Cinnamon Espresso Cookies
1 1/2 tablespoons instant espresso coffee (dry)
1 tablespoon hot water
1/2 cup butter or margarine — softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon instant espresso coffee (dry)
1 teaspoon ground cinnamon
1/4 teaspoon salt
Espresso Coating — (recipe follows)
ESPRESSO COATING
1/2 cup granulated sugar
2 teaspoons instant espresso coffee (dry)
Dissolve 1 1/2 tablespoons espresso in hot water in large bowl. Add
butter, shortening, sugars and egg. Beat with electric mixer on medium
speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso,
cinnamon and salt on low speed.
Divide dough in half. Shape each half into roll, 10 inches long. Wrap each
roll with plastic wrap and refrigerate 30 minutes. Prepare Espresso
Coating. Roll each roll of dough in coating (reserve any remaining
coating). Rewrap in plastic wrap and refrigerate at least 30 minutes
longer.
Heat oven to 375ş. Cut each roll into 3/8-inch slices. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with remaining coating.
Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove
from cookie sheet to wire rack.
ESPRESSO COATING:
Mix ingredients on a large plate or piece of waxed paper.
Yield:
“54 Cookies”
Chill:
“1:00″
Per serving: 71 Calories (kcal); 3g Total Fat; (34% calories from fat); 1g Protein; 11g Carbohydrate; 3mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
While the dough chills, take advantage of the extra time. You can
run a few errands, get some laundry done, balance your checkbook,
write a few letters or just hang out.
“I Don’t Have That”
Any instant coffee (crystals or granules) will work in place of
instant espresso, giving you a milder coffee flavor.
Christmas Cookie Slices
1 cup sugar
1 cup butter or margarine — softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, salt and baking soda.
Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches
in diameter. Wrap and refrigerate at least 4 hours.
Heat oven to 400ş. Cut rolls into 1/8-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden
brown around edges. Immediately remove from cookie sheet. to wire rack.
Yield:
“84 Cookies”
Chill:
“4:00″
Per serving: 47 Calories (kcal); 2g Total Fat; (44% calories from fat); 1g Protein; 6g Carbohydrate; 10mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Make It Your Way
Pink and white Peppermint Pinwheels will attract attention! To
make them, decrease vanilla to 1 teaspoon; add 1 teaspoon
peppermint extract. Divide dough in half. Stir 1/2 teaspoon red or
green food color into 1 half. Cover both halves and refrigerate 1
hour. Roll plain dough into rectangle, about 16 × 9 inches, on
lightly floured surface. Repeat with colored dough; place on plain
dough. Roll doughs together until about 1/4 inch thick. Roll up
tightly, beginning at 16-inch side. Refrigerate as directed.
Chocolaty Meringue Stars
3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons plus 1 teaspoon baking cocoa
1/3 cup (about) ground walnuts
Heat oven to 275ş. Cover cookie sheet with aluminum foil or baking
parchment paper. Beat egg whites and cream of tartar in medium bowl with
electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at
a time; continue beating until stiff and glossy. Do not underbeat. Fold in
cocoa. (Batter will not be mixed completely; there will be some streaks of
cocoa.)
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1
1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush
excess nuts from cookie sheet.
Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be
soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store
in airtight container.
Description:
“These yummy little cookies are perfect to serve to anyone who is
allergic to wheat.”
Yield:
“48 Cookies”
Per serving: 16 Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
Plastic containers with tight-fitting lids or resealable freezer
bags are perfect for storing cookies.
Chocolate-Raspberry Cheesecake Bars
1 package Betty Crocker® SuperMoist chocolate fudge
cake mix
1/2 cup butter or margarine — softened
2 (8 ounce) packages cream cheese — softened
1 (6 ounce) container Yoplait® Original red raspberry yogurt
(2/3 cup)
1 tub Betty Crocker® Rich & Creamy chocolate
ready-to-spread frosting
3 eggs
1 1/2 cups raspberry pie filling or topping
Heat oven to 325ş. Lightly grease bottom only of rectangular pan, 13 × 9 ×
2 inches. Beat cake mix (dry) and butter in large bowl with electric mixer
on low speed until crumbly; reserve 1 cup. Press remaining crumbly
mixture, using floured fingers, in bottom of pan.
