NEOPOLITAN COOKIES

Debbie Dobyns

1 cup butter or margarine, softened

1 1/2 cup sugar

1 egg

1 tsp. vanilla

2 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. almond extract

red food coloring

1/2 cup chopped pecans or walnuts

1 (l-oz.) square unsweetened chocolate, melted

 

Cream butter, gradually add sugar, beating until light and fluffy. Add egg and vanilla. Beat well. Combine flour, baking powder, and salt; add to creamed mixture, beating just until blended. Line bottom and sides of 9x5x3 inch loafpan with waxed paper. Spoon 1/3 of dough into small ­bowl; add almond extract and 5 drops of red food coloring, stirring until blended. Spread evenly into prepared pan. Spoon half of remaining dough into a small bowl; stir in pecans. Spread evenly over dough in pan. Melt chocolate in the top of a double boiler; stir into remaining dough and spread over dough in pan. Cover and refrigerate overnight.

 

Remove dough from pan and peel off waxed paper. Cut

dough lengthwise in half; slice each half crosswise into 1/8 inch slices. Place slices on ungreased cookie sheet, 1 inch apart. Bake at 350 degrees for 8 to 10 mins. or until lightly browned. Coolon wire racks. Makes. 5 dozen. Always return dough to refrigerator while not slicing, as it gets soft and doesn't slice properly.

 

NO-BAKE BARS (lOW CALORIE COOKIE)

Patricia McGee

 

100 calories per 3 bars

 

1 cup morsels or shredded bran cereal

1 cup graham cracker crumbs

1/4 cup walnuts

1/4 cup orange juice

2 Tbsp. honey

1/2 tsp. cinnamon

1/4 tsp. grated orange peel confectioner's sugar

 

Combine all ingredients until moistened. Into lightly greased 8x8 inch baking pan, press mixture. Refrigerate until set. Sprinkle with sugar. Cut into 1x2 inch bars; remove. Store in airtight container in refrigerator. Makes 24.

 

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