Is it a cookie or a bar?

Ok, I know this has Crisco in it...but this is from an old cookbook I have.  And they are goooood!  Especially in the morning with a cup of coffee.

Chocolate Nut Slices

Makes about 36

For the cookies:
3/4 cup Butter Flavor Crisco (Golden Crisco, in Canada)
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
2 tablespoons milk
1 1/2 teaspoons vanilla
1 egg
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup semisweet chocolate chips

For the drizzle:
1/2 teaspoon Butter Flavor Crisco
1/2 cup white melting chocolate, cut into small pieces
chopped pecans

Preheat oven to 350F. For cookie, combine Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed until blended. Stir in nuts and chocolate chips. Divide dough into 4 equal portions. Form each into 1x8-inch roll on waxed paper. Roll the dough to get a nice round shape. Place 3 inches apart on an ungreased cookie sheet. Bake 10 minutes or until set. Cool on baking sheets.

For the drizzle, combine Crisco and white chocolate in a microwave-safe cup. Microwave at 50% power. Stir after 1 minute. Repeat until smooth. Or you can melt them in a double boiler over low heat. Drizzle this mixture back and forth over the cooled cookie rolls. Sprinkle with nuts before chocolate hardens. Cut the rolls diagonally into 1-inch slices.

Can I have a Cookie?

I know..It is another cookie recipe. But these are a holiday tradition at my house.  Easy to make and once again you get that sweet and tart flavor. This recipe is from a Pillsbury cookbook that I got in 1996, but we were making them way before then.


SUNBURST LEMON BARS

Base

2 cups all purpose flour
½ cup powdered sugar
1 cup margarine or butter, softened (I use butter)
Filling
4 eggs, slightly beaten
2 cups sugar
¼ cup all purpose flour
1 teaspoon baking powder
¼ cup lemon juice

Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice

Heat oven to 350 degrees F. Lightly spoon flour into measuring cup and level off. In a large bowl, combine all base ingredients; beat at low speed until crumbly. Press evenly into the botton of an ungreased 13 x 9 inch pan. Bake for 20-30 minutes until golden brown.
In a large bowl, combine all filling ingredients except lemon juice, blend well. Stir in ¼ cup lemon juice.
Remove pan from oven and pour filling over warm base. Return to oven and bake an additional 25-30 minutes. Cool at least one hour until completely cooled.
In a small bowl make the glaze and glaze the cooled bars. Cut into bars. Makes approximately 36 bars.

Can I have a Cookie?

This recipe is from All Recipes.com

So I started looking for a cherry crisp recipe, and I saw several that I will try soon, but these cookies made my mouth water!  All my favorite things, cherries, chocolate, toffee chips and oatmeal, so I printed out this recipe too!  I think this would be great with dried cranberries (I'm trying that for the next batch).  I also made about 6 smaller logs rather than 3 big ones so that it would chill faster.  This is a great cookie with crunchy edges buy still soft in the middle.  With my oven I added 2-3 minutes to the cooking time.

CHEWY OATMEAL CHERRY TOFFEE CRISP

       

            Ingredients

                       

•                     1 1/2 cups all-purpose flour
•                     1 teaspoon baking soda
•                     1 cup unsalted butter, softened
•                     3/4 cup brown sugar
•                     3/4 cup white sugar
•                     1 egg
•                     1 teaspoon vanilla extract
•                     1 1/2 cups rolled oats
•                     1 cup dried cherries
•                     1 cup miniature semisweet chocolate chips
•                     1 cup toffee baking bits

                                  

1. Sift together the flour and baking soda; set aside. In a large bowl,cream together the butter, brown sugar and white sugar until smooth.Beat in the egg and vanilla. Gradually stir in the sifted mixture, thenmix in the oats, cherries, chocolate chips and toffee bits until evenlydistributed. Divide the dough in to 3 portions and form them into logs,about 2 inches in diameter. wrap in waxed paper and refrigerate orfreeze until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets orline them with parchment paper. Slice dough logs into 3/4 inch thickslices. Place the cookies 2 inches apart onto the prepared cookiesheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to coolon baking sheet for 5 minutes before removing to a wire rack to coo lcompletely. 
   

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I saw this recipe and can't wait to try it..I am hoping it tastes like the famous Girl Scout Cookies!              

Wintermint Wafers

Ingredients:

Chocolate Cookies:
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups flour

Chocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract

Cooking Directions:

Chocolate Cookies:
In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Chocolate Coating:
Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.