best-loved cookies€¦ · bake: 10 minutes per batch oven: 350°f makes: about 72 cookies 1⁄2...

CookiesBest-Loved

2011 cookbookSupplement to Better Homes and Gardens® magazine

®

2 Best-Loved Cookies

ContentsBig Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Cut It Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Delicious Drops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Short & Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Best-Ever Brownies & Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

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Best-Loved Cookies2011 Cookbook

Best-Loved Cookies 3All-Time Favorites 3

Big ChillRaspberry-Coconut Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Sugar-and-Spice Coffee Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Sparkly Almond Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Cranberry-Orange Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Jasmine-Scented Orange Rounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Chocolate Palmiers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Cocoa-Hazelnut Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Peppermint Palmiers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Best-Loved Cookies 3

Sugar-and-Spice Coffee Slices


Sugar-and-Spice Coffee Slices PreP: 25 minuteS Chill: 2 hourS Bake: 9 minuteS per batCh Oven: 375°F makes: about 48 CookieS

2 tablespoons instant espresso coffee powder1 tablespoon hot water1⁄2 cup butter, softened1⁄4 cup shortening11⁄4 cups granulated sugar1⁄2 cup packed brown sugar1 teaspoon baking powder

1. In a small bowl combine the 2 tablespoons coffee powder and water, stirring until coffee powder is dissolved. Set aside. 2. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and coffee mixture until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.3. Divide dough into thirds. Shape each portion into a 7-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.4. Preheat oven to 375°F. Cut logs into 3/8-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. In a small bowl stir together the remaining 1/4 cup granulated sugar and the 1 teaspoon coffee powder; sprinkle over slices. If desired, lightly press a few coffee beans onto each slice.5. Bake for 9 to 10 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.

Per COOkie: 102 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 58 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

raspberry-Coconut pinwheels

Raspberry-Coconut PinwheelsPreP: 25 minuteS Chill: 6 hourSBake: 8 minuteS per batCh Oven: 375°F makes: about 45 CookieS

1⁄2 cup butter, softened1 cup sugar1 teaspoon baking powder1⁄4 teaspoon salt1 egg1 teaspoon vanilla13⁄4 cups all-purpose flour1⁄2 cup flaked coconut1⁄3 cup seedless raspberry jam1⁄4 cup finely chopped pecans

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough at least 2 hours or until easy to handle.2. For filling, in a small bowl stir together coconut, jam, and pecans. Set aside.3. On floured surface, roll dough into a 12-inch square. Spread with the filling, leaving a 1/2-inch border. Roll up dough. Wrap in plastic wrap or waxed paper and chill about 4 hours or until dough is firm.4. Preheat oven to 375°F. Line a cookie sheet with ungreased parchment paper or lightly greased foil. Cut roll into 1/4-inch slices. Place on the prepared cookie sheet. 5. Bake for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.


1 teaspoon ground cinnamon1⁄4 teaspoon salt1 egg2 cups all-purpose flour1 teaspoon instant espresso coffee powder Coffee beans (optional)

Sugar-and-Spice Coffee Slices


Sparkly almond Slices

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds. 2. Divide dough in half. Shape each half into an 8-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill about 3 hours or until firm enough to slice.3. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.4. Place plain and/or colored coarse sugar on waxed paper. Brush rolls with egg white, then roll in sugar to coat. Cut logs into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet.5. Bake about 12 minutes or until edges start to brown. Transfer to a wire rack; let cool.


Sparkly Almond SlicesPreP: 25 minuteS Chill: 3 hourS Bake: 12 minuteS per batCh Oven: 350°F makes: about 56 CookieS

1 cup butter, softened1⁄2 cup granulated sugar1⁄4 cup powdered sugar1⁄4 teaspoon salt2 egg yolks11⁄2 cups all-purpose flour1⁄2 cup finely ground almonds plain and/or colored coarse sugar1 egg white, lightly beaten

6 All-Time Favorites

Cranberry-orange pinwheels

Cranberry-Orange PinwheelsPreP: 25 minuteS Chill: 5 hourS Bake: 8 minuteS per batCh Oven: 375°F makes: about 60 CookieS

1 cup butter, softened11⁄2 cups granulated sugar1⁄2 teaspoon baking powder1⁄2 teaspoon salt2 eggs2 teaspoons finely shredded

orange peel3 cups all-purpose flour1 cup pecans1 cup fresh or frozen cranberries1⁄4 cup packed brown sugar

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.2. Meanwhile, for filling, in a food processor or blender combine pecans, cranberries, and brown sugar. Cover and process or blend until nuts and cranberries are finely chopped. Set filling aside.3. Roll half of the dough between two pieces of waxed paper into a 10-inch square. Spread half of the filling over square, leaving a 1/2-inch border along the edges. Roll up dough. Moisten edges and pinch to seal. Wrap log in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill about 4 hours or until dough is firm enough to slice.4. Preheat oven to 375°F. Cut logs into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.



Chocolate PalmiersPreP: 35 minuteS Chill: 4 hourS Bake: 8 minuteS per batCh Oven: 375°F makes: about 72 CookieS

1 8-ounce package cream cheese, softened

1⁄2 cup powdered sugar1⁄4 cup unsweetened cocoa powder2 tablespoons all-purpose flour2 tablespoons coffee liqueur or hazelnut liqueur1⁄2 cup finely chopped pecans or hazelnuts (filberts), toasted (optional)1⁄2 cup butter, softened

1. For filling, in a medium bowl combine cream cheese, powdered sugar, cocoa powder, the 2 tablespoons flour, and the liqueur. Beat with an electric mixer on low to medium until smooth. If desired, stir in nuts. Cover with plastic wrap and set aside.2. For dough, in a large bowl beat butter on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.3. On a lightly floured surface, roll half of the dough at a time into a 12×8-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Repeat with remaining dough and filling. Wrap each roll in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice.4. Preheat oven to 375°F. Grease a cookie sheet; set aside. Cut rolls into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet. Bake about 8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool.


