Halloween Brownies

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring

Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

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Jack and Jill Cookies Recipe

1/2 c Shortening
1 c Packed brown sugar
3/4 ts Salt
1 ts Vanilla
1 Egg
3/4 c Sifted flour (sift before measuring)
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Finely chopped uncooked prunes
1/2 c Finely chopped dried apricots, dates or raisins

Preheat oven to 350 degrees. Combine shortening, brown sugar, salt, vanilla and egg; beat until well mixed. Sift together flour, baking powder and salt; stir into shortening mixture. Stir in oats, prunes and apricots. Put tablespoons of dough on greased cookie sheets and flatten with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes.

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Raspberry Poppy Seed Cookies

1 c Powdered sugar
1 c Butter; softened
1 ts Vanilla
1 Egg
2 c All-purpose flour
3 tb Poppy seeds
1/2 ts Salt
1/2 c Fruit (raspberry; cherry, -etc.)

Recipe by: The Dessert Show, TVFN
Preheat oven to 300 degrees. Beat powdered sugar and butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, poppy seeds and salt. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. With finger, make an indentation in center of each. Fill each with about 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Immediately remove fromcookie sheets.

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Monster Cookies – Everything but the kitchen sink!

Monster Cookies

1 c Butter
2 1/4 c Peanut Butter
2 c Sugar
2 1/4 c Packed Brown Sugar
6 Eggs
1 1/2 t Light Corn Syrup
1 1/2 t Vanilla
3 t Baking Soda
9 c Uncooked Oatmeal
2 c Chocolate Chips
2 c M&M’s

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M’s. Drop onto cookie sheets. Bake on ungreased cookie sheets at 350 for 10-12 minutes.

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No Bake Butterscotch Cookies Recipe – Yummy!

1 pk Butterscotch morsels
3/4 c Peanut butter
4 c Corn flakes
1 c Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm.

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Super Easy Peanut Butter Cookies

14 oz Sweetened condensed milk
1 Egg
2 c Biscuit baking mix
3/4 To 1 cup peanut butter
1 ts Vanilla extract
Granulated sugar

Preheat oven to 350 F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or till lightly browned (do not overbake!). Cool. Store tightly covered at room temperature.

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The perfect summer cookie – Key Lime Coconut Cookies

Key Lime Coconut Cookies Recipe

1 c Sweetened condensed milk
4 tb Key lime juice
4 tb All-purpose flour
2 c Unsweetened coconut flakes
4 tb Sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Combine the condensed milk, Key lime juice, and flour in a medium bowl. Stir in the grated coconut and then the sugar. If using sweetened coconut, taste the mixture before adding the sugar. Add the sugar only if you think it is necessary. The cookie should have a tangy flavor from the Key lime juice. Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between each cookie; they will spread while baking. Bake for 25 minutes until they just start to turn golden. Remove from the pan to a rack to cool. Store in an airtight container.

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Sunny Summer Lemon Cream Cookies Recipe

Lemon Cream Cookies

1/2 c Almonds – blanched and slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar – packed
2 lg Eggs
1 c Heavy cream
2 c All Purpose flour
1/2 ts Salt
2 Butter – softened

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Removezest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.

Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

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Greek Easter Cookies – Koulourakia

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter; softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 ts Vanilla
1 Egg yolk beaten with 1 tbl
Milk for glaze
3 tb Sesame seed

Usually baked on holy thursday.
Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1″ apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks.

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Edible Craft Dough Cookies – Great for kids!

1 c Butter or margarine; -softened
1 c Shortening
2 1/2 c Sifted powdered sugar
6 Hard-cooked egg yolks;-mashed
2 ts Baking soda
2 ts Cream of tartar
1 tb Vanilla extract
5 c All-purpose flour
Paste food coloring=red/green/yellow

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, soda, cream of tartar, and vanilla, beating well. Gradually add flour, mixing well. Divide dough into 4 equal portions. Color one portion red, one yellow, one green, and leave remaining dough plain. Wrap each separately in plastic wrap, and chill at least 1 hour. Hand shape cookies into desired designs, or roll dough to 1/4-inch thickness on a lightly floured surface and cut with 2-1/2-inch cookie cutters. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool on cookie sheets 1 to 2 minutes; remove to wire racks and cool completely.

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