Nut Bars

These nut bars are delish!

BASE LAYER:

1 1/2 cup flour

1/2 cup butter

3/4 cup brown sugar

1 tsp salt

Combine above ingredients and cut in the butter as you would for a pie dough.  Pat into greased 9x13 pan and bake at 350 degrees for 10 minutes.  Cool slightly.

TOP LAYER:

12 oz Butterscotch chips

1/2 cup light corn syrup

2 Tbsp butter

2 cups mixed nuts (coarsely chopped) (approximately one 15 oz can of nuts)

Melt butterscotch and butter together in microwave.  Stir in corn syrup and heat for about 15 seconds.  Pour over the base.  Sprinkle mixed nuts over the top and lightly pat in.  Bake another 10 minutes at 350 degrees.

Taste of Home Gluten Free Almond Cookies

8 oz almond paste
1/2 cup Sugar
2 egg whites at room temp
1/8 tsp salt

Beat almond paste and sugar until crumbly.  Add egg whites and salt, beat until smooth.  Drop by tablespoon 1 inch apart onto baking sheets.  Bake at 350 degrees for 15-18 minutes.  Cool for 1 minute on baking sheet, then place on wire racks.

Ginger Cookies

From the kitchen of Dorothy O...soft and chewy ginger cookies!

1/2 cup butter
1 cup vegetable oil (Crisco)
2 cups brown sugar
2 eggs
1/2 cup molasses
1/2 tsp salt
4 1/2 cups flour
3 tsp soda
2 tsp ginger
2 tsp cinnamon
2 tsp ground cloves

Mix butter, oil, sugar, eggs, add molasses and dry ingredients.  Chill.  Roll dough into small balls and dip into granulated sugar.

Bake on parchment or lightly greased pans at 350 degrees for 8-12 minutes.

Makes 8 dozen.

Chocolate Chip Oatmeal Cookies

1 cup butter
1 1/2 cups brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
1 3/4 cups flour
2 1/2 cups oats
2 cups chocolate chips

Mix together and bake at 350 degrees.

Rice Krispie Bars

1 cup sugar
1 cup light corn syrup
1 1/2 cups crunchy peanut butter
5-6 cups Rice Krispies
1/2 bag chocolate chips
1/2 bag butterscotch chips

Melt sugar, corn syrup, and peanut butter in large pot over low heat.  Remove from heat.  Fold in Rice Krispies.  Pat mixture in 9x13 pan.

For chocolate topping, melt/soften chocolate and butterscotch chips in microwave and spread over top, OR sprinkle chips over bars in the pan and place in broiler for 2-3 minutes until softened, then spread.

Hip Padder Bars

1 cup brown sugar
1/2 cup butter
1 egg
3 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt

Mix the above ingredients together and press 2/3 of mixture into a 9x13 pan.

1 can sweetened condensed milk
6 oz chocolate chips
2 T butter

Melt above three ingredients in microwave and pour over crust.

Drop remaining crust mixture over filling by spoonfuls.  Crust mixture is thick so you may have to press it down with your fingers.

Bake at 350 for 15-20 minutes.

ENJOY!!

Blonde Brownies

2/3 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 package chocolate chips
1 cup walnuts (optional)

Cream butter, sugar, eggs, vanilla.  Add dry ingredients.

Bake at 350 degrees for 25 minutes.

ENJOY!!

Italian Shortbread

1 1/2 sticks butter, softened
1/2 cup sugar
1/2 tsp almond extract
1 1/2 cups flour
1/8 tsp salt
1/4 cup apricot jam
1/3 cup sliced almonds
Powdered sugar for dusting

Prehead oven to 350 degrees.  Have ready an ungreased 9" springform pan or a tart pan with a removable bottom.

Beat the butter and sugar on medium speed in mixer until light and fluffy.  Add almond extract and beat on medium speed for 30 seconds to blend well.

In a small bowl, whisk together flour and salt.  Add to butter mixture and beat on low speed just until blended. 

Press dough into pan.  Spread jam evenly over the dough to within an inch of the edge.  Sprinkle almonds evenly over the top.

Bake for 40-50 minutes until golden brown.  Remove from oven and let cool completely on a wire rack.

Remove the sides from the pan, dust with powdered sugar before serving.