Chocolate palmiers

1⁄2 cup granulated sugar1⁄2 cup packed brown sugar1⁄2 teaspoon baking powder1⁄2 teaspoon ground cinnamon1⁄4 teaspoon salt1 egg3 tablespoons milk1⁄2 teaspoon vanilla23⁄4 cups all-purpose flour

Jasmine-Scented orange rounds

Jasmine-Scented Orange RoundsPreP: 35 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh COOl: 10 minuteS per batCh Oven: 375°F makes: about 36 CookieS

3⁄4 cup butter, softened2 tablespoons jasmine tea dragon

pearls*1⁄2 cup powdered sugar1⁄2 teaspoon vanilla1 cup all-purpose flour1⁄2 cup cornstarch2 teaspoons finely shredded orange

peel powdered sugar

1. Heat 1/4 cup of the butter on medium heat until bubbly. Remove from heat. Stir in tea. Cover; let steep for 4 minutes. Strain into a large bowl; discard tea. Add the 1/2 cup powdered sugar and the remaining 1/2 cup butter to bowl. Beat with an electric mixer on medium to high until light and fluffy. Beat in vanilla. Beat in flour and cornstarch. Stir in orange peel. 2. Shape dough into a 10-inch-long log. Wrap in plastic wrap. Chill about 2 hours or until dough is firm enough to slice.3. Preheat oven to 375°F. Cut log into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; cool for 10 minutes. Place additional powdered sugar in plastic bag. Shake warm cookies in sugar. Return cookies to rack; let cool.


*test kitChen tiP: Look for jasmine tea dragon pearls at specialty tea shops.


Peppermint PalmiersPreP: 35 minuteS Chill: 3 hourS Freeze: 4 hourS Bake: 10 minuteS per batCh Oven: 350°F makes: about 72 CookieS

1⁄2 cup butter, softened1⁄2 cup granulated sugar1⁄2 cup packed brown sugar1⁄2 teaspoon baking powder1⁄4 teaspoon salt1 egg3 tablespoons white crème de menthe1 tablespoon milk1⁄2 teaspoon vanilla

1. For dough, in a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 2 tablespoons of the crème de menthe, the milk, and vanilla until combined. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.2. Meanwhile, for filling, in a medium bowl combine cream cheese, powdered sugar, the 1/4 cup flour, and the remaining 1 tablespoon crème de menthe. Beat with an electric mixer on low to medium until smooth. Stir in food coloring, 1 drop at a time, until filling is pale pink. Gently stir in crushed candies. Cover and chill for up to 2 hours. (Do not chill longer than 2 hours or the candies will bleed into the filling and the filling will become too soft and sticky.)3. On a lightly floured surface, roll half of the dough into a 12×8-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Wrap each roll in plastic wrap or waxed paper. Repeat with remaining dough and filling. Freeze about 4 hours or until dough is firm enough to slice.4. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack and let cool.


Cocoa-Hazelnut SlicesPreP: 30 minuteS Chill: 1 hour Bake: 6 minuteS per batCh Oven: 375°F makes: about 60 CookieS

1 cup butter, softened1⁄2 cup sugar1⁄4 teaspoon salt1 egg3 tablespoons unsweetened cocoa

powder13⁄4 cups all-purpose flour3⁄4 cup finely chopped hazelnuts

(filberts), toasted 6 ounces dark chocolate, coarsely

chopped1⁄2 teaspoon shortening

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.2. Divide dough in half. Shape each half into an 11-inch-long log. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until dough is firm enough to slice.3. Preheat oven to 375°F. Cut logs into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or just until tops are firm to the touch. Transfer to a wire rack and let cool.4. In a small saucepan combine chocolate and shortening. Cook and stir on low heat until melted. Drizzle melted chocolate over cooled cookies. Let stand until chocolate is set.


peppermint palmiers

Cocoa-hazelnut Slices

23⁄4 cups all-purpose flour 1 8-ounce package cream cheese, softened 1⁄2 cup powdered sugar 1⁄4 cup all-purpose flour Few drops red food coloring 1⁄2 cup finely crushed peppermint candies


Cut It OutChocolate S’mores . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Lime-Basil Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Rolled Cocoa Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Chai Moons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Orange-Fig Pillows . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Chocolate-Mint Star Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Chocolate-Cherry Pockets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Spice Windmills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Chocolate-mint Star Cookies

10 All-Time Favorites

Chocolate S'mores

Chocolate S’moresPreP: 1 hour Chill: 1 hour Bake: 8 minuteS per batCh stand: 1 minute per batCh Oven: 375°F makes: 25 SandwiCh CookieS

1 cup butter, softened11⁄4 cups granulated sugar1⁄2 teaspoon baking powder1⁄4 teaspoon salt2 ounces bittersweet chocolate, melted and cooled2 eggs1 tablespoon milk11⁄2 teaspoons vanilla1⁄4 cup unsweetened cocoa powder3 cups all-purpose flour1 egg white, lightly beaten (optional)2 tablespoons water (optional) Coarse sugar or granulated sugar (optional)121⁄2 1.55-ounce milk chocolate bars25 large marshmallows, toasted if desired

1. In a very large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add the 11/4 cups granulated sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate. Beat in eggs, milk, and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.2. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time into a 13-inch square. Using a fluted pastry wheel, cut dough square into twenty-five 21/2- to 3-inch squares. (If desired, use pastry wheel to trim straight edges.) Using a 11/2-inch desired-shape cutter, make a cutout in the center of half of the squares. Place squares on an ungreased cookie sheet. If desired, in a small bowl whisk together egg white and the water; brush tops of squares with egg white mixture and sprinkle with coarse sugar.3. Bake for 8 to 10 minutes or just until tops are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.4. To assemble, break each chocolate bar in half crosswise; place one half on top of each solid cookie. Top each with a marshmallow. If using toasted marshmallows, top marshmallows with a cutout cookie; press down gently and serve immediately. If using untoasted marshmallows, arrange about six of the marshmallow-topped cookies on a microwave-safe plate. Microwave on high for 20 to 30 seconds or until marshmallows are puffed and chocolate just starts to melt on the edges. Top each with a cutout cookie. Press down gently and serve immediately. Repeat microwaving remaining cookie stacks and topping with cutout cookies.

Per sandwiCh COOkie: 319 cal., 16 g total fat (9 g sat. fat), 42 mg chol., 117 mg sodium, 42 g carbo., 1 g fiber, 4 g pro.


