Rsn Cookie Exchange!

[Kitchen Witch]

Thumbprint Cookies

2 1/3 cups All Purpose Flour
1/4 tsp salt
1 cup butter, softened
1/2 cup brown sugar, lightly packed
2 egg yolks
1 tsp vanilla
2 egg whites, slightly beaten
1 1/2 cups nuts, finely chopped
Raspberry Jam


COMBINE flour and salt. Stir well to blend.

CREAM butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.

ADD flour to creamed mixture gradually. Mix well with hands to form a smooth dough.

SHAPE dough into 3/4" balls. Dip in egg white and then in chopped nuts.

PLACE on ungreased baking sheets. Make indentation in center of each cookie with thumb.

BAKE at 300ºF for 5 minutes. Press center down again. Bake 10-15 minutes longer or until set.

COOL and fill center with jam.

[Kitchen Witch]

Swedish Butter Balls

1 cup butter, softened
1/2 cup icing sugar, sifted
1 tsp vanilla
2 1/4 cups Cake & Pastry Flour
1 cup pecans, finely chopped
icing sugar, sifted



CREAM butter, icing sugar and vanilla together thoroughly.

ADD flour. Mix well. Stir in nuts.

SHAPE dough into 1" balls. Place on ungreased baking sheet.

BAKE at 400ºF for 8-12 minutes or until very light golden.

COOL on racks. Roll in sifted icing sugar.

[Kitchen Witch]

Jumbo Mini-Kiss Cookies

1 cup Butter, softened
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups All Purpose Flour
1/2 tsp baking soda
1 pkg (300 g) CHIPITS® MINI KISSES®
1 cup chopped pecans, optional


CREAM butter, sugars, eggs and vanilla together thoroughly. Add flour and baking soda. Mix well. Stir in Mini-Kisses and nuts. Using a 1/4 cup measure, drop dough onto ungreased baking sheet.

BAKE at 350°F for 10-15 minutes, or until edges are lightly browned.

[Kitchen Witch]

Chunky Oatmeal Cranberry Cookie Mix

1 cup All Purpose Flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups Oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup dried cranberries
3/4 cup white chocolate chips
1/2 cup chopped pecans


COMBINE flour, baking soda and salt. Mix well. Pack down in large jar with a tight fitting lid. Add other ingredients in layers one at a time, packing each layer down firmly. Seal jar with lid and tie a ribbon around it. Add a personalized recipe card and wooden spoon if desired.

RECIPE

Beat 1/2 cup softened butter until light and creamy. Add 1 egg and 1 tsp vanilla, mixing until smooth. Add jar contents, stirring until thoroughly blended. Drop dough by tablespoonfuls onto greased cookie sheet. Bake at 350ºF for 12 to 15 minutes or until lightly golden. Cool 5 minutes on sheet then transfer to rack and cool completely.

[Kitchen Witch]

Chocolate Blizzard Cookies

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
1 tsp vanilla
2 eggs
2 1/4 cups All Purpose Flour
1 tsp baking soda
1/2 tsp salt
1 pkg (225 g) CHIPITS®* White Chocolate Chips
1 pkg (270 g) CHIPITS®* Milk Chocolate Chips
1/2 cup CHIPITS®*Semi-Sweet Chocolate Chips, melted



PREHEAT oven to 375°F. Grease cookie sheets or line with parchment paper.

BEAT butter, sugars and vanilla in bowl until creamy. Beat in eggs, one at a time. Add flour, baking soda and salt, mixing until incorporated. Stir in white and milk chocolate chips. Drizzle in melted semi-sweet chocolate chips, stirring carefully to create a marble effect.

DROP by rounded tablespoonfuls onto prepared cookie sheets, 2? apart.

BAKE in center of preheated oven for 10 - 12 minutes or until cookies are golden and just set. Cool on sheet for 3 minutes. Remove to wire racks and cool completely.

Tips:

Cookies can be stored in airtight container at room temperature for up to 1 week.

Kid Friendly Recipe: These delicious cookies are an all-time kid favourite. Dough can be frozen to always have a supply on hand. Just freeze spoonfuls of dough and bake right from the freezer, increasing baking time by 5 minutes.

[Kitchen Witch]

Decorator's Icing

1 egg white
1/4 tsp cream of tartar
1 1/4 cups icing sugar, sifted


BEAT egg whites and cream of tartar until frothy.

GRADUALLY beat in icing sugar. Continue beating until stiff, about 7 minutes. Keep bowl covered with a damp cloth at all times to prevent drying.

USE a decorating bag or small spatula to apply icing.

