Cookies & Candy

WHITE CHRISTMAS CRUNCH

Summary

Yield
5 Quarts
SourceBonnie DeWitt (1999)
Prep time1 hour
Cooking time5 minutes
Total time1 hour, 5 minutes

Ingredients

1 pk
mini pretzels (10 oz.)
5 c
Cheerios
5 c
Corn Chex
2 c
salted cashews or other nuts
1 lb
M & M's (holiday colors are nice)
24 oz
vanilla chips
3 T
vegetable oil

Instructions

In a large bowl, combine the first 5 ingredients. In a microwavable bowl, heat the chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds more. Stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined sheets. Cool. Break apart. Store in an airtight container.  

Date & Nut Pinwheels

Summary

Yield
1 Roll
SourceMr. Walker (Courtesy of Mrs. Walker, 1971)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

2 1⁄4 c
chopped dates
1 c
sugar
1 c
water
1 c
chopped nuts
4 c
sifted flour
1 c
shortening
2 c
brown sugar
3
eggs, well beaten
1⁄2 t
salt
1⁄2 t
baking soda

Instructions

Combine dates and sugar in saucepan and cook until thick, about 10 minutes. Add nuts and cool. Cream shortening. Add brown sugar and mix well. Add well beaten eggs and beat well. Add remaining ingredients, sifted together and mix well. Chill dough and then roll out. Spread with date and nut mixture. Roll like a jelly roll. Refrigerate and then slice. Bake at 400° for 10 minutes. 

Potato Chip Cookies

Summary

Yield
60 Cookies
Source Makes 5 dozen. Pat Langley (1979)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 lb
margarine, softened
1 c
sugar
1 T
vanilla
3 1⁄2 c
unsifted all-purpose flour
2 c
crushed potato chips

Instructions

Preheat oven to 325°. Beat margarine until fluffy. Beat in sugar and vanilla. Slowly beat in flour, using low speed. Stir in potato chips. Drop dough from tablespoon on ungreased cookie sheet. Bake 25 minutes. Makes 5 dozen.

Chocolate Mint Bars

Summary

Yield
32 Pieces
SourceBarbara Faure (1986)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 c
sugar
1⁄2 c
butter
4
eggs, beaten
2 t
vanilla
1 c
heaping flour
1⁄2 t
salt
1 cn
Hershey's chocolate syrup (16 oz.)
2 c
powdered sugar
1⁄2 c
butter
3 T
creme de menthe
1 pk
chocolate chips (6 oz.)
6 T
butter

Instructions

Cream sugar, butter and eggs. Stir in vanilla, flour, salt and Hershey’s syrup. Bake 30 minutes at 350° in a greased and floured 9 x 13-inch pan. Cool completely before adding toppings. To make mint topping, cream sugar, butter and creme de menthe. Spread over cake and let sit. To make glaze topping, melt chocolate chips and butter together. Let cool and spread over mint topping. Refrigerate for 15 minutes and cut into 32 pieces. 

Fannie Farmer's Million Dollar Fudge

Summary

Yield
24 Servings
SourceBetty Sheridan (1991)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

12 oz
semi-sweet chocolate chips
1 c
marshmallow creme
2 T
butter
3⁄4 c
evaporated milk
2 c
sugar
1⁄4 c
cold water
1⁄8 t
salt
1 t
vanilla
1 c
chopped nuts

Instructions

Mix chocolate chips and marshmallow creme in separate bowl. Mix butter, evaporated milk and sugar in heavy 3-quart saucepan. Cook over low heat until mixture comes to a low boil. Boil for 5 minutes. Occasionally wash down sides of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Add chocolate mixture to saucepan with hot sugar mixture. Add salt, vanilla and nuts. Pour into 9 x 9 inch pan or cookie tin, then let cool. Yields 1 (9 x 9-inch) pan.

Uncle Andy’s Sugar Cookies

Summary

Yield
96 cookies
SourceSteve Gruber, Main Library (2005)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1 c
butter, softened
2 c
sugar
2
eggs, beaten
1⁄2 c
milk
2 t
baking soda
3 1⁄2 c
flour (do not sift)
 
red and green sugar sprinkles (for garnish)
1 t
vanilla

Instructions

Preheat oven to 350 degrees. Cream together butter and sugar. Add beaten eggs, milk, soda, flour and vanilla. Drop onto greased cookie sheet. Sprinkle with red or green sprinkles. Bake 12-15 minutes. Makes 7-8 dozen cookies.

Scotch Shortbread

Summary

Yield
48 Bars
SourceMarie Chapman (1982)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1⁄2 lb
butter
1⁄2 c
confectioners' sugar
2 c
flour
1⁄4 t
salt
1⁄4
tsp, baking powder

Instructions

Preheat oven to 350°. Cream butter, then gradually add the sugar, beating well. Mix the flour, salt and baking powder and add the first mixture, combining thoroughly. Roll out dough with a rolling pin until it’s 1/4 inch thick, then cut into rectangles or any other shape you like. Put on ungreased cookie sheets, prick each with fork and bake for 20 to 25 minutes, or until lightly brown around edges. 

Orange Cookies

Summary

Yield
36 Cookies
SourceMildred Tuttle (1978)
Prep time2 hours, 30 minutes
Cooking time10 minutes
Total time2 hours, 40 minutes

Ingredients

1 c
butter or margarine, softened
2 c
confectioners' sugar (divided)
1 1⁄4 c
flour
3⁄4 c
cornstarch
3 T
orange juice
1 t
orange peel (opt.)

Instructions

Combine butter and 1/2 cup sugar until fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate at least 2 hours. Preheat oven to 325°. Roll dough in 1-inch balls. Place on ungreased sheet. Bake 8 to 10 minutes. Firm by golden. Cool and remove to a rack. In small bowl, mix remaining 1 1/2 cups sugar and 3 tablespoons orange juice. Makes 1 cup glaze. Place wax paper under rack and spoon on glaze. Let dry. These freeze well. 3 dozen. 

Chocolate Macaroons

Summary

Yield
30 Cookies
SourceKaren Miller (1988)
Prep time30 minutes
Cooking time10 minutes
Total time40 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. 

Lemon Squares II

Summary

Yield
24 Servings
SourceBetty Sheridan (1987)
Prep time45 minutes
Cooking time45 minutes
Total time1 hour, 30 minutes

Ingredients

1 c
flour
6 T
unsalted butter, softened
1⁄4 c
confectioners' sugar
1 1⁄2 oz
cream cheese, softened
1 c
granulated sugar
2 T
flour
2
eggs, lightly beaten
3 T
lemon juice
1 t
finely minced lemon rind
1⁄2 t
baking powder
 
Confectioners' sugar for garnish

Instructions

Preheat oven to 350°. Generously butter 8-inch square baking pan, lightly dusted with flour. In large mixing bowl with electric mixer, combine 1 cup flour, butter, 1/4 cup confectioners’ sugar and cream cheese. Beat until crumbly. Press dough into prepared baking dishpan and bake for 20 minutes. In meantime, combine granulated sugar, 2 tablespoons flour, eggs, lemon juice, lemon rind and baking powder; beat until smooth. Spread mixture over baked layer; bake 25 minutes. Remove from oven. Cool 10 minutes. Run knife around outer edge of pan. Sprinkle with confectioners’ sugar and slice into squares. 

Pages

Subscribe to Cookies & Candy