Cookies & Candy

No Bake Cookies

Summary

Yield
24 Cookies
SourceAnnette Heffernan (1998)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
margarine
6 T
cocoa
1⁄2 c
milk
3 c
sugar
1 c
peanut butter
3 c
oatmeal
1 t
vanilla

Instructions

Bring margarine, cocoa, milk and sugar to a boil. Boil for 1 minute. Add peanut butter and vanilla. Next add oatmeal and drop by teaspoonfuls onto wax paper while warm. Let cool. 

Lace Cookies

Summary

Yield
60 Cookies
SourceLouise Dowden (1979)
Prep time20 minutes
Cooking time5 minutes
Total time25 minutes

Ingredients

1 1⁄2 c
oatmeal, uncooked
1 1⁄2 c
light brown sugar
2 T
flour
1⁄2 t
salt
2⁄3 c
butter, melted
1
egg, slightly beaten
1⁄2 t
vanilla

Instructions

Preheat oven to 350°. Mix oatmeal, brown sugar, flour and salt. Stir in melted butter, then add egg and vanilla and combine well. Arrange batter by 1/2 teaspoons 2 inches apart on ungreased cookie sheets. Bake until lightly browned, about 5 minutes. Cool slightly, removing cookies from cookie sheet as soon as they are firm. Makes about 60 cookies.

Fruit Cake Cookies

Summary

Yield
60 Cookies (small)
SourceMary Ellen Jenkins (1991)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 c
brown sugar
1⁄2 c
butter
4
eggs
3 T
sweet milk (plain milk)
3 t
soda
3 c
flour
1⁄2 c
flour (for fruit and nuts)
1
small glass whiskey
1 t
each: cinnamon, nutmeg and cloves
1 lb
dates
1⁄2 lb
candied pineapple
1⁄2 lb
candied cherries
1 lb
white raisins
1 lb
pecans or walnuts

Instructions

Mix all ingredients together. (Flour fruits before cutting to prevent sticking to knife.) Drop by spoonfuls onto a cookie sheet. Bake at 250° for about 30 minutes. 

Rocks

Summary

Yield
60 Cookies
SourceMrs. Geer (1971)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 c
shortening
1 1⁄2 c
brown sugar
3
eggs
3 c
sifted flour
1 t
baking soda
1⁄2 t
salt
2 t
cinnamon
1 t
cloves
1 c
seedless raisins
1 c
chopped nuts

Instructions

Cream shortening and brown sugar. Add eggs, one at a time. Sift flour, soda, salt, cinnamon and cloves. Add raisins and nuts. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes. 5 dozen. 

Butterscotch Squares

Summary

Yield
24 Servings
SourceBetty Fisher (1979)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 c
sifted cake flour
1 t
baking powder
1⁄4 t
salt
1 c
brown sugar (firmly packed)
1⁄2 c
walnuts chopped
1⁄4 c
butter or margarine, melted (1/2 stick)
1
egg
1⁄2 t
vanilla
 
powdered sugar (opt.)

Instructions

Sift flour, baking powder and salt into bowl; stir in brown sugar, walnuts, melted butter or margarine, egg and vanilla. Beat until completely blended. Pour into greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 minutes, or until firm on top. Set pan on rack to cool. Cut into squares. Can sift powdered sugar on top before cutting, if desired. 

Peanut Butter Choc-Mallow Fudge

Summary

Yield
24 Servings
SourceAnn Marie D'Andrea (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
semi-sweet chocolate chips
1 c
milk chocolate chips
1 c
smooth peanut butter
4 c
miniature marshmallows
1 c
raisins (optional)

Instructions

Spray cooking spray into a 9 x 13-inch pan and wipe with paper towel. In medium saucepan over low heat, melt chips and peanut butter until smooth. Quickly stir marshmallows. Remove from heat and pour into pan. Cool in refrigerator. Cut into squares and wrap individually in waxed paper pieces. One cup raisins may be added with marshmallows, if desired. 

Notes

Variations: For thicker fudge, use 8 x 8-inch pan. 

German Chocolate Squares

Summary

Yield
16 Servings
SourceLenore Mastracci, Main Library (2007)
Prep time5 minutes
Cooking time50 minutes
Total time55 minutes

Ingredients

1 pk
18.25 ounces German Chocolate cake mix with pudding in the mix
1⁄3 c
vegetable oil
5
eggs
1 c
sugar
1⁄2 t
salt
1 c
light corn syrup
1⁄4 c
butter or margarine (melted)
1 t
vanilla extract
2 c
pecans (chopped)
1 1⁄2 c
flaked coconut

Instructions

Preheat oven to 350°. Combine cake mix, oil and 1 egg in a medium bowl; stir until well blended. Press mixture into bottom of greased 9 x 13 inch baking dish. Bake 20 minutes. In a large bowl, beat sugar, remaining 4 eggs and salt until well blended. Beat in corn syrup, melted butter and vanilla. Stir in pecans and coconut. Pour filling over hot crust. Bake 30 to 35 minutes until top is lightly browned, and center is set. Cool in pan or on a wire rack. Cut into squares.

Reese's Delights

Summary

Yield
36 Cookies
SourceDottie Aumiller (1983)
Prep time30 minutes
Cooking time15 minutes
Total time45 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). 

Caramel Sticks

Summary

Yield
1 Pan
SourceMiss Lynn LeMaster (1970)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

1⁄2 c
margarine or butter, melted (1 stick)
2
eggs
2 c
light brown sugar (1 box)
1 1⁄2 c
flour
1⁄2 t
baking powder
1 c
nuts (broken pecans)

Instructions

Cream sugar and eggs together. Add melted butter, then nuts. Add flour, salt and baking powder, sifted together. Spread on greased cookie pan approximately 13 x 9 x 1-inch deep. If too thick, wet spoon with milk and spread. Bake at 325° about 35 minutes, or until well done. 

Pizzelles With Nuts

Summary

Yield
60 Servings
SourceMarion Shepherd (1983)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.*)
4 t
baking powder
2 T
vanilla or anise
1 c
walnuts or pecans, chopped fine

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Add nuts to batter. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

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