Your Tray or Mine: Glazed Pineapple Cookies A Family Favorite

20 Dec

My dad’s favorite, the Glazed Pineapple Cookies come from this cookbook.

ORIGINALLY PUBLISHED DECEMBER 20, 2011

Today’s recipe is the last one for the Your Tray or Mine series!

It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!

My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.

Glazed Pineapple Cookie

Glazed Pineapple cookies….my dad’s fave.

GLAZED PINEAPPLE COOKIES

INGREDIENTS

1 can (8 3/4 oz.) crushed pineapple

2 cups sifted all purpose flour

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light brown sugar firmly packed

1 egg

1 tsp vanilla

INGREDIENTS FOR GLAZE

4 cups sifted confectioners sugar

3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water

DIRECTIONS

1)Drain pineapple, reserving liquid.

2) Preheat oven to 400 degrees. Lightly grease cookie sheets.

3) Sift flour with baking powder, baking soda, and salt, set aside.

4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

5) Beat in egg and vanilla until light and fluffy.

6) Add drained pineapple, mix well.

7) Stir in flour mixture until well combined.

8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.

9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.

DIRECTIONS FOR GLAZE:

In a medium bowl combine sugar with pineapple liquid. Stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

Your Tray or Mine: Baking with the Grandmas…More Family Favorites

19 Dec

ORIGINALLY POSTED DECEMBER 14, 2011

I am very, very lucky and I know it. I still have two of my grandmothers living and although they are both now in their 90s, they are both healthy and they are both tremendous cooks. I literally was born into this tradition of baking and cooking. Knowing that so many of the grandmas’ recipes were “in their heads,” we’ve taken a great deal of effort to get them to put them down on paper recently. Especially important to me are the two recipes for the cookies that go on our Christmas Cookie Trays. Grandma Rose makes hundreds of tiny Wine Biscuits each year for her trays and ours, and Grandma Grello makes her delicious iced Prune Cookies for our trays as well. Like I said, we are very lucky.

In honor of the Grandmas I am going to share with you their two cookie recipes. Consider them passed on from me to you. 🙂

Grandma Rose

This is Grandma Rose with our girls, three of her five great-grandchildren, on her 90th birthday this past November.

GRANDMA ROSE’S WINE BISCUITS

5 cups flour

1 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup wine (Deep Burgundy)

3/4 cup oil

Grandma Rose's Wine Biscuits

Can you imagine making 400 of these every Christmas? Grandma Rose can!

DIRECTIONS

Preheat oven to 375 degrees.

Roll dough into small logs, form into knots.

Brush beaten egg yolk on knots for glaze before baking.

Bake 18 to 20 minutes til lightly browned

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Grandma Grello and the girls

This is Grandma Grello with our girls, three out of I think 15? great grandchildren, this past July which is shortly after she turned 91 in May.

GRANDMA GRELLO’S ICED PRUNE COOKIES

*Note: This recipe, as well as her Meat Pies recipe, was featured in the Providence Journal’s Food Section this past year.

A note from my mom:

Although this recipe may seem involved, it’s really not difficult because the cookies are made in several steps, and the various steps can be spread out over a period of time.

FOR THE FILLING:

1 large box of pitted prunes (18 oz. or more)

1/2 lb. raisins (dark, not golden)

1/2 cup granulated sugar

1/2 cup strong black coffee

Zest of one lemon and one orange

1/2 lemon

1/2 orange

=====================================

10 oz. jar maraschino cherries, drained and chopped

1/2 cup coffee brandy or Kahlúa

=====================================

Cover prunes and raisins with water.  Add sugar, coffee, lemon zest, orange zest, the half lemon and the half orange.  Cook until prunes and raisins are soft to the touch.  Drain well and return to pan.  Add chopped cherries and coffee brandy or Kahlúa.  Mix well and refrigerate overnight or for several days.

This is what the finished Prune Cookies roll looks like before you slice it for serving or putting on trays.

