Chocolate and other food groups

These are high in fiber and calcium but still taste great. Crunchy Oat Cookies 1 c. whole wheat flour 1/3 c. nonfat dry milk 1/4 c. wheat germ 1/4 c. wheat bran 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves 1 c. butter, softened 1 c. brown sugar 2 eggs 2 c. oats 1/2 c. chopped nuts 1/2 c. raisins or chocolate chips Stir together dry ingredients and set aside. In a large mixing bowl, cream butter and sugar. Add eggs and beat until fluffy. Gradually stir in dry ingredients. Add oats, nuts, and raisins until well blended. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 350 for 9-10 minutes or until light brown. 

These are like brownies, but with a little health boost. Super yummy. Triple-Treat Walnut Bars 1/2 c, butter, slightly softened 3 oz. cream cheese, softened 1/2 c. brown sugar 1 c. whole wheat flour 1/3 c. wheat germ 2 c. chocolate chips Cream together butter and cream cheese, then add sugar and beat until light and fluffy. Add flour and wheat germ and beat until smooth. Turn into greased 13x9 pan. Bake at 375 for 15-18 minutes, until edges are light brown and top is firm. Remove from the oven and sprinkle with chocolate chips. Let stand about 5 minutes, until chocolate softens, then spread evenly over the top.  Topping: 2 eggs 1/2 c, honey 1/3 c, whole wheat flour 1/3 c. nonfat dry milk 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. mace 1 1/2 c. chopped walnuts Combine eggs and honey until well blended. Add remaining flour, dry milk, salt, spices, and walnuts. Crumble over the chocolate and return to the oven. Bake another 18-20 minutes or unt...

My daughter Ellen and I love these cookies, but Sarah hates them. It all depends on whether you like the idea of licorice-flavored cookies. Anise Cookies 1 3/4 c. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 1/2 tsp. anise seeds 1/2 c. shortening or margarine 1 c. sugar 1 egg 1/2 tsp. vanilla Combine dry ingredients. In large bowl, cream shortening and add sugar, egg, and vanilla. Gradually blend in dry ingredients. Roll by tablespoons into balls and place on cookie sheet. Bake at 400 for 8-10 minutes.

Made these for New Year's Eve. Fast to make and yummy too. Orange Cookies 1 white cake mix 2 eggs 1/4 c. oil 1 c. flour 1/3 c. orange juice 1 Tb. finely grated orange peel (I used one orange for both) Preheat oven to 350°. Combine cake mix, eggs, oil, flour, orange juice and orange peel. Drop by spoonful or scoops onto lightly greased cookie sheet. Bake 10-13 minutes or until light golden brown around edges. (Undercooked is better than overcooked.) Remove cookies and place on nonstick rack to cool. For frosting, I added orange peel and 1 1/2 tsp. orange juice to canned frosting. Very yummy.

Currant Pumpkin Bars 2 c. flour 2 c. sugar 1/2 c. currants or raisins 2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt 1/2 tsp. cloves 1 c. oil 16 oz. can pumpkin 4 eggs Frosting 2 c. powdered sugar 1/3 c. butter or margarine, softened 3 oz. cream cheese, softened 1 Tb. milk 1 tsp. vanilla 1/2 tsp. grated orange peel Heat oven to 350. Grease 15x10x1 baking pan. In large bowl, combine all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 for 25 to 30 minutes or until done. Cool completely. In small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Store in refrigerator. Makes about 48 bars. For high altitude, decrease baking soda to 1/2 tsp. Bake at 375 for 30 to 35 minutes.

I tried making this cookie for the first time this year. I remember learning about the Jewish holiday of Purim and the coolest thing about it, I thought, was that it had a special cookie! So this year I decided to make it myself. I found the recipe at allrecipes.com. Purim was March 10 on 2009. It celebrates the story told in the Old Testament book of Esther. Hamantaschen Ingredients: 1 1/2 cups butter or margarine, softened 1 cup white sugar 2 eggs 6 tablespoons orange juice 1 tablespoon vanilla extract 2 teaspoons baking powder 4 1/2 cups all-purpose flour 1 (12 ounce) can poppyseed filling Directions: 1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight. ...

