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    You are in: Home / Cookbooks / Cookies and Brownies
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    87 recipes in

    Cookies and Brownies

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    Use to fill recipe #333348. From Mom's recipe box. Makes enough to fill about 36 hamentashen.

    Recipe #336328

    Recipe #139972

    These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

    Recipe #32614

    For use with recipe #333348. Makes enough to fill about 24 hamentashen. From Mom's recipe box.

    Recipe #336336

    From Nigella Lawson's "Nigella Express"

    Recipe #319963

    Adapated from a recipe at WeightWatchers.com

    Recipe #318089

    Recipe #321094

    Something to have with that cup of tea or coffee without the guilt if you are following a Weight watchers points plan. Points for ingredients are in brackets. Mixture makes 16 at 1 point each.

    Recipe #161282

    The intersection of three classic cookies - it doesn't get better than this. Adapted from a recipe by Brown Eyed Baker. http://bit.ly/bsC5ut

    Recipe #414408

    Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for—the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

    Recipe #363277

    Posted to the "Cooking-Dragon" mailing list by Susan. She says, "Critics of vegan cookies beware: this one will have you eating your words… and the cookies!" She also notes, "Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie that is fantastic (really!)."

    Recipe #333031

    I forget where I found this. It's a bit messy, but very tasty.

    Recipe #321095

    These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson

    Recipe #403956

    Adapted from a recipe by Kathy at allrecipes.com. Not crunchy like the originals, but boy, are they good! DON'T make them too big, or they get unwieldy.

    Recipe #320982

    Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow: http://bit.ly/XH9k6Z

    Recipe #494381

    These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.

    Recipe #270175

    Adapted from Budget Bytes. http://bit.ly/VWeJLw

    Recipe #494023

    From my friend Sam http://copperbadge.livejournal.com - Similar to a recipe from Martha Stewart's Cookies.

    Recipe #385338

    Tender, crumbly, addictive little cookies. You can sub any other flavorant you like for the lime zest - lemon zest, vanilla bean, chocolate. You really need a stand mixer to get the right texture. Adapted from a recipe by Jenny McCoy at Serious Eats. http://bit.ly/9djp7E

    Recipe #416364

    Adapted from a recipe by janetk at allrecipes.com. The original recipe was for "cookies", but the reviewers there complained about the texture being too cakey, so I made them mini-muffins instead. Use quick oats, NOT INSTANT. For the pudding, use a cooked variety, not instant. If you don't have whole wheat flour, just use 3/4 cup all-purpose.

    Recipe #377421

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