® Best-Loved Cookies

2011 cookbook Supplement to Better Homes and Gardens® magazine ® Best-Loved Cookies 2011 Cookbook

Contents

Big Chill...... 3 Cut It Out...... 9 Delicious Drops ...... 15 Short & Sweet...... 21 Best-Ever Brownies & Bars...... 25

2 Best-Loved Cookies Big Chill

Raspberry- Pinwheels...... 4 -and- Coffee Slices...... 4 Sparkly Almond Slices...... 5 Cranberry-Orange Pinwheels...... 6 Jasmine-Scented Orange Rounds...... 7 Chocolate ...... 7 Cocoa-Hazelnut Slices...... 8 Peppermint Palmiers...... 8

Sugar-and-Spice Coffee Slices

Best-LovedAll-Time Favorites Cookies 3 Raspberry-Coconut Pinwheels PREP: 25 minutes chill: 6 hours BAKE: 8 minutes per batch O VEN: 375°F makes: about 45 cookies 

1⁄2 cup , softened 1 cup sugar 1 teaspoon powder 1⁄4 teaspoon salt 1 egg 1 teaspoon vanilla 13⁄4 cups all-purpose 1⁄2 cup flaked coconut 1⁄3 cup seedless raspberry jam 1⁄4 cup finely chopped pecans

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough at least 2 hours or until easy to handle. 2. For filling, in a small bowl stir together coconut, jam, and pecans. Set aside. 3. On floured surface, roll dough into a 12-inch square. Spread with the filling, leaving a 1/2-inch border. Roll up dough. Sugar-and-Spice Coffee Slices Wrap in plastic wrap or waxed paper and chill about 4 hours or until dough is firm. 4. Preheat oven to 375°F. Line a cookie sheet with ungreased parchment paper or Sugar-and-Spice Coffee Slices lightly greased foil. Cut roll into 1/4-inch Prep: 25 minutes Chill: 2 hours Bake: 9 minutes per batch Oven: 375°F slices. Place on the prepared cookie sheet. makes: about 48 cookies 5. Bake for 8 to 10 minutes or until edges 2 tablespoons instant espresso 1 teaspoon ground are golden brown. Cool on cookie sheet for coffee powder 1⁄4 teaspoon salt 1 minute. Transfer cookies to a wire rack 1 tablespoon hot water 1 egg and let cool. 1⁄2 cup butter, softened 2 cups all-purpose flour per cookie: 71 cal., 3 g total fat (2 g sat. fat), 1⁄4 cup shortening 1 teaspoon instant espresso 11 mg chol., 50 mg sodium, 10 g carbo., 0 g fiber, 11⁄4 cups granulated sugar coffee powder 1 g pro. 1⁄2 cup packed brown sugar Coffee beans (optional) 1 teaspoon baking powder

1. In a small bowl combine the 2 tablespoons coffee powder and water, stirring until coffee powder is dissolved. Set aside. 2. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and coffee mixture until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 3. Divide dough into thirds. Shape each portion into a 7-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice. 4. Preheat oven to 375°F. Cut logs into 3/8-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. In a small bowl stir together the remaining 1/4 cup granulated sugar and the 1 teaspoon coffee powder; sprinkle over slices. If desired, lightly press a few coffee beans onto each slice. 5. Bake for 9 to 10 minutes or until edges are light brown. Let stand for 1 minute on cookie Raspberry-Coconut sheet. Transfer to a wire rack and let cool. Pinwheels per cookie: 102 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 58 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

4 Best-Loved Cookies Sparkly Almond Slices

Sparkly Almond Slices Prep: 25 minutes Chill: 3 hours Bake: 12 minutes per batch Oven: 350°F makes: about 56 cookies 1 cup butter, softened 1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. 1⁄2 cup granulated sugar Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping sides of 1⁄4 cup powdered sugar bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you 1⁄4 teaspoon salt can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds. 2 egg yolks 2. Divide dough in half. Shape each half into an 8-inch-long log. Wrap each log in plastic 11⁄2 cups all-purpose flour wrap or waxed paper. Chill about 3 hours or until firm enough to slice. 1⁄2 cup finely ground almonds 3. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. plain and/or colored coarse sugar 4. Place plain and/or colored coarse sugar on waxed paper. Brush rolls with egg white, 1 egg white, lightly beaten then roll in sugar to coat. Cut logs into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet. 5. Bake about 12 minutes or until edges start to brown. Transfer to a wire rack; let cool. per cookie: 61 cal., 4 g total fat (2 g sat. fat), 16 mg chol., 35 mg sodium, 6 g carbo., 0 g fiber, 1 g pro.

Best-Loved Cookies 5 Cranberry-Orange Pinwheels

Cranberry-Orange Pinwheels Prep: 25 minutes Chill: 5 hours Bake: 8 minutes per batch Oven: 375°F makes: about 60 cookies 1 cup butter, softened 1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. 11⁄2 cups granulated sugar Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of 1⁄2 teaspoon baking powder bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the 1⁄2 teaspoon salt flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide 2 eggs dough in half. Cover and chill about 1 hour or until dough is easy to handle. 2 teaspoons finely shredded 2. Meanwhile, for filling, in a food processor or blender combine pecans, cranberries, and orange peel brown sugar. Cover and process or blend until nuts and cranberries are finely chopped. 3 cups all-purpose flour Set filling aside. 1 cup pecans 3. Roll half of the dough between two pieces of waxed paper into a 10-inch square. Spread 1 cup fresh or frozen cranberries half of the filling over square, leaving a 1/2-inch border along the edges. Roll up dough. 1⁄4 cup packed brown sugar Moisten edges and pinch to seal. Wrap log in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 375°F. Cut logs into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. per cookie: 85 cal., 4 g total fat (2 g sat. fat), 15 mg chol., 54 mg sodium, 11 g carbo., 0 g fiber, 1 g pro.

6 All-Time Favorites Jasmine-Scented Orange Rounds Prep: 35 minutes Chill: 2 hours Chocolate Palmiers Bake: 8 minutes per batch Cool: 10 minutes per batch Oven: 375°F makes: about 36 cookies

3⁄4 cup butter, softened 2 tablespoons jasmine tea dragon pearls* 1⁄2 cup powdered sugar 1⁄2 teaspoon vanilla 1 cup all-purpose flour 1⁄2 cup cornstarch 2 teaspoons finely shredded orange peel powdered sugar

1. Heat 1/4 cup of the butter on medium heat until bubbly. Remove from heat. Stir in tea. Cover; let steep for 4 minutes. Strain into a large bowl; discard tea. Add the 1/2 cup powdered sugar and the remaining 1/2 cup butter to bowl. Beat with an electric mixer on medium to high until light and fluffy. Beat in vanilla. Beat in flour and cornstarch. Stir in orange peel. 2. Shape dough into a 10-inch-long log. Wrap in plastic wrap. Chill about 2 hours or until dough is firm enough to slice. 3. Preheat oven to 375°F. Cut log into Chocolate Palmiers 1/4-inch slices. Place slices 1 inch apart on Prep: 35 minutes Chill: 4 hours Bake: 8 minutes per batch Oven: 375°F ungreased cookie sheet. Bake for 8 to makes: about 72 cookies 10 minutes or until edges are light brown. Transfer to a wire rack; cool for 1 8-ounce package , 1⁄2 cup granulated sugar 10 minutes. Place additional powdered softened 1⁄2 cup packed brown sugar sugar in plastic bag. Shake warm cookies in 1⁄2 cup powdered sugar 1⁄2 teaspoon baking powder sugar. Return cookies to rack; let cool. 1⁄4 cup unsweetened cocoa powder 1⁄2 teaspoon ground cinnamon per cookie: 74 cal., 4 g total fat (2 g sat. fat), 2 tablespoons all-purpose flour 1⁄4 teaspoon salt 10 mg chol., 27 mg sodium, 9 g carbo., 0 g fiber, 2 tablespoons coffee liqueur or 1 egg 0 g pro. hazelnut liqueur 3 tablespoons milk 1⁄2 cup finely chopped pecans or 1⁄2 teaspoon vanilla *test kitchen tip: Look for jasmine tea hazelnuts (filberts), toasted (optional) 23⁄4 cups all-purpose flour dragon pearls at specialty tea shops. 1⁄2 cup butter, softened

