Cookies & Candy

Paul Bunyan Sugar Cookies (The Sugar Cookie You've Been Searching For)

Summary

Yield
14 Cookies
SourceWendy Krakowka (1976)
Prep time
1 hour, 15 minutes
Cooking time
10 minutes
Total time
1 hour, 25 minutes

Ingredients

1 1⁄2 c
butter or margarine (3 sticks)
1 1⁄2 c
granulated sugar
2
eggs
1 T
vanilla
2 T
milk
4 c
sifted flour
3 t
baking powder
1⁄2 t
salt
1⁄2 c
raisins

Instructions

Step one: Cream together butter and sugar. 

Step 2: Add and cream together eggs, vanilla and milk.

Step 3: Sift and add flour, baking powder and salt.

Step 4: Add raisins.

Chill 1 hour in refrigerator. Roll 1/4 inch thick (or thicker if you want!) Use 1-pound coffee can for a cookie cutter (4-inch diameter). Sprinkle sugar on cookies. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.

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.

Holiday Honey Cookies

Summary

Yield
30 Cookies
SourceJane Vollrath (1989)
Prep time
1 hour, 30 minutes
Cooking time
15 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
butter
2 c
flour
1⁄2 t
cinnamon
1⁄2 t
cloves
1 t
baking soda
1 pn
salt

Instructions

Heat butter and honey carefully over low heat. Let cool, then add dry ingredients which have been sifted together. Chill in refrigerator about 1 hour. Roll out on floured board to 1/4-inch thickness. Cut into desired shapes. Bake on greased cookie sheets at 350° for 12 to 15 minutes. These keep very well. Decorate as desired before storing or just before serving. 

Chocolate-Chip Meringue Cookies

Summary

Yield
1 Servings
SourceDot Schweikart (1974)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

2
egg whites
1⁄4 t
cream of tartar
1⁄4 t
salt
1 t
vanilla
3⁄4 c
sugar (added gradually)
1
small bag chocolate chips

Instructions

Beat egg whites, cream of tartar, salt and vanilla until soft peaks form. Add sugar, a little at a time, and keep beating until stiff peaks form. Fold in chocolate chips. Drop meringue mixture from spoon onto cookie sheet which has been lined with brown paper (grocery bags can be cut to fit). Bake in 300° oven for 25 minutes. (Store cookies in airtight container.)

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. 

Heidi's Holiday Candy

Summary

Yield
24 Servings
SourceHeidi Carlson (1982)
Prep time
4 hours
Cooking time
30 minutes
Total time
4 hours, 30 minutes

Ingredients

1 c
chopped walnuts
1 cn
Angel Flake coconut
2
butter sticks
1 c
graham cracker crumbs
1 pk
chocolate chips (6 oz. bag, maybe more)
1⁄2 c
crunchy peanut butter
1⁄8
paraffin wax bar

Instructions

Melt butter in large metal bowl. Take off heat. Add all of the ingredients except wax and chocolate; mix well. Cover. Refrigerate until firm. Roll into balls with greased hands. Place on cookie sheet, chill again until hard. Melt chocolate and wax in small saucepan. Dip the candy centers in chocolate until coated. Place on cookie sheet covered with wax paper. Chill until chocolate coating is set. 

WHITE CHRISTMAS CRUNCH

Summary

Yield
5 Quarts
SourceBonnie DeWitt (1999)
Prep time
1 hour
Cooking time
5 minutes
Total time
1 hour, 5 minutes

Ingredients

1 pk
mini pretzels (10 oz.)
5 c
Cheerios
5 c
Corn Chex
2 c
salted cashews or other nuts
1 lb
M & M's (holiday colors are nice)
24 oz
vanilla chips
3 T
vegetable oil

Instructions

In a large bowl, combine the first 5 ingredients. In a microwavable bowl, heat the chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds more. Stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined sheets. Cool. Break apart. Store in an airtight container.  

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. 

Potato Chip Cookies

Summary

Yield
60 Cookies
Source Makes 5 dozen. Pat Langley (1979)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1 lb
margarine, softened
1 c
sugar
1 T
vanilla
3 1⁄2 c
unsifted all-purpose flour
2 c
crushed potato chips

Instructions

Preheat oven to 325°. Beat margarine until fluffy. Beat in sugar and vanilla. Slowly beat in flour, using low speed. Stir in potato chips. Drop dough from tablespoon on ungreased cookie sheet. Bake 25 minutes. Makes 5 dozen.

Chocolate Mint Bars

Summary

Yield
32 Pieces
SourceBarbara Faure (1986)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 c
sugar
1⁄2 c
butter
4
eggs, beaten
2 t
vanilla
1 c
heaping flour
1⁄2 t
salt
1 cn
Hershey's chocolate syrup (16 oz.)
2 c
powdered sugar
1⁄2 c
butter
3 T
creme de menthe
1 pk
chocolate chips (6 oz.)
6 T
butter

Instructions

Cream sugar, butter and eggs. Stir in vanilla, flour, salt and Hershey’s syrup. Bake 30 minutes at 350° in a greased and floured 9 x 13-inch pan. Cool completely before adding toppings. To make mint topping, cream sugar, butter and creme de menthe. Spread over cake and let sit. To make glaze topping, melt chocolate chips and butter together. Let cool and spread over mint topping. Refrigerate for 15 minutes and cut into 32 pieces. 

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