Upcoming ABP Events
Intermission Recipes
Classic recipes from before the 2006 - 2007 season
are now available in a cookbook on sale at ABP concerts or by mailing an order form.
Apple Oatmeal Cookies
Brandy Snaps
Brown Sugar Oatmeal Cookies
Carrot Cake Cookies
Chocolate Cherry Cookies
Chocolate Chunk Cookies
Cocoa Oatmeal Cookies
Coconut Kisses
Fudgy Buttons
Hawaiian Turtle Cookies
Oatmeal Shortbread
Palmiers
Pastel Party Spritz Cookies
Pumpkin Chocolate Chip Cookies
Snickerdoodles
Stained Glass Cookies
Strawberry Drop Cookies
Thumbprint Cookies
Toffee Peanut Butter Rounds
Ultimate Refrigerator Cookies
Chocolate Cherry Cookies
8 oz. semisweet chocolate, coarsely chopped
6 tbsp. butter, cut into pieces
¾ cup sugar
2 tsp. vanilla
2 large eggs
¼ cup flour
¼ cup unsweetened cocoa
½ tsp. baking powder
¼ tsp. salt
1 cup (6 oz.) semisweet chocolate chips
1 cup dried tart cherries
1. Preheat oven to 350 degrees.
2. Melt chocolate and butter over low heat, stirring frequently. Remove saucepan from heat. Whisk in sugar and vanilla until blended. Whisk in eggs, one at a time. With wooden spoon, stir in flour, cocoa, baking powder, and salt. Add chocolate chips and cherries; stir just until evenly mixed.
3. Drop by rounded teaspoonfuls onto cookie sheet. Bake 9 to 12 minutes. Cool on sheet for 1 minute. Transfer to wire racks to cool.
Makes 4 dozen.
Brandy Snaps
½ cup butter
3 tbsp. light molasses
½ cup flour
½ cup sugar
1 tsp. ground ginger
¼ tsp. salt
2 tbsp. brandy
1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. Melt butter and molasses over low heat, stirring occasionally until smooth. Remove from heat. With a wooden spoon, stir in flour, sugar, ginger, and salt until blended and smooth, Stir in brandy. Set saucepan in skillet of hot water to keep warm.
3. Drop 1 teaspoon batter on cookie sheet, spreading with back of spoon to make a 4-inch round. Repeat to make 4 rounds in all, placing them 2 inches apart.
4. Bake until golden brown, about 5 minutes. Cool on cookie sheet just until edges set, about 1 to 2 minutes. Then flip them over, one at a time, and roll each cookie around the handle of a wooden spoon (1/2 inch diameter). As cookie is shaped, slip off spoon handle and cool completely on wire racks.
Makes 3 to 4 dozen.
Chocolate Chunk Cookies
2-1/2 cups flour
1 tsp. baking soda
½ tsp. salt
1 cup butter
1 cup brown sugar, packed
½ cup sugar
2 tsp. vanilla
2 large eggs
8 oz. bittersweet chocolate, cut into chunks
1 cup walnuts, chopped
1. Preheat oven to 375 degrees.
2. In a medium bowl combine flour, baking soda, and salt.
3. In large bowl, beat butter and brown and granulated sugars until creamy. Beat in vanilla, then eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture; beat until blended. Stir in chocolate and walnuts.
4. Drop cookies by heaping teaspoonfuls onto cookie sheet. Bake until lightly browned, 9 to 11 minutes. Transfer to wire rack to cool.
Makes 6 to 8 dozen.
Apple Oatmeal Cookies
1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla
2 large eggs
2 medium sized apples, peeled, cored, and diced (about 2 cups)
3 cups quick-cooking oats, uncooked
1 cup raisins
¾ cup walnuts
1. Preheat oven to 350 degrees
2. Beat butter and sugar on medium until light and fluffy, about 5 minutes. Add flour, baking soda, cinnamon, salt, vanilla, and eggs; beat just until blended. Stir in apples, oats, raisins, and walnuts.
3. Drop by heaping teaspoonfuls onto cookie sheets. Bake 12 to 15 minutes until golden. Transfer to wire racks to cool.
Makes 5 dozen.
Toffee Peanut Butter Rounds
1 cup butter, melted and cooled
2 large eggs
2-1/4 cups flour
1 cup peanut butter chips
4 Heath Bars (1.4 oz. ea) coarsely chopped
¾ cup old-fashioned oats, uncooked
½ cup sugar
½ cup packed light brown sugar
½ cup packed dark brown sugar
½ tsp. baking soda
½ tsp. salt
1. Preheat oven to 375 degrees.
2. Beat butter and eggs until blended. Add flour, granulated and brown sugars, baking soda, and salt; mix well. Stir in peanut butter chips, chopped candy bars, and oats.
3. Drop by rounded tablespoons onto cookie sheets. Bake until lightly browned, 10 minutes. Transfer to wire racks to cool.
Makes 6 to 7 dozen.
