Submitted to Recipe Goldmine by ltlgranny (Linda)

1 box chewy fudge brownie mix
1 container prepared cream cheese frosting
Green food coloring
1 cup (6 ounce package) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Prepare fudge brownie mix as directed on package. Let cool completely.

Cut brownies. Mix about 5 drops of green food coloring into frosting; frost individual brownies. Melt chocolate chips and butter together. Drizzle over frosted brownies; put an Andes candy on top of each brownie. Refrigerate until cool.

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Posted by Cookin’Mom at recipegoldmine.com 11/12/2001 10:35 pm

Source: The Army, Navy, and Air Force Times Magazine, November 1978 – Recipe by WILSON BWVB02B

1 cup butter or margarine
1 1/2 cups granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons buttermilk
4 cups nuts, chopped
1 pound dates, chopped

Cream together the butter or margarine and sugar until fluffy. Add the egg yolks and vanilla extract and heat well for about 2 minutes.

Sift together the flour, baking soda, salt, cinnamon and cloves and add to the mixture. Add the milk and stir well. Now fold in the nuts and dates.

Drop by the teaspoonful onto a cookie sheet.

Bake at 325 degrees F for about 20 minutes.

Yield: Makes about 7 dozen.

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1 cup butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Food coloring, three colors of choice

Cream butter and sugar together. Blend in egg and vanilla extract.

Sift dry ingredients together and add to butter mixture. Mix well. Divide dough into 3 parts. Tint each part with a different color. Drop by teaspoon onto a grease cookie sheet. Bake at 375 degrees for 8 minutes.

Yield: 4 dozen

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2 cups semisweet chocolate chips
2/3 cup unsalted butter
4 eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour, sifted
1 teaspoon baking powder
1/2 cup coarsely chopped pecans
1 cup semisweet chocolate chips

Grease a 13 x 9-inch baking pan; set aside. Preheat oven to 350 degrees F.

Melt chocolate chips and butter in top of a double boiler set over simmering water, stirring until smooth. Remove from heat. Beat together eggs and granulated sugar in a medium mixing bowl on medium speed. Add vanilla extract. Blend in melted chocolate mixture. Lower speed, and add sifted flour and baking powder; blend well. Fold in nuts and remaining 1 cup chocolate chips. Pour batter into prepared pan. Bake for 25 minutes. Cool completely.

Frosting
3 cups confectioners’ sugar
3 ounces cream cheese, softened
1/4 cup unsalted butter, softened
6 to 8 tablespoons milk
1/2 cup crushed hard peppermint candy
Whole peppermint candies (optional)

Beat together confectioners’ sugar, cream cheese, butter and 4 tablespoons of the milk in a large mixing bowl on medium speed of electric mixer until smooth. Add additional milk, one tablespoon at a time, to achieve desired spreading consistency. Stir in crushed peppermint candy. Spread topping over cooled brownies. Cut into bars. Top each brownie with additional whole peppermint candy, if desired.

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Posted by bettyboop50 at recipegoldmine.com May 28, 2001

Source: Barbara Nowakowski

Coffee and chocolate have a natural affinity, and this recipe for eggless, coffee-flavored cookies capitalizes on the mutual attraction. Because these cookies don’t spread, they’re a good choice when you need a lot of small, bite-sized cookies.

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted (sweet) butter
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
12 ounces (2 cups) semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, and salt; set aside.

In a large mixing bowl, cream together the butter and brown sugar. Blend in the vanilla and coffee granules. Add the sifted ingredients to the creamed mixture and blend well. Stir in the chocolate and the nuts.

Drop by teaspoonsful onto lightly buttered baking sheets, spacing well apart. Bake at 350 degrees F for 8 to 10 minutes, or until cookies are lightly browned. Cool slightly before removing from baking trays.

Makes 5 dozen.

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3/4 cup ground nutmeats
1 cup butter (1/2 Crisco?)
1/2 cup confectioners’ sugar
2 cups flour
1 teaspoon vanilla extract

Mix and form into balls the size of walnuts. Bake at 300 degrees F for 30 minutes or until brown. While hot, roll in confectioners’ sugar.

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Posted by Pat’s Cookin at recipegoldmine.com 12/4/2001 4:50 pm

Red and green cherries add a festive touch of color to a favorite bar.

Crumb Mixture
1/3 cup LAND O LAKES? Butter, softened
1/3 cup firmly packed brown sugar
1 cup all-purpose flour

Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
1/4 cup chopped green candied cherries
1/4 cup chopped red candied cherries

Heat oven to 350 degrees F.

Combine all crumb mixture ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 minute). Reserve 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom of ungreased 8-inch square baking pan. Bake for 10 to 12 minutes or until lightly browned.

Combine all filling ingredients except cherries in same bowl. Beat at medium speed until smooth (1 to 2 minutes). Stir in cherries by hand. Spread filling over crust. Sprinkle with reserved crumb mixture. Continue baking for 18 to 20 minutes or until filling is set. Cut into bars while warm. Cover; store refrigerated.

Makes 25 bars.

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1 pint vanilla ice cream
4 cups all-purpose flour
1 pound margarine (4 sticks)
2 cans Solo? brand fruit filling
2 tablespoons granulated sugar

Thaw ice cream and soften butter; cream together. Add sugar, then flour, gradually. Form into a ball and refrigerate overnight.

Roll out to 1/4-inch thickness on floured surface and cut into squares. Put small amount of Solo fruit filling in center, overlap and pinch opposite corners. Bake at 375 degrees F for 15 to 20 minutes or until lightly browned. When cool, dust with confectioners’ sugar.

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Posted by bettyboop50 at recipegoldmine.com

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sweet butter, softened ( do not substitute)
1/2 cup granulated sugar
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan and set aside.

In a small bowl, stir or whisk together the flour, baking powder and salt.

In a large bowl, cream the butter, sugar and brown sugar. Add eggs and vanilla extract, beating well. Gradually add flour mixture, beating well after each addition. Stir in nuts.

Spread batter evenly in prepared pan. Bake for 30 to 35 minutes or until tester inserted in center comes out "almost" clean. Let cool completely on a wire rack. Run a sharp knife around edges of pan, then cut into 16 squares.

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1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

Frosting
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations

Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

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