Cookies & Candy

Walnut Balls

Summary

Yield
24 Cookies
SourceMrs. Mealer (1971)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

2⁄3 c
butter
1 c
ground walnuts
1 c
sifted flour
3 T
sugar
1 t
vanilla
 
confectioners' sugar

Instructions

Cream butter. Add next 4 ingredients and work with fingers until well blended. Pinch off bits and roll into balls the size of large marbles. Bake on lightly buttered cookie sheet in moderately hot preheated oven at 375° for about 10 minutes. While hot, roll in confectioners’ sugar. Makes approximately 24 balls. 

Raisin Drop Cookies

Summary

Yield
72 Cookies
SourceRalene Walker (1982)
Prep time30 minutes
Cooking time12 minutes
Total time42 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. 

Chocolate Chip Blond Brownies

Summary

Yield
24 Brownies
SourceMrs. Maginnity (1970)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 c
sifted flour
1⁄2 t
baking powder
1⁄8 t
baking soda
1⁄2 t
salt
1⁄2 c
chopped nuts (opt.)
1⁄3 c
butter or margarine
1 c
brown sugar, firmly packed
1
egg, slightly beaten
1 t
vanilla
1⁄2 pk
chocolate bits (small package)

Instructions

Sift flour, baking powder, baking soda and salt. Melt butter. Add sugar (add 1 teaspoon hot water if vegetable shortening is used). Cool. Stir in egg and vanilla; add flour mixture and mix well. Add nuts. Spread on greased 9 x 9 x 2-inch pan and sprinkle chocolate chips on top. Bake 20 to 25 minutes at 350°. This recipe doubles very easily. Use 12 x 8-inch pan and bake 30 to 35 minutes. 

Snowballs

Summary

Yield
24 Servings
SourceMrs. Huddy (1970)
Prep time4 hours, 30 minutes
Cooking time
Total time4 hours, 30 minutes

Ingredients

1 cn
crushed pineapple (no. 2)
1⁄4 lb
marshmallows (or less)
34
vanilla wafers
1⁄2 c
nuts, chopped fine
 
whipped cream
 
coconut

Instructions

Drain pineapple. Add marshmallows (which have been cut into bits with scissors which have been dipped in water). Add nuts. Add 12 wafers which have been crushed fine. Spread mixture on 3 wafers, stacks, on top too. Let stand 3 to 4 hours. Spread with whipped cream and coconut which has been finely cut. Refrigerate overnight. A sprig of holly may be placed on the plate and a small red candle placed in the snowball. 

Cocoa Fudge Cookies

Summary

Yield
24 Cookies
SourceNancy Alonzo, Main Library (2005)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 c
flour
1⁄4 t
baking soda
1⁄8 t
salt
5 T
butter
7 T
unsweetened cocoa
2⁄3 c
sugar
1⁄3 c
packed brown sugar
1⁄3 c
plain lowfat yogurt
1 t
vanilla

Instructions

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with knife. Combine flour, baking soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. (Mixture will resemble coarse sand.) Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoon 2 inches apart on lightly greased baking sheets.

Bake for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm; remove and transfer to wire racks.

Shortbread Cookies

Summary

Yield
24 Cookies
SourceAnn Moore (2003)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1 c
shortening
1⁄2 c
brown sugar
2 T
sugar
1
egg yolk
1⁄2 t
vanilla
1 T
milk
2 c
flour

Instructions

Preheat oven to 400°. Cream sugars and shortening. Add egg yolk, vanilla and milk. Mix well. Blend in flour. Take dough by teaspoonfuls and roll into balls. Place on cookie sheet and press flat with fork dipped in flour. Bake 10 minutes. 

Orange Iced Carrot Cake

Summary

Yield
36 Cookies
SourceDot Schweikart (1980)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
mashed cooked carrots (about 4 med. )
3⁄4 c
sugar
1 c
shortening
2
eggs
2 c
all-purpose flour
2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
powdered sugar
1⁄6 c
softened butter
1 T
orange juice (can use up to 2 T.)
1 t
grated orange peel (opt.)

Instructions

Mix carrots, sugar, shortening and eggs. (Use electric mixer.) Sift dry ingredients together. Stir dry ingredients into carrot, sugar, shortening and egg mixture. Bake 2 inches apart on ungreased cookie sheets about 8 to 10 minutes.

Frost with orange butter frosting made from powdered sugar, butter, orange juice and grated orange peel if desired.

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time4 hours
Cooking time
Total time4 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. 

Pecan Pie Bars

Summary

Yield
24 Bars
SourceLenore Mastracci (1990)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 1⁄4 c
all-purpose flour
3 T
brown sugar
1⁄2 c
margarine or butter
2
eggs
1⁄2 c
packed brown sugar
1⁄2 c
chopped pecans
1⁄2 c
light corn syrup
2 T
margarine or butter, melted
1 t
vanilla

Instructions

In a mixing bowl, stir together flour and 3 tablespoons brown sugar. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Bake in an ungreased 11 x 7 x 1 1/2-inch baking pan at 375° for 20 minutes. In another bowl, use a fork to beat eggs. Stir in 1/2 cup brown sugar, pecans, corn syrup, margarine and vanilla. Pour over baked crust, spreading evenly. Bake 15 to 20 minutes more, or until set. Cool. Cut into bars. Chill to store. Makes 24. 

Reese Cup Squares

Summary

Yield
1 pan
SourceSue Wamsley (1986)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 c
butter or margarine
1 lb
powdered sugar
1 c
peanut butter
10 oz
semi-sweet chocolate chips

Instructions

Cream together the above ingredients and press into a 9 x 13-inch pan. Melt 10 ounces of semi-sweet chocolate chips in double boiler and spread over creamed mixture. When partially chilled, cut into squares. (Chill thoroughly before eating.) 

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