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Brownies, Cookies and Bars Disk 126 |
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ABSOLUTELY EXCELLENT OATMEAL COOKIES
ALMOND TIPPED SHORTBREAD FINGERS
APPLE CINNAMON OATMEAL COOKIES
BIG BATCH BUTTERSCOTCH COOKIES
CAN'T GET ENOUGH CARAMEL COOKIES
CHAMPIONSHIP CHOCOLATE CHIP BARS
CHERRY BONBON COOKIES CHERRY GLAZE
Crust:
1/2 cup margarine or butter
1/4 cup unsweetened cocoa
2 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup shredded coconut
1/2 cup chopped nuts
Filling:
1/2 cup margarine or butter
1/2 cup milk
1 (3-1/8-ounce) package vanilla pudding mix (not instant)
3 cups powdered sugar
Topping:
1 (8-ounce) bar milk chocolate, cut into pieces
1 tablspoon graham cracker crumbs
Grease 13-x 9-inch pan. In medium saucepan over low heat, melt 1/2 cup margarine and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut, and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate. In medium saucepan over low heat, melt 1/2 cup margarine. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 to 30 minutes or until set. In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tablespoon crumbs. Refrigerate 10 to 15 minutes to set chocolate; cut into bars. Store in refrigerator. Yield: 36 bars.
ABSOLUTELY EXCELLENT OATMEAL COOKIES > Back to Top <
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup raisins
1 cup semisweet chocolate chips
Preheat oven to 350o F (175o C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 7 dozen
ALMOND BUTTER COOKIES > Back to Top <
1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1-1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 400o F for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen
ALMOND CHERRY BISCOTTI > Back to Top <
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (no substitutes)
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half-, shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10 x 2-1/2-inch rectangle. Bake at 350o F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-inch slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to a wire racks to cool. Store in an airtight container. Yield: 2 dozen.
2 cups butter (no substitutes),
softened
2 cups sugar
2 teaspoons almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
In a mixing bowl, cream butter and sugar until almost white, about 10- 12 minutes. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350o F for 10- 12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 7 dozen.
ALMOND JELLY COOKIES > Back to Top <
1-1/2 cups butter or margarine,
softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your
choice
In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-inch thickness. Cut with a 2-inch round cookie cutter. Repeat with remaining dough, using a 2-inch doughnut cutter so the center is cut out of each cookie. Place 1 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly. Yield: 5 dozen.
ALMOND OATMEAL CUTOUTS > Back to Top <
1/2 cup butter or margarine,
softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1-3/4 cups all-purpose flour
1-1/4 cups old-fashioned oats
In a mixing bowl, cream butter, shortening and sugar. Beat in extract. Combine flour and oats; gradually add to the creamed mixture. Roll out between waxed paper to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 350o F for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
ALMOND TIPPED SHORTBREAD FINGERS > Back to Top <
1 cup butter (no substitutes), softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
6 squares (1 ounce each) white baking chocolate
1-1/4 cups chopped almonds
In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Gradually add flour. Shape 1/2 cupfuls of dough into 1/2-inch-thick logs. Cut logs into 2-inch pieces. Place 2 inch apart on ungreased baking sheets. Bake at 325o F for 15-17 minutes or until lightly browned. Remove to wire racks to cool. In a microwave or double boiler, melt chocolate. Dip one end of each cookie into chocolate, then into almonds. Place on waxed paper to harden. Yield: 4 dozen.
AMBROSIA BITES > Back to Top <
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup raisins
1 cup chopped dates
1 cup flaked coconut
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in peels and vanilla. Combine flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake at 375o F for 8- 1 0 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.
AMISH OATMEAL COOKIES
> Back to Top <
1 1/2 cups raisins
1 cup salted peanuts
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 1/2 cups shortening
3 cups white sugar
2 cups quick cooking oats
3 teaspoons baking soda
1 cup buttermilk
1/2 cup dark molasses
4 eggs
Grind raisins and peanuts through food grinder, set aside.
Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.
Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.
Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375o F (190o C) for 8 to 10 minutes or until golden brown. Makes 8 - 9 dozen
AMISH RAISIN COOKIES > Back to Top <
1 cup raisins
1 cup water
3/4 cup butter or margarine, softened
2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. In a mixing bowl, cream butter and brow sugar. Beat in egg and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to cream mixture. Stir in raisins with liquid. Drop by tablespoonfuls 2 inch apart onto ungreased baking sheets. Bake at 375o F for 10-12 minutes or until the surface cracks. Remove to wire racks to cool. Yield: 6 dozen.
AMISH SUGAR COOKIES > Back to Top <
Part 1
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs
Part 2
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4-1/2 cups flour
Part One Preparation: Mix well.
Part Two Preparation: Mix part two well.
Blend ingredients together, then chill. Flour hands, then shape into balls and place on cookie sheet. Flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake at 350o F until edges are golden.
ANGEL MACAROONS > Back to Top <
1 package (16 ounces) one-step
angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups flaked coconut
In a mixing bowl, beat cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium for 1 minute. Fold in the coconut. Drop by rounded teaspoonfuls onto a parchment paper lined baking sheet. Bake at 350o F for 10-12 minutes or until set. Remove paper with cookies to a wire rack to cool. Yield: 2-1/2 dozen.
Nutritional Analysis per serving (one cookie): 89 calories, 164 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, 2 gm fat. Diabetic Exchange: 1 starch.
