Cookies & Candy

Almond Drop Cookies

Summary

Yield
30 Cookies
SourceFran Burkett (1975)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 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. 

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time
4 hours
Cooking time
Total time
4 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. 

Debby Parson's Fudge Melt-A-Ways

Summary

Yield
1 Pan
SourceBonnie DeWitt (2002)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 1⁄2 c
margarine (divided)
4
squares unsweetened chocolate (divided)
1⁄2 c
sugar
4 c
graham cracker crumbs
2
beaten eggs
3 t
vanilla (divided)
 
Nuts or coconut (opt.)
1
box confectioners' sugar
2 T
milk (about that much)

Instructions

Layer One: Melt together 1 cup margarine and 2 squares chocolate. Mix sugar, graham cracker crumbs, eggs and 2 teaspoons vanilla. Add chocolate mixture to crumb mixture; combine. Press into a 9 x 13-inch pan and chill.

Layer Two: Mix 1/2 cup margarine, confectioner’s sugar, 1 teaspoon vanilla and enough milk to make it spreadable (about 2 tablespoons), then spread on top of chocolate layer. Chill.

Layer Three: Melt 2 squares chocolate and spread over the top. 

Biscotti with Almond & Spices

Summary

Yield
40 Biscotti
SourceSusan Lense (2004)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
granulated sugar
1 c
light brown sugar
2
eggs
2 T
orange juice
1⁄3 c
vegetable oil or nut oils
1⁄2 t
vanilla
1 pn
salt
2 t
cinnamon
1⁄2 t
ground cloves
2 1⁄2 c
flour (white, whole-wheat or combination)
2 t
baking powder
1⁄2 c
almonds, chopped (up to 2/3 cup, to taste)

Instructions

Grease large cookie sheet. Roll or pinch dough into 3 long strips extending the length of the pan. Bake at 375° for about 10 to 15 minutes. Watch for brown edges on the strips. Lower heat to approximately 325° to finish baking. Total cooking time varies, but is generally 15 to 20 minutes. Lengthen time if you prefer a dryer cookie. Remove from oven. Immediately cut off brown edges on each strip. Cut julienne style for desired shape. These are not as crisp and dry as commercial biscotti. You can further dry them out in a warm oven. 

Anisette Toast

Summary

Yield
2 Loaves
SourceLeslie Jordan (2003)
Prep time
30 minutes
Cooking time
23 minutes
Total time
53 minutes

Ingredients

1 c
sugar
3
eggs
1
egg yolk
1⁄4 c
butter
2 1⁄2 c
flour
1 1⁄2 t
anise
2 t
baking powder

Instructions

Preheat oven to 350°. Spray and flour a cookie sheet; set aside. Cream eggs, yolk, sugar and butter. Mix in anise and baking powder. Add flour and mix well. Dough will be sticky. Flour hands and make 2 long loaves on the prepared cookie sheet. Cook for 18 minutes, or until a toothpick comes out clean. Remove from oven and set oven to 450°. Cut the loaves into slices and return to oven for to 5 minutes, or until toasted brown. 

Rocks

Summary

Yield
60 Cookies
SourceMrs. Geer (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 c
shortening
1 1⁄2 c
brown sugar
3
eggs
3 c
sifted flour
1 t
baking soda
1⁄2 t
salt
2 t
cinnamon
1 t
cloves
1 c
seedless raisins
1 c
chopped nuts

Instructions

Cream shortening and brown sugar. Add eggs, one at a time. Sift flour, soda, salt, cinnamon and cloves. Add raisins and nuts. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes. 5 dozen. 

Snickerdoodles

Summary

Yield
48 Cookies
SourceJohn Polansky (1994)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
shortening
1 1⁄2 c
sugar
2
eggs
2 3⁄4 c
flour
2 t
cream of tartar
1 t
soda
1⁄2 t
salt
3 T
sugar
3 t
cinnamon

Instructions

Cream shortening and add 1 1/2 cups sugar and eggs. Add flour, cream of tartar, soda and salt. Chill for 1/2 hour. Shape into golf ball-size balls. Mix cinnamon and sugar (3 tablespoons) and roll balls in it. Place on cookie sheet and bake at 400° for 8 to 10 minutes. Flatten with a fork. Add more cinnamon and sugar to taste. 

Fruit-Butter Squares

Summary

Yield
40 Bars
SourcePat Langley (1981)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 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. 

Cinnamon Diamonds

Summary

Yield
48 Cookies
SourceJoy Greer (1975)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 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. 

Yum-Yum Cookies

Summary

Yield
60 Cookies
SourceMarybeth Franz (1978)
Prep time
30 minutes
Cooking time
7 minutes
Total time
37 minutes

Ingredients

1 1⁄2 c
sugar
1 c
butter (1/2 margarine)
2
eggs, lightly beaten
2 c
chopped dates
1 t
baking soda
2 T
water
1 c
flaked coconut
1 c
chopped pecans
1 pn
salt
3 c
flour

Instructions

Dissolve baking soda in water and sprinkle over chopped dates in small bowl. Let stand white creaming softened butter and sugar together. Add eggs and beat well. Stir in date mixture, coconut and nuts. Add salt and flour and blend well in softened dough. Drop cookie mixture in walnut-sized teaspoonfuls on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes, or until delicately browned. 5 dozen.

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