Mocha Chocolate Shortbread

I love a good shortbread cookie with a cup of coffee...they dunk good.


Ingredients:

1 & 1/4 cup all purpose flour
1/2 cup powdered sugar
2 tsp instant coffee granules
2/3 cup butter, softened
1/2 tsp vanilla
2 cups (12 ounces) semi sweet chocolate morsels, divided

Diretions:

1.Preheat oven to 325 degrees.
2. Combine first 3 ingredients in medium sized bowl, then add butter and vanilla. Beat with mixer unitl blended.
3. Stir in 1 cup of the chocolate morsels. Press the dough into an ungreased 9" square pan, then prick dough several  places with a fork.
4. Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup of chocolate morsels over top of hot shortbread and spread to cover.
5. Cut shortbread into 25 squares (about 1 & 3/4 "). Then cut each square into 2 triangles. Let cool 30 minutes in pan before removing.

***50 triangles

Pecan Shortbread Cookies

Here's another pecan recipe....always a good thing. These are great dunkers.

Ingredients:

2 cups (4 sticks) butter-softened
1 & 3/4 cups powdered sugar, divided
3 & 1/2 cup flour
1/2 cup cornstarch
1 & 1/2 cup chopped pecans, toasted

Directions:

1. Preheat oven tpo 350 degrees. Lightly coat baking sheets.
2. Beat butter and 1 cup of the powdered sugar with a mixer until light and fluffy. Add the flour and cornstarch, mixing well. Stir in nuts.
3. Roll dough into 1 " balls, and place 2" apart on baking sheets. Flatten balls slightly with the bottom of a glass.
4. Bake 13 minutes, or until centers are set, then cool on baking sheets 5 minutes. Add warm cookies, 1 at a time, to remaining powdered sugar, turning evenly to coat. Cool on wire racks.

***5 dozen

Drunken Drop Cookies

If you are a fan of rum cake...these cookies will soon be in your recipe file.

Ingredients:

1/2 cup butter, softened
1 egg
1 cup white sugar
2 cup sifted flour
1/4 tsp baking soda
1/4 cup dark rum
1/2 cup chopped nuts (your favorite)

Directions:

1. Preheat oven to 300 degrees.
2. Cream butter and sugar. Beat in egg.
3. Mix in flour and baking soda, alternating with rum. Then add the nuts.
4. Refrigerate dough for 30 minutes, then drop by tablespoonfuls on baking sheets and
bake 12-15 minutes until firm.


***makes 3 doz

Sweet and Salty Potato Chip Cookies

I know, it sounds weird, but trust me, these are wonderful....everyone will demand the recipe.

Ingredients:

2 cups flour
1 tsp baking soda
2/3 cup margarine, softened
2/3 cup granulated sugar
2 large eggs
2/3 cup light brown sugar
1 pkg (11 oz butterscotch chips or semi sweet chocolate chips
1 pkg (4.25 oz) potato chips, crushed (about 2 cups)
1/2 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees. Spray cookie sheets with non stick spray.
2. Combine flour and baking soda in medium bowl, stir to mix and set aside.
3. Place margarine in large bowl, beat at medium speed until creamy. Gradually beat in both sugars until fluffy. Beat in eggs, 1 at a time.
4. Gradually add flour mixture, beat on low speed until combined. Stir in candy chips, crushed potato chips, and nuts.
5. Drop by rounded tbl., 1 & 1/2 inches apart on pans. Bake until edges are lightly browned, about 10 to 12 minutes. Cool on pans 2 minutes, then remove to wire rack to cool completely.

***makes 5 doz

Pistachio/Cherry Sugar Cookies

I found this recipe in a holiday magazine and thought it sounded both delicious and very easy. I made them for Christmas and everyone loved them.

Ingredients:

1 pkg (18 ounce) refrigerated sugar cookie dough
1/2 cup shelled pistachios, lightly chopped
1/2 cup dried cherries, chopped
1 pkg (11 ounce) white chocolate chips

Directions:

1. Preheat oven to 350 degrees, lightly spray cookie sheets.
2. Let roll of sugar cookie dough sit at room temperature for 15 minutes.
3. Open package of sugar cookie dough and on a cutting board, press dough into a rectangle.
4. Add pistachios and cherries, pressing into dough and then reshape into a log again.
5. Place into freezer for 15 minutes (so it's easier to slice).
6. Remove from freezer, and slice into 1/4 " thick rounds, then place on cookie sheets.
7. Bake 7 to 11 minutes, until golden around edges.
8. Let sit for 3 or 4 minutes, then transfer to rack to cool completely.
9. When cookies are cooled, place white chocolate chips in microwaveable bowl. Microwave at 30 second intervals, stirring after each, until melted.
10. Take cooled cookie and dip one half into melted chocolate. Place on waxed paper to cool and set. For the Christmas holidays, sprinkle with red and green colored sugar.

