Cookies

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Almond Butter Balls

1 (16-ounce) jar creamy almond butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16-ounce) package confectioners’ sugar
1/2 cup butter or margarine, room temperature
1 (12-ounce) package semi-sweet chocolate chips
4 teaspoon solid vegetable shortening
2-3 tablespoons slivered almonds, roasted

Line a baking sheet with waxed paper. In a medium bowl, mix almond butter, vanilla extract, almond extract, confectioners’ sugar and butter or margarine with clean hands until blended well. Press mixture into small balls, each no larger than one inch in diameter. Place balls on prepared baking sheet and refrigerate at least 20 minutes. Meanwhile, in the top of a double boiler over simmering water, melt chocolate and shortening, stirring constantly. When smooth, remove from heat. Remove almond butter balls from refrigerator and roll one by one in chocolate coating. Remove using a fork, gently shaking off excess, and place back on wax paper, topping with an almond sliver. Refrigerate 30 minutes or until chocolate is firm. Serve, or store airtight in refrigerator or a cool, dry place for up to a week.

_{Per serving, 48 total servings. Calories 159; Cholesterol 0 mg; Fat 11 g; Fiber 1 g; Saturated 2.5 g; Calcium 31 mg; Monounsaturated 5.8 g; Magnesium 43 mg; Polyunsaturated 2.2 g; Sodium 70 mg; Carb 16 g; Potassium 85 mg; Protein 2 g; Vitamin E 2.4 mg; Weight Watchers Points: 3; Gluten-free recipe? Yes. Source: https://www.almonds.com/consumers/almond-butter-balls-recipe.}

Almond Butter Cookies

Preparation time: 1 hour | Baking time: 6 min | Cooling time: 15 min | Yield: 5 dozen cookies
This delicate almond-flavored butter cookie can be decorated in a variety of ways.

Dough:
1 cup LAND O LAKES® Butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Glaze Ingredients:
1/2 cup real semi-sweet chocolate chips
2 teaspoons shortening

Heat oven to 400°F. Combine butter, sugar and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4-inch-thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle or pipe chocolate onto cookies making tree design, if desired.

Recipe Tip: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking. _{Nutrition Facts (1 cookie): Calories: 60, Fat: 3.5g, Cholesterol: 10mg, Sodium: 45mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 1g; Source: https://www.landolakes.com/recipe/20731/almond-butter-cookies/.}

Almond Butter Crunch Cookies

1 cup creamy almond butter
1/2 cup butter, softened
1 cup light brown sugar, packed
1 large egg
1/2 tsp. almond extract
1-1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup diced roasted almonds

Cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy. Combine flour, baking soda and salt. Blend into creamed mixture. Stir in diced almonds. Form into 1-inch balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350 degrees, 10 minutes, until lightly browned. Cool on wire rack and store in airtight container.

_{Per serving for 54 servings: Calories 80; Cholesterol 9 mg; Fat 5 g; Fiber less than 1 g; Saturated 1.4 g; Calcium 20 mg; Monounsaturated 2.6 g; Magnesium 19 mg; Polyunsaturated 0.8 g; Sodium 37 mg; Carb 8 g; Potassium 62 mg; Protein 1 g; Vitamin E 1.2 mg; Weight Watchers Points 2. Source: http://www.almonds.com/consumers/almond-butter-crunch-cookies-recipe}

Almond-Chocolate Chip Cookies

TIME: 15 minutes to assemble | 9-11 minutes to cook | YIELD: 4 dozen cookies (with nuts) 40-42 cookies without nuts

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Optional: 1 cup sliced almonds, toasted

Preheat oven to 375°F. Line baking sheets with parchment paper or leave ungreased.
Whisk flour, baking soda and salt in a small bowl. Set aside.
Beat Almond Paste (grated using large hole side of box grater), butter, granulated sugar and brown sugar in mixing bowl until combined. Add eggs one at a time, beating well between each. Mix in vanilla extract.
Add flour mixture, chocolate chips and almonds. Beat until well combined. Drop rounded tablespoons onto baking sheet.
Bake 9-11 minutes or until golden. Cool on baking sheet until cookies are set and remove to wire racks to cool completely.

Source: https://odense.com/odense-recipes/almond-chocolate-chip-cookies-recipe/

Almond-Chocolate Thins

1 cup butter or margarine
1⁄2 cup brown sugar, packed
1⁄2 cup granulated sugar
1 egg yolk
1 tsp. vanilla
1-3⁄4 cups flour
1-1⁄4 cups diced almonds, roasted
1 package (6 oz.) semi-sweet chocolate pieces

Cream butter with both sugars. Beat in egg yolk and vanilla. Stir in flour and 1⁄2 cup of the almonds. Spread in 13 x 9-inch baking pan. Bake at 350°F for 20 minutes. Sprinkle hot base with chocolate pieces; spread chocolate to cover entire base as it melts. Sprinkle with remaining 3⁄4 cup almonds, pressing them lightly into chocolate. Cut into squares while still warm, but do not remove from pan until cold.

_{Makes 48 squares, about 1 1⁄2-inches each. Per serving for 48 servings: Calories 94; Cholesterol 15 mg; Fat 7 g; Fiber 1 g; Saturated 3.2 g; Calcium 13 mg; Monounsaturated 2.5 g; Magnesium 14 mg; Polyunsaturated 0.5 g; Sodium 2 mg; Carb 9 g; Potassium 48 mg; Protein 1 g; Vitamin E 0.8 mg; Weight Watchers Points 2. Source: http://www.almonds.com/consumers/almond-chocolate-thins-recipe}

Almond Cloud Cookies

Chewy-crisp and intensely almond-y, here’s our version of the King Arthur Bakery’s best-selling cookie. The name says it all: these cookies have a thin, shell-like surface that reveals a moist and light almond-flavored center. A perennial favorite for all at our bakery, they’re also coincidentally gluten-free.

