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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We've had some chilly weather here in Texas which has been great for getting into the Christmas spirit. With only a few exceptions (gifts for bus drivers and teachers), we've gotten the shopping all done. And it has been fun this year as I took the time to do it early (not that I have had money but we did okay). It truly is the thought that counts, an important lesson for kids to learn. Even kids who are getting all grown up like mine. Our current Monthly Theme topic is Five Ingredient Recipes. Keeping it simple by using just a few ingredients can make for easy and tasty meals. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at A to Z Recipes. Today's issue contains over 120 recipes from our last Monthly Theme topic of Heavenly Holiday Cookies. This theme was in memory of our pal, Linda G., who played such an important role in this publication for years. She was a wonderful wife to Mike and mother to Mark, Tim, and Marie, who loved baking cookies for her family during the holidays. We received a wide variety of recipes from some regulars and well as a new face or two. In the Regional Recipe section, there's a recipe from our Uncle Bill Anastooskin. It was published in the Newsleader newspaper in Burnaby, Vancouver, Canada. If you do not see all of your recipes today it is because I had to split them up. The remaining recipes will be shared on next Sunday. Here are the names of the readers whose submissions are shared in this issue: Johnny, LA Treva, NC Jim D., WA State Lisa H., Belmont, NC Bill Anatooskin, Burnaby, BC, Canada Larry J., Spring Hill, TN Lucy Wellhausen, Kirtland, OH Dorie, IL Betty K., Belhaven, NC Patricia, Charlevoix, MI Connie, Salisbury, MA Chris M., NM Shirley, Bellingham, WA Jean M., OH Doe, Oliver, B.C. Mary H., Montreal, Canada Larry Holmes, Toronto, Canada Leasa, IA Luanne, FL Marsha G., Rochester, IN Marty B., Tell City, IN Pam, Swanton, OH Pat, Minden, NV Pat, Merritt Island, FL Rita, Niceville, FL Linda H., Rosharon, TX Jean, Syracuse, NY We'll see you here again on Wednesday, God willing. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

“Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap.” ~Robert Fulghum in 1987 at Middlebury College Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

I’m Spending Christmas With Jesus Christ This Year ~Shared by Johnny, LA I see the countless Christmas trees around the world below. With tiny lights, like Heaven’s stars, reflecting on the snow. The sight is so spectacular, please wipe away that tear. For I am spending Christmas with Jesus Christ this year. I hear the many Christmas songs that people hold so dear. But the sounds of music can’t compare with the Christmas choir up here. I have no words to tell you the joy their voices bring. For it is beyond description to hear the angels sing. I know how much you miss me, I see the pain inside your heart. But I am not so far away, we really aren’t apart. I cannot tell you of the splendor or the peace inside this place Can you just imagine Christmas with our Savior, face to face? I will ask him to light your spirit as I tell him of your love. So then pray for one another as you lift your eyes above. So be happy for me, dear ones, you know I hold you dear. And be glad I’m spending Christmas with Jesus Christ this year. I sent you each a special gift, from my heavenly home above. I sent you a memory of my undying love. After all, love is a gift more precious that pure gold. It was always most important in the stories Jesus told. Please love and keep each other, as my Father said to do. For I can’t count the blessings or love he has for each of your. So have a Merry Christmas and wipe away that tear. Remember, I am spending Christmas with Jesus Christ this year. ~Author Unknown Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Cookies 101 When you're getting ready to start mixing up a batch of cookies, there are a few things to remember. First, start by reading the entire recipe make sure that you have all the ingredients for the recipe. Also make sure you understand the cooking techniques. Then, you'll want to preheat the oven for 10 to 15 minutes before baking. Use an oven thermometer to verify the accuracy of your oven. If the set oven temperature and the oven thermometer do not agree, adjust the oven temperature accordingly. Mixing It Up Prepare the ingredients before you start mixing. Let the butter soften, toast the coconut, chop the nuts, etc. Measure the ingredients correctly, using the proper technique and measuring utensils. Prepare recipe according to directions. Avoid overmixing the dough. If it's handled too much, the cookies will be tough. For even baking, make cookies the same size and thickness. Use heavy-gauge dull aluminum baking sheets with one or two short sides for cookies. For brownies and bars, use dull aluminum baking pans or glass. It's best to use the size of pan called for in the recipe. When a recipe calls for greased baking sheets or pans, grease them with shortening or nonstick cooking spray. For easy removal, line the bottom of the pan with parchment paper and grease the paper. Unless the recipe states otherwise, place cookie dough 2 to 3 in. apart on a cool baking sheet. For brownies and bars, spread the batter evenly in the pan, otherwise they may bake unevenly. While Baking Leave at least 2 in. around the baking sheet or pan and the oven walls for good heat circulation. For best results, bake only one sheet of cookies at a time. If you need to bake two sheets at once, switch the position of the baking sheets halfway through the baking time. Use a kitchen timer to accurately time the recipe. Unless otherwise directed, let cookies cool for 1 minute on the baking sheet before removing to a wire rack. Cool baked goods on a wire rack to allow air to circulate around the food and cool completely before storing. Let baking sheets cool before placing the next batch of cookie dough on it. Otherwise, the heat from the baking sheet will soften the dough and cause it to spread. Source: Taste of Home Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Five Ingredient (or Less) Recipes Sometimes less is best and that certainly suits busy cooks. Having fewer ingredients makes meals much easier to prepare. It also helps those who cook for one or two. We are looking for recipes which contain FIVE INGREDIENTS OR LESS. Ingredients such as salt, pepper, and water are not included in the ingredient count. Take a look through your recipes and you might just be surprised at how many you have that could be shared in this Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Five Ingredient Recipes. We will collect them the remainder of this month and post them on the second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Five Ingredient Recipes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Five Ingredient Recipes has a deadline of December 31, 2008, and will be posted on January 4, 2009. Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our December Birthday Babies: 2nd Leen in Houston, Texas 3rd Vrushali D. in Mumbai, Maharashtra, India 3rd Edna in London, Kentucky 4th Patricia F. in Galveston, Texas 4th Trey B. in Texas 5th Norma in Mattydale, New York 6th Laurie in Magnolia Springs, Alabama 6th Fannie in Pulaski, Virginia 7th Margie in Kansas 7th Kevin in Belleville, Kansas 9th Debra S. in Norfolk, Virginia 9th Elaine in Garden City, Kansas 12th Gary C. in Greensboro, North Carolina 13th Maudie F. in Elwood, Indiana 13th Marilyn in Ohio 14th Nancy F. in Sacramento, California 15th Chuck W. in Belle Vernon, Pennsylvania 15th Jan G. in Tucson, Arizona 15th Corey in New Johnsonville, Tennessee 16th Louise in Ashtabula, Ohio 16th Mary M. in Spiro, Oklahoma 17th Brittany K. in Clanton, Alabama 17th Jennifer in Manhattan, Kansas 21st Clifford in Negaunee, Michigan 24th Pat in Merritt Island, Florida 24th Mary M. in Macon, Georgia 25th Chris in Alamogordo, New Mexico 26th Marcia K. in Sarnia, Ontario, Canada 27th Wanda D. in Ohio 28th Karen in Goshen, New Hampshire 29th Soraiya in South Carolina 29th Sylvia in Jenkinsville, South Carolina 30th Elizabeth in Tupelo, Oklahoma Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Italian Cookies An elderly Italian man lay dying in his bed. While suffering the agonies of impending death, he suddenly smelled the aroma of his favorite Italian anisette sprinkle cookies wafting up the stairs. Gathering his remaining strength, he lifted himself from the bed. Leaning against the wall, he slowly made his way out of the bedroom, and with even greater effort, gripping the railing with both hands, he crawled downstairs.  With labored breath, he leaned against the door frame, gazing into the kitchen. Where if not for death's agony, he would have thought himself already in heaven, for there, spread out upon waxed paper on the kitchen table were literally hundreds of his favorite anisette sprinkled cookies. Was it heaven? Or was it one final act of heroic love from his devoted Italian wife of sixty years, seeing to it that he left this world a happy man?  Mustering one great final effort, he threw himself towards the table, landing on his knees in a crumpled posture. His parched lips parted, the wondrous taste of the cookie was already in his mouth, seemingly bringing him back to life.  The aged and withered hand trembled on its way to a cookie at the edge of the table, when it was suddenly smacked with a spatula by his wife....."Back off!" she said, they're for the funeral." Checking On The Neighbor Worried because they hadn't heard anything for days from the widow in the neighboring apartment, Mrs. Silver said to her son, "Timmy, would you go next door and see how old Mrs. Kirkland is?" A few minutes later, Timmy returned. "Well," asked Mrs. Silver, "is she all right?" "She's fine, except that she's mad at you." "At me?" the woman exclaimed. "Whatever for?" "She said 'It's none of your business how old she is,'" snickered Timmy. A Christmas Thought Do you know what would have happened If it had been Three Wise Women Instead of Three Wise Men? They would have asked directions, Arrived on time, Helped deliver the baby, Cleaned the stable, Made a casserole, Brought practical gifts and There WOULD be Peace On Earth. Only in Texas ~Shared by Jim D., WA A Texas cowboy is driving down the road and sees a sign in front of a restaurant that reads: Happy Hour Special Lobster tail & beer "Lord almighty," he says to himself, "my three favorite things." Grandmother's Favorite ~Shared by Lisa H., Belmont, NC A sweet little boy surprised his grandmother one morning and brought her a cup of coffee. He had made it himself and was so proud. He anxiously waited to hear the verdict on the quality of the coffee. The grandmother had never in her life had such a bad cup of coffee, and as she forced down the last sip she noticed three little green plastic army men in the bottom of the cup. She asked," Honey, why would three little green plastic army men be in the bottom of my cup?" Her grandson replied," You know grandma, it's like they say on T.V. ... The best part of waking up is soldiers in your cup!!" Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

Burnaby, British Columbia, Canada Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind PEANUT BUTTER COOKIES ~Shared by Larry J., Spring Hill, TN "Well I searched my catalog for a cookie that would have a kick. That would be real good and pleasing to ole St. Nick. A special cookie for AtoZ and also for you and me. As far as Ii am concerned, AtoZ recipes and fun, there will never be anutter, I found one with simply with peanut butter." ~Chef Larry's Kitchen Spring Hill, TN 1 cup peanut butter  1 cup sugar  1 egg  1 tsp. vanilla Mix peanut butter and sugar, stir in remaining ingredients. Shape in 1-inch balls and put on ungreased cookie sheets. Press with fork in a crisscross to flatten slightly and bake in a 350 degree oven for 12 to 15 minutes. (No flour or milk needed) It really works... HONEY APPLE-OATMEAL COOKIES ~Shared by Lucy Wellhausen, Kirtland, OH Owner of Ohio Honey Company www.ohiohoney.com 1 Cup Butter (2 sticks) 1 Cup brown sugar firmly packed 2 Eggs ½ Cup Milk ¼ Cup Honey (Ohio Honey, of course!) 2 Teaspoons Vanilla 3 Cups uncooked Oatmeal (I used rolled) 2 Cups Flour, all-purpose 1 teaspoon Baking soda 1 teaspoon Salt 1 Tablespoon Cinnamon 1 Cup Dried Cranberries or Raisins 1 Cup Walnuts, coarsely chopped (optional) 1 Apple, peeled cored, finely chopped Heat oven to 350 degrees. Spray baking sheets with Pam. Place sheets of foil on counter top for cooling cookies.  Combine butter, brown sugar, egg, milk, honey and vanilla in large bowl, until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix until blended. Stir in raisins, nuts and apples. When mixture pulls away from the sides of bowl, drop dough onto baking sheet.  Bake at 350 degrees 11 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.  Makes 4 dozen cookies. ANISE BUTTERFLIES ~Shared by Jim D., WA State Makes about 60 cookies  Making spritz cookies will go more smoothly if you pack the dough firmly into the cookie press. This eliminates any air pockets that could leave holes in the shapes. INGREDIENTS 3/4 cup butter or margarine, softened  1/2 cup packed brown sugar  1/2 teaspoon baking powder  1/4 teaspoon ground cinnamon  1/8 teaspoon ground ginger  1 egg yolk  1 teaspoon anise extract  1 3/4 cups all-purpose flour  DIRECTIONS In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, cinnamon, and ginger; beat till combined. Beat in the egg yolk and anise extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough. Pack the dough into a cookie press fitted with a butterfly plate. Force dough through press 1 inch apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till edges of cookies are firm but not brown. Remove cookies from pans and cool on a rack.  Nutrition Information Makes about 60 cookies - Facts Per Serving: Calories: 42 Fat. Total: 2g Carbohydrates, Total: 5g  Cholesterol: 10mg Sodium: 3mg Protein: 0g  Fiber: 0g % Cal. from Fat: 43% Fat, Saturated: 0g  Source: Cooking at a Glance - Cookies  CRANBERRY OATMEAL COOKIES ~Shared by Jim D., WA State INGREDIENTS  1 cup butter, softened  1 1/2 cups sugar  2 eggs  1 teaspoon vanilla extract  2 cups all-purpose flour  1 teaspoon baking powder  1/2 teaspoon salt  1/4 teaspoon baking soda  2 cups quick-cooking oats  1 cup raisins  1 cup coarsely chopped fresh or frozen cranberries  1 tablespoon grated orange peel  1 (12 ounce) package vanilla chips  DIRECTIONS In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and orange peel. Stir in vanilla chips.  Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Cool on wire racks.  SOFT CHRISTMAS COOKIE ~Shared by Jim D., WA State INGREDIENTS (Nutrition) 3 3/4 cups all-purpose flour  1 teaspoon baking powder  1/2 teaspoon salt  1 cup margarine, softened  1 1/2 cups white sugar  2 eggs  2 teaspoons vanilla extract  DIRECTIONS Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.  Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.  Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.  BON BONS ~Shared by Jim D., WA State INGREDIENTS  1/2 (8 ounce) package cream cheese  1/2 cup butter flavored shortening  2 cups sifted all-purpose flour  1 1/2 cups sifted confectioners' sugar  2 (10 ounce) jars maraschino cherries, drained  DIRECTIONS In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.  Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.  Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.  Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot! CHRISTMAS CASSEROLE COOKIES ~Shared by Jim D., WA State INGREDIENTS  3 eggs  1 cup sugar  1 teaspoon vanilla extract  1/4 teaspoon almond extract  1 cup chopped dates  1 cup flaked coconut  1 cup chopped walnuts  Additional sugar  DIRECTIONS In a mixing bowl, beat eggs until lemon-colored. Gradually beat in sugar. Beat in extracts. Stir in the dates, coconut and walnuts. Pour into an ungreased deep 2-qt. baking dish. Bake at 350 degrees F for 30-35 minutes. Remove from oven; stir with a wooden spoon (batter will appear moist and sticky). Place baking dish on a wire rack. When cool enough to handle, roll batter into 1-in. balls. Roll in sugar; place on waxed paper-lined baking sheets.  PECAN TASSIES ~Shared by Betty K., Belhaven, NC 1 cup all-purpose flour 1/2 cup butter OR margarine 1/3 cup cream cheese - softened 3/4 cup packed brown sugar 2/3 cup chopped pecans 1 egg - beaten 1 Tbsp. butter OR margarine - melted 1 tsp. vanilla extract Cream together flour, butter, and cream cheese; refrigerate 1 hour. -Roll dough into 1" balls; press each ball into greased wells of a small/mini muffin tin, forming cups; set aside. -Bring remaining ingredients to a boil, stirring constantly. -Pour hot mixture, 1 Tbsp. at a time, into cups. -Bake in a 400 degree oven for 12-15 minutes. Serves 24. BELGIUM COOKIES ~Shared by Patricia, Charlevoix, MI 1 cup butter 3/4 white sugar 1 egg 2 1/2 cups flour 1 tsp. vanilla Seedless jam Icing Cream butter and sugar. Add egg and vanilla. Beat until fluffy. Add dry ingredients a little at a time. Mix well. Roll thinly. Cut into circles with cookie cutter or shot glass. Shot glass is perfect size. Bake for 10 min. at 350. Cool cookies. Spread seedless jam of choice ( strawberry, raspberry etc) on cookie - top with another cookie. Spread with thin layer of icing. Let set for about 2 hours before putting into containers.  HINT: Freeze them in a single layer until ready to use. have found icing and jam take long time to set without freezing. KAHLUA CHOCOLATE CHUNK COOKIES ~Shared by Patricia, Charlevoix, MI 1 package dry chocolate chip cookie mix, 1 pound 11/2 ounces, found on baking aisle 7 tablespoons softened butter 1 large egg, beaten 4 tablespoons Kahlua or other coffee liqueur 3 tablespoons instant espresso or instant coffee crystals 1 tablespoon ground coffee beans 1 cup bittersweet chocolate chunks (recommended: Ghirardelli brand) 4 ounces walnut pieces Preheat oven to 375 degrees. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve. BITTERSWEETS ~Shared by Connie, Salisbury, MA There are 3 recipes to this but it's worth the trouble.  Cookie dough: 1 c butter or margarine 1 c confectioner's sugar 1/2 tsp. salt 2 tsp. vanilla 2 1/2 c flour  Cream butter and sugar together, then add flour salt and vanilla. This is a somewhat dry batter. Roll into little balls and depress the center with your finger. Bake at 325 til underneath starts to brown. (You have to flip one of the cookies to see) Cool.  Filling: 6 oz cream cheese (I use the 8 oz bar) 2 c confectioner's sugar 1 c walnuts, chopped finely 1 c coconut  Mix all ingredients together in mixer. When cookies are cool and ready to assemble cookies use a teaspoonful in the center of each cookie  Glaze:  1 c choc chips 4 Tbls water 4 Tbls. butter 1 cup confectioner's sugar  Melt all together in microwave, stirring frequently until smooth.  Take cookie, fill with a teaspoons of filling and drizzle with chocolate glaze. These are truly outstanding.  If you want to make these ahead of time, you can freeze them without the filling and glaze. SNICKERDOODLES ~Shared by Chris M., NM 1 c. shortening, part butter (I used 1 c. butter)  1 1/2 c. sugar  2 eggs  2 3/4 c. Gold Medal Flour  2 tsp. cream of tartar  1 tsp. baking soda  1/4 tsp. salt  2 tbl. sugar  2 tsp. cinnamon  Heat oven to 400 degrees. Mix shortening (butter), 1 1/2 c. sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt and stir in. Chill in refrigerator for about 1/2 hour. Shape dough in 1" balls. Roll in mixture of 2 tbl. sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 - 10 minutes. These cookies puff up at first, then flatten out. Makes 6 doz. cookies. Store in air-tight container. Note: If you use Gold Medal self-rising flour, omit cream of tartar, soda and salt. The chilling of the dough first makes a richer and softer dough. Do not cook any longer than the time stated and the cookies will stay soft and chewy. Source: 1963 Betty Crocker Cooky Book  EASY RASPBERRY BROWNIES ~Shared by Chris M., NM Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Bet you can’t eat just one! This is so good! Prep: 15 min - Bake: 30 min - Cool: 1 hr - Chill: 1 hr 15 min 1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix 1/4 cup water  1/2 cup vegetable oil 2 eggs  1 package (8 ounces) cream cheese, softened 1/2 cup powdered sugar  1/2 cup raspberry preserves 1 ounce unsweetened baking chocolate 1 tablespoon butter or margarine  1. Heat oven to 350�F. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.  2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.  3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes. 4. Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.  Makes 18 brownies Variation: If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2. I always make the fudgey type. Source: Nancy’s Kitchen LUSCIOUS LEMON-RASPBERRY BARS T & T ~Shared by Chris M., NM 1 package Betty Crocker® Sunkist® lemon bar mix 1/3 cup water 3 eggs 1/2 package (8-ounce size) cream cheese, softened (OR 4 oz. cream cheese) 1/4 cup raspberry preserves Powdered sugar 1. Heat oven to 350ºF whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.  2. Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.  3. Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese. 4. Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator. High Altitude (3500-6500 ft) No changes.  ANGEL LEMON BARS ~Shared by Chris M., NM 1 package Angel Food Cake Mix - the 1 step mix 21 ounces Lemon Pie Filling ( 1 2/3 c. lemon pie filling or lemon curd)* Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar. *I used 2 cans (15 oz. ea.) of Comstock Lemon Pie Filling. It was just right. I did not sprinkle powdered sugar on top as it didn't need it! Also, I baked mine in a bundt pan for about 35 minutes. Very good!!!!!  Source: CDKitchen GRANDPA COOKIES ~Shared by Shirley, Bellingham, WA (Buck's favorite)  6 cubes of hard margarine, melted ( this is your liquid in recipe)  4 c. brown sugar, packed hard  4 large eggs beaten  2 tsp. vanilla, mix in with eggs  9 c. flour  2 tsp soda, mix well into flour  3 c. nuts broken not chopped  Mix all together. I use gloves on my hands to mix it. Line a 9x13 in pan with plastic wrap and pat dough in. Cover over night in fridge. Cut into 4 strips the long ways and remove one to bake at a time. Slice in 1/4 slices and bake at 375°F for 6-10 min. These are a crisp brown sugar shortbread cookie. Bake some now and keep the rest till later.  CORNMEAL BISCOTTI ~Shared by Shirley, Bellingham, WA 3/4 c. sugar  1/2 c. butter  2 Tbl. fennel seeds  1 Tbl. rum and 1 of water  1 tsp. vanilla  3 large eggs  1 3/4 c. flour  1 c. yellow cornmeal  1 1/2 tsp. baking powder  1 c. pine nuts or almonds  In a bow mix sugar, butter, fennel seeds, rum and water. Stir in eggs, mix in flour, cornmeal, baking powder into the bowl. Cover and chill 3 hours.  On greased cookie sheet 12x15 inch cookie sheet, make 2 strips using half of batter in each into 1/2 inch thick. Keep 1 inch from each end of pan. Bake in oven 375°F for about 20 min. or lightly brown.  Let set till cool enough to touch. Slice into 1/2 to 3/4 in. thick slices and place back on cookie sheet, cut side down. Bake at 350°F 15 to 18 min. or tell lightly toasted. Cool and store in a zip lock bag.  Source: The above recipe from my own private cook book. SPRINGERLE (Old German recipe)  ~Shared by Jean M., OH This is a somewhat pesky cookie but very good and very pretty. If a Springerle rolling pin is not available, cut dough in squares after making first rollout.  4 eggs  2 c. sugar  1 tsp anise extract  4 c. SIFTED all purpose flour  3/4 tsp baking soda  anise seed (optional)  Using a Standard mixer, if possible Beat eggs until light Add sugar slowly, beat until mixture is very stiff and light, about 15 minutes at high speed on mixer. . Add extract, flour and soda ; mix thoroughly. Roll out on lightly floured surface with regular rolling pin to 1/2 inch thickness. Roll with Springerle rolling pin to 1/4 inch thickness; pressing only once for clear imprint. Cut along divided lines to separate cookies. Place carefully on lightly floured surface, cover with towel; let stand overnight until dry. Sprinkle greased cookie sheet with anise seeds . (when I use the baking stone, I don't grease it...but preheat with oven) Set oven to slow (300 deg.). Lift cookies carefully; brush off excess flour; moisten bottom of each cookie with finger dipped in water. Place on prepared cookie sheets; bake 15 minutes or until dry but still pale and not brown. Moistened area on bottom of cookie will form characteristic "foot" of the springerle cookie. Makes 5-6 dozen  HAND-ROLLED DATE BARS ~Shared by Jean M., OH 3 eggs  1 cup sugar  Beat until thick, then add  1 cup flour  1 tsp baking powder  1/4 tsp salt  Beat smooth  Add 1 1/2 cup sliced seeded dates  1 cup finely chopped pecans  ! tsp vanilla  Line a 9x13 pan with waxed paper and pour in batter Bake at 350º for30 minutes Cool to handling temperature. Cut in finger size bars and dip in 10-x sugar. Hand-roll to shape if desired or leave in bars. Amount will depend on size you cut.  JANET'S BROWNIE BARS ~Shared by Jean M., OH These were a sister's special recipe. I have made them often and as added decor, iced them with mint green frosting and drizzled melted chocolate bars over that !  Melt and cool  4 squares Baker's Chocolate  3/4 cup butter. Set aside  Mix together (by hand is easy)  2 cups sugar (I use 1 cup brown for flavor)  1 1/2 cups flour  1 tsp baking powder  1 tsp salt  2 tsp vanilla  2 Tbs corn syrup (white OR brown)  Add chocolate and butter Mix well Stir in 4 well-beaten eggs Optional, 1 cup chopped walnuts Bake in greased 10x 15 jelly roll pan at 350º for 35 minutes DO NOT OVERBAKE !! Cool. Frost to suit. Cut in squares or sticks. JANET'S JELLY DIAGONALS ~Shared by Jean M., OH These are very pretty cookies. Recipe uses pecan or walnut Meal, which can be ground in processor if not available in stores. I usually stock up when driving through Georgia !! Cream: 1/2 cup butter 1/3 cup sugar Add 1 egg yolk (save white for later) 1/4 tsp salt 1/2 tsp vanilla Add 1 cup flour and mix well Wrap in film and chill well Divide dough into 4 parts Shape each part into an 8 inch roll Beat egg white and brush on rolls Now roll them in pecan or walnut meal Place on ungreased cookie sheets Using handle of wooden spoon, make a trough the length of the roll and fill this with favorite red jelly Bake at 325º for25 minutes Cool slightly and drizzle with mixture of: 1/2 cup 10-x sugar 2 tsp lemon juice and water to make of drizzling consistency. Cut diagonal slices. Store airtight.  Freezes well CHOCOLATE PEANUT BUTTER BENGAL COOKIES ~Submitted by Doe, Oliver, B.C. Makes 4 doz - 2 1/4" cookies. 1c unsalted peanuts  6 oz semi-sweet chocolate chpd 1/4" pcs  1 c peanut butter  3/4 c sugar 1/4 lb unsalted butter in 1 oz pcs  1 lg egg  2 tsp vanilla  1 1/4c flour  1/8 tsp salt Creamy Topping-  1 1/4 c peanut butter  1/4 c icing sugar  Drizzle-  8 oz semi-sweet chocolate chpd 1/4" Preheat 325.  Toast peanut 10-12 mins. Cool, finely chop. In double boiler over med heat place 6 oz s.s. Melt til smooth. Transfer to 1qt bowl. Set aside. Place 1c peanut butter, sugar, and butter in bowl of elec mixer fitted with paddle. Beat on med 2 mins until soft. Scrape down bowl. Add egg and vanilla, beat on high 3 mins. Scrape down bowl, add melted choc and the chpd peanuts and mix on med speed 1 min. With mixer on low add flour and salt. Once dry ingred have been incorporated, 30 sec, take bowl from mixer and use spatula to thoroughly combine. Transfer dough to cutting board. Divide dough into 2 equal portions. Roll each portion of dough with hands into a 12" cylinder-11/2" in diam. Individually wrap each portion in saran and place in fridge for 3-4 hrs. Until dough is very firm to the touch. Take from fridge, Cut each piece into 24-1/2" thick slices.. Divide the slices between 4 Teflon pans, 12 evenly spaced slices per sheet. Bake 16-18 mins. Take from oven and cool to room temp on baking sheets 30 mins. Make topping Place 1 1/4c peanut butter and the icing sugar in bowl of elec mixer fitted with paddle. Mix on low speed 30 sec. Scrape down bowl and beat on high for 1 min more. With spatula finish mixing rem ingred with rubber spatula until completely smooth.  Make chocolate drizzle- in double boiler melt 8 oz choc over med heat. Stir smooth. Set aside in 1 qt bowl until needed.  Assemble- Place a heaping tsp of creamy topping in the center of each cookie. Use a small spatula or butter knife to spread the topping evenly over each cookie. Arrange cookies close together on wax paper or parchment. Use a tsp to drizzle thin lines of melted choc on top of each cookie. Keep at room temp for 25-30 mins to let choc firm up. Store tightly sealed until ready to serve. BLACK GOLD COOKIES ~Submitted by Doe, Oliver, B.C. Makes 3 dozen - 2 3/4" cookies These are dark, rich cookies. For each 1/2tsp flour there is 2 tsp chocolate. They keep several days in a tightly sealed container. 