Molasses Sugar Cookies

This is Dear Hubby's favorite cookies of all time. In fact, in spite of being a confirmed chocoholic, he will choose this cookies over anything chocolate. Which for him, is really saying something! 3/4 cup melted shortening 1 cup packed brown sugar 1/4 cup molasses 1 egg, beaten 2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well. Form into 1 inch balls and roll in granulated sugar. Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

Almond Chocolate Fudge Bars

These were made and brought into class by an instructor of mine one time. Quite tasty, and more than a little addictive! Crust: 1/2 cup ground almonds 1 cup flour 1/4 cup sugar 1/2 tsp salt 1 stick cold unsalted butter 1 large egg Process dry ingredients to a course meal in a food processor, or by using a pastry cutter. Add butter and egg and mix or process until a dough forms; don't overmix or the dough will become tough. On a floured surface, roll out dough into a large rectangle. Place dough in a greased and floured 9 x 13 baking pan. Perforate dough randomly with a fork. Bake at 350 degrees for 20 minutes until the edges begin to brown. Cool completely. Fudge Topping: 1 can sweetened condensed milk 2 Tbs sugar 2 Tbs butter 1/4 tsp almond or vanilla extract 12 oz pkg semi-sweet chocolate chips Stir the mil, sugar, butter and extract over medium-low heat until sugar is dissolved, being careful not to scorch or boil the milk. Add chocolate chips and stir until melted. Spread over cooled crust and chill.

Seven Layer Cookies

An old recipe, but a good one. 1 cup butter 1 cup graham cracker crumbs 1 cup coconut 1 cup chopped nuts 1 cup chocolate chips 1 cup butterscotch chips 1 cup sweetened condensed milk Preheat oven to 375 degrees. Melt butter in baking pan; sprinkle crumbs over butter. Springkle over remaining ingredients, one layer at a time. Bake for 15-20 minutes or until chips melt. Cool completely; cut into squares.

Chocolate Sachertorte Cookies

This was adapted from my Mom's recipe. They are very good! Cookie Dough: 1 cup butter, softened 1 - 4-1/2 oz pkg. instant chocolate pudding mix 1 egg 2 cups flour 3 Tbs sugar Filling: 1/2 cup chocolate chips 5 Tbs butter Preheat oven to 325 degrees. For cookies: Cream butter and pudding mix in large bowl until light and fluffy. Beat in egg. Gradually add flour till well mixed and dough forms. Shape dough into 1" balls, place 2" apart on ungreased cookie sheet. With your thumb, make an imprint in the center of each cookie. Bake 15-18 minutes until set; let cool. For filling: Mix chocolate chips and butter in small microwaveable bowl, microwave until melted, stir until smooth. Fill centers of each cookie, let cool completely.

Irresistible Peanut Butter Cookies

This recipe is from the Crisco Website. And when they say they are irresistible, they aren't lying! 3/4 cup creamy peanut butter 1/2 stick Crisco shortening stick or 1/2 cup Crisco shortening 1-1/4 cup brown sugar, firmly packed 3 Tbs milk 1 Tbs vanilla 1 large egg 1-3/4 cup flour 3/4 tsp baking soda 3/4 tsp salt Preheat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat a medium speed of electric mixer until well blended. Add egg, beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2" apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. Bake for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Makes 3 dozen cookies.

Ricotta Cookies

These are wonderful any time of year, but especially so during the Holidays. 1/4 cup butter 1/4 cup Ricotta 1 tsp. vanilla 1 cup sugar 1 egg 2 cups sifted flour 1/2 tsp. baking soda 1/2 tsp. salt Preheat oven to 350 degrees. Allow butter to soften. Blend with ricotta until creamy. Add vanilla, mix well. Add sugar gradually, beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon onto greased baking pan. Bake for 10 minutes. Yield: 30-35 cookies, depending on size.

Hot Chocolate Cookies

I got this recipe from my friend Debbie. They are SO delicious! 2 sticks butter, softened 1 cup sugar 2/3 cups packed light brown sugar 2 large eggs 1 tsp. vanilla 3-1/4 cups flour 4 packages hot chocolate mix (1 oz. pkg, NOT sugar-free) OR 1/2 cup cocoa mix 1 tsp. salt 1-1/4 tsp baking soda 1 cup each white, milk, and semi-sweet chocolate chips Heat oven to 350 degrees. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and bakin gsoda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in cocolate chips. Chill the dough for about an hour. Use a 1/4 cup as a scoot to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool 5 minutes before removing from pan.

Gooey Butter Cookies

These are SO good! 1 box Duncan Hines Butter Recipe cake mix 1 stick butter 1/4 tsp. vanilla 1 pkg. cream cheese (room temperature) 1 egg Combine all ingredients with electric mixer until well blended. Chill dough for 2 hours. Preheat oven to 350 degrees. Roll dough into balls about the size of walnuts. Roll balls in powdered sugar. Bake on ungreased cookie sheet 10-12 minutes. Cool completely. Dust cookies with powdered sugar when completely cooled.

Salted Golden Caramel Bars

This recipe was found in the September 2010 Country Living Magazine: 8 cups puffed rice cereal 3/4 cup corn syrup 2/3 cup sweetened condensed milk 1/2 cup packed light brown sugar 1/4 cup granulated sugar 4 TBS unsalted butter 1 tsp sea salt 1-1/2 tsp vanilla 1/4 cup dark chocolate chips, melted Vegetable oil, for greasing dishes Liberally oil a large mixing bowl and a 9x13 baking dish. Place cereal in bowl and set it and dish aside. In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter, and sea salt. Allow mixture to come to a boil while stirring continuously, until a light golden brown, 5-6 minutes. Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan. Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chcolate and refrigerate until set, about 15 minutes. Cut into 15 bars.

Chocolate-Peanut Butter Bars

This recipe is so easy it almost feels like cheating! It's basically just "jazzing up" a pouch cookie mix, but it is SO good: 1 pouch Betty Crocker Peanut Butter Cookie Mix 1 TBS water 3 TBS oil 1 egg 2 cups chocolate chips* Heat oven to 350 degrees. Spray bottom of 13 x 9 pan with cooking spray. Make cookie dough as directed on pouch. Press in pan. Bake 12-15 minutes or until edges are golden. Cool 5 minutes. In small bowl, melt chocolate 1 - 1-1/2 minutes or until chips can be stirred smooth. Spread over cookies. Refrigerate 30 minutes until chocolate is set; cut into bars. *I prefer Dark Chocolate, so I use that. However, Milk Chocolate would work just as well if that is your personal preference.