PREP 15 mins | BAKE 20 to 25 mins | TOTAL 35 mins | YIELD 21 cookies

1 3/4 cups (454g) almond paste
1 cup (198g) sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 teaspoon almond extract (gluten-free, if necessary)
confectioners’ sugar, for dusting

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
In the bowl of a stand mixer, blend the almond paste, sugar, and salt until the mixture is uniformly crumbly. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract.
Scoop the dough by heaping tablespoons onto the prepared pans.
Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. Refrigerate the shaped cookies, uncovered, for at least 2 hours or as long as overnight.
Bake the cookies for 20 to 25 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack.
Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.

Tips from our Bakers

The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the almond, if desired.
For a chocolate-almond version: Add 1 cup chocolate chips to the dough right after you’ve added the egg whites. Bake as directed. Yield: 28 cookies.
For an Italian pignoli version: Using about 2/3 cup (3 1/2 ounces) pine nuts (pignoli); dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.
After publishing this recipe we discovered that different brands of almond paste produce varying results in the cookies’ texture. After extensive testing, we decided that 16 ounces of almond paste is the amount that’s most likely to produce good results across the whole spectrum of brands. If your preferred brand of almond paste is “Love n’ Bake”, use 10 ounces. You also do not have to refrigerate the cookies before baking if you choose this brand of almond paste.

_{Nutritional Information SERVING SIZE: 1 cookie, 36g | SERVINGS PER BATCH: 21 cookies | Amount Per Serving… CALORIES: 142 | TOTAL FAT: 6g | SATURATED FAT: 1g | TRANS FAT: 0g | CHOLESTEROL: 0mg | SODIUM: 35mg | TOTAL CARBOHYDRATE: 21g | DIETARY FIBER: 1g | TOTAL SUGARS: 18g | PROTEIN: 2g. Source: https://www.kingarthurflour.com/recipes/almond-cloud-cookies-recipe}

Almond Cookies with Chocolate Kisses

Yield: 36 cookies | Assembly time: 30 minutes | Baking time: 15 – 17 minutes

These cookies were very yummy but were quite expensive to make.

1 – 10 oz. pkg. Hershey Kisses™
2 cups all-purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt
1 box (7 oz) Odense Almond Paste
1 & 1/2 sticks (12 Tbsp) butter, room temp.
1 cup sugar, divided
2 large egg whites, room temp.
1/2 tsp vanilla extract

Preheat oven to 325°F with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap Kisses.
Sift flour, baking powder, and salt into a small bowl. Set aside.
Grate almond paste on large hole side of grater.
Combine almond paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
Add egg whites and vanilla. Beat until well mixed.
Mix in flour mixture on low speed until just incorporated.
With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
Place balls on prepared baking sheets, leaving 2 inches between for spreading.
Bake for 15 minutes or until bottoms are light golden. Gently press a Kiss™ in center of each warm cookie. Remove cookie to wire rack to cool.

Source: Odense Almond Paste website

Almond Russian Tea Cookies

We added Odense Almond Paste and almond flour to this traditional cookie for extra richness! It’s a favorite among our staff!

TIME: 15 minutes to assemble | 30 minutes to chill dough | 9-11 minutes to bake each tray | Total time: 63-67 minutes | YIELD: 36 cookies

1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 3/4 cups all-purpose flour
3/4 cup almond flour
3/4 cup confectioner’s sugar, divided
1/2 teaspoon salt
2 sticks unsalted butter (1 cup), softened
1/2 teaspoon vanilla or 1 tablespoon almond liqueur

Preheat oven to 400°F. Line 2 cookie sheets with parchment paper.
Add Almond Paste (grated using large hole side of box grater), all-purpose flour, almond flour, 1/2 cup of the confectioner’s sugar and salt to a food processor, fitted with a metal blade. Pulse until the texture of fine sand.
Add butter to a mixing bowl. Beat until fluffy. Add vanilla or liqueur. Beat until mixed. Add flour ingredients. Mix just until incorporated. Refrigerate 30 minutes.
Shape into 1 inch balls. A cookie scoop is good for measuring out dough all at once then shape into balls. We used a cookie scoop that held 1 tablespoon of water for 36 cookies. Refrigerate second sheet of cookies, while first sheet is baking.
Bake 9-11 minutes or until firm but not brown. Cool tray on a wire rack. Remove cookies to wire rack after 5 minutes. When cool, roll in remaining confectioner’s sugar and store in an air-tight container. Freeze after one week to keep fresh.

Source: https://odense.com/odense-recipes/almond-russian-tea-cakes-recipe/

Almond Shortbread

TOOLS & EQUIPMENT: Electric mixer | Baking dish, 9×13 inch or similar | Wire rack, for cooling

TIME: 15 minutes to assemble | 25 minutes to bake | Total Time: 40 minutes | YIELD: One 9 x 13 inch baking dish

1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 cup sugar
2 sticks salted butter, room temperature
2 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 350°F.
Grease the baking dish.
Add grated Almond Paste (grated using large hole side of box grater), sugar and butter to a mixing bowl. Mix on low speed until combined. Increase speed to high and beat for three minutes, scraping down bottom and sides of bowl.
Add egg yolks, one at a time, beating well between each yolk. Beat on high speed for three minutes, until light in color and texture.
Sift together the flour and baking powder. Add to batter. Mix on low speed, until just incorporated. Do not over-mix!
Lightly press the dough into the greased baking dish, using a sheet of wax paper to help smooth the surface.
Score the surface with a knife in the size squares that you wish. This makes for easier cutting later on.
Bake 22-26 minutes or until lightly golden.
Cool pan on wire rack. Don’t cut until cool. Store in an airtight container.

Source: https://odense.com/odense-recipes/almond-shortbread-recipe/

Basic Sugar Cookies

Prep: 90 minutes | Total: 2 hours

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg (plus 2 eggwhites as suggested by others) 1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8-inch-thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired. Makes 32. Source: Everyday Food, December 2003.

To make icing: Sift 1 1/2 cups confectioners’ sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

Butter Cookies

Yield: Yields thirty 3-inch shaped cookies.