Beat cream cheese, yogurt and frosting in same bowl on medium speed until
smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved
crumbly mixture.
Bake about 45 minutes or until center is set. Refrigerate uncovered at
least 2 hours before serving. Cut into 6 rows by 4 rows; serve with a
dollop of pie filling. Store leftovers covered in refrigerator.
Yield:
“24 Bars”
Bake:
“0:45″
Per serving: 329 Calories (kcal); 15g Total Fat; (40% calories from fat); 3g Protein; 46g Carbohydrate; 45mg Cholesterol; 329mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates
NOTES : Cookie Tips
Cheesecakes are baked at low temperatures to prevent excess
shrinkage. They are more easily cut when a wet knife is used,
cleaning it after each cut.
Make It Your Way
Chocolate lovers will love this variation! To make Chocolate-Chip
Raspberry Cheesecake Dessert, stir in 1 cup miniature semisweet
chocolate chips into the filling mixture after the eggs have been
added. Continue as directed.
Chocolate-Peppermint Refrigerator Cookies
1 1/2 cups powdered sugar
1 cup butter or margarine — softened
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
1 tablespoon milk
1/4 cup finely crushed hard peppermint candy
Beat powdered sugar, butter and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and salt. Divide dough in
half. Stir cocoa and milk into one half and peppermint candy into other
half.
Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed
paper. Shape peppermint dough into roll, 12 inches long; place on
chocolate dough. Wrap chocolate dough around peppermint dough, using waxed
paper to help lift. Press edges together. Wrap and refrigerate about 2
hours or until firm.
Heat oven to 375ş. Cut roll into 1/4-inch slices. Place about 1 inch apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from
cookie sheet to wire rack.
Yield:
“48 Cookies”
Chill:
“2:00″
Per serving: 81 Calories (kcal); 4g Total Fat; (44% calories from fat); 1g Protein; 10g Carbohydrate; 4mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Each time you slice a cookie, roll the roll a quarter turn to
prevent flattening on one side.
Make It Your Way
To make Chocolate-Wintergreen Refrigerator Cookies, omit
peppermint candies. Stir 1/4 cup chocolate shot, 1/4 teaspoon
wintergreen extract and 4 drops green food color into plain dough.
Continue as directed.
Chocolate-Pecan Squares
1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine — softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Heat oven to 350ş. Beat flour, 1/2 cup brown sugar and 3 tablespoons
butter with electric mixer on low speed until blended. Beat on medium
speed 1 to 2 minutes or until crumbly. Press evenly in bottom of ungreased
square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.
Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring
constantly, until mixture begins to boil. Boil and stir 1 minute. Stir in
pecans and vanilla. Pour over layer in pan.
Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not
spread). Cool 10 minutes; loosen edges with knife. Cool completely. Cut
into 6 rows by 6 rows. Store covered in the refrigerator.
Description:
“These rich little bars will remind you of pecan pie, but they are
cholesterol-free!”
Yield:
“36 Squares”
Per serving: 100 Calories (kcal); 6g Total Fat; (55% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
How about Butterscotch Chocolate-Pecan Squares? Get there by using
1/4 cup butterscotch-flavored chips and 1/4 cup semisweet
chocolate chips instead of all chocolate chips.
Chocolate-Peanut Windmills
1 cup sugar
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate — melted and cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts
Beat sugar, butter, shortening, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir
in flour, baking powder and salt. Cover and refrigerate about 2 hours or
until firm.
Heat oven to 400ş. Divide dough in half. Roll each half into rectangle, 12
× 9 inches, on lightly floured cloth-covered surface. Sprinkle each
rectangle with half of the peanuts; gently press into dough. Cut dough
into 3-inch squares. Place about 2 inches apart on ungreased cookie sheet.
Cut squares diagonally from each corner almost to center. Fold every other
point to center to resemble pinwheel. Bake about 6 minutes or until set.
Remove from cookie sheet to wire rack.
____________________
Cut squares diagonally from each corner almost to center.
Fold every other point to center to resemble pinwheel.
