Recipe of the Month
The Cottage
House
Echo's
Recipes


October Recipe of the Month:

Echo Bodine's
Almond Chocolate Thumbprints

1 c butter
1 c powdered sugar  
1½  tsp. almond flavoring
2 egg yolks
10 drops red and yellow food coloring
c. flour
½ tsp baking powder
¼  tsp salt

Cream butter, sugar  and add egg and flavoring. Add dry ingred. Roll into balls.
Make a well in the center, bake on trays lines with parchment. Bake at 350 for
10-12 minutes. Remake well using  back of measuring spoon. Cool. Fill with
chocolate filling and add a candy corn.

Filling
¾ c dark chocolate chips
3 Tblspn Whipping cream
3 Tblspn butter

Melt together, cool slightly. Each cookie will take about 1 tsp of filling.
I



                                 
   Christmas Bark

I found this recipe in People magazine Holiday 2006 issue.
Some I made with mint chocolate chips and sprinkled crushed candy canes on
the top (the biggest hit of all). Another kind was half a bag of peanut butter
chips and half a bag of chocolate chips or cherry chips.  Then I sprinkled
pecans on top. It was really fun to get creative and very inexpensive.

1 sleeve saltine crackers
1 cup butter
half cup light brown sugar
12 oz semisweet chocolate morsels 1 cup chopped pecans

Preheat oven to 350
Place crackers in one layer on parchment lined baking sheet (with sides)
Melt butter and brown sugar in medium saucepan. Cook for 3 minutes, stirring
constantly
Pour butter-sugar mixture over the crackers. Spread evenly.
Bake for 15 minutes
Remove from over and sprinkle with chocolate morsels. When they    start to
melt, spread evenly over entire layer of crackers.
Sprinkle chopped pecans on top.
Refrigerate 1 hour. Remove from refrigerator and crack into pieces.

Root Beer Float Cookies

1 c. granulated sugar
1 c. packed brown sugar
1c. softened butter
1/2 c buttermilk
2 eggs
2 tsp. root beer extract
1 tsp. vanilla
4 c. flour
1 tsp. baking soda
1/4 tsp. salt

Lightly grease the cookie sheets. 375* Beat wet ingredients first, then
add dry ingredients. Bake for 10-12 minutes. cool completely and then
frost

Frosting
1 c. powdered sugar
1 tblsp. half and half
2 tsp softened butter
1 tsp. root beer extract.
(I always end up putting way more cream in than this says).

Let them dry completely before storing them.
BIG SOFT GINGER COOKIES                        

These cookies soften even more                   
a day after baking.                                .

2¼ cups all-purpose flour                                                
2 tsp. ground ginger                                
1 tsp. baking soda                                
¾ tsp. ground cinnamon                        
½ tsp. ground cloves                                                                
¼ tsp salt (optional)                                                                
¾ cup butter or shortening                        
1 cup sugar                                        
1 egg                                                
¼ cup molasses                                        
2 Tbsp. sugar                                        

Combine flour, ginger, soda, cinnamon, cloves & salt. Set aside                

In lg. bowl, beat butter or shortening with electric mixer on low speed for               
30 seconds to soften. Gradually add 1 cup sugar, beat till fluffy. Add egg             
and molasses, beat well. Stir dry ingredients into beaten mixture.                        .
Shape into 1½ inch balls (one heaping tablespoon dough each).                  
Roll in the 2 Tbsp. sugar and place on an ungreased cookie sheet                 
about 2 inches apart.                                .

Bake in a 350* oven about 10 min.till light brown and still puffed.                        .
Do not overcook. Let stand for 2 minutes before transferring to                         
a wire rack. Cool. Makes 24 three inch cookies                                
Peppermint Chocolate Thumbprints
1 c butter
1 c powdered sugar  
1½  tsp. peppermint flavoring
2 egg yolks
10 dropsgreen food coloring
2¼ c. flour
½ tsp baking powder
¼  tsp salt
Cream butter, sugar  and add egg and flavoring. Add dry ingred. Roll
into balls. Make a well in the center, bake on trays lines with
parchment. Bake at 350 for 10-12 minutes. Remake well using  back of
measuring spoon. Cool. Fill with chocolate filling and sprinkle with
crushed candy cane..
Filling
¾ c dark chocolate chips
3 TBls Whipping cream
3 TBls butter
Melt together, cool slightly. Each cookie will take about 1 tsp of filling.
December Recipe
Dotty's Potato Chip Cookie Recipe

1 cup butter softened
1/2 c. sugar
1 tsp. vanilla
11/2 c. flour
1/2 cup chopped nuts
1/2 cup crushed potato chips
confectioners sugar to sprinkle on baked cookies.

350 degrees

line baking sheets with parchment paper
roll into balls. 2 inches apart
press down with fork (dip it in sugar to prevent sticking)
13-15 minutes.
allow cookies to set on baking sheet for a few minutes before
tranferring to wire rack.
sprinkle with dusting of powdered sugar.

I make melting chocolate and drizzle on cookies:
3 Tbls. whipping cream
3 Tbls. butter
3/4 c. chocolate chips
Melt in microwave about 1 min. 20 seconds. stir until lumps are
melted and then drizzle on cookies.
Peppermint Spritz Cookies
1 c. butter
2/3 c sugar
3 egg yolks
1 tsp. peppermint flavoring
Green food coloring
21/2 c flour
Oven 400*.
Mix first four ingredients together thoroughly.
Work in flour
Use ¼ dough at a time using a cookie press.
Bake on un-greased baking sheet for 7-9 minutes until set but not brown.
Makes about 6 doz. cookies
Chocolate Drizzle
3 Tblsp. butter
¾ c. chocolate chips
3 Tblsp. Heavy whipping cream
Melt together in microwave. 20 second intervals stirring after each time.
Marion’s Butter Cookies

1 c. powdered sugar
1 c. softened butter
1 egg
1 tsp. vanilla
2 c. flour
½  tsp. soda
½  baking powder
Pinch of salt
350*
Put a walnut or almond on top
Bake for 12 minutes
I frosted them with Almond Icing.
You can find powdered sugar icing in any cookbook. Just use
almond instead of vanilla flavoring.
www.TheCottageHouseMPLS.com
July 2011 Recipe
June 2011 Recipe
Pumpkin Date Cookies
1 ½ c. granulated sugar
1 c. canned pumpkin
½ c butter, softened
1 egg
1 tsp. vanilla
2 ¾ c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp nutmeg
½ tsp. salt
1 pkg. (8 oz) chopped dates (which I substituted with Trail Mix)
Bake at 375 for 10-12 minutes. Lightly grease cookie sheets. Cool completely
before frosting
Frosting
¾ c packed brown sugar
¼ c. butter
1 ¼ c. powdered sugar
1-2 Tbsp. Half and half
1 tsp. vanilla
½ c. finely chopped pecans for the top.
In a saucepan, combine brown sugar and butter. Cook over medium heat until
butter is melted and mixture can be stirred smooth, stirring constantly. Remove from
heat and add remaining ingredients. Stir until Smooth. Spread on cookies. Let dry
completely before storing.
Brownie Cookies

1 pkg. brownie mix 13x9
1/3 c butter
3 eggs
1 tsp almond flavoring
1 c. chocolate chips
1 c. nuts
Heavily grease cookie sheet.
375 degrees - bake for 8-10 minutes
Let them sit for 1 1/2 minutes
before taking off sheet
Sprinkle with powdered sugar
when they come out of oven.

They totally flatten out and really stick
to the pan.