9-1/2 oz. (2 cups plus 1 Tbs.) unbleached all-purpose flour
1/2 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1-1/2 tsp. pure vanilla extract

Several hours before baking: Combine the flour and salt in a medium bowl. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla. Beat in the flour mixture just until combined. Remove the dough from the bowl, gather it into two disks, wrap each in plastic, and chill until firm, 2 to 3 hours.

To bake: Heat the oven to 325°F. Cover your cookie sheets with parchment. Flour a work surface and have a little extra flour on hand for the rolling pin. Roll one dough disk 3/16-inch thick. Cut out the shapes you want (decorate with sprinkles before baking, if using) and transfer to the sheets, arranging them about 3/4-inch apart. Reroll the scraps to make more cookies. Bake until the edges turn golden, 13 to 16 minutes, depending on size. Let cool before transferring or decorating with icing. Repeat with the second disk of dough.

Source Fine Cooking 54, pp. 18e

Buttery Toffee Cookies

Preparation time: 20 min | Baking time: 10 min | Yield: 4 dozen cookies
Chocolate-coated toffee makes these cookies extra good.

1 cup sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) package milk chocolate English toffee bits

Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in toffee bits by hand.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

_{Nutrition Facts (1 cookie): Calories: 100, Fat: 6g, Cholesterol: 25mg, Sodium: 105mg, Carbohydrates: 12g, Dietary Fiber: 0g, Protein: less than 1g, Source: Land O’Lakes.}

Chai-Spiced Almond Cookies

1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom OR 2-1/2 teaspoons chai mix
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup finely chopped toasted almonds

Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.

Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve. Makes about 22.

Source: Bon Appétit, January 2006.

Chocolate Banana Chippers

These are Mike’s favorite cookies! I have no idea where I got this recipe other than it was in a magazine somewhere and I have been making them for him since we were dating. ~kpm

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
3/4 cup butter or margarine
1 egg
1/2 small banana, mashed
1/2 tsp almond extract
1/2 cup mini-chocolate chips

Blend flour, sugars, baking powder, and butter until mixture resembles crumbs. Blend in egg, banana, and almond extract. Stir in chips. Drop batter by spoonful on greased cookie sheet and bake about 10 minutes at 375°F. Cool on a wire rack.

Chocolate Banana Chippers (Reduced-Fat)

1 cup butter
1/2 cup plain yogurt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 banana, mashed
1 tsp almond extract
4 cups flour
2 tsp baking powder
1 cup mini-chocolate chips

Preheat oven to 375°F. Blend sugars, butter and yogurt until mixture resembles crumbs. Then blend in eggs, mashed banana and almond extract. Slowly add flour and baking powder. Stir in mini chocolate chips by hand. Drop by rounded teaspoons onto ungreased cookie sheets, about 2” apart. Bake 8-10 minutes. Cool on a rack.

Chocolate and Candied Orange Peel Cookies

MAKE AHEAD UP TO 3 MONTHS

7 ounces bittersweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
1/2 cup butter
13 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
3/4 cup packed brown sugar
4 eggs
1/4 teaspoon orange extract
1/2 cup candied orange peel, ﬁnely chopped

In a z-quart saucepan combine bittersweet chocolate, unsweetened chocolate, and butter. Heat and stir over low heat until smooth. Remove from heat. Let stand at room temperature for 10 minutes. In a small bowl stir together flour, baking powder, and salt; set aside.
In a large bowl combine granulated sugar, brown sugar, and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in orange extract and melted chocolate mixture until combined. Add ﬂour mixture to chocolate mixture; beat until combined. Stir in orange peel. Cover surface of dough with plastic wrap. Let stand for 20 minutes (dough will thicken as it stands).
Preheat oven to 350°F. Line cookie sheets with parchment paper. Drop dough by rounded tablespoons 2. inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or just until tops are Set. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
To store, layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months. Thaw cookies before serving.

Always cool cookies completely before storing, and use airtight storage containers to prevent humidity from affecting cookie texture. Thaw cookies at room temperature in the same container in which they were frozen.

Source: Better Homes and Gardens Make-Ahead Meals: 150+ Recipes to Enjoy Every Day of the Week, 2015

_{Per serving; 194 cal., 11 g fat (7g sat. fat), 46 mg chol., 70 mg sodium, 26 g carb., 2 g. fiber, 3 g protein.}

Chocolate Chai Latte Cookies

Dough:
1 (15 1/4 to 18 1/4 ounce) butter recipe chocolate cake mix
3 tablespoons instant Chai mix OR substitute:

1-1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves

1/2 cup butter, softened
1 egg
3 tablespoons milk (I use skim)
1 cup milk chocolate chips (can use semisweet if you prefer)
1/2 cup white chocolate chips (see note below)

Glaze:
1-1/2 cups powdered sugar
1-1/2 teaspoons ground cinnamon
3-5 teaspoons milk (can use water instead)

Preheat oven to 350ºF.

In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed. Stir in chips.
Shape dough into 3/4-inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
Bake at 350F for about 9 to 11 minutes, or until tops are set (slight under baking will provide more fudgy chewy cookies). Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.

While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like. Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.

NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).

NOTE: You can substitute 1-1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.

Source: https://www.landolakes.com/recipe/17271/chocolate-chai-latte-cookies/

Chocolate Chip Dough to Go

2 cups all-purpose flour
1 cup quick oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
12 ounces semisweet chocolate chips (about 2 cups)

Combine flour, oats, baking powder, and salt; set aside. In electric mixer bowl, cream the butter and sugars. Beat in the eggs and vanilla. Gently beat in the flour mixture; then stir in the pecans and chocolate chips.

Turn half the dough onto a sheet of wax paper. Shape into a log 2 inches in diameter. Roll up the log of dough in the wax paper and twist the ends closed. Repeat with the remaining dough. Chill and firm. The cookie dough can be refrigerated for 1 week or frozen for 6 months stored in an airtight bag.

