Cooking.com Cookies - Pictures Available

February 10, 2001

All recipes xposted to MC-Recipes.

-Sharon

Butterscotch Raisin Pecan Bars

Cranberry and Oatmeal Spice Cookies

Lemon Thumbprints - Picture Available:

http://www.cooking.com/recipes/static/recipe6092.htm

Raspberry and White Chocolate Fudge Brownies - Picture Available:

http://www.cooking.com/recipes/static/recipe6091.htm

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Butterscotch Raisin Pecan Bars

</Nam>

<Nam>

Cranberry and Oatmeal Spice Cookies

</Nam>

<Nam>

Lemon Thumbprints

</Nam>

<Nam>

Raspberry and White Chocolate Fudge Brownies

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Butterscotch Raisin Pecan Bars

Recipe By :Elinor Klivans

Serving Size : 20 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Crust:

1 cup all-purpose flour

1/4 cup confectioner's sugar

1/8 teaspoon salt

1/2 cup unsalted butter -- cold (1 stick) cut i

For Filling:

1 cup packed dark brown sugar

1/4 cup whipping cream

2 large eggs

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups raisins

1 1/2 cups pecans -- coarsely chopped

Confectioner's sugar for dusting

FOR CRUST: Preheat oven to 350 degrees F. Butter 9-inch square or 11 x 7 x 2

inch baking pan. Using electric mixer fitted with paddle attachment, mix

flour, confectioners' sugar and salt in large bowl on low speed to blend.

Add butter and beat on medium speed until some 1/4-inch pieces remain and

fine crumbs form, about 1 minute. Transfer crumbs to prepared pan; press

evenly over bottom. Bake until golden brown, about 15 minutes.

FOR FILLING: Using electric mixer fitted with paddle attachment, beat brown

sugar, cream, eggs and vanilla in large bowl on medium speed until smooth.

Reduce mixer speed. Mix in flour, baking powder and salt. Stir in raisins

and pecans. Pour batter evenly over the partially baked crust.

Bake until filling is set when pan is shaken gently, about 30 minutes. Cool

bars in pan. Dust with confectioners' sugar. Using sharp knife, cut into 16

bars. Transfer bars to platter and serve.

DO-AHEAD TIP: Bars can be made up to 3 days ahead. Cover and store at room

temperature.

Description:

" These bars have a chewy brown sugar filling that is loaded with an

extraordinary quantity of raisins and pecans. It bakes on a crisp butter

crust. "

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6088.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 218 Calories; 12g Fat (46.6% calories

from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol;

65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0

Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : Cooking.com Tip: Serve these treats with a dusting of powdered

sugar. Our adjustable shaker has three settings for various ingredients such

as granulated sugar, powdered sugar, cheese or spices. Choose the smallest

setting for garnishing these bars.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

cold (1 stick) cut in pieces

</IPrp>

</IngR>

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<DirS>

<DirT>

FOR CRUST: Preheat oven to 350 degrees F. Butter 9-inch square or 11 x 7 x 2

inch baking pan. Using electric mixer fitted with paddle attachment, mix

flour, confectioners & apos; sugar and salt in large bowl on low speed to

blend. Add butter and beat on medium speed until some 1/4-inch pieces remain

and fine crumbs form, about 1 minute. Transfer crumbs to prepared pan; press

evenly over bottom. Bake until golden brown, about 15 minutes.

</DirT>

<DirT>

FOR FILLING: Using electric mixer fitted with paddle attachment, beat brown

sugar, cream, eggs and vanilla in large bowl on medium speed until smooth.

Reduce mixer speed. Mix in flour, baking powder and salt. Stir in raisins

and pecans. Pour batter evenly over the partially baked crust.

</DirT>

<DirT>

Bake until filling is set when pan is shaken gently, about 30 minutes. Cool

bars in pan. Dust with confectioners & apos; sugar. Using sharp knife, cut

into 16 bars. Transfer bars to platter and serve.

</DirT>

<DirT>

DO-AHEAD TIP: Bars can be made up to 3 days ahead. Cover and store at room

temperature.

</DirT>

</DirS>

<Desc>

These bars have a chewy brown sugar filling that is loaded with an

extraordinary quantity of raisins and pecans. It bakes on a crisp butter

crust.

</Desc>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6088.htm " />

<Note>

Cooking.com Tip: Serve these treats with a dusting of powdered sugar. Our

adjustable shaker has three settings for various ingredients such as

granulated sugar, powdered sugar, cheese or spices. Choose the smallest

setting for garnishing these bars. & #013; & #010;

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Cranberry and Oatmeal Spice Cookies

Recipe By :Elinor Klivans

Serving Size : 26 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup unsalted butter -- (1 stick) room tempe

1/2 cup granulated sugar

1/2 cup packed golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats -- (not quick cooking)

3/4 cup dried cranberries (Craisins)

Preheat the oven to 350 degrees F. Butter 2 baking sheets.

Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in

small bowl to blend. Set aside. Using electric mixer fitted with paddle

attachment, beat butter, granulated sugar and brown sugar in large bowl

until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in

flour mixture. Stir in oatmeal and cranberries.

For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch

apart. Bake until tops and bottoms are lightly golden, rotating baking

sheets, front to back and top to bottom halfway through baking to ensure

even browning, about 13 to 15 minutes. Cool cookies on baking sheets 5

minutes. Transfer to racks to cool completely.

DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room

temperature.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6089.htm "

Yield:

" 26 cookies "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 4g Fat (33.1% calories

from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol;

79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2

Other Carbohydrates.

NOTES : Cooking.com Tip: Use a trigger cookie scoop the next time you make

cookies. It eliminates the messy task of scooping out the dough with your

fingers and makes uniform cookies that bake evenly.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4337 0 0 1276 901103

]]>

</RTxt>

<IPrp>

(1 stick) room temperature

</IPrp>

</IngR>

<INtI>

4337

</INtI>

</IngR>

<IPrp>

(not quick cooking)

</IPrp>

<INtI>

1276

</INtI>

</IngR>

<INtI>

901103

</INtI>

</IngR>

<DirS>

<DirT>

Preheat the oven to 350 degrees F. Butter 2 baking sheets.

</DirT>

<DirT>

Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in

small bowl to blend. Set aside. Using electric mixer fitted with paddle

attachment, beat butter, granulated sugar and brown sugar in large bowl

until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in

flour mixture. Stir in oatmeal and cranberries.

</DirT>

<DirT>

For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch

apart. Bake until tops and bottoms are lightly golden, rotating baking

sheets, front to back and top to bottom halfway through baking to ensure

even browning, about 13 to 15 minutes. Cool cookies on baking sheets 5

minutes. Transfer to racks to cool completely.

</DirT>

<DirT>

DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room

temperature.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6089.htm " />

<Note>

Cooking.com Tip: Use a trigger cookie scoop the next time you make cookies.

It eliminates the messy task of scooping out the dough with your fingers and

makes uniform cookies that bake evenly.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Lemon Thumbprints

Recipe By :Elinor Klivans

Serving Size : 24 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup unsalted butter -- (1 stick) softened

1/4 cup sugar

plus

3 tablespoons sugar

1 large egg yolk

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

plus

1 tablespoon all-purpose flour

2 tablespoons lemon marmalade or lemon curd

Preheat oven to 325 degrees F. Butter baking sheet. Using electric mixer

fitted with paddle attachment, beat butter and 1/4 cup of sugar until

smooth. Mix in egg yolk, lemon juice, lemon peel, and vanilla and almond

extracts, lemon peel. Mix in flour just until smooth dough forms.

Spoon remaining 3 tablespoons sugar onto plate. Form dough into 24 one-inch

balls. Roll each cookie in sugar to coat lightly. Place balls on prepared

baking sheets, spacing 1 1/2 inches apart. Using finger, make deep

indentation in center of each ball.

Bake until bottoms are golden brown and tops lightly golden, about 23

minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks to cool

completely. Spoon 1/4 teaspoon lemon marmalade into each cookie indentation.

DO-AHEAD TIP: Cookies can be made 2 days ahead. Store airtight in single

layer at room temperature.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6092.htm "

Yield:

" 24 cookies "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 4g Fat (48.5% calories

from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 19mg

Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0

Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Cooking.com Tip: Marmalade gives these cookies a tangy bite. Try

lemon-pear, ginger and even traditional orange marmalade. If you prefer a

sweeter cookie, top the cookies with luscious lemon curd.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1496

]]>

</RTxt>

<IPrp>

(1 stick) softened

</IPrp>

</IngR>

<IngR name= " lemon marmalade or lemon curd " unit= " tablespoons " qty= " 2 "

code= " I " >

<INtI>

1496

</INtI>

</IngR>

<DirS>

<DirT>

Preheat oven to 325 degrees F. Butter baking sheet. Using electric mixer

fitted with paddle attachment, beat butter and 1/4 cup of sugar until

smooth. Mix in egg yolk, lemon juice, lemon peel, and vanilla and almond

extracts, lemon peel. Mix in flour just until smooth dough forms.

