The Goderich Signal-Star, 1978-11-30, Page 74Page 34
Cookies...
For busy bakers
CANDY MOUNTAIN COOKIES
1 pkg. refrigerated slice 'n bake cookies, any flavor
3 bars (31 g each) milk chocolate candy
Topping:
6 -oz. (170 g) package fluffy white frosting mix
1/4 cup plus 2 tablespoons boiling water
2 tablespoons maraschino cherry juice
1/2 cup chopped nuts
1/2 cup drained, chopped maraschino cherries
Preheat oven to 350 degrees F - 180 degrees C. Slice
cookie dough according to package directions. Bake 2
inches apart on ungreased cookie sheet at 350 degrees
F - 180 degrees C for 5 to 7 minutes until puffy and light
golden brown. Remove from oven. Divide candy bars
into squares. Place one square in the center of each
cookie. Prepare frosting mix as directed on package,
adding cherry juice with water before beating. Fold in
nuts and cherries. Swirl one large teaspoon of frosting
on each cookie, covering chocolate completely.
Return to oven; bake 3 to 5 minutes. Cool slightly;
remove from cookie sheet. Makes 32 cookies.
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CHERRY DOT CHEESECAKE COOKIES
1 pkg. refrigerated slice 'n bake cookies, any flavor
1 egg, separated
1 cup finely chopped nuts
4 -oz. package cream cheese, softened
2 tablespoons sugar
1/4 teaspoon grated lemon peel
1/4 cup drained, chopped maraschino cherries
Preheat oven to 350 degrees F - 180 degrees C. Slice
cookie dough according to package directions; roll
each into a ball. Dip balls in slightly beaten egg white
and roll in finely chopped nuts. Place on cookie sheet;
press an indentation in each cookie with finger. Fill
with % teaspoon cheese filling and sprinkle with
chopped cherries. Bake for 8 to 10 minutes until golden
brown. Refrigerate any leftovers. Makes 32 cookies.
Cheese Filling: In small mixing bowl, cream sugar
and cream cheese together. Add egg yolk and lemon
peel; blend well.
OATMEAL CARMELITAS
1 pkg. refrigerated oatmeal slice 'n bake cookies
6 -oz. package (1 cup) milk chocolate or semi -sweet
chocolate pieces.
'14 oz. package caramels
1/4 cup evaporated milk
1/2 cup chopped nuts
Preheat oven to 375 degrees F - 190 degrees C.
Grease 8 or 9 -inch square pan. Slice cookie dough 1/4 -
inch thick and overlap two thirds of the slices in
bottom of prepared pan. Bake for 10 minutes. (Cookies
will be puffy when removed from oven). Sprinkle
chocolate pieces over warm cookie base. In heavy
saucepan, melt caramels. and evaporated milk
together. Spread one-half of caramel mixture over
cookie base. Top with remaining unbaked cookie
slices. Return to oven sand bake for 15 to 20 minutes
until golden brown. Spread remaining melted caramel
mixture over cookies and sprinkle with nuts. Cool.
Makes 24 bars.