Cookies & Candy

Yum-Yum Cookies

Summary

Yield
60 Cookies
SourceMarybeth Franz (1978)
Prep time
30 minutes
Cooking time
7 minutes
Total time
37 minutes

Ingredients

1 1⁄2 c
sugar
1 c
butter (1/2 margarine)
2
eggs, lightly beaten
2 c
chopped dates
1 t
baking soda
2 T
water
1 c
flaked coconut
1 c
chopped pecans
1 pn
salt
3 c
flour

Instructions

Dissolve baking soda in water and sprinkle over chopped dates in small bowl. Let stand white creaming softened butter and sugar together. Add eggs and beat well. Stir in date mixture, coconut and nuts. Add salt and flour and blend well in softened dough. Drop cookie mixture in walnut-sized teaspoonfuls on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes, or until delicately browned. 5 dozen.

Potato Chip Cookies

Summary

Yield
60 Cookies
Source Makes 5 dozen. Pat Langley (1979)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1 lb
margarine, softened
1 c
sugar
1 T
vanilla
3 1⁄2 c
unsifted all-purpose flour
2 c
crushed potato chips

Instructions

Preheat oven to 325°. Beat margarine until fluffy. Beat in sugar and vanilla. Slowly beat in flour, using low speed. Stir in potato chips. Drop dough from tablespoon on ungreased cookie sheet. Bake 25 minutes. Makes 5 dozen.

Raisin Bars

Summary

Yield
36 Squares
SourceMerry Ann Sauls (1978)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 c
walnuts
1⁄3 c
margarine
1 1⁄2 c
brown sugar
1 c
flour (plus 2 T., divided)
2
eggs
1 t
vanilla
1⁄2 t
salt
1 t
baking powder
1 1⁄2 c
raisins

Instructions

Thoroughly blend the margarine, 1/2 cup brown sugar and 1 cup flour. Pat evenly in a 9 x 9-inch baking pan. Bake at 375° for 10 minutes. Beat eggs. Add 1 cup brown sugar, vanilla, 2 tablespoons flour, salt and baking powder. Mix thoroughly. Blend in raisins and chopped walnuts. Bake at 350° for 20 minutes. Serves 36 (1 1/2-Inch) squares. 

Raisin Drop Cookies

Summary

Yield
72 Cookies
SourceRalene Walker (1982)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 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. 

Sherried Date Cakes

Summary

Yield
24 Cakes
SourceMargery Smith (1981)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 pk
pitted dates (8 oz.)
1 c
small marshmallows
1 c
pecans, chopped fine
1⁄2 c
sherry
12
graham crackers, crumbed
24
salted pecans

Instructions

Chop dates fine. Add all ingredients except salted pecans and mix thoroughly. Form into balls and roll in additional crumbs. Flatten slightly and press a pecan in the center of each. In place of pecan, a candied cherry (1/2) may be used to decorate as a Christmas touch. 

Fennel Cakes

Summary

Yield
126 Cakes
SourceMrs. Grasso (1970)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

3 c
flour
1 t
baking powder
1⁄2 t
salt
1 c
shortening
1 1⁄2 c
sugar
2 t
fennel seed
2 t
grated lemon rind (divided)
1⁄2 t
vanilla
2
eggs
 
Finely ground pistachio nuts
1⁄4 c
water
2 1⁄4 c
powdered sugar

Instructions

Grease baking sheets. Set oven at 375°. Cream shortening and sugar until light’ and fluffy. Beat in fennel seed, 1 teaspoon lemon rind, and vanilla. Blend in eggs, then sifted flour mixture. Drop by level teaspoons onto baking sheets. Bake 10 to 12 minutes, or until edges are lightly browned. Remove to wire rack. When completely cool, dip tops in Lemon Icing and sprinkle with nuts. 

Lemon Icing: In a small saucepan, bring water to a boil. Remove from heat and stir in sugar until smooth. Blend in 1 teaspoon lemon rind. Keep warm while icing cookies. 

Makes approximately 10 1/2 dozen. 

Portable Apple & Cheese Pleasers Breakfast Cookie

Summary

Yield
24 Cookies
SourceJanet Shaw (2001)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

3⁄4 c
all-purpose flour
2⁄3 c
margarine or butter, softened
1⁄3 c
firmly packed brown sugar
1
egg
1 t
vanilla
1⁄3 t
cinnamon
1⁄2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
Quaker Oats (quick or old fashioned, uncooked)
1 c
shredded cheddar cheese
3⁄4 c
raisins
1 c
Chopped apple

Instructions

Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in a large bowl; mix well. Add oats, cheese and raisins; mix well. Stir in apple. Drop by heaping tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 15 minutes, or until golden brown. Store in tightly covered container in refrigerator or in loosely covered container at room temperature. Makes about 24 cookies. 

Cheesecake Cookies

Summary

Yield
16 Cookies
SourceCarol Jones (1993)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄3 c
butter, melted
1⁄3 c
brown sugar, packed
1 c
flour
1⁄2 c
walnuts, chopped
1 pk
cream cheese (8 oz.)
1⁄4 c
sugar
1
egg
1 T
lemon juice
2 T
cream or milk
1 t
vanilla

Instructions

Mix brown sugar, chopped nuts and flour together in a large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for about 12 to 15 minutes. Beat cream cheese until smooth with 1/4 cup of sugar. Beat in the egg, lemon juice, milk and vanilla. Pour this onto the baked crust. Top with reserved crumbs. Return to a 350° oven and bake for about 25 minutes. Cool thoroughly, then cut into 2-inch squares. These can be baked the day before. Cover with plastic wrap and keep refrigerated. Makes about 16 cookies.  

Notes

Recipe from Someone’s In the Kitchen With Dinah by Dinah Shore.

Cherry Danish Cookies

Summary

Yield
80 Cookies (2-inches)
SourceAnn Marie D'Andrea (1992)
Prep time
4 hours, 30 minutes
Cooking time
15 minutes
Total time
4 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. 

Danish Delights

Summary

Yield
24 Cookies
SourceMrs. Rehder (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
butter
1⁄3 c
sugar
1⁄2 t
vanilla
1
egg yolk (put white in separate bowl)
1 c
flour
1
egg white
1 c
chopped nuts
 
Maraschino cherries, halved

Instructions

Mix first five ingredients. Make into 24 small balls. Beat egg white. Dip each ball in egg white and then in chopped nuts. Bake 5 minutes at 375°. Take out, press in cherry. Bake 10 minutes more. Yields 2 dozen.  

Notes

Ummm good!

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