Chocolate Chip Crescents

These are so easy to make and they are very popular in our house...especially around the holidays.

Ingredients:

6 tbl sugar
3 & 1/2 tsp ground cinnamon-divided
2 pks (11 oz ea) pie crust mix ( or can make using 2 refrigerated pre made pie crusts)
4 tbl butter, melted and divided
1/2 cup finely chopped walnuts or pecans
1 cup mini semi sweet chocolate chips
1 egg

Directions:

1. Preheat oven to 350 degrees and lightly spray cookie sheets.
2. Combine sugar with 1 & 1/2 tsp cinnamon-keep aside.
3. In bowl combine pie crust mixes with reserved 2 tsp cinnamon ( if using premade pie crust, sprinkle pie crusts with the cinnamon, then press into dough)
4. Divide dough in half and shape into disks, wrap & refrigerate for 30 minutes...if using premade crusts, omit this part.
5. On lightly floured surface, roll each circle of dough into 12 " circle. Then brush each circle with 2 tbl of butter, then sprinkle each with 2 tbl of the reserved cinnamon/sugar mixture.
6. Sprinkle each with 1/4 cup nuts, 1/2 cup chocolate chips...pressing into dough. Then cut each circle into 12 wedges.
7. Starting from wide end, roll up each wedge. Place on baking sheet, point side down, at least 1" apart.
8. Lightly beat egg with 1 tbl water, then brush over pastries.
9. Sprinke with remaing cinnamon/sugar mixture. Bake 15 minutes or until golden. Cool on racks.

***makes 24

Giant Peanut Butter Surprise Cookies

These are very ,very appealing to everyone. What's better than a cookie and candy together.

Ingredients:

1 roll (16.5 oz) refrigerated peanut butter cookies
12 mini chocolate covered peanut butter cup candies
1/3 cup semi sweet chocolate chips
1 tsp shortening

Directions:

1. Heat oven to 350 degrees. Divide cookie dough into 12 equal pieces.
2. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball.
3. On ungreased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining balls until ready to use.
4. Bake 11-14 minutes, or unitl golden brown. Cool 1 minute, then remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
5. Bake remaining balls of dough.
6. In small saucepan, melt chocolate chips and shortening. Drizzle over low heat stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set.c

Pistachio Crescent Cookies

Very nice cookie for summer because it is light tasting and refreshing.

Ingredients:

1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt

Directions:

1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.

***makes approx 60

Coconut Snowballs

Not only are these very, very good; but, they are a great look to have around the Christmas holidays.

Ingredients:

1 cup sweetened flake coconut
1 cup all purpose flour
1 & 1/4 cups powdered sugar
a pinch of salt
6 tbl (3/4 stick) unsalted butter, softened
1 tsp vanilla
4 tsp milk

Directions:

1. Preheat oven to 350.
2. Grind 1/2 cup of the coconut in food processor, then chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the powdered sugar and the salt to food processor and pulse to blend.
4. Add butter and vanilla, and pulse until dough comes together.
5. Roll dough into 1 inch balls and place dough balls 1 inch apart on an ungreased baking sheet.
6. Bake cookies until firm, but tender about 15 minutes. Remove to rack and let cool completely.
7. In small bowl, stir together remaining 1 cup of powdered sugar and enough milk until smooth, but still thick.
8. Dip cookies in glaze (about 1/2 tsp for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.

**makes about 24

Springtime Sugar Balls

These are a great cookie for anytime, but especially nice and light for Spring time.

Ingredients:

1 tube (16 & 1/2 ounce) refrigerated sugar cookie dough
1/2 cup all purpose flour
1 tbl grated lemon rind
1 tbl grated lime rind
1 tsp orange extract
1/4 cup light green, yellow, and/or orange decorating sugar

Directions:

1. Preheat oven to 350 degrees.
2. On a well floured surface, knead dough with the flour, lemon rind, lime rind, and orange estract.
3. Using a level tablespoon of dough, roll into balls, then roll in your choice of the colored sugars and place on ungreased baking sheets.
4. Bake for 12 minutes...then remove to a wire rack and cool completely.

