The Cookie Caper

1/2 cup melted butter
1 cup brown sugar
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup nuts (optional)

Combine the melted butter, brown sugar and egg. Combine dry ingredients and
stir into butter mixture. Fold in nuts. Pour into a greased 8X8 pan. Bake at
325 F for 35 minutes.

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1 cup nuts (optional)

Preheat oven to 350 degrees F. Grease a 13x9 inch pan. Melt shortening and
butter over low heat or in the microwave. Remove from heat and add cocoa,
blend well. Add sugar and mix well. Add eggs one at a time, beat well after
each addition. Stir in vanilla, flour, and salt. DO NOT OVER BEAT! Fold in
nuts. Bake 25-30 minutes. Cool completely!

Variation: Extra Rich Brownies
Melt 4 oz. unsweetened baking chocolate in with the butter and shortening. Use
3/4 cup cocoa and 1 1/4 cup flour. Proceed as directed.

1/2 cup butter
2 eggs
1 1/2 cups packed brown sugar
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup chocolate chips

Melt butter; gently stir in all remaining ingredients, except chocolate
chips, just until mixed. Do not beat! Pat into greased 13x9 inch pan.
Sprinkle with chocolate chips. Bake at 350 F for about 20 minutes. Cool; cut
into bars.

Brownies
1 (21.5 oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup oil
1/3 cup water
2 tablespoons Amaretto or 1 teaspoon almond extract *
1 egg
3/4 cup chopped almonds or l/2 cup chopped   (candied) Red Cherries
FILLING
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons Amaretto or 1 teaspoon almond extract *
TOPPING
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted **
Red candied cherries

Heat oven to 350'F Grease 13x9-inch pan. In large bowl, combine all brownie
ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE.
Cool completely.
In small bowl, beat cream cheese and powdered sugar at medium speed
until smooth. Add melted chocolate chips and 2 to 3 tablespoons
Amaretto; beat until well blended. Spread filling mixture over top of
cooled brownies. Refrigerate at least 1 hour or until firm.
In small saucepan over low heat, melt l/2 cup chocolate chips and
whipping cream, stirring constantly until smooth. Carefully spread evenly
over chilled filling. Sprinkle with sliced almonds; garnish with candied
cherries. Refrigerate at least 1 hour or until set; cut into bars. Store in
refrigerator. 48 to 54 bars.

TIPS:
* if using almond extract instead of Amaretto, increase water in brownies to
1/2 cup; use almond extract and 2 tablespoons milk in filling.

** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to
10 minutes or until light golden brown, stirring occasionally. Or, spread in
thin layer in microwave safe pie pan. Microwave on HIGH for 3 to 4 minutes
or until light golden brown, stirring frequently.

1 German Chocolate Cake Mix
3/4 cup  Margarine; melted
2/3 cup  Sweetened condensed milk
1 Large bag Snickers - or - Milk Way Bars

Mix cake mix with melted margarine and condensed milk, Spread out 1/2 of the
mixture into a 9x13" pan. Bake at 350 F for 10 minutes. Slice candy bars
into little slices. Lay these on top of the baked crust. With the remaining
crumbly texture.  No need to spread it on top to make it smooth. Put it back
into the oven and bake it at 350 F for 20 minutes.

1 cup (6 oz.) semisweet chocolate chips
1/2 cup milk
1 (12 oz.) box vanilla wafers, crushed
1/2 cup powdered sugar (regular or chocolate flavored)
1 cup mini marshmallows
1/2 cup chocolate covered peanuts or raisins, divided
1/4 tsp. salt
1/4 cup M&M's

Line a 8 inch square baking pan with plastic wrap.
Combine chocolate chips and milk in heavy saucepan; cook over low heat until
chips melt, stirring occasionally.
Combine wafer crumbs, confectioners, marshmallows, 1/4 cup peanuts and salt
in a large bowl; stir until blended. Stir chocolate mixture into crumb
mixture. Press into lined pan. Sprinkle with remaining peanuts and M&M's.
Cover with plastic wrap, pressing peanuts and M&M's into brownies.
Refrigerate at least 2 hours. Cut into squares.