[Kitchen Witch]

COOKIE TIDBITS -

Place cookie dough at least 1 inch apart on baking sheet (unless otherwise instructed) to allow for spreading. Be sure sheets are at room temperature for best cookie shape.

Cookies generally bake quickly; so watch and time carefully to prevent overbaking. If cookies brown too quickly (especially on the bottom) bake with an empty baking sheet directly under the sheet with cookies. If you prefer soft cookies, you may want to remove cookies 1 to 2 minutes early.

To prevent cookies from becoming soggy, allow them to cool completely on wire racks before storing.

Do not store soft and crisp cookies in the same container or the crisp cookies will soften.

[Kitchen Witch]

Gourmet Double Chocolate Chunk Cookies

1- 12 ounce package (2 cups) semi-sweet chocolate chips
1/2 cup butter or margarine
3/4 cup All-Purpose Flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 - 6 ounce packages white chocolate bars, cut into large chunks
1 - 7 ounce jar of macadamia nuts, or other nuts as desired


Preheat oven to 350 F. Line baking sheet with aluminum foil shiny side up.
Melt semi-sweet chocolate and butter or margarine, allow to cool slightly. Combine flour, salt, and baking powder; set aside. In large bowl, beat sugar, eggs, and vanilla using electric mixer on high speed for 2 minutes or until light and fluffy. Add chocolate mixture and mix just until blended. Add flour mixture and mix just until blended. Stir in white chocolate chunks and nuts. Drop by rounded tablespoons onto foil-lined baking sheet. Bake 12 minutes. Do Not Overbake. Cool on wire rack completely before removing from foil. If cookies stick slightly, use spatula to remove. Makes about 3 dozen.

[Kitchen Witch]

Southern Pecan Sandies

1 cup butter or margarine
1/3 cup sugar
2 teaspoons vanilla
2 1/2 cups All-Purpose Flour
1 cup finely chopped pecans
1/3 cup confectioners sugar


Preheat oven to 325 F. Using electric mixer, blend butter or margarine, sugar, and vanilla for 3 to 4 minutes until creamy and fluffy. Stir in flour and pecans just until blended. Roll into 1-inch balls. Bake 1 inch apart on ungreased baking sheet for 20 minutes or until lightly browned around edges. Cool on wire rack. Roll in confectioners sugar. Makes about 4 dozen.

[Kitchen Witch]

Raspberry Cream Wafers

Cookie:
2 1/3 cups All-Purpose Flour
1 cup butter, softened
1/3 cup whipping cream
sugar, as needed for coating dough

Filling:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners sugar
1/2 teaspoon almond extract
2 tablespoons raspberry preserves

Combine flour, 1 cup butter and whipping cream until blended. Divide dough into thirds and shape each into a flattened ball. Wrap in plastic wrap and chill about 1 hour. (This is easy to make ahead because you can chill it for up to 24 hours, and finish when you have more time.)
Preheat oven to 375 F. Working with one of the shaped dough rounds at a time, roll to 1/4 inch thickness on floured pastry cloth. If dough is rolled too thin, it will be difficult to remove from baking sheet. Cut with 1 1/2 inch cutter. Place rounds on a sheet of waxed paper which has been covered with sugar. Turn to coat both sides of rounds. Place on ungreased baking sheet about 1 inch apart. Pierce each round 3 or 4 times with fork. Bake 7 to 9 minutes or until edges just begin to brown. Cool on wire rack.

For filling, beat 1/2 cup butter or margarine, 1 1/2 cups confectioners sugar and almond extract until light and fluffy, about 2 or 3 minutes with electric mixer. Sitr in raspberry preserves to achieve a swirled appearance. (Again, this can be made ahead, and stored in the refrigerator.)

Just before serving, sandwich two cookies together with desired amount of filling. Makes about 5 dozen.

[Kitchen Witch]

Easy Petit Fours

75 pieces

¾ cup margarine
1-1/3 cups sugar
3 eggs
1 tsp vanilla
½ tsp almond extract
3 cups sifted Self-Rising Cake Flour
1 cup milk



Petit Four Frosting

* 3 tbsp margarine
* ¼ cup light corn syrup
* 1 pound confectioners' sugar, sifted
* 1/3 cup water
* ½ tsp almond extract

Blend margarine and light corn syrup. Add ½ cup sifted confectioners' sugar
alternately with water. Stir in almond extract. If desired, frosting may be tinted
with food coloring.

Decorator's Frosting

* 1 cup margarine
* 1 pound confectioners' sugar, sifted
* Food coloring

Combine margarine and sifted confectioners' sugar, beating until smooth. Tint
desired color with food coloring. Use in decorating tube. If frosting becomes
too stiff, blend in few drops of water.

