Cookie Recipes

Frosted Shortbread

1 cup butter, softened
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
4 milk chocolate candy bar (1.55 ounces each), broken into rectangles
1/2 cup chopped walnuts

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with walnuts. Cool. Cut into squares. Makes 3 dozen.

Mock Apple Pie Squares

4 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1-1/2 cups cold butter

Filling:
8 cups sliced peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup golden raisins

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside.

Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins.

Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Makes about 2-1/2 dozen.

Cherry Chocolate Chip

1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Shortening
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, lightly beaten
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 cup well-drained maraschino cherries, coarsely chopped

Heat oven to 375°. Combine brown sugar, shortening, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add egg; beat well.

Combine flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries. Drop dough by rounded measuring tablespoonfuls 2 inches apart, onto ungreased baking sheets.

Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. Makes 5 dozen cookies

Lemon-Butter Pound Cake Bars

Bars
1 cup butter or margarine
2 cups granulated sugar
4 eggs
2 cups self-rising flour
2 tablespoons grated lemon peel
1/3 cup lemon juice

Glaze
1 cup powdered sugar
2 tablespoons lemon juice

Heat oven to 375°. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan.

Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes. While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows. Makes 48 bars

Pecan Sandies

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes.

Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.

Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely. Makes 4 dozen cookies

Sugar Cookie Bars

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 cup semisweet chocolate chips
1/2 cup flaked coconut
1/4 cup chopped pecans

Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown. Sprinkle with chocolate chips, coconut and pecans. Bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Makes 2 dozen.

Chocolate-Cherry Chunk Meringues

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
1 teaspoon almond extract
1/2 cup dried tart cherries, chopped
3 ounces unsweetened chocolate, chopped

Preheat oven to 200º. Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.

Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form.

Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.

Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares. Makes 35 cookies

Cinnamon-Sugar Cookies

1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon

Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks. Makes 48 cookies

Almond Bars

12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 10x15 inch jelly roll pan. Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter.

When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.

Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen. Makes 48 bars

Peanut Butter Chocolate Pan Cookie

3/4 cup chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix
1 (12-ounce) package dark chocolate morsels, divided

Stir together peanut butter, eggs, and vanilla in large bowl. Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares. Makes 24 pieces

Oatmeal Cream Filled Cookies

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling

Preheat oven to 375°. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended.

Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up. Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy. Makes 1 1/2 cups

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Makes 20 servings

Pecan Balls

1 cup butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.

Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets. Bake in a 300º regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.

Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely. Makes about 28 cookies

Chocolate Chip Shortbread Cookies

1 cup butter, softened
1/2 cup brown sugar
1 teaspoon pure bourbon vanilla extract
2 cups flour
1/4 cup corn starch
1/2 cup miniature chocolate chips
1 tablespoon sugar

Preheat oven to 300º. Mix butter, brown sugar and vanilla using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.

Form into 1-inch balls and place on ungreased baking sheets. Pour tablespoon of sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

Bake cookies for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.

For European-style shortbread, turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle, measuring 11 x 8 inches. Cut dough unto 2 x 1-inch strips. Place strips 1 inch apart on ungreased baking sheets. Prick with a fork and bake as above. Makes 3 1/2 dozen cookies

Almond-Lemon Squares

6 tbsp. butter, softened
1/2 cup powdered sugar
1 cup plus 3 tbsp. flour, divided
1/3 cup finely chopped sliced almonds
1 cup granulated sugar
1/4 tsp. baking powder
3 eggs, beaten
1 tbsp. finely grated lemon peel
1/4 cup lemon juice
2 tbsp. butter, melted
Sifted powdered sugar

Preheat oven to 350°. Line 8x8x2-inch baking pan with heavy-duty foil; set aside. In medium mixing bowl, beat 6 tablespoons softened butter with electric mixer 30 seconds. Add powdered sugar, 1 cup flour and almonds. Beat until crumbly. Press into bottom of prepared pan. Bake 15 minutes or until just beginning to brown.

Meanwhile, for filling, in another mixing bowl beat together granulated sugar, remaining 3 tablespoons flour and baking powder. Stir in eggs, lemon peel, lemon juice and melted butter. Beat until well combined. Pour filling over baked crust.

Bake 20 minutes more or until center is set. Cool on wire rack. When completely cool, use foil to lift bars from pan. Sift additional powdered sugar over top. Place on cutting board and use long, sharp knife to cut into bars. Store in refrigerator. Serves 20

Chocolate and Cream Sandwich Cookies

1 cup unsalted butter, softened at room temperature
1 1/4 cups powdered sugar, divided
1/4 tsp. salt
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 8-oz. pkg. Neufchatel lower-fat cream cheese, softened at room temperature
1/4 cup miniature semi-sweet chocolate chips or finely chopped dried cherries

Preheat oven to 300°. Beat butter, 3/4 cup powdered sugar, and salt in large bowl with electric mixer at medium-high speed until smooth. Gradually beat in flour and cocoa, scraping down sides of bowl until dough is blended and firm.

