Cookies & Candy

Holiday Brownies

Summary

Yield
20 Brownies
SourceAnne Scott (1988)
Prep time
45 minutes
Cooking time
15 minutes
Total time
1 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. 

Chocolate Chip Brownies

Summary

Yield
12 Brownies
SourceSharon Hammond (1998)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2⁄3 c
butter or margarine
3⁄4 c
baking cocoa
1⁄4 c
vegetable oil
2 c
sugar
4
eggs
2 t
vanilla
1 1⁄2 c
flour
1 t
baking powder
1 t
salt
2⁄3 c
semi-sweet chocolate chips
1⁄2 c
milk chocolate chips
1 c
chopped pecans (opt.)
 
confectioners' sugar (if desired)

Instructions

Melt butter in a large pan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Remove from heat and stir in sugar. Add eggs, one at a time, stirring well after each. Stir in vanilla. Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool. Dust with confectioners’ sugar, if desired. Makes 2 dozen brownies. 

Katharine Hepburn's Brownies

Summary

Yield
24 Servings
SourceFlorence Grummer (1995)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1
stick of butter or oleo
2
squares of unsweetened chocolate
1 c
sugar
2
eggs
1⁄2 t
vanilla
1⁄4 c
flour
1⁄4 t
salt
1 c
walnuts (not finely chopped)

Instructions

Melt butter or oleo and unsweetened chocolate. Take pan off stove. Stir in sugar, eggs and vanilla; beat well. Stir in flour, salt and chopped walnuts. Bake in oiled and floured 8-inch square pan at 325° for 40 minutes. Cut and serve.  

Notes

Taken from Gourmet Magazine, August 1995.

Easy Homemade Brownies

Summary

Yield
24 Servings
SourceMary Ault (1992)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
eggs
1 c
sugar
2⁄3 c
oil
1 c
flour
1⁄2 t
salt
1⁄2 c
cocoa
1⁄2 t
baking powder
1 t
vanilla
1⁄2 c
chopped walnuts (opt.)
1 c
chocolate chips (opt)
 
powdered sugar (opt.)

Instructions

Preheat oven to 375°. Beat eggs in a medium-size mixing bowl. Add sugar gradually. Add oil. Mix well. Sift flour and salt and add to other mixture. Add other ingredients; mix well. (I add chocolate chips and nuts for extra rich brownies.) Grease and flour a 9 x 9-inch baking dish. Pour mixture into pan and bake for about 35 minutes. Cool and sprinkle top with powdered sugar. 

Notes

These are heavenly when served warm. Suggestion: You can add 1 cup of marshmallows to this recipe to make Rocky Road Brownies. 

Chocolate-Chip Meringue Cookies

Summary

Yield
1 Servings
SourceDot Schweikart (1974)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

2
egg whites
1⁄4 t
cream of tartar
1⁄4 t
salt
1 t
vanilla
3⁄4 c
sugar (added gradually)
1
small bag chocolate chips

Instructions

Beat egg whites, cream of tartar, salt and vanilla until soft peaks form. Add sugar, a little at a time, and keep beating until stiff peaks form. Fold in chocolate chips. Drop meringue mixture from spoon onto cookie sheet which has been lined with brown paper (grocery bags can be cut to fit). Bake in 300° oven for 25 minutes. (Store cookies in airtight container.)

Kisses for Everyone

Summary

Yield
58 Kisses
SourceMrs. Hoover (1970)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

6
egg whites
1 c
sugar (added gradually)
1⁄2 t
cream of tartar
1 t
vanilla extract
2 c
coarsely chopped pecans

Instructions

Beat egg whites until stiff. Gradually beat in 2 tablespoons of sugar. While beating constantly, add another egg white, then 2 tablespoons sugar. Continue this process until all egg whites are added. Mix remaining sugar with cream of tartar and gradually add to first mixture, beating constantly until very stiff. Add vanilla and nuts. Drop by teaspoonfuls onto cookie sheet lined with brown paper. Bake in a preheated slow oven at 300° for 25 minutes, or until cracked on top, but not browned. Put paper on damp surface and remove kisses with a sharp knife. About 4 1/2 dozen. 

