Cookie Recipes

Zebras:

Grease a 13 by 9 inch baking pan. Line with foil. Grease foil
Melt 1 cup chocolate chips in a small saucepan over low heat, stirring often. Remove from heat and cool slightly
Mix flour and baking powder
In a large bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs; one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture until blended. Scoop half into a second bowl
Stir melted chocolate into remaining batter until blended
Spread chocolate batter in prepared pan. Drop tablespoonfuls of the plain batter over chocolate layer. Spread carefully in an even layer
Sprinkle with remaining 1/2 cup chocolate chips and the walnuts
Bake in a preheated 350°F oven for 30 to 35 minutes until edges begin to pull away from sides of pan
Cool in pan on wire rack before cutting in bars

Mix well the first 7 ingredients
Add butter and shortening and mix with pastry blender as if making pie crust
Add eggs and honey, continue to mix until all is well blended (sometimes using your hands is easier)
Drop by large teaspoons on greased sheet
Bake in a pre heated oven at 350°F for about 8 to 10 minutes
Remove from oven while still puffed up. Let cool slightly before removing from sheet

Combine raisins and water in a medium saucepan; bring to a boil and boil for about 3 minutes. Cool. (Do not drain)
Cream together the shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy
Add eggs, beat well
Stir in raisins (with liquid) and vanilla
Combine remaining ingredients except walnuts; gradually add to raisin mixture, stirring after each addition
Stir in walnuts
Drop dough by teaspoonfuls 2 inches apart onto well-greased cookie sheets
Bake in a preheated oven at 375°F for 10 to 12 minutes or until browned
Cool on wire racks (cookies will be soft)

Juice and grate the rind of the orange; remove seeds from the juice
Cream together shortening and sugar
Add egg, orange juice and grated orange rind, beating until light and fluffy
Combine flour, baking powder, baking soda and salt in sifter and add alternately with buttermilk to creamed mixture. Stir to blend
Drop by the teaspoonfuls onto lightly greased cookie sheets, 2 to 3 inches apart
Bake in a preheated oven at 375°F for 10 to 12 minutes

Grease a large baking sheet with the 2 tablespoons butter. Set aside
For praline: in a heavy saucepan stir together 1/3 cup sugar and the water. Cook and stir over medium-high heat till boiling. Then cook for 2 1/2 to 3 1/2 minutes more or until syrup is deep golden brown. Remove from heat
Stir in 1 cup nuts. Immediately pour onto the prepared baking sheet
Cool completely on a wire rack until firm. When firm, transfer praline to a heavy plastic bag
Using a rolling pin, crush the praline into small pieces. Set aside
For cookies: In a large mixing bowl beat the 1 cup butter with an electric mixer on medium to high speed about 30 seconds or until softened
Add about half of the flour, all of the brown sugar, 1/2 cup sugar, eggs, vanilla and baking soda. Beat till thoroughly combined, scraping sides of bowl occasionally
Beat or stir in remaining flour
Stir in crushed praline
Drop 1/4 cup of dough at a time 4 inches apart on ungreased cookie sheets. Flatten to 1 inch thickness and bake in a preheated 350°F oven for 13 to 15 minutes or till edges are lightly browned
Cool on cookie sheets for 1 minute. Remove cookies and finish cooling on wire racks
If desired, melt chocolate. Cool. Drizzle the melted chocolate over cookies and sprinkle with chopped pecans

Hazelnuts can be used in place of the pecans
These cookies are huge and may be wrapped separately in plastic wrap and twist tied, then decorated with a fancy bow

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