FOR THE DOUGH:

6 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

1 cup Crisco shortening

1 1/4 cup sugar

1/2 cup milk

2 tsp. vanilla

6 eggs

Combine flour, baking powder and salt in a large bowl and set aside.  In another bowl, combine sugar and shortening and beat with mixer until smooth.  Add milk and vanilla.  Add eggs one at a time.  Add this mixture to dry ingredients and mix together by hand with a large spoon.  Once incorporated (and with lightweight “kitchen-type” gloves, if possible), finish mixing with your hands until it comes together into a smooth dough.  Transfer to a floured surface, and use a knife to cut dough into six pieces.  Roll each piece out into a long strip (approximately 13-14” long and about 7” wide), one at a time, and fill center of strip with a portion of the prune filling.  Fold each side over the middle and fold the ends under.  Place filled strip on parchment-lined cookie sheet (two strips per sheet) with seam side down.

Bake at 350 for 25 minutes.  Transfer to wire rack and cool completely before adding glaze.  (If desired, the strips can be frozen without glaze for later use.  To freeze, wrap them individually, first in parchment paper and then in heavy duty foil.  Then when needed, thaw completely and add glaze.)

Let glaze “set” (dry), and then slice before serving.

Here is what they look like once they are sliced.

FOR THE GLAZE:

The following amounts may be adjusted for consistency and flavor desired, but these ingredients should frost six strips.

4 1/2 cups confectioner’s sugar

4 1/2 tbl. lemon juice

3 to 4 1/2 tbl. hot water (try with 3 tbl. first, then add more as needed)

Multi-colored nonpareils (optional)

Mix until smooth.  Top each strip with glaze, and if desired, add nonpareils.

ENJOY TODAY’S COOKING WITH THE GRANDMAS RECIPES!

Enjoy!

Your Tray or Mine? Recipe of the Day: Cherry Squares

18 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!

CHERRY SQUARES

INGREDIENTS

2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation

DIRECTIONS

In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

16 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

14 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.

DIRECTIONS

Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)

Your Tray or Mine Bar Recipe of the Day: Double Delicious Bars

12 Dec
Double Delcious Bars

Hot out of the oven, this peanut butter-chocolate chip dessert is one of our favorites!

ORIGINALLY PUBLISHED DECEMBER 18, 2011

This recipe incorporates peanut butter, so if you have allergies…please take note.

I love this one, it’s super fast and easy and as the title says: delicious. Kids can totally help out with this one too, it’s literally just layering of ingredients, dumping bags of chips into a baking pan.

INGREDIENTS

1 stick butter

One package Nabisco “Famous” Chocolate wafer cookies

One 14 oz. can Sweetened Condensed Milk

2/3 of a 12 oz. package semisweet chocolate chips (I totally use the whole package. No 2/3 for me!)

2/3 of a 12 oz. package peanut butter chips (again I use the whole bag, and if it’s a 10 oz. bag you definitely use the whole thing.)

Chocolate wafer crumbs

First layers: melted butter and chocolate wafer crumbs

DIRECTIONS

Preheat oven to 350 degrees or 325 for a glass dish.

In 13×9 pan, melt one stick of butter in the heated oven.

Crush one package of Nabisco “Famous” chocolate wafer cookies (or if you can find crushed chocolate cookie crumbs, use 1 1/2 cups of those.)

Spread 1 1/2 cups of the crushed wafers into the melted butter.

Pour 1 can (14 oz) of Sweetened Condensed Milk evenly over crumbs.

Top with 2/3 of a 12 oz. bag of semisweet chocolate chips and 2/3 of a 12 oz. bag of peanut butter chips. (If the peanut butter chips are 10 oz, use the whole bag. Depends on the brand you buy.)

Press down slightly to set.

Bake 25-30 minutes or until lightly browned.

Double Delicious Bars before going into the oven

You don’t even need a mixing bowl for this recipe. You just layer it all in the baking dish.

Cool and cut into bars.

Your Tray or Mine: Old World Raspberry Bars

10 Dec

ORIGINALLY POSTED DECEMBER 11, 2011

In keeping with my promise to do one bar recipe each Sunday, here is today’s recipe.

Old World Raspberry Bars original recipe card

Here’s the original recipe that I work from when I make these! It’s funny to see my old handwriting and maiden name!

This is such an old recipe that I’ve been making since I was in elementary school. When I was in about 4th grade the Girl Scouts had a bake off and I won twice with this recipe. When I make them, I still read off a photocopy of the original recipe card that I wrote out for the contest. It’s funny to see my 4th gr. handwriting and my maiden name at the top. You can use raspberry, strawberry, or apricot jelly. These are fast and easy and only have a few ingredients. I make them several times each holiday season. A friend of mine even melts chocolate and drizzles it over the top before cutting.

