White Chocolate Macadamia Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

3 1/2 ounces macadamia nuts, chopped

1 cup white chocolate chips.

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

3. Combine flour and baking soda, and gradually add to the creamed mixture. Mix well. Stir in nuts and white chocolate chips.

4. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Comments:

These warm, tasty cookies combine the rich tastes of white chocolate and macadamia nuts, making these the perfect comfort food, and giveaway gift. They are also a great change from chocolate chip cookies, but just as delicious!

Source:

Taste of Home Magazine

Servings:

3 dozen

Chocolate Yummies

Ingredients:

6 oz. semi sweet chocolate chips

1/3 cup butter

16 large marshmallows

1/2 teaspoon vanilla

1 cup flaked or shredded coconut

2 cups oats (quick or old fashioned)

1. Melts chocolate chips, butter, and marshmallows in a double boiler, and stir until smooth. Remove from heat.

2. Stir in vanilla, coconut, and oats. Mix thoroughly.

3. Drop by teaspoonfuls on waxed paper. (Easiest if you use a small ice cream or melon ball scooper)

4. Refrigerate until cool, about 1-2 hours.

Comments:

These unique, easy treats definitely live up to their name. With their delicious, melt-away flavor, they're perfect for any time you need something to munch on.

Source:

Betty Crocker's Cooky Book

Servings:

4-5 dozen (depending on how big you make them)

Scotch Shortbread

Ingredients:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1/3 cup sugar

1 egg

1. Preheat over to 350 degrees.

2. Combine flour and salt in a medium bowl.

3. Beat butter and sugar at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.

4. Shape small tablespoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets, press with fork (dipped in water so it doesn't stick) to flatten.

5. Bake 18-20 minutes until edges are lightly browned. Let cookies stand on sheets 2 minutes, then transfer to wire racks to cool completely.

Comments:

This impossibly simple bread is a delicious treat; soft and buttery. With its minimal ingredients and easy steps, anyone can make it and enjoy.

Source:

The Cookie Bible

Serving:

2 dozen

Cocoa Bottom Banana Pecan Bars

Ingredients:

1 cup sugar

1/2 cup (1 stick) butter, softened

1 egg

1 teaspoon vanilla extract

5 ripe bananas, mashed

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

1/4 cup cocoa

1. Preheat oven to 350 degrees. Grease 13x9-inch pan.

2. Beat sugar and butter in large bowl (electric mixer prefered) until creamy. Add egg and vanilla, beat until well combined. Add bananas.

3. Combine flour, baking powder, baking soda, and salt. Add to banana mixture, mix well. Stir in pecans.

4. Divide batter in half, and add cocoa to one half. Spread cocoa batter into prepared pan.

5. Spread remaining batter over cocoa batter, swirl with knife.

6. Bake 30-35 minutes until edges are lightly browned and toothpick inserted into center comes out clean. Let cool in pan.

Comments:

This delicious, moist bar has a unique taste of bananas and chocolate, and is perfect for any after school/work treat. It's rich flavor is extremely filling, and is a great "comfort food" for those in need.

Source:

The Cookie Bible

Servings:

1 "loaf", about 12 to 14 servings (depending on how it's cut)

Hungarian Lemon Poppy Seed Cookies

Ingredients:

2/3 cup granulated sugar

1/2 cup (1 stick) butter, softened

1 egg

2 teaspoons grated lemon peel

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

Glaze:

1 cup powder sugar

2 tablespoons lemon juice

1. Preheat oven to 350 degrees.

2. Beat granulated sugar and butter in large bowl on medium speed until creamy. Beat in egg and lemon peel.

3. Combine flour, baking soda, and salt. Gradually add to the butter mixture. Beat in poppy seeds on low speed.

4. Drop dough by small teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11-12 minutes, until edges are lightly browned. Cool for 1 minute, then move to wire racks to finish cooling.

5. For glaze: combine powdered sugar and lemon juice in small bowl, mix well. Drizzle glaze over cookies, and let stand until glaze is set (about 20 minutes).

Comments:

These are cookies are the perfect snacking treat. Soft and buttery, with a tart lemon glaze on top, they are a delicious combination, and a great treat for picnics, parties, and lazy afternoons.

Source:

The Cookie Bible

Serving:

About 3 dozen