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Peanut Butter and Chocolate Sandwich Cookies

Preheat oven to 375

Ingredients for dough:
1/2 C. butter, at room temperature
1/2 C. sugar
1/2 C. packed brown sugar
1/2 t. baking soda
1/2 t. salt
1 egg
1 t. vanilla extract
1 C. flour
1/2 C. unsweetened cocoa powder
1 (11 oz) package peanut butter and milk chocolate chips

Ingredients for frosting:
1 C. purchased chocolate frosting
1 C. peanut butter

Directions for dough:
In a large mixing bowl beat butter, sugar, brown sugar and salt.
Add egg and vanilla.  
Beat until combined.  
Beat in as much of the flour as you can with the mixer.  
Stir in any remaining flour and the cocoa powder.  
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2 to 3 hours or until easy to handle. 

Directions for assembling cookies:
Roll dough into 1-inch balls.  
Place 2 inches apart on lightly greased cookies sheets.  
Flatten cookies slightly with a glass dipped in sugar.  
Bake for 6-7 minutes.  
Let cool on cookie sheets for 1 minute.  
Remove and cool completely on wire racks.
In a small bowl stir together frosting and peanut butter.  
Spread a scant 2 t. frosting mixture on the bottoms of half the cookies.  
Top with remaining cookies, bottom sides together.  
Store sandwich cookies in an airtight container at room temperature up to 24 hours or freeze for up to 3 months.
Mandel Bread

Preheat oven to 325

Ingredients:
In a large bowl mix:
3 beaten eggs
1 t. vanilla
7/8 C. oil
Add & mix:
1 C. sugar
3 C. flour
1 t. baking powder
1/2 t. salt 
Add & mix:
1 C. chocolate chips (mini chips work well)
1 C. chopped almonds
Refrigerate dough until firm.

Directions:
Shape into 4 logs.  
Bake for 30 minutes.  
Slice into 1 inch slices, turn on side and sprinkle with
cinnamon-sugar mixture.
Return to oven and bake an additional 12-15 minutes.  
Turn on other side, sprinkle with cinnamon-sugar. 
Bake an additional 12-15 minutes or until golden brown.
Cinnamon Spice Snowball Cookies

Preheat oven to 400

Ingredients:
1 C. butter, at room temperature
1 C. confectioners' sugar
2 T. ground cinnamon
1 t. nutmeg
1/2 t. cloves
2 C. flour
confectioners' sugar

Directions:
Beat butter, confectioners' sugar, cinnamon, nutmeg and cloves with electric mixer until light.  
Gradually add flour, mixing until just blended.
Shape dough into 1-inch balls.  
Place 1-inch apart on greased baking sheets.  
Bake for 6-8 minutes or until lightly browned.  
Transfer from baking sheets to wire racks.
Cool slightly.  
Roll in confectioners' sugar; cool completely on racks.  
Roll again in confectioners' sugar if desired.
Chocolate Chip, Oatmeal & Pecan Cookies

Ingredients for dough:
1 C. (2 sticks) butter, at room temperature
1 C. sugar
1 C. brown sugar (packed)
2 eggs
1 t. vanilla
2 C. all-purpose flour
2 1/2 C. grated oatmeal (I use my food processor to grate)
1/2 t. salt
1 t. baking powder
1 t. baking soda

Directions for dough:
Cream butter and sugars together.
Mix in eggs and vanilla.
In a medium bowl, stir together flour, oatmeal, salt, baking powder
and baking soda. 
Mix dry ingredients into wet ingredients and mix well.

Mix in (I use my hands):
2 1/2-3 C. chocolate chips
1 1/2  C. chopped pecans

Directions for scooping and baking:
Drop dough (either tablespoons or cookie scoops) 
onto parchment-lined cookie sheets (can be close together for
this step).
Cover cookie sheet and refrigerate for a few hours.

Preheat oven to 375
Place cookie balls 2 inches apart on cookie sheets.
Bake for 6 minutes.
If using a cookie scoop, adjust your time accordingly for cookies
that are slightly golden brown.

