Cookies & Candy

Key Lime Cookies

Summary

Yield
80 Cookies
SourceNancy Alonzo (2000)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
butter or margarine, softened
1 c
granulated sugar
1
egg
1 T
lime juice (Key lime juice is good)
4 dr
lime oil*
2 c
flour
1⁄4 t
baking powder
1⁄4 t
salt
 
confectioners' sugar

Instructions

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, then add lime juice and lime oil, beating well. Add flour, baking powder and salt and mix only until combined. Cover and refrigerate dough about 1 hour. Using 1 level teaspoon of dough for each cookie, roll dough into balls in the palms of your hands. Lightly flatten the balls into round disks about 1 1/4 inches in diameter. Place cookies on lightly greased cookie sheets about 1 inch apart. Bake at 350° for 10 to 12 minutes, or until the cookies just begin to brown on the bottom. Meanwhile, put confectioners’ sugar into a shallow dish, such as a pie pan. Let cookies stand 1 minute after removing them from the oven. Loosen with a spatula and place the warm cookies in the dish with confectioners’ sugar, turning to coat both sides. Place cookies on wire racks to cool completely. Store in an airtight container. Makes about 80 cookies. 

Notes

*Lime oil is available around Columbus, Ohio, at Columbus Cake Craft, 5436 Cleveland Ave. or at Happy Hostess House, 2892 Johnstown Road. 

Orange Cookies

Summary

Yield
36 Cookies
SourceMildred Tuttle (1978)
Prep time
2 hours, 30 minutes
Cooking time
10 minutes
Total time
2 hours, 40 minutes

Ingredients

1 c
butter or margarine, softened
2 c
confectioners' sugar (divided)
1 1⁄4 c
flour
3⁄4 c
cornstarch
3 T
orange juice
1 t
orange peel (opt.)

Instructions

Combine butter and 1/2 cup sugar until fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate at least 2 hours. Preheat oven to 325°. Roll dough in 1-inch balls. Place on ungreased sheet. Bake 8 to 10 minutes. Firm by golden. Cool and remove to a rack. In small bowl, mix remaining 1 1/2 cups sugar and 3 tablespoons orange juice. Makes 1 cup glaze. Place wax paper under rack and spoon on glaze. Let dry. These freeze well. 3 dozen. 

Iced Orange Cookies

Summary

Yield
72 Cookies
SourceDot Schweikart (1972)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

2 c
sugar
1 c
butter or margarine
1 c
sour cream
1 t
soda (mix soda into the sour cream)
2
eggs
3 1⁄2 c
flour, sifted
1 t
baking powder
 
Juice and rind of 1 orange (about 1/2 c.)

Instructions

Cream together sugar, butter, sour cream, soda and eggs. Sift flour with baking powder. Mix together creamed mixture and flour. Add orange juice and rind. Bake at 350° for about 10 or 12 minutes. (Bake a test cookie to determine the correct time.) Use greased cookie sheet. Icing: Mix juice of 1 lemon with powdered sugar to a spreading consistency. Apply while cookies are still warm from the oven. For decoration, sprinkle a little orange rind over icing. Yields 6 dozen cookies. 

Orange Iced Carrot Cake

Summary

Yield
36 Cookies
SourceDot Schweikart (1980)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 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.

Carrot Spice Cookies

Summary

Yield
48 Cookies
SourceLinda Stoops (1995)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 c
butter or margarine (no vegetable spread!)
1 c
brown sugar
1 c
white granulated sugar
2
eggs
4 T
milk
3 c
all-purpose flour
2 c
cleaned (scraped) grated carrots (or 4 med. ones)
1 1⁄4 t
baking soda
3⁄4 t
cinnamon
3⁄4 t
nutmeg
1⁄2 t
cloves
1⁄2 t
salt
1 1⁄2 c
raisins and/or 1 c. chopped nuts (opt.)