1. For filling, in a medium bowl combine cream cheese, powdered sugar, cocoa powder, Jasmine-Scented the 2 tablespoons flour, and the liqueur. Beat with an electric mixer on low to medium Orange Rounds until smooth. If desired, stir in nuts. Cover with plastic wrap and set aside. 2. For dough, in a large bowl beat butter on medium to high for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle. 3. On a lightly floured surface, roll half of the dough at a time into a 12×8-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Repeat with remaining dough and filling. Wrap each roll in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 375°F. Grease a cookie sheet; set aside. Cut rolls into 1/4-inch slices. Place 2 inches apart on the prepared cookie sheet. Bake about 8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool. per cookie: 58 cal., 3 g total fat (1 g sat. fat), 10 mg chol., 31 mg sodium, 8 g carbo., 0 g fiber, 1 g pro.

Best-Loved Cookies 7 Cocoa-Hazelnut Slices Prep: 30 minutes Chill: 1 hour Bake: 6 minutes per batch Oven: 375°F makes: about 60 cookies 1 cup butter, softened 1⁄2 cup sugar 1⁄4 teaspoon salt 1 egg 3 tablespoons unsweetened cocoa powder 13⁄4 cups all-purpose flour 3⁄4 cup finely chopped hazelnuts (filberts), toasted 6 ounces dark chocolate, coarsely chopped 1⁄2 teaspoon shortening

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour Peppermint Palmiers and the hazelnuts. 2. Divide dough in half. Shape each half into an 11-inch-long log. Wrap in plastic Peppermint Palmiers wrap or waxed paper. Chill for 1 to 2 hours Prep: 35 minutes Chill: 3 hours Freeze: 4 hours or until dough is firm enough to slice. Bake: 10 minutes per batch Oven: 350°F makes: about 72 cookies 3. Preheat oven to 375°F. Cut logs into 1⁄ cup butter, softened 23⁄ cups all-purpose flour 1/4-inch slices. Place slices 1 inch apart on 2 4 1⁄2 cup granulated sugar 1 8-ounce package cream cheese, an ungreased cookie sheet. Bake for 6 to 1⁄ cup packed brown sugar softened 8 minutes or just until tops are firm to the 2 1⁄ teaspoon baking powder 1⁄ cup powdered sugar touch. Transfer to a wire rack and let cool. 2 2 1⁄4 teaspoon salt 1⁄4 cup all-purpose flour 4. In a small saucepan combine chocolate 1 egg Few drops red food coloring and shortening. Cook and stir on low heat 3 tablespoons white crème de menthe 1⁄2 cup finely crushed peppermint until melted. Drizzle melted chocolate 1 tablespoon milk candies over cooled cookies. Let stand until 1⁄ teaspoon vanilla chocolate is set. 2 per cookie: 75 cal., 5 g total fat (3 g sat. fat), 1. For dough, in a large bowl beat butter with an electric mixer on medium to high for 12 mg chol., 33 mg sodium, 7 g carbo., 1 g fiber, 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until 1 g pro. combined, scraping sides of bowl occasionally. Beat in egg, 2 tablespoons of the crème de menthe, the milk, and vanilla until combined. Beat in as much of the 23/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. 2. Meanwhile, for filling, in a medium bowl combine cream cheese, powdered sugar, the 1/4 cup flour, and the remaining 1 tablespoon crème de menthe. Beat with an electric mixer on low to medium until smooth. Stir in food coloring, 1 drop at a time, until filling is pale pink. Gently stir in crushed candies. Cover and chill for up to 2 hours. (Do not chill longer than 2 hours or the candies will bleed into the filling and the filling will become too soft and sticky.) 3. On a lightly floured surface, roll half of the dough into a 12×8-inch rectangle. Spread with half of the filling to within 1/2 inch of the long sides. Roll both long sides, scroll style, to meet in the center. Brush seam where spirals meet with water; lightly press together. Wrap each roll in plastic wrap or waxed paper. Repeat with remaining dough and filling. Freeze about 4 hours or until dough is firm enough to slice. 4. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake about 10 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack and let cool. Cocoa-Hazelnut Slices per cookie: 53 cal., 2 g total fat (1 g sat. fat), 9 mg chol., 27 mg sodium, 8 g carbo., 0 g fiber, 1 g pro. 8 Best-Loved Cookies Cut It Out

Chocolate S’mores...... 10 Lime-Basil Cookies...... 11 Rolled Cocoa Cookies...... 11 Chai Moons...... 12 Orange-Fig Pillows...... 12 Chocolate-Mint Star Cookies...... 13 Chocolate-Cherry Pockets...... 14 Spice Windmills...... 14

Chocolate-Mint Star Cookies

Best-Loved Cookies 9 Chocolate S’mores Prep: 1 hour Chill: 1 hour Bake: 8 minutes per batch Stand: 1 minute per batch Oven: 375°F Makes: 25 sandwich cookies 1 cup butter, softened 1. In a very large bowl beat butter with an electric mixer on medium to high for 11⁄4 cups granulated sugar 30 seconds. Add the 11/4 cups granulated sugar, the baking powder, and salt. Beat until 1⁄2 teaspoon baking powder combined, scraping sides of bowl occasionally. Beat in melted chocolate. Beat in eggs, 1⁄4 teaspoon salt milk, and vanilla until combined. Beat in cocoa powder and as much of the flour as you 2 ounces bittersweet chocolate, can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in melted and cooled half. Cover and chill dough about 1 hour or until easy to handle. 2 eggs 2. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time into a 1 tablespoon milk 13-inch square. Using a fluted wheel, cut dough square into twenty-five 21/2- to 11⁄2 teaspoons vanilla 3-inch squares. (If desired, use pastry wheel to trim straight edges.) Using a 11/2-inch 1⁄4 cup unsweetened cocoa powder desired-shape cutter, make a cutout in the center of half of the squares. Place squares on 3 cups all-purpose flour an ungreased cookie sheet. If desired, in a small bowl whisk together egg white and the 1 egg white, lightly beaten (optional) water; brush tops of squares with egg white mixture and sprinkle with coarse sugar. 2 tablespoons water (optional) 3. Bake for 8 to 10 minutes or just until tops are firm. Let stand for 1 minute on cookie Coarse sugar or granulated sugar sheet. Transfer to a wire rack and let cool. (optional) 4. To assemble, break each chocolate bar in half crosswise; place one half on top of each 121⁄2 1.55-ounce milk chocolate bars solid cookie. Top each with a marshmallow. If using toasted marshmallows, top 25 large marshmallows, toasted if marshmallows with a cutout cookie; press down gently and serve immediately. If using desired untoasted marshmallows, arrange about six of the marshmallow-topped cookies on a microwave-safe plate. Microwave on high for 20 to 30 seconds or until marshmallows are puffed and chocolate just starts to melt on the edges. Top each with a cutout cookie. Press down gently and serve immediately. Repeat microwaving remaining cookie stacks and topping with cutout cookies. per sandwich COOKIE: 319 cal., 16 g total fat (9 g sat. fat), 42 mg chol., 117 mg sodium, 42 g carbo., 1 g fiber, 4 g pro.