APPLE AND SPICE COOKIES > Back to Top <
2
cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1-1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and
spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400o F (205o C) oven. Let cool slightly, remove from cookie sheet. Makes 3 dozen
APPLE CHEDDAR COOKIES > Back to Top <
1/2 cup margarine (softened)
1/2 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1-1/2 cups shredded sharp Cheddar cheese
1-1/2 cups peeled chopped apples
1/4 cup chopped nuts
In a large mixing bowl, cream margarine and sugar until light and fluffy; stir in egg and vanilla. Add flour, baking soda, cinnamon and salt; mix well. Stir in cheese, apples and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 15 minutes at 375o F. Makes 4-1/2 dozen cookies.
Note: If you've never tried these, they are wonderful!
APPLE CINNAMON OATMEAL COOKIES > Back to Top <
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Preheat oven to 375o F (190o C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended. Drop by teaspoonfuls 1-1/2 inches apart on baking sheets. Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks. Makes 4 dozen
APPLE DOODLES > Back to Top <
2/3 cup butter-flavored shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts, optional
In a mixing bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, cinnamon, baking powder, baking soda and salt; stir half into the creamed mixture. Stir in apple, walnuts if desired and the remaining dry ingredients. Drop by heaping teaspoonfuls 3 inches apart onto lightly greased baking sheets. Bake at 375o F for 13-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 3-1/2 dozen.
APPLE OATMEAL COOKIES
> Back to Top <
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts
Preheat oven to 350o F.
Combine the flour, baking powder, cinnamon, nutmeg, and salt. In a large bowl, cream the shortening and sugar. Beat in the eggs until well blended. Slowly add in the dry ingredients and mix well. Fold in the walnuts, oats and apples. Drop by spoonfuls about 2 inches apart and bake for 12 to 15 minutes. Let cool on wire racks. Makes 3 dozen
APPLESAUCE COOKIES > Back to Top <
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 375o F ( 195o C ). Grease cookie sheets.
In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts. Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks. Makes 4 dozen
APPLESAUCE OATIE COOKIES > Back to Top <
1-3/4 cups quick cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 egg
3/4 cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts
Preheat the oven to 375o F (190o C). Grease cookie sheets. In a
medium bowl, stir together the quick oats, flour, baking powder, baking soda,
salt, cinnamon and nutmeg, set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 5 dozen
APPLESAUCE RAISIN COOKIES > Back to Top <
1 cup shortening
2 cups packed brown sugar
2 eggs
2 cups thick applesauce, drained
1/2 cup cold, brewed coffee
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup raisins
1/2 cup chopped walnuts
Cream shortening and sugar together. Add eggs and mix thoroughly.
Stir in applesauce and coffee.
In separate bowl, mix remaining
ingredients together. Add to applesauce mixture and blend thoroughly. Chill at
least 2 hours.
Heat oven to 400o F.
Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie
sheet about 2 inches apart.
Bake 9 to 12 minutes. Cool on
wire racks. Makes 7
dozen
APRICOT COCONUT SQUARES > Back to Top <
2/3 cup dried apricots
1 cup water
1/2 cup butter, softened
1/4 cup white sugar
1 cup all-purpose flour
2 eggs
1 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
3/4 cup flaked coconut (optional)
1/3 cup powdered sugar for decoration
Rinse apricots. In small saucepan, cook apricots in boiling water for 10
minutes. Drain well and chop; set aside.
In medium bowl, mix together
butter, sugar and 1 cup flour. Press onto bottom of 9 x 13 inch pan. Bake at 325o
F (165o C) for 25 minutes.
In medium bowl, beat eggs and gradually add brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts, chopped apricots and coconut, if desired. Pour over crust and bake at 325o F for an additional 20 minutes. Cool. Dust with powdered sugar. Makes 2 dozen
APRICOT ALMOND BLONDIES > Back to Top <
3/4 cup butter or margarine,
softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (12 ounces) vanilla
chips
3/4 cup chopped almonds
3/4 cup chopped dried apricots
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in vanilla chips, almonds and apricots. Drop by heaping tablespoonfuls 2 inch apart onto ungreased baking sheets. Bake at 350o F for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6 dozen.
APRICOT FILLED TRIANGLES > Back to Top <
1 pound dried apricots (2-1/2 cups)
1-1 /2 cups waterIn a saucepan, cook the apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside. In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-inch thickness. Cut with a 3-inch round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 inch apart on ungreased baking sheets. Bake at 400o F for 8- 1 0 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.
APRICOT RAISIN COOKIES > Back to Top <
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 egg
1 cup raisins
1 cup chopped pecans
Grind apricots in food processor or blender. In small bowl, combine flour, baking powder, spices and salt. In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour. Preheat oven to 375o F. Grease cookie sheets. Drop by teaspoonfuls two inches apart. Bake for 18 to 20 minutes. Makes 3 dozen
APRICOT SESAME COOKIES > Back to Top <
1 cup butter (no substitutes), softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
7 tablespoons sesame seeds
6 tablespoons apricot jam
n a mixing bowl, cream butter and sugar. Beat in extract. Combine the flour and salt; gradually add to the creamed mixture. Roll into 1-inch balls, then roll top and sides in sesame seeds. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 400o F for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
APRICOT SQUARES > Back to Top <
1 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange peel
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon peel
In a mixing bowl, cream butter and sugar. Add egg and extract; mix well. Combine the flour, orange peel, baking powder and salt; gradually add to creamed mixture. Set aside one-third for the topping. Press remaining dough into a greased 13 x 9 x 2-inch baking pan. Combine preserves, lemon juice and peel; spread evenly over crust. Crumble reserved dough over filling. Bake at 350o F for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
BABE RUTH BARS > Back to Top <
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
Heat sugars, syrup, and peanut butter in a heavy pan until smooth.
Mix cornflakes, chips, and
peanuts in buttered 9 X 13-inch pan.
Pour peanut butter mixture over
all and mix. Press gently into pan. Allow to cool. Cut into bars.
