Danish Raspberry Cookies

2 1 oz squares unsweetened chocolate
1/2 c Butter
1/2 c Sugar
1 Egg
2 c Cake flour
1 ts Vanilla
1/4 ts Salt
1 c Milk chocolate or white Chocolate chips or a mixture
1 c Seedless raspberry preserves

Melt chocolate in top of a double boiler over hot not boiling water. Remove from heat and cool. Cream butter and sugar in a large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover and refrigerate until firm, about 1 hr.

Preheat oven to 400. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts and divide each part into two pieces. Roll each piece into a rope 12″ long on a lightly floured board. The ropes should be about the thickness of a finger. Place 2″ apart on the prepared cookie sheets. With your finger tip, make an indentation along the length of each rope. Bake 8 min or until firm.

Meanwhile melt the chocolate chips in a small bowl over hot water. If you are using both kinds of chocolate, melt separately. Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a 1/4″ tip. [You can use a plastic bag with a corner snipped off with scissors.]

When you remove the cookies from the oven, press preserves down the indentation in each cookie strip. Return to the oven for 2 min and remove to wire racks. While cookies are still warm, drizzle melted chocolate over the tops and cut into 1″ diagonal pieces. Refrigerate until the chocolate has set.

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7 Layer Bars

1/2 c Butter
1 c Graham cracker crumbs
1 c Semisweet chocolate chips
1 c Butterscotch chips
1 1/3 c Flaked coconut
1/2 c Walnuts; chopped
1 cn Sweetened condensed milk

Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut. Pour condensed milk over all. Bake in a pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars.

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Candy Bar Cookie Recipe

2 c Pillsbury all-purpose flour
3/4 c Powdered sugar
3/4 c Margarine or butter; soft
2 tb Whipping cream
1 ts Vanilla

Filling:
28 Caramels
1/4 c Whipping cream
1/4 c Margarine or butter
1 c Powdered sugar
1 c Pecans; chopped

Glaze:
1/2 c Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Margarine or butter
1/4 c Powdered sugar
1 ts Vanilla
Pecan halves; if desired

Heat oven to 325~F. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15×10-inch jelly roll pan. Bake for 15-20 minutes or until lightly browned. In small saucepan, melt caramels with 1/4 cup whipping cream and 1/4 cup margarine until smooth, stirring constantly. Remove from heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if needed for spreading consistency.) Spread over base. In small saucepan over low heat, melt chocolate chips with 2 Tablespoons whipping cream and 1 tablespoon margarine until smooth, stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over filling. Cut into bars; decorate each with a pecan half.

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Almond Bars

1/2 lb. butter
1/2 cups brown sugar
1/2 cups white sugar
1 cups flour
2 tsp baking powder
1 egg yolk
6 regular size Hershey bars
1 cup Almonds (chopped)

Cream together brown sugar, white sugar and butter. Add in egg yolk. In another bowl, combine flour and baking powder. Add flour mixture to creamed butter mixture a little at a time. Spread dough batter evenly in a 9 x 13 inch pan. Bake for 25 minutes at 325 F degrees. Place chocolate bars on dough quickly and let melt, spread evenly over top with spatula and sprinkle with the chopped almonds.

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Cranberry Apple Cookies

1/2 cups softened butter or margarine
1 cups firmly packed brown sugar
3/4 cups white sugar
1 egg whites (whipped)
1/4 cups skim milk (room temp)
2 cups flour
1/4 teaspoons salt
1 teaspoons orange zest
1 1/2 cups peeled and chopped apples
1 cups chopped cranberries

Pre-heat oven to 375 degrees F. Lightly grease a baking or cookie sheet. In medium mixing bowl, beat together butter, brown sugar, white sugar, whipped egg white and milk. In separate bowl, combine flour, cinnamon, salt, baking powder, orange zest, chopped apples and chopped cranberries. Combine wet and dry ingredients til just moistened. Drop dough by tablespoonfuls onto the baking sheets, about 2 inches apart. Bake for 12-15 min.

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Double Chocolate Refrigerator Cookies

2 3/4 cups Flour
1/2 teaspoons Baking powder
1/2 teaspoons Salt
1/4 teaspoons Baking soda
1/4 teaspoons Cinnamon
1 cups Butter or margarine (softened)
1 cups Sugar
1 cups Brown sugar (firmly packed)
4 oz Semi-sweet chocolate (melted)
1 Egg
1 teaspoons Vanilla extract
2 cups Semi-sweet chocolate chips (preferrably miniature chips)

Combine flour, salt, baking soda, baking powder and cinnamon in a bowl and set aside. Cream together white and brown sugar and butter in another bowl. Mix in the melted chocolate, vanilla extract and egg til fluffy and light. Add in the chocolate chips and flour mixture until just blended, do not overmix. Shape dough in to 3 8 inch logs or rolls. If the dough is too soft to work with, chill for an hour before rolling. Wrap dough in wax paper or saran wrap, then wrap again in foil. Chill for 3 or more hours, or overnight. Pre-heat oven to 375F degrees. Slice logs into 1/4 inch slices using a sharp knife. Bake for 8-10 minutes on un-greased cookie sheets. Cool cookies on wire racks. Dough can be kept in refrigerator for up to 10 days or can be frozen for several months.

