Cookies & Candy

Springerles

Summary

Yield
24 Servings
SourceAmy Zahniser (1989)
Prep time12 hours, 30 minutes
Cooking time20 minutes
Total time12 hours, 50 minutes

Ingredients

4
beaten eggs
1 lb
confectioners' sugar
1 t
baking soda
1 T
anise extract
4 c
flour
1 1⁄2 T
anise seed (up to 2 T.)

Instructions

Beat eggs until light. Gradually add sugar and anise extract. Beat 15 minutes, or until mixture is like soft meringue. Sift soda with flour; add slowly to egg-sugar mixture and add anise seed. Cover and let rest for 15 minutes. Roll 1/3 of the dough on a lightly floured surface to 1/4 inch thick. Flour wooden cookie presses or rolling pin and press on dough for a clear design. Cut apart into squares or rectangles (approximately 2 x 2 inches or 2 x 3 inches). Sprinkle extra anise seed on ungreased cookie sheet. Place squares/rectangles on cookie sheet and let stand overnight, approximately 12 hours. Bake for 20 minutes at 300°. Store in an airtight container. 

Pumpkin Fudge

Summary

Yield
24 Servings
SourceFlorence Grummer (1994)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
granulated sugar
2 T
mashed pumpkin
1⁄4 t
cornstarch
1⁄2 c
Carnation milk
1⁄4 t
pumpkin pie spice (or mix cinnamon, ginger and allspice)
1⁄2 t
vanilla

Instructions

Cook together the sugar, spice, pumpkin, cornstarch and Carnation milk until the mixture forms a soft ball in cold water or reaches 235°. Do not stir while cooking. Add vanilla; stir lightly and cool in ice water to 110°. Beat until creamy and fudge loses its gloss. Pour onto a buttered plate or waxed paper and cut into small squares when nearly cool. Can be “worked” in hands (instead of beating) and shaped into rolls for slicing. Work in a few nuts, if desired. 1/2 again of this recipe will use one small can of Carnation. 

Notes

Taken from The Wonderful World of Ohio, October, 1969. 

Oreo Truffles

Summary

Yield
12 Servings
SourceNancy Roth, Main Library (2008)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 pk
Oreo cookies
8 oz
cream cheese (softened)
1 pk
meltable milk chocolate disks

Instructions

Pulverize Oreos in a food processor. Add cream cheese and blend well. Put mixture in refrigerator until it hardens. Make into small balls. Place in freezer to harden.

Melt the milk chocolate and dip the balls into it to coat. Place them on wax paper and put in refrigerator.

Helen's Ginger Cookies

Summary

Yield
36 Cookies
SourceNancy Alonzo (1996)
Prep time30 minutes
Cooking time15 minutes
Total time45 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°. 

Lucy Cookies

Summary

Yield
30 Cookies
Source Sally Joyce (1992)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 T
flour
1 c
brown sugar
1
egg white
3⁄4 t
vanilla
1 1⁄4 c
chopped pecans

Instructions

Work flour into brown sugar. Beat egg white until stiff. Then fold into other mixture. Fold in vanilla and pecans. Drop the batter from a teaspoon onto a greased and floured cookie sheet. Bake at 325° for 10 minutes. Makes about 30 cookies. Serve with ice cream.

Marzipan Cookies

Summary

Yield
30 Cookies
SourceMrs. Weaver (1970)
Prep time1 hour, 15 minutes
Cooking time30 minutes
Total time1 hour, 45 minutes

Ingredients

1⁄2 c
soft butter
1⁄4 c
sugar
1 1⁄4 c
flour
 
food coloring
1⁄8 t
almond flavoring

Instructions

Cream butter, sugar, food coloring and flavoring. Stir in flour; mix thoroughly. Shape as directed below; use 2 teaspoons of dough. Place on ungreased baking sheet; chill 30 minutes. Bake at 300° for 30 minutes. Do not brown. Makes 2 to 2 1/2 dozen.