Almond-Lemon-Cornmeal Biscotti Dipped in White Chocolate

Preheat oven to 325

Ingredients:
2 C. flour
3/4 C. cornmeal
1 1/2 t. baking powder
1 t. salt
1 C. sugar
3 large eggs
3 T. grated lemon zest (from 3-4 lemons)
3/4 C. coarsely chopped whole almonds 
18 ounces white chocolate chips

Directions:
Line a large baking sheet with parchment paper.  
In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow, about 3 minutes.  
Mix in the lemon zest and then the flour, and beat until just blended (the dough will be sticky).  
Stir in the almonds.  
Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet.  
With moist hands, space the dough evenly apart and form into 2 (9 x 3-inch) logs.  
Bake for 20 minutes.  
Cool for 5 minutes.  
Using a serrated knife, cut the logs crosswise into 1/2-inch thick diagonal slices.  
Arrange the biscotti cut side down on the same baking sheet.  
Bake an additional 15 minutes.
Turn cookies to other side. 
Bake an additional 10 minutes. (This is the third time baking) 
Place the chocolate chips in a medium bowl.  
Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water.  
Stir until the chocolate is melted and smooth.  
Dip the end of each biscotti in the chocolate.
Place the biscotti on parchment paper to dry. 
Spritz Cookies

Preheat oven to 400

Ingredients:
1 C. butter, at room temperature
1/2 C. sugar
2 1/4 C. flour
1 egg
1/2 t. salt
1 t. almond extract

Directions:
Cream ingredients together.  
Put dough into a cookie press.  
Press onto ungreased cookie sheets.
Bake for 6-9 minutes til set but not brown. 
Rugelach

***Mix dough together and refrigerate overnight.

Ingredients for dough:
1 C. cold butter (cut into very small pieces)
8 ounces cottage cheese 
2 C. all-purpose flour

Directions for dough:
Use a pastry blender and your hands to mix dough together.
Roll into a disc, place in a plastic bag and refrigerate overnight.

Ingredients for filling:
3/4 C. brown sugar
1 t. cinnamon
3/4 C. chopped nuts

Directions for filling:
Mix brown sugar, cinnamon and nuts together.

1 C. butter, melted (set aside for brushing pastry)

Cinnamon-sugar mixture:
1/4 C. granulated white sugar
1 T. cinnamon

Directions:
Preheat oven to 350
Divide dough into 4 equal portions.
Roll out each portion into a circle, 1/8 inch thick on a lightly floured board (or counter)
Brush each circle with melted butter.
Sprinkle with filling mixture.
Cut each circle into 16 wedges using a pastry cutter or pizza cutter.
Roll up each wedge crescent-style (from base to point).
Place point side down on greased cookie sheet.
Brush tops of cookies with melted butter and sprinkle with cinnamon-sugar mixture.
Bake for 20-22 minutes or until golden and crispy.

Cool on parchment paper.

*These are wonderful when they are reheated in a toaster oven.  It brings out that fresh-baked crispness!
Sugar-Free Rugelach

***mix dough together and refrigerate overnight

Ingredients for dough:
1 C. cold butter, cut into very small pieces
8 ounces cottage cheese
2 C. all-purpose flour

Directions for dough:
Use a pastry blender and your hands to mix dough together.
Roll into a disc, place in plastic bag and refrigerate overnight.

Ingredients for filling:
1 C. chopped walnuts or pecans
2 T. ground cinnamon
1 C. of any all-fruit jam

Directions for filling:
Mix raisins, walnuts and cinnamon together.

small amount of melted butter for brushing tops

 ​Preheat oven to 350

Directions for assembly:
Divide the dough into 4 equal portions.
Roll out each portion into a circle, 1/8 inch thick on a lightly floured board (or counter).
Spread a light layer of all-fruit (approx 2 T.) onto each dough circle.  
Sprinkle each circle with approximately 1/4 C. of the chopped nut/cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. 
Roll up each wedge crescent-style (from base to point)
Place point side down on a lightly greased or parchment lined baking sheets.  
Brush tops of cookies with melted butter.
Bake for 20-25 minutes or until golden and crispy.
Cool on parchment paper then move to cooling rack.

