Ingredients

• 1/2 cup of flour plus 1 tablespoon
• 1 teaspoon of vanilla (not extract)
• 2 large fresh eggs
• 1/4 cup butter ( you can use margarine but….butter makes it better)
• 3/4 cup brown sugar. Pack it in!
• 1 cup of choc. chips…use mini
• 2 packages of semi-sweet baking chocolate. Divided 8 square each
• 1/4 teaspoon baking powder
• 2 cups of chopped nuts (I used planter

Directions

Coarsely chop 8 squares of the semi-sweet baking chocolate put aside. Microwave (in a large bowl)-so this can be a one bowl recipe- remaining 8 squares of semi-sweet chocolate. Nuke 2 minutes – no longer – stir until smooth. Add sugar, butter, eggs and vanilla with wooden spoon. Blend well. Stir in flour…add baking powder. Stir in your chocolate you set aside. add nuts.

DROP BY 1/4 CUPFULS on an un-greased cookie sheet. not close – Now add mini choc. chips on top! Oven 350–Bake 12 – 13 minutes or until cookies are set to touch. Cool on their cookie sheet. Take off after about a minute. Cool.

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups flour
• 1 egg
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup butter, softened
• 6-ounce package semisweet chocolate chips

Directions

Cream together butter, sugars and peanut butter in medium bowl. Add egg and beat until fluffy. Stir in flour, baking soda and salt.

Roll dough into an oval shape about 1/4-inch thick on sheet of wax paper; set aside. Melt chocolate chips slowly in top of double boiler; cool slightly and spread thinly over dough with spatula. Starting with long end, roll up dough and wrap tightly in plastic wrap; chill for several hours or freeze until ready to bake. Preheat oven to 375 degrees. Slice dough 1/4-inch thick and place on ungreased cookie sheets. Bake for 12 minutes. Let cool on wire racks.

Makes about 3 dozen cookies.

Ingredients

• COOKIES:
• 3-1/2 cups all-purpose flour
• 1-1/2 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) butter, softened to room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 cups buttermilk (see notes below)
• 2 teaspoons vanilla
• Seven Minute Filling (recipe below)
• SEVEN MINUTE FROSTING:
• 2 large egg whites
• 1-1/2 cups granulated sugar
• Pinch of salt
• 1 teaspoon light corn syrup
• 1/4 teaspoon cream of tartar
• 5 tablespoons cold water
• 1 teaspoon vanilla

Directions

For the cookies: Preheat oven to 400° F. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). Into a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. In another large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, buttermilk and vanilla; beat until well-combined. Gradually add the dry ingredients, mixing after each addition until combined. Drop batter onto sheets by heaping tablespoons, about 3 inches apart, as they will spread. (I use a small ice cream scoop that is about a tablespoon capacity. It makes dropping the batter much easier and more uniform.) Bake for about 12 minutes, or until the tops of the cookies spring back to the touch. Let cool slightly before removing to a cooling rack topped with parchment or waxed paper. Let cool completely. Meanwhile, make the filling.

For the filling: Place the eggs, sugar, salt, corn syrup, cream of tartar and cold water in a medium heatproof bowl or the top of a double boiler. Beat with a handheld electric mixer just until combined. Place the bowl over a pot of boiling water, being very careful to make certain that the bottom of the bowl is not touching the water. Beat with the mixer on high speed for 7 minutes. Remove from the pan and add the vanilla. Beat again until combined. To speed up the cooling process, place the bowl in a larger bowl of ice and water. Continue to beat until the filling is cool.

To assemble: Spread cooled filling, about 1-1/2 tablespoons per cookie, on the bottom of half of the cookies. Top each with the remaining cookies. Sandwiches may be served immediately. If storing, wrap individually with plastic wrap or waxed paper, then place in storage bags. Store in the refrigerator for several days, or freeze in freezer bags for several months.

You can get the results by mixing 1 tablespoon lemon juice and enough milk to make 1 cup, for each cup that you need.

These cookies may be made in any size desired. For smaller cookies, use a heaping teaspoon and adjust the baking time to about 10 minutes. For larger cookies, use a larger scoop, and bake a little longer. Remember that you will need more space between the cookies on the baking sheet.

Ingredients

• 1 cup powdered sugar
• 1 cup white sugar
• 1 cup oleo or butter
• 1 cup cooking oil
• 2 teaspoons vanilla
• 2 eggs
• 5 cups flour
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cream of tartar

Directions

* Cream sugars, oleo, oil and vanilla until light and fluffy. Beat in eggs. Sift dry ingredients together. Add to creamed mixture and mix well. Form into balls and press flat with a glass dipped in sugar.

* Bake 15 to 20 minutes on an ungreased cookie sheet. Optional: Frosting can be added on top of cookies.

Makes 5 dozen cookies.

*The Amish Cook

Ingredients

• 1 C veg shortening
• 1 1/2 C sugar
• 3 eggs
• 3 cups flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 8 oz pkg pitted dates, snipped
• 1 T water
• 1 C coarsley broken walnuts

Directions

Using a mixer, blend shortening with sugar until light and fluffy. Beat in eggs, 1 at a time until well blended. Heat oven to 375(F). Sift together flour, soda, cinnamon and salt. Beat these into sugar mixture. To dates add 1 T water. Stir into flour mixture with the walnuts. Drop by heapint teaspoon onto greased cookie sheets. Bake 12-15 minutes.

Ruth Ulm