Chocolate S'mores

10 All-Time Favorites Lime-Basil Cookies Prep: 30 minutes Chill: 1 hour Bake: 7 minutes per batch Oven: 375°F makes: 32 cookies

2⁄3 cup butter, softened 3⁄4 cup sugar 1 teaspoon baking powder 1⁄2 teaspoon salt 1 egg 1 teaspoon finely shredded lime peel (set aside) 2 tablespoons lime juice 1 teaspoon vanilla 2 cups all-purpose flour 1⁄2 cup ground pistachio nuts 1 tablespoon finely snipped fresh basil 1 recipe Lime Frosting

1. Beat butter with electric mixer on medium for 30 seconds. Beat in sugar, baking powder, and salt. Beat in egg, juice, and vanilla. Beat or stir in flour, nuts, basil, and peel. Divide in half. Cover; chill 1 hour. 2. Preheat oven to 375°F. On floured surface, roll half the dough at a time into 12×6-inch rectangle. Cut into 3×11/2-inch rectangles. Place on ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack; let cool. Frost with Lime Frosting. If desired, sprinkle with additional lime peel and fresh basil. Rolled Cocoa Cookies Lime Frosting: Beat half of a 3-ounce package softened cream cheese, 2 tablespoons softened butter, and 2 teaspoons lime juice until fluffy. Beat in Rolled Cocoa Cookies 3/4 to 1 cup powdered sugar until frosting is Prep: 35 minutes Chill: 1 hours Bake: 7 minutes per batch Oven: 375°F spreading consistency. makes: about 48 cookies per cookie: 121 cal., 7 g total fat (4 g sat. fat), 3 cups all-purpose flour 1 cup shortening 22 mg chol., 91 mg sodium, 14 g carbo., 0 g fiber, 1 cup unsweetened cocoa powder 2 eggs 2 g pro. 11⁄2 teaspoons baking powder 1⁄4 cup milk 1⁄2 teaspoon salt 1 recipe Cocoa Butter Frosting Lime-Basil Cookies 2 cups sugar

1. In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside. 2. In a large bowl beat sugar and shortening with an electric mixer on medium to high until combined. Beat in eggs and milk until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover; chill for 1 to 2 hours or until dough is easy to handle. 3. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2- to 21/2-inch scalloped round cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 7 minutes or until firm. Transfer to a wire rack and let cool. Frost cookies with Cocoa Butter Frosting.

Cocoa Butter Frosting: In a medium bowl beat 1/4 cup softened butter with an electric mixer on medium to high until fluffy. Gradually beat in 11/2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder. Beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 11/4 cups additional powdered sugar. If necessary, beat in additional milk to make frosting spreading consistency. per cookie: 146 cal., 6 g total fat (2 g sat. fat), 12 mg chol., 46 mg sodium, 22 g carbo., 0 g fiber, 2 g pro.

Best-Loved Cookies 11 Chai Moons Prep: 35 minutes Chill: 1 hour Bake: 8 minutes per batch Oven: 375°F Makes: about 48 cookies 1 cup butter, softened 1 cup packed brown sugar 1 tablespoon loose chai tea, finely ground 1 teaspoon vanilla 1⁄2 teaspoon baking soda Orange-Fig Pillows 1⁄8 teaspoon salt 21⁄4 cups all-purpose flour 1 recipe Butter Frosting

1. In a large bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, tea, vanilla, soda, and salt. Beat until fluffy, scraping bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Divide dough in half. Cover and chill about 1 hour or until easy to handle. 2. Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3-inch crescent-shape cookie cutter, cut out dough. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool. Spread cookies with Butter Frosting. Sprinkle with finely chopped crystallized ginger. Orange-Fig Pillows Butter Frosting: Beat 1/3 cup softened Prep: 40 minutes Chill: 1 hour Bake: 8 minutes per batch Oven: 375°F butter with an electric mixer on medium Makes: 24 cookies until smooth. Beat in 1 cup powdered 2⁄3 cup butter, softened 2 cups all-purpose flour sugar, 1 tablespoon milk, and 1 teaspoon 1⁄2 cup packed brown sugar 1⁄4 cup fig preserves or jam vanilla. Gradually beat in 2 cups additional 1⁄2 teaspoon baking powder 1⁄2 teaspoon finely shredded orange powdered sugar. If necessary, beat in 1⁄2 teaspoon ground cinnamon peel or lemon peel additional milk, 1 teaspoon at a time, to 1⁄4 teaspoon baking soda milk (optional) make spreading consistency. 1⁄4 teaspoon salt Colored and/or plain coarse sugar per cookie: 114 cal., 5 g total fat (3 g sat. fat), 1 egg (optional) 14 mg chol., 57 mg sodium, 17 g carbo., 0 g fiber, 1 teaspoon vanilla 1 g pro. 1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, Chai Moons scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 375°F. Grease two large cookie sheets; set aside. For filling, in a small bowl stir together fig preserves and orange peel; set aside. 3. On a lightly floured surface, roll half of the dough at a time into a 12×8-inch rectangle. Using a fluted pastry wheel, trim edges of rectangle. Cut dough into twenty-four 2-inch squares. Place half of the squares 1 inch apart on the prepared cookie sheets. Spoon 1/2 teaspoon of the filling in center of each square on cookie sheets. Top with the remaining squares. Using a fork, gently press edges to seal. 4. If desired, lightly brush tops of cookies with milk and sprinkle with colored and/or plain coarse sugar. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool. per cookie: 114 cal., 5 g total fat (3 g sat. fat), 22 mg chol., 87 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

12 Best-Loved Cookies Chocolate-Mint Star Cookies Prep: 45 minutes Stand: 15 minutes Chill: 30 minutes Bake: 8 minutes per batch coo l: 20 minutes Oven: 350°F makes: 36 sandwich cookies 1 cup butter 1. In a medium saucepan heat and stir butter and brown sugar on low heat until butter is 2⁄3 cup packed brown sugar melted. Remove from heat; stir in vanilla. Let stand for 15 minutes to cool slightly. 1 teaspoon vanilla Meanwhile, in a medium bowl stir together flour and cocoa powder; set aside. When 21⁄2 cups all-purpose flour butter mixture has cooled, stir in egg and flour mixture until combined. Divide dough in 1⁄4 cup unsweetened cocoa powder half. Cover and chill dough about 30 minutes or until easy to handle. 1 egg, lightly beaten 2. Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 6 ounces semisweet chocolate, 1/4 inch thick. Using a 2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch finely chopped apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are firm. 3⁄4 cup whipping cream Transfer to a wire rack and let cool. 1⁄4 teaspoon peppermint extract 3. Meanwhile, place chocolate in a heatproof bowl. In a small saucepan heat cream on medium heat just until boiling. Remove from heat. Immediately pour hot cream over chocolate. Let stand for 5 minutes. Stir gently until smooth. Stir in peppermint extract. Cool chocolate mixture to room temperature (about 20 minutes). 4. To assemble, spread 1/2 teaspoon chocolate mixture each on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, place some of the chocolate mixture in a resealable plastic bag. Cut a small hole in one corner of the bag. Pipe a decorative pattern on top of the filled cookies. per cookie: 136 cal.,9 g total fat (5 g sat. fat), 26 mg chol., 42 mg sodium, 14 g carbo., 1 g fiber, 2 g protein.

