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Double Apple Bars
2007-07-11 21:34:50
Double Apple Bars Recipe 3/4 cup packed brown sugar 3/4 cup applesauce 1/4 cup vegetable oil 1 egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped, unpeeled all-purpose apple Powdered sugar — if desired Heat oven to 350º. Mix brown sugar, applesauce, oil and egg in large bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple. Spread batter in ungreased square pan, 9 × 9 × 2 inches. Bake 25 to 30minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar. Cut into 6 rows by 4 rows.


Cinnamon Espresso Cookies
2007-07-11 21:33:26
Cinnamon Espresso Cookie Recipe 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 ro
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Chocolate-Peppermint Refrigerator Cookies
2007-07-11 21:31:23
Chocolate-Peppermint Refrigerator Cookie Recipe 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 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cooki
Read more: Chocolate , Cookies

Chocolate Drop Cookies
2007-07-11 21:29:26
Chocolate Drop Cookie Recipe 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 375º. 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. Bak
Read more: Chocolate , Cookies

Chocolate Chip Sandwich Cookies
2007-07-11 21:28:28
Chocolate Chip Sandwich Cookie Recipe 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 350º. 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 f
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Carrot-Molasses Cookies
2007-07-11 21:26:54
Carrot-Molasses Cookies Recipe 1 package 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 Rich & Creamy cream cheese ready-to-spread frosting, if desired Preparation: 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 375º. 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.)
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Banana-Nut Bars Recipe
2007-07-11 21:24:38
Banana-Nut Bars 1 cup sugar 1 cup mashed very ripe bananas (2 medium) 1/3 cup vegetable oil 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped nuts Cream Cheese Frosting — (recipe follows) CREAM CHEESE FROSTING 1 (3 ounce) package cream cheese — softened 1/3 cup butter or margarine — softened 1 teaspoon vanilla 2 cups powdered sugar Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts. Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. F


Sour Cream-Milk Chocolate Chip Cookies
2007-07-10 20:09:50
Sour Cream -Milk Chocolate Chip Cookies 1 1/2 cups sugar 1/2 cup sour cream 1/4 cup butter or margarine — softened 1/4 cup shortening 1 teaspoon vanilla 1 egg 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (11 1/2 ounce) package milk chocolate chips (2 cups) Preparation: Heat oven to 350º. Beat sugar, sour cream, 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 chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Witches’ Brooms (Halloween Cookies)
2007-07-10 20:07:28
Witches’ Brooms (Halloween 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 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 Preparation: 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 cook


Spicy Seascape Cookies
2007-07-10 20:05:21
Spicy Seascape Cookies Recipe 3/4 cup butter or margarine — softened 2/3 cup powdered sugar 2 tablespoons light molasses 1 egg 2 cups all-purpose flour 2 teaspoons ground cardamom 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda Thin Glaze — (recipe follows) THIN GLAZE 3/4 cup powdered sugar 1 tablespoon plus 1 1/2 teaspoons hot water Peach or coral paste food color Preparation: Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut into sand dollars, starfish and scallops as directed below. Bake 7 to 9 minutes or until light brown. Remove fro


Snickerdoodles
2007-07-12 20:07:02
Snickerdoodle Recipe 1/4 cup sugar 1 tablespoon ground cinnamon 1 1/2 cups sugar 1/2 cup shortening 1/2 cup butter or margarine — softened 2 eggs 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until centers are almost set. Remove from cookie sheet to wire rack.


Raspberry Chocolate Bars Recipe
2007-07-12 20:04:36
Raspberry Chocolate Bars Recipe 1 1/2 cups all-purpose flour 3/4 cup sugar 3/4 cup butter or margarine — softened 1 (10 ounce) package frozen sweetened raspberries — thawed and undrained 1/4 cup orange juice 1 tablespoon cornstarch 3/4 cup miniature semisweet chocolate chips Heat oven to 350º. Beat flour, sugar and butter with electric mixer on medium speed, or mix with spoon. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes. Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over chocolate chips; spread carefully. Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate is firm. Cut into 8 rows by 6 rows.
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Giant Honey and Oat Cookies
2007-07-23 20:39:25
Giant Honey and Oat Cookie Recipe 1 1/2 cups sugar 3/4 cup butter or margarine — softened 2/3 cup honey 3 egg whites 4 cups quick-cooking or old-fashioned oats 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Heat oven to 350º. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.
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Easy Decorated Gingerbread Cookies
2007-07-23 20:38:12
Easy Decorated Gingerbread Cookie Recipe 1 package gingerbread cake and cookie mix 1/4 cup hot water 2 tablespoons all-purpose flour 2 tablespoons butter or margarine — melted Sugar 1 tub Rich & Creamy vanilla ready-to-spread frosting Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies, shredded coconut, chocolate shot or shoestring licorice — if desired Preparation: Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in medium bowl with spoon until dough forms. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter. Bake 8 to 10 minutes or until edges are firm (do not overba
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Double Peanut Cookies
2007-07-22 23:03:09
Double Peanut Cookie Recipe 1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup butter or margarine — softened 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Chocolate Mint Cookies
2007-07-22 23:01:31
Chocolate-Mint Cookie Recipe 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 375º. 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 do
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Chocolate Chip-Pecan Bars
2007-07-22 22:59:28
Chocolate Chip-Pecan Bars Recipe 1 package 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 350º. 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.


