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Cookies

Best-Loved

Supplement to Better Homes and Gardens magazine

2011 cookbook

Best-Loved Cookies
2011 Cookbook

Contents
Big Chill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Cut It Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Delicious Drops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Short & Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Best-Ever Brownies & Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

2 Best-Loved Cookies

Big Chill
Raspberry-Coconut Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Sugar-and-Spice Coffee Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Sparkly Almond Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Cranberry-Orange Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Jasmine-Scented Orange Rounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Chocolate Palmiers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Cocoa-Hazelnut Slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Peppermint Palmiers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Sugar-and-Spice Coffee Slices Best-Loved Cookies 3 All-Time Favorites

Raspberry-Coconut Pinwheels
PreP: 25 minuteS Chill: 6 hourS Bake: 8 minuteS per batCh Oven: 375F makes: about 45 CookieS

12 1 1 14 1 1 13 4 12 13 14

cup butter, softened cup sugar teaspoon baking powder teaspoon salt egg teaspoon vanilla cups all-purpose flour cup flaked coconut cup seedless raspberry jam cup finely chopped pecans

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough at least 2 hours or until easy to handle. 2. For filling, in a small bowl stir together coconut, jam, and pecans. Set aside. 3. On floured surface, roll dough into a 12-inch square. Spread with the filling, leaving a 1/2-inch border. Roll up dough. Wrap in plastic wrap or waxed paper and chill about 4 hours or until dough is firm. 4. Preheat oven to 375F. Line a cookie sheet with ungreased parchment paper or lightly greased foil. Cut roll into 1/4-inch slices. Place on the prepared cookie sheet. 5. Bake for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
Per COOkie: 71 cal., 3 g total fat (2 g sat. fat), 11 mg chol., 50 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.

Sugar-and-Spice Coffee Slices

Sugar-and-Spice Coffee Slices


PreP: 25 minuteS Chill: 2 hourS Bake: 9 minuteS per batCh Oven: 375F makes: about 48 CookieS

tablespoons instant espresso coffee powder 1 tablespoon hot water 1 2 cup butter, softened 1 4 cup shortening 11 4 cups granulated sugar 1 2 cup packed brown sugar 1 teaspoon baking powder

1 14 1 2 1

teaspoon ground cinnamon teaspoon salt egg cups all-purpose flour teaspoon instant espresso coffee powder Coffee beans (optional)

raspberry-Coconut pinwheels 4 Best-Loved Cookies

1. In a small bowl combine the 2 tablespoons coffee powder and water, stirring until coffee powder is dissolved. Set aside. 2. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and coffee mixture until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 3. Divide dough into thirds. Shape each portion into a 7-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice. 4. Preheat oven to 375F. Cut logs into 3/8-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. In a small bowl stir together the remaining 1/4 cup granulated sugar and the 1 teaspoon coffee powder; sprinkle over slices. If desired, lightly press a few coffee beans onto each slice. 5. Bake for 9 to 10 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Per COOkie: 102 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 58 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

Sparkly almond Slices

Sparkly Almond Slices


PreP: 25 minuteS Chill: 3 hourS Bake: 12 minuteS per batCh Oven: 350F makes: about 56 CookieS

1 12 14 14 2 11 2 12 1

cup butter, softened cup granulated sugar cup powdered sugar teaspoon salt egg yolks cups all-purpose flour cup finely ground almonds plain and/or colored coarse sugar egg white, lightly beaten

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds. 2. Divide dough in half. Shape each half into an 8-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill about 3 hours or until firm enough to slice. 3. Preheat oven to 350F. Line a cookie sheet with parchment paper; set aside. 4. Place plain and/or colored coarse sugar on waxed paper. Brush rolls with egg white, then roll in sugar to coat. Cut logs into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet. 5. Bake about 12 minutes or until edges start to brown. Transfer to a wire rack; let cool.
Per COOkie: 61 cal., 4 g total fat (2 g sat. fat), 16 mg chol., 35 mg sodium, 6 g carbo., 0 g fiber, 1 g pro.

Best-Loved Cookies 5

Cranberry-orange pinwheels

Cranberry-Orange Pinwheels
PreP: 25 minuteS Chill: 5 hourS Bake: 8 minuteS per batCh Oven: 375F makes: about 60 CookieS

1 11 2 12 12 2 2 3 1 1 14

cup butter, softened cups granulated sugar teaspoon baking powder teaspoon salt eggs teaspoons finely shredded orange peel cups all-purpose flour cup pecans cup fresh or frozen cranberries cup packed brown sugar

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. 2. Meanwhile, for filling, in a food processor or blender combine pecans, cranberries, and brown sugar. Cover and process or blend until nuts and cranberries are finely chopped. Set filling aside. 3. Roll half of the dough between two pieces of waxed paper into a 10-inch square. Spread half of the filling over square, leaving a 1/2-inch border along the edges. Roll up dough. Moisten edges and pinch to seal. Wrap log in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 375F. Cut logs into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Per COOkie: 85 cal., 4 g total fat (2 g sat. fat), 15 mg chol., 54 mg sodium, 11 g carbo., 0 g fiber, 1 g pro.

6 All-Time Favorites

Jasmine-Scented Orange Rounds


PreP: 35 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh COOl: 10 minuteS per batCh Oven: 375F makes: about 36 CookieS Chocolate palmiers

34 2 12 12 1 12 2

cup butter, softened tablespoons jasmine tea dragon pearls* cup powdered sugar teaspoon vanilla cup all-purpose flour cup cornstarch teaspoons finely shredded orange peel powdered sugar

1. Heat 1/4 cup of the butter on medium heat until bubbly. Remove from heat. Stir in tea. Cover; let steep for 4 minutes. Strain into a large bowl; discard tea. Add the 1/2 cup powdered sugar and the remaining 1/2 cup butter to bowl. Beat with an electric mixer on medium to high until light and fluffy. Beat in vanilla. Beat in flour and cornstarch. Stir in orange peel. 2. Shape dough into a 10-inch-long log. Wrap in plastic wrap. Chill about 2 hours or until dough is firm enough to slice. 3. Preheat oven to 375F. Cut log into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; cool for 10 minutes. Place additional powdered sugar in plastic bag. Shake warm cookies in sugar. Return cookies to rack; let cool.
Per COOkie: 74 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 27 mg sodium, 9 g carbo., 0 g fiber, 0 g pro.

Chocolate Palmiers
PreP: 35 minuteS Chill: 4 hourS Bake: 8 minuteS per batCh Oven: 375F makes: about 72 CookieS

1 12 14 2 2 12 12

*test kitChen tiP: Look for jasmine tea dragon pearls at specialty tea shops.
Jasmine-Scented orange rounds

8-ounce package cream cheese, softened cup powdered sugar cup unsweetened cocoa powder tablespoons all-purpose flour tablespoons coffee liqueur or hazelnut liqueur cup finely chopped pecans or hazelnuts (filberts), toasted (optional) cup butter, softened

12 12 12 12 14 1 3 12 23 4

cup granulated sugar cup packed brown sugar teaspoon baking powder teaspoon ground cinnamon teaspoon salt egg tablespoons milk teaspoon vanilla cups all-purpose flour

1. For filling, in a medium bowl combine cream cheese, powdered sugar, cocoa powder, the 2 tablespoons flour, and the liqueur. Beat with an electric mixer on low to medium until smooth. If desired, stir in nuts. Cover with plastic wrap and set aside. 2. For dough, in a large bowl beat butter on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle. 3. On a lightly floured surface, roll half of the dough at a time into a 128-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Repeat with remaining dough and filling. Wrap each roll in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 375F. Grease a cookie sheet; set aside. Cut rolls into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet. Bake about 8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool.
Per COOkie: 58 cal., 3 g total fat (1 g sat. fat), 10 mg chol., 31 mg sodium, 8 g carbo., 0 g fiber, 1 g pro. Best-Loved Cookies 7

Cocoa-Hazelnut Slices
PreP: 30 minuteS Chill: 1 hour Bake: 6 minuteS per batCh Oven: 375F makes: about 60 CookieS

cup butter, softened cup sugar teaspoon salt egg tablespoons unsweetened cocoa powder 13 4 cups all-purpose flour 3 4 cup finely chopped hazelnuts (filberts), toasted 6 ounces dark chocolate, coarsely chopped 1 2 teaspoon shortening 1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts. 2. Divide dough in half. Shape each half into an 11-inch-long log. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until dough is firm enough to slice. 3. Preheat oven to 375F. Cut logs into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or just until tops are firm to the touch. Transfer to a wire rack and let cool. 4. In a small saucepan combine chocolate and shortening. Cook and stir on low heat until melted. Drizzle melted chocolate over cooled cookies. Let stand until chocolate is set.
Per COOkie: 75 cal., 5 g total fat (3 g sat. fat), 12 mg chol., 33 mg sodium, 7 g carbo., 1 g fiber, 1 g pro.

1 12 14 1 3

peppermint palmiers

Peppermint Palmiers
PreP: 35 minuteS Chill: 3 hourS Freeze: 4 hourS Bake: 10 minuteS per batCh Oven: 350F makes: about 72 CookieS

12 12 12 12 14 1 3 1 12

cup butter, softened cup granulated sugar cup packed brown sugar teaspoon baking powder teaspoon salt egg tablespoons white crme de menthe tablespoon milk teaspoon vanilla

23 4 cups all-purpose flour 1 8-ounce package cream cheese, softened 1 2 cup powdered sugar 1 4 cup all-purpose flour Few drops red food coloring 1 2 cup finely crushed peppermint candies

1. For dough, in a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 2 tablespoons of the crme de menthe, the milk, and vanilla until combined. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. 2. Meanwhile, for filling, in a medium bowl combine cream cheese, powdered sugar, the 1/4 cup flour, and the remaining 1 tablespoon crme de menthe. Beat with an electric mixer on low to medium until smooth. Stir in food coloring, 1 drop at a time, until filling is pale pink. Gently stir in crushed candies. Cover and chill for up to 2 hours. (Do not chill longer than 2 hours or the candies will bleed into the filling and the filling will become too soft and sticky.) 3. On a lightly floured surface, roll half of the dough into a 128-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Wrap each roll in plastic wrap or waxed paper. Repeat with remaining dough and filling. Freeze about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 350F. Line a cookie sheet with parchment paper; set aside. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack and let cool.
Per COOkie: 53 cal., 2 g total fat (1 g sat. fat), 9 mg chol., 27 mg sodium, 8 g carbo., 0 g fiber, 1 g pro.

Cocoa-hazelnut Slices 8 Best-Loved Cookies

Cut It Out
Chocolate Smores . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Lime-Basil Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Rolled Cocoa Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Chai Moons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Orange-Fig Pillows . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Chocolate-Mint Star Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Chocolate-Cherry Pockets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Spice Windmills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Chocolate-mint Star Cookies Best-Loved Cookies 9

Chocolate Smores
PreP: 1 hour Chill: 1 hour Bake: 8 minuteS per batCh stand: 1 minute per batCh Oven: 375F makes: 25 SandwiCh CookieS

cup butter, softened cups granulated sugar teaspoon baking powder teaspoon salt ounces bittersweet chocolate, melted and cooled 2 eggs 1 tablespoon milk 11 2 teaspoons vanilla 1 4 cup unsweetened cocoa powder 3 cups all-purpose flour 1 egg white, lightly beaten (optional) 2 tablespoons water (optional) Coarse sugar or granulated sugar (optional) 121 2 1.55-ounce milk chocolate bars 25 large marshmallows, toasted if desired

1 11 4 12 14 2

1. In a very large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add the 11/4 cups granulated sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate. Beat in eggs, milk, and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375F. On a lightly floured surface, roll half of the dough at a time into a 13-inch square. Using a fluted pastry wheel, cut dough square into twenty-five 21/2- to 3-inch squares. (If desired, use pastry wheel to trim straight edges.) Using a 11/2-inch desired-shape cutter, make a cutout in the center of half of the squares. Place squares on an ungreased cookie sheet. If desired, in a small bowl whisk together egg white and the water; brush tops of squares with egg white mixture and sprinkle with coarse sugar. 3. Bake for 8 to 10 minutes or just until tops are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4. To assemble, break each chocolate bar in half crosswise; place one half on top of each solid cookie. Top each with a marshmallow. If using toasted marshmallows, top marshmallows with a cutout cookie; press down gently and serve immediately. If using untoasted marshmallows, arrange about six of the marshmallow-topped cookies on a microwave-safe plate. Microwave on high for 20 to 30 seconds or until marshmallows are puffed and chocolate just starts to melt on the edges. Top each with a cutout cookie. Press down gently and serve immediately. Repeat microwaving remaining cookie stacks and topping with cutout cookies.
Per sandwiCh COOkie: 319 cal., 16 g total fat (9 g sat. fat), 42 mg chol., 117 mg sodium, 42 g carbo., 1 g fiber, 4 g pro.

Chocolate S'mores 10 All-Time Favorites

Lime-Basil Cookies
PreP: 30 minuteS Chill: 1 hour Bake: 7 minuteS per batCh Oven: 375F makes: 32 CookieS

23 34 1 12 1 1 2 1 2 12 1 1

cup butter, softened cup sugar teaspoon baking powder teaspoon salt egg teaspoon finely shredded lime peel (set aside) tablespoons lime juice teaspoon vanilla cups all-purpose flour cup ground pistachio nuts tablespoon finely snipped fresh basil recipe Lime Frosting

1. Beat butter with electric mixer on medium for 30 seconds. Beat in sugar, baking powder, and salt. Beat in egg, juice, and vanilla. Beat or stir in flour, nuts, basil, and peel. Divide in half. Cover; chill 1 hour. 2. Preheat oven to 375F. On floured surface, roll half the dough at a time into 126-inch rectangle. Cut into 311/2-inch rectangles. Place on ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack; let cool. Frost with Lime Frosting. If desired, sprinkle with additional lime peel and fresh basil. lime FrOsting: Beat half of a 3-ounce package softened cream cheese, 2 tablespoons softened butter, and 2 teaspoons lime juice until fluffy. Beat in 3/4 to 1 cup powdered sugar until frosting is spreading consistency.
Per COOkie: 121 cal., 7 g total fat (4 g sat. fat), 22 mg chol., 91 mg sodium, 14 g carbo., 0 g fiber, 2 g pro. Lime-basil Cookies rolled Cocoa Cookies

Rolled Cocoa Cookies


PreP: 35 minuteS Chill: 1 hourS Bake: 7 minuteS per batCh Oven: 375F makes: about 48 CookieS

3 1 11 2 12 2

cups all-purpose flour cup unsweetened cocoa powder teaspoons baking powder teaspoon salt cups sugar

1 2 14 1

cup shortening eggs cup milk recipe Cocoa butter Frosting

1. In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside. 2. In a large bowl beat sugar and shortening with an electric mixer on medium to high until combined. Beat in eggs and milk until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover; chill for 1 to 2 hours or until dough is easy to handle. 3. Preheat oven to 375F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2- to 21/2-inch scalloped round cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 7 minutes or until firm. Transfer to a wire rack and let cool. Frost cookies with Cocoa Butter Frosting. COCOa Butter FrOsting: In a medium bowl beat 1/4 cup softened butter with an electric mixer on medium to high until fluffy. Gradually beat in 11/2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder. Beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 11/4 cups additional powdered sugar. If necessary, beat in additional milk to make frosting spreading consistency.
Per COOkie: 146 cal., 6 g total fat (2 g sat. fat), 12 mg chol., 46 mg sodium, 22 g carbo., 0 g fiber, 2 g pro. Best-Loved Cookies 11

Chai Moons
PreP: 35 minuteS Chill: 1 hour Bake: 8 minuteS per batCh Oven: 375F makes: about 48 CookieS

cup butter, softened cup packed brown sugar tablespoon loose chai tea, finely ground 1 teaspoon vanilla 1 2 teaspoon baking soda 1 8 teaspoon salt 21 4 cups all-purpose flour 1 recipe butter Frosting 1. In a large bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, tea, vanilla, soda, and salt. Beat until fluffy, scraping bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Divide dough in half. Cover and chill about 1 hour or until easy to handle. 2. Preheat oven to 375F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3-inch crescent-shape cookie cutter, cut out dough. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool. Spread cookies with Butter Frosting. Sprinkle with finely chopped crystallized ginger. Butter FrOsting: Beat 1/3 cup softened butter with an electric mixer on medium until smooth. Beat in 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla. Gradually beat in 2 cups additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make spreading consistency.
Per COOkie: 114 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 57 mg sodium, 17 g carbo., 0 g fiber, 1 g pro. Chai moons

1 1 1

orange-Fig pillows

Orange-Fig Pillows
PreP: 40 minuteS Chill: 1 hour Bake: 8 minuteS per batCh Oven: 375F makes: 24 CookieS

23 12 12 12 14 14 1 1

cup butter, softened cup packed brown sugar teaspoon baking powder teaspoon ground cinnamon teaspoon baking soda teaspoon salt egg teaspoon vanilla

2 14 12

cups all-purpose flour cup fig preserves or jam teaspoon finely shredded orange peel or lemon peel milk (optional) Colored and/or plain coarse sugar (optional)

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 375F. Grease two large cookie sheets; set aside. For filling, in a small bowl stir together fig preserves and orange peel; set aside. 3. On a lightly floured surface, roll half of the dough at a time into a 128-inch rectangle. Using a fluted pastry wheel, trim edges of rectangle. Cut dough into twenty-four 2-inch squares. Place half of the squares 1 inch apart on the prepared cookie sheets. Spoon 1/2 teaspoon of the filling in center of each square on cookie sheets. Top with the remaining squares. Using a fork, gently press edges to seal. 4. If desired, lightly brush tops of cookies with milk and sprinkle with colored and/or plain coarse sugar. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
Per COOkie: 114 cal., 5 g total fat (3 g sat. fat), 22 mg chol., 87 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

12 Best-Loved Cookies

Chocolate-Mint Star Cookies


PreP: 45 minuteS stand: 15 minuteS Chill: 30 minuteS Bake: 8 minuteS per batCh COOl: 20 minuteS Oven: 350F makes: 36 SandwiCh CookieS

1 23 1 21 2 14 1 6 34 14

cup butter cup packed brown sugar teaspoon vanilla cups all-purpose flour cup unsweetened cocoa powder egg, lightly beaten ounces semisweet chocolate, finely chopped cup whipping cream teaspoon peppermint extract

1. In a medium saucepan heat and stir butter and brown sugar on low heat until butter is melted. Remove from heat; stir in vanilla. Let stand for 15 minutes to cool slightly. Meanwhile, in a medium bowl stir together flour and cocoa powder; set aside. When butter mixture has cooled, stir in egg and flour mixture until combined. Divide dough in half. Cover and chill dough about 30 minutes or until easy to handle. 2. Preheat oven to 350F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are firm. Transfer to a wire rack and let cool. 3. Meanwhile, place chocolate in a heatproof bowl. In a small saucepan heat cream on medium heat just until boiling. Remove from heat. Immediately pour hot cream over chocolate. Let stand for 5 minutes. Stir gently until smooth. Stir in peppermint extract. Cool chocolate mixture to room temperature (about 20 minutes). 4. To assemble, spread 1/2 teaspoon chocolate mixture each on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, place some of the chocolate mixture in a resealable plastic bag. Cut a small hole in one corner of the bag. Pipe a decorative pattern on top of the filled cookies.
Per COOkie: 136 cal.,9 g total fat (5 g sat. fat), 26 mg chol., 42 mg sodium, 14 g carbo., 1 g fiber, 2 g protein.

Chocolate-mint Star Cookies

Prizewinning Recipes 13

Chocolate-Cherry Pockets
PreP: 40 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh Oven: 375F makes: 30 CookieS

cup butter, softened 3-ounce package cream cheese, softened 11 2 cups powdered sugar 1 3 cup unsweetened cocoa powder 1 2 teaspoon baking powder 1 4 teaspoon baking soda 1 4 teaspoon salt 1 egg 1 2 teaspoon vanilla 13 4 cups all-purpose flour 1 2 cup cherry preserves 2 tablespoons snipped dried cherries 4 ounces bittersweet or semisweet chocolate, chopped 2 teaspoons shortening 1. In bowl beat butter and cheese with electric mixer on medium for 30 seconds. Add sugar, cocoa, baking powder, soda, and salt; beat well. Beat in egg and vanilla. Stir in flour. Divide in half. Cover; chill 2 hours. 2. For filling, mix preserves and cherries. 3. Preheat oven to 375F. Line cookie sheet with foil. On floured surface, roll half the dough at a time until 1/8 inch thick. Using a 3-inch round cookie cutter, cut out dough. Place on cookie sheet. Spoon a teaspoon filling on each circle. Brush edges with water. Fold each circle in half; press to seal. Bake 8 to 9 minutes or until edges are firm. Transfer to a wire rack; let cool. 4. Melt chocolate and shortening; cool slightly. Drizzle over cookies. Sprinkle with toasted sliced almonds.
Per COOkie: 134 cal., 7 g total fat (4 g sat. fat), 18 mg chol., 71 mg sodium, 18 g carbo., 1 g fiber, 2 g pro.