Christmas Stars

Summary

Yield
30 Cookies
SourceDot Schweikart (1977)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 1⁄2 c
whipping cream
1 t
baking powder
3 c
flour, sifted 3 times before measuring
9 oz
butter or margarine, melted
15 oz
prunes
3 c
water
2⁄3 c
sugar
1
beaten egg

Instructions

Rinse the prunes, leave to soak for several hours in water sweetened with sugar. Cook until soft. Remove the stones. Press prunes into a pulp. To make the pastry, mix the baking powder with the flour and add the stiffly beaten cream. Mix as quickly as possible and finally add the melted butter. Leave the pastry to harden in a cold place. Roll out the pastry on a floured surface to about 1/4 inch thick. Cut into squares about 3 inches in size. Put a teaspoon of filling in the center of each piece. Split the corners and fold other strip to meet in the middle. Beat a whole egg and brush on cookies. Bake in a very hot oven at 475° for only a few minutes. 

Marzipan Cookies

Summary

Yield
30 Cookies
SourceMrs. Weaver (1970)
Prep time
1 hour, 15 minutes
Cooking time
30 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄2 c
soft butter
1⁄4 c
sugar
1 1⁄4 c
flour
 
food coloring
1⁄8 t
almond flavoring

Instructions

Cream butter, sugar, food coloring and flavoring. Stir in flour; mix thoroughly. Shape as directed below; use 2 teaspoons of dough. Place on ungreased baking sheet; chill 30 minutes. Bake at 300° for 30 minutes. Do not brown. Makes 2 to 2 1/2 dozen.

Colors and Shapes for dough:

Yellow Dough: (2 to 3 drops coloring): 

  • Bananas
  • Pears (cinnamon stem, add a blush spot with diluted red, use leaf or cinnamon bark for stem) 
  • Peaches (cloves for blossom, blush spot with diluted red)

Red Dough: (4 to 5 drops) 

  • Apples (use leaf or cinnamon bark for stem, clove for blossom, add red blush spot)
  • Strawberries (use toothpick to puncture for texture, roll on red sugar, use green toothpick or leaf for stem)
  • Cherries (roll into 3 small balls, add  cinnamon bark for stem)  

Orange Dough: 3 drops red and 2 drops yellow 

  • Orange (roll on grater for texture, add clove for blossom)
  • Apricots (same as orange only  smaller)  

Green Dough: 2 to 3 drops

  • Apples (use red blush, cinnamon bark for stem)
  • Grapes (shape into small balls, put 3, then 2, then 1 and push together to make cluster, cinnamon or leaf for stem. Miniature cloth leaves may be purchased at cake decorating supply store.) 

Forgotten Moments

Summary

Yield
48 Cookies
SourceEddie Cole (1989)
Prep time
12 hours
Cooking time
Total time
12 hours

Ingredients

2
egg whites, beaten stiff
3⁄4 c
sugar
1 pk
chocolate chips (small bag; I like to use Hershey's miniature chocolate chips.)
1 c
nuts
 
food coloring (opt.)

Instructions

Add sugar to whites and beat until stiff. Fold in chocolate chips and nuts. Preheat oven to 325°. Drop by teaspoon onto greased and floured cookie sheet. Place in oven and turn temperature off. Leave in oven overnight. Makes about 4 dozen small cookies. Often I will add food coloring.  

Notes

Aunt Vy’s Recipe. Sometimes I use coconut in lieu of chips or in addition to the chips.

Pizzelles With Nuts

Summary

Yield
60 Servings
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.*)
4 t
baking powder
2 T
vanilla or anise
1 c
walnuts or pecans, chopped fine

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. Add nuts to batter. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

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