Makes 18 bars
BANANA CHIP COOKIES > Back to Top <
3/4 cup shortening
1 cup sugar
2 eggs
1/2 cup milk
1/4 cup honey
1 medium ripe banana, mashed
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup miniature semisweet chocolate chips
In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in milk, honey and banana. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in chocolate chips. Drop by heaping teaspoonfuls 2 inch apart onto lightly greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350o F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 5 dozen.
BANANA OATMEAL COOKIES > Back to Top <
2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
1 cup shortening
1 cup mashed bananas
2 eggs
2 cup rolled oats
Sift together dry ingredients. Add shortening, bananas and eggs. Beat till smooth. Fold in oats. Drop from teaspoonfuls onto greased cookie sheet. Bake at 375o F for 15 minutes.
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting
3 tablespoons butter
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350o F (175o C).
Melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and 1 teaspoon vanilla. Mix well. Add in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Mix well. Spread batter into one 8x8 square baking pan. Bake for 25 - 33 minutes. Do NOT overcook. These are better the next day. Makes 16 brownies
To Make Frosting: Combine butter, cocoa, honey, vanilla and powdered sugar. Frost brownies while they are still warm.
BEST OATMEAL COOKIES > Back to Top <
1 cup margarine
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350o F (175o C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 4 dozen
BIG BATCH BUTTERSCOTCH COOKIES > Back to Top <
1-1/2 cups butter or margarine, softened
3 cups packed brown sugar
3 eggs
1 tablespoon vanilla extract
5-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary. Combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture. Drop by level tablespoonfuls 2 inch apart onto ungreased baking sheets. Bake at 350o F for 10- 12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 20 dozen.
BIG CHOCOLATE COOKIES > Back to Top <
6 tablespoons butter (no substitutes)
6 squares (1 ounce each) semisweet chocolate
2 squares (1 ounce each) unsweetened chocolate
2 eggs
3/4 cup sugar
2 teaspoons instant coffee granules
1 tablespoon boiling water
2 teaspoons vanilla extract
1/4 cup all-purpose flour*
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup coarsely chopped walnuts
1 cup coarsely chopped pecans
In a microwave or double boiler, melt butter and the chocolate squares; cool. In a mixing bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water. Add coffee and vanilla to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture. Stir in chocolate chips and nuts. Drop by cupfuls 4 inch apart onto ungreased baking sheets. Bake at 350o F for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks. Yield: 3 dozen.
Note: 1/4 cup flour is the correct amount.
BIG RAISIN COOKIES > Back to Top <
1 cup water
2 cups raisins
1 cup shortening
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Add water to raisins and boil 5 minutes. Set aside to cool.
Cream shortening, sugar, eggs and vanilla. Add cooled raisins and water. Sift together the flour, baking powder, soda, salt, cinnamon, allspice, and nutmeg. Add flour mixture to raisin mixture, blend well. Chill dough until firm.
Drop by teaspoon onto lightly greased cookie sheets. Bake at 375o F (190o C) for 10 to 12 minutes. Let cool for a few minutes on cookie sheet before removing. Makes 7dozen.
BIG SOFT GINGER COOKIES > Back to Top <
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2 -inch balls, then roll in sugar. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
A Treat from Italy
1 cup butter
1-1/2 cups sugar
6 eggs
5 cups flour
6 teaspoons baking powder
1 cup toasted, chopped almonds
1 teaspoon anise extract (can substitute almond extract)
1 egg slightly beaten for glaze
Preheat oven to 400o F.
Cream shortening and sugar together in a large bowl until light and fluffy, beat in eggs until blended, add flavoring, (from this point on use a wooden spoon). Add baking powder, almonds and flour, mix until a smooth dough forms.
Knead well on a floured board until smoothie. Separate dough into 6 equal parts. Roll each part into a log about 12-inches long and about 3/4-inch wide. Place on a greased cookie sheet 2 inches apart.
Beat 1 egg yolk until frothy and brush the tops of the rolls. Bake about 15 minutes until lightly browned. Remove from the oven. Carefully cut into diagonal slices about 1/2-inch pieces. Replace the slice onto the baking sheet. Return to the oven for about 5 minutes or until lightly browned.
BLACK PEPPER COOKIES > Back to Top <
3 eggs
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2-1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup powdered sugar for decoration
Beat eggs with brown sugar. Stir in flour with baking powder, baking soda, salt,
spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the
egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375o F (190o C) for 10 to 12 minutes. Sprinkle with powdered sugar. Makes 3 - 4 dozen
BLACKBERRY YUMMIES > Back to Top <
3 tablespoons butter
1 cup white sugar
1 egg
1-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1 pinch ground mace
2 tablespoons distilled white vinegar
1/3 cup apple juice
1-1/4 cups fresh blackberries
Preheat oven to 325o F (165o C). Lightly grease one 8x8 inch
baking pan.
In large bowl beat the butter or margarine together until light and fluffy. Add the egg and beat well.
Combine the flour, slat baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.
Pour batter into the prepared pan and bake at 325o F (165o C) for 35 to 40 minutes. Let cool in pan and cut into squares. Makes 1 8x8-inch pan
BLONDE BROWNIES > Back to Top <
1-1/2 cup sifted flour
3/4 teaspoon baking powder
1/4 teaspoon soda
3/4 teaspoon salt
1 cup chopped nuts
1/3 cup butter
1-1/2 cup (firmly packed) brown sugar
1 egg
1-1/2 teaspoon vanilla
1 cup chocolate bits
Sift flour, baking powder, soda and salt together; stir in nuts. Melt butter in saucepan; stir in sugar. Beat in egg and vanilla; add flour mixture. Mix well; spread batter in greased 13 x 9 x 2-inch pan. Sprinkle chocolate bits over top. Bake at 350o F for 20 to 25 minutes. Cool; cut into bars.
