from TeeterKat's Kitchen
                       Courtesy of Joy White 
Almond Snow Cookies

1-1/4 cup butter, softened
1/2 cup solid vegetable shortening
1 cup granulated sugar
2 large eggs
3/8 teaspoon LorAnn almond oil 
(available at 
or 2 to 3 teaspoons almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted all-purpose flour
confectioners’ sugar


Cream shortening, butter and granulated sugar; add eggs and beat until light. Mix in almond oil or extract and ground almonds. Add flour to creamed mixture and mix thoroughly.

Chill dough or not. When ready to bake, preheat oven to 325 F. Scoop dough into small balls (I use a melon ball type scoop) and place on ungreased baking sheets about 2" apart. Slightly flatten top with a dampened cloth-covered glass. Bake until set but not brown, about 14-16 minutes. 

Sift confectioners' sugar over cookies as soon as you take them out of the oven. Cool on cookie sheet. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners' sugar. 

Yields 11 dozen cookies

Caramel Christmas Cookies

1-1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
3/4 cup granulated sugar pinch of salt
2/3 cup solid vegetable shortening 
3 large eggs 
1/4 cup milk 
3 tablespoons rum 
2/3 cup caramel chips (or toffee, or butterscotch)
1/2 cup coarsely chopped macadamia nuts 


Butter a 9 x 9-inch baking pan.
Thoroughly stir together the flour, spices, sugar and salt; set aside.

In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. 

Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking pan. 

Bake at 350F for 25 to 30 minutes or until the cookies start to pull from the sides of the pan. Allow to cool to room temperature and cut into 24 bars.

Number of Servings: 24

Coconut Macaroons


3 cups unsweetened shredded coconut (about 8 ounces 
1/3 cup sweetened condensed milk
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract

Chocolate Ganache
(Click here for definition of ganache.)
1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream 
Adding the ganache with panache. 

1. Preheat oven to 350 degrees.
2. Dump the shredded coconut into a large bowl.

3. Stir vanilla and almond extract into the condensed milk.

4. Drizzle the condensed milk over the coconut while tossing the coconut to coat it thoroughly.

5. When the coconut and condensed milk are well-combined, use a 1 1/4-inch sorbet scoop to mold the macaroons. Press the macaroon mixture firmly into the scoop, then turn it out onto a sheet pan. Bake the macaroons for 12 to 15 minutes or until you see the top of the macaroons beginning to turn light brown. Remove the macaroons from the oven and let them cool.

6. As the macaroons cool, resist the temptation to eat them. Instead, prepare the chocolate ganache by combining the chocolate chips with the cream in a small glass or ceramic cup or bowl. Microwave this on 50 percent power for 1 minute, then gently stir the chocolate. If the chocolate is not completely melted after a couple minutes of stirring, microwave it again for another 30 seconds on half power and stir. Be careful not to overcook the chips or the chocolate will seize up and your ganache will be grainy instead of smooth. If that happens, start over. Sorry. Now you can have a macaroon.

7. When the chocolate is melted and smooth, pour it into a squirt bottle and drizzle it in thin streams over each macaroon. Let the macaroons sit out for a few hours. At a room temperature of 72 degrees the chocolate should set up in 3 or 4 hours. When the chocolate has set, store the macaroons in an airtight container for up to 14 days at room temperature or for up to 4 weeks in the fridge. 

Makes 20 macaroons.

Chocolate Cherry Kris Kringles


1/2 cup margarine 
1/2 cup brown sugar 
1 teaspoon vanilla 
1 1/2 cups flour 
1/8 teaspoon salt 
20 to 25 maraschino cherries 
20 to 25 chocolate bits , plus 1 cup chocolate bits


Preheat oven to 350° F.
Cream sugar and margarine well. 

Add vanilla, flour and salt. Mix well.
Stuff cherries with chocolate bits. 

Wrap each cherry in 1 teaspoon dough.
Bake on ungreased cookie sheet for 12 to 25 minutes. Cool.

Melt 1 cup chocolate bits in a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate. 

Christmas Fruitcake Cookies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 (8-ounce) packages chopped pitted dated
3 cups chopped pecans
1 (8-ounce) package candied yellow pineapple, chopped
1 (8-ounce) package candied red cherries, 
cut into quarters

Cream butter; gradually add sugar, beating until light and fluffy.
Add eggs; beat well.

Combine flour, soda, salt, and cinnamon in a medium mixing bowl;
gradually add to creamed mixture, beating well.

Stir in the remaining ingredients.

Drop dough by heaping teaspoonfuls 
2 inches apart onto lightly greased cookie sheets.

Bake at 375 F degrees for 13 minutes or until lightly browned.

