Back Of The Box - Cookie Recipes

Mocha Buttercream Bars

Crisco Original No-Stick Cooking Spray

Bars
1 (1 lb 6.5 oz.) package Martha White Chewy Fudge Brownie Mix
1/2 teaspoon ground cinnamon
1/2 cup Crisco Pure Vegetable Oil
1/2 cup water
1 large egg

Frosting
2 tablespoons instant coffee granules
4 teaspoons hot water
2 cups powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened

Heat oven to 350º. Spray bottom only of a 13 x 9-inch pan. Combine all bar in large bowl; beat 50 strokes with spoon. Spread batter in prepared pan.

Bake 27 to 30 minutes. Do not overbake. Cool 1 hour or until completely cooled. Dissolve coffee granules in hot water in large bowl. Add all remaining frosting ; beat until smooth. Spread frosting over cooled bars. Refrigerate at least 1 hour or until frosting is set. Cut into bars. Makes 36 bars

Country Lemon Squares

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup finely chopped pecans

Filling
2 cups sugar
2 tablespoons Martha White All-Purpose Flour
1 tablespoon grated lemon peel (optional)
6 tablespoons fresh lemon juice
6 large eggs, beaten
Powdered sugar

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine 2 cups flour, 1/4 cup sugar, salt and butter in medium bowl until mixture resembles coarse crumbs. Stir in pecans. Press mixture into bottom of prepared pan.

Bake 20 minutes or until light golden brown. Combine all filling except powdered sugar in separate medium bow; beat until smooth. Remove partially baked crust from oven. Pour filling over crust.

Return to oven; bake an additional 20 to 25 minutes or until filling is set. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar. Cut into squares. Makes 18 bars

Easy Chocolate Chip Blondies

Crisco Original No-Stick Cooking Spray
2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
1/2 cup firmly packed dark brown sugar
6 tablespoons butter, melted and cooled
1 large egg, beaten
2 teaspoons vanilla extract
3/4 cup chopped pecans

Heat oven to 350° (325° for dark, nonstick pan). Spray bottom of 8-inch square baking pan with no-stick cooking spray. Combine muffin mix and brown sugar in large bowl; stir to blend evenly. Add butter, egg and vanilla. Stir until well blended.

Stir in pecans. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; cut into bars. Makes 12 Bars

Lemon Butter Pound Cake Bars

Crisco Original No-Stick Cooking Spray

Bars
1 cup butter or margarine
2 cups sugar
4 large eggs
2 cups Martha White Self-Rising Flour
1/3 cup fresh lemon juice
2 tablespoons grated lemon peel

Glaze
1 cup powdered sugar
2 tablespoons lemon juice

Heat oven to 375°. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Melt butter in large saucepan over medium heat. Remove from heat. Stir in all remaining bar in order listed, mixing well after each addition. Spread batter in prepared pan.

Bake 35 to 45 minutes or until top is golden brown. Cool 10 minutes. Combine glaze in small bowl; blend until smooth. Drizzle over bars. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 bars

Chess Pie Bars

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup butter or margarine, cut into small pieces

Filling
3 large eggs
1 1/2 cups sugar
6 tablespoons butter or margarine, melted
1 tablespoon Martha White Self-Rising White Corn Meal Mix
1 teaspoon vanilla extract
1 teaspoon white vinegar

Heat oven to 350°. Spray a 13 x 9-inch baking pan with no-stick cooking spray. Combine all crust in large bowl. Beat on low speed of electric mixer until mixture resembles coarse crumbs.

Press mixture in bottom and about 1/2 -inch up sides of prepared pan. Bake 20 minutes or until very light golden brown. Beat eggs in large bowl on low speed of electric mixer. Add sugar; beat until well blended. Stir in remaining ; mix well.

Pour filling over hot crust; bake an additional 16 to 25 minutes or until filling is set. (Filling may puff up during baking, but will settle as it cools.) Cool 1 hour or until completely cooled. Cut into bars. Makes 24 bars

Cinnamon Pecan Shortbread Bars

Crisco Original No-Stick Cooking Spray
1 cup butter, softened
1 cup sugar
1 large egg
2 cups Martha White All-Purpose Flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans, divided

Heat oven to 350°. Spray bottom only of a 13 x 9-inch baking pan. Combine butter and sugar in large bowl; beat until light and fluffy. Beat in egg. Add flour, cinnamon, salt and vanilla; mix well. Stir in 1/2 cup pecans. Press dough into bottom of pan.

Sprinkle remaining 1/2 cup pecans over dough; press in lightly. BAKE 30 to 35 minutes or until lightly browned. Cool completely. Cut into bars. Makes 32 bars

Almond Raspberry Bars

Crisco Original No-Stick Cooking Spray
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large egg yolks
3 cups Martha White All-Purpose Flour
1 cup almonds, chopped, toasted*
1/4 teaspoon salt
1/2 cup Smucker's Red Raspberry Preserves

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine butter and sugar in large bowl; beat until light and fluffy. Add egg yolks; beat well.

Combine flour, almonds and salt in small bowl; mix well. Add to butter mixture; stir until dry are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of prepared pan to form crust.

Spread preserves evenly over crust. Drop remaining dough by spoonfuls over preserves (dough will not completely cover preserves). Bake 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.

