Biscotti
Candy Shop Cookie Pizza (Crisp)
CHILDREN'S SPECIAL COOKIES
Chocodiles
Chocolate Chip Cookies 7
Chocolate Chip-Oatmeal Cookies
Chocolate Drop Cookies
Chocolate No Bake Cookies
English Style Cookie Trifle
HONEY OATMEAL CHEWIES - from Crisco
Jewel Biscotti
One Bowl Brownies
Paintbrush Cookies
Pistachio Biscotti
Ranger Cookies
Stained Glass Candies 2
STOPLIGHT COOKIES
Tollhouse Squares
TURTLE COOKIES
Viennese Crescents

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One Bowl Brownies

Servings: 24

4 Sq unsweetened chocolate
3/4 c Margarine or butter (1 1/2)
2 c Sugar
3 Eggs
1 ts Vanilla
1 c Flour
1 1/2 c Chopped walnuts

1. Heat oven to 350F.

2. Microwave chocolate and margarine in large bowl on high for 2
minutes or until margarine is melted. Stir until chocolate is com-
pletely melted.

3. Stir in sugar until well blended. Stir in eggs and vanilla until
completely blended. Mix in flour until well-blended. Stir in walnuts.
Spread in greased 13 x 9 pan.

4. Bake for 30-35 minutes or until toothpick inserted into center
comes out with fudgy crumbs. Do not overbake!

Variation: For cake like brownies, stir in 1/2 cup milk with eggs
and vanilla; use 1 1/2 cups flour. When using glass baking dish,
reduce oven to 325F.
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Chocolate Chip-Oatmeal Cookies

Servings: 12

1/2 c Lo cal margarine
1/2 c Unsweetened applesauce
1/2 c Packed dark brown sugar
2 tb Thawed frozen apple juice concentrate
1/4 c Boiling water
1 ts Baking soda
1 ts Vanilla
2 1/4 c Flour
4 1/2 oz Quick oats
1/4 ts Salt
2 oz Semisweet chocolate chips

1. Preheat oven to 350F. Spray large baking sheet with nonstick spray.

2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled).

3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture.

4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips.

5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack.

Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories
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HONEY OATMEAL CHEWIES - from Crisco

Servings: 36

1 1/4 c Butter Flavor Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Quick-cooking oats
Not instant or old-fashioned
1 c Flake coconut
1 c Raisins
1/2 c Walnut pieces broken
1/2 c Wheat germ (optional)

1. Heat oven to 350øF.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,
milk and vanilla until light and fluffy.

3. Combine flour, baking soda and salt. Mix into creamed mixture.

4. Stir in oats, coconut, raisins, wheat germ, and walnuts.

5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies
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Chocodiles

INGREDIENTS ------------------------------------------------------------
1 1/4 cup brown sugar - firmly packed
1/2 cup butter
1/2 cup shortening
1/3 cup peanut butter - crunchy
1 tsp vanilla
1 egg
2 1/4 cup flour - all purpose
1/2 tsp salt

TOPPING:
1 cup chocolate chips - semisweet
1/2 cup peanut butter - crunchy
1 1/2 cup corn flakes, slightly crushed

DIRECTIONS ------------------------------------------------------------

Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars.
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Chocolate No Bake Cookies

INGREDIENTS ------------------------------------------------------------

1/2 cup butter
2 cup sugar
1/2 cup water
2 tbsp cocoa
1/2 cup peanut butter
3 cup oatmeal OR:
1 cup coconut

DIRECTIONS ------------------------------------------------------------

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's recipes
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Paintbrush Cookies

INGREDIENTS ------------------------------------------------------------

1/3 cup shortening - soft
1/3 cup sugar
1 ea egg
2/3 cup honey
2 3/4 cup flour
1 tsp baking soda
1 tsp salt
EGG YOLK PAINT:
1 ea egg yolk
1/4 tsp water
food colouring

DIRECTIONS ------------------------------------------------------------

Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to 1/4" thickness. Cut into different shapes using cookie cutters. Set on greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food colouring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear colours, do not let cookies brown.
MAKES: 5 DOZEN COOKIES
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Stained Glass Candies 2

INGREDIENTS ------------------------------------------------------------

4 oz chocolate - semisweet (4 squares)
1 cup sugar - icing
1 egg - beaten
3 cups marshmallows - coloured mini
1/2 cup walnuts
2 tsp butter

DIRECTIONS ------------------------------------------------------------

Melt chocolate, add sugar and egg, pour over nuts and marshmallows.
Form into rolls, wrap in wax paper and refrigerate. When cool, slice
into round candies.
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Tollhouse Squares

INGREDIENTS ------------------------------------------------------------

1/2 cup butter- soft
6 Tbsp sugar - granulated
6 Tbsp Brown sugar
1/2 tsp vanilla extract
1/2 cup water
1 egg
1 cup flour - all purpose
2 Tbsp flour - all purpose
1/2 tsp baking powder
1/2 tsp salt
1/2 cup nuts - chopped
1 cup chocolate chips - semisweet

DIRECTIONS ------------------------------------------------------------

Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted
inside comes out clean.
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Pistachio Biscotti

Yield: 32 servings

2 Eggs
1 ts Almond extract
1 ts Vanilla extract
1/2 c Sugar
1 3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
2/3 c Shelled pistachio nuts
3 oz Semisweet chocolate, melted

Heat oven to 350'F. In a medium bowl, beat eggs with an electric mixer on high speed until fluffy. Gradually beat in almond extract, vanilla and sugar until mixture is thick and lemon-colored, scraping down sides of bowl frequently with a rubber spatula.

