Rsn Cookie Exchange!

[Kitchen Witch]

DIAMONDS (LEBANESE COOKIE SIMILAR TO BAKLAVA)


1 lb filo dough (keep dough wrapped in damp towel once you cut it)
2 lbs butter (lightly salted)
1 1/2 c. walnuts, ground fine
1 bottle orange flower water (should be available at specialty shops,
or at a grocery store with a very good ethnic section)
3 1/2 c. sugar (or more to taste)
1 3/4 c. water
juice of 2 lemons


Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange
flower water.

Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2
hr. Add lemon juice, and 1 1/2 Tblsp. orangeflower water.

Melt butter. Line 13x9 pan with butter. Separate dough in half; cut to
fit pan. Keep left-over pieces of dough to fill in spaces.

Separate sheets of dough and put 2 sheets together. Add 2 sheets at a
time to pan and then butter well. Add 2 more sheets and butter again.
You can fill in layers with pieces. Continue until half the dough is
used.

Add layer of nuts, and then repeat procedure as you did for the bottom
half. Butter top layer and cut into diamonds with sharp knife.

Pour remaining butter over top. Bake at 350 degrees for 1 hour or until
golden brown.

Let cool slightly, and add some of the syrup. Then cool completely.
Use remainder of syrup to "freshen them up" when you serve or eat them.

[Kitchen Witch]

FUDGE COOKIES
Delicious cookies from a brownie mix - quick to make.

1 pkg. brownie mix
2 eggs
4 tsp butter
2/3 - 1 cup nuts or coconut


Combine butter and brownie mix. Add eggs and stir with fork. Add nuts
or coconut and stir. Drop by teaspoon onto greased cookie sheet. Bake
at 350 for 10 to 12 minutes.

[Kitchen Witch]

FUDGY OATMEAL BARS

2 cups packed brown sugar
1 cup margarine, softened
1 tsp vanilla
2 eggs
2 1/2 cups flour, all-purpose
1 tsp baking soda
1/2 tsp salt
3 cups quick oats or old fashion
2 tbsp margarine
1 can (14 oz) sweetened condensed milk
1 package (12 oz) semisweet chocolate chips
1 tsp vanilla
1/2 salt
(1 cup chopped nuts optional)


Heat oven at 350'. Mix brown sugar, cup of margarine, tsp vanilla, and
the eggs. Stir in the flour, baking soda, and 1/2 tsp salt; stir in the
oats. Set aside 1/3 of the Oat mixture. Press remaining Oat mixture in
a greased jelly pan.

Heat 2 tbsp margarine, the milk and chocolate chips over low heat,
stirring constantly, until chocolate is melted. Remove from heat, stir
in (nuts), tsp vanilla and 1/2 tsp salt. Spread over oat mixture in
pan. Drop the reserved oat mixture onto the chocolate mixture.

Bake until golden brown - 25 to 30 minutes. Makes about 70 2x1 inch
bars.

Very good, try them cold from the fridge.

[Kitchen Witch]

GINGER WAFERS

4 oz butter
4 oz sugar
2 Tblsp Golden Syrup
2 cups flour
1/4 tsp salt
1/4 tsp baking soda
1 dessertsp groung ginger
1 level tsp cake powder
1 Tblsp milk


Cream butter, sugar and syrup, add dry ingredients, and lastly
soda in the milk. Roll out very thin, cut in squares, bake about
20 minutes, moderate oven.

[Kitchen Witch]

LEMON WHIPPERSNAPERS
Another mix-it-quick by using a cake mix!


1 pkg. lemon cake mix
1 egg
2 cups (4 1/2 oz. carton) frozen whipped topping
1/2 cup sifted 10X sugar


Grease cookie sheet. Combine cake mix, whipped topping, and egg in
large bowl. Stir til well mixed. Drop by teaspoon onto plate of 10X
sugar and roll to coat. Place 1 1/2 in. apart on cookie sheet. Bake
at 350 for 10 to 15 minutes, until light golden brown. Remove from
cookie sheet immediately.

[Kitchen Witch]

MAPLE PEANUT COOKIES

1 3/4 cups flour
1/3 cup maple syrup
1/2 cup brown sugar
1 egg
2/3 cup shortening
1/2 tsp baking soda
1/3 cup peanut butter
1/2 tsp salt
1/4 tsp baking powder



Combine everything until smooth and chill for 1 hour. Roll into balls,
place on ungreased cookie sheets, and flatten with a fork. Bake for
8-10 minutes at 375.

