Peanut Butter Fudge Cups

from Cooking Light Annual, 2002

Serving Size : 24

Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter -- cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.


Per Serving (excluding unknown items): 83 Calories; 2g Fat (25.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Cherry Cordial Cookies

1/2 cup butter -- softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 jar maraschino cherries,whole -- drained, juice reserved
6 ounces chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350ºF.

In a large mixing bowl, beat together butter and sugar until well combined. Mix in egg and vanilla.

Add flour, cocoa, salt, baking soda and baking powder. Gently mix in until combined.

Roll bits of dough into 1-inch balls and place 1 inch apart on an ungreased cookie sheet. Press down in the center of each ball with your thumb to make a small indentation.

Place one drained cherry in each of the indentations.

In a small saucepan, combine the chocolate chips, sweetened condensed milk, and 2 tablespoons of the reserved cherry juice. Melt over medium low heat, stirring constantly until well blended.

Drizzle 1 teaspoon of the chocolate sauce over each of the cherries.

Bake cookies in a 350ºF oven for 12-13 minutes. Allow to cool on the cookie sheet for 1 minute before removing to a baking rack to cool completely.

If desired, drizzle cookies with a glaze made from powdered sugar, cherry juice, and red food coloring.

Makes about 40 cookies.

Orange-Fennel Cookies

1 orange
2/3 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon fennel seeds, toasted and crushed
2 cups all-purpose flour
turbinado sugar
Simple glaze:
1 1/2 cups powdered sugar
1 drop orange oil
2 teaspoons milk

Remove the zest from the orange using a zester. Measure 2 teaspoons of orange peel. Juice the orange and measure 2 tablespoons of juice.

In a medium bowl, beat the butter with the sugar until well combined. Add the orange juice, zest, eggs, vanilla, and the fennel seeds. Stir in the flour. Wrap the dough well in plastic and refrigerate for several hours, or until easy to handle.

Preheat oven to 375ºF. Shape the dough into 3/4 inch balls. Roll the balls in the turbinado sugar to coat and place on an ungreased baking sheet 1 inch apart. Press down on them slightly with a glass to flatten a bit. Bake in a preheated oven for 11 to 12 minutes, or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool.

Combine the simple glaze ingredients, adding more milk if necessary to get a good consistency. Lightly drizzle the cookies with the glaze and allow to set completely.

To store, layer in an airtight container and store at room temperature for up to 3 days. Cookies can also be frozen for up to 3 months.

Snickerdoodles

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon cinnamon

In a mixing bowl, beat butter and sugar together with a mixer. Add the egg and vanilla and beat well. Add the flour, baking soda and cream of tartar. Mix well to combine. Wrap the dough up in plastic wrap and chill for at least 1 hour.

Combine the sugar and cinnamon.

Preheat oven to 375ºF. Roll the cookie dough into small 3/4 inch balls. Roll each ball of dough well in the cinnamon sugar mixture. Place on an ungreased baking sheet 2 inches apart.

Bake for 10-11 minutes, or until the edges just begin to brown. Remove the cookies from the baking sheet to a cooling rack to cool completely.

Makes about 45 cookies.

Rich Rolled Sugar Cookies

adapted from Joy of Cooking

2 sticks butter, softened
1 cup sugar
1 large egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose flour

Beat the butter on sugar on medium speed until fluffy and well blended. Add the egg, baking soda, salt, and vanilla and beat until well combined. Add the flour. Stir until blended and smooth.

Divide the dough in half, roll into a ball, and flatten somewhat. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 350ºF.

After chilling, roll out the cookie dough to about a 1/4-inch thickness on a lightly floured counter or cutting board. Cut out cookies and carefully transfer to an ungreased cookie sheet. Re-roll the cookie dough as many times as necessary to use up the dough, chilling when not using.

Bake for 9 to 11 minutes, or to desired doneness (as brown around the edges as you'd like them). Remove the cookie sheet from the oven, let sit for about 30 seconds before removing the cookies to a cooling rack to cool completely.

If desired, you can sprinkle the cookies with colored sugars or sprinkles before baking. Otherwise ice and decorate after completely cooling. Makes about 4-dozen cookies.

Chocolate Chip Cookie Dunkers

1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped walnuts, pecans, or hazelnuts
6 ounces semisweet chocolate, chopped
1 tablespoon shortening

Preheat oven to 350ºF. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir any remaining flour. Stir in miniature semisweet chips and if desired, nuts.

Press dough evenly on bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until evenly golden brown and center is set. Cool in pan on wire rack for 1 hour. Reduce oven temperature to 325ºF.

Use foil to lift baked mixture out of pan and to a cutting board. Remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut side down, 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends if desired.

Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50% power for 2 to 3 minutes or until chocolate is melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour, or until set. Makes 18.