Yield:
“24 Cookies”
Chill:
“2:00″
Per serving: 134 Calories (kcal); 7g Total Fat; (45% calories from fat); 2g Protein; 17g Carbohydrate; 8mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
A great way to evenly cut cookie dough is to use a pizza cutter
and a plastic ruler.
“I Don’t Have That”
Instead of using chopped peanuts, cover the cookie dough with
candy sprinkles.
Chocolate-Peanut Butter No-Bakes
1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts
Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup,
peanut butter, milk and vanilla in 3-quart saucepan over medium heat,
stirring constantly, until chocolate is melted and mixture is smooth;
remove from heat. Stir in oats and peanuts until well coated.
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
uncovered about 1 hour or until firm. Store covered in refrigerator.
Yield:
“24 Cookies”
Chill:
“1:00″
Per serving: 121 Calories (kcal); 7g Total Fat; (48% calories from fat); 4g Protein; 13g Carbohydrate; trace Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
If you don’t want to take the time to drop the mixture onto waxed
paper do this—pat the mixture on a cookie sheet and refrigerate as
directed. Cut into squares.
Make It Your Way
Double-Peanut Butter No-Bakes are easy to make by using 1 cup
peanut butter chips instead of semisweet chocolate chips. If you
want to sneak some chocolate back in there, use chocolate-covered
peanuts instead of plain peanuts.
Chocolate-Orange-Chocolate Chip Cookies
1 cup sugar
2/3 cup butter or margarine — softened
1 tablespoon grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped pecans
1 (6 ounce) package semisweet chocolate morsels (1 cup)
1/3 cup sugar
1 teaspoon grated orange peel
Heat oven to 350ş. Beat 1 cup sugar, butter, 1 tablespoon grated orange
peel and the egg in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in flour, cocoa, salt, baking powder and baking soda.
Stir in pecans and chocolate morsels.
Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated
orange peel. Roll balls in sugar mixture. Place about 3 inches apart on
ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of
glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from
cookie sheet. Cool on wire rack.
Yield:
“30 Cookies”
Per serving: 152 Calories (kcal); 9g Total Fat; (49% calories from fat); 2g Protein; 19g Carbohydrate; 6mg Cholesterol; 83mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
One medium orange will give you the 1 to 2 tablespoons of grated
peel you’ll need for this recipe.
Chocolate-Oatmeal Chewies
1 1/2 cups sugar
1 cup butter or margarine — softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 350ş. Beat sugar, butter, milk 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 10 to 12 minutes or until almost no indentation remains
when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to
wire rack.
Yield:
“42 Cookies”
Per serving: 102 Calories (kcal); 5g Total Fat; (42% calories from fat); 2g Protein; 14g Carbohydrate; 5mg Cholesterol; 94mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
This variation was the result of the unexpected results we saw
during recipe testing. We ended up liking our “mistake” so much,
we decided to stick with it and offer it as a recipe variation! To
make Hazelnut-Oatmeal Lacies, substitute 1/2 cup hazelnut-flavored
instant coffee (dry) for the cocoa. Unlike the original recipe
above, these cookies will be very flat, but still very chewy!
“I Don’t Have That”
Sometimes we run out of such staples as milk. The same amount of
melted vanilla ice cream or even yogurt will work as a substitute
or, in a pinch, just use water.
Chocolate-Mint Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
2 (1 ounce) squares unsweetened chocolate — melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Frosting — (recipe follows)
1/4 cup butter or margarine
2 tablespoons corn syrup
1 (6 ounce) package semisweet chocolate chips
Crushed hard peppermint candies, if
desired
PEPPERMINT FROSTING
2 1/2 cups powdered sugar
1/4 cup butter or margarine — softened
3 tablespoons milk
1/2 teaspoon peppermint extract
Heat oven to 375ş. Beat sugar, 1/2 cup butter, the vanilla, egg and
unsweetened chocolate in large bowl with electric mixer on medium speed,
or mix with spoon. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Flatten cookies with greased bottom of glass dipped in
sugar. Bake until set, about 8 minutes. Cool 1 to 2 minutes; remove from
cookie sheet to wire rack. Cool cookies completely.
