Cookies & Candy

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. 

Shortbread Cookies

Summary

Yield
24 Cookies
SourceAnn Moore (2003)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 c
shortening
1⁄2 c
brown sugar
2 T
sugar
1
egg yolk
1⁄2 t
vanilla
1 T
milk
2 c
flour

Instructions

Preheat oven to 400°. Cream sugars and shortening. Add egg yolk, vanilla and milk. Mix well. Blend in flour. Take dough by teaspoonfuls and roll into balls. Place on cookie sheet and press flat with fork dipped in flour. Bake 10 minutes. 

Orange Iced Carrot Cake

Summary

Yield
36 Cookies
SourceDot Schweikart (1980)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
mashed cooked carrots (about 4 med. )
3⁄4 c
sugar
1 c
shortening
2
eggs
2 c
all-purpose flour
2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
powdered sugar
1⁄6 c
softened butter
1 T
orange juice (can use up to 2 T.)
1 t
grated orange peel (opt.)

Instructions

Mix carrots, sugar, shortening and eggs. (Use electric mixer.) Sift dry ingredients together. Stir dry ingredients into carrot, sugar, shortening and egg mixture. Bake 2 inches apart on ungreased cookie sheets about 8 to 10 minutes.

Frost with orange butter frosting made from powdered sugar, butter, orange juice and grated orange peel if desired.

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time4 hours
Cooking time
Total time4 hours

Ingredients

1 c
peanut butter
1 c
butter
2 c
graham cracker crumbs
2 1⁄2 c
powdered sugar
10 oz
milk chocolate chips
6 T
vegetable oil

Instructions

Combine peanut butter and butter in bowl and microwave until soft. Stir in graham cracker crumbs and powdered sugar. Mix well. Pat into bottom of a 9 x 13-inch pan. Melt chocolate chips over low heat. Stir in cooking oil. Pour over crust and refrigerate for several hours. Cut into bars. 

Pecan Pie Bars

Summary

Yield
24 Bars
SourceLenore Mastracci (1990)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 1⁄4 c
all-purpose flour
3 T
brown sugar
1⁄2 c
margarine or butter
2
eggs
1⁄2 c
packed brown sugar
1⁄2 c
chopped pecans
1⁄2 c
light corn syrup
2 T
margarine or butter, melted
1 t
vanilla

Instructions

In a mixing bowl, stir together flour and 3 tablespoons brown sugar. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Bake in an ungreased 11 x 7 x 1 1/2-inch baking pan at 375° for 20 minutes. In another bowl, use a fork to beat eggs. Stir in 1/2 cup brown sugar, pecans, corn syrup, margarine and vanilla. Pour over baked crust, spreading evenly. Bake 15 to 20 minutes more, or until set. Cool. Cut into bars. Chill to store. Makes 24. 

Reese Cup Squares

Summary

Yield
1 pan
SourceSue Wamsley (1986)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 c
butter or margarine
1 lb
powdered sugar
1 c
peanut butter
10 oz
semi-sweet chocolate chips

Instructions

Cream together the above ingredients and press into a 9 x 13-inch pan. Melt 10 ounces of semi-sweet chocolate chips in double boiler and spread over creamed mixture. When partially chilled, cut into squares. (Chill thoroughly before eating.) 

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.

Gingersnaps

Summary

Yield
60 Cookies
SourceMrs. Weidman (1971)
Prep time30 minutes
Cooking time18 minutes
Total time48 minutes

Ingredients

1 1⁄2 c
shortening
2 c
sugar
2
eggs
1⁄2 c
molasses
4 c
sifted flour
2 t
baking soda
2 t
cinnamon
2 t
cloves
2 t
ginger

Instructions

Cream shortening and sugar together. Beat in eggs. Add molasses and sifted dry ingredients. Roll into 1-inch balls. Dip in sugar. Place on baking sheet 2 inches apart. Bake in moderate oven at 375° for 15 to 18 minutes. Makes 5 dozen. 

Golden Cookies

Summary

Yield
36 Cookies
SourceGrace Franklin (1989)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2
butter sticks (preferred unsalted)
3⁄4 c
white sugar
2
eggs, beaten
1 t
vanilla
1⁄4 t
salt (SCANT 1/4)
1⁄2 t
lemon juice
1 c
grated raw carrot (about 2 lg. carrots)
2 c
flour
2 t
baking powder
1 1⁄2 c
confectioners' sugar
2 T
fresh orange juice
1⁄2 t
almond extract

Instructions

Cream butter; whip in sugar. Add eggs. Add vanilla. Sprinkle lemon juice over carrots as soon as they are grated to prevent browning. Add to egg mixture. Sift together flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the teaspoon onto greased cookie sheet. Bake 20 minutes in 325° oven. 

Drop a spoonful of frosting glaze (mixture of confectioner’s sugar, orange juice and almond extract) on each warm cookie while they cool on a rack. (Put wax paper under racks.) Makes about 3 dozen Golden Cookies. 

Kisses for Everyone

Summary

Yield
58 Kisses
SourceMrs. Hoover (1970)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

6
egg whites
1 c
sugar (added gradually)
1⁄2 t
cream of tartar
1 t
vanilla extract
2 c
coarsely chopped pecans

Instructions

Beat egg whites until stiff. Gradually beat in 2 tablespoons of sugar. While beating constantly, add another egg white, then 2 tablespoons sugar. Continue this process until all egg whites are added. Mix remaining sugar with cream of tartar and gradually add to first mixture, beating constantly until very stiff. Add vanilla and nuts. Drop by teaspoonfuls onto cookie sheet lined with brown paper. Bake in a preheated slow oven at 300° for 25 minutes, or until cracked on top, but not browned. Put paper on damp surface and remove kisses with a sharp knife. About 4 1/2 dozen. 

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