Cookie Recipe Scrapbook

Cookie

Recipe Scrapbook

Howard Kirsch

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© Copyright 2013 Howard Kirsch.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.

ISBN:

978-1-4269-7455-7 (sc)

ISBN:

978-1-4269-7454-0 (hc)

ISBN:

978-1-4269-7456-4 (e)

Library of Congress Control Number: 2011913064

Trafford rev. 01/31/2013

www.trafford.com

North America & international

toll-free: 1 888 232 4444 (USA & Canada)

phone: 250 383 6864 18619.png fax: 812 355 4082

•   Biscotti

•   Brownies

•   Cookies

•   Tarts

Over 575 Recipes

This Book is dedicated to my wife of 59 years.

AGNES MILLER KIRSCH

Her favorite holiday cookie recipes are on the next 3 pages.

Peanut Butter and Jelly Thumbprint Cookies

Makes 4 dozen of cookies

Prep time: 10 minutes

Cook Time: 8 – 10 minutes

3 cups all-purpose flour

1 cup granulated sugar

1 tsp. Baking soda

½ tsp salt

1 ½ cups Peter Pan creamy Peanut Butter

½ cup Fleischmann’s Margarine, softened

½ cup honey

2 tbsp Milk

½ cup Knott’s Berry Farm Strawberry or Grape Jelly, stirred

Blend the flour, sugar, baking soda and salt together in a large bowl. Add the peanut butter and margarine. Mix on medium-low speed with an electric mixer until crumbly, about 3 minutes. Add honey and milk, blend well. Form dough into 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Press thumb into center of each. Place ½ tsp jelly into each indentation. Bake in preheated oven at 375 for 8 – 10 minutes or until golden brown. Cool 1 minute, transfer to cooling rack. Store in airtight container.

From: Agnes Kirsch

PECAN CLUSTERS

TOTAL TIME; 30 minutes + cooling

MAKES: 8 dozen clusters

1 bag Chocolate kisses (l2oz.)

1 jar Marshmallow creme

2 ½ cups Sugar

1 can Evaporated milk (5 oz.)

4 tbsp. Butter

2 cups Pecan halves

1.   Place chocolate kisses in large bowl with chocolate creme, set aside.

2.   In 2 quart saucepan, Stir sugar and evaporated milk, add butter and heat to boiling on MEDIUM. Reduce heat to MEDIUM-LOW and simmer for (8) minutes, stirring occasionally. Pour HOT sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts.

3.   Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto wax paper. COOL completely, at least (1) hour.

4.   Store clusters in tightly sealed container with waxed paper between layers, at room temperature, up to (1) week or in freezer up to (3) months.

EACH CLUSTER about 70 calories, 1g protein, 9g carbohydrate, 3g total fat, 1g saturated), 0g fiber, 3mg cholesterol, 10mg sodium.

EDITOR’S NOTE: We made these clusters without stirring the pecans into the marshmallow mixture. Instead, we dropped the marshmallow mixture by rounded teaspoons onto waxed paper, and pressed a pecan half onto each.

FROM: Good Housekeeping / Agnes Kirsch

PEANUT BLOSSOMS

1¾ cups Sifted flour

1 tsp. Soda SIFT TOGETHER

½ tsp. Salt

½ cup Shortening

½ cup Peanut butter SIFT TOGETHER

½ cup Sugar

½ cup Firmly packed light brown sugar creaming well. Add (1) unbeaten egg, (2) tbsp. milk & (1) tsp. vanilla. Beat well. Blend in dry ingredients gradually. Mix thoroughly. Shape into balls. Roll in sugar. Place on sheet. Bake at 375° for (8) minutes. Remove & place a kiss on top of each cookie, pressing down so that the cookie cracks around the edge. Bake (2) to (5) minutes longer.

MAKES: 3 dozen

FROM: Agnes Kirsch

ANISE DROPS

6 eggs, beat well; add (2) or (3) drops anis oil ( ½tsp. or (1) tsp) anis flavoring. Slowly beat in (1) pound sugar. Beat very well until light and fluffy. By hand beat in (3) cups flour & (1) tsp. baking powder. Grease baking sheet very lightly & drop dough ½ to ¾ tsp. on sheet in mounds. Let stand over night or (8) hours. Bake @ 350° for 10 minutes. DO NOT BROWN. Store in a dry place.