*These are wonderful when they are reheated in a toaster oven. It brings out that fresh-baked crispness!
Apricot Cream Cheese Thumbprints

Preheat oven to 350

Ingredients:
1 1/2 C. butter, at room temperature
1 1/2 C. sugar
1 (8 oz) pkg. cream cheese, at room temperature
2 eggs
2 T. lemon juice
1 1/2 t. grated lemon zest
4 1/2 C. flour
1 1/2 t. baking powder
1 C. apricot preserves
confectioners' sugar

Directions:
Combine butter, sugar and cream cheese and mix until blended.  
Blend in eggs, lemon juice and zest.
Add combined dry ingredients and mix well.  
Chill until dough is stiff.
Shape tablespoonfuls of dough into balls.  
Place on ungreased cookie sheet.  
Indent centers and fill with preserves.
Bake for 14 minutes.  
When the cookies have cooled, sprinkle with confectioners' sugar.
Coconut, Macadamia, White Chocolate Chip Cookies

Preheat oven to 375

Ingredients:
1 C. butter, at room temperature
1 C. dark brown sugar
1/2 C. sugar
2 eggs
1 t. vanilla extract
2 1/4 C. flour
1/2 t. kosher salt
1 t. baking soda
1 C. macadamia nuts
1 C. coconut
1 C. white chocolate chips

Directions:
Mix first 5 ingredients together in a medium bowl.  
Add flour, salt and baking soda and mix well.
Mix in nuts, coconut and white chocolate chips.
Form into tablespoon-sized balls, place on parchment lined cookie sheet.
Chill for 1 hour.  (Can also be frozen at this point)
Bake for 9-11 minutes.
Hamantashen

Ingredients for dough (this should be made in advance and chilled):
1/2 C. cold butter
2 C. flour
1 C. sugar
1 egg
2 t. baking powder
2 T. sour cream
1 t. vanilla or almond extract

Ingredients for filling:
Solo Cake and Pastry Filling (12 ounce can). 
One can is perfect for this recipe.

Ingredients for egg wash:
Beat together 1 egg and 1 t. water.
Set aside.

Directions:
Cut butter into flour.  
Add the rest of the dough ingredients and mix well using your hands
(mixture will be crumbly and look dry). 
Knead a few times on a floured surface (I do this right on my counter).
Form dough into a disc, place in a plastic bag or container 
and refrigerate until firm.  

When ready to bake, preheat oven to 350.
Roll out dough on floured surface to approximately 1/4 inch thick. 
Cut dough into rounds using cookie cutter. 
Place a spoonful of filling in the center of each round and fold up sides to form a triangle.
Pinch seams together well.
Brush gently with egg wash.
Bake on lightly greased cookie sheet for 11-16 minutes or until edges just start to brown. 
Russian Teacakes

Preheat oven to 375

Ingredients:
1 C. butter, at room temperature
1/2 C. confectioners' sugar
1 t. vanilla extract
2 1/4 C. flour
1/4 t. salt
3/4 C. finely chopped nuts

Directions:
Mix butter, confectioners' sugar and vanilla together.  
Blend in flour, salt and nuts until dough holds together.  
Form dough into 1-inch balls.  
Place on ungreased baking sheet.
Bake for 9 minutes. 
While still warm, roll in confectioners' sugar.  
Cool.  
Roll in sugar again.
Banana Chocolate Chip Cookies

Preheat oven to 375

Ingredients:
2/3 C. butter, at room temperature
1 C. sugar
2 eggs
1 t. vanilla extract
1 C. mashed bananas
2 1/4 C. flour
1/4 t. baking soda
2 t. baking powder
1/2 t. salt
8 ounces chocolate chips

Directions:
Spray cookie sheets with non-stick cooking spray.
Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheet.
Bake for 7-8 minutes.
Double-Delight Peanut Butter Cookies

Preheat oven to 375

Ingredients:
1/4 C. dry-roasted peanuts, finely chopped
1/4 C. sugar
1/2 t. cinnamon
1/2 C. creamy peanut butter
1/2 C. confectioners sugar
1 (16.5 oz) pkg refrigerated peanut butter cookie dough, well chilled