BLONDE BROWNIES 1 > Back to Top <
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips
Preheat oven to 350o F (180o C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2-inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes. Makes 1 dozen
BLONDE BROWNIES 2 > Back to Top <
1/4 cup butter-flavored shortening
1-1/2 cups packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in nuts and chocolate chips. Spread into a greased 11 x 7 x 2-inch baking pan. Bake at 350o F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
BLUE RIBBON FRUIT COOKIES > Back to Top <
3/4 cup butter
1-1/2 cups packed brown sugar
4 eggs
4 (1-ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs;
beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture. In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350o F (175o C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack. Makes 4 dozen
BUTTERSCOTCH BROWNIES > Back to Top <
3/4 cup flour
1/2 teaspoon salt
1/4 cup butter
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup walnuts
1 teaspoon baking powder
Topping
1/4 cup butter
1/2 cup brown sugar
1 cup coconut
Melt butter, add sugar, then eggs and vanilla. Add flour and nuts. Mix well.Pour into greased 8 x 8 x 2-inch pan. Bake at 350o F for 30 minutes. Set oven at broil. Spread topping onto baked squares and set in oven 3 inches from heat. Broil for 1-1/2 minutes only.
Topping: Melt butter, add brown sugar and coconut.
BLUEBERRY OAT COOKIES > Back to Top <
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries
In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350o F for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.
BROWN SUGAR COOKIES > Back to Top <
1 cup butter (no substitutes), softened
3/4 cup sugar, divided
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely ground pecans
1 teaspoon salt
1/2 teaspoon baking soda
ICING:
1 cup packed dark brown sugar
1/2 cup half-and-half cream
1 cup powdered sugar
In a mixing bowl, cream butter,
1/2 cup sugar and brown sugar. Beat
in egg and vanilla. Combine the
flour, pecans, salt and baking soda; gradually add to creamed mixture.
Cover and refrigerate for 20 minutes or until easy to handle.
Roll into 1 -inch balls, then roll in remaining sugar.
Place 2 inch apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at
350o F for 10- 12 minutes or until edges are lightly browned.
Remove to wire racks to cool.
For icing: Combine brown sugar and cream in a saucepan.
Bring to a boll; boil and stir for 4 minutes.
Remove from the heat. Sift
powdered
sugar into the hot mixture; stir until combined. Drizzle
icing over cookies.
Yield: 5-1/2 dozen.
BROWN SUGAR CRINKLES > Back to Top <
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1-1/2 cups packed brown sugar
6 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons salt
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft). Drop by rounded teaspoonfuls 2 inch apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350o F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 13 dozen.
BROWNIE BISCOTTI > Back to Top <
1/3 cup butter
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
1/2 cup mini semi-sweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
2 teaspoons baking powder
Beat butter until soft and add sugar and baking powder. Beat in eggs and
vanilla, add cocoa and as much flour as you can by mixer add rest by hand. Stir
in chocolate chips and nuts.
Divide dough into two equal
parts. Shape into 9 x 2 x 1-inch loaves. Place on sheet 4 inches apart. Brush
with mixture of water and yolk.
Bake at 375o F (190o C) for 25 minutes. Cool on sheet for 30 minutes.
Cut loaves into thick slices diagonally. Lay cut side down and bake at 325o F (165o C) for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in air tight container. Makes 30 cookies
BROWNIE DELIGHT > Back to Top <
1 package brownie mix (13 x
9-inch pan size)
2 packages (one 8-ounce, one 3-ounce) cream cheese, softened
2 cups powdered sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold milk
1 package (3.9-ounce) instant chocolate pudding mix
1/2 cup chopped pecans
Prepare and bake brownies according to package directions, using a greased 13 x 9 x 2-inch baking pan. Cool Completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Yield: 12- 15 servings.
1/2 cup Butter or Margarine
1/3 cup Unsweetened Cocoa Powder
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
2/3 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
Preheat oven to 350o F. Spray a 8x8 inch brownie pan lightly with non-stick cooking spray. In a large saucepan, melt butter or margarine, then briskly stir cocoa powder into it, using a wire whisk. Remove from heat, and blend in sugar. Next, add eggs, one at a time. Stir in remaining ingredients, and turn into prepared pan. Bake at 350o F for 25–30 minutes, or until set in center. Cool, and cut into squares. Makes 16.
Recipe may be doubled and baked in a 9 x 13-inch pan for 30 - 35 minutes.
BUFFALO CHIP COOKIES > Back to Top <
2 cups margarine, melted
2 cups packed brown sugar
2 cups white sugar
2 cups raisin bran cereal
2 cups raisins
4 cups all-purpose flour
1 cup shredded coconut
1 cup chopped walnuts
4 eggs
2 cups rolled oats
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
1 cup semisweet chocolate chips
Preheat oven to 350o F (175o C).
Combine the margarine, sugars, eggs and vanilla. Stir in the flour baking soda, baking powder, raisin bran, oats, raisins, coconut, chopped nuts and chocolate chips. Mix until well combined. Drop large tablespoon sized scoops onto a baking sheet. Bake until golden approximately 10 minutes. Makes 4 dozen
BURIED CHERRY COOKIES > Back to Top <
1/2 cup butter (or margarine)
1 cup sugar
1 egg
1-1/2 teaspoon. vanilla
Cream the butter, add sugar and beat til fluffy. Add the egg and vanilla. Mix well.