FROM: Agnes Kirsch

BIRD’S NEST

Cream ½ cup butter and ¼ cup brown sugar. Add(1) egg yolk, beat and add (1) cup of flour. Form balls. Dip in slightly beaten egg white. Roll in (1) cup chopped nuts. Press center. Bake in 350° oven for (8) minutes. Remove and press center again. Bake (10) minutes more, fill center with jam.

FROM: Agens Kirsch

PECAN BALLS

Singles Recipe

½ lb. Butter

2 tsp. Vanilla

4 tbsp. Granulated sugar

2 cups Flour, sifted

2 cups Pecans, chopped medium-fine          MAKES: 48 balls

DOUBLE RECIPE

1 lb. Butter

4 tsp. Vanilla

8 tbsp. Granulated sugar

4 cups Flour, sifted

4 cups Pecans, chopped medium-fine            MAKES: 96 balls

Cream butter and vanilla Blend in combined sugar, flour and nuts. Roll into small balls. Bake on ungreased cookie sheet at 350° for (10) minutes. Remove and while HOT roll in powdered sugar divided into two piles.

FROM: Agnes Kirsch

JELLY CRESCENTS

1 cup Butter or margarine

1 pkg. Cream cheese (8oz)

2 cups Unsifted flour, stirred before measuring

¼ tsp. Salt

¾ cup Grape or other jelly

1 Egg well beaten

Confectioner sugar

METHOD: In large bowl, cream together butter & cheese. Add flour and salt; mix with fingers until dough cleans the bowl. Shape into a ball, wrap and chill (1) hour.

On lightly floured surface, roll dough to 18 square. Cut dough into (36) 3 squares. Top each square with a teaspoon of jelly. Roll dough diagonally from one corner to the opposite corner. Pinch edges together.

Place on ungreased baking sheets, shaping the rolls to form crescents. Brush with egg. Bake in preheated oven at 350° (15) minutes or until golden brown. Freeze or store in an airtight container. Before serving, sprinkle with confectioners’ sugar.

FROM: Agnes Kirsch

Peanut Butter & Jelly Thumbprint Cookies

Prep time 10 minutes

Cook time: 8-l0 minutes

Makes: 4 dozen cookies

3 Cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1½ cups Peter Pan® Creamy Peanut Butter

½ cup Fleischmann’s Margarine, softened

½ cup honey

2 tablespoons milk

½ cup Knott’s Berry Farm Strawberry or Grape Jelly, stirred Blend the flour, sugar, baking soda, and salt together in a large bowl. Add the peanut butter and margarine. Mix on medium-low with an electric mixer until crumbly, about 3 minutes. Add honey and milk; blend well. Form dough into 1-inch balls. Place on ungreased baking sheet 2 inches apart. Press thumb into center of each. Place ½-teaspoon jelly into each indentation. Bake in a preheated 375°F oven for 8-10 minutes or until golden brown. Cool 1 minute; transfer to cooling rack. Store in airtight container.

FROM: Agnes Kirsch

IRRESISTIBLE PEANUT BUTTER COOKIES

¾ cup Jif® Creamy Peanut Butter

½ cup (½ stick) Butter Flavor Crisco (or Regular Crisco) All-Vegetable Shortening

1¼ cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1¾ cups all-purpose Flour

¾ teaspoon salt

¾ teaspoon baking soda

1.   Heat oven to 375°F.

2.   Combine Jif, Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

3.   Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.

4.   Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

5.   Bake one baking sheet at a time at 375°F for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

MAKES ABOUT 3 DOZEN COOKIES

By Agnes Kirsch

CHEWY OATMEAL COOKIES

Crisco

¾ cup (¾ stick) Butter Flavor Crisco (or Regular Crisco) All-Vegetable Shortening

1¼ cups firmly packed light brown sugar

1 egg

⅓ cup milk

1½ teaspoons vanilla

3 cups quick oats, uncooked

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

1 cup raisins

1 cup coarsely chopped walnuts

1.   Heat oven to 375°F Grease baking sheets with Crisco.

2.   Combine Crisco, light brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

3.   Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.

4.   Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

5.   Bake one baking sheet at a time at 375°F for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

MAKES ABOUT 2½ DOZEN COOKIES

How to substitute Crisco for butter or margarine in your recipe favorites.

