Foods Recipes

1/2 c Unsalted butter, softened

1/3 c Sugar

1/3 c Brown sugar, packed

1 Egg

1 ts Vanilla

1 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

Preheat oven to 375 degrees. Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Do not overmix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet. space about 2 inches apart. Bake at 375 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely. Store in air-tight container. Can be prepared ahead, store cookies up to 4 days at room temperature or freeze 3 weeks.

1 1/2 c Butter or margarine,

-softened 1 c Granulated sugar

3/4 c Packed light brown sugar

2 t Vanilla

2 Eggs

2 1/2 c All-purpose flour

2/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

1 pk Large white chocolate chips

3/4 c Pecan halves, coarsely

-chopped 1/2 c Golden raisins

Preheat oven to 350'F. Lightly grease cookie sheets or line with parchment paper. Beat butter, sugars, vanilla and eggs in large bowl until light and fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend into creamed mixture until smooth. Stir in white chocolate chips, pecans and raisins. Scoop out about 1/3 cup dough for each cookie. Place on prepared cookie sheets, about 4" apart. Flatten each cookie slightly. Bake 12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets;

remove to wire racks to cool completely. Makes about 2 dozen large cookies.

1 oz Unsweetened chocolate

1/4 c Butter or margarine2

2 Eggs

1 1/2 c C and H Powdered Sugar

-- unsifted 1/4 ts Salt

1 ts Vanilla

1/4 c Milk

3/4 c All-purpose flour

1 c Walnuts, finely chopped

-----------------------------FROSTING (OPTIONAL----------------------------- 1 c C and H Powdered Sugar

-- unsifted 1/4 c Soft butter or margarine

1 ts Vanilla

Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies. FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

1 c Softened butter

3/4 c Icing sugar

1 t Vanilla

1 1/2 c Chopped walnuts

12 Large walnut pieces

Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12.

1 c Shortening or butter

2 c Brown sugar

2 Eggs

3 1/2 c All-purpose flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 ts Cinnamon

1 ts Nutmeg

1/2 c Sour cream or buttermilk

1 c Chopped walnuts

2 c Raisins

1 c Chopped dates

Whole walnuts A simple cookie that goes well with a cold glass of milk. Preheat oven to 350?. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350?. Remove to a wire rack to cool. Yield: 6 dozen. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer