Cookie Recipes

Fudgy Coconut Cookies

These moist, fudgy cookies were inspired by a Mounds candy bar. They mimic the combination of sweet coconut and chocolate.

12 oz. semisweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 cup sweetened flaked coconut
1/2 cup semisweet chocolate chips

Heat oven to 350°. Place chopped chocolate in microwave-safe bowl; microwave on medium 3 to 5 minutes or until almost melted. Stir until smooth. Cool slightly. Stir in brown sugar, butter, eggs and vanilla until smooth.

In small bowl, stir together flour and baking powder; stir into chocolate mixture. Stir in coconut and chocolate chips. Drop heaping tablespoonfuls of batter onto baking sheets.

Bake, 1 sheet at a time, 12 to 15 minutes or until cookies are set. (Be careful not to burn cookies because batter is dark.) Place baking sheet on wire rack; cool completely. Makes 18 cookies

French Shortbread Butter Cookies

These delicate, sandy-textured shortbread cookies, called pétits sablés Nantais, are a specialty of the northwest city of Nantes in France. This seaport city uses its famed salted butter in the cookies. If you make them with unsalted butter, add about 1/4 teaspoon salt to the recipe. A fork drawn through the espresso glaze is an easy and unique way to decorate the cookies.

Cookies
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 1/4 cups powdered sugar
1/2 cup butter, softened
2 egg yolks
2 tablespoons beaten egg (about 1/2 egg)
1 teaspoon vanilla extract

Glaze
1 egg yolk
1/8 teaspoon espresso coffee powder or instant coffee granules
1/8 teaspoon hot water

In medium bowl, sift together flour and baking powder twice to evenly blend. Place powdered sugar in large bowl; beat in butter at medium speed 2 to 3 minutes or just until blended. At low speed, beat in 2 egg yolks, beaten egg and vanilla just until blended. Beat in flour mixture until soft dough forms. Form dough into flat round; cover and refrigerate 30 minutes or until chilled.

Meanwhile, heat oven to 375°. Line baking sheet with parchment paper. In small cup, whisk together all glaze ingredients. Roll dough to 1/4-inch thickness. With 2-inch round fluted cookie cutter, cut out cookies; place on baking sheet. Brush with glaze. With fork, draw lines through glaze to decorate cookies. Bake 10 minutes or until cookies are golden brown. Remove from baking sheet; cool completely on wire rack. Makes 24 cookies

German Chocolate Bars

Shortbread provides a buttery base for these towering, fudgy bars. The rich chocolate layer is flecked with coconut and pecans and crowned with a gooey coconut-pecan topping.

Crust
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sweetened flaked coconut
6 tablespoons unsalted butter, cut up, softened

Bars
6 oz. semisweet chocolate, chopped
6 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans

Topping
1/2 cup heavy whipping cream
1/2 cup sugar
1 egg
1 tablespoon unsalted butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans*
1 teaspoon vanilla extract

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray. In medium bowl, with fork, mix together all crust ingredients until crumbly; press into pan. Bake 5 minutes.

Meanwhile, place chocolate and 6 tablespoons butter in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In small bowl, stir together 1 cup flour and salt. In large bowl, beat 2 eggs and 1 cup brown sugar at medium speed 1 minute or until well-blended and lightened in color. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Add flour mixture, beating just until incorporated. Stir in 1 1/2 cups coconut and 1 1/2 cups pecans. Spread batter over crust.

Bake 35 to 45 minutes or until toothpick inserted 2 inches from edge comes out with moist crumbs attached (toothpick inserted in center comes out with thin fudge coating). Top of bars may crack around edges. Cool completely on wire rack. (Bars may sink slightly during cooling.)

In medium saucepan, whisk together cream, sugar, 1 egg and 1 tablespoon butter. Cook over medium heat until bubbles form around outside edge, stirring constantly. Reduce heat to low; cook 1 to 2 minutes or until thickened. Stir in 1 1/2 cups coconut, 1 1/2 cups pecans and 1 teaspoon vanilla. Spread over cooled bars. Cool completely.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.)

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 16 bars

Lemon Sugar Cookies

Super-soft and buttery, these classic cookies get a boost from brown sugar. It not only adds to the softness of the cookie, but it provides a little extra color and depth of flavor. A double dose of grated lemon peel provides a wonderful lemon taste.