1 cup Crisco + 6 teaspoons water = 1 cup butter or margarine

CHOCOLATE MACAROON BARS

Crisco

(Makes 24 to 36 bars)

1¼ cups graham cracker crumbs

⅓ cup sugar

¼ cup HERSHEY’S® Cocoa

⅓ cup margarine or butter, melted

1 (14-ounce) can EAGLE® BRAND Sweetened Condensed Milk (NOT evaporated milk)

1 (7-ounce) package flaked coconut (2 ⅔ cups)

2 cups fresh white bread crumbs (4 slices)

2 eggs

2 teaspoons vanilla extract

1 cup HERSHEY’S® MINI CHIPS Semi-Sweet Chocolate

Preheat oven to 350°. Combine graham cracker crumbs, sugar, cocoa and margarine: press firmly on bottom of 13x9-inch baking pan. Bake 10 minutes. Meanwhile, in medium bowl, combine remaining ingredients; mix well. Spoon evenly over prepared crust. Bake 30 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.

CREAMY MOCHA FUDGE

Hershey’s

(Makes about 2 pounds)

1 (12-ounce) package HERSHEY’S® Semi-Sweet Chocolate Chips

1 cup HERSHEY’S® Milk Chocolate Chips

2 tablespoons milk

1 (14-ounce) can EAGLE® BRAND Sweetened Condensed Milk (NOT evaporated milk)

4 teaspoons Instant Coffee dissolved in 1 tablespoon warm water or 1 tablespoon coffee-flavored liqueur

1 teaspoon vanilla extract

1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla. Remove from heat, stir in nuts. Spread evenly into aluminum foil-lined 8- or 9-inch square pan. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Almond Cookies #1

These ultra-rich, buttery cookies make a fine family dessert after a light main course.

Great American Home Baking

15 minutes preparation, 2 hours chilling, 12 minutes baking per batch

Makes 4 dozen cookies

½ cup (1 stick) butter, softened

¾ cup granulated sugar

1 large egg white

½ teaspoon almond extract

1 cup ground almonds

1 cup all-purpose flour

¼ teaspoon baking soda

Garnish

48 whole blanched almonds

1.   Beat together butter and sugar at medium speed until light and fluffy. Beat in egg white and almond extract.

2.   Stir ground almonds, flour, and baking soda into butter mixture. Shape into a ball, wrap in plastic wrap, and chill for 2 hours.

3.   Preheat oven to 350° F. Spray 2 large baking sheets with vegetable cooking spray.

4.   Shape dough into ¾-inch balls. Place balls, 2 inches apart, on prepared baking sheets. Flatten slightly. Press 1 whole nut into center of each cookie.

5.   Bake cookies until just set, 12 minutes. Transfer cookies to a wire rack to cool.

Baking Tips

If you can’t find ready-ground almonds for these cookies, grind nuts in a food processor along with ¼ cup of sugar from the recipe. Sugar will keep nuts from clumping together.

Almond Brittle Bar Cookies

Great American Home Baking

These heavenly bar cookies are crowned by a topping of melted chocolate and chopped nuts.

20 minutes preparation, 22-27 minutes baking

Makes 21 bars

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) butter, softened

¾ cup granulated sugar

2 large eggs

1½ teaspoons vanilla extract

1 cup chopped chocolate-covered toffee bars (4 x 1.4 ounce bars)

½ cup chopped almonds (2 ounces)

½ cup semisweet chocolate morsels

Topping

1 cup semisweet chocolate morsels

½ cup chopped almonds (2 ounces)

1.   Preheat oven to 350° F. Spray an 8-inch square baking pan with vegetable cooking spray.

2.   Mix together flour, baking soda, and salt.

3.   Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.

4.   Stir flour mixture into butter mixture until just combined. Fold in toffee bars, nuts, and chocolate morsels. Using a rubber spatula, spread mixture evenly in prepared pan.

5.   Bake cookies until a toothpick inserted in center comes out clean and top is lightly browned, 20 to 25 minutes.

6.   To prepare topping, immediately sprinkle chocolate morsels over top of warm cookies. Return cookies to oven. Bake just until chocolate has melted, 2 minutes.

7.   Spread melted chocolate evenly over cookies. Sprinkle with nuts. Transfer pan to a wire rack to cool completely. Cut into bars.

Baking Tips

Toasted almonds lend a richer flavor to the bars. To toast almonds, spread in a baking pan. Bake in a 3500 F. oven, stirring occasionally, until lightly toasted, about 10 minutes.

