Cherry Squares

1/2 c Crisco
1/2 c margarine
1 3/4 c sugar
4 eggs
1 t vanilla
1/2 t almond extract
3 c sifted flour
1 1/2 t baking powder
1/2 t salt
1 can cherry pie filling

Beat together crisco and margarine; add the sugar, eggs, vanilla, and almond flavoring. Alternately add and beat in the flour, baking powder, and salt which have been sifted together. Pour 2/3 on a greased 10x15-inch cookie sheet (jelly roll pan with sides). Spread out evenly. Drop cherry pie filling by teaspoon over the batter. Top by adding by teaspoon the remaining 1/3 of the batter. Bake at 350 until light brown, about 25 minutes. Cut in squares.

Praline Apple Waffle Cookies

Cookies
1 1/4 c firmly packed brown sugar
1/2 c butter or margarine, softened
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/8 t nutmeg
1/2 c shredded peeled apples
1/2 c finely chopped pecans

Topping
1/2 c powdered sugar
1/4 t cinnamon

Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown. Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

In small bowl, combine powdered sugar and 1/4 teaspoon cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides of slightly warm cookies. Serve warm or cool. Store in tightly covered container. 3 dozen (2 1/2-inch) cookies. 90 calories each

Rosemary Chicken and Brie En Croute

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 T minced green onions
6 oz Brie cheese, rind removed, cubed
1 1/2 c chopped cooked chicken breast
1 egg, beaten
1 t crushed dried rosemary
1 T grated Parmesan cheese

Garnish, If Desired
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/4 of minced onions onto center of each rectangle; top ewith 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brus with egg; sprinkle with rosemary and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving. 4 sandwiches.

Tip: For easy clean-up, line baking pan with foil.

Finnish Blueberry Squares

Pastry
1 c margarine or butter, softened
1/2 c sugar
2 3/4 c flour
1/4 t salt
1/2 t vanilla
1 egg

Filling
3 c fresh or frozen blueberries
1 c sugar
3 T cornstarch
1 t powdered sugar

In large bowl, combine margarine and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover, refrigerate until firm, about 2 hours.

In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly Remove from heat; cool.

Heat oven to 375. Pat 2/3 of chilled dough into ungreased 13x9-inch pan, pressing 1/2 inch up sides, Spread blueberry mixture evenly over dough. Roll out remaining doughto 1/4-inch thickness. Cut with fluted wheel into 1/2-inch-wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will bake together.) Trim and seal edges.

Bake for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream. Makes 12 dessert squares or 24 bars.

Crisp Cake Mix Cookies

1 pkg Pillsbury Plus German Chocolate Cake Mix
1 c rice crispies cereal
1/2 c margarine or butter, melted
1 egg, slightly beaten

Heat oven to 350. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes or until light golden brown around edges. Cool 1 minute; removed from cookie sheets. Makes 3 1/2 dozen cookies.

Frosted Maple Cookies

1 c firmly packed brown sugar (230 grams)
3/4 c shortening (150 grams)
1 t maple extract
1/2 t vanilla
1 egg
1 1/2 c flour (190 grams)
1 t soda

Frosting
2 c powdered sugar (240 grams)
2 T milk
2 T margarine or butter, softened
1 t maple extract
36 pecan halves

Heat oven to 350. In large bowl, combine brown sugar, shortening, maple extract, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour and soda; mix until well blended. Drop by teaspoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Let rest 1 minute befoer removing from cookie sheets; cool.

In small bowl, combine all frosting ingredients except pecan halves; spread thinly or drizzle over cooled cookies. Place pecan half on top of each cookies. Makes 3 dozen cookies.

Glazed Orange Spice Cookies

1 sugar
1/2 c margarine or butter, softened
1/2 c shortening
1/2 c finely chopped almonds
3 T grated orange peel
1 3/4 c flour
1 t baking powder
1/2 t nutmeg
1/4 t cloves
1/4 t cinnamon
1/4 t salt

Glaze
1 c powdered sugar
1/3 c orange marmalade
Sliced almonds

Heat oven to 350. In large bowl, cream suga, margarine and shortening. Blend in shopped almonds and orange peel. Lightly spoon flour into measuring cup; level off. At low speed, blend in remaining ingredients. Roll out dough on floured surface to 14x12 inch rectangle. Cut into 2x1-inch rectangles; place on cookie sheets. Bake for 9 to12 minutes. Let cool 1 minute before removing from cookie sheets. Cool.

In small bowl, combine powdered sugar and marmalade; stir until well blended. Spread glaze over cookies. Decorate with sliced almonds. 5 1/2 dozen cookies