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Rubber Stamped Gingerbreads

1/2 cups Butter
1 cups Brown sugar (unpacked)
1/4 cups Molasses
1 Egg (large)
2 1/4 cups Flour
1/2 teaspoons Ground cinnamon
2 teaspoons Ground ginger
2 pinches Ground cloves
1 pinch Cayenne pepper

Cream together the brown sugar and butter. Stir in the molasses. Add in egg and mix. In another bowl, combine spices and flour, stirring well. Add to the sugar and butter mixture. Should dough be too moist, add additional flour. Knead dough gently, do not overwork. Wrap and chill for 1 hour. When chilled, shape dough using stamped cookie cutters or springerle style rolling pin. Bake for 10-12 minutes at 350 degrees F.

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Gingerbread Bear Cookies

1 cups Margarine or butter
2/3 cups Brown sugar (packed)
2/3 cups Corn syrup (dark or light type)
1 1/2 teaspoons Ground cinnamon
1 teaspoons Ground ginger
4 cups Flour
3/4 teaspoons Baking soda
1/2 teaspoons Ground clove
1 Egg (beaten)
1 1/2 teaspoons Vanilla extract
Mini chocolate chips or pieces
Optional Royal icing to decorate

In a heavy saucepan, add brown sugar, butter and the corn syrup. Stir over a medium heat til the butter is completely melted and all the sugar dissolves. Pour mixture in to a mixing bowl, set aside to cool several minutes. In another bowl, combine together the flour, ground cinnamon, ground ginger, baking soda and the ground cloves. Add the egg and the vanilla extract to the cooled butter mixture, mixing well. Add to the flour mixture gradually and mix well. Divide the dough in to two equal portions. Cover with plastic wrap and chill for several hours, or optionally, overnight. Once chilled, shape each bear by forming a 1″ ball, a 3/4″ ball, six 1/2″ balls and five 1/4″ balls. Flatten the 1″ ball to a 1/2″ thickness to form the body on the ungreased baking sheet. Attach the 3/4″ balls as the head, then flatten to about 1/2″ thickness. Attach the small 1/2″ balls as the ears, arms and legs. Use remaining 1/4″ balls for arms and legs as paws. Use the chocolate pieces as eyes and belly button. Bake for 8-10 minutes at 350 degrees. Remove carefully from cookie sheets and let cool on wire rack. Use royal icing to create bow tie and other embellishments.

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German Gingerbread Cookie Recipe

3/4 cups Softened butter or margarine
1/2 cups Brown sugar
2 teaspoons Ground ginger
1/2 teaspoons Salt
1 teaspoons Ground cinnamon
1/4 teaspoons Ground cloves
1 Eggs
3/4 cups Molasses
1 teaspoons Baking soda
1/2 teaspoons Baking powder
3 cups Flour

Combine all ingredients and mix well. Form dough into balls approximately the size of a walnut. Place balls on a well-greased baking sheet about 3″ to 4″ apart. Flatten each ball using the bottom of a glass which has been dipped in white sugar. Bake for 6-9 minutes at 325 degress F.

Alternately, the dough can be chilled in refrigerator several hours or overnight and then rolled into shapes. Roll chilled dough out and cut into shapes using festive gingerbread men cookie cutters or cut out shapes using a pattern made of cardboard. Add additional flour if dough is sticky. Bake for the same amount of time as the round version of cookies.

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Holiday Gingerbread Cookies

3/4 cups Molasses
3/4 cups Butter or margarine
3/4 cups Brown sugar (well packed)
3 2/3 cups Flour
2 teaspoons Ground ginger
2 teaspoons Ground cinnamon
1/2 teaspoons Baking soda
1 teaspoons Baking powder
1/2 teaspoons Ground nutmeg
1 Egg
Candies, decorations and frostings for decorating

In a heavy saucepan over a medium heat, combine molasses, butter and the sugar til mixture boils. Be sure to stir occasionally, mixing. Take from stove and let cool. In another bowl, combine the flour, ground ginger, ground cinnamon, baking soda, baking powder and ground nutmeg. Blend the egg into the molasses mix. Using a wooden spoon, stir the molasses mixture into flour mixture, stir til smooth. Wrap the dough in plastic wrap and allow to chill for several hours or overnight. Preheat oven to 350 degrees F. Divide the dough in halves. On a well-floured board, roll the dough to a 1/8 inch to a quarter inch thickness. Cut dough with well-floured gingerbread man cookie cutter or you may use your own favorite Christmas cookie cutters. Gently lift using a thin metal spatula and place on to a lightly greased baking sheets. Bake approximately 10-14 min. or til an indentation does not remain when touched with finger. Remove from baking sheet and allow to cool on a wire racks. Decorate with favorite festive candies or frostings.

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