Cool, then chop coarsely.

Almond Madeleines

Family Circle

Makes: 24 madeleines.

Prep: 10 minutes. Stand: 20 minutes.

Bake: at 375° for 10 minutes.

3 large eggs

½ cup sugar

¾ cup all-purpose flour

¼ cup finely ground blanched almonds (1 ounce)

½ teaspoon baking powder

⅛ teaspoon salt

½ cup (1 stick) unsalted butter, melted

½ teaspoon almond extract

½ teaspoon vanilla extract

2 teaspoons confectioners’ sugar

1.   Coat 24 indentations in madeleine pans (Buyer’s Guide, page 212) with nonstick cooking spray.

2.   In large bowl, with electric mixer, beat eggs and sugar until blended. On low speed, beat in flour, ground almonds, baking powder and salt just until smooth. Add melted butter and extracts; beat just until combined. Let stand, covered, 20 minutes.

3.   Heat oven to 375°. Spoon slightly rounded tablespoon batter into each indentation.

4.   Bake madeleines in 375° oven 10 minutes or until slightly golden and toothpick inserted in centers comes out clean. Let madeleines cool in pans on wire rack 5 minutes. Remove madelelnes from pans to rack; let cool completely. Dust with confectioners’ sugar before serving.

Nutrient Value Per Madeleine:

82 calories; 5 g fat (3 g saturated),

2 g protein, 8 g carbohydrate, 0 g fiber,

29 mg sodium 37 mg cholesterol.

Almond Meltaways

Family Circle

MAKES 3 dozen crescents

PREP 10 minutes REFRIGERATE 2 hours BAKE at 325° for 18 minutes

½ cup (1 stick) unsalted butter, softened

1 cup confectioners’ sugar

½ teaspoon almond extract

1 cup all-purpose flour

½ cup finely ground blanched slivered almonds

•   Beat together butter and ½ cup of the confectioners’ sugar in bowl until smooth and creamy. Beat in almond extract. On low speed, beat in flour and nuts. Wrap dough in plastic wrap; refrigerate until firm, 2 hours.

•   Heat oven to 325°. Pinch off pieces of dough in heaping teaspoonfuls. Roll into logs. Taper ends; bend into crescents. Place on ungreased baking sheets.

•   Bake in 325° oven for 16 to 18 minutes until lightly browned.

•   Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners’ sugar. Cool completely. Sprinkle again with any remaining confectioners’ sugar.

PER COOKIE 61 calories;

4g fat (2g sat.); 6 g carbs

ALMOND COOKIES #2

Ladies Home Journal

3½ cups all-purpose flour

2 cups sugar

1 teaspoon double-acting baking powder

1 cup butter softened

1 cup margarine, softened

1 egg, beaten

2 teaspoons almond extract

1 teaspoon vanilla extract

1 cup whole, blanched almonds

In large mixer bowl combine flour, sugar and baking powder. Add butter, margarine, egg, almond and vanilla extracts; beat at low speed until well blended. Increase speed to medium and continue beating until dough is smooth, scraping bowl occasionally. Cover and chill dough for at least 2 hours.

Preheat oven to 375°F. Roll teaspoonfuls of dough into 1-inch balls. Place on cookie sheets 2 inches apart. Flatten dough with bottom of floured glass. Place almond in center of each. Bake 8 to 10 minutes or until lightly brown around the edges. Cool slightly on cookie sheets before removing to wire racks to finish cooling. Makes about 5 dozen, about 125 calories each.

Almond Toffee

Great American Home Baking

Penny candy was never as good as this homemade buttery-hard toffee.

20 minutes preparation plus standing and cooling

Makes about 4 dozen pieces

1½ cups granulated sugar

½ cup light corn syrup

¼ cup water

1 cup (2 sticks) butter

1 cup whole blanched almonds

(about 4 ounces)

Baking Tips

The mixture scorches easily, leaving a burned taste, so it is essential to stir it constantly.

1.   Line a 15 x 10-inch jelly-roll pan with aluminum foil. Grease foil.

2.   In a medium, heavy saucepan, bring sugar, corn syrup, and water to a boil over medium heat, stirring frequently, until sugar has dissolved. Add butter and nuts. Cook, stirring, until mixture is golden, 8 to 10 minutes.

