Cookies & Candy

Chocolate Chip Cookies

Summary

Yield
50 Cookies
SourceMrs. Ardith Nolte (1988)
Prep time
20 minutes
Cooking time
18 minutes
Total time
38 minutes

Ingredients

1 c
margarine (2 sticks)
1 1⁄2 c
sugar
2 1⁄4 c
flour
1 t
soda
1
egg
1 t
vanilla
1 t
salt
12 oz
chocolate chips
1 c
nuts (optional)

Instructions

Cream sugar and butter, and add egg and vanilla. Sift flour, soda, and salt, and then add to creamed mixture. Add chocolate chips and nuts, if desired. Bake at 325° to 350° for 18 minutes on ungreased cookie sheet. Cool on cookie sheet. 

Notes

Make 21 to 24 large cookies (use ice cream dipper 1/2 full). Makes 50 regular-size cookies. Baking time is same for large or small cookie. 

Alte Deutsch Nuss Plaetzchen (Old German Nut Cookie)

Summary

Yield
90 Cookies
SourceTerri Williams (1988)
Prep time
30 minutes
Cooking time
18 minutes
Total time
48 minutes

Ingredients

1 1⁄2 c
lightly salted butter or margarine, room temp.
1 1⁄2 c
granulated sugar
1⁄2 t
salt
1 t
vanilla extract
2
large eggs, yolks and whites (separated)
4 c
all-purpose flour
1⁄4 c
granulated sugar
1⁄2 t
ground cinnamon
3⁄4 c
chopped pecans or almonds

Instructions

In a large bowl, beat butter until creamy. Add the 1 1/2 cups of sugar, the salt and vanilla and beat until light and fluffy. Beat in egg yolks. Add flour and mix thoroughly to make a stiff dough. In a small bowl, beat egg whites with a fork just until whites are broken up, then beat in the 1/4 cup sugar. Mix cinnamon with nuts. Heat oven to 325°. Take half the dough (about 2 cups) and roll it out on an ungreased baking sheet to 1/2-inch thick rectangle. Cut off edges to make a neat 10X12-inch rectangle. Brush dough with 2 tablespoons of the egg white mixture; sprinkle with 1/4 cup of the nut mixture. Bake in the lower third of the oven for 15 to 18 minutes, until lightly colored. Remove from the oven and cut into 30 squares. Let cookies cool 2 minutes before transferring to a wire rack to cool. Roll out and bake remaining dough the same way, then gather both sets of trimmings and roll them out too. Makes 90 cookies. Store in an airtight container at room temperature or freezer. 

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. 

Butterscotch Brownies

Summary

Yield
24 Brownies
SourceDaisy Harvey (1972)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄4 c
butter or shortening
1 c
brown sugar, packed in cup
1⁄2 c
flour
1 t
baking powder
1⁄2 t
vanilla
1⁄2 t
salt
1⁄2 c
walnuts, coarsely chopped

Instructions

Melt butter or shortening over low heat. Stir in brown sugar. Remove from heat. Sift together and stir in flour, baking powder, vanilla, salt and walnuts. Spread in well-greased and floured square 8 x 8 x 2-inch pan. Bake 20 or 25 minutes in moderate oven (350°). Appears soft when removed from oven because interior is supposed to be soft. Cut while warm. 

Whoopie Pies

Summary

Yield
24 Servings
SourceSandra Shepherd (1976)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

6 T
shortening
1
egg
1 c
sugar
1 c
milk
2 c
flour
1 1⁄2 t
soda
5 T
cocoa
1 t
vanilla plus to taste for filling
1⁄2 c
shortening
3⁄4 c
confectioners' sugar
1
unbeaten egg white
6 T
marshmallow fluff

Instructions

Mix shortening, egg, sugar and milk. Sift and add flour, soda and cocoa, then vanilla. Drop by tablespoon onto lightly greased cookie sheet. Bake 10 minutes at 375°. Let cool and spread generously with filling, which is a mixture of shortening, confectioners’ sugar, egg white and marshmallow fluff, plus vanilla to taste. 

Oatmeal-Toffee Cookies

Summary

Yield
24 Cookies
SourceMarty Prass (1999)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
all-purpose flour
1 t
baking soda
2
unsalted butter sticks (room temperature)
3⁄4 c
granulated sugar
3⁄4 c
light brown sugar
1
egg
1 t
vanilla extract
1 1⁄2 c
oatmeal
1 c
dried cherries
1 c
bittersweet chocolate, coarsely chopped (4 1/2 oz.)
1 c
toffee pieces (5 1/2 oz.)