Working quickly to prevent drying, shape dough into 32 balls (about 1 tablespoon each). Place on ungreased cookie sheet. Flatten to 1/3-inch thickness. Bake 28 to 30 minutes or until cookies are firm. Remove from oven; cool on cookie sheet 5 minutes. Remove cookies to wire rack and cool completely.

Beat cheese and remaining 1/2 cup powdered sugar together in medium bowl with electric mixer at medium-high speed. Stir in chocolate chips by hand. Spread 1 tablespoon cheese mixture on bottoms of 16 cookies. Top with remaining cookies. Cover and refrigerate until served. Makes 16 servings

Almond Shortbread Wafers

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
1-1/2 Cups all-purpose flour
1 cup Rice Krispies cereal (crushed to 3/4 cup)
1/2 cup ground almonds, toasted
1 cup semi-sweet chocolate morsels
1 tablespoon shortening

In large mixing bowl beat butter, sugar and vanilla on medium speed of electric mixer until creamy. Reduce speed to low. Add flour, Rice Krispies cereal and almonds. Beat until combined.

On lightly floured surface roll dough, one half at a time, to 1/8-inch thickness. (Keep remaining dough refrigerated until needed.) Cut with 2-inch round cookie cutter. Place on ungreased baking sheets. Bake at 375° about 7 minutes or until edges begin to brown. Transfer to wire rack. Cool completely.

In small saucepan combine chocolate morsels and shortening. Cook and stir over low heat until melted. Place in cake decorating bag fitted with straight tip or in plastic sandwich bag. Cut off small corner of plastic bag, if using. Pipe designs of various holiday shapes, or drizzle, over cooled cookies. Let stand until set. Store in airtight container. Makes 30

Black Forest Cookies

1/3 cup butter or margarine, softened
1 (3 oz.) pkg. cream cheese, softened
2/3 cup sugar
1 egg yolk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
2 (17 oz.) cans dark, sweet, pitted cherries
2 cups flaked coconut

Preheat oven to 350°. Beat butter, cream cheese and sugar in large bowl until light and fluffy. Add egg yolk and vanilla; mix well. In small bowl, stir together flour, cocoa, baking powder and salt. Add to creamed mixture, beating at low speed until well mixed (mixture will be dry).

Drain cherries and reserve liquid. Coarsely chop 10 cherries and set remaining aside for garnish. Add cherry juice to mixture (about 3 tablespoons) until mixture is smooth. Stir in chopped cherries and coconut.

Shape dough into 1-inch balls. Place on ungreased cookie sheet about 2-inches apart. Bake 10-12 minutes or until lightly browned. Remove from oven; immediately press 1 cherry in the center of each cookie. Cool completely on wire rack. Makes about 3 dozen.

Strawberry Whoopie Pies

Cookies:
1 cup (about 5 ounces) stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs

Filling:
1 cup (about 5 ounces) stemmed and halved strawberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter, cut into cubes, at room temperature
Red no-taste gel food coloring

To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes.

Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment.

Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve. Makes about 3 dozen

Brown Sugar and Spice Cookies

1 cup firmly packed light brown sugar
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg or ground cloves
1/4 teaspoon salt

Preheat oven to 350°. Grease cookie sheets. Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder, cinnamon, nutmeg and salt; gradually add to sugar mixture. Beat until combined.

On well-floured surface, roll out half of dough at a time to 1/8 inch thickness. Cut into shapes with floured cookie cutters. Bake on prepared cookie sheets 12-15 minutes. Cool on wire rack. Makes about 3 dozen cookies.

Chocolate Dipped Brownies

3/4 cup sugar
1/3 cup butter, cubed
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons shortening
Chopped pecans, jimmies and/or nonpareils, optional

In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.

Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.

In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Makes 3 dozen.

Glazed Peanut Butter Bars

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons water
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt

Glaze:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter

In a large bowl, cream the butter, peanut butter, sugars until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.

For glaze, in a microwave-safe bowl, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting. Makes 4 dozen.

Chocolate Chip Marshmallow Bars

1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts

In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes 3 dozen.

Chocolate Chip Brownies

2 tubes (18 ounces each) refrigerated chocolate chip cookie dough
3/4 cup flaked coconut, divided
1 package fudge brownie mix (8-inch square pan size)
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Press cookie dough into a greased 13-in. x 9-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough. Prepare brownie batter according to package directions; carefully spread over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Makes 2 dozen.

Apple Pie Bars

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water

Filling:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg

Glaze:
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice

In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes.

Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge.

In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top.

Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Makes about 2 dozen.