Red Velvet Seven Layer Bars

Ingredients:
1 1/4 cups all-purpose flour
1 Tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg

1/2 tsp vanilla extract

1 Tbsp liquid red food coloring
1 1/3 cups sweetened shredded coconut
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans

Directions:
1.
2.
3.

4.
5.

Set your oven rack to the center position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan with
aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely
smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high
speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined. With the mixer
running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and
sticky.
Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It's very sticky, so take your time pushing it to each corner of the pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed
milk evenly over the top. Sprinkle with pecans. Bake until set, about 25 minutes. Cool on a rack for at least 2 hours before cutting into
squares.

Pistachio Cookies
Ingredients:
Ingredients
Cookies
1 cup Crisco shortening
2 cups sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
7 cups flour (you may need more)
Icing Glaze
2 cups powdered sugar
3 Tbsp butter, melted

1 cup milk
1 box instant pistachio pudding mix
5 tsp baking powder
1 cup chopped pistachios
10 drops green food coloring

3 Tbsp milk
1 tsp vanilla or almond extract

Instructions:
Cookies
1. Preheat oven to 350 degrees F.
2. Cream Crisco, sugar and eggs together.
3. Add remaining cake ingredients except the nuts to form a soft dough.
4. Sprinkle in nuts and knead them into the dough.
5. Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
6. Bake 12-15 minutes.
7. Allow to cool completely before adding the glaze.
Glaze
1. Mix glaze ingredients together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.

Soft batch Cream Cheese Chocolate Chip Cookies

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract

2 1/4 cups all-purpose flour

2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
2 1/4 cups semi-sweet chocolate chips or chunks

Directions:
Directions
1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla,
and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and
beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined,
about 1 minute.
3. Add chocolate chips/chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten
mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before
baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place
mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are
just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as
cookies will firm up as they cool (Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.)