Grease and lightly flour one 15- 1/2X10-1/2X 1-inch jelly roll pan. Blend margarine and sugar. Add eggs, one at a time, blending until smooth. Add vanilla and almond extract. Add Self-Rising Cake Flour in 4 additions alternately with milk, beginning and ending with flour mixing just until smooth. (If electric mixer used, use low speed). Pour into prepared pan and bake in 350º oven 30 to 35 minutes. Frost cake when cool while still in pan with Petit Four Frosting. Let frosting harden, then cut into 1 X 2 inch pieces. Decorate with Decorator?s Frosting. Makes 75 pieces.

[Kitchen Witch]

Christmas Wreaths

1 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1 (4.25-ounce) tube green frosting
1 cup mini red cinnamon candies


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and almond extract, beating until blended. Gradually add flour, beating at low speed until mixture is blended.

Use a cookie press with a star-shaped disc to shape dough into 2 1/2-inch circles on ungreased baking sheets, following manufacturer's instructions.

Bake at 350° for 8 to 12 minutes or until edges begin to brown. Immediately remove to racks to cool.

Pipe 2 leaves over seam on each cookie with green frosting; press 3 red candies between leaves, resembling holly.

Yield 2 dozen

[Kitchen Witch]

Fruitcake Biscotti


1/2 cup butter or margarine, softened
2 cups sugar
4 large eggs
1 1/2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
3/4 cup dried tart cherries
1/2 cup candied orange rind
3/4 cup whole blanched or slivered almonds, coarsely chopped


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.

Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.

Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.

Bake at 325° for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely.

Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.

Bake at 325° for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.

NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.

Yield 3 1/2 dozen

[Kitchen Witch]

Lemon-Cream Cheese Cookie Cups


Dough:
1/2 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray

Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) block 1/3-less-fat cream cheese

Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds


To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.

Preheat oven to 350°.

To prepare filling, place 1/2 cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350° for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.

To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.

Yield 2 dozen

[Kitchen Witch]

Sour Cream Softies

1 cup butter
3 cups sugar
4 eggs
1 1/2 tablespoon vanilla
6 cups flour
1/2 teaspoon salt
1 rounded teaspoon baking powder
2 cups sour cream

Cream butter & sugar. Add eggs & vanilla. Beat well. Mix dry ingredients. Add to creamed mixture, alternating with sour cream. Drop by spoonful on cookie sheet. Bake 400 degrees for 10-12 minutes.

Cookie toppings:

Cinnamon - Mix 1 tablespoon sugar & 1 teaspoon cinnamon. Sprinkle over cookies before baking.

Orange - Beat juice & pulp from one orange with 2 1/2 cups powdered sugar. Frost while cookies are still warm.

[Kitchen Witch]

Maple Walnut Cookies

1 cup butter-flavored Crisco
1 cup sugar
1/2 Cup brown sugar
2 eggs
1 tsp. vanilla
1 tbsp. maple flavoring
4 tbsp flour
1 tsp. salt
1 tsp. soda
2 cups flour
1 1/2 cup chopped English Walnuts

Cream together the Crisco, sugars, eggs, vanilla and maple flavoring. Add 4 tbsp. flour, salt and soda. Fold in 2 cups flour and walnuts. Drop by teaspoons on ungreased baking sheet. Bake at 350 for 10 minutes.

[Kitchen Witch]

Toffee Oatmeal Cookies


1 1/2 cups all purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Heat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed. Add vanilla extract. Add flour mixture a bit at a time until well combined. Add oatmeal, cherries, chocolate, and toffee pieces. Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4 inch pieces. Bake on parchment-lined baking sheet until golden brown, 8- 10 minutes. Remove from oven, and transfer to a baking rack to cool. These are perfect to bake immediately, refrigerate for one to two days or freeze for up to a month.

[Kitchen Witch]

No Bake Fudge Cookies


1 cup white sugar
1 cup brown sugar
1/2 cup butter
1/2 cup milk
3 cups oatmeal
1/2 cup coconut
1/2 cut chopped walnuts
1 cup milk chocolate chips

Into a saucepan measure: sugars, butter & milk.
Cook 2 minutes and remove from heat.
Add chocolate chips and stir until melted.
Add oatmeal, coconut & nuts.
Mix well and drop in small mounds on wax paper.
Cool. They freeze well.

[Kitchen Witch]

Trouble Shooting
Use this checklist to determine what went wrong with a batch of cookies.

If homemade cookies spread too much during baking, the following problems may have occurred:
The oven temperature was too cold. Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted. The cookie sheets were greased too heavily. Diet margarine or vegetable oil spreads were substituted for butter or regular stick margarine (80% fat). Dark brown sugar was used instead of light brown sugar generally called for in recipes. The cookie sheet was still warm when the cookie dough was placed on the sheet.

