1 1/4 cups packed brown sugar
1/2 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting -- (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Heat oven to 350∫. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
20090319
Black-Eyed Susans
3/4 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese -- softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips
Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375∫. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Make 3 cuts with scissors in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will flatten as they bake).
Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 chocolate chip in center of each cookie. Remove from cookie sheet to wire rack.
Cut balls from top into 6 wedges about 3/4 way through dough.
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese -- softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips
Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375∫. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Make 3 cuts with scissors in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will flatten as they bake).
Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 chocolate chip in center of each cookie. Remove from cookie sheet to wire rack.
Cut balls from top into 6 wedges about 3/4 way through dough.
20090224
Frosted Cinnamon-Mocha Cookies
1 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate -- melted and cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mocha Frosting -- (recipe follows)
MOCHA FROSTING
1 teaspoon instant coffee (dry)
3 tablespoons hot water
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
2 teaspoons water (2 to 3 teaspoons)
Heat oven to 350∫. Beat sugar, butter, coffee and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in remaining ingredients except Mocha Frosting.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.
MOCHA FROSTING:
Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3 teaspoons water until smooth and spreadable.
1/2 cup butter or margarine -- softened
2 teaspoons instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate -- melted and cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Mocha Frosting -- (recipe follows)
MOCHA FROSTING
1 teaspoon instant coffee (dry)
3 tablespoons hot water
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
2 teaspoons water (2 to 3 teaspoons)
Heat oven to 350∫. Beat sugar, butter, coffee and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in remaining ingredients except Mocha Frosting.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.
MOCHA FROSTING:
Dissolve coffee in 3 tablespoons hot water; set aside. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3 teaspoons water until smooth and spreadable.
Chocolate Chip-Pecan Bars
1 package French vanilla cake mix
1/2 cup butter or margarine -- softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350∫. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 ◊ 9 ◊ 2 inches. Bake 8 to 10 minutes or until light brown.
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
1/2 cup butter or margarine -- softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350∫. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 ◊ 9 ◊ 2 inches. Bake 8 to 10 minutes or until light brown.
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
20090220
Vanilla Brownies
1 (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting -- (recipe follows)
CREAMY VANILLA FROSTING
1 1/2 cups powdered sugar
3 tablespoons butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350∫. Grease and flour rectangular pan, 13 ◊ 9 ◊ 2 inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts.
Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with Creamy Vanilla Frosting. Cut into 8 rows by 4 rows.
CREAMY VANILLA FROSTING:
Mix all ingredients until smooth and spreadable.
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting -- (recipe follows)
CREAMY VANILLA FROSTING
1 1/2 cups powdered sugar
3 tablespoons butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350∫. Grease and flour rectangular pan, 13 ◊ 9 ◊ 2 inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts.
Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with Creamy Vanilla Frosting. Cut into 8 rows by 4 rows.
CREAMY VANILLA FROSTING:
Mix all ingredients until smooth and spreadable.
20090217
Easy-Yet-Elegant Raspberry Bars
1 (19.8-ounce) package fudge brownie mix (1 pound
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Heat oven to 350∫. Prepare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan, 13 ◊ 9 ◊ 2 inches. Cool completely. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Microwave chocolate and butter in small microwavable bowl on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Heat oven to 350∫. Prepare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan, 13 ◊ 9 ◊ 2 inches. Cool completely. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Microwave chocolate and butter in small microwavable bowl on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.
Chocolate Shortbread
2 cups powdered sugar
1 1/2 cups butter or margarine -- softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate -- melted and cooled
1/2 teaspoon shortening
Creamy Frosting -- (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 tablespoons (about) milk
Heat oven to 325∫. Beat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.
1 1/2 cups butter or margarine -- softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate -- melted and cooled
1/2 teaspoon shortening
Creamy Frosting -- (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 tablespoons (about) milk
Heat oven to 325∫. Beat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface. Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.
Caramel-Pecan Cookies
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
8 vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze -- (recipe follows)
CHOCOLATE GLAZE
1 ounce unsweetened baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons water (2 to 4 teaspoons)
Heat oven to 350∫. Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased cookie sheet.
Shape 1 teaspoon dough around each caramel piece to form a ball. Press ball firmly onto center of each group of pecans.
Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool completely. Spread tops of cookies with Chocolate Glaze.
CHOCOLATE GLAZE:
Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable.
1/2 cup butter or margarine -- softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
8 vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze -- (recipe follows)
CHOCOLATE GLAZE
1 ounce unsweetened baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons water (2 to 4 teaspoons)
Heat oven to 350∫. Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5 pecan halves on ungreased cookie sheet.
Shape 1 teaspoon dough around each caramel piece to form a ball. Press ball firmly onto center of each group of pecans.
Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool completely. Spread tops of cookies with Chocolate Glaze.
CHOCOLATE GLAZE:
Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable.
Brandy Snap Cups
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted
Heat oven to 350∫. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons brown sugar
1 teaspoon brandy
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
4 cups mixed fresh strawberries and raspberries
2/3 cup raspberry jam -- melted
Heat oven to 350∫. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.
20090216
Brownie Crinkles
1 package Sweet Rewards low-fat fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350∫. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended.
Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350∫. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended.
Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.
Apricot-Cherry Bars
1 package yellow cake mix
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
Powdered sugar
Heat oven to 375∫. Grease and flour jelly roll pan, 15 1/2 ◊ 10 1/2 ◊ 1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the apricots and cherries. Spread evenly in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.
1/4 cup water
1/4 cup butter or margarine -- softened
1/4 cup packed brown sugar
2 eggs
1 cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
Powdered sugar
Heat oven to 375∫. Grease and flour jelly roll pan, 15 1/2 ◊ 10 1/2 ◊ 1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the apricots and cherries. Spread evenly in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.
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