Raspberry Almond Shortbread Thumbprints

This recipe is from a friend and co-worker who even put them in our church's cookbook.

I like to make these cookies with our homemade strawberry jam instead of the raspberry.

2/3 c sugar
1 c butter, softened
1/2 tsp almond extract
2 c flour
1/2 c raspberry jam

Heat oven to 350 degrees. In lg bowl, combine sugar, butter, and almond extract. Beat at med speed til creamy. Reduce speed to low and add flour. Beat til well blended. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb (I like to use my pinkie finger.), make an indentation in center of each cookie. Fill each indentation with about 1/4 tsp jam. (A baby spoon works great for putting the jam in.) Bake for 14-18 min or til edges are lightly browned. Cool completely. Makes 3 1/2 dozen.

Glaze:
1 c powdered sugar
1 1/2 tsp almond extract
2-3 tsp water

In a sm bowl, stir together all glaze ingredients til smooth and desired consistency. Drizzle over cookies.

Macaroon Ice Cream Torte

I made this dessert for Hubby's 35th birthday. However, I had trouble finding macaroon cookies in the store, so I used the substitutions indicated. It was still really good!

24 macaroon cookies (I used 1 pkg crushed coconut cookies and about 1 c shredded coconut.)
1 qt coffee ice cream, softened
1 qt chocolate ice cream, softened
1 1/2 c Heath candy bits or 2 Heath candy bars, coarsely chopped (1.4 oz each)
hot fudge topping, warmed

For crust, mix half of the cookies (and coconut) with about 1 - 1 1/2 c of the coffee ice cream. Spread into the bottom of an ungreased 9" springform pan. Repeat with cookies (and coconut) using 1 - 1 1/2 c of the chocolate ice cream. Sprinkle with half of the Heath bits. Spread remaining softened coffee ice cream on top of crust. Repeat with remaining chocolate ice cream. Sprinkle with remaining Heath bits. Freeze til firm.

Remove from freezer atleast 10 min before serving. Remove sides of pan. Cut dessert into wedges and drizzle with hot fudge. Makes 12-16 servings.

Brownie Bites

These heavenly little cookies taste just like brownies!

4 squares (1 oz each) unsweetened chocolate
1 c semisweet chocolate chips
1/3 c butter
1 c sugar
3 eggs
1 1/2 tsp vanilla
1/2 c flour
2 Tbsp baking cocoa
1/4 tsp baking powder
1/4 tsp salt
additional 1 c semisweet chocolate chips, optional

In a microwave or double boiler, melt unsweetened chocolate, chocolate chips, and butter; cool 10 min. In a mixing bowl, beat sugar and eggs for 2 min. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips if desired. Chill atleast 3 hrs. Roll dough into 1" balls. (Dough will be very sticky.) Place on ungreased baking sheets. Bake at 350 degrees for 10-12 min or til lightly puffed and set. Do not overbake. Cool atleast 1 min on baking sheet before removing to wire rack to cool completely. Makes about 4 dozen.

Molasses Oatmeal Raisin Cookies

This is the BEST oatmeal raisin cookie I've ever had! It would be wonderful without the raisins, too.

3/4 - 1 c raisins
1/2 c shortening
1 1/4 c sugar
2 eggs
1/2 c molasses
1 3/4 c flour
1 tsp baking soda
1 tsp salt
2 c oatmeal

Place raisins in a bowl. Cover with boiling water; let stand for 5 min. Drain and set aside. In a mixing bowl, cream shortening and sugar. Add eggs; beat very well. Beat in molasses. Add flour, baking soda, and salt; mix well. Stir in oatmeal. Stir in drained raisins. Drop by Tbsp 2" apart on cookie sheet. Bake at 350 degrees for 14-16 min. Cool slightly before removing from cookie sheet to wire racks to cool. Makes about 4 dozen.

Spritz

This recipe is from the Better Homes and Gardens cookbook.

At Christmastime I like to color the dough with green food coloring and use the tree shaped disk on my cookie press. Then I sprinkle the cookies with tiny colored ball-shaped sprinkles before baking them.

1 1/2 c margarine or butter
3 1/2 c flour
1 c sugar
1 egg
1 tsp baking powder
1 tsp vanilla
1/2 tsp almond extract, optional

Beat margarine with an electric mixer on med to high speed for 30 sec. Add 1 c of the flour, the sugar, egg, baking powder, vanilla, and almond extract. Beat til thoroughly combined. Beat in remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til edges are firm but not brown. Cool cookies on wire rack.

Makes about 7 dozen.

Gingersnaps

This recipe is from the Better Homes and Gardens cookbook. At Christmastime I like to dip half of each cooled gingersnap in melted white chocolate and let harden.

2 1/4 c flour
1 c packed brown sugar
3/4 c shortening OR cooking oil
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 c sugar

In a mixing bowl combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour.

