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Copyright 2011
Table of Contents
Need to use up some food in your cupboards? You can easily find
recipes that call for a particular ingredient by using the "Search
This Book" feature on the M enu screen.
Don't forget to use the Text key (Aa) to change the font if need be.
To see a lengthy recipe on one page reduce the font, or enlarge it to
get a better view while cooking.
Use the bookmark feature to mark recipes that you want to find
easily or toggle between. When you find a recipe you like, choose
"Add a Bookmark" from the M enu screen. To go to your
bookmarks, choose "View M y Notes & M arks" from the M enu
and use the 5-way controller to select a bookmarked recipe in the
cookbook.
Do you still prefer to have a printed copy of a recipe? That's
possible too with a Kindle cookbook. Highlight a recipe using the
5-way controller. To ensure that you get the entire recipe it may
be easiest to first reduce the font so that the recipe is complete on
one page. The recipe you highlighted can then be accessed in "M y
Clippings" on the Home screen. Connect your Kindle to your
computer with the USB cable and look for your Kindle in M y
Computer (for PC users). Open the Documents folder and then
the M y Clippings.txt file. From there you can cut and paste the
recipe into your word processing software and print. It sounds
complicated but it really isn't.
A Cookie Baker's Pantry
Recipes may call for variations of these ingredients, but with these
staples at hand in the pantry (and the fridge) you'll be ready to
whip up a batch of cookies when the mood strikes. This list is not
exhaustive, so you'll want to consult each recipe for specific
ingredients.
Allspice
Cinnamon
Cream of tartar
Ginger
Ground cloves
Nutmeg
Almond, lemon, peppermint and vanilla extract
Almonds, peanuts, pecans, walnuts
M olasses
Peanut butter
Shredded coconut
Baking chocolate
Chocolate and butterscotch bits
Evaporated milk
Sweetened condensed milk
Baking powder
Baking soda
Cocoa
Flour
Oats
Brown sugar
Confectioners sugar
Granulated sugar
Salt
Butter
Eggs
M argarine
Shortening
Abbreviations and Conversions
Abbreviations:
lb. = pound
oz. = ounce
pkg. = package
tsp. = teaspoon
tbsp. = tablespoon
Metric Conversions:
Almond Crescents
Applesauce Cookies
Banana Drop Cookies
Boston Drop Cookies
Brown Rim Cookies
Butter Rich Cookies
Butterscotch Cookies
Chinese Almond Cookies
Chocolate Cookies
Chocolate Coconut Cookies
Chocolate Peppermint Tea Cookies
Chocolate Walnut Jumbos
Coconut Cookies
Coconut Lace Cookies
Cocoons
Crumb Cookies
Extra Crisp Sugar Cookies
Grandmother's Lady Fingers
Greek Almond Cookies
Honey Spice Snap Cookies
M and M Cookies
M aple Lace Wafers
M eltaway Cookies
M elt-In-The-M outh Cookies
M exican Wedding Cakes
M int Surprise Cookies
M other's Sugar Cookies
Old Fashioned Sugar Cookies
Orange Cookies
Pineapple Cookies
Pumpkin or Squash Cookies
Raggedy Ann Cookies
Ranger Cookies
Rich Almond Cookies
Rocky Road Cookies
Sand Tarts
Scotch Shortbread
Scotchies
Snickerdoodles
Spritz Cookies
Sugar Cookies
Super-Duper Chocolate Cookies
Swedish Spritz Cookies
Thimble Cookies
Thinsy Cookies
Vanilla Crisps
Very Best Sugar Cookies
Viennese Tarts
Walnut Crescents
Walnut Spice Cookies
Wheaties Cookies
Almond Crescents
1 cup sugar
1/2 cup shortening
1 egg
2-1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1 cup unsweetened applesauce
Cream sugar and shortening. Add egg and beat well. Sift together
dry ingredients, and add alternately with applesauce. Drop by
spoonfuls on cookie sheet and bake at 400 degrees until brown,
about 8 - 10 minutes.
