Kristen's Holiday Cookie Cheer!

Mmmm...cookies... I've been a baking fool the past couple of days. My mother needs 4 dozen cookies by Friday and I have decided to go above and beyond the call of duty. I plan on descending upon her late tomorrow with around 6 dozen. Yes, I know, I am a totally fantastic daughter. ;)

These three recipes are super easy and very yummy. Well, I haven't actually eaten the third yet because it just came out of the oven but it looks scrumptious!

EDIT! I have now tasted the the butterscotch bars and they are super yummy! And I have ended up with exactly 6.25 dozen cookies. :) Go me.


Cream Cheese Cookies
-taken the from Betty Crocker Cooky (I swear that is how it is spelled on the book) Book

1/4 Cup Butter
1 package (8 oz) cream cheese
1 egg yolk
1/4 tsp vanilla
1 package or yellow or devil's food cake mix

1. Cream butter and cheese together. Blend in egg yolk and vanilla. Add cake mix 1/3 at a time; mix well. If using a mixer add the last 1/3 by hand. ( I so didn't mix that last 1/3 in by hand! My stand mixer handled it nicely, thank you very much!) Chill dough for a half hour.

2. Heat oven to 375 degrees. Drop by scant teaspoons on greased baking sheet. Bake 8-10 minutes; until delicately browned. Cool cookies before removing from baking sheets. Enjoy.

*Add 1/2 Cup coconut or chopped nuts (My boyfriend likes to add butterscotch chips.) to dough before chilling if desired.



Sweetmeats
-This recipe is taken from The Silver Palate cookbook. I officially hate the name of these bar cookies. Sweetmeats??? Who the hell thought that up? But they are tasty! i make them fairly often. They're all gooey, buttery, nutty, and coconut-ty!

For Crust
1/2 pound (2 sticks) sweet butter, at room temperature
1 2/3 Cups brown sugar
1 2/3 Cups unbleached all-purpose flour

1. Preheat over to 350 degrees. Grease a 9x12 inch baking pan.

2. Cream butter and brown sugar together. Add flour and mix well. Pat mixture into the prepared baking pan. Bake for 15 to 20 minutes. Remove from over.

Topping
1 Cup brown sugar
4 eggs, slightly beaten
2 Tbs. unbleached all-purpose flour
2 Cups shelled walnuts, chopped (I usually use pecans since I prefer them to walnuts.)
1 Cup shredded coconut

1. Mix sugar and eggs. Add flour; stir well. Fold in coconut and walnuts. Pour topping onto crust.

2. Bake for 20 to 25 minutes longer, until topping is set. Cool in pan and cut into squares.



Butterscotch Shortbread Bars
-I can't remember the cookbook that I snagged this recipe from. :(

For Crust
1 1/4 Cups all purpose Flour
3 Tbs sugar
1/4 tsp baking powder
1/2 Cups butter

1. Line a 9x9x2 inch baking pan with foil, extend over edges. Grease foil and set aside.

2. In a medium mising bowl combine flour, 3 Tbs. brown sugar, and the baking powder. Using a pastry cutter (I used my food processor) mix in 1/2 Cup of butter till you achieve coarse crumbs. Press into pan and bake at 350 degrees for 25 minutes or until golden.

For Topping
1/4 Cup butter
1/3 Cup granulated sugar
1/3 Cup of brown sugar
1/3 Cup light-colored corn syrup
1 Tbs. water
1/4 tsp. salt
1/2 Cup of chopped walnuts
1/2 Cup of chopped cashews
1/4 C whipping cream
1 tsp. vanilla

1. In a heavy saucepan melt the 1/4 Cup butter. Stir in the granulated sugar, brown sugar, corn syrup, water, and salt; stir in the chopped cashews. Bring to a boil over medium-high heat, stirring constantly. Boil, uncovered, for 5 minutes, stirring often. Remove saucepan from heat. Stir in whipping cream and vanilla.

2. Spread butterscotch mixture evenly over the baked crust. Return to the oven and bake for 15 more minutes or until most of the surface is bubbly. Cool in pan on a wire rack. Lift foil out of pan, cut into bars.