Cookies
1 cup unsalted butter, melted, cooled
1 cup sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon peel
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel

Heat oven to 375°. Line 2 to 3 baking sheets with parchment paper. In medium bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs, vanilla and 1 tablespoon lemon peel until well-blended. In another medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture.

In small bowl, whisk together all glaze ingredients. Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 10 to 12 minutes or until just golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks. Cool 5 to 10 minutes. Brush glaze over cookies; cool completely. Makes 18 (4-inch) cookies

Ginger-Molasses Cookies

A quartet of spices livens up these dark, rich cookies. They get additional depth of flavor from molasses and a nice kick from crystallized ginger. TheyÆre perfect for true spice lovers.

3/4 cup unsalted butter, melted, cooled
3/4 cup packed dark brown sugar
1 egg
3/4 cup mild molasses
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons coarsely chopped crystallized ginger

Heat oven to 375°. Line 3 baking sheets with parchment paper.

In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well-blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.

Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.

Working with one-third of the dough at a time (keep remaining dough refrigerated), use #16 cookie scoop or 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.

Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool. Makes 18 (4-inch) cookies

Fudgy Pecan Bars

Caramel sauce adds richness to an already luscious chocolate bar. Look for caramel topping, sauce or spread in the ice cream topping section of grocery stores. For a simple finish, sprinkle the bars with powdered sugar or use a fork to drizzle melted chocolate over the top.

Crust
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Filling
8 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup sugar
4 eggs
2/3 cup all-purpose flour
3/4 cup purchased caramel sauce
1/2 cup hot strong coffee
1 tablespoon dark rum, if desired
3 cups toasted pecan halves*
2 cups semisweet chocolate chips

Heat oven to 350°. Grease 13x9-inch baking pan. Line with parchment paper, leaving extra paper extending over long sides of pan; grease paper.

In large bowl, beat 3/4 cup butter, powdered sugar, brown sugar and salt at medium speed 2 minutes or until soft and fluffy. At low speed, beat in 1 3/4 cups flour in two additions until just blended. Press mixture into bottom of pan; poke with fork every 2 to 3 inches. Bake 15 minutes or until pale golden brown; cool on wire rack. Increase oven temperature to 375°.

Place chocolate and 3/4 cup butter in medium microwave-safe bowl. Microwave on medium 1 to 3 minutes or until melted; stir until combined. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift 2/3 cup flour over mixture; whisk to blend.

Place caramel sauce in small microwave-safe bowl; microwave 20 to 30 seconds to thin. Stir in coffee and rum. Stir into chocolate mixture. Stir in pecans and chocolate chips.

Pour filling into crust. Bake at 375°. for 30 to 40 minutes or until toothpick comes out fudgy and filling is
slightly cracked and raised around edges. (It will puff slightly when fully baked.) Cool on wire rack. Use parchment paper overhang to lift bars from pan. Slice.

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 24 bars

Lemon-Raspberry Bars

The classic lemon bar gets updated with a pretty layer of raspberry jam between the crust and the lemon filling. The result: a sweet counterpoint to the tangy lemon flavor.

Crust
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
2 to 3 tablespoons water

Filling
4 eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
6 tablespoons lemon juice
2 teaspoons finely grated lemon peel
1 cup raspberry jam
Powdered sugar

Heat oven to 350°. Lightly grease 13x9-inch pan. In medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt.

With pastry blender, cut in butter until butter is the size of peas. Add 2 tablespoons water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18 to 20 minutes or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour and baking powder until well-blended. Add lemon juice and lemon peel; blend well.

Spread raspberry jam over partially baked crust. Top with lemon mixture. Return to oven; bake 20 to 25 minutes or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar. Makes 30 bars

Divine Raspberry-Almond Cookies

Buttery and permeated with a soft raspberry flavor, these cookies are perfect for the holidays. Toasted almond slices add a delicate, decorative touch.

1 1/3 cups sliced almonds, toasted, divided
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 egg
3 tablespoons raspberry liqueur or raspberry-flavored drink syrup, such as Monin
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 to 2 3/4 cups all-purpose flour
1 teaspoon baking soda
Powdered sugar

Heat oven to 375°. Coarsely chop 1 cup of the almond slices. Reserve remaining almond slices for garnish.

