Cookies & Candy

Chocolate Mint Bars

Summary

Yield
32 Pieces
SourceBarbara Faure (1986)
Prep time30 minutes
Cooking time30 minutes
Total time1 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. 

Fannie Farmer's Million Dollar Fudge

Summary

Yield
24 Servings
SourceBetty Sheridan (1991)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

12 oz
semi-sweet chocolate chips
1 c
marshmallow creme
2 T
butter
3⁄4 c
evaporated milk
2 c
sugar
1⁄4 c
cold water
1⁄8 t
salt
1 t
vanilla
1 c
chopped nuts

Instructions

Mix chocolate chips and marshmallow creme in separate bowl. Mix butter, evaporated milk and sugar in heavy 3-quart saucepan. Cook over low heat until mixture comes to a low boil. Boil for 5 minutes. Occasionally wash down sides of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Add chocolate mixture to saucepan with hot sugar mixture. Add salt, vanilla and nuts. Pour into 9 x 9 inch pan or cookie tin, then let cool. Yields 1 (9 x 9-inch) pan.

Uncle Andy’s Sugar Cookies

Summary

Yield
96 cookies
SourceSteve Gruber, Main Library (2005)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1 c
butter, softened
2 c
sugar
2
eggs, beaten
1⁄2 c
milk
2 t
baking soda
3 1⁄2 c
flour (do not sift)
 
red and green sugar sprinkles (for garnish)
1 t
vanilla

Instructions

Preheat oven to 350 degrees. Cream together butter and sugar. Add beaten eggs, milk, soda, flour and vanilla. Drop onto greased cookie sheet. Sprinkle with red or green sprinkles. Bake 12-15 minutes. Makes 7-8 dozen cookies.

Scotch Shortbread

Summary

Yield
48 Bars
SourceMarie Chapman (1982)
Prep time30 minutes
Cooking time25 minutes
Total time55 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. 

Orange Cookies

Summary

Yield
36 Cookies
SourceMildred Tuttle (1978)
Prep time2 hours, 30 minutes
Cooking time10 minutes
Total time2 hours, 40 minutes

Ingredients

1 c
butter or margarine, softened
2 c
confectioners' sugar (divided)
1 1⁄4 c
flour
3⁄4 c
cornstarch
3 T
orange juice
1 t
orange peel (opt.)

Instructions

Combine butter and 1/2 cup sugar until fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate at least 2 hours. Preheat oven to 325°. Roll dough in 1-inch balls. Place on ungreased sheet. Bake 8 to 10 minutes. Firm by golden. Cool and remove to a rack. In small bowl, mix remaining 1 1/2 cups sugar and 3 tablespoons orange juice. Makes 1 cup glaze. Place wax paper under rack and spoon on glaze. Let dry. These freeze well. 3 dozen. 

Chocolate Macaroons

Summary

Yield
30 Cookies
SourceKaren Miller (1988)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 cn
sweetened condensed milk (15 oz.)
2 oz
unsweetened chocolate
2 c
Shredded coconut
1 c
coarsely chopped nuts
1 T
strong brewed coffee
1 t
vanilla
1⁄8 t
salt

Instructions

Preheat oven to 350°. Oil baking sheet. Combine milk and chocolate in top of double boiler. Place over boiling water on high heat and stir constantly until mixture thickens, about 5 minutes. Add remaining ingredients and stir to blend. Drop by teaspoonfuls onto prepared sheet and bake about 10 minutes, or until bottoms are set. (Watch carefully, these burn easily.) Do not overbake; should be soft and chewy. To cool, transfer to a plate or a rack lined with wax paper. Makes 2 to 2 1/2 dozen. 

Lemon Squares II

Summary

Yield
24 Servings
SourceBetty Sheridan (1987)
Prep time45 minutes
Cooking time45 minutes
Total time1 hour, 30 minutes

Ingredients

1 c
flour
6 T
unsalted butter, softened
1⁄4 c
confectioners' sugar
1 1⁄2 oz
cream cheese, softened
1 c
granulated sugar
2 T
flour
2
eggs, lightly beaten
3 T
lemon juice
1 t
finely minced lemon rind
1⁄2 t
baking powder
 
Confectioners' sugar for garnish

Instructions

Preheat oven to 350°. Generously butter 8-inch square baking pan, lightly dusted with flour. In large mixing bowl with electric mixer, combine 1 cup flour, butter, 1/4 cup confectioners’ sugar and cream cheese. Beat until crumbly. Press dough into prepared baking dishpan and bake for 20 minutes. In meantime, combine granulated sugar, 2 tablespoons flour, eggs, lemon juice, lemon rind and baking powder; beat until smooth. Spread mixture over baked layer; bake 25 minutes. Remove from oven. Cool 10 minutes. Run knife around outer edge of pan. Sprinkle with confectioners’ sugar and slice into squares. 

My Grandma's Chocolate Caramels

Summary

Yield
30 Servings
SourceEdie Cole (1990)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2 c
brown sugar
1 c
molasses (syrup)
1 c
milk
1⁄2 c
butter
1⁄2 lb
chocolate
2 T
flour
1 t
vanilla (or a little more)
 
walnuts

Instructions

Boil sugar, molasses, butter and flour 15 minutes. Stir chocolate in milk and put in the boiling syrup. Boil until it hardens in cold water. Add vanilla (about 1 teaspoon or a little more) before pouring onto a sheet of waxed paper on a large tray. Spread, then cool and roll in round drops. Place a walnut on top of each. 

Stir & Drop Cookies

Summary

Yield
48 Servings
SourceMarion Shephard (1992)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

2
eggs
2⁄3 c
Wesson oil
2 t
vanilla
1 t
lemon rind (grated)
3⁄4 c
sugar
2 c
sifted flour
2 t
baking powder
1⁄2 t
salt

Instructions

Preheat oven to 400°. Beat eggs. Add oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt. Add to other mixture. Drop from spoon onto ungreased cookie sheet. Stamp flat with bottom of glass dipped in oil. Bake 8 to 10 minutes. Remove from sheet immediately. 

Chocolate Jumbos

Summary

Yield
36 Cookies
SourceKathie Ostrander (1982)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1⁄4 c
flour
1 c
sugar
2 t
baking powder
1⁄2 t
salt
1⁄3 c
oil
2
eggs
1⁄2 t
vanilla
1⁄3 c
milk
3
unsweetened chocolate squares, melted
1⁄2 c
chopped nuts
 
mocha or white frosting

Instructions

Mix and sift dry ingredients into a bowl. Make a well and add oil, eggs, vanilla and milk. Beat until smooth and well blended. Fold in melted chocolate and nuts. Drop by tablespoonfuls on greased baking sheet. Bake at 350° for about 20 minutes. Frost with mocha or white frosting. Makes about 3 dozen. 

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