Cookies & Candy

Cinnamon Diamonds

Summary

Yield
48 Cookies
SourceJoy Greer (1975)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
butter or margarine
1 c
brown sugar
1
egg yolk
1⁄2 t
vanilla
2 c
sifted all-purpose flour
1 t
ground cinnamon
1
egg white, slightly beaten
3⁄4 c
sliced almonds
1 t
grated lemon peel

Instructions

Cream butter and brown sugar together until light. Beat in egg yolk and vanilla. Sift together flour and cinnamon; stir into creamed mixture. Pat dough into ungreased 15 x 10 x 1-inch baking pan. Brush with egg white; sprinkle with nuts and lemon peel and additional cinnamon if you like. Press nuts lightly into surface. Bake in 350° oven for 18 to 20 minutes. Cut into diamonds; cool and remove from pan. Freeze any extra cookies in moisture-vapor wrap. Makes 4 dozen. 

Christmas Chocolate Bars

Summary

Yield
24 Servings
SourceMrs. Greer (1970)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄2 c
brown sugar (1 pound)
5
large egss (or 6 small eggs)
4 oz
Baker's semi-sweet chocolate
3 c
all-purpose flour
1 T
cinnamon
1 1⁄2 t
cloves
1⁄2 t
allspice
1 t
soda
1⁄2 c
honey or molasses
1 c
citron
1 lb
broken nuts meats (preferably blanched shredded almonds)
 
chocolate frosting
 
candied cherries (green and red)

Instructions

Sift brown sugar. Beat eggs until light. Add the sugar gradually and beat these ingredients until they are well blended. Grate and add chocolate. Combine and sift: four, cinnamon, cloves, allspice and soda. Add the sifted ingredients to the egg mixture alternately with honey or molasses. Chop and add citron and 1/2 to 1 pound broken nut meats, preferably blanched shredded almonds. Spread the dough with a spatula in 2 (9 x 13-inch) pans lined with waxed paper. Bake in 350° oven. When cold, ice with any chocolate butter icing. Cut into bars before icing. Decorate with green and red cherries, candied. These freeze well. 

Sugar Plums

Summary

Yield
24 Servings
SourceMargery Smith
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

2 pk
pitted ready-to-eat prunes (12 oz. package size)
3⁄4 c
almond paste
2 T
sherry (up to 3 tablespoons)
 
slivered almonds
 
granulated sugar

Instructions

Soften almond paste with sherry. Fill each prune with 1/2 teaspoonful. Press a sliver of almond in the center and roll in sugar. 

Almond Toffee Squares

Summary

Yield
12 Servings
SourceNancy Roth, Main Library (2006)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1 1⁄2 c
flour
1⁄2 c
powdered sugar
3⁄4 c
sliced almonds (divided)
1 c
cold butter
1 cn
14 oz. sweetened condensed milk
6 oz
milk chocolate toffee bits
1
egg
1 t
vanilla

Instructions

Preheat oven to 350 degrees. Combine flour, sugar and 1/4 cup almonds in medium bowl; cut in butter until mixture resembles coarse crumbs. Press into ungreased 9x13 baking pan. Bake for 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in small bowl. Pour over hot, partially baked crust. Top with remaining almonds. Continue baking for 23-27 minutes or until golden brown. Cool completely and cut into squares.

Peanut Butter Kisses Cookies

Summary

Yield
36 Cookies
SourceAnnette Heffernan (2004)
Prep time30 minutes
Cooking time8 minutes
Total time38 minutes

Ingredients

1 3⁄4 c
flour
1 t
baking soda
1 t
salt
1⁄2 c
shortening
1⁄2 c
peanut butter
1⁄2 c
granulated sugar
1⁄2 c
light brown sugar
1
egg
2 T
milk
1 t
vanilla
2 T
granulated sugar
 
Chocolate kisses or peanut butter cups

Instructions

Preheat oven to 350°. Combine flour, baking soda and salt; set aside. Cream together remaining ingredients; add dry ingredients and mix until blended. Roll into 1-inch balls and roll in 2 tablespoons of granulated sugar. Bake on ungreased cookie sheet for 7 to 8 minutes. The cookies just start to turn brown and crack. Remove from oven and press a chocolate kiss or peanut butter cup into center. Set on paper towels until cool and the candy is hard again. 