Shape dough into 1" balls. Roll in sugar. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til set and tops are crackled. Cool cookies on wire rack. Makes about 4 dozen.

Peanut Butter Cookies

This is my standard peanut butter cookie and Hershey kiss cookie recipe.

1/2 c butter, softened
1/2 c peanut butter
1 1/4 c flour
1/2 c sugar
1/2 c packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

In a mixing bowl, beat butter and peanut butter together til combined. Add about half of the flour, all of the sugars, egg, baking soda, baking powder, and vanilla. Beat til thoroughly mixed. Beat in remaining flour. Cover and chill dough for 1 hr.

Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten by criss-crossing with tines of a fork.

Bake at 375 degrees for 7-9 min or til bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen.

For Hershey kiss cookies:

Follow above recipe but do not flatten cookies with a fork. Immediately after removing baked cookies from oven, place 1 Hershy kiss into center of each cookie.

Snickerdoodles

This recipe is from the Better Homes and Gardens cookbook. It's one of Hubby's favorite cookies.

1/2 c margarine or butter (softened)
1 1/2 c flour
1 c sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 Tbsp sugar
1 tsp ground cinnamon

In a mixing bowl beat butter with an electric mixer on med to high speed for 30 sec. Add about half the flour, 1 c sugar, egg, vanilla, baking soda, and cream of tartar. Beat til thoroughly combined. Beat in remaining flour. Cover and chill 1 hr.

Shape into 1" balls. Combine remaining sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheet. Bake at 375 degrees for 10-11 min or til edges are golden. Cool cookies on wire rack. Makes about 3 dozen.

Chocolate Chip Cookies

This is my standard chocolate chip cookie recipe. I usually double the recipe except for the chocolate chips.

1/2 c shortening
1/2 c butter, softened
2 1/2 c flour
1 c packed brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
1 pkg (12 oz) semisweet chocolate chips (2 c)

In a mixing bowl, beat shortening and butter with an electric mixer on med to high speed for 30 sec. Add half the flour, all the brown sugar, sugar, eggs, vanilla, and baking soda. Beat mixture til thoroughly combined. Beat in the remaining flour. Stir in chocolate chips.

Drop dough by Tbsp 2" apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 min or til edges are lightly browned. Cool on wire rack. Makes 3-4 dozen.

Reese's Chewy Chocolate Cookies

(This is the recipe from the back of the Reese's peanut butter chips package.)

2 c flour
3/4 c cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 c shortening
2 c sugar
2 eggs
2 tsp vanilla
1 10 oz pkg peanut butter chips

Preheat oven to 350 degrees. Stir together flour, cocoa, baking soda, and salt. In lg bowl, beat shortening and sugar til light and fluggy. Add eggs and vanilla. Beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded tsp onto ungreased cookie sheet. Bake 8-9 min. (Do not overbake. Cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.

Maple Sandwich Cookies

1 c butter or margarine, softened
3/4 c packed brown sugar
1 egg
1/4 tsp maple flavoring
2 c flour
sugar

Filling:
1 1/4 c powdered sugar
2 Tbsp milk
2 Tbsp butter or margarine, softened
1/2 tsp maple flavoring

In a mixing bowl, cream butter and brown sugar. Beat in the egg, maple flavoring, and flour; mix well. Shape into 1" balls. Roll in sugar. Place up 2" apart on ungreased baking sheets. Flatten with smooth bottom of a glass. Bake at 325 degrees for 10-12 min or til golden brown. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat til smooth. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Caramel Creams

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
2/3 c packed brown sugar
2 egg yolks
1/2 tsp vanilla
2 1/2 c flour
1/3 c finely chopped pecans
1/4 tsp salt

Filling:
2 Tbsp plus 1 1/2 tsp butter (no substitutes)
1 1/2 c powdered sugar
1/2 tsp vanilla
2-3 Tbsp whipping cream

In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans, and salt; gradually add to the creamed mixture. Shape into two 10" rolls; wrap each in plastic wrap. Refrigerate for 1-2 hrs. Unwrap and cut into 1/4" slices. Place 2" apart on ungreased bakin sheets. Bake at 350 degrees for 11-13 min or til golden brown. Remove to wire racks to cool.

For filling, heat butter in a saucepan over med heat til golden brown. Remove from heat; add powdered sugar, vanilla, and enough cream to achieve spreading consistency. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.

Almond-Tipped Shortbread Fingers

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
3/4 c packed brown sugar
2 tsp vanilla
2 c flour
6 squares (1 oz each) white baking chocolate
1 1/4 c chopped almonds

In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2" thick logs. Cut logs into 2" pieces. Place 2" apart on ungreased baking sheets. Bake at 325 degrees for 15-17 min or til lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Makes 4 dozen.