1/2 cup packed dark brown sugar
3/4 cup butter or margarine, divided
2 tablespoons evaporated milk
1/2 cup coarsely chopped pecans
2 cups packed light brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt

In a saucepan, combine the dark brown sugar, 1/4 cup butter and milk. Stir
over low heat just until butter is melted. Pour into an ungreased 8 in.
square baking pan; sprinkle evenly with pecans. In a mixing bowl, cream
light brown sugar and remaining butter; add eggs. Stir in flour, vanilla and
salt until moistened. Spread over pecans. Bake at 350'F for
45-50 minutes or until brownies test done. Cool 5 minutes in pan; invert
onto a tray or serving plate. Cool slightly before cutting. Yield: 16
brownies.

Servings: 15
2-1/4 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, softened
2/3 cup creamy peanut butter
1-1/4 cups granulated sugar
1-1/4 cups firmly packed dark brown sugar
1 tsp. vanilla extract
3 eggs
1 cup chopped honey roasted peanuts
In small bowl, combine flour, baking powder and salt.

In large bowl, cream butter, peanut butter, sugars and vanilla until
smooth.  Beat in eggs one at a time.  Blend in flour mixture.
Spread evenly in ungreased 15 x 10 inch jelly roll pan.
Sprinkle surface with peanuts (lightly press into batter).
Bake 35 minutes, then cool completely.
Cut into 2 inch squares.

Cherry Cream Filling (recipe follows)
1/2 cup butter or margarine, melted
1/3 cup cocoa
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Prepare CHERRY CREAM FILLING; set aside. Heat oven to 350'F. Grease 9 inch
square baking pan. Stir butter and cocoa in small bowl until well blended;
cool slightly. Beat eggs in medium bowl until foamy. Gradually add sugar and
vanilla, beating until well blended. Stir together flour, baking powder and
salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread
half of chocolate batter into prepared pan; cover with cherry filling. Drop
spoonfuls of remaining chocolate batter over filling. With knife or spatula,
gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides
of pan. Cool; cut into squares. Cover; refrigerate leftover brownies. Bring
to room temperature to serve.  About 16 brownies

Cherry Cream Filling

3 ounces cream cheese, softened,
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)

Beat cream cheese and sugar in small bowl on medium speed of electric mixer
until blended. Add egg, vanilla and almond extract; beat well. (Mixture will
be thin.)
Stir in cherries and food color, if desired.

1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 3/4 cups (1O oz. pkg.) HERSHEYS Mini KlSSES Milk Chocolate, divided
1 cup chopped nuts

Heat oven to 350'F. Beat butter and shortening in large bowl on medium speed
of mixer just until blended. Add brown sugar and granulated sugar; beat
well. Beat in eggs, vanilla and baking soda. Gradually beat in flour (if
dough becomes too stiff, stir in remaining flour with spoon). Set aside 1/2
cup MINI KISSES; stir in remaining KISSES and   nuts. Press dough into
ungreased jelly roll pan (dough will be stiff). Bake 15 to 20 minutes or
until top is golden. Remove from oven; immediately place reserved KISSES
over top, pressing down lightly. Cool completely in pan on wire rack. Cut
into bars. 48 bars.

2 eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
dash salt
14 square graham crackers, crushed fine (about 1 cup plus 2 tablespoons)
1/2 cup chopped nuts
1/2 teaspoon vanilla

Beat eggs until light. Mix sugars, salt, graham cracker crumbs, and nuts;
add to beaten egg, mixing well. Add vanilla. Spread mixture evenly in a
greased and floured 8" square pan and bake at 350 degrees for 25-30 minutes.
While brownies are still warm, cut into 2" squares. Makes 16 brownies.

4 oz bittersweet chocolate, divided
1 cup flour, divided
1/4 cup cocoa
1 1/2 cups packed light brown sugar, divided
6 Tbs.. butter, at room temperature
1 tsp. vanilla extract, divided
1 cup sweetened, flaked coconut
1 cup coarsely chopped pecans, about 4 oz
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs

Preheat oven to 350 F. Butter and flour 8' square baking pan. Finely grate 2
oz. of chocolate; coarsely chop remaining. Combine grated chocolate with 3/4
cup flour and cocoa. In bowl with mixer at high speed, beat 1/2 cup sugar
with butter until light and fluffy, about 2 minutes. Reduce speed to low;
beat in 1/2 tsp. vanilla. Beat in flour mixture until combined. Spread in
pan. Bake 10 minutes.  Meanwhile,  combine chopped chocolate, coconut and
pecans. In bowl combine baking powder, salt and remaining flour; set aside.
At high speed beat eggs and remaining sugar until smooth. On low speed beat
in remaining vanilla then reserved flour mixture until combined. Stir in 1
1/2 cups coconut mixture. Spread batter over brownie base. Bake 5 minutes.
Sprinkle with remaining coconut mixture. Bake 11 minutes or until coconut is
golden. Cover with foil; bake 10 minutes or until brownie is set in center.
Cool completely in pan on rack. Cut into bars.

CRUST
1 (21 . 5 oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup margarine or butter, melted
1 egg

FILLING
1 cup corn syrup
3/4 cup peanut butter
1 cup unsalted peanuts
1 tablespoon margarine or butter, melted
1/2 teaspoon vanilla

GLAZE
1 tablespoon margarine or butter
1 oz. unsweetened chocolate
7 1/2 teaspoons water
1 cup powdered sugar
1/2 teaspoon vanilla

Heat oven to 350'F. In large bowl, combine all crust ingredients; mix
well. Press evenly in bottom of ungreased 15xlOxl-inch baking pan.
In small bowl, beat corn syrup and peanut butter at low speed until well
blended. Stir in remaining filling ingredients. Spread filling evenly over
crust to within 1/2 inch of edges.
Bake at 350'F for 18 to 20 minutes or until edges are firm and center is
just firm to the touch. Cool completely.
In small saucepan over low heat, heat 1 tablespoon margarine, chocolate
and water, stirring constantly until mixture is smooth. Remove from
heat. Stir in powdered sugar and l/2 teaspoon vanilla; blend until
smooth. Drizzle glaze over cooled brownies. Let stand until set; cut into
bars. 50 bars.

1 package (21-1/2 ounces) brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
Filling:
1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
Icing:
1/2 cup semisweet chocolate chips
1 tablespoon butter or margarine
1/4 teaspoon instant coffee granules
1 to 2 teaspoons milk

In a bowl, combine the first six ingredients and mix well by hand. Spread
into a greased 13x9x2 inch baking pan. Bake at 350'F for 30-35 minutes or
until brownies test done with a wooden pick. Meanwhile, in a small mixing
bowl, cream butter and sugar until light and fluffy. Add egg, coffee and
vanilla; mix well. Stir in walnuts and chocolate chips.
Spread over brownies. Bake at 350'F for 17 minutes. For icings melt the
chocolate chips and butter in a saucepan over low heat, stirring constantly.
Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle
over warm brownies. Cool before cutting.
Yields: 3 dozen
(Taste of Home Aug. / Septa 96)

l/2 cup sweet cream butter
2 (1 oz.) square. unsweetened chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
FILLING
2 cups powdered sugar
3 tbs.. sweet cream butter, softened
3 oz. pkg. cream cheese, softened
1/2 tsp. peppermint extract
5 drops green food coloring
2 drops yellow food coloring
1 oz. square. unsweetened chocolate. melted

Heat oven to 350'F. In 2 qt. saucepan combine l/2 cup butter and 2 oz.
chocolate. Cook over med. heat, stirring constantly, until melted (4 to
6 min.). Stir in remaining brownie ingredients until well mixed. Spread into
greased 9" square. pan. Bake for 25 to 30 min. or until brownies begin to pull
away from sides of pan. Cool completely. In small mixer bowl combine all
filling ingredients except chocolate. Beat at med. speed, scraping bowl
often, until light and fluffy (2 to 3 min. ). Spread over cooled bars.
Drizzle with melted chocolate. Cut into bars. Store refrigerated. YIELD: 25
bars.

