BLACK GOLD COOKIES

  • 6 tablespoons flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 10 ounces semisweet chocolate
  • chopped into ¼ inch pieces
  • 2 ounces un-sweetened chocolate, chopped into ¼ inch pieces
  • 6 tablespoons unsalted butter
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract

Preheat oven to 325. Sift together flour, baking powder and salt. Melt 6ozs. Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 min.) Place eggs, sugar & vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 – 10 minutes. Cool on baking sheet until set, then transfer to wire rack. Makes 3 dozen yummy cookies!!

RASPBERRY LINZER ROUNDS

  • 1 ¼ cups granulated sugar
  • 1 cup butter flavor Crisco
  • 2 eggs
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 cup ground almonds (about 4 to 5 ounces)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup seedless raspberry jam
  • Confectioners sugar

Placegranulated sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla and almond extract; beat until well blended and fluffy.Combine 3 cups flour, ground almonds, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended.

Divide dough into 4 pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate several hours until firm.

Heat oven to 375° . Sprinkle flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to ¼” thickness. Remove top sheet of waxed paper. Cut out with 2″ floured scalloped round cookie cutter. Place 2″ apart on un-greased baking sheet. Repeat with remaining dough. Cut out centers of half the cookies with ½” round cookie cutter.

Bake one baking sheet at a time for 5 minutes. Do not over-bake! Cool 2 minutes on baking sheet and then remove to cool completely.

Spread a small amount of raspberry jam on bottom of solid cookies; cover with cut-out cookies, bottom sides down, to form sandwiches. Sift confectioners sugar over tops of cookies.

Makes approximately 2 dozen cookies. Mmmmm…

GRANDMA BETTY’S MOLASSES CRINKLES

  • ¾ cup shortening
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cloves
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • granulated sugar

Mix shortening, brown sugar, egg & molasses thoroughly. Measure flour by sifting. Blend all dry ingredients; stir in molasses mixture. Chill. Roll dough into 1 ¼” balls. Dip tops in sugar. Place balls, sugared side up, 3″ apart on greased baking sheet. Bake 8 to 10 minutes, at 360º, just until set but not hard. (Double recipe makes 3 cookie sheets full) Enjoy!!