Cookies and Bars

Top of the Hill Shortbread

1/2 lb. butter
1/2 c. confectioners' sugar
2 c. flour
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350F

Cream the butter and gradually add the sugar, beating well. Mix together the flour, salt and baking powder and add to first mixture, combining thoroughly . Roll out the dough with a rolling pin until it is 1/4 inch thick, then cut into rectangles or any other shape desired. Put them on ungreased cookie sheets, prick each cookie with a fork, and bake for 20-25 min. or until they turn lightly brown around the edges.

This recipe will make about 24 one by two inch bars

Flourless Chocolate Cookies

2 c. walnut halves (Feel free to reduce amount to 2 ½ cups; I've used pecans with success)
3 cups confectioners' sugar
1/2 c. plus 3 Tbsp. unsweetened Dutch-process cocoa powder
1/2 tsp. salt ( I only used 1/4 tsp.)
4 large egg whites, at room temperature
1 Tbsp. vanilla extract
Preheat oven to 350 F. Spread nuts on a baking sheet and toast in the oven golden and fragrant, about seven minutes. Let cool slightly, then transfer nuts to a work surface and coarsely chop. Position two racks in the upper and lower thirds of the oven and lower temperature to 320 F. Line two baking sheets with parchment paper. In a large bowl, whisk (or combine in an electric mixer on low speed) confectioners' sugar with cocoa powder and salt followed by the chopped nuts. While whisking (or once you change the speed to medium), add egg whites and vanilla extract and beat just until the batter is moistened (do not over beat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for about seven minutes, then move pans from front to back and top to bottom, and allow to bake for an additional seven or eight minutes (for a total of 14-16 minutes), until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto two wire racks. Let cookies cool completely, and store in an airtight container for up to three days. These keep better if you put a layer of waxed paper between your cookie layers when storing them. They tend to get sticky when left out on the counter, so they are much better stored in an airtight container.

Oreo Truffles
8 oz cream cheese, softened
16 oz oreos, broken into quarters
Enough best quality white chocolate chopped to measure about 2 cups (1 – 2 teaspoons of solid vegetable shortening, such as Crisco, as needed to make it smooth)

In a large mixing bowl, beat cream cheese for a couple minutes to smooth out. Add in just over 1/2 of the broken oreos and mix until thoroughly combined. Add in the rest of the oreos and mix just until combined - some bigger pieces are ok.

Cover bowl and chill for at least 2-3 hours. Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and place back in the refrigerator to firm up.

Slowly melt the white chocolate in a double boiler, stirring occasionally, until most of the chunks are smooth. Add solid vegetable shortening, 1/2 teaspoon at a time as needed to make the mixture smooth. (Do not add liquid oil or water to chocolate or it will clump.) Remove and stir to melt the rest of the chocolate. Dip each truffle ball and set aside on a silpat or parchment paper. If the chocolate mixture starts to firm up, place back over the double boiler to slowly remelt, or gently rewarm in the microwave. Store in the refrigerator after all are dipped. Variation: Use Mint Oreo cookies and add 1 drop of green food coloring to the white chocolate for Mint Oreo Truffle Balls. You can also drizzle some dark chocolate over them to make creative designs.

Raisin Sour Cream Cookies 2 c. sifted flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground nutmeg 1/4 tsp. salt 1/2 c. butter 1/2 tsp. vanilla extract 1 c. firmly packed light brown sugar 1 egg, well beaten 1/2 c. sour cream 1 c. chopped golden raisins Blend the first 5 ingredients thoroughly. Cream the butter and extract together. Add brown sugar gradually, creaming until fluffly after each addition. Add a mixture of the egg and sour cream in thirds beating well after each addition. Add dry ingredients in fourths, mixing only until smooth after each addition. Add raisins. drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheets. Bake at 350F for 12 minutes or ountil lightly browned. When cookies are cool, spread with orange flavored frosting. Frosting: 2 c. confectioners' sugar 2 Tbsp. orange juice concentrate 1 Tbsp. light corn syrup 1 tsp. vanilla or orange extract food coloring, optional Combine powdered sugar, orange concentrate, corn syrup and 1 tsp. extract in small bowl; Stir until smooth. Frost cookies.

Orange Surprises 2 c. AP flour, sifted 4 tsp. baking powder 4 Tbsp. melted butter 3/4 tsp. salt 3/4 c. milk cubes of sugar orange zest Sift flour, baking powder and salt. Mix well; add butter. Add milk slowly, blend well. Turn on lightly floured surface, roll, cut with small floured cutter, place in bakin gpan. In the center of each, place small cube of sugar dipped in orange juice. Sprinkle grated orange peel over top, bake at 375 F for 20 minutes or until done.

Lemonade cookies 1 c. butter 1 c. sugar 2 eggs 3 c. sifted AP flour 1 tsp. baking soda 1 (6 oz) can frozen lemonade concentrate Sugar Cream the butter and sugar. Add your eggs and beat well. Sift the flour and baking soda. Add the dry ingredients and 1/2 cup of your lemonade concetrate to the creamed mixture. Drop onto ungreased cookie sheet and bake at 400F for 8 minutes. Remove from oven and while they are hot, brush with lemonade concetrate and sprinkle with sugar.