From the Website : http://www.bhg.com/recipe/brownies/deep-chocolate-brownies/

Makes: 24 bars

Prep: 25 minutes
Bake: 35 minutes

Deep Chocolate Brownies

Ingredients

• 1 egg
• 1 cup butterscotch-flavored ice cream topping
• 2 cups coarsely chopped pecans
• 2 cups flaked coconut
• 3/4 cup butter, softened
• 1-1/2 cups packed dark brown sugar
• 8 ounces bittersweet chocolate, melted and cooled
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 12-ounce package semisweet chocolate pieces

Directions

1. Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.

Nutrition Facts

• Servings Per Recipe 24 bars
• Calories 404,
• Total Fat (g) 23,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 9,
• Polyunsaturated Fat (g) 3,
• Cholesterol (mg) 43,
• Sodium (mg) 221,
• Carbohydrate (g) 50,
• Total Sugar (g) 39,
• Fiber (g) 4,
• Protein (g) 5,
• Vitamin C (DV%) 0,
• Calcium (DV%) 4,
• Iron (DV%) 10,
• Percent Daily Values are based on a 2,000 calorie diet

From the Website: http://www.bhg.com/recipe/cookies/lemon-pistachio-biscotti/

Makes: about 36 cookies

Prep: 35 minutes
Bake: 36 minutes
Cool: 30 minutes
Stand: 30 minutes

Lemon-Pistachio Biscotti

Ingredients

• 1/3 cup butter, softened
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 4 teaspoons finely shredded lemon peel
• 1-1/4 cups pistachio nuts

Directions

1. Lightly grease 2 cookie sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon peel. Stir in pistachio nuts.

2. Divide dough into 3 equal portions. Shape each portion into an 8-inch roll. Place rolls at least 3 inches apart on prepared cookie sheets; flatten slightly until about 2-1/2 inches wide.

3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.

4. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer to a wire rack and let cool. Makes about 36 cookies.

Nutrition Facts

• Servings Per Recipe about 36 cookies
• Calories 84,
• Total Fat (g) 4,
• Saturated Fat (g) 1,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 17,
• Sodium (mg) 76,
• Carbohydrate (g) 10,
• Total Sugar (g) 4,
• Fiber (g) 1,
• Protein (g) 2,
• Vitamin C (DV%) 1,
• Calcium (DV%) 2,
• Iron (DV%) 3,
• Percent Daily Values are based on a 2,000 calorie diet

From the website: http://www.bhg.com/recipe/cookies/chocolate-ribbon-cookies/

Prep: 30 min.
Bake: 10 min.

Chocolate Ribbon Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1/3 cup semisweet chocolate pieces, melted and cooled
• 1/2 cup finely chopped nuts
• 1/2 cup miniature semisweet chocolate pieces
• 1/4 teaspoon rum flavoring

Directions

In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.

To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Makes about 54 cookies.

Make-Ahead Tip: Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.

Nutrition Facts

• Calories 100,
• Total Fat (g) 6,
• Saturated Fat (g) 2,
• Cholesterol (mg) 7,
• Sodium (mg) 31,
• Carbohydrate (g) 10,
• Fiber (g) 1,
• Protein (g) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Filled Cookie called Ladylocks (Cream Horns)

From the Website: http://www.christmas-cookies.com/recipes/recipe227.easy-clothespin-cookies.html

Cookies

Also commonly known as Ladylocks.

3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)

Cream Horn mold similar to

DIRECTIONS:

Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.

With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

Note: Reviewers, please help us out and note the yield. Thanks!

Also find more cookies from : http://www.ultimatecookieconnection.com/specialtyCookies.html

Chocolate Cherry Pinwheel

From the Website: http://www.recipegoldmine.com/chrcook/chocolate-cherry-pinwheels.html


Chocolate-Cherry Pinwheels

Homemade holiday cookies! Who can resist - and why would you want to? Try a favorite chocolate and cherry combo rolled to sweet satisfaction.

Makes about 4 1/2 dozen cookies

3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.

2. Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.

3. Beat vanilla extract, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.

4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10 x 7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.

5. Heat oven to 350 degrees F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.

6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): Bake 10 to 13 minutes.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 50mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 4g); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead:
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before baking. To freeze cookie dough rolls, wrap in foil or freezer-proof wrap. To thaw, let dough stand 15 to 30 minutes until easy to cut into slices.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved

Kris Kringles

From the Website: http://www.accidentalhedonist.com/index.php/2006/12/21/12_days_of_christmas_cookies_kris_kringl

12 Days of Christmas: Day 9

I remember these cookies from my childhood, but did not know that they were called Kris Kringles until recently. It's one of those names that make little sense to me, as the dominating ingredients (various citrus zests) seem to be the antithesis of the traditional giftbearer of Christmas.

But they are fine looking cookies, that is for sure.

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 cup AP Flour
• 1 Tablespoon orange zest
• pinch o' salt
• 1 egg white, beaten
• 1 cup walnuts, chopped
• 12 candied cherries, halved

In a medium mixing bowl, mix together the butter and sugar until the butter becomes slightly whipped. Then beat in the egg yolk, lemon zest and lemon juice. Once combined, add the flour, orange zest and the pinch o' salt. Mix until the dough forms and the flour is thoroughly incorporated. Cover the dough in plastic wrap and place inthe refrigerator for at least one hour.

Immediately prior to taking the dough out to use, pre-heat the oven to 325 degrees F.

Shape dough into 1-inch balls. Roll the balls in the beaten egg whites and then roll in the chopped nuts. Place on a parchment paper-lined cookie sheet. Top each cookie with a cherry half.

Put the cookies into the oven and bake for 20 minutes. Remove from the oven and immediately place on a wire rack to cool.

Makes 2 dozen +/-

Santa's Whiskers

From the website: http://angelawd.com/recipes-from-angelawd-and-the-big-guy/santas-whiskers-christmas-cookies/

Santa's Whiskers

Makes about 60

1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup red candied cherries, finely chopped
1/2 cup green candied cherries, finely chopped
3/4 cup pecans, finely chopped
1 cup flaked coconut

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans by hand.

Shape into three 7″ logs. Pour coconut onto two sheets of aluminum foil or plastic wrap. Roll logs in coconut to coat. Wrap and chill for several hours.

Preheat oven to 375F. Cut into 1/4″ thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until edges are browned. Remove and cool.

From another Website: http://www.christmas-cookies.com/recipes/recipe156.santas-whiskers-ii.html

Santa's Whiskers II

Makes about 60

1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-cup red candied cherries, finely chopped
1/2 cup pecans, finely chopped
1 cup flaked coconut

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7" rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375F. Cut into 1/4" thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.

Note: Adapted from "Homemade Cookies Cook Book" (1975) by Better Homes and Gardens