Lime-Basil CookiesPreP: 30 minuteS Chill: 1 hour Bake: 7 minuteS per batCh Oven: 375°F makes: 32 CookieS

2⁄3 cup butter, softened3⁄4 cup sugar1 teaspoon baking powder1⁄2 teaspoon salt1 egg1 teaspoon finely shredded lime peel

(set aside)2 tablespoons lime juice1 teaspoon vanilla2 cups all-purpose flour1⁄2 cup ground pistachio nuts1 tablespoon finely snipped fresh basil1 recipe Lime Frosting

1. Beat butter with electric mixer on medium for 30 seconds. Beat in sugar, baking powder, and salt. Beat in egg, juice, and vanilla. Beat or stir in flour, nuts, basil, and peel. Divide in half. Cover; chill 1 hour.2. Preheat oven to 375°F. On floured surface, roll half the dough at a time into 12×6-inch rectangle. Cut into 3×11/2-inch rectangles. Place on ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack; let cool. Frost with Lime Frosting. If desired, sprinkle with additional lime peel and fresh basil.

lime FrOsting: Beat half of a 3-ounce package softened cream cheese, 2 tablespoons softened butter, and 2 teaspoons lime juice until fluffy. Beat in 3/4 to 1 cup powdered sugar until frosting is spreading consistency.


Rolled Cocoa CookiesPreP: 35 minuteS Chill: 1 hourS Bake: 7 minuteS per batCh Oven: 375°F makes: about 48 CookieS

3 cups all-purpose flour1 cup unsweetened cocoa powder11⁄2 teaspoons baking powder1⁄2 teaspoon salt2 cups sugar

1. In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside.2. In a large bowl beat sugar and shortening with an electric mixer on medium to high until combined. Beat in eggs and milk until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover; chill for 1 to 2 hours or until dough is easy to handle.3. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2- to 21/2-inch scalloped round cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 7 minutes or until firm. Transfer to a wire rack and let cool. Frost cookies with Cocoa Butter Frosting.

COCOa Butter FrOsting: In a medium bowl beat 1/4 cup softened butter with an electric mixer on medium to high until fluffy. Gradually beat in 11/2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder. Beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 11/4 cups additional powdered sugar. If necessary, beat in additional milk to make frosting spreading consistency.


rolled Cocoa Cookies

Lime-basil Cookies

1 cup shortening2 eggs1⁄4 cup milk1 recipe Cocoa butter Frosting


Orange-Fig Pillows PreP: 40 minuteS Chill: 1 hour Bake: 8 minuteS per batCh Oven: 375°F makes: 24 CookieS

2⁄3 cup butter, softened1⁄2 cup packed brown sugar1⁄2 teaspoon baking powder1⁄2 teaspoon ground cinnamon1⁄4 teaspoon baking soda1⁄4 teaspoon salt1 egg1 teaspoon vanilla

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.2. Preheat oven to 375°F. Grease two large cookie sheets; set aside. For filling, in a small bowl stir together fig preserves and orange peel; set aside.3. On a lightly floured surface, roll half of the dough at a time into a 12×8-inch rectangle. Using a fluted pastry wheel, trim edges of rectangle. Cut dough into twenty-four 2-inch squares. Place half of the squares 1 inch apart on the prepared cookie sheets. Spoon 1/2 teaspoon of the filling in center of each square on cookie sheets. Top with the remaining squares. Using a fork, gently press edges to seal.4. If desired, lightly brush tops of cookies with milk and sprinkle with colored and/or plain coarse sugar. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.


Chai moons

orange-Fig pillows

Chai MoonsPreP: 35 minuteS Chill: 1 hour Bake: 8 minuteS per batCh Oven: 375°F makes: about 48 CookieS

1 cup butter, softened1 cup packed brown sugar1 tablespoon loose chai tea, finely

ground1 teaspoon vanilla1⁄2 teaspoon baking soda1⁄8 teaspoon salt21⁄4 cups all-purpose flour1 recipe butter Frosting

1. In a large bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, tea, vanilla, soda, and salt. Beat until fluffy, scraping bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Divide dough in half. Cover and chill about 1 hour or until easy to handle. 2. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3-inch crescent-shape cookie cutter, cut out dough. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool. Spread cookies with Butter Frosting. Sprinkle with finely chopped crystallized ginger.

Butter FrOsting: Beat 1/3 cup softened butter with an electric mixer on medium until smooth. Beat in 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla. Gradually beat in 2 cups additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make spreading consistency.


2 cups all-purpose flour1⁄4 cup fig preserves or jam1⁄2 teaspoon finely shredded orange peel or lemon peel milk (optional) Colored and/or plain coarse sugar (optional)

Prizewinning Recipes 13

Chocolate-mint Star Cookies

Chocolate-Mint Star CookiesPreP: 45 minuteS stand: 15 minuteS Chill: 30 minuteS Bake: 8 minuteS per batCh COOl: 20 minuteS Oven: 350°F makes: 36 SandwiCh CookieS

1 cup butter2⁄3 cup packed brown sugar1 teaspoon vanilla21⁄2 cups all-purpose flour1⁄4 cup unsweetened cocoa powder1 egg, lightly beaten6 ounces semisweet chocolate, finely chopped3⁄4 cup whipping cream1⁄4 teaspoon peppermint extract

1. In a medium saucepan heat and stir butter and brown sugar on low heat until butter is melted. Remove from heat; stir in vanilla. Let stand for 15 minutes to cool slightly. Meanwhile, in a medium bowl stir together flour and cocoa powder; set aside. When butter mixture has cooled, stir in egg and flour mixture until combined. Divide dough in half. Cover and chill dough about 30 minutes or until easy to handle.2. Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are firm. Transfer to a wire rack and let cool.3. Meanwhile, place chocolate in a heatproof bowl. In a small saucepan heat cream on medium heat just until boiling. Remove from heat. Immediately pour hot cream over chocolate. Let stand for 5 minutes. Stir gently until smooth. Stir in peppermint extract. Cool chocolate mixture to room temperature (about 20 minutes).4. To assemble, spread 1/2 teaspoon chocolate mixture each on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, place some of the chocolate mixture in a resealable plastic bag. Cut a small hole in one corner of the bag. Pipe a decorative pattern on top of the filled cookies.

Per COOkie: 136 cal.,9 g total fat (5 g sat. fat), 26 mg chol., 42 mg sodium, 14 g carbo., 1 g fiber, 2 g protein.