12 1

Chocolate-Cherry pockets

Spice Windmills
PreP: 45 minuteS Chill: 4 hourS Bake: 8 minuteS per batCh Oven: 350F makes: 32 CookieS

13 13 1 1 34 14 14 1 21 2

cup butter, softened cup shortening cup packed brown sugar teaspoon baking powder teaspoon pumpkin pie spice teaspoon baking soda teaspoon salt egg teaspoons vanilla

2 1 1 34 1 12

cups all-purpose flour 3-ounce package cream cheese, softened teaspoon all-purpose flour cup salted dry-roasted sunflower kernels tablespoon granulated sugar teaspoon ground cinnamon

1. In a large bowl beat butter and shortening with an electric mixer on medium to high for 30 seconds. Add 3/4 cup of the brown sugar, baking powder, pumpkin pie spice, soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and 2 teaspoons of the vanilla. Beat in as much of the 2 cups flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 4 hours or until easy to handle. 2. Preheat oven to 350F. Lightly grease a cookie sheet; set aside. For filling, in a medium bowl beat cream cheese, the remaining 1/4 cup brown sugar, the 1 teaspoon flour, and the remaining 1/2 teaspoon vanilla on medium until smooth. Stir in sunflower kernels. 3. On a floured surface, roll half the dough at a time into a 10-inch square. Using a fluted pastry wheel, cut into sixteen 21/2-inch squares. Place 2 inches apart on prepared cookie sheet. Make 1-inch slits from each corner toward center of each square. Spoon about 1 teaspoon filling onto the center of each square. Bring alternating corners of dough over filling to the center to form a windmill; press to seal. Mix granulated sugar and cinnamon; sprinkle over cookies. If desired, press additional sunflower kernels into cookies. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool.
Spice windmills 14 Best-Loved Cookies Per COOkie: 125 cal., 7 g total fat (2 g sat. fat), 15 mg chol., 76 mg sodium, 14 g carbo., 1 g fiber, 2 g pro.

Delicious Drops
Vanilla-Salted Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Chocolate Chunk Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Triple Chocolate Chunk Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Ranger Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Big Ranger Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Tropical Snowdrops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 White Chocolate and Raspberry Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Chocolate Dreams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Chewy Cappuccino Crinkles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Devils Food Drop Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Vanilla-Salted peanut Cookies

All-Time Favorites 15

Vanilla-Salted Peanut Cookies


PreP: 35 minuteS Bake: 7 minuteS per batCh Oven: 375F makes: about 60 CookieS

34 2 12 14 2 1 11 2 2 1 12 12

cup shortening cups packed brown sugar teaspoon baking soda teaspoon salt eggs tablespoon vanilla cups all-purpose flour cups rolled oats cup dry-roasted peanuts cup raisins cup flaked coconut

1. Preheat oven to 375F. In a large bowl beat shortening with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in oats, peanuts, raisins, and coconut. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
Per COOkie: 107 cal., 5 g total fat (1 g sat. fat), 7 mg chol., 28 mg sodium, 15 g carbo., 1 g fiber, 2 g pro. Vanilla-Salted peanut Cookies

Chocolate Chunk Cookies and triple Chocolate Chunk Cookies

Chocolate Chunk Cookies


PreP: 20 minuteS Bake: 8 minuteS per batCh Oven: 375F makes: about 48 CookieS

1 34 34 1 1

cup butter, softened cup granulated sugar cup packed brown sugar teaspoon baking soda egg

1 teaspoon vanilla 21 2 cups all-purpose flour 10 to 12 ounces white baking pieces and/or coarsely chopped semisweet chocolate

1. Preheat oven to 375F. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in the white baking pieces and/or semisweet chocolate. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
Per COOkie: 116 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 60 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

triPle ChOCOlate Chunk COOkies: Prepare as directed, except use 2 eggs. Add 2 ounces unsweetened chocolate, melted and cooled, to the egg mixture. Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour.
16 Best-Loved Cookies

Ranger Cookies
PreP: 25 minuteS Bake: 8 minuteS per batCh Oven: 375F makes: about 48 CookieS

12 12 12 12 14 1 1 11 4 1 1 1

cup butter, softened cup granulated sugar cup packed brown sugar teaspoon baking powder teaspoon baking soda egg teaspoon vanilla cups all-purpose flour cup quick-cooking rolled oats cup flaked coconut cup raisins, dried cherries, dried cranberries, and/or mixed dried fruit bits

1. Preheat oven to 375F. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, coconut, and raisins. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are golden and centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Per COOkie: 74 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 34 mg sodium, 11 g carbo., 1 g fiber, 1 g pro.

Big ranger COOkies: Prepare as directed through Step 1. Using a 1/3-cup measure, drop dough in mounds 2 inches apart onto an ungreased cookie sheet. Flatten each mound into a 3-inch circle. Bake for 10 to 12 minutes or until edges are golden and centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes about 10 cookies.

ranger Cookies

Prizewinning Recipes 17

Tropical Snowdrops
PreP: 35 minuteS Bake: 9 minuteS per batCh Oven: 375F makes: about 60 CookieS

12 12 1 12 14 2 12 14 21 2 1 1 12

cup butter, softened cup shortening cup sugar teaspoon baking soda teaspoon salt eggs teaspoon vanilla teaspoon rum extract cups all-purpose flour cup tropical-blend mixed dried fruit bits cup flaked coconut cup chopped macadamia nuts or pecans

1. Preheat oven to 375F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and rum extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the fruit bits, the 1 cup coconut, and the 1/2 cup nuts. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If desired, lightly press additional coconut, macadamia nuts, and/or pecans onto tops of cookies. Bake for 9 to 11 minutes or until edges are light brown. Transfer to a wire rack and let cool.
Per COOkie: 88 cal., 5 g total fat (2 g sat. fat), 11 mg chol., 44 mg sodium, 10 g carbo., 0 g fiber, 1 g pro. tropical Snowdrops

white Chocolate and raspberry Cookies

White Chocolate and Raspberry Cookies


PreP: 35 minuteS Bake: 7 minuteS per batCh Oven: 375F makes: about 48 CookieS

11 12 1 1

ounces white baking chocolate, chopped cup butter, softened cup sugar teaspoon baking soda

14 2 23 4 12 12

teaspoon salt eggs cups all-purpose flour cup seedless raspberry jam teaspoon shortening

1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. In a small saucepan cook and stir 4 ounces of the white chocolate on low heat until melted. Cool slightly. 2. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and the melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and another 4 ounces of the chopped white chocolate. 3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4. Before serving, in a small saucepan, cook and stir raspberry jam on low heat until melted. Spoon about 1/2 teaspoon of the jam on top of each cookie. In a small saucepan combine the remaining 3 ounces white chocolate and shortening. Cook and stir on low heat until melted; drizzle over cookies. If necessary, let stand until white chocolate is set.
Per COOkie: 104 cal., 4 g total fat (2 g sat. fat), 14 mg chol., 66 mg sodium, 16 g carbo., 0 g fiber, 1 g pro. 18 Best-Loved Cookies

