2 Egg whites

1/2 c Granulated sugar

1/2 c All purpose flour

1/2 c Unsalted butter, melted

2 ts Water

1 ts Vanilla

Ice cream, sherbert, or -fresh fruit for filling Line three
baking sheets with parchment paper or grease and flour sheets.
Using a six inch plate, trace two circles on each sheet,leaving one
inch between each circle.
In large bowl, whisk together egg whites,
sugar, flour, butter, water and vanilla just until blended.
Using
three tablespoons batter for each cookie, drop on to circles on
prepared baking sheet.
With metal spatula, gently spread batter as
thinly as possible to fill circles.
Bake one sheet at a time in
upper half of 400 F oven for 6-8 minutes or until edges are just
beginning to brown.
Remove baking hseet from oven and place on
rack.
Using metal spatula, immediately lift one cookie and place on
to lightly greased inverted tall glass about 1-1/2 inches in
diamter.
Working quickly,lightly shape warm cookie with fingers to
creat fluted effect.
Let cool completely on glass.
Repeat with
remaining cookies.
If cookie is too firm to mould, return to oven
for 15-30 seconds or until softened.
(Cookie shells can be stored
in airtight

container for up to two day.
Recrisp in 275F oven for one
minutes.
TIP: It is important to work quickly when shaping tulip
shells because they’re easiest to handle while still warm.
If
possible, line baking sheets with parchment paper for easy removal
of the cookies.
Origin: Recipe from Newspaper Shared by: Sharon
Stevens

1 1/2 c Sifted flour

1/4 ts Baking soda

1/2 ts Salt

1/2 c Butter or margarine

1/2 c Brown sugar, packed

2 Eggs

1/4 ts Vanilla

Pecan halves
—————————–CHOCOLATE
FROSTING—————————–
2 oz Unsweetened
chocolate

1/4 c Milk

1 tb Butter or margarine

1 c Sifted powdered sugar

Resift flour with soda and salt.
Cream 1/2 cup butter and brown
sugar together thoroughly.
Add 1 whole egg and 1 egg yolk and beat
well.
Stir in vanilla.
Add dry ingredients and mix well.
Arrange
pecan halves in groups of 3 or 5 on greased baking sheets to
resemble head and legs of turtle.
Roll rounded teaspoons of dough
into balls.
Dip bottom of each into remaining unbeaten egg white
and press lightly onto nuts so tips of nuts show.
Bake at 350F 10
to 13 minutes.
Cool.
Meanwhile, to make frosting, combine
chocolate, milk and 1 tablespoon butter in top of double boiler.
Cook over simmering water, stirring until smooth.
Remove from heat
and beat in powdered sugar until smooth and glossy, adding more
sugar if needed.
Frost top of cookies.

———————————-BROWNIES———————————-
12 oz Semi-sweet chocolate*

12 oz Sweet butter

2 tb Brewed coffee

8 lg (extra) eggs

1 ts Salt

4 c Sugar

2 ts Vanilla extract

1/2 ts Almond extract

2 c Sifted all-purpose flour

12 oz (2 3/4 cups) walnut pieces

———————————–ICING———————————–
12 oz White chocolate

1 c Granulated sugar

1/2 c Heavy cream

6 oz Coarsely ground nuts

* (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence!
Use the middle rack of the oven.
Preheat oven to 425?.
Butter
bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust
lightly with flour.
For brownies, melt chocolate, butter and coffee
on top of a double-boiler.
Blend until smooth.
In the bowl of an
electric mixer, beat eggs, salt, sugar and extracts until light in
color and creamy.
Add melted chocolate to creamed mixture, then mix
in the flour and fold in walnut pieces.
Pour batter evenly into
pans.
Reduce oven to 375? and bake for 30 minutes.
Test for
doneness with a toothpick (center will come out clean and dry).
Remove from oven and refrigerate immediately to cool.
To make
icing: in the top of a double-boiler, add white chocolate, chopped
in pieces, sugar and cream.
Heat until smooth; sugar should be
completely melted.
Pour over cooled brownies.
Sprinkle walnuts on
top.
Return to refrigerator for chocolate to set.
Serve at room
temperature, or freeze in trays, or serve individually by wrapping
in saran wrap and foil.
Yield: 48.
Larry Rosenberg, author of
Muffins & Cupcakes (published by The American Cooking Guild),
Fairview, NJ.
Randy Shearer

———————————-BROWNIES———————————-
1 1/4 c Mint chocolate chips

1 1/2 oz Unsweetened chocolate

- finely chopped 1/2 c Unsalted butter

- cut into pieces 1/2 c Sifted all-purpose flour

1 pn Salt

1 1/2 ts Instant expresso powder

1/2 ts White creme de menthe

3 Extra-large eggs

- room temperature 3/4 c Sugar; PLUS:

2 tb Sugar

———————————–GLAZE———————————–
6 tb Mint chocolate chips

1/2 oz Unsweetened chocolate

- finely chopped 5 tb Unsalted butter

- cut into pieces FOR THE BROWNIES: Position the rack in lowest
third of oven and preheat to 350 F.
Butter sides of 9-inch square
baking pan with 2-inch-high sides.

