Cookies & Candy

Chocoate Chip Treasure Cookies

Summary

Yield
44 Cookies
SourceAnn Marie D'Andrea (1996)
Prep time15 minutes
Cooking time12 minutes
Total time27 minutes

Ingredients

1 1⁄2 c
graham cracker crumbs
1⁄2 c
all-purpose flour
2 t
baking powder
1 cn
fat-free Eagle Brand sweetened condensed milk (14 oz.)
1⁄3 c
margarine or butter, softened
1 1⁄3 c
flaked coconut
3⁄4 c
butterscotch or peanut butter chips
3⁄4 c
milk chocolate or semi-sweet chocolate chips
3⁄4 c
chopped walnuts

Instructions

Preheat oven to 375°. In small bowl, mix crumbs, flour and baking powder. In large mixing bowl, beat margarine; add condensed milk and beat until blended and smooth. Add cracker mixture. Stir in coconut, chips and walnuts. Spray cooking spray on cookie sheets. Drop by rounded tablespoons onto sheets and slightly flatten with spoon (wet spoon, if necessary). Bake 10 to 12 minutes, or until lightly browned. Let set on cookie sheet 1 to 2 minutes after baking, then loosen carefully with spatula. Store loosely covered at room temperature or freeze for longer freshness. 

Notes

If you Like Seven-Layer Bar Cookies, You’ll Love These!!

Crunchy Nut Cookies

Summary

Yield
60 Cookies
SourcePeg Craighead (1974)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
shortening
2
eggs
1 t
vanilla
2 t
baking powder
1⁄2 t
salt
2 1⁄2 c
flour
1 c
chopped nuts

Instructions

Mix honey, shortening, eggs and vanilla thoroughly. Add baking powder, salt and flour and mix well. Stir in nuts. Shape dough into small balls. Place on ungreased cookie sheet and flatten with bottom of a greased glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen. 

Sherried Date Cakes

Summary

Yield
24 Cakes
SourceMargery Smith (1981)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 pk
pitted dates (8 oz.)
1 c
small marshmallows
1 c
pecans, chopped fine
1⁄2 c
sherry
12
graham crackers, crumbed
24
salted pecans

Instructions

Chop dates fine. Add all ingredients except salted pecans and mix thoroughly. Form into balls and roll in additional crumbs. Flatten slightly and press a pecan in the center of each. In place of pecan, a candied cherry (1/2) may be used to decorate as a Christmas touch. 

Blond Brownies

Summary

Yield
24 Brownies
SourceNancy Alonzo (1995)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

2 c
sifted flour
1 t
baking powder
1 t
salt
2⁄3 c
margarine
2 c
brown sugar
3
eggs
2 t
vanilla
1 c
nuts
1 c
chocolate chips

Instructions

Preheat oven to 350°. Sift flour with baking powder and salt. Melt butter (margarine) in large saucepan; remove from heat. Add brown sugar and stir until dissolved. Cool. Add eggs and vanilla. Beat well. Stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Sprinkle nuts and chocolate pieces over batter. Bake 30 minutes, or until done. Cut into squares. 

Cinnamon Graham Crackers

Summary

Yield
24 Servings
SourceIda Meyer (1981)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
whole-wheat flour
1 c
all-purpose flour
1 t
baking powder
1⁄2 t
baking soda
1⁄4 t
salt
1⁄2 c
shortening
3⁄4 c
packed brown sugar
1⁄3 c
honey
1 t
vanilla
1⁄2 c
milk
3 T
granulated sugar
1 t
ground cinnamon

Instructions

Combine flours, baking powder, baking soda and salt. Cream shortening and brown sugar. Beat in honey and vanilla. Add flour mixture alternately with milk to creamed mixture. Chill dough several hours. Divide into quarters and roll on floured surface to 15 x 5-inch rectangles. Cut into crackers. Place on ungreased sheets. Make a line across center and pattern with fork, making small holes with tines. Combine sugar and cinnamon. Sprinkle on crackers. Bake 13 to 15 minutes at 350°. Remove and cool immediately. 