Oatmeal Scotchies

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats
1 package butterscotch chips
1/2 cup chopped pecans (optional)

Preheat oven to 375ºF.

In a mixing bowl, beat butter with sugars until creamy and well-combined. Add eggs and vanilla and mix well.

Add flour, baking soda, salt, and cinnamon and mix well.

Gently fold in oats, butterscotch chips and nuts if using.

Drop by cookie scoop onto ungreased cookie sheets and bake for 12-13 minutes, or until golden brown.

Allow the cookies to cool on the cookie sheets for one minute before removing to a cookie rack to cool completely.

Makes about 40 cookies.

**I use a 2 tablespoon cookie scoop. If you use a smaller portion of dough, be sure and adjust your bake time for your cookies. A 1 tablespoon cookie will take around 8 minutes, give or take a minute.

M&M Oatmeal Cookies

2 cups butter
2 cups sugar
4 eggs
2 teaspoons vanilla
4 cups all-purpose flour
5 cups rolled oats, ground in a blender to a fine powder (alternately, use oat flour)
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 package semi-sweet chocolate chips
1 package milk chocolate M&M baking bits
1 package toffee bits
2 cups chopped nuts (optional)

Preheat oven to 375ºF.

Cream the butter and sugar together in a large mixing bowl. Add eggs and vanilla and mix well. Stir in flour, ground oats, salt, baking soda and baking powder. Stir until combined. Stir in chocolate chips, M&M's, toffee bits, and nuts if desired.

Scoop with a cookie scoop onto an ungreased baking sheet. Flatten each ball slightly with the palm of your hand. Bake in a 375ºF oven for 13 minutes, or until golden brown. Remove to a wire rack to cool completely.

Makes about 80 cookies

Pumpkin White Chocolate Chunk Cookies

from Fresh Every Day by Sara Foster

2 cups all purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2/3 cup granulated sugar
2/3 cup light brown sugar
1 egg
2/3 cup cooked pumpkin puree
1 cup old-fashioned rolled oats
8 ounces white chocolate, cut into 1/4 inch chunks OR
1 1/2 cups white chocolate chips
1 cup chopped walnuts

Preheat the oven to 350ºF. Lightly grease baking sheets or line with parchment. (I skipped this step and had no problems with sticking)

Put the flour and baking soda in a food processor and pulse to combine. Add the butterscotch chips and process until the chips are ground into the flour, with a few slightly larger chips remaining. Turn the flour mixture out into a large bowl.

In another bowl, cream the butter and two sugars together until light and fluffy- about 2 minutes. Add the egg and pumpkin and mix together by hand. Pour the pumpkin mixture into the flour mixture, and stir just until combined. Add the oats, white chocolate and walnuts and stir until all mixed in and no flour remains. Cover the bowl and chill at least 10 minutes or overnight.

Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared cookie sheets, leaving 2 inches between cookies. Bake on a center rack in the oven for 13 to 15 minutes or until they're light golden brown and no longer doughy looking. Cool the cookies on the sheets for 10 to 15 minutes before transferring them to a wire rack.

Makes about 2 dozen 3 inch cookies.

Ghirardelli Chocolate Chip Cookies

from the back of the chocolate chip package...

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla
2 eggs
2 cups Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Mutant Munchies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks butter, softened
1 cup crunchy peanut butter
1/4 cup vegetable oil
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla
1 cup chocolate chips
1 cup sweetened flaked coconut
1 cup dried cranberries
1 cup plain M&M's

Preheat oven to 350.

Combine butter, peanut butter, vegetable oil, and vanilla in a bowl and mix with a hand mixer on low speed until combined. Add brown sugar and eggs, mix well. Add flour, baking soda, and salt, and using a wooden spoon, stir until the flour is fully incorporated. Mix in chocolate chips, coconut, cranberries and M&M's.

Drop by 2 tablespoon scoops onto an ungreased baking sheet. Bake for about 17 minutes. Remove cookies from cookie sheets to racks to cool completely.

Makes about 50 cookies.

Ginger Spice Cookies

Ginger Spice Cookies (a.k.a. the best ginger cookies evah) adapted from Epicurious.com

makes about 30 cookies

2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Turbinado sugar

Combine first 7 ingredients in medium bowl; whisk to blend. Chop the crystallized ginger finely; mix into dry ingredients. (To keep the ginger from clumping together, sprinkle pieces across the top of the flour mixture, then fold in.) With an electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture; stir just until blended. Cover and refrigerate at least 1 hour.

Preheat oven to 350°F. Lightly butter baking sheet. Pour turbinado sugar into a thick layer on a small plate. (Regular granulated sugar will work for this, too, though the larger crystals of the turbinado add an extra crunch to the cookie.) Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place dough balls on cookie sheet, about 2 inches apart. (I made my balls more like 1-inch, and ended up with about 48 cookies.)