To bake the cookies, preheat oven to 300ºF. if using frozen dough, let it soften slightly at room temperature, then cut the dough log into 1/2-inch-thick slices. Place the slices on an ungreased cookie sheet 2 inches apart. Bake for 22 to 24 minutes, or until set. Yield: About 4 dozen. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Chocolate Chip Puffs

2 sticks butter
1/2 cup sugar
1 teaspoon vanilla
2-1/2 cup flour

Cream butter, sugar, and vanilla. Add Flour and mix thoroughly. Roll small pieces of dough around 1 chocolate chip. Bake on cookie sheet, which has been covered with ungreased foil.

Bake for approximately 10 minutes at 350°F. Check bottom of balls. Makes 250-300 balls. Source: Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Chocolate Coffee Liqueur Cookies

Preparation time: 1 hour 15 min | Baking time: 8 min | Cooling time: 15 min | Yield: 5 dozen cookies | An easy chocolate drop cookie with a hint of coffee.

Dough:
1-2/3 cups sugar
2/3 cup butter, softened
1/3 cup brewed coffee, cooled
1/4 cup Kahlua or other coffee-flavored liqueur
2 eggs
2 (1-ounce) squares unsweetened baking chocolate, melted
2 teaspoons vanilla
2-3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon

Heat oven to 350°F. Combine sugar, 2/3 cup butter, 1/3 cup coffee, 1/4 cup liqueur, eggs, melted chocolate and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; reduce speed to low. Beat until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 12 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely.

Frosting:
3 tablespoons butter, softened
3 cups powdered sugar
2 tablespoons coffee-flavored liqueur**
3 to 4 tablespoons brewed coffee, cooled

Meanwhile, combine all frosting ingredients except 3 to 4 tablespoons coffee in medium bowl. Beat at low speed, scraping bowl often and gradually adding enough coffee for desired spreading consistency. Frost cooled cookies. Drizzle with melted chocolate chips, if desired.

Recipe Tip: To melt chocolate, place chocolate in small microwave-safe bowl. Microwave on HIGH for 1 minute; stir. If un-melted chocolate remains, microwave on HIGH an additional 30 seconds. Cool slightly.

_{*Substitute 1/4 cup brewed coffee, cooled.

**Substitute 2 tablespoons brewed coffee, cooled.}

_{Nutrition Facts (1 cookie): Calories: 100, Fat: 3g, Cholesterol: 15mg, Sodium: 70mg, Carbohydrates: 16g, Dietary Fiber: 0g, Protein: 1g, Source: https://www.landolakes.com/recipe/17571/chocolate-coffee-liqueur-cookies/.}

Chocolate Dreams

Dough:
3/4 cup salted butter, softened
1/2 cup powdered sugar
1/4 cup packed light brown sugar
2 large egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
Chocolate Filling:
1/2 cup heavy cream
6 ounces semisweet chocolate chips (about 1 cup)
Topping:
2 tablespoons granulated sugar

In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered sugar and brown sugar and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape the sides of the bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for 1 hour.

To prepare the filling. Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat.

Preheat oven to 325ºF. Using a floured rolling pin, roll dough on floured board to 1/4-inch thickness. Cut circles with a 2-inch-diameter cookie cutter and place on ungreased cookie sheets, 1 inch apart. Drop 1 teaspoon of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork (they will look like little pot-pies).
Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula. Sprinkle with remaining sugar. Yield: About 2-1/2 dozen. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Chocolate-Espresso Snowcaps

Prep: 45 minutes | Total: 1 hour 45 minutes

These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350ºF. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack. Makes 18. Source: Everyday Food, December 2003.

Chocolate-Mint Wafers

Prep: 25 minutes | Total: 35 minutes, plus chilling

You can’t scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate. A doubled recipe is twice as nice! Makes 44.

1 cup all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles, for decorating (optional)

Preheat oven to 350ºF. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve. Source: Merry and Bright feature in Everyday Food, December 2007.

Chocolate-Peppermint Shortbread Bars

Prep and Cook Time: about 1 hour

1-2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2-1/2 cups powdered sugar
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
1 cup + 2 tablespoons unsalted butter, at room temperature
2 ounces unsweetened chocolate, melted (see notes)
2 tablespoons finely crushed peppermint candy

In a food processor or bowl, whirl or stir flour, cocoa powder, 1/2 cup powdered sugar, and the brown sugar and salt until well combined. Cut 1 cup butter into 1-inch slices; add to flour mixture and whirl or rub in with your fingers until mixture is blended and crumbly.
Scatter dough evenly in a 10- by 15-inch rimmed baking pan. With your palm, pat dough to cover pan bottom. Bake in a 300° oven until slightly firm and dry to the touch, 30 to 35 minutes. Let cool completely on a rack.
In a bowl, beat melted chocolate, remaining 2 tablespoons butter, remaining 2 cups powdered sugar, and 3 tablespoons hot water until smooth. Spread evenly over shortbread.
Cut into 1- by 2-inch bars; sprinkle with crushed candy.

Notes: To melt the chocolate, chop coarsely and place in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water); stir frequently until melted and smooth, about 5 minutes. Store these frosted chocolate shortbread bars airtight for up to 2 days.

