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Mrs Fields White Chocolate Macadamia Nut Cookies Recipe
Ingredients:
* 1 cup butter, softened
* 1 cup granulated sugar
* 3/4 cup light brown sugar, packed
* 2 teaspoons vanilla
* 1/2 teaspoon salt
* 2 eggs
* 2 1/2 cups all purpose flour
* 1 teaspoons baking soda
* 12 ounces white chocolate chips
* 1 cup macadamia nuts, chopped
Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
Chocolate Version: (This is one I highly recommend.) For delicious chocolate cookies, omit 1/2 cup flour and add 1/2 cup cocoa |
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Honey Drop Cookies
1 C butter (soft)
1 C brown sugar
2 eggs
1/3 C honey
1 tsp vanilla
3 1/2 C flour
2 tsp baking soda
Throughly mix butter sugar and eggs.
Stir in honey and vanilla.
Sift in flour and baking soda.
Mix well.
Chill until firm (aprox 2 hours).
Preheat oven to 350.
Roll dough into balls about the size of a walnut.
Bake on ungreased cookie sheet until almost no imprint remains.
(aprox 10-12 mins) |
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Orange Almond Cookies
Ingredients
1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
Grated rind and juice of 1 orange
1/4 teaspoon almond extract
2-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup blanched almonds (chop medium/fine in food processor)
Cream butter and sugar. Add egg, sifted dry ingredients, juice, orange rind, and almond extract. On wax paper, roll batter in one or two long rolls about 3 inches in diameter. Wrap and chill. Slice thinly and bake on lightly greased cookie sheet in a 400-degree oven for 8 to 10 minutes.
Makes: About 6 dozen cookies. |
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Orange Cheesecake Dreams
Makes about 36 bars
For the Crust:
2 cups finely crushed vanilla wafers (about 44 wafers)
1/3 cup butter or margarine, melted
For the Filling:
One 8-ounce package cream cheese, softened
One 3-ounce package cream cheese, softened
3/4 cup granulated sugar
2 teaspoons finely shredded orange peel
2 eggs
1/3 cup orange juice
In a medium mixing bowl stir together the vanilla wafer crumbs and melted butter or margarine. Set aside 1/2 cup of the crumb mixture. Press remaining mixture evenly into the bottom of a 13x9x2-inch baking pan. Bake in a preheated 350 degree F oven for 15 minutes.
In another mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in sugar and orange peel till combined. Beat in eggs and orange juice on low speed just till combined. Do not overbeat. Spread cream cheese mixture evenly over crust. Sprinkle with reserved crumb mixture.
Bake in the 350 degree F oven for 30 to 35 minutes, or till center appears set. Cool in pan on a rack. Cut into bars; cover and store in the refrigerator.
NOTE: A light orange flavor gives these individual cheesecakes an unexpected tang. If you’re making them for company, garnish each square with a thin half slice of orange. |
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Spumoni Bars
3/4 cup butter or margarine, softened
2/3 cup sugar
3 egg yolks
1 tsp vanilla
1/4 tsp baking powder
1/8 tsp salt
2 cups flour
12 maraschino cherries, well drained and chopped
1/4 cup chopped walnuts
1/4 cup mint-flavored or plain semisweet chocolate chips
2 tsp water, divided
Preheat oven to 350 degrees. Cream butter and sugar in large bowl until blended. Beat in egg yolks, vanilla, baking powder and salt until light. Stir in flour to make a stiff dough. Divide dough into 3 equal parts; place each part in small bowl. Add cherries and walnuts to one part, blending well. Melt chocolate chips in small bowl over hot water. Stir until smooth. Add melted chocolate and 1 teaspoon of the water to second part, blending well. Stir remaining 1 teaspoon water into third part. (If doughs are soft, refrigerate 10 minutes.)
Divide each color dough into 4 equal parts. Shape each part into a 6 inch rope by rolling on lightly floured surface. Place one rope of each color side by side on ungreased cookie sheet. Flatten ropes so they attach together making 1 strip of 3 colors. With rolling pin, roll strip directly on cookie sheet until it measures 12x3 inches. With straight edge of knife, score strip crosswise at 1 inch intervals. Repeat with remaining ropes to make a total of 4 tri-colored strips of dough. Bake 12 to 13 minutes or until set but not completely browned; remove from oven. While cookies are still warm, trim lengthwise edges to make them even and cut into individual cookies along score marks. (Cookies will bake together but are easy to cut apart while still warm.) Cut on cookie sheets.
Makes 4 dozen cookies. |
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Chocolate Oatmeal Cookies
3 squares (1 oz each) unsweetened chocolate
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3 cups uncooked rolled oats
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, shortening and sugar in large bowl. Add eggs, beating well. Blend in melted chocolate and vanilla. Combine flour, baking powder and salt in small bowl. Add to creamed mixture; blend well. Mix in oats and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
Makes about 8 dozen cookies.