[Kitchen Witch]

RAISIN CHEWS

1 cup sifted flour
2 tsp baking powder
1 tsp salt
1-1/2 cup seedless raisins
1 cup walnut
3 eggs
1 cup sugar
2 tsp vanilla
Confectioners' sugar


Sift flour, baking powder and salt together. Rinse raisins; drain.
Chop raisins and walnuts coarsely with sharp knife. Beat eggs
vigorously until very foamy; gradually beat in sugar until mixture
begins to get thick and a pale yellow color. Stir raisins, walnuts and
vanilla. Gradually stir in flour, mixing thoroughly. Pour into
buttered pan 12"x2"x8". Bake in moderate 350 degrees oven about 30
minutes or until cake tester inserted in center comes out clean. Cool
in pan; cut into 24 pieces and roll in confectioners' sugar.

[Kitchen Witch]

PEANUT BUTTER-BUTTER COOKIES
(Makes about 38 large cookies)

1 cup margarine, softened (2 sticks)
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, well beaten
1 cup peanut butter
3 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt

Preheat oven to 375-degrees.

Beat margarine until creamy. Add the 2 sugars, and beat until blended.
Add the eggs, and beat until smooth and light; then add the peanut
butter, and mix well.

Combine the flour, baking soda and salt. Add to the peanut butter
mixture, and beat well.

Roll dough into small balls, and place on ungreased cookie sheets.
Press each cookie with the back of a fork (in a criss-cross design)
dipped in flour, if it sticks to dough

Bake 8 to 10 minutes, or until edges are SLIGHTLY brown.

Remove from sheet to firm up a bit, before storing.

Note: These cookies freeze wonderfully...and are GOOD right out of the
freezer.

[Kitchen Witch]

M&M COOKIES


1 cup Crisco (vegetable shortening)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 eggs
2 cups + 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M plain candies


Blend Crisco and sugars. Beat in vanilla, water, and eggs. Sift
remaining dry ingredients together and add to the sugar and egg mixture.
Mix well. Stir in M&Ms. Drop from teaspoon onto ungreased cookie
sheet. Bake at 375 degrees F for 10-12 minutes or until golden brown.
For additional color, press extra M&Ms into cookies before baking.
Makes 6 dozen 2 1/2 inch cookies.

[Kitchen Witch]

OATMEAL CHOCOLATE CHIP


Beat till fluffy:
-----------------
1 1/4 cups (= 2 1/2 sticks) margerine
3/4 cups packed brown sugar
1/2 cup sugar

Add to the above:
-----------------
1 egg
1 tsp Vanilla

Combine and add to the above:
-----------------------------
1 tsp baking soda
1 1/2 cup flour

Stir in:
--------
1 cup chocoalate chips (Nestles ARE the very best)
3 cups oatmeal

Drop by heaping teaspoonfuls onto ungreased pan. Bake at 375 for 10-11
minutes. Move cookies to rack to cool. Makes about 36 large cookies.

[Kitchen Witch]

OATMEAL SCOTCH CHIPPERS

1 1/2 cups BUTTER FLAVOR CRISCO, or other vegetable shortening
1 1/2 cups firmly packed brown sugar
1 cup granulated sugar
3 eggs
1 1/2 cups extra crunchy peanut butter
4 1/2 cups old fashioned oats (NOT instant or quick), uncooked
2 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup chopped walnuts


(You can leave out the chips if you like)

1. Preheat oven to 350 degrees F. Combine Crisco, brown sugar, and
granulated sugar in large bowl. Beat at medium speed of electric mixer
until well blended. Beat in eggs. Add peanut butter. Beat until
blended.

2. Combine oats and baking soda. Stir into creamed mixture with spoon.
Stir in chips and nuts until well blended.

3. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie
sheet.

4. Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutes
on cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies.