_{Nutrition Per Bar: Calories 75(49% From Fat); Fat 4.1g (Sat 2.5g); Protein 0.6g; Cholesterol 9.4mg; Sodium 11mg; Fiber 0.0g; Carbohydrate 9.6g. Yield: Makes About 60 Bars. Source: Sunset, November 2003}

Coffeecake Cookies

For the cookies:
4 cups all-purpose flour
1 teaspoon salt
3/4 cup sugar
3/4 cup shortening
1 envelope active dry yeast
1/4 cup lukewarm water (105 to 110°F)
1 cup milk
2 large eggs, beaten
1 teaspoon ground cinnamon
For the icing:
1/4 cup butter, at room temperature
1-1/2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract

To make the cookies, combine the flour, salt, and 1/4 cup sugar in a large bowl. Using a pastry blender or two knives, cut in the shortening and set aside.
In a small bowl, dissolve the yeast in the lukewarm water. Heat milk in a small pan until steaming, then remove from the heat and allow to cool. Add the cooled milk to the yeast mixture, then stir in the eggs. Add the liquid mixture to the dry ingredients and stir lightly until the flour is moist; do not knead. Refrigerate overnight.
The next day: Preheat the oven to 350°F. Divide the dough in half. Roll each half out to a 12 x 8-inch rectangle about 1/4 inch thick. In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon. Sprinkle each rectangle with the mixture. Starting at the longer end, roll up and slice in 5/8-inch slices. Place on a nonstick baking sheet and bake until light brown, about 10 minutes. Cool.
To make the icing, melt the butter in a small saucepan over low heat and cook until it begins to brown. Remove from the heat and mix with the confectioners’ sugar and vanilla. Add enough hot water to make it spreadable. Spread the icing on the cooled cookies. Makes 48 cookies. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Cornmeal-Cherry Cookies

Prep: 30 minutes | Total: 1 hour 45 minutes

Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer-you can slice off and bake as many cookies as you want. The parchment-wrapped dough can be placed in a re-sealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. This recipe is easily doubled or tripled. Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape.

1 cup all-purpose flour, plus more for work surface
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
1/4 cup dried cherries or cranberries, finely chopped

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment. Slice dough 1/4-inch-thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week. Makes 32.

Source: Everyday Food, December 2003.

Danish Spritz Cookies

These classic butter cookies are made extra rich and delicious with the addition of Odense Almond Paste.

TIME: 7-9 minutes to bake per tray | YIELD: 110-116 cookies

1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
3/4 cup sugar
2 sticks unsalted butter (1 cup), softened
1 egg yolk
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Optional: green and red food coloring and decorations, sprinkles or colored gels and icings

Preheat oven to 350°F with oven rack in middle position. Use ungreased cookie trays and no parchment.
Add Almond Paste (grated using large hole side of box grater) and sugar to a food processor fitted with a metal blade. Pulse until the texture of fine sand*. Pour almond/sugar mixture into a mixing bowl. Add butter one stick at a time and beat until light colored and fluffy, frequently scraping bottom and sides of bowl. Add yolk and beat until very creamy.
Whisk flour and salt together and add to mixing bowl. Beat on low speed until soft dough is formed. If desired, divide dough into thirds and color one red, one green and leave one plain.
Place one third dough into cookie press and form cookies into desired shapes, spacing cookies about 1 inch apart. Decorate with colored sprinkles if desired. Bake cookies 7-9 minutes or until edges of cookies are barely browned.
Cool cookie trays on wire rack 2-3 minutes then carefully transfer cookies from pan to a wire rack to finish cooling. When cool decorate, as desired.

TEST KITCHEN TIP: *Texture of find sand is needed for batter to go through a cookie press.

Insulated cookie trays (with an air pocket in the middle) take about 2-3 minutes additional baking time. They prevent thin or delicate cookies like spritz or shortbread from browning too quickly.

Source: https://odense.com/odense-recipes/danish-spritz-cookie-recipe/

Double Chocolate Cookies with Cherries

These cookies are a triple threat: chocolaty, chewy, and gluten-free.

Start to Finish: 30 minutes | Servings: Makes about 1 1/2 dozen

1 cup semisweet chocolate chips
4 tbsp. butter
1 large egg
3/4 cup confectioners’ sugar
1/4 cup cocoa powder
1/4 tsp. baking powder
1/2 cup chopped pecans
1/2 cup dried tart cherries, chopped

In medium saucepan, stir 1/2 cup chocolate chips and the butter over low heat until melted and smooth. Remove from heat; stir in next 4 ingredients. Whisk until glossy, about 1 minute. Stir in nuts, cherries, and remaining 1/2 cup chocolate chips. Scoop tablespoonfuls of dough onto 2 baking sheets lined with parchment. Bake at 350° until set, 13 to 15 minutes. Cool 5 minutes on baking sheet; transfer to wire rack.

Source: Rachael Ray in Season, January 2020. Recipe by Susan Westmoreland

Double-Chocolate Peanut Butter Cookies

6 ounces semisweet chocolate, coarsely chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cups packed light brown sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
12 ounces milk chocolate chips (about 2 cups)
24 to 30 whole shelled peanuts

Preheat the oven to 300ºF. In a double boiler, melt the semisweet chocolate over hot, not simmering, water. Set aside to cool about room temperature.
In a small bowl, combine the flour, baking soda, and salt. In a medium bowl, combine the sugars, then add butter and beat until well combined. Add the peanut butter and beat until smooth.
Add the eggs and vanilla, and beat until just combined. Add the flour mixture and the milk chocolate chips, and beat until no streaks of flour are visible.
Pour in melted chocolate and mix partially with a wooden spoon until marbleized. Drop the dough in a 3-tablsepoon mounds 2 inches apart on an ungreased baking sheet. Top each with one whole peanut.
Bake for 23 minutes, or until just set but soft. Cool on the cookie sheet for 30 seconds, then transfer to wire racks to cool completely. Yield: About 2 dozen. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Espresso Shortbread Cookies

After reading about cacao nibs in Sunset’s February 2000 issue, Sarene Wallace was inspired to create these buttery (and highly caffeinated) cookies. Notes: Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores. Prep and Cook Time: about 40 minutes, plus 2 hours to chill dough.

1-1/2 cups (3/4 lb.) butter, at room temperature
1-1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/3 cup cacao nibs (see notes)

Preheat oven to 325°F. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.
Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight.
Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool.

_{Nutrition Per Cookie: Calories 138(56% From Fat); Fat 8.5g (Sat 5.2g); Protein 1.4g; Cholesterol 21mg; Sodium 111mg; Fiber 0.3g; Carbohydrate 14g. Yield: Makes 3 Dozen Cookies (Serving Size: 1 Cookie). Source: Sunset, January 2006.}

Frosted Lemon Cookies

Preparation time: 45 min | Baking time: 6 min | Yield: 5 dozen cookies
The refreshing flavor of lemon inspires this delightfully crisp and tender cookie.

Cookies
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup LAND O LAKES® Unsalted Butter, softened
2 eggs
1 tablespoon freshly grated lemon peel
1 tablespoon lemon juice
1-1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Glaze:
2-1/2 cups powdered sugar
1/4 cup lemon juice

Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon peel, if desired.

_{Nutrition Facts (1 cookie): Calories: 80, Fat: 3g, Cholesterol: 15mg, Sodium: 60mg, Carbohydrates: 13g, Dietary Fiber: 0g, Protein: 1g, Source: https://www.landolakes.com/recipe/18160/frosted-lemon-cookies/}

Gooey Middle Chocolate Chip Cookies

These vegan cookies were developed by blogger Chocolate Covered Katie. We thank her for this soft almond middle chocolate chip cookie. If you like almond paste and chocolate combinations, this cookie is sure to please.

TIME: 35-40 minutes to assemble | 10-12 minutes to cook each tray | YIELD: 24 cookies

2 cups spelt, white, or oat flour
3/4 cup unrefined sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chocolate chips
1/4 cup milk of choice
1/4 cup vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
Optional: 1/4 tsp pure almond extract
1- 7 oz box Odense Almond Paste

Preheat oven to 325° F. Line 2 cookie sheets with parchment paper or grease.
Add flour of choice, sugar, baking soda, salt and chocolate chips into a mixing bowl. Whisk to make sure there are no baking soda lumps.
Whisk milk, oil and extracts in a small bowl. Add to flour mixture and beat into a dough texture. It will seem dry at first but will come together. Add 1-2 tablespoons of extra milk but no more, or dough will be sticky.
Roll dough into a 12 inch rope and cut into 12 equal pieces. Cut each piece in half and roll into 24 balls. Do the same with the Almond Paste. Roll the almond paste into 24 balls. One almond paste ball per cookie.
Cut cookie ball in half and press a ball of almond paste in the middle. Put halves together forming dough around almond paste. Roll cookie ball back up. Note: If your dough is too soft to roll, refrigerate or freeze until firm enough to roll into balls.
Place 12 cookie balls on cookie sheet and slightly flatten. Bake 10-12 minutes or until the bottoms have the slightest bit of color. They will look underdone when they come out of the oven (which is desired so they are not dry). Let them sit 10 minutes to firm up.

TEST KITCHEN TIP: We reduced the sugar to 3/4 cup from 1 cup and still found these cookies plenty sweet! We also upped the vanilla to a full teaspoon from 1/2 teaspoon and played with the flour combinations. Our favorite was 1 1/2 cups all-purpose flour with 1/2 cup spelt. Have fun and find your own variations to this vegan cookie.

Source: https://odense.com/odense-recipes/gooey-middle-chocolate-chip-cookies-recipe/

Grandma Partain’s Family Shortbread Recipe

This recipe has been in our family for many generations on the Glasgow side. We tend to make these for Christmas every year.

1 cup butter
1 cup fine berry sugar
2-1/2 cups flour, plus 1/2 cup for kneading board

Set oven to 275°F. Mix. Roll out. Cut. Arrange cookies on an ungreased cookie sheet. Bake 50 min or until golden brown.

Honey Chocolate Chippers

1 cup honey
1 cup butter or margarine, softened
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped toasted pecans
1 cup (6 ounces) semi-sweet chocolate chips

In medium bowl, beat honey and butter until creamy but not fluffy. Beat in egg yolk and vanilla.
In separate bowl, combine flour, oats, baking soda and salt. Stir dry ingredients into wet mixture until thoroughly blended. Mix in pecans and chocolate chips.
Chill dough for 30 minutes. Drop dough by rounded tablespoons onto ungreased cookie sheets. Flatten each cookie with a spoon.
Bake at 350°F for 15 to 20 minutes, or until tops are dry. Cool on wire racks.

KPM Note: These cookies are quite crispy. For my tastes I should undercook them a bit.

Makes 2 dozen cookies. Source: National Honey Board

_{Nutritional facts (daily value): Calories 4751kcal; Protein 51g (103%); Total Fat 247g (379%) (Sat. 149g (747%)); Chol. 698mg (233%); Carb. 632g (211%); Fiber 25g (101%); Sugars 373g; Calcium 231mg (23%); Iron 22mg (123%)}

Lemon Almond Crinkles

These tasty lemon cookies are a rich blend of lemon and almond.

TIME: 20-25 minutes to assemble | 1 hour to chill | 10-12 minutes to bake per tray | YIELD: Approx: 4 1/2 dozen

1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
3/4 cup sugar
1 stick (4 oz) unsalted butter, room temperature
1 large egg
1 tablespoon grated lemon rind (1 large lemon)
2 teaspoons fresh lemon juice (from grated lemon)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Confectioner’s sugar

Beat Almond Paste (grated using large hole side of box grater), sugar, butter, egg, lemon rind and juice until mixture is light and fluffy.
Sift flour, baking soda, baking powder and salt into almond mixture. Mix until incorporated. Cover and refrigerate 1 hour or overnight. Dough stays well in refrigerator up to 5 days.
Preheat oven to 350°F. Line baking sheet with parchment paper. Shape dough into one inch balls and roll in Confectioner’s sugar. Tip: We used a #100 cookie scoop for consistency and ease.
Place balls on baking sheets 2-3 inches apart. Bake 10-12 minutes or until puffed and lightly colored around edges. Place sheets on wire racks until cookies are cool. Store cookies in air-tight container between layers of wax paper.