</DirT>

<DirT>

Spoon remaining 3 tablespoons sugar onto plate. Form dough into 24 one-inch

balls. Roll each cookie in sugar to coat lightly. Place balls on prepared

baking sheets, spacing 1 1/2 inches apart. Using finger, make deep

indentation in center of each ball.

</DirT>

<DirT>

Bake until bottoms are golden brown and tops lightly golden, about 23

minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks to cool

completely. Spoon 1/4 teaspoon lemon marmalade into each cookie indentation.

</DirT>

<DirT>

DO-AHEAD TIP: Cookies can be made 2 days ahead. Store airtight in single

layer at room temperature.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6092.htm " />

<Note>

Cooking.com Tip: Marmalade gives these cookies a tangy bite. Try lemon-pear,

ginger and even traditional orange marmalade. If you prefer a sweeter

cookie, top the cookies with luscious lemon curd. & #013; & #010;

</Note>

</RcpE>

<RcpE name= " Raspberry and White Chocolate Fudge Brownies " author= " Elinor

Klivans " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Raspberry and White Chocolate Fudge Brownies

Recipe By :Elinor Klivans

Serving Size : 16 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces white chocolate -- (good quality) coars

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup sugar

1/4 cup unsalted butter -- (1/2 stick) softened

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2/3 cup white chocolate chips -- (4 ounces)

1 cup fresh raspberries -- (4 ounces)

or

1 cup frozen unsweetened raspberries -- (4 ounces) not

defro

Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.

Stir 6 ounces white chocolate in large metal bowl set over saucepan of

simmering water until melted and smooth. Set aside to cool slightly.

Stir flour and salt in small bowl to blend. Set aside. Using electric mixer

fitted with paddle attachment, beat sugar and butter in large bowl to blend.

Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir

in flour mixture just until blended. Stir in white chocolate chips. Gently

stir in raspberries just until distributed evenly. Transfer batter to

prepared pan, spreading evenly.

Bake until top is golden and tester inserted into center comes out with

moist crumbs attached, about 40 minutes if using fresh raspberries or 45

minutes if using frozen raspberries. Cool in pan.

Cut into 16 squares. Transfer to platter and serve.

DO-AHEAD TIP: Brownies can be made up to 3 days ahead. Store airtight at

room temperature.

Description:

" These soft and fudgy white brownies, dotted with red raspberries, make a

sophisticated cookies and milk combination. "

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe6091.htm "

Yield:

" 16 brownies "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 198 Calories; 10g Fat (43.9% calories

from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol;

56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1

Other Carbohydrates.

NOTES : Cooking.com Tip: A good white chocolate can be hard to find and

these elegant brownies deserve the best. For the ultimate flavor, use white

couverture chocolate. This chocolate contains no additives or vegetable

oils. Only the finest ingredients for your decadent desserts.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543

]]>

</RTxt>

<IPrp>

(good quality) coarsely chopped

</IPrp>

</IngR>

<IPrp>

(1/2 stick) softened

</IPrp>

</IngR>

<IPrp>

(4 ounces)

</IPrp>

</IngR>

<IPrp>

(4 ounces)

</IPrp>

</IngR>

<IPrp>

(4 ounces) not defrosted

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.

Stir 6 ounces white chocolate in large metal bowl set over saucepan of

simmering water until melted and smooth. Set aside to cool slightly.

</DirT>

<DirT>

Stir flour and salt in small bowl to blend. Set aside. Using electric mixer

fitted with paddle attachment, beat sugar and butter in large bowl to blend.

Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir

in flour mixture just until blended. Stir in white chocolate chips. Gently

stir in raspberries just until distributed evenly. Transfer batter to

prepared pan, spreading evenly.

</DirT>

<DirT>

Bake until top is golden and tester inserted into center comes out with

moist crumbs attached, about 40 minutes if using fresh raspberries or 45

minutes if using frozen raspberries. Cool in pan.

</DirT>

<DirT>

Cut into 16 squares. Transfer to platter and serve.

</DirT>

<DirT>

DO-AHEAD TIP: Brownies can be made up to 3 days ahead. Store airtight at

room temperature.

</DirT>

</DirS>

<Desc>

These soft and fudgy white brownies, dotted with red raspberries, make a

sophisticated cookies and milk combination.

</Desc>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe6091.htm " />

<Note>

Cooking.com Tip: A good white chocolate can be hard to find and these

elegant brownies deserve the best. For the ultimate flavor, use white

couverture chocolate. This chocolate contains no additives or vegetable

oils. Only the finest ingredients for your decadent desserts. & #013; & #010;

</Note>

</RcpE></mx2>

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