Cookies & Candy

Chocolate Pizzelles

Summary

Yield
60 Pizzelles
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.; Don't use more than 1 cup and don't use oil substitute.)
4 1⁄2 t
baking powder
2 T
vanilla or anise
1⁄2 c
cocoa
1⁄2 c
sugar

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour, cocoa, sugar 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 (or other pizzelle maker).

Pizzelles

Summary

Yield
60 Pizzelles
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.; 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.

Melting Moments

Summary

Yield
40 Cookies
SourceAnn Marie D'Andrea (1987)
Prep time
1 hour, 30 minutes
Cooking time
30 minutes
Total time
2 hours

Ingredients

1 1⁄4 c
all-purpose flour
2 T
cornstarch
3⁄4 c
confectioners' sugar
1 c
butter or margarine, softened
1 1⁄3 c
Baker's coconut
20
maraschino cherries

Instructions

Combine flour, cornstarch and sugar in a large bowl. Blend in butter until a soft dough is formed. Cover and chill dough approximately 1 hour. Cut maraschino cherries in half. Preheat oven to 300°. Shape dough into 3/4-inch balls. Roll in coconut. Place 1 1/2 inches apart on ungreased cookie sheets. Lightly press 1 cherry half into each cookie. Bake 20 to 25 minutes, or until very lightly browned. Cool on cookie sheets about 1 minute, then remove to wire racks to finish cooling. Store in airtight container. Yield: 40 cookies. 

Notes

Variation: Instead of coconut, roll 3/4-inch balls in chopped pecans and continue with recipe. 

Coconut Islands

Summary

Yield
24 Servings
SourceLavonne Roscoe (1988)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
flour
1⁄2 t
salt
1⁄2 t
soda
3
chocolate squares
1⁄4 c
hot coffee (or 1/4 tsp. instant coffee)
1⁄4 c
water
1⁄2 c
Crisco
1 c
brown sugar
1
egg
2⁄3 c
sour cream
1⁄3 c
coconut, finely cut (plus extra for topping)

Instructions

Sift together flour salt and soda. Melt chocolate, hot or instant coffee and water. Cream the Crisco. Gradually add 1 cup brown sugar to Crisco. Add 1 egg and chocolate mixture. Measure 2/3 cup sour cream. Add alternately with dry ingredients creamed mixture. Stir in 1/3 cup finely cut coconut. Drop by teaspoonfuls on greased pans. Bake at 375° for 12 to 15 minutes. Frost when warm. Add coconut. 

Chocolate Macaroons

Summary

Yield
30 Cookies
SourceKaren Miller (1988)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 cn
sweetened condensed milk (15 oz.)
2 oz
unsweetened chocolate
2 c
Shredded coconut
1 c
coarsely chopped nuts
1 T
strong brewed coffee
1 t
vanilla
1⁄8 t
salt

Instructions

Preheat oven to 350°. Oil baking sheet. Combine milk and chocolate in top of double boiler. Place over boiling water on high heat and stir constantly until mixture thickens, about 5 minutes. Add remaining ingredients and stir to blend. Drop by teaspoonfuls onto prepared sheet and bake about 10 minutes, or until bottoms are set. (Watch carefully, these burn easily.) Do not overbake; should be soft and chewy. To cool, transfer to a plate or a rack lined with wax paper. Makes 2 to 2 1/2 dozen. 

Almond Drop Cookies

Summary

Yield
30 Cookies
SourceFran Burkett (1975)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1⁄4 c
almond paste
1 pn
salt
3⁄4 c
sugar
1⁄2 c
blanched, slivered almonds
1⁄3 c
butter, melted and cooled
5
egg whites
1⁄2 c
flour

Instructions

Set oven at 450° and grease and flour baking sheets. Cream almond paste with melted butter. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time. Continue beating until meringue is very firm. Fold into almond paste mixture, adding flour and slivered almonds. Drop small rounds of batter on prepared baking sheets, leaving 1 inch between cookies. Bake 5 to 8 minutes, or until edges of cookies are golden brown. Yields approximately 30 cookies. 

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time
4 hours
Cooking time
Total time
4 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. 

Debby Parson's Fudge Melt-A-Ways

Summary

Yield
1 Pan
SourceBonnie DeWitt (2002)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 1⁄2 c
margarine (divided)
4
squares unsweetened chocolate (divided)
1⁄2 c
sugar
4 c
graham cracker crumbs
2
beaten eggs
3 t
vanilla (divided)
 
Nuts or coconut (opt.)
1
box confectioners' sugar
2 T
milk (about that much)

Instructions

Layer One: Melt together 1 cup margarine and 2 squares chocolate. Mix sugar, graham cracker crumbs, eggs and 2 teaspoons vanilla. Add chocolate mixture to crumb mixture; combine. Press into a 9 x 13-inch pan and chill.

Layer Two: Mix 1/2 cup margarine, confectioner’s sugar, 1 teaspoon vanilla and enough milk to make it spreadable (about 2 tablespoons), then spread on top of chocolate layer. Chill.

Layer Three: Melt 2 squares chocolate and spread over the top. 

Biscotti with Almond & Spices

Summary

Yield
40 Biscotti
SourceSusan Lense (2004)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
granulated sugar
1 c
light brown sugar
2
eggs
2 T
orange juice
1⁄3 c
vegetable oil or nut oils
1⁄2 t
vanilla
1 pn
salt
2 t
cinnamon
1⁄2 t
ground cloves
2 1⁄2 c
flour (white, whole-wheat or combination)
2 t
baking powder
1⁄2 c
almonds, chopped (up to 2/3 cup, to taste)

Instructions

Grease large cookie sheet. Roll or pinch dough into 3 long strips extending the length of the pan. Bake at 375° for about 10 to 15 minutes. Watch for brown edges on the strips. Lower heat to approximately 325° to finish baking. Total cooking time varies, but is generally 15 to 20 minutes. Lengthen time if you prefer a dryer cookie. Remove from oven. Immediately cut off brown edges on each strip. Cut julienne style for desired shape. These are not as crisp and dry as commercial biscotti. You can further dry them out in a warm oven. 

Anisette Toast

Summary

Yield
2 Loaves
SourceLeslie Jordan (2003)
Prep time
30 minutes
Cooking time
23 minutes
Total time
53 minutes

Ingredients

1 c
sugar
3
eggs
1
egg yolk
1⁄4 c
butter
2 1⁄2 c
flour
1 1⁄2 t
anise
2 t
baking powder

Instructions

Preheat oven to 350°. Spray and flour a cookie sheet; set aside. Cream eggs, yolk, sugar and butter. Mix in anise and baking powder. Add flour and mix well. Dough will be sticky. Flour hands and make 2 long loaves on the prepared cookie sheet. Cook for 18 minutes, or until a toothpick comes out clean. Remove from oven and set oven to 450°. Cut the loaves into slices and return to oven for to 5 minutes, or until toasted brown. 

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