German Chocolate Bars

Ingredients:

• 2/3 cup butter or margarine — softened
• 1 package German chocolate cake mix
• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 1 tub Rich & Creamy coconut pecan
• ready-to-spread frosting
• 1/4 cup milk

Heat oven to 350º. Lightly grease rectangular pan, 13 × 9 × 2 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan. Bake 10 minutes.

Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

Bake 25 to 30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

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Fig-Filled Whole Wheat Cookies - Fig Newtons

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 1 2/3 cups whole wheat flour
• 1/4 teaspoon salt

FIG FILLING

• 1 1/3 cups finely chopped dried figs
• 1/4 cup sugar
• 1/3 cup finely chopped nuts
• 1/3 cup water
• 1 teaspoon grated orange peel

Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

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Cranberry Orange Cookies

Ingredients:

• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup butter or margarine — softened
• 1 teaspoon grated orange peel
• 2 tablespoons orange juice
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups coarsely chopped fresh or frozen cranberries
• 1/2 cup chopped nuts, if desired
• Orange Frosting — (recipe follows)

ORANGE FROSTING

• 1 1/2 cups powdered sugar
• 1/2 teaspoon grated orange peel
• 3 tablespoons orange juice

Preparation:

Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.

ORANGE FROSTING:
Mix all ingredients until smooth and spreadable.

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Caramel Fudge Bars

Ingredients:

• 1 package Supreme brownie mix (with pouch of Chocolate Flavor Syrup)
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 (14 ounce) package vanilla caramels (25 caramels)
• 1 (14 ounce) can sweetened condensed milk

Preparation:
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered and, if desired, in refrigerator.

Read more cookie recipes on All Cookie Recipes and Bar Cookies and Chocolate Cookies.

Walnut Biscotti

Ingredients:

• 3/4 cup walnut halves — toasted
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Dash salt
• 3 egg whites
• OR
• 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

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