"Cookie" Recipe - Tunnel of Fudge Cake

OK, it's not a cookie but this cake is so chocolate-y and thick and substantial that it could be.

We chose Tunnel of Fudge Cake as our treat for Howl's Moving Castlebecause like Howl and his castle, it's dark and mysterious on the outside but sweet on the inside. We also skipped the glaze but you don't have to.

From Cook's Country: Tunnel of Fudge Cake (episode: Super Fudgy Cake) - Serves 12 to 14.

Don't use a cake tester or toothpick because it'll seem wet due to the fudgy center. Just take the cake from the oven when the sides begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.

Ingredients

Cake
3/4 cup Dutch-processed cocoa powder , plus extra for dusting pan
1/2 cup boiling water
2 ounces chopped bittersweet chocolate
2 cups all-purpose flour
2 cups pecans or walnuts, chopped fine
2 cups confectioners' sugar
1 teaspoon salt
5 large eggs , room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup packed light brown sugar
2 1/2 sticks unsalted butter , softened

Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate , chopped
1/2 teaspoon vanilla extract

Instructions
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.

2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.

4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)

Cookie Recipes - Chocolate Cream Pie Cookie Bars

It's the best of both worlds - cookies and pie!!
Chocolate Cream Pie Cookie Bars



Ingredients
1 cup butter (2 sticks), softened
1/2 cup white sugar
2 cups all-purpose flour

5.9 oz package instant chocolate pudding
cold milk

Directions

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, blend together softened the first three ingredients (butter, sugar, flour) until the mixture resembles coarse meal. Press into the bottom of an ungreased 8 inch square pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. Let crust cool.

Prepare the chocolate pudding according to package directions. Pour over crust. Put plastic wrap on top and put in refrigerator to chill for several hours. When pudding is set, cut into bars and serve with whipped cream on top.

Yields 9 square bars (or more if you cut into small rectangles.)

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Even better when served with a good book - Pies & Prejudice (Mother Daughter Book Club)at Amazon.com

Cookie Recipes - Chocolate Thumbprints

Wallace Wallace was under a lot of pressure but he remained true. These traits made us think of chocolate thumbprints which are really good but have to withstand a little bit of pressure.

Chocolate Thumbprints

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 1/2 tsp vanilla
•  Pinch of salt
• 2 cups flour

• 3/4 cup of Chocolate Ganache(recipe follows)

In small bowl, mix flour and salt. In mixer, cream  butter and sugar on for about 5 minutes. Separate eggs then add yolks and vanilla to the butter mixture. Add flour and mix until just combined. Refrigerate the dough for 30 minutes then preheat oven to 350F.

Take the dough out of the refrigrator and roll into approx 1 inch balls. Hold in the palm of one hand, then make a thumbprint in the middle of cookie (but don't press too hard!)  Place on cookie sheet lined with parchment.

Bake at 350F for 12-15 minutes. Check that cookies are a bit firm before removing from oven.Transfer cookies to a rack to cool completely (if thumbprints are gone, make them again noew while cookies are warm).

While cookies cool, make ganache.

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Chocolate Ganache
1/2 cup heavy cream
1 cup chocolate chips

Stir cream and chocolate chips in double boiler on low heat until warm. If you don't have a double boiler, you can microwave for 30 seconds. If the chocolate doesn't melt, then try 30 seconds more.

When cookies are cool, spoon 1/2 tsp chocolate ganache (or more) into thumbprints

Cookie Recipes - Nutty Crescents

These were the first cookies we thought of when we started planning a CookieBooky meeting for Every Soul A Star. First we thought of the moon shape of these crescent cookies. Also Nutty Crescents are very much like some of the characters in the book - they are enjoyably nutty but sweet and wonderful, as well.

