Recipe of the Day: Original Nestle® Toll House® Chocolate Chip Cookies *National Chocolate Chip Day*

Original Nestle® Toll House® Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375 degrees F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Original recipe makes 5 dozen cookies

Recipe found here: Original Nestle® Toll House® Chocolate Chip Cookies

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Recipe of the Day: Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Recipe of the Day: Peanut Butter Blossoms *National Kissing Day*

Peanut Butter Blossoms

Ingredients
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Directions
1 Heat oven to 375°F. Remove wrappers from chocolates.

2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Recipe found here: Peanut Butter Blossoms

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Recipe of the Day: Peanut Butter Delight *National Peanut Butter Day

Peanut Butter Delight

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Recipe found here: Peanut Butter Delight

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Recipe of the Day: Scottish Shortbread Cookies *National Shortbread Day*

Scottish Shortbread Cookies

Ingredients
2 cups butter
4 2/2 cups all-purpose flour
1 cup packed brown sugar

Directions
Preheat oven to 325 degrees F (165 degrees C).

Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.

Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets.

Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. Makes about 4 dozen.

Recipe found here: Scottish Shortbread Cookies

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Recipe of the Day: German Spice Cookies

German Spice Cookies

Ingredients
3 eggs
2 cups packed brown sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup chopped Diamond of California® Walnuts

Directions
In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts.
Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Editor’s Note: This recipe contains no butter or shortening.

Recipe found here: German Spice Cookies

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Recipe of the Day: Pfeffernusse Cookies *National Pfeffernusse Day*

Pfeffernusse Cookies

Ingredients
1/2 cup molasses
1/4 cup honey
1/4 cup butter, cubed
1/4 cup shortening
2 eggs
1-1/2 teaspoons anise extract
4 cups all-purpose flour
3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 cup confectioners’ sugar

Directions
In a small saucepan, combine the molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from the heat; cool to room temperature. Stir in eggs and extract.

Combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate for at least 2 hours or overnight.

Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 325° for 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners’ sugar. Cool completely. Store in an airtight container. Yield: 10 dozen.

Recipe found here: Pfeffernusse Cookies

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Recipe of the Day: Dipped Cherry Cookies *National Cookie Day*

Dipped Cherry Cookies

Ingredients
2-1/2 cups all-purpose flour
3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, patted dry
12 ounces white baking chocolate, finely chopped, divided
1/2 teaspoon almond extract
2 teaspoons shortening
Coarse sugar and red edible glitter

Directions
In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
In a microwave, melt shortening and remaining white chocolate; stir until smooth.

Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

Recipe found here: Dipped Cherry Cookies

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Recipe of the Day: Gingerbread Sandwich Trees

Gingerbread Sandwich Trees

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M’s minis
3/4 cup vanilla or chocolate frosting
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness.

Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.

Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Recipe found here: Gingerbread Sandwich Trees

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Recipe of the Day: Spider Cookie Pops *National Cookie Month*

Spider Cookie Pops

Ingredients
1-1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
6-ounces (1 cup) semi-sweet chocolate chips, melted
2 cups all-purpose flour
2 teaspoons baking soda
2-1/2 cups quick oats
1 cup Sun-Maid Natural Raisins
3 dozen craft sticks or popsicle sticks
Decorating glaze (recipe below) or 1 tub vanilla frosting
Colored icing tubes or pens

Directions
Heat oven to 350 F. Grease cookie sheets or line with parchment paper. Combine butter, brown sugar, eggs and vanilla; beat until well blended. Stir in melted chocolate, flour and baking soda. Mix well. Mix in oats and raisins. Space sticks 4-inches apart on baking sheet. Drop a rounded 2-inch ball of dough onto the end of each stick. Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness. Repeat with remaining dough. Bake for 10 to 12 minutes. Cool on pan 3 minutes. Remove with spatula to cool on wire racks.

Decorating Glaze
1/2 cup butter
1/4 cup milk
1 pound (about 3-1/2 cups) powdered sugar

Melt butter in medium saucepan. Add milk. Gradually whisk in powdered sugar. (Sift sugar first if it is lumpy.) Stir vigorously with a fork for 3 to 4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pourable; add ore milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch. Decorate.

Recipe found here: Spider Cookie Pops

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