Cookies & Candy

Chocolate Chip Brownies

Summary

Yield
12 Brownies
SourceSharon Hammond (1998)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

2⁄3 c
butter or margarine
3⁄4 c
baking cocoa
1⁄4 c
vegetable oil
2 c
sugar
4
eggs
2 t
vanilla
1 1⁄2 c
flour
1 t
baking powder
1 t
salt
2⁄3 c
semi-sweet chocolate chips
1⁄2 c
milk chocolate chips
1 c
chopped pecans (opt.)
 
confectioners' sugar (if desired)

Instructions

Melt butter in a large pan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Remove from heat and stir in sugar. Add eggs, one at a time, stirring well after each. Stir in vanilla. Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool. Dust with confectioners’ sugar, if desired. Makes 2 dozen brownies. 

No-Bake Fudge Cookies

Summary

Yield
24 Cookies
SourceMarion Shepherd (1972)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2
butter stick
2 c
sugar
4 T
cocoa
1⁄2 c
milk
3 c
uncooked oats
1⁄2 c
peanut butter
1 t
vanilla

Instructions

Bring butter, sugar, cocoa and milk to a full rolling boil. Remove from heat. Add oats, peanut butter and vanilla. Blend well; drop by spoon on wax paper. Yields 24 large cookies. 

Cape Cod Oatmeal Cookies

Summary

Yield
50 Cookies
SourceAmy Williams (1990)
Prep time20 minutes
Cooking time12 minutes
Total time32 minutes

Ingredients

1 1⁄2 c
flour
1⁄2 t
baking soda
1 t
cinnamon
1⁄2 t
salt
1
egg
1 3⁄4 c
oatmeal
1⁄2 c
walnuts or pecans, chopped
1 1⁄2 c
raisins
1 c
sugar
1⁄2 c
shortening, melted
1⁄2 c
butter, melted
1 T
molasses
1⁄4 c
milk

Instructions

Preheat oven to 350°. Mix dry ingredients (flour, soda, cinnamon and salt) in a large bowl. Stir in remaining ingredients. Arrange by teaspoonful on buttered cookie sheet. Bake until edges are brown, about 12 minutes. Makes 50 cookies. 

Pennsylvania Sand Tarts

Summary

Yield
24 Servings
SourceMrs. Claffey (1970)
Prep time30 minutes
Cooking time8 minutes
Total time38 minutes

Ingredients

1 lb
butter, room temp.
2 c
sugar
3
eggs, well beaten
3 1⁄2 c
sifted flour

Instructions

Gradually add sugar to butter (with hands). Add eggs and flour alternately and chill overnight. Make mix of cinnamon and sugar. Roll out small amount at a time on well-floured board. Roll thin. Brush tops with whole egg and sprinkle with cinnamon and sugar mix. Bake on ungreased cookie sheet about 325° for 7 to 8 minutes. 

Fruit-Butter Squares

Summary

Yield
40 Bars
SourcePat Langley (1981)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄2 lb
margarine
1 1⁄2 c
sugar
4
eggs
2 c
flour
1 t
vanilla
1 cn
cherry pie filling
 
confectioner's sugar

Instructions

Cream together margarine and sugar. Add 4 eggs, one at a time, beating after each egg. Add 2 cups flour; mix well. Add 1 teaspoon vanilla. Put in greased 13 x 9-inch pan. Score 5 across and 8 down in batter. Put 1 cherry (from canned cherry pie filling) in each square. Bake at 350° for 30 minutes. Dust with confectioners’ sugar. 

Butterscotch Bars I

Summary

Yield
24 Servings
SourceLaura Dureska (1985)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

4
eggs
2 c
brown sugar
1 T
butter
1 1⁄2 c
flour
1 1⁄2 t
baking powder
1 t
vanilla
1 1⁄2 c
pecans or other nuts

Instructions

Beat eggs. Blend in brown sugar and butter. Place over rapidly boiling water, stirring constantly until just hot, about 5 minutes. Remove from heat. Sift together flour and baking powder. Add all at once to cooked mixture. Stir in vanilla and nuts. Bake 25 to 30 minutes in greased and lightly floured 9 x 13-inch flat pan at 350°.

Easy Fudge

Summary

Yield
1 Pan
SourceToni Tessman (1981)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1
stick butter
2 pk
instant chocolate pudding (small package)
1⁄2 c
milk
2 t
vanilla
1 lb
powdered sugar
1⁄2 c
chopped nuts

Instructions

Melt butter. Add pudding, milk and vanilla. Bring to boil and boil 1 minute. Remove from heat, stir in powdered sugar and nuts. Pour into pan and let set. 

Orange Pecan Pumpkin Bars

Summary

Yield
12 Servings
SourceMarcia Baum, Main Library (2006)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1
box yellow cake mix
1⁄4 c
butter or margarine (melted)
1⁄2 c
pecans (finely chopped)
3⁄4 c
orange marmalade (melted)
6 oz
cream cheese (softened)
1 c
canned pumpkin
1⁄4 c
brown sugar
1
egg
1 t
vanilla
1⁄8 t
salt

Instructions

Preheat oven to 350 degrees. Combine cake mix and melted butter (will be crumbly). Stir in pecans. Set aside one cup of this mixture for topping. Press remaining into greased 9x13 pan. Spread marmalade over crust. Beat together cream cheese and remaining ingredients. Spread over marmalade. Sprinkle with reserved crumbs. Bake 40-45 minutes. Cool in pan. Cut and serve. Store leftovers in refrigerator.

Double Peanut Butter Cookies

Summary

Yield
24 Cookies
SourceWendy Krakowka (1974)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1 1⁄2 c
sifted flour
1⁄2 c
white sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
shortening
1⁄2 c
peanut butter
1⁄4 c
light corn syrup
1 T
milk

Instructions

Sift together flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles meal. Blend in corn syrup and milk. Shape into 2-inch high roll. Chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet, spread each with 1/2 teaspoon peanut butter. Cover with remaining slices, seal edges with fork. Bake at 350° for 12 minutes. Let cool on sheet. Makes 2 dozen. 

Walnut Butter Delights or Hungarian Crescents

Summary

Yield
100 Cookies
SourceMrs. Schweikart (1970)
Prep time12 hours, 30 minutes
Cooking time25 minutes
Total time12 hours, 55 minutes

Ingredients

2 c
flour (less 1 T.)
1 t
sugar
1⁄2 t
salt
1 c
sweet butter, unsalted
1⁄2 t
vanilla
6
egg yolks, beaten well
6
egg whites
2 c
walnut meats, ground very fine
1⁄4 c
powdered sugar

Instructions

Sift and measure flour. Sift with sugar and salt into bowl. Cut in butter until mixture looks like corn meal. A pastry blender is just right for this. Stir in vanilla and egg yolks. Knead for a few minutes, being careful not to use any extra flour. Use 1 tablespoon flour for this purpose. Cut dough into 100 pieces; these are shaped into marble-sized balls. Place in single layers on waxed paper-lined pan. Cover with more waxed paper. Refrigerate overnight.

At this time, you can make the walnut filling: Combine egg whites and powdered sugar. Add the ground nuts to egg mixture. Beat vigorously for about 5 minutes. Place filling in refrigerator.

Remove only 5 balls of dough from refrigerator at one time. Roll these out paper thin, using as little flour as possible. Place a level teaspoon of filling in center. Enclose by loosely overlapping 2 sides. Secure ends with a light twist. Place 1/2 inch apart on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes, or until lightly browned. Remove carefully. Cool and sprinkle with powdered sugar. 

Pages

Subscribe to Cookies & Candy