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Espresso Thumbprint Cookies
Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
Decoration
About 1/3 cup crushed peppermint candies, if desired
1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric
mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation,
but do not press all the way to the cookie sheet.
3. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from
cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and
espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
5. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
High Altitude (3500-6500 ft) No change.
Variation
Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown
sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape
dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet.
Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet;
cool. Fill each indentation with about 1/2 teaspoon jam (you’ll need about 3/4 cup jam or preserves). Success
To prevent too deep of an indentation, press with just the tip of your thumb.
How To To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.
Fiesta Fudge Cookies
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or
until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on
cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely.
Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.
Blueberry Cheesecake Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add
whipping cream and eggs; beat on low speed until well blended.
3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in
refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.
Peppermint Cookie Bark
12 round starlight mints
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil
1. Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. In resealable food-storage plastic bag, place mints. With rolling pin or flat
side of meat mallet, coarsely crush mints. Pour crushed mints into fine strainer; shake lightly so tiny pieces fall into large bowl (reserve larger pieces
of mints for garnish).
2. In large bowl with tiny mint pieces, stir cookie mix, butter, egg and flour until stiff dough forms. Press into pan. Bake 13 to 15 minutes or until
golden brown. Cool completely in pan, about 30 minutes.
3. In small microwavable bowl, microwave baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
4. With fork, drizzle half of melted chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. Let stand until
set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
Candy Cane Wands
1/2 cup semisweet chocolate chips or white vanilla baking chips
2 teaspoons shortening
16 candy canes or peppermint sticks, about 6 inches long
Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired
1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat,
stirring occasionally, until melted.
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan.
Let stand about 2 minutes or until chocolate is partially dry.
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.
Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
Decoration
About 1/3 cup crushed peppermint candies, if desired
1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric
mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
2. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation,
but do not press all the way to the cookie sheet.
3. Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from
cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and
espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
5. Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
High Altitude (3500-6500 ft) No change.
Variation
Classic Thumbprint Cookies: Omit baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium bowl, beat 1/2 cup brown
sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine, 1 teaspoon vanilla and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon salt. Shape
dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie sheet.
Press with thumb as directed above. Bake 10 to 12 minutes or until light brown. Remake indentations as directed above. Remove from cookie sheet;
cool. Fill each indentation with about 1/2 teaspoon jam (you’ll need about 3/4 cup jam or preserves). Success
To prevent too deep of an indentation, press with just the tip of your thumb.
How To To crush the peppermint candies, place in a resealable plastic food-storage bag and lightly crush with rolling pin.
Fiesta Fudge Cookies
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or
until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on
cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely.
Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.
Blueberry Cheesecake Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add
whipping cream and eggs; beat on low speed until well blended.
3. Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in
refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.
Peppermint Cookie Bark
12 round starlight mints
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/3 cup butter or margarine, softened
1 egg
1/4 cup Gold Medal® all-purpose flour
3/4 cup white vanilla baking chips
2 teaspoons vegetable oil
1. Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. In resealable food-storage plastic bag, place mints. With rolling pin or flat
side of meat mallet, coarsely crush mints. Pour crushed mints into fine strainer; shake lightly so tiny pieces fall into large bowl (reserve larger pieces
of mints for garnish).
2. In large bowl with tiny mint pieces, stir cookie mix, butter, egg and flour until stiff dough forms. Press into pan. Bake 13 to 15 minutes or until
golden brown. Cool completely in pan, about 30 minutes.
3. In small microwavable bowl, microwave baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
4. With fork, drizzle half of melted chips over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chips. Let stand until
set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
Candy Cane Wands
1/2 cup semisweet chocolate chips or white vanilla baking chips
2 teaspoons shortening
16 candy canes or peppermint sticks, about 6 inches long
Crushed hard peppermint candies, miniature chocolate chips, candy decorations, colored glitter sugars or coarse sugar crystals (decorating sugar), if desired
1. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat,
stirring occasionally, until melted.
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan.
Let stand about 2 minutes or until chocolate is partially dry.
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.