These were in a cookbook and they looked so cute, I had to make them! Will helped and they turned out just like the picture. Santa Grahams 16 oz. can white frosting (I like the whipped frosting) Red food coloring 6 whole graham crackers 1 c. mini marshmallows 6 small red gumdrops, cut in half or 12 red M&Ms 24 mini chocolate chips or cinnamon cookies (you'll probably need extra candies and marshmallows for testing) Line cookie sheet with waxed paper. Place 1/4 c. frosting in small bowl and add food coloring to tint red, about 1/4 tsp. Blend well. Place 1 c. frosting in another bowl and add 1 drop red food coloring to tint pale pink. Blend well. Break each large graham cracker into 2 squares, making 12 squares. For each cookie, frost 1 corner red for Santa's hat. Place marshmallow on corner for pom-pom. Frost rest of the cookie with pink frosting. Use chocolate chips for eyes and gumdrops for nose. Then use mini marshmallows around 2 sides of graham cracker for beard. Place ...

I'm not sure if these are as popular in the rest of the country, but in Utah, they are a regular fall favorite, as well as one of Sarah's very favorite cookies. They puff up when cooked and are more like a little cake than cookies. Pumpkin Chocolate Chip Cookies 1/2 c. butter 1 c. brown sugar 1 egg 1 c. pumpkin 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. soda 1/2 tsp. nutmeg 1 c. chocolate chips In large mixer bowl, combine butter and brown sugar. Add egg, pumpkin, and vanilla. Beat well. In separate bowl, whisk together flour, baking powder, cinnamon, soda, and nutmeg. Add dry ingredients slowly and beat well. Stir in chocolate chips. Drop dough by spoonfuls onto lightly greased cookie sheets and bake at 375 for 8 to 10 minutes. Makes about 36-40 cookies.

Corn Flake Cookies A Christmas favorite at our house. This one is also courtesy of JoLynn, a former neighbor. Bring to a boil, then remove from heat: 2 c. white Karo 1 c. sugar Then add 2 c. chunky peanut butter to make a syrup. Add about 8 c. corn flakes. When flakes are covered, pour mixture onto cookie sheet with sides. Cool, then cut into squares.

Triple Treat Walnut Bars 1/2 c. butter 3 oz. cream cheese 1/2 c. brown sugar 1 c. whole wheat flour 1/3 c. toasted wheat germ 1 c. chocolate chips 2 eggs 1/2 c. honey 1/3 c. whole wheat flour 1/3 c. instant nonfat dry milk 1/4 ts. salt 1/4 ts. cinnamon 1/4 ts. mace 1 1/2 c. chopped walnuts Cream butter, cheese, and sugar in a bowl until light. Add 1 c. flour and wheat germ and mix until smooth. Turn into greased 9 x 13 pan; spread evenly. Bake at 375 for 15 to 18 minutes, until edges are very light brown and top is firm. Remove from oven and sprinkle with chocolate chips. Let stand about 5 minutes, until chocolate softens, then spread over crust. Combine eggs and honey; beat until well blended. Add 1/3 c. flour, dry milk, salt, spices, and walnuts; mix well. Spoon over chocolate. Return to oven and bake 18 to 20 minutes or until set. Cook in pan, then cut into bars. Makes about 3 dozen cookies.

My mom used to make this cookie when I was little. Still yummy! Peanut Blossoms 1 3/4 c. flour 1/2 c. sugar 1/2 c. packed brown sugar 1 ts. baking soda 1/2 ts. salt 1/2 c. shortening 1/2 c. peanut butter 2 Tb. milk 1 ts. vanilla 1 egg Sugar about 48 candy kisses, unwrapped (maybe a few extra, just to test) Heat oven to 375. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, shortening, milk, vanilla, and egg. Mix until stiff dough forms. Shape into 1" balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Carefully remove from cookie sheet and allow to cool. Makes about 4 dozen cookies.

This recipe is courtesy of a friend, JoLynn, who lived in my neighborhood and made these every Christmas. When she moved away, we got her recipe out of the ward cookbook and tried them ourselves. Now we make them every Christmas and I think of her and hope she is doing well. No Bake Cookies Bring the following ingredients to a boil for 2 minutes, then remove from the heat: 2 c. sugar 1/4 c. cocoa 1/2 c. butter 1/2 c. water Add 1/2 c. peanut butter, 3 c. oats, and 1 tsp. vanilla. Mix well. Drop from spoon onto waxed paper and let set.