[Kitchen Witch]

ORIGINAL TOLL HOUSE COOKIES


2 1/4 c. unsifted flour
3/4 c. firmly packed brown sugar
1 t. baking soda
1 t. vanilla
1 t. salt
2 eggs
1 c. Crisco
1 12-oz. pkg. Nestle Semi-Sweet Real Chocolate Morsels
3/4 c. sugar
1 c. chopped nuts (optional)


Preheat oven to 375 F. In small bowl, combine flour, baking soda, and
salt. In large bowl, combine butter, sugar, brown sugar, and vanilla.
Beat til creamy. Beat in eggs. Gradually add flour mixture. Mix well.
Stir in choc. chips (and nuts, if you must). Drop by rounded
tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Makes
100 2" cookies.

NOTE:
Make larger cookies if you don't like them crispy; if you like
them chewy, and it's easier not to overbake them if they are larger.
Make them 3-4" in diameter. Another variation, is to just press the dough
out in a jelly roll type pan and bake about 20-25 minutes. Then cut
into bars.

[Kitchen Witch]

PEANUT BUTTER AND OATMEAL SANDWICHES

Cookies:
3 cups oats (quick or old fashioned, uncooked)
1 1/4 cups all purpose flour
1 tsp baking powder
1 cup peanut butter
1 cup sugar
3/4 cup margarine or butter, softened
1/4 cup light or dark corn syrup
1 egg
2 tblsp water
1 tsp vanilla extract

Filling:
1 cup peanut butter
2/3 cup light corn syrup


For cookies, preheat oven to 350 degrees F. In medium bowl, combine
oats, flour, and baking powder; set aside. In large bowl, beat 1 cup
peanut butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup,
egg, water, and vanilla; mix until smooth. Stir in dry ingredients.
Shape dough into 1 inch balls. Place on ungreased cookie sheets. Using
bottom of glass dipped in sugar, press into 2 1/2 inch circles. Bake
for 9 to 11 minutes or until light golden brown. Cool 1 minute on
cookie sheet; remove to wire rack. Cool completely.

For filling, combine peanut butter and corn syrup; mix until smooth.
Spread rounded teaspoonfuls onto flat side of half the cookies; top with
remaining cookies. Sprinkle with powdered sugar and drizzle with melted
chocolate if desired. Store loosely covered. Makes about 2 1/2 dozen
cookies.

[Kitchen Witch]

PEANUT BUTTER COOKIES (1)
Another easy recipe using a cake mix!

1 pkg. yellow cake mix
1/2 cup oil
1 cup peanut butter
2 Tbsp water
2 eggs


Combine all ingredients and mix well. Drop by teaspoon on ungreased
cookie sheet. Press criss-cross on cookies with fork or decorate with
cookie press. Bake at 350 for 10-12 min. (until golden)

[Kitchen Witch]

PEANUT BUTTER COOKIES (2)
(makes about 3 dozen)

1/2 cup shortening (I use half butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy.

Add egg and beat thoroughly.

Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets.

Flatten with fork making criss-cross pattern, or use cookie stamps.
Bake at 375F for about 10 minutes.

[Kitchen Witch]

PEANUT BUTTER COOKIES

(Makes 3 dozen)


1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup margarine, softened
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix first 6 ingredients together. Stir in remaining ingredients. Cover
and chill in frig for 2 to 3 hours. Heat oven 375. Make dough into
balls, place on ungreased cookie sheet. Flatten with fork to make criss
cross pattern. Bake until light brown 8 to 10 mins.

[Kitchen Witch]

PEANUT BUTTER MAGIC COOKIES


Cookie Dough:

1 1/2 C flour
1/2 C cocoa
1/2 t soda
1/2 C sugar
1/2 C brown sugar
1/2 C margarine, softened
1/4 C peanut butter
1 t vanilla
1 egg

Filling:

3/4 C peanut butter
3/4 C powdered sugar


1. Combine filling ingredients and blend well. Form into 30 (1-inch)
balls. Set aside.

2. Beat sugars, margarine, and peanut butter until light and fluffy.
Add rest of ingredients.

3. With floured hands, take about 1 T dough and wrap around p.butter
ball, covering completely. Place 2" apart on ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar.

4. Bake at 375 for 7-9 min or until set and slightly cracked. Cool on
wire racks. About 30 cookies.

[Kitchen Witch]

PEANUTTY CRISSCROSSES

3 cups oats (quick or old fashioned, uncooked)
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 1/2 cups firmly packed brown sugar
1 cup peanut butter
3/4 cup margarine or butter, softened
1/3 cup water
1 egg
1 tsp vanilla extract


Combine oats, flour, and baking soda; set aside. In large bowll, beat
brown sugar, peanut butter, and margarine until creamy. Blend in water,
egg and vanilla. Add dry ingredients; mix well. Chill dough about 1
hour.

