Cookies & Candy

Iced Orange Cookies

Summary

Yield
72 Cookies
SourceDot Schweikart (1972)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2 c
sugar
1 c
butter or margarine
1 c
sour cream
1 t
soda (mix soda into the sour cream)
2
eggs
3 1⁄2 c
flour, sifted
1 t
baking powder
 
Juice and rind of 1 orange (about 1/2 c.)

Instructions

Cream together sugar, butter, sour cream, soda and eggs. Sift flour with baking powder. Mix together creamed mixture and flour. Add orange juice and rind. Bake at 350° for about 10 or 12 minutes. (Bake a test cookie to determine the correct time.) Use greased cookie sheet. Icing: Mix juice of 1 lemon with powdered sugar to a spreading consistency. Apply while cookies are still warm from the oven. For decoration, sprinkle a little orange rind over icing. Yields 6 dozen cookies. 

Almond Drop Cookies

Summary

Yield
30 Cookies
SourceFran Burkett (1975)
Prep time30 minutes
Cooking time8 minutes
Total time38 minutes

Ingredients

1⁄4 c
almond paste
1 pn
salt
3⁄4 c
sugar
1⁄2 c
blanched, slivered almonds
1⁄3 c
butter, melted and cooled
5
egg whites
1⁄2 c
flour

Instructions

Set oven at 450° and grease and flour baking sheets. Cream almond paste with melted butter. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time. Continue beating until meringue is very firm. Fold into almond paste mixture, adding flour and slivered almonds. Drop small rounds of batter on prepared baking sheets, leaving 1 inch between cookies. Bake 5 to 8 minutes, or until edges of cookies are golden brown. Yields approximately 30 cookies. 

Lemon Squares I

Summary

Yield
24 Servings
SourceLaura L. Jones (1987)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 c
butter
1⁄4 c
powdered sugar
1 c
flour
1 c
sugar
6 T
lemon juice
2
eggs
2 T
flour
1⁄2 t
baking powder

Instructions

First Layer: Mix and pat butter, powdered sugar and flour in squrae pan. Bake at 350° for 15 minutes. Second layer: combine sugar, lemon juice, eggs, flour and baking powder, then pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut in 1/2-inch squares. Use an 8 x 8-inch square pan. 

Caramels & Chocolate Caramels

Summary

Yield
3 Pounds
SourceWayne Hay (1977)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
butter
2 1⁄4 c
brown sugar
1 ds
salt
1 c
light corn syrup
1 cn
sweetened condensed milk (15 oz. can)
1 t
vanilla
2 oz
unsweetened chocolate (2 squares, opt.)

Instructions

Melt butter in heavy 3-quart saucepan. Add brown sugar and salt; stir until thoroughly combined. Stir in light corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245°), about 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9 x 9 x 2-inch pan. Cool and cut into squares. Makes about 2 1/2 pounds.

Variation for Chocolate Caramels: Add 2 (1-ounce) squares of unsweetened chocolate after adding the condensed milk. 

Paul Bunyan Sugar Cookies (The Sugar Cookie You've Been Searching For)

Summary

Yield
14 Cookies
SourceWendy Krakowka (1976)
Prep time1 hour, 15 minutes
Cooking time10 minutes
Total time1 hour, 25 minutes

Ingredients

1 1⁄2 c
butter or margarine (3 sticks)
1 1⁄2 c
granulated sugar
2
eggs
1 T
vanilla
2 T
milk
4 c
sifted flour
3 t
baking powder
1⁄2 t
salt
1⁄2 c
raisins

Instructions

Step one: Cream together butter and sugar. 

Step 2: Add and cream together eggs, vanilla and milk.

Step 3: Sift and add flour, baking powder and salt.

Step 4: Add raisins.

Chill 1 hour in refrigerator. Roll 1/4 inch thick (or thicker if you want!) Use 1-pound coffee can for a cookie cutter (4-inch diameter). Sprinkle sugar on cookies. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.

Ginger & Spice Cookies

Summary

Yield
36 Cookies
SourceKaren Joswick (2002)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

3⁄4 c
Crisco
1 c
sugar
1
egg
1⁄4 c
molasses
2 c
flour
2 t
baking soda
1⁄4 t
salt
1 t
cinnamon
3⁄4 t
ground cloves
3⁄4 t
ground ginger

Instructions

Preheat oven to 350°. Blend Crisco, sugar, egg and molasses until creamy. Add flour, baking soda, salt, cinnamon, cloves and ginger, mixing thoroughly. Form into balls the size of a walnut and roll in a small bowl of sugar until coated. Place about 2 inches apart on a greased cookie sheet. Do not flatten. Bake for 8 to 12 minutes. Cool on rack.  

Notes

This recipe was given to us by Mrs. Helen Nicklaus, Jack’s mother.

Holiday Honey Cookies

Summary

Yield
30 Cookies
SourceJane Vollrath (1989)
Prep time1 hour, 30 minutes
Cooking time15 minutes
Total time1 hour, 45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
butter
2 c
flour
1⁄2 t
cinnamon
1⁄2 t
cloves
1 t
baking soda
1 pn
salt

Instructions

Heat butter and honey carefully over low heat. Let cool, then add dry ingredients which have been sifted together. Chill in refrigerator about 1 hour. Roll out on floured board to 1/4-inch thickness. Cut into desired shapes. Bake on greased cookie sheets at 350° for 12 to 15 minutes. These keep very well. Decorate as desired before storing or just before serving. 

Chocolate-Chip Meringue Cookies

Summary

Yield
1 Servings
SourceDot Schweikart (1974)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

2
egg whites
1⁄4 t
cream of tartar
1⁄4 t
salt
1 t
vanilla
3⁄4 c
sugar (added gradually)
1
small bag chocolate chips

Instructions

Beat egg whites, cream of tartar, salt and vanilla until soft peaks form. Add sugar, a little at a time, and keep beating until stiff peaks form. Fold in chocolate chips. Drop meringue mixture from spoon onto cookie sheet which has been lined with brown paper (grocery bags can be cut to fit). Bake in 300° oven for 25 minutes. (Store cookies in airtight container.)

Zucchini Bars

Summary

Yield
24 Servings
SourceBernice Oswald (1988)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

3⁄4 c
margarine (1 1/2 sticks)
1⁄2 c
brown sugar
1⁄2 c
white sugar
2
eggs
1 t
vanilla
1 3⁄4 c
flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 T
cinnamon
2 c
grated unpeeled zucchini squash
1 c
coconut
3⁄4 c
chopped nuts

Instructions

Cream margarine with sugars. Add eggs, then vanilla. Sift together: flour, baking powder, salt and cinnamon and add to batter. With a spoon, add zucchini, coconut and nuts. Spread batter in greased 12 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool and cut into squares. 

Heidi's Holiday Candy

Summary

Yield
24 Servings
SourceHeidi Carlson (1982)
Prep time4 hours
Cooking time30 minutes
Total time4 hours, 30 minutes

Ingredients

1 c
chopped walnuts
1 cn
Angel Flake coconut
2
butter sticks
1 c
graham cracker crumbs
1 pk
chocolate chips (6 oz. bag, maybe more)
1⁄2 c
crunchy peanut butter
1⁄8
paraffin wax bar

Instructions

Melt butter in large metal bowl. Take off heat. Add all of the ingredients except wax and chocolate; mix well. Cover. Refrigerate until firm. Roll into balls with greased hands. Place on cookie sheet, chill again until hard. Melt chocolate and wax in small saucepan. Dip the candy centers in chocolate until coated. Place on cookie sheet covered with wax paper. Chill until chocolate coating is set. 

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