Cookies & Candy

Raisin Drop Cookies

Summary

Yield
72 Cookies
SourceRalene Walker (1982)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

2 c
raisins
1 c
water
1 t
soda
1 c
margarine
3
eggs, beaten
1 t
vanilla
4 c
sifted flour
2 t
salt
1 1⁄2 t
cinnamon
1⁄4 t
nutmeg and allspice
2 c
sugar
1 t
baking powder
1 c
chopped nuts

Instructions

Combine the raisins and water; boil 5 minutes. Cool, then add soda. Blend shortening and sugar, then eggs and vanilla. Add cooled raisins and water. Add flour and other dry ingredients. Mix well. Add nuts. Chill dough until stiff. Drop by rounded teaspoon onto greased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 6 dozen. 

Sherried Date Cakes

Summary

Yield
24 Cakes
SourceMargery Smith (1981)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 pk
pitted dates (8 oz.)
1 c
small marshmallows
1 c
pecans, chopped fine
1⁄2 c
sherry
12
graham crackers, crumbed
24
salted pecans

Instructions

Chop dates fine. Add all ingredients except salted pecans and mix thoroughly. Form into balls and roll in additional crumbs. Flatten slightly and press a pecan in the center of each. In place of pecan, a candied cherry (1/2) may be used to decorate as a Christmas touch. 

Fennel Cakes

Summary

Yield
126 Cakes
SourceMrs. Grasso (1970)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

3 c
flour
1 t
baking powder
1⁄2 t
salt
1 c
shortening
1 1⁄2 c
sugar
2 t
fennel seed
2 t
grated lemon rind (divided)
1⁄2 t
vanilla
2
eggs
 
Finely ground pistachio nuts
1⁄4 c
water
2 1⁄4 c
powdered sugar

Instructions

Grease baking sheets. Set oven at 375°. Cream shortening and sugar until light’ and fluffy. Beat in fennel seed, 1 teaspoon lemon rind, and vanilla. Blend in eggs, then sifted flour mixture. Drop by level teaspoons onto baking sheets. Bake 10 to 12 minutes, or until edges are lightly browned. Remove to wire rack. When completely cool, dip tops in Lemon Icing and sprinkle with nuts. 

Lemon Icing: In a small saucepan, bring water to a boil. Remove from heat and stir in sugar until smooth. Blend in 1 teaspoon lemon rind. Keep warm while icing cookies. 

Makes approximately 10 1/2 dozen. 

Portable Apple & Cheese Pleasers Breakfast Cookie

Summary

Yield
24 Cookies
SourceJanet Shaw (2001)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

3⁄4 c
all-purpose flour
2⁄3 c
margarine or butter, softened
1⁄3 c
firmly packed brown sugar
1
egg
1 t
vanilla
1⁄3 t
cinnamon
1⁄2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
Quaker Oats (quick or old fashioned, uncooked)
1 c
shredded cheddar cheese
3⁄4 c
raisins
1 c
Chopped apple

Instructions

Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in a large bowl; mix well. Add oats, cheese and raisins; mix well. Stir in apple. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 15 minutes, or until golden brown. Store in tightly covered container in refrigerator or in loosely covered container at room temperature. Makes about 24 cookies. 

Cheesecake Cookies

Summary

Yield
16 Cookies
SourceCarol Jones (1993)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄3 c
butter, melted
1⁄3 c
brown sugar, packed
1 c
flour
1⁄2 c
walnuts, chopped
1 pk
cream cheese (8 oz.)
1⁄4 c
sugar
1
egg
1 T
lemon juice
2 T
cream or milk
1 t
vanilla

Instructions

Mix brown sugar, chopped nuts and flour together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for about 12 to 15 minutes. Beat cream cheese until smooth with 1/4 cup of sugar. Beat in the egg, lemon juice, milk and vanilla. Pour this onto the baked crust. Top with reserved crumbs. Return to a 350° oven and bake for about 25 minutes. Cool thoroughly, then cut into 2-inch squares. These can be baked the day before. Cover with plastic wrap and keep refrigerated. Makes about 16 cookies.  

Notes

Recipe from Someone’s In the Kitchen With Dinah by Dinah Shore.

Cherry Danish Cookies

Summary

Yield
80 Cookies (2-inches)
SourceAnn Marie D'Andrea (1992)
Prep time
4 hours, 30 minutes
Cooking time
15 minutes
Total time
4 hours, 45 minutes

Ingredients

1⁄8 c
margarine
6 oz
cream cheese
3 1⁄4 c
all-purpose flour
3⁄4 c
powdered sugar (plus some for sprinkling on top)
6 T
light cream
 
Cherry preserves

Instructions

Beat together margarine and cream cheese until well blended. Add flour, 3/4 cup powdered sugar and cream; mix on low until well blended. Wrap dough in waxed paper and refrigerate 2 to 4 hours. Roll out dough onto floured waxed paper to 1/4-inch thickness. Cut into shapes and place 1 inch apart on ungreased cookie sheets. Make an indentation in center of each cookie and fill with preserves. Bake at 375° for 15 minutes, or until very, very lightly browned. Transfer to wire racks and cool completely. Store between waxed paper sheets in tightly sealed container. Just before serving, sprinkle with powdered sugar. Yield: 80 (2-inch) cookies. 

Danish Delights

Summary

Yield
24 Cookies
SourceMrs. Rehder (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
butter
1⁄3 c
sugar
1⁄2 t
vanilla
1
egg yolk (put white in separate bowl)
1 c
flour
1
egg white
1 c
chopped nuts
 
Maraschino cherries, halved

Instructions

Mix first five ingredients. Make into 24 small balls. Beat egg white. Dip each ball in egg white and then in chopped nuts. Bake 5 minutes at 375°. Take out, press in cherry. Bake 10 minutes more. Yields 2 dozen.  

Notes

Ummm good!

Snowball Cookies

Summary

Yield
60 Cookies
SourceDebra Pack (2003)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

3⁄4 c
margarine
1 t
vanilla
1 t
water
1⁄2 t
salt
1⁄3 c
sugar
2 c
flour
1
bag semi-sweet chocolate chips (12 oz.) or less if preferred
 
Sugar to coat cookies

Instructions

Preheat oven to 300°. Mix firsts ingredients. Add flour and stir well. Stir in chocolate chips. Form into 1-inch balls. Bake 30 minutes. Roll in sugar while still warm. 

Christmas Cookies (to hang on the tree)

Summary

Yield
24 Cookies
SourceMarti Coblentz (1996)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1
box white cake mix, without pudding
1⁄2 c
oil
2 T
water
2 c
flour
2
eggs
1 T
vanilla or almond extract

Instructions

Beat cake mix, oil, water, eggs and flavoring well, 3 minutes. Add flour, 1/2 cup at a time. Knead mixture until it will roll out easily. Cut with cookie cutters. Make a small hole at the top of each cookie if using for tree decorations. Bake at 325° for 8 to 10 minutes. Cool and decorate with icing.  

Notes

Kids love to take them from the tree and eat them for a Christmas treat.

Holiday Honey Cookies

Summary

Yield
30 Cookies
SourceJane Vollrath (1989)
Prep time
1 hour, 30 minutes
Cooking time
15 minutes
Total time
1 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. 

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