Anise Cookies |
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(Aunt Molly's Recipe, Thank you Donna) |
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| 3 eggs (Beat until light): 1 Cup sifted powdered sugar (Add gradually:) Beat at least 5 minutes on medium speed with an electric beater, longer if beating by hand, 1/2 tsp. vanilla add: |
Cover cookie sheets with foil, lightly grease and flour. Drop 1/2 tsp. at a time, well apart, on a cookie sheet lined with foil. The dough should flatten to 1 inch round but should not spread more. If it does, add a little more flour. Let the drops dry at room temperature 18 hours. Bake in a preheated 325�F oven until they begin to color, about 12 minutes. When done, they will have a puffed meringue like top on a soft cookie base. Makes about 96 1 inch cookies |
Janes Butter Chews |
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| contents | |
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| 3/4 cup butter 3 tablespoons white sugar 1 1/2 cups flour 1 pound brown sugar 4 egg yolks, beaten 1 cup nut meats 1 cup shredded coconut 4 egg whites |
Cream butter and sugar together. Beat well and
blend thoroughly with flour. Put the mixture in a greased pan about 10x12
inches and bake in a moderate oven until delicately brown. Now add the brown sugar to egg yolks and blend in well. Add nuts and coconut if desired. Then fold in stiffly beaten egg whites. Pour over baked mixture and return to the oven 25 to 30 minutes. Let cool in pan. Dust with confectioner's sugar and cut into squares. |
Easy Lemon Squares |
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| | contents | | |
| Crust 1/4 cup granulated sugar 3 tablespoons butter or stick margarine, softened 1 cup all purpose flour Topping |
Cooking Light April 1999 |
Lemony Cheesecake Bars |
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| | contents | | |
| 1 1/2 cups graham cracker crumbs 1/3 cup finely chopped pecans 1/3 cup sugar 1/3 scup melted butter 16 oz cream cheese, softened 15 oz Sweetened Condensed Milk 2 eggs 1/2 cup Lemon Juice |
Makes 24 bars. |
Ball Cookies |
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Eleanor Christofferson |
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| 1/4 pound butter 1 beaten egg 3/4 cup Sugar 1 cup chopped dates Boil together until thickens |
add
2 cups Rice Krispies cool |
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Butterscotch Squares |
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| contents | |
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| 1 cup (1/2 lb) Oleo 1 cup Brown Sugar 1 Egg 2 Cups Flour |
Pat into 9x9 pan.
Cover with a piece of plastic wrap to facilitate spreading to a uniform
thickness. Bake about 18
minutes at 350�.
Do not under bake. Melt 1 package (11 oz) Dot Flake Chocolate chocolate pieces in microwave or double boiler. Spread evenly on hot batter, dot with chopped nuts. Cool until chocolate is firm but not hard. Cut into squares. |
Butter Nut Chewies |
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| | contents | | |
| 1/2 cup margarine 2 eggs 2 cups firmly packed brown sugar 1 teaspoon vanilla 1 1/2 cup flour 2 teaspoons Baking Powder 1/2 teaspoon salt 1 cup finely chopped nuts |
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Sugar and Spice Cookies |
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| (Mr. Hutt) | contents | |
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| Mix : 3/4 cup shortening
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Sift together 2 cups Flour 2 teaspoons Soda 1/4 teaspoon salt 1 teaspoon Cinnamon 3/4 teaspoon Cloves 3/4 teaspoon Ginger Add two components together. Roll and sprinkle with cinnamon and sugar. Bake in moderate oven |
Chocolate Macaroons |
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| contents | |
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| 1 square �F chocolate 2/3 cups condensed milk 1 1/2 cup coconut |
Melt chocolate and add the rest bake for 15 minutes at 350�F |
Rocky Road Brownies |
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| contents | |
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| 1/2 cup butter, softened 1 cup sugar 1 (1-ounce) square un-sweetened chocolate, melted 2 eggs, beaten 1/2 cup chopped pecans 1/2 cup all purpose flour 2 (3-ounce) packages cream cheese, softened 1/4 cup butter or margarine, softened 1/4 cup sugar 1 egg beaten 1/4 cup chopped pecans 1 tablespoon all purpose flour 1/4 teaspoon vanilla extract 1/2 cup semi-sweet chocolate mini-morsels 2 cups miniature marshmallows 2 (1-ounce) squares un-sweetened chocolate 1/2 cup milk 1/2 cup butter 1/4 teaspoon vanilla extract 4 cups sifted powdered sugar |