***makes 24 cookies

Hidden Kisses Cookies

All I can say about these little gems is yummy! They melt in your mouth, a real crowd pleaser.

Ingredients:

1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 tsp pure almond extract
1 & 3/4 cup all purpose flour
3/4 cup finely chopped pecans
1 (9 oz) pkg Hershery Kisses
1 & 1/2 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. In large bowl, cream butter, sugar, vanilla, and almond extract.
3. Stir in flour and blend well; add pecans and blend well.
4. Cover bowl and refrigerate dough for 1 hour.
5. Unwrap kissed, and press 1 tablespoonful of dough around each kiss, covering it completely.
6. Shape into balls and place on ungreased cookie sheet.
7. Bake 10 minutes, then cool slightly, then transfer to cooling rack, then roll is powdered sugar.

***makes 3-4 dozen

Chocolate Chunk/Candy Oatmeal Cookies

Anything with oatmeal in is good for you...right? Well that's what I say and these are really tasty cookies...everyone will want.

Ingredients:

1 cup + 2 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
2 1/2 cups old fashioned or quick oats
3/4 cup each chocolate chunks and plain M&M s
1 cup pecans, chopped

Directions:

1. Heat oven to 375 degrees.
2. Beat butter and sugars in a bowl with mixer on medium speed until fluffy.
3. Beat in eggs, one at a time, then vanilla, baking soda and salt until blended.
4. On low speed, beat in flour, a little at a time, to blend.
5. Stir in oats, 1/2 cup each of the chocolate chunks, M&M s and 3/4 cup pecans.
6. Drop heaping tablespoonsful 1 inch apart on ungreased baking sheets.
7. Stick the remaining chocolate chunks, M&M s, and pecans into top of cookies.
8. Bake 10 to 12 minutes until golden brown, then cool 1 minute on the baking sheet, then remove to wire rack to cool.

***makes approximately 4 doz

Brown Sugar Shortbread

This shortbread recipe is very easy and is a great addition to your holiday cookie assortment.

Ingredients:

1 cup butter, softened
1/2 cup packed brown sugar
2 & 1/4 cups all purpose flour

Directions:

1. Preheat oven to 300 degrees.
2. Cream together the butter and brown sugar.
3. Gradually stir in flour.
4. Turn dough onto a lightly floured surface and knead until smooth, for about 3 minutes.
5. Pat into a 1/3 inch thick rectangle, measuring 11 X 8 , then cut into 2" x 1" strips.
6. Place 1 inch apart on ungreased baking sheets and prick with a fork.
7. Bake in preheated oven for 25 minutes, or until bottom begins to brown...remove from oven and cool for 5 minutes, then remove from pan to wire rack to cool completed.

Pumpkin Chocolate Chip Cookies

Great treat for the fall season....and chocolate chips are yummy in anything.

Ingredients:

1 cup sugar
1 cup pumpkin
1/2 cup shortening
1 tblsp grated orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips

Directions:

1. Preheat oven to 375 degrees.
2. Mix together the sugar, pumpkin, shortening, and orange peel with mixer until well blended.
3. Sift dry ingredients, except the chocolate chips and stir into the pumpkin mixture.
4. Add chocolate chips, then drop onto ungreased cookie sheet.
5. Bake until light brown, about 8 to 10 minutes.

Chocolate Mocha Shortbread

This is a great recipe if you're a fan of shortbread, and is good with coffee, tea, or even ice cream.

Ingredients:

1 & 1/4 cups all purpose flour
1/2 cup powdered sugar
2 tsp instant coffee
2/3 cup butter, softened
1/2 tsp vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided

Directions:

1. Preheat 325 degrees
2. Combine first 3 ingredients in a medium bowl, and add butter and vanilla...beat at low speed with electric mixer until blended.
3. Stir in 1 cup of the chocolate morsels.
4. Press dough into an ungreased 9" square pan.
5. Prick dough with a fork.
6. Bake for 20 minutes or until lightly browned...when immediately sprinkle remaining cup of morsels to cover....will melt quickly, then spread to cover.
7. Cut shortbread into 25, 1 & 3/4 inch squares.
8. Let cool 30 minutes in the pan before removing.

Chocolate Chip Snowballs

These cookies are really habit forming, and are a nice addition to any cookie platter.