Spread Peppermint Frosting over each cookie to within 1/4 inch of edge.
Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat,
stirring constantly, until smooth. Spoon or drizzle mixture over each
cookie; sprinkle with crushed candies.
PEPPERMINT FROSTING:
Mix all ingredients until smooth and of spreading consistency.
Yield:
“36 Cookies”
T(Bake):
“0:08″
Per serving: 149 Calories (kcal); 8g Total Fat; (43% calories from fat); 1g Protein; 21g Carbohydrate; 16mg Cholesterol; 75mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
To easily crush peppermint candies, place in resealable plastic
freezer bag. Seal bag and pound with rolling pin or meat mallet to
crush.
Make It Your Way
If you want to try another flavor combination, we suggest
Chocolate-Orange Cookies. To make these, substitute orange extract
for the peppermint extract in the frosting. If you would like,
crush orange-flavored hard candies to sprinkle on top of the
cookies in place of the peppermint candies. This orange variation
would make a fun Halloween treat.
Chocolate-Glazed Graham Crackers
1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 tablespoon shortening
Heat oven to 375ş. Beat 1 cup shortening, the brown sugar and honey in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking powder and salt.
Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface. Cut into 2 1/2-inch rounds. Place 1 inch apart on
ungreased cookie sheet. Bake 7 to 9 minutes or until edges are firm. Cool
1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
Melt chocolate chips and 1 tablespoon shortening over low heat, stirring
occasionally, until smooth. Drizzle over cookies.
Description:
“These crackers have a wonderful old-fashioned taste created with the
use of whole wheat flour. They are sure to please when served with a
glass of cold milk.”
Yield:
“48 Cookies”
Per serving: 79 Calories (kcal); 5g Total Fat; (55% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
Make Honey-Graham Cracker Cookies by leaving out the chocolate and
cutting the dough with 2- to 3-inch cookie cutters. Sprinkle the
cookies with plain or colored sugar before baking.
Chocolate-Covered Peanut-Chocolate Chip Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Heat oven to 375ş. Beat sugar, butter, shortening, vanilla and egg in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and salt. Stir in peanuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 10 to 12 minutes or until edges are golden brown
(centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to
wire rack.
Yield:
“42 Cookies”
Per serving: 118 Calories (kcal); 7g Total Fat; (52% calories from fat); 1g Protein; 13g Carbohydrate; 6mg Cholesterol; 59mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
If you oversoften butter or margarine, especially if it’s been
microwaved to the point of it being almost melted, your cookies
will spread a lot and be flat.
Make It Your Way
How about giving Chocolate-Covered Raisin-Chocolate Chip Cookies a
whirl? Just substitute chocolate-covered raisins for the
chocolate-covered peanuts.
Chocolate-Cherry Sand Tarts
3/4 cup sugar
3/4 cup butter or margarine — softened
1 egg white
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
1 3/4 cups (about) cherry preserves
Chocolate Drizzle — (recipe follows)
CHOCOLATE DRIZZLE
2/3 cup semisweet chocolate chips
1 tablespoon shortening
Beat sugar, butter and egg white in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour and cocoa. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 350ş. Shape dough into 1-inch balls. Press each ball in
bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2
inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place
on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully
remove from molds to wire rack. Cool completely. Drizzle with Chocolate
Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.
Yield:
“54 Cookies”
Chill:
“2:00″
Per serving: 86 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
To quickly make Chocolate Glaze, place chocolate chips and
shortening in a microwavable bowl. Microwave uncovered on Medium
(50%) 1 to 2 minutes or until mixture can be stirred smooth.
Sandbakelse Mold
A sandbakelse mold is a metal pan designed with tiny fluted cups
and is used to bake tiny cookies with a filling. These molds can
be found at kitchenware specialty stores.
Chocolate-Bourbon Balls
1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
2 cups finely chopped almonds
2 cups powdered sugar
1/4 cup bourbon
1/4 cup light corn syrup
Powdered sugar
Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir
in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and
refrigerate at least 5 days to blend flavors.
Yield:
“60 Cookies”
Per serving: 68 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 9g Carbohydrate; trace Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : “I Don’t Have That”
1 tablespoon brandy extract plus enough water to equal 1/4 cup can
be substituted for the bourbon.
