Cookie_Recipes_2019_PRINT

BAR COOKIE 7 Layer S’mores Bars Ingredients: 2 ½ cups graham cracker crumbs ¾ cup butter, melted 14 oz. sweetened condensed milk 2 cups mini marshmallows, separated 1 cup semi-sweet chocolate chips 1 cup broken graham cracker pieces 2 chocolate bars (1.5 oz each), broken into pieces Instructions 1. Preheat oven to 350°. Spray a 9x13” baking dish with non-stick cooking spray or line with parchment paper. 2. In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish. Spread sweetened condensed milk over the top. 3. Sprinkle half of marshmallows, all of the chocolate chips and graham cracker pieces over the top. 4. Bake for 15 minutes. Remove from oven and sprinkle remaining marshmallows. Bake an additional 10-15 minutes or until marshmallows are browned and edges are golden. 5. Remove from oven to a cooling rack and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely. Makes 32 bars DAWSON OWENS Butter Crescents Ingredients: 1 cup of butter 2 cups of all-purpose flour 1 egg yolk, slightly beaten 1 cup of sour cream You can use any type of filling. I use apricot filling and raspberry filling. I buy it at Heinen’s. It’s located by the fresh fruits. I usually buy one container of each. Cut butter into flour as for pie dough. Combine egg yolk with sour cream and add to flour mixture. This is a mess. Add a little flour so you can mix this well. Form into ball. Cut into 4 equal portions. Make into flat circle. It makes it easier to roll out. Wrap in wax paper. Chill overnight. Roll each into 12” circle. I usually roll to what the dough will take. It’s usually a little bit bigger. Spread your filling over the circle. Don’t have too much filling in the middle, but more on the edges, since you will be rolling it. Cut into 16 wedges. Roll from wide end to form crescents. Bake on ungreased cookie sheet at 375° for about 20 minutes or until delicately browned. I line the cookie sheet with parchment paper. Just cut to size. Dust with powdered sugar when cool. These freeze very well. HOLIDAY FLAVOR OLD FASHIONED