Palmiers
1-1/2 cups butter
3 cups flour
¾ cup sour cream
1 cup sugar
1. In large bowl cut butter into flour with pastry blender or two knives until mixture resembles coarse crumbs. Stir in sour cream. On lightly floured surface, knead dough just until it holds together. Flatten into 8” by 6” rectangle. Wrap in plastic and refrigerate overnight.
2. Preheat oven to 400 degrees.
3. Sprinkle ½ cup sugar evenly over work surface. Cut dough in half. With lightly floured rolling pin, on sugared surface, roll 1 piece of dough into 14-inch square. Starting from one side, tightly roll dough up to midline. Roll up other side of dough until it meets first rool, incorporating as much sugar as possible into dough; wrap and refrigerate. Repeat with remaining dough and ½ cup sugar.
4. Slice dough into 1/4 –inch slices. Place on cookie sheet and bake 8 minutes. Turn cookies over and bake 3 to 4 more minutes until sugar has carmelized and cookies are a deep golden color. Transfer to wire racks to cool.
Makes 7 dozen.
Stained Glass Cookies
1 package (12 oz.) semisweet chocolate chips
2 oz. German sweet chocolate
¼ cup butter
¼ cup egg substitute
1 large package colored miniature marshmallows
1 cup pecans, chopped
coconut
Melt chocolate and butter in double boiler. Stir in egg substitute gradually. Let stand until cool. Add marshmallows and nuts. Divide mixture into 4 equal parts. Shape each portion into a log. Place on foil that has been covered in coconut. Wrap in foil and refrigerate or freeze. Slice into ½-inch slices to serve.
Makes 5 to 6 dozen.
Thumbprint Cookies
2 large eggs
¾ cup butter, softened
¾ cup sugar
½ tsp. vanilla
½ tsp. almond extract
¼ tsp. salt
2 cups flour
1-1/4 cups walnuts, finely chopped
½ cup jam, e.g. blueberry, raspberry or strawberry
1. Preheat oven to 350 degrees.
2. In large bowl, beat eggs lightly with fork. Measure out 3 tbsp. beaten egg and transfer to small bowl for later use.
3. Add butter, sugar, vanilla, almond extract, and salt to eggs. Beat until evenly mixed. Add flour and stir just until blended.
4. Divide dough into 4 equal pieces. Divide each piece into 14 pieces and shape into balls. Spread walnuts on a sheet of waxed paper. Dip balls in reserved egg, then roll in walnuts, gently pressing nuts into dough.
5. Place balls on cookie sheet. With thumb, make small indentation in center of each ball. Bake until golden, 13 to 15 minutes. Transfer to wire rack. Immediately fill each indentation with ¼ tsp. of jam.
Makes 56 cookies.
Coconut Kisses
3 egg whites
1 cup sugar
dash of salt
½ tsp. vanilla
2 cups corn flakes
1-1/3 cups coconut
½ cup pecans
1. Preheat oven to 350 degrees.
2. Beat egg whites until foamy; add sugar. Beat to stiff peaks. Stir in salt, vanilla, corn flakes, coconut and nuts. Drop on greased cookie sheet. Bake 10 to 12 minutes. Transfer to wire rack to cool.
Makes 3 to 4 dozen.
Cocoa Oatmeal Cookies
2 cups sugar
4 tbsp. cocoa
½ cup butter
½ cup water
½ cup peanut butter
3 cups oatmeal
½ cup coconut
Combine sugar, cocoa, butter and water in saucepan. Boil for 2 minutes. Add peanut butter, oatmeal and coconut. Drop by teaspoon onto waxed paper; cool.
Makes 5 dozen.
Snickerdoodles
½ cup butter
1-1/2 cups sugar
½ cup shortening
2 eggs
2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
1. Preheat oven to 400 degrees.
2. Mix butter shortening, sugar and eggs thoroughly. Blend in flour, cream of tartar, baking soda, and salt.
3. Shape dough by teaspoonfuls into balls. Mix together 2 tbsp. sugar with cinnamon. Roll balls in mixture. Place on cookie sheet and bake 9 to 10 minutes.
Makes about 6 dozen.
Strawberry Drop Cookies
1-1/3 cups flour
1 tsp. baking powder
¼ tsp. salt
1/3 cup grated coconut
½ cup shortening
2/3 cup sugar
1 egg yolk
1-1/2 tsp. almond extract
1 pkg. frozen strawberries, thawed
1-1/2 tsp. cornstarch
1 tsp. lemon juice
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, salt and coconut, mix thoroughly. In a separate bowl, cream shortening. Gradually add sugar. Cream until blended. Add egg yolk and almond extract to shortening mixture; beat well. Drain strawberries, reserving juice. Alternately add flour mixture and strawberries to shortening mixture, blending well after each addition.
3. Drop by teaspoonfuls onto cookie sheet. Bake about 12 minutes or until lightly browned. Cool.
4. Combine reserved strawberry juice, cornstarch, and lemon juice. Cook and stir until thickened and clear. Brush over to of cookies. Sprinkle with additional coconut, if desired.
Makes about 4 dozen.
