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.

Double-Decker Brownies

1 c butter (no substitutes), softened
2 c packed brown sugar
3 eggs
2 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 squares (1 oz each) unsweetened chocolate, melted

Frosting:
1/4 c butter (no substitutes)
2 squares (1 oz each) unsweetened chocolate
2 c powdered sugar
1 1/2 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and brown sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture.

Divide batter in half. Stir chocolate into one portion; spread into a greased 13x9" pan. Spread remaining batter evenly over top. Bake at 350 degrees for 30-35 min or til brownies begin to pull away from sides of pan. Cool on a wire rack.

In a saucepan, melt butter and chocolate. Remove from heat. Stir in powdered sugar, vanilla, and enough milk to reach spreading consistency. Frost cooled brownies; cut. Makes 3 dozen.

Frosted Cinnamon Zucchini Bars

I love to make these bars every summer when the zucchini from our garden is ready. The cakey bar tastes like coconut cake and is so good!

3/4 c butter or margarine, softened
1/2 c sugar
1/2 c packed brown sugar
2 eggs
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
2 c shredded zucchini
1 c flaked coconut

Frosting:
2 c powdered sugar
1 tsp ground cinnamon
2 Tbsp butter or margarine, melted
1 tsp vanilla
2-3 Tbsp milk

In a mixing bowl, cream butter and sugars. Add the eggs, beating well. Beat in vanilla. Combine flour and baking powder; gradually add to the creamed mixture. Stir in zucchini and coconut. Spread into a greased 15x10x1" pan. Bake at 350 degrees for 25-30 min or til a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine sugar and cinnamon. Stir in butter, vanilla, and enough milk til frosting reaches spreading consistency. Frost cooled bars; cut. Makes about 5 dozen.

Fudge Brownies

1 1/4 c butter or margarine, softened
4 c sugar
8 eggs*
2 tsp vanilla
2 c flour
1 1/2 c baking cocoa
1 tsp salt

Frosting:
1/2 c butter or margarine
6 Tbsp milk
3 Tbsp baking cocoa
3 1/2 c powdered sugar
1 tsp vanilla

In a mixing bowl, cream butter and sugar. Add eggs; beat well. Beat in vanilla. Combine the flour, cocoa, and salt; gradually add to creamed mixture. Spread into greased 15x10x1" pan. Bake at 325 degrees for 40-45 min or til top springs back when lightly touched.

Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa til smooth. Return to the heat and bring to a boil' boil for 4 min, stirring constantly. Remove from the heat; add powdered sugar and vanilla. Mix well.

Frost warm brownies. Cool on wire rack before cutting. Makes 5 dozen.

*Yes, the number of eggs is correct.

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.

Taco Pie

This recipe was given to me at one of my bridal showers.

1 lb ground beef, browned and drained
1 pkg taco seasoning
1/2 c water

Simmer together 15 min covered. While meat is cooking ...

Pat one 8 oz tube of crescent rolls into a pie plate/pan. Crush 1 1/2-2 c plain corn chips. Put 1/2 the chips on the crescent roll dough, then the cooked and seasoned meat, then 1 c sour cream, 4 oz shredded cheddar cheese, and rest of chips. Bake at 350 degrees for 20-25 min. Makes 6-8 servings.