:: The Cookie Recipe Blog ::

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring

Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

1/2 c Shortening
1 c Packed brown sugar
3/4 ts Salt
1 ts Vanilla
1 Egg
3/4 c Sifted flour (sift before measuring)
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Finely chopped uncooked prunes
1/2 c Finely chopped dried apricots, dates or raisins

Preheat oven to 350 degrees. Combine shortening, brown sugar, salt, vanilla and egg; beat until well mixed. Sift together flour, baking powder and salt; stir into shortening mixture. Stir in oats, prunes and apricots. Put tablespoons of dough on greased cookie sheets and flatten with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes.

1 c Powdered sugar
1 c Butter; softened
1 ts Vanilla
1 Egg
2 c All-purpose flour
3 tb Poppy seeds
1/2 ts Salt
1/2 c Fruit (raspberry; cherry, -etc.)

Recipe by: The Dessert Show, TVFN
Preheat oven to 300 degrees. Beat powdered sugar and butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, poppy seeds and salt. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. With finger, make an indentation in center of each. Fill each with about 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Immediately remove fromcookie sheets.

Monster Cookies

1 c Butter
2 1/4 c Peanut Butter
2 c Sugar
2 1/4 c Packed Brown Sugar
6 Eggs
1 1/2 t Light Corn Syrup
1 1/2 t Vanilla
3 t Baking Soda
9 c Uncooked Oatmeal
2 c Chocolate Chips
2 c M&M’s

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M’s. Drop onto cookie sheets. Bake on ungreased cookie sheets at 350 for 10-12 minutes.

1 pk Butterscotch morsels
3/4 c Peanut butter
4 c Corn flakes
1 c Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm.

14 oz Sweetened condensed milk
1 Egg
2 c Biscuit baking mix
3/4 To 1 cup peanut butter
1 ts Vanilla extract
Granulated sugar

Preheat oven to 350 F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or till lightly browned (do not overbake!). Cool. Store tightly covered at room temperature.

Key Lime Coconut Cookies Recipe

1 c Sweetened condensed milk
4 tb Key lime juice
4 tb All-purpose flour
2 c Unsweetened coconut flakes
4 tb Sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Combine the condensed milk, Key lime juice, and flour in a medium bowl. Stir in the grated coconut and then the sugar. If using sweetened coconut, taste the mixture before adding the sugar. Add the sugar only if you think it is necessary. The cookie should have a tangy flavor from the Key lime juice. Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between each cookie; they will spread while baking. Bake for 25 minutes until they just start to turn golden. Remove from the pan to a rack to cool. Store in an airtight container.

Lemon Cream Cookies

1/2 c Almonds - blanched and slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar - packed
2 lg Eggs
1 c Heavy cream
2 c All Purpose flour
1/2 ts Salt
2 Butter - softened

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Removezest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.

Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

1/2 cup butter or margarine — softened

1/2 cup shortening

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 1/4 cups all-purpose flour

1 teaspoon salt

Heat oven to 300�. Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

Roll dough into rectangle, 15 H 7 1/2 inches, on lightly floured surface.

Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.) Remove from cookie sheet to wire rack.

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter; softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 ts Vanilla
1 Egg yolk beaten with 1 tbl
Milk for glaze
3 tb Sesame seed

Usually baked on holy thursday.
Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1″ apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks.