Buttery Jewels

from Jo

1 c soft butter

1/3 c whipping cream

2 c flour

granulated sugar

creamy filling (below)

Mix butter, cream and flour thoroughly. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time, 1/8 inch thick (keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2 inch rounds. (Jo used a medicine cap.)

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times.

Bake 7 - 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling. About 5 dozen cookies.

Creamy Filling

Cream:

1/4 c soft butter

3/4 c confectioners' sugar

1 tsp vanilla

until smooth and fluffy. Tint with a few drops food color. Add few drops water if necessary for proper spreading consistency.

Triple Chocolate Brownies

from D'dree

1 1/4 c flour

1/4 c sugar

1/2 c cold margarine or butter

14 oz sweetened condensed milk

1/4 c cocoa

1 egg

1 tsp vanilla

1/2 tsp baking powder

8 oz milk chocolate chips

Preheat oven to 350. Line 9 x 13 pan with foil. Combine 1 c flour and sugar in a medium size bowl. Cut in butter until crumbly. Press on bottom of pan. Bake for 15 minutes. In medium size bowl beat together milk, cocoa, egg, remaining flour, vanilla & baking powder. Mix in chocolate chunks. Spread over crust and bake for 20 minutes. Cool completely. Use foil to lift out of pan. Cut into bars or shapes with cutters. Store tightly covered.

Glazed Lemon Scones

from Ronna

2 cups flour

1/3 c sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 lemon

3 Tbsp cold unsalted butter (cut into 1/4" pieces

1 egg yolk

1/2 tsp vanilla

2 Tbsp fresh lemon juice

1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze

1 c powdered sugar

1 Tbsp fresh lemon juice

1/2 tsp lemon extract

1 Tbsp melted butter

2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.

Makes 8 large or 32 mini bites.

Cherry Chocolate Rice Crispy Hearts

from Melinda

1/2 c salted butter

1 pkg cherry kool-aid

1 10 oz bag marshmallows

1 c white chocolate chips

5 c rice crispies

Dipping Chocolate

Melt butter in a large bowl in microwave. Add Kool-aid to melted butter and stir to dissolve. Add marshmallows. Cook on high for 1 minute. Add 1/2 c white chocolate chips then stir. Cook 30 more seconds then add the rest of the white chocolate chips. Stir until very smooth. Add rice crispies and stir until well coated. Spread mixture onto a greased cookie sheet to desired thickness. Let cool. Cut desired shapes then dip in chocolate melted according to directions on package.

Oreo Truffles

from Debbie

1 bag Oreo Cookies, ground up in blender or food processor

1 1/2 8oz cream cheese, softened

2 c white chocolate chips or 1 pkg almond bark

1/2 c semisweet chocolate chips or 1 square Chocolate bark for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

Cherry Chocolate Kiss Cookies

from Angie

1 cup powdered o' suga

1 cup o' butta

2 tsp (I use about 4-5) maraschino cherry juice

1/2 tsp almond extract

2 1/4 cups flour

1/2 tsp salt

1/2 cup cherries drained and chopped small

bag o' kisses

Cream butta and suga add all other ingredients and add flour/ salt mixture at end

{combine flour and salt}

Cook 350 for 8 -10 minutes...cool on a rack for a few minutes and then add kiss. Obviously not right out of over or you will have a pile chocolate :)

Let the cookie set up for a bit so the choc is firm again.

Cream Cheese Filled Cupcakes

from Mailee

1 Chocolate Cake Mix (or own recipe)

1 8oz Cream Cheese

1/3 C sugar

1 Egg

Dash of salt

6 oz Semi-sweet Chocolate Chips

Prepare cake mix according to directions for high altitude. Fill paper liners 2/3 full with cake mix batter. Beat cream cheese, sugar, and egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoon of cheese mixture onto each. Bake 375 for 25 minutes.

Cream Cheese Frosting

1 8 oz softened cream cheese

1 cube softened butter

1 lb (half bag) powdered sugar

milk

1 tsp vanilla

Mix cream cheese and butter. Slowly add powdered sugar, mix well. Add milk until creamy frosting texture. Add vanilla

These cupcakes are best when served cold.