6 tbsp flour  1/2 tsp b powder  1/2 tsp salt  10 oz semi-sweet chocolate chpd 1/4" pcs  6 tbsp butter 2 oz unsw choc chpd in 1/4" pcs  2 lg eggs  1/2 c sugar  2 tsp vanilla Preheat 325. In sifter combine flour, baking powder and salt. Sift onto lg pce of wax paper. Set aside. Heat 1" water in double boiler. Place 6oz s.s., the unsw and butter in top half. Stir mixture until smooth and completely melted. Transfer to 1qt bowl and set aside until needed. Place eggs, sugar, vanilla in bowl of mixer with paddle. Beat on med 4 mins until soft. Scrape down bowl and beat 2 mins more on med. Stop and add melted choc, beat 1 min. Scrape down bowl. Add sifted dry ingred and rem 4oz s.s. choc and mix on low until combined, 30 sec. Take bowl from mixer and use spatula to finish mixing dough until thoroughly combined. Using a heaping tbsp of dough for each cookie(3/4oz) portion 12 cookies, evenly spaced onto each of 3 Teflon sheets. Bake for 9-10 mins. Take from oven and let cool on sheets, 30 mins. Store cooled cookies airtight. CHOCOLATE BOULDERS ~Submitted by Doe, Oliver, B.C. Makes 3 dozen - 21/2" cookies *** 1 1/2 c pecan pcs  8 oz semi-sweet chocolate choc 1/4" pcs  8 oz in 1/8" pcs  1 c light br sugar 1/2 lb unsalted butter - 1 oz pcs  3 lg eggs  1 tsp vanilla  3 c flour  1 tsp baking powder  1 tsp salt Preheat 350. Toast pecans on sheet for 10 mins. Set aside to cool to room temp. In double boiler over med heat, place 1/4" pcs of choc til smooth. Transfer to 1 qt bowl and set aside until needed. Place butter and br sugar in bowl of mixer w paddle. Beat on med speed for 3 mins til soft. Scrape down bowl, beat on high for 2 mins, til fairly smooth. Scrape down bowl. Add eggs and vanilla an beat on med for 3 mins until smooth. Scrape down bowl.. Beat on high 2 mins until very smooth. Add melted choc and beat on med 1 min, until combined. With mixer on low, gradually add flour, baking soda and salt, mix until combined 30 sec. Stop mixer and add choc chpd in 1/8" pcs and the toasted nuts, mix on low 30 sec. Take bowl from mixer and use spatula to finish mixing sough. Use a heaping tbsp of dough for each cookie, portion 12 cookies evenly spaced onto 3 Teflon sheets. Place sheets in preheated oven, bake 12-14 mins. Remove cool on sheets for 30 mins. Store cooled cookies in a tightly sealed plastic containers. WEIRD WONDERS ~Submitted by Doe, Oliver, B.C. Makes 4 Dozen 3 egg whites  1 c sugar  1/8 tsp salt  1 tsp vanilla  1 1/2 c peanut butter Captain Crunch cereal  1/2 c walnuts  1 c choc chips  1 c shredded coconut Preheat 350. In lg bowl, beat egg whites until foamy. Gradually add sugar and salt. Beat until stiff. Add vanilla. Gently fold in cereal, nuts, choc and coconut. Line a jelly roll pan with foil and drop tspfuls of batter onto the foil, they will not spread. Place in oven and immed turn oven off. Leave in oven with door shut for 3 hours. Remove and place in covered container. BURIED CHERRY COOKIES ~Submitted by Doe, Oliver, B.C. Makes about 48 1/2 c butter  1 c sugar  1 egg  1 1/2 tsp vanilla  1 1/2 c flour  1/2 c cocoa 1/4 tsp baking soda  1/4 tsp baking powder  1/4 tsp salt  1c semi-sweet chocolate chips 10 oz jar - 48 maraschino cherries  1/2 c condensed milk In lg bowl cream butter. Add sugar and beat until fluffy. Add egg and vanilla, mix well. Combine flour, cocoa, b soda, b powder and salt. Gradually add dry mixture to the butter mixture, beating well. Chill dough if necessary for easy handling. Shape into 1" balls and place 2" apart on ungreased cookie sheets. Make a deep thumbprint in centre of each ball. Drain the cherries, reserving juice. Place a cherry in each thumbprint. In sm pot, combine the choc chips and the condensed milk and stir over low heat until choc is melted. Stir in about 4 tsp reserved cherry juice. Spoon 1tsp frosting over each cherry, covering it completely. Bake at 350 for 10 mins until edges are firm. FUDGY FRUITCAKE DROPS ~Submitted by Doe, Oliver, B.C. Makes 50 1/4 c butter  1/2 c sugar  1 egg  1/2 c grape jelly  1 tsp vanilla  1 c flour 1/4 c cocoa  2 tsp b powder  2 c chpd walnuts  1 1/2 c raisins 1 c semi-sweet chocolate choc chips Icing sugar- optional In lg bowl beat butter for 30 sec. Add sugar an beat until fluffy. Add egg, grape jelly and vanilla. Blend well. Combine flour, cocoa, and baking powder and stir this mixture into butter mixture. Stir in nuts, raisins and choc chips. Drop by rounded tspfuls onto greased and floured cookie sheets. Bake at 350 for 10 mins, until just set. Cool 1 min on pan then remove to racks. If desired, sift icing sugar over cooled cookies. CHOCOLATE CHUNKERS ~Submitted by Doe, Oliver, B.C. Makes 2 Dozen Craggy mountains stuffed full of choc chips, raisins, & pecans, then coated with a velvety chocolate Ganache. 3 1/2 oz unsw choc  8 tbsp butter  1 c + 2tbsp flour  1/8 tsp baking powder 1 1/4 c sugar  2 lg eggs  1 lg yolk  1 c raisins  3/4 c chpd pecans 3/4 c semi-sweet chocolate chips  Glaze:  1/2 c whipping cream  2 tbsp sugar 8 oz bittersweet choc chpd small  1 tbsp butter Preheat 325. Line several sheets with parchment or grease lightly. Melt unsw choc and butter in double boiler.. Take from heat & allow to cool slightly. Sift flour and b powder tog in sm bowl, set aside. Put sugar in med bowl, add melted choc mix and blend for 10 sec. Scrape bowl with spatula. Add flour mix on low, mix til blended, 10 sec. Stop once to scrape down bowl. Add raisins, blend 5 sec. Add nuts and choc chips, blend several sec more. Finish mixing by hand. Scoop heaping tbsps of dough and form into mounds with hands. Arrange 2" apart on prepped baking sheets. Bake cookies until they form a thin crust, 20-25 mins. Let cool on sheets. Meanwhile make glaze: Place cream & sugar in sm pot and bring to boil, whisking occ. Take from heat immed. Add choc & butter to pot, cover, let sit 5 mins til choc melts. Stir mix with whisk until it is shiny and velvety. Dip each cookie, upside down, in glaze, coating entire top. Place right side up on cooling racks or on sheet of parchment to set for several hours. Store cookies airtight, with parchment between layers for a couple of days chilled. After that freeze for up to 2 weeks. CHOCOLATE PEANUT BUTTER VOLCANOES ~Submitted by Doe, Oliver, B.C. Makes 30 The next time you're in the mood for a Reese's, make up a batch of these instead. They're little peanut butter volcanoes, erupting in soft chocolate lava. The Lava:  1/2 c semi-sweet chocolate chips  1/2 oz unsw choc  1/2 c evap milk  1 1/2 tsp vanilla The Cookie: 1 3/4 c flour  1/4 tsp + 1/8 tsp baking soda  1/4 tsp salt  11 tbsp butter, room temp 3/4 c peanut butter  1/2c+ 1 tbsp light br sugar  6 tbsp wh sugar 3/4 tsp vanilla  1 lg egg Preheat 350.Line several baking sheets with parchment or lightly grease. Make lava: Melt chocolates tog in d.b. Combine evap milk and vanilla in med bowl. With whisk, stir melted choc vigorously into milk until mix is smooth and blended. Set it aside. Make cookie dough: Sift flour, b soda, & salt tog in sm bowl and set aside. With mixer on med, cream butter, p.b., both sugars and vanilla tog in med bowl til light & fluffy. Stop twice & scrape down bowl. Add egg, beat on med til blended. Scrape bowl. Add flour mix and mix on low til blended, 15 sec. Scrape bowl and mix several sec more. Measure out heaping tbsps of dough, roll into balls. Place balls 2" apart on prepped sheets. With thumb, press a deep hole in middle of each ball, plop a heaping tsp of lava into hole. Pinch the opening tog just a little bit so the lava will not overflow, but so that it is still visible. Bake until they are lightly golden, 16-18 mins. Cool cookies on sheets, or eat while still warm. Store cookie airtight for up to one day. After that, store in freezer. Bring to room temp before eating. BANANA-NUT CHOCOLATE CHUNKS ~Submitted by Doe, Oliver, B.C. Makes about 30 1 c+ 3 tbsp flour  1/2 tsp b soda  1/ 2 tsp b powder  1 tsp salt  12 tbsp butter room temp  1/2 c+ 3 tbsp lightly packed light br sugar  5 tbsp wh sugar  1 tbsp vanilla  2 lg eggs  1 tbsp milk  1 1/4c rolled oats  1/2 c + 1 tbsp semi-sweet chocolate chips  1 c chpd pecans or walnuts  1 1/2 c chpd bananas Preheat 400. Line several baking sheets with parchment or grease lightly. Sift flour, b soda powder and salt together into bowl, set aside. With mixer on med, cream butter, both sugars, vanilla into med size bowl, til light & fluffy. Add eggs, mix on med-low, 20 sec. Scrape bowl. Then add milk and blend several seconds. Add flour mix an mix on med-low for 10 sec. Scrape bowl, then mix until blended. Scrape bowl. Add oats, mix several sec on low to blend in. Then add choc chips, nuts and blend several sec. Fold banana pcs in by hand, stirring very gently with spatula. Drop dough by rounded tbsps 2" apart on prepped sheets. Bake cookies til edges are golden, centers light and puffy and not quite set,8-9 mins. Cool cookies on sheets and eat soon after cool. They are extremely fragile and can not be stacked or stored easily. CHOCOLATE MINTEOS ~Submitted by Doe, Oliver, B.C. Makes 40 A thick crunchy cookie, filled with mint flavored Buttercream. Especially good eaten chilled from the fridge. The cookie:  2 1/2 c flour  1 tsp b soda  12 tbsp butter room temp 1 c+ 2 tbsp sugar  2 tsp peppermint extract  2 lg eggs  2 tbsp water 2 c semi-sweet chocolate chips, melted Filling:  8 tbsp butter, room temp  2 c icing sugar  2 tbsp + 2 tsp half & half or light cream  1/2 tsp peppermint extract Preheat 375. Line several baking sheets with parchment or grease lightly. Sift flour and b soda tog in small bowl, set aside. With mixer on med, cream butter, sugar and peppermint extract tog in med bowl until light & fluffy-1min. Scrape down bowl. Add eggs and water, beat on med until blended, 20 sec. Scrape bowl. Add melted chips and mix until blended. Add flour mix and mix on low speed for 15 sec. Scrape bowl. Scoop rounded tspfuls batter 2" apart on prepped baking sheets. Using bottom of glass that has been dipped in water, press each cookie down so that it forms a round 11/2" in diam. Bake cookies until they are firm to the touch-17 mins. Cool then completely on racks. Meanwhile, make filling. Place all filling ingred in a small bowl and whisk until smooth. When cookies are completely cooled, turn half of them upside down and spread a rounded tspful of filling on each bottom half. Top them with the rem cookies. Let set 2-3 hours or pop them in the fridge for 1 hour to set quickly. If you plan to eat the cookies, leave them sitting out. If not, store airtight in plastic container. in freezer up to 2 weeks and bring to room temp before eating. EASY JAM-FILLED COOKIES ~Submitted by Doe, Oliver, B.C. Makes 4 dozen. 250 g Philly brick, softened  1/2 c butter, softened  2/3 c sugar  2 eggs  1 tsp vanilla  2 1/ c flour  1/2 tsp b powder 1/3 c walnut pcs, finely chopped  3/4 c strawberry jam  1 tsp icing sugar Preheat 350. Beat cream cheese, butter & sugar in lg bowl with mixer on med speed til well blended. Separate 1 of the eggs, set egg white aside for later use. Add yolk, 2nd whole egg & vanilla to cream cheese, mix well. Gradually add combined flour & b powder, beating til well blended after each addition. Divide dough into 4 equal pcs. Roll each piece into 12x1 log, place 2 inches apart on lg baking sheet. Using handle of wooden spoon or fingers, make depression down length of log about ½” wide and ½” deep. Beat reserved egg white with fork, brush over dough. Sprinkle with walnuts. Warm jam in micro on high 1 in. Fill depressions with jam, using about 3 tbsp jam in each log. Bake 25-27 mins til edges are lightly browned. Transfer to wire racks, cool slightly. Sprinkle with icing sugar. Cut each log into 12 diagonal slices. CHOCOLATE-CHERRY ROUNDS ~Submitted by Doe, Oliver, B.C. This is a variation of an old-favorite recipe. These get snapped up in seconds when there are chocolate-cherry fans in the area. Once you start making these cookies, you can just make batches and batches of them assembly-line style.  Serving: 6 Prep Time: 60 minutes Cook Time: 8 minutes Total Time: 68 minutes 1 cup softened unsalted butter  2 cups sugar  2 large eggs  3 teaspoons pure vanilla extract  2 1/2 cups flour  1 cup unsweetened cocoa  1/2 teaspoon salt  1/2 teaspoon baking powder  1/2 teaspoon baking soda  32 ounces maraschino cherries in juice  12 ounces high quality milk chocolate, chopped  1 cup sweetened condensed milk  1 teaspoon pure vanilla extract  6 teaspoons maraschino cherry juice  1. Preheat the oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time and mix until well blended. Add the vanilla and beat until mixed.  2. In a small bowl, whisk the flour, cocoa, salt, baking powder and baking soda. Gradually combine the butter and dry mixtures.  3. Roll the dough between the palms of your hands to form one-inch balls. Place the balls three inches apart on ungreased cookie sheets. Press down each cookie with your thumb to make an indentation in the center.  4. Drain the cherries, making sure to reserve enough juice for the frosting. Place a cherry in each indentation.  5. In a small microwave-proof bowl or double boiler, mix the remaining ingredients and reserved cherry juice. Microwave or cook until the chocolate melts and is smooth. Add more cherry juice, if desired. Drizzle the chocolate mixture over the cookies.  6. Bake for eight to 10 minutes. The cookies should be soft and not browned. Cool on the cookie sheets for two minutes and remove to wire racks to finish cooling. Store in airtight containers or freeze.  Cook's Notes: Around Christmas time, I usually triple or quadruple this recipe. Some of them actually make it into the cookie boxes! These cookies also freeze really well, so make plenty. EGGNOG COOKIES WITH RUM GLAZE  ~Submitted by Doe, Oliver, B.C. These soft, thin cookies are ideal for the holidays because they can be made in advance and frozen. Plus, because the recipe makes 10 dozen, it's a good choice for a cookie exchange. Any leftover eggnog can be frozen. COOKIES: 2 cups granulated sugar 1 cup (2 sticks) unsalted butter, softened 1 cup purchased eggnog 1 teaspoon baking soda 1/2 teaspoon ground nutmeg** 5 &1/2 cups all purpose flour GLAZE: 4 cups powdered sugar 5 to 6 tablespoons purchased eggnog 4 teaspoons dark rum or 1/4 teaspoon rum extract 1 teaspoon ground nutmeg** 1. In large bowl, beat sugar and butter at medium speed until creamy. Beat in 1 cup eggnog, baking soda and nutmeg until blended. Gradually beat in flour until well blended. Cover and refrigerate 1 hour. 2. Heat oven to 350° F. On lightly floured surface, roll out dough 1/4 inch thick. Cut out with cookie cutters; place cookies on baking sheet. Bake 6 to 8 minutes or until lightly browned on bottom. Cool on wire racks. 3. Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth. Spread glaze over cooled cookies. **If desired, a combination of ground cinnamon, cloves and nutmeg can be used. About 10 dozen (2 1/4-inch) cookies JENNY'S DOUBLE CHOCOLATE SUGAR COOKIES ~Submitted by Doe, Oliver, B.C. Serves/Makes: 2 dozen  Ready in: < 30 minutes  * 2 cups flour  * 1/2 cup sugar  * 1/2 teaspoon baking soda  * 1/4 teaspoon salt  * 1/4 cup cocoa  * 1 egg  * 1/2 teaspoon vanilla  * 1/2 cup milk  * 1/4 cup butter, melted  * 1 cup mini chocolate chips  Preheat oven to 375ºF.  Meanwhile, mix dry ingredients together in medium bowl. In another small bowl, whisk together liquid ingredients. Stir liquid into dry ingredients until the batter is smooth, about one minute. Stir in chocolate chips.  Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 8 minutes, until cookies spring back when touches. Best when eaten warm from the oven MOCK BUTTERFINGERS ~Submitted by Doe, Oliver, B.C. 3 c cornflakes, crushed  1 c crunchy peanut butter 1/2 c sugar  1/2 c white corn syrup 6 oz semi sweet chips Heat peanut butter, sugar & syrup over low to melt. Stir in cereal. Pat into 8x8 lightly greased pan. Melt chocolate chips & spread over top. Chill. FRENCH MACAROONS WITH COFFEE CREAM ~Submitted by Doe, Oliver, B.C. Makes 36 You’ll need a pastry bag fitted with a 1/4” plain tip. Lg cookie sheet lined with parchment or Sil-Pat. Cookies- 1 1/2 c icing sugar  7/8 c almond flour or grd almonds scant 1/2 c egg whites (3-4 eggs)  Coffee Cream-  8 tbsp butter at room temp  1/4 c icing sugar  3/4 tsp instant coffee  1/4 tsp vanilla Make cookies. Heat 300. Stir icing sugar & almond flour tog. Sift to remove almond chunks. Whip whites til frothy. Add sugar, whip stiff Gently fold 1/3 of almond mix, mix should stay streaky. Add another third, fold very lightly. Add final third & fold til combined, leaving a few specks of whites. Batter will be rather soupy. Place pastry bag with clothespin holding it shut at bottom in tall round container such as coffee can. Folding edge of bag over rim of container to fill it easily. Pipe rows of kisses 1” in diam, size , 1/2’apart on sheet. Bake 17 mins. Rotating pans after 8 mins, til very light brown. While cookies are still hot, remove cookies from parchment by spooning a tbsp of water under edge of paper. This will steam cookies loose. Let cool, peel off. Meanwhile make coffee cream. Whip butter til very light & fluffy in mixer with whisk attachment, scraping down bowl often. Add icing sugar, ix at low. Combine hot water & coffee, let dissolve. Drizzle in coffee & vanilla, mix to combine. Transfer to clean pastry bag fitted with lg or sm plain tip. Make sandwiches by piping 1/8”layer of coffee cream on flat sides of half the cookies. Lightly press flat sides of unfrosted cookies to frosted ones. Chill airtight up to 3 days. ICEBOX ORANGE PISTACHIO COOKIES ~Submitted by Doe, Oliver, B.C. Makes 5 dozen 3/4 c marg  1 c sugar  1 egg beaten  1 tbsp orange rind  1 tsp vanilla  2 c flour  1/4 c cornstarch  1 tsp salt  1/3 c toasted finely chopped. pistachios  Frosting-  2 1/4 c icing sugar  1/4 c orange juice  1 tsp marg-melted  orange rind optional Beat marg with sugar til light & fluffy, mins. Beat in egg, rind & vanilla. Stir tog flour, cornstarch, & salt. Add to marg mix & blend on low speed til just combined. Divide dough in half & roll each pce into a log about 1 inch in diam. Roll logs in nuts to coat. Wrap tightly in saran, freeze at least 30 mins til ready to use. Preheat 350. Line baking sheets with parchment. Slice each log into 30 rounds. Place cookies about 1 inch apart on prepped baking sheets. Bake, in batches for about 10 mins or til golden on bottom. Cool completely. Blend sugar with juice & marg til smooth. Use a knife to spread thin layer over each cookie. Garnish with orange rind if desired. AWARD WINNING CHOCOLATE CHIP COOKIES ~Submitted by Doe, Oliver, B.C. Makes 36 These won Toronto’s 2007 Good Food Festival. 1 c butter, melted  1 c br sugar  1 c sugar  1-102 g vanilla instant pudding  1 tbsp milk  2 eggs  2 tsp vanilla  2 c flour 1 tsp baking powder  1 tsp baking soda  2 c milk choc chips Line rimless baking sheets with parchment or grease, set aside. In lg bowl mix tog butter & br sugar & reg sugars. Stir in pudding mix & milk, stir in eggs & vanilla. In separate bowl whisk tog flour, b powder, & b soda, stir into butter mix. Stir in chocolate chips. Drop by heaping tbspfuls about 2 inches apart onto prepped pans. Bake at 350 til edges are golden, about 12 mins. Let cool 5 mins on sheet. Transfer to rack. CHOCOLATE TOFFEE SQUARES ~Submitted by Doe, Oliver, B.C. Makes 96 With a cookie crumb base, an irresistible toffee centre & a ganache topping these are truly sinful. 2 c vanilla wafer crumbs - 60 cookies  2 tbsp sugar  1/3 c butter, melted  1 egg  Toffee Filling- 1 c butter  1 c dark br sugar 300 ml can Eagle milk  1/4 c corn syrup  Ganache topping- 6 oz bittersweet choc, chpd  2/3 c whipping cream Line 13x9 metal cake pan with parchment, leaving ½ inch overhang for handles, set aside. In bowl combine crumbs with sugar. Whisk butter with egg, stir in crumb mix til moistened. Press into prepped pan, bake at 350 til golden & firm to the touch, about 10 mins. Let cool on rack. Toffee Filling In pot, melt tog butter, sugar, milk, & corn syrup over med heat, stirring. Simmer over med-low heat, stirring constantly til therm reads 230-234 thread stage, 12-15 mins. Pour over base, chill til cold, 1 hr. Ganache topping- Place choc in bowl. In micro or on stove, bring cream to a boil, pour over choc, whisking til smooth. Let cool to room temp. Pour over toffee layer, chill til set about 1 hr. Cover & chill up to one week or overwrap in foil & freeze 2 weeks. Using paper handles, transfer bars to cutting board, peel paper from sides. Wiping knife with damp cloth between cuts, trim edges & cut into 1 inch squares. RAISIN OATMEAL WREATH COOKIES ~Submitted by Doe, Oliver, B.C. Makes about 3 dozen. 3/4 c butter softened  3/4 c br sugar  1/4 c sugar  1 lg egg  1 tbsp milk  1 tsp vanlla  1 1/3 c flour  1 tsp cinn  1/2 tsp baking soda 1/4 tsp salt  2 1/4 c old fashioned oats  1 c raisins  colored sprinkles or candies for decorating Beat butter, br sugar ,sugar, egg, milk, & vanilla til light & fluffy. Combine flour, cinn, b soda, & salt. Add to butter mix, mix well. Stir in oats & raisins. Chill dough one hour til firm. Roll a piece of dough on lightly floured surface to form a ½ inch wide rope, 6 inches long. Form a circle & pinch ends tog. Dip tops of cookies into a dish or grn or other colored sprinkles, or coarse sugar, pressing gently into dough, or decorate as desired. Place on greased or parchment lined sheet. Bake at 350 for 1214 ins til golden brown. Cool on racks. Note- Wreath design can be piped onto cooled cookies using royal icing or purchased writing gels. GINGERBREAD BUTTER COOKIES ~Submitted by Doe, Oliver, B.C. Makes 24 3/4 c butter, room temp  1/2 c sugar white or brown  1 egg  2 tbsp milk  1/2 tsp vanilla  1 1/2 c flour  3/4 tsp cinnamon  1/2 tsp nutmeg 1/2 tsp ginger  1/4 tsp cloves  1 tsp baking soda  decorations, icing, candies, sprinkles, etc. In lg bowl cream tog butter & sugar then add egg. Stir tog milk & vanilla. Add to butter mixture. In sep bowl combine flour, spices, & b soda. Sift into butter mix. Stir with a wooden spoon til well blended. Gather dough into a bowl, wrap tightly in saran & chill for at least 30 mins. Preheat oven to 375. On floured surface, roll out dough to ¼ inch thick & cut with your choice of cookie cutters. Place on ungreased cookie sheet & bake 8-12 mins til golden. Cool on wire rack. Decorate with decorative icing & sprinkles. Store cookies in a sealed container in a dry place. Variations- Cocoa- Replace 1/4 c flour with cocoa. CHOCOLATE COVERED CHEESECAKE BITES ~Submitted by Doe, Oliver, B.C. Makes 48 Other kinds of crumbs can be used to make the crust for these bite sized treats. Try chocolate or cinnamon graham crackers, or choc or vanilla wafers. Crust- 1 c graham cracker crumbs  1/4 c chpd pecans  1/4 c butter, melted  Filling-  2 - 8 oz cream cheese, softened  1/2 c sugar 1 tsp orange peel  1/4 c sour cream  1/2 tsp vanilla  2 eggs  Coating- 24 oz semi-sweet chocolate chpd  3 tbsp shortening Heat oven to 300f. Line 8 inch sq pan with heavy duty foil so foil extends over sides of pan, spray foil with Pam. In sm bowl, combine all crust ingred, mix well. Press in bottom of sprayed foiled pan. Beat cream cheese in lg bowl until smooth. Add all rem filling ingred, beat until well combined. Pour filling over crust. Bake at 300 for 40-45 mins until edges are set. Center will be soft but will set when cool. Chill 11/2 hrs until chilled. Freeze cheesecake about 2 hrs until firm. Take cheesecake from pan by lifting foil & place on sheet of wax paper. In sm pot, melt coating ingred over low heat, stirring freq until smooth. Cool 2-3 mins until slightly cooled. Place in 2c measuring cup. Spear each cheesecake bite with fork, dip in melted choc to cover bottom & sides, letting excess drip off. Place on wax paper. Spoon about 1 tsp melted choc over each bite, smoothing top with spoon back. Let stand abut 20 mins until firm, store chilled. CHOCOLATE COVERED CHERRY COOKIES ~Submitted by Doe, Oliver, B.C. Makes 3 dozen Cookies-  1/2 c sugar  3/4 c butter, softened  1 tsp vanilla  1 egg yolk  11/2 c flour  1/4 c cocoa  Filling-  1/4 c butter, softened  1 tbsp brandy or ½ tsp brandy extract  Topping-  36 maraschino cherries with stems, drained on paper towels  1/2 c semi-sweet chocolate chips  1 tsp oil Heat 375. In lg bowl, combine sugar, 3/4c butter, vanilla & egg yolk, beat until light & fluffy. Add flour, cocoa, beat until well mixed. Shape rounded tspfuls of dough into 1 inch balls, place 1 inch apart on ungreased cookie sheets. With index finger, make indentation in middle of each cookie. Meanwhile in med bowl, combine all filling ingred, beat until smooth. Spoon about 1/2 tsp filling into center of each cooled cookie. Press cherry into filling. I sm pot, melt choc chips with oil over low heat, stirring constantly. Spoon or drizzle melted choc over cherry on each cookie. Let stand until choc is set.. For contrast try spooning or drizzling melted white chocolate or almond bark over the cherry on each cookie. CHOCOLATE COVERED CHEESECAKE BITES ~Submitted by Doe, Oliver, B.C. Makes 48 Other kinds of crumbs can be used to make the crust for these bite sized treats. Try chocolate or cinnamon graham crackers, or choc or vanilla wafers. Crust-  1 c graham cracker crumbs  1/4 c chpd pecans  1/4 c butter, melted  Filling- 2-8 oz cream cheese, softened  1/2 c sugar 1 tsp orange peel  1/4 c sour cream  1/2 tsp vanilla  2 eggs  Coating- 24 oz semi-sweet chocolate chpd  3 tbsp shortening Heat oven to 300f. Line 8 inch sq pan with heavy duty foil so foil extends over sides of pan, spray foil with Pam. In sm bowl, combine all crust ingred, mix well. Press in bottom of sprayed foiled pan. Beat cream cheese in lg bowl until smooth. Add all rem filling ingred, beat until well combined. Pour filling over crust. Bake at 300 for 40-45 mins until edges are set. Center will be soft but will set when cool. Chill 11/2 hrs until chilled. Freeze cheesecake about 2 hrs until firm. Take cheesecake from pan by lifting foil & place on sheet of wax paper. In sm pot, melt coating ingred over low heat, stirring freq until smooth. Cool 2-3 mins until slightly cooled. Place in 2c measuring cup. Spear each cheesecake bite with fork, dip in melted choc to cover bottom & sides, letting excess drip off. Place on wax paper. Spoon about 1 tsp melted choc over each bite, smoothing top with spoon back. Let stand abut 20 mins until firm, store chilled. FRUITCAKE COOKIES ~Shared by Mary H., Montreal, Canada 2 1/2 cups mixed candied fruit 1 cup raisins 1/2 cup brandy 2 eggs 1/2 cup packed light brown sugar 1/3 cup butter or margarine, melted 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon vanilla 1 1/2 cups flour 1 cup chopped nuts Soak 2 1/4 cups fruit and the raisins in brandy for at least 12 hours. Beat eggs with sugar. Blend in butter, soda, spices and vanilla; gently stir in flour, nuts and brandied fruit and raisins with remaining brandy liquid. Drop by rounded teaspoonfuls onto ungreased cookie sheets; press piece of candied fruit onto each cookie, if desired. Bake in preheated, 350 degree F. oven, about 15 minutes or until light brown. Cool thoroughly. Makes about 4 1/2 dozen. PEANUT BUTTER OATMEAL ROUNDS ~Shared by Larry Holmes, Toronto, Canada 3/4 cup butter 1/2 cup peanut butter 1 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 2 eggs 1 teaspoon vanilla 1 1/4 cups all purpose flour 2 cups rolled oats 1 cup semisweet chocolate pieces (6 ounces) melted semisweet chocolate Beat butter and peanut butter in a large bowl with an electric mixture on medium speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Add eggs and vanilla; beat until combined. Beat in flour with the mixer. Stir in rolled oats and chocolate pieces with a wooden spoon. Drop dough form a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake ion a 375 degree oven about 10 minutes or until edges are slightly browned Cool on a wire rack. Drizzle with melted chocolate. Makes about 60. PECAN MACAROONS ~Shared by Larry Holmes, Toronto, Canada 3 egg whites 1/2 teaspoon vanilla 1 cup sugar 1 3 1/2 –ounce can (1 1/2 cups) flake coconut 1/2 cup ground pecans Beat egg whites and vanilla in a large mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed for about 8 minutes or until very stiff peaks form (tips stand straight up) and sugar is almost dissolved. Fold in coconut and ground nuts. Drop coconut mixture by rounded teaspoons 2 inches apart onto lightly greased cookie sheets. Bake in 325-degree oven for 18 to 20 minutes or until edges are lightly browned. Cool on a wire rack. Makes about 45. SIMPLE SANDIES ~Shared by Larry Holmes, Toronto, Canada 1 cup butter 1/2 cup sugar 1/4 teaspoon baking powder 1 tablespoon water 2 teaspoons vanilla 2 cups all-purpose flour  1 cup finely chopped pecans powdered sugar Beat butter in a large mixing bowl for 20 minutes. Add sugar, and baking powder; beat until combined. Add water and vanilla and beat until combined. Beat in as much flour as you can. Stir in any remaining flour and the chopped pecans. Spread dough in a greased 15x10x1-inch baking pan. Bake in a 325-degree oven about 20 minutes or until golden brown around the edges of pan. Place doily on the surface; sift powdered sugar over doily, moving it as necessary to make design over entire surface. Cool on wire rack. Cut cookies into diamond shapes. Makes about 45 CHOCOLATE BUTTER COOKIES ~Shared by Leasa, IA Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA. Courtesy of JL, South Jersey Omg! I just tried this recipe! Wowser! 1/2 C sugar 3/4 C butter, softened (use REAL) 1 egg yolk 1 t almond extract 1 1/2 C all purpose flour 1/4 C unsweetened cocoa Heat oven to 375°. In large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy, 2-3 mins. Gradually add flour and cocoa until well mixed, about 2-3 minutes. Shape rounded teaspoonfuls as desired or use a cookie press. Place 1 inch apart on parchment lined baking sheet. Bake 7-9 mins or until set. Cool. Decorate as desired. Makes 3 dozen. I stuck some chocolate chips in the center after I removed from oven. I think I'll do some crushed candy canes next time. Then again, I might try some chunked up Andes mints..woo hoo!  PARADISE COOKIES ~Shared by Luanne, FL 3/4 cup sugar  1/2 cup butter  1 (8-ounce) can crushed pineapple in juice, well-drained  1 teaspoon vanilla  1 3/4 cups all-purpose flour  1 teaspoon baking powder  1 (3.25-ounce) jar (2/3 cup) macadamia nuts, chopped  3/4 cup sweetened flaked coconut  Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add pineapple and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in nuts and 1/4 cup coconut by hand.  Shape dough into 1-inch balls; dip top of each cookie into remaining coconut. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set.  Makes 3 dozen cookies. RAINBOW COOKIE POPS ~Shared by Marsha G., Rochester, IN 3/4 cup Butter or Margarine softened 3 oz. Cream Cheese  1 cup White Sugar  1 Egg  1 tsp. Vanilla Extract  2 & 3/4 cups all-purpose Flour  1 tsp. Baking Powder  1/4 tsp. Salt  Food Coloring  2 Dozen Lollipop Sticks  In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. Preheat oven to 350° F. Working with each color, shape dough into 3/4 inch balls. For each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make large rainbow colored ball. Shape into a 12 inch long roll (like a snake); starting at one end, coil roll to make a 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookie Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.  Makes 2 dozen cookies. FROSTED BROWNIE COOKIES ~Shared by Marty B., Tell City, IN 15 oz. pkg. Pillsbury Double-Chocolate Brownie Mix  1/3 cup Crisco butter shortening, melted  1 large egg  1 can Pillsbury Creamy Supreme Cream Cheese Frosting Candy  sprinkles/bits for decoration  Heat oven to 350. Coat cookie sheets lightly with no-stick cooking spray; set aside. Stir together the brownie mix with the chocolate syrup packet, melted shortening, and egg in medium bowl until evenly moistened. Scoop into 1 1/2-inch balls (or drop by rounded tablespoonfuls) onto prepared sheets. Bake 10 to 12 minutes or until set. Cool 2 minutes, then remove to cooling rack. Cool completely, then frost or drizzle* as desired.  