1-1/2 cups of flour
1/2 cup of cocoa
1/4 teaspoon. baking soda
1/4 teaspoon. baking powder
1/4 teaspoon. salt
Combine the flour, cocoa, soda, powder and salt. Gradually add dry mixture to the butter mixture. Beat well. Chill dough if necessary for easy handling. Shape into 1-inch balls, place 2 inches apart on ungreased cookie sheets. Make a deep thumb print in the center of each ball. Drain 10ounce jar of maraschino cherries, RESERVING LIQUID. Place a cherry in each thumb print.
6 ounce (1 cup) of chocolate
chips
1/2 cup of sweetened condensed milk
4 tablespoons of the reserved cherry juice
In a small saucepan, combine the chocolate chips and condensed milk. Stir and melt over low heat and then stir in about 4 teaspoons of the reserved juice. Spoon 1 teaspoon of this frosting over each of the cherries, covering it completely. Cook at 350o F for about 10 minutes.
BUTTER ALMOND CRESCENTS > Back to Top <
2 sticks (1 cup) of margarine,
softened
1 cup powdered powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely chopped almonds
In large bowl, beat margarine with 1/2 cup sugar and then add remaining ingredients. Cover with plastic wrap and refrigerate until chilled. Divide dough and shape into 1/2 inch rolls and then cut into 2 inch pieces. Taper ends of each by pinching them and bend into a crescent shape. Bake at 350o F for 15 to 18 minutes or until light brown. When cooled, dust with remaining sugar.
BUTTER CRUNCH COOKIES > Back to Top <
2 cups butter (no substitutes), softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, lightly crushed
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in the cornflakes and pecans. Roll into 1-inch balls. Place 1-inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 8 dozen.
BUTTER MINT COOKIES > Back to Top <
1 cup butter (no substitutes), softened
1/2 cup powdered sugar
1-1/2 teaspoons peppermint extract
1-3/4 cups all-purpose flour
In a mixing bowl, cream butter, sugar and extract. Gradually add the flour; mix well. Roll tablespoonfuls of dough into balls. Place I inch apart on ungreased baking sheets; flatten with a glass dipped in sugar. Bake at 350o F for l2-14 minutes or until firm. Remove to wire racks to cool. Yield: 3 dozen.
BUTTER PECAN COOKIES > Back to Top <
1-3/4 cups chopped pecans
1 tablespoon plus
1 cup butter (no substitutes), softened, divided
1 cup packed brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour*
1 cup pecan halves
Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325o F for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. In a mixing bowl, cream brown sugar and remaining butter. Beat in egg yolk and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls, then roll in toasted pecans, pressing nuts into dough. Place 2 inch apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. Bake at 375o F for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.
*Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
BUTTERCUPS > Back to Top <
1 cup butter (no substitutes), softened
1-1/2 cups powdered sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
FILLING:
1/4 cup butter (no substitutes)
1-1/2 cups powdered sugar
3/4 teaspoon vanilla extract
5 tablespoons water
1/4 cup raspberry preserves or fruit preserves of your choice
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 2 hours or until easy to handle; unwrap. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Cut with a 2-1/2-inch scalloped cookie cutter dipped in flour. Cut a 1 -inch hole in the center of half of the cookies with a bottle cap. Place 2 inches apart on ungreased baking sheets. Bake at 375o F for 8- 10 minutes or until lightly browned. Remove to wire racks to cool. In a saucepan, heat butter over medium heat until golden brown. Remove from the heat; gradually add sugar, vanilla and enough water to achieve a spreading consistency. Spread on the bottom of the solid cookies; place cookies with cutout centers over filling so the scalloped edges alternate. Place 1/2 teaspoon preserves in center of each. Yield: 3 dozen.
BUTTERMILK COOKIES > Back to Top <
1/2 cup butter (no
substitutes), softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Fosting:
3 tablespoons butter (no substitutions), softened
3-1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts, optional
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375o F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired. Yield: 3 dozen.
BUTTERMILK SPICE CRISPS > Back to Top <
1 cup butter or margarine, softened
2 cups sugar
1 egg
1/3 cup buttermilk
4-2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon cloves
1 teaspoon nutmeg
In a mixing bowl, cream butter and sugar. Beat in egg and buttermilk. Combine flour, baking soda, cinnamon, allspice, cloves and nutmeg; gradually add to the creamed mixture. Shape into two 9-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.
BUTTERSCOTCH BANANA DROPS > Back to Top <
3/4 cup butter or margarine, softened
1 cup sugar
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup mashed ripe bananas (about 2 medium)
1-1/2 cups quick-cooking oats
1-1/2 cups chopped pecans
1 cup butterscotch chips
1 cup chopped dates
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture. Add bananas. Stir in oats, pecans, butterscotch chips and dates. Drop by rounded teaspoonfuls 2 inch apart onto lightly greased baking sheets. Bake at 350o F for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 11 dozen.
BUTTERSCOTCH BONANZA COOKIES > Back to Top <
1 cup butter or margarine, softened
3 cups packed brown sugar
4 eggs, separated
5-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup chopped almonds
In a mixing bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds. In small mixing bowl, beat egg whites until stiff peaks form; fold into dough. Shape into four 9-inch rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/8 to 1/4-inch slices. Place 1-inch apart on greased baking sheets. Bake at 350o F for 10 to 12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 12 dozen.
BUTTERSCOTCH SNICKERDOODLES > Back to Top <
1 cup butter or margarine, softened
1/3 cup vegetable oil
1-1/4 cups sugar
1/3 cup powdered sugar
2 eggs
3 tablespoons plain yogurt
1-1 /2 teaspoons almond extract
1/8 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar
In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds. Roll into 1-inch balls, then in sugar. Place 2 inch apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350o F for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
BUTTERY LACE COOKIES > Back to Top <
2 cups quick-cooking oats
2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon almond extract
1 cup butter (no substitutes), melted
1 cup chopped pecans
In a bowl, combine the first four ingredients. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. Drop by teaspoonfuls 3 inch apart onto lightly greased foil-lined baking sheets. Bake at 350o F for 10 to 12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks. Yield: about 9 dozen.