Monster Cookies

When I was in college, some weekends my friends and I went home with a friend who lived much closer to school than we did. We often baked these cookies at her house and took them back to school with us.

Mix together:
6 eggs
2 c brown sugar
2 c sugar
1 1/2 tsp vanilla
1 1/2 tsp corn syrup
4 tsp baking soda
1 c butter

Stir in:
1 1/2 lbs peanut butter
9 c oatmeal
1 bag chocolate chips or M&M's (I like to substitute peanut butter chips or Reese's pieces sometimes.)

Drop on cookie sheet with Tbsp and flatten. Bake at 350 degrees for 12 min. Makes 90-100 cookies.

Oatmeal Scotchies

I remember making these cookies with my Grandma when I was little.

2 c flour
1 tsp baking soda
1 c soft butter
2 eggs
1 1/2 c uncooked quick oats
1/2 tsp orange extract
2 tsp baking powder
1 tsp salt
1 1/2 c packed brown sugar
1 Tbsp water
6 oz butterscotch chips

Combine flour, baking powder, baking soda, and salt. Set aside. Combine butter, brown sugar, eggs, and water; beat til creamy. Gradually add flour mixture. Stir in oats, chips, and orange extract. Refrigerate 2-4 hrs. Drop on cookie sheet. Bake at 375 degrees for 10-12 min. Makes about 4 dozen.

Holiday Hideaways

Some of my absolute favorite cookies!

3/4 c sugar
1/3 c butter
1/3 c shortening
1 egg
1 Tbsp milk
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 jars (10 oz each) maraschino cherries, well drained
16-18 oz white confectionery coating
2-4 oz dark chocolate confectionery coating

In a mixing bowl, cream sugar, butter, and shortening. Add egg, milk, and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Form 2 tsps-ful of dough into a ball. Flatten ball and place a cherry in the center; shape dough around cherry. Repeat with remaining dough and cherries. Place balls 2" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min or until set and the edges are lightly browned. Cool 1 min before removing to wire racks to cool completely.

Melt white confectionery coating. Dip the cookie tops into the coating so that tops are completely covered; place cookie on wax paper. Repeat with all the cookies. Let coating set. Melt chocolate confectionery coating; drizzle in zig-zags over the tops of cookies. Store cookies in a covered container in refrigerator. Makes 4 1/2 dozen.

Cherry Snowballs

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
1/2 c powdered sugar
1 Tbsp water
1 tsp vanilla
2 c flour
1 c quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained

Coating:
2 c powdered sugar
1/4 - 1/3 c milk
2 c flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water, and vanilla. Combine flour, oats, and salt; gradually add to the creamed mixture. Shape a Tbsp-ful of dough around each cherry, forming a ball. Place 2" apart on ungreased baking sheets. Bake at 350 degrees for 18-20 min or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Makes 3 dozen.

Triple Chocolate Caramel Cookies

(This recipe is from the Best of Country Cookies cookbook.)

1 1/2 c butter (no substitutes), softened
1 c sugar
1 egg
1 tsp vanilla
3 c flour
1/2 c baking cocoa
1 pkg (12 oz) mini semi-sweet chocolate chips
1 c chopped pecans
1 bottle (12 1/2 oz) caramel ice cream topping
4-6 oz dark chocolate confectionary coating, melted

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture. Stir in chocolate chips and pecans. Roll into 1" balls. Place 2" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 - 1/2" deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake at 350 degrees for 15-18 min or til caramel is very bubbly and cookies are set. Cool for 5 min before removing to wire racks. Drizzle cooled cookies with confectionary coating. Makes 6 dozen.

Cappuccino Flats

(This recipe is from the Best of Country Cookies cookbook.)

1/2 c butter or margarine, softened
1/2 c shortening
1/2 c sugar
1/2 c packed brown sugar
1 Tbsp instant coffee granules
1 tsp warm water
1 egg
2 squares (1 oz each) unsweetened chocolate, melted and cooled
2 c flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 c semi-sweet chocolate chips
3 Tbsp shortening

In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6 1/2" rolls; wrap each in plastic wrap. Refrigerate for 4 hrs or til firm. Unwrap and cut into 1/4" slices. Place 2: apart on ungreased baking sheets. Bake at 350 for 10-12 min or til firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Makes about 4 1/2 dozen.

Pecan Meltaways

(This recipe is from the Taste of Home 1998 cookbook.)

These cookies remind me of the pecan balls my mom used to make at Christmastime when I was little.

1 c butter or margarine, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c flour
1/4 tsp salt
3/4 c finely chopped pecans
additional powdered sugar

In a mixing bowl, cream the butter, sugar, and vanilla; mix well. Combine the flour and salt; add to creamed mixture. Stir in pecans. Chill. Roll into 1" balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 min. Roll in powdered sugar while warm. Cool; roll in sugar again. Makes about 4 dozen.