1 cup butter or margarine
4 squares unsweetened chocolate
2 cup sugar
4 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped California walnuts
1 tsp. vanilla extract
1 8 oz package cream cheese, softened

Grease a 13 x 9 inch baking pan. In 2 quart heavy saucepan over low heat,
melt butter and chocolate. with wire whisk or spoon, beat in 2 cups sugar
and 3 eggs until well blended. With wooden spoon, stir in flour, salt, nuts
and 1 teaspoon vanilla extract. Spread evenly in pan.
Preheat oven to 350'F. In small bowl with mixer at low speed, beat
cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla extract until just
mixed. At medium speed, beat 2 minutes, occasionally scrapping bowl with
rubber spatula.
With large spoon, drop mixture in dollops on top of batter. Using tip of
knife, lightly score top surface in a crisscross pattern.
Bake 40-50 minutes until toothpick comes out clean. Cook on rack. cut into
bars; refrigerate.

    Cream:
1 stick (1/2 cup margarine)
1/2 cup white (granulated) sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1/4 cup peanut butter
    Add:
1/2 tsp. baking soda
1 cup flour
1 cup oatmeal

Mix well, pat down in 9x12" ungreased pan.  Bake 20 minutes at 350° F (Make
topping while baking above) Remove from oven, sprinkle 6 oz (1 c.) chocolate
chips on top, let melt.  Sprinkle on topping and work into the melted chocolate
chips.

TOPPING:
    Mix together:
1/4 cup peanut butter
1/2 cup powdered sugar
3 Tbs.. milk

60g butter
1/4 cup sugar
1/2 tsp. vanilla
1 egg yolk
1 cup self raising flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 Tbs. sour cream

CITRUS ICING
1 cup icing sugar
1 Tbs. lemon juice
1 Tbs. orange juice
1/2 tsp. grated orange rind

Cream together butter, sugar and vanilla.  Add egg yolk and beat well.

Sift together flour, soda, salt and nutmeg.  Fold in half the dry
ingredients to butter mixture, fold in remaining dry ingredients and
sour cream.  Mix until well combined.  With floured hand roll
teaspoonfuls of mixture into small balls.  Place on lightly greased
oven trays.  Press tops lightly with a fork.  Bake in hot oven 8 - 10
minutes or until pale golden.  Cool slightly on trays, then cool on
wire racks.  Dip tops of biscuits in Citrus Icing.

CITRUS ICING:-
Combine sifted icing sugar, strained juices and orange rind.  Place in
a cup in a saucepan of hot water, beat with a fork until glossy.  Put
into a saucer to make icing of biscuits easier.

Yield: 42 if filled so 84 if flat

2 3/4 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla +++

Sift flour with baking powder and salt.  Cream butter in mixing bowl.
Gradually add sugar; continue creaming until light and fluffy.  Add eggs
and vanilla extract (the ++ is because I always add more than it says); beat
well.  Blend in sifted dry ingredients.  Chill 1 1/2 to 2 hours.
Prepare filling.  Roll out dough, one third at a time, on floured surface
to 1/8" thickness.  Cut into 2 1/2 " rounds.  Place half of rounds on
ungreased cookie sheets.  Place a teaspoonful of filling in the center of
each round on the cookie sheet.   Top with another round;  press edges
together to seal.  Prick top with fork.  Bake at 375 for 8-10 minutes
until lightly browned.

*  for filling you can use jarred mincemeat or some of your delicious jams
or preserves.  I especially like peach or cherry in these cookies.

For sugar cookies, I roll them a little thicker than 1/8" (never makes as
many as recipe says) and bake at 375.  Take out just as edges begin to
brown or before.

5 rolls multi-colored Lifesavers
1 cup sugar
1/4 cup shortening or butter
1 tsp. vanilla
2 eggs
2 1/2 cup flour
1 tsp. baking powder
1 tsp. salt

Preheat oven to 375'F. Mix sugar, shortening, vanilla and eggs in large
bowl. Stir in flour, baking powder and salt; cover and refrigerate at least
1 hour. Roll dough 1/8 inch on floured board. Cut into shapes; use 1 cutter
for shape, another for outline. Place on large, foil covered, cookie sheets.
Crush Lifesavers; place in cut outs. Bake until very light brown and candy
is melted, 7 to 9 minutes. Use metal spatula to spread melted candy to edge
of cut outs, if necessary.