If homemade cookies did not spread enough during baking, the following problems may have occurred:
The cookie dough was over-mixed. The cookie dough was too cold. The oven temperature was too hot. Solid vegetable oil shortening was substituted for butter in the recipe.

If homemade cookies stick to the cookie sheet, the following problems may have occurred:
The cookie sheets were not sufficiently cleaned between uses. The cookie sheets were not greased and the recipe called for greasing. The cookies were under-baked. The cookies were left on cookie sheets too long before removal. The cookie batter is too warm (hot kitchen). The cookie sheets are warm or hot before baking.

[Kitchen Witch]

TIDBITS

If you are baking more than one sheet of cookies at a time, ensure even browning by switching the sheets from top to bottom and front to back halfway through the baking time.

Have you ever had your cookie dough spread over the baking sheet? This is probably because the sheet is still too warm from the prior batch. Run cold water over the bottom of the sheet to cool it down. Or you may have overgreased the baking sheet to begin with.

For a pretty flower design on sugar cookies press the bottom of an empty plastic thread spool (label removed) into the rounds of the dough.

Before slicing icebox cookie dough, make sure it's very cold. Keep any extra dough in the refrigerator until you need it. You can help maintain the round shape of the dough "log" by making a quarter turn every four to six slices. This will help to maintain its round shape.

Always store crisp cookies in a container with a loose fitting lid. Cake-like cookies should be stored in a tight fitting container. Use wax paper to separate layers of cookies to keep them from sticking together. Plastic wrap does not allow enough air to circulate. Always make sure your cookies are cooled completely before storing them and don't mix soft and crisp cookies in the same container. If your crisp cookies become soft, try re-baking them for five minutes in a 300-degree oven.

[Kitchen Witch]

8 IN 1 COOKIE DOUGH

Basic Cookie Dough

4 cubes butter -- softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour

In large bowl, beat all but flour until fluffy. Gradually add flour until well blended.

VANILLA DOUGH: Take half the dough out of the mixer and divide that into quarters. Roll one of the quarters into a ball. flatten slightly, wrap and refrigerate. Keep 3 of the quarters out to work with after preparing chocolate dough.

CHOCOLATE DOUGH: To dough left in mixer, mix in 1/4 cup cocoa powder and 1/2 tsp. vanilla. Divide chocolate dough into quarters. Keep 3 pieces at room temperature, ready to shape.

CHOCOLATE-COFFEE DOUGH: To remaining quarter, add 2 tsp. instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep 3 remaining quarters out. Complete each batch of cookies as directed below.



Apricot-Pecan Cookies

1/4 teaspoon ground cardamom
8 small dried apricots finely chopped -- or 6 large
1 portion 8 in 1 cookie dough -- vanilla

Mix cardamom and apricots into dough. Roll dough into an 8" log and slice into 16 pieces. Roll each piece into a ball and coat with chopped pecans. Put balls on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 12 to 14 minutes, until bottoms are browned. Remove to a wire rack to cool.

Butter Horns

2 tablespoons sugar
1/8 cup walnuts
1/4 teaspoon cinnamon
1 portion 8 in 1 cookie dough -- vanilla

Process sugar, nuts and cinnamon in food processor until nuts are finely chopped. Roll dough on lightly floured surface into a 10" circle. Cut 16 wedges and sprinkle with nut mixture, leaving a 1" border all around. Slide out 1 wedge at a time, roll up from wide edge to point. Put on ungreased cookie sheet(s) and curve each into a crescent. Bake @ 350` for 10 to 12 minutes, until golden. Remove to wire rack to cool.

Chocolate Peanut Butter Cookies

1/4 cup peanut butter chips
1 portion 8 in 1 Cookie Dough -- chocolate
1 tablespoon cocoa powder -- mixed with
1 tablespoon powdered sugar

Mix chips thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until tops look dry. Remove to a wire rack and dust with cocoa sugar while still warm.

Espresso Crisps

1 portion 8 in 1 Cookie Dough -- chocolate/coffee
1/4 cup sugar -- mixed with
1 teaspoon cinnamon

Roll dough into a 8x6" rectangle on a lightly floured surface. Slice into 4 - 1 1/2" wide strips and cut each into 10 triangles. Put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 8 to 10 minutes, until tops look dry. Remove to a wire rack. Sprinkle with sugar/cinnamon mixture while still warm.

Hugs And Kisses Cookies

1 portion 8 in 1 Cookie Dough -- chocolate
12 pieces chocolate kisses or hugs candies -- unwrapped

Roll dough into an 8" log and slice into 12 pieces. Roll each piece into a ball. Put on ungreased cookie sheet 1" apart. Bake @ 350` for 10 to 12 minutes, until tops are slightly cracked. Immediately push a candy into center of each. Remove to a wire rack to coat.