Make It Your Way
Make Vanilla Bourbon Balls by substituting crushed vanilla wafers
for the chocolate wafers and pecans for the almonds.
Chocolate-Almond Tea Cakes
3/4 cup butter or margarine — softened
1/3 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 cup hot cocoa mix (dry)
1/2 cup chopped slivered almonds — toasted (see Notes)
Powdered sugar
Heat oven to 325ş. Beat butter and 1/3 cup powdered sugar in medium bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
cocoa mix and almonds. (If dough is soft, cover and refrigerate until firm
enough to shape.)
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased
cookie sheet. Bake 12 to 15 minutes or until set. Dip tops into powdered
sugar while warm. Cool completely on wire rack. Dip tops into powdered
sugar again.
Description:
“These cookies are dipped twice into the powdered sugar because the
sugar from the first dip gets absorbed into the cookie.”
Yield:
“42 Cookies”
Per serving: 67 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g Protein; 7g Carbohydrate; trace Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Cookie Tips
To toast nuts, bake uncovered in ungreased shallow pan in 350ş
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.
Any of the flavored hot cocoa mixe
Chocolate Shortbread
2 cups powdered sugar
1 1/2 cups butter or margarine — softened
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons vanilla
4 ounces semisweet baking chocolate — melted and cooled
1/2 teaspoon shortening
Creamy Frosting — (recipe follows)
CREAMY FROSTING
3 cups powdered sugar
1/3 cup butter or margarine — softened
1 1/2 teaspoons vanilla
2 tablespoons (about) milk
Heat oven to 325ş. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon.
Stir in flour, cocoa and vanilla.
Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet.
Bake 9 to 11 minutes or until firm (cookies should not be dark brown).
Remove from cookie sheet to wire rack. Cool completely.
Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread
each cookie with about 1 teaspoon frosting. Immediately make three
concentric circles on frosting with melted chocolate. Starting at center,
draw a toothpick through chocolate circles to make spider web design. Let
stand until chocolate is firm.
CREAMY FROSTING:
Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk.
Beat with spoon until smooth and spreadable.
Description:
“The rich chocolate flavor gives character to these frosted shortcake
cookies, and they’ll probably disappear in a hurry!”
Yield:
“48 Cookies”
Per serving: 155 Calories (kcal); 8g Total Fat; (44% calories from fat); 1g Protein; 21g Carbohydrate; trace Cholesterol; 83mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
Another idea for a quick cookie design is to drizzle straight
lines of chocolate across the frosting, then pull a wooden
toothpick back and forth across the lines.
Chocolate Mini-Chippers
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter or margarine — softened
1 teaspoon vanilla
1 egg white
OR
2 tablespoons fat-free cholesterol-free egg product
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
Heat oven to 375ş. Beat sugars, butter, vanilla and egg white in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flours, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack.
Yield:
“30 Cookies”
Per serving: 62 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
You can have your favorite cookie and not miss out on the taste.
One little trick is to use miniature chocolate chips—their size
allows them to be distributed more evenly through the dough,
giving you chocolate in each bite!
Make It Your Way
You can eliminate the whole wheat flour and use all-purpose flour
in its place.
Chocolate Linzer Hearts
1 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup hazelnuts — toasted (see Notes), skinned and ground
1/2 ounce semisweet baking chocolate — finely chopped
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam
1 ounce semisweet baking chocolate — melted
Beat butter and sugar in large bowl with electric mixer on medium speed
until light and fluffy, or mix with spoon. Beat in vanilla and eggs until
smooth. Add remaining ingredients except jam and melted chocolate. Beat
until well blended. Cover and refrigerate 1 hour (dough will be sticky).
Heat oven to 375ş. Roll one fourth of dough at a time between pieces of
waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until
ready to roll.) Cut with 2-inch heart-shape cookie cutter. Cut small heart
shape from center of half of the 2-inch hearts, if desired. Place on
ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire
rack. Cool completely. Spread about 1/2 teaspoon raspberry jam on bottom
of whole heart cookies; top with cut-out heart cookie. Drizzle with melted
chocolate. Let stand until chocolate is firm.
