Chocolate-Pecan Squares Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
     1/2           cup  packed brown sugar
  3        tablespoons  butter or margarine -- softened
     1/2           cup  packed brown sugar
     1/2           cup  butter or margarine
  1                cup  chopped pecans
  1           teaspoon  vanilla
     1/2           cup  semisweet chocolate chips

Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons
butter with electric mixer on low speed until blended. Beat on medium
speed 1 to 2 minutes or until crumbly. Press evenly in bottom of ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.

Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute. Stir in pecans and vanilla. Pour over layer in pan.

Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not
spread). Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows by 6 rows. Store covered in the refrigerator.

Chocolate-Peppermint Refrigerator Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  powdered sugar
  1                cup  butter or margarine -- softened
  1                     egg
  2 2/3           cups  all-purpose flour
     1/4      teaspoon  salt
     1/4           cup  baking cocoa
  1         tablespoon  milk
     1/4           cup  finely crushed hard peppermint candy

Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half and peppermint candy into other half.

Roll or pat chocolate dough into rectangle, 12 × 6 1/2 inches, on waxed paper. Shape peppermint dough into roll, 12 inches long; place on chocolate dough. Wrap chocolate dough around peppermint dough, using waxed paper to help lift. Press edges together. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut roll into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.