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.

Read more cookie recipes on All Cookie Recipes and Cookies with Nuts and Italian Cookies.

Tuxedo Cheesecake Bars

Ingredients:

• 1 package white chocolate
• swirl cake mix
• 1/2 cup butter or margarine — softened
• 2 (8 ounce) packages cream cheese — softened
• 1 tub Rich & Creamy white chocolate ready-to-spread frosting
• 3 eggs

Preparation:

Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.

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

Ladyfingers Recipe

Ingredients:

• 3 eggs — separated
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1/3 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 tablespoons water
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking powder
• 1/4 teaspoon lemon extract — if desired
• 1/8 teaspoon salt
• Powdered sugar — if desired

Preparation:
Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form.

Beat egg yolks and 1/3 cup granulated sugar in medium bowl on medium speed about 3 minutes or until thick and lemon colored. Stir in remaining ingredients except powdered sugar. Fold egg yolk mixture into egg white mixture.

Place batter in decorating bag with #9 tip or in cookie press with #32 tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack. Sprinkle tops with powdered sugar while warm.

Read more cookie recipes on All Cookie Recipes and Sugar Cookie.

Inside-Out Chocolate Chip Cookies

Ingredients:

• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 3/4 cup butter or margarine — softened
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups vanilla milk (white) chips
• 1 cup chopped nuts

Preparation:
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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

Nancy Reagan Vienna Chocolate Bars recipe

Nancy Reagan Vienna Chocolate Bars recipe

Ingredients:

• 1/2 pound butter
• 1 1/2 cups granulated sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate bits
• 1 (10 ounce) jar jelly, such as raspberry
• 4 egg whites
• 2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

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

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