Tip: To drizzle place 1/2 cup frosting in reuseable plastic bag. Push to one corner. Cut off small tip. Drizzle frosting over cooled cookies. NO-BAKE PEANUT BUTTER SNOWBALLS ~Shared by Marty B., Tell City, IN 2 cups creamy peanut butter  2 Tbsp. butter, softened  2 cups powdered sugar  2 cups crispy rice cereal (recommended - Rice Krispies)  16 oz. pkg. white melting chocolate, chopped  Blend together first 3 ingredients; add cereal, mix well. Shape into ball by teaspoonfuls. Set balls on waxed paper. Freeze for several hours or overnight.  Melt chocolate in double-boiler over medium-low heat. Stir until smooth, then dip balls into chocolate. Return to waxed paper until set.  Yield - Makes 4 to 5 dozen. SALTED PEANUT CHEWS ~Shared by Marty B., Tell City, IN Crust: 1 1/2 c. flour 2/3 c. brown sugar 1/2 ts. baking powder 1/2 ts. salt 3 c. mini marshmallows 1/4 ts. baking soda 1/4 c. margarine, softened 1 ts. vanilla 2 egg yolks Topping: 2/3 c. light corn syrup 1/4 c. margarine 2 ts vanilla 12 oz. pkg. peanut butter chips 2 c. Rice Krispies 2 c. cocktail peanuts Heat oven to 350*. In a large bowl, combine all crust ingredients (except marshmallows) until crumbly. Press in bottom of an ungreased 9x13" pan. Bake for 12 to 15 minutes or until lightly browned. Immediately sprinkle with marshmallows, return to oven for 1-2 minutes or until marshmallows begin to puff. Cool while preparing topping. In a large saucepan, heat syrup, margarine, vanilla and peanut butter chips. Melt until mixture is smooth, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon warn topping over marshmallow and spread to cover. Chill. PEANUT BRITTLE BARS ~Shared by Marty B., Tell City, IN soda crackers 1 c. brown sugar 1 c. butter 1 c. chocolate chips coconut and nuts (opt.) Grease or line a 9x13" pan with foil. Single layer soda crackers in the bottom of the pan. Boil brown sugar and butter for 3 minutes. Pour over crackers: bake for about 7 minutes at 350* until crackers float. Remove from oven and chop with chocolate chips. Spread when melted. Top with coconuts and/or nuts. PEANUT BUTTER OATMEAL COOKIES ~Shared by Marty B., Tell City, IN 2/3 C. smooth peanut butter 3/4 c. sugar 2 eggs 2/3 c. butter 3/4 c. brown sugar 2 ts. vanilla 1 c. nuts 12 oz. pkge. chocolate chips 1 1/2 c. whole wheat flour 1 1/2 c. flour 1 ts. salt 1 ts. baking soda 1 1/2 c. oatmeal, ground in blender Cream peanut butter, sugar, eggs butter, brown sugar and vanilla. Fold in nuts and chips. Combine dry ingredients and add to creamed mixture. Drop onto ungreased cookie sheet. Bake 10-12 minutes at 375* HOLIDAY COOKIES ~Submitted by Lisa H., Belmont, NC Prep Time 10 minutes Cook Time 12 minutes  White chocolate chips, marshmallow cream, pecans and cranberries team up for this heavenly holiday cookie. A great recipe for diabetics. Ingredients: 1/2 cup margarine 1 cup sugar 1 eggs 2 cup white all purpose flour 1/2 tsp low sodium baking powder 1/4 cup unsweetened cocoa powder 1 Topping, marshmallow cream, 7oz jar 1/2 cup white chocolate chips, chopped 1/2 cup Cranberries, dried 1/2 cup chopped pecans 1 tsp vanilla extract 1 cooking spray Directions 1 Preheat the oven to 350ºF. 2 In a large mixing bowl, work the margarine and sugar into a creamy consistency. Combine egg and vanilla, mixing well. 3 Mix together the flour, baking powder, and cocoa in a separate bowl; add to margarine mixture. 4 Add marshmallow crème, and stir until combined. Add and stir in the white chocolate chips, cranberries, and pecans until blended. Batter will thicken. 5 Coat baking sheet with non stick cooking spray. Drop batter by spoonfuls onto baking sheet. 6 Bake for 10 to 12 minutes, or until lightly browned. Remove and let cool down on wire rack.  Nutrition Facts Makes 48 servings Amount Per Serving Calories 89.5 Total Carbs 13.9g Dietary Fiber 0.5g Sugars 8g Total Fat 3.5g Saturated Fat 0.8g Unsaturated Fat 2.7g Potassium 0mg Protein 1g Sodium 23.9mg VANISHING OATMEAL RAISIN COOKIES Maggie, Here are my very favorite cookie recipes in honor of our friend, Linda. I have her photo on my desk, in the frame she gave me, and I see her smiling face whenever I sit at my computer. ~Submitted by Pam, Swanton, OH  1 cup (2 sticks) butter, softened 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 and 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups Quaker Oats (uncooked) 1 cup raisins  Heat oven to 3500 F. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.  Combine flour, baking soda, cinnamon, and salt; add to margarine mixture, mixing well. Stir in oats and raisins, mix well.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake 10 to 12 minutes until golden brown. Cool one minute on cookie sheet, then remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen 2 and 1/2 inch cookies.  Oh, by the way, the vanishing part is what happens if you don't hide these after making them. SNICKERDOODLES ~Submitted by Pam, Swanton, OH  This all time favorite is best done by Pam's sister, Cassie, but she ain't always around to do it!  1 cup butter 1 1/2 cups sugar 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 2 Tablespoons sugar 2 teaspoons cinnamon  Heat oven to 4000 F. Mix oleo, 1 1/2 cups sugar and eggs thoroughly. Sift flour. Blend flour, cream of tartar, and soda. Stir this into oleo-sugar-egg mixture. Shape dough into 1" balls. Roll balls in mixture of 2 T sugar and 2 t cinnamon.  Place 2" apart on an ungreased cookie sheet. Bake 8 to 10 minutes.  These cookies puff at first, then flatten to a delicious golden brown.  Absolutely habit forming when served warm with a glass of cold skim milk! PRETZEL CHEESE CAKE ~Shared by Pat, Minden, NV This is my tribute to "Our Wednesday Linda". 3 cups crushed pretzels 1 stick butter or margarine, softened 3 tablespoons sugar 2 (8-ounce) packages cream cheese, softened 1 cup powdered sugar 1 (8-ounce) carton Cool Whip, thawed 2 (3-ounce) packages strawberry Jell-O 2 cups boiling water 2 (10-ounce) boxes frozen sliced strawberries Mix first 3 ingredients and press into bottom of an ungreased 9x13-inch pan. Bake in 350 degree oven 7 minutes. Cool. Mix cream cheese, powdered sugar, and Cool Whip and spread over pretzels. Mix Jell-O water, and strawberries. Pour over cream cheese mixture and refrigerate.  Serves 8-10 Source: Best of the Best From Michigan Cookbook ALL AMERICAN HEATH BROWNIES ~Shared by Pat, Minden, NV I made these brownies and my husband said they were the best he had ever tasted...we love them! 1/3 cup butter or margarine 3 sections (1/2-ounces each) Hershey's Unsweetened Chocolate Premium Baking Bar 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/3 cups (8-ounce package) Heath Milk Chocolate Toffee Bits Heat oven to 350 degrees. Grease bottom of 8-inch square baking pan. Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan. Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil and cool completely on wire rack. Remove foil; cut into squares. Source: Hershey's Holiday Favorites 2008 AUNT RUTH’S SUGAR COOKIES ~Shared by Pat, Merritt Island, FL 3 Eggs  1 C Butter or Margarine 1 C Vegetable Oil  1 C Granulated Sugar 1 C Brown Sugar  4 C of Flour 1 tsp Salt  1 tsp Cream of Tartar 1 tsp Baking Soda  1 Tbs Vanilla Cream eggs, shortening, oil, vanilla. Add Flour and rest of dry ingredients.  Teaspoon dough into balls. Roll into sugar. Place on cookie sheet. Dip bottom of glass in sugar. Gently press glass on dough to slightly flatten. Bake 350 degrees for 5-7 minutes AUNT RUTH’S SUGAR COOKIES ~Shared by Pat, Merritt Island, FL These are really good. They are my Aunt Ruth's recipe. 3 Eggs  1 C Butter or Margarine 1 C Vegetable Oil  1 C Granulated Sugar 1 C Brown Sugar  4 C of Flour 1 tsp Salt  1 tsp Cream of Tartar 1 tsp Baking Soda  1 Tbs Vanilla Cream eggs, shortening, oil, vanilla. Add Flour and rest of dry ingredients.  Teaspoon dough into balls. Roll into sugar. Place on cookie sheet. Dip bottom of glass in sugar. Gently press glass on dough to slightly flatten. Bake 350 degrees for 5-7 minutes AGGRESSION COOKIES ~Shared by Pat, Merritt Island, FL We all get a little impatient, frustrated and testy over the holidays. These cookies help - after all, who can stay mad with the aroma of baking cookies in the air. Happiness and peace for the holidays. Pat 3 C brown sugar  3 C margarine, softened 6 C oatmeal  3 C flour 1 Tbs baking soda Place all ingredients in a large bowl and squeeze it, mash it and, beat together. Roll into balls, place on ungreased sheet. Dip bottom of glass into sugar and flatten each ball. Bake - 12 minutes at 350. Serve with love and forgiveness to the person who made you mad! PEANUT BUTTER COOKIE POPS ~Submitted by Rita, Niceville, FL ½ cup sugar ½ cup firmly packed brown sugar ½ cup butter or margarine (softened) ½ cup peanut butter 1 tsp vanilla  1 egg 1½ cups flour ½ tsp baking powder ½ tsp baking soda ¼ tsp salt Candy Pieces DIRECTIONS:  Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg. Beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt. Mix well. Shape dough around candy until candy is completely covered. Place on ungreased cookie sheet. Bake at 375 degrees for about 10-13 minutes. Cookie portion will crack a little when done. Bake completely.  Notes for making great cookies: Use Snickers, Milky Way or 3 Musketeer individuals (little ones). If you use larger snack size candy insert a popsicle stick in candy and cover candy with dough. When baked they will be large (about 3’’) and look like a lollipop. You can use individual lollipop cookies as individual presents. They look impressive but are very easy to make. Wrap lollipop cookie with colored saran wrap and tie saran wrap with ribbon. If you make the smaller version, use about 1-1 ½ Tbsp dough to wrap around the candy. Make sure the candy is well sealed. If not, the candy will seep out and stick to the pan.  To wrap candy place dough in palm of hand, pat down and place candy in center of dough. Bring dough around candy and then roll into a ball and place on cookie sheet. You will have to experiment with amount of dough needed to properly seal cookie. Also use parchment paper to line cookie sheets. If you plan to make a lot of cookies another gadget that is helpful is a small ice cream scoop to measure out your dough. Good luck! They are very easy to make but just take a little time to roll.  CARAMEL PECAN BARS ~Shared by Treva, NC Crust: 1 cup flour  1/3 cup powdered sugar  2 tablespoons cornstarch  7 tablespoons cold butter -- cut into 12 pieces  few drops water, as needed  Caramel Pecan Filling: 1 1/2 cups pecan halves (6 oz) -- coarsely chopped  2 tablespoons butter  1/2 cup + 2 tbsp light brown sugar -- firmly packed  1/4 cup light corn syrup  1/4 cup heavy cream  1 teaspoon vanilla  Preheat oven to 350 degrees. Line an ungreased 9-by 13-inch baking pan with aluminum foil, making sure that the foil is tucked tightly into all the corners and that there is enough foil on all sides that it can be gripped firmly when it's full. Prepare the crust: Combine the flour, powdered sugar and cornstarch in a small or medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the 7 tablespoons of butter and mix on low speed until the ingredients just begin to come together in a clump. If they don't want to clump, add just a few drops of water at a time, mixing briefly, until they do. Sprinkle this mixture across the bottom of the prepared pan and press with fingertips (or, better, hands covered with plastic bags) into an even layer. Put the pan in the freezer for 15 minutes, then bake until the edges are just golden, 18 to 20 minutes. When the crust comes out of the oven, reduce the oven temperature to 325 degrees. Prepare the filling: Toast the pecan pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of the pan and set aside. Combine the 2 tablespoons of butter, brown sugar and corn syrup in a medium saucepan and bring to a boil, stirring frequently with a wooden spoon. Boil for 1 minute, stirring, then stir in the pecans and then the cream (watching out for boil up). Boil for another 3 minutes, stirring frequently.  Stir in the vanilla.  Pour the hot filling onto the warm crust. Use the back of the spoon to distribute the nuts evenly across the pan. Return the pan to the oven (at 325 degrees) and bake until the filling is bubbling and slightly browned, 12 to 15 minutes or more. Transfer the pan to a wire rack and let it cool completely.  Lift the foil from the pan onto a cutting board and use a sharp chef's knife (pressing down, not sawing) to cut them into 24 or 32 pieces. In the unlikely event any are left, store them in an airtight container. Source: Mom's Big Book of Baking  WHITE CHOCOLATE MACADAMIA NUT COOKIES ~Shared by Treva, NC 2 & 1/4 cups all-purpose flour 1 teaspoon baking soda  1/2 teaspoon salt  1 cup unsalted butter, softened  1 cup firmly packed light brown sugar 1/2 cup granulated sugar  2 large eggs 2 teaspoons vanilla extract 1 (12 oz.) package or 2 cups white chocolate chips 1 to 2 cups macadamia nuts, coarsely chopped Preheat oven to 375*F (190*C).  In a medium bowl, mix together flour, baking soda and salt; set aside.  In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and macadamia nuts.  Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.  Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.  Transfer cookies to a wire rack and cool completely. Store in airtight container.  Makes about 5 dozen cookies. BUTTERSCOTCH BROWNIES ~Shared by Treva, NC 1/2 cup butter or shortening 2 cups light brown sugar (packed) 2 eggs 1 & 1/2 cup all purpose flour 1 tsp. salt 2 tsp. baking powder 1 tsp. vanilla 1 cup chopped nuts Preheat oven to 350 degrees F. Grease a large, oblong cake pan and set aside. In a large pan, melt butter over low heat. Remove from heat. Mix in brown sugar till blended. Cool. Add eggs and mix well. In a medium sized mixing bowl, sift together flour, baking powder and salt. Stir into butter/egg mixture, mix well. Blend in vanilla and nuts. Spread in prepared baking pan. Bake for 25 minutes. Do no overbake. Cut into bars after allowing to cool awhile, but while still warm. Makes 18 bars. CHOCOLATE PEPPERMINT PIZZELLE ~Shared by Treva, NC A chocolate and mint filling adds a delicious twist to this holiday favorite. Yield: 18 sandwiched cookies Prep time: 30 minutes Cook time: 10 to 15 minutes Ease of preparation: Intermediate Special equipment: Pizzelle iron  1 & 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder  1 & 1/2 teaspoons baking powder  1 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest 1/4 teaspoon fine salt 3 large eggs, at room temperature 1 cup granulated sugar  1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature Non-stick cooking spray Confectioners' sugar, for dusting cookies FILLING: 12 ounces semisweet chocolate 4 tablespoons unsalted butter 1/2 teaspoon mint extract  Instructions  Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.  In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.  Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter. To make the filling:  Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with one inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.  