Kopy Kat Recipes - M

Mrs Fields Oatmeal Raisin Cookies

2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick oats (not instant)
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup butter
2 tablespoons honey
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cup raisins
1/2 cup walnuts, chopped

Preheat oven to 300 degrees Combine flour, soda, salt, oats. Stir together, set aside. In large bowl, blend sugars with mixer at medium speed Add butter and mix to form a grainy paste, scrape down sides of bowl, then add honey, vanilla and eggs Mix at medium speed till lite and fluffy

Add flour mixture, raisins and nuts, blend at low speed just until combined. Do not overmix Drop by tablespoons onto ungreased cookie sheets 1-1/2 inches apart Bake 22-24 minutes or light golden brown Transfer to cool on flat surface with spatula. Makes 10.

Mrs Fields Orange Chocolate Chunk Cookies

2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated orange peel
1 cup sugar
1/2 cup light brown sugar, packed
1 cup butter, softened
2 large eggs
1 teaspoon orange extract
1 1/2 cup Semisweet chocolate bar coarsely chopped

Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt and orange peel. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl as needed.

Add eggs and orange extract, and beat at medium speed until light and fluffy. Add the flour mixture and chopped chocolate.

Blend on low speed just until mixed. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface. Makes 48 cookies

Mrs Fields White Chocolate Macadamia Nut Cookies

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
12 ounces white chocolate chips
1 cup macadamia nuts, chopped

Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended.

Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely. Makes 10

Chocolate Version: For delicious chocolate cookies, omit 1/2 cup flour and add 1/2 cup cocoa

Mrs Fields' Chocolate Mint Cookies

2 1/3 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup light brown sugar
2/3 cup sugar
1 cup butter, softened
3 large eggs
1 teaspoon mint extract
1 3/4 cup mint chocolate chips

Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt and cocoa. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste.

Scrape sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed just until combined.

Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/3 inches apart. Bake for 19-21 minutes. Immediately transfer cookies to a cool, flat surface. Makes 36.

Mrs. Field's Chocolate Turtle Pie

1 1/4 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
3 ounces milk chocolate, finely chopped

Filling
3/4 cup sugar
3 tablespoons water
2 cups heavy cream, scalded
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Crust: In a medium bowl, blend graham cracker crumbs, butter and sugar. Stir in milk chocolate. Press the crust mixture into the bottom and up the sides of a 9" pie plate. Refrigerate until ready to use.

Filling: Dissolve sugar in the water over low heat in a heavy medium saucepan; stir constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber.

While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about 1/2 c. of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate hips on top. Bake for about 35 min., or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours. Makes 12.

Mrs. Field's Eggnog Cookies

2 1/2 cups flour, all purpose
1 teaspoon baking powder
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 1/4 cup sugar, white
3/4 cup butter; salted, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon nutmeg, ground

Preheat oven to 300 degrees. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. Makes 3 dozen.

Mrs. Field's Lemon Macadamia Cookies

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, packed
1/2 cup sugar
1/2 cup butter, softened
4 ounces cream cheese, softened
1 large egg
1 teaspoon lemon extract
1 1/2 cup macadamia nuts, unsalted

Preheat oven to 300 degrees. In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft.

Scrape down sides of bowl occasionally. Add the flour mixture and nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Immediately transfer to a cool flat surface. Makes 3 dozen

Mrs. Fields Apricot Nectar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar; packed
1 cup salted butter; softened
1 large egg
1/4 cup apricot nectar
1/2 cup apricot preserves
1/4 cup dried apricots; chopped

Preheat oven to 300-degrees. In a medium bowl combine flour and baking soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula. Makes 3 dozen.

Mrs. Fields Carrot Cake

Cake
2 1/2 cups all-purpose flour
2 tablespoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cup butter, softened
3 large eggs
2 teaspoons pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes.

Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula.

Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

Mrs. Fields Icing
16 ounces cream cheese, softened
1/2 cup salted butter, softened
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
3 cups confectioners' sugar

On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

Mrs. Fields Cashew and Coconut Cookies

2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar
1/2 cup sugar
3/4 cup butter; softened
2 large eggs
2 teaspoons vanilla
1/2 cup sweetened shredded coconut
1 cup chopped raw cashews, unsalted
1 cup chopped dates
1/4 cup sweetened shredded coconut, reserved for topping

Preheat oven to 300 degrees. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed.

Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.

Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat surface. Makes 2 1/2 dozen

Mrs. Fields Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1 package (12 ounces) semisweet chocolate chips

Heat oven to 300 degrees. Combine flour, baking soda and salt in medium bowl using whisk wire. Set aside. Mix sugars in bowl of electric mixer on medium speed.