3.   Pour toffee into prepared pan. Let stand until almost set.

4.   Using a sharp knife, score toffee into approximately 2 x 1½-inch pieces. Let toffee cool completely at room temperature.

5.   Break toffee into pieces. Store in an airtight container at room temperature.

Before toffee has set, use a sharp knife to score it into pieces.

The Almontina

MAKES 3 DOZEN FILLED COOKIES DOUGH

½ cup (1 stick) butter, at room temperature

¼ cup granulated sugar

¼ packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1¾ cups flour

¼ teaspoon baking soda

FILLING AND TOPPING

½ cup almond paste

1 tablespoon heavy cream

2 tablespoons milk

½ cup sliced almonds

Confectioners’ sugar for dusting

1.   In a large bowl, with an electric mixer, cream together the butter and sugars. Beat in the egg and vanilla.

2.   Sift together the flour and baking soda. Blend into the sugar mixture. Form the dough into two disks, wrap in plastic wrap and refrigerate for 1 hour.

3.   Meanwhile, make the filling. With a fork, blend the almond paste and heavy cream until smooth. Set aside.

4.   Preheat the oven to 350°F. working with one disk at a time, on a lightly floured surface, roll to a ⅛-inch thickness. With a 1½-inch round cookie cutter, cut out an even number of rounds. Place half of them on a lined baking sheet. Place ¼ teaspoon filling in the center of each. Brush the rim with milk, carefully top each cookie with another round and gently seal the edges.

5.   Top each cookie with 2 sliced almonds and bake for 8 to 10 minutes, until the edges are golden. Cool for 3 minutes on the baking sheet, then transfer to a rack to cool completely. Dust with confectioners’ sugar.

∙ different spins ∙

Chocolate-Flecked Almontinas Add ¼ cup mini chocolate chips to the almond filling Lemon-Glazed Poppy Almontinas Add 2 teaspoons poppy seeds to the filling. Omit the sliced almonds and sugar dusting, and drizzle each cookie with a lemon glaze. Mix 1 cup confectioners’ sugar, 1½ tablespoons lemon juice and 1 teaspoon vanilla extract.

RASPBERRY FILLED ALMOND COOKIES

⅔ cup sugar

2 cups flour

1 cup Land-O-Lakes® butter (this works best)

jar of raspberry jelly

Glaze:

1 cup powdered sugar

2 tsp. water

1 and ½ tsp. almond extract

Beat sugar, softened butter, ½ tsp. almond extract and flour at medium speed until well blended. Chill for 1 hour. Shape into 1 inch balls. Place 2 inches apart on nonstick cookie sheet. Make an indentation with thumb in center of each cookie. Fill with ¼ tsp. raspberry jelly. Bake @ 350° 14-18 minutes. Let stand 1 minute and remove from cookie sheet. Cool completely.

Combine powdered sugar, 1 and ½ tsp. almond extract and water (you may need to add more water to get the glaze consistency).

Drizzle over cooled cookies.

Cyndi Maytum

CHERRY ALMOND CUPS

B. Mills and A. Ross

FILLING:

3½ cups sugar

1½ pounds almond paste

1 cup egg whites (about 8 whites)

DOUGH:

3 cups unsifted cake flour

1 cup (2 sticks) softened butter

⅔ cup sugar

4 egg yolks

½ teaspoon vanilla

30 candied cherries, cut in halves

Sliced almonds for garnish

1.   For the filling: Place sugar and almond paste in a food processor and mix thoroughly. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside.

2.   For the dough: Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed. Beat in egg yolks and vanilla. Wrap dough in plastic and chill for 1 hour.

3.   Roll dough to ⅛-inch thickness on a lightly floured board. With a 2¼-inch round cutter, cut out circles of dough. Fit dough circles into lightly greased mini muffin tins to form cups.

4.   Fill each cup full with the almond-paste filling. Place a few sliced almonds on top. Garnish each with half of a candied cherry.

5.   Bake at 350 degrees for 15 to 18 minutes. Cool in pans before removing. Makes 60.

SLICED ALMOND BARS

Ladies Home Journal

Pastry

½ cup butter or margarine

1¼ cups all-purpose flour

¼ cup sugar

1 egg yolk, beaten

½ teaspoon vanilla extract

Filling

3 tablespoons butter or margarine

2 tablespoons milk

½ cup sugar

1 tablespoon honey

1 cup sliced almonds

Pastry: In large bowl cut butter or margarine into flour and sugar using a pastry blender or 2 knives used scissor-fashion until the mixture resembles course crumbs. Stir in egg yolk and vanilla. Form into a ball. Wrap and refrigerate dough about 1 to 2 hours. Preheat oven to 325°F. Press dough evenly onto bottom and sides of a 9-inch square baking pan, forming a ½-inch rim. Bake 30 to 35 minutes, until golden.

