Cookies & Candy

Stir & Drop Cookies

Summary

Yield
48 Servings
SourceMarion Shephard (1992)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

2
eggs
2⁄3 c
Wesson oil
2 t
vanilla
1 t
lemon rind (grated)
3⁄4 c
sugar
2 c
sifted flour
2 t
baking powder
1⁄2 t
salt

Instructions

Preheat oven to 400°. Beat eggs. Add oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt. Add to other mixture. Drop from spoon onto ungreased cookie sheet. Stamp flat with bottom of glass dipped in oil. Bake 8 to 10 minutes. Remove from sheet immediately. 

Date Pinwheels

Summary

Yield
1 Roll
SourceLinda Lewis (1974)
Prep time13 hours
Cooking time10 minutes
Total time13 hours, 10 minutes

Ingredients

2 1⁄4 c
chopped dates
1 c
white sugar
1 c
water
1 c
chopped pecans
1⁄2 t
salt
2 c
brown sugar
3
eggs, well beaten
4 c
flour
1⁄2 t
baking soda
1 c
shortening

Instructions

In saucepan, combine dates, sugar and water. Simmer for 10 minutes. Add pecans. Cream shortening, gradually adding brown sugar. Add eggs and remaining ingredients. Chill. Remove from refrigerator and roll out to 1/4 inch thickness. Spread with date a pecan filling and roll as a jelly roll. Chill overnight. Slice and place on greased cookie sheet. Bake at 400° until brown, about 10 minutes.

Yum-Yum Cookies

Summary

Yield
60 Cookies
SourceMarybeth Franz (1978)
Prep time30 minutes
Cooking time7 minutes
Total time37 minutes

Ingredients

1 1⁄2 c
sugar
1 c
butter (1/2 margarine)
2
eggs, lightly beaten
2 c
chopped dates
1 t
baking soda
2 T
water
1 c
flaked coconut
1 c
chopped pecans
1 pn
salt
3 c
flour

Instructions

Dissolve baking soda in water and sprinkle over chopped dates in small bowl. Let stand white creaming softened butter and sugar together. Add eggs and beat well. Stir in date mixture, coconut and nuts. Add salt and flour and blend well in softened dough. Drop cookie mixture in walnut-sized teaspoonfuls on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes, or until delicately browned. 5 dozen.

Oatmeal Fudge Bars

Summary

Yield
24 Servings
SourceDebbie Stewart (1986)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1⁄2 c
soft shortening
1 c
light brown sugar
1
egg
1 1⁄2 t
vanilla (divided)
3⁄4 c
sifted flour
1⁄2 t
baking soda
3⁄4 t
salt (divided)
2 c
quick oats
1 c
chopped nuts (divided)
1 pk
semi-sweet chocolate (6 oz.)
1⁄2 c
sweetened condensed milk
1 t
vanilla
1 T
butter

Instructions

Make oatmeal layer. Grease a 9 x 9 x 1 1/3-inch baking pan. Oatmeal Layer: Mix oleo and sugar. Beat in egg and add 1/2 teaspoon vanilla. Sift flour with soda and 1/2 teaspoon salt and combine with mixture. Stir in oats and 1/2 cup chopped nuts. Remove 1 cup of oatmeal mixture and press remaining mixture into bottom of baking pan. Preheat oven to 350°. Combine chocolate, butter, milk and 1/4 teaspoon salt in saucepan and cook over low heat. Remove from heat and stir in 1/2 cup nuts and 1 teaspoon vanilla. Spread fudge mixture over oatmeal mixture in pan and sprinkle the remaining cup over the top. Bake 25 minutes and let cool in pan. 

Nuclear Fudge

Summary

Yield
24 Servings
SourceLinda Stoops (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

3
Hershey bars, broken up into Sm. squares (8 oz. size-bars)
18 oz
semi-sweet chocolate bits
4 1⁄2 c
granulated sugar
8 oz
marshmallow creme
1 cn
evaporated milk
1⁄2 c
butter or margarine (do not use vegetable spread!)
1 t
salt
2 t
vanilla
1⁄2 c
chopped nuts (opt.)

Instructions

Cook sugar, milk, butter and salt over medium heat, stirring constantly until it melts, then occasionally until it starts to boil. Let bubble for 4 minutes, turning down heat to prevent boil-over, if necessary. Add vanilla, then pour over remaining ingredients. Stir until thoroughly mixed, then spread onto greased 10 x 15 x 1-inch cookie sheet. Score and chill, then finish cutting into squares. 