Note - To toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned. Makes 48 bars

Cherry Cheese Bars

Crisco Original No-Stick Cooking Spray
3/4 cup sugar
3/4 cup butter or margarine, softened
2 large eggs
1 1/2 cups plus 2 to 4 tbsps Martha White All-Purpose Flour
1/4 teaspoon salt
1 (8 oz.) package cream cheese, softened
1 cup Smucker's Cherry Preserves

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine sugar and butter in large bowl; beat until light and fluffy. Add 1 egg; beat well.

Add 1 1/2 cups flour; add salt; blend well. Reserve 1 cup of mixture. With floured fingers, press remaining mixture in bottom of prepared pan. Bake 15 minutes.

Add remaining 2 to 4 tablespoons flour to reserved butter mixture; stir until mixture resembles coarse crumbs. Combine cream cheese and remaining egg in small bowl; beat until smooth.

Spread cream cheese mixture evenly over partially baked crust. Carefully spoon and spread cherry preserves over cream cheese mixture. Sprinkle with reserved crumb mixture. Return to oven; bake an additional 35 to 40 minutes or until edges are golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator. Makes 36 bars

Coconut Pecan Triangles

Cookies
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup butter or margarine, melted

Topping
1 1/2 cups firmly packed brown sugar
2 tablespoons Martha White All-Purpose Flour
1 teaspoon vanilla extract
2 large eggs, slightly beaten
1 cup chopped pecans
1/2 cup flaked coconut

Heat oven to 350°. Combine all cookie in medium bowl; stir until mixture resembles coarse crumbs. Press mixture into bottom of ungreased 13 x 9-inch baking pan. Bake 20 minutes.

Combine brown sugar, 2 tablespoons flour, vanilla and eggs in separate medium bowl; beat until smooth. Add pecans and coconut; mix well.

Spoon and spread pecan mixture carefully over partially baked crust. Return to oven; bake an additional 15 to 17 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Cut into triangle-shaped bars. Makes 36 bars

Lemon Cheesecake Bars

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted and cooled

Filling
2 (8 oz.) packages cream cheese, softened
1 cup sugar
4 large eggs
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice

Garnish
Lemon slices (optional)
Fresh or frozen, thawed fruit (optional)
Mint sprigs (optional)

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine crust in medium bowl. Beat with electric mixer until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake 20 minutes or until light golden brown.

Combine cream cheese and sugar in medium bowl. Beat with electric mixer until blended. Beat in eggs, lemon peel and juice on low speed of mixer just until smooth. Remove partially baked crust from oven.

Pour filling over crust. Bake an additional 20 to 30 minutes or until filling is set. Cool. Cut into bars. Garnish with lemon slices, fruit and/or mint, if desired. Makes 24 bars

Florentines

3/4 cup whipping (heavy) cream
1/4 cup sugar
1/2 cup slivered almonds
1/2 pound candied orange peel, very finely chopped
1/4 cup Gold Medal all-purpose flour
2 bars (4 ounces each) sweet baking chocolate

Heat oven to 350º. Generously grease and flour cookie sheet. Stir whipping cream and sugar together until well blended. Stir in almonds, orange peel and flour. Dough will be very thin. Drop by scant teaspoonfuls onto cookie sheet. Flatten with knife or spatula.

Bake 10 to 12 minutes or just until cookies brown lightly around edges. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Melt chocolate bars over low heat. Turn cookies over; spread with chocolate.

Allow to dry 8 hours at room temperature or until chocolate becomes firm. Store in covered container or in refrigerator. Makes 5 dozen cookies

Chocolate-Peanut-Marshmallow Bars

1 box yellow cake mix
1/4 cup butter or margarine, melted
1 egg
3 cups miniature marshmallows
1 cup butterscotch chips
1 cup semisweet chocolate chips
6 cups Rice Chex cereal
2 cups salted dry-roasted peanuts

Heat oven to 350° (325° for dark or nonstick pan). In large bowl, stir together dry cake mix, butter and egg. Press in ungreased 15x10x1-inch pan. Bake 10 to 12 minutes or until golden brown. Sprinkle with marshmallows. Bake 3 to 5 minutes or until marshmallows puff.

In large microwavable bowl, microwave butterscotch and chocolate chips uncovered on medium-high (70%) 1 minute; stir. Microwave 1 to 2 minutes longer, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal and peanuts.

Immediately spoon cereal mixture over hot marshmallow layer. Let stand about 1 hour or until cool and set. For bars, cut into 10 rows by 6 rows. Store loosely covered. Makes 60 bars

Fudge Chewies

1/4 cup butter, softened
2 (3-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk (not evaporated)
1 egg
1 1/2 cups all purpose flour
1 (15.8-oz.) pkg. Fudge Supreme Double Chocolate Premium Brownie Mix
1 cup coarsely chopped pecans
1 (3.5-oz.) can (1 1/3 cups loosely packed) coconut
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips

Heat oven to 375°. Grease cookie sheets. In large bowl, combine butter and cream cheese; beat until smooth. Add sweetened condensed milk and egg; blend well.

Lightly spoon flour into measuring cup; level off. Add flour and brownie mix; mix well. (Reserve enclosed chocolate-flavored syrup packet for topping.) Stir in pecans, coconut and chocolate chips. Drop dough by heaping tablespoonfuls 1 inch apart onto greased cookie sheets.

Bake at 375° for 9 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Cut very small hole in corner of reserved chocolate-flavored syrup packet; lightly drizzle over cooled cookies. Store in tightly covered container. Makes 4 1/2 dozen cookies