Pumpkin Cookies with Penuche Frosting

Summary

Yield
78 Cookies
SourceJanet Shaw (2002)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1 c
butter or margarine (plus 3 T. for frosting)
1 c
light brown sugar (divided)
1⁄2 c
granulated sugar
1 c
pumpkin
1
egg
1 t
vanilla
2 c
flour
1 t
soda
1 t
cinnamon
1⁄2 t
salt
1 c
nuts, chopped
3 T
butter
1⁄4 c
milk
 
powdered sugar

Instructions

Preheat oven to 350°. Cream 1 cup butter, 1/2 cup brown sugar and 1/2 cup granulated sugar together. Add pumpkin, egg and vanilla. Mix well. Add sifted dry ingredients; blend well. Add nuts. Drop by teaspoon on ungreased cookie sheets. Bake 10 to 12 minutes. Cool. Frost with Penuche Frosting (instructions follow). Yield: 6 1/2 dozen cookies. 

Penuche Frosting: Combine 2 tablespoons butter and 1/2 cup brown sugar in saucepan. Bring to a boil. Cook and stir 1 minute, or until slightly thickened. Cool slightly and add milk and beat until smooth. Add enough powdered sugar for spreading consistency; 2 cups. 

Melting Moments

Summary

Yield
40 Cookies
SourceAnn Marie D'Andrea (1987)
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 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. 

Milk Chocolate Dipped Pretzels

Summary

Yield
50 Pretzels
SourceDiane Bare (1988)
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Ingredients

1 pk
milk chocolate chips (11 1/2 oz.)
1⁄4 c
vegetable shortening
50
twisted pretzels (3 inch sized)

Instructions

Combine chocolate chips and shortening in double boiler over hot (not boiling) water. Stir until chips melt and mixture is smooth. Remove pan from heat but keep chocolate over hot water. Dip pretzels into mixture and coat evenly. Shake off excess coating. Place pretzels on cookie sheet lined with wax paper. Chill until coating sets, about 15 minutes. Gently loosen from paper and store in refrigerator until ready to use. Makes 50. 

Chocolate-Covered Bourbon Balls

Summary

Yield
30 Servings
SourcePat Landis (1997)
Prep time25 hours
Cooking time15 minutes
Total time25 hours, 15 minutes

Ingredients

1 c
ground pecans
6 T
bourbon
1⁄4 lb
butter, softened
1 lb
powdered sugar
1
Hershey candy bar (8 oz.)
1 pk
chocolate chips (6 oz.)
1⁄4
stick paraffin

Instructions

Mix pecans and bourbon together and let stand overnight.

Then blend butter and powdered sugar together and mix with pecans. Refrigerate mixture for 1 hour to make it stiff enough to work with. After chilling, form dough into small balls and stick a toothpick into each one. Return to refrigerator to set.

In a double boiler, melt the Hershey candy bar, chocolate chips, and paraffin. Dip balls in chocolate, remove toothpicks and cover small hole with chocolate. These will keep for up to 3 weeks in the refrigerator. 

Wadsworth High School Sugar Cookies

Summary

Yield
100 Small Cookies
SourceKaren Joswick (2002)
Prep time20 minutes
Cooking time14 minutes
Total time34 minutes

Ingredients

2 c
butter or margarine (I use 1 c. butter and 1 c. butter-flavor Crisco)
3 c
sugar
3
eggs (beaten)
6 T
milk
1 T
vanilla
6 c
flour (you may need slightly more)
1⁄2 t
baking powder
1⁄2 t
baking soda
1 t
salt
 
sugar (for coating)

Instructions

Preheat oven to 350°. Cream butter (or margarine or butter/Crisco) with sugar in bowl with electric mixer until fluffy. Add eggs slowly; add milk and vanilla. Put all dry ingredients in a separate bowl and lightly blend. Gradually add to the butter/ egg mixture. If the mixture is very wet, gradually add more flour until the consistency is dry enough to handle. Use an ice cream or small cookie scoop to make balls out of dough and drop into a bowl of sugar to coat evenly. Place on parchment- lined cookie sheets. Bake 6 to 8 minutes for small balls, 12 to 14 for large ice cream scoop balls. Cool on rack. 

Notes

Makes about 100 little cookies or about 45 large ones. 

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