Famous Oatmeal Cookies

Summary

Yield
24 Cookies
SourceLenere Shrieves (1980)
Prep time20 minutes
Cooking time8 minutes
Total time28 minutes

Ingredients

3⁄4 c
Crisco
1 c
brown sugar, firmly packed
1⁄2 c
sugar
1
egg
1⁄4 c
water
1 t
vanilla
1 c
sifted flour
1 t
salt
1⁄2 t
soda
3 c
Quaker Oats
3⁄4 c
chocolate chips
3 c
finely chopped nuts

Instructions

Beat shortening, sugars, egg, water and vanilla together until creamy with an electric mixer. Sift together flour, salt and soda. Add to creamed mixture; blend well. Stir in oats and then chocolate chips. Can add 3/4 cup finely chopped nuts, if desired. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350° oven for about 8 minutes. 

Key Lime Cookies

Summary

Yield
80 Cookies
SourceNancy Alonzo (2000)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1⁄2 c
butter or margarine, softened
1 c
granulated sugar
1
egg
1 T
lime juice (Key lime juice is good)
4 dr
lime oil*
2 c
flour
1⁄4 t
baking powder
1⁄4 t
salt
 
confectioners' sugar

Instructions

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, then add lime juice and lime oil, beating well. Add flour, baking powder and salt and mix only until combined. Cover and refrigerate dough about 1 hour. Using 1 level teaspoon of dough for each cookie, roll dough into balls in the palms of your hands. Lightly flatten the balls into round disks about 1 1/4 inches in diameter. Place cookies on lightly greased cookie sheets about 1 inch apart. Bake at 350° for 10 to 12 minutes, or until the cookies just begin to brown on the bottom. Meanwhile, put confectioners’ sugar into a shallow dish, such as a pie pan. Let cookies stand 1 minute after removing them from the oven. Loosen with a spatula and place the warm cookies in the dish with confectioners’ sugar, turning to coat both sides. Place cookies on wire racks to cool completely. Store in an airtight container. Makes about 80 cookies. 

Notes

*Lime oil is available around Columbus, Ohio, at Columbus Cake Craft, 5436 Cleveland Ave. or at Happy Hostess House, 2892 Johnstown Road. 

Coconut Islands

Summary

Yield
24 Servings
SourceLavonne Roscoe (1988)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
flour
1⁄2 t
salt
1⁄2 t
soda
3
chocolate squares
1⁄4 c
hot coffee (or 1/4 tsp. instant coffee)
1⁄4 c
water
1⁄2 c
Crisco
1 c
brown sugar
1
egg
2⁄3 c
sour cream
1⁄3 c
coconut, finely cut (plus extra for topping)

Instructions

Sift together flour salt and soda. Melt chocolate, hot or instant coffee and water. Cream the Crisco. Gradually add 1 cup brown sugar to Crisco. Add 1 egg and chocolate mixture. Measure 2/3 cup sour cream. Add alternately with dry ingredients creamed mixture. Stir in 1/3 cup finely cut coconut. Drop by teaspoonfuls on greased pans. Bake at 375° for 12 to 15 minutes. Frost when warm. Add coconut. 

Pineapple Bars

Summary

Yield
48 Bars
SourceAnne Maher (1981)
Prep time24 hours, 30 minutes
Cooking time45 minutes
Total time25 hours, 15 minutes

Ingredients

2 c
sugar
2
eggs
1 cn
crushed pineapple (15 1/2-oz.)
2 c
flour
2 t
baking soda
2 t
vanilla, divided
1 c
chopped nuts, divided
1 pk
cream cheese (3 oz.)
1⁄2 c
butter
1 3⁄4 c
confectioners' sugar

Instructions

Combine sugar, eggs, pineapple, flour, baking soda, 1 teaspoon vanilla and 1/2 cup chopped nuts by hand. Pour into greased 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Ice with frosting.

To make icing: Cream together the cream cheese, butter, confectioner’s sugar, and 1 teaspoon vanilla, then add the rest of the nuts.

Refrigerate for 24 hours. Makes 48 (1 x 1 1/2-inch) bars.

 

Bourbon Balls

Summary

Yield
30 Balls
SourceDiana Scherer (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

3 c
vanilla wafers, ground
1 c
ground nuts
1 c
confectioners' sugar
3 T
light Karo
1 1⁄2 T
cocoa
1⁄2 c
bourbon

Instructions

Mix well. Roll into balls and dip in powdered sugar. Cover. Makes 30 small balls. 

Pages

Subscribe to Cookies & Candy