Spice WindmillsPreP: 45 minuteS Chill: 4 hourS Bake: 8 minuteS per batCh Oven: 350°F makes: 32 CookieS

1⁄3 cup butter, softened1⁄3 cup shortening1 cup packed brown sugar1 teaspoon baking powder3⁄4 teaspoon pumpkin pie spice1⁄4 teaspoon baking soda1⁄4 teaspoon salt1 egg21⁄2 teaspoons vanilla

1. In a large bowl beat butter and shortening with an electric mixer on medium to high for 30 seconds. Add 3/4 cup of the brown sugar, baking powder, pumpkin pie spice, soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and 2 teaspoons of the vanilla. Beat in as much of the 2 cups flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 4 hours or until easy to handle.2. Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. For filling, in a medium bowl beat cream cheese, the remaining 1/4 cup brown sugar, the 1 teaspoon flour, and the remaining 1/2 teaspoon vanilla on medium until smooth. Stir in sunflower kernels.3. On a floured surface, roll half the dough at a time into a 10-inch square. Using a fluted pastry wheel, cut into sixteen 21/2-inch squares. Place 2 inches apart on prepared cookie sheet. Make 1-inch slits from each corner toward center of each square. Spoon about 1 teaspoon filling onto the center of each square. Bring alternating corners of dough over filling to the center to form a windmill; press to seal. Mix granulated sugar and cinnamon; sprinkle over cookies. If desired, press additional sunflower kernels into cookies. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool.


Chocolate-Cherry pockets

Spice windmills

Chocolate-Cherry PocketsPreP: 40 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh Oven: 375°F makes: 30 CookieS

1⁄2 cup butter, softened1 3-ounce package cream cheese,

softened11⁄2 cups powdered sugar1⁄3 cup unsweetened cocoa powder1⁄2 teaspoon baking powder1⁄4 teaspoon baking soda1⁄4 teaspoon salt1 egg1⁄2 teaspoon vanilla13⁄4 cups all-purpose flour1⁄2 cup cherry preserves2 tablespoons snipped dried cherries4 ounces bittersweet or semisweet

chocolate, chopped2 teaspoons shortening

1. In bowl beat butter and cheese with electric mixer on medium for 30 seconds. Add sugar, cocoa, baking powder, soda, and salt; beat well. Beat in egg and vanilla. Stir in flour. Divide in half. Cover; chill 2 hours.2. For filling, mix preserves and cherries.3. Preheat oven to 375°F. Line cookie sheet with foil. On floured surface, roll half the dough at a time until 1/8 inch thick. Using a 3-inch round cookie cutter, cut out dough. Place on cookie sheet. Spoon a teaspoon filling on each circle. Brush edges with water. Fold each circle in half; press to seal. Bake 8 to 9 minutes or until edges are firm. Transfer to a wire rack; let cool.4. Melt chocolate and shortening; cool slightly. Drizzle over cookies. Sprinkle with toasted sliced almonds.


2 cups all-purpose flour1 3-ounce package cream cheese,

softened1 teaspoon all-purpose flour3⁄4 cup salted dry-roasted sunflower

kernels1 tablespoon granulated sugar1⁄2 teaspoon ground cinnamon

All-Time Favorites 15

Delicious DropsVanilla-Salted Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Chocolate Chunk Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Triple Chocolate Chunk Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Ranger Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Big Ranger Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Tropical Snowdrops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18White Chocolate and Raspberry Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Chocolate Dreams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Chewy Cappuccino Crinkles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Devil’s Food Drop Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Vanilla-Salted peanut Cookies


Chocolate Chunk Cookies PreP: 20 minuteS Bake: 8 minuteS per batCh Oven: 375°F makes: about 48 CookieS

1 cup butter, softened3⁄4 cup granulated sugar3⁄4 cup packed brown sugar1 teaspoon baking soda1 egg

1. Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in the white baking pieces and/or semisweet chocolate.2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.


triPle ChOCOlate Chunk COOkies: Prepare as directed, except use 2 eggs. Add 2 ounces unsweetened chocolate, melted and cooled, to the egg mixture. Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour.

Chocolate Chunk Cookies and triple Chocolate Chunk Cookies

Vanilla-Salted peanut Cookies

Vanilla-Salted Peanut CookiesPreP: 35 minuteS Bake: 7 minuteS per batCh Oven: 375°F makes: about 60 CookieS

3⁄4 cup shortening2 cups packed brown sugar1⁄2 teaspoon baking soda1⁄4 teaspoon salt2 eggs1 tablespoon vanilla11⁄2 cups all-purpose flour2 cups rolled oats1 cup dry-roasted peanuts1⁄2 cup raisins1⁄2 cup flaked coconut

1. Preheat oven to 375°F. In a large bowl beat shortening with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in oats, peanuts, raisins, and coconut.2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.


1 teaspoon vanilla21⁄2 cups all-purpose flour10 to 12 ounces white baking pieces

and/or coarsely chopped semisweet chocolate


ranger Cookies

Ranger CookiesPreP: 25 minuteS Bake: 8 minuteS per batCh Oven: 375°F makes: about 48 CookieS

1⁄2 cup butter, softened1⁄2 cup granulated sugar1⁄2 cup packed brown sugar1⁄2 teaspoon baking powder1⁄4 teaspoon baking soda1 egg1 teaspoon vanilla11⁄4 cups all-purpose flour1 cup quick-cooking rolled oats 1 cup flaked coconut1 cup raisins, dried cherries,

dried cranberries, and/or mixed dried fruit bits

1. Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, coconut, and raisins.2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are golden and centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.


Big ranger COOkies: Prepare as directed through Step 1. Using a 1/3-cup measure, drop dough in mounds 2 inches apart onto an ungreased cookie sheet. Flatten each mound into a 3-inch circle. Bake for 10 to 12 minutes or until edges are golden and centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes about 10 cookies.


White Chocolate and Raspberry CookiesPreP: 35 minuteS Bake: 7 minuteS per batCh Oven: 375°F makes: about 48 CookieS

11 ounces white baking chocolate, chopped

1⁄2 cup butter, softened1 cup sugar1 teaspoon baking soda

1. Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a small saucepan cook and stir 4 ounces of the white chocolate on low heat until melted. Cool slightly.2. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and the melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and another 4 ounces of the chopped white chocolate.3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.4. Before serving, in a small saucepan, cook and stir raspberry jam on low heat until melted. Spoon about 1/2 teaspoon of the jam on top of each cookie. In a small saucepan combine the remaining 3 ounces white chocolate and shortening. Cook and stir on low heat until melted; drizzle over cookies. If necessary, let stand until white chocolate is set.


white Chocolate and raspberry Cookies

tropical Snowdrops

Tropical SnowdropsPreP: 35 minuteS Bake: 9 minuteS per batCh Oven: 375°F makes: about 60 CookieS

1⁄2 cup butter, softened1⁄2 cup shortening1 cup sugar1⁄2 teaspoon baking soda1⁄4 teaspoon salt2 eggs1⁄2 teaspoon vanilla1⁄4 teaspoon rum extract21⁄2 cups all-purpose flour1 cup tropical-blend mixed dried

fruit bits1 cup flaked coconut1⁄2 cup chopped macadamia nuts

or pecans

1. Preheat oven to 375°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and rum extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the fruit bits, the 1 cup coconut, and the 1/2 cup nuts.2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If desired, lightly press additional coconut, macadamia nuts, and/or pecans onto tops of cookies. Bake for 9 to 11 minutes or until edges are light brown. Transfer to a wire rack and let cool.


