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 Posted: Mon Nov 10, 2008 3:48 pm
Cheesecake Brownies
Yields: 3 dozen
Cook Time: 40 min
Oven Temp: 325
Ingredients
1 1/2 (3 sticks) cup(s) butter
3/4 pound(s) bittersweet chocolate, chopped
8 large eggs
1 1/2 cup(s) dark brown sugar
2 cup(s) granulated sugar
4 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) salt
2 1/4 cup(s) flour
3/4 cup(s) cocoa
1 pound(s) cream cheese, softened
2 tablespoon(s) cornstarch
1 cup(s) apricot jam
1 cup(s) pumpkin butter
Directions
1. Heat oven to 325 degrees F. Line an 18"x13" baking pan with parchment paper and lightly butter.
2. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan.
3. Beat cream cheese using a mixer on medium speed until fluffy. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teaspoon vanilla and the cornstarch; beat until smooth and spread over the chocolate batter.
4. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife.
5. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.
Nutritional Information
(per serving)
Calories 348
Total Fat 21g
Saturated Fat --
Cholesterol 75mg
Sodium 160mg
Total Carbohydrate 40g
Dietary Fiber 2g
Sugars --
Protein 7g
Calcium --
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Posted: Mon Nov 10, 2008 3:50 pm
Pumpkin Ice Cream Squares
Serves: 15
Yields: 15
Total Time: 20 min
Ingredients
1 (16 ounces) can(s) solid-pack pumpkin (not pumpkin-pie mix)
1 cup(s) sugar
1 (3 ounces) can(s) pecans, toasted and chopped
1 teaspoon(s) salt
1 teaspoon(s) ground ginger
1/2 teaspoon(s) ground nutmeg
Ground cinnamon
1/2 gallon(s) vanilla ice cream, softened
36 gingersnap cookies
1 cup(s) heavy or whipping cream
Directions
1. EARLY IN DAY OR DAY AHEAD: In large bowl, mix pumpkin, sugar, chopped pecans, salt, ginger, nutmeg, and 1 teaspoon cinnamon until blended. With rubber spatula, fold in softened ice cream until well blended.
2. Arrange half of gingersnap cookies in bottom of 13- by 9-inch metal baking pan. Spoon half of ice-cream mixture over cookies. Top with remaining cookies, then remaining ice-cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours.
3. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Score top of ice-cream dessert into 15 serving pieces. Top each piece with dollop of whipped cream. Sprinkle whipped cream with cinnamon. Return to freezer until ready to serve.
Nutritional Information
(per serving)
Calories 275
Total Fat 15g
Saturated Fat --
Cholesterol 38mg
Sodium 240mg
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
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Posted: Wed Nov 12, 2008 8:50 pm
Skeleton Scarecrow Cookies
Yields: 2 dozen
Oven Temp: 350
Ingredients
3 1/4 cup(s) all-purpose flour
1 teaspoon(s) pumpkin pie spice
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 (2 sticks) cup(s) butter, softened
1 cup(s) sugar
2 large eggs
1 teaspoon(s) vanilla extract
Wooden skewers
Black and purple food coloring*
2 cup(s) Royal Frosting
Black and purple decorating sugars (optional)
Directions
1. Combine flour, pumpkin pie spice, baking powder, and salt in a medium bowl and blend. Beat butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla. Gradually add flour mixture and beat until just smooth. Divide dough into 2 discs. Cover with plastic wrap and refrigerate at least 1 hour.
2. Brush wooden skewers with black food coloring, if desired.
3. Heat oven to 350 degrees F. Line 3 cookie sheets with parchment paper. Working on 1 dough disc at a time, roll out dough on a lightly floured surface to a scant 1/4-inch thickness. Cut out shape with a scarecrow cookie cutter**. Transfer shapes to prepared cookie sheets. Insert tinted wooden skewers about 2 inches into the dough between the legs. Repeat with remaining dough. Bake until cookies are golden brown around edges, 10 to 12 minutes. Transfer to a wire rack; cool completely.