Chocolate Dreams
PreP: 35 minuteS COOl: 20 minuteS Bake: 8 minuteS Oven: 350F makes: about 40 CookieS

ounces bittersweet chocolate, chopped 2 tablespoons butter 3 tablespoons all-purpose flour 1 4 teaspoon baking powder 2 eggs 23 cup sugar 1 teaspoon vanilla 2 cups chopped macadamia nuts 11 2 cups semisweet chocolate pieces

1. In a medium saucepan combine bittersweet chocolate and butter. Cook and stir on low heat until melted. Remove from heat and cool mixture about 20 minutes. Meanwhile, preheat oven to 350F. Line two large cookie sheets with foil or parchment paper; set aside. 2. In a small bowl stir together flour and baking powder; set aside. In a large bowl combine eggs, sugar, and vanilla. Beat with an electric mixer on medium about 5 minutes or until thickened and pale yellow. Using a wooden spoon, gently stir in flour mixture and cooled melted chocolate. Gently stir in nuts and chocolate pieces. 3. Immediately, using a small cookie scoop (11/2 inches in diameter), drop dough in mounds 1 inch apart onto the prepared cookie sheets. (Dough will thicken as it stands.) 4. Bake both cookie sheets at the same time on separate racks for 8 to 9 minutes or until edges are set but centers are soft, switching sheets to the opposite racks halfway through baking. Cool cookies completely on cookie sheets set on wire racks. Peel cooled cookies off the foil or parchment.
Per COOkie: 132 cal., 10 g total fat (4 g sat. fat), 12 mg chol., 11 mg sodium, 12 g carbo., 1 g fiber, 1 g pro.

Chocolate dreams

Best-Loved Cookies 19

Chewy Cappuccino Crinkles


PreP: 15 minuteS Chill: 2 hourS Bake: 8 minuteS per batCh Oven: 350F makes: about 32 CookieS

13 1 23 1 1 1 2 13 11 2 14

cup butter cup packed brown sugar cup unsweetened cocoa powder tablespoon instant coffee granules teaspoon baking soda teaspoon ground cinnamon egg whites cup vanilla yogurt cups all-purpose flour cup granulated sugar

1. Preheat oven to 350F. In a large bowl beat butter with an electric mixer on medium to high about 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and yogurt. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough 2 to 3 hours or until easy to handle. 2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and let cool.
Per COOkie: 64 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 54 mg sodium, 11 g carbo., 0 g fiber, 1 g pro. Chewy Cappuccino Crinkles

devil's Food drop Cookies

Devils Food Drop Cookies


PreP: 20 minuteS Bake: 8 minuteS per batCh Oven: 350F makes: about 36 CookieS

1 2 2 2

12-ounce package (2 cups) semisweet chocolate pieces ounces unsweetened chocolate, chopped tablespoons butter eggs

23 14 1 14 1

cup sugar cup all-purpose flour teaspoon vanilla teaspoon baking powder cup chopped pecans, almonds, or cashews

1. Preheat oven to 350F. Grease a cookie sheet; set aside. In a medium saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir on low heat until melted. Remove from heat. 2. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined. Stir in the remaining chocolate pieces and nuts. 3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.
Per COOkie: 102 cal., 7 g total fat (3 g sat. fat), 14 mg chol., 12 mg sodium, 11 g carbo., 1 g fiber, 1 g pro. 20 Best-Loved Cookies

Short & Sweet


Pecan Shortbread Logs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 Almond Shortbread Rounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 White Chocolate-Cherry Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Brown Sugar Shortbreads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Coconut-Lime Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Coconut-Lime Shortbread Prizewinning Recipes 21

pecan Shortbread Logs

When baking cookies, especially shortbread, use only stick butter. Margarine and spreads may produce unsatisfactory results.

Pecan Shortbread Logs


PreP: 20 minuteS Bake: 30 minuteS Oven: 325F makes: about 14 CookieS

11 4 3 12 14

cups all-purpose flour tablespoons packed brown sugar cup cold butter cup pecans, finely chopped

4 12 1

teaspoons seedless raspberry jam and/or apricot preserves cup powdered sugar tablespoon rum, brandy, or milk

1. Preheat oven to 325F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Knead mixture until it forms a ball. Divide dough in half. 2. On a lightly floured surface, shape each portion into a 7-inch-long log. Place logs 4 inches apart on an ungreased cookie sheet. Make a 1/4-inch-deep groove down the center of each log, stopping 1/2 inch from each end. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves. 3. Bake about 30 minutes or until light brown. Cool on cookie sheet on a wire rack. 4. For glaze, in a small bowl stir together powdered sugar and rum until smooth. Drizzle over shortbread. Let stand until glaze is set. Cut into 1-inch slices.
Per COOkie: 148 cal., 8 g total fat (4 g sat. fat), 17 mg chol., 48 mg sodium, 17 g carbo., 1 g fiber, 1 g pro.

22 Best-Loved Cookies

Almond Shortbread Rounds


PreP: 35 minuteS Chill: 1 hour Bake: 12 minuteS per batCh Oven: 325F makes: about 84 CookieS

11 2 1 2 2 2 31 2 1 2

cups butter, softened cup powdered sugar egg yolks tablespoons brandy or orange juice teaspoons vanilla cups cake flour cup blanched almonds, lightly toasted and finely ground powdered sugar tablespoons rose flower water (optional)

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add the 1 cup powdered sugar. Beat until mixture is fluffy and light in color, scraping sides of bowl occasionally. Beat in egg yolks, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and almonds. Cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 325F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness. 3. Bake for 12 to 14 minutes or until set. Transfer to a wire rack. If desired, while warm, lightly brush cookies with rose water and sprinkle with additional powdered sugar. Cool completely.
Per COOkie: 69 cal., 4 g total fat (2 g sat. fat), 14 mg chol., 24 mg sodium, 7 g carbo., 0 g fiber, 1 g pro. almond Shortbread rounds

white Chocolate-Cherry Shortbread

White Chocolate-Cherry Shortbread


PreP: 40 minuteS Bake: 10 minuteS per batCh Oven: 325F makes: about 60 CookieS

cup maraschino cherries, drained and finely chopped 2 1 2 cups all-purpose flour 1 2 cup sugar 1 cup cold butter 12 ounces white baking chocolate with cocoa butter, finely chopped

12

12 2 2

teaspoon almond extract drops red food coloring (optional) Sugar teaspoons shortening white nonpareils and/or red edible glitter (optional)

1. Preheat oven to 325F. Spread cherries on paper towels to drain well. 2. In a large bowl stir together flour and the 1/2 cup sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped white chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth. 3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in additional sugar, flatten balls to 11/2-inch circles. Bake for 10 to 12 minutes or until centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4. In a small saucepan combine the remaining 8 ounces white chocolate and shortening. Cook and stir on low heat until melted. Dip half of each cookie into melted white chocolate, allowing excess to drip back into pan. If desired, roll dipped edges in nonpareils and/or edible glitter. Let stand until white chocolate is set.
Per COOkie: 87 cal., 5 g total fat (3 g sat. fat), 9 mg chol., 28 mg sodium, 9 g carbo., 0 g fiber, 1 g pro. Best-Loved Cookies 23