Peekaberry Boos

Summary

Yield
54 Cookies
SourceAnne Marie D'Andrea (1991)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
brown sugar
3⁄4 c
sugar
1 c
margarine, softened
1⁄2 c
water
1 t
lemon juice
2
eggs
3 c
unbleached flour
2 1⁄4 c
quick-cooking oatmeal
1 t
baking soda
1 t
cinnamon
1 1⁄2 cn
preserves (small-sized jars; cherry or blueberry, etc.)

Instructions

Preheat oven to 400°. In large bowl, cream together margarine and sugars. Add water, lemon juice and eggs. Blend well. (Mixture will look curdled.) Add flour, soda, cinnamon and oatmeal; mix well. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. With spoon, make a small well in each cookie; fill with preserves. Drop small piece of dough over preserves, but do not cover. Bake for 8 to 10 minutes, or until light golden brown. Immediately remove cookies to wire racks to cool. Yield: 4 1/2 dozen.  

Notes

Variation: Omit preserves and add 12 ounces chocolate chips or chopped dates.

Carrot Spice Cookies

Summary

Yield
48 Cookies
SourceLinda Stoops (1995)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1 c
butter or margarine (no vegetable spread!)
1 c
brown sugar
1 c
white granulated sugar
2
eggs
4 T
milk
3 c
all-purpose flour
2 c
cleaned (scraped) grated carrots (or 4 med. ones)
1 1⁄4 t
baking soda
3⁄4 t
cinnamon
3⁄4 t
nutmeg
1⁄2 t
cloves
1⁄2 t
salt
1 1⁄2 c
raisins and/or 1 c. chopped nuts (opt.)

Instructions

Soften butter/margarine and mix with sugar. Add eggs and milk. Blend flour, salt and spices and add to liquid mixture. Stir in carrots and optional ingredients. Drop by spoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes, or until edges are slightly browned and the center looks dry. Allow to cool a minute before removing from cookie sheet. Makes approximately 4 dozen. 

Debby Parson's Fudge Melt-A-Ways

Summary

Yield
1 Pan
SourceBonnie DeWitt (2002)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 1⁄2 c
margarine (divided)
4
squares unsweetened chocolate (divided)
1⁄2 c
sugar
4 c
graham cracker crumbs
2
beaten eggs
3 t
vanilla (divided)
 
Nuts or coconut (opt.)
1
box confectioners' sugar
2 T
milk (about that much)

Instructions

Layer One: Melt together 1 cup margarine and 2 squares chocolate. Mix sugar, graham cracker crumbs, eggs and 2 teaspoons vanilla. Add chocolate mixture to crumb mixture; combine. Press into a 9 x 13-inch pan and chill.

Layer Two: Mix 1/2 cup margarine, confectioner’s sugar, 1 teaspoon vanilla and enough milk to make it spreadable (about 2 tablespoons), then spread on top of chocolate layer. Chill.

Layer Three: Melt 2 squares chocolate and spread over the top. 

Raggedy Ann Bars

Summary

Yield
24 Servings
SourceMarcia Baum (2002)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1⁄4 c
shortening
1 ds
salt
1 1⁄2 c
brown sugar (divided)
1 c
flour, sifted
2
eggs
1⁄4 t
salt
1 t
vanilla
1 c
Rice Krispies cereal
1 c
walnuts, chopped
1 c
coconut, shredded

Instructions

Preheat oven to 350°. Cream shortening, dash salt and 1/2 cup brown sugar. Cut in flour. Press into 8 x 8-inch pan. Bake 15 minutes. Beat eggs and 1 cup brown sugar until fluffy. Add 1/4 teaspoon salt, vanilla, Rice Krispies, walnuts and coconut. Spread over baked layer and bake 35 more minutes. Cut while warm. 

Buckeye Candy

Summary

Yield
1 Servings
SourceAnne Weaver (1973)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

2 lb
peanut butter
2 lb
confectioners' sugar
1 lb
margarine
1 pk
chocolate chips (large)
2⁄3
slab paraffin

Instructions

Mix peanut butter, confectioners’ sugar and margarine well. Roll in small balls. Chill.

Melt chocolate chips in double boiler. Put toothpicks in balls and dip in chocolate, leaving a small light circle to make it look like a buckeye. 

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