. vanilla 2 pkg. (6 oz. each) white baking chocolate, chopped 1/2 c. sweetened dried cherries 1/2 c. chopped pecans (optional) Preheat oven to 325. Lightly grease and flour large baking sheet. Mix flour and baking powder until well blended; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in 1-1/2 cups of the chopped chocolate, cherries and pecans. Roll out dough to 1/4-in. thickness on floured surface. Cut with 3-in. heart-shaped cookie cutter, rerolling dough scraps as needed. Place hearts, 2 in. apart, on prepared baking sheet. Bake 10 to 12 min. or until lightly browned. Turn hearts over on baking sheet. Bake an additional 10 to 12 min. or until slightly dry and golden brown. Remove to wire racks; cool completely. Melt remaining chopped chocolate as directed on package. Drizzle over hearts. Let stand until chocolate is firm. Page 171 of 173

172 Whole Wheat Gingerbread Cookies 1 c. butter or margarine, softened 1 c. packed brown sugar 1 egg 1/3 c. mild-flavored molasses 1 Tbs. finely shredded orange peel 2 Tbs. orange juice 3 c. flour 1 c. whole wheat flour 1 tsp. ground ginger 2 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cloves 1 8-oz. pkg. cream cheese, softened 2 to 3Tbs. honey Page 172 of 173

173 X's and O's Cookies 1 bag Valentine's M&M's 1 bag peanut butter or sugar cookie mix 2 Tbs. flour Red and white tube frosting Preheat oven to 375 degrees. Prepare cookie mix according to package instructions. Stir in flour and mix until blended. Roll out the dough to 1/4-inch thickness between two waxed paper sheets. Cut out "X"s and "O"s. Transfer the cutouts to a cookie sheet. Bake for 8-10 minutes, remove from oven, and let cool completely. Frost the cookies tops with red or white frosting, and then decorate with M&M s. Page 173 of 173