Chocolate-Mint Star Cookies

Prizewinning Recipes 13 Chocolate-Cherry Pockets Prep: 40 minutes Chill: 2 hours Bake: 8 minutes per batch Oven: 375°F makes: 30 cookies

1⁄2 cup butter, softened 1 3-ounce package cream cheese, softened 11⁄2 cups powdered sugar 1⁄3 cup unsweetened cocoa powder 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1 egg 1⁄2 teaspoon vanilla 13⁄4 cups all-purpose flour 1⁄2 cup cherry preserves 2 tablespoons snipped dried cherries 4 ounces bittersweet or semisweet chocolate, chopped 2 teaspoons shortening

1. In bowl beat butter and cheese with electric mixer on medium for 30 seconds. Add sugar, cocoa, baking powder, soda, and salt; beat well. Beat in egg and vanilla. Stir in flour. Divide in half. Cover; chill 2 hours. 2. For filling, mix preserves and cherries. 3. Preheat oven to 375°F. Line cookie sheet with foil. On floured surface, roll half the dough at a time until 1/8 inch thick. Using a Chocolate-Cherry Pockets 3-inch round cookie cutter, cut out dough. Place on cookie sheet. Spoon a teaspoon filling on each circle. Brush edges with Spice Windmills water. Fold each circle in half; press to seal. Prep: 45 minutes Chill: 4 hours Bake: 8 minutes per batch Oven: 350°F Bake 8 to 9 minutes or until edges are firm. M akes: 32 cookies Transfer to a wire rack; let cool. 4. Melt chocolate and shortening; cool 1⁄3 cup butter, softened 2 cups all-purpose flour slightly. Drizzle over cookies. Sprinkle 1⁄3 cup shortening 1 3-ounce package cream cheese, with toasted sliced almonds. 1 cup packed brown sugar softened per cookie: 134 cal., 7 g total fat (4 g sat. fat), 1 teaspoon baking powder 1 teaspoon all-purpose flour 18 mg chol., 71 mg sodium, 18 g carbo., 1 g fiber, 3⁄4 teaspoon pumpkin pie spice 3⁄4 cup salted dry-roasted sunflower 2 g pro. 1⁄4 teaspoon baking soda kernels 1⁄4 teaspoon salt 1 tablespoon granulated sugar 1 egg 1⁄2 teaspoon ground cinnamon 21⁄2 teaspoons vanilla

1. In a large bowl beat butter and shortening with an electric mixer on medium to high for 30 seconds. Add 3/4 cup of the brown sugar, baking powder, pumpkin pie spice, soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and 2 teaspoons of the vanilla. Beat in as much of the 2 cups flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 4 hours or until easy to handle. 2. Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. For filling, in a medium bowl beat cream cheese, the remaining 1/4 cup brown sugar, the 1 teaspoon flour, and the remaining 1/2 teaspoon vanilla on medium until smooth. Stir in sunflower kernels. 3. On a floured surface, roll half the dough at a time into a 10-inch square. Using a fluted pastry wheel, cut into sixteen 21/2-inch squares. Place 2 inches apart on prepared cookie sheet. Make 1-inch slits from each corner toward center of each square. Spoon about 1 teaspoon filling onto the center of each square. Bring alternating corners of dough over filling to the center to form a windmill; press to seal. Mix granulated sugar and cinnamon; sprinkle over cookies. If desired, press additional sunflower kernels into cookies. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; let cool.

Spice Windmills per cookie: 125 cal., 7 g total fat (2 g sat. fat), 15 mg chol., 76 mg sodium, 14 g carbo., 1 g fiber, 2 g pro.

14 Best-Loved Cookies Delicious Drops

Vanilla-Salted Peanut Cookies ...... 16 Chocolate Chunk Cookies...... 16 Triple Chocolate Chunk Cookies...... 16 Ranger Cookies...... 17 Big Ranger Cookies...... 17 Tropical Snowdrops ...... 18 White Chocolate and Raspberry Cookies...... 18 Chocolate Dreams...... 19 Chewy Cappuccino Crinkles...... 20 Devil’s Food Drop Cookies ...... 20

Vanilla-Salted Peanut Cookies

All-Time Favorites 15 Vanilla-Salted Peanut Cookies Prep: 35 minutes Bake: 7 minutes per batch Oven: 375°F M akes: about 60 cookies

3⁄4 cup shortening 2 cups packed brown sugar 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 2 eggs 1 tablespoon vanilla 11⁄2 cups all-purpose flour 2 cups rolled oats 1 cup dry-roasted peanuts 1⁄2 cup raisins 1⁄2 cup flaked coconut

1. Preheat oven to 375°F. In a large bowl beat shortening with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in oats, peanuts, raisins, and coconut. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for Chocolate Chunk Cookies and 2 minutes on cookie sheet. Transfer to a Triple Chocolate Chunk Cookies wire rack and let cool. per cookie: 107 cal., 5 g total fat (1 g sat. fat), 7 mg chol., 28 mg sodium, 15 g carbo., 1 g fiber, Chocolate Chunk Cookies 2 g pro. Prep: 20 minutes Bake: 8 minutes per batch Oven: 375°F akes: about 48 cookies 1 cup butter, softened 1 teaspoon vanilla Vanilla-Salted Peanut Cookies 3⁄4 cup granulated sugar 21⁄2 cups all-purpose flour 3⁄4 cup packed brown sugar 10 to 12 ounces white baking pieces 1 teaspoon baking soda and/or coarsely chopped 1 egg semisweet chocolate

1. Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually beat in flour. Using a wooden spoon, stir in the white baking pieces and/or semisweet chocolate. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool. per cookie: 116 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 60 mg sodium, 15 g carbo., 0 g fiber, 1 g pro.

Triple Chocolate Chunk Cookies: Prepare as directed, except use 2 eggs. Add 2 ounces unsweetened chocolate, melted and cooled, to the egg mixture. Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour.

16 Best-Loved Cookies Ranger Cookies Prep: 25 minutes Bake: 8 minutes per batch Oven: 375°F Makes: about 48 cookies

1⁄2 cup butter, softened 1. Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to 1⁄2 cup granulated sugar high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. 1⁄2 cup packed brown sugar Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until 1⁄2 teaspoon baking powder combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, 1⁄4 teaspoon baking soda stir in any remaining flour, the oats, coconut, and raisins. 1 egg 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 1 teaspoon vanilla for 8 to 10 minutes or until edges are golden and centers are set. Let stand for 1 minute on 11⁄4 cups all-purpose flour cookie sheet. Transfer to a wire rack and let cool. 1 cup quick-cooking rolled oats per cookie: 74 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 34 mg sodium, 11 g carbo., 1 g fiber, 1 cup flaked coconut 1 g pro. 1 cup raisins, dried cherries, dried cranberries, and/or mixed Big Ranger Cookies: Prepare as directed through Step 1. Using a 1/3-cup measure, dried fruit bits drop dough in mounds 2 inches apart onto an ungreased cookie sheet. Flatten each mound into a 3-inch circle. Bake for 10 to 12 minutes or until edges are golden and centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes about 10 cookies.