'Cream 1/2 cup butter and 1 cup sugar. Add next 4
ingredients, and mix well. Spoon into a greased floured 13x9x2 inch pan. Set
aside. Combine cream cheese, 1/4 cup butter and 1/4 cup sugar. Add next 4 ingredients; mix well. Spoon carefully over chocolate layer in Pan. (Do not mix layers together.) Sprinkle chocolate morsels over cream cheese layer. Bake at 350�F for 35 to 45 minutes. Remove from oven, and cool slightly. Top with marshmallows. Combine 2 squares chocolate, milk and 1/2 cup butter in top of a double boiler; bring water to a boil. Reduce heat; cook until chocolate melts, stirring occasionally. Remove from heat, and stir in vanilla and powdered sugar. Spread frosting over brownies; cool. Cut into squares. Keep chilled. Yield 3 1/2 dozen |
Mary Margarets Oatmeal Scotchies |
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Pan Cookies | contents | |
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| 1 cup all purpose Flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup butter 3/4 cup sugar 3/4 cup Brown Sugar 2 eggs 1 teaspoon vanilla 3 cups oatmeal 12 ounces butter scotch morsels |
Heat oven to 375�F Combine flour, Baking Soda, salt and cinnamon. Beat butter, sugar, brown sugar, eggs and vanilla until light. Add flour Stir in oats and butterscotch morsels bake in 15 x 10 x 1 inch pan for 20 to 25 minutes. |
Overnight Macaroons |
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| From the I hate to Cook - Cook
Book | contents | |
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Mix and refrigerate overnight:
Next morning add:
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Drop from teaspoon onto baking sheet Bake at 325�F for 15 minutes. Remove from cookie sheet promptly Delicious butter scotch flavor. You will be unable to stop eating these. No Wheat in these. |
Drop Cookies |
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(Grandmothers) | contents | |
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| 1 cup sugar 1 egg 1/2 cup sour milk 1/2 cup Crisco 2 cups flour 2 teaspoons Baking Powder 1/2 teaspoon soda 1/2 teaspoon each salt and nutmeg |
Drop from spoon and sprinkle with sugar |
Chewy Skor Toffee Bits Cookies |
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| | contents | | |
| Blend 2 � cups all purpose flour 1 teaspoon baking soda � teaspoon salt Beat until fluffy � cup (1 stick) butter or margarine, softened � cup granulated sugar � cup packed light brown sugar 1 teaspoon vanilla extract 2 eggs Stir in 1 � cups (10 oz pkg) toffee bits |
Heat oven to 350 �F Lightly grease cookie sheet. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. |
White Chip Chocolate Cookies |
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| contents | |
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| 2 1/4 cup all purpose flour 2/3 cup Nestle Toll House Baking Cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 1 eggs 2 cups (12 ounce package) White Morsels |
Combine flour, cocoa, baking soda and
salt in small bowl. Beat butter granulated sugar, brown sugar and vanilla in a large mixer bowl until creamy. Beat in Eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets Bake in preheated 350 oven for 9 to 11 minutes. Let stand for 2 minutes; Remove to wire racks to cool completely. Makes about 5 dozen cookies |
Ultimate Chocolate Chip Cookies |
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| | contents | | |
| 2 1/4 cups unsifted flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 2 teaspoons vanilla 1 cup chopped walnuts or pecans (optional) 1 11 oz bag of Ghirardelli Double Chocolate Chips |
Heat oven to 375. Stir flour with baking soda and salt; Set aside. Beat butter, sugars eggs and vanilla. Blend dry mixture into creamed mixture. Stir in Chocolate chips |
Melting Moments |
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| | contents | | |
| 1 c unsifted Flour � c Cornstarch � c confectioners sugar � c corn-oil margarine 1 t vanilla |
Stir together flour, cornstarch and sugar. In large bowl with mixer at medium speed, beat margarine until smooth. Add flour mixture and vanilla; bet until well-blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 � inches apart on ungreased cookie sheet; Flatten. Bake in 375�F oven 10 to 12 minutes. Cool. Makes about 3 dozen cookies. |
Forgotten Cookies |
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| | contents | | |
| 2 egg whites � cup sugar 6 oz chocolate bits |
Preheat oven to 375�F. Grease cookie sheets. Beat whites, add sugar, fold in bits. Drop by teaspoons. Turn off oven and leave cookies in overnight. |
Butter Cookies |
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(from Aunt Mollie) | contents | |