Preheat oven to 350 degrees F. Shape dough into 1 inch balls. Place on
ungreased cookie sheet; flatten with tines of fork dipped in sugar to
form crisscross pattern.

Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on
cookie sheet. Remove to wire rack to cool completely. Store tightly
covered. Makes about 7 dozen cookies.

[Kitchen Witch]

SOFT CHOCOLATE CHIP COOKIES
Another quicl-to-mix using a cake mix.

2 eggs
1/3 cup water
1/4 cup margarine or butter
1 cup peanut butter
1 pkg yellow cake mix (Duncan Hines works best)
1/2 - 1 pkg chocolate chips


350 degree oven

Beat eggs , water, margarine, peanut butter, and half cake mix till
smooth. Stir in remaining mix and chips. Bake on ungreased cookie
sheet 8-10 minutes. Cool on sheet 1 minute then remove. Approx. 3
dozen cookies

[Kitchen Witch]

SOFT CHOCOLATE CHIP COOKIES

3/4 cup (175 mL) margarine
1 1/4 cups (300 mL) lightly packed brown sugar
1 egg
2 Tbsp (30 mL) milk
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (3 mL) baking soda
1 cup (250 mL) chocolate chips
1 cup (250 mL) coarsely chopped walnuts or pecans*

*if desired, omit nuts and use an additional 1/2 cup (125 mL) of
chocolate chips


Preheat oven to 375F (190C). Cream margarine and brown sugar in large
bowl at medium speed of electric mixer for 2 minutes, or until light.
Add egg, milk and vanilla, beating 1 minute, or until thoroughly
blended. Combine flour, salt and baking soda. Add to creamed mixture
gradually, beating on low speed 1 minute, or just until blended. Stir
in chocolate chips and nuts. Drop dough by heaping spoonfuls (about 2
Tbsp/30 mL for each cookie) on ungreaded baking sheet. Bake 6 to 9 at a
time leaving about 3" (7 cm) between cookies for spreading. Bake at
375F (190C) for 8 to 10 minutes. Cookies will still appear moist when
baked. Cool 2 minutes, then remove to cooling rack. Makes about 3
dozen cookies.

[Kitchen Witch]

SOFT CHOCOLATE CHIP COOKIES

Blend:
------
1 cup soft butter (or margerine)
3/4 cup brown sugar
3/4 cup white sugar

Add:
----
1 egg
3 Tbsp Maple Syrup
1 tsp Kahlua

Mix all ingredients thoroughly.

Add:
----
1 tsp baking soda
1 tsp salt
2 1/4 cups flour

Mix all ingredients thoroughly.

Stir in by hand:
----------------
12 - 16 oz chocolate chips
1 cup chopped walnuts

Drop in big globs on the cookie sheet and bake at 375 for 7 - 10
minutes, the key to soft cookies is to take them out before their done
cooking, the dough should have the thinist possible crust (not look
doughy) but be barely browned on top. Let them sit on the sheet for 5
or 10 minutes so they can finish cooking out of the oven. These cookies
always taste best after completely cool, preferably the next day. If
you make the right size globs you should get about 30 cookies. In this
case quality is more important than quantity.

[Kitchen Witch]

THE ULTIMATE CHOCOLATE CHIP COOKIE

1-1/4 C. flour
1/4 tsp soda
1/8 tsp baking powder
14 oz semisweet - sweet chocolate, finely chopped
1 C. sugar
9 Tbsp unsalted butter, cut in pieces
1/4 C. light corn syrup
1/4 C. water
3 eggs chilled
1 T. vanilla
1-1/2 C. chopped walnuts, divided



1. heat oven to 325 degrees F. Line a 13X9 1/2" pan with double layer
of aluminium foil. Butter the bottom of foil.

2. Stir flour, soda, baking powder and salt together. Put semi sweet
chocolate in separate large bowl.

3. In a medium saucepan combine butter, sugar, corn syrup and water.
Cook until butter melts, sugar is dissolved and mixture comes to a boil.
Pour the hot syrup over the chocolte and let it stand for a minute or
two to melt chocolate. Whisk until smooth.

