Cookies & Candy

Pineapple Drop Cookies

Summary

Yield
60 Cookies
SourceNancy Fogle (2000)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄8 t
salt
1⁄2 t
baking soda
2 t
baking powder
3 c
flour
2 c
light brown sugar
1⁄2 c
shortening
1⁄2 c
margarine (divided)
2
eggs
1 t
vanilla
1 c
crushed pineapple, lightly drained (with extra juice reserved)
1 1⁄2 c
powdered sugar
1⁄2 t
vanilla
1
Reserved pineapple juice

Instructions

Sift dry ingredients together and set aside. Mix sugar, shortening, 1/4 cup margarine, eggs, vanilla and pineapple in large mixing bowl. Combine with dry ingredients. Drop by tablespoon onto lightly greased cookie sheet. Bake at 350° until puffy and lightly browned. Remove from cookie sheet and cool on wire rack. For the icing mix powdered sugar, 1/4 cup margarine and vanilla. Then add pineapple juice, a tablespoon at a time, until of desired spreading consistency. (You may also add a drop of yellow food coloring to this icing.) Frost cooled cookies. 

Pineapple Cookies

Summary

Yield
60 Cookies
SourceJan Ward (1978)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
sugar
1 c
shortening
1
egg
1 c
crushed pineapple with syrup
3 1⁄2 c
flour
1 t
salt
1⁄4 t
nutmeg
1⁄2 c
chopped nuts

Instructions

Cream together shortening and sugar. Add egg and mix well. Stir in crushed pineapple and syrup. Sift together dry ingredients and add to pineapple mixture. Chill at least 1 hour. Drop from a teaspoon on a lightly greased baking sheet spaced 2 inches apart. Bake at 400° for 8 to 10 minutes. Makes 5 dozen. 

Fruit Cake Cookies

Summary

Yield
60 Cookies (small)
SourceMary Ellen Jenkins (1991)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 c
brown sugar
1⁄2 c
butter
4
eggs
3 T
sweet milk (plain milk)
3 t
soda
3 c
flour
1⁄2 c
flour (for fruit and nuts)
1
small glass whiskey
1 t
each: cinnamon, nutmeg and cloves
1 lb
dates
1⁄2 lb
candied pineapple
1⁄2 lb
candied cherries
1 lb
white raisins
1 lb
pecans or walnuts

Instructions

Mix all ingredients together. (Flour fruits before cutting to prevent sticking to knife.) Drop by spoonfuls onto a cookie sheet. Bake at 250° for about 30 minutes. 

Glazed Fresh Apple Cookies

Summary

Yield
36 Cookies
SourcePat Wheeler (1988)
Prep time
30 minutes
Cooking time
14 minutes
Total time
44 minutes

Ingredients

1 1⁄3 c
brown sugar, firmly packed
1⁄2 c
shortening
1
egg, unbeaten
2 c
flour
1 t
baking soda
1⁄2 t
salt
1 t
cinnamon
1 t
cloves
1⁄2 t
nutmeg
1⁄4 c
milk
1 c
chopped nuts
1 c
apple (chopped and unpared )
1 c
raisins
1 1⁄2 c
powdered sugar (For glaze)
1 T
soft butter (For glaze)
1⁄4 t
vanilla (For glaze)
2 1⁄2 T
milk (For glaze)

Instructions

For cookie batter, cream sugar and shortening. Add egg and beat. Add dry ingredients and mix well. Then add milk, nuts, raisins and apples. Drop by tablespoons onto lightly greased cookie sheet. Bake at 375° for about 14 minutes.

Glaze while still warm with icing made of powdered sugar, soft butter, vanilla and 2 1/2 tablespoons milk. 

Pennsylvania Sand Tarts

Summary

Yield
24 Servings
SourceMrs. Claffey (1970)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1 lb
butter, room temp.
2 c
sugar
3
eggs, well beaten
3 1⁄2 c
sifted flour

Instructions

Gradually add sugar to butter (with hands). Add eggs and flour alternately and chill overnight. Make mix of cinnamon and sugar. Roll out small amount at a time on well-floured board. Roll thin. Brush tops with whole egg and sprinkle with cinnamon and sugar mix. Bake on ungreased cookie sheet about 325° for 7 to 8 minutes. 

Sand Tarts

Summary

Yield
24 Tarts
SourceMiss Hatcher (1971)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 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. 

Date Pinwheels

Summary

Yield
1 Roll
SourceLinda Lewis (1974)
Prep time
13 hours
Cooking time
10 minutes
Total time
13 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.

Date & Nut Pinwheels

Summary

Yield
1 Roll
SourceMr. Walker (Courtesy of Mrs. Walker, 1971)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

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

Instructions

Combine dates and sugar in saucepan and cook until thick, about 10 minutes. Add nuts and cool. Cream shortening. Add brown sugar and mix well. Add well beaten eggs and beat well. Add remaining ingredients, sifted together and mix well. Chill dough and then roll out. Spread with date and nut mixture. Roll like a jelly roll. Refrigerate and then slice. Bake at 400° for 10 minutes. 

Butter Nut Chewies

Summary

Yield
24 Servings
SourceDottie Aumiller (1986)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
melted butter or margarine
2
eggs
2 c
light brown sugar
1 t
vanilla
1 1⁄2 c
unsifted flour
2 t
baking powder
1⁄2 t
salt
1 c
nuts or 1/2 package of Heath Bits of Brickle

Instructions

Mix all ingredients. Batter will be stiff (can use mixer). Spread in well-greased 13 x 9-inch pan. Bake 25 to 30 minutes at 350°, or until top is brown. Cool 10 to 15 minutes. Cut into bars. 

Walnut Balls

Summary

Yield
24 Cookies
SourceMrs. Mealer (1971)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2⁄3 c
butter
1 c
ground walnuts
1 c
sifted flour
3 T
sugar
1 t
vanilla
 
confectioners' sugar

Instructions

Cream butter. Add next 4 ingredients and work with fingers until well blended. Pinch off bits and roll into balls the size of large marbles. Bake on lightly buttered cookie sheet in moderately hot preheated oven at 375° for about 10 minutes. While hot, roll in confectioners’ sugar. Makes approximately 24 balls. 

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