I need a fancy cookie recipe, can you help?

Milk Chocolate Biscotti


7 ounces whole blanched almonds -- skinned


7 ounces milk chocolate bar (Hershey's Symphony bar)


1 3/4 cups sifted unbleached flour


1 teaspoon baking soda


1/8 teaspoon salt


1/3 cup unsweetened cocoa powder


(Heatter uses Dutch-process cocoa)


1 cup granulated sugar


4 large eggs


1 teaspoon vanilla extract


Toast the almonds in a shallow pan in a preheated 350- degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set aside e to cool.


Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade. Let stand.


Sift together the flour, baking soda, salt, cocoa and sugar. Add about 1 cup of the flour mixture to the chocolate. Process for about 30 seconds, or until the chocolate is fine and powdery.


In a large bowl, mix together the processed ingredients with the remaining sifted dry ingredients. Stir in the almonds. In a small bowl, beat the eggs with the vanilla just to mix. With a large rubber or wooden spatula stir the egg mixture into the dry ingredients. You may think there is Now place two 20-inch lengths of plastic wrap on the work surface. To shape two loaves, spoon a strip of the dough down the middle of each piece of plastic wrap. Each strip should be 13 to 14 inches long. Flatten the tops. Lift the two long sides of the plastic wrap (hold them together as close as hands, press on the plastic wrap to smooth the dough and shape it into an even strip 14 to 15 inches long, 2 1/2 to 3 inches wide and 3/4 inch thick (no thicker), with squared ends. If the strips of dough are t hicker than they should be, the baked strips will not slice neatly. Transfer to a cookie sheet and place in the freezer for about 2 hours (or as much longer as you wish), until firm enough to retain the log shape when the plastic wrap is removed. To bake, adjust two racks to divide the oven into thirds. Preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny-side up. To transfer the frozen dough to the sheets (the dough may still be a bit sticky; if so, it is okay ), open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down on the lined sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip and the second sheet. Bake the strips in the preheated oven for 1 hour, reversing the sheets top to bottom and front to back once during baking to ensure even baking. During baking the strips will spread out (7 to 8 inches wide).


After 1 hour of baking, reduce the oven temperature to 275 degrees and remove the sheets from the oven. Immediately, with a wide metal spatula, release a strip from the parchment or foil and place it on a board. Repeat with the second strip. Use a pot holder or a folded towel to hold one of the hot strips in place, and use a serrated French bread knife to cut the strip crosswise into slices 1/2 to 3/4 inch wide. Repeat with the second strip. Place the slices, standing upright, on unlined cookie sheets with a little space between them. Return to oven to bake at 275 degrees for 40 minutes, reversing the sheets top to bottom and front to back once during baking. Let cool and store in an airtight container.





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I need a fancy cookie recipe, can you help?
chocolate marbled meringues





2 oz. unsweetened chocolate


2 large egg whites- at room temp.


1/8 tsp. cream of tartar


陆 cup superfine sugar


陆 tsp. vanilla extract


1 陆 tsp. cornstarch


1 bag mint chocolate chips





1. Preheat oven to 200掳. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.


2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.


3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.


4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.





I need a fancy cookie recipe, can you help?
Scottish Shortbread IV





INGREDIENTS


2 cups butter


1 cup packed brown sugar


4 1/2 cups all-purpose flour


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DIRECTIONS


Preheat oven to 325 degrees F


Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.


Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.


Bake at 325 degrees F for 20 to 25 minutes
Lace cookies! I looooove them! They are so tasty and simple! Youll love them!





Ingredients


1/2 cup packed light brown sugar


1/2 stick (1/4 cup) unsalted butter


1/4 cup light corn syrup


1/3 cup all-purpose flour


1/2 cup sliced almonds or chopped pecans





Preparation


Preheat oven to 350掳F and generously grease 2 large baking sheets.


Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.





Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)





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