To serve, pipe a tablespoon of the mint filling into the center of half the cookie. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.  CARAMEL FROSTED TURTLE BROWNIES ~Shared by Treva, NC 4 squares BAKER'S Unsweetened Baking Chocolate  3/4 cup (1 & 1/2 sticks) Butter or margarine  2 cups sugar  4 eggs  1 cup flour  1 pkg. ( 14 oz.) caramels, unwrapped  1/3 cup heavy cream  2 cups pecans or walnut halves, divided  1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips  Heat oven to 350 degrees. grease foil-lined 13 x 9-inch baking pan. Microwave chocolate squares and butter in microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 minutes, or until batter is firm to the touch. Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. (it's OK for some caramel mixture to peek through.) Bake an additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudgy brownies or frost with CARAMEL FROSTING. CARAMEL FROSTING 1/2 cup margarine or butter 1 cup packed brown sugar  1/4 cup milk  2 cups powered sugar  Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13 x 9-inch cake or fills and frosts two 8- or 9- inch cake layers.  Yield: 24 Servings CHOCOLATE MINT SUGAR COOKIE DROPS ~Shared by Treva, NC 2 & 1/2 cups flour  1 & 1/2 teaspoons baking powder  3/4 teaspoon salt  1 & 1/4 cups sugar, divided  3/4 cup vegetable oil  2 eggs  1 teaspoon vanilla  1 (10-oz.) package Andes crème de menthe chips In medium bowl, combine 1 cup sugar and oil; mix well. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate morsels. Shape into balls using rounded teaspoonfuls of dough. Roll in remaining 1/4 cup sugar.  Place on ungreased cookie sheets and bake at 350 degrees for 8 to 10 minutes. Cool completely on wire racks.  Makes 3 & 1/2 dozen.  MY MOTHER'S BUTTERSCOTCH COOKIES ~Shared by Linda H., Rosharon, TX (Note from Linda - Mom has been baking these for over 50 years and they are always a hit! I'd say that is TNT! LOL) 1 C. Butter 2 C. brown sugar 2 eggs 2 tsp vanilla 3 C. flour ½ tsp baking powder ½ tsp salt 1 C. chopped nuts  Cream shortening and sugar. Add eggs and flavoring. Add flour mixture. Stir in nuts. Roll in log and refrigerate. Slice and bake at 350 for 8-10 min. JOANNE FLUKE'S WALNUTTOES ~Shared by Linda H., Rosharon, TX (Note from Linda - Joanne Fluke writes very funny mystery books. The main character, Hannah owns a cookie shop and recipes are in the books!) 2 cups chocolate chips (12 oz bag)  1 1/2 cups brown sugar 3/4 cup butter (1 1/2 sticks) 4 eggs (beaten) 2 teaspoons vanilla 2 teaspoons baking powder 1 teaspoon salt 2 cups flour (not sifted) 2 cups chopped walnuts 1/2 cup white sugar (for later)  Do not preheat oven - dough must chill before baking.  Melt chocolate chips with butter. Mix in brown sugar and let cool. Add eggs, mix in vanilla, baking powder and salt. Add flour and finely chopped walnuts. Mix well. Chill dough for at least 4 hours, overnight is even better. When you're ready to bake, preheat oven to 350 degrees, with rack in the middle position. Roll walnut-sized dough balls with your hands. (Messy - I wear thin plastic gloves). If dough becomes too sticky, return to the refrigerator to chill while cookies are baking. In a small bowl, coat dough balls with white sugar. Place on a greased cookie sheet and flatten with a greased spatula. Bake at 350 degrees for 12-14 minutes. Let cool on cookie sheet for one minute, then remove to wire racks. JOANNE FLUKE'S PECAN DIVINES ~Shared by Linda H., Rosharon, TX 2 cups melted butter 1 1/2 cups brown sugar 3 cups white sugar 4 tsps vanilla 4 tsps baking soda  2 tsps salt 4 beaten eggs 5 cups flour (not sifted) 3 cups chocolate chips 4 cups chopped pecans Melt the butter. Mix in the brown sugar and the white sugar. Add the vanilla and the baking soda. Mix thoroughly. Add the eggs and stir it all up. Then add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate. Add the rest of the flour and mix thoroughly.  Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F> for 10 to 12 minutes, or until nicely browned. Let cool on cookie sheet for 2 minutes, then remove to a wire rack.  Yield: Approximately 10 dozen. (You can cut this recipe in half, if you like.) SURPRISE COOKIES by Joanne Fluke ~Shared by Linda H., Rosharon, TX Do NOT preheat the oven – dough must chill before baking. 1 cup melted butter (2 sticks) 1 cup white sugar 1/2 cup brown sugar 2 beaten eggs (just whip them up with a fork) 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 2 Tablespoons water (or coffee, if you have some left over from breakfast) 3 cups flour (no need to sift) SURPRISE 1 package Bridge Mix or assorted chocolate candies *** 4 – 5 dozen walnut halves (or pecan halves) *** If you can’t find Bridge Mix, use chocolate wafers or Hershey’s assorted miniature candy bars cut into four pieces. You can even use full size chocolate candy bars if you cut them up into small pieces. Melt the butter and mix in the sugars. Add the beaten eggs, soda, salt, vanilla and water (or coffee.) Add the flour and mix thoroughly. Then chill the dough for at least an hour (overnight is fine, too.) Preheat oven to 375 degrees F., rack in the middle position. Scoop out a tablespoon of dough and form it around a chocolate wafer (or a piece of cut up candy bar.) Place a walnut half (or pecan half) on top and place it on a greased baking sheet, 12 cookies to a standard sheet. Bake at 375 degrees F. for 10 to 12 minutes, or until nicely browned. Cool on cookie sheet for two minutes and then transfer the cookies to a wire rack. Yield: 8 to 10 dozen, depending on cookie size. A Word of Warning about COCOA from Joanne Fluke When cocoa is used in any of my recipes, make sure to use plain old American cocoa (I usually use Hershey’s unsweetened cocoa.) There are many designer cocoas on the market. They’re wonderful in their own right, but they won’t work in my recipes. Make sure you don’t buy cocoa mix, which has powdered milk and a sweetener added. Stay away from Dutch process cocoa – it has alkaline added. Also beware of cocoas that are mixed with ground chocolate or other flavorings. They won’t work either. Things were simpler in my grandmother’s day (and she’s the one who gave me the Cocoa Snaps recipe.) If you’re in doubt, check the ingredients that are listed on the container of cocoa. It should say "cocoa" and nothing else. APPLE BUTTER COOKIES ~Shared by Linda H., Rosharon, TX 1/4 cup softened butter 1 cup packed brown sugar 1 egg 1/2 cup quick cooking oats 1/2 cup apple butter 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 Tbsp milk 1/2 cup nuts, chopped 1/2 cup raisins In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Chill well. drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15 minutes. Note: Freeze baked cookies in tins or freezer bags for the months ahead. KOURAMBIETHES Greek Xmas Cookies ~Shared by Linda H., Rosharon, TX 1 lb. sweet whipped butter (unsalted) 2 egg yolks 1/2 cup confectioners' sugar 5-6 cups flour 1-1/2 tsp ground cloves 1 teaspoon vanilla 1 box confectioners' sugar Beat butter for ten minutes with electric mixer. Beat egg yolks with vanilla in separate bowl until lemon-colored; then add sugar to eggs and beat ten minutes. Add egg mixture to butter; then add sifted flour and cloves a little at a time and knead for 1/2 hour. Put in refrigerator until cool, then shape into small crescents or 1-1/2 inch domes. Place on ungreased baking sheet. Bake in 350 degree pre-heated oven until the bottom of the cookies just begin to brown. (About 15 minutes.) Allow to cool and sprinkle with sifted confectioner' s sugar.  Source: Fran @ GreekCuisine@yahoogroups.com NONNIE'S DATE DELIGHTS TNT ~Shared by Linda H., Rosharon, TX 1 Cup Chopped dates (10 oz.)  1 Cup Sugar  3 Tbsp. Butter  1 Egg, well beaten  1/2 Tsp Vanilla extract  2 Cups Rice Krispies  3/4 Cup Chopped pecans  1 Cup Coconut  Mix dates, sugar, butter and egg in a heavy skillet. Melt over low heat - cook for about 5 minutes on low, until bubbly. Turn off fire and add vanilla, Krispies and pecans. When cool enough to handle, roll into small balls and roll in coconut. EGGNOG COOKIES II ~Shared by Linda H., Rosharon, TX 6 dozen. 1 cup margarine  1 cup white sugar  1 egg  1 cup eggnog  3 1/4 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1 1/2 cups confectioners' sugar  3 tablespoons eggnog  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine and white sugar until smooth. Stir in the egg and 1 cup eggnog. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture so it is well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheets.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  To prepare the icing, put the confectioners' sugar into a small bowl. Stir in the remaining eggnog one tablespoon at a time until the desired consistency is reached. Spread onto cooled cookies and let dry before serving. TRIPLE LAYER COOKIE BARS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Score a homerun with these Triple Layer Cookie Bars. One taste and you’ll discover a delicious creamy combination of coconut, peanut butter and chocolate. This unique cookie is sure to become one of your new classics! Servings: Makes 2 to 3 dozen Prep Time: 10minutes Cook Time: 25 minutes Ingredients  1 1/2 cups graham crackers crumbs  1/2 cup (1 stick) butter or margarine, melted  1 (7-ounce) package flaked coconut (2 2/3 cups)  1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)  2 cups (12 ounces) semi-sweet chocolate chips  1/2 cup creamy peanut butter  Instructions  Preheat oven to 350°F (325°F 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. Store loosely covered at room temperature.  MINI MORSEL SHORTBREAD SQUARES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Estimated Times:  Preparation - 12 min Cooking - 30 min Yields - 48 squares  These crisp, chocolaty squares make a noteworthy addition to any party or holiday tray. They mix up in one bowl and bake in 30 minutes. Delicious straight out of the oven with a scoop of vanilla ice cream. A true favorite!  Ingredients: 1 cup (2 sticks) butter or margarine, softened  3/4 cup granulated sugar  1 large egg  1 teaspoon vanilla extract  2 1/4 cups all-purpose flour  2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels, divided Directions: PREHEAT oven to 350° F.  BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.  BAKE for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels melt. CHRISTMAS CANDY CANE COOKIES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 c. shortening (softened) 1 c. powdered sugar 1 1/2 tsp. almond extract 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. salt Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half). GERMAN CHRISTMAS COOKIES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 2 c. brown sugar 2 c. honey 2 c. light molasses 2 c. sour cream 2 tbsp. shortening 2 tbsp. baking soda 1 tbsp. cinnamon 1 tbsp. cloves 1/2 c. diced orange peel 1/2 c. lemon peel 1/2 c. citron peel 1 c. slivered almonds 10 c. flour Warm brown sugar, honey, molasses and shortening. Cool. Mix sour cream and baking soda, let stand awhile. Then add to cooled molasses mixture. Add rest of ingredients to make dough. Let rest overnight in a cool place. Roll out 1/4 inch thick, using a round cutter or small glass to cut out. Dough is sticky. Do not add extra flour, just use enough for rolling out. Bake at 350 degrees for 15 minutes. Frost with powdered sugar frosting, use half water and half lemon juice. Store in airtight container, will keep several months. Improves with age. CHRISTMAS THUMBPRINT COOKIES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 3/4 c. sugar 1 tsp. salt 3/4 c. butter 2 egg yolks (save whites) 1 tsp. vanilla 2 c. flour 2 egg whites, beaten 1-1 1/2 c. finely chopped nuts 1/2 c. red & green jelly In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen. 1001 COOKIE MIX  ~Shared by Johnny, LA  A single master cookie mix recipe from which to make 14 different kinds of cookies. From Domino sugar.  5 cups all purpose flour  3 3/4 cups Domino Granulated Sugar  2 tablespoons baking powder  2 teaspoons salt  1 1/2 cups plus 2 tablespoons butter or margarine, softened  Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended.  Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal.  Makes 10 cups.  Tips for best results:  Store covered in airtight container in refrigerator or freezer. Do not press down.  Use mix at room temperature.  If using margarine, do not choose diet, whipped or soft.  1001 Chocolate Brownies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  1 (12 oz.) pkg. semi-sweet chocolate chips, divided  2 cups 1001 Cookie Mix  2 eggs  1 teaspoon vanilla  1 cup chopped nuts, divided  Preheat oven to 350°F. Grease 8 or 9-inch square baking pan.  Melt 1 cup chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes.  Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 cup nuts. Spread evenly into prepared baking pan.  Bake for about 20 minutes. Do not over bake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares. Makes 16 brownies.  Melting instructions in microwave: Microwave 1 cup chocolate chips in uncovered microwave safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth.  1001 Chocolate Chip Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  2 cups 1001 Cookie Mix  1/2 cup firmly packed Domino Light Brown Sugar  1 egg  1 teaspoon vanilla  1 (6 oz.) pkg. semi-sweet chocolate chips  1/2 cup chopped nuts  Preheat oven to 375°F. Grease cookie sheets.  In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies.  1001 Chocolate Pinwheel Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  4 cups 1001 Cookie Mix  1 1/2 teaspoons vanilla  1 egg  3 tablespoons unsweetened cocoa powder  Preheat oven to 375°F. Grease cookie sheets.  In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill dough's separately.  Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jellyroll fashion. Chill until firm. Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies.  1001 Cinnamon Oatmeal Raisin Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  2 cups 1001 Cookie Mix  1/2 cup butter or margarine, softened  1/3 cup firmly packed Domino Dark Brown Sugar  1 egg  1 teaspoon vanilla  1 teaspoon cinnamon  3 cups old fashioned rolled oats  1 cup raisins  Cinnamon Sugar:  1/2 cup Domino Granulated Sugar  1/2 teaspoon cinnamon  Preheat oven to 375°F. Grease cookie sheets.  In large bowl, mix together cookie mix, butter, brown sugar, egg, vanilla and cinnamon. Stir in oats and raisins.  Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Sprinkle with cinnamon sugar.  Bake about 10-12 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 36 cookies.  Cinnamon Sugar: In a small bowl, combine sugar with cinnamon.  1001 Cranberry Nut Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  1 tablespoon grated orange rind  1 teaspoon cinnamon  1 egg  1 cup fresh cranberries, coarsely chopped  3/4 cup chopped nuts Domino Granulated Sugar, as needed  Preheat oven to 375°F. Grease cookie sheets.  In large bowl, mix together cookie mix, orange rind, cinnamon and egg. Stir in cranberries and nuts.  Shape into 1-inch balls and roll in granulated sugar to coat lightly. Place 3 inches apart on prepared cookie sheet.  Bake for about 12 minutes or until lightly browned around edges. Remove at once to wire racks. Makes about 48 cookies.  