Add butter; beat until grainy paste forms. Beat in eggs and vanilla on medium speed until light and fluffy. Add flour mixture and chocolate chips.

Beat on low speed just until mixed. Do not over mix. Drop dough by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Bake until golden brown, about 22 minutes. Transfer cookies to cooling rack. Makes 3 1/2 dozen.

Mrs. Fields Double Rich Chocolate Cookies

2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
3/4 cup sugar
1 cup salted butter, softened
3 large eggs
2 teaspoons vanilla
12 ounces semisweet chocolate chips

Preheat oven 300 degrees. In medium bowl combine flour, soda, salt, and cocoa. Mix well with wire whisk and set aside. In lg bowl blend sugars with mixer at med speed.

Add butter and beat to form a grainy paste. Scrape sides then add eggs and vanilla. Beat at med speed until light and fluffy. Add flour mixture and chocolate chips.

Blend at low speed until just combined. Do not overmix. Drop dough by rounded Ts onto ungreased cookie sheets 1 1/2" apart. Bake 21-23 mins. Immediately transfer to a cool surface. Makes 4 dozen

Mrs. Fields Krispies

2 cups flour
1/4 teaspoon salt
1/2 teaspoon soda
1/2 cup dark brown sugar, packed
1/2 cup sugar
3/4 cup butter, softened
1 large egg
2 teaspoons vanilla extract
1 cup crispy rice chocolate bar, coarsely chopped

Preheat oven to 300 degrees. In a medium bowl combine flour, salt and soda. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste.

Scrape down sides of bowl and add egg and vanilla. Beat at medium speed until light and fluffy. Add flour mixture, rice cereal and chocolate chunks. Blend at low speed just until blended.

Drop by rounded tablespoons onto ungreased cookie sheet 2 inches apart. Bake for 22-24 minutes. Immediately transfer cookies to a cool flat surface. Makes 3 dozen

Mrs. Fields Lemon Chocolate Chip Buttons

2 cups flour
1/2 teaspoon soda
1 teaspoon ground coriander
3/4 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 teaspoon lemon extract
1 1/2 cup miniature chocolate chips

Preheat oven to 300 degrees. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste.

Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined.

Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface. Makes 3 dozen

Mrs. Fields Mocha Chunk Cookies

2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant coffee crystals (french roast or other coffee)
2 teaspoons coffee liqueur
1 cup white sugar
3/4 cup dark brown sugar, packed
1 cup salted butter; softened
2 large eggs
10 ounces semisweet chocolate bar, coarsely chopped

Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl dissolve coffee crystals in coffee liqueur and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste.

Scrape adown sides of bowl. Then add eggs and dissolved coffee crystals, and beat at medium speed until smooth. Add the flour mixture and chocolate chunks, and blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. Makes 4 dozen

Mrs. Fields Malted Milk Cookies

1/8 cup all purpose flour
3/4 cup plain malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup light brown sugar; firmly
1 cup salted butter; softened
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons sweetened condensed milk
12 ounces milk chocolate chips

Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl.

Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula. Makes 3 1/2 dozen

Mrs. Fields Linzer Cookies

1 1/2 cup flour
1/2 cup ground almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup butter; softened
3/4 cup sugar
2 egg yolks
1 teaspoon vanilla
1 teaspoon almond extract

Filling
1/2 cup raspberry jam
1 teaspoon grated lemon peel

Topping
1/4 cup confectioners' sugar
1/2 cup sliced almonds

Preheat oven to 300 degrees. In medium bowl combine flour, almonds, baking powder, salt and cinnamon with wire whisk. In large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almond extracts, and beat at medium speed until light and fluffy.

Add the flour mixture and blend at low speed until just combined. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index finger press an indentation in center of each ball to hold filling.

Bake 22-24 minutes or until just golden brown on bottom. Transfer cookies to a cool,, flat surface. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookie. If you wish to add an extra decorative touch, sift confectioners' sugar over cookies and place sliced almonds in the jam filling. Makes 2 dozen

Mrs. Fields Lemon Poppy Seed Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoon freshly grated lemon zest
1 teaspoon ground corriander
2 tablespoons poppy seeds
1/4 cup salted butter; softened
1 cup white sugar
2 large egg yolks
1 large egg
1 1/2 teaspoon pure lemon extract

Preheat oven to 300-degrees. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside.

In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Makes 3 dozen

Mrs. Fields Party Time Cookies

3/4 cup salted butter; soft
1/3 cup sugar
1 teaspoon vanilla
1/3 teaspoon almond extract
1 cup flour
1 cup semisweet chocolate chips
1 cup slivered almonds

Preheat oven to 350 degrees. Cream butter and sugar together in a medium bowl using an electric mixer set at medium speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed until just combined.