BUTTERY SUGAR COOKIES > Back to Top <
2 cups butter (no substitutes), softened
2 cups sugar
3 eggs
5 tablespoons milk
1 teaspoon vanilla extract
6-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Additional sugar
Walnut halves or raisins, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. Bake at 350o F for 8 - 10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 11-1/2 dozen.
BUTTERY WALNUT CUTOUTS > Back to Top <
1 cup butter (no substitutes), softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
Place In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle. On a floured surface, roll out to 1/8-inch thickness. Cut with 2-inch cookie cutters dipped in flour. Place 1-inch apart on ungreased baking sheets. Bake at 375o F for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 4 dozen.
BUTTERY YEAST SPRITZ > Back to Top <
1 package (1 /4 ounce) active dry yeast
2 tablespoons warm water (110o to 115o)
2 cups butter (no substitutes), softened
2 cup sugar
2 egg yolks
4 cups all-purpose flour
In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour. Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 inch apart onto ungreased baking sheets. Bake at 400o F for 7 to 9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 13 dozen.
CAKE MIX COOKIES > Back to Top <
1 package cake mix
1/2 cup cooking oil
2 eggs
1-1/2 teaspoon vanilla
Combine all ingredients in a large bowl and mix well. Preheat oven to 350o F. Drop by teaspoonful on ungreased cookie sheet and bake 10 to12 minutes.
1 cup butter (no substitutes), softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
FILLING:
1/2 cup flaked coconut
1/2 cup sugar
1-1/2 teaspoons cornstarch
1 can (8 ounces) crushed pineapple, undrained
1 egg
FROSTING:
2 cups powdered sugar
1/2 cup shortening
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Additional flaked coconut
3/4 cup finely chopped walnuts
In a mixing bowl, cream butter and cream cheese. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients; spoon into cups. Bake at 350o F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening and vanilla; add enough milk to achieve spreading consistency. Remove cooled cups from pans; top each with a pinch of coconut. Frost and sprinkle with walnuts. Yield: 4 dozen.
CANDIED CHERRY HERMITS > Back to Top <
1/2 cup butter or margarine, softened
1 cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup chopped pecans
3/4 cup raisins, chopped
3/4 cup candied cherries, chopped
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Stir in pecans, raisins and cherries. Drop by rounded tablespoonfuls 2 apart onto ungreased baking sheets. Bake at 375o F 10- 12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
CAN'T GET ENOUGH CARAMEL COOKIES! > Back to Top <
1/2 cup margarine, melted
1 cup packed brown sugar
1 teaspoon salt
2 cups rolled oats
1 teaspoon baking powder
Melt butter or margarine over low heat. Remove from heat and mix with brown
sugar and salt. Mix in oats and baking powder.
When I lived in Italy years ago I was given this recipe for Italian cookies. It is a nightly ritual among the adults to sit and sip their vino and eat these delightful little biscuits.
4-1/2 cups all-purpose flour
1-1/2 cups caster sugar
3 teaspoons baking powder
1/2 teaspoon of salt
4 eggs
2 egg yolks
8 ounce chopped almonds (unblanched)
2 more egg yolks
Keep a little milk around to
use in the glaze
Preheat the oven to 450o F. Mix the flour, the sugar, the baking powder, the
salt, the whole eggs and the yolk all together. When the dough is smooth, knead
the almonds into it. Divide the dough into 8 parts and make each into a
cigar-shape. Flour a baking sheet and place the logs on it, giving them each
some room, and slide into preheated oven. Bake for 20 minutes, or until they're
a nice gold color. While the logs are still warm, cut them into 1-inch thick
slices and then cook them for another five minutes. Let them get cool before
serving. These will stay fresh for a long time if kept in an airtight container.
CAPE COD OATMEAL COOKIES > Back to Top <
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups rolled oats
1 cup white sugar
1/2 cup raisins
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup melted shortening
1/2 cup melted butter
1 egg
1/4 cup milk
1 tablespoon molasses
Preheat oven to 350o F (175o C).
In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small). Bake for 12 minutes or until brown. Makes 70 cookies
CAPPUCCINO FLATS > Back to Top <
1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon instant coffee granules
1 teaspoon warm water
1 egg
2 squares (1ounce each) unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups semisweet chocolate chips
3 tablespoons shortening
In a mixing bowl, cream butter, shortening and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6-1/2-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Yield: about 4-1/2 dozen.
CARAMEL CREAMS > Back to Top <
1 cup butter (no substitutes), softened,br>
2/3 cup packed brown sugar
2 egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
FILLING:
2 tablespoons plus 1-1/2 teaspoons butter (no substitutes)
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons whipping cream
In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans and salt; gradually add to the creamed mixture. Shape into two 10-inch rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours. Unwrap and cut into 1/4-inch slices. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 11-13 minutes or until golden brown. Remove to wire racks to cool. For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; add powdered sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: about 3 dozen.
CARAMEL PECAN BARS > Back to Top <
1 cup butter or margarine
2-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
Powdered sugar, optional In a saucepan, heat butter and brown sugar over medium heat until sugar is dissolved. In a mixing bowl, combine the eggs, vanilla and butter mixture. Combine flour and baking powder; gradually add to the butter mixture. Stir in pecans. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with powdered sugar if desired. Cut into bars. Yield: 4 dozen.
