Cookies & Candy

Chocolate Mocha-Iced Brownies

Summary

Yield
12 Servings
SourceLenore Mastracci, Main Library (2006)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2
sticks softened butter (divided)
1 T
instant coffee
1⁄3 c
light brown sugar (packed)
1
egg
1⁄4 t
almond extract
1⁄4 c
water
1
box moist devil’s food cake mix
1 c
slivered almonds (toasted)
4 c
powdered sugar (divided)
5 1⁄2 t
instant espresso powder
1⁄2 c
chocolate syrup

Instructions

Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick cooking spray.

In a large mixing bowl, combine a stick of butter, coffee and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water and cake mix. Beat until smooth. Stir in almonds. Turn batter into prepared pan and smooth to the edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.

For icing: in a small mixing bowl, beat remaining stick of butter with powdered sugar, adding the sugar one cup at a time, until light and fluffy. Beat in the espresso powder and chocolate syrup until smooth. Ice brownies and cut into squares.

Black-Eyed Susans

Summary

Yield
60 Cookies
SourceMiss Sue Meyer (1970)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
soft butter or margarine
1⁄2 c
granulated sugar
1⁄2 c
light brown sugar, firmly packed
1
egg
1 t
vanilla extract
1 1⁄2 c
sifted all-purpose flour
1⁄2 t
each baking soda and salt
 
Semisweet chocolate pieces
1 c
moist smooth peanut butter

Instructions

Cream butter and sugars; add egg, vanilla and peanut butter. Beat until light. Add sifted dry ingredients and mix well. Force through spritz gun or cookie press onto cookie sheets (ungreased), using a disc that will make a flower design. Put a chocolate piece in center of each. Bake in preheated moderate oven at 350° for about 15 minutes. Makes about 5 dozen. 

Leckerli

Summary

Yield
30 Cookies
SourceMrs. Craighead (1970)
Prep time
12 hours, 30 minutes
Cooking time
10 minutes
Total time
12 hours, 40 minutes

Ingredients

3 c
ground almonds
3 c
confectioners' sugar
1 c
flour
2
eggs
 
Juice of 1 lemon
 
Ground rind of lemon
 
rasberry jam

Instructions

Mix together and divide into 6 parts. Roll one part thin on board sprinkled with confectioners’ sugar. Spread with raspberry jam. Roll out another part of dough and cover over jam. Cut into squares. Repeat this two or more times, until dough is used. Place squares on cookie sheets and let dry overnight. Bake cookies 10 minutes at 350°. 

Chocolate Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 1⁄2 t
baking powder
2 T
vanilla or anise
1⁄2 c
cocoa
1⁄2 c
sugar

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour, cocoa, sugar and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

Hawaiian Fruit Squares

Summary

Yield
24 Servings
SourceAnn Moore (1987)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

3⁄4 c
flour
1 t
baking powder
3⁄4 c
sugar
2
eggs
1⁄2 c
drained crushed pineapple
1⁄2 c
chopped dates
1⁄2 c
walnuts or pecans
1⁄2 c
flaked coconut
 
confectioners' sugar

Instructions

In large bowl, combine flour, baking powder, sugar and eggs. Blend well at low speed. Fold in remaining ingredients. Spread in greased 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Sprinkle with confectioners’ sugar. 

Microwave Peanut Brittle

Summary

Yield
1 Pan
SourceSherry Peterson (2003)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 1⁄2 c
sugar
3⁄4 c
corn syrup
1 T
butter
1 t
vanilla
1
tsp, baking soda
2 c
peanuts (dry roasted works best)

Instructions

In a glass bowl, stir sugar and corn syrup. Microwave on high for 3 minutes, then stir. Microwave 4 minutes on high, then add butter, vanilla and peanuts. Microwave 5 minutes on high. Take out and stir in baking soda. Place mixture in buttered pan, such as pizza pan or cookie sheet with edges, to cool. 

Dutch Refrigerator Cookies

Summary

Yield
72 Cookies
SourceSheila Bettendorf (1979)
Prep time
15 minutes
Cooking time
7 minutes
Total time
22 minutes

Ingredients

1 c
butter or oleo
1⁄2 c
white sugar
1⁄2 c
brown sugar
1
egg
2 1⁄4 c
sifted flour
1⁄4 t
soda
1⁄2 t
salt
2 t
cinnamon
1⁄4 t
nutmeg
1⁄4 t
cloves
1⁄2 c
chopped walnuts

Instructions

Cream together butter and sugars; add egg and beat well. Sift together dry ingredients. Stir into creamed mixture. Add nuts. Shape in rolls about 2 1/2 inches across. Wrap in waxed paper and chill thoroughly. Slice very thin, 1/8 inch or less. Bake 1 inch apart on lightly greased cookie sheet at 375°, 5 to 7 minutes or until delicately browned. Remove at once to rack. Makes 5 to 6 dozen.  

Notes

Very good with coffee.

Beacon Hill Cookies

Summary

Yield
60 Cookies
SourceJoy Greer (1974)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2
egg whites
  ds
salt
1⁄2 c
sugar
1⁄2 t
vanilla
1⁄2 t
vinegar
1 c
chocolate bits
3⁄4 c
chopped walnuts or pecans

Instructions

Beat egg whites until frothy, then add salt and sugar. Beat until stiff. Then add vanilla and vinegar. Meanwhile, melt and cool chocolate bits. Add these with chopped walnuts or pecans. Bake at 350° on a heavily greased cookie sheet for 10 minutes. Remove immediately. Cool on waxed paper. Makes 4 to 5 dozen. 

Cheesecake Cookies

Summary

Yield
16 Cookies
SourceCarol Jones (1993)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄3 c
butter, melted
1⁄3 c
brown sugar, packed
1 c
flour
1⁄2 c
walnuts, chopped
1 pk
cream cheese (8 oz.)
1⁄4 c
sugar
1
egg
1 T
lemon juice
2 T
cream or milk
1 t
vanilla

Instructions

Mix brown sugar, chopped nuts and flour together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for about 12 to 15 minutes. Beat cream cheese until smooth with 1/4 cup of sugar. Beat in the egg, lemon juice, milk and vanilla. Pour this onto the baked crust. Top with reserved crumbs. Return to a 350° oven and bake for about 25 minutes. Cool thoroughly, then cut into 2-inch squares. These can be baked the day before. Cover with plastic wrap and keep refrigerated. Makes about 16 cookies.  

Notes

Recipe from Someone’s In the Kitchen With Dinah by Dinah Shore.

Marble Cheese Brownies

Summary

Yield
32 Brownies
SourceRaelene Walker (1984)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

3
squares unsweetened chocolate (1 oz. squares)
6 T
butter or margarine
2 pk
Philadelphia cream cheese softened (3 oz. pks.)
1 c
sugar (divided)
3
eggs (divided)
2⁄3 c
flour (plus 1 tsp., divided)
1⁄2 t
lemon juice
2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 325° and grease 9-inch square pan. In small saucepan, melt chocolate and butter or margarine over very low heat, stirring constantly. Cool. In small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in 1 egg, 1 tablespoon flour, lemon juice and 1/2 teaspoon vanilla. Spread in pan. In another bowl, beat remaining 2 eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thick. Fold in remaining flour, baking powder and salt. With a knife or spatula, swirl mixture just until marbled. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool; cut into bars. Cover and store in refrigerator. Makes 32 brownies. 

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