Ingredients

2/3 C sugar

1 c butter, softened

1/2 tsp almond extract

2 c all-purpose flour

1/2 C raspberry jam

Glaze

1 C powdered sugar

1-1/2 tsp almond extract

2-3 tsp water

Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1-2 minutes). Shape dough into 1 inch balls. Place 2 inches apart on cookies sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. In small bowl stir together powdered sugar and 1-1/2 tsp almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. 3-1/2 dozen cookies.

Ingredients

1/2 C Unsalted butter softened

1/3 C Sugar

1/3 C Brown sugar firm packed

1 Egg

1 tsp Vanilla

1 C All purpose flour

1/2 tsp Baking soda

1/4 tsp Salt

6 1/2 oz White chocolate, chopped

3/4 C Macadamia nuts, halved

blend butter, sugars, egg,and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. add flour,baking soda and salt and mix until just combined. do not over mix. stir in white chocolate chunks and nuts. mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. apart. bake in preheated 375 degree oven until lighly brown around edges, about 15 min.cool oN cookie sheet for 3 min, then remove to racks and cool completley. Store in air-tight container. (can be prepared ahead. store cookies up to 4 days at room temp. or freeze 3 wks.)

Ingredients

1 Square Baker's Unsweetened Chocolate

1 1/3 C Baker's Angel Flake Coconut

1/3 C Sweetened condensed milk

1/2 tsp Vanilla

Preheat oven to 350F. Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Stir in coconut, condensed milk and vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie sheets. Bake for 10 to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks.

Ingredients

1 C Golden Crisco

1 1/4 c Lightly packed brown sugar

2 Eggs

2 C All-purpose flour

1 tsp Baking soda

1/4 tsp Salt

1 pk Semi-sweet chocolate chips

1/2 C Coarsely chopped pecans

2 Skor candy bars coarsely chopped Beat Crisco, brown sugar and eggs with fork. Stir in remaining ingredients except Skor bars. Drop fro heaping tablespoon measure onto ungreased baking pan. Place several pieces of Skor bar on top of each cookie. Bake at 375F for 8 to 10 minutes or until cookies are golden brown around the outside and a little soft in the centre. Cool.

Ingredients

2 C all-purpose flour

1 C old-fashioned rolled oats

1/2 tsp baking soda

1/4 tsp salt

1 cup unsalted butter -- (2 sticks)

1-1/3 C packed dark brown sugar

2 large eggs

2 tsp vanilla

12 ounces semisweet chocolate -- cut into chunks

Preheat the oven to 300 degrees. In a medium bowl, whisk together the flour, oats, baking soda, and salt. In a large bowl with an electric mixer, cream the butter. Beat in the sugar and continue to beat until well combined. Beat in the eggs, one at a time, then add the vanilla. On low speed, blend in the flour mixture, stirring in the last bit with a wooden spoon. Stir in the chocolate chunks. Divide the dough into 15 equal portions. Place the portions of dough 3 inches apart on an ungreased cookie sheet and pat into disks 1/2-inch thick. Bake for 20 to 22 minutes, or until lightly browned on the underside. Cool on the cookie sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Yield: 15 large cookies.

Ingredients

1 C super chunky peanut butter

1 C (packed) dark brown sugar

6 Tbl unsalted butter, room temperature

1 large egg

2 Tbl dark corn syrup

2 tsp vanilla extract

1 C all purpose flour

1/3 C old-fashioned oats

1 tsp baking soda

3 2-ounce candy bars with peanuts, peanut butter, chocolate and caramel (such as Nutrageous), cut into 1/2-inch cubes

Preheat oven to 325 degrees. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes. Drop dough by heaping tablespoonfuls onto prepared sheets (15 per sheet), spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes. Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Makes 30 cookies.

Ingredients

Chocolate chip cookies are taken to a crispy, crunchy new level.

1/2 C (1 stick) unsalted butter, room temperature

1/2 C sugar

1/2 C (packed) dark brown sugar

1 large egg

1 tsp vanilla extract

1-1/4 C plus 2 tablespoons all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1-1/2 C Butterfinger BB's candies (about five 1.7-ounce packages)

Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.) Makes about 24 cookies.