CARAMEL PECAN TREASURES > Back to Top <
1 cup butter (no substitutes), softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
30 caramels, halved and flattened
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans
In a mixing bowl, cream butter and brown sugar. Beat in vanilla. Combine the flour and baking powder; gradually add to the creamed mixture. Roll into 1-inch balls. Place 2 inch apart on baking sheets; flatten slightly. Bake at 325o F for 12-15 minutes or until golden brown. Remove to wire racks to cool. Place one caramel on each cooled cookie. Melt the chocolate chips and shortening; spread over cookies. Sprinkle with pecans. Let stand until firm. Yield: 5 dozen.
CARAMEL SWIRLS > Back to Top <
1 cup butter (no substitutes),softened
4 ounces cream cheese, softened
1 cup packed brown sugar
1 egg yolk
1 teaspoon maple flavoring
2-3/4 cups all-purpose flour
FILLING:
30 caramels
2 packages (3 ounces each) cream cheese, softened
In a mixing bowl, cream butter, cream cheese and brown sugar. Add egg yolk and maple flavoring; mix well.Gradually add flour. Refrigerate for 2 hours or until easy to handle. Meanwhile, in a saucepan or microwave, melt caramels. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between waxed paper to 1/4-inch thickness. Spread caramel mixture over dough to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Wrap each roll in plastic wrap. Refrigerate for 4 hours or until firm.Unwrap and cut into 1/4-inch slices. Place 1 inch apart on greased baking sheets. Bake at 350o F for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 6-1/2 dozen.
CASHEW CRUNCH COOKIES > Back to Top <
1 cup butter or margarine,
softened
3/4 cup firmly packed light brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1-1/2 cups finely chopped cashews
Beat butter at medium speed of an electric mixer; gradually add sugars, mixing well. Add egg and vanilla; beat well. Combine flour, soda, and cream of tartar; gradually add to creamed mixture, mixing after each addition. Stir in cashews. Drop cookie dough by rounded teaspoonfuls onto lightly greased cookie sheets, and bake at 350o F. for 10 to 12 minutes or until lightly browned. Yield: about 7 dozen.
CATHEDRAL COOKIES > Back to Top <
1 stick butter
12 ounce chocolate chips
1 bag multicolor mini marshmallows
Melt both butter and chocolate chips. Mix with marshmallows. Pour onto a large piece of foil and roll into a log. Pour excess chocolate over log. Refrigerate 4 or 5 hours until hard. Cut into small slices. You could roll the log in graham cracker crumbs.
CHAMPIONSHIP CHOCOLATE CHIP BARS > Back to Top <
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
2 cups (12 ounces) semisweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
In a bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 15 minutes. Meanwhile, combine milk, egg, vanilla, walnuts and remaining chips. Spread evenly over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Cut into bars. Yield: about 2-1/2 dozen.
CHEESECAKE DREAMS > Back to Top <
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
In a bowl, combine the flour, brown sugar and pecans. Stir in butter; mix well. Set aside 1/3 cup for topping. Press remaining mixture into a greased 8-inch square baking pan. Bake at 350o F for 12-15 minutes or until lightly browned. Meanwhile, in a mixing bowl, beat cream cheese and sugar. Beat in the egg, milk, lemon juice and vanilla. Pour over crust; sprinkle with reserved pecan mixture. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into 16 squares, then cut each square in half diagonally. Store in the refrigerator. Yield: 32 bars.
CHERRY ALMOND CHEWS > Back to Top <
1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups flaked coconut
3/4 cup chopped almonds or pecans, optional
1 jar (16 ounces) maraschino cherries, drained and halved
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts if desired. Drop by rounded teaspoonfuls 2 inch apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350o F for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 7 dozen.
CHERRY ALMOND DROPS > Back to Top <
2-1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon soda
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 eggs
2 cups blanched almonds, chopped
1/2 cup maraschino cherries, chopped
Combine flour, salt, and soda; set aside. Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Stir in flavorings. Add eggs, one at a time, beating well after each addition. Add dry ingredients, mixing well. Stir in almonds and cherries. Drop batter by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350o F. for 10 to 12 minutes or until lightly browned. Cool on wire racks. Yield: about 7 dozen.
CHERRY BONBON COOKIES > Back to Top <
24 maraschino cherries,
undrained
1/2 cup butter or margarine, softened
3/4 cup sifted powdered sugar
1-1/2 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons half-and-half (or light cream)
1 teaspoon vanilla extract
Powdered sugar
Cherry Glaze
Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup powdered sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350o F. for 18 to 20 minutes. Remove to wire racks to cool completely. Sprinkle with powdered sugar, and drizzle with Cherry Glaze (recipe follows). Yield: 2 dozen.
2 tablespoons butter or margarine,
melted
1 cup sifted powdered sugar
1/4 cup reserved cherry juice
Red food coloring (optional)
Combine first 3 ingredients; add food coloring if desired. Place in a small heavy-duty, zip-top plastic bag; seal. To drizzle, snip a tiny hole at one corner of bag, and gently squeeze bag. Yield: 1/2 cup.
CHERRY CHOCOLATE NUT COOKIES > Back to Top <
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans
In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in the remaining ingredients. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375o F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen.
CHERRY COCONUT BARS > Back to Top <
1 cup all-purpose flour
3 tablespoons powdered sugar
1/2 cup cold butter (no substitutes)
FILLING:
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup quartered maraschino cherries
1/2 cup flaked coconut
In a bowl, combine flour and powdered sugar; cut in butter until crumbly. Press into a lightly greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 10-12 minutes or until lightly browned. Cool on a wire rack. For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
CHERRY DROPS > Back to Top <
1 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
4 eggs
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3-1/2 cups chopped walnuts
3 cups chopped maraschino cherries
2-2/3 cups raisins
In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Transfer to a larger bowl if necessary. Stir in walnuts, cherries and raisins. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350o F for 16-18 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 14 dozen.