Cool on cookie sheets 1 minute;
remove to wire racks to cool completely.
Joy`s Crisp Peanut Butter Cookies

2 1/2 cups unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup Skippy Extra Crunchy Peanut Butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 tsp. vanilla

Sift together flour, baking powder, baking soda and salt.

In large bowl with mixer at medium, speed beat butter and peanut butter until smooth.

Beat in sugars until blended.

Beat in eggs and vanilla.

Add flour mixture and beat well.

If necessary, chill dough.

Shape into 1-inch balls.

Place on ungreased cookie sheet 2 inches apart.  Flatten with floured fork, making crisps cross pattern.

Bake in 350Degrees F. oven for 12 minutes 
or until lightly browned.

Cool on wire rack.

Yield:  6 dozen 2-inch cookies.
Judy's Ginger Cookies

Courtesy of my Texas friend,
Judy Andrew
These cookies are definitely Five Star.

4 1/2 cups of flour
4 tsp. ginger
2 tsp baking soda
1 1/2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. salt

In a medium bowl sift together the above.  Set aside.

1 1/2 cups of shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses

In a large mixing bowl beat shortening until softened.  Gradually add the 2 cups sugar; beat until fluffy.

Add eggs and molasses; beat well.  Add half of flour mixture; beat until combined.  Stir remaining flour in with a wooden spoon.

Using a melon ball scoop, shape dough into balls.  Roll in granulated sugar.  Place on an ungreased cookie sheet about 2 " apart.

Bake in a 350 degree oven for 12 - 14 minutes before transferring to a wire rack. Cool.

Mocha Cookie Pretzels

1/2 cup butter, softened
1/2 cup sugar
1 egg
2 squares (1 ounce each) unsweenened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups cake flour
1/3 teaspoon salt

Glaze 1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
3 to 5 tablespoons hot brewed coffee
2 squares (1 Ounce each) white baking chocolate, chopped
Green colored sugar, optional


In a large bowl cream butter and sugar until light and fluffy.  Beat in egg.  Beat in melted chocolate and vanilla.  Combine flour and sale; gradually add to the creamed mixture and mix well.  Cover and refrigerate for 1 hour or until dough is easy to handle.

Divide dough into fourths; divide each portion into 12 pieces.  Shape each piece into a 6-in. apart onto lightly greased baking sheets.

Bake at 400 degrees for 7-9 minutes or until set.  Remove to wire racks to cool.

For glaze, in a microwave, melt the semisweet chips, shortening and corn syrup, stir until smooth.  Stir in confectioners' sugar and enough coffee to achieve a glaze consistency.  Dip cookies in glaze; allow excess to drip off.  Place on waxed paper until set.

In a microwave, melt white chocolate over 30% power; stir until smooth.  Drizzle over cookies.  Decorate with red or green sprinkles if desired;  let stand until set.

Yield: 4 dozen
Cherry Bonbon Cookies

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries

1 cup confectioners' sugar
1 tablespoon butter melted
2 tablespoons maraschino cherry juice
additional confectioners' sugar


In a large mixing bowl, cream butter and sugar until light and fluffy.  Add milk and vanilla.  Combine the flour and salt, gradually add to the creamed mixture.

Divide dough into 24 portions; shape each portion around a cherry, forming a ball.  Place on ungreased baking sheets.  Bake at 350 degrees for 18 - 20 minutes or until lightly browned.  Remove to wire racks to cool.

For glaze combine the sugar butter and cherry juice until smooth.  Drizzle over cookies.  Dust with confectioners' sugar.

Yield: 2 dozen.

"And the angel said unto her, 'Fear not, Mary:
 for thou hast found favour with God.
 And, behold, thou shalt conceive in thy womb, 
and bring forth a son, and shalt call his name JESUS."
Luke 1:30-31
Forgotten Treasures


1/2 cups light brown sugar, firmly packed 
2 egg whites, beaten stiff 
1 teaspoon rum flavoring (or as desired) 
1 1/2 cups pecans 
1/2 cup shredded coconut 
1/2 cup old-fashioned rolled oats (oatmeal) 
1 cup toffee bits 


Preheat oven to 400 degrees. Beat brown sugar and flavoring into egg whites. Fold in pecans, coconut, oatmeal and toffee bits. Drop by rounded spoonfuls onto a foil-lined baking sheet. 

Place cookie sheet in oven and turn oven OFF. Leave in oven for at least 5 hours or overnight. 

Notes: These can be prepared at night, placed in the oven, and will be ready the next day.
Number of Servings: 3 to 3 1/2 dozen cookies

White Chunk Macadamia

1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped


1. Cream together the butter and sugar in a large bowl with a mixer on high speed.

2. Add the coconut, egg, milk and vanilla and mix well.

3. In another bowl combine the flour, baking soda, and salt.

4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a ball. 