Oatmeal Shortbread
1 cup butter
1 cup powdered sugar
2 tsp. vanilla
1-1/4 cups flour
½ tsp. salt
½ tsp. baking powder
1 cup oatmeal
chocolate sprinkles
Cream butter and sugar. Add vanilla. Mix flour, salt and baking powder in a separate bowl; add to creamed mixture. Add oatmeal. Chill for one hour. Form into two logs, roll in chocolate sprinkles. Wrap in waxed paper and chill again prior to baking. Slice logs into ¼-inch slices. Bake at 350 degrees for 12 to 15 minutes. Makes 4 dozen.
Fudgy Buttons
½ cup tablespoons butter
2 tsp. milk
t tablespoons cocoa powder
2 cup powdered sugar
1/2 cup peanut butter
In a small saucepan, melt the butter. Remove from heat and add cocoa and mix well. Stir in sugar and milk; stir until smooth. Add peanut butter and mix well. Form 1-inch balls and flatten on waxed paper into patties. Makes 5 dozen.
Pastel Party Spritz Cookies
1 cup butter
1/3 cup (3 oz.) cream cheese
1 cup powdered sugar
1 egg
¼ tsp. mint flavoring
¼ tsp. salt
2-1/4 cups flour
Cream together all ingredients, except flour. Add food coloring, if desired. Blend in flour. Insert dough into cookie press or gun. Spritz cookies onto cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 4 dozen.
Pumpkin Chocolate Chip Cookies
1 cup (2 sticks) butter
3 cups sugar
2 cups pumpkin pie filling (not solid pack)
2 tsp. vanilla
2 eggs
4-1/2 cups flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 cups chocolate chips
2 cups chopped walnuts
Preheat oven to 350 degrees.
Beat butter, sugar, pumpkin and vanilla with electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Continue beating until light and fluffy.
Mix together flour, salt, cinnamon and baking soda in a separate bowl. Gradually add to pumpkin mixture with mixer on low, then beat until thick dough forms. Stir in chocolate chips and walnuts.
Drop by teaspoonfuls onto cookie sheet. Bake 12 minutes or until golden brown. Transfer to wire racks to cool.
Makes 8 dozen.
Ultimate Refrigerator Cookies
1 cup packed brown sugar
1 cup butter, softened
1 tsp. vanilla
1 egg
3 cups flour
½ tsp. baking soda
½ tsp. salt
Beat brown sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt.
Divide dough in half. Shape each half into roll, about 8 inches long. Wrap and refrigerate about 2 hours.
Heat oven to 375 degrees. Cut rolls into 1/8-inch slices. Bake on cookie sheets 6 to 8 minutes or until light brown. Frost when cool.
Makes 6 dozen.
Frosting
2 cups powdered sugar
2 tablespoons milk
½ tsp. vanilla
Food coloring, if desired
Mix all ingredients until smooth and spreadable.
Hawaiian Turtle Cookies
½ cup butter, softened
½ cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
½ cup caramel ice cream topping
3-1/2 cups flour
½ tsp. salt
1 tsp. baking powder
1-1/2 tsp. baking soda
½ cup chopped pecans
1 cup chocolate chips
1 cup shredded coconut
1. Preheat oven to 300 degrees.
2. Beat butter, shortening and sugars until creamy. Add eggs, vanilla and caramel ice cream topping and beat until fluffy.
3. Combine flour, salt, baking powder, and baking soda in separate bowl. Gradually add to caramel mixture with mixer on low; mix just until combined. Stir in pecans, chocolate chips and coconut.
4. Drop by rounded teaspoonfuls onto cookie sheet. Bake for 12-14 minutes or until golden brown.
Makes about 7 dozen.
Carrot Cake Cookies
½ cup butter, softened
2 cups sugar
1 tsp. vanilla
3 eggs
3 cups flour
½ tsp. baking soda
½ tsp. salt
½ cup walnut pieces
½ cup canned pineapple bits
½ cup shredded carrots
1. Preheat oven to 300 degrees.
2. Beat butter, sugar and vanilla with electric mixer until creamy. Add eggs 1 at a time, beating well after each addition. Continue beating until fluffy. Mix flour, baking soda, and salt together in another bowl. Reduce mixer speed to low and gradually add dry ingredients. When fully combined, add walnuts, pineapple and carrots, mixing just until combined.
3. Drop by rounded teaspoonfuls onto cookie sheets. Bake 12-14 minutes or until golden brown.
Makes about 5 dozen.
Brown Sugar Oatmeal Cookies
¾ cup butter
1-1/2 cups packed brown sugar
1-1/2 tbsp. vanilla
1-1/2 tbsp. milk
1 egg
1-1/2 cups flour
1 tsp. baking soda
¼ cup uncooked oatmeal, finely ground in food processor
1 cup butterscotch chips
1 cup M&M candies
1. Preheat oven to 375 degrees.
2. Beat butter, sugar, vanilla and milk with electric mixer until creamy. Add egg and beat again until light and fluffy.
3. Mix flour and baking soda in separate bowl. With mixer running, gradually add to butter mixture. Add oats. Increase mixer speed and beat until well combined. Stir in chips and candy.
4. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-10 minutes or until golden brown. Cool for 2 minutes on cookie sheet before transferring to wire rack to cool.
Makes about 5 dozen.