1 oz Unsweetened chocolate

1/4 c Butter or margarine2

2 Eggs

1 1/2 c C and H Powdered Sugar

– unsifted 1/4 ts Salt

1 ts Vanilla

1/4 c Milk

3/4 c All-purpose flour

1 c Walnuts, finely chopped

—————————–FROSTING
(OPTIONAL—————————–
1 c C and H Powdered
Sugar

– unsifted 1/4 c Soft butter or margarine

1 ts Vanilla

Melt chocolate and butter over low heat.
Set aside.
Beat eggs
until light (about 5 minutes).
Beat in sugar until smooth.
Add
salt, vanilla and milk; mix until smooth.
Gradually stir in flour.
Fold in chocolate mixture and walnuts.
Pour into greased and
paper-lined 8-inch square pan.
Bake in 350 degree oven 30 minutes.
Cool in pan.
Frost.
Cut into 2-inch squares and each square
diagonally into triangles.
Makes 32 cookies.
FROSTING: Combine 1
cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1
teaspoon vanilla.
Beat until smooth and creamy.
Spread over cookies
before cutting.
Reprinted with permission from: Bar Cookies from
the C and H Sugar Kitchen by Jean Porter Electronic format by Karen
Mintzias

1 1/2 c Butter or margarine,

-softened 1 c Granulated sugar

3/4 c Packed light brown sugar

2 t Vanilla

2 Eggs

2 1/2 c All-purpose flour

2/3 c Unsweetened cocoa

1 t Baking soda

1/2 t Salt

1 pk Large white chocolate chips

3/4 c Pecan halves, coarsely

-chopped 1/2 c Golden raisins

Preheat oven to 350′F.
Lightly grease cookie sheets or line with
parchment paper.
Beat butter, sugars, vanilla and eggs in large
bowl until light and fluffy.
Combine flour, cocoa, baking soda and
salt in medium bowl; blend into creamed mixture until smooth.
Stir
in white chocolate chips, pecans and raisins.
Scoop out about 1/3
cup dough for each cookie.
Place on prepared cookie sheets, about
4″ apart.
Flatten each cookie slightly.
Bake 12-14 minutes or until
firm in center.
Cool 5 minutes on cookie sheets;

remove to wire racks to cool completely.
Makes about 2 dozen
large cookies.

1/2 c Unsalted butter, softened

1/3 c Sugar

1/3 c Brown sugar, packed

1 Egg

1 ts Vanilla

1 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

Preheat oven to 375 degrees.
Blend butter, sugars, egg, and
vanilla until fluffy, stopping once to scrape down sides of bowl,
about 1 minute.
Add flour, baking soda and salt and mix until just
combined.
Do not overmix.
Stir in white chocolate chunks and nuts.
Mound dough by 1/3 cupfuls onto lightly greased cookie sheet.
space
about 2 inches apart.
Bake at 375 degrees until lightly brown
around edges, about 15 minutes.
Cool on cookie sheet for 3 minutes,
then remove to racks and cool completely.
Store in air-tight
container.
Can be prepared ahead, store cookies up to 4 days at
room temperature or freeze 3 weeks.

Preheat oven to 350F.
Lightly grease 4 cookie sheets.
On lightly
floured surface, roll out dough to 1/8

1 1/2 c Whole wheat flour

3/4 c All-purpose flour

-OR- oat flour 1/2 c Brown sugar, firmly packed

1/4 c Wheat germ

1 ts Baking powder

1 ts Cinnamon

2 Eggs; OR…

6 tb -Egg substitute

1/3 c Margarine; melted

1/4 c Honey

1/4 c Molasses

1 tb Finely grated orange peel

1 ts Vanilla

1 c Orange juice

1 c Chopped Calif.
Dried Figs

3/4 c Golden raisins

1/2 c Chopped walnuts

Combine flours, sugar, wheat germ, baking powder and cinnamon.
In smaller bowl, blend eggs, margarine, honey, molasses, orange
peel, vanilla and orange juice with wire whip.
Add liquid to dry
ingredients, whip until smooth.
Add figs, raisins, and walnuts.
Spread in a greased 9 x 13 inch baking pan.
Bake in a 300 F.
oven
35 minutes, until it tests done.
Each bar contains about: Calories
163, Fat 4.25G, Sodium 55.0MG, Cholesterol 17.3MG, Protein 3.20G,
Carbohydrates 30.5G, Fiber 2.82G Source: Fabulous Figs The Fitness
Fruit Reprinted with the permission of The California Fig Advisory
Board Electronic format courtesy of Karen Mintzias

-Jo Ferry cmsj69b 1 1/2 c Graham cracker crumbs

1/4 c Brown sugar

6 tb Butter; melted

1 pn Nutmeg

2 c Chocolate chips

1 c Flaked coconut

1 c Walnuts; chopped

7 oz Jar of Marshmallow creme

2 tb Milk

1 ts Vanilla

Heat oven to 350.
Combine crumbs, sugar, butter and nutmeg.
Press into 9×13″ pan.
Bake for 10 minutes; remove from oven.
Mix
chocolate chips with coconut and walnuts.
Spread over first layer.
Thin marshmallow creme with milk and vanilla.
Drizzle over top.
Bake additional 15 minutes.
Cool before cutting into squares.
Makes
about 32 squares.