Nutty Crescents are easy to make:

INGREDIENTS

1/2 c. butter (salted)
1/4 c. sugar
1/2 tsp. vanilla
1 c. flour
1/2 c. pecans (chopped fine)
powdered sugar

INSTRUCTIONS

Image 1 Image 2

Preheat oven to 325 degrees F. Prepare a cookie sheet with parchment (if you smear a bit of butter on the pan it will hold the parchment better.) In the bowl of an electric mixer, combine butter and sugar. Mix until fluffy. Stir in vanilla. Slowly add flour, mixing until a dough forms (see Image 1). Add pecans and mix until they are thoroughly combined. Scoop dough in heaping teaspoons (see Image 2). Form into log, then turn edges down in crescent shape. Place cookies on parchment-prepared pan. Bake at 325 for 20 - 25 minutes. When the cookies are light brown on bottom and look 'set', they are done. Let cool on cooling rack. Sprinkle with powdered sugar if desired. Makes 18 cookies.

Cookie Recipes - World Peace Cookies

If everyone ate them, there would be world peace. They're that good!
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 11 tbsp unsalted butter, at room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3/4 cup chocolate chips (we always use chocolate chunks)

INSTRUCTIONS
1. Sift flour, cocoa and baking soda together.
2. With a mixer and its paddle attachment (or a hand mixer and large bowl), beat the butter until soft and creamy. Add white and brown sugars, salt and vanilla. Beat for 2 more minutes.
3. Turn off mixer. Pour in dry ingredients, pulse mixer 5 times (cover with a towel to prevent fly-away flour.) Pulse until flour is no longer on outside of dough. At low speed, mix for 30 seconds, just until the flour is completely incorporated — for the best texture, work the dough as little as possible at this point. Mix in chocolate pieces.
4. Turn the dough onto a parchment-covered work surface, make a ball and then divide in half. Shape each half of dough into a log that is 1 1/2 inches in diameter. Wrap logs in plastic wrap and refrigerate for at least 3 hours. (Or up to 3 days.)

When it's time to bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into 1/2 inch thick slices. Don't worry if the rounds crumble a bit - squeeze the crumbles back on.) Place rounds on cookie sheet about 1 inch apart..
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's ok. Transfer to a cooling rack and let the cookies rest until just warm. Then you can serve them or let them reach room temperature.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
The Lightning Thief (Movie Tie-in Edition) (Percy Jackson and the Olympians)
The Sea of Monsters (Percy Jackson and the Olympians, Book 2)
The Titan's Curse (Percy Jackson and the Olympians, Book 3)

Cookie Recipes - Snickerdoodles

Cute name, great taste - what more could you ask for in a cookie?!

INGREDIENTS:

1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 c. all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

topping:
2 tbsp white sugar
2 tsp ground cinnamon

INSTRUCTIONS:

1. Preheat oven to 400 F.

2. Cream first 5 ingredients. Stir in flour, cream of tartar, baking soda and salt. Shape dough by hand into 1" balls.

3. For topping, mix the 2 tbsps sugar and cinnamon. Roll dough balls in mixture. Place 2 inches apart on ungreased baking sheets.

4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to make when discussing the following books:
Clarice Bean Spells Trouble
Harriet the Spy
Amelia's Notebook

Cookie Recipes - Shortbread

This is a great cookie when you're in a hurry - 4 ingredients!

INGREDIENTS:

Sugar
Dash of salt
2 1/4 c. presifted flour
1 c. butter (2 sticks)

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease baking sheets.

2. Combine 2/3 cup sugar, salt, flour and butter together in mixing bowl, rub with hands until mixture resembles fine crumbs. Work with hands until pliable and smooth. (A little more flour may be necessary if weather is warm.)

3. Turn dough onto lightly floured board, roll out 1/4 inch thick. Prick surface with fork. Cut with floured cookie cutter; place on baking sheets.

