Vanilla Brownies Cookie Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (10 ounce) package  vanilla milk (white) chips (1 2/3 cups)
     1/2           cup  butter or margarine
  1 1/4           cups  all-purpose flour
     3/4           cup  sugar
  1           teaspoon  vanilla
     1/4      teaspoon  salt
  3                     eggs
     1/2           cup  chopped nuts
                        Creamy Vanilla Frosting -- (recipe follows)
                       
                        CREAMY VANILLA FROSTING
  1 1/2           cups  powdered sugar
  3        tablespoons  butter or margarine -- softened
     1/2      teaspoon  vanilla
  1         tablespoon  milk (1 to 2 tablespoons)

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts.

Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with Creamy Vanilla Frosting. Cut into 8 rows by 4 rows.

CREAMY VANILLA FROSTING:

Mix all ingredients until smooth and spreadable.

Walnut Biscotti

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  walnut halves -- toasted
  1                cup  all-purpose flour
     3/4           cup  whole wheat flour
     1/2           cup  packed brown sugar
  1           teaspoon  baking soda
     1/2      teaspoon  ground cinnamon
                  Dash  salt
  3                     egg whites
                        OR
     1/2           cup  fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.