From the Website: http://www.bhg.com/recipe/cookies/minty-cocoa-fudge-sandwich-cookies/

Makes: about 36 sandwich cookies

Prep: 30 min.
Chill: 1 hr.
Bake: 7 min. per batch

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Meringues: Cashew and Caramel

From the Website: http://www.bhg.com/recipe/cookies/cashew-meringues/

Prep: 25 min.
Bake: 15 min.

Cashew And Caramel Meringues

Ingredients

• 4 egg whites
• 1 teaspoon vanilla
• 4 cups sifted powdered sugar
• 1/4 teaspoon cream of tartar
• 2 cups chopped cashews or mixed nuts
• 12 vanilla caramels, unwrapped
• 2 teaspoons milk

Directions

1. In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.

2. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1 to 2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.) Using a spoon, gently fold in the cashews or mixed nuts.

3. Drop egg white mixture by rounded teaspoon about 2 inches apart onto prepared cookie sheet. Bake cookies in a 325 degree F oven about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.

4. In a small saucepan combine the caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set. Makes 60 cookies.

Make Ahead Tip: Prepare meringues but do not drizzle with caramel. Place in airtight storage container with waxed paper between layers. Seal, label, and store up to 3 days. Drizzle with caramel mixture before serving.

Nutrition Facts

• Calories 61,
• Total Fat (g) 2,
• Saturated Fat (g) 1,
• Cholesterol (mg) 0,
• Sodium (mg) 9,
• Carbohydrate (g) 10,
• Fiber (g) 0,
• Protein (g) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Tartlett, Double Almond and Raspberry Blossom

From the website: http://www.bhg.com/recipe/tarts/double-almond-and-raspberry-blossoms/

Makes: 24

Prep: 35 min.
Chill: 30 min.
Bake: 25 min.
Cool: 5 min.
Stand: 5 min.

Double-Almond and Raspberry Blossoms

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup ground slivered almonds
• 1/2 cup butter
• 1 egg yolk, slightly beaten
• 1/4 cup butter, softened
• 1 3-ounce package cream cheese, softened
• 2 tablespoons granulated sugar
• 1 egg
• 1/4 teaspoon finely shredded orange peel
• 1 tablespoon orange juice
• 1/4 cup seedless red raspberry or blackberry preserves
• Powdered sugar
• Raspberries or blackberries (optional)

Directions

1. Stir together flour, 1/4 cup granulated sugar, and 1/4 cup of the ground almonds in a medium bowl. Cut in 1/2 cup butter with a pastry blender until pieces are pea-size. Stir together egg yolk and 1 teaspoon water; gradually stir egg mixture into flour mixture. If necessary, add 1 to 2 teaspoons more water until dough clings together. Gently knead the dough just until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle.

2. Meanwhile, for filling, beat 1/4 cup softened butter, cream cheese, and 2 tablespoons granulated sugar in a small bowl with an electric mixer on medium speed until the mixture is light and fluffy. Beat in egg, shredded orange peel, and juice, scraping side of bowl occasionally. Stir in the remaining 1/4 cup ground almonds. Set filling mixture aside.

3. Preheat oven to 325F. Grease twenty-four 1-3/4-inch muffin cups. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottoms and up the sides of the muffin cups.

4. Spoon about 1/2 teaspoon preserves into each pastry-lined cup. Spoon almond filling over preserves. Bake in preheated oven about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Transfer tarts to wire rack and cool completely.

5. Just before serving, lightly sprinkle tarts with powdered sugar and, if desired, top each with a berry. Makes 24 cookies.

6. To store: Place tarts in a single layer in an airtight container; cover. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw tarts, if frozen, before serving.

From the Website: http://www.bhg.com/recipe/bars/cran-crackle-bars/

Makes: 24

Prep: 20 min.
Bake: 30 min.

Cranberry Crackle Bars

Ingredients

• 6 cups tiny pretzel twists
• 2 tablespoons packed brown sugar
• 1/2 cup butter, melted
• 1-1/2 cups dried cranberries
• 1-1/2 cups lightly salted mixed nuts
• 1 cup white baking pieces or semisweet chocolate pieces
• 1/2 cup granulated sugar
• 1/3 cup butter
• 1/3 cup light-color corn syrup
• 1 teaspoon vanilla
• 1/4 teaspoon baking soda

Directions

Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.

Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.

Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.

Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.

To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.

Tartlets: Choco-Berry

From the website: http://www.bhg.com/recipe/cookies/choco-berry-tartlets/

Prep: 30 minutes
Bake: 10 minutes
Cool: 5 minutes
Stand: 5 minutes

Choco-Berry Tartlets

Ingredients

• 1 cup bittersweet chocolate pieces
• 1/2 of a 14-oz. can (2/3 cup) (2/3 cup) sweetened condensed milk
• 1/2 cup seedless red raspberry jam
• 1/2 cup coconut, toasted
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1-1/2 tsp. vanilla
• 1-2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Directions

1. For filling, in medium saucepan combine chocolate and milk. Stir over low
heat just until chocolate is melted and smooth; remove from heat. Stir in jam.
Fold in coconut. Cover; set aside. Preheat oven to 350F. Grease thirty-six
1-3/4-inch muffin cups (recipe works best in metal pans); set aside.

2. In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat in
sugar, egg, and vanilla until well combined. Add flour, cocoa powder, baking
powder, baking soda, and salt. Beat on medium speed just until combined.
Divide dough in 36 equal pieces; shape in 1-inch balls. Evenly press a ball of
dough on bottom and up sides of each muffin cup. Divide filling among cups.

3. Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups on
wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack.
Sprinkle with sifted powdered sugar. Makes 36 tartlets.

Nutrition Facts

• Calories 122,
• Total Fat (g) 6,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 15,
• Sodium (mg) 57,
• Carbohydrate (g) 18,
• Total Sugar (g) 11,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 1,
• Calcium (DV%) 2,
• Iron (DV%) 4,
• Percent Daily Values are based on a 2,000 calorie diet

Filled Cookie: Peanutbutter Munchie filled w/ Chocolate

From the Website: http://www.bhg.com/recipe/cookies/peanut-butter-munchies/

Makes: 32 cookies

Prep: 40 minutes
Bake: 8 minutes per batch

Peanut Butter Munchies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Thumbprints: Chocolaty Caramel

From the Website: http://www.bhg.com/recipe/cookies/chocolaty-caramel-thumbprints/

Prep: 30 min.
Chill: 2 hours
Bake: 10 minutes per batch

Chocolaty Caramel Thumbprints

Ingredients

• 1 egg
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 16 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1-1/4 cups finely chopped pecans
• 1/2 cup (3 ounces) semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set.

7. Makes about 36 cookies

8. *Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.

Nutrition Facts

• Calories 114,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 4,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 15,
• Sodium (mg) 49,
• Carbohydrate (g) 12,
• Total Sugar (g) 8,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 2,
• Iron (DV%) 3,
• Other Carbohydrates (d.e.) 1,
• Fat (d.e.) 1.5,
• Percent Daily Values are based on a 2,000 calorie diet