Mix cake flour with baking powder and salt. With a wire whisk, fold into egg mixture until just thoroughly combined. Fold in pistachios.

Grease a 10x14" strip down center of two cookie sheets. Spoon half of pistachio mixture down center of each cookie sheet to make a 3x10" log. Bake 30 minutes. Remove from oven; leave oven on.

Let logs cool on sheets 5 minutes, or until cool enough to handle. With a serrated knife, cut each log diagonally into 16 slices. Place slices, flat sides down, on cookie sheet and return to oven. Bake 5 minutes. Turn slices over and bake 5-7 minutes, or until golden on both sides. Remove to racks and let stand until cool enough to handle. Spread melted chocolate over one end of biscotti and let cool completely. Store in a tightly covered container. Makes 32 cookies.
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English Style Cookie Trifle

15-20 Girl Scout Trefoil cookies
1 pint strawberries (reserve a few for decoration)
3 bananas, peeled and chopped
custard (recipe follows)
whipping cream
powered sugar
mint leaves and flaked almonds to garnish

CUSTARD:
1/2c. cornstarch
1c. half and half
6 egg yolks
3c. half and half
2tsp. vanilla
sugar

Mix together 1/2c. cornstarch and 1 c. half and half. In medium saucepan scald 3 cups of half and half. Add the egg yolks and the cornstarch mixture. Stir and bring to a boil. Cook until thickened. Add 2tsp. vanilla and sugar to taste. Set aside.

METHOD OF CONSTRUCTION:

Using a large bowl, place cookies in to cover bottom. Top with strawberries. Add half the custard, the chopped bananas and the remaining custard. Allow to cool. Half an hour before serving; whip cream and powered sugar until thick. Spread on top of the Trifle and decorate with flaked almonds, mint leaves and reserved strawberries.
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Biscotti

Yield: 2 dozen

1/2 c Butter, softened
2/3 c Sugar
2 Eggs
1 1/2 t Anise seed, crushed
1 t Grated orange peel
2 c Fluor, all-purpose
1 t Baking powder
1/2 t Salt
1/2 c Almonds, coarsely chopped

Beat the butter and sugar together until creamy. Add eggs, beat until smooth. Stir in anise seed and orange peel.

In a seperate bowl, mix fluor, baking powder, and salt. Add to creamed mixture, beating smooth. Mix in nuts.

Turn out on a floured board and shape into 2 slightly rounded loaves; each about 3" wide, 10" long, ans 3/4" high. Place on lightly greased cookie sheets and bake in a 350 deg F. oven for 25-30 minutes or until golden brown on the edges.

Remove from oven and let cool for 2 minutes. Slice each loaf into 1/2" slices. Lay cut slices on sides on baking sheets and bake at 350 deg F. for about 10 minutes or until golden brown. Let cool on wire racks.
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Ranger Cookies

1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup sugar, granulated
1 egg, large
1 tsp. vanilla
1 1/4 cup flour, unbleached
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups rice cereal, crisp (Rice Krispies)
1 1/2 cup coconut, flaked
1 cup dates, pitted and chopped

Cream sugars and butter. Add egg, and vanilla; beat well. Stir together flour, baking powder, baking soda, and salt; stir into creamed mixture. Stir in rice cereal, coconut, and dates. Form into 3/4-inch balls; place 2 1/2 inches apart on ungreased cookie sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes. Cool slightly before removing to a rack to cool completely.
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TURTLE COOKIES

Yield: 30 servings

1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves

---------------------CHOCOLATE FROSTING--------------------------
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar

Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well.
Stir in vanilla. Add dry ingredients and mix well. Arrange pecan
halves in groups of 3 or 5 on greased baking sheets to resemble head
and legs of turtle. Roll rounded teaspoons of dough into balls. Dip
bottom of each into remaining unbeaten egg white and press lightly
onto nuts so tips of nuts show. Bake at 350F 10 to 13 minutes. Cool.

Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring
until smooth. Remove from heat and beat in powdered sugar until
smooth and glossy, adding more sugar if needed. Frost top of cookies.
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Jewel Biscotti

Yield: 20 servings

2 c Sifted all-purpose flour
1 c Granulated sugar
1 ts Baking powder
3 Large eggs
2 tb Kirsch
2 tb Grand Marnier
1 ts Almond extract
1/2 c Chopped natural almonds
1/2 c Chopped glace cherries

Preheat the oven to 300 degrees. Butter and flour a large baking
sheet. Mix the flour, sugar, and baking powder in a large bowl. In a
small bowl, whisk together the eggs, kirsch, Grand Marnier, and
almond extract. Add this mixture to the flour mixture. Stir in the
almonds and cherries. Spoon the dough onto the prepared baking sheet
and form it into a strip about 10 inches long, 5 inches wide, and 1/2
inch thick. Bake in the preheated oven for 45 minutes, or until set
and firm to the touch. The dough shouldn't be hard. Remove from the
oven and slice diagonally with a serrated knife into 1/2-inch slices.
(Discard the thick end pieces.) Arrange the slices on the baking
sheet and return to the oven for 45 to 60 minutes, or until lightly
brown. Let the biscotti cool for about 5 minutes on the baking sheet,
then transfer them to wire racks to cool completely. Store in an
airtight container for up to 2 weeks. Makes 20 cookies. Source: "An
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Viennese Crescents

Yield: 6 dozen

1/4 Vanilla bean
1 c Confectioners' sugar
1 c Walnut meats
1 c Butter; at room temperature
3/4 c Granulated sugar
2 1/2 c Flour, all-purpose, sifted

1. Chop the vanilla bean. Pound it in a mortar or pulverize it in an
electric blender with about one tablespoon of the sugar. Mix with the
remaining confectioners' sugar. Cover and let stand, preferably
overnight. Reserve while cookies are baked.

2. Preheat the oven to moderate (350 F).

3. Cut the walnuts with a sharp knife into very small pieces. Pound
the pieces to a paste, using a mortar and pestle.

4. With a wooden spoon or the fingers, mix the walnuts, butter,
granulated sugar and flour to a smooth dough. shape the dough, about
a teaspoon at a time, into small crescents, about one and one-half
inches in diameter.

5. Bake on an ungreased cookie sheet until slightly browned, or 15
to 18 minutes. Cool one minute. While still warm, roll the cookies
in the prepared vanilla sugar.
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CHILDREN'S SPECIAL COOKIES

Ingredients :
1/2 c. peanut butter
24 chocolate chip or chocolate cookies
12 marshmallows, halved
1 sq. semi-sweet chocolate
1 tbsp. butter
1 tbsp. milk
1 c. confectioners sugar

Preparation :
Spread 1 teaspoon peanut butter in center of each cookie top.
Place a marshmallow half, cut side down, on peanut butter centers.
In small saucepan, melt chocolate and butter with milk over low
heat, stirring constantly. Stir in confectioners sugar. Beat until
smooth, adding a few drops of milk if necessary for spreading
consistency. Spread over marshmallow-topped cookies. Makes 2
dozen.
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STOPLIGHT COOKIES

Ingredients :
Graham crackers
Red, green and yellow M & M's or gumdrops
Chocolate frosting

Preparation :
Each child has 1/2 graham cracker. Spread cracker with chocolate
frosting. Put a red, yellow and green "light" on each crackers.
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Chocolate Drop Cookies

Melt...
1/4 lb Butter
12 oz Chocolate chips
3 tb Sugar
1 cn Eagle condensed milk
Stir in...
1 c Flour
1 ts Vanilla

Drop on cookie sheet and put 1 pecan half on each, should be gummy and
resemble brownies. Bake at 350 degrees for 8 minutes.
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Candy Shop Cookie Pizza (Crisp)

Yield: 1 12" pizza

1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter 1 1/4 sticks, softened
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels divided

--------------------------OPTIONAL-------------------------------
1/2 c Peanut butter
1 c Chopped candy, total
Examples: Butter fingers, Baby Ruth, Nestles Crunch; Goobers, Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels. Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or until lightly browned. Leave in pizza pan.

LEAVE ROOM FOR DOUGH TO EXPAND UP SIDES OF THE PAN

Immediately sprinkle remaining one cup morsels over crust. Let stand five minutes or until morsels become soft and shiny. Gently spread chocolate over crust. Let set. (After cookie dough has cooled, pizza may have to refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the oven sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny.. Gently spread chocolate and peanut butter evenly over crust. Quickly sprinkle the pizza with chopped candy. (After
cookie dough has cooled, pizza may have to be refrigerated for 30 mins for topping to set.)

Note: This great just plain. Makes a good homemade gift.
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Chocolate Chip Cookies 7

2-1/4 c all purpose flour 2 eggs
1 c butter, softened 1 (12oz) semi-sweet morsels
3/4 c sugar 3/4 c brown sugar
1 tsp vanilla extract

In large bowl, combine butter, sugar, brown sugar, and vanilla extract.
Beat until smooth. Beat in egg. Gradually add flour. Stir in chocolate
chips. Drop onto ungreased pie tin or aluminum pan. Place on trivit or
inverted pie tin in 350 dutch oven
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