Cookies & Candy

Rocks

Summary

Yield
60 Cookies
SourceMrs. Geer (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 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. 

Snickerdoodles

Summary

Yield
48 Cookies
SourceJohn Polansky (1994)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
shortening
1 1⁄2 c
sugar
2
eggs
2 3⁄4 c
flour
2 t
cream of tartar
1 t
soda
1⁄2 t
salt
3 T
sugar
3 t
cinnamon

Instructions

Cream shortening and add 1 1/2 cups sugar and eggs. Add flour, cream of tartar, soda and salt. Chill for 1/2 hour. Shape into golf ball-size balls. Mix cinnamon and sugar (3 tablespoons) and roll balls in it. Place on cookie sheet and bake at 400° for 8 to 10 minutes. Flatten with a fork. Add more cinnamon and sugar to taste. 

Fruit-Butter Squares

Summary

Yield
40 Bars
SourcePat Langley (1981)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 lb
margarine
1 1⁄2 c
sugar
4
eggs
2 c
flour
1 t
vanilla
1 cn
cherry pie filling
 
confectioner's sugar

Instructions

Cream together margarine and sugar. Add 4 eggs, one at a time, beating after each egg. Add 2 cups flour; mix well. Add 1 teaspoon vanilla. Put in greased 13 x 9-inch pan. Score 5 across and 8 down in batter. Put 1 cherry (from canned cherry pie filling) in each square. Bake at 350° for 30 minutes. Dust with confectioners’ sugar. 

Cinnamon Diamonds

Summary

Yield
48 Cookies
SourceJoy Greer (1975)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
butter or margarine
1 c
brown sugar
1
egg yolk
1⁄2 t
vanilla
2 c
sifted all-purpose flour
1 t
ground cinnamon
1
egg white, slightly beaten
3⁄4 c
sliced almonds
1 t
grated lemon peel

Instructions

Cream butter and brown sugar together until light. Beat in egg yolk and vanilla. Sift together flour and cinnamon; stir into creamed mixture. Pat dough into ungreased 15 x 10 x 1-inch baking pan. Brush with egg white; sprinkle with nuts and lemon peel and additional cinnamon if you like. Press nuts lightly into surface. Bake in 350° oven for 18 to 20 minutes. Cut into diamonds; cool and remove from pan. Freeze any extra cookies in moisture-vapor wrap. Makes 4 dozen. 

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. 

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