Brown Sugar Shortbreads


PreP: 30 minuteS Bake: 12 minuteS per batCh Oven: 350F makes: about 36 CookieS

1 12 12

cup butter, softened cup packed brown sugar teaspoon apple pie spice or pumpkin pie spice 1 8 teaspoon salt 21 4 cups all-purpose flour nonstick cooking spray Granulated sugar 1. Preheat oven to 350F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 2. Shape dough into 1-inch balls. Place 2 inches apart on the prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball with stamp, imprinting the pattern. 3. Bake for 12 to 15 minutes or until light brown. Transfer to a wire rack and let cool.
Per COOkie: 88 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 45 mg sodium, 10 g carbo., 0 g fiber, 1 g pro. brown Sugar Shortbreads

Coconut-Lime Shortbread

Coconut-Lime Shortbread
PreP: 30 minuteS Bake: 15 minuteS per batCh Oven: 325F makes: about 40 CookieS

12 12 2 1

cup flaked coconut, toasted cup sugar tablespoons finely shredded lime peel teaspoon vanilla

21 2 cups all-purpose flour 1 cup butter, cut into pieces 1 recipe Lime Glaze (optional) Finely shredded lime peel (optional)

1. Preheat oven to 325F. In a food processor combine coconut, sugar, the 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. 2. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using desired 11/2- to 2-inch cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. 3. Bake for 15 to 17 minutes or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired, spread tops of cookies with Lime Glaze and sprinkle with additional lime peel. lime glaze: In a small bowl stir together 2 cups powdered sugar, 1/2 teaspoon finely shredded lime peel, and 1 tablespoon lime juice. Stir in enough water (2 to 3 tablespoons) to make glaze spreading consistency.
Per COOkie: 84 cal., 5 g total fat (3 g sat. fat), 12 mg chol., 37 mg sodium, 9 g carbo., 0 g fiber, 1 g pro. 24 Best-Loved Cookies

Best-Ever Brownies & Bars


Caramel-Hazelnut Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Chunky Path Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 Peanutty Brownie Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 Mocha-Orange Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 Cappuccino Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Chipotle-Chocolate Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Candy Bar Cookie Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Shortbread Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Yummy No-Bake Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Apple-Raisin Cookie Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Pear-Cinnamon Streusel Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Carrot and Zucchini Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Cappuccino brownies

Best-Loved Cookies 25

Caramel-Hazelnut Brownies
PreP: 30 minuteS Bake: 45 minuteS Oven: 350F makes: 36 brownieS

3 11 2 2 1 223 11 2 4 2 1 2 1 2 2

cups all-purpose flour cups unsweetened cocoa powder teaspoons baking powder teaspoon salt cups sugar cups butter, melted eggs teaspoons vanilla 14-ounce package vanilla caramels tablespoons milk cup hazelnuts, toasted and chopped tablespoons hazelnut liqueur cups bittersweet chocolate pieces

1. Preheat oven to 350F. Line 1392-inch baking pan with foil. Grease foil; set pan aside. In large bowl combine flour, cocoa powder, baking power, and salt; set aside. 2. In extra-large bowl beat sugar and butter with electric mixer on low until combined. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Spread batter in prepared pan. 3. In large microwave-safe bowl combine caramels and milk. Microwave, uncovered, on high for 75 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the hazelnuts and the liqueur. Drizzle over batter in pan. 4. Bake for 45 minutes. Immediately sprinkle chocolate pieces over hot brownies. Let stand about 2 minutes or until chocolate is softened. Spread chocolate over brownies. Sprinkle with the remaining 1/2 cup hazelnuts. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars.
Per BrOwnie: 311 cal., 15 g total fat (7 g sat. fat), 45 mg chol., 183 mg sodium, 40 g carbo., 1 g fiber, 4 g pro. Caramel-hazelnut brownies

Chunky path brownies

Chunky Path Brownies


PreP: 30 minuteS Bake: 25 minuteS Oven: 350F makes: 48 brownieS

2 2 1 14 1 1

cups all-purpose flour cups sugar teaspoon baking soda teaspoon salt cup butter cup water

13 2 12 11 2 3 1

cup unsweetened cocoa powder eggs cup buttermilk teaspoons vanilla cups tiny marshmallows recipe Chocolate drizzle

1. Preheat oven to 350F. Line a 15101-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a large bowl stir together flour, sugar, baking soda, and salt; set aside. 2. In a medium saucepan combine butter, water, and cocoa powder. Bring just to boiling, stirring constantly. Add to flour mixture. Beat with an electric mixer on medium until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared baking pan. 3. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle marshmallows over hot brownies. Top with Chocolate Drizzle. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars. ChOCOlate drizzle: In a medium saucepan combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir on medium-low until chocolate is melted.
Per BrOwnie: 155 cal., 8 g total fat (5 g sat. fat), 25 mg chol., 84 mg sodium, 20 g carbo., 1 g fiber, 1 g pro.

26 Best-Loved Cookies

Peanutty Brownie Bites


PreP: 25 minuteS Bake: 25 minuteS Oven: 350F makes: 70 bite-Size brownieS

11 4 cups finely crushed graham crackers (about 18 graham crackers) 1 4 cup sugar 1 4 cup finely chopped dry-roasted peanuts 1 2 cup butter, melted 1 2 cup butter 2 ounces unsweetened chocolate, cut up 2 eggs 1 cup sugar 1 teaspoon vanilla 23 cup all-purpose flour 1 2 cup peanut butter-flavor pieces 1 recipe peanut butter Frosting 1 4 cup honey-roasted peanuts or regular peanuts

1. Preheat oven to 350F. For crust, in a medium bowl stir together crushed graham crackers, the 1/4 cup sugar, and finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into the bottom of an ungreased 11711/2-inch baking pan. Bake for 5 minutes; cool. 2. For filling, in a large saucepan combine the 1/2 cup butter and chocolate. Cook and stir on low heat until melted. Remove from heat. Stir in eggs, the 1 cup sugar, and vanilla just until combined. Stir in flour and peanut butter pieces. Spread filling evenly over crust. 3. Bake for 20 minutes more. Cool in pan on a wire rack. Spread brownies with Peanut Butter Frosting. Cut into 1-inch squares. Top with honey-roasted peanuts. Peanut Butter FrOsting: In a medium bowl combine 1/4 cup softened butter and 2 tablespoons peanut butter. Beat with an electric mixer on low for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 1 tablespoon milk and 1/2 teaspoon vanilla. Gradually beat in 1 cup additional powdered sugar and additional milk to make frosting spreading consistency.
Per BrOwnie: 83 cal., 5 g total fat (3 g sat. fat), 15 mg chol., 53 mg sodium, 10 g carbo., 0 g fiber, 1 g pro.

peanutty brownie bites

Prizewinning Recipes 27

Mocha-Orange Brownies
PreP: 20 minuteS Bake: 30 minuteS Oven: 350F makes: 24 brownieS

23 13 1 1 1 2 34 3 1

cup butter cup unsweetened cocoa powder teaspoon instant coffee crystals cup granulated sugar teaspoon vanilla eggs cup all-purpose flour ounces semisweet chocolate, chopped teaspoon finely shredded orange peel powdered sugar (optional)