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Do not over bake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original. 

Makes 16-18 cookies.

Neiman Marcus Cookies
"The Original"


2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 ozs chocolate chips
2 cups brown sugar
1 tsp salt
18 oz. Hershey Bar (grated)
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (your choice)


Measure oatmeal and blend in a blender to fine powder.

Cream the butter and both sugars.  Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda.  Add chocolate chips, Hershey Bar and nuts.  Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

Oatmeal Creme Cookies

"Taste just like Little Debbie's."


1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla  


1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and eggs.

3. In a separate bowl combine the flour, salt, baking soda, and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.
Texas Millionaires


1 (14-ounce) package caramels, unwrapped
2 tablespoons butter or margarine
2 tablespoons water
3 cups pecan halves
1 cup (6 ounces) semisweet chocolate morsels
8 (2-ounce) vanilla candy coating squares


COOK first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 
DROP by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm.
MELT morsels and candy coating in a heavy saucepan over low heat, stirring until smooth.

Dip caramel candies into chocolate mixture, 
allowing excess to drip; place on lightly greased wax paper. Let stand until firm.

Yield: 4 dozen.

Toffee Butter Crunch 

1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4-1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted 


Melt butter in a large saucepan. Add sugar, corn syrup, and water. 

Cook over medium heat, stirring now and then, to hard-crack stage  (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F.

Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. 

Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely  chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate.
Sprinkle top with remaining nuts.
If necessary, chill to firm chocolate. Break into pieces. 


From Wikipedia, the free encyclopedia

Ganache, from the French word for "jowl"[1]) refers to a variety of icing, fillings for pastries, and glazes

[2]. It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France.

[3]Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.

Ganache can also be used in filled chocolates, chocolate truffles, and other desserts. The portions of chocolate to cream vary depending on the intended usage of the ganache. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, twice as much chocolate as cream is used. For making a glaze, one should use three times as much chocolate as cream. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake.

Ganache is said[who?] to originate from a culinary accident, whereby a chocolatier's apprentice spilled cream in the chocolate he was melting. The chef called the apprentice 'Ganache', a word meaning, figuratively, 
'fool'. The result was delicious, and the name stuck.

Apple Crisp Oatmeal Cookies

Makes 6 dozen or 36 (2 cookie) servings.
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes per batch


2 cups flour
1 tablespoon Cinnamon, Ground
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon Pure Vanilla Extract
2 cups quick-cooking oats
1 cup chopped pecans
1/2 cup chopped dried apples


Preheat oven to 350°F.

Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.

Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans and apples.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 
1 minute. Remove to wire racks; cool completely. 
 Highlight recipe, 
 click copy,
 pull up note pad,
 click paste,
 and then print.
Praline Cookies


1 egg, beaten
1 1/4 cups firmly packed brown sugar
 1 cup plus 2 Tbs all-purpose flour
1/4 cup plus 2 Tsp butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups pecan halves


Preheat oven to 350 F

Combine egg, butter, brown sugar & vanilla.  Stir well.

Add flour and salt, stir well.

Stir in pecans.

Drop by tablespoonfuls onto ungreased cookie sheets.

Bake at 350 F for 10 minutes.

Do not over bake. 

Pineapple Paradise Cookies


3 cups all-purpose flour
½ tsp. baking soda
¾ cup dark brown sugar, firmly packed
¾ cup white sugar
1 cup salted butter, softened
1 large egg
2 tsp. pure vanilla extract
One 8-ounce can crushed pineapple, well drained
1 Tbs. pineapple juice
¼ sweetened shredded coconut


Preheat over to 300 degrees F.

In medium bowl combine flour and baking soda.  Mix well with a wire whisk.  Set aside.

In large bowl with an electric mixer blend sugars.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.  Add egg, vanilla, crushed pineapple and pineapple juice and beat on medium speed until smooth.

Add the flour mixture and blend at low speed until just combined.  Do not over mix.

Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart.  Sprinkle lightly with shredded coconut, if desired.

Bake 22-24 minutes or until cookies begin to turn lightly brown at edges.  Transfer immediately to cool flat surface with spatula.

Yield:  3 dozen
Russian Tea Cookies


1 cup (2 sticks) unsalted butter, at room temperature
½ cup confectioners’ sugar
1 tsp. vanilla extract
2¼ cups flour 
Pinch of salt
¾ cup chopped pecans
Confectioners’ sugar, for dredging


1. In a large bowl, with an electric mixer, beat the butter and the confectioners’ sugar until creamy. 
Beat in the vanilla. Gradually add the flour and salt, and beat until combined. Stir in the pecans. 
Cover and refrigerate for at least 1 hour or overnight. 