1⁄4 teaspoon salt2 eggs23⁄4 cups all-purpose flour1⁄2 cup seedless raspberry jam1⁄2 teaspoon shortening


Chocolate dreams

Chocolate DreamsPreP: 35 minuteS COOl: 20 minuteS Bake: 8 minuteS Oven: 350°F makes: about 40 CookieS

8 ounces bittersweet chocolate, chopped2 tablespoons butter3 tablespoons all-purpose flour1⁄4 teaspoon baking powder2 eggs2⁄3 cup sugar1 teaspoon vanilla2 cups chopped macadamia nuts11⁄2 cups semisweet chocolate pieces

1. In a medium saucepan combine bittersweet chocolate and butter. Cook and stir on low heat until melted. Remove from heat and cool mixture about 20 minutes. Meanwhile, preheat oven to 350°F. Line two large cookie sheets with foil or parchment paper; set aside.2. In a small bowl stir together flour and baking powder; set aside. In a large bowl combine eggs, sugar, and vanilla. Beat with an electric mixer on medium about 5 minutes or until thickened and pale yellow. Using a wooden spoon, gently stir in flour mixture and cooled melted chocolate. Gently stir in nuts and chocolate pieces.3. Immediately, using a small cookie scoop (11/2 inches in diameter), drop dough in mounds 1 inch apart onto the prepared cookie sheets. (Dough will thicken as it stands.)4. Bake both cookie sheets at the same time on separate racks for 8 to 9 minutes or until edges are set but centers are soft, switching sheets to the opposite racks halfway through baking. Cool cookies completely on cookie sheets set on wire racks. Peel cooled cookies off the foil or parchment.



Devil’s Food Drop CookiesPreP: 20 minuteS Bake: 8 minuteS per batCh Oven: 350°F makes: about 36 CookieS

1 12-ounce package (2 cups) semisweet chocolate pieces2 ounces unsweetened chocolate, chopped2 tablespoons butter2 eggs

1. Preheat oven to 350°F. Grease a cookie sheet; set aside. In a medium saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir on low heat until melted. Remove from heat. 2. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined. Stir in the remaining chocolate pieces and nuts.3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.


devil's Food drop Cookies

Chewy Cappuccino Crinkles

Chewy Cappuccino CrinklesPreP: 15 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh Oven: 350°F makes: about 32 CookieS

1⁄3 cup butter1 cup packed brown sugar2⁄3 cup unsweetened cocoa powder1 tablespoon instant coffee granules1 teaspoon baking soda1 teaspoon ground cinnamon2 egg whites1⁄3 cup vanilla yogurt11⁄2 cups all-purpose flour1⁄4 cup granulated sugar

1. Preheat oven to 350°F. In a large bowl beat butter with an electric mixer on medium to high about 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and yogurt. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough 2 to 3 hours or until easy to handle.2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and let cool.


2⁄3 cup sugar1⁄4 cup all-purpose flour1 teaspoon vanilla1⁄4 teaspoon baking powder1 cup chopped pecans, almonds, or cashews


Short & SweetPecan Shortbread Logs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22Almond Shortbread Rounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23White Chocolate-Cherry Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Brown Sugar Shortbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24Coconut-Lime Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Coconut-Lime Shortbread


Pecan Shortbread LogsPreP: 20 minuteS Bake: 30 minuteS Oven: 325°F makes: about 14 CookieS

11⁄4 cups all-purpose flour3 tablespoons packed brown sugar1⁄2 cup cold butter1⁄4 cup pecans, finely chopped

1. Preheat oven to 325°F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Knead mixture until it forms a ball. Divide dough in half.2. On a lightly floured surface, shape each portion into a 7-inch-long log. Place logs 4 inches apart on an ungreased cookie sheet. Make a 1/4-inch-deep groove down the center of each log, stopping 1/2 inch from each end. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves.3. Bake about 30 minutes or until light brown. Cool on cookie sheet on a wire rack.4. For glaze, in a small bowl stir together powdered sugar and rum until smooth. Drizzle over shortbread. Let stand until glaze is set. Cut into 1-inch slices.


When baking cookies, especially shortbread, use only stick butter.

Margarine and spreads may produce

unsatisfactory results.

pecan Shortbread Logs

4 teaspoons seedless raspberry jam and/or apricot preserves

1⁄2 cup powdered sugar1 tablespoon rum, brandy, or milk


Almond Shortbread RoundsPreP: 35 minuteS Chill: 1 hour Bake: 12 minuteS per batCh Oven: 325°F makes: about 84 CookieS

11⁄2 cups butter, softened1 cup powdered sugar2 egg yolks2 tablespoons brandy or orange juice2 teaspoons vanilla31⁄2 cups cake flour1 cup blanched almonds, lightly

toasted and finely ground powdered sugar2 tablespoons rose flower water

(optional)

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add the 1 cup powdered sugar. Beat until mixture is fluffy and light in color, scraping sides of bowl occasionally. Beat in egg yolks, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and almonds. Cover and chill about 1 hour or until dough is easy to handle.2. Preheat oven to 325°F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.3. Bake for 12 to 14 minutes or until set. Transfer to a wire rack. If desired, while warm, lightly brush cookies with rose water and sprinkle with additional powdered sugar. Cool completely.