Source: https://odense.com/odense-recipes/lemon-almond-crinkles-recipe/

Lemon Chocolate Chip Buttons

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground coriander
3/4 cup salted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons lemon extract
9 ounces mini-chocolate chips (about 1-1/2 cups)

Preheat oven to 300ºF. In medium bowl, combine flour, soda, and coriander with a wire whisk. Set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste.
Add eggs and lemon extract, and beat well. Scrape down sides of bowl.
Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Do not over mix.
Drop dough by teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown.
Immediately transfer cookies with a spatula to a cool, flat surface. Yield: About 4 dozen. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Lime Nut Buttons

4-1/2 oz. (1 cup) all-purpose flour
1/4 tsp. table salt
1/2 cup confectioners’ sugar; more for coating
1/3 cup coarsely chopped pecans
1/4 cup sweetened flaked coconut
4 oz. (1/2 cup) unsalted butter, softened
2 tsp. finely grated lime zest
1 tsp. pure vanilla extract

Several hours before baking: In a small bowl, combine the flour and salt.
In a food processor, combine the 1/2 cup confectioners’ sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy.
Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined.
Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.

To bake: Heat the oven to 350°F. Measure the dough into heaping teaspoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1-1/2 inches apart on ungreased cookie sheets; bake until the edges of the cookies barely begin to brown, 12 to 14 min. Let cool on the sheets for 3 to 4 minutes and then roll in confectioners’ sugar while still very warm. Repeat rolling to create a delicate powdery coating.

Tip: Shape the cookies identically so that they bake within the same time.

Tip: When shaping, work with half the dough at a time, keeping the remainder chilled.

Source Fine Cooking 54, pp. 18G. It looks like the site now calls these ‘Lime-Nut Mexican Wedding Cookies’.

Malted Milk Cookies

2-1/2 cups all-purpose flour
3/4 cup plain malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 tablespoons sweetened condensed milk
12 ounces milk chocolate chips (about 2 cups)

Preheat oven to 300ºF.
In medium bowl, combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.
Blend sugar using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla, and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 22-25 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with a spatula. Cookies are very thin and almost see through. Yield: About 3-1/2 dozen. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Marble Cookies

These are my favorite cookies ever! I ask for them for my birthday every year ~kpm

Single batch (but …. why?????):	Double batch (now we’re talking!):
2 cups all-purpose flour	4 cups all-purpose flour
1/2 teaspoon baking powder	1 tsp baking powder
1/4 teaspoon salt	½ tsp salt
1/2 cup light brown sugar, packed	1 cup light brown sugar, packed
1/2 cup granulated sugar	1 cup granulated sugar
1/2 cup salted butter, softened	1 cup salted butter, softened
1 large egg	2 large eggs
1/2 cup (4 oz.) sour cream	1 cup sour cream
1 teaspoon pure vanilla extract	2 tsp vanilla extract
1 cup (6 oz) semisweet chocolate chips	2 cups (12 oz) semi-sweet chocolate chips

Preheat oven to 300ºF
In a medium bowl combine flour, baking power and salt with wire whisk. Set aside.
Combine sugars in a large bowl using an electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream and vanilla, and beat at medium speed until light and fluffy. Scrape bowl. Add the flour mixture, and blend at low speed until just combined. Do not overmix.
Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. Or, place chips in a microwave-proof bowl and microwave on high, stirring every 20 seconds until melted.
Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough.
Drop by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets. Bake 23-25 minutes. Do not brown. Quickly transfer cookies onto a cool surface.

Source: This recipe is from some book or magazine I found around 1995. I have no idea what the actual source is :-). Someone else has posted a picture of them though. They might have been Mrs. Fields Marble Sour Cream Cookies.

Mexican Chocolate Shortbread

The aroma that fills your house when baking these spiced cookies invites you to relax with a cup of coffee and a long triangle of this shortbread. You can do it anytime when you keep a batch in the freezer. Also makes a lovely gift.

freeze for up to 6 weeks
can be doubled
elegant for entertaining

The British call these long, tapered wedges petticoat shortbread.

Makes 12 pieces

8 tablespoons (1 stick) unsalted butter
3/4 cup unbleached all-purpose flour plus 1 tablespoon
3 tablespoons unsweetened Dutch- process cocoa powder
1/2 to 1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup superfine sugar

Preheat the oven to 375°F.

Cut the butter into small pieces and chill until it is hard, 15 to 20 minutes.

In the bowl, combine the flour, cocoa, cinnamon, and salt. In another bowl, use a wooden spoon to work the butter and sugar until well combined, 2 minutes. Sift in the dry ingredients and mix to form a soft dough, about 1 minute. Transfer the dough to an 8-inch round cake pan. With your fingers, working from the center out, pat the dough into an even layer in the pan, then use the back of a metal spoon to smooth it. Chill for 20 minutes.

With a sharp knife, score the chilled dough into quarters, then with the tines of a fork, pierce the shortbread in 2 rings, making the first 2 inches from the outer edge and the second one closer to the center of the pan.

Bake for 15 minutes, or until the center of the shortbread is dry to the touch and the edge is starting to darken. Cool in the pan on a wire rack for 10 minutes. Run a thin, sharp knife around the edge of the pan. Invert the pan and press gently to help unmold the shortbread. Flip the shortbread back to topside up. Using a long, sharp knife (not serrated), cut the shortbread into 12 wedges and cool completely on the rack. Store the shortbread in an airtight container or wrapped in foil. It keeps at room temperature for 1 week, tightly sealed.

For serving now: If possible, let the baked shortbread sit for 24 hours.

To Freeze: Wrap the cooled shortbread in plastic freezer wrap, then heavy/duty fOil, and freeze.

To Defrost and Serve: Unwrap the frozen shortbread and let it sit at room temperature for 20 minutes before serving.

Source: Cook & Freeze: 150 Delicious Dishes to Serve Now and Later, by Dana Jacobi, 2010

Mrs. Fields Chocolate Chip Cookies

Cream together:
1 cup salted butter, softened
1 cup sugar
1 cup packed brown sugar

Add:
2 eggs
1 tsp. real vanilla extract

Mix together:
2 cups all-purpose flour
2 1/2 cups oatmeal (blended into a fine powder)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop 1” balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.

Mrs. Fields Chocolate Chip/Flax Cookies

The original…with a little flax adjustment!