Description:
“These cookies are a variation of the famous Austrian Linzer Torte.
The toasted hazelnuts, raspberry jam and chocolate provide a unique
taste sensation.”
Yield:
“36 Cookies”
Chill:
“1:00″
Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 14g Carbohydrate; 10mg Cholesterol; 65mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
To toast nuts, bake uncovered in ungreased shallow pan in 350ş
oven about 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7
minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.
Hazelnuts
Hazelnuts, also called “filberts,” are the nuts of the hazel tree,
which is a member of the birch family.
Chocolate Drop Cookies
1 cup sugar
1/2 cup butter or margarine — softened
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate — melted and cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Heat oven to 375ş. Grease cookie sheet. Beat sugar, butter, buttermilk,
vanilla, chocolate and egg in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in
nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
sheet. Bake 8 to 10 minutes or until almost no indentation remains when
touched in center. Immediately remove from cookie sheet to wire rack. Cool
completely. Frost with Chocolate Frosting.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water until
smooth and spreadable. (If frosting is too thick, add more water. If
frosting is too thin, add more powdered sugar.)
Description:
“This very old-fashioned cookie is a time-tested classic. It bakes up
into a tender, cake-like cookie adorned with an incredibly fudgy
chocolate frosting.”
Yield:
“36 Cookies”
Per serving: 142 Calories (kcal); 7g Total Fat; (44% calories from fat); 2g Protein; 19g Carbohydrate; 5mg Cholesterol; 89mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Make It Your Way
If you love chocolate-covered raisins, add them to this cookie to
make Raisin-Filled Chocolate Drops. Stir in 1 cup semisweet- or
milk chocolate-covered raisins with the nuts. Serve with a cup of
rich, full-bodied coffee or a glass of ice cold milk.
Chocolate Cookies
1 package Betty Crocker® SuperMoist® devil’s food
cake mix
1/3 cup vegetable oil
2 eggs
Sugar
Heat oven to 350ş. Mix cake mix (dry), oil and eggs in large bowl with
spoon until dough forms.
Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart
on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from
cookie sheet to wire rack.
Description:
“The tops of these cookies look crinkled, and they have a soft, chewy
texture.”
Yield:
“48 Cookies”
Per serving: 59 Calories (kcal); 2g Total Fat; (35% calories from fat); 1g Protein; 9g Carbohydrate; 8mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
To make Chocolate Chip Chocolate Cookies, stir in 2/3-cup
miniature semisweet chocolate chips into the dough.
Chocolate Chip-Pecan Bars
1 package Betty Crocker® SuperMoist French vanilla
cake mix
1/2 cup butter or margarine — softened
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350ş. Mix cake mix (dry) and 1/2 cup butter in medium bowl,
using pastry blender or crisscrossing 2 knives, until crumbly. Press
firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8
to 10 minutes or until light brown.
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the
brown sugar to boiling in 2-quart saucepan over medium heat, stirring
occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate
chips over warm bars; cool. Cut into 8 rows by 4 rows.
Yield:
“32 Bars”
Per serving: 206 Calories (kcal); 14g Total Fat; (58% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 181mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : Cookie Tips
A pastry blender is a very efficient, easy-to-use tool to have on
hand. It blends butter or shortening into dry ingredients without
much effort. Pastry blenders are inexpensive and can be found in
the cooking and baking utensil section of most discount stores.
“I Don’t Have That”
White- or yellow-flavored mix can be substituted for the French
vanilla.
Chocolate Chip Sandwich Cookies
1 1/4 cups packed brown sugar
1/2 cup butter or margarine — softened
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
Chocolate Frosting — (recipe follows)
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water
Heat oven to 350ş. Lightly grease cookie sheet. Beat brown sugar, butter
and egg in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet
(dough will flatten and spread). Bake 8 to 10 minutes or until golden
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool
completely. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs
of cookies.
CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water until
smooth and spreadable. (If frosting is too thick, add more water. If
frosting is too thin, add more powdered sugar.)
Yield:
“48 Cookies”
Per serving: 99 Calories (kcal); 4g Total Fat; (36% calories from fat); 1g Protein; 16g Carbohydrate; 4mg Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
These little sandwich cookies will get soft during storage due to
the moisture in the frosting.
