Cookies & Candy

Peanut Butter Fudge

Summary

Yield
24 Servings
SourceJane Vollrath (1988)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
brown sugar
2 T
butter
1⁄2 c
milk
1⁄2 c
peanut butter (smooth or chunky)
1 c
miniature marshmallows
1 t
vanilla
1⁄4 t
salt

Instructions

Cook brown sugar, butter, milk and salt to soft ball stage. Add peanut butter and marshmallows. Cool mixture without stirring. Add vanilla. Beat until smooth and creamy and mixture holds its shape when beaters are raised. Pour into buttered dish. Cut when cool. 

Classic Buckeyes

Summary

Yield
25 Servings
SourceLenore Mastracci, Main Library (2007)
Prep time1 hour, 20 minutes
Cooking time5 minutes
Total time1 hour, 25 minutes

Ingredients

1 lb
box powdered sugar
2 c
crunchy peanut butter
1⁄2 c
butter or margarine
12 oz
chocolate chips
1⁄2
bar paraffin wax

Instructions

Thoroughly mix first 3 ingredients and press into small balls. Refrigerate for 1 hour. Heat chocolate and paraffin until completely melted. Remove peanut butter balls from refrigerator and place toothpick in each ball and dip into chocolate. Do not cover entire ball - should look like a buckeye. Place on wax paper or foil to harden. Makes about 50.

Polka Dot Peanut Butter Jumbos

Summary

Yield
36 Cookies
SourceAnn Marie D'Andrea (1998)
Prep time30 minutes
Cooking time15 minutes
Total time45 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.

Toffee Squares

Summary

Yield
72 Squares
SourceCarol Kirsch (1982)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
butter
1 c
brown sugar, packed
1
yolk (egg! )
1 t
vanilla
1⁄4 t
salt
2 c
sifted flour
1⁄2 lb
sweet chocolate, melted
1⁄2 c
chopped nuts

Instructions

Cream butter. Add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread in a greased 15 x 10 x 1-inch pan, or in a rectangle about 10 x 15 inches on a greased cookie sheet. Bake at 350° for about 20 minutes. Spread while hot with melted chocolate. Sprinkle with chopped nuts. Cool. Cut into small squares. Makes about 6 dozen. 

Forgotten Moments

Summary

Yield
48 Cookies
SourceEddie Cole (1989)
Prep time12 hours
Cooking time
Total time12 hours

Ingredients

2
egg whites, beaten stiff
3⁄4 c
sugar
1 pk
chocolate chips (small bag; I like to use Hershey's miniature chocolate chips.)
1 c
nuts
 
food coloring (opt.)

Instructions

Add sugar to whites and beat until stiff. Fold in chocolate chips and nuts. Preheat oven to 325°. Drop by teaspoon onto greased and floured cookie sheet. Place in oven and turn temperature off. Leave in oven overnight. Makes about 4 dozen small cookies. Often I will add food coloring.  

Notes

Aunt Vy’s Recipe. Sometimes I use coconut in lieu of chips or in addition to the chips.

Raspberry Almond Bars

Summary

Yield
24 Bars
SourceTerri McKeown (2002)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1⁄4 c
butter or margarine
1 pk
vanilla or white chips, divided (10- to 12-oz.)
2
eggs
1⁄2 c
sugar
1 t
almond extract
1 c
all-purpose flour
1⁄2 t
salt
1⁄2 c
seedless raspberry jam
1⁄4 c
almonds, sliced

Instructions

Preheat oven to 325°. In a saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy. Gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter into a greased 9-inch square baking pan. Bake for 15 to 20 minutes, or until golden brown. In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30 to 35 minutes longer, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 2 dozen.

Marj's Toffee

Summary

Yield
24 Servings
SourceSusan Barker (1989)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
chopped pecans
1⁄2 c
butter
3⁄4 c
brown sugar
1⁄2 c
semi-sweet chocolate chips (or half of 6-oz. pkg.)

