The Family Dish

Rolo Cookies

I just received a request for this recipe, so although it's not unique to me, I thought I'd put it up for all to enjoy . . . .

1 cup sugar
1 cup brown sugar
1 cup butter
2 teaspoons vanilla
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup pecans or almonds, chopped
48 Rolos
1 tablespoon sugar

Beat sugars in butter until fluffy.  Add vanilla and eggs and beat well.

In a separate bowl, combine flour, cocoal, and baking soda.  Add to creamed mixture and mix well.  Stir in about half of the nuts.  Refrigerate.

Combine remaining nuts and sugar and set aside.  Shape 1 tablespoon dough around a Rolo, and then press one side of the ball into the nut/sugar mixture.  Bake at 375 degrees for 7-10 minutes or until slightly cracked.  Cool 2 minutes and and remove from cookie sheet.  If desired, drizzle cookies with vanilla.  Cool completely.

Lemon Bars

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

**This is from the Barefoot Contessa Cookbook - our favorite version.

Lighter Chocolate Chip Cookies

 

Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.

Yield

4 dozen (serving size: 1 cookie)

Ingredients

• 2 1/4  cups  all-purpose flour (about 10 ounces)
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 3/4  cup  granulated sugar
• 1/2  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large egg whites
• 3/4  cup  semisweet chocolate chips
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Nutritional Information

Calories:

88 (31% from fat)

Fat:

3g (sat 1.8g,mono 0.5g,poly 0.1g)

Protein:

1g

Carbohydrate:

14.6g

Fiber:

0.2g

Outrageous Chocolate Cookies

From:

Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Prep: 20 minutes
Total: 45 minutes

Ingredients

Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Mike's Jumbo Oatmeal Raisin Cookies

1 1/2 cups flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut

Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla, scraping down sides of bowl as needed.  Add flour mixture; beat just until combined.  Add oats, raisins, and coconut; beat until just combined.

Drop level 1/4-cup measures of dough, 1 1/2 inches apart onto baking sheets.

Bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes, rotating sheets halfway through.  Cool 5 minutes on sheets; transfer to a wire rack to cool completely.  You can also freeze unbaked cookies and bake them later.  Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes.  Transfer to ziploc bags and keep up to 6 months.  Bake without thawing if desired - 20 -25 minutes.

**Mike is a sucker for a really good oatmeal raisin cookie, and this is it.

100 Thousand Calorie Bars

1 pkg. german chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk
6 oz. semi-sweet chocolate chips
1 cup chopped walnuts, pecans, or almonds
50 individually wrapped caramels, unwrapped

Pre-heat oven to 350 degrees.  Lightly grease one 9x13 inch baking pan.

Combine the cake mix, butter and 1/3 cup of the evaporated milk.  Spread 1/3 of this mixture into the prepared pan.  Bake at 350 degrees for 8 minutes.

Melt the caramels with the remaining 1/3 cup evaporated milk.

Sprinkle the chocolate chips and chopped nuts over the baked mixture and then drizzle the caramel over the top.  Plop and then pat the remaining batter on top of the caramel.  Bake an additional 20 minutes. Cool completely.  Makes 24 bars.

**these bars are over the top.  They are requested at every potluck I go to, when we are assigned dessert.  Huge hit!

Sugar Cookie Hard Icing

by Cassi

1 c. powdered sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract
food coloring

Mix milk and sugar together until smooth.  Add the corn syrup and extract; mix well.  Add more corn syrup if necessary, to thin icing.  Dip knife in warm water to spread easier.  Icing dries hard and flat.

This is a Campbell favorite.  It makes a fairly small batch, but is very elegant and makes all sugar cookies look elegant no matter how rough the spreader is.  Great for parties and gatherings.

Roll-Out Sugar Cookies

by Cassi

1 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
2 tsp. baking powder
3 c. flour

Preheat oven to 350 F.  Cream butter and sugar with electric mixer.  Beat in egg and vanilla.  Mix flour and baking powder together, then add to mixture 1 cup at a time.  The dough will be very stiff.  Blend last part in by hand.  Do not chill dough.  Divide dough into two balls.  On floured surface, roll each ball out to desired thickness.  Dip cutters in flour before each use.  Bake cookies on ungreased sheet on middle rack for 6-12 minutes, depending on size of cookie.  Frost with hard icing.