Banana Drop Cookies
Beat sugar and margarine well. These cookies depend upon air
beaten into the batter for lightness. Beat in eggs one at a time. Stir
in dry ingredients, mix until smooth. Add lemon flavoring. Drop
by teaspoonfuls onto cookie sheet. Bake at 375 degrees about 10
minutes. Cool and frost with your favorite frosting.
Brown Rim Cookies
1 cup shortening
1 tsp. salt
1 tsp. vanilla
2/3 cup sugar
2 eggs, well beaten
2-1/2 cups sifted flour
Combine shortening, salt and vanilla. Add sugar then eggs. Beat
thoroughly. Add flour and mix well. Drop from tip of teaspoon
onto ungreased cookie sheet. Let stand a few minutes and then
flatten by stamping with a flour dipped glass. Bake at 375 degrees
for 8 - 10 minutes.
Butter Rich Cookies
Cream butter and sugar. Add egg yolk and vanilla; beat well.
Blend in flour. Shape into balls and place on greased cookie sheet.
Flatten with bottom of glass dipped in sugar. Sprinkle with
colored sugar if desired. Bake at 350 degrees for 7 - 9 minutes,
until light and golden brown.
Butterscotch Cookies
Sift together flour, sugar, salt and soda. Cut in butter until mixture
resembles cornmeal. Add egg and almond extract, mix well. Shape
dough into one-inch balls and place on ungreased cookie sheet.
Place an almond on top of each cookie and press down to flatten
slightly. Bake at 325 degrees for 15 - 18 minutes. Cool on rack.
M akes 4.5 dozen.
Chocolate Cookies
Heat salad oil and chocolate over low heat until chocolate melts; let
cool. Add sugar; add eggs one at a time. Add flour, baking
powder, vanilla and nuts. M ix. Refrigerate dough for 3 hours.
Form dough into small balls, roll in confectioners sugar. Place on
greased cookie sheet. Bake at 350 degrees for 10 minutes.
Chocolate Coconut Cookies
2 squares chocolate
1 can condensed milk
1-1/2 cups shredded coconut
1 cup chopped nuts
1 tsp. vanilla
Few grains salt
Beat margarine, sugar, egg and vanilla together until smooth. Sift
dry ingredients into mixture; stir until well blended. Stir in nuts.
Drop in small mounds on lightly greased cookie sheet. Bake at 350
degrees for 10 - 12 minutes. Cool on rack. M akes about 3 dozen.
Coconut Cookies
1 cup sugar
1/2 cup packed brown sugar
1/2 cup shortening
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 cups flour
1 cup shredded coconut
1 tbsp. water
Stir sugars, shortening, eggs, salt, soda and vanilla until smooth.
Add remaining ingredients and mix well. Drop by teaspoonfuls
onto lightly greased cookie sheet. Bake at 375 degrees for 9 - 10
minutes. M akes 5 - 6 dozen.
Coconut Lace Cookies
1 lb. butter
2/3 cup confectioners sugar
1-1/2 cups finely ground nuts
1 tsp. vanilla
4 cups flour
Pinch of salt
1 cup shortening
1 cup brown sugar
1 egg
2 cups flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Cream together shortening, sugar and egg. Add dry ingredients and
mix well. Add vanilla. Roll into quarter-sized balls and place on
ungreased cookie sheet. Flour a fork and press down on each
cookie. Bake at 400 degrees for 8 - 10 minutes. M akes 2.5 dozen.
Extra Crisp Sugar Cookies
1 cup margarine
2 cups sugar
2 eggs
1 cup salad oil
1/2 tsp. salt
1 tsp. vanilla
5 cups unsifted flour
2 tsp. baking soda
2 tsp. cream of tartar
Cream margarine and sugar; add eggs, salad oil, salt and vanilla. Sift
flour, soda and cream of tartar together in a bowl and add to first
mixture. M ix until smooth. Roll into balls and then roll in sugar.
Place on ungreased cookie sheet and flatten with fork. Bake at 350
degrees for 10 minutes.