Bake cookies until tops are cracked but still soft to the touch, 11-12 minutes. Cool on sheets for a minute or two, then transfer to racks and cool. Store in airtight container to maintain outer shell’s crunch… if they last that long.

Choco-Marshmallow Cookies

1/2 cup shortening
1 cup sugar
1 whole egg
1/4 cup coffee
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup Hershey's Special Dark Cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
24 marshmallows -- cut in half
Chocolate buttercream frosting

Preheat oven to 350º.

Cream together shortening and sugar until fluffy. Beat in egg. Add vanilla and coffee, mix to combine.

In a separate bowl, combine flour, cocoa, salt, and baking soda. Add dry mixture to wet mixture, stirring to combine.

Drop dough by tablespoon onto an ungreased baking sheet. Bake at 350 for 9 minutes. Remove from oven, and working quickly, press a half of a marshmallow- cut side down, onto the top of each cookie. Place back into the oven, bake for another 3 minutes.

Remove cookies to a rack to cool completely. Once cooled, frost cookies with your choice of chocolate buttercream frosting. Top with sprinkles or nuts if desired.

Makes about 48 cookies.

Caramel Almond Wafers

Caramel Almond Wafers


1/2 cup butter -- softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
sugar
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds

In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day.

Preheat oven to 325F.

Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch.

In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie.

Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let
cool. Store airtight. Makes about 48 cookies.

Description:
"Traditional cookie from the city of Bremen, Germany."

Sugar Cookie Cutouts

Sugar Cookie Cutouts

1 cup butter -- softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup heavy whipping cream
1/2 cup colored sugar for decoration

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Blueberry and White Chocolate Chunk Ginger Cookies

recipe courtesy Eating Well Magazine

recipe author Anna Ginsberg

1 cup all-purpose flour

1/4 cup wheat germ

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 large egg

3/4 cup packed dark brown sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 cup oats, quick-cooking or old-fashioned (not instant)

2 ounces white chocolate, chopped

1/3 cup dried blueberries

1/4 cup crystallized ginger, chopped

1. Position racks in upper and lower thirds of oven; preheat to 375ºF.

2. Whisk flour, wheat germ, baking soda, salt, and ground ginger in a small bowl. Whisk egg, brown sugar, oil, and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries, and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.

3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool in the pans for 2 minutes; transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.

Cinnamon-Nut Spice Cookies

from Better Homes and Gardens Christmas Cookies 2006

1/2 cup butter, softened

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

1 egg

1 1/4 cups all-purpose flour

3/4 cup coarsely chopped walnuts, toasted

2 tablespoons sugar

1 teaspoon ground cinnamon.

1. Preheat oven to 350ºF. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well-mixed. Stir in walnuts.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.

To Store: Layer ccookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Greek Honey Nut Wedges

Greek Honey-Nut Wedges

1 package cream cheese -- (8 oz.) softened
1/2 cup butter ( no substitutes) -- softened
2 TBSP. sugar
2 TBSP. milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/3 cup honey
2 TBSP. lemon juice
2 cups finely chopped walnuts
milk
1 TBSP. sugar
1/8 tsp. ground cinnamon

Beat cream cheese and butter on medium-high speed for 30 seconds. Beat in 2 TBSP.sugar and 2 TBSP. milk till combined well. Beat in as much of the flouras you can with the mixer. Stir or knead in any remaining flour.Divide dough into four portions. If necessary, cover and chill for 1-2 hours or tilleasy to handle.Meanwhile...combine 2/3 cup sugar ,1 1/2 tsp. cinnamon,the honey and lemon juicein a mixing bowl. Stir in chopped walnuts ; set aside.
Roll one portion of dough on a lightly floured surface into an 8" circle.Carefully transfer to a cookie sheet to an ungreased cookie sheet. Spread halfof nut mixture on top to within 1/2" of edged of circle.Roll another portion of dough into an 8" circle. Place this one over the topof the nut covered circle.Seal edges with a fork. Brush the top with milkand sprinkle with the combined 1 TBSP. sugar & 1/8 tsp. cinnamon.Repeat with remaining dough and filling.Bake in a preheated 350 F.oven for 15-20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into into 12 wedges.( a pizza cutter is great for this ) Transfer to wire racks to cool completely.Makes 24 pieces.

NOTES : 1/3 Less Fat Cream Cheese works just as well as full fat for this cookie.

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Mocha Truffle Cookies

shared by missindi on CLBB


1/2 cup butter
1/2 cup chocolate chips
1 tablespoon instant coffee granules
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour, all-purpose
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips

Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes.

Add sugars, eggs, and vanilla to coffee mixture. Add dry ingredients. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets.

Bake at 350 degrees for 10 minutes. Do not overbake.

Yield: 3 dozen