Cookies & Candy

Seven Layer Bars

Summary

Yield
24 Servings
SourceSandi Snider (1979)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1⁄4 c
butter
1 c
graham cracker crumbs
1 c
Shredded coconut
1 pk
semi-sweet chocolate bits (6 oz.)
1 pk
butterscotch bits (6 oz.)
1 cn
sweetened condensed milk (15 oz.)
1 c
chopped nuts

Instructions

Melt butter in 13 x 9 x 2-inch baking dish. Sprinkle crumbs over butter evenly. Sprinkle on coconut, chocolate and butterscotch bits. Pour milk evenly over top. Sprinkle on nuts and press lightly into pan. Bake in 350° oven for 30 minutes. Cool in pan. Cut into bars. 

Graham Goodies

Summary

Yield
24 Servings
SourceDottie Aumiller (1975)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

 
graham wafers
1⁄2 lb
butter (2 sticks)
1 c
brown sugar
1 c
chopped pecans

Instructions

Put graham wafers on bottom of ungreased cookie sheet (one with sides). Bring butter and brown sugar to boil, stirring constantly. Boil 2 minutes. Add chopped pecans to this mixture when you remove it from heat. Spoon over graham wafers. Put into 350° oven for 10 minutes. Cut while warm. 

Melting Moments

Summary

Yield
36 Cookies
SourceNancy Roth, Main Library (2005)
Prep time40 minutes
Cooking time9 minutes
Total time49 minutes

Ingredients

1 c
butter
3⁄4 c
cornstarch
1⁄3 c
powdered sugar
1 c
flour

Instructions

Cream together butter, cornstarch and powdered sugar. Stir in flour with a wooden spoon. Refrigerate for 30 minutes.

Preheat oven to 350 degrees. Roll dough into small balls and press down with finger. Bake 8-9 minutes. Cookies are quite tender, so let cool completely on cookie sheet. Frost with Cream Cheese Icing. Makes about 3 dozen cookies.

Cream Cheese Icing Use 1/3 cup powdered sugar for each ounce of cream cheese. Add a dash of vanilla. Four ounces of cream cheese will frost a double batch of cookies. 

Chocolate Shortbread Bars

Summary

Yield
48 Cookies
SourceMarcia Baum (1998)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

1 c
butter, softened
1⁄3 c
confectioners' sugar, sifted
1⁄4 c
brown sugar, firmly packed
1 3⁄4 c
flour
1⁄4 c
cocoa

Instructions

Preheat oven to 325°. Cream butter and sugars until fluffy. In small bowl, combine flour and cocoa. Gradually add dry ingredients to creamed mixture; stir just until blended (do not overmix). Press into bottom of lightly greased 9 x 13-inch baking pan. Prick dough with a fork. Bake 23 to 25 minutes, or until edges are lightly browned. Cool in pan on a wire rack 10 minutes. Cut warm shortbread into 1 x 2-inch bars. Cool completely in pan. Makes about 4 dozen bars. 

Iced Orange Cookies

Summary

Yield
72 Cookies
SourceDot Schweikart (1972)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2 c
sugar
1 c
butter or margarine
1 c
sour cream
1 t
soda (mix soda into the sour cream)
2
eggs
3 1⁄2 c
flour, sifted
1 t
baking powder
 
Juice and rind of 1 orange (about 1/2 c.)

Instructions

Cream together sugar, butter, sour cream, soda and eggs. Sift flour with baking powder. Mix together creamed mixture and flour. Add orange juice and rind. Bake at 350° for about 10 or 12 minutes. (Bake a test cookie to determine the correct time.) Use greased cookie sheet. Icing: Mix juice of 1 lemon with powdered sugar to a spreading consistency. Apply while cookies are still warm from the oven. For decoration, sprinkle a little orange rind over icing. Yields 6 dozen cookies. 