Colors and Shapes for dough:

Yellow Dough: (2 to 3 drops coloring): 

  • Bananas
  • Pears (cinnamon stem, add a blush spot with diluted red, use leaf or cinnamon bark for stem) 
  • Peaches (cloves for blossom, blush spot with diluted red)

Red Dough: (4 to 5 drops) 

  • Apples (use leaf or cinnamon bark for stem, clove for blossom, add red blush spot)
  • Strawberries (use toothpick to puncture for texture, roll on red sugar, use green toothpick or leaf for stem)
  • Cherries (roll into 3 small balls, add  cinnamon bark for stem)  

Orange Dough: 3 drops red and 2 drops yellow 

  • Orange (roll on grater for texture, add clove for blossom)
  • Apricots (same as orange only  smaller)  

Green Dough: 2 to 3 drops

  • Apples (use red blush, cinnamon bark for stem)
  • Grapes (shape into small balls, put 3, then 2, then 1 and push together to make cluster, cinnamon or leaf for stem. Miniature cloth leaves may be purchased at cake decorating supply store.) 

Phyllis Olson's Raspberry Squares

Summary

Yield
1 Pan
SourceLenore Mastracci (2001)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

2
sticks melted butter
2⁄3 c
confectioners' sugar
2 1⁄4 c
flour
1 cn
raspberry jam or preserves (18-oz.)

Instructions

Mix together melted butter, sugar and flour. Press half of the mixture into an 8 x 8-inch pan, making a ridge around the top. Spread raspberry jam or preserves on top. Sprinkle remaining dough mixture on top of the jam. Bake 35 minutes at 375° until slightly brown and bubbly. Cool completely before cutting.

Chocolate Clusters

Summary

Yield
24 Patties
SourceLenore Mastracci (1979)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 pk
chocolate bits (6 oz.)
3 T
honey
1 T
water
2 c
Spanish peanuts (10 oz.)

Instructions

Melt chocolate over hot water with honey and water. Remove from heat. Stir in peanuts. Cool 10 minutes. Shape into small patties. Chill until hardened. Makes 2 dozen patties. To vary, you might substitute 3/4 cup raisins for 1 cup peanuts. 

Chocoate Chip Treasure Cookies

Summary

Yield
44 Cookies
SourceAnn Marie D'Andrea (1996)
Prep time15 minutes
Cooking time12 minutes
Total time27 minutes

Ingredients

1 1⁄2 c
graham cracker crumbs
1⁄2 c
all-purpose flour
2 t
baking powder
1 cn
fat-free Eagle Brand sweetened condensed milk (14 oz.)
1⁄3 c
margarine or butter, softened
1 1⁄3 c
flaked coconut
3⁄4 c
butterscotch or peanut butter chips
3⁄4 c
milk chocolate or semi-sweet chocolate chips
3⁄4 c
chopped walnuts

Instructions

Preheat oven to 375°. In small bowl, mix crumbs, flour and baking powder. In large mixing bowl, beat margarine; add condensed milk and beat until blended and smooth. Add cracker mixture. Stir in coconut, chips and walnuts. Spray cooking spray on cookie sheets. Drop by rounded tablespoons onto sheets and slightly flatten with spoon (wet spoon, if necessary). Bake 10 to 12 minutes, or until lightly browned. Let set on cookie sheet 1 to 2 minutes after baking, then loosen carefully with spatula. Store loosely covered at room temperature or freeze for longer freshness. 

Notes

If you Like Seven-Layer Bar Cookies, You’ll Love These!!

Crunchy Nut Cookies

Summary

Yield
60 Cookies
SourcePeg Craighead (1974)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
shortening
2
eggs
1 t
vanilla
2 t
baking powder
1⁄2 t
salt
2 1⁄2 c
flour
1 c
chopped nuts

Instructions

Mix honey, shortening, eggs and vanilla thoroughly. Add baking powder, salt and flour and mix well. Stir in nuts. Shape dough into small balls. Place on ungreased cookie sheet and flatten with bottom of a greased glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen. 

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