Filling: Meanwhile, in small saucepan heat butter or margarine and milk until butter is melted. Add sugar, honey and almonds and stir well. Spread filling over warm pastry. Return to oven and bake another 20 to 30 minutes, until a rich brown. Cool on wire rack for 10 minutes. Cut into diamonds or 1½-inch squares. Cool completely in pan. Makes 3 dozen, about 85 calories each.

ALMOND COOKIES WITH KISSES

1 (10-ounce) package chocolate kisses

2 cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1(7-ounce) package almond paste

1½ sticks (12 tablespoons) butter, room temperature

1 cup sugar

2 large egg whites, room temperature

½ teaspoon vanilla extract

1.   Preheat oven to 325 degrees with rack in center. Line cookie sheets with parchment paper or aluminum foil. Unwrap chocolate kisses.

2.   Sift flour, baking powder and salt into a small bowl. Set aside.

3.   Grate almond paste on large hole side of grater. Combine almond paste, butter and ½ cup of 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.

4.   With a tablespoon or small ice-cream scoop, scoop enough dough to form a 1-inch ball. Roll each scoop of dough between palms to make a ball. Roll balls in remaining ½ 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 chocolate kiss in center of each warm cookie. Remove cookies to wire rack to cool.

Makes 36 cookies.

-from Andre Prost,

Odense Almond Paste

APRICOT FOLDUPS

Ladies Home Journal

Dough

2 cups all-purpose flour

1 teaspoon salt

1 package (8 oz.) cream cheese

1 cup butter

1 tablespoon milk

1 tablespoon white vinegar

Filling

2 packages (6 oz. each) dried apricots

2cups water

1½ cups granulated sugar

Glaze

¾ cup confectioners’ sugar

1 tablespoon water

Dough: In large bowl combine flour and salt. With pastry blender or 2 knives used scissor-fashion, cut in cream cheese and butter until mixture resembles coarse crumbs. Add milk and vinegar; work dough with hands until it holds together. Divide into 4 balls and wrap each in waxed paper; refrigerate at least two hours.

Filling: In medium saucepan cover apricots with water; add sugar and bring to a boil. Turn off heat and let cool in the liquid; drain.

Preheat oven to 400°F. On lightly floured surface, roll each ball of dough ⅛ inch thick; cut into 2½-inch squares. Place an apricot in the center of each square. Fold each corner into center and pinch tightly together to seal. Place on ungreased cookie sheets. Bake 15 minutes or until golden brown. Remove to wire racks to cool.

Glaze: In small bowl mix sugar and water until smooth. Drizzle on squares when slightly cooled. Makes about 45, about 120 calories each.

GLAZED APPLE COOKIES

J. Geisler

Ingredients: ½ cup shortening, 1½ cup brown sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon clove; ½ teaspoon nutmeg; l egg; 1 cup apples, chopped; 1 cup walnuts, chopped; 1 cup raisins; ¼ cup apple juice or milk; 2 cups plus 1 cup flour.

Method: Mix all ingredients. Drop by teaspoons on cookie sheet. Bake at 400 degrees for 10 to 12 minutes. Drizzle with vanilla glaze.

Vanilla Glaze: 1 teaspoon vanilla; 2 tablespoons water; 1 cup powdered sugar.

Applesauce-Honey Cookies

These sweet, moist, spice-scented cookies are a cinch to make.

Great American Home Baking

10 minutes preparation, 1 hour chilling, 14 minutes baking per batch

Makes 3½ dozen cookies

2 ¼ cups All Purpose Flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

½ cup (1 stick) butter, softened

½ cup firmly packed brown sugar

½ cup granulated sugar

1 large egg

½ cup unsweetened applesauce

1 tablespoon honey, at room temperature

1.   Mix together flour, baking powder, cinnamon, ginger, and salt.

2.   Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg, applesauce, and honey. At low speed, beat in flour mixture until well combined. Shape dough into a disk, wrap in plastic wrap, and chill for 1 hour.

