Cookies & Candy

Kisses for Everyone

Summary

Yield
58 Kisses
SourceMrs. Hoover (1970)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 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. 

Christmas Stars

Summary

Yield
30 Cookies
SourceDot Schweikart (1977)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 1⁄2 c
whipping cream
1 t
baking powder
3 c
flour, sifted 3 times before measuring
9 oz
butter or margarine, melted
15 oz
prunes
3 c
water
2⁄3 c
sugar
1
beaten egg

Instructions

Rinse the prunes, leave to soak for several hours in water sweetened with sugar. Cook until soft. Remove the stones. Press prunes into a pulp. To make the pastry, mix the baking powder with the flour and add the stiffly beaten cream. Mix as quickly as possible and finally add the melted butter. Leave the pastry to harden in a cold place. Roll out the pastry on a floured surface to about 1/4 inch thick. Cut into squares about 3 inches in size. Put a teaspoon of filling in the center of each piece. Split the corners and fold other strip to meet in the middle. Beat a whole egg and brush on cookies. Bake in a very hot oven at 475° for only a few minutes. 

Marzipan Cookies

Summary

Yield
30 Cookies
SourceMrs. Weaver (1970)
Prep time
1 hour, 15 minutes
Cooking time
30 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄2 c
soft butter
1⁄4 c
sugar
1 1⁄4 c
flour
 
food coloring
1⁄8 t
almond flavoring

Instructions

Cream butter, sugar, food coloring and flavoring. Stir in flour; mix thoroughly. Shape as directed below; use 2 teaspoons of dough. Place on ungreased baking sheet; chill 30 minutes. Bake at 300° for 30 minutes. Do not brown. Makes 2 to 2 1/2 dozen.

Colors and Shapes for dough:

Yellow Dough: (2 to 3 drops coloring): 

  • Bananas
  • Pears (cinnamon stem, add a blush spot with diluted red, use leaf or cinnamon bark for stem) 
  • Peaches (cloves for blossom, blush spot with diluted red)

Red Dough: (4 to 5 drops) 

  • Apples (use leaf or cinnamon bark for stem, clove for blossom, add red blush spot)
  • Strawberries (use toothpick to puncture for texture, roll on red sugar, use green toothpick or leaf for stem)
  • Cherries (roll into 3 small balls, add  cinnamon bark for stem)  

Orange Dough: 3 drops red and 2 drops yellow 

  • Orange (roll on grater for texture, add clove for blossom)
  • Apricots (same as orange only  smaller)  

Green Dough: 2 to 3 drops

  • Apples (use red blush, cinnamon bark for stem)
  • Grapes (shape into small balls, put 3, then 2, then 1 and push together to make cluster, cinnamon or leaf for stem. Miniature cloth leaves may be purchased at cake decorating supply store.) 

Forgotten Moments

Summary

Yield
48 Cookies
SourceEddie Cole (1989)
Prep time
12 hours
Cooking time
Total time
12 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.

Pizzelles With Nuts

Summary

Yield
60 Servings
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.*)
4 t
baking powder
2 T
vanilla or anise
1 c
walnuts or pecans, chopped fine

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Add nuts to batter. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

Chocolate Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 1⁄2 t
baking powder
2 T
vanilla or anise
1⁄2 c
cocoa
1⁄2 c
sugar

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour, cocoa, sugar and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 t
baking powder
2 T
vanilla or anise

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef Machine to make these recipes.

Melting Moments

Summary

Yield
40 Cookies
SourceAnn Marie D'Andrea (1987)
Prep time
1 hour, 30 minutes
Cooking time
30 minutes
Total time
2 hours

Ingredients

1 1⁄4 c
all-purpose flour
2 T
cornstarch
3⁄4 c
confectioners' sugar
1 c
butter or margarine, softened
1 1⁄3 c
Baker's coconut
20
maraschino cherries

Instructions

Combine flour, cornstarch and sugar in a large bowl. Blend in butter until a soft dough is formed. Cover and chill dough approximately 1 hour. Cut maraschino cherries in half. Preheat oven to 300°. Shape dough into 3/4-inch balls. Roll in coconut. Place 1 1/2 inches apart on ungreased cookie sheets. Lightly press 1 cherry half into each cookie. Bake 20 to 25 minutes, or until very lightly browned. Cool on cookie sheets about 1 minute, then remove to wire racks to finish cooling. Store in airtight container. Yield: 40 cookies. 

Notes

Variation: Instead of coconut, roll 3/4-inch balls in chopped pecans and continue with recipe. 

Coconut Islands

Summary

Yield
24 Servings
SourceLavonne Roscoe (1988)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
flour
1⁄2 t
salt
1⁄2 t
soda
3
chocolate squares
1⁄4 c
hot coffee (or 1/4 tsp. instant coffee)
1⁄4 c
water
1⁄2 c
Crisco
1 c
brown sugar
1
egg
2⁄3 c
sour cream
1⁄3 c
coconut, finely cut (plus extra for topping)

Instructions

Sift together flour salt and soda. Melt chocolate, hot or instant coffee and water. Cream the Crisco. Gradually add 1 cup brown sugar to Crisco. Add 1 egg and chocolate mixture. Measure 2/3 cup sour cream. Add alternately with dry ingredients creamed mixture. Stir in 1/3 cup finely cut coconut. Drop by teaspoonfuls on greased pans. Bake at 375° for 12 to 15 minutes. Frost when warm. Add coconut. 

Chocolate Macaroons

Summary

Yield
30 Cookies
SourceKaren Miller (1988)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 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. 

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