4. One at a time, whisk in the eggs, blending until smooth. Whist in
vanilla and flour mixture, until batter is smooth. Fold in 1 C of the
walnuts and 6 oz of the Swiss chocolate.

5. Spread batter inot pan. Top with remaining walnuts and chocolate.

6. Bake for 4-50 minutes, until toothpick comes out with a few moist
crumbs. Cool, cover with plastic, and let sit 6 hrs. at least.

[Kitchen Witch]

Owl Cookies
Perfect for Halloween!

Yields:2-3 Dozen Cookies


3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter
2 cups brown sugar
2 eggs
1 1/2 teaspoon vanilla

Steps:In medium bowl mix the first three ingredients. In large bowl cream together all other ingrediants. Blend flour mixture into butter/sugar mixture. Divide dough into two equal parts. To one part, add enough unsweetened cocoa to make dough dark brown. Divide white dough into two equal parts and roll each intoa log. Divide brown dough into two equal parts and roll out. Place white dough logs on rolled out brown dough and wrap brown dough around white log. Cover wrapped logs and chill overnight.

Preheat oven to 400 degrees. Remove one cookie log from refrigerator and slice into two halves. Put one half back in refrigerator. Slice other half into 6-8 equal slices. Place each slice onto lightly greased cookie sheet and pinch two ears at top of each slice. Repeat with rest of logs.

Use Chocolate chps or raisins for eyes and halved pecans for noses. Bake for 10 minutes until dough is slightly browned. Move from baking sheets to racks to cool.

[Kitchen Witch]

Amish Sugar Cookies

4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 cup sugar
1 cup powdered sugar
1 cup shortening
1 cup vegetable oil
2 eggs
1 tsp vanilla extract

Cream the sugars, oil and shortening. Beat the eggs well and add with the soda, flour and cream of tartar to the sugar mix. Mix well. Mix in the vanilla. Roll into small dough balls. Place onto cookie sheet and flatten with floured fork. Bake in preheated oven, 375 degrees for 10 to 12 minutes. Remove and cool on racks.

[Kitchen Witch]

Soft Molasses Jumbo Cookies


1 egg
1 Tbsp. butter
1/4 c. brown sugar, packed
1/2 c. molasses
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ginger
1 - 3/4 c. flour
1/4 c. cold water

Mix well and drop on greased pan from dessert spoon. Bake in 350 degree oven for 12 minutes.

[Kitchen Witch]

Cowboy Cookies
There are many variations to this recipe - this has less ingredients.

1 cup shortening
1 cup brown sugar
3/4 cup sugar
2 large country eggs
1 t. baking soda
1 t. salt
2 cups flour
1 cup corn flakes
1 cup old fashioned oatmeal
1 t. vanilla

Cream shortening, sugar, brown sugar, & eggs. Beat in baking soda, salt, vanilla, flour, & oatmeal. Stir in corn flakes. Drop on cookie sheet and bake at 350* about 9 minutes.

[Kitchen Witch]

Pennsylvania Dutch Soft Sugar Cookies


3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

2 cups sugar
1 cup butter
2 eggs
1 Tbsp vanilla

1 cup buttermilk

Sift together flour, baking soda, baking powder and salt. Set aside.

Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat.

Stir flour mixture into sugar mixture alternating with the buttermilk. Stir until smooth.

Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake in 375° oven for 7-10 minutes. Remove from cookie sheet and cool on rack. Makes 2-3 dozen. Store in airtight container.

[Kitchen Witch]

No Roll Sugar Cookies

Cream until fluffy:

1 cup sugar
1 cup powdered sugar
1 cup softened butter

Add and mix well:

1 cup oil
1 teaspoon lemon flavor
2 eggs

Stir in dry ingredients until well blended:

4 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Refrigerate 2 hours or overnight.

Shape into 3/4"-1" balls. Place 2" apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar.

Bake about 6 minutes until set but not brown.

[Kitchen Witch]

Pecan Crescent Cookies
Wonderful with a hot cup of tea and a good movie or book!

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups all purpose flour
1 cup finely chopped pecans & powdered sugar for dusting

Cream the butter, sugar and vanilla. Stir in the flour and pecans. Hand form into 1" balls then roll between the palms of your hands, forming rope, 1/4" to 1/2" in diameter. Cut the rope into 2" to 3" lengths. Bend into crescent shape. Place on ungreased cookie sheet & bake at 325 degrees for 20-22 minutes. Let cool slightly on sheet, then carefully remove to cool on rakes & dust with powdered sugar.

