Cookies & Candy

Snowball Cookies

Summary

Yield
60 Cookies
SourceDebra Pack (2003)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 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. 

Christmas Cookies (to hang on the tree)

Summary

Yield
24 Cookies
SourceMarti Coblentz (1996)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1
box white cake mix, without pudding
1⁄2 c
oil
2 T
water
2 c
flour
2
eggs
1 T
vanilla or almond extract

Instructions

Beat cake mix, oil, water, eggs and flavoring well, 3 minutes. Add flour, 1/2 cup at a time. Knead mixture until it will roll out easily. Cut with cookie cutters. Make a small hole at the top of each cookie if using for tree decorations. Bake at 325° for 8 to 10 minutes. Cool and decorate with icing.  

Notes

Kids love to take them from the tree and eat them for a Christmas treat.

Holiday Honey Cookies

Summary

Yield
30 Cookies
SourceJane Vollrath (1989)
Prep time
1 hour, 30 minutes
Cooking time
15 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
butter
2 c
flour
1⁄2 t
cinnamon
1⁄2 t
cloves
1 t
baking soda
1 pn
salt

Instructions

Heat butter and honey carefully over low heat. Let cool, then add dry ingredients which have been sifted together. Chill in refrigerator about 1 hour. Roll out on floured board to 1/4-inch thickness. Cut into desired shapes. Bake on greased cookie sheets at 350° for 12 to 15 minutes. These keep very well. Decorate as desired before storing or just before serving. 

Golden Cookies

Summary

Yield
36 Cookies
SourceGrace Franklin (1989)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2
butter sticks (preferred unsalted)
3⁄4 c
white sugar
2
eggs, beaten
1 t
vanilla
1⁄4 t
salt (SCANT 1/4)
1⁄2 t
lemon juice
1 c
grated raw carrot (about 2 lg. carrots)
2 c
flour
2 t
baking powder
1 1⁄2 c
confectioners' sugar
2 T
fresh orange juice
1⁄2 t
almond extract

Instructions

Cream butter; whip in sugar. Add eggs. Add vanilla. Sprinkle lemon juice over carrots as soon as they are grated to prevent browning. Add to egg mixture. Sift together flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the teaspoon onto greased cookie sheet. Bake 20 minutes in 325° oven. 

Drop a spoonful of frosting glaze (mixture of confectioner’s sugar, orange juice and almond extract) on each warm cookie while they cool on a rack. (Put wax paper under racks.) Makes about 3 dozen Golden Cookies. 

Sugar Cheese Crescents

Summary

Yield
30 Servings
SourceMrs. Bokowski (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 c
sugar
2 1⁄2 c
flour
1⁄2 t
salt
3⁄4 c
butter, softened
1⁄3 c
sweetened applesauce
1⁄2 t
vanilla extract
1⁄2 c
shredded cheddar cheese
1 t
cinnamon

Instructions

In large mixer bowl, combine 1/2 cup sugar and remaining ingredients except cheese and cinnamon. Blend well. Stir in cheese; mix thoroughly. Shape into balls using a rounded teaspoon of dough for each. Roll each ball in a mixture of 1/2 cup sugar and cinnamon. Press with tines of a fork or mold into crescent shapes. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove from cookie sheets immediately. 

Lucy Cookies

Summary

Yield
30 Cookies
Source Sally Joyce (1992)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

1 T
flour
1 c
brown sugar
1
egg white
3⁄4 t
vanilla
1 1⁄4 c
chopped pecans

Instructions

Work flour into brown sugar. Beat egg white until stiff. Then fold into other mixture. Fold in vanilla and pecans. Drop the batter from a teaspoon onto a greased and floured cookie sheet. Bake at 325° for 10 minutes. Makes about 30 cookies. Serve with ice cream.

Toffee Squares

Summary

Yield
72 Squares
SourceCarol Kirsch (1982)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
butter
1 c
brown sugar, packed
1
yolk (egg! )
1 t
vanilla
1⁄4 t
salt
2 c
sifted flour
1⁄2 lb
sweet chocolate, melted
1⁄2 c
chopped nuts

Instructions

Cream butter. Add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread in a greased 15 x 10 x 1-inch pan, or in a rectangle about 10 x 15 inches on a greased cookie sheet. Bake at 350° for about 20 minutes. Spread while hot with melted chocolate. Sprinkle with chopped nuts. Cool. Cut into small squares. Makes about 6 dozen. 

Caramel Sticks

Summary

Yield
1 Pan
SourceMiss Lynn LeMaster (1970)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1⁄2 c
margarine or butter, melted (1 stick)
2
eggs
2 c
light brown sugar (1 box)
1 1⁄2 c
flour
1⁄2 t
baking powder
1 c
nuts (broken pecans)

Instructions

Cream sugar and eggs together. Add melted butter, then nuts. Add flour, salt and baking powder, sifted together. Spread on greased cookie pan approximately 13 x 9 x 1-inch deep. If too thick, wet spoon with milk and spread. Bake at 325° about 35 minutes, or until well done. 

Leckerli

Summary

Yield
30 Cookies
SourceMrs. Craighead (1970)
Prep time
12 hours, 30 minutes
Cooking time
10 minutes
Total time
12 hours, 40 minutes

Ingredients

3 c
ground almonds
3 c
confectioners' sugar
1 c
flour
2
eggs
 
Juice of 1 lemon
 
Ground rind of lemon
 
rasberry jam

Instructions

Mix together and divide into 6 parts. Roll one part thin on board sprinkled with confectioners’ sugar. Spread with raspberry jam. Roll out another part of dough and cover over jam. Cut into squares. Repeat this two or more times, until dough is used. Place squares on cookie sheets and let dry overnight. Bake cookies 10 minutes at 350°. 

Walnut Butter Delights or Hungarian Crescents

Summary

Yield
100 Cookies
SourceMrs. Schweikart (1970)
Prep time
12 hours, 30 minutes
Cooking time
25 minutes
Total time
12 hours, 55 minutes

Ingredients

2 c
flour (less 1 T.)
1 t
sugar
1⁄2 t
salt
1 c
sweet butter, unsalted
1⁄2 t
vanilla
6
egg yolks, beaten well
6
egg whites
2 c
walnut meats, ground very fine
1⁄4 c
powdered sugar

Instructions

Sift and measure flour. Sift with sugar and salt into bowl. Cut in butter until mixture looks like corn meal. A pastry blender is just right for this. Stir in vanilla and egg yolks. Knead for a few minutes, being careful not to use any extra flour. Use 1 tablespoon flour for this purpose. Cut dough into 100 pieces; these are shaped into marble-sized balls. Place in single layers on waxed paper-lined pan. Cover with more waxed paper. Refrigerate overnight.

At this time, you can make the walnut filling: Combine egg whites and powdered sugar. Add the ground nuts to egg mixture. Beat vigorously for about 5 minutes. Place filling in refrigerator.

Remove only 5 balls of dough from refrigerator at one time. Roll these out paper thin, using as little flour as possible. Place a level teaspoon of filling in center. Enclose by loosely overlapping 2 sides. Secure ends with a light twist. Place 1/2 inch apart on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes, or until lightly browned. Remove carefully. Cool and sprinkle with powdered sugar. 

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