Instructions

Preheat oven to 350°. Sift together the flour and baking soda and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add the egg and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour, a bit at a time, on low speed until well combined. Add the oatmeal, cherries, chocolate and toffee pieces. Mix on low speed to combine. Divide the dough into 3 equal portions and roll into logs, using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets until golden brown, 8 to 10 minutes. Remove from the oven and transfer to a baking rack to cool. Makes 2 dozen cookies. 

Pineapple Drop Cookies

Summary

Yield
60 Cookies
SourceNancy Fogle (2000)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄8 t
salt
1⁄2 t
baking soda
2 t
baking powder
3 c
flour
2 c
light brown sugar
1⁄2 c
shortening
1⁄2 c
margarine (divided)
2
eggs
1 t
vanilla
1 c
crushed pineapple, lightly drained (with extra juice reserved)
1 1⁄2 c
powdered sugar
1⁄2 t
vanilla
1
Reserved pineapple juice

Instructions

Sift dry ingredients together and set aside. Mix sugar, shortening, 1/4 cup margarine, eggs, vanilla and pineapple in large mixing bowl. Combine with dry ingredients. Drop by tablespoon onto lightly greased cookie sheet. Bake at 350° until puffy and lightly browned. Remove from cookie sheet and cool on wire rack. For the icing mix powdered sugar, 1/4 cup margarine and vanilla. Then add pineapple juice, a tablespoon at a time, until of desired spreading consistency. (You may also add a drop of yellow food coloring to this icing.) Frost cooled cookies. 

Biscotti with Almond & Spices

Summary

Yield
40 Biscotti
SourceSusan Lense (2004)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
granulated sugar
1 c
light brown sugar
2
eggs
2 T
orange juice
1⁄3 c
vegetable oil or nut oils
1⁄2 t
vanilla
1 pn
salt
2 t
cinnamon
1⁄2 t
ground cloves
2 1⁄2 c
flour (white, whole-wheat or combination)
2 t
baking powder
1⁄2 c
almonds, chopped (up to 2/3 cup, to taste)

Instructions

Grease large cookie sheet. Roll or pinch dough into 3 long strips extending the length of the pan. Bake at 375° for about 10 to 15 minutes. Watch for brown edges on the strips. Lower heat to approximately 325° to finish baking. Total cooking time varies, but is generally 15 to 20 minutes. Lengthen time if you prefer a dryer cookie. Remove from oven. Immediately cut off brown edges on each strip. Cut julienne style for desired shape. These are not as crisp and dry as commercial biscotti. You can further dry them out in a warm oven. 

Springerles

Summary

Yield
24 Servings
SourceAmy Zahniser (1989)
Prep time
12 hours, 30 minutes
Cooking time
20 minutes
Total time
12 hours, 50 minutes

Ingredients

4
beaten eggs
1 lb
confectioners' sugar
1 t
baking soda
1 T
anise extract
4 c
flour
1 1⁄2 T
anise seed (up to 2 T.)

Instructions

Beat eggs until light. Gradually add sugar and anise extract. Beat 15 minutes, or until mixture is like soft meringue. Sift soda with flour; add slowly to egg-sugar mixture and add anise seed. Cover and let rest for 15 minutes. Roll 1/3 of the dough on a lightly floured surface to 1/4 inch thick. Flour wooden cookie presses or rolling pin and press on dough for a clear design. Cut apart into squares or rectangles (approximately 2 x 2 inches or 2 x 3 inches). Sprinkle extra anise seed on ungreased cookie sheet. Place squares/rectangles on cookie sheet and let stand overnight, approximately 12 hours. Bake for 20 minutes at 300°. Store in an airtight container. 

Pumpkin Fudge

Summary

Yield
24 Servings
SourceFlorence Grummer (1994)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
granulated sugar
2 T
mashed pumpkin
1⁄4 t
cornstarch
1⁄2 c
Carnation milk
1⁄4 t
pumpkin pie spice (or mix cinnamon, ginger and allspice)
1⁄2 t
vanilla

Instructions

Cook together the sugar, spice, pumpkin, cornstarch and Carnation milk until the mixture forms a soft ball in cold water or reaches 235°. Do not stir while cooking. Add vanilla; stir lightly and cool in ice water to 110°. Beat until creamy and fudge loses its gloss. Pour onto a buttered plate or waxed paper and cut into small squares when nearly cool. Can be “worked” in hands (instead of beating) and shaped into rolls for slicing. Work in a few nuts, if desired. 1/2 again of this recipe will use one small can of Carnation. 

Notes

Taken from The Wonderful World of Ohio, October, 1969. 

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