“I Don’t Have That”
About 1 cup of canned frosting can be used if you don’t feel like
making the frosting from scratch.
Chocolate Chip Cookies
1 package Betty Crocker® SuperMoist butter pecan,
chocolate chip*, chocolate fudge, devil’s
food,
German, chocolate or yellow cake mix
1/2 cup butter or margarine — softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350ş. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until smooth,
or mix with spoon. Stir in remaining cake mix, the nuts and chocolate
chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will
be soft). Cool 1 minute; remove from cookie sheet to wire rack.
Yield:
“60 Cookies”
Per serving: 71 Calories (kcal); 4g Total Fat; (46% calories from fat); 1g Protein; 9g Carbohydrate; 6mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *If using chocolate chip cake mix, bake 12 to 15 minutes. If using
yellow cake mix, decrease butter to 1/3 cup.
Cookie Tips
Did you know that frozen nuts are easier to chop than room
temperature nuts?
The cap on the vanilla extract bottles are a handy little measure,
most caps hold between 1/2 and 1 teaspoon.
Cherry-Almond Bars
1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine — softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze — (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)
Heat oven to 350ş. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with
spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10
minutes or until set.
Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink Glaze.
Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.
Yield:
“24 Bars”
Per serving: 143 Calories (kcal); 7g Total Fat; (45% calories from fat); 2g Protein; 18g Carbohydrate; 16mg Cholesterol; 66mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Maraschino Cherries
Is that pronounced “mar-uh-SKEE-noh” or “mar-uh-SHEE-noh?” Either
way is fine. Although any cherry will do, these sweet beauties are
generally made from Royal Ann cherries. They are soaked in a sugar
syrup and dyed red or green. The red cherries are flavored with
almond and the green with mint.
Make It Your Way
Green Cherry-Almond Bars are just as attractive as pink ones.
Replace the red maraschino cherries in the bars with green ones
and replace red maraschino cherry juice in the glaze with green.
This makes a great treat to serve for Saint Patrick’s Day.
Carrot-Raisin Bars
1 package Betty Crocker® SuperMoist carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Betty Crocker® Rich & Creamy cream cheese
frosting
Heat oven to 350ş. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1
inch. Mix cake mix (dry), oil, water and eggs in large bowl with spoon.
Stir in raisins and nuts. Spread evenly in pan.
Bake 15 to 20 minutes or until bars spring back when touched lightly in
center. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
Yield:
“48 Bars”
Per serving: 120 Calories (kcal); 5g Total Fat; (39% calories from fat); 1g Protein; 18g Carbohydrate; 8mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Make It Your Way
If you love coconut, you’ll love our Carrot-Raisin Coconut Bars.
Stir in 1 cup coconut with the raisins and nuts.
Using orange juice instead of the water gives these bars a nice
flavor boost.
Carrot-Molasses Cookies
1 package Betty Crocker® SuperMoist carrot cake mix
1/4 cup butter or margarine — softened
2 tablespoons light molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Betty Crocker® Rich & Creamy cream cheese
ready-to-spread frosting, if desired
Beat half of the cake mix (dry), the butter, molasses and eggs in large
bowl with electric mixer on medium speed until smooth, or mix with spoon.
Stir in remaining cake mix and the nuts. Refrigerate about 2 hours or
until chilled.
Heat oven to 375ş. Lightly grease cookie sheet. Drop dough by rounded
teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes
or until edges are set (centers will be soft). Remove from cookie sheet to
wire rack. Cool completely. Frost with frosting. (Cover and refrigerate
any remaining frosting.)
Yield:
“42 Cookies”
Chill:
“2:00″
Per serving: 73 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 11g Carbohydrate; 9mg Cholesterol; 92mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Great! You don’t have to shred carrots by hand for this homey,
old-fashioned cookie.
“I Don’t Have That”
Honey or maple-flavored syrup can be substituted for the molasses.
