Laura Shirly
1 1/4 c Brown Sugar
1 c White Sugar
3/4 c Butter Flavored Shortening
3 Eggs
1 1/2 c Crunchy Peanut Butter
1 TB Corn Syrup
2 tsp Baking Soda
1 tsp vanilla
4 1/2 c oats
chocolate chips
Bake @ 350 for 11-13 minutes
Cranberry Jumbles
Jessica Wright
1 cup all purpose flour
1/3 cup whole wheat flour
3/4 cup packed brown sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup shortening
1 egg, slightly beaten
2 tablespoons cranberry or orange juice
1 cup dried cranberries
1/2 cup slivered almonds
orange frosting
Preheat oven to 350. In a large bowl combine the flours, brown sugar, baking soda, baking powder, and cinnamon.
Stir in egg and juice into flour mixture; stir in cranberries and almonds
Drop dough by rounded teaspoons 2 inches apart onto greased cookie sheet
Bake in preheated oven for 12-14 minutes or until bottoms are lightly browned. Transfer cookies to wire rack cool and drizzle with orange frosting.
Orange frosting: stir together 1 cup sifted powdered sugar, 1/2 teaspoon finely shredded orange and enough orange juice to make a frosting consistency (1-2 tablespoons)
Ghirardelli Ultimate Double Chocolate Cookies
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
Heat oven to 375°F.
Melt bittersweet chocolate chips and butter in double boiler or microwave.
In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. To the chocolate mixture add flour and baking powder, stir. Gently mix in semi-sweet chocolate chips and walnuts.
Drop dough 1 1/2 inches apart on greased or parchment lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.
Molasses Cookies
3/4 c shortening
1 c sugar
1/4 c dark molasses
1 egg
2 c sifted flour
2 tsp baking soda
1 tsp. cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
Granulated sugar to roll cookie balls in
In large bowl, cream together shortening and 1 cup sugar. Add molasses and egg. Beat until well blended. Sift together flour, soda, cinnamon, cloves, ginger and salt. Ass to molasses mixture; mix well. Cover and chill. Form into 1 inch balls; roll each into granulated sugar and place on greased cookie sheets 2 inches apart. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Let stand for 1 minute; remove cookies to wire rack and cool. Makes 4 dozen.
If your cookie sheet is non-stick you don't have to grease it.
Nanaimo Bars
The ultimate bars. They are rich, chewy, and positively delicious.
Crust:
1/2 cup butter
1/2 cup sugar
5 tablespoons powdered cocoa
1 teaspoon vanilla extract
1 egg lightly beaten
1 1/2 cup graham cracker crumbs
1 cup chopped walnuts or pecans
Icing:
2 cups powdered sugar
1/2 cup butter, softened
3 tablespoons English Dessert mix or vanilla pudding mix
2 tablespoons milk
4 ounces semisweet chocolate
For the crust place the butter, sugar, cocoa and vanilla in a saucepan. Cook, stirring until sugar is dissolved, then add egg and mix well. Remove from heat and stir in graham cracker crumbs and nuts. Pack into an 8 x 12 inch pan and refrigerate until cooled.
To make the icing, combine the powdered sugar, butter, dessert or pudding mix and milk beat well. Spread over crust and refrigerate for 30 minutes. Melt chocolate in microwave and pour evenly over icing. Refrigerate once more until chilled. To serve, cut into squares.
Yeild: 24 to 30 small squares