1. Preheat oven to 350F. Grease an 882-inch baking pan; set aside. In a medium saucepan melt butter on medium. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar and vanilla. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in flour, chocolate, and orange peel just until combined. 2. Spread batter evenly in the prepared baking pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over brownies. Cut into bars.
Per BrOwnie: 121 cal., 7 g total fat (4 g sat. fat), 31 mg chol., 43 mg sodium, 14 g carbo., 0 g fiber, 1 g pro.

mocha-orange brownies

28 Prizewinning Recipes

Cappuccino Brownies
PreP: 30 minuteS Bake: 30 minuteS Chill: 1 hour Oven: 350F makes: 16 brownieS

12 3 1 2 1 23 14 1 1 1 2 1 16

cup butter ounces unsweetened chocolate, cut up cup granulated sugar eggs teaspoon vanilla cup all-purpose flour teaspoon baking soda teaspoon instant coffee crystals tablespoon whipping cream cup powdered sugar tablespoons butter, softened recipe Chocolate Frosting whole coffee beans

1. Preheat oven to 350F. Grease 882inch baking pan; set aside. In a saucepan heat and stir the 1/2 cup butter and chocolate on low until smooth; cool. Stir in granulated sugar. Add eggs, one at a time, beating just until combined. Stir in vanilla. 2. Stir together flour and soda. Stir into chocolate mixture just until combined. Spread in prepared pan. Bake 30 minutes. 3. Dissolve coffee crystals in cream. In bowl beat powdered sugar and the 2 tablespoons butter on medium until mixed. Beat in cream mixture. If needed, beat in more whipping cream until spreading consistency. Spread over warm brownies. Chill for 1 hour. Spread Chocolate Frosting over brownies; chill. Top with coffee beans. ChOCOlate FrOsting: In a small saucepan heat and stir 1 cup semisweet chocolate pieces and 1/3 cup whipping cream on low heat until smooth and mixture begins to thicken.
Per BrOwnie: 269 cal., 16 g total fat (10 g sat. fat), 54 mg chol., 85 mg sodium, 33 g carbo., 2 g fiber, 3 g pro. Cappuccino brownies

Chipotle-Chocolate brownies

Chipotle-Chocolate Brownies
PreP: 25 minuteS Bake: 35 minuteS Oven: 325F makes: 32 brownieS

ounces semisweet chocolate, chopped 1 cup butter 2 cups all-purpose flour 1 4 cup unsweetened dutch-process cocoa powder 21 2 cups sugar 1 tablespoon instant espresso coffee powder or instant coffee crystals

11 2 teaspoons ground cinnamon 1 to 2 teaspoons ground chipotle chile pepper 2 teaspoons vanilla 6 eggs unsweetened dutch-process cocoa powder

1. Preheat oven to 325F. Line a 1392-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a small saucepan combine chocolate and butter. Cook and stir on low heat until melted. Cool slightly. In a small bowl combine flour and the 1/4 cup cocoa powder; set aside. 2. In a large bowl combine sugar, coffee powder, cinnamon, and ground chipotle pepper. Add chocolate mixture and vanilla. Beat with an electric mixer on medium for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low just until combined. Add flour mixture, 1/2 cup at a time, beating after each addition just until combined. Beat on medium for 1 minute more. Spread batter evenly in the prepared pan. 3. Bake for 35 to 40 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars. Sift additional cocoa powder over tops of brownies.
Per BrOwnie: 194 cal., 9 g total fat (5 g sat. fat), 55 mg chol., 55 mg sodium, 26 g carbo., 1 g fiber, 3 g pro.

Best-Loved Cookies 29

Candy Bar Cookie Bars


PreP: 30 minuteS Bake: 10 minuteS Oven: 375F makes: 48 barS

1 23 14 14 1 31 2 1 1 23 12

cup packed brown sugar cup butter cup dark- or light-color corn syrup cup peanut butter teaspoon vanilla cups quick-cooking rolled oats 12-ounce package semisweet chocolate pieces cup butterscotch-flavor pieces cup peanut butter cup chopped peanuts

1. Preheat oven to 375F. For crust, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir on medium-low until smooth. Remove from heat. Stir in the 1/4 cup peanut butter and vanilla until smooth. Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently to combine. Press mixture evenly into the bottom of an ungreased 1392-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown. 2. Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth. 3. Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars.
Per Bar: 166 cal., 9 g total fat (4 g sat. fat), 7 mg chol., 64 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.

Candy bar Cookie bars

30 Prizewinning Recipes

Shortbread Brownies
PreP: 20 minuteS Bake: 48 minuteS Oven: 350F makes: 24 brownieS

cups all-purpose flour cup packed brown sugar cup butter cup miniature semisweet chocolate pieces 11 3 cups granulated sugar 1 2 cup unsweetened cocoa powder 11 2 teaspoons baking powder 1 2 teaspoon salt 3 eggs 1 3 cup butter, melted 1 tablespoon vanilla 1. Preheat oven to 350F. Line a 992-inch baking pan with foil, extending the foil over the edges of the pan. Set pan aside. For crust, in a medium bowl stir together 1 cup of the flour and the brown sugar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/4 cup of the chocolate pieces. Press mixture evenly into the bottom of the prepared baking pan. Bake for 8 minutes. 2. Meanwhile, in a large bowl stir together the remaining 3/4 cup flour, granulated sugar, cocoa powder, baking powder, and salt. Add eggs, the 1/3 cup melted butter, and vanilla; beat by hand until smooth. Stir in the remaining 1/2 cup chocolate pieces. Carefully spread mixture over crust. 3. Bake for 40 minutes more. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars.
Per BrOwnie: 180 cal., 9 g total fat (4 g sat. fat), 44 mg chol., 121 mg sodium, 23 g carbo., 1 g fiber, 3 g pro. Shortbread brownies

13 4 14 12 34

Yummy no-bake bars

Yummy No-Bake Bars


start tO Finish: 25 minuteS makes: 64 barS

1 1 2 3 3 11 4

cup granulated sugar cup light-color corn syrup cups peanut butter cups crisp rice cereal cups cornflakes cups butter

4 2 14 1

cups powdered sugar 4-serving-size packages vanilla instant pudding and pie filling mix cup milk 12-ounce package semisweet chocolate pieces

1. Line a 15101-inch baking pan with foil, extending foil over the edges of pan. Set aside. 2. In a large saucepan combine granulated sugar and corn syrup. Heat and stir just until mixture bubbles around edge. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture evenly into the bottom of the prepared baking pan. 3. For pudding layer, in a medium saucepan melt 3/4 cup of the butter on medium heat. Remove pan from heat. Stir in powdered sugar, dry pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside. 4. For frosting, in a small saucepan combine chocolate pieces and the remaining 1/2 cup butter. Heat and stir on low heat until melted. Spread frosting evenly over pudding layer. Cover and chill until set. Use the foil to lift bars from pan. Cut into bars.
Per Bar: 175 cal., 9 g total fat (4 g sat. fat), 10 mg chol., 133 mg sodium, 23 g carbo., 1 g fiber, 2 g pro.