INGREDIENTS

2 1/4 cups flour
1 cup sugar
1 cup margarine (2 sticks)
1 egg

Filling: 12 oz. raspberry jelly (seedless works well) or choose your own flavor

DIRECTIONS

Preheat oven to 350 degrees.

This recipe says to grease an 8 x 12 pan, but I use 11×7. You probably could use 9 x 13, they’d just be thinner.

Mix together all ingredients EXCEPT jelly.

Beat at low speed, scraping sides of bowl occasionally until evenly mixed.

Reserve approx. 1 cup of mixture, set aside.

Alex and Caroline making Raspberry Squares

This recipe has lots of opportunities for the kids to help out including measuring the ingredients and putting the dough and jam into the dish.

Press remaining mixture into baking dish.

Spread jelly within 1/2″ of edges.

Crumble (break into little pieces and drop them all over the top) the remaining 1 cup of batter over the jelly.

Bake at 350 degrees 42-50 minutes until lightly brown around the edges.

Cool completely and cut into bars.

Enjoy!

**When I originally typed this, I typed two and one half cups of flour, but it was a typo! Should be two and one quarter cups of flour. I caught it the day it posted, but I hope I didn’t cause anyone to mess up their batter! My apologies…
Jen

Raspberry Squares before they're baked

This is how the raspberry squares look just before going into the oven….

Baked raspberry squares

….and how they look when they come out, nice and brown around the edges!

Apricot bars

Here’s the apricot version of these bars, just as delicious!

A Your Tray or Mine Recipe and an Online Cookie Swap: Chocolate Buttersweets

8 Dec
Chocolate Buttersweets

These are my other top favorite cookie from our trays!

ORIGINALLY POSTED DECEMBER 19, 2014

This week I was invited to participate in such a fun activity: a digital cookie exchange! Now, you know how much I love cookies, and what a fun idea to do an online recipe swap! I was invited by Patience Brewster, a company that offers a unique line of handmade, hand painted ornaments and gifts for holiday and every day decor.  Their products are so beautiful! Every piece in the collection is based on original artwork by artist/designer Patience Brewster and is filled with intricate details and fanciful designs. You can read more about the company here.

As I was going through my favorite cookie recipes, trying to decide which one to choose for today’s online cookie exchange with Patience Brewster, I had such a hard time deciding! Not just any cookie would do. Ultimately I decided to run the recipe for one of my top two favorite Christmas cookies, the Chocolate Buttersweets. These cookies were the ultimate equivalent of a beautiful Patience Brewster ornament, in a cookie. Hand-glazed, multi-step, multi-layer, delectable cookies, beautiful confections….it’s a perfect fit.

Below you’ll find the step-by-step instructions for this cookie. I hope you’ll give it a try, and I certainly hope that you’ll go on over to the Patience Brewster site and and take a look at their beautiful creations.

In the meantime, I’d like to tag my friend Paula over at My Soup for You and invite her to join in on our online cookie exchange! Paula is a wonderful cook and baker, and I know she’ll be doing some baking this weekend, too! In fact, I’d like to challenge all of my readers and fellow bloggers. Link up a great cookie recipe in the comments here, blog about a good cookie recipe on your own blog, or share a cookie recipe wherever you share, and tag us all!

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ORIGINALLY POSTED DECEMBER 19, 2011

When I first began the Your Tray or Mine series of recipes earlier this month, I began with the Chocolate Thumbprints, which I said were one of my top two favorite cookie recipes from the trays my mom and I do. Today’s cookie, the Chocolate Buttersweets, are my other top favorite cookie on the tray.

This recipe is not complicated, although it does have three distinct steps: the cookie, the filling and the frosting. Because the cookie should be frosted when it’s warm (but not hot) I recommend prepping the filling first, so that it’s ready. Then make your cookies, and after they are filled, make your frosting and frost the filled cookies.

INGREDIENTS

Cookie base for chocolate buttersweets

If you have a wooden spoon with a round handle, you can use it to poke the holes in the tops of the cookies before baking.