2. Preheat the oven to 350°F. Shape the dough into 1-inch balls and place on an ungreased baking sheet. Bake for 12 to 14 minutes, until nicely browned. Transfer to wire racks to cool.
3. Dredge the cooled cookies in confectioners’ sugar.
Makes 3 dozen cookies

Lacy Oatmeal Cookies


1½ cups (3 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar 
1 cup granulated sugar 
1 large egg
1½ tsp. vanilla extract 
3 cups old-fashioned rolled oats
1½ cups flour 
2½ tsp. baking soda
¾ tsp. salt 
1½ cups raisins

Tip: Freeze drops of cookie dough; when friends come by, bake a sheet of them to fill your house with a heavenly scent. 


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

2. In a large bowl, with an electric mixer, blend together the butter, brown sugar and granulated 
sugar. Mix in the egg and vanilla. Stir in the oats, flour, baking soda, salt and raisins. 

3. Drop the dough by rounded teaspoon onto the baking sheet, spacing the cookies 2 inches 
apart (the batter spreads a lot). Bake for 8 to 10 minutes, until lightly browned around the 
edges. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool 

Makes 6 dozen cookies

Chocolate Mint Candies Cookies
Serves: 40


¾ cup (12 Tbsp) unsalted butter
1½ cups brown sugar, lightly packed
2 Tbsp water
2 cups semi-sweet chocolate chips
2 large eggs
2½ cups all purpose flour
1¼ tsp baking soda
½ tsp fine sea salt
1 10-oz package Andes Crème de Menthe Baking Chips


1.In a large sauce pan, melt the butter, brown sugar, and water. Remove from heat and stir in the chocolate chips until melted. Set aside to cool for 10 minutes.

2.Transfer the chocolate mixture to the bowl of a stand mixer. Beat in the eggs, one at a time.

3.In a separate mixing bowl, combine the flour, baking soda, and sea salt. Slowly add to chocolate mixture, mixing until just incorporated.

4.Remove bowl from mixer and stir in the Andes Crème de Menthe Baking Chips.

5.Cover and refrigerate for one hour.

6.Preheat oven to 350 degrees Fahrenheit.

7.Line 2 baking sheets with parchment paper. Using a medium cookie scoop, portion out the dough on the cookie sheet, spacing 2 inches apart.

8.Bake for 8-10 minutes. Don’t worry if they don’t look all the way done when you take them out; they finish baking outside the oven. Leave on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

Salted Caramel Chocolate Chip Pecan Cookies


170g unsalted butter
3/4 cup (150g) dark brown sugar
1/4 cup (50g) sugar
1 large free range organic egg, room temp
2 tsp vanilla bean paste
2 cups (300g) plain flour
2 tsp cornflour
1 tsp baking soda
1/2 tsp Maldon Sea Salt
3/4 cups (150g) dark choc chips
1/2 cup chopped pecans
16 salted caramels, cut into small pieces


Cream the butter and sugars in a free standing mixer with a paddle attachment until pale and fluffy (5-10mins). 

Add the egg and vanilla. Sift the flour, cornflour, baking soda and salt. 

Add to the egg mixture, only beating for about 10 seconds. 

Add the chocolate chips and chopped pecans. Beat just until combined.

Wrap in clingfilm in the shape of a log. Refrigerate for a minimum of 30 minutes (best rested overnight). 

Heat oven to 180ºC. Line a tray with baking paper.  Divide the cookie dough into about 18 balls. 

Arrange onto the tray making sure they are not too close as they will spread when cooking. Not all will fit so best to do in batches. Press a few pieces of the caramels into the dough and some extra choc chips and pecans. Sprinkle with sea salt. 

Bake for 8-10 minutes until barely golden around the edges. 

Remove and allow to cool on the tray for a few minutes. 

Grandma’s Christmas Tree Sugar Cookies


1 pouch Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
¼ cup butter or margarine, softened (not melted)
1 egg
1 bag (12 oz) white vanilla baking chips (2 cups)
Green sugar or edible glitter


Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).

In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.

On floured surface, roll dough until about 1/8 inch thick. Cut with 3 1/2-inch cookie cutter; place 1 inch apart on ungreased cookie sheets.

Bake 5 to 7 minutes or just until edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 15 minutes.

In small microwavable bowl, microwave baking chips on High 1 minute; stir until smooth. If necessary, microwave 10 seconds longer; stir until smooth. Spoon into small resealable food-storage plastic bag; seal bag. Cut off tiny bottom corner of bag. Squeeze bag to drizzle glaze over cookies. Immediately sprinkle with green sugar. Let stand until set, about 15 minutes.