White Chocolate-Cherry ShortbreadPreP: 40 minuteS Bake: 10 minuteS per batCh Oven: 325°F makes: about 60 CookieS

1⁄2 cup maraschino cherries, drained and finely chopped

2 1⁄2 cups all-purpose flour1⁄2 cup sugar1 cup cold butter12 ounces white baking chocolate with cocoa butter, finely chopped

1. Preheat oven to 325°F. Spread cherries on paper towels to drain well.2. In a large bowl stir together flour and the 1/2 cup sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped white chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth.3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in additional sugar, flatten balls to 11/2-inch circles. Bake for 10 to 12 minutes or until centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.4. In a small saucepan combine the remaining 8 ounces white chocolate and shortening. Cook and stir on low heat until melted. Dip half of each cookie into melted white chocolate, allowing excess to drip back into pan. If desired, roll dipped edges in nonpareils and/or edible glitter. Let stand until white chocolate is set.


white Chocolate-Cherry Shortbread

almond Shortbread rounds

1⁄2 teaspoon almond extract2 drops red food coloring (optional) Sugar2 teaspoons shortening white nonpareils and/or red edible glitter (optional)


Coconut-Lime ShortbreadPreP: 30 minuteS Bake: 15 minuteS per batCh Oven: 325°F makes: about 40 CookieS

1⁄2 cup flaked coconut, toasted1⁄2 cup sugar2 tablespoons finely shredded lime peel1 teaspoon vanilla

1. Preheat oven to 325°F. In a food processor combine coconut, sugar, the 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half.2. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using desired 11/2- to 2-inch cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. 3. Bake for 15 to 17 minutes or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired, spread tops of cookies with Lime Glaze and sprinkle with additional lime peel.

lime glaze: In a small bowl stir together 2 cups powdered sugar, 1/2 teaspoon finely shredded lime peel, and 1 tablespoon lime juice. Stir in enough water (2 to 3 tablespoons) to make glaze spreading consistency.


Coconut-Lime Shortbread

Brown Sugar ShortbreadsPreP: 30 minuteS Bake: 12 minuteS per batCh Oven: 350°F makes: about 36 CookieS

1 cup butter, softened1⁄2 cup packed brown sugar1⁄2 teaspoon apple pie spice or pumpkin

pie spice1⁄8 teaspoon salt21⁄4 cups all-purpose flour nonstick cooking spray Granulated sugar

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.2. Shape dough into 1-inch balls. Place 2 inches apart on the prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball with stamp, imprinting the pattern.3. Bake for 12 to 15 minutes or until light brown. Transfer to a wire rack and let cool.


brown Sugar Shortbreads

21⁄2 cups all-purpose flour1 cup butter, cut into pieces1 recipe Lime Glaze (optional) Finely shredded lime peel (optional)


Best-Ever Brownies & Bars

Caramel-Hazelnut Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26Chunky Path Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26Peanutty Brownie Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Mocha-Orange Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28Cappuccino Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29Chipotle-Chocolate Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29Candy Bar Cookie Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Shortbread Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Yummy No-Bake Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Apple-Raisin Cookie Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Pear-Cinnamon Streusel Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Carrot and Zucchini Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Cappuccino brownies


Caramel-Hazelnut BrowniesPreP: 30 minuteS Bake: 45 minuteS Oven: 350°F makes: 36 brownieS

3 cups all-purpose flour11⁄2 cups unsweetened cocoa powder2 teaspoons baking powder1 teaspoon salt22⁄3 cups sugar11⁄2 cups butter, melted4 eggs2 teaspoons vanilla1 14-ounce package vanilla caramels2 tablespoons milk1 cup hazelnuts, toasted and chopped2 tablespoons hazelnut liqueur2 cups bittersweet chocolate pieces

1. Preheat oven to 350ºF. Line 13×9×2-inch baking pan with foil. Grease foil; set pan aside. In large bowl combine flour, cocoa powder, baking power, and salt; set aside.2. In extra-large bowl beat sugar and butter with electric mixer on low until combined. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Spread batter in prepared pan.3. In large microwave-safe bowl combine caramels and milk. Microwave, uncovered, on high for 75 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the hazelnuts and the liqueur. Drizzle over batter in pan.4. Bake for 45 minutes. Immediately sprinkle chocolate pieces over hot brownies. Let stand about 2 minutes or until chocolate is softened. Spread chocolate over brownies. Sprinkle with the remaining 1/2 cup hazelnuts. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars.

Per BrOwnie: 311 cal., 15 g total fat (7 g sat. fat), 45 mg chol., 183 mg sodium, 40 g carbo., 1 g fiber, 4 g pro.

Chunky path brownies

Caramel-hazelnut brownies

Chunky Path BrowniesPreP: 30 minuteS Bake: 25 minuteS Oven: 350°F makes: 48 brownieS

2 cups all-purpose flour2 cups sugar1 teaspoon baking soda1⁄4 teaspoon salt1 cup butter1 cup water

1. Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a large bowl stir together flour, sugar, baking soda, and salt; set aside.2. In a medium saucepan combine butter, water, and cocoa powder. Bring just to boiling, stirring constantly. Add to flour mixture. Beat with an electric mixer on medium until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared baking pan.3. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle marshmallows over hot brownies. Top with Chocolate Drizzle. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars.

ChOCOlate drizzle: In a medium saucepan combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir on medium-low until chocolate is melted.


1⁄3 cup unsweetened cocoa powder2 eggs1⁄2 cup buttermilk11⁄2 teaspoons vanilla3 cups tiny marshmallows1 recipe Chocolate drizzle


peanutty brownie bites

Peanutty Brownie BitesPreP: 25 minuteS Bake: 25 minuteS Oven: 350°F makes: 70 bite-Size brownieS

11⁄4 cups finely crushed graham crackers (about 18 graham crackers)1⁄4 cup sugar1⁄4 cup finely chopped dry-roasted peanuts1⁄2 cup butter, melted1⁄2 cup butter2 ounces unsweetened chocolate, cut up2 eggs1 cup sugar1 teaspoon vanilla2⁄3 cup all-purpose flour1⁄2 cup peanut butter-flavor pieces1 recipe peanut butter Frosting1⁄4 cup honey-roasted peanuts or regular peanuts

1. Preheat oven to 350°F. For crust, in a medium bowl stir together crushed graham crackers, the 1/4 cup sugar, and finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into the bottom of an ungreased 11×7×11/2-inch baking pan. Bake for 5 minutes; cool.2. For filling, in a large saucepan combine the 1/2 cup butter and chocolate. Cook and stir on low heat until melted. Remove from heat. Stir in eggs, the 1 cup sugar, and vanilla just until combined. Stir in flour and peanut butter pieces. Spread filling evenly over crust.3. Bake for 20 minutes more. Cool in pan on a wire rack. Spread brownies with Peanut Butter Frosting. Cut into 1-inch squares. Top with honey-roasted peanuts.

Peanut Butter FrOsting: In a medium bowl combine 1/4 cup softened butter and 2 tablespoons peanut butter. Beat with an electric mixer on low for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 1 tablespoon milk and 1/2 teaspoon vanilla. Gradually beat in 1 cup additional powdered sugar and additional milk to make frosting spreading consistency.


