Hillarie Smith Recipes

Basic Cookie Recipe

½ cup butter

¾ cup brown sugar

½ cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

2 eggs

2 teaspoons of vanilla paste

2 2/3 cup flour

Beat the butter, add sugars, baking soda and baking powder, salt. Add vanilla and eggs. Mix together, add flour.

Optional Embellishments:

• chocolate morsels, 2/3 cup espresso morsels

• a bag of Andres chocolate mint chips

• 2 tablespoons of cocoa powder, 2 tablespoons of red dye, one cup of chocolate chips, 1 cup of white chocolate chips

Mini Morsel Meringue Cookies

4 large egg whites

½ teaspoon salt

½ teaspoon cream of tartar

1 cup sugar

2 cups (12 ounce package) semisweet chocolate morsels

Beat egg whites, salt, and cream of tartar in a mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Gently fold in morsels 1/3 at a time. Drop by level tablespoon onto greased cookie sheet. Place in preheated oven (350) bake 20 to 25 minutes, until dry and crisp. Let cool for 2 minutes before placing on cooling rack. Makes 3 dozen cookies.

Bohemian Raspberry Cookies

8 ounce white baking chocolate bar

½ cup butter, softened

1 cup sugar

1 teaspoon baking soda

¼ teaspoon salt

2 eggs

2 ¾ cups, all-purpose flout

½ cup seedless raspberry jam

3 ounces white baking bar

½ teaspoon shortening

Lightly grease a baking sheet and set aside. In a heavy, small saucepan, melt 4 ounces white chocolate bar over low heat, stirring constantly. In a large mixing bowl, beat butter with a mixer on medium for 30 seconds. Add sugar, baking soda and salt, beat until combined, scraping sides of bowl. Beat in eggs and melted chocolate until combined. Beat in flour, stir in remaining chocolate bar, chopped. Drop in rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake at 375 degrees for 7 to 9 minutes, until edges are lightly browned. Cool on cookie sheet for one minute, transfer to cooling rack. Just before serving, melt raspberry jam over low heat. Spoon ½ teaspoon on each cookie. In a heavy, small saucepan combine 3 ounces of white chocolate with shortening, stirring constantly. Drizzle each cookie with mixture. May need to refrigerate to set.

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