Almond Drop Cookies

Summary

Yield
30 Cookies
SourceFran Burkett (1975)
Prep time30 minutes
Cooking time8 minutes
Total time38 minutes

Ingredients

1⁄4 c
almond paste
1 pn
salt
3⁄4 c
sugar
1⁄2 c
blanched, slivered almonds
1⁄3 c
butter, melted and cooled
5
egg whites
1⁄2 c
flour

Instructions

Set oven at 450° and grease and flour baking sheets. Cream almond paste with melted butter. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time. Continue beating until meringue is very firm. Fold into almond paste mixture, adding flour and slivered almonds. Drop small rounds of batter on prepared baking sheets, leaving 1 inch between cookies. Bake 5 to 8 minutes, or until edges of cookies are golden brown. Yields approximately 30 cookies. 

Lemon Squares I

Summary

Yield
24 Servings
SourceLaura L. Jones (1987)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 c
butter
1⁄4 c
powdered sugar
1 c
flour
1 c
sugar
6 T
lemon juice
2
eggs
2 T
flour
1⁄2 t
baking powder

Instructions

First Layer: Mix and pat butter, powdered sugar and flour in squrae pan. Bake at 350° for 15 minutes. Second layer: combine sugar, lemon juice, eggs, flour and baking powder, then pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut in 1/2-inch squares. Use an 8 x 8-inch square pan. 

Caramels & Chocolate Caramels

Summary

Yield
3 Pounds
SourceWayne Hay (1977)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 c
butter
2 1⁄4 c
brown sugar
1 ds
salt
1 c
light corn syrup
1 cn
sweetened condensed milk (15 oz. can)
1 t
vanilla
2 oz
unsweetened chocolate (2 squares, opt.)

Instructions

Melt butter in heavy 3-quart saucepan. Add brown sugar and salt; stir until thoroughly combined. Stir in light corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245°), about 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9 x 9 x 2-inch pan. Cool and cut into squares. Makes about 2 1/2 pounds.

Variation for Chocolate Caramels: Add 2 (1-ounce) squares of unsweetened chocolate after adding the condensed milk. 

Paul Bunyan Sugar Cookies (The Sugar Cookie You've Been Searching For)

Summary

Yield
14 Cookies
SourceWendy Krakowka (1976)
Prep time1 hour, 15 minutes
Cooking time10 minutes
Total time1 hour, 25 minutes

Ingredients

1 1⁄2 c
butter or margarine (3 sticks)
1 1⁄2 c
granulated sugar
2
eggs
1 T
vanilla
2 T
milk
4 c
sifted flour
3 t
baking powder
1⁄2 t
salt
1⁄2 c
raisins

Instructions

Step one: Cream together butter and sugar. 

Step 2: Add and cream together eggs, vanilla and milk.

Step 3: Sift and add flour, baking powder and salt.

Step 4: Add raisins.

Chill 1 hour in refrigerator. Roll 1/4 inch thick (or thicker if you want!) Use 1-pound coffee can for a cookie cutter (4-inch diameter). Sprinkle sugar on cookies. Place on ungreased cookie sheet. Bake at 375° for 10 minutes.

Ginger & Spice Cookies

Summary

Yield
36 Cookies
SourceKaren Joswick (2002)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

3⁄4 c
Crisco
1 c
sugar
1
egg
1⁄4 c
molasses
2 c
flour
2 t
baking soda
1⁄4 t
salt
1 t
cinnamon
3⁄4 t
ground cloves
3⁄4 t
ground ginger

Instructions

Preheat oven to 350°. Blend Crisco, sugar, egg and molasses until creamy. Add flour, baking soda, salt, cinnamon, cloves and ginger, mixing thoroughly. Form into balls the size of a walnut and roll in a small bowl of sugar until coated. Place about 2 inches apart on a greased cookie sheet. Do not flatten. Bake for 8 to 12 minutes. Cool on rack.  

Notes

This recipe was given to us by Mrs. Helen Nicklaus, Jack’s mother.

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