Serving up the best recipes for cookies on the web since 2005!
Crust:
1 c Butter
2 c All purpose flour
1/2 c Powdered sugar
Top:
4 Eggs
2 c Sugar
4 tbs Flour
6 tbs Lemon juice
Rind from 2 lemons (grated)
For crust, cream butter. Add flour and sugar. Mix well. Pat mixture into a pan (18×12). Bake at 325 degrees for 20 minutes. For top, beat together eggs, flour, sugar, lemon juice, and rind. Avoid overbeating. Pour over baked bottom layer. Bake at 325 degrees for 25 minutes. Cool on a wire rack. Sift powdered sugar over top. Cut into bars.
1/2 cups Butter (should be at room temperature)
1/2 cups Brown sugar (preferrably the light brown kind)
1 cups White flour
1/4 teaspoons Baking soda
1/8 teaspoons Salt
1 cups Rolled oats
3/4 cups Raspberry jam (seedless if possible)
Pre-heat oven to 350F degrees. Grease an 8 inch square pan with butter, setting aside. Mix all of the ingredients together, but the jam. Press approximately 2 cups of dough mixture in to the bottom of the buttered pan. Spread jam all the way to 1/4 inch from edge of pan. Sprinkle remaining dough mixture over top of jam, lightly pressing it in. Bake 35 – 40 min. Allow to cool on a wire rack before slicing into 2 inch x 1-1/2 inch bars.
2/3 cup packed brown sugar
1/4 cup butter or margarine (softened)
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup zucchini (shredded and drained)
1/2 cup chopped nuts
Clove Spiced Frosting (recipe below)
Clove Spiced Frosting Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or margarine (softened)
1/8 teaspoon ground cloves
3-4 teaspoons milk
Heat oven to 350º. Grease square pan, 8×8 or 9×9 inches. Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda, cinnamon and cloves. Stir in zucchini and nuts. Spread batter in pan. Bake 25 – 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Clove-Spiced Frosting.
Clove Spiced Frosting Directions:
Mix all ingredients until smooth and spreadable.
3/4 cup walnut halves (toasted)
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites
Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms. Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 x 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2″ slices. Turn slices cut sides down on cookie sheet. Bake 10 – 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.
1 package white chocolate swirl cake mix
1/2 cup butter or margarine (softened)
2 (8 ounce) packages cream cheese (softened)
1 tub Rich & Creamy white chocolate ready-to-spread frosting
3 eggs
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 x 9 inches. Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 – 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design. Bake 55 – 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours.
1 package chocolate fudge cake mix
1 (21 oz) can cherry pie filling
2 eggs (beaten)
1 cup miniature semisweet chocolate chips
1 tub Soft Whipped chocolate ready-to-spread frosting
Heat oven to 350º. Spray jelly roll pan, 15 1/2 x 10 1/2 inches, with cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips in large bowl with spoon. Pour into pan. Bake 20 – 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with frosting.
1 cup packed brown sugar
1/3 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 cup almond brickle chips
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in flour and salt. Cover and refrigerate about 1 hour or until firm. Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 x 3 inches, on lightly floured surface. Place 2 strips about 2″ apart on ungreased cookie sheet. Beat egg whites in medium bowl on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Fold in brickle chips. Spread one-fourth of the meringue over each strip of dough. Bake 12 – 14 minutes or until edges are light brown. Cool 10 minutes. Cut each strip crosswise into 1″ sticks. Remove from cookie sheet to wire rack.
1 cup packed brown sugar
1 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate (broken into pieces)
1/2 cup chopped nuts
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press in ungreased rectangular pan, 13 x 9 inches. Bake 25 – 30 minutes or until very light brown. Immediately place milk chocolate pieces on baked crust. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts. Cool 30 minutes.
1 1/2 cups vanilla wafer cookie crumbs (about 40 wafers)
2 teaspoons instant espresso coffee (dry)
3 tablespoons butter or margarine (melted)
2 (8 oz) packages cream cheese (softened)
1/2 cup sugar
2 eggs
1/2 cup whipping (heavy) cream
1/4 cup rum
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons shortening
Heat oven to 350º. Grease square pan, 9 x 9 inches. Mix cookie crumbs, 1 teaspoon coffee and the butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl with electric mixer on medium speed until smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla. Spread cream cheese mixture over crust. Bake 20 – 25 minutes or just until center is set. Melt chocolate chips, shortening and remaining 1 teaspoon coffee in 1-quart saucepan over low heat, stirring constantly, until smooth. Pour over hot cheesecake, and spread evenly. Cool 30 minutes at room temperature. Cover loosely and refrigerate about 1 hour or until firm.
Date Filling (recipe below)
1 cup butter or margarine (softened)
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
Date Filling Ingredients:
2 (8 ounce) packages pitted dates (chopped)
1/4 cup sugar
1 1/2 cups water
Prepare Date Filling; cool. Heat oven to 400º. Mix butter and brown sugar in large bowl with spoon. Stir in remaining ingredients. Press half of the oat mixture in ungreased rectangular pan, 13 x 9 inches. Spread with filling. Top with remaining oat mixture; press gently into filling. Bake 25 – 30 minutes or until light brown. Cool 30 minutes. Slice while warm.
Date Filling Description:
Mix all ingredients in 2-quart saucepan. Cook over low heat 10 minutes, stirring constantly, until thickened.