In large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minutes or until light and fluffy. Beat in egg, raspberry liqueur, almond extract and vanilla until blended.

In medium bowl, stir together 2 1/2 cups of the flour and baking soda. Beat into butter mixture at low speed until well-blended. If dough is too sticky to handle, add additional flour 1 tablespoon at a time. Stir in chopped almonds.

Roll rounded tablespoons of dough into 1 1/4-inch balls; place about 3 inches apart on ungreased baking sheet. Press down lightly on cookie to flatten slightly; top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.

Bake 10 to 12 minutes or until lightly browned. Remove cookies from oven. Gently lift almonds with tip of knife, if desired. Cool on baking sheet 1 minute. Place cookies on wire rack; cool completely. Lightly sprinkle with powdered sugar before serving.

Notes - To toast almonds, place on baking sheet; bake at 375°. for 4 to 6 minutes or until light golden brown. Cool. Makes 4 dozen cookies

Kahlua-Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup butter-flavored shortening
2 eggs
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 (12-oz.) pkg. semisweet chocolate chips
1/2 cup pecans

Heat oven to 375°. Line baking sheet with parchment paper. In small bowl, combine flour, baking soda and salt; mix well.

In large bowl, combine sugar, brown sugar and shortening; mix well. Add eggs, liqueur and vanilla; mix well. Slowly stir in flour mixture until of uniform consistency. Stir in chocolate chips and pecans. Drop onto baking sheet in teaspoonfuls 3 inches apart. Bake 10 to 11 minutes or until light brown. Makes about 3 1/2 dozen cookies

Chunky Turtle Blondies

These delicious, dense bars are a take-off on the popular turtle candies. They’re loaded with chocolate chips and pecans and topped with gooey caramel. And all you need are two bowls and a spoon to mix them up.

Bars
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed dark brown sugar
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups pecan halves, toasted

Topping
12 caramels, halved
24 pecan halves, toasted
2 oz. semisweet chocolate, chopped
1/2 teaspoon shortening

Heat oven to 325°. Line 9-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

In medium bowl, stir together flour, baking powder and salt. In large bowl, stir together brown sugar and butter until smoothly blended. Whisk in eggs and vanilla until blended. Stir in flour mixture just until incorporated. Stir in chocolate chips and 1 1/2 cups pecan halves. (Batter will be very thick.) Spread batter in pan.

Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out with moist crumbs attached (be careful not to hit chocolate chips). Do not overbake. Remove from oven. Immediately place caramel halves on top of bars. Return bars to oven; bake 2 to 4 minutes or until caramels are soft and slightly melted. Top caramels with 24 pecan halves. Cool completely on wire rack.

Place chocolate and shortening in small microwave-safe bowl; microwave 20 to 60 seconds or until melted, stirring occasionally. Drizzle over bars. Let stand until set. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.)

Notes - To toast pecan halves, place on baking sheet; bake at 325°. for 7 to 9 minutes or until slightly darker in color. Cool. Makes 16 bars

Almond Sugar Cookies

If cutout cookies are part of your holiday tradition, try this recipe in place of the usual sugar cookie. Ground almonds in the dough give the cookies a positively addicting nutty, rich flavor. They’re divine with no enhancement; or glaze them with icing or dip them in chocolate, if you prefer.

1 cup unsalted butter, softened
1 1/4 cups sugar
1/4 teaspoon almond extract
1 3/4 cups all-purpose flour
1 1/4 cups finely ground whole almonds with skins
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Cookie Icing Glaze or Chocolate Glaze (recipes follow)

In large bowl, beat butter, sugar and almond extract at medium speed 1 minute or until fluffy. In medium bowl, stir together all remaining ingredients. At low speed, beat flour mixture into butter mixture 1 to 2 minutes or until blended. Divide in half; shape each half into flat round. Wrap in plastic wrap and chill 1 hour or until firm.

Heat oven to 325°. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out each dough round to 1/8 inch thickness. Cut out cookies with 3- to 5-inch cookie cutter, dipping cutter in flour only if dough sticks; gently re-roll dough scraps as necessary. Place 1 inch apart on baking sheets. Refrigerate until ready to bake.