Ranger Cookies

Prizewinning Recipes 17 Tropical Snowdrops Prep: 35 minutes Bake: 9 minutes per batch Oven: 375°F makes: about 60 cookies

1⁄2 cup butter, softened 1⁄2 cup shortening 1 cup sugar 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 2 eggs 1⁄2 teaspoon vanilla 1⁄4 teaspoon rum extract 21⁄2 cups all-purpose flour 1 cup tropical-blend mixed dried fruit bits 1 cup flaked coconut 1⁄2 cup chopped macadamia nuts or pecans

1. Preheat oven to 375°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and rum extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the fruit bits, the 1 cup coconut, and the 1/2 cup nuts. 2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. If desired, lightly press additional coconut, macadamia nuts, and/or pecans onto tops of cookies. Bake for 9 to 11 minutes or until edges are light brown. White Chocolate and Raspberry Cookies Transfer to a wire rack and let cool. Per Cookie: 88 cal., 5 g total fat (2 g sat. fat), White Chocolate and Raspberry Cookies 11 mg chol., 44 mg sodium, 10 g carbo., 0 g fiber, Prep: 35 minutes Bake: 7 minutes per batch Oven: 375°F makes: about 48 cookies 1 g pro. 11 ounces white baking chocolate, 1⁄4 teaspoon salt chopped 2 eggs Tropical Snowdrops 1⁄2 cup butter, softened 23⁄4 cups all-purpose flour 1 cup sugar 1⁄2 cup seedless raspberry jam 1 teaspoon baking soda 1⁄2 teaspoon shortening

1. Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a small saucepan cook and stir 4 ounces of the white chocolate on low heat until melted. Cool slightly. 2. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and the melted white chocolate until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and another 4 ounces of the chopped white chocolate. 3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4. Before serving, in a small saucepan, cook and stir raspberry jam on low heat until melted. Spoon about 1/2 teaspoon of the jam on top of each cookie. In a small saucepan combine the remaining 3 ounces white chocolate and shortening. Cook and stir on low heat until melted; drizzle over cookies. If necessary, let stand until white chocolate is set. per cookie: 104 cal., 4 g total fat (2 g sat. fat), 14 mg chol., 66 mg sodium, 16 g carbo., 0 g fiber, 1 g pro.

18 Best-Loved Cookies Chocolate Dreams Prep: 35 minutes cool: 20 minutes Bake: 8 minutes Oven: 350°F Makes: about 40 cookies 8 ounces bittersweet chocolate, 1. In a medium saucepan combine bittersweet chocolate and butter. Cook and stir on low chopped heat until melted. Remove from heat and cool mixture about 20 minutes. Meanwhile, 2 tablespoons butter preheat oven to 350°F. Line two large cookie sheets with foil or parchment paper; set 3 tablespoons all-purpose flour aside. 1⁄4 teaspoon baking powder 2. In a small bowl stir together flour and baking powder; set aside. In a large bowl 2 eggs combine eggs, sugar, and vanilla. Beat with an electric mixer on medium about 5 minutes 2⁄3 cup sugar or until thickened and pale yellow. Using a wooden spoon, gently stir in flour mixture and 1 teaspoon vanilla cooled melted chocolate. Gently stir in nuts and chocolate pieces. 2 cups chopped macadamia nuts 3. Immediately, using a small cookie scoop (11/2 inches in diameter), drop dough in 11⁄2 cups semisweet chocolate pieces mounds 1 inch apart onto the prepared cookie sheets. (Dough will thicken as it stands.) 4. Bake both cookie sheets at the same time on separate racks for 8 to 9 minutes or until edges are set but centers are soft, switching sheets to the opposite racks halfway through baking. Cool cookies completely on cookie sheets set on wire racks. Peel cooled cookies off the foil or parchment. per cookie: 132 cal., 10 g total fat (4 g sat. fat), 12 mg chol., 11 mg sodium, 12 g carbo., 1 g fiber, 1 g pro.

Chocolate Dreams

Best-Loved Cookies 19 Chewy Cappuccino Crinkles Prep: 15 minutes Chill: 2 hours Bake: 8 minutes per batch Oven: 350°F makes: about 32 cookies

1⁄3 cup butter 1 cup packed brown sugar 2⁄3 cup unsweetened cocoa powder 1 tablespoon instant coffee granules 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 egg whites 1⁄3 cup vanilla yogurt 11⁄2 cups all-purpose flour 1⁄4 cup granulated sugar

1. Preheat oven to 350°F. In a large bowl beat butter with an electric mixer on medium to high about 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and yogurt. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough 2 to 3 hours or until easy to handle. 2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and let cool. per cookie: 64 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 54 mg sodium, 11 g carbo., 0 g fiber, 1 g pro. Devil's Food Drop Cookies

Chewy Cappuccino Crinkles Devil’s Food Drop Cookies Prep: 20 minutes Bake: 8 minutes per batch Oven: 350°F Makes: about 36 cookies

1 12-ounce package (2 cups) 2⁄3 cup sugar semisweet chocolate pieces 1⁄4 cup all-purpose flour 2 ounces unsweetened chocolate, 1 teaspoon vanilla chopped 1⁄4 teaspoon baking powder 2 tablespoons butter 1 cup chopped pecans, almonds, 2 eggs or cashews

1. Preheat oven to 350°F. Grease a cookie sheet; set aside. In a medium saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir on low heat until melted. Remove from heat. 2. Add eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined. Stir in the remaining chocolate pieces and nuts. 3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. per cookie: 102 cal., 7 g total fat (3 g sat. fat), 14 mg chol., 12 mg sodium, 11 g carbo., 1 g fiber, 1 g pro.

20 Best-Loved Cookies Short & Sweet

Pecan Shortbread Logs...... 22 Almond Shortbread Rounds...... 23 White Chocolate-Cherry Shortbread...... 23 Brown Sugar Shortbreads...... 24 Coconut-Lime Shortbread...... 24

Coconut-Lime Shortbread

Prizewinning Recipes 21 Pecan Shortbread Logs

Pecan Shortbread Logs When baking cookies, Prep: 20 minutes Bake: 30 minutes Oven: 325°F makes: about 14 cookies 11⁄4 cups all-purpose flour 4 teaspoons seedless raspberry jam especially shortbread, 3 tablespoons packed brown sugar and/or apricot preserves 1⁄2 cup cold butter 1⁄2 cup powdered sugar use only stick butter. 1⁄4 cup pecans, finely chopped 1 tablespoon rum, brandy, or milk 1. Preheat oven to 325°F. In a large bowl stir together flour and brown sugar. Using a Margarine and spreads , cut in butter until mixture resembles fine crumbs. Stir in pecans. Knead mixture until it forms a ball. Divide dough in half. may produce 2. On a lightly floured surface, shape each portion into a 7-inch-long log. Place logs 4 inches apart on an ungreased cookie sheet. Make a 1/4-inch-deep groove down the unsatisfactory results. center of each log, stopping 1/2 inch from each end. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves. 3. Bake about 30 minutes or until light brown. Cool on cookie sheet on a wire rack. 4. For glaze, in a small bowl stir together powdered sugar and rum until smooth. Drizzle over shortbread. Let stand until glaze is set. Cut into 1-inch slices. per cookie: 148 cal., 8 g total fat (4 g sat. fat), 17 mg chol., 48 mg sodium, 17 g carbo., 1 g fiber, 1 g pro.

