Cookies & Candy

Sugar Cheese Crescents

Summary

Yield
30 Servings
SourceMrs. Bokowski (1971)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 c
sugar
2 1⁄2 c
flour
1⁄2 t
salt
3⁄4 c
butter, softened
1⁄3 c
sweetened applesauce
1⁄2 t
vanilla extract
1⁄2 c
shredded cheddar cheese
1 t
cinnamon

Instructions

In large mixer bowl, combine 1/2 cup sugar and remaining ingredients except cheese and cinnamon. Blend well. Stir in cheese; mix thoroughly. Shape into balls using a rounded teaspoon of dough for each. Roll each ball in a mixture of 1/2 cup sugar and cinnamon. Press with tines of a fork or mold into crescent shapes. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove from cookie sheets immediately. 

Christmas Stars

Summary

Yield
30 Cookies
SourceDot Schweikart (1977)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 1⁄2 c
whipping cream
1 t
baking powder
3 c
flour, sifted 3 times before measuring
9 oz
butter or margarine, melted
15 oz
prunes
3 c
water
2⁄3 c
sugar
1
beaten egg

Instructions

Rinse the prunes, leave to soak for several hours in water sweetened with sugar. Cook until soft. Remove the stones. Press prunes into a pulp. To make the pastry, mix the baking powder with the flour and add the stiffly beaten cream. Mix as quickly as possible and finally add the melted butter. Leave the pastry to harden in a cold place. Roll out the pastry on a floured surface to about 1/4 inch thick. Cut into squares about 3 inches in size. Put a teaspoon of filling in the center of each piece. Split the corners and fold other strip to meet in the middle. Beat a whole egg and brush on cookies. Bake in a very hot oven at 475° for only a few minutes. 

Whole Grain Jam Squares

Summary

Yield
1 Pan
SourceLaura Griffin (2000)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

2 c
uncooked oats
1 t
cinnamon
1 3⁄4 c
all-purpose flour
3⁄4 t
salt
1 c
butter or margarine
1⁄2 t
baking soda
1 c
firmly packed brown sugar
1 c
jam or jelly

Instructions

Combine all ingredients except jam in a large bowl. Beat at low speed until mixture is crumbly. Set aside half of mixture. Press remaining half onto bottom of a greased 9 x 13-inch pan. Spread jam evenly over mixture. Cover with remaining oat mixture. Bake at 400° for 25 to 30 minutes, or until golden brown. Allow to cool and cut into squares.  

Notes

Variation: You may substitute 1 cup applesauce, 3/4 cup raisins and 1/2 cup nuts for jam

Pecan Pralines

Summary

Yield
35 Pralines
SourceDorothy Bowser (1976)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
cane sugar
1 c
brown sugar
1 c
water
1 t
vinegar
1 t
butter or margarine
3 c
pecans, coarsely broken
1 pn
salt

Instructions

Combine the sugars, water and vinegar and cook to 236°, stirring occasionally. Remove from fire. Add butter and nuts and beat until the mixture starts to thicken. Quickly drop from spoon onto waxed paper, using a second spoon to scrape the patty off the measuring spoon. Cool and wrap in waxed paper if it is desired to store for any length of time. Makes about 35 pralines. 

Chinese Chews

Summary

Yield
24 Cookies
SourceRuth Browning (1979)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes

Ingredients

4 oz
chow mein noodles (up to 5 oz.)
2 c
peanut butter (up to 3 cups)
1 pk
butterscotch chips

Instructions

Melt in the chow mein noodles and peanut butter in a skillet. Fold in the butterscotch chips. Drop onto wax paper and let set for a couple of hours. 

Walnut Balls

Summary

Yield
24 Cookies
SourceMrs. Mealer (1971)
Prep time30 minutes
Cooking time10 minutes
Total time40 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. 

Raisin Drop Cookies

Summary

Yield
72 Cookies
SourceRalene Walker (1982)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2 c
raisins
1 c
water
1 t
soda
1 c
margarine
3
eggs, beaten
1 t
vanilla
4 c
sifted flour
2 t
salt
1 1⁄2 t
cinnamon
1⁄4 t
nutmeg and allspice
2 c
sugar
1 t
baking powder
1 c
chopped nuts

Instructions

Combine the raisins and water; boil 5 minutes. Cool, then add soda. Blend shortening and sugar, then eggs and vanilla. Add cooled raisins and water. Add flour and other dry ingredients. Mix well. Add nuts. Chill dough until stiff. Drop by rounded teaspoon onto greased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 6 dozen. 

Chocolate Chip Blond Brownies

Summary

Yield
24 Brownies
SourceMrs. Maginnity (1970)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 c
sifted flour
1⁄2 t
baking powder
1⁄8 t
baking soda
1⁄2 t
salt
1⁄2 c
chopped nuts (opt.)
1⁄3 c
butter or margarine
1 c
brown sugar, firmly packed
1
egg, slightly beaten
1 t
vanilla
1⁄2 pk
chocolate bits (small package)

Instructions

Sift flour, baking powder, baking soda and salt. Melt butter. Add sugar (add 1 teaspoon hot water if vegetable shortening is used). Cool. Stir in egg and vanilla; add flour mixture and mix well. Add nuts. Spread on greased 9 x 9 x 2-inch pan and sprinkle chocolate chips on top. Bake 20 to 25 minutes at 350°. This recipe doubles very easily. Use 12 x 8-inch pan and bake 30 to 35 minutes. 

Snowballs

Summary

Yield
24 Servings
SourceMrs. Huddy (1970)
Prep time4 hours, 30 minutes
Cooking time
Total time4 hours, 30 minutes

Ingredients

1 cn
crushed pineapple (no. 2)
1⁄4 lb
marshmallows (or less)
34
vanilla wafers
1⁄2 c
nuts, chopped fine
 
whipped cream
 
coconut

Instructions

Drain pineapple. Add marshmallows (which have been cut into bits with scissors which have been dipped in water). Add nuts. Add 12 wafers which have been crushed fine. Spread mixture on 3 wafers, stacks, on top too. Let stand 3 to 4 hours. Spread with whipped cream and coconut which has been finely cut. Refrigerate overnight. A sprig of holly may be placed on the plate and a small red candle placed in the snowball. 

Cocoa Fudge Cookies

Summary

Yield
24 Cookies
SourceNancy Alonzo, Main Library (2005)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 c
flour
1⁄4 t
baking soda
1⁄8 t
salt
5 T
butter
7 T
unsweetened cocoa
2⁄3 c
sugar
1⁄3 c
packed brown sugar
1⁄3 c
plain lowfat yogurt
1 t
vanilla

Instructions

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with knife. Combine flour, baking soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. (Mixture will resemble coarse sand.) Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoon 2 inches apart on lightly greased baking sheets.

Bake for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm; remove and transfer to wire racks.

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