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Peanut Butter Chocolate Cheesecake Bars
Crust: 2 cups graham cracker crunbs
1/2 cup butter, melted
1/3 cup sugar
Filling: 2 -8oz. pkgs. cream cheese, softened
1 cup sugar
1/4 cup flour
12 oz. can evaporated milk
2 large eggs
1 T. vanilla
6 oz. peanut butter and milk chocolate chips
Crust: Combine cracker crumbs, butter and sugar; press into bottom of 9x13 baking dish.
Filling: Beat cheese, sugar and flour until smooth. Gradually add milk, eggs and vanilla. Melt chips. Stir 1 cup cheese mixture into chocolate. Pour remaining filling over the crust. Pour chocolate mixture over the top. Swirl with spoon to marbelize. Bake at 325 for 40 to 45 minutes until set. Cool completely in pan on wire rack; refrigerate until firm; cut into bars. |
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Butterscotch Brownie Mix in a Jar
1/2 cup flaked coconut
1/2 cup white sugar
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Mix together flour, salt and baking powder. Set aside.
2 Layer ingredients in order given in a 1 quart sized
wide mouth canning jar. Add flour mixture last. Press each
layer firmly in place.
3 Attach this message to jar:
Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use
your hands to thoroughly blend mix.
2. Add: 3/4 cup
butter or margarine,softened at room temperature.
DO NOT USE DIET MARGARINE.
Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla.
3. Mix until completely blended.
4. Spread batter into a sprayed 9 x 13 inch metal pan.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15
minutes in baking pan. Cut brownies into 1 1/2 inch squares.
Cool completely in pan. Makes 2 dozen brownies. |
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Butterscotch Brownies
6 T Butter
1 c Dark brown sugar
2 Eggs
1 t Vanilla extract
2/3 c Flour
1 t Baking powder
1/4 t Salt
1/2 c Chopped pecans
Preheat oven to 350'F. Grease an 8" square baking pan. Combine the
butter and brown sugar in a sturdy saucepan and set over moderate
heat. Stir frequently until the mixture is bubbly and the sugar is
melted, then set aside to cool slightly.
Beat the eggs and vanilla into the butter and brown sugar mixture.
Combine the flour, baking powder and salt, then stir and toss them
together. Add to the first mixture and beat just until thoroughly
mixed. Stir in the pecans.
Spread the batter evenly in the prepared pan. Bake for about 30
minutes, or until the top is dry and a toothpick inserted in the
center of the brownies comes out barely clean. Remove from oven and
cool on a rack. Cut into 2" squares |
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Lemon Raisin Bars
2 cups Raisins
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon lemon juice
1 tablespoon grated lemon rind
1 cup butter or margarine, softened
1 1/3 cups firmly packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups oats
1 cup chopped Diamond Walnuts
1. Heat oven to 375 degrees. In saucepan, combine raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
2. In bowl, combine butter, brown sugar and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats and walnuts.
3. Reserve 2 cups oat mixture for topping. Press remaining mixture into 13x9-inch greased pan. Spread raisin mixture to within 1/2 inch of edges. Sprinkle with reserved oat mixture; press lightly.
4. Bake 25 to 30 minutes or until golden brown. Cool. Makes 48 bars. |
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Crisp Chocolate Caramel Bars
1-1/4 cups flour
1/2 cup powdered sugar
1/2 cup butter, chilled
14-oz. pkg. caramels
1/3 cup milk
1/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips
4 Tbsp. butter
1-3/4 cups crisp rice cereal
Preheat oven to 350 degrees. Combine flour and powdered sugar in large bowl and mix well. Cut in 1/2 cup chilled butter until particles are fine and butter is well distributed. Press into a 13x9" pan and bake at 350 degrees for 10-12 minutes until light golden brown.
In heavy skillet, melt caramels, milk, and 1/4 cup butter over low heat, stirring frequently until melted and smooth. Spread over baked crust.
In another saucepan, melt chocolate chips and butter, stirring until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel and carefully spread to cover. Cool completely. 48 bars
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Honey Cheesecake Cookies
- Makes 16 (2-inch) cookies -
1/3 cup butter or margarine
1 cup flour
1/3 cup brown sugar
3/4 cup chopped walnuts
1 package (8 oz.) cream cheese, softened
1/4 cup honey
1 egg
2 Tablespoons milk
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup fruit pie filling or jelly
In a small bowl, cut butter into flour and sugar until crumbly. Mix in nuts. Press dough into a lightly greased, 8-inch square baking pan. Bake at 350°F, 12-15 minutes or until lightly browned. Meanwhile, in a medium bowl, beat together remaining ingredients, except pie filling, until smooth. Remove crust from oven, spoon filling over crust; top with pie filling or jelly. Stir slightly to create swirl pattern. Bake at 350°F, 25 minutes or until set. Cool and cut into 2-inch squares. |
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