I love this recipe! It makes a very rich, buttery cookie that's absolutely yummy. To get the great flavor, you must use real butter. There are so few ingredients that the butter flavor is necessary to make the cookie work. Traditional shortbread is baked as a circle and cut into rounds, but you can use any shape. I like squares, since they are easy to cut out. Shortbread 2 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1 c. butter 1/2 c. powdered sugar Stir together flour, salt, and baking powder, set aside. In large bowl cream butter; gradually add sugar. Stir in flour mixture. On lightly floured surface roll to 1/4" thickness. Cut into shapes. Place on cookie sheets. Bake at 350 for 20 to 25 minutes. Do not overbake. Makes about 30 cookies.

Marble Squares 1/2 c. margarine or butter 3/4 c. water 1 1/2 oz. unsweetened chocolate 2 c. flour 2 c. sugar 1 tsp. baking soda 1/2 tsp. salt 2 eggs, beaten 1/2 c. sour cream 8 oz. pkg. cream cheese, softened 1/3 c. sugar 1 egg 1 c. chocolate chips Combine margarine, water, and chocolate in large saucepan, bring to boil, and remove from heat. Stir in flour, sugar, soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 jelly roll pan. Combine cream cheese and sugar until well blended. Add egg. Spoon over chocolate batter. Cut through several times with a knife to marble the batter. Sprinkle with chocolate chips. Bake at 375 for 25 to 30 minutes or until toothpick inserted comes out clean. Makes about 2 dozen squares.

Cherry Chocolate Kisses 1 c. powdered sugar 1 c. butter, softened 2 ts. maraschino cherry liquid 1/2 ts. almond extract 3 or 4 drops red food color 2 1/4 c. flour 1/2 ts. salt 1/2 c. maraschino cherries, drained and chopped About 48 chocolate kisses, unwrapped (better make it extra, so you can test a few) Heat oven to 350. In large bowl, combine sugar, butter, cherry liquid, extract and food color; blend well. Add flour and salt; mix well. Stir in cherries. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheet. Bake at 350 for 8-10 minutes or until edges are a light golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Remove from cookie sheets and let cool before touching or chocolate will smear. These are our cookies for Santa every year. I thought I had a picture to share, but I can't find one. If I find one later, I will add it. If you have had peanut blossoms, these are very similar. Everyone in my family loves these and Santa is luck...

Orange Pecan Balls 1 c. butter, softened 1/2 c. powdered sugar 1 ts. vanilla 2 1/4 c. flour 1/2 c. chopped pecans 1 ts. grated orange peel 1/4 ts. salt 2 oz. semisweet chocolate 1 ts. shortening Heat oven to 400. Mix butter, sugar, and vanilla in large bowl. Stir in flour, pecans, orange peel, and salt. Shape dough into 1 inch balls. Place about 1 inch apart on cookie sheet. Bake 8-9 minutes or until set but not brown. Immediately remove from cookie sheet and cool on wire rack. Place chocolate and shortening in small microwavable bowl. Microwave just until chocolate melts, stirring often. Drizzle on cookies. (You could also roll cookies in powdered sugar instead)

We used to make these every Christmas, but they stopped making one of the main ingredients - white chocolate frosting from Betty Crocker. They were super, super yummy. I'm giving you our new version, but it's not really as good as the original. Holiday Bars 1 pkg. white cake mix 1/2 c. butter, softened 1 egg 1 tub frosting Heat oven to 350. Beat cake mix, butter, and egg in a bowl until stiff dough forms. Press into ungreased 15x10x1 pan. Bake about 15 minutes or until set. Spread frosting over hot baked layer. Bake 5 minutes longer. Cut into bars and serve. What makes these fun is that you can vary the flavor. We like to use lemon cake mix, lemon frosting, and crushed lemon drops on top. Sprinkle the lemon drops on before returning to the oven. You can also use white cake mix, cream cheese frosting and crushed peppermints. Or you can top with sprinkles or colored sugar when it is done baking.