22 Best-Loved Cookies Almond Shortbread Rounds Prep: 35 minutes Chill: 1 hour Bake: 12 minutes per batch Oven: 325°F makes: about 84 cookies

11⁄2 cups butter, softened 1 cup powdered sugar 2 egg yolks 2 tablespoons brandy or orange juice 2 teaspoons vanilla 31⁄2 cups flour 1 cup blanched almonds, lightly toasted and finely ground powdered sugar 2 tablespoons rose flower water (optional)

1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add the 1 cup powdered sugar. Beat until mixture is fluffy and light in color, scraping sides of bowl occasionally. Beat in egg yolks, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and almonds. Cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 325°F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness. 3. Bake for 12 to 14 minutes or until set. White Chocolate-Cherry Shortbread Transfer to a wire rack. If desired, while warm, lightly brush cookies with rose water and sprinkle with additional White Chocolate-Cherry Shortbread powdered sugar. Cool completely. Prep: 40 minutes Bake: 10 minutes per batch Oven: 325°F per cookie: 69 cal., 4 g total fat (2 g sat. fat), makes: about 60 cookies 14 mg chol., 24 mg sodium, 7 g carbo., 0 g fiber, 1⁄2 cup maraschino cherries, drained 1⁄2 teaspoon almond extract 1 g pro. and finely chopped 2 drops red food coloring (optional) 2 1⁄2 cups all-purpose flour Sugar 1⁄ cup sugar 2 teaspoons shortening Almond Shortbread Rounds 2 1 cup cold butter white nonpareils and/or red edible 12 ounces white baking chocolate with glitter (optional) cocoa butter, finely chopped

1. Preheat oven to 325°F. Spread cherries on paper towels to drain well. 2. In a large bowl stir together flour and the 1/2 cup sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped white chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth. 3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in additional sugar, flatten balls to 11/2-inch circles. Bake for 10 to 12 minutes or until centers are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4. In a small saucepan combine the remaining 8 ounces white chocolate and shortening. Cook and stir on low heat until melted. Dip half of each cookie into melted white chocolate, allowing excess to drip back into pan. If desired, roll dipped edges in nonpareils and/or edible glitter. Let stand until white chocolate is set. per cookie: 87 cal., 5 g total fat (3 g sat. fat), 9 mg chol., 28 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.

Best-Loved Cookies 23 Brown Sugar Shortbreads Prep: 30 minutes Bake: 12 minutes per batch Oven: 350°F makes: about 36 cookies 1 cup butter, softened 1⁄2 cup packed brown sugar 1⁄2 teaspoon spice or pumpkin pie spice 1⁄8 teaspoon salt 21⁄4 cups all-purpose flour nonstick cooking spray Granulated sugar

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. 2. Shape dough into 1-inch balls. Place 2 inches apart on the prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each Coconut-Lime Shortbread ball with stamp, imprinting the pattern. 3. Bake for 12 to 15 minutes or until light brown. Transfer to a wire rack and let cool. Coconut-Lime Shortbread per cookie: 88 cal., 5 g total fat (3 g sat. fat), Prep: 30 minutes Bake: 15 minutes per batch Oven: 325°F 14 mg chol., 45 mg sodium, 10 g carbo., makes: about 40 cookies 0 g fiber, 1 g pro. 1⁄2 cup flaked coconut, toasted 21⁄2 cups all-purpose flour 1⁄2 cup sugar 1 cup butter, cut into pieces Brown Sugar Shortbreads 2 tablespoons finely shredded lime peel 1 recipe Lime Glaze (optional) 1 teaspoon vanilla Finely shredded lime peel (optional)

1. Preheat oven to 325°F. In a food processor combine coconut, sugar, the 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. 2. On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness. Using desired 11/2- to 2-inch cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. 3. Bake for 15 to 17 minutes or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired, spread tops of cookies with Lime Glaze and sprinkle with additional lime peel.

Lime Glaze: In a small bowl stir together 2 cups powdered sugar, 1/2 teaspoon finely shredded lime peel, and 1 tablespoon lime juice. Stir in enough water (2 to 3 tablespoons) to make glaze spreading consistency. per cookie: 84 cal., 5 g total fat (3 g sat. fat), 12 mg chol., 37 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.

24 Best-Loved Cookies Best-Ever Brownies & Bars

Caramel-Hazelnut Brownies...... 26 Chunky Path Brownies...... 26 Peanutty Brownie Bites...... 27 Mocha-Orange Brownies...... 28 Cappuccino Brownies...... 29 Chipotle-Chocolate Brownies ...... 29 Candy Bar Cookie Bars...... 30 Shortbread Brownies...... 31 Yummy No-Bake Bars...... 31 Apple-Raisin Cookie Bars...... 32 Pear-Cinnamon Streusel Bars...... 32 Carrot and Zucchini Bars...... 33

Cappuccino Brownies

Best-Loved Cookies 25 Caramel-Hazelnut Brownies Prep: 30 minutes Bake: 45 minutes Oven: 350°F makes: 36 brownies 3 cups all-purpose flour 11⁄2 cups unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon salt 22⁄3 cups sugar 11⁄2 cups butter, melted 4 eggs 2 teaspoons vanilla 1 14-ounce package vanilla caramels 2 tablespoons milk 1 cup hazelnuts, toasted and chopped 2 tablespoons hazelnut liqueur 2 cups bittersweet chocolate pieces

1. Preheat oven to 350ºF. Line 13×9×2-inch baking pan with foil. Grease foil; set pan aside. In large bowl combine flour, cocoa powder, baking power, and salt; set aside. 2. In extra-large bowl beat sugar and butter with electric mixer on low until combined. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Spread batter in prepared pan. 3. In large microwave-safe bowl combine caramels and milk. Microwave, uncovered, on high for 75 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the hazelnuts and the liqueur. Drizzle over batter in pan. 4. Bake for 45 minutes. Immediately sprinkle chocolate pieces over hot Chunky Path Brownies brownies. Let stand about 2 minutes or until chocolate is softened. Spread Chunky Path Brownies chocolate over brownies. Sprinkle with the 30 minutes 25 minutes 350°F 48 brownies remaining 1/2 cup hazelnuts. Cool in pan Prep: Bake: Oven: makes: on a wire rack. If necessary, chill until 2 cups all-purpose flour 1⁄3 cup unsweetened cocoa powder chocolate is set. Cut into bars. 2 cups sugar 2 eggs per brownie: 311 cal., 15 g total fat (7 g sat. 1 teaspoon baking soda 1⁄2 cup buttermilk fat), 45 mg chol., 183 mg sodium, 40 g carbo., 1⁄4 teaspoon salt 11⁄2 teaspoons vanilla 1 g fiber, 4 g pro. 1 cup butter 3 cups tiny marshmallows 1 cup water 1 recipe Chocolate Drizzle

Caramel-Hazelnut 1. Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending the foil over Brownies the edges of the pan. Grease foil; set pan aside. In a large bowl stir together flour, sugar, baking soda, and salt; set aside. 2. In a medium saucepan combine butter, water, and cocoa powder. Bring just to boiling, stirring constantly. Add to flour mixture. Beat with an electric mixer on medium until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared baking pan. 3. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle marshmallows over hot brownies. Top with Chocolate Drizzle. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars.