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| Cream well � lb. butter and 1 cup sugar Add 2 egg yolks and 1 whole egg. Mix well |
Then mix in gradually 3 cups sifted flour.Put into ice box for 24 hours. Roll out about � inch. cut out, brush tops with whites of eggs and sprinkle with chopped nuts. |
Soft Butter Cookies |
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(From Aunt Mollie) | contents | |
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| � lb. Butter 2 egg Yolks 3 Cups Flour 1 cup Sugar 1 � tsp. Vanilla |
Cream butter, add sugar, add egg yolks one at a time. Add vanilla. Add flour a little at a time. Use Cookie presser and put small piece of pineapple in center. Lay on greased baking sheets so that they do not touch. Bake 12 minutes. |
Dot Flake Macaroons |
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(From Mrs. Townsend) | contents | |
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| 1 T flour (heaped) 2 eggs 1 cup sugar beat well |
1 T melted butter 2 d cornflakes 1 c coconut 1 t baking powder 1 � t vanilla � c walnuts Drop by teaspoonfuls. Allow for spreading. Let cool a little before removing. |
Pecan Crisp |
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(Lady Fingers) | contents | |
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| Cream together 1 cup Butter, 1/4 cup Sugar 2 Tbs. Vanilla Blend 2 cups Flour 1/4 tsp. Salt 1 cup Pecans (6 ounces) - very fine |
Shape into finger shapes. Bake 20 min at 350�F. Roll in confectioner sugar | |
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Multi Grain Cookies |
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| 1 Cup (2 sticks) Margarine, softened 1 cup firmly packed brown sugar � cup granulated sugar 4 egg whites or 2 eggs, slightly beaten 2 tablespoons low-fat or skim milk 2 teaspoons vanilla 3 cups Quaker Multigrain Hot Cereal 1 3/4 cups all purpose flour 1 teaspoon baking soda 1 � cups raisins or one 6 ounce package diced dried mixed fruit � cup coarsely chopped nuts (optional) |
Heat oven to 350�F. Beat margarine and sugars until fluffy. Beat in egg
whites, milk and vanilla. Add combined dry ingredients, mix well. Stir in raisins and
nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or
until light golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool
completely. Store tightly covered. Makes about 4 dozen. (Quaker Oats multigrain Hot Cereal) |
Spice Cookies |
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(Ginger Puff - Isabel Silliman) | contents | |
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| 3/4 cups Crisco 1 cup brown sugar 1 egg 4 Tablespoons molasses 2 cups flour 3 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon cinnamon |
Roll into small balls and roll in granulated sugar. Bake at 350�F for 12 minutes. |
Molasses Cookies |
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(Celestine) | contents | |
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| 3/4 cup shortening 1 cup sugar 1 egg cream together the above then add: 1/4 cup molasses 2 cups sifted flour 2 teaspoons soda � teaspoon cloves and ginger 1 teaspoon cinnamon � teaspoon salt |
chill - make into 1" balls. Roll in Sugar Place 2" apart on greased cookie sheet bake 8 - 10 minutes @ 375�F |
Reese's Chewy Chocolate Cookies |
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| | contents | | |
| 1/4 c butter 2 c sugar 2 eggs 2 t vanilla 2 c flour 3/4 c hershey's cocoa 1 t baking soda 1/2 t salt 2 c Reese's peanut butter chips |
Cream butter and sugar. Add eggs, vanilla and beat well. Combine dry ingredients and blend into creamed mixture. Stir in chips. Drop by teaspoon onto baking shet. Bake 350o for 8 to 9 minutes (do not overbake) makes 4 1/2 dozzen. |
Chewy Oatmeal Cookies |
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| | contents | | |
| 3/4 cup Butter Flavor Crisco (3/4 stick) 1 1/4 cups firmly packed light brown sugar 1 egg 1/3 cup milk 1 � tsp vanilla 3 cups quick oats 1 cup flour � tsp baking soda � tsp salt 1/4 tsp cinnamon 1 cup raisins 1 cup coarsely chopped walnuts |
Heat oven to 375. Grease baking sheets
with crisco Bake one baking sheet at a time at 375 for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. |
Seven Layer Cookies |
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| | contents | | |
| In a 7 x 11 (1 1/2 pt pyrex dish) pan put, 1
stick melted butter |
Bake at 325 for 30 minutes cool completely before cutting |
Royal Icing |
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| Makes 1 cup Use dried egg whites if you are uneasy about eating uncooked eggs. 2 cups confectioners' sugar |
In a large bowl,
combine the sugar, egg white, and lemon juice. With a wooden spoon, mix
the ingredients together until the icing is thickened and smooth, about 2
minutes.