Directions:
In a small bowl, mix chopped peanuts, sugar and cinnamon.  
In another small bowl, stir peanut butter and 
confectioners sugar until completely blended.  
Shape mixture into 24 (1 inch) balls.  
Cut roll of cookie dough into 12 slices.  
Cut each slice in half crosswise to make 24 pieces and flatten lightly.  
Shape 1 cookie dough piece around 1 peanut butter ball, covering completely.  
Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture, then gently pat mixture completely onto balls.  
On ungreased  large cookie sheets, place balls 2 inches apart.  
Coat bottom of drinking glass with nonstick cooking spray and press into remaining peanut mixture.  
Using bottom of glass, flatten each ball to 1/4-inch thickness.  
Sprinkle any remaining peanut mixture evenly on tops of cookies and gently press into dough.  
Bake for 7-10 minutes until edges are golden brown.  
Cool 1 minute, then remove from cookie sheets to cooling racks.  

(Recipe compliments of Pillsbury)
Mun (Poppy Seed) Cookies

Preheat oven to 350

Ingredients:
3/4 C. sugar
1/2 C. shortening
2 eggs
4 t. lemon juice
2 1/2 C. flour
2 t. baking powder
1/2 t. salt
1/2 C. poppy seeds

Directions:
Cream sugar and shortening together.  
Add eggs, one at at time.  
Add lemon juice, flour, baking powder, salt and poppy seeds.  
Chill until firm.
Roll dough out to 1/4 inch thickness.  
Cut out shapes with cookie cutter.  
Place on greased cookie sheets.  
Bake for 10-15 minutes.  
Sachertorte Cookies

Preheat oven to 325

Ingredients:
1 C. butter, at room temperature
1 small box instant chocolate (or vanilla) pudding
1 egg
2 C. flour
3 T. sugar
1/2 C. apricot or cherry preserves
1/2 C. chocolate chips
3 T. butter, melted

Directions:
In large bowl cream butter and pudding mix until light and fluffy.  
Beat in egg.  
Gradually add flour at low speed until well mixed and dough forms.  
Shape into 1-inch balls and roll in sugar.  
Place 2 inches apart on ungreased cookie sheet.  
Make indentation in center of each cookie.  
Bake for 15 minutes or until firm to the touch.  
Remove from cookie sheets immediately.  
Cool.  
Fill each imprint with 1/2 t. preserves.  
In small saucepan blend chocolate chips and butter
over low heat stirring constantly.  
Drizzle chocolate over each cookie.
Edible Cookie Bowl

Preheat oven to 350

Ingredients:
1 1/4 C. flour
1/2 C. unsweetened cocoa powder
1/4 C. slivered almonds, finely ground
1/2 t. salt
4 T. (1/2 stick) butter, at room temperature
2/3 C. sugar
1 egg
1/2 t. vanilla extract

loaf pan
1 1/2-inch cookie cutter with scalloped edges

Directions:
Cover the outside of a loaf pan with foil.  
Spray with non-stick spray.
In a medium bowl, mix together flour, cocoa powder, almonds and salt.  
In a large bowl, using an electric mixer set at medium speed, beat together butter, sugar, egg and vanilla until light and fluffy.  
Beat in flour mixture.  
Roll dough out to 1/8-inch thickness.  
Using a 1 1/2-inch cookie cutter, cut out shapes.  
Cover prepared loaf pan with cutout cookies, overlapping them slightly.  
Bake cookie bowl until edges are firm, about 10 minutes.  
Transfer pan to a wire rack and cool completely.
To remove the cookie bowl, carefully lift if off the foil-lined loaf pan.  
Remove foil.  Fill edible bowl with cookies or candies.
M & M Cookies

Preheat oven to 350

Ingredients:
1 C. (2 sticks) butter, at room temperature
1 C. packed dark brown sugar
3/4 C. sugar
2 eggs
1 T. vanilla extract
3 C. flour
1/4 t. salt
1 t. baking soda
2 C. M & M candies, plus additional candies for decorating