Jam Thumbprints

1 portion 8 in 1 cookie dough -- vanilla
32 slices almonds
1/3 cup raspberry jam

Roll dough into an 8" log. Slice into 16 pieces. Roll each piece into a ball and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of each. Put 2 slice almonds in each indentation, overlapping each other. Refrigerate at least 30 minutes before baking. Bake @ 350` 10 to 12 minutes. Cool 2 minutes on cookie sheet(s), then transfer to a wire rack to cool completely. Dab a scant 1/2 tsp. jam in each indentation.



Oatmeal Peanut Butter Cookies

1/2 cup old fashion or quick oats -- uncooked
1/4 cup raisins
1/4 cup creamy peanut butter

1 portion 8 in 1 Cookie Dough -- Vanilla

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each round into a ball and put on ungreased cookie sheet(s) 1" apart. Flatten each with a fork, making crisscross marks. Bake @ 350` for 10 to 12 minutes, or until golden on bottom. Remove to a wire rack to cool.

White-Chocolate Chunk Cookies

1/4 cup vanilla chips -- or 1 1/2 ounce bar
1/4 cup sliced almonds -- toasted

1 portion 8 in 1 Cookie Dough -- Chocolate

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until brown on bottom. Remove to a wire rack to cool.

[Kitchen Witch]

GINGERSNAP BARS

3/4 cup shortening
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup molasses
1 egg
2 tablespoons sugar

Heat oven to 375 degrees F. Grease 15- x 10-inch jelly roll pan. In large saucepan, melt shortening; cool 5 minutes. Add remaining ingredients except 2 tablespoons sugar; mix well. Press in bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375 degrees F. for 10 to 12 minutes. Do not over-bake. Let stand 5 minutes; cut into bars. Cool completely. Yield: about 48 bars

[Kitchen Witch]

SUGAR COOKIES

1/2 cup shortening or butter
3/4 cup sugar
1 egg
1/2 tsp vanilla or almond extract
1/2 tsp grated orange peel
2 cups flour
1/4 tsp salt
1/2 tsp Baking powder
2-3 Tbsp milk.

Cream shortening & sugar, add egg. Beat well, add extract & orange peel. Add dry ingredients, then milk. Chill dough about 1 hour. Roll to 1/8" thick & cut into desired shapes. Bake at 375 for 10 minutes or until edges are golden

[Kitchen Witch]

Almond Raspberry Rugalah Cookie

1 pkg. cream cheese, softened
1 C. butter, softened
2 T. sugar
2 C. all-purpose flour

Filling:
1 C. toasted coarsely chopped almonds
1/2 C. golden raisins, (optional)
1/4 C. sugar
1/4 C. packed brown sugar
3/4 t. cinnamon
3/4 C. raspberry jam

Topping:
1 egg
2 T. coarse or granulated sugar

Preheat oven to 350°F

In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.

Filling:
In small bowl, combine almonds, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 teaspoon (5 mL) water until spreadable.

On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) circle. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with
remaining dough and filling.

Topping:
Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.

Makes about 48 cookies.

This part of the recipe below is standard for Rugalah the filling can be anything you love in these scrumptious flakey cookies!!!

1 pkg. cream cheese, softened
1 C. butter, softened
2 tablespoons sugar
2 C. all-purpose flour

[Kitchen Witch]

Ribbon Cookies

2 C. butter, at room temperature
2 C. sugar
2 eggs, beaten
1 t. vanilla
4 1/2 C. flour
2 1/2 t. baking powder
3/4 t. salt
1 C. candied cherries, chopped finely
2 squares unsweetened chocolate, melted and cooled
1/3 C. poppy seeds
1/2 C. pecans, chopped finely
food coloring, red or green

Preheat oven to 375° F. In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Add in flour, baking powder and salt. Mix well.

Divide dough into 3 parts. To one part add the cherries and mix well. To the second part add the melted chocolate and pecans. To the third part add the poppy seeds. Add green or red food coloring to one or both of the white dough parts.

Take one part and roll into a long flat rectangle, about 12 to 18 inches long and about 2 to 3 inches wide. Roll the second piece and pat it across the top of the first. Repeat with the third piece. Wrap cookie dough in waxed paper and refrigerate overnight. Cut in 1/8 inch slices and bake for 10 to 15 minutes.

[Kitchen Witch]

Cuccidati (Italian Fig and Date Bar Cookies)

Crust
3/4 cup margarine
1/2 cup granulated sugar
2 eggs
Rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract

Filling
1 string of figs
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1 1/2 cups water

Frosting
3 cups powdered sugar
4 ounces butter
Orange juice

Preheat oven to 375 degrees F.

Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days.

Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months.

Roll dough into 3-inch wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.

Servings: 4

NOTE: You have to make the filling 3 days ahead.

[Kitchen Witch]

Hungarian Chocolate Cream Bars

4 large eggs, separated
1/4 t. cream of tartar
2/3 C. sugar, divided
3/4 C. sweet butter, room temp.
9 T. cocoa powder
1/2 C. sifted all-purpose flour

Filling
2 C. heavy cream
12 oz. semi-sweet chocolate chips
1 T. powdered instant coffee
1/8 C. rum

Glaze
5 oz. semi-sweet chocolate
1 oz. unsweetened chocolate
4 T. butter
1 t. vegetable oil
1 T. corn syrup

To make cake: preheat oven to 350° F. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate
mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350° F. until cake is done. Run a knife around edges and invert cake on a wire rack to cool.

To make filling: In a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate.

To make glaze: (do not make this until all other steps are completed): In a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools.

To assemble: Cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares.

Yield: 25-30 bars.

[Kitchen Witch]

Sour Cream Squares

1 cup sour cream
1 1/2 cups sugar
1 large egg
4 cups flour
2 teaspoons cream of tarter
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1 cup raisins

Beat together sour cream, sugar and egg.

Sift all dry ingredients together and add to sour cream mixture.

Stir in vanilla and raisins.

Spread or pat thinly on greased cookie sheet.

Bake at 350ºF for 20-25 minutes or until nicely browned.

Cut into squares.

[Kitchen Witch]

Colored Candy Sticks Cookies

2 sticks (1 cup) salted butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 large egg
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
Assorted food coloring

Dipping Chocolate:
1 1/2 cups white chocolate chips
1 tablespoon shortening

Topping:
Colored sugars or decorative candies

Step 1: Preheat oven to 375 degrees F.
Step 2: In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Step 3: Add granulated sugar and baking powder and beat until combined.
Step 4: Beat in eggs and vanilla extract.
Step 5: Gradually beat in flour, finish mixing with spoon if needed.
Step 6: Divide dough in half, and add food coloring to each half to result in two different colors of dough.
Step 7: Pack both colors side by side into cookie press with star shaped plate. Press 5-inch long sticks out 1-inch apart onto ungreased cookie sheets.
Step 8: Bake 10 minutes or until edges are firm but not brown. Let cookies stand for 1 minute before transferring to cooling surface.
Step 9: In a 1-quart saucepan melt white chocolate chips and shortening over low heat, stirring constantly.
Step 10: Dip end of each cookie into melted chocolate letting excess drip off. Sprinkle with colored sugar and place on waxed paper to set.

Makes 36 cookies.

[Kitchen Witch]

Pastry Pillows


2 cups all-purpose flour
1/4 teaspoon salt
2 sticks (1 cup) salted butter, softened
1 (8-ounce) package cream cheese, softened
Apricot, peach, raspberry, strawberry, or cherry preserves
Almond paste

Egg Wash:
1 beaten egg
1 tablespoon water

Topping:
Coarse sugar


Step 1: In a large bowl, Beat butter and cream cheese with an electric mixer set on medium-high for 30 seconds.
Step 2: Add four and salt, beat on low speed until just combined.
Step 3: Divide dough in half. Cover and chill dough for 2-3 hours.
Step 4: Preheat oven to 375 degrees F.
Step 5: On a lightly floured surface, roll out half the dough at a time until 1/8 inch thick. Cut dough into 2-inch squares. Place half of the squares on an ungreased cookie sheet. Place a 1/4 teaspoon of each preserves and almond paste in center of each square.
Step 6: In a small bowl combine beaten egg and 1 tablespoon water.
Step 7: Brush edges of squares on cookie sheet with egg mixture.
Step 8: Lightly press together edges, seal with fork tines.
Step 9: Brush the top of each cookie with egg wash, and then sprinkle with coarse sugar.
Step 10: Bake for 10-12 minutes or until golden brown. Transfer cookies to cooling surface.

Makes 50 cookies.

[Kitchen Witch]

Turtle Shortbread Cookies

3 sticks (1 1/2 cups) salted butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 teaspoon salt

Topping:
24 caramel candies, unwrapped
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
1 cup chopped pecans
72 pecan halves

Step 1: Preheat oven to 350 degrees F.
Step 2: In a large bowl, with an electric mixer set on medium high speed cream together the butter and almond extract.
Step 3: Stir in flour and salt. If dough is crumbly mix in an additional 1-2 tablespoons of softened butter.
Step 4: Place dough in refrigerator for 15 minutes.
Step 5: Divide dough into 12 equal parts. Roll each part into a 1/4-inch-thick circle. Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheets.
Step 6: Bake for 8-10 minutes or until set. Immediately transfer cookies to a cooling surface for 30 minutes.