Do not overmix. Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hands or bottom of drinking glass into 1/2 inch thick rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface. Makes 3 dozen

Mrs. Fields Peanut Butter Chocolate Bars

8 medium butter cookies
1/4 cup salted butter; melted

Chocolate Layers
2 1/2 cups milk chocolate chips

Peanut Butter Filling
1 1/2 cup creamy peanut butter
1/2 cup salted butter; softened
3 cups confectioners' sugar
2 teaspoons pure vanilla extract

Crush cookies until finely ground. Add butter & mix. Press crumb mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 degrees. Cool to room temperature.

Melt chocolate. Pour half into pan & smooth evenly over crust. Place pan in refrigerator. Keep remaining choc. warm.

Blend peanut butter & butter together until smooth using electric mixer. Slowly beat in confectioners' sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour. Makes 2 1/2 dozen

Mrs. Fields Peanut Butter Cream-Filled Cookies

Cookies
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup quick oats (not instant)
1 cup light brown sugar, firmly packed
1/2 cup salted butter, softened
1 large egg
1 teaspoon pure vanilla extract

Filling
3/4 cup smooth peanut butter
1/4 cup salted butter, softened
2 tablespoons half-and-half
1 teaspoon pure vanilla extract
1 1/2 cup confectioners sugar

Preheat overn to 325-degrees. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed.

Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour.

On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown.

Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling. Makes 3 1/2 dozen

Mrs. Fields Peanut Butter Dream Bars

8 Mrs. Fields chocolate chip cookies
5 tablespoons melted butter
3/4 cup peanut butter
1 1/2 cup powdered sugar
1 bag milk chocolate chips (12 ounces)

Preheat the oven to 350 degrees. Crumble the cookies into a medium mixing bowl, add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into an ungreased 9 x 9 inch square baking pan.

Press the dough down solidly into the pan and bake for 10 minutes or until firm around edges When done cool in the refrigerator. Mix the peanut butter and sugar until well blended. The mixture should have a doughy texture that allows you to knead it with your hands.

Melt the chocolate chips in a double boiler over low heat stirring often. You may also melt them in a microwave oven setting on high for 2 minutes stirring halfway through the heating time.

When the dough is cool spread half of the melted chocolate over the surface cool in refrigerator for 20-30 minute or until hardened. Spread the peanut butter mixture evenly over the surface of the chocolate. Spread the remaining chocolate over the peanut butter covering to the edges of the pan.

Cool the finished product in the refrigerator or let it sit at room temp until hardened.Slice into 5 even rows and then once down the middle. Makes 10 bars

Mrs. Fields Peanut Butter Oatmeal Ranch Cookies

3/4 cup whole wheat flour
3/4 cup flour
1/2 teaspoon baking powder
1 cup oats/old fashioned or quick
1 cup light brown sugar
1/2 cup butter; softened
1/2 cup creamy peanut butter
1/4 cup honey
2 large eggs
2 teaspoons vanilla
1 cup raisins
1/2 cup sunflower seeds

Preheat oven to 300 degrees. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl. Add the flour mixture, raisins and sunflower seeds.

Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer cookies with a spatula to a cool, flat surface. Makes 42 cookies

Mrs. Fields Pecan Pie Bars

Pastry
1 1/2 cup all-purpose flour
1/2 cup salted butter; chilled
5 tablespoons ice water

Filling
5 tablespoons salted butter
1 cup dark brown sugar; firmly packed
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
3 large eggs; beaten
1 1/2 cup chopped pecans

Preheat oven to 350-degrees. In a medium bowl combine flour and chilled butter with a pastry cutter until dough resembles coarse meal. Add water gradually and mix just until dough holds together and can be shaped into a ball.

Or, use a food processor fitted with metal blade to combine four and butter until they resemble coarse meal. Add water by tablespoonfuls and process just until a dough ball begins to form. Wrap dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or until firm.

On floured board using a floured rolling pin, roll out dough into a 10x10-inch pan. Fold dough in half and then into quarters. Place it in an 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan. Refrigerate 15 minutes.

To prepare the filling: Melt 5 tablespoons of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans.

Pour the pecan filling into the pastry-lined pan. If dough extends beyond filling minsture trim dough with a knife. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each with a pecan half. Serve at room temperature or chilled. Makes 1 dozen

Mrs. Fields Pecan Supremes

2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup quick oats
3/4 cup dark brown sugar, packed
3/4 cup sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips

Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt, and oats. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla.

Beat at medium speed until light and fluffy. Add the flour mixture, pecans and chocolate chips and blend at low speed just until combined. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. bake for 20-22 minutes. Immediately transfer cookies to a cool, flat surface. Makes 3 dozen