Fold 18×12-inch piece in half crosswise.
Line pan with foil,
allowing foil to extend over two sides.
Butter foil.
Melt both
chocolates and butter in heavy medium saucepan over very low heat,
stirring until smooth.
Cool.
Sift flour and salt into small bowl.
Mix cream, espresso powder and creme de menthe in small cup.
Using
electric mixer, beat eggs and sugar in large bowl until frothy.
Fold in coffee mixture and then melted chocolate.
Fold in dry
ingredients.
Spread batter evenly in prepared pan.
Bake until
toothpick inserted in center comes out with some moist crumbs still
attached, about 25 minutes (surface may crack).
Gently press down
on any raised surfaces to flatten slightly.
Cool 30 minutes on
rack.
FOR GLAZE: Melt both chocolates and butter in heavy small
saucepan over low heat, stirring until smooth.
Let stand until cool
enough to spread.
Spread glaze over brownies.
Let stand 4 hours at
room temperature.
Lift brownies from pan using foil sides.
Cut into
squares.
(Can be prepared 1 day ahead.
Store in airtight
container.)

Combine flour, salt, and baking soda.
Mix into creamed mixture at
low speed until just blended.
Stir in chocolate chips and nuts.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased
baking sheet.
Bake at 375 degrees for 8 to 10 minutes for chewy
cookies (they will look light and moist-do not overbake), 11 to 13
minutes for crisp cookies.

Cool 2 minutes on baking sheet.
Remove to cooling rack.

3/4 c Butter Flavor Crisco

1 1/4 c Brown sugar, firmly packed

2 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c Flour, all purpose

1 ts Salt

3/4 ts Baking soda

1 c Chocolate chips, semi-sweet

1 c Pecan pieces, large *

Preparation Time: 20 Minutes Bake Time: 8 to 13 Minutes * Note:
If nuts are omitted, use 1 1/2 cups semi-sweet chocolate chips.
1.
Heat oven to 375 F.

2.
Cream Butter Flavor Crisco, brown sugar, milk and vanilla in
large

bowl.
Blend until creamy.
Blend in egg.
3.
Combine flour, salt
and baking soda.
Add to creamed mixture,

gradually.
Stir in chocolate chips and nuts.
4.
Drop rounded
TABLESPOONFULS ( about 2 measuring tablespoons ) of

dough 3 inches apart on ungreased baking sheet.
5.
Bake at 375
for 8 to 10 minutes for chewy cookies ( they will look

light and moist - DO NOT OVERBAKE ), 11 to 13 minutes for crisp
cookies.
Cool on baking sheet for 2 minutes.
Remove to cooling
rack.
Makes 3 dozen 3 inch cookies.
Variations for Ultimate
Chocolate Chip Cookies 1.
DRIZZLE Melt 1 cup semi-sweet or white
melting chocolate with 1 teaspoon Butter Flavor Crisco over VERY
low heat or at 50% power in microwave.
Stir well.
If too thick to
drizzle, add a little more Butter Flavor Crisco to thin.
Drizzle
from end of spoon back and forth over cookie.
Sprinkle with nuts
before chocolate hardens, if desired.
To harden chocolate quickly,
place cookies in refrigerator for a few minutes.
2.
CHOCOLATE
DIPPED Melt 1 cup semi-sweet chocolate chips or 1 cup

white melting chocolate cut in pieces with 1 teaspoon Butter
Flavor Crisco over VERY low heat or at 50% power in microwave.
Stir
well.
Spoon into a cup.
Dip one end of COOLED cookie in chocolate.
Sprinkle with finely chopped nuts before chocolate hardens.
Place
on wax paper.
3.
HOLIDAY DRESS-UPS Frost cookies with Creamy
Vanilla Frosting.

Decorate with red and green candy coated chocolate pieces (
M&Ms ).
Creamy Vanilla Frosting Combine 1/2 cup Butter Flavor
Crisco, 1 pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1
teaspoon vanilla in medium bowl at low speed of electric mixer
until well blended.
Scrape bowl.
Beat at high speed for 2 minutes,
or until smooth and creamy.
Frost COOLED cookies.
Source: Butter
Flavor Crisco Cookie Collection, page 30.
Shared by: David
Knight