[Kitchen Witch]

Black Gold Cookies


6 tablespoons flour
½ teaspoon baking powder
½ teaspoon salt
10 ounces semisweet chocolate, chopped into ¼ inch pieces
2 ounces un-sweetened chocolate, chopped into ¼ inch pieces
6 tablespoons unsalted butter
2 large eggs
½ cup granulated sugar
2 teaspoons pure vanilla extract

Preheat oven to 325. Sift together flour, baking powder and salt. Melt 6 ounces Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 min.) Place eggs, sugar & vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 ? 10 minutes. Cool on baking sheet until set, then transfer to wire rack. Makes 3 dozen

[Kitchen Witch]

Carmel Rice Crispy Treats

6 cups Rice Crispies
10 oz.bag marshmallows
1/2 cup butter/margarine
1/4 cup brown sugar
1/4 cup light corn syrup

Over low heat melt 1/4 cup of butter and marshmellows. Remove from heat and mix in rice crispies. Spread evenly in a 9x13 baking dish (spray pan with non-stick spray). Set aside and let cool.

Carmel topping:
Over low heat melt 1/4 cup of butter in a small pot. Add in light corn syrup and brown sugar. Turn up heat to med. high and stir constantly until mixture starts to bubble. Continue to cook and stir for 2 mins. ( be careful not to get it to hot as to burn). Remove from heat and pour over rice crispies. Allow to cool. Slice into squares. Makes 24 servings.

[Kitchen Witch]

Chocolate Pecan Cookies


1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup white sugar
1 egg
1/2 cup chopped white chocolate
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/3 cup chopped pecans

Preheat oven to 375 degrees. Blend sugar and butter together until smooth and creamy. Add the egg and vanilla; blend well. Sift together the flour, salt and baking powder; combine these ingredients with the creamed mixture. Add chopped white chocolate and nuts. Scoop dough out onto a cookie sheet. Bake at 375 degrees for about 5 to 10 minutes, or until golden brown on the bottom. Let cool slightly on the cookie sheet before removing or they will break.

[Kitchen Witch]

'Sasquatch' Cookies

1 1/2 cups packed light brown sugar
1 1/3 cups sugar
1 1/2 tsps salt
1 1/2 tsps baking soda
1 cup butter
1 cup shortening
5 eggs
6 1/2 cups sifted cake flour
24 oz semi-sweet chocolate chips

Cream together sugars, salt, baking soda, butter and shortening: beat well. Add eggs, one at a time, beating well. Add flour, mixing well after each cup. Add chocolate chips.

Drop the dough using a small ice cream scoop onto pans lined with parchment paper.

Bake at 360° for 10-12 minutes. Cool 5 minutes on pans before removing to a cooling rack. Yields 7 dozen.

Sometimes I cut down on the flour and substitute dry whole oats. Also try cutting down on the chocolate chips and adding pecans or walnuts!

[Kitchen Witch]

Chocolate Shortbread


* 1 cup all-purpose flour
* 1 heaping tsp baking cocoa
* 1 stick butter, softened
* 1/4 tsp almond extract
* 1/8 tsp salt
* 2 Tbsp cornstarch
* 1/2 cup sugar
* 1/2 tsp vanilla
* Chocolate sprikles

Preheat oven to 325.

In a small bowl, mix flour, salt, cornstarch and cocoa and set aside.

In a medium bowl, beat softened butter with electric mixer til smooth. Add sugar and beat til mixed. Add dry ingredients to butter mixture and cut them in with a pastry cutter (or two forks) until thoroughly mixed.

Gather into a ball and press into pie pan. use a thin knife to draw dough slightly away from the edges. Press tines of fork into the dough in regular intervals to create a design.

Mark cutting lines with knife, dividing it into 16 wedges. Sprinkle with chocolate sprinkles.

Bake in the center of preheated oven for 20 minutes, then turn the pie pan around and bake for 20 minutes more. Don't overcook! Remove from oven and allow to cool approximately 10 minutes. Gently rescore with sharp knife.

