Cookies & Candy

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). 

Black-Eyed Susans

Summary

Yield
60 Cookies
SourceMiss Sue Meyer (1970)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
soft butter or margarine
1⁄2 c
granulated sugar
1⁄2 c
light brown sugar, firmly packed
1
egg
1 t
vanilla extract
1 1⁄2 c
sifted all-purpose flour
1⁄2 t
each baking soda and salt
 
Semisweet chocolate pieces
1 c
moist smooth peanut butter

Instructions

Cream butter and sugars; add egg, vanilla and peanut butter. Beat until light. Add sifted dry ingredients and mix well. Force through spritz gun or cookie press onto cookie sheets (ungreased), using a disc that will make a flower design. Put a chocolate piece in center of each. Bake in preheated moderate oven at 350° for about 15 minutes. Makes about 5 dozen. 

Double Peanut Butter Cookies

Summary

Yield
24 Cookies
SourceWendy Krakowka (1974)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 1⁄2 c
sifted flour
1⁄2 c
white sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
shortening
1⁄2 c
peanut butter
1⁄4 c
light corn syrup
1 T
milk

Instructions

Sift together flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles meal. Blend in corn syrup and milk. Shape into 2-inch high roll. Chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet, spread each with 1/2 teaspoon peanut butter. Cover with remaining slices, seal edges with fork. Bake at 350° for 12 minutes. Let cool on sheet. Makes 2 dozen. 

Peanut Butter Kisses Cookies

Summary

Yield
36 Cookies
SourceAnnette Heffernan (2004)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1 3⁄4 c
flour
1 t
baking soda
1 t
salt
1⁄2 c
shortening
1⁄2 c
peanut butter
1⁄2 c
granulated sugar
1⁄2 c
light brown sugar
1
egg
2 T
milk
1 t
vanilla
2 T
granulated sugar
 
Chocolate kisses or peanut butter cups

Instructions

Preheat oven to 350°. Combine flour, baking soda and salt; set aside. Cream together remaining ingredients; add dry ingredients and mix until blended. Roll into 1-inch balls and roll in 2 tablespoons of granulated sugar. Bake on ungreased cookie sheet for 7 to 8 minutes. The cookies just start to turn brown and crack. Remove from oven and press a chocolate kiss or peanut butter cup into center. Set on paper towels until cool and the candy is hard again. 

Kisses on Peanut Butter Cookies

Summary

Yield
36 Cookies
SourceMary Schluep (1979)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
shortening
1⁄2 c
granulated sugar
1
egg
3⁄4 t
soda
1⁄4 t
salt
1⁄2 c
peanut butter
1⁄2 c
brown sugar
1 1⁄4 c
all-purpose flour
1⁄2 t
baking powder
1 pk
Kisses (6 or 12 oz.)

Instructions

First take wrappers off kisses and place kisses in a plastic bowl. Mix thoroughly shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheets. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Place kiss on the cookies after baking. Bake 10 to 12 minutes, or until set but not hard. Makes about 3 dozen. 

Scotch Shortbread

Summary

Yield
48 Bars
SourceMarie Chapman (1982)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄2 lb
butter
1⁄2 c
confectioners' sugar
2 c
flour
1⁄4 t
salt
1⁄4
tsp, baking powder

Instructions

Preheat oven to 350°. Cream butter, then gradually add the sugar, beating well. Mix the flour, salt and baking powder and add the first mixture, combining thoroughly. Roll out dough with a rolling pin until it’s 1/4 inch thick, then cut into rectangles or any other shape you like. Put on ungreased cookie sheets, prick each with fork and bake for 20 to 25 minutes, or until lightly brown around edges. 

Chocolate Shortbread Bars

Summary

Yield
48 Cookies
SourceMarcia Baum (1998)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1 c
butter, softened
1⁄3 c
confectioners' sugar, sifted
1⁄4 c
brown sugar, firmly packed
1 3⁄4 c
flour
1⁄4 c
cocoa

Instructions

Preheat oven to 325°. Cream butter and sugars until fluffy. In small bowl, combine flour and cocoa. Gradually add dry ingredients to creamed mixture; stir just until blended (do not overmix). Press into bottom of lightly greased 9 x 13-inch baking pan. Prick dough with a fork. Bake 23 to 25 minutes, or until edges are lightly browned. Cool in pan on a wire rack 10 minutes. Cut warm shortbread into 1 x 2-inch bars. Cool completely in pan. Makes about 4 dozen bars. 

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