Topping:
Step 1: In a 1-quart saucepan, heat caramels over medium heat for about 10 minutes, stirring frequently until melted. Keep caramels warm on low heat.
Step 2: In a small microwave safe bowl, microwave the chocolate chips and shortening uncovered on high 1-3 minutes, stirring occasionally, until melted and thin enough to drizzle.
Step 3: Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. Place cookies on waxed paper.
Step 4: On top of each cookie place a dot of chocolate in the center; place a pecan half on top of chocolate. Using the tines of a fork, drizzle the remaining chocolate over the top of each cookie.

The turtle shortbread cookie recipe makes 72 wedges.

[Kitchen Witch]

Cranberry Chip Cookies

2 sticks (1 cup) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose flour
12 ounces (about 2 cups) semi-sweet chocolate chips
6 ounces (about 1 cup) white chocolate chips
1 1/2 cups sweetened dried cranberries

Topping:
1/2 cup sweetened dried cranberries chopped


Step 1: Preheat oven to 375 degrees F.
Step 2: In a large bowl, beat butter, sugars, and vanilla extract with an electric mixer on medium setting until fluffy.
Step 3: Beat in eggs, baking soda, and salt until blended.
Step 4: On low speed, gradually beat in flour until combined.
Step 5: Blend in chocolate chips and 1/1 cups of dried cranberries.
Step 6: Drop by heaping tablespoons 2 inches apart on ungreased cookie sheet. Sprinkle with chopped cranberries.
Step 7: Bake 8-10 minutes or until edges are golden brown. Cool on cookie sheet for 2 minutes, then transfer to cooling surface.

Makes 60 cookies.

[Kitchen Witch]

Cinnamon Logs


1 1/2 sticks (3/4 cup) salted butter, softened
1/3 cup powdered sugar
1 tablespoon milk
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon ground cinnamon

Glaze:
1 cup powdered sugar
2 tablespoons salted butter, softened
1/2 teaspoon vanilla extract
milk
ground cinnamon

Step 1: In a large bowl, combine butter, powdered sugar, and milk and beat with an electric mixer set on medium speed until creamy.
Step 2: Add flour, cornstarch, and ground cinnamon and continue to beat on low speed until well mixed.
Step 3: Cover with plastic wrap and refrigerate 30 minutes.
Step 4: Preheat oven to 375 degrees F.
Step 5: Divide dough into thirds. Roll each third into a 20-inch rope. Cut each rope into 10 pieces. Place 2 inches apart on ungreased cookie sheets.
Step 6: Bake for 11-13 minutes or until lightly brown around edges. Transfer cookies to cooling surface.

Glaze:
Step 1: In a medium bowl, beat together powdered sugar, butter, vanilla extract, and enough milk to form a smooth glaze.
Step 2: When cookies are completely cool, drizzle each cookie with glaze and lightly sprinkle with ground cinnamon.

Makes 30 cookies.

[Kitchen Witch]

Leckerle Cookies

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup blanched almonds, finely chopped
1/4 cup candied orange peel, finely chopped
1/4 cup candied lemon peel, finely chopped
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup honey
2 tablespoons kirsch or brandy (optional)
1 beaten egg

Citrus Glaze:
1 cup powdered sugar
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
2-3 teaspoons water

Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a large bowl, whisk together flour, sugar, almonds, candied orange and lemon peel, baking powder cinnamon, nutmeg, and cloves.
Step 4: Make a well in center of the flour mixture.
Step 5: Add honey, kirsch, and beaten egg. Stir and knead dough, forming it into a ball. Divide dough in half.
Step 6: Lightly flour a working surface and rolling pin. Roll half of dough out to a 1/4 inch thickness. Cut dough into 2x1-inch strips. Place 1 inch apart on prepared cookie sheets. Repeat process with second half of dough.
Step 7: Bake for 10 minutes or until golden brown. Immediately transfer cookies to cooling surface.

Citrus Glaze:
Step 1: In a small bowl, stir together 1 cup powdered sugar, 1/2 teaspoon lemon peel, 2 teaspoons lemon juice and enough water to make into desired consistency.
Step 2: Spread citrus glaze over the top of each cookie. let set.

The leckerle cookie recipe makes 60 cookies.