28 Prizewinning Recipes

mocha-orange brownies

Mocha-Orange BrowniesPreP: 20 minuteS Bake: 30 minuteS Oven: 350°F makes: 24 brownieS

2⁄3 cup butter1⁄3 cup unsweetened cocoa powder1 teaspoon instant coffee crystals1 cup granulated sugar1 teaspoon vanilla2 eggs3⁄4 cup all-purpose flour3 ounces semisweet chocolate, chopped1 teaspoon finely shredded orange peel powdered sugar (optional)

1. Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a medium saucepan melt butter on medium. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar and vanilla. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in flour, chocolate, and orange peel just until combined.2. Spread batter evenly in the prepared baking pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over brownies. Cut into bars.



Chipotle-Chocolate BrowniesPreP: 25 minuteS Bake: 35 minuteS Oven: 325°F makes: 32 brownieS

8 ounces semisweet chocolate, chopped1 cup butter2 cups all-purpose flour1⁄4 cup unsweetened dutch-process cocoa powder21⁄2 cups sugar1 tablespoon instant espresso coffee powder or instant coffee crystals

1. Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a small saucepan combine chocolate and butter. Cook and stir on low heat until melted. Cool slightly. In a small bowl combine flour and the 1/4 cup cocoa powder; set aside. 2. In a large bowl combine sugar, coffee powder, cinnamon, and ground chipotle pepper. Add chocolate mixture and vanilla. Beat with an electric mixer on medium for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low just until combined. Add flour mixture, 1/2 cup at a time, beating after each addition just until combined. Beat on medium for 1 minute more. Spread batter evenly in the prepared pan.3. Bake for 35 to 40 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars. Sift additional cocoa powder over tops of brownies.


Chipotle-Chocolate brownies

Cappuccino brownies

Cappuccino BrowniesPreP: 30 minuteS Bake: 30 minuteS Chill: 1 hour Oven: 350°F makes: 16 brownieS

1⁄2 cup butter3 ounces unsweetened chocolate, cut up1 cup granulated sugar2 eggs1 teaspoon vanilla2⁄3 cup all-purpose flour1⁄4 teaspoon baking soda1 teaspoon instant coffee crystals1 tablespoon whipping cream1 cup powdered sugar2 tablespoons butter, softened1 recipe Chocolate Frosting16 whole coffee beans

1. Preheat oven to 350°F. Grease 8×8×2-inch baking pan; set aside. In a saucepan heat and stir the 1/2 cup butter and chocolate on low until smooth; cool. Stir in granulated sugar. Add eggs, one at a time, beating just until combined. Stir in vanilla.2. Stir together flour and soda. Stir into chocolate mixture just until combined. Spread in prepared pan. Bake 30 minutes.3. Dissolve coffee crystals in cream. In bowl beat powdered sugar and the 2 tablespoons butter on medium until mixed. Beat in cream mixture. If needed, beat in more whipping cream until spreading consistency. Spread over warm brownies. Chill for 1 hour. Spread Chocolate Frosting over brownies; chill. Top with coffee beans.

ChOCOlate FrOsting: In a small saucepan heat and stir 1 cup semisweet chocolate pieces and 1/3 cup whipping cream on low heat until smooth and mixture begins to thicken.


11⁄2 teaspoons ground cinnamon1 to 2 teaspoons ground chipotle chile pepper2 teaspoons vanilla6 eggs unsweetened dutch-process cocoa

powder

30 Prizewinning Recipes

Candy Bar Cookie BarsPreP: 30 minuteS Bake: 10 minuteS Oven: 375°F makes: 48 barS

1 cup packed brown sugar2⁄3 cup butter 1⁄4 cup dark- or light-color corn syrup1⁄4 cup peanut butter1 teaspoon vanilla31⁄2 cups quick-cooking rolled oats1 12-ounce package semisweet chocolate pieces1 cup butterscotch-flavor pieces2⁄3 cup peanut butter1⁄2 cup chopped peanuts

1. Preheat oven to 375°F. For crust, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir on medium-low until smooth. Remove from heat. Stir in the 1/4 cup peanut butter and vanilla until smooth. Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently to combine. Press mixture evenly into the bottom of an ungreased 13×9×2-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown.2. Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth.3. Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars.

Per Bar: 166 cal., 9 g total fat (4 g sat. fat), 7 mg chol., 64 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.

Candy bar Cookie bars


Shortbread brownies

Shortbread BrowniesPreP: 20 minuteS Bake: 48 minuteS Oven: 350°F makes: 24 brownieS

13⁄4 cups all-purpose flour1⁄4 cup packed brown sugar1⁄2 cup butter3⁄4 cup miniature semisweet chocolate

pieces11⁄3 cups granulated sugar1⁄2 cup unsweetened cocoa powder11⁄2 teaspoons baking powder1⁄2 teaspoon salt3 eggs1⁄3 cup butter, melted1 tablespoon vanilla

1. Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Set pan aside. For crust, in a medium bowl stir together 1 cup of the flour and the brown sugar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/4 cup of the chocolate pieces. Press mixture evenly into the bottom of the prepared baking pan. Bake for 8 minutes.2. Meanwhile, in a large bowl stir together the remaining 3/4 cup flour, granulated sugar, cocoa powder, baking powder, and salt. Add eggs, the 1/3 cup melted butter, and vanilla; beat by hand until smooth. Stir in the remaining 1/2 cup chocolate pieces. Carefully spread mixture over crust.3. Bake for 40 minutes more. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars.


Yummy No-Bake Barsstart tO Finish: 25 minuteS makes: 64 barS

1 cup granulated sugar1 cup light-color corn syrup2 cups peanut butter3 cups crisp rice cereal3 cups cornflakes11⁄4 cups butter

1. Line a 15×10×1-inch baking pan with foil, extending foil over the edges of pan. Set aside.2. In a large saucepan combine granulated sugar and corn syrup. Heat and stir just until mixture bubbles around edge. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture evenly into the bottom of the prepared baking pan. 3. For pudding layer, in a medium saucepan melt 3/4 cup of the butter on medium heat. Remove pan from heat. Stir in powdered sugar, dry pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.4. For frosting, in a small saucepan combine chocolate pieces and the remaining 1/2 cup butter. Heat and stir on low heat until melted. Spread frosting evenly over pudding layer. Cover and chill until set. Use the foil to lift bars from pan. Cut into bars.


