Cookies & Candy

Black-Eyed Susans

Summary

Yield
60 Cookies
SourceMiss Sue Meyer (1970)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1⁄2 c
soft butter or margarine
1⁄2 c
granulated sugar
1⁄2 c
light brown sugar, firmly packed
1
egg
1 t
vanilla extract
1 1⁄2 c
sifted all-purpose flour
1⁄2 t
each baking soda and salt
 
Semisweet chocolate pieces
1 c
moist smooth peanut butter

Instructions

Cream butter and sugars; add egg, vanilla and peanut butter. Beat until light. Add sifted dry ingredients and mix well. Force through spritz gun or cookie press onto cookie sheets (ungreased), using a disc that will make a flower design. Put a chocolate piece in center of each. Bake in preheated moderate oven at 350° for about 15 minutes. Makes about 5 dozen. 

Cheesecake Cookies

Summary

Yield
16 Cookies
SourceCarol Jones (1993)
Prep time30 minutes
Cooking time40 minutes
Total time1 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.

Marble Cheese Brownies

Summary

Yield
32 Brownies
SourceRaelene Walker (1984)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

3
squares unsweetened chocolate (1 oz. squares)
6 T
butter or margarine
2 pk
Philadelphia cream cheese softened (3 oz. pks.)
1 c
sugar (divided)
3
eggs (divided)
2⁄3 c
flour (plus 1 tsp., divided)
1⁄2 t
lemon juice
2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 325° and grease 9-inch square pan. In small saucepan, melt chocolate and butter or margarine over very low heat, stirring constantly. Cool. In small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in 1 egg, 1 tablespoon flour, lemon juice and 1/2 teaspoon vanilla. Spread in pan. In another bowl, beat remaining 2 eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thick. Fold in remaining flour, baking powder and salt. With a knife or spatula, swirl mixture just until marbled. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool; cut into bars. Cover and store in refrigerator. Makes 32 brownies. 

No Bake Cookies

Summary

Yield
24 Cookies
SourceAnnette Heffernan (1998)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1⁄2 c
margarine
6 T
cocoa
1⁄2 c
milk
3 c
sugar
1 c
peanut butter
3 c
oatmeal
1 t
vanilla

Instructions

Bring margarine, cocoa, milk and sugar to a boil. Boil for 1 minute. Add peanut butter and vanilla. Next add oatmeal and drop by teaspoonfuls onto wax paper while warm. Let cool. 

Dutch Refrigerator Cookies

Summary

Yield
72 Cookies
SourceSheila Bettendorf (1979)
Prep time15 minutes
Cooking time7 minutes
Total time22 minutes

Ingredients

1 c
butter or oleo
1⁄2 c
white sugar
1⁄2 c
brown sugar
1
egg
2 1⁄4 c
sifted flour
1⁄4 t
soda
1⁄2 t
salt
2 t
cinnamon
1⁄4 t
nutmeg
1⁄4 t
cloves
1⁄2 c
chopped walnuts

Instructions

Cream together butter and sugars; add egg and beat well. Sift together dry ingredients. Stir into creamed mixture. Add nuts. Shape in rolls about 2 1/2 inches across. Wrap in waxed paper and chill thoroughly. Slice very thin, 1/8 inch or less. Bake 1 inch apart on lightly greased cookie sheet at 375°, 5 to 7 minutes or until delicately browned. Remove at once to rack. Makes 5 to 6 dozen.  

Notes

Very good with coffee.

Beacon Hill Cookies

Summary

Yield
60 Cookies
SourceJoy Greer (1974)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

2
egg whites
  ds
salt
1⁄2 c
sugar
1⁄2 t
vanilla
1⁄2 t
vinegar
1 c
chocolate bits
3⁄4 c
chopped walnuts or pecans

Instructions

Beat egg whites until frothy, then add salt and sugar. Beat until stiff. Then add vanilla and vinegar. Meanwhile, melt and cool chocolate bits. Add these with chopped walnuts or pecans. Bake at 350° on a heavily greased cookie sheet for 10 minutes. Remove immediately. Cool on waxed paper. Makes 4 to 5 dozen. 

Rocks

Summary

Yield
60 Cookies
SourceMrs. Geer (1971)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 c
shortening
1 1⁄2 c
brown sugar
3
eggs
3 c
sifted flour
1 t
baking soda
1⁄2 t
salt
2 t
cinnamon
1 t
cloves
1 c
seedless raisins
1 c
chopped nuts

Instructions

Cream shortening and brown sugar. Add eggs, one at a time. Sift flour, soda, salt, cinnamon and cloves. Add raisins and nuts. Drop by teaspoon onto cookie sheet. Bake at 350° for 12 to 15 minutes. 5 dozen. 

Butterscotch Squares

Summary

Yield
24 Servings
SourceBetty Fisher (1979)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 c
sifted cake flour
1 t
baking powder
1⁄4 t
salt
1 c
brown sugar (firmly packed)
1⁄2 c
walnuts chopped
1⁄4 c
butter or margarine, melted (1/2 stick)
1
egg
1⁄2 t
vanilla
 
powdered sugar (opt.)

Instructions

Sift flour, baking powder and salt into bowl; stir in brown sugar, walnuts, melted butter or margarine, egg and vanilla. Beat until completely blended. Pour into greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 minutes, or until firm on top. Set pan on rack to cool. Cut into squares. Can sift powdered sugar on top before cutting, if desired. 

Peanut Butter Choc-Mallow Fudge

Summary

Yield
24 Servings
SourceAnn Marie D'Andrea (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
semi-sweet chocolate chips
1 c
milk chocolate chips
1 c
smooth peanut butter
4 c
miniature marshmallows
1 c
raisins (optional)

Instructions

Spray cooking spray into a 9 x 13-inch pan and wipe with paper towel. In medium saucepan over low heat, melt chips and peanut butter until smooth. Quickly stir marshmallows. Remove from heat and pour into pan. Cool in refrigerator. Cut into squares and wrap individually in waxed paper pieces. One cup raisins may be added with marshmallows, if desired. 

Notes

Variations: For thicker fudge, use 8 x 8-inch pan. 

Lace Cookies

Summary

Yield
60 Cookies
SourceLouise Dowden (1979)
Prep time20 minutes
Cooking time5 minutes
Total time25 minutes

Ingredients

1 1⁄2 c
oatmeal, uncooked
1 1⁄2 c
light brown sugar
2 T
flour
1⁄2 t
salt
2⁄3 c
butter, melted
1
egg, slightly beaten
1⁄2 t
vanilla

Instructions

Preheat oven to 350°. Mix oatmeal, brown sugar, flour and salt. Stir in melted butter, then add egg and vanilla and combine well. Arrange batter by 1/2 teaspoons 2 inches apart on ungreased cookie sheets. Bake until lightly browned, about 5 minutes. Cool slightly, removing cookies from cookie sheet as soon as they are firm. Makes about 60 cookies.

Pages

Subscribe to Cookies & Candy