Chocolate Drizzle: In a medium saucepan combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir on medium-low until chocolate is melted. per brownie: 155 cal., 8 g total fat (5 g sat. fat), 25 mg chol., 84 mg sodium, 20 g carbo., 1 g fiber, 1 g pro.

26 Best-Loved Cookies Peanutty Brownie Bites Prep: 25 minutes Bake: 25 minutes Oven: 350°F makes: 70 bite-size brownies

11⁄4 cups finely crushed graham crackers 1. Preheat oven to 350°F. For crust, in a medium bowl stir together crushed graham (about 18 graham crackers) crackers, the 1/4 cup sugar, and finely chopped peanuts. Stir in the 1/2 cup melted butter. 1⁄4 cup sugar Press mixture evenly into the bottom of an ungreased 11×7×11/2-inch baking pan. Bake for 1⁄4 cup finely chopped dry-roasted 5 minutes; cool. peanuts 2. For filling, in a large saucepan combine the 1/2 cup butter and chocolate. Cook and stir 1⁄2 cup butter, melted on low heat until melted. Remove from heat. Stir in eggs, the 1 cup sugar, and vanilla just 1⁄2 cup butter until combined. Stir in flour and peanut butter pieces. Spread filling evenly over crust. 2 ounces unsweetened chocolate, 3. Bake for 20 minutes more. Cool in pan on a wire rack. Spread brownies with Peanut cut up Butter Frosting. Cut into 1-inch squares. Top with honey-roasted peanuts. 2 eggs 1 cup sugar Peanut Butter Frosting: In a medium bowl combine 1/4 cup softened butter and 1 teaspoon vanilla 2 tablespoons peanut butter. Beat with an electric mixer on low for 30 seconds. Gradually 2⁄3 cup all-purpose flour beat in 1 cup powdered sugar. Beat in 1 tablespoon milk and 1/2 teaspoon vanilla. Gradually 1⁄2 cup peanut butter-flavor pieces beat in 1 cup additional powdered sugar and additional milk to make frosting spreading 1 recipe Peanut Butter Frosting consistency. 1 cup honey-roasted peanuts or ⁄4 per brownie: 83 cal., 5 g total fat (3 g sat. fat), 15 mg chol., 53 mg sodium, 10 g carbo., 0 g fiber, regular peanuts 1 g pro.

Peanutty Brownie Bites

Prizewinning Recipes 27 Mocha-Orange Brownies Prep: 20 minutes Bake: 30 minutes Oven: 350°F makes: 24 brownies

2⁄3 cup butter 1. Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a medium 1⁄3 cup unsweetened cocoa powder saucepan melt butter on medium. Stir in cocoa powder and coffee crystals. Remove from 1 teaspoon instant coffee crystals heat. Stir in granulated sugar and vanilla. Add eggs, one at a time, beating with a wooden 1 cup granulated sugar spoon just until combined. Stir in flour, chocolate, and orange peel just until combined. 1 teaspoon vanilla 2. Spread batter evenly in the prepared baking pan. Bake for 30 minutes. Cool in pan on a 2 eggs wire rack. If desired, sift powdered sugar over brownies. Cut into bars. 3⁄4 cup all-purpose flour per brownie: 121 cal., 7 g total fat (4 g sat. fat), 31 mg chol., 43 mg sodium, 14 g carbo., 0 g fiber, 3 ounces semisweet chocolate, 1 g pro. chopped 1 teaspoon finely shredded orange peel powdered sugar (optional)

Mocha-Orange Brownies

28 Prizewinning Recipes Cappuccino Brownies Prep: 30 minutes Bake: 30 minutes Chill: 1 hour Oven: 350°F makes: 16 brownies

1⁄2 cup butter 3 ounces unsweetened chocolate, cut up 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2⁄3 cup all-purpose flour 1⁄4 teaspoon baking soda 1 teaspoon instant coffee crystals 1 tablespoon whipping cream 1 cup powdered sugar 2 tablespoons butter, softened 1 recipe Chocolate Frosting 16 whole coffee beans

1. Preheat oven to 350°F. Grease 8×8×2- inch baking pan; set aside. In a saucepan heat and stir the 1/2 cup butter and chocolate on low until smooth; cool. Stir in granulated sugar. Add eggs, one at a time, beating just until combined. Stir in vanilla. 2. Stir together flour and soda. Stir into chocolate mixture just until combined. Spread in prepared pan. Bake 30 minutes. 3. Dissolve coffee crystals in cream. In bowl beat powdered sugar and the 2 tablespoons butter on medium until mixed. Beat in cream mixture. If needed, Chipotle-Chocolate Brownies beat in more whipping cream until spreading consistency. Spread over warm brownies. Chill for 1 hour. Spread Chipotle-Chocolate Brownies Chocolate Frosting over brownies; chill. Prep: 25 minutes Bake: 35 minutes Oven: 325°F makes: 32 brownies Top with coffee beans. 8 ounces semisweet chocolate, 11⁄2 teaspoons ground cinnamon Chocolate Frosting: In a small chopped 1 to 2 teaspoons ground chipotle chile saucepan heat and stir 1 cup semisweet 1 cup butter pepper chocolate pieces and 1/3 cup whipping 2 cups all-purpose flour 2 teaspoons vanilla cream on low heat until smooth and 1⁄4 cup unsweetened Dutch-process 6 eggs mixture begins to thicken. cocoa powder unsweetened Dutch-process cocoa 21⁄2 cups sugar powder per brownie: 269 cal., 16 g total fat (10 g sat. 1 tablespoon instant espresso coffee fat), 54 mg chol., 85 mg sodium, 33 g carbo., powder or instant coffee crystals 2 g fiber, 3 g pro. 1. Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a small saucepan combine chocolate and Cappuccino Brownies butter. Cook and stir on low heat until melted. Cool slightly. In a small bowl combine flour and the 1/4 cup cocoa powder; set aside. 2. In a large bowl combine sugar, coffee powder, cinnamon, and ground chipotle pepper. Add chocolate mixture and vanilla. Beat with an electric mixer on medium for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low just until combined. Add flour mixture, 1/2 cup at a time, beating after each addition just until combined. Beat on medium for 1 minute more. Spread batter evenly in the prepared pan. 3. Bake for 35 to 40 minutes or until edges start to pull away from sides of pan. Cool in pan on a wire rack. Use the foil to lift brownies from pan. Cut into bars. Sift additional cocoa powder over tops of brownies. per brownie: 194 cal., 9 g total fat (5 g sat. fat), 55 mg chol., 55 mg sodium, 26 g carbo., 1 g fiber, 3 g pro.

Best-Loved Cookies 29 Candy Bar Cookie Bars Prep: 30 minutes Bake: 10 minutes Oven: 375°F makes: 48 bars 1 cup packed brown sugar 1. Preheat oven to 375°F. For crust, in a medium saucepan combine brown sugar, butter, 2⁄3 cup butter and corn syrup. Cook and stir on medium-low until smooth. Remove from heat. Stir in the 1⁄4 cup dark- or light-color corn syrup 1/4 cup peanut butter and vanilla until smooth. Place oats in an extra-large bowl. Pour 1⁄4 cup peanut butter brown sugar mixture over oats, stirring gently to combine. Press mixture evenly into the 1 teaspoon vanilla bottom of an ungreased 13×9×2-inch baking pan. Bake for 10 to 12 minutes or until edges 31⁄2 cups quick-cooking rolled oats are light brown. 1 12-ounce package semisweet 2. Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. chocolate pieces Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth. 1 cup butterscotch-flavor pieces 3. Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. 2⁄3 cup peanut butter Cool in pan on a wire rack. If necessary, chill until chocolate is set. Cut into bars. 1⁄2 cup chopped peanuts per bar: 166 cal., 9 g total fat (4 g sat. fat), 7 mg chol., 64 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.