Ingredients

1 C unsalted butter, divided

1/4 C heavy cream

2 Tbl honey

1 package (6 oz) semisweet chocolate chips

2 Tbl bourbon

1 tsp vanilla

1/2 C sifted confectioners sugar (same as powdered sugar)

2-1/4 C all-purpose flour

1/4 tsp ground nutmeg

1/4 tsp salt

1-1/2 C chopped pecans toasted and coarsely ground (cashews also work well)

In a heavy medium saucepan, combine 1/4 cup butter, heavy cream, and honey over medium heat. Stirring frequently, heat mixture to a simmer. Add chocolate chips; stir until smooth. Stir in bourbon and vanilla. In a large bowl, cream remaining 3/4 cup butter and confectioners sugar. In a medium bowl, combine flour, nutmeg, and salt. Add dry ingredients and chocolate mixture to creamed mixture. Stir until a soft dough is formed. Cover dough and chill one hour. Preheat oven to 375 degrees. Shape dough into 1-inch balls and roll in pecans (cashews). Transfer to an ungreased baking sheet. Bake 6 to 8 minutes or until firm. Transfer cookies to a wire rack to cool. Store in an airtight container. This recipe yields about 6 dozen cookies. They are really good. Cold glass of milk is best with these

Ingredients

6 Tbl all purpose flour

1/4 tsp baking powder

1/4 tsp salt

8 oz bittersweet chocolate, chopped

1/2 C (2 sticks) unsalted butter

2 large eggs

3/4 C sugar

2-1/2 tsp instant espresso powder

1-1/2 tsp cinnamon

2-1/2 tsp vanilla extract

1 C semisweet chocolate chips

1 C coarsely chopped walnuts

Preheat oven to 350 degrees. Mix flour, baking powder and salt in a small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Using electric mixer, beat eggs, sugar, espresso powder, cinnamon, and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts. Immediately drop dough by heaping tablespoons full onto nonstick baking sheets, spacing 2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks , cool 5 minutes. Transfer cookies to racks to cool completely. (Store in airtight container at room temperature.) No sauce just a good cup of coffee.

Ingredients

1 C butter softened��������������

1/2 C sifted powdered sugar

1 tsp pure vanilla extract���������

2 C all-purpose flour

1 (6-oz.) package semisweet chocolate morsels�����

1 Tbl shortening����������������

1/2 C finely chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy, stir in vanilla.�Gradually add flour; mix well. Divide dough into sixths; cover and chill dough 1 hour.�Work with one portion of dough at a time, keeping remaining dough chilled. Shape dough into 2 1/2 X 1/2 inch sticks. Place on ungreased cookie sheets.�Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4 inch thickness.�Bake at 350 degrees for 12 to 14 minutes. Remove to wire racks to cool. Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil.�Reduce heat to low; cook until chocolate melts, stirring occasionally.�Remove double boiler from heat, leaving chocolate mixture over hot water. Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in chopped pecans. Place cookies on wire racks until chocolate is firm. Arrange cookies between layers of wax paper in an airtight container; store in a cool place.� Yield: 3 1/2 dozen.

Ingredients

3/4 C butter or margarine, softened

1/3 C sugar

1-1/2 tsp vanilla extract

1-3/4 C all-purposes flour

1/2 tsp baking powder

1/4 tsp salt

1 C flaked coconut

1 (6-oz) package semisweet chocolate morsels

2 tsp shortening

Flaked coconut, toasted

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Stir in vanilla. Combine flour, baking powder, and salt. Gradually add to butter mixture, mixing well. Stir in 1 cup coconut. Cover and chill one hour if necessary. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough into desired shapes with 2-inch cookie cutters, and place on lightly greased cookie sheets. Bake at 300 degrees for 25 to 30 minutes, or until edges are lightly browned. Remove cookies to wire racks to cool. Melt chocolate morsels and shortening in a small, heavy saucepan over medium-low heat. Dip edges of cookies in chocolate mixture, then dip in toasted coconut. Place on cookie sheets lined with wax paper. Chill 10 minutes. Yield: 2 dozen