Cookies & Candy

Nuclear Fudge

Summary

Yield
24 Servings
SourceLinda Stoops (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

3
Hershey bars, broken up into Sm. squares (8 oz. size-bars)
18 oz
semi-sweet chocolate bits
4 1⁄2 c
granulated sugar
8 oz
marshmallow creme
1 cn
evaporated milk
1⁄2 c
butter or margarine (do not use vegetable spread!)
1 t
salt
2 t
vanilla
1⁄2 c
chopped nuts (opt.)

Instructions

Cook sugar, milk, butter and salt over medium heat, stirring constantly until it melts, then occasionally until it starts to boil. Let bubble for 4 minutes, turning down heat to prevent boil-over, if necessary. Add vanilla, then pour over remaining ingredients. Stir until thoroughly mixed, then spread onto greased 10 x 15 x 1-inch cookie sheet. Score and chill, then finish cutting into squares. 

Marzipan

Summary

Yield
8 Servings
SourceAnne-Marie Dujardin, Main Library (2006)
Prep time40 minutes
Cooking time
Total time40 minutes

Ingredients

1 lb
blanched almonds
1 lb
confectioners sugar
 
lemon zest (to taste)
 
water

Instructions

Grind almonds in coffee grinder until fine. Add confectioners sugar and lemon zest. Add water one tablespoon at a time until a stiff dough forms. Wrap in plastic wrap and let rest in refrigerator for 30 minutes. Form into desired shape. These are delicious dipped in melted chocolate.

Kisses on Peanut Butter Cookies

Summary

Yield
36 Cookies
SourceMary Schluep (1979)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

1⁄2 c
shortening
1⁄2 c
granulated sugar
1
egg
3⁄4 t
soda
1⁄4 t
salt
1⁄2 c
peanut butter
1⁄2 c
brown sugar
1 1⁄4 c
all-purpose flour
1⁄2 t
baking powder
1 pk
Kisses (6 or 12 oz.)

Instructions

First take wrappers off kisses and place kisses in a plastic bowl. Mix thoroughly shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheets. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Place kiss on the cookies after baking. Bake 10 to 12 minutes, or until set but not hard. Makes about 3 dozen. 

Key Lime Cookies

Summary

Yield
80 Cookies
SourceNancy Alonzo (2000)
Prep time30 minutes
Cooking time12 minutes
Total time42 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. 

Coconut Islands

Summary

Yield
24 Servings
SourceLavonne Roscoe (1988)
Prep time30 minutes
Cooking time15 minutes
Total time45 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. 

Pineapple Bars

Summary

Yield
48 Bars
SourceAnne Maher (1981)
Prep time24 hours, 30 minutes
Cooking time45 minutes
Total time25 hours, 15 minutes

Ingredients

2 c
sugar
2
eggs
1 cn
crushed pineapple (15 1/2-oz.)
2 c
flour
2 t
baking soda
2 t
vanilla, divided
1 c
chopped nuts, divided
1 pk
cream cheese (3 oz.)
1⁄2 c
butter
1 3⁄4 c
confectioners' sugar

Instructions

Combine sugar, eggs, pineapple, flour, baking soda, 1 teaspoon vanilla and 1/2 cup chopped nuts by hand. Pour into greased 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Ice with frosting.

To make icing: Cream together the cream cheese, butter, confectioner’s sugar, and 1 teaspoon vanilla, then add the rest of the nuts.

Refrigerate for 24 hours. Makes 48 (1 x 1 1/2-inch) bars.

 

Bourbon Balls

Summary

Yield
30 Balls
SourceDiana Scherer (1992)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

3 c
vanilla wafers, ground
1 c
ground nuts
1 c
confectioners' sugar
3 T
light Karo
1 1⁄2 T
cocoa
1⁄2 c
bourbon

Instructions

Mix well. Roll into balls and dip in powdered sugar. Cover. Makes 30 small balls. 

Pastel Cookies

Summary

Yield
120 Cookies
SourceMrs. Mary Schluep (1976)
Prep time15 minutes
Cooking time8 minutes
Total time23 minutes

Ingredients

3 1⁄2 c
flour
1 t
baking powder
1 1⁄2 c
butter
1 c
sugar
1 pk
Jello 3 oz. (3 oz. size)
1
egg
1 t
vanilla

Instructions

Cookie press onto ungreased baking sheet. Bake at 400° about 8 minutes. Makes about 10 dozen 1- to 1 1/2-inch cookies. 

Italian Chocolate Cookies

Summary

Yield
48 Cookies
SourceLenore Mastracci (1981)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

9
eggs
2 t
baking powder
2 c
sugar
2 c
ground nuts
1⁄2 lb
Baker's unsweetened chocolate
2 1⁄2
sticks butter
1⁄2 c
chopped citron
1 t
cinnamon
1 t
nutmeg
1⁄2 t
cloves
4 1⁄2 c
sifted flour
4
unsweetened chocolate squares (for icing)
3 T
hot water (for icing)
1 1⁄4 c
sifted powdered sugar (for icing)
1
egg (for icing)
1⁄4 c
butter (for icing)
1 t
vanilla (for icing)

Instructions

Melt butter, chocolate and sugar. Stir and let cool. Beat eggs and spices. Add citron and nuts to chocolate. Mix flour and baking powder and add to chocolate mixture. Roll out (sausage shape) about 1 inch around. Dough should be shiny and glossy. Cut into diamond shape. Dip knife in flour when cutting. Bake at 325° for 9 to 10 minutes.

For Chocolate Icing: Melt chocolate in double boiler. Add water; stir until smooth and thick. Cool. Remove from heat, add sugar and egg and beat. Add butter and vanilla. 

Snowball Cookies

Summary

Yield
60 Cookies
SourceDebra Pack (2003)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

3⁄4 c
margarine
1 t
vanilla
1 t
water
1⁄2 t
salt
1⁄3 c
sugar
2 c
flour
1
bag semi-sweet chocolate chips (12 oz.) or less if preferred
 
Sugar to coat cookies

Instructions

Preheat oven to 300°. Mix firsts ingredients. Add flour and stir well. Stir in chocolate chips. Form into 1-inch balls. Bake 30 minutes. Roll in sugar while still warm. 

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