Cream until fluffy:
1 cup packed brown sugar
1 cup white sugar
1 cup salted butter, softened

Add:
2 eggs 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking powder

Mix together, then add to other ingredients and mix well:
1/2 tsp baking soda 2 cups flour 2 cups oatmeal (blended fast until powder) 1/2 cup ground flax

1 (12 ounce) real chocolate chips (not semi-sweet)

Bake: on un-greased baking sheet for 9 minutes at 350ºF. Take out of oven while still soft…they will firm up while cooling. A good Chewy cookie!

No Bake Cookies

2 cups sugar
1/2 cups milk
1/2 cup butter
3 tablespoons cocoa
3 cups oatmeal, old fashioned (NOT quick or steelcut!!)
1/2 cup peanut butter
1 tsp vanilla

Cook sugar, milk, butter, and cocoa in a saucepan on the stove over medium-low until mixture boils. Add oatmeal and peanut butter. Remove from heat. Add vanilla and stir well. Drop by rounded tablespoons onto wax paper. Let cool, eat!

Orange Cream Chips

We make these every Christmas. And yes, you do actually need shortening for them to turn out right ~kpm

2 cups All-purpose flour sifted
1 teaspoon Salt
1 cup Shortening
3 ounces Cream cheese softened
1 cup Sugar
2 large Eggs
3/4 t. orange extract OR 2 teaspoon Orange juice
6 ounces Semisweet chocolate chips

Pre-heat oven to 350F. Lightly grease cookie sheets. Sift flour and salt onto wax paper. Beat shortening, sugar and cream cheese in bowl until mixed. Beat in eggs, one at a time. Add orange extract. Blend in flour mixture. Stir in chocolate chips. Drop dough by rounded teaspoonfuls 2 inches apart on prepared sheets. Bake in pre-heated oven for 12 minutes, or until lightly browned around edges. Cool on racks.

Optional Orange Icing:
2 cups Powdered sugar
3 ounces Cream cheese softened
1 teaspoon Orange juice
1 teaspoon Orange rind grated

Gradually beat sugar into softened cream cheese until well blended. Stir in orange juice and rind. Spread tops with icing. Garnish with thin strips of orange rind. Source: Family Circle Magazine,1983. Made by Virginia McNamara.

Our Favorite Chewy Chocolate Sugar Cookies

Our favorite chewy chocolate sugar cookie recipe! Easy to make with just a little crunch on the outside and perfectly chewy on the inside! A fan favorite!

3/4 C. Butter (1 & 1/2 sticks) melted and cooled
1 3/4 C. Brown Sugar
1 Tbs. Vanilla
1/2 tsp. Salt
1 Egg plus 1 Egg yolk
1 1/2 C. Flour
3/4 C. Unsweetened Cocoa Powder
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 C. White Sugar

Preheat your oven to 350 degrees. Lightly grease a cookie sheet.
Whisk together the butter, brown sugar, vanilla and salt just until combined.
Whisk in the eggs until completely combined.
Stir in the flour, cocoa, baking soda and baking powder. Mix just until all ingredients are completely combined. The dough will be thick.
Pour the white sugar into a small saucer.
Roll 1 Tbs. of dough in the palms of your hand to form a ball. Roll the dough in the white sugar until coated.
Place on the cookie sheet and flatten with your hands or the bottom of a glass dipped in sugar.
Bake in a 350-degree oven for 10 – 12 minutes or until the edges are slightly golden brown.

Do not overcook.

Source: Sasha Skliar from https://www.dailydiylife.com/favorite-chewy-chocolate-sugar-cookie-recipe/

Peanut Butter Surprise Cookies

These cookies will have a moist, brownie-like texture the day you make them and get crispier the following day.

Prep: 20 mins | Total: 50 mins | Yield: Makes 36

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
For Chewier cookies, refrigerate the balls of dough on the baking sheet for 10 minutes before placing in the oven.

Source: Everyday Food, July/August 2003.

Quick-Mix Spritz

2-1/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 egg
1 teaspoon vanilla extract

Sift flour, sugar, baking powder and salt together in a bowl.
With a pastry blender or two knives cut the shortening into the dry ingredients until the mixture is full of fine lumps, it will resemble pie crust or biscuit mix, although not as coarse.
Measure the egg in a measuring cup. A large egg will measure 1/4 cup. If it does not, add water to the 1/4 cup line.
Add the egg and vanilla extract and beat the mixture very well.
Put through the MIRRO cookie press on un-greased cookie sheets.
Bake at 375°F for 10-12 minutes.
Remove cookies from sheet at once.

Yield — 5 dozen. Source: Susan Partain.

Spritz Shadows

These are the cookies we have every year at Christmas. They are one of my favorites. Actually, growing up I would say they were my favorites before we found the Marble Cookies recipe. I made them at the Millcreek House in 2007 and they were really hard … Maybe not cook as long? More cream cheese? Will have to experiment.

2 sq. unsweetened chocolate (2 oz.)
1/3 cup shortening
6 oz. cream cheese
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375° F. Melt chocolate over hot water. Cool.
Cream shortening and cream cheese thoroughly; add sugar and blend well, then add chocolate.
Add egg and vanilla.
Sift together all dry ingredients and gradually add to creamed mixture.
Fill a MIRRO cookie press, and form on an un-greased cookie sheet.
Bake: 12-15 Min. Yield—5 doz.

Source: Susan Partain The recipe came with her Mirro Cookie Press.

Trina’s Carrot Cookies

*Preheat oven to 375°F.

1-1/2 cup of butter, softened (seems like too much)
2 cups sugar
2 eggs
4 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
2 cups of cooked mashed carrots
zest of 1 orange
1 teaspoon vanilla

Mix all together in order and bake, 10-12 minutes.

Frosting:
3 cups powdered sugar
1/2 cup softened butter
2 tablespoons orange juice
2 teaspoon grated orange peel (optional)

Mix together and frost cooled cookies. Store in an airtight container.

This recipe came from a girl I worked with at Amercian Express around 1993 or so.

Triple Chocolate Cookies

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optional

Preheat the oven to 350°F. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.