Cookies & Candy

Double Chocolate-Cherry Cookies

Summary

Yield
24 Cookies
SourcePatty Landis (2003)
Prep time
30 minutes
Cooking time
16 minutes
Total time
46 minutes

Ingredients

1 c
butter, softened
1 1⁄3 c
sugar
2⁄3 c
packed brown sugar
1 t
baking soda
1⁄2 t
salt
2
eggs
1 1⁄2 t
vanilla
3 c
flour
2 c
dried tart cherries
1 1⁄2 c
semi-sweet chocolate pieces
1 c
white baking pieces

Instructions

Preheat oven to 325°. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugars, baking soda and salt. Beat until combined. Beat in the eggs and vanilla until mixture is smooth. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in cherries, nuts, chocolate pieces and white baking pieces (dough will be stiff). Drop from rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake 14 to 16 minutes, or until golden. 

My Sister's Quick Chocolate Cookies

Summary

Yield
36 Cookies
SourceRuth Browning (1978)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

2 c
granulated sugar
1⁄4 c
cocoa
1⁄4 lb
oleo
1⁄2 c
milk
1⁄2 c
peanut butter
3 c
quick-cooking oats
1 t
vanilla

Instructions

Mix together sugar, cocoa, oleo and milk. Bring to a boil, then add peanut butter, oats and vanilla. Drop by teaspoons on wax paper. 

Italian Chocolate Cookies

Summary

Yield
48 Cookies
SourceLenore Mastracci (1981)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 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. 

Chocolate Jumbos

Summary

Yield
36 Cookies
SourceKathie Ostrander (1982)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1⁄4 c
flour
1 c
sugar
2 t
baking powder
1⁄2 t
salt
1⁄3 c
oil
2
eggs
1⁄2 t
vanilla
1⁄3 c
milk
3
unsweetened chocolate squares, melted
1⁄2 c
chopped nuts
 
mocha or white frosting

Instructions

Mix and sift dry ingredients into a bowl. Make a well and add oil, eggs, vanilla and milk. Beat until smooth and well blended. Fold in melted chocolate and nuts. Drop by tablespoonfuls on greased baking sheet. Bake at 350° for about 20 minutes. Frost with mocha or white frosting. Makes about 3 dozen. 

Ginger & Spice Cookies

Summary

Yield
36 Cookies
SourceKaren Joswick (2002)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

3⁄4 c
Crisco
1 c
sugar
1
egg
1⁄4 c
molasses
2 c
flour
2 t
baking soda
1⁄4 t
salt
1 t
cinnamon
3⁄4 t
ground cloves
3⁄4 t
ground ginger

Instructions

Preheat oven to 350°. Blend Crisco, sugar, egg and molasses until creamy. Add flour, baking soda, salt, cinnamon, cloves and ginger, mixing thoroughly. Form into balls the size of a walnut and roll in a small bowl of sugar until coated. Place about 2 inches apart on a greased cookie sheet. Do not flatten. Bake for 8 to 12 minutes. Cool on rack.  

Notes

This recipe was given to us by Mrs. Helen Nicklaus, Jack’s mother.

Gingersnaps

Summary

Yield
60 Cookies
SourceMrs. Weidman (1971)
Prep time
30 minutes
Cooking time
18 minutes
Total time
48 minutes

Ingredients

1 1⁄2 c
shortening
2 c
sugar
2
eggs
1⁄2 c
molasses
4 c
sifted flour
2 t
baking soda
2 t
cinnamon
2 t
cloves
2 t
ginger

Instructions

Cream shortening and sugar together. Beat in eggs. Add molasses and sifted dry ingredients. Roll into 1-inch balls. Dip in sugar. Place on baking sheet 2 inches apart. Bake in moderate oven at 375° for 15 to 18 minutes. Makes 5 dozen. 

Spice Cookies

Summary

Yield
36 Cookies
SourceSherry Peterson (2003)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
raisins
1 1⁄2 c
water
1 1⁄2 c
brown sugar
1 c
shortening
2
eggs
2 t
cinnamon
1⁄2 t
ground cloves
1⁄2 t
nutmeg
5 c
flour
1 1⁄2 t
baking soda
1 1⁄2 c
walnuts
1 lb
powdered sugar (for icing)
1
stick butter (for icing)
1 t
vanilla (for icing)
 
milk (for icing)

Instructions

Preheat oven to 350°. Cook raisins in water until soft. Set aside. Mix brown sugar, shortening, eggs, cinnamon, cloves, nutmeg, flour, baking soda and walnuts together. Add raisins and water. Drop by spoonfuls on cookie sheet and bake until set. Cool and top with icing, if desired.

To make icing: Beat powdered sugar, butter and vanilla. Add milk, a bit at a time, until you reach desired consistency. 

Helen's Ginger Cookies

Summary

Yield
36 Cookies
SourceNancy Alonzo (1996)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄4 c
shortening
1 c
sugar
1
egg
1⁄4 c
molasses
2 c
flour
2 t
soda
1 t
salt
1 t
cinnamon
1 t
ginger
1 t
ground cloves

Instructions

Blend ingredients well. Roil small balls of dough in sugar and place on greased cookie sheet. Bake for 10 to 15 minutes at 350°. 

Polka Dot Peanut Butter Jumbos

Summary

Yield
36 Cookies
SourceAnn Marie D'Andrea (1998)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 c
margarine, minus 2 tbsp.
1 c
Peter Pan creamy peanut butter (reduced fat)
3⁄4 c
granulated sugar
1 1⁄4 c
brown sugar, firmly packed
2
eggs
2 c
flour
1 t
baking soda
1 1⁄2 c
M & M's plain chocolate candies

Instructions

Preheat oven to 350°. Beat together margarine, peanut butter and sugars until light and fluffy. Blend in eggs. Measure flour and lightly stir in soda. Add combined flour mixture to creamed mixture. Stir in M & M’s. Drop dough by tablespoons onto ungreased cookie sheets. Bake for 14 to 15 minutes, or until edges are golden brown. Loosen cookies immediately after removing from oven. Let cool on sheets for 1 minute and place on wire rack to finish cooling. Yield: 3 dozen. 

Notes

 From: Favorite Brand Name Recipe cookbook.

Reese's Delights

Summary

Yield
36 Cookies
SourceDottie Aumiller (1983)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 pk
Pillsbury frozen slice 'n bake peanut butter cookies
1 pk
Reese's bite-size peanut butter cups (40 in package)
1
set small muffin tins (1 3/4 to 2 inches in diameter) or 36 candy paper cups (like small cupcake cups)

Instructions

Slice frozen cookie roll in 9 slices, then cut each in 4 parts. Roll each in a ball and place in ungreased muffin tin or paper cups (on a cookie sheet). Bake as directed on package 8 to 10 minutes, until golden brown. Place a peanut butter cup in center of warm cookie and press down. Remove when cool. Makes 36 cookies. If you use paper cup, just leave in cup (colored ones are nice for a party). 

Pages

Subscribe to Cookies & Candy