4. Bake in preheated oven for 15 minutes or until just golden.

5. Remove from oven, sprinkle with colored sugar (optional). Cool for 2 minutes.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie is good to cut out into shapes. It would work well when you want to use cookie cutters to cut out shapes. Books to discuss with this cookie are:
The Doll People
The Meanest Doll in the World
The Tail of Emily Windsnap (a fish cookie cutter would be fun)

Cookie Recipes - Raspberry Thumbprints

INGREDIENTS

Cookie dough

1 cup butter, still cold cut at tbsp marks
2/3 cup sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup raspberry jam (preferably seedless)

Glaze (optional)

1/2 cup confectioners' sugar
3/4 tsp vanilla extract
1 tsp milk

INSTRUCTIONS

Preheat oven to 350 degrees F.
Cream together butter and sugar until smooth. Mix in 1/2 tsp vanilla. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Press a small hole into each ball with your thumb then fill the hole with jam.
Bake for 14 to 18 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet then remove to wire rack.
For glaze: mix together the confectioners' sugar, 3/4 tsp vanilla, and milk until smooth. Drizzle over warm cookies.
ANOTHER OPTION: Wait until cookies cool, then sprinkle with confectioners sugar.


**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
Olivia Kidney
Double Identity

Cookie Recipes - Pinwheel Cookies

INGREDIENTS

1/2 c. sugar
1/2 c. softened butter
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 square (1 oz.) unsweetened chocolate, melted then cooled

INSTRUCTIONS

1. Put sugar, butter, egg, and vanilla in bowl of mixer. Mix at medium speed until creamy, scraping sides often. Turn off mixer. Add flour, baking powder and salt. Mix again until well combined.

2. Remove half of dough. Add cooled chocolate to dough left in bowl. Mix well. Shape each half into 4x5-inch rectangle; wrap in plastic wrap. Refrigerate for an hour.

3. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with plain dough. Place plain dough on top of chocolate dough and press together. Roll up like a jelly roll - starting at 12-inch side. Wrap again in plastic wrap and refrigerate for 2 hours (or until firm).

4. Preheat oven to 375°F. With sharp knife, cut dough into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from pan; cool completely.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
Half Magic
The Penderwicks

Cookie Recipes - Melting Moments

INGREDIENTS

1 1/2 c. flour

1/2 c. cornstarch

1/4 tsp. salt

1/4 c. confectioners sugar

1 c. butter, room temperature

1 tsp. pure vanilla extract


OPTIONAL: 1/4 c. semisweet choc. chips

1 c. confectioners sugar for topping

INSTRUCTIONS

1. In medium bowl whisk together flour, cornstarch and salt. Set bowl aside.

2. With electric mixer, cream butter and sugar until fluffy (2 minutes). Beat in vanilla. Add flour mixture and mix until flour is incorporated. If using chocolate chips, crush them slightly and add to dough now.

3. Cover and refrigerate for an hour (or until firm).

4. Preheat oven to 350°F and place rack in center of oven. Line two cookie sheets with parchment paper.

5. Form dough into 1 inch balls and put on prepared baking sheets about 1 inch apart. Bake for approx. 12 - 14 minutes (or until edges cookies start to brown). Remove from oven and place on a cooling rack. Let cool for about 5 minutes.

6. Put some of the powdered sugar on a plate. Place cookies on plate. Sift or sprinkle the rest of sugar on top of the cookies. OPTION: Just roll the cookies in the sugar.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
Old Willis Place
The Great Good Thing
Among the Hidden

Cookie Recipes - Koulourakia

INGREDIENTS

1/2 c. butter (softened)
1/2 c. sugar
3 egg yolks
1/4 c. half-and-half
2 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsps sesame seeds

INSTRUCTIONS

Preheat oven to 350° F**.
In electric mixer**, beat butter and sugar until creamy. Add 2 of the yolks, one at a time. Mix in 3 tbsps of the half and half.
In medium bowl, combine flour, baking powder, and salt then gradually add this to butter. Mix until blended.
Form dough into 1" balls. Then roll each into a strand about 6 inches long. Bring ends together and twist, so they look like twirled cookies.
Whisk remaining egg yolk and the remaining 1 tbsp. of half-and-half. Brush this on cookies. Then sprinkle sesame seeds on cookies.
Bake approx. 15 minutes** or until golden.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