3.   Preheat oven to 375° F. Grease 2 baking sheets.

4.   On a floured surface, using floured hands, roll dough into 1-inch balls. Place cookies, 3 inches apart, on prepared baking sheets. Using a floured fork, firmly flatten each cookie, leaving deep grooves.

5.   Bake cookies until just set and golden, 14 minutes. Transfer baking sheets to wire racks to cool for 1 minute. Transfer cookies to racks to cool completely.

Baking Tips

For a different look, use a floured fork to flatten cookies as directed, but make a crisscross pattern instead.

Apricot-Walnut Candies

Sweet and luscious, these chewy candies are full of great fruit and nut flavor.

Great American Home Baking

30 minutes preparation plus cooling and chilling

Makes 1½ dozen candies

1 can (5 ounces) evaporated milk

½ cup miniature marshmallows

1½ cups graham cracker crumbs

1 cup dried apricots, cut into small pieces

½ cup coarsely chopped walnuts (about 2 ounces)

½ teaspoon vanilla extract

Topping

1½ cups shredded sweetened Coconut

1.   In a medium saucepan, mix together evaporated milk and marshmallows. Cook, stirring constantly, over medium heat until melted and smooth. Remove from heat.

2.   Stir in graham cracker crumbs, apricots, nuts, and vanilla until well combined. Cool slightly.

3.   Shape apricot mixture into 3-inch logs. Spread coconut on a sheet of waxed paper. Roll candies in coconut. Chill until set.

Baking Tips

For variety, add ¼ cup finely chopped pistachio nuts, walnuts, almonds, or hazelnuts to the coconut topping. Replace half of the apricots with raisins if desired.

Evaporated milk is canned milk which has had a large percentage of its water removed. Once opened, it should be stored and treated like fresh milk.

apple-raisin bars

LAURA CALHOUN

Highland, Indiana

I absolutely love fall-the turning of the leaves and the smell of baking apples wafting throughout the house.

MAKES 12 bars PREP 15 minutes BAKE at 350° for 35 minutes

2 cups all-purpose flour

2 teaspoons baking powder

1½ teaspoons cinnamon

½ teaspoon salt

2 cups packed light-brown sugar

2 eggs

½ cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract

1½ cups diced Golden Delicious apple

¾ cup raisins

1.   Heat oven to 350°. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

2.   In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.

3.   In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.

4.   Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.

5.   Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.

MOCHA BISCOTTI

Fran Fry

Ingredients: 1½ cup all-purpose flour; ½ cup baking cocoa; 2 tablespoons instant coffee; 1 teaspoon baking powder; ½ teaspoon baking soda; ⅔ cup granulated sugar; 3 tablespoons butter, softened; 2 large eggs; ½ teaspoon almond extract; ½ cup sliced almonds, toasted; 1 cup (6 ounces) semisweet chocolate chips.

Method: Combine flour, cocoa, instant coffee, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.

Divide dough in half. With floured hands, shape into two (12-inch-long) rolls; flatten slightly. Place on one large or two small baking sheets.

Bake in preheated 350 degree oven for 25 minutes or until firm. Cool on baking sheets on wire racks for 5 minutes. Cut into ½-inch-thick slices; arrange, cut side down, on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire racks to cool completely. Melt chips according to package directions; drizzle over cooled cookies.

BRANDY SNAPS

Ladies Home Journal

1 cup all-purpose flour

⅔ cup sugar

1 teaspoon ground ginger

¼ cup light corn syrup

¼ cup dark corn syrup

½ cup butter or margarine, softened

2 teaspoons brandy

Preheat oven to 300°F. Grease 2 large cookie sheets. In small bowl combine flour, sugar and ginger; set aside. In medium saucepan heat corn syrups to boiling. Remove from heat; stir in butter or margarine until melted. Stirring constantly, add dry ingredients to corn syrup mixture. Stir in brandy.

Bake only 4 cookies at a time. Drop batter by tablespoonfuls, 3 inches apart on cookie sheet. Bake 10 minutes. Let cool on cookie sheet about 45 seconds. With metal spatula remove each cookie and quickly roll around handle of a wooden spoon. (If cookie becomes too hard to roll, soften by returning to the oven briefly.) Repeat with remaining batter. Makes about 5 dozen, about 40 calories each.

Blonde Brownies

Virginia Banyas

Erie, Pa.

½ cup butter or margarine

¾ cup packed brown sugar

2 eggs

¾ cup all purpose flour

½ tsp. baking powder

½ tsp. vanilla

¼ tsp. salt

¼ cup chopped nuts

½ cup chocolate chips, divided

Microwave butter in mixing bowl at HIGH 45-60 seconds, or until melted. Stir in sugar thoroughly. Stir in remaining ingredients except chips. Spread in 8x8 or 10x6 inch baking dish. Sprinkle with ¼ cup chips. Shield corners of dish with triangles of foil. Place dish on inverted saucer in microwave oven. Microwave at HIGH 4 minutes, rotating ¼ turn every 2 minutes, sprinkle with ¼ cup chips. Microwave at HIGH 1-3 minutes, rotating ¼ turn every minute. Cool directly on countertop 30 minutes. When cool, sprinkle with powdered sugar.

Spice-Nut Biscotti

Good House Keeping

PREP 45 minutes plus cooling

BAKE about 1 hour

MAKES about 5½ dozen cookies

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon salt

3 large eggs

1 cup sugar

½ cup butter or margarine (1 stick), melted

1 teaspoon vanilla extract

1 jar (2 ounces) diced crystallized ginger, finely chopped

1 cup pecans, coarsely chopped

1 cup walnuts, coarsely chopped

1.   Preheat oven to 325°F. Grease 2 large cookie sheets.

2.   In medium bowl, mix flour, baking powder, ground ginger, cinnamon, and salt.

3.   In large bowl, with mixer at medium speed, beat eggs and sugar 1 minute, occasionally scraping bowl with rubber spatula. Add butter and vanilla; beat until mixed. Reduce speed to low, gradually add flour mixture and beat just until blended, occasionally scraping bowl. With spoon, stir in crystallized ginger, pecans, and walnuts until evenly mixed.

4.   Divide dough into 3 equal pieces. On 1 prepared cookie sheet, shape 2 pieces of dough into 12 by 2 logs (about ¾ inch high), 3 inches apart. Repeat with remaining piece of dough on second cookie sheet.

5.   Bake logs on 2 oven racks 28 to 30 minutes or until firm, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheets on wire racks 30 minutes.

6.   Reset oven temperature to 275°F. Place logs on cutting board. With serrated knife, cut warm logs cross-wise into ½-inch-thick diagonal slices. Place slices upright, ½ inch apart, same cookie sheets.

7.   Bake slices 30 minutes to allow biscotti to dry out, rotating cookie sheets halfway through baking. Cool biscotti completely on cookie sheets on wire racks. Store biscotti in tightly covered container at room temperature up to 3 weeks, or in freezer up to 3 months.

Each biscotti: About 75 calories, 1 g protein, 9 g carbohydrate, 4 g total fat(19 saturated), 1g fiber, 14mg cholesterol, 5mg sodium.

BUÑUELOS

A Mexican fried cookie glazed with honey.

Ladies Home Journal

About 2 cup all-purpose flour

1 tablespoon sugar

½ teaspoon salt

½ teaspoon double-acting baking powder

2 eggs

¼ cup milk

2 tablespoons butter or margarine, melted

Shortening for frying

Glaze

½ cup honey

1 teaspoon lemon juice

In a medium bowl combine 1¾ cups flour, salt, and baking powder. In another bowl beat eggs; add milk and melted butter or margarine. Add to dry ingredients stirring until dough holds together. Stir in additional flour, about 1 tablespoon, until dough is not sticky. Turn onto a lightly floured surface and knead lightly for 2 minutes until smooth. Cover and let stand 20 minutes. Cut dough into 36 equal pieces and shape each into a ball. On a lightly floured surface roll each ball into paper-thin 4-inch circle. With 1-inch round cookie cutter, cut a hole in center of each circle. Stack circles with waxed paper between layers.

In Dutch oven melt enough shortening to measure 1 inch; heat to 375°F. on deep-fat thermometer. Fry circles, a few at a time, until puffed and golden brown, about 30 seconds on each side. Turn only once. Drain on paper towels. Glaze immediately. Best when served right away. Makes 3 dozen, about 80 calories each.

Glaze: In a small saucepan heat honey and lemon juice until warm. Spoon glaze over hot buñuelos.

DOT’S BLONDIES WITH CHOCOLATE CHIPS

B. Mills and A.