Honey-Oat Sandwich Cookies
2007-07-25 19:54:40
Honey-Oat Sandwich Cookie Recipe 1 cup packed brown sugar 1/2 cup butter or margarine — softened 1/2 cup shortening 1/3 cup honey 2 eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 1/2 cups quick-cooking or old-fashioned oats 2 teaspoons baking soda Granulated sugar 1 cup (about) thick fruit preserves (any flavor) Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Remove f
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Ginger Cookie Clock
2007-07-25 19:51:35
Ginger Cookie Clock Recipe 1 cup sugar 1/2 cup butter or margarine — softened 1/4 cup molasses 1 egg 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Sugar Heat oven to 375º. Grease 12-inch pizza pan or large cookie sheet. Mix 1 cup sugar, the butter, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar. Reserve 1/3 cup dough. Press remaining dough in pan or into 12-inch circle on cookie sheet. Shape reserved dough into numbers and arrows; place on dough in pan to resemble the face of a clock. Sprinkle with sugar. Bake about 10 minutes or until golden brown. Cool completely. Cut or break into pieces.
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Ice-Cream Sandwich Cookies
2007-07-28 11:25:50
Ice-Cream Sandwich Cookie Recipe Peanut Butter Cookies — (see peanut butter cookie recipe) 2 cups ice cream (any flavor) — slightly softened Assorted candies or chopped dry-roasted peanuts, if desired Prepare and bake Peanut Butter Cookies; cool completely. For each sandwich, press 1 rounded tablespoon ice cream between the bottoms of 2 cookies. Roll edge of sandwich cookie in candies. Place in rectangular pan. Freeze uncovered about 1 hour or until firm. Wrap each sandwich cookie in plastic wrap. Store in freezer in plastic freezer bag.


Hungarian Poppy Seed Cookies
2007-07-28 11:19:58
Hungarian Poppy Seed Cookie Recipe 1/2 cup butter or margarine 1/4 cup granulated sugar 1 teaspoon grated lemon peel 1 egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 3/4 cup poppy seed filling (from 12 1/2-ounce can) Powdered sugar Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in lemon peel and egg. Stir in flour, baking soda and cloves. Roll dough between pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches. Refrigerate about 30 minutes or until firm. Heat oven to 350º. Grease cookie sheet. Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within 1/4 inch of edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to
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Palmiers
2007-08-05 20:56:23
Palmiers Cookie Recipe Sugar 1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) — thawed 1/2 cup sugar 1 ounce semisweet baking chocolate — melted Preparation: Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, lightly pressing pastry together. Cut strip crosswise into 1/4-inch slices. Coat both sides of slices with 1/2 cup sugar. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown. Immediately remove from cookie sheet to wire rack. Cool completely. Dip ends of cookies into melted chocolate. Plac


Pecan Crisps
2007-08-05 20:54:37
Pecan Crisps Recipe 2 cups sugar 3/4 cup very finely chopped pecans 1/3 cup butter or margarine — softened 1 teaspoon vanilla 2 eggs 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt Preparation: Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt. Roll dough into rectangle, 18 × 13 inches, on lightly floured surface. Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2 inches in both directions with pastry wheel or knife to form diamonds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.


Poppy Drop Cookies
2007-08-05 20:52:47
Poppy Drop Cookie Recipe 1 cup sugar 1 cup butter or margarine — softened 1 egg 1 3/4 cups all-purpose flour 2 tablespoons poppy seed 1 teaspoon baking powder 1/4 teaspoon salt Poppy Seed Glaze — (recipe follows) POPPY SEED GLAZE 1 1/2 cups powdered sugar 2 tablespoons milk 1 teaspoon poppy seed 1/2 teaspoon vanilla Heat oven to 375º. Beat sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, poppy seed, baking powder and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle with Poppy Seed Glaze. POPPY SEED GLAZE: Mix all ingredients until smooth.
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Banana-Ginger Jumbles
2007-08-05 20:50:51
Banana-Ginger Jumbles Recipe 1 cup packed brown sugar 1/2 cup butter or margarine — softened 1/2 cup shortening 1 tablespoon grated gingerroot OR 1 teaspoon ground ginger* 2 eggs 1 cup mashed very ripe bananas (2 medium) 1/4 cup milk 3 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt Powdered sugar, if desired Heat oven to 375º. Beat brown sugar, butter, shortening, ginger root and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in bananas and milk. Stir in flour, baking powder and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Sprinkle with powder


Pineapple Puffs
2007-08-14 20:03:42
Pineapple Puffs Recipe 1 1/2 cups sugar 1/2 cup butter or margarine — softened 1/2 cup sour cream OR 1/2 cup plain yogurt 1 egg 1 (8 ounce) can crushed pineapple in juice — undrained 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 1/2 cup chopped almonds Vanilla Glaze — (recipe follows) VANILLA GLAZE 2 cups powdered sugar 1 teaspoon vanilla 2 tablespoons milk (2 to 3 tablespoons) Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, vanilla and salt. Stir in almonds. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes


Brownie Drop Cookies
2007-08-14 19:59:15
Brownie Drop Cookie Recipe 1 (15 ounce) package fudge brownie mix 1/4 cup water 1 egg 1/2 cup chopped nuts Preparation Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff). Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
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Almond Bars
2007-08-14 19:56:24
Almond Bars Recipe 1 package white cake mix 1/2 cup butter or margarine — softened 2 eggs Almond Topping — (recipe follows) ALMOND TOPPING 2/3 cup sliced almonds 2/3 cup butter or margarine 1/2 cup sugar 1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon milk Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean. Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows. ALMOND TOPPING:
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Pastel Mint Drops
2007-08-18 11:34:09
Pastel Mint Drops Recipe 3/4 cup sugar 1/2 cup vegetable oil 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped party mints (pastel mint candies) Heat oven to 375º. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in candies. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
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