Cookie Recipes - Gingerbread People

INGREDIENTS

1 (3.5 oz) pkg cookable butterscotch pudding mix (not instant)
1/2 c. butter
1/2 c. packed brown sugar
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon

INSTRUCTIONS

In a bowl, cream together the pudding mix, butter and brown sugar until smooth. Stir in the egg. In a separate bowl, mix the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover with plastic wrap and chill until firm (about 1 hour).
Preheat the oven to 350°F. Grease cookie sheet. On a lightly floured surface, roll dough out to about 1/8" thick. Then cut into people shapes with a cookie cutter. Place cookies about 2" apart on greased cookie sheet.
Bake for 10 to 12 minutes, cookies should be golden at the edges. Cool on wire racks.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing:
The Doll People
The Meanest Doll in the World

Cookie Recipes - Cream Cheese Brownies

INGREDIENTS

Brownie mixture

4 one-ounce squares German sweet chocolate
3 tbsp. butter
----------------------------
2 eggs
3/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. all-purpose flour
1/2 c. chopped nuts (pecans or walnuts)
1 tsp. vanilla extract
Cream Cheese Mixture

1 pkg. cream cheese (3 ounces), softened
2 tbsp. butter
1/4 c. white sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees F**.
Melt chocolate with 3 tbsp of the butter over very low heat**. Stir constantly until smooth. Allow to cool. (You can do this in the microwave - by placing chocolate and butter in a glass bowl and microwave for one to three minutes. When chocolate is shiny, you can take the bowl out and stir it until completely melted.)
Cream 2 tbsp butter with cream cheese until smooth. Gradually add 1/4 c. sugar. Cream until light and fluffy. Add 1 egg, 1 tbsp. flour and 1/2 tsp vanilla. Set aside.
Beat 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Beat until thickened. Stir in baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in nuts and 1 tsp vanilla.
Spread HALF of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then by spoonfuls, drop the remaining chocolate batter over the top of cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated oven for 35 to 40 minutes. Cool in pan. Cut into squares or bars.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

Cookie Recipes - Cut-Out Cookies

INGREDIENTS:

2/3 cup butter, softened
1 (3-oz) package cream cheese, softened
1 cup sugar
1 egg
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup your favorite jam (optional for jam sandwiches)
Frosting (optional, see recipe below)

INSTRUCTIONS:
In bowl of large mixer**, combine butter and cream cheese until creamy (1 to 2 minutes, scraping often with rubber spatula). Add in sugar, egg; beat until well mixed. On low speed, mix in flour, baking soda and salt and mix for another 1 to 2 mins. Split dough in half; shape each half into ball, flatten slightly. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 350°F**. On lightly floured surface, roll first half of dough to 1/8-inch thickness. Cut with medium-sized cookie cutters and place 2 inches apart on ungreased cookie sheets.

OPTIONAL (for jam sandwiches): Before baking, place lightly spread 1/4 tsp jam on each cookie. Then top with another cookie, pressing edges to seal.

Bake 7 - 10 minutes or until edges are lightly browned. Let cool 1 minute, then remove from baking sheet and cool completely.


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FROSTING INGREDIENTS

2 cups confectioners sugar
1/4 cup butter, softened
1 tsp vanilla
2 to 3 tablespoons milk
Food color
Colored sugar or sprinkles

FROSTING INSTRUCTIONS
Combine cup butter, confectioners sugar and vanilla in small bowl of mixer. Beat on low, then add enough milk until you reach desired spreading consistency. Add a tint of food color, if desired; frost and decorate cooled cookies.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

Cookie Recipes - Brownies

These are a drier, more cookie-like brownie. They're really good with the chocolate chip "frosting".

