Category: Desserts

Martha Stewart Living

• 2/3 cup packed light-brown sugar
• 1/3 cup plus 1 ½ T. granulated sugar
• 4 T. butter, cut into pieces
• 1 t. pure vanilla extract
• 2 large eggs
• ¾ cup Dutch cocoa powder, sifted
• ¾ cup all-purpose flour
• Pinch of salt

1. Heat oven to 350.  In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined.  Add egg white, and mix until combined.
2. In a small bowl, whisk together cocoa, flour, and salt.  Add to sugar and butter mixture, and mix on medium until flour is completely incorporated.  Turn this mixture out onto a piece of parchment or wax paper and roll into a 1 ¾ by 8 ½ inch log.  Chill for at least 1 hour or overnight.
3. Remove paper, and slice log crosswise into ¼ inch thick pieces.  Place remaining 1 ½ T. granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides;  transfer to parchment-lined baking sheet 1 inch apart.  Bake about 14 minutes for chewy cookies;  for crisp cookies, bake 2 to 3 minutes longer.  Slide the paper and cookies onto a wire rack to cook completely.

To slightly reduce the number of calories in these cookies, coat just the edges with sugar.

• 16 ounces chocolate (milk, dark or semisweet) broken into pieces
• 1/2 pint whipping cream
• 1/2 cup caramel topping
• 3 T. favorite liqueur

Place all ingredients in a ceramic fondue pot over low heat.  Stir constantly until the mixture is melted and smooth. Do not allow to bubble.  Suggestions for dipping: strawberries, bananas, apples, grapes, cherries. marshmallows, cream puffs, pound cake, nuts …

Josephine Graham

• ½ cup butter
• 1 cup sugar
• 1 egg
• 2 ½ oz melted chocolate
• 1 ¾ cup flour, sifted
• ½ t salt
• ¼ t baking soda
• ¾ cup buttermilk
• 1 ½ t vanilla

Preheat oven to 400.  Drop and bake.

Icing:

• ½ T. butter
• 1 ½ oz melted chocolatre
• 3 T milk
• 1 c powdered sugar
• 1 t vanilla

thin with milk to make glossy

Bon Appetit

Makes about 13 BIG cookies

• ¾ cup pecan halves (2 ½ oz.)
• ¾ cup firmly packed dark brown sugar
• ¾ cup unsalted butter
• ½ cup sugar
• 1 large egg
• 1 t. vanilla extract
• 1 ½ cups old fashioned oats (not instant)
• 1 cup all purpose flour
• ½ t. baking soda
• 1/8 t. salt
• 6 1.2 oz. Heath bars, chopped into ½ inch pieces

Preheat oven to 350.  Lightly grease 2 cookie sheets

Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.  Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns.  DO NOT OVERPROCESS.  Transfer to bowl and stir in toffee and pecans.

Mound dough in ¼ cup portions onto cookie sheets.  Flatten slightly with fingers.  Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.

Kirsten Gail

• Duncan Heinz brownie mix for 9 x 13
• 2 eggs
• ½ c water
• 1/3 cup oil
• 1 ½ T. instant coffee
• 1 t ground cinnamon

Combine all ingredients.  Use mini cupcake papers and tins.
1 T batter in each cupcake holder.  Bake at 350 for 12-15 minutes.

Top w artfully dollop of cool whip.