1001 Fudge Balls  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  2 cups 1001 Cookie Mix  1/2 cup plus 2 tablespoons unsweetened cocoa powder  1 egg  2 tablespoons milk Domino Confectioners Sugar, as needed  Preheat oven to 375°F.  In large bowl, mix together all ingredients except confectioners sugar.  Shape into 1-inch balls and roll in confectioners sugar to coat lightly. Place 1-inch apart on ungreased cookie sheets.  Bake for about 8 minutes. Cool on wire rack. Makes about 36 balls.  Fudge balls may be rolled in chopped nuts or granulated sugar, or drizzled or dipped in melted chocolate after cooled.  1001 Gingery Snaps  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  4 cups 1001 Cookie Mix  1 tablespoon ground ginger  1 teaspoon cinnamon  1 egg  1/4 cup dark molasses Domino Granulated Sugar, as needed  Preheat oven to 350°F. Grease cookie sheets.  In large bowl, mix together all ingredients except sugar. Drop dough by slightly rounded teaspoons into small bowl of sugar. Roll to coat lightly. Place 2 inches apart on greased cookie sheet.  Bake 12-15 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 48 cookies.  Gingerbread Men: Prepare Gingery Snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375°F for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies.  1001 Holiday Coconut Squares  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  2 eggs  1 tablespoon lemon rind  1 cup shredded coconut  3/4 cup finely chopped pecans or walnuts  1/4 cup each finely chopped red and green candied cherries Domino Granulated Sugar, as needed  Preheat oven to 350°F. Generously grease a 13x9x2-inch baking pan.  In large bowl, mix together cookie mix, eggs and lemon rind. Stir in coconut, pecans and cherries. Spread in prepared baking pan. Bake 20-25 minutes. When done, center should spring back when pressed lightly. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares.  If desired, use 1/2 cup of either red or green cherries instead of 1/4 cup of each.  1001 Orange Date Nut Bars  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  2 eggs  1/4 cup orange juice  1 tablespoon grated orange rind  1 cup coarsely chopped dates  1 cup finely chopped nuts Domino Granulated Sugar, as needed  Preheat oven to 350°F. Generously grease 13x9x2-inch baking pan.  In large bowl, mix together cookie mix, eggs, orange juice and orange rind. Stir in dates and nuts. Spread into prepared pan.  Bake about 25 minutes. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares.  1001 Orange Delights  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  1/2 cup finely ground almonds  2 eggs  1 cup Domino Granulated Sugar  2 tablespoons all purpose flour  1 tablespoon orange juice  1 teaspoon grated orange rind Domino Confectioners Sugar, as needed  Preheat oven to 350°F. Grease 8-inch square baking pan.  Make crust: In small bowl, mix together cookie mix and almonds. Press into prepared baking pan. Bake for 15 minutes. Do not brown.  Make filling: In bowl, mix together eggs, granulated sugar, flour, orange juice and rind. Spread evenly over crust. Bake 25 minutes longer or until top is set. Cool on wire rack in pan. Cut into squares while still warm. Sprinkle with confectioners sugar. Makes 16 squares.  1001 Peanut Butter Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  3/4 cup peanut butter  1 egg  Preheat oven to 375°F. Grease cookie sheets.  In large bowl, mix together all ingredients. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten in crisscross pattern with fork dipped in flour.  Bake about 10 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 48 cookies.  Peanut Butter Stars: Roll balls in sugar. Place about 2 inches apart on greased cookie sheet; do not flatten. Bake until edges are lightly browned, about 10 minutes. Immediately press 1 milk chocolate star firmly in each cookie. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 4 dozen cookies.  Peanut Butter and Jelly Cookies: Shape dough into 1 inch balls. Place about 2 inches apart on greased cookie sheet. Bake about 10 minutes. Remove from oven and flatten with a spatula. Cool slightly before removing from cookie sheet; cool completely on wire rack. Put cookies together in pairs with jelly. Makes 24 sandwich cookies.  1001 Pecan Balls  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  3 cups 1001 Cookie Mix  1 (3 oz.) pkg. cream cheese, softened  1 egg  1 teaspoon vanilla  1 1/2 cups finely chopped pecans Domino Confectioners Sugar  Preheat oven to 350°F. Grease cookie sheets.  In large bowl, mix together cookie mix, cream cheese, egg and vanilla. Stir in pecans. Shape into 1-inch balls. Place on prepared cookie sheet 1 inch apart.  Bake about 15 minutes. Remove from oven and while still warm, roll in confectioners sugar to coat lightly. Cool on wire rack. Makes about 36 balls.  1001 Sugar Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  4 cups 1001 Cookie Mix  1 1/2 teaspoons vanilla  1 egg Domino Granulated Sugar  Preheat oven to 375°F. Grease cookie sheets.  Mix together in large bowl all ingredients except sugar. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheets. Sprinkle with granulated sugar. Bake for 8-10 minutes. Do not brown. Cool on wire rack. Decorate as desired. Makes 4 dozen.  1001 Lemon Sugar Cookies  Just one of the many different types of cookies made from the master cookie mix. From Domino sugar.  4 cups 1001 Cookie Mix  1 egg  1 tablespoon grated lemon rind  1 tablespoon lemon juice Domino Granulated Sugar  Preheat oven to 350°F. Grease cookie sheets.  In large bowl, mix together all ingredients except sugar. Divide dough in half. Shape each half into a roll about 1-1/2 inches in diameter. Wrap and chill hour or until dough is easy to handle.  Cut rolls into 1/8-inch slices. Place 1 inch apart on prepared cookie sheet. Sprinkle with granulated sugar.  Bake for about 8 minutes. Do not brown. Cool on wire rack. Makes about 48 cookies. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

LAVA ROCKS ~Shared by Maggie, TX Makes 2 dozen cookies Ingredients 2 ¼ cups sifted confectioners� sugar 6 tablespoons unsweetened cocoa powder 2 tablespoons all-purpose flour Generous pinch of sea salt 3 large egg whites ¾ teaspoon vanilla paste (see Ingredient Notes) or 1 teaspoon vanilla extract 7 ounces (about 2 cups) pecans, chopped and toasted (see Tip) 1 ½ ounces bittersweet chocolate, grated 4 teaspoons cocoa nibs (see Ingredient Notes) Instructions 1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats. 2. Thoroughly stir together confectioners� sugar, cocoa, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, chocolate and cocoa nibs until evenly incorporated. 3. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart. 4. Bake the cookies, in batches, in the center of the oven, until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.  Tips Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Ingredient notes: One tablespoon of vanilla paste is equivalent to 1 whole bean. Find it in specialty baking shops or online at thespicehouse.com.  You can find cocoa nibs (bits of roasted and hulled cocoa beans) at large grocery stores, gourmet retailers or online at chocosphere.com. Per cookie: 119 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium; 62 mg potassium.  1 Carbohydrate Serving Exchanges: 1 carbohydrate (other), 1 fat Source: EatingWell.com LEMON SQUARES ~Shared by Maggie, TX Ingredients: 1/2 cup egg substitute (or 2 eggs) 3/4 cup spoonable sweetener such as Equal or Splenda 1/4 cup plus 2 tablespoons lemon juice 4 tablespoons margarine, melted, cooled 1 tablespoon grated lemon rind Rich Pastry (recipe below)  Directions: Beat eggs and sweetener ; mix in lemon juice, margarine, and lemon rind. Pour mixture into baked pastry. Bake in preheated 350 degree oven until lemon filling is set, about 15 minutes. Cool on wire rack.  Rich Pastry: 3/4 cup all-purpose flour 2-1/2 teaspoons spoonable sweetener such as Equal or Splenda 2-1/4 teaspoons cornstarch 1/8 teaspoon salt 6 tablespoons cold margarine, cut into pieces 3/4 teaspoon vanilla 1 teaspoon lemon rind  Combine flour, sweetener , cornstarch and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle with vanilla and lemon rind; mix with hands to form dough.  Press dough evenly on bottom and 1/4-inch up side of 8-inch square baking pan. Bake in preheated 350 degrees oven until lightly browned, about 10 minutes. Cool on wire rack.  Recipe makes 16 servings.  Nutrition information per serving: 104 calories, 1g protein., 7g carbohydrates., 8g fat, 27mg cholesterol., 109mg sodium Food exchanges: 1/2 bread, 1-1/2 fat  Source: BellyBytes.com MAGIC COOKIE BARS ~Shared by Maggie, TX These magic cookie bars are unique. Instead of the usual chocolate chips and nuts, the top layer is a mix of melted dark chocolate and peanut butter. Mmmm... Whenever I'm asked to make Christmas cookies, I always make these magic cookie bars. They're very different from the usual sweetened condensed milk recipes. I lightened this recipe by cutting the amount of butter used and using a nonfat homemade version of sweetened condensed milk instead of the canned kind. The result is delicious! Magic Cookie Bars Made Healthy 1-1/2 cups graham cracker crumbs 4 Tbsp. butter, melted 1 Tbsp canola oil 2 cups sweetened flaked coconut 1 cup plus 2 Tbsp nonfat dry milk 3/4 cup white sugar 1/2 cup boiling water 1 cup dark chocolate chips, such as Ghirardelli 60% cacao chips 1/2 cup peanut butter Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Stir together graham cracker crumbs, melted butter and canola oil. Press into the bottom of the prepared pan. Sprinkle coconut evenly over graham cracker mixture. Whisk together nonfat dry milk, sugar and boiling water in a microwave-safe bowl. Heat 30-60 seconds in the microwave until mixture is easy to pour. Pour evenly over coconut. Bake 22-25 minutes until golden brown on top. Mix chocolate chips and peanut butter together in a microwave-safe dish. Heat for 60 seconds in the microwave. Stir. If chips are smooth enough to stir, microwave another 15 seconds. Stir until well combined. Pour evenly over coconut mixture. Let cool, then refrigerate several hours or until hard. Makes 24 bars. Per bar: 183 calories, 10 g fat, 6 mg cholesterol, 69 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein, 1% vitamin A, 1% vitamin C, 8% calcium, 2% iron Source: Suite101 Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

SUGARLESS FRUIT COOKIES (Diabetic) ~Shared by Luanne, FL With no sugar added, the only sweetness in these cookies comes from dates, apples and raisins. Ingredients 3/4 C. chopped dates  1/2 C finely chopped peeled apple  1/2 C. raisins  1/2 C. water  1 C plus 1 Tbs. all-purpose flour  1 tsp. ground cinnamon  1 tsp. baking soda  1/2 tsp. salt (optional)  2 eggs  1 tsp. liquid sweetener Directions In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 degrees for 10-12 minutes.  Yield: 2 dozen Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat  Diabetic Exchanges: 1/2 starch, 1/2 fruit  Source: Recipe4living GOLDEN PEANUT BUTTER COOKIES  ~Shared by Mary S., Nashville, TN Yield: 40 cookies  INGREDIENTS  - 1 cup whole-wheat pastry flour  - 3/4 cup oat flour  - Sugar substitute equal to 1/4 cup sugar  - 3/4 teaspoon baking soda  - 3/4 teaspoon baking powder  - 2/3 cup peanut butter  - 1/4 cup plus 2 tablespoons margarine or butter  - 3/4 cup light brown sugar  - 1/4 cup fat-free egg substitute  - 2 tablespoons pure maple syrup  - 1 teaspoon vanilla extract  DIRECTIONS  Preheat oven to 350 degrees F.  Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.  Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.  Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.  Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.  Nutritional Information Per Serving (per cookie): Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat  Source: "The Complete Diabetes Prevention Plan" APPLE-APRICOT BARS  ~Shared by Mary S., Nashville, TN Yield: 2-1/2 dozen cookies (1 per serving) INGREDIENTS  - 3/4 cup chopped dried apples  - 3/4 cup chopped dried apricots  - 5-1/4 teaspoons Equal for Recipes or 18 packets Equal sweetener, divided  - 1 cup water  - 5 tablespoons margarine, softened  - 1 egg  - 2 egg whites  - 1 teaspoon vanilla  - 1-3/4 cups all-purpose flour  - 1/2 teaspoon baking soda  - 1/4 teaspoon salt  - Fat-free Milk  DIRECTIONS  Heat apples, apricots, 3-1/2 teaspoons Equal for Recipes, and water to boiling in small saucepan; reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Process mixture in food processor or blender until smooth; cool.  Beat margarine and remaining 1-3/4 teaspoons Equal for Recipes in medium bowl until fluffy; beat in egg, egg whites, and vanilla. Mix in combined flour, baking soda, and salt. Divide dough into 4 equal parts; roll each into a log about 5 inches long. Refrigerate, covered, until firm, about 2 hours.  Roll 1 piece dough on floured surface into rectangle 12x4-inches. Spread one-fourth of the fruit filling along a 1-1/2-inch strip in center of dough. Fold sides of dough over filling, pressing edges to seal. Cut filled dough in half and place seam side down on greased cookie sheet. Repeat with remaining dough and fruit filling.  Brush top of dough lightly with milk; bake at 400 degrees until lightly browned, 10 to 12 minutes. Remove from pan and cool on wire racks; cut into 1-1/2 inch bars. Store in airtight container.  Nutritional Information Per Serving (1 cookie): Calories: 63, Fat: 2.1 g, Cholesterol: 7.1 mg, Sodium: 71 mg, Protein: 1.9 g, Carbohydrate: 9.1 g Diabetic Exchanges: 1/2 Bread, 1/2 Fat Source: "1,001 Delicious Desserts for People with Diabetes" RASPBERRY-ALMOND BARS  ~Shared by Mary S., Nashville, TN Yield: 2 dozen cookies (1 per serving) INGREDIENTS  - 2 cups all-purpose flour  - 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener  - 1/8 teaspoon salt  - 8 tablespoons cold margarine, cut into pieces  - 1 large egg, beaten  - 1 tablespoon fat-free milk or water  - 2/3 cup seedless raspberry spreadable fruit  - 1 teaspoon cornstarch  - 1/4 to 1/3 cup finely chopped almonds, walnuts, or pecans, toasted  DIRECTIONS  Combine flour, Equal for Recipes, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Mix in egg and milk.  Press mixture evenly in bottom of greased 11x7-inch baking dish. Bake at 400 degrees F. until edges of crust are browned, about 15 minutes. Cool on wire rack.  Mix spreadable fruit and cornstarch in small saucepan; heat to boiling. Boil until thickened, stirring constantly,  1 minute; cool 5 minutes. Spread mixture evenly over cooled crust; sprinkle with almonds. Bake at 400 degrees until spreadable fruit is thick and bubbly, about 15 minutes. Cool on wire rack.  Nutritional Information Per Serving (1 cookie): Calories: 96, Fat: 4.6 g, Saturated Fat: 0.9 g, Cholesterol: 8.8 g, Sodium: 69 mg, Protein: 2.1 g, Carbohydrate: 10.5 g Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat  Source: "1,001 Delicious Desserts for People with Diabetes"  FRUIT NEWTONS  ~Shared by Mary S., Nashville, TN Yield: 2-1/2 dozen bars  INGREDIENTS  - 3/4 cup dried figs, chopped  - 3/4 cup dried pears, chopped  - 1/2 cup water  - 2 tablespoons packed light brown sugar  - 5 tablespoons margarine, softened  - 2 tablespoons granulated sugar  - 3 egg whites  - 1 teaspoon vanilla  - 1-3/4 cups all purpose flour  - 1/2 teaspoon baking soda  - 1/4 teaspoon salt  - 2 tablespoons 2% reduced-fat milk  DIRECTIONS  Heat figs, pears, water, and brown sugar to boiling in small saucepan. Reduce heat and simmer, uncovered, until fruit is softened and mixture is thick, about 20 minutes. Process mixture in food processor or blender until smooth.  Beat margarine and granulated sugar in medium bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5x2x1/2 inches. Wrap each in plastic wrap and refrigerate about 1 hour.  Roll 1 log on floured surface into 12x5-inch rectangle. Spread 1/4 of the fruit mixture in a 1-inch strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush top of logs with milk.  Bake at 400 degrees until lightly browned, about 12 minutes. Cool on wire racks; cut into 1-1/2 inch bars.  Nutritional Information Per Serving (1 cookie): Calories: 77, Fat: 2.1 g, Saturated Fat: 0.4 g, Cholesterol: 0.1 g, Sodium: 70 mg, Protein: 1.4 g, Carbohydrate: 13.8 g Diabetic Exchanges: 1 Fruit, 1/2 Fat  Source: "1,001 Delicious Desserts For People with Diabetes" Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