4. Prepare Royal Frosting.
5. Divide Royal Frosting into 3 bowls. Tint one bowl black and one deep purple; leave one white. Transfer half of each color batch to separate pastry bags fitted with a plain number 1 tip. Thin the remaining frosting with a few teaspoons of water to the consistency of slightly whipped cream. Transfer each thinned color to separate resealable bags.
6. Outline each scarecrow in the desired colors with the thicker frostings. Snip a small corner from bags with the thinner frostings and fill in outlines. Allow cookies to dry at least 1 hour. Pipe other decorations on top of dried frosting with the thicker frosting. Add sugars, if desired. Let cookies dry completely, about 3 hours.
* $1.99 each, wilton.com. Black food coloring also available by McCormick.
** $1.29 each, downtowndough.com.
Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium
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Posted: Thu Nov 13, 2008 7:03 pm
Cupcake Webs
Yields: 28 cupcakes or 4 cupcake webs
Oven Temp: 350
Ingredients
2 cup(s) all-purpose flour
2 cup(s) sugar
1 cup(s) unsweetened cocoa powder
2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
3 large eggs
1 cup(s) whole milk
1/2 cup(s) vegetable oil
1 cup(s) warm water
1 cup(s) semi-sweet chocolate chips
1 recipe Chocolate Frosting, see direction step 5 for link to recipe
1 cup(s) chocolate jimmies (sprinkles)
1/2 cup(s) vanilla frosting
Purple food coloring*
Directions
1. Preheat oven to 350 degrees F. Line 28 muffin cups with brown paper liners.**
2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Beat on low to blend well.
3. Add the eggs, milk, oil, and warm water and beat until smooth. (Batter will be thin.) Divide the batter evenly between the prepared muffin cups. Sprinkle the top of each cup with several chocolate chips.
4. Bake until a toothpick inserted in center comes out clean; 15 to 19 minutes. Transfer to a wire rack and cool completely.
5. Prepare Chocolate Frosting.
6. Spread the chocolate frosting on top of the cooled cupcakes and make smooth. Place the chocolate jimmies into a small bowl. Holding the frosted cupcakes on their side, roll the edge in the jimmies.
7. Tint the vanilla frosting deep purple with the food coloring. Spoon into a resealable bag and snip a 1/8 inch corner from the bag. Arrange the cupcakes in groups of 7 to make 3 circles on a serving platter or board. Pipe intersecting lines with the purple frosting over the cupcake circles and then swags connecting the lines to make the webs. Repeat with the other cupcake circles. Extend a line of purple frosting on the serving platter and pipe a spider at the end. Add plastic spiders and flies if desired.
*Purple food coloring can be found at Wilton.com
**Brown paper liners can be found at Confectionery House.com
Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
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Posted: Fri Nov 14, 2008 10:51 pm
Chocolate Raspberry Thumbprints
Yields: 7 dozen cookies
Prep Time: 40 min
Cook Time: 14 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
2 ounce(s) unsweetened chocolate, melted
1/4 cup(s) unsweetened cocoa
1 1/4 cup(s) sliced natural almonds, coarsely chopped
1/2 cup(s) seedless red raspberry or apricot jam
Directions
1. Preheat oven to 350 degrees F.
2. Prepare Basic Cookie Dough. In step 2, beat in chocolate and cocoa with egg and vanilla extract. With hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place sliced almonds in pie plate or on sheet of waxed paper; roll balls in chopped almonds to coat.
3. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. With thumb or handle of wooden spoon, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam. Bake cookies 14 to 15 minutes or until jam is bubbly and cookies are baked through. Transfer cookies to wire rack to cool. Repeat with remaining balls and jam.
4. Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 3 days or in freezer up to 3 months.
Nutritional Information
(per serving)
Nutritional information is based on one cookie.
Calories 65
Total Fat 4g
Saturated Fat 2g
Cholesterol 9mg
Sodium 35mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars --
Protein 1g
Calcium --
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Posted: Sat Nov 15, 2008 12:11 am
Apple Pie Spice Rugelach
Yields: 4 dozen cookies
Prep Time: 1 hr 30 min
Cook Time: 15 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
1/3 cup(s) all-purpose flour
1 cup(s) dried currants
2/3 cup(s) walnuts or pecans, finely chopped
1/4 cup(s) (packed) brown sugar
1 1/2 teaspoon(s) apple pie spice
3 tablespoon(s) granulated sugar
1/2 cup(s) (plus 1 tablespoon) apple butter
Directions
1. Prepare Basic Cookie Dough, stirring additional 1/3 cup flour into dry ingredients in step 1. Divide dough into 4 equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
2. Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice.
3. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough round with 1 heaping measuring tablespoon apple butter; sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge.
4. With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at curved edge, roll up each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, fruit mixture, and spiced sugar.
5. Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 125
Total Fat 5g
Saturated Fat 3g
Cholesterol 15mg
Sodium 65mg
Total Carbohydrate 18g
Dietary Fiber 1g
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one cookie.
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Posted: Sat Nov 15, 2008 12:14 am
Chocolate-Dipped Peppermint Sticks
Yields: 5 dozen cookies
Prep Time: 1 hr
Cook Time: 11 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
1/4 teaspoon(s) peppermint extract
Green and red paste food coloring
5 ounce(s) white chocolate, melted
6 green or red starlight mints, crushed
Directions
1. Prepare Basic Cookie Dough. Divide dough in half; transfer half to another bowl. Stir peppermint extract into 1 portion of dough. Divide peppermint dough in half; transfer half to another bowl. Tint 1 portion green, the other red.
2. Preheat oven to 350 degrees F. Line 9" by 9" metal baking pan with plastic wrap, extending wrap over 2 sides of pan. Pat plain dough in pan. Freeze 10 minutes. Pat green dough over half of plain dough; pat red dough over remaining plain dough. Freeze 10 minutes.
3. Lift dough from pan using plastic wrap; place on cutting board. Cut dough into thirds so that one-third is all red on top, one-third is all green on top, and middle third is half red and half green. Cut each third crosswise into 3/8-inch strips. Twist strips and place, 1 1/2 inches apart, on ungreased cookie sheet. Bake 11 to 13 minutes or until golden-brown. Transfer to wire rack to cool. Repeat.
4. Dip one end of each cookie into chocolate and place on waxed paper. Sprinkle chocolate with crushed mints. Refrigerate cookies 15 minutes to set.
5. Store cookies in tightly sealed container, with sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 75
Total Fat 4g
Saturated Fat 3g
Cholesterol 13mg
Sodium 50mg
Total Carbohydrate 9g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one cookie.
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Posted: Sat Nov 15, 2008 12:17 am
Whole-Grain Gingersnaps
Yields: Makes about 3 1/2 dozen cookies
Ingredients
1 cup(s) all-purpose flour
1 cup(s) whole wheat flour
1 tablespoon(s) ground ginger
1 teaspoon(s) baking soda
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/2 cup(s) sugar
6 tablespoon(s) trans fat-free vegetable oil spread
1 large egg
1/2 cup(s) dark molasses
Nonpareils or round white sprinkles (optional)
Directions
1. On sheet of waxed paper, combine whole wheat and white flours, ginger, baking soda, cinnamon, and salt.
2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl with plastic wrap and refrigerate 1 hour or until easier to handle (dough will still be slightly sticky).
3. Preheat oven to 350 degrees F. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls. If you like, dip top half of each ball in nonpareils. Place balls, 2 1/2 inches apart, on ungreased cookie sheet.
4. Bake cookies 9 to 11 minutes, or until tops are slightly cracked. (Cookies will be very soft.) Cool cookies on cookie sheet on wire rack 1 minute. With thin metal spatula, transfer cookies to rack to cool completely. Repeat with remaining dough.
5. Store cookies in tightly covered container at room temperature up to 3 days or in freezer up to 1 month.
Nutritional Information
(per serving)
Calories 55
Total Fat 2g
Saturated Fat --
Cholesterol 5mg
Sodium 75mg
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars --
Protein 1g
Calcium --
Serving size = 1 cookie
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Posted: Sat Nov 15, 2008 10:43 pm
Simple Holiday Bark
Serves: 11
Total Time: 12 min
Prep Time: 10 min
Cook Time: 2 min
Ingredients
12 ounce(s) (semisweet ) chocolate, chopped
8 ounce(s) white chocolate, chopped
1/2 cup(s) (coarsely crushed) candy canes or peppermint candies
Directions
1. Line cookie sheet with foil.
2. Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
3. Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
4. Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.
