Cookie Recipes

Butter Meltaways

1/2 cup butter (no substitutes), softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup confectioners' sugar
1 egg
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Additional sugar

In a mixing bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake at 350° for 13-15 minutes or until lightly browned. Cool on wire racks. Makes about 4 dozen.

Baby Ruth Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 ounces each), chopped

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.

Bake at 350 degrees for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Makes 4 dozen.

Spumoni Slices

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 squares (1 ounce each) semisweet chocolate, melted
1/2 cup chopped pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract
3 to 5 drops red food coloring

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion; mix well. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third.

Roll each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight.

Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets.

Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Makes about 7 dozen.

Macadamia Butter Cookies with Dried Cranberries

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar

Preheat oven to 375°. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies. Makes 30 servings (serving size: 1 cookie)

Double-Chocolate Espresso Cookies

3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks. Makes 3 dozen.

Chunky Drop Cookies

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking powder
2 cups halved pretzel sticks
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chunks
1 cup raisins

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking powder; gradually add to creamed mixture and mix well. Stir in the pretzels, peanuts, chocolate chunks and raisins.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks. Makes about 6-1/2 dozen.

Iced Cinnamon Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) cinnamon baking chips

Icing:
1/4 cup butter, melted
1/4 cup shortening
1-1/4 cups confectioners' sugar
1 tablespoon milk
3/4 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cookies. Makes about 3-1/2 dozen.

Triple-Chocolate Brownie Cookies

3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
4 eggs
2 cups sugar
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container. Makes 6 dozen.

Cranberry Nut Swirls

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons brown sugar
2 teaspoons milk

In a large mixing bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour.

In a small bowl, combine cranberries, walnuts and orange peel; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; spread over dough. Sprinkle with the cranberry mixture, leaving about a 1/2-in. edge at both ends of dough; roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight.

Cut roll into 1/4-in. slices and place on well-greased baking sheets. Bake at 375° for 14-15 minutes or until edges are light brown. Makes about 3-1/2 dozen.

White Chocolate Cranberry Cookies

1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup vanilla or white chips

In a large mixing bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Makes 2 dozen.

Lemon-Coconut Snowballs

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tablespoons grated lemon rind
1/2 teaspoon salt
1 cup sweetened flaked coconut, lightly toasted
1 1/2 cups powdered sugar

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.

Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets. Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.

Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well. Makes 2 dozen

Almond Sugar Cookies

1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional sugar

Glaze:
1 cup confectioners' sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water
Green food coloring, optional
Sliced almonds, toasted

In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls.

Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed.

Bake at 400° for 7-9 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks. In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds. Makes about 4-1/2 dozen.

Chocolate-Macadamia Nut Clusters

8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (1/8 lb.) butter
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 42 cookies

Notes: These rich drop cookies taste like chocolate-covered macadamia nut candies. Take care not to overbake the cookies; their centers should remain soft and chewy.

Butterscotch Bars

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine, softened
2 large egg whites
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/2 cup butterscotch morsels

Preheat oven to 350°. Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Makes 16 servings

Dark Chocolate Brownies

1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped walnuts
Chocolate glaze (optional)

In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.

Spread batter evenly in a buttered and floured 8-inch square baking pan. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm. Makes 16 brownies

Blond Butterscotch Brownies

2 cups all-purpose flour
2 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chunks
4 Heath candy bars (1.4 ounces each), coarsely chopped

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).

Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 2 dozen.

Almond Truffle Brownies

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup water
1/2 cup canola oil
1 egg
3/4 cup chopped almonds
1 teaspoon almond extract

Filling:
1 cup (6 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon almond extract

Topping:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
1/2 cup sliced almonds, toasted
In a large bowl, combine the first six ingredients. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

In a microwave, melt chocolate chips; stir until smooth. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the milk, extract and melted chips. Spread over brownies. Refrigerate for 1 hour or until firm.

For topping, in a small saucepan, melt chips and cream over low heat, stirring occasionally. Spread over filling. Sprinkle with almonds. Refrigerate at least 1 hour longer before cutting. Makes 1-1/2 dozen.

Jam Shortbread Dreams

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

Glaze:
1 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water

In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.

Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.

Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies. Makes about 3-1/2 dozen.

Apricot Bars

3/4 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups flaked coconut
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract
1 jar (10 to 12 ounces) apricot preserves

In a large mixing bowl, cream butter, sugar and vanilla. Add egg; mix well. Combine flour and baking powder. Gradually add to creamed mixture. Fold in coconut and walnuts .

Press two-thirds of dough into a greased 13-in. x 9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350° for 30-35 minutes or until golden brown. Cool in pan on wire rack. Cut into bars. Makes 3 dozen.

Lattice Blackberry Bars

6 cups all-purpose flour
1-1/4 cups sugar
1-1/2 cups shortening
1-1/4 cups sour cream
1 egg
1 egg yolk
1 teaspoon vanilla extract

Filling:
2 cups plus 1 tablespoon sugar, divided
2/3 cup all-purpose flour
8 cups fresh or frozen unsweetened blackberries
1/4 cup butter, cubed
2 teaspoons ground cinnamon
1 egg, beaten

In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine the sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour.

For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly.

On a lightly floured surface, roll one portion of dough into a 17-in. x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with filling. Roll remaining dough into a 15-in. x 10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust over filling; seal and flute edges.

Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Makes 20 servings.

Nutty Peanut Butter-Chocolate Chip Cookies

1 cup creamy peanut butter
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups plus 2 tbsp. all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12-oz.) package semisweet chocolate morsels
1 cup lightly salted peanuts
Parchment paper

Preheat oven to 350°. Beat peanut butter, butter, and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and peanuts just until combined. (Dough will look a little moist.) Drop by tablespoonfuls onto parchment paper-lined baking sheets.

Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes). Makes about 5 dozen

Lemon Tea Bars

1/2 cup butter
1 cup plus 2 tablespoons all-purpose flour, divided
1/4 cup confectioners' sugar
2 eggs
1 cup sugar
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/2 cup ground toasted filberts
Additional confectioners' sugar

In a mixing bowl, combine butter, 1 cup flour and confectioners' sugar. Press in an 11-in. x 7-in. baking pan. Bake at 350° for 10 minutes. Combine the remaining ingredients except additional confectioners' sugar.

Pour over the crust; bake for 20 minutes. Cool. Cut into squares and sprinkle with confectioners' sugar. Makes about 15 bars.

Chocolate-Drizzled Cherry Bars

2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 cups sugar
1-1/4 cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

In a mixing bowl, combine flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.

In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack. Makes 3 dozen.

Macaroon Brownies

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped walnuts

Macaroon Filling:
1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Frosting:
3/4 cup sugar
1/4 cup milk
2 tablespoons butter
1 cup miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. baking pan.

For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Makes 4 dozen.

Ginger Bars

1 cup shortening
1 cup sugar
2 eggs
1 cup water
1/2 cup molasses
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Confectioners' sugar, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Makes 20 servings.