Grandmother's Lady Fingers
1 cup sugar
1/2 cup butter
1/4 milk
2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1-1/4 tsp. vanilla
Combine all ingredients. Cut with knife, or roll out and cut with
cookie cutter very thin. Bake at 375 degrees about 10 - 12
minutes, till brown. Watch carefully.
Greek Almond Cookies
Cream butter and margarine well. Add sugar, egg yolks, extract and
flour; mix. Drop on cookie sheet a teaspoonful at a time. Bake at
350 degrees about 15 - 20 minutes.
Honey Spice Snap Cookies
Sift together flour, baking soda, salt and spices. Then add brown
sugar, shortening, egg and honey. M ix well. Chill dough. Shape
dough into balls. Dip balls into water, then in sugar. Bake on
ungreased cookie sheet at 350 degrees for 12 - 15 minutes.
M and M Cookies
1 cup sugar
1 cup brown sugar
1 cup shortening
2 tsp. vanilla
2 eggs
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1-1/2 cups M & M s
Blend sugars and shortening; add vanilla and eggs. Add dry
ingredients and mix well. Stir in 3/4 cup of M & M s and drop by
teaspoonfuls onto ungreased cookie sheet. From remaining M &
M s press a few candies into the top of each cookie. Bake at 350
degrees for 20 - 25 minutes.
Maple Lace Wafers
Combine syrup and butter in saucepan. Place over high heat and
bring to a boil. Sift flour and salt together. Add to hot syrup all at
once and blend thoroughly. Drop teaspoonfuls 3-inches apart on
greased cookie sheets. Bake at 350 degrees for 8 - 9 minutes.
Remove and let cool for one minute before transferring to wire
racks. M akes 2 dozen.
Meltaway Cookies
Cream butter, sugar and vanilla. Add in flour, nuts and salt. Roll
dough into bite-sized balls and bake at 350 degrees for 8 minutes.
Roll in confectioners sugar.
Melt-In-The-Mouth Cookies
Cream butter and add sugar, vanilla and egg; beat until light. Add
sifted dry ingredients and nuts. Drop by scant teaspoonfuls onto
ungreased cookie sheet. Bake at 400 degrees about 4 - 5 minutes
until the gooey centers drop. Cool for 2 - 3 minutes; remove to
racks. Store in an airtight container with waxed paper between
layers of cookies.
Mexican Wedding Cakes
1 cup butter
1/2 cup confectioners sugar
1 tsp. vanilla
1/4 tsp. salt
2 cups flour
Cream butter, sugar, vanilla and salt until fluffy. Stir in flour until
well blended. Chill dough for 15 minutes or until firm enough to
handle. Shape into one-inch balls. Place on ungreased cookie
sheet. Bake at 375 degrees for 12 - 15 minutes or until light
golden. While still warm, roll in confectioners sugar. Cool on rack.
M akes 3 - 4 dozen.
Mint Surprise Cookies
1 cup butter
1 cup sugar
1/2 cup packed brown sugar
2 eggs, unbeaten
2 tbsp. water
1 tsp. vanilla
3 cups flour
1 tsp. soda
1/2 tsp. salt
1 pkg. flat chocolate mint wafers
Walnut halves
2 cups sugar
1 cup shortening
1 cup milk
2 eggs
6 cups of flour
2 tsp. cream of tartar
1 tsp. baking soda
Pinch of salt
1-1/2 tsp. vanilla
Cream shortening and sugar; add milk and eggs. Stir in dry
ingredients; add vanilla. Roll dough on floured board and cut into
squares. Sprinkle with sugar. Bake at 400 degrees for 10 to 15
minutes.
Old Fashioned Sugar Cookies
Sift flour once, then add baking powder, salt and nutmeg. Sift
again; set aside. Add lemon rind to shortening and cream well.
Add sugar gradually, cream together until light. Add eggs and
cream; beat thoroughly; add dry ingredients gradually and blend.