The icing will keep up to 2 days in an airtight container in the refrigerator; before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. This recipe yields enough icing for 2 to 4 dozen cookies. |
Chocolate Glaze |
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| | contents | | |
| Makes 1 cup 2 cups semisweet or milk chocolate pieces (about 12 ounces) or equal amount of white chocolate pieces for a white glaze 2 teaspoons vegetable shortening, optional |
Melt the chocolate in a
double boiler or put the chocolate pieces in a metal bowl and place it
over a saucepan of simmering water. This prevents the chocolate from
burning (which can easily happen over a direct flame).
Adding vegetable shortening (such as Crisco) helps keep the chocolate liquidy and gives it extra sheen but is not necessary. The chocolate will melt slowly, so leave it alone (no need to stir) and watch carefully. Once the chocolate is completely melted, you can use it as a dip or drizzle it over the cookies. |
Every Day Cookies |
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| | contents | | |
| 1 cup white sugar 1 cup brown sugar 1 cup margarine 1 cup corn oil |
Blend well in mixer so oil will not separate |
| 1 egg 1 tsp vanilla |
Add to above and beat |
| 3 1/2 cups flour 1 tsp salt 1 tsp soda 1 tsp Cream of tartar |
Blend dry ingredients and add to mixture |
| 1 1/2 cups Rice
Krispies 1 1/2 cups oatmeal 1 cup coconut 1/2 cup chopped nuts |
Mix together and add. |
| Chill well. Form into balls
(1 tablespoon each). Place on coookie sheet. Flatten with a
damp water glass which has been dipped in sugar. Bake 10 - 15
minutes in 350 oven. Makes about 100 cookies. Might try rolling to 1.5 inch diameter, cooling and cutting into 1/4 inch pieces. |
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Rum Balls 1 |
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| 2-1/2 cups vanilla wafer crumbs (11 oz) 2 Tablespoons cocoa 3 Tablespoons white corn syrup 1 cup powdered sugar 1 cup chopped pecans 1/4 - 1/2 cup rum (to taste) powdered sugar |
Combine vanilla wafer crumbs, cocoa, corn syrup and sugar and mix well. Add nuts and rum and mix well. Shape into bite-size balls and roll in confectioners sugar. (No cooking required.) |
Rum Balls 2 |
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| | contents | | |
| 4 cups graham crackers ground up 1 cup cocoa 3 cups finely chopped walnuts 1 cup rum 1/2 cup bourbon |
Use honey to get the sweetness you want, and use rum to get the consistency
you want. Roll into smallish balls - they're very rich, so small will be appreciated. Roll in powdered sugar. Place into a cleaned airtight container for months. When you take them out to serve, they will not be ball shaped any more, so re-roll them. |
| 2 individual packages packages of Graham crackers yields 2 cups of crumbs. 1 package of walnuts yields 1.5 cups of crumbs | |
Iced Lemon Cookies |
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