Cookies & Candy

Double Peanut Butter Cookies

Summary

Yield
24 Cookies
SourceWendy Krakowka (1974)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1 1⁄2 c
sifted flour
1⁄2 c
white sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
shortening
1⁄2 c
peanut butter
1⁄4 c
light corn syrup
1 T
milk

Instructions

Sift together flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles meal. Blend in corn syrup and milk. Shape into 2-inch high roll. Chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet, spread each with 1/2 teaspoon peanut butter. Cover with remaining slices, seal edges with fork. Bake at 350° for 12 minutes. Let cool on sheet. Makes 2 dozen. 

Walnut Butter Delights or Hungarian Crescents

Summary

Yield
100 Cookies
SourceMrs. Schweikart (1970)
Prep time12 hours, 30 minutes
Cooking time25 minutes
Total time12 hours, 55 minutes

Ingredients

2 c
flour (less 1 T.)
1 t
sugar
1⁄2 t
salt
1 c
sweet butter, unsalted
1⁄2 t
vanilla
6
egg yolks, beaten well
6
egg whites
2 c
walnut meats, ground very fine
1⁄4 c
powdered sugar

Instructions

Sift and measure flour. Sift with sugar and salt into bowl. Cut in butter until mixture looks like corn meal. A pastry blender is just right for this. Stir in vanilla and egg yolks. Knead for a few minutes, being careful not to use any extra flour. Use 1 tablespoon flour for this purpose. Cut dough into 100 pieces; these are shaped into marble-sized balls. Place in single layers on waxed paper-lined pan. Cover with more waxed paper. Refrigerate overnight.

At this time, you can make the walnut filling: Combine egg whites and powdered sugar. Add the ground nuts to egg mixture. Beat vigorously for about 5 minutes. Place filling in refrigerator.

Remove only 5 balls of dough from refrigerator at one time. Roll these out paper thin, using as little flour as possible. Place a level teaspoon of filling in center. Enclose by loosely overlapping 2 sides. Secure ends with a light twist. Place 1/2 inch apart on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes, or until lightly browned. Remove carefully. Cool and sprinkle with powdered sugar. 

Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 t
baking powder
2 T
vanilla or anise

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef Machine to make these recipes.

Pineapple Cheesecake Bars

Summary

Yield
24 Servings
SourceBev Rhodes (1977)
Prep time45 minutes
Cooking time40 minutes
Total time1 hour, 25 minutes

Ingredients

1 c
flour
1⁄4 c
brown sugar (plus 3 T, divided)
1⁄2 c
melted butter (plus 1 T, divided)
8 oz
cream cheese, softened
3 T
sugar
1
egg
1 t
vanilla
8 oz
drained crushed pineapple
1 c
flaked coconut

Instructions

For the crust, mix together flour, 1/4 cup brown sugar and 1/2 cup melted butter. Press into an 8 x 8-inch pan. Bake 20 minutes, or until lightly browned around the edges.

For the filling, mix well cream cheese, sugar, 3 tablespoons brown sugar, egg, vanilla and pineapple. Spread mixture over crust.

For the topping, stir to blend coconut and 1 tablespoon melted butter. Spread over filling. Return to oven. Bake at 350° for 20 minutes, or until coconut is lightly browned. Cool. Cut into squares. Refrigerate. 

Cognac Balls

Summary

Yield
30 Servings
SourceMrs. Van Swearingen (1970)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

2 1⁄2 c
vanilla wafers, crushed
2 T
cocoa
1 c
confectioners' sugar (sift before measuring and have more for topping)
1 c
chopped walnuts
3 T
corn syrup or honey
1⁄4 c
cognac

Instructions

Mix well the crumbs, cocoa and 1 cup sugar and nuts. Add the corn syrup or honey and cognac. Mix all thoroughly. Form into 1-inch balls. Then roll in confectioners’ sugar. Keep in covered tin. 

Dinosaur Sugar Cookies

Summary

Yield
90 Cookies
SourceAnn Marie D'Andrea (1995)
Prep time20 minutes
Cooking time9 minutes
Total time29 minutes

Ingredients

1 1⁄3 c
margarine or butter
1 c
sugar
1 1⁄2 c
confectioners' sugar
1 ct
Better 'n Eggs egg substitute or regular eggs (4 oz.)
4 t
vanilla extract
2 t
almond extract
4 c
unbleached flour
2 t
baking soda
1 1⁄2 t
cream of tartar
 
Better 'n Eggs (For topping)
 
Colored sugar sprinkles (For topping)

Instructions

In a large bowl, beat together margarine and sugars. Add eggs and flavoring; beat well. Mix baking soda, cream of tartar and flour together in a medium-sized bowl. Gradually add to creamed mixture. Cover bowl and chill at least 2 hours. Roll out 1/4 inch thick onto floured waxed paper. Cut into your favorite dinosaur shapes (or any other shapes) and place on ungreased cookie sheets. Brush with egg substitute and sprinkle with colored sugars, mixing several colors on each cookie as desired. Bake at 375° for 8 to 9 minutes, or until very lightly browned. Immediately remove from cookie sheets and cool on wire rack.

Yield: 90 (2- to 3-inch) cookies. 

Double Chocolate-Cherry Cookies

Summary

Yield
24 Cookies
SourcePatty Landis (2003)
Prep time30 minutes
Cooking time16 minutes
Total time46 minutes

Ingredients

1 c
butter, softened
1 1⁄3 c
sugar
2⁄3 c
packed brown sugar
1 t
baking soda
1⁄2 t
salt
2
eggs
1 1⁄2 t
vanilla
3 c
flour
2 c
dried tart cherries
1 1⁄2 c
semi-sweet chocolate pieces
1 c
white baking pieces

Instructions

Preheat oven to 325°. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugars, baking soda and salt. Beat until combined. Beat in the eggs and vanilla until mixture is smooth. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in cherries, nuts, chocolate pieces and white baking pieces (dough will be stiff). Drop from rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake 14 to 16 minutes, or until golden. 

Cherry Danish Cookies

Summary

Yield
80 Cookies (2-inches)
SourceAnn Marie D'Andrea (1992)
Prep time4 hours, 30 minutes
Cooking time15 minutes
Total time4 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. 

Holiday Brownies

Summary

Yield
20 Brownies
SourceAnne Scott (1988)
Prep time45 minutes
Cooking time15 minutes
Total time1 hour

Ingredients

1 pk
Betty Crocker brownie mix with Hershey's syrup
1 c
chocolate chips
1 c
miniature marshmallows
1 cn
Betty Cracker white sour cream frosting (discontinued product)
10
pretty pecan halves
10
maraschino cherries

Instructions

Mix brownies according to package directions and bake. Remove from oven and sprinkle marshmallows and chocolate chips over the brownies, pressing in slightly. Place in freezer for 15 minutes. Remove and cover with plastic wrap. Let cool for 2 hours and then frost with canned frosting. Score into 20 pieces and decorate each piece with a pecan half or with a cherry half. 

Boiled Cookies

Summary

Yield
24 Cookies
SourceRuth Browning (1981)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

2 c
sugar
1⁄2 c
milk
4 T
cocoa
1⁄4 lb
oleo
3 c
quick-rolled oats
1 c
peanut butter (or)
1⁄2 c
coconut (and/or)
1⁄4 c
nuts
1⁄2 c
raisins

Instructions

Boil sugar, milk, cocoa and oleo for 1 minute, no longer. Set pan off stove and add oats, and your choice of peanut butter or coconut, and/or nuts and raisins Drop on wax paper or tinfoil by teaspoons and let cool. Store in cool place. 

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