Cookies & Candy

Pastel Cookies

Summary

Yield
120 Cookies
SourceMrs. Mary Schluep (1976)
Prep time15 minutes
Cooking time8 minutes
Total time23 minutes

Ingredients

3 1⁄2 c
flour
1 t
baking powder
1 1⁄2 c
butter
1 c
sugar
1 pk
Jello 3 oz. (3 oz. size)
1
egg
1 t
vanilla

Instructions

Cookie press onto ungreased baking sheet. Bake at 400° about 8 minutes. Makes about 10 dozen 1- to 1 1/2-inch cookies. 

Italian Chocolate Cookies

Summary

Yield
48 Cookies
SourceLenore Mastracci (1981)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

9
eggs
2 t
baking powder
2 c
sugar
2 c
ground nuts
1⁄2 lb
Baker's unsweetened chocolate
2 1⁄2
sticks butter
1⁄2 c
chopped citron
1 t
cinnamon
1 t
nutmeg
1⁄2 t
cloves
4 1⁄2 c
sifted flour
4
unsweetened chocolate squares (for icing)
3 T
hot water (for icing)
1 1⁄4 c
sifted powdered sugar (for icing)
1
egg (for icing)
1⁄4 c
butter (for icing)
1 t
vanilla (for icing)

Instructions

Melt butter, chocolate and sugar. Stir and let cool. Beat eggs and spices. Add citron and nuts to chocolate. Mix flour and baking powder and add to chocolate mixture. Roll out (sausage shape) about 1 inch around. Dough should be shiny and glossy. Cut into diamond shape. Dip knife in flour when cutting. Bake at 325° for 9 to 10 minutes.

For Chocolate Icing: Melt chocolate in double boiler. Add water; stir until smooth and thick. Cool. Remove from heat, add sugar and egg and beat. Add butter and vanilla. 

Snowball Cookies

Summary

Yield
60 Cookies
SourceDebra Pack (2003)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

3⁄4 c
margarine
1 t
vanilla
1 t
water
1⁄2 t
salt
1⁄3 c
sugar
2 c
flour
1
bag semi-sweet chocolate chips (12 oz.) or less if preferred
 
Sugar to coat cookies

Instructions

Preheat oven to 300°. Mix firsts ingredients. Add flour and stir well. Stir in chocolate chips. Form into 1-inch balls. Bake 30 minutes. Roll in sugar while still warm. 

Katharine Hepburn's Brownies

Summary

Yield
24 Servings
SourceFlorence Grummer (1995)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1
stick of butter or oleo
2
squares of unsweetened chocolate
1 c
sugar
2
eggs
1⁄2 t
vanilla
1⁄4 c
flour
1⁄4 t
salt
1 c
walnuts (not finely chopped)

Instructions

Melt butter or oleo and unsweetened chocolate. Take pan off stove. Stir in sugar, eggs and vanilla; beat well. Stir in flour, salt and chopped walnuts. Bake in oiled and floured 8-inch square pan at 325° for 40 minutes. Cut and serve.  

Notes

Taken from Gourmet Magazine, August 1995.

Chewy Noels

Summary

Yield
24 Servings
SourceJane Joyce (1987)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

2 T
margarine
1 c
brown sugar
5 T
flour
1⁄8 t
vanilla
 
powdered sugar
 
Red and green cherries, cut in half

Instructions

Melt margarine in a 9-inch square pan in the oven. Mix together the flour, brown sugar and vanilla. Pour over margarine. Bake 30 minutes at 350°. When done, cut into 1-inch squares. Roll in powdered sugar and decorate with cherries. 

Raisin Oatmeal Cookies

Summary

Yield
36 Cookies
SourceMarion Shepherd (1977)
Prep time20 minutes
Cooking time12 minutes
Total time32 minutes

Ingredients

1 c
raisins
1⁄2 c
shortening
1 c
sugar
2
eggs
1⁄4 c
milk
1 2⁄3 c
rolled oats
1 1⁄2 c
flour
1 t
baking soda
1⁄2 t
salt
1 t
cinnamon

Instructions

Wash raisins in hot water and drain. Cream shortening with sugar, then add beaten eggs and milk. Combine with oatmeal and raisins and mix well. Add flour, sifted with soda, salt and cinnamon. Beat thoroughly. Drop onto greased pans and bake about 12 minutes in a moderate oven at 350° to 375° . Makes about 3 dozen medium-size cookies. 

Sand Tarts

Summary

Yield
24 Tarts
SourceMiss Hatcher (1971)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1⁄2 c
butter
1 c
sugar
1
egg
1⁄4 c
flour
2 t
baking powder
1
egg white (brush on)
 
Almonds, blanched and split
1 T
sugar
1⁄4 t
cinnamon

Instructions

Combine the first five ingredients. Chill and roll out on floured board to about 1/4 inch thick. Cut into wreaths. Place on ungreased cookie sheet. On each cookie, brush with egg white and add almonds. Mix together the sugar and cinnamon and sprinkle on each cookie. Bake at 350° for 10 to 12 minutes, or until edges are just golden. Be sure to keep dough chilled between batches. 

Cinnamon Diamonds

Summary

Yield
48 Cookies
SourceJoy Greer (1975)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
butter or margarine
1 c
brown sugar
1
egg yolk
1⁄2 t
vanilla
2 c
sifted all-purpose flour
1 t
ground cinnamon
1
egg white, slightly beaten
3⁄4 c
sliced almonds
1 t
grated lemon peel

Instructions

Cream butter and brown sugar together until light. Beat in egg yolk and vanilla. Sift together flour and cinnamon; stir into creamed mixture. Pat dough into ungreased 15 x 10 x 1-inch baking pan. Brush with egg white; sprinkle with nuts and lemon peel and additional cinnamon if you like. Press nuts lightly into surface. Bake in 350° oven for 18 to 20 minutes. Cut into diamonds; cool and remove from pan. Freeze any extra cookies in moisture-vapor wrap. Makes 4 dozen. 

Christmas Chocolate Bars

Summary

Yield
24 Servings
SourceMrs. Greer (1970)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄2 c
brown sugar (1 pound)
5
large egss (or 6 small eggs)
4 oz
Baker's semi-sweet chocolate
3 c
all-purpose flour
1 T
cinnamon
1 1⁄2 t
cloves
1⁄2 t
allspice
1 t
soda
1⁄2 c
honey or molasses
1 c
citron
1 lb
broken nuts meats (preferably blanched shredded almonds)
 
chocolate frosting
 
candied cherries (green and red)

Instructions

Sift brown sugar. Beat eggs until light. Add the sugar gradually and beat these ingredients until they are well blended. Grate and add chocolate. Combine and sift: four, cinnamon, cloves, allspice and soda. Add the sifted ingredients to the egg mixture alternately with honey or molasses. Chop and add citron and 1/2 to 1 pound broken nut meats, preferably blanched shredded almonds. Spread the dough with a spatula in 2 (9 x 13-inch) pans lined with waxed paper. Bake in 350° oven. When cold, ice with any chocolate butter icing. Cut into bars before icing. Decorate with green and red cherries, candied. These freeze well. 

Sugar Plums

Summary

Yield
24 Servings
SourceMargery Smith
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

2 pk
pitted ready-to-eat prunes (12 oz. package size)
3⁄4 c
almond paste
2 T
sherry (up to 3 tablespoons)
 
slivered almonds
 
granulated sugar

Instructions

Soften almond paste with sherry. Fill each prune with 1/2 teaspoonful. Press a sliver of almond in the center and roll in sugar. 

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