Cookies & Candy

Cinnamon Graham Crackers

Summary

Yield
24 Servings
SourceIda Meyer (1981)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 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. 

Whoopie Pies

Summary

Yield
24 Servings
SourceSandra Shepherd (1976)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

6 T
shortening
1
egg
1 c
sugar
1 c
milk
2 c
flour
1 1⁄2 t
soda
5 T
cocoa
1 t
vanilla plus to taste for filling
1⁄2 c
shortening
3⁄4 c
confectioners' sugar
1
unbeaten egg white
6 T
marshmallow fluff

Instructions

Mix shortening, egg, sugar and milk. Sift and add flour, soda and cocoa, then vanilla. Drop by tablespoon onto lightly greased cookie sheet. Bake 10 minutes at 375°. Let cool and spread generously with filling, which is a mixture of shortening, confectioners’ sugar, egg white and marshmallow fluff, plus vanilla to taste. 

No-Bake Cocoa Orange Balls

Summary

Yield
48 Balls
SourceMary Maginnity (1972)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

3 c
finely rolled vanilla wafer crumbs
1 c
confectioners' sugar
1⁄4 c
Hershey's cocoa
1 1⁄2 c
finely chopped walnuts
3 T
corn syrup
6 T
orange juice, up to 8 T.
3⁄4 t
orange extract

Instructions

Thoroughly combine all ingredients, except sugar. Shape into 1-inch balls and roll in confectioners’ sugar. Store in tight container. Reroll in sugar before serving. Makes about 4 dozen balls. 

No Bake Cookies

Summary

Yield
24 Cookies
SourceAnnette Heffernan (1998)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄2 c
margarine
6 T
cocoa
1⁄2 c
milk
3 c
sugar
1 c
peanut butter
3 c
oatmeal
1 t
vanilla

Instructions

Bring margarine, cocoa, milk and sugar to a boil. Boil for 1 minute. Add peanut butter and vanilla. Next add oatmeal and drop by teaspoonfuls onto wax paper while warm. Let cool. 

Boiled Cookies

Summary

Yield
24 Cookies
SourceRuth Browning (1981)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2 c
sugar
1⁄2 c
milk
4 T
cocoa
1⁄4 lb
oleo
3 c
quick-rolled oats
1 c
peanut butter (or)
1⁄2 c
coconut (and/or)
1⁄4 c
nuts
1⁄2 c
raisins

Instructions

Boil sugar, milk, cocoa and oleo for 1 minute, no longer. Set pan off stove and add oats, and your choice of peanut butter or coconut, and/or nuts and raisins Drop on wax paper or tinfoil by teaspoons and let cool. Store in cool place. 

No-Bake Fudge Cookies

Summary

Yield
24 Cookies
SourceMarion Shepherd (1972)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄2
butter stick
2 c
sugar
4 T
cocoa
1⁄2 c
milk
3 c
uncooked oats
1⁄2 c
peanut butter
1 t
vanilla

Instructions

Bring butter, sugar, cocoa and milk to a full rolling boil. Remove from heat. Add oats, peanut butter and vanilla. Blend well; drop by spoon on wax paper. Yields 24 large cookies. 

Chewy Noels

Summary

Yield
24 Servings
SourceJane Joyce (1987)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 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. 

Noel Fruit Bars

Summary

Yield
18 Bars
SourceMary Kimball (1974)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
eggs
1 c
sifted confectioners' sugar
1⁄4 c
butter or margarine, melted
3⁄4 c
sifted all-purpose flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 c
chopped walnuts
1 c
snipped dates
3⁄4 c
chopped mixed candied fruits

Instructions

Beat eggs until light and fluffy. Gradually beat in confectioners’ sugar. Stir in melted butter. Sift together dry ingredients and salt. Fold into egg mixture with nuts and fruits. Spread in greased 9 x 9 x 2-inch baking pan. Bake at 325° for 30 to 35 minutes. Cut into bars; frost with butter frosting and top with candied cherries, if desired. Makes about 1 1/2 dozen. 

Zucchini Bars

Summary

Yield
24 Servings
SourceBernice Oswald (1988)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

3⁄4 c
margarine (1 1/2 sticks)
1⁄2 c
brown sugar
1⁄2 c
white sugar
2
eggs
1 t
vanilla
1 3⁄4 c
flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 T
cinnamon
2 c
grated unpeeled zucchini squash
1 c
coconut
3⁄4 c
chopped nuts

Instructions

Cream margarine with sugars. Add eggs, then vanilla. Sift together: flour, baking powder, salt and cinnamon and add to batter. With a spoon, add zucchini, coconut and nuts. Spread batter in greased 12 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool and cut into squares. 

Raisin Carrot Bars

Summary

Yield
24 Servings
SourceRaelene Walker (1980)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
grated carrots
2 c
Fructose (divided)
2 c
raisins
1⁄2 c
water
1 t
cinnamon
1 t
nutmeg
1 t
cloves
1⁄2 t
allspice
1⁄2 c
vegetable oil
1 cn
crushed pineapple 8 oz.
1 1⁄2 c
coconut
1 3⁄4 c
flour
1⁄4 c
Shaklee NPS food fortifier
2 t
salt
2 c
chopped nuts
2 t
vanilla (divided)
3
eggs
1 3⁄4 c
buttermilk (divided)
1 t
soda
1⁄4 c
butter

Instructions

Boil together for 5 minutes: carrots, 1 1/2 cup Fructose, raisins, water, cinnamon, nutmeg, cloves, allspice, vegetable oil and pineapple. Let mixture cool. Stir in 3/4 cup buttermilk and eggs. Add coconut, flour, food fortifier, salt, chopped nuts and 1 tsp. vanilla. Pour into jelly roll pan (large cookie sheet). Bake at 325° for 35 to 40 minutes. Frosting: Boil together 1/2 cup Fructose, 1 1/2 cup buttermilk, soda and butter for 5 minutes. Add 1 tsp. vanilla. Pour over hot bars. Let cool and cut into bars. 

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