Fudgy Layer Squares Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.
Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.
Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.
Fudgy Macadamia Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and cooled
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped macadamia nuts
Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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