Cookies & Candy

Cheesecake Cookies

Summary

Yield
16 Cookies
SourceCarol Jones (1993)
Prep time30 minutes
Cooking time40 minutes
Total time1 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.

Marble Cheese Brownies

Summary

Yield
32 Brownies
SourceRaelene Walker (1984)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

3
squares unsweetened chocolate (1 oz. squares)
6 T
butter or margarine
2 pk
Philadelphia cream cheese softened (3 oz. pks.)
1 c
sugar (divided)
3
eggs (divided)
2⁄3 c
flour (plus 1 tsp., divided)
1⁄2 t
lemon juice
2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 325° and grease 9-inch square pan. In small saucepan, melt chocolate and butter or margarine over very low heat, stirring constantly. Cool. In small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in 1 egg, 1 tablespoon flour, lemon juice and 1/2 teaspoon vanilla. Spread in pan. In another bowl, beat remaining 2 eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thick. Fold in remaining flour, baking powder and salt. With a knife or spatula, swirl mixture just until marbled. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool; cut into bars. Cover and store in refrigerator. Makes 32 brownies. 

No Bake Cookies

Summary

Yield
24 Cookies
SourceAnnette Heffernan (1998)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
margarine
6 T
cocoa
1⁄2 c
milk
3 c
sugar
1 c
peanut butter
3 c
oatmeal
1 t
vanilla

Instructions

Bring margarine, cocoa, milk and sugar to a boil. Boil for 1 minute. Add peanut butter and vanilla. Next add oatmeal and drop by teaspoonfuls onto wax paper while warm. Let cool. 

Lace Cookies

Summary

Yield
60 Cookies
SourceLouise Dowden (1979)
Prep time20 minutes
Cooking time5 minutes
Total time25 minutes

Ingredients

1 1⁄2 c
oatmeal, uncooked
1 1⁄2 c
light brown sugar
2 T
flour
1⁄2 t
salt
2⁄3 c
butter, melted
1
egg, slightly beaten
1⁄2 t
vanilla

Instructions

Preheat oven to 350°. Mix oatmeal, brown sugar, flour and salt. Stir in melted butter, then add egg and vanilla and combine well. Arrange batter by 1/2 teaspoons 2 inches apart on ungreased cookie sheets. Bake until lightly browned, about 5 minutes. Cool slightly, removing cookies from cookie sheet as soon as they are firm. Makes about 60 cookies.

Fruit Cake Cookies

Summary

Yield
60 Cookies (small)
SourceMary Ellen Jenkins (1991)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 c
brown sugar
1⁄2 c
butter
4
eggs
3 T
sweet milk (plain milk)
3 t
soda
3 c
flour
1⁄2 c
flour (for fruit and nuts)
1
small glass whiskey
1 t
each: cinnamon, nutmeg and cloves
1 lb
dates
1⁄2 lb
candied pineapple
1⁄2 lb
candied cherries
1 lb
white raisins
1 lb
pecans or walnuts

Instructions

Mix all ingredients together. (Flour fruits before cutting to prevent sticking to knife.) Drop by spoonfuls onto a cookie sheet. Bake at 250° for about 30 minutes. 

Rocks

Summary

Yield
60 Cookies
SourceMrs. Geer (1971)
Prep time30 minutes
Cooking time15 minutes
Total time45 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. 

Butterscotch Squares

Summary

Yield
24 Servings
SourceBetty Fisher (1979)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 c
sifted cake flour
1 t
baking powder
1⁄4 t
salt
1 c
brown sugar (firmly packed)
1⁄2 c
walnuts chopped
1⁄4 c
butter or margarine, melted (1/2 stick)
1
egg
1⁄2 t
vanilla
 
powdered sugar (opt.)

Instructions

Sift flour, baking powder and salt into bowl; stir in brown sugar, walnuts, melted butter or margarine, egg and vanilla. Beat until completely blended. Pour into greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 minutes, or until firm on top. Set pan on rack to cool. Cut into squares. Can sift powdered sugar on top before cutting, if desired. 

Peanut Butter Choc-Mallow Fudge

Summary

Yield
24 Servings
SourceAnn Marie D'Andrea (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
semi-sweet chocolate chips
1 c
milk chocolate chips
1 c
smooth peanut butter
4 c
miniature marshmallows
1 c
raisins (optional)

Instructions

Spray cooking spray into a 9 x 13-inch pan and wipe with paper towel. In medium saucepan over low heat, melt chips and peanut butter until smooth. Quickly stir marshmallows. Remove from heat and pour into pan. Cool in refrigerator. Cut into squares and wrap individually in waxed paper pieces. One cup raisins may be added with marshmallows, if desired. 

Notes

Variations: For thicker fudge, use 8 x 8-inch pan. 

German Chocolate Squares

Summary

Yield
16 Servings
SourceLenore Mastracci, Main Library (2007)
Prep time5 minutes
Cooking time50 minutes
Total time55 minutes

Ingredients

1 pk
18.25 ounces German Chocolate cake mix with pudding in the mix
1⁄3 c
vegetable oil
5
eggs
1 c
sugar
1⁄2 t
salt
1 c
light corn syrup
1⁄4 c
butter or margarine (melted)
1 t
vanilla extract
2 c
pecans (chopped)
1 1⁄2 c
flaked coconut

Instructions

Preheat oven to 350°. Combine cake mix, oil and 1 egg in a medium bowl; stir until well blended. Press mixture into bottom of greased 9 x 13 inch baking dish. Bake 20 minutes. In a large bowl, beat sugar, remaining 4 eggs and salt until well blended. Beat in corn syrup, melted butter and vanilla. Stir in pecans and coconut. Pour filling over hot crust. Bake 30 to 35 minutes until top is lightly browned, and center is set. Cool in pan or on a wire rack. Cut into squares.

Reese's Delights

Summary

Yield
36 Cookies
SourceDottie Aumiller (1983)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 pk
Pillsbury frozen slice 'n bake peanut butter cookies
1 pk
Reese's bite-size peanut butter cups (40 in package)
1
set small muffin tins (1 3/4 to 2 inches in diameter) or 36 candy paper cups (like small cupcake cups)

Instructions

Slice frozen cookie roll in 9 slices, then cut each in 4 parts. Roll each in a ball and place in ungreased muffin tin or paper cups (on a cookie sheet). Bake as directed on package 8 to 10 minutes, until golden brown. Place a peanut butter cup in center of warm cookie and press down. Remove when cool. Makes 36 cookies. If you use paper cup, just leave in cup (colored ones are nice for a party). 

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