SHORTBREAD DAINTIES ~Shared by Maggie, TX "These tender, glazed sugar cookies are subtly spiced with nutmeg. The dough holds its shape during baking, so this is a reliable recipe for cutting out cookie shapes. Both the plain milk glaze and the lemon glaze are delicious on the cookies; I drizzle them with a little of each."  FOR THE COOKIES: 1/2 cup all-purpose flour  1 tablespoon plus 1 teaspoon cornstarch Pinch of salt 1/8 teaspoon fresh-grated nutmeg 4 tablespoons (1/2 stick) unsalted butter, room temperature 3 tablespoons sugar 1 teaspoon pure vanilla extract FOR THE GLAZES: 1/2 cup confectioners' sugar About 1 1/2 teaspoons milk About 1 1/2 teaspoons lemon juice Place a rack in the centre of the oven, preheat to 350 degrees F, and set aside one ungreased baking sheet. Place flour, cornstarch, salt and nutmeg in a medium-sized bowl and whisk to blend. Place butter, sugar and vanilla in a small, deep bowl, and beat with a handheld mixer on medium speed until fluffy, about 20 seconds. Add the flour mixture, and mix with a fork until dough comes together. Turn dough out onto a piece of waxed paper. Gather into a ball, flatten to a disk, and cover with another sheet of waxed paper. Roll it out to 1/2-inch thickness. Cut out 5 cookies, using 2-inch cutters. Transfer to the baking sheet, spacing 1/2-inch apart. Gather and reroll the scraps, then cut out additional cookies and transfer to sheet likewise.  Bake the cookies until they are firm to touch and just beginning to color, about 15 minutes. Remove the baking sheet from the oven, and use a metal spatula to transfer cookies to a wire rack. Cool completely. TO MAKE THE GLAZES: Spoon 1/4 cup confectioners' sugar into each of 2 small bowls. Add milk to one bowl and lemon juice to the other. Stir each until smooth.  With cookies still on the wire rack, brush the desired glaze on each cookie or drizzle the glaze on decoratively. Let cookies dry completely on the rack, 2-3 hours. Makes 5 cookies, serves 2 Source: Small Batch Baking by Debby Maugans Nakos OATMEAL GUMDROP COOKIES  ~Shared by Maggie, TX These colorful slice-and-bake oatmeal cookies will be a favorite when you bake just a few and serve them while still warm with a glass of milk. Preparation time: 50 min  Baking time: 10 min  Yield: 2 dozen cookies  1/2 cup sugar  1 Half Stick of LAND O LAKES® Butter (1/4 cup), softened  2 tablespoons firmly packed brown sugar  1 egg  1/2 teaspoon vanilla  1 cup all-purpose flour  1/2 cup uncooked quick-cooking oats  1/2 teaspoon baking soda  1/4 teaspoon salt  1/2 cup chopped gumdrops  Combine sugar, butter and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.  Stir in gumdrops by hand. Shape dough into 9x1 1/2-inch roll. Wrap in waxed paper; refrigerate until firm (at least 2 hours).  Heat oven to 350°F. Cut roll, using serrated knife, into 3/8-inch slices. Place 1 inch apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned and set. Immediately remove from cookie sheets. Cool completely..  TIP: Carefully cut gumdrops into small pieces using a kitchen scissors. Dip the blades of scissors into water to prevent sticking.  TIP: Vary this recipe easily by using a variety of stir-in ingredients such as mini real semi-sweet chocolate chips, raisins and sweetened dried cranberries.  TIP: Roll of cookie dough may be refrigerated for up to 2 to 3 days. The roll may also be frozen. Place wrapped roll of cookie dough into plastic resealable freezer bag; freeze up to 3 months.  TIP: This recipe can doubled to yield 2 rolls cookie dough.  Nutrition Facts (1 cookie): Calories: 80, Fat: 2.5g, Cholesterol: 15mg, Sodium: 75mg, Carbohydrates: 14g, Dietary Fiber: 0g, Protein: 1g  SMALL BATCH CHOCOLATE CHIP COOKIES ~Shared by Maggie, TX This recipe just makes around 8-10 smallish cookies or 6 large cookies.  2 T plus 2 t butter (room temp) 2 T brown sugar 2 T granulated sugar 2 T egg, well beaten 1/4 t vanilla 1/4 cup plus 2 T flour scant 1/4 t baking soda  1/8 t salt 1/3 cup chocolate chips Cream the butter and sugars, mix in the eggs and vanilla, stir in the dry ingredients, then the chips. Bake at 375 for 8-11 minutes.  Source: Adapted from Small Batch Baking Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

CARAMEL HEAVENLIES INGREDIENTS  12 whole graham crackers 2 cups miniature marshmallows 3/4 cup butter 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup sliced almonds 1 cup flaked coconut DIRECTIONS Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.  Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles. Yield: about 6 dozen.  SERVINGS 36  Nutrition Facts One serving: 2 pieces Calories: 110 Fat: 7 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 68 mg Carbohydrate: 13 g Fiber: 1 g Protein: 1 g Source: Taste of Home DOUBLE-DRIZZLE PECAN COOKIES Ingredients:  1/2 cup butter, softened 1-1/2 cups packed brown sugar 1 egg 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1-1/4 cups chopped pecans, toasted CARAMEL DRIZZLE: 1/2 cup packed brown sugar 1/4 cup heavy whipping cream 1/2 cup confectioners' sugar CHOCOLATE DRIZZLE: 1 square (1 ounce) semisweet chocolate 1 tablespoon butter  Directions:  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.  Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.  In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.  In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen. Source: Country Woman ROLL-OUT SUGAR COOKIES Often sugar cookies are fat and soft, the cumulus clouds of cookiedom. But when you roll out the dough rather than drop it from a spoon, you reach the other extreme: thin and crisp. Make them just a bit thicker, and you’ve got crunchy. These golden cookies pair nicely with ice cream or fresh fruit. The dough is sturdy enough to be cut into fanciful shapes and decorated.  Yield: About 3-1/2 Dozen  Baking temperature: 350 degrees - Baking time: 10 to 12 minutes  1 cup (2 sticks, 8 ounces) butter  1 cup (7-1/4 ounces) sugar  3/4 teaspoon salt  1-1/2 teaspoons baking powder  2 teaspoons vanilla extract  1/2 teaspoon almond extract (optional)  1 large egg  1/4 cup heavy cream or sour cream  3 tablespoons (3/4 ounce) cornstarch  3 cups (12-3/4 ounces) unbleached all-purpose flour  In a medium-sized bowl, beat the butter, sugar, salt, baking powder and vanilla extract until light and fluffy. Add the egg and beat well. Add half the cream, all of the cornstarch, and half the flour; beat well. Add the remaining cream and the flour, mixing just until all of the ingredients are well incorporated. Divide the dough in half, flatten each half slightly, and wrap well. Refrigerate for 1 hour or longer, to facilitate rolling.  Preheat your oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.  Lightly dust both sides of the chilled dough with flour. If you’ve just taken it out of the refrigerator, allow it to rest at room temperature for 5 to 10 minutes. When you pinch a piece of dough, it should feel pliable, not break off in a chunk. Trying to roll ice-cold dough is like trying to flatten an ice-cold stick of butter; it’s more likely to crack and break into pieces than to roll flat and smooth.  Transfer the dough to a lightly floured, clean work surface. Starting in the middle, and rolling out toward the edges, roll the dough into a circle 1/2- to 1/4-inch thick. Thinner cookies will be crisper, thicker cookies will be sturdier.  Using a metal turner, pick up individual cookies, and place them on the prepared baking sheets. Edge the turner under the cookie, lift slightly, pull away the scraps around the edge, then give your hand a gentle jerk to slip the cookie onto the baking sheet.  Put the cookies in the oven, on racks set as close to the middle as possible. Halfway through the baking time, exchange the pans on the racks (top to bottom, bottom to top), and turn each pan around so the cookies that were at the back of the oven are now at the front. This will help counteract any hot spots you may have in your oven.  Bake the cookies for 10 to 12 minutes, until they’re set but not browned. Remove them from the oven, and let them cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely. Use a metal turner to pick up one cookie; if it seems fragile or breaks, let the cookies continue to cool till you can handle them easily. When the cookies are completely cool, store them in an airtight container or in a plastic bag, at room temperature.  Nutrition information per serving (1 cookie, 3lg): 134 cal, 7g far, 2g protein, l0g complex carbohydrates, 7g sugar, 26mg cholesterol, 81mg sodium, 21mg potassium, 69RE vitamin A, 1mg vitamin C, 1mg Iron, 18mg calcium, 22mg phosphorus. Source: The King Arthur Flour Cookie Companion DATE-NUT BALLS These are sooo good! And sooo easy to make! 1 stick margarine  1 cup sugar  1 small box dates, pitted  1 egg  1 tsp. vanilla  2 cups chopped nuts 2 cups Rice Krispies Powdered sugar (for rolling) Mix first 5 ingredients together in a large saucepan. Over low heat, cook for about 10 minutes or until dates have melted and mixture is smooth. Remove from heat; add 2 cups chopped nuts and 2 cups Rice Krispies. Make into balls about the size of walnuts and roll in powdered sugar. BUTTER COOKIES Makes 25 -30 cookies  6 ounces (12 T or 1 1/2 sticks) unsalted butter (diced@room temp)  3 1/2 ounces (1/2 cup) caster sugar  9 ounces (2 cups) plain flour  demerara sugar, for coating  Put butter and sugar together in a bowl and beat until light and fluffy. Add flour and using your hands, gradually work it until the mixture forms a smooth dough. Roll into a sausage shape about 12 inches long. Pat the sides to form either a square or a triangular log.  Sprinkle a thick layer of demerara sugar on a piece of baking parchment. Press each side of the dough into the sugar to coat it.  Wrap in plastic wrap and chill in the fridge for 30 mins until firm.  When ready to bake, preheat oven to 325F. Remove dough from plastic wrap and cut into thick slices. Place slightly apart on a non-stick baking tray. Bake for 20 mins, until they are just starting to brown. GINGER COOKIES 4-1/2 cups all-purpose flour  4 teaspoons ground ginger  2 teaspoons baking soda  1-1/2 teaspoons ground cinnamon  1 teaspoon ground cloves  1/4 teaspoon salt  1-1/2 cups shortening  2 cups sugar  2 eggs  1/2 cup molasses  3/4 cup sugar  Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.  Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.  Makes about 120 cookies Nutrition Facts Calories 61, Total Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 28, Carbohydrate (g) 9, Fiber (g) 0, Protein (g) 1 Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.  Makes about 24 cookies Per cookie: 306 cal., 13 g total fat (3 g sat. fat), 18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro. EGGNOG SNICKERDOODLES "Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season." INGREDIENTS: 1/2 cup butter, softened 1/2 cup shortening 2 cups plus 5 tablespoons sugar, divided 1 egg 1 teaspoon rum extract 1/2 cup evaporated milk 1/2 cup refrigerated French vanilla nondairy creamer 5-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon ground nutmeg ICING: 1 cup confectioners' sugar 5 to 6 teaspoons refrigerated French vanilla nondairy creamer DIRECTIONS In a large mixing bowl, cream the butter, shortening and 2 cups sugar. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture.  In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture.  Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.  For icing, combine confectioners' sugar and enough creamer to achieve desired consistency. Pipe snowflake designs on cookies. Yield: 7-1/2 dozen. Source: Taste of Home SNOWBALL COOKIES My mom made these every Christmas when we were growing up. She called them "Sand Tarts". Some folks around the world call them "Mexican Wedding Cookies". 1 cup butter or margarine, softened  2 cups ground pecans  2 cups flour  4 Tbs. granulated sugar  1 tsp. vanilla  Powdered sugar (for rolling) Cream butter. Add sugar and remaining ingredients. Roll into small balls. Bake at 325 for 30 minutes. Roll into powdered sugar when hot and again when cold. Source: Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook PECAN-TOPPED SUGAR COOKIES This is an easy but wonderful addition to your cookie tray this season. 1 can (8 ounces) almond paste 1 package (3 ounces) cream cheese, softened 1/4 cup flaked coconut 1 tube (18 ounces) refrigerated sugar cookie dough 1 cup pecan halves In a mixing bowl, beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-in. slices; divide each slice into four portions.  Roll into balls. Place 2 in. apart on greased baking sheets. Shape 1/2 teaspoonfuls of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops.  Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen.  Nutrition Facts One serving: (2 each) Calories: 211 Fat: 14 g Saturated Fat: 3 g Cholesterol: 12 mg Sodium: 118 mg Carbohydrate: 21 g Fiber: 1 g Protein: 3 g  Source: Country Woman Christmas CRANBERRY DECADENT COOKIES Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate. 2 cups (500 ml) all-purpose flour  1/2 cup (125 ml) Dutch process cocoa powder  1 teaspoon (5 ml) ground cinnamon  1/2 teaspoon (2 ml) baking powder  1/2 teaspoon (2 ml) baking soda  1/2 cup (125 ml) unsalted butter, softened  1/2 cup (125 ml) solid vegetable shortening, softened  1/2 cup (125 ml) granulated sugar  1 cup (250 ml) firmly packed light brown sugar  2 large eggs  1 teaspoon (5 ml) vanilla extract  1 teaspoon (5 ml) instant coffee granules  1 cup (250 ml) white chocolate chips  1 cup (250 ml) semi-sweet chocolate chips  1 cup (250 ml) dried cranberries  Preheat oven to 350°F (180°C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.  In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.  Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.  Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies. These cookies are excellent for shipping.  Source: Christmas Cookies Are For Giving: Stories, Recipes and Tips for Making Heartwarming Gifts by Kristin Johnson

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

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