Directions:
Beat butter with sugars until creamy.  
Beat in eggs and vanilla.  
Sift or whisk together flour, salt and baking soda.
Add to butter mixture.  
Mix well.
Stir in M & M's.  
Drop by rounded spoonfuls onto cookie sheets.  
Press a few extra candies into the top of each cookie, if desired.  
Bake for 10 minutes.  
Let cookies cool 1 minute on cookie sheets.  
Place cookies on wire rack and let cool completely.
Lemon Lassies

Preheat oven to 350

Ingredients for filling:
Combine in a saucepan:
2 slightly beaten eggs
1/2 C. sugar
1 T. grated lemon rind
1/4 C. lemon juice
1 T. butter
1/8 t. salt
Cook over low heat, stirring constantly, until thick.  
Remove from heat and add 1 C. grated or chopped coconut.  
Cool.

Ingredients for dough:
Cream together:
1/2 C. butter, at room temperature
1 C. sugar

Cream well and add to dough:
1 egg
1/4 C. molasses

Add to dough:
2 1/4 C. flour
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt

Mix well.  
Chill for easier handling if desired.

Directions:
Divide dough into 4 parts and shape each into a 15-inch roll on a lightly sugared surface.
Flatten each to a 15 x 2 1/2-inch strip.
Spread 1/4 of the filling down the center of each strip.  
Fold in half and seal edges.
Cut into 1 1/2-inch bars and place on ungreased cookie sheets.
Bake for 12-14 minutes.
BONE APPETIT-COOKIES FOR DOGS!

Preheat oven to 350

Ingredients:
2/3 C. pumpkin puree
1/4 C. all-natural peanut butter 
2 eggs
2.5 C. whole wheat flour

Directions:
In a medium bowl using an electric mixer,
mix pumpkin and peanut butter until blended.
Add eggs and mix well.
Gradually add flour and mix well.
Place dough on a lightly floured surface.
Knead dough until all flour is incorporated.
Roll out dough to approximately 1/4 inches.
Cut out desired shapes.
Place cookies on parchment-lined baking sheets. 
***cookies can be placed very close together as
they do not spread. 
Bake 25-30 minutes or until edges are golden brown.

Gooey Butter Cookies

Ingredients:
1/4 C. (1/2 stick) butter, at room temperature
1/4 t. vanilla extract
1 egg
4 ounces cream cheese, at room temperature
1 (18 oz) box yellow cake mix
1 C. confectioners' sugar

Directions:
In large bowl of electric mixer, beat together butter, 
vanilla, egg and cream cheese until light and fluffy.  
Add cake mix; beat until well blended.  
Cover dough and chill for 30 minutes.

Preheat oven to 350

Shape dough into 1-inch balls; roll in confectioners' sugar.  
Place about 1 1/2 inches apart on a lightly greased cookie sheet.  
Bake 10-12 minutes; do not let brown.
Let cookies cool.
Sift additional confectioners' sugar over the tops.
Monster Cookies

Preheat oven to 350

Ingredients:
3 eggs
1 1/4 C. packed brown sugar
1 C.  granulated sugar
1/2 t. salt
1/2 t. vanilla extract
1 (12 oz) jar creamy peanut butter
1 stick butter, at room temperature
1/2 C. multi-colored chocolate candies
1/2 C. chocolate chips
1/4 C. raisins
2 t. baking soda
4 1/2 C. quick-cooking oatmeal (not instant)

Directions:
Line cookie sheets with parchment paper or non-stick baking mats.
In a very large mixing bowl, combine the eggs and sugars.  Mix well.  
Add the salt, vanilla, peanut butter and butter.  Mix well.  
Stir in the chocolate candies, chocolate chips, raisins, baking soda and oatmeal.  
Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 minutes.  
Do not overbake.  
Let stand for about 3 minutes before transferring to wire racks to cool.
Thin Mints

Ingredients:
8 ounces semi-sweet chocolate
1/4 t. (or more) peppermint extract
1 sleeve Ritz Crackers (35 crackers)