Nutritional Information
(per serving)
Calories 142
Total Fat 8g
Saturated Fat 5g
Cholesterol 2mg
Sodium 12mg
Total Carbohydrate 18g
Dietary Fiber 1g
Sugars --
Protein 2g
Calcium --
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Posted: Mon Nov 17, 2008 5:47 pm
Mexican Wedding Cookies
Yields: 8 dozen cookies
Prep Time: 30 min
Cook Time: 13 min
Oven Temp: 350
Ingredients
1 1/2 cup(s) pecans
3 tablespoon(s) confectioners' sugar, sifted (see step 1)
1 1/2 cup(s) confectioners' sugar, sifted
Basic Cookie Dough
Directions
1. In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
2. Prepare Basic Cookie Dough, stirring ground pecans into flour mixture before adding to butter mixture in step 2.
3. Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
4. Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
5. Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 60
Total Fat 3g
Saturated Fat 1g
Cholesterol 8mg
Sodium 30mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one cookie.
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Posted: Tue Nov 18, 2008 6:23 pm
Old-Fashioned Hermits
Total Time: 20 min
Cook Time: 10 min
Oven Temp: 375
Ingredients
1 cup(s) all-purpose flour
1/3 cup(s) dark seedless raisins
1/3 cup(s) packed dark brown sugar
1 1/4 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 cup(s) mild molasses
3 tablespoon(s) margarine, melted, substitute butter
1 teaspoon(s) vanilla extract
1 large egg white
Directions
1. Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray.
2. In large bowl, with spoon, stir flour, raisins, brown sugar, ginger, cinnamon, baking powder, and salt until combined.
3. Stir in molasses, melted margarine or butter, vanilla, and egg white just until blended.
4. With metal spatula, spread batter in two 12-inch by 2-inch strips, about 2 inches apart, on cookie sheet. Bake 10 minutes. While hot, with serrated knife, cut strips crosswise into 1 1/2-inch-wide bars. With pancake turner, remove bars to wire rack to cool. If not serving right away, store bars in tightly covered container.
Nutritional Information
(per serving)
Calories 90
Total Fat 2g
Saturated Fat --
Cholesterol --
Sodium 80mg
Total Carbohydrate 16g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --
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Posted: Wed Nov 19, 2008 7:31 pm
Fig-Filled Moons
Yields: 4 dozen cookies
Prep Time: 1 hr 30 min
Cook Time: 12 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
1 large orange
5 ounce(s) dried Mission figs, stems removed (about 1 cup)
1/2 cup(s) walnuts
1/4 cup(s) raisins
1/4 cup(s) honey
1 1/2 teaspoon(s) ground cinnamon
1 large egg, lightly beaten
Coarse sugar crystals (optional)
Directions
1. Prepare Basic Cookie Dough. Divide dough into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough at least 2 hours or overnight, until firm enough to roll.
2. Meanwhile, from orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine orange peel and juice, figs, walnuts, raisins, honey, and cinnamon. Pulse until fig mixture is well blended but still has a coarse texture. Cover and set aside until ready to use.
3. Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick. Remove top sheet of waxed paper. With floured 2 1/2-inch scalloped round biscuit or cookie cutter, cut out as many cookies as possible. Wrap and refrigerate trimmings to reroll later.
4. With spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Spoon 1 level measuring teaspoon fig filling onto center of each cookie. Fold each cookie in half over filling; brush with egg. Sprinkle with sugar crystals if you like. (If dough becomes too soft to work with at any time, place in freezer 10 to 15 minutes to firm up.)
5. Bake cookies 12 to 15 minutes or until tops are golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, dough trimmings, fig filling, and egg.
6. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 100
Total Fat 5g
Saturated Fat 3g
Cholesterol 20mg
Sodium 65mg
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one cookie.
