Covered Bridge House Bed and Breakfast

Inns of Mt. Washington Valley

New Hampshire

present their

12th Annual Inn to Inn
Cookie Tour

December 13th & 14th, 2008

Visit 19 inns from Hart's

Location to Tamworth, New

Hampshire and enjoy special

holiday cookies and treats at

each inn. You will gather

recipes and wonderful

holiday decorating tips

while touring these

award winning inns.

Stay with us at the Covered Bridge House this year for two days of wonderful holiday treats and two nights of lodging. We will include a Cookie Tour ticket for each of you for our weekend rate of only $198.00 per couple.

Here are a few cookie recipes to try:

BLACK GOLD COOKIES
6 tablespoons flour ½ teaspoon baking powder ½ teaspoon salt 10 ounces semisweet chocolate chopped into ¼ inch pieces	2 ounces un-sweetened chocolate, chopped into ¼ inch pieces 6 tablespoons unsalted butter 2 large eggs ½ cup granulated sugar 2 teaspoons pure vanilla extract
::Preheat oven to 325. Sift together flour, baking powder and salt. Melt 6ozs. Semisweet chocolate, un-sweetened chocolate and butter in double boiler, stirring until smooth (about 6 min.) Place eggs, sugar & vanilla in bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes, scrape sides, then beat 2 minutes. Add the melted chocolate and beat for 1 more minute. Add dry ingredients and remaining chocolate pieces and mix until thoroughly combined. Use a heaping tablespoon of dough for each cookie. Bake on middle rack for 9 – 10 minutes. Cool on baking sheet until set, then transfer to wire rack. Makes 3 dozen yummy cookies!!

RASPBERRY LINZER ROUNDS
1 ¼ cups granulated sugar 1 cup butter flavor Crisco 2 eggs > ¼ cup light corn syrup 1 teaspoon vanilla 1 teaspoon almond extract 3 cups all-purpose flour	1 cup ground almonds (about 4 to 5 ounces) ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup seedless raspberry jam Confectioners sugar
::Place granulated sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla and almond extract; beat until well blended and fluffy. Combine 3 cups flour, ground almonds, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough into 4 pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate several hours until firm. Heat oven to 375° . Sprinkle flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to ¼" thickness. Remove top sheet of waxed paper. Cut out with 2" floured scalloped round cookie cutter. Place 2" apart on un-greased baking sheet. Repeat with remaining dough. Cut out centers of half the cookies with ½" round cookie cutter. Bake one baking sheet at a time for 5 minutes. Do not over-bake! Cool 2 minutes on baking sheet and then remove to cool completely. Spread a small amount of raspberry jam on bottom of solid cookies; cover with cut-out cookies, bottom sides down, to form sandwiches. Sift confectioners sugar over tops of cookies. Makes approximately 2 dozen cookies. Mmmmm…

GRANDMA BETTY'S MOLASSES CRINKLES
¾ cup shortening 1 cup brown sugar 1 egg ¼ cup molasses 2 ¼ cups all-purpose flour	2 teaspoons baking soda ¼ teaspoon salt ¼ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon ginger granulated suga
::Mix shortening, brown sugar, egg & molasses thoroughly. Measure flour by sifting. Blend all dry ingredients; stir in molasses mixture. Chill. Roll dough into 1 ¼" balls. Dip tops in sugar. Place balls, sugared side up, 3" apart on greased baking sheet. Bake 8 to 10 minutes, at 360º, just until set but not hard. (Double recipe makes 3 cookie sheets full) Enjoy!!