Directions:
Melt chocolate gently in a double boiler.
Stir until completely melted.  
Blend in peppermint extract.
Taste and adjust peppermint if necessary.
Dip crackers in melted chocolate, completely coating crackers with chocolate.  
Carefully tap off excess chocolate.  
Place on wax paper-covered baking sheets.  
Refrigerate 30 minutes or until chocolate is firm.  
Molten Lava Cookies

Preheat oven to 350

Ingredients:
1 C. (2 sticks) butter, at room temperature
2 C. sugar
3/4 C. cocoa powder
2 eggs
1 t. vanilla extract
2 C. flour
1 t. baking powder
1/3 C. dark or semi-sweet chocolate, roughly chopped
confectioners' sugar for garnish

Directions:
Cream together butter and sugar with an electric mixer.  
Add cocoa powder, eggs and vanilla.
Mix until combined.
Combine flour and baking powder in a separate bowl.  
Gradually add to butter mixture.
Shape dough into 1-inch balls.  
Using your thumb, press a thumbprint into the center.
Fill with a piece of chocolate and fold dough over to cover chocolate.
Place balls 2 inches apart on baking sheets lined with parchment paper.  
Bake 9-10 minutes or until edges are firm and tops are soft.  
Remove cookies to a cooling rack; dust with confectioners' sugar. 
Shortbread Cookies

Preheat oven to 325

Ingredients:
1 1/2 C. butter, at room temperature
1 1/2 C. sugar
2 egg yolks
2 T. Amaretto (almond liqueur)
1 t. each orange and lemon rind
3 C. cake flour
1/4 t. salt
1 beaten egg white
2 T. sugar
chopped nuts or dried fruit (optional)

Directions:
Line a 17 x 12 x 1-inch baking sheet with nonstick foil.  
In a large bowl, cream butter and 1 1/2 C. sugar.
Slowly add egg yolks and beat until smooth.  
Beat in Amaretto and zest.
Stir in flour and salt until combined.
Spread dough evenly into pan, flattening as smoothly as possible.  
Brush top of dough with beaten egg white; sprinkle with nuts and fruit (f desired) and remaining 2 T. sugar.
Bake for 23-25 minutes or until light brown.  
Turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes.
Cut while slightly warm.
Chocolate Chip Meringue Cookies

Preheat oven to 225

Ingredients:
4 large egg whites (at room temperature)
1/2 t. cream of tartar
1/4 t. salt
1 C. sugar
3 t. unsweetened cocoa
3 T. semisweet chocolate mini chips

Directions:
Line 2 large cookie sheets with parchment paper.
Set aside.
Combine egg whites, cream of tartar and salt in a large, clean bowl of electric mixer.
Using the whisk attachment, mix at low speed until foamy.
Increase speed to high and add sugar, 1 tablespoon at at time.
Beat until mixture is thick and shiny and stiff peaks are visible.
This may take 5 minutes.
Sift cocoa over egg white mixture and fold in.  
Fold in mini chips.
Drop batter by level tablespoonfuls onto prepared baking sheet. 
Bake for 1 hour.
Turn oven off but leave meringues in oven for another hour (with the door closed) before removing.

Peanut Butter Cookies (only 3 ingredients!)

Preheat oven to 325

Ingredients:
1 C. sugar
1 C. peanut butter
1 egg

Directions:
Mix all ingredients together.  
Form into balls. 
Place on ungreased cookie sheets.
Flatten slightly with fork in a criss-cross pattern.  
Bake for 12 minutes.
Peanut Butter Plus Cookies

Preheat oven to 350

Ingredients:
1 1/4 C. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 stick butter, at room temperature
3/4 C. peanut butter
1 C. packed brown sugar
1 large egg, at room temperature
1 t. vanilla extract
1/2 C. peanut butter cups, chopped
1/2 C. Honey Roasted Peanuts
1/2 C. peanut butter M & M's

Directions:
Whisk together the dry ingredients in a medium bowl.  
In a large bowl, cream together the butter, peanut butter and brown sugar.  
Stir in the egg and vanilla.  
Add the flour in thirds and stir until smooth.  
Fold in the peanut butter cups, peanuts and peanut butter M & M's.  
Roll the mixture in golf ball-size balls (about 1 1/2 T.).  
Roll in granulated sugar if desired.
Bake for 10-15 minutes, on a lightly greased cookie sheet.
Cool the cookies on a rack.  


