Toll  House  Cookies






3/4 cup butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs  

3 tablespoons milk

1 teaspoon vanilla extract

2 1/4 cups sifted all-purpose flour

1 teaspoon baking soda  

1/4 teaspoon salt

1 pkg.  (12 ounces) Semi-Sweet Chocolate Chips

1 cup chopped walnuts or pecans






Preheat oven to 375 degrees.  


In a mixing bowl, cream together the butter and sugar.

Add the eggs, milk, and vanilla.


In separate bowl, sift dry ingredients together.


Add to creamed mixture and blend well.


Stir in the chocolate chips and nuts.


Drop dough by tablespoonfuls on lightly greased baking sheets.


Bake for 10 to 12 minutes.

Edges should be brown.


Remove to wire rack and cool.


Yields 5 Dozen



(Store in airtight containers.  These cookies will freeze very well.)






Pinwheel  Cookies






1 pkg. (8 oz.) cream cheese, softened

3/4 cup (1 1/2 sticks) butter, softened

1 cup granulated sugar

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt


2 squares Semi-Sweet Chocolate, melted






Preheat oven to 350 degrees.  


Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer

on medium speed until well blended.


Add flour and baking soda; mix well.


Cover and refrigerate for 30 minutes.


Divide dough in half.

Add melted chocolate to one half of dough; mixing until well blended.


Divide each half into two equal parts.

(You should have two white and two chocolate pieces.)


Roll one of the white and one of the chocolate dough pieces

into 10 x 8 inch rectangle on floured surface.


Repeat with remaining dough pieces.


Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer.


Starting from the short side, roll up dough tightly to form a log.

Wrap tightly with plastic wrap.

Repeat with remaining dough.

Refrigerate 1 hour.


Cut dough into 1/4 inch thick slices.


Place on ungreased baking sheets.


Bake for 10 to 12 minutes or until edges are lightly browned.


 Let stand 2 minutes before transferring to wire racks.


Cool completely.



Yields 4 Dozen






Almond  Crescents  with  Chocolate






2 cups (4 sticks) butter, softened

1 cup confectioners sugar

4 cups all-purpose flour

1 cup  ground Almonds



4 squares Semi-Sweet Chocolate, chopped

1/2 cup finely chopped pistachios




Preheat oven to 350 degrees.  

Place butter and sugar in large bowl; stir with wooden spoon until well blended.

Gradually add flour, stirring until well blended after each addition.

Blend in almonds.


Shape tablespoons of dough into 2 inch crescents.


Place on ungreased parchment or foil covered baking sheets.


Bake for 12 to 15 minutes or until lightly browned.


Cool on wire racks.


Melt chocolate as directed on package.


Dip one end of each cooled cookie into melted chocolate.

Sprinkle with pistachios.


Return to wire racks; let stand until set.



Yields  4 1/2 Dozen







 Salem's Den  Salem 2004 and Beyond

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