Cinnamon-Sugar Roll Cookies

 

Basic Cookie Dough - (see below)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

 

 

 

Vanilla Glaze - (see below)
Chopped salted and roasted mixed nuts (optional)

Method
Prepare a Basic Cookie Dough.
Between sheets of lightly floured waxed paper, roll dough into a 16×9-inch rectangle.
In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon.
Cut in butter until mixture clings together.
Sprinkle mixture evenly over dough.
Starting from a long side, roll up dough tightly.
Wrap in plastic wrap or waxed paper.
Freeze about 2 hours or until dough is firm enough to slice.

Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
Cut roll into 1/4-inch slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool.
Drizzle cookies with Vanilla Glaze.
If desired, sprinkle with additional chopped mixed nuts.

Notes:

Makes about 60 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

Basic Cookie Dough Recipe:
In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened).
Beat with an electric mixer on medium to high speed for 30 seconds.
Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg.
Beat until combined, scraping bowl occasionally.
Beat in 1 egg and 2 tsp. vanilla until combined.
Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Makes about 2-3/4 cups dough.

 

Heath Bar Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 cup (2 sticks) unsalted butter, softened


• 1 1/2 cups sugar


• 2 eggs


• 1 teaspoon vanilla


• 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)


• 1/2 cup chopped walnuts

METHOD

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie doughfor at least 30 minutes (better an hour).


4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)



5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

 

Coconut Blondies Bars

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Okay, I'm in love with coconut.

• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon salt


• 6 tablespoons butter or 6 tablespoons margarine


• 1 3/4 cups packed light brown sugar


• 2 teaspoons vanilla extract


• 2 large eggs


• 1 1/2 cups pecans, coarsely chopped


• 3/4 cup sweetened flaked coconut

 

Directions:

 Prep Time: 10 mins

Total Time: 40 mins

1 Preheat oven to 350°F.

2 Grease 13 x 9-inch baking pan.

3 In small bowl, combine flour, baking powder and salt.

4 In saucepan, melt butter over low heat.

5 Remove from heat.

6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.

7 Stir in flour mixture into sugar mixture just until blended.

8 Stir in coconut and pecans.

9 Spread batter evenly in prepared pan.

10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.

11 Do not overbake; blondies will firm as they cool.

12 Cool completely in pan on wire rack.

13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.

Frosted Maple Cookies

1/2 c shortening
1-1/2 c packed brown sugar
2 eggs
1 c ( 8 oz ) sour cream
1 tbs maple flavoring
2-3/4 c all purpose flour
1 tsp salt
1/2 baking soda
1 c chopped nuts, optional

Frosting:
1/2 c butter (no substitutes here)
2 c confectioners' sugar
2 tsp maple flavoring
2 to 3 tbs hot water

In a mixing bowl, cream shortening and brown sugar.  Add eggs, one at a time, beating well after each addition.  Stir in sour cream and maple flavoring.  Combine flour, salt and baking soda; add to creamed mixture and mix well.  Stir in nuts.  Cover and refrigerate for 1 hour.  Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges are lightly browned.  Cool on wire racks.

For frosting, in a small saucepan, heat butter over low heat until golden brown.  Remove from the heat and blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency.  Frost cookies.

Makes 4 dozen.