Fat-Free Sugar-Free Raisin Cookies

Preheat oven to 350

Ingredients:
1 1/2 C. raisins
1/2 C. peeled, cored and chopped apple
1 C. water
1 C. flour
1 t. baking soda
1 t. cinnamon
1 t. vanilla extract
1/2 C. egg substitute
1/2 C. applesauce
1 C. quick cooking oats
3/4 C. chopped walnuts

Directions:
In a medium saucepan, combine the raisins, apples and water.  
Bring to a boil and cook for 3 minutes.  
Remove from heat and let cool for 15 minutes.  
In a medium bowl, stir together the flour, baking soda and cinnamon.
Stir in the vanilla, egg substitute, applesauce and the apple mixture until well blended.  
Fold in the oats and nuts.  
Cover dough and chill 8 hours or overnight.  
Grease cookie sheets.  
Drop by rounded teaspoonfuls onto the prepared cookie sheet.  
Bake for 8 minutes.  
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate Chip Cookies with Brown Butter 

Preheat oven to 350

Ingredients:
1 C. brown butter (2 sticks).  ***See note at beginning of directions
2 1/4 C. all-purpose flour
1 t. baking soda
1 t. salt
1 C. brown sugar
1/2 C. granulated sugar
1 t. vanilla extract
2 large eggs
2 C. chocolate chips

Directions:
Note***In a medium saucepan, melt butter over medium heat until it turns a golden brown color and begins to smell nutty.  
Set aside for a few minutes.

Combine flour, baking soda and salt in a small bowl.  
Combine brown sugar, granulated sugar and vanilla in medium bowl.  
Mix together.
Add browned butter to sugar mixture and mix well.
Add eggs and mix well.
Gradually beat in flour mixture.
Add chocolate chips.
Refrigerate dough for a few minutes, allowing it to firm up.
Drop dough by tablespoons onto cookie sheets.
Bake 9 minutes or until golden brown. 
German Chocolate filling Ingredients:
1 1/2 C. sugar
1 1/2 C. evaporated milk
3/4 C. butter
5 egg yolks, beaten
2 C. flaked coconut
1 1/2 C. chopped pecans
1 1/2 t. vanilla 

Directions for German Chocolate Filling:
In a small saucepan, heat sugar, evaporated milk, butter and egg yolks
over medium-low heat until mixture is golden brown and thickened, stirring constantly.
Remove from heat and stir in coconut, pecans and vanilla.
Cool mixture before filling Hamantashen. Drizzle with melted chocolate.
Lemon Cookie Cups

Ingredients for crust:
1/2 C. (1 stick) butter, at room temperature
1/4 C. confectioners' sugar
1 C. flour

Ingredients for filling:
1/3 C. sugar
1 T. flour
1 large egg
2 t. finely grated lemon zest
1 1/2 T. lemon juice
1/8 t. salt

Directions for crust:
In a large bowl with electric mixer on medium speed, beat butter and confectioners' sugar until light and fluffy.  
Reduce mixer speed to low and gradually beat in flour until well mixed. 
If dough is very soft, beat in 1 T. additional flour.  
Cover and refrigerate dough 30 minutes.  
Meanwhile, line 24 muffin cups with paper liners.

Preheat oven to 350

Spoon 1 level Tablespoon dough into each paper cup.  
Divide dough evenly, if necessary, to fill each cup.  
With floured fingertips, press dough into bottom and up sides of each 
paper-lined cup.  
Bake 13 minutes.

Directions for filling:
In a small bowl, combine sugar and flour.  
Stir in egg, lemon zest and juice, and salt until well mixed.
Remove cups from oven.  
With end of wooden spoon handle, press the center of each puffed-up crust to make a hollow.  
Spoon filling, dividing evenly into each cup.  
As filling sinks in, spoon in a bit more.  
Bake lemon cups 11 minutes or until set.  
Cool lemon cups on wire rack completely.
   COOKIES