Instructions

Soften butter/margarine and mix with sugar. Add eggs and milk. Blend flour, salt and spices and add to liquid mixture. Stir in carrots and optional ingredients. Drop by spoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes, or until edges are slightly browned and the center looks dry. Allow to cool a minute before removing from cookie sheet. Makes approximately 4 dozen. 

Pineapple Drop Cookies

Summary

Yield
60 Cookies
SourceNancy Fogle (2000)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄8 t
salt
1⁄2 t
baking soda
2 t
baking powder
3 c
flour
2 c
light brown sugar
1⁄2 c
shortening
1⁄2 c
margarine (divided)
2
eggs
1 t
vanilla
1 c
crushed pineapple, lightly drained (with extra juice reserved)
1 1⁄2 c
powdered sugar
1⁄2 t
vanilla
1
Reserved pineapple juice

Instructions

Sift dry ingredients together and set aside. Mix sugar, shortening, 1/4 cup margarine, eggs, vanilla and pineapple in large mixing bowl. Combine with dry ingredients. Drop by tablespoon onto lightly greased cookie sheet. Bake at 350° until puffy and lightly browned. Remove from cookie sheet and cool on wire rack. For the icing mix powdered sugar, 1/4 cup margarine and vanilla. Then add pineapple juice, a tablespoon at a time, until of desired spreading consistency. (You may also add a drop of yellow food coloring to this icing.) Frost cooled cookies. 

Pineapple Cookies

Summary

Yield
60 Cookies
SourceJan Ward (1978)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
sugar
1 c
shortening
1
egg
1 c
crushed pineapple with syrup
3 1⁄2 c
flour
1 t
salt
1⁄4 t
nutmeg
1⁄2 c
chopped nuts

Instructions

Cream together shortening and sugar. Add egg and mix well. Stir in crushed pineapple and syrup. Sift together dry ingredients and add to pineapple mixture. Chill at least 1 hour. Drop from a teaspoon on a lightly greased baking sheet spaced 2 inches apart. Bake at 400° for 8 to 10 minutes. Makes 5 dozen. 

Fruit Cake Cookies

Summary

Yield
60 Cookies (small)
SourceMary Ellen Jenkins (1991)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 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. 

Glazed Fresh Apple Cookies

Summary

Yield
36 Cookies
SourcePat Wheeler (1988)
Prep time
30 minutes
Cooking time
14 minutes
Total time
44 minutes

Ingredients

1 1⁄3 c
brown sugar, firmly packed
1⁄2 c
shortening
1
egg, unbeaten
2 c
flour
1 t
baking soda
1⁄2 t
salt
1 t
cinnamon
1 t
cloves
1⁄2 t
nutmeg
1⁄4 c
milk
1 c
chopped nuts
1 c
apple (chopped and unpared )
1 c
raisins
1 1⁄2 c
powdered sugar (For glaze)
1 T
soft butter (For glaze)
1⁄4 t
vanilla (For glaze)
2 1⁄2 T
milk (For glaze)

Instructions

For cookie batter, cream sugar and shortening. Add egg and beat. Add dry ingredients and mix well. Then add milk, nuts, raisins and apples. Drop by tablespoons onto lightly greased cookie sheet. Bake at 375° for about 14 minutes.

Glaze while still warm with icing made of powdered sugar, soft butter, vanilla and 2 1/2 tablespoons milk. 

Pennsylvania Sand Tarts

Summary

Yield
24 Servings
SourceMrs. Claffey (1970)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1 lb
butter, room temp.
2 c
sugar
3
eggs, well beaten
3 1⁄2 c
sifted flour

Instructions

Gradually add sugar to butter (with hands). Add eggs and flour alternately and chill overnight. Make mix of cinnamon and sugar. Roll out small amount at a time on well-floured board. Roll thin. Brush tops with whole egg and sprinkle with cinnamon and sugar mix. Bake on ungreased cookie sheet about 325° for 7 to 8 minutes. 

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