CHERRY SNOWBALLS > Back to Top <
1 cup butter (no substitutes), softened
1/2 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained
COATING:
2 cups powdered sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Yield: 3 dozen.
CHEWIEST BROWNIES > Back to Top <
1 cup unsweetened cocoa powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup powdered sugar for decoration
Preheat oven to 300o F (150o C). Line one 9 x 13-inch pan with
greased parchment paper.
Combine the cocoa, melted
butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It
should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300o F (150o C) for 30 minutes. Cool completely before cutting into squares. Makes 1 9 x 13-inch pan
CHEWY ALMOND COOKIES > Back to Top <
3 tablespoons butter or
margarine, softened
1 cup packed brown sugar
1egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
In a mixing bowl, cream butter and brown sugar. Add egg and extracts; mix well. Combine flour, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Shape into two 1 inch rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap; cut into 1/4 inch slices. Place 2 inches apart on greased baking sheets. Sprinkle with almonds. Bake at 350o F for 7 -10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Yield: 4-1/2 dozen cookies.
CHEWY CHOCOLATE CHIP COOKIES > Back to Top <
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix*
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
1 cup finely chopped walnuts
In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and walnuts (dough will be stiff). Drop by rounded teaspoonfuls 2 inch apart onto ungreased baking sheets. Bake at 350o F for 8- 1 0 minutes or until lightly browned. Remove to wire racks to cool. Yield: 9-1/2 dozen.
*Note: One 3.9-ounce package of instant chocolate pudding mix may be substituted for the vanilla pudding mix.
CHEWY CHOCOLATE CRISPS > Back to Top <
3 tablespoons butter or
margarine
1 package (10-1/2 ounces( miniature marshmallows, about 6 cups, divided
5 cups cocoa-flavored puffed rice cereal, such as Cocoa Krispies
1/2 cup candy coated chocolate baking pieces such as Mini M&Ms
Line a 13 x 9-inch pan with aluminum foil. In a large pot melt butter over medium-high heat. Stir in 4 cups marshmallows until completely melted, stirring frequently, about 4 minutes. Remove from heat; stir in cereal, baking pieces and remaining marshmallows until combined. Press into pan; set aside to cool, at least 20 minutes. Cut into bars. Yield: 24 bars.
Nutritional Analysis per serving (one bar): 110 calories; 1 gm protein; 3 gm fat; 6 mg cholesterol; 21 gm carbohydrates; 95 mg sodium; 0 gm fiber.
CHEWY OATMEAL COOKIES > Back to Top <
1 cup butter or margarine, softened
CHEWY PEANUT BUTTER CRISPS > Back to Top <
1 cup peanut butter
1 cup sugar
1/2 cup evaporated milk
4 teaspoons cornstarch
1/2 cup semisweet chocolate chips
In a mixing bowl, combine peanut butter and sugar. Stir in milk and cornstarch until smooth. Add chocolate chips. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350o F for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Note: This recipe does not contain flour.
CHEWY PECAN BARS > Back to Top <
1/4 cup butter or margarine, melted
4 eggs
2 cups packed brown sugar
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Powdered sugar
Spread butter evenly in an ungreased 13 x 9 x 2inch baking pan. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine flour, baking soda and salt; gradually add to egg mixture. Stir in pecans. Spread into prepared pan. Bake at 350o F for 30-35 minutes or until browned. Dust with powdered sugar. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
CHEWY RAISIN MOLASSES COOKIES > Back to Top <
1-1/2 cups raisins
1/2 cup shortening
1-1/4 cups sugar
2 eggs
1/2 cup molasses
2 cups quick-cooking oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in mo lasses. Combine oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in raisins. Drop by tablespoonfuls 2 inch apart onto lightly greased baking sheets. Bake at 350o F for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
CHEWY SPICE BARS > Back to Top <
1 cup butter or margarine, softened
1-1/2 cups sugar
1 cup packed brown sugar
2 eggs
1 tablespoon milk
1-1/2 teaspoons vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 to 1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups (12 ounces) semisweet chocolate chips
1-1/4 cups flaked coconut
1 cup chopped walnuts
1 cup cornflakes
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine oats, flour, baking soda, salt, cinnamon, mace, nutmeg and cloves; gradually add to creamed mixture. Stir in the remaining ingredients. Spread into a greased 15 x 10 x 1-inch baking pan. Bake at 375o F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: about 5 dozen.
CHEWY TANGERINE COOKIES > Back to Top <
1/2 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup dark corn syrup
1 egg
1 tablespoon grated tangerine or orange peel
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
In a mixing bowl, cream butter and sugar. In a small saucepan, bring corn syrup to a boll; gradually add to the creamed mixture. Beat in egg and tangerine peel. Combine flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets. Bake at 375o F for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Yield: about 3 dozen.
CHEWY WALNUT BARS > Back to Top <
2-1/3 cups packed brown sugar
2 cups biscuit/baking mix
4 eggs
2 cups chopped walnuts
In a bowl, combine brown sugar and biscuit mix. Add eggs and beat well. Fold in the walnuts. Pour into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350o F for 30-35 minutes or until golden brown. Cool on a wire rack, Cut into bars. Yield: about 3 dozen.
CHILDREN'S DELIGHT COOKIES > Back to Top <
2 cups water
3 cups raisins
2 cups shortening
8 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups white sugar
6 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Boil water and raisins together for 5 minutes. Set aside.
Cream sugar, shortening, eggs and vanilla until light. Pour in the warm raisin mixture, combining well.Stir in dry ingredients that have been combined and blend well.
Drop by tablespoonful on a lightly oiled cookie sheet. Bake at 350o F (175o C) for 12 to 15 minutes. Makes 5 dozen
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SHALOM FROM SPIKE & JAMIE |
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