Crazy For Cookies

Ingredients:

2/3 cup butter (no substitutes), softened
½ cup sugar
½ cup packed brown sugar
¼ cup milk
1 egg
2 cups all-purpose flour
¾ cup baking cocoa
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Filling:
2 ¾ cups confectioners' sugar
¼ cup half and half cream
¼ teaspoon peppermint extract
¼ teaspoon salt
Green food coloring

In a mixing bowl, cream butter and sugars. Add the milk and the egg and mix well. Combine the dry ingredients and gradually add to the creamed mixture and mix well. Cover this and chill for 2 hours. Roll the chilled dough on a floured surface to about 1/8 inch thickness. Cut with a 1 ½ inch cookie cutter and place 1 inch apart on a greased baking sheet. Bake at 375 degrees for about 5minutes. Remove the cookies from the baking sheet and let cool completely.

Combine the filling ingredients and spread on half of the cookies. Top with the other cookies to make cookie sandwiches.

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Chocolate Mint Cookies

Bake one batch of cookies at a time on the center rack of a preheated oven. If baking two batches at a time, space racks evenly in oven.

Allow 1 to 2 inches of space around baking sheet for good air circulation.

Ingredients:
1 cup butter or margarine, softened
¾ cup packed brown sugar
½ cup sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup vanilla baking chips
1 cup chopped almonds

In a mixing bowl, cream the butter and sugars. Add the egg and the extract and mix well. Combine the flour, the cocoa, the baking soda and the salt and add to the creamed mixture and mix well. Stir in the baking chips and the almonds. Drop the dough by spoonfuls onto an ungreased baking sheet. Bake at 375 degrees. These cookies will cook fast. Cook until just golden. Cool slightly on the pans before removing and then let cool completely.

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Chocolate Almond Cookies

Ingredients:

1 cup butter (no substitutes), softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
Filling:
1 package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ cup finely chopped pecans
½ cup flaked coconut
Topping:
½ cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons water
½ cup confectioners' sugar

In a mixing bowl, cream the butter, the sugar and the vanilla. Combine the flour and the salt and gradually add to the creamed mixture and mix well. Shape into 1 inch balls and place 2 inches apart on an ungreased baking sheet. With your thumb, make a dent in the center of each cookie. Bake at 350 degrees for 10 to 12 minutes or until the edges just start to brown. Remove the cookies from the baking sheet to cool.

For the filling, beat the cream cheese, the sugar, the flour and the vanilla in a mixing bowl. Add the pecans and the coconut and mix well. Spoon ½ teaspoon into each cookie center.

For the topping, heat the chocolate chips, the butter and the water in a small saucepan until melted. Stir and drizzle over the cookies.

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Mountain Cookies

Immediately remove cookies from
pan to a cooling rack unless otherwise
stated in recipe. If they fall apart or
crumble as you are transferring them
with a spatula, wait a minute until they
firm up before removing the remaining
cookies from the cookie sheet.

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Ingredients:

Vegetable cooking spray
1 package (18 ounces) refrigerated peanut butter cookie dough
1 jar (10 ounces) maraschino cherries, drained and halved
1 cup peanuts
1 package (6 ounces) semisweet chocolate chips
8 ounces vanilla candy coating, melted

Use the bottom of an 8-inch round cake pan as a pattern to draw 4 circles on cardboard; cut out and set aside. Preheat oven to 350 degrees. Spray 8-inch round cake pan with vegetable spray until well coated.

Divide cookie dough into fourths. With floured hands, press one fourth of dough into cake pan. Bake 8 to 10 minutes. Carefully remove from pan and cool on a wire rack. Repeat with remaining cookie dough.

Place cookies on cardboard circles. Place cherries, peanuts, and chocolate chips on cookies. Drizzle candy coating over cookies; let harden. Store in an airtight container.

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Cookie Pizzas

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Ingredients:

24 maraschino cherries, untrained
½ cup butter or margarine, softened
¾ cup sifted powdered sugar
1 ½ cups all purpose flour
1/8 teaspoon salt
2 tablespoons half and half
1 teaspoon vanilla extract
Powdered sugar
Cherry Glaze

Drain cherries, reserving ¼ cup juice for glaze; set aside.

Beat butter at medium speed of an electric mixer until creamy; gradually add ¾ cup sugar, beating well. Stir in flour and next 3 ingredients.

Shape dough into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350 degrees for 18 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze.

Cherry Glaze

Ingredients:

2 tablespoons butter or margarine, melted
1 cup sifted powdered sugar
¼ cup reserved cherry juice
Red food coloring (optional)

Combine first 3 ingredients; add food coloring, if desired. Place in a heavy duty, zip top plastic bag and seal. To drizzle, snip a tiny hole at one corner of bag and squeeze.

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Cherry Bonbon Cookies

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