Candy Bar Cookie Bars

30 Prizewinning Recipes Shortbread Brownies Prep: 20 minutes Bake: 48 minutes Oven: 350°F makes: 24 brownies

13⁄4 cups all-purpose flour 1⁄4 cup packed brown sugar 1⁄2 cup butter 3⁄4 cup miniature semisweet chocolate pieces 11⁄3 cups granulated sugar 1⁄2 cup unsweetened cocoa powder 11⁄2 teaspoons baking powder 1⁄2 teaspoon salt 3 eggs 1⁄3 cup butter, melted 1 tablespoon vanilla

1. Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Set pan aside. For crust, in a medium bowl stir together 1 cup of the flour and the brown sugar. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/4 cup of the chocolate pieces. Press mixture evenly into the bottom of the prepared baking pan. Bake for 8 minutes. 2. Meanwhile, in a large bowl stir together Yummy No-Bake Bars the remaining 3/4 cup flour, granulated sugar, cocoa powder, baking powder, and salt. Add eggs, the 1/3 cup melted butter, and vanilla; beat by hand until smooth. Stir Yummy No-Bake Bars in the remaining 1/2 cup chocolate pieces. Start to Finish: 25 minutes makes: 64 bars Carefully spread mixture over crust. 1 cup granulated sugar 4 cups powdered sugar 3. Bake for 40 minutes more. Cool in pan 1 cup light-color corn syrup 2 4-serving-size packages vanilla instant on a wire rack. Use the foil to lift brownies 2 cups peanut butter pudding and pie filling mix from pan. Cut into bars. 3 cups crisp rice cereal 1⁄4 cup milk per brownie: 180 cal., 9 g total fat (4 g sat. 3 cups cornflakes 1 12-ounce package semisweet fat), 44 mg chol., 121 mg sodium, 23 g carbo., 11⁄4 cups butter chocolate pieces 1 g fiber, 3 g pro. 1. Line a 15×10×1-inch baking pan with foil, extending foil over the edges of pan. Set aside. 2. In a large saucepan combine granulated sugar and corn syrup. Heat and stir just until Shortbread Brownies mixture bubbles around edge. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture evenly into the bottom of the prepared baking pan. 3. For pudding layer, in a medium saucepan melt 3/4 cup of the butter on medium heat. Remove pan from heat. Stir in powdered sugar, dry pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside. 4. For frosting, in a small saucepan combine chocolate pieces and the remaining 1/2 cup butter. Heat and stir on low heat until melted. Spread frosting evenly over pudding layer. Cover and chill until set. Use the foil to lift bars from pan. Cut into bars. per bar: 175 cal., 9 g total fat (4 g sat. fat), 10 mg chol., 133 mg sodium, 23 g carbo., 1 g fiber, 2 g pro.

Best-Loved Cookies 31 Apple-Raisin Cookie Bars Prep: 20 minutes Bake: 30 minutes Oven: 350°F makes: 36 bars 4 cups granola cereal 1⁄4 cup all-purpose flour 1⁄4 teaspoon salt 1⁄3 cup butter, melted 1 cup snipped dried apples 1⁄2 cup golden raisins 1 14-ounce can sweetened condensed milk

1. Preheat oven to 350°F. Line 13×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Generously grease foil; set pan aside. 2. In a food processor combine granola, flour, and salt. Cover and process just until combined. Add melted butter. Cover and process with several on/off pulses just until combined. Press mixture evenly into the bottom of the prepared baking pan. Pear-Cinnamon Streusel Bars Bake for 10 minutes. 3. Sprinkle dried apples and raisins over hot crust. Pour or spoon sweetened Pear-Cinnamon Streusel Bars condensed milk evenly over top. Prep: 30 minutes Bake: 45 minutes Oven: 350°F Makes: 32 bars 4. Bake about 20 minutes more or until top 2 cups all-purpose flour 2 tablespoons all-purpose flour is golden (do not overbake). Cool in pan on 11⁄4 cups quick-cooking rolled oats 1⁄4 teaspoon baking powder a wire rack. Use the foil to lift bars from 3⁄4 cup packed brown sugar 1⁄4 teaspoon salt pan. Cut into bars. 2 teaspoons ground cinnamon 2 cups peeled and chopped pears or per bar: 113 cal., 3 g total fat (2 g sat. fat), 1 cup butter apples 8 mg chol., 75 mg sodium, 20 g carbo., 1 g fiber, 2 eggs 3⁄4 cup cinnamon-flavor pieces 2 g pro. 1 cup granulated sugar 1 recipe Powdered Sugar Icing

1. Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. In a large Apple-Raisin Cookie Bars bowl stir together the 2 cups flour, the oats, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 11/2 cups of the oats mixture for topping; set aside. Press the remaining oats mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes. 2. Meanwhile, for filling, in a medium bowl combine eggs and granulated sugar. Stir in the 2 tablespoons flour, baking powder, and salt. Stir in pears and cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oats mixture. 3. Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing: In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk. If necessary, stir in additional milk, 1 teaspoon at a time, until icing is drizzling consistency. per bar: 193 cal., 8 g total fat (5 g sat. fat), 29 mg chol., 81 mg sodium, 29 g carbo., 1 g fiber, 2 g pro.

32 Best-Loved Cookies Carrot and Zucchini Bars Prep: 20 minutes Bake: 25 minutes Oven: 350°F makes: 36 bars

11⁄2 cups all-purpose flour 1. Preheat oven to 350°F. In a large bowl stir together flour, baking powder, ginger, and 1 teaspoon baking powder baking soda. In another large bowl stir together eggs, carrots, zucchini, brown sugar, 1⁄2 teaspoon ground ginger raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture; stir just until 1⁄4 teaspoon baking soda combined. Spread batter evenly in an ungreased 13×9×2-inch baking pan. 2 eggs, lightly beaten 2. Bake about 25 minutes or until a wooden toothpick inserted in the center comes out 11⁄2 cups shredded carrots (3 medium) clean. Cool in pan on a wire rack. Spread cooled bars with Citrus-Cream Cheese Frosting. 1 cup shredded zucchini (1 medium) Cut into bars. 3⁄4 cup packed brown sugar 1⁄2 cup raisins Citrus-Cream Cheese Frosting: In a medium bowl beat one 8-ounce package 1⁄2 cup chopped walnuts softened cream cheese and 1 cup powdered sugar with an electric mixer on medium until 1⁄2 cup vegetable oil fluffy. Stir in 1 teaspoon finely shredded lemon peel or orange peel. 1⁄ cup honey 4 per bar: 125 cal., 7 g total fat (2 g sat. fat), 19 mg chol., 44 mg sodium, 16 g carbo., 1 g fiber, 2 g pro. 1 teaspoon vanilla 1 recipe Citrus-Cream Cheese Frosting

Carrot and Zucchini Bars

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34 Best-Loved Cookies