2/3 cup packed brown sugar
1/4 cup butter or margarine — softened
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 small zucchini — shredded and drained (1 cup)
1/2 cup chopped nuts
Clove-Spiced Frosting — (recipe follows):
CLOVE-SPICED FROSTING
3/4 cup powdered sugar
1 tablespoon butter or margarine — softened
1/8 teaspoon ground cloves
3 teaspoons milk (3 to 4 teaspoons)
Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches.
Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour,
baking soda, cinnamon and cloves. Stir in zucchini and nuts.
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Clove-Spiced
Frosting. Cut 6 rows by 4 rows.
CLOVE-SPICED FROSTING:
Mix all ingredients until smooth and spreadable.
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1/2 cup plain yogurt
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Yogurt Frosting — (recipe follows):
1/3 cup fruit preserves (any flavor)
YOGURT FROSTING
1 cup powdered sugar
2 tablespoons plain yogurt
1 tablespoon butter or margarine — softened
1/4 teaspoon vanilla
Beat sugar, butter and shortening in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour,
baking powder, baking soda and salt. Cover and refrigerate about 2
hours or until firm.
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured surface. Cut into 2-inch rounds. Place 2 inches apart on
ungreased cookie sheet. Bake 6 to 8 minutes or until light brown.
Remove from cookie sheet to wire rack. Cool completely.
Prepare Yogurt Frosting. Spread 1 cookie with 1/2 teaspoon frosting.
Top with second cookie; spread with 1/2 teaspoon preserves. Top with
third cookie. Repeat with remaining cookies, frosting and preserves.
Store tightly covered in refrigerator.
YOGURT FROSTING:
Mix all ingredients until smooth and spreadable.
32 foil-wrapped milk chocolate kisses — unwrapped
1 (11 1/2 ounce) package fudge-striped shortbread cookies (32 cookies)
1 (4 1/4 ounce) tube orange or red decorating icing
Attach chocolate kiss to chocolate bottom of each cookie with
decorating icing. Pipe decorating icing around base of each chocolate
kiss to form a ribbon and bow.
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
10 pretzel rods (about 8 1/2 inches long) — cut
crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips
1/3 cup butterscotch-flavored chips
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in
medium bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
Place pretzel rod halves on ungreased cookie sheet. Press ball of
dough onto cut end of each pretzel rod. Press dough with fork to
resemble bristles of broom. Bake about 12 minutes or until set but not
brown. Remove from cookie sheet to wire rack. Cool completely.
Cover cookie sheet with waxed paper. Place brooms on waxed paper.
Melt shortening and chocolate chips in 1-quart saucepan over low heat,
stirring occasionally, until smooth; remove from heat. Spoon melted
chocolate over brooms, leaving about 1 inch at top of pretzel handle
and bottom halves of cookie bristles uncovered.
Place butterscotch chips in microwavable bowl. Microwave uncovered
on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds,
until chips can be stirred smooth. Drizzle over chocolate. Let stand
until chocolate is firm.
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup honey
1/2 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg
in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light
brown. Remove from cookie sheet to wire rack.
3/4 cup packed brown sugar
1/2 cup plain yogurt
1/4 cup butter or margarine — softened
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1 egg
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (6 ounce) package diced dried fruits and raisins (about 1
1/4 cups)
Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel,
vanilla and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking soda and baking powder. Stir in
dried fruits.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to 13 minutes or until light brown.
Remove from cookie sheet to wire rack.
1 cup butter or margarine — softened
1 cup powdered sugar
2 teaspoons vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
Powdered sugar
Heat oven to 375º. Beat butter, 1 cup powdered sugar and vanilla in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flours and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 12 to 15 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Sprinkle
lightly with additional powdered sugar.
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-
inch chunks
1 (3 1/2 ounce) jar macadamia nuts — coarsely chopped
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed until light and fluffy,
or mix with spoon. Stir in flour, baking soda and salt (dough will be
stiff). Stir in white baking bar chunks and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until light brown.
Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
3/4 cup walnut halves — toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites
OR
1/2 cup fat-free, cholesterol-free egg product
Heat oven to 350º. Spray nonstick cookie sheet with cooking spray.
Place walnuts in food processor or blender. Cover and process, using
quick on-and-off motions, until walnuts are consistency of coarse meal.
Mix 1/2 cup of the ground walnuts and the remaining ingredients
except egg whites in large bowl. Stir in egg whites thoroughly until stiff
dough forms.
Sprinkle remaining ground walnuts on cutting board or waxed paper.
Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on
walnuts. Carefully transfer rectangles onto ungreased cookie sheet.
Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut
sides down on cookie sheet.
Bake 10 to 15 minutes or until crisp and browned. Remove from
cookie sheet to wire rack. Store tightly covered.
1 (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
1/2 cup butter or margarine
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
1/2 cup chopped nuts
Creamy Vanilla Frosting — (recipe follows):
CREAMY VANILLA FROSTING
1 1/2 cups powdered sugar
3 tablespoons butter or margarine — softened
1/2 teaspoon vanilla
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2
inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan
over low heat, stirring frequently, just until melted (mixture may
appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla,
salt and eggs. Stir in nuts.
Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted
in center comes out clean. Cool completely. Spread with Creamy
Vanilla Frosting. Cut into 8 rows by 4 rows.
CREAMY VANILLA FROSTING:
Mix all ingredients until smooth and spreadable.