Cookies:
1 cup margarine or butter
1 cup confectioners sugar
1/2 tsp salt
2 tsp vanilla
2 cups all purpose flour (we also make these gluten free, using Bob’s Red Mill 1 to 1 flour)

**Filling:
6 oz cream cheese, softened
2 cups confectioners sugar
4 TBL flour
2 tsp vanilla

Frosting:
1 cup semisweet chocolate chips
4 TBL butter or margarine
4 TBL water
1 cup confectioners sugar

DIRECTIONS:
**Prepare the filling first. The cookies, when done, need to be filled while warm. Have the filling ready to go.

Preheat oven to 350 degrees.

FOR COOKIES:
1) In large bowl cream together butter, confectioners sugar, salt and vanilla.
2) Gradually add flour to creamed mixture, mix well.
3) Roll dough into 1″ balls, placing them 2″ apart on ungreased cookie sheets.
4) Press hole in center of each cookie with finger or the handle end of wooden spoon (if handle is round, not flat.)
5) Bake at 350 for 12-15 minutes until edges are lightly brown.
6) Fill while warm
7) Frost

Filled Chocolate Buttersweets

Step two: fill the cookies while warm.

FOR FILLING:
Soften cream cheese. Blend in sugar, flour, vanilla. Cream well. Fill cookies.

FOR FROSTING:
In small saucepan melt chocolate chips, butter, and water over low heat. Stir constantly. Stir in confectioners sugar and mix well. Will be lumpy at first until the sugar melts. Spoon a little frosting onto each cookie.

Your Tray or Mine? Cookie Tray Recipe of the Day: Snickerdoodles

6 Dec
Snickerdoodle Cookies

These are fast and easy cookies to make and one of my kids’ favorites.

ORIGINALLY POSTED DECEMBER 12, 2011

Today’s recipe is a new addition to our cookie trays. It is not one that we did when I was growing up but it’s one I include every year now.

Several years ago when my kids were in preschool we attended a book fair there prior to Christmas. I got them a “Strawberry Shortcake Holiday Treats” cookbook and this recipe is from there! It had all “regular” ingredients (aka ingredients I had on hand) and that’s why I liked it.

I usually have them help me by dropping the cookie dough in the cinnamon and sugar and having them roll them. Rolled cookies are good for that!

I often double this one, it’s a fast tray filler.

Tomorrow be on the lookout for a fun craft for the kids to go along with this recipe!

Strawberry Shortcake Holiday Treats Cookbook

Here’s the girls’ cookbook that this recipe came from.

SNICKERDOODLES
Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon

Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.

Roll the dough into 1″ balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.

Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Thumbprints

4 Dec

ORIGINALLY POSTED DECEMBER 1, 2011

I first posted this recipe on my FB page on December 5, 2008!! It’s a cookie recipe my mom and I make every year, and if I had to pick a top favorite, this would be in my top two. I LOVE these cookies. They’re easy to make and easy to just POP into your mouth!! And, they’re chocolate on chocolate. I mean really…how much better can you get than that?

This is a rolled cookie, so your kids can help you if you’d like them to. They can also use their thumbs to make the indentation in the cookies for the filling.

***As of 2013, I’ve added some modifications to the recipe to go with our dietary restrictions. You can either stick to the original recipe or try the healthified version.***

Chocolate Thumbprint Cookies
Makes six dozen
Preheat oven to 375 degrees

Thumbprints before baking

Almost ready to go in the oven!

Alex making thumbprint batter

Alex did almost all the measuring and mixing for the thumbprints herself, with very little help from me.

INGREDIENTS FOR COOKIES

1 cup margarine or butter, soft (We now use I Can’t Believe It’s Not Butter)
1 cup granulated sugar
1 tsp vanilla extract
2 oz (2 sq.) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour (you can sneak in some wheat flour, mixing half wheat and half white)

DIRECTIONS FOR COOKIES

In large bowl, cream margarine and sugar until light and fluffy.
Blend in vanilla, chocolate and egg.
Lightly spoon flour into measuring cup, level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.

Shape dough into 1″ balls, place 2″ apart on ungreased cookie sheets or parchment lined sheets. With thumb, make imprint in center of each cookie.

Bake at 375 degrees 8-10 minutes. Let cool one minute before removing from cookie sheets. Fill with chocolate cream filling.

Thumbprints ready to fill

Thumbprints are ready to be filled!

INGREDIENTS FOR CHOCOLATE CREAM FILLING

6 oz. (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocoalte chips with corn syup, water and margarine over low heat, stirring constantly. Stir in vanilla.
Spoon 1 tsp into each cookie.