[Kitchen Witch]

Vanilla Cherry Drop Cookies

1 (6 ounce) jar red maraschino cherries, drained
1 (6 ounce) jar green maraschino cherries, drained
1 stick (1/2 cup) salted butter, softened
1/2 cup shortening
1 (3 ounce) package cream cheese, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup quick cooking oats
1 cup crisp rice cereal
1 cup chopped pecans
1 cup flaked coconut
1 (12 ounce) package vanilla chips

Step 1: Chop cherries, drain on paper towels; set aside.
Step 2: Lightly grease or spray cookies sheets with no-stick spray; set aside.
Step 3: Preheat oven to 350 degrees F.
Step 4: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 5: In a large bowl, beat butter, shortening, and cream cheese together with an electric mixer set on medium-high speed until smooth and creamy.
Step 6: Add sugars, beating well.
Step 7: Add eggs and vanilla extract; beat well.
Step 8: Gradually add flour mixture until fully mixed.
Step 9: Stir in chopped cherries, oats, rice cereal, chopped pecans, coconut, and vanilla chips; stir well.
Step 10: Drop dough by rounded tablespoons 2 inches apart on prepared cookie sheets.
Step 11: Bake for 12 minutes or until set. Let cookies cool for 1 minute before transferring to a cooling surface.

Makes about 4 dozen cookies.

[Kitchen Witch]

Unbaked Chocolate Cookies - another version


3 cups rolled oats
1 cup coconut
1/2 cup cocoa
1/2 teaspoon salt
2 cups sugar
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla



Mix rolled oats, coconut, cocoa and salt together in a large bowl. Set aside.

Mix sugar, milk and butter together in a saucepan and bring to a boil. Boil for 2 minutes.

Remove from heat and stir in vanilla. Add dry ingredients and mix.

Drop by teaspoons onto wax paper and let cool.

[Kitchen Witch]

Crunchy Chocolate Bars

* 2 cups semisweet chocolate chips
* 3/4 cup chunky peanut butter
* 3 cups Cheerios

* Grease an 8-inch square baking pan.
* In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth.
* Remove from the heat and gradually blend in the cereal.
* Spread the dough evenlyin the prepared baking pan.
* Refrigerate until thoroughly chilled, then cut into large or small bars.

[Little Nikita]

Yummy Bars

1 package caramels unwrapped (14 oz)
1 can evaporated milk (5 oz), divided
1 box German chocolate cake mix, with pudding
¾ cup butter or margarine, melted
1 large egg
1 package semi sweet chocolate morsels (6 oz)
1 cup coarsely chopped pecans

Combine caramels and ¼ cup evaporated milk in a small saucepan. Cook over low heat until smooth, stirring occasionally; set aside.
Combine cake mix, butter egg, and remaining evaporated milk. Spoon half of mixture into a greased 13 x 9 x 2 inch pan, spreading mixture evenly; bake at 350 for 6 minutes. Remove from oven; sprinkle with morsels and pecans. Spoon caramel mixture on top; carefully spoon remaining cake mixture over caramel layer.
Bake at 350 for 20-25 minutes. Cool cake on wire rack, and cut into bars. Yield: about 3 dozen.

***This came from the Forrest Gump My Favorite Chocolate Recipes Cookbook. We find they get very gooey when warm. I'd leave them in the fridge and bring out just before serving.

[Little Nikita]

Hershey Kiss Cookies (or Pretzel Cookies)

Quantity depends on how many cookies you want to make. There is no mixing, it is one of each per cookie.

Circular pretzels These can be a little hard to find, especially around the holidays as this is usually made then.
Hershey Kisses – Any type. I haven’t tried the almond because I don’t think they would melt well.
M & M’s – plain, mint or dark. I haven’t tried the peanut or peanut butter ones, but I have also used Reeces Pieces. Mini M & M’s don’t work.

Place pretzels on a cookie sheet. Place one unwrapped kiss in each one and melt in the oven for 2 minutes at 200. They will not change shape. Bring them out and put one M & M on the top and gently push down. If they won’t go down, try placing them back in the oven for another minute. If they are in over two minutes, they may need to cool before they will melt down. Let them cool. For a quick cool, they can go into the refrigerator or freezer. Once cool, remove from cookie sheet. They are best if allowed to stay cool.

NOTE: Peanut butter kisses melt very fast and do not need the full two minutes. Hugs are slightly quicker than the plain, but can be melted together. Caramel and dark are a little slower and may need more time. Mints seem to be the same as the plain.

GREAT recipe for kids to help with, especially because it can be very time consuming with unwrapping the kisses.

[karen m thompson]

My mother used to make a wonderful cookie,It was like a butter cookie I guess but it had the heavenly flavor of cream cheese!!! I LOVE cream cheese.
Can you help me with this? I'll be forever grateful.
Thanks,
Karen


"treat people as you want to be...life will be just fine!"