Bake, one sheet at a time, 12 to 15 minutes or until light golden brown around edges (do not let brown). Cool completely on wire rack (cookies will crisp as they cool). Frost with Cookie Icing Glaze or Chocolate Glaze as desired. Store in airtight container, separating layers with waxed or parchment paper. Makes about 4 dozen (3-inch) cookies

Cookie Icing Glaze

3 1/2 cups powdered sugar
3 tablespoons light corn syrup
3 to 4 tablespoons milk

In large bowl, whisk together all ingredients until smooth, adding just enough milk for a spreadable consistency. Spoon glaze onto cookies; gently spread with small spatula. Decorate as desired. Let stand 1 hour or until glaze is firm.

Chocolate Glaze

8 oz. bittersweet chocolate, chopped
1 tablespoon shortening

Line baking sheet with parchment paper. Place chocolate and shortening in microwave-safe bowl. Microwave on medium 1 to 3 minutes or until almost melted. Stir until smooth.

Dip cooled cookies halfway into melted chocolate, leaving one half plain. Place on baking sheet. If desired, immediately sprinkle chocolate with chopped almonds or other decorations. Let stand 1 hour or until chocolate is firm.

Blackberry Meringue Bars

This bar features three layers of heavenly flavor: a delicious almond-studded crust, an intense fresh blackberry center and a fluffy meringue topping.

Crust
2 cups all-purpose flour
2/3 cup finely chopped sliced almonds
2/3 cup sugar 1 cup unsalted butter, softened

Topping
2 cups fresh blackberries
4 egg whites
1 teaspoon lemon juice
1/3 cup sugar
3/4 cup sliced almonds

Heat oven to 350º. Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.

In large bowl, beat all crust ingredients at medium-low speed until dough forms. Press into bottom of pan. Prick dough all over with fork. Bake 25 to 30 minutes or until pale brown.

Place blackberries in food processor or blender; process until pureed. Spread pureed blackberries evenly over crust.

In large bowl, beat egg whites and lemon juice at medium-high speed 1 to 1 1/2 minutes or until soft peaks form. Sprinkle 1/3 cup sugar over egg whites; beat 2 to 3 minutes or until stiff peaks form. Gently spread meringue over pureed blackberries; sprinkle with 3/4 cup sliced almonds. Bake 10 to 12 minutes or until top is light golden brown.

Cool completely. Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Makes 36 bars

Chocolate Chip Cookies with Toffee and Coconut

2/3 cup unsalted butter, softened
2/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups self-rising flour
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
3/4 cup toffee bits
3/4 cup sweetened flaked coconut

Heat oven to 375°. Grease or line 2 baking sheets with parchment paper. In large bowl, beat butter and shortening at medium speed 30 seconds or until blended. Add sugar and brown sugar; beat until combined. Beat in eggs and vanilla until well-blended. At low speed, slowly beat in flour. Stir in chocolate chips, white baking chips, toffee bits and coconut.

Drop dough by rounded tablespoons onto baking sheets. Bake, one sheet at a time, 10 to 12 minutes or until light brown. Place cookies on wire racks; cool completely. Repeat with remaining dough. Makes 5 dozen (2 1/2-inch) cookies

Hidden Mint Morsels

1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Peppermint Layer:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract

Chocolate Coating:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

In a large mixing bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.

In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Makes about 10 dozen.

Cherry Snowballs

1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained

Coating:
2 cups confectioners' sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture and mix well.

Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.

In a small bowl, combine the confectioners' sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Makes 3 dozen.

Spice Cookies

1 cup butter or margarine, softened
1-1/2 cups sugar
1 egg, lightly beaten
2 tablespoons light corn syrup
2 tablespoons grated orange peel
1 tablespoon cold water
3-1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Red-hot candies, nonpareils and/or sprinkles

In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture and mix well. Chill for at least 1 hour.

On a lightly floured surface, roll dough, a portion at a time, to 1/8-in. thickness. Cut into desired shapes. Place on greased baking sheets. Decorate as desired. Bake at 375° for 6-8 minutes or until lightly browned. Makes 24 servings.

Chocolate Coconut Neapolitans

1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup flaked coconut, finely chopped
4-1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening

Line a 9-in. x 5-in. loaf pan with waxed paper; set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set. Makes 5-1/2 dozen.