Best-Loved Cookies 31

Apple-Raisin Cookie Bars


PreP: 20 minuteS Bake: 30 minuteS Oven: 350F makes: 36 barS

4 14 14 13 1 12 1

cups granola cereal cup all-purpose flour teaspoon salt cup butter, melted cup snipped dried apples cup golden raisins 14-ounce can sweetened condensed milk

1. Preheat oven to 350F. Line 1392-inch baking pan with foil, extending the foil over the edges of the pan. Generously grease foil; set pan aside. 2. In a food processor combine granola, flour, and salt. Cover and process just until combined. Add melted butter. Cover and process with several on/off pulses just until combined. Press mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes. 3. Sprinkle dried apples and raisins over hot crust. Pour or spoon sweetened condensed milk evenly over top. 4. Bake about 20 minutes more or until top is golden (do not overbake). Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut into bars.
Per Bar: 113 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 75 mg sodium, 20 g carbo., 1 g fiber, 2 g pro. apple-raisin Cookie bars

pear-Cinnamon Streusel bars

Pear-Cinnamon Streusel Bars


PreP: 30 minuteS Bake: 45 minuteS Oven: 350F makes: 32 barS

2 11 4 34 2 1 2 1

cups all-purpose flour cups quick-cooking rolled oats cup packed brown sugar teaspoons ground cinnamon cup butter eggs cup granulated sugar

2 14 14 2 34 1

tablespoons all-purpose flour teaspoon baking powder teaspoon salt cups peeled and chopped pears or apples cup cinnamon-flavor pieces recipe powdered Sugar icing

1. Preheat oven to 350F. Lightly grease a 1392-inch baking pan; set aside. In a large bowl stir together the 2 cups flour, the oats, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 11/2 cups of the oats mixture for topping; set aside. Press the remaining oats mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes. 2. Meanwhile, for filling, in a medium bowl combine eggs and granulated sugar. Stir in the 2 tablespoons flour, baking powder, and salt. Stir in pears and cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oats mixture. 3. Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing. POwdered sugar iCing: In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk. If necessary, stir in additional milk, 1 teaspoon at a time, until icing is drizzling consistency.
Per Bar: 193 cal., 8 g total fat (5 g sat. fat), 29 mg chol., 81 mg sodium, 29 g carbo., 1 g fiber, 2 g pro.

32 Best-Loved Cookies

Carrot and Zucchini Bars


PreP: 20 minuteS Bake: 25 minuteS Oven: 350F makes: 36 barS

11 2 1 12 14 2 11 2 1 34 12 12 12 14 1 1

cups all-purpose flour teaspoon baking powder teaspoon ground ginger teaspoon baking soda eggs, lightly beaten cups shredded carrots (3 medium) cup shredded zucchini (1 medium) cup packed brown sugar cup raisins cup chopped walnuts cup vegetable oil cup honey teaspoon vanilla recipe Citrus-Cream Cheese Frosting

1. Preheat oven to 350F. In a large bowl stir together flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrots, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture; stir just until combined. Spread batter evenly in an ungreased 1392-inch baking pan. 2. Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread cooled bars with Citrus-Cream Cheese Frosting. Cut into bars. Citrus-Cream Cheese FrOsting: In a medium bowl beat one 8-ounce package softened cream cheese and 1 cup powdered sugar with an electric mixer on medium until fluffy. Stir in 1 teaspoon finely shredded lemon peel or orange peel.
Per Bar: 125 cal., 7 g total fat (2 g sat. fat), 19 mg chol., 44 mg sodium, 16 g carbo., 1 g fiber, 2 g pro.

Carrot and zucchini bars

Prizewinning Recipes 33

Index

Bar COOkies Apple-Raisin Cookie Bars, 32 Candy Bar Cookie Bars, 30 Carrot and Zucchini Bars, 33 Pear-Cinnamon Streusel Bars, 32 Yummy No-Bake Bars, 31 BrOwnies Cappuccino Brownies, 29 Caramel-Hazelnut Brownies, 26 Chipotle-Chocolate Brownies, 29 Chunky Path Brownies, 26 Mocha-Orange Brownies, 28 Peanutty Brownie Bites, 27 Shortbread Brownies, 31 ChOCOlate COOkies Chocolate-Cherry Pockets, 14 Chocolate Chunk Cookies, 16 Chocolate Dreams, 19 Chocolate-Mint Star Cookies, 13 Chocolate Palmiers, 7 Chocolate S'mores, 10 Cocoa-Hazelnut Slices, 8 Devils Food Drop Cookies, 20 Rolled Cocoa Cookies, 11 Triple Chocolate Chunk Cookies, 16 White Chocolate and Raspberry Cookies, 18 White Chocolate-Cherry Shortbread, 23 CutOut COOkies Chai Moons, 12 Chocolate-Cherry Pockets, 14 Chocolate-Mint Star Cookies, 13 Chocolate Smores, 10 Coconut-Lime Shortbread, 24 Lime-Basil Cookies, 11

Orange Fig Pillows, 12 Rolled Cocoa Cookies, 11 Spice Windmills, 14 drOP COOkies Big Ranger Cookies, 17 Chocolate Chunk Cookies, 16 Chocolate Dreams, 19 Devils Food Drop Cookies, 20 Ranger Cookies, 17 Triple Chocolate Chunk Cookies, 16 Tropical Snowdrops, 18 Vanilla-Salted Peanut Cookies, 16 White Chocolate and Raspberry Cookies, 18 Filled COOkies Chocolate-Cherry Pockets, 14 Chocolate-Mint Star Cookies, 13 Chocolate Palmiers, 7 Chocolate S'mores, 10 Cranberry-Orange Pinwheels, 6 Orange Fig Pillows, 12 Peppermint Palmiers, 8 Raspberry-Coconut Pinwheels, 4 Spice Windmills, 14 FrOstings & iCings Butter Frosting, 12 Chocolate Drizzle, 26 Chocolate Frosting, 29 Citrus-Cream Cheese Frosting, 33 Cocoa Butter Frosting, 11 Lime Frosting, 11 Lime Glaze, 24 Peanut Butter Frosting, 27 Powdered Sugar Icing, 32 sandwiCh COOkies Chocolate-Mint Star Cookies, 13 Chocolate S'mores, 10

shaPed COOkies Almond Shortbread Rounds, 23 Brown Sugar Shortbreads, 24 Chewy Cappuccino Crinkles, 20 Pecan Shortbread Logs, 22 White Chocolate-Cherry Shortbread, 23 shOrtBread COOkies Almond Shortbread Rounds, 23 Brown Sugar Shortbreads, 24 Coconut-Lime Shortbread, 24 Pecan Shortbread Logs, 22 White Chocolate-Cherry Shortbread, 23 sliCed COOkies Chocolate Palmiers, 7 Cocoa-Hazelnut Slices, 8 Cranberry-Orange Pinwheels, 6 Jasmine-Scented Orange Rounds, 7 Peppermint Palmiers, 8 Raspberry-Coconut Pinwheels, 4 Sparkly Almond Slices, 5 Sugar-and-Spice Coffee Slices, 4

34 Best-Loved Cookies