Yummy no-bake bars

4 cups powdered sugar2 4-serving-size packages vanilla instant pudding and pie filling mix1⁄4 cup milk1 12-ounce package semisweet chocolate pieces


Pear-Cinnamon Streusel BarsPreP: 30 minuteS Bake: 45 minuteS Oven: 350°F makes: 32 barS

2 cups all-purpose flour11⁄4 cups quick-cooking rolled oats3⁄4 cup packed brown sugar2 teaspoons ground cinnamon1 cup butter2 eggs1 cup granulated sugar

1. Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. In a large bowl stir together the 2 cups flour, the oats, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 11/2 cups of the oats mixture for topping; set aside. Press the remaining oats mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.2. Meanwhile, for filling, in a medium bowl combine eggs and granulated sugar. Stir in the 2 tablespoons flour, baking powder, and salt. Stir in pears and cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oats mixture.3. Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing.

POwdered sugar iCing: In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk. If necessary, stir in additional milk, 1 teaspoon at a time, until icing is drizzling consistency.


pear-Cinnamon Streusel bars

apple-raisin Cookie bars

Apple-Raisin Cookie BarsPreP: 20 minuteS Bake: 30 minuteS Oven: 350°F makes: 36 barS

4 cups granola cereal1⁄4 cup all-purpose flour1⁄4 teaspoon salt1⁄3 cup butter, melted1 cup snipped dried apples1⁄2 cup golden raisins1 14-ounce can sweetened condensed

milk

1. Preheat oven to 350°F. Line 13×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Generously grease foil; set pan aside.2. In a food processor combine granola, flour, and salt. Cover and process just until combined. Add melted butter. Cover and process with several on/off pulses just until combined. Press mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.3. Sprinkle dried apples and raisins over hot crust. Pour or spoon sweetened condensed milk evenly over top. 4. Bake about 20 minutes more or until top is golden (do not overbake). Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut into bars.


2 tablespoons all-purpose flour1⁄4 teaspoon baking powder1⁄4 teaspoon salt2 cups peeled and chopped pears or

apples3⁄4 cup cinnamon-flavor pieces1 recipe powdered Sugar icing


Carrot and zucchini bars

Carrot and Zucchini BarsPreP: 20 minuteS Bake: 25 minuteS Oven: 350°F makes: 36 barS

11⁄2 cups all-purpose flour1 teaspoon baking powder1⁄2 teaspoon ground ginger1⁄4 teaspoon baking soda2 eggs, lightly beaten11⁄2 cups shredded carrots (3 medium)1 cup shredded zucchini (1 medium)3⁄4 cup packed brown sugar1⁄2 cup raisins1⁄2 cup chopped walnuts1⁄2 cup vegetable oil1⁄4 cup honey1 teaspoon vanilla1 recipe Citrus-Cream Cheese Frosting

1. Preheat oven to 350°F. In a large bowl stir together flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrots, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture; stir just until combined. Spread batter evenly in an ungreased 13×9×2-inch baking pan.2. Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread cooled bars with Citrus-Cream Cheese Frosting. Cut into bars.

Citrus-Cream Cheese FrOsting: In a medium bowl beat one 8-ounce package softened cream cheese and 1 cup powdered sugar with an electric mixer on medium until fluffy. Stir in 1 teaspoon finely shredded lemon peel or orange peel.



Index Bar COOkies

Apple-Raisin Cookie Bars, 32Candy Bar Cookie Bars, 30Carrot and Zucchini Bars, 33Pear-Cinnamon Streusel Bars, 32Yummy No-Bake Bars, 31

BrOwnies

Cappuccino Brownies, 29Caramel-Hazelnut Brownies, 26Chipotle-Chocolate Brownies, 29Chunky Path Brownies, 26Mocha-Orange Brownies, 28Peanutty Brownie Bites, 27Shortbread Brownies, 31

ChOCOlate COOkies

Chocolate-Cherry Pockets, 14Chocolate Chunk Cookies, 16Chocolate Dreams, 19 Chocolate-Mint Star Cookies, 13Chocolate Palmiers, 7Chocolate S'mores, 10Cocoa-Hazelnut Slices, 8Devil’s Food Drop Cookies, 20Rolled Cocoa Cookies, 11Triple Chocolate Chunk Cookies, 16White Chocolate and Raspberry Cookies, 18White Chocolate-Cherry Shortbread, 23

CutOut COOkies

Chai Moons, 12Chocolate-Cherry Pockets, 14Chocolate-Mint Star Cookies, 13Chocolate S’mores, 10Coconut-Lime Shortbread, 24Lime-Basil Cookies, 11

Orange Fig Pillows, 12Rolled Cocoa Cookies, 11Spice Windmills, 14

drOP COOkies

Big Ranger Cookies, 17Chocolate Chunk Cookies, 16Chocolate Dreams, 19Devil’s Food Drop Cookies, 20Ranger Cookies, 17Triple Chocolate Chunk Cookies, 16Tropical Snowdrops, 18Vanilla-Salted Peanut Cookies, 16White Chocolate and Raspberry Cookies, 18

Filled COOkies

Chocolate-Cherry Pockets, 14Chocolate-Mint Star Cookies, 13Chocolate Palmiers, 7Chocolate S'mores, 10Cranberry-Orange Pinwheels, 6Orange Fig Pillows, 12Peppermint Palmiers, 8Raspberry-Coconut Pinwheels, 4Spice Windmills, 14

FrOstings & iCings

Butter Frosting, 12Chocolate Drizzle, 26Chocolate Frosting, 29Citrus-Cream Cheese Frosting, 33Cocoa Butter Frosting, 11Lime Frosting, 11Lime Glaze, 24Peanut Butter Frosting, 27Powdered Sugar Icing, 32

sandwiCh COOkies

Chocolate-Mint Star Cookies, 13Chocolate S'mores, 10

shaPed COOkies

Almond Shortbread Rounds, 23Brown Sugar Shortbreads, 24Chewy Cappuccino Crinkles, 20Pecan Shortbread Logs, 22White Chocolate-Cherry Shortbread, 23

shOrtBread COOkies

Almond Shortbread Rounds, 23Brown Sugar Shortbreads, 24Coconut-Lime Shortbread, 24Pecan Shortbread Logs, 22White Chocolate-Cherry Shortbread, 23

sliCed COOkies

Chocolate Palmiers, 7Cocoa-Hazelnut Slices, 8Cranberry-Orange Pinwheels, 6Jasmine-Scented Orange Rounds, 7Peppermint Palmiers, 8Raspberry-Coconut Pinwheels, 4Sparkly Almond Slices, 5Sugar-and-Spice Coffee Slices, 4

best-loved cookies€¦ · bake: 10 minutes per batch oven: 350°f makes: about 72 cookies 1⁄2...

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