[Kitchen Witch]

Oatmeal Chocolate-Heath Bar Cookies


2 c. butter
2 c. white sugar
2 c. brown sugar
4 eggs
3 tsp, vanilla
4 1/2 c. flour
2 tsp. baking powder
2 tsp. baking soda
7 c. Quaker Oats old fashioned oatmeal
1 - 7 oz. Hershey milk chocolate candy bar, chopped into large pieces
6 Heath candy bars, chopped
1 c. nuts (optional)

Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside. Mix together flour, baking powder and baking soda. Fold this into butter mixture. Add to this oatmeal, candy bars, and nuts (if using nuts). Make large cookies and bake in preheated 375 degree oven for 8-10 minutes (note: it is best to under-bake a little). Also, you can use 1/2 butter - 1/2 margarine. Makes 4 doz. large cookies.

[Kitchen Witch]

Almond Yule Logs

Yields: 2 dozen logs

2 7-ounce tubes almond paste
2/3 cup confectioners' sugar
2 large egg whites
2 cups sliced natural almonds

1. Preheat oven to 325 degrees F. Grease and flour 2 large cookie sheets.

2. Cut almond paste into 1-inch chunks. In small bowl, with mixer at low speed, beat almond paste until crumbly. Add sugar and egg whites; beat until well blended (dough will be sticky and wet).

3. Place almonds on sheet of waxed paper. With lightly floured hands, roll 1 level tablespoon dough into a 3-inch-long log. Place dough log on almonds; gently press and stick almonds into dough to cover. Repeat with remaining dough and almonds to make 24 logs in all, placing logs on cookie sheets, about 1 inch apart, as they are formed.

4. Place cookie sheets on 2 oven racks. Bake logs 20 to 25 minutes until golden and set, rotating cookie sheets between upper and lower racks halfway through baking time. Remove logs to wire racks to cool. Store in tightly covered container.

[Kitchen Witch]

Oatmeal Apple Cookies

1 1/2 cup rolled oats
1 1/2 cup whole wheat pastry
flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
2/3 cup frozen apple juice thawed
concentrate
2 egg
1 teaspoon vanilla
1 1/2 cup peeled chopped apple

Preheat oven to 350 degrees. Toss together oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. Beat together shortening, juice, eggs and vanilla. Combine with dry mixture. Stir in chopped apple. Drop dough by heaping teaspoonful onto greased cookie sheets. Bake 12 minutes, or until lightlky browned.

[Kitchen Witch]

Tutti Frutti Cookies

1 cup shortening
3/4 cup molasses
1/4 cup sugar
1 egg
2 cup sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup seedless raisins
1 cup chopped walnuts
1/3 cup chopped candied fruit

Slowly melt shortening; cool. Add molasses, sugar, and egg; beat well until well blended. Sift together flour, soda, salt, cinnamon and nutmeg. Add to molasses mixture; mix well. Finely chop rasins, nuts and fruit. Fold into batter. Drop by rounded teaspoonfuls on greased baking sheets. Bake at 375 degrees, 10-12 minutes.

[Kitchen Witch]

Peanut Butter and Jelly Cookies

1 cup butter flavored all vegetable shortening
1 cup creamy peanut butter
1 tsp vanilla
2/3 cup firmly packed brown sugar
1/3 cup granulated usgar
2 large eggs
2 cups flour
1 cup preserves, any flavor

Preheat oven to 350 F. Combine shortening, peanut butter, and vanilla in a food processor fitted with a metal blade. Process until well blended and smooth. Add the sugars and process until incorporated completely. Add the eggs and beat just until blended. Add the flour and pulse until dough begins to form a ball. Do Not Overprocess. Place dough in a medium bowl. Shape 1/2 tablespoon of dough into a ball for each cookie. Place 1 1/2 inches apart on ungreased cookie sheets. Press thumb into the center of each cookie to create a deep well. Fill each well with about 1/2 teaspoon of preserves. Bake for 10 minutes or until lightly browned and firm. Cool on cookie sheets for 4 minutes. Transfer to cooling racks.

[Kitchen Witch]

Jell-o Cookies

1 cup butter
1-1/2 cup powdered sugar
1 large package jell-o
1 teaspoon vanilla
2-1/2 cups flour
1 egg
1 teapsoon baking powder
1 teaspoon cream of tartar

Mix ingredients. Refrigerate at least 3 hours. Roll out on floured cloth to 1/8". Cut out circles. Place on greased cookie sheet at least 1" apart. Bake at 375° for 10 minutes.