Cookies

[Ruff Justice]

CAPPUCCINO COOKIES

1 cup butter, soft
2 cup Firmly packed brown sugar
2 tablespoon milk
2 tablespoon Instant coffee granules
2 large Eggs
1 teaspoon Rum extract
1/2 teaspoon Vanilla
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoons ground nutmeg
1/4 teaspoon salt
chocolate sprinkles -or- melted chocolate (optional)

BEAT butter in large bowl w/ mixer at med-speed until smooth. Add sugar; beat until well blended. HEAT milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at med-speed until well blended. COMBINE flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended. SHAPE dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly w/ flour if too sticky to handle.) ROLL logs in chocolate sprinkles, if desired, coating evenly ('/3 cup sprinkles per roll). Or, leave rolls plain and dip in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight. PREHEAT oven to 350F. Grease cookie sheets. Cut rolls into '/4-in-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls + sliced cookies chilled until ready to bake.) BAKE 10-12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if desired. Store in airtight container.

[Ruff Justice]

BLACK WALNUT CHOCOLATE KISS BROWNIES

1 1/4 cup butter, melted
3/4 cup cocoa
2 cups sugar
4 eggs
1 tablespoon vanilla
1 1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1 cup Hammons Black Walnuts
1 cup Hershey`s mini kisses, semi-sweet
Topping
1/4 cup Hershey`s mini kisses, semi-sweet
2 tablespoons milk
Black Walnut ice cream, optional

Preheat oven to 350 degrees;. Grease and flour a 10 ½ x 15 ½ x 1 inch jelly roll pan. In a large mixing bowl, combine butter, cocoa, sugar, eggs and vanilla; blend well. Stir together flour, salt and baking powder. Stir into cocoa mixture until smooth. Add black walnuts and mini kisses. Spread evenly in the prepared pan and bake 25 minutes on middle oven rack. Cool before cutting. Optional: individually warm cut brownies slightly before serving. Makes 3 to 5 dozen. Topping: Melt mini kisses over low heat, stirring continually. Stir in milk. Drizzle over warm brownies just before serving. If desired, top with black walnut ice cream.

[Ruff Justice]

BAKE-NOT BROWNIE BARS

38 squares graham crackers, finely rolled (about 2 1/2 cups)
2 cups miniature marshmallows
1 cup chopped walnuts
6 oz pkg semisweet chocolate morsels
1 cup evaporated milk
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon vanilla extract

Mix crumbs, marshmallows and nuts in large bowl; set aside. Blend chocolate morsels, evaporated milk, corn syrup and salt in 2-quart saucepan. Stir over low heat until chocolate is melted. Increase heat to medium; heat to a full boil, stirring constantly. Boil for 10 minutes; stirring constantly. Remove from heat; stir in butter or margarine and vanilla. Immediately stir chocolate mixture into crumb mixture. Spread in a greased 9 x 9 x 2-inch baking pan. Refrigerate until set, about 3 hours. Cut into 36 1 1/2" squares.

[Ruff Justice]

KAHLUA CREAMY FUDGE

1 1/3 cup granulated sugar
7 ounces jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet choc. pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoons vanilla

Line 8" sq. baking pan with foil. In 2 qt. saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 lbs.

[Ruff Justice]

CARAMEL OATMEAL COOKIES

¼ cup sugar
3 tablespoon. hot water
¾ cup butter
1 teaspoon baking soda
1 cup flour
2/3 cup sugar
½ teaspoon salt
2 cup quick-cooking oatmeal

Caramelize the ¼ cup sugar in a small frying pan over low heat. Stir in hot water carefully, as mixture may spatter, then add butter and baking soda. Stir until sugar is dissolved. Sift flour, measure, then sift again with sugar and salt; mix with oatmeal and stir into the first mixture. Drop from a teaspoon onto cookie sheet. Bake at 350° for 10 minutes.

[Ruff Justice]

CHINESE COOKIES

½ cup peanut butter
1 package (6 ox.) butterscotch chips
1 can chow mein noodles
candied cherries

Mix peanut butter and chips together; add noodles. Drop on wax paper. Put candied cherries on top of each. Let set until firm.

[Ruff Justice]

ICE BOX COOKIES

2 cups all purpose flour
1 cup brown sugar
1 egg
1/2 cup butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup chopped nuts
1/4 teaspoon salt

Thoroughly combine all ingredients. Shape in to 2 long rolls Wrap rolls in wax paper or foil. Chill well. Cut in slices and place on baking sheets. Bake at 350 for 8 to 10 minutes.

[Cinnamon Teal]

Scottish Shortbread

1/2 cup butter, softened
1/2 cup white sugar
2 1/2 cups flour

Cream the butter until light. Add sugar and cream until fluffy. Gradually add the flour. Knead together. Spread into a cookie sheet until it's about 1/2 - 3/4" thick. Bake at 250 degrees for an hour. Cut immediately when removed from oven.