MOPS Recipes @ Christ Church

1 cup butter
1/2 tsp. vanilla
3/4 cup confectioners sugar
2 cups flour
1/4 tsp. salt
Cream together butter and vanilla. Sift together sugar, flour, salt and add to butter mixture. Roll into balls and flatten with fork to make criss-cross pattern. Sprinkle with colored sugar, if desired, and bake on an ungreased cookie sheet at 325 degrees for 15 - 20 minutes.

3/4 cup (1 1/2 sticks) butter or margarine
2 bars (2 oz. each) unsweetened chocolate baking bars
2 1/4 cups sugar, divided
4 eggs
1 3/4 cups all-purpose flour
1 pkg (8 oz) cream cheese, softened
1 tsp. vanilla extract
Melt butter and baking bars in medium, heavy-duty saucepan over low heat, stirring until smooth. Cool to room temperature. Stir in 1 3/4 cups sugar. Beat in 3 eggs; stir in flour. Spread into greased 9 x 13 inch baking pan. Beat cream cheese and remaining 1/2 cup sugar. Beat in remaining egg and vanilla. Pour over chocolate mixture; deeply swirl batters with knife. Bake in reheated 350 degree oven for 30 to 35 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack. Yields: 2 dozen brownies.

2 1/2 cups flour
1 1/2 Tbsp. baking powder
3/4 tsp. salt
1 1/4 cup sugar, divided
3/4 cup vegetable oil
2 eggs
1 tsp. vanilla extract
1 (10 oz.) package mint flavored chocolate chips or 1 (12 oz.) package mint patties, finely chopped.
Preheat oven to 350 degrees. Combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and oil. Mix well. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips or chopped patties. Chill dough for 30 minutes. Take rounded tsp. Of dough and shape into balls and roll in remaining sugar. Bake on greased cookie sheet for 8-10 minutes. Makes 5 1/2 dozen cookies.

favorite chocolate chocolate chip recipe (from scratch or mix)
1 tsp. mint extract
1 lb. white chocolate
Prepare chocolate chocolate chip recipe but add in 1 teaspoonful of Mint extract. Spread the cookie dough into a 9 x 13 pan. Bake at required temperature of the cookie recipe and cool to room temperature. Loosen the cookie from edges and bottom of the pan carefully and turn the large cookie upside down onto a wire cooling rack, then slide the cookie onto a cookie sheet. Melt 1 pound of white chocolate until smooth and spread evenly over the inverted cookie as you would if you were frosting a cake. Sprinkle your favorite holiday sprinkles over the white chocolate and place the cookie into the freezer for 20-30 minutes until the white chocolate topping is hard. Break the cookie into small pieces.

1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1 tsp. vanilla extract
1 2/3 cups all-purpose flour
1/4 cup cocoa
1 cup finely chopped pecans
1 bag (9 oz.) Hershey Kisses
Powdered sugar
Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecan; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 degrees. Mold scant tablespoon of dough around each chocolate Kiss, covering completely (remember to take wrappings off Kisses). Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes. Cool slightly and remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.