INGREDIENTS
1 1/3 c. flour
1 tsp baking powder
1/2 tsp salt
1 c. butter, melted
1 c. cocoa
2 c. white sugar
4 eggs
1 1/2 tsp vanilla
1 c. chopped walnuts (optional)
1 c. semisweet chocolate chips (optional)

INSTRUCTIONS
Preheat oven to 350°F. (OR preheat to 325°F if using dark pan.)**
Grease 9" x 13" pan.
Stir together flour, baking powder and salt and set aside.
In large bowl, stir together melted butter, cocoa, sugar, eggs and vanilla. Mix in this order so that the mixture is cool when you add eggs.
Mix dry ingredients into wet.
At this point add nuts if you choose. Then pour batter into a greased pan.
Bake a for 35 minutes or until it just starts to pull away from sides. (Keep an eye on them near the end so the edges don't burn.)
When finished, place pan on cooling rack. While brownies are still hot, put chocolate chips on top. Wait 5 minutes until chips melt and then spread gently for frosting.

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

Cookie Recipes - Brown Sugar Nut Cookies

INGREDIENTS

1 c. butter, melted
3/4 c. packed brown sugar
3/4 c. finely chopped pecans
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract


1 c. semisweet chocolate chips (optional)

INSTRUCTIONS
Preheat oven to 375°F.**
In a bowl, add melted butter, brown sugar, 3/4 cup of the pecans, and vanilla. Beat well. In a separate bowl, mix flour and baking powder. Stir flour into butter mixture.
Shape dough into 1" balls. Place on ungreased cookie sheets. Flatten dough slightly.
Bake for 10- 12 minutes or until firm.
Remove from cookie sheet to cool on wire racks.
OPTIONAL: In top of a double boiler or in microwave, melt chocolate chips, stirring frequently until smooth. Dip cooled cookies into melted chocolate. Let cookies set on waxed paper. **

**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
- Fairies of Nutfolk Wood
- Olivia Kidney

Cookie Recipes - Animal Crackers

INGREDIENTS

1/2 cup oatmeal
3/4 cup flour
1/4 tsp baking soda
1/4 c butter, softened (half a stick)
1/4 tsp salt (if less salt desired, use 1/8 tsp)
2 tsp honey
1/4 cup buttermilk

INSTRUCTIONS

1. Preheat oven to 450ºF.

2. Grind the 1/2 cup oatmeal until very fine, using blender or food processor**.

3. In mixing bowl, stir together oats, flour, baking soda and salt.

4. With two butter knives (or pastry blender), cut in softened butter until butter is the size of small peas.

5. Stir in honey and buttermilk.

6. On lightly floured surface. Roll dough to 1/8" thickness and cut with animal cookie cutters.

7. Bake in preheated oven for 5-7 minutes or until edges are lightly brown. Use spatula to move to cooling racks.


**NOTE: Adult assistance required when using oven or using sharp kitchen tools.

This cookie would be good to serve when discussing the following books:
- Poppy
- Ragweed
- I, Freddy

Cookies - Baking Tips

• Get permission to use the kitchen. 
• Parental supervision is highly recommended! (see this Better Homes & Gardens information about kitchen safety)
• Wash your hands with soap and water before starting your kitchen preparations.  Wash hands as needed like after touching the trash can or picking up items from the floor.
• If you have long hair, put it up or cover it up.
• Read and re-read the recipe several times before starting and while working.
• Before starting, make sure you have all of the necessary ingredients  and put them out on the counter.
• Before starting, get out all of the equipment (pans and measuring cups, spoons, etc.)
• Follow the recipe exactly. If it helps, make a copy of the recipe and cross of each instruction as you complete it.
• Use oven mittens or pot holders when taking food in and out of the oven. Stand to the side as opening oven door.
• Clean as you go along to make clean-up at the end easier. Then you can enjoy (and share) your goodies faster!