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Posted: Thu Nov 20, 2008 3:52 pm
Cranberry-Orange Spice Cookies
Yields: 5 dozen cookies
Prep Time: 40 min
Cook Time: 14 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
1/2 cup(s) dried cranberries, finely chopped
1/4 cup(s) crystallized ginger, finely chopped
2 teaspoon(s) grated fresh orange peel
1 teaspoon(s) pumpkin pie spice
3 tablespoon(s) green sugar crystals
3 tablespoon(s) red sugar crystals
Directions
1. Prepare Basic Cookie Dough. In step 2, stir in cranberries, ginger, orange peel, and pumpkin pie spice along with flour until well mixed. Divide dough in half.
2. On lightly floured surface, with hands, shape each half into 10-inch-long log. Using hands or two clean rulers on sides, press each log into 10-inch-long squared-off log. Wrap each in plastic wrap and freeze until firm enough to slice, 2 hours or refrigerate overnight. (Logs can be frozen up to 1 month.)
3. Preheat oven to 350 degrees F. On 1 sheet of waxed paper, place green sugar. Unwrap 1 log and press sides in sugar to coat. Cut log into 1/4-inch-thick slices. Place slices, 1 inch apart, on ungreased large cookie sheet. Bake cookies 14 to 16 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with red sugar and second log.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 70
Total Fat 3g
Saturated Fat 2g
Cholesterol 12mg
Sodium 50mg
Total Carbohydrate 9g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one cookie.
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Posted: Sat Nov 22, 2008 11:03 pm
Hazelnut-Chocolate Sandwich Cookies
Yields: 6 dozen cookies
Prep Time: 1 hr 30 min
Cook Time: 9 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
1/3 cup(s) hazelnuts, toasted and chopped
3/4 cup(s) hazelnut-chocolate spread
Directions
1. Prepare Basic Cookie Dough.
2. Preheat oven to 350 degrees F. With hands, shape dough by level measuring 1/2 teaspoons into balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip bottom of flat-bottomed glass in sugar as needed; use to press each ball into 1-inch round. Sprinkle half of the rounds with hazelnuts. Bake cookies 9 to 10 minutes or until edges are golden-brown. Transfer to wire rack to cool. Repeat.
3. Assemble sandwich cookies: Spread flat sides of plain cookies with 1/2 teaspoon hazelnut-chocolate spread. Top each with a nut-covered cookie, top side up, pressing lightly.
4. Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
Nutritional Information
(per serving)
Calories 65
Total Fat 4g
Saturated Fat 2g
Cholesterol 10mg
Sodium 45mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 1g
Calcium --
Nutritional information is based on one sandwich cookie.
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Posted: Sun Nov 23, 2008 8:12 pm
Chewy Fruit Bars
Yields: 4 dozen cookies
Prep Time: 20 min
Cook Time: 25 min
Oven Temp: 350
Ingredients
Basic Cookie Dough
3/4 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1 1/2 cup(s) (packed) dark brown sugar
2 large eggs
1 cup(s) walnuts, chopped
1 cup(s) pitted dried dates, chopped
1 cup(s) dried tart cherries
1/2 cup(s) dried apricot halves, chopped
1/2 cup(s) golden raisins
Confectioners' sugar for dusting (optional)
Directions
1. Preheat oven to 350 degree F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, extending foil 2 inches above pan at ends; grease foil.
2. Prepare Basic Cookie Dough, but in step 1, decrease flour to 2 1/2 cups, increase baking soda to 3/4 teaspoon total, and add cinnamon to flour mixture. In step 2, substitute 1 1/2 cups packed dark brown sugar for granulated sugar and use a total of 2 eggs. Add walnuts, dates, cherries, apricots, and raisins to dough, stirring until blended (dough will be thick).
3. With floured fingers, press dough evenly into prepared pan. Bake 25 to 28 minutes or until browned and toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove from pan, using foil, and place on cutting board. With long, sharp knife, cut lengthwise into 4 strips, then cut each strip crosswise into 12 bars.
4. Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months. Sprinkle with confectioners' sugar before serving, if you like.
Nutritional Information
(per serving)
Calories 145
Total Fat 6g
Saturated Fat 3g
Cholesterol 24mg
Sodium 70mg
Total Carbohydrate 23g
Dietary Fiber 1g
Sugars --
Protein 2g
Calcium --
Nutritional information is based on one cookie.
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