The Recipe Vault, Recipes to tantilize your tastebuds

The Recipe Vault

Find Mouthwatering recipes for all your favorate foods

Make Your Own Cookies

Almond Bars

1 package white cake mix

1/2 cup butter or margarine -- softened

2 eggs

Almond Topping -- (recipe follows)

ALMOND TOPPING

2/3 cup sliced almonds

2/3 cup butter or margarine

1/2 cup sugar

1 tablespoon plus
1 teaspoon all-purpose flour

1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.

Applesauce-Granola Cookies

1 cup packed brown sugar

1/2 cup shortening

1 teaspoon vanilla

1 egg

1/2 cup applesauce

2 cups all-purpose flour

2 cups granola

1/2 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 375º. Beat brown sugar, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in applesauce. Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Brandy Snap Cups

1/4 cup butter or margarine

1/4 cup dark corn syrup

2 tablespoons plus
2 teaspoons brown sugar

1 teaspoon brandy

6 tablespoons all-purpose flour

1/4 teaspoon ground ginger

4 cups mixed fresh strawberries and raspberries

2/3 cup raspberry jam -- melted

Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture.

Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper.

Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).

Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter.

Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.

Brownie Crinkles

1 package Sweet Rewards®
low-fat fudge brownie mix

1/4 cup water

1/4 cup fat-free, cholesterol-free egg product
OR 1 egg

1/2 cup powdered sugar

Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar.

Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

Cappuccino-Pistachio Shortbread

2 tablespoons cappuccino-flavored
instant coffee mix (dry)

1 tablespoon water

3/4 cup butter or margarine -- softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/2 cup chopped pistachio nuts

1 ounce semisweet baking chocolate
or white baking bar

1 teaspoon shortening

Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.

Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each round into 16 wedges.

Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely.

Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

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