These impressive looking cookies will make a splash at any gathering.
2 cups all purpose flour
2 cups quick cooking oats
1 1/2 cups sugar
1 1/4 cups butter, softened
1 (21 oz.) can cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening
Directions
Preheat oven to 350 degrees.
In a bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1 1/2 cups for topping. Press the remaining crumb mixture into an ungreased 13x9x2-inch baking dish. Bake for 15 to 18 minutes or until edges begin to brown.
In another bowl, combine the pie filling and extract; carefully spread over the crust. Sprinkle with the reserved crumb mixture.
Bake for 20 to 25 minutes or until the edges of the topping are lightly browned.
In a microwave or heavy saucepan, melt the chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely. Cut into bars.
Makes 36 bar cookies.
=> Most Popular Christmas Cookie Recipes: Heavenly Caramel Cookies
A delicious cookie featuring spices, nuts, coconut and marshmallows.
12 graham crackers
2 cups miniature marshmallows
3/4 cup butter
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
Directions
Preheat oven to 350 degrees.
Line a 15x10x1-inch baking pan with foil.
Place graham crackers inside the pan; cover with marshmallows.
In a saucepan, cook and stir butter, brown sugar and cinnamon over medium heat until the butter is melted and the sugar is dissolved. Remove from heat; stir in the vanilla. Spoon over the marshmallows.
Sprinkle with almonds and coconut. Bake for 14 to 16 minutes or until browned. Cool completely. Cut into 2-inch squares, then cut each square in half to form triangles.
Makes 72 cookies.
=> Most Popular Christmas Cookie Recipes: Minty Meringue Drop Cookies
These light as air cookies are perfect for the holidays.
2 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon vanilla extract
2 to 6 drops green food coloring, optional
1 pkg. mint chocolate chips
Directions
Preheat 250 degrees.
Lightly grease baking sheets or line with parchment paper; set aside.
In a large bowl, beat egg whites until foamy. Add cream of tartar, beating until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Beat in the vanilla and food coloring. Fold in the chocolate chips.
Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheets. Bake for 30 to 35 minutes or until dry to the touch. Cool.
Makes 30 cookies.
Note: If you cannot find mint chocolate chips, place 2 cups of semisweet chocolate chips and 1/4 teaspoon of peppermint extract inside a plastic bag. Seal the bag and toss chips until coated. Let chips sit for 24 to 48 hours before using.