Instructions

Spread pecans in buttered 8-inch square pan. Heat sugar and butter in 2-quart pan over low heat, stirring constantly. Boil for 7 minutes, until mixture reaches 285°. Spread mixture evenly over nuts in pan. Sprinkle chocolate chips over candy. Let stand 20 seconds, then spread over top. Cool and break into pieces. This burns easily. Do not cook too fast. 

Chocolate Chip Cookies

Summary

Yield
50 Cookies
SourceMrs. Ardith Nolte (1988)
Prep time20 minutes
Cooking time18 minutes
Total time38 minutes

Ingredients

1 c
margarine (2 sticks)
1 1⁄2 c
sugar
2 1⁄4 c
flour
1 t
soda
1
egg
1 t
vanilla
1 t
salt
12 oz
chocolate chips
1 c
nuts (optional)

Instructions

Cream sugar and butter, and add egg and vanilla. Sift flour, soda, and salt, and then add to creamed mixture. Add chocolate chips and nuts, if desired. Bake at 325° to 350° for 18 minutes on ungreased cookie sheet. Cool on cookie sheet. 

Notes

Make 21 to 24 large cookies (use ice cream dipper 1/2 full). Makes 50 regular-size cookies. Baking time is same for large or small cookie. 

Alte Deutsch Nuss Plaetzchen (Old German Nut Cookie)

Summary

Yield
90 Cookies
SourceTerri Williams (1988)
Prep time30 minutes
Cooking time18 minutes
Total time48 minutes

Ingredients

1 1⁄2 c
lightly salted butter or margarine, room temp.
1 1⁄2 c
granulated sugar
1⁄2 t
salt
1 t
vanilla extract
2
large eggs, yolks and whites (separated)
4 c
all-purpose flour
1⁄4 c
granulated sugar
1⁄2 t
ground cinnamon
3⁄4 c
chopped pecans or almonds

Instructions

In a large bowl, beat butter until creamy. Add the 1 1/2 cups of sugar, the salt and vanilla and beat until light and fluffy. Beat in egg yolks. Add flour and mix thoroughly to make a stiff dough. In a small bowl, beat egg whites with a fork just until whites are broken up, then beat in the 1/4 cup sugar. Mix cinnamon with nuts. Heat oven to 325°. Take half the dough (about 2 cups) and roll it out on an ungreased baking sheet to 1/2-inch thick rectangle. Cut off edges to make a neat 10X12-inch rectangle. Brush dough with 2 tablespoons of the egg white mixture; sprinkle with 1/4 cup of the nut mixture. Bake in the lower third of the oven for 15 to 18 minutes, until lightly colored. Remove from the oven and cut into 30 squares. Let cookies cool 2 minutes before transferring to a wire rack to cool. Roll out and bake remaining dough the same way, then gather both sets of trimmings and roll them out too. Makes 90 cookies. Store in an airtight container at room temperature or freezer. 

Fennel Cakes

Summary

Yield
126 Cakes
SourceMrs. Grasso (1970)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

3 c
flour
1 t
baking powder
1⁄2 t
salt
1 c
shortening
1 1⁄2 c
sugar
2 t
fennel seed
2 t
grated lemon rind (divided)
1⁄2 t
vanilla
2
eggs
 
Finely ground pistachio nuts
1⁄4 c
water
2 1⁄4 c
powdered sugar

Instructions

Grease baking sheets. Set oven at 375°. Cream shortening and sugar until light’ and fluffy. Beat in fennel seed, 1 teaspoon lemon rind, and vanilla. Blend in eggs, then sifted flour mixture. Drop by level teaspoons onto baking sheets. Bake 10 to 12 minutes, or until edges are lightly browned. Remove to wire rack. When completely cool, dip tops in Lemon Icing and sprinkle with nuts. 

Lemon Icing: In a small saucepan, bring water to a boil. Remove from heat and stir in sugar until smooth. Blend in 1 teaspoon lemon rind. Keep warm while icing cookies. 

Makes approximately 10 1/2 dozen. 

Pages

Subscribe to Cookies & Candy