Toffee Malted Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips

In a large mixing bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture. Fold in the malted milk balls and the toffee bits (dough will be stiff).

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Makes about 6 dozen.

Chocolate Surprise Cookies

3/4 cup peanut butter
3/4 cup confectioners' sugar

Chocolate Dough:
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda

Icing:
2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

In a large mixing bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes.

Meanwhile, in another mixing bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls.

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets.

Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks.

For icing, in a small mixing bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern. Makes 2-1/2 dozen.

Lemon Snowdrops

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/4 teaspoon salt

Lemon Butter Filling
1 egg, lightly beaten
2/3 cup sugar
3 tablespoons lemon juice
Grated peel of 1 lemon
4-1/2 teaspoons butter, softened
Additional confectioners' sugar

In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll teaspoonfuls into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, for filling, combine the egg, sugar, lemon juice, peel and butter in a heavy saucepan. Cook and stir until thickened and a thermometer reads 160°, about 20 minutes. Refrigerate for 1 hour or until completely cooled.

Spread lemon filling on the bottoms of half of the cookies; top with remaining cookies and roll in additional confectioners' sugar. Store in the refrigerator. Makes about 4 dozen.

Caramel Butter Pecan Bars

2 large eggs, beaten
1/2 cup butter, softened
1 1/3 cups all purpose flour
1 1/2 cups dark brown sugar
2 teaspoons vanilla
1 cup pecans, chopped (reserve 2 tablespoons for garnish)
1 cup prepared caramel sauce

Preheat oven to 350 degrees. In a large mixing bowl using a hand mixer, cream butter and brown sugar. Add eggs one at a time and mix until fully incorporated. Mix in vanilla. Slowly add flour and mix until combined.

Using a spatula, fold in pecans. Pour mixture into a 9X9 baking dish sprayed with a non-stick baking spray. Bake for approximately 30 minutes. Remove from oven and drizzle with caramel sauce and reserved chopped pecans. Allow to fully cool, and cut into bars. Makes 16 servings

Loaded Oatmeal Cookies

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes. Makes 5 dozen

Delicious Brownie Bars

Filling:
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 egg, lightly beaten
1/2 teaspoon vanilla extract

Brownie:
1/2 cup butter, cubed
1 square (1 ounce) unsweetened chocolate
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts

Topping:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows

Frosting:
1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 square (1 ounce) unsweetened chocolate
3 cups confectioners' sugar
1 teaspoon vanilla extract

In small mixing bowl, combine the first six ingredients until smooth; set aside. In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and cool. Stir in the eggs, and vanilla. Add the sugar, flour, baking powder and nuts, stirring until blended.

Spread batter in a 13-in. x 9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. Bake at 350° for 28 minutes or until almost set. Sprinkle with marshmallows; bake for 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars. Makes 2-1/2 dozen.

Triple-Chocolate Bars

1 bag (12 oz) semisweet chocolate chips (2 cups)
2 packages (3 oz each) cream cheese
2/3 cup evaporated milk
2 cups Original Bisquick mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
3/4 cup butter or margarine, softened
1 cup white vanilla baking chips
1 bag (6 oz) semisweet chocolate chips (1 cup)

Heat oven to 375°. In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool while making crust.

In medium bowl, mix Bisquick mix, sugar and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.

Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan. Sprinkle with white vanilla baking chips. Spoon chocolate mixture over crumbly mixture and chips; spread evenly. Sprinkle with remaining crumbly mixture and 1 cup chocolate chips. Press lightly with fork.

Bake 30 to 35 minutes until center is set. Cool completely, about 1 hour. Refrigerate 1 hour or until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. Makes 48 bars

Marshmallow Creme Bars

1/2 cup butter, cubed
2 jars (7 ounces each) marshmallow creme
11 cups crisp rice cereal
1 to 1-1/2 cups peanut butter
1 to 1-1/2 cups hot fudge ice cream topping, warmed

In a large saucepan, melt butter over medium-low heat. Stir in the marshmallow creme until smooth. Remove from the heat; stir in cereal until blended.

Press half of the mixture into a greased 15-in. x 10-in. x 1-in. pan; spread with peanut butter. Carefully spread with hot fudge topping. Press the remaining cereal mixture over fudge layer (pan will be full). Cool for 10 minutes before cutting. Makes 3 dozen.