Caramel-Pecan Cookies
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
8 vanilla caramels
160 pecan halves (about 2 1/4 cups)
Chocolate Glaze — (recipe follows)
CHOCOLATE GLAZE
1 ounce unsweetened baking chocolate
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons water (2 to 4 teaspoons)
Heat oven to 350ş. Beat brown sugar, butter, water and vanilla in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt.
Cut each caramel into 4 pieces with sharp knife. For each cookie, group 5
pecan halves on ungreased cookie sheet.
Shape 1 teaspoon dough around each caramel piece to form a ball. Press
ball firmly onto center of each group of pecans.
Bake 12 to 15 minutes or until set but not brown. Immediately remove from
cookie sheet to wire rack. Cool completely. Spread tops of cookies with
Chocolate Glaze.
CHOCOLATE GLAZE:
Melt chocolate in 1-quart saucepan over low heat, stirring occasionally.
Stir in powdered sugar, vanilla and water until smooth and spreadable.
Description:
“These adorable cookie confections look like turtles. Kids will love
making and eating them!”
Yield:
“32 Cookies”
Per serving: 135 Calories (kcal); 8g Total Fat; (53% calories from fat); 1g Protein; 15g Carbohydrate; trace Cholesterol; 49mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Make It Your Way
For a bit more chocolate flavor, substitute chocolate caramels for
the vanilla caramels.
Caramel Fudge Bars
1 package Betty Crocker® Supreme brownie mix (with
pouch of Chocolate Flavor Syrup)
1/4 cup milk
1 teaspoon vanilla
1 egg
1/2 (14 ounce) package vanilla caramels (25 caramels)
1 (14 ounce) can sweetened condensed milk
Heat oven to 350ş. Grease bottom only of rectangular pan, 13 × 9 × 2
inches. Mix brownie mix (dry; do not add chocolate syrup from pouch),
milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie
mixture in bottom of pan. Bake 10 minutes.
Heat caramels and chocolate syrup from pouch in 2-quart saucepan over
medium-low heat, stirring occasionally, until caramels are melted. Stir in
milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle
over caramel.
Bake 25 to 30 minutes or until bubbly around edges. Cool completely;
refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly
covered and, if desired, in refrigerator.
Description:
“These bars are more like a candy, and if you like “ooey-gooey”
sweets, you’ll love these. Make sure to keep them stored in the
refrigerator so they don’t get too soft.”
Yield:
“24 Bars”
Per serving: 201 Calories (kcal); 4g Total Fat; (17% calories from fat); 3g Protein; 39g Carbohydrate; 14mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates
NOTES : Make It Your Way
Make Chocolate-Caramel Fudge Bars by substituting
chocolate-flavored sweetened condensed milk for regular.
Caramel Candy Bars
1 (14 ounce) package vanilla caramels
1/3 cup milk
2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine — softened
1 (6 ounce) package semisweet chocolate chips (1 cup)
1 cup chopped walnuts
OR
1 cup dry-roasted peanuts
Heat oven to 350ş. Heat caramels and milk in 2-quart saucepan over low
heat, stirring frequently, until smooth; remove from heat.
Mix flour, oats, brown sugar, baking soda and salt in large bowl with
spoon. Stir in egg and butter until mixture is crumbly. Press half of the
crumbly mixture in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 10
minutes.
Sprinkle chocolate chips and walnuts over baked layer. Drizzle with
caramel mixture. Sprinkle with remaining crumbly mixture; press gently
into caramel mixture. Bake 20 to 25 minutes or until golden brown. Cool 30
minutes. Loosen edges from sides of pan. Cool completely. Cut into 8 rows
by 4 rows.
Yield:
“48 Bars”
Cool:
“0:30″
Per serving: 162 Calories (kcal); 8g Total Fat; (40% calories from fat); 2g Protein; 23g Carbohydrate; 5mg Cholesterol; 121mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
NOTES : Cookie Tips
For a holiday or housewarming gift, wrap individual bars in
colored plastic wrap and pack in a basket with a bow.
Make It Your Way
If you love the chocolate and peanut butter flavor combination,
make Chocolate Peanut Bars by substituting chocolate caramels for
the vanilla caramels and peanut butter chips for the chocolate
chips. Use peanuts rather than walnuts. Delicious!