Ingredients:

1 & 1/2 cup (3 sticks) butter softened
3/4 cup powdered sugar
1 tbl vanilla extract
1/2 tsp salt
3 cups all purpose flour
2 cups (12 ounce pkg) semi sweet MINI chocolate chips
1/2 cup finely chopped nuts (your choice)
additional powdered sugar

Directions:

1. Preheat oven to 375 degrees.
2. Beat butter, sugar, vanilla, and salt in large bowl until creamy.
3. Gradually beat in flour, then stir in morsels and nuts.
4. Shape level tablespoons of dough into 1 & 1/4 inch balls.
5. Place on ungreased baking sheets and bake for 10 to 12 minutes or until cookies are set and lightly browned.
6. Remove from oven.
7. Sift powdered sugar over hot cookies on the baking sheets.
8. Cool on baking sheets for 10 minutes, then remove to wire racks to cool completely.
9. Sprinkle with additional powdered sugar if desired...then store in airtight containers.

**makes about 5 dozen cookies

Fruitcake Drops

Like with most types/sizes of fruitcake, either you really like fruitcake, or you just plain don't. But if you like fruitcake, you'll LOVE these little morsels...full of flavor.

Ingredients:

1 cup butter-softened
3/4 cup firmly packed brown sugar
1 egg
1 & 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 ounce package (1 & 1/2 cup) chopped dates
1 cup chopped green candied pineapple
1 cup chopped red candied cherries
1 & 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl, beat butter and brown sugar until light and fluffy; add egg and blend well.
3. Add flour, baking soda and salt...mix well.
4. Stir in dates, candied fruit and pecans.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake for 10 - 12 minutes....cool 1 minute, then remove from cookie sheets to cool comlpetely.

**makes approximatley 6-7 dozen

Gingerbread Cookies

This is a really good gingerbread recipe. It's easy to roll out and cut your favorite shapes to make great cookies for the holidays.

Ingredients:

1 & 3/4 cup all purpose flour
1 & 1/4 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1/3 cup molasses
1/4 cup packed brown sugar
2 tbl shortening
3 tbl cold water

Directions:

1. Stir flour, pie spice, baking soda, and salt together in a small bowl.
2. Stir molasses, sugar, and shortening together in a large bowl. Then stir in water (mix may look curdled)
3. Stir flour mixture into molasses mixture.
4. Form into disk shape, then wrap in plastic, and refrigerate at least 1 hour.
5. When ready to use, preheat oven to 375 degrees and grease cookie sheet(s)
6. Roll dough to 1/8 " thickness on a floured surface, use desired cutters, and place cookies on cookie sheet 2" apart.
7. Bake 7 to 9 minutes or until set. Let stand 2 minutes and remove.
8. Cool completely before decorating.

***to make chocolate gingerbread, add 1/4 cup baking cocoa to flour mixture.

Coconut Balls

If you like coconut macaroons, you'll like these tasty treats. Betcha' can't each just one!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
2 egg yolks
1 tsp rum extract
1/2 tsp salt
2 cups all purpose flour
3 cups sweetened flake coconut

Directions:

1. Preheat oven to 350 degrees. Coat 2 cookie sheets with non stick spray
2. In medium bowl, beat butter, brown sugar, egg yolks, rum extract and salt on medium speed until creamy and smooth for about 2 minutes.
3. Turn speed to low, and gradually beat in flour until just blended and a soft dough forms.
4. Spread coconut onto plate and drop 1 level tablespoonful of dough at a time onto plate, and roll to evenly coat with coconut, forming balls.
5. Place 1 inch apart on to cookie sheets and bake for 18 minutes, or until coconut is golden. Then transfer cookies to wire rack to cool completely.

**makes approx 40 balls

Harvest Cookies

This is a great cookie for the Halloween/Thanksgiving get togethers. Sweet and tart...very good.

Ingredients:

1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries

Directions:

1. Preheat oven to 375 degrees.
2. Beat shortening, sugar and pumpkin together on medium speed until creamy.
3. Add egg, beating well.
4. Combine flour, baking soda, cinnamon and salt in medium bowl, and add to pumpkin mixture.
5. Stir in nuts and cranberries.
6. Drop dough by tablespoonfuls 2 inches apart onto cookie sheet. Bake 10 to 12 minutes or until lightly browned.
7. Cool slightly on sheets, then remove to wire rack to finish cooling.