Chill dough. Roll out 1/8-inch thick on slightly floured board. Cut
with cookie cutters and sprinkle with sugar. Bake on ungreased
cookie sheet at 350 degrees for 8 - 10 minutes. M akes 3 dozen.
Orange Cookies
1 cup sugar
1/2 cup butter
1 egg
4 tbsp. orange juice
2 tbsp. grated orange rind
2 cups flour
2 tsp. baking powder
Cream sugar and butter. Beat in egg, then add orange juice and
rind. M ix flour and baking powder, blend in. Drop teaspoonfuls
onto greased cookie sheet. Bake at 350 degrees for about 7
minutes.
Pineapple Cookies
Beat brown sugar, shortening, egg and maple flavoring until fluffy.
Add flour, baking powder and salt; mix well. Stir in coconut. Drop
by spoonfuls onto greased cookie sheets. Dip bottom of greased
small glass into sugar and press cookie dough flat. Edges will be
ragged. Bake at 350 degrees for 10 - 12 minutes; cool on rack.
M akes 5 dozen.
Ranger Cookies
3 sticks butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. salt
6 oz. finely ground almonds, lightly toasted
Cream butter and sugars; add vanilla. Stir in dry ingredients and
almonds. Shape into 3/4-inch balls; place on ungreased cookie
sheet. Bake at 375 degrees for 8 - 10 minutes or until edges are
lightly browned. Cool before removing from cookie sheet.
Rocky Road Cookies
M elt 1/2 cup of the chocolate bits and the butter over low heat;
cool. M ix with remaining ingredients except for marshmallows.
Drop rounded teaspoonfuls of dough onto ungreased cookie
sheets. Press a marshmallow into the center of each. Bake at 400
degrees for 8 minutes or until almost no imprint remains when
touched with a finger. Immediately remove from cookie sheets.
M akes about 4 dozen.
Sand Tarts
10 oz. butter
1 lb. sugar
2 eggs, well beaten
1 lb. flour
2 egg whites mixed with 2 tbsp. boiling water
Cinnamon
Sugar
Cream the butter and sugar and add eggs, then the flour. Roll out
very thin. Cut with cookie cutters and place on greased cookie
sheet. Brush the tops with the egg white mixture and sprinkle
lightly with cinnamon and sugar. Bake at 350 degrees for 8 - 10
minutes. Will keep well if tightly covered.
Scotch Shortbread
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup oatmeal
1/2 cup chopped nuts
1 cup shredded coconut
Sift flour, baking soda and salt; set aside. Cream shortening; beat in
sugar; add egg and vanilla. Beat until light. Stir in dry ingredients,
oats, nuts and coconut. Drop teaspoonfuls onto cookie sheet;
flatten with glass. Bake at 325 degrees for 12 - 15 minutes.
Remove immediately to racks.
Snickerdoodles
1 lb. butter
2 cups sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
4-1/2 cups flour
Cream butter and sugar; add egg and vanilla. M ix well. Add dry
ingredients, mixing well. Put through cookie press. Bake at 375
degrees for 10 - 15 minutes or until lightly brown.
Sugar Cookies
M elt butter and chocolate. Add sugar and vanilla. Add eggs, one
at a time. Add flour, baking powder, salt and nuts. Chill several
hours. Form into small balls. Roll in sugar. Bake on greased cookie
sheet at 350 degrees for 12 minutes.
Swedish Spritz Cookies
1 cup butter
3/4 cup sugar
1 egg
1 tsp. almond extract
2 cups flour
Pinch of baking powder
Cream butter and sugar together. Add egg, extract, flour and baking
powder. Knead together and press through cookie press. Place on
ungreased cookie sheet 1/2-inch apart. Bake at 400 degrees for 10
minutes or until edges are touched with a slight golden brown.
Thimble Cookies
Cream margarine and sugar, blend in egg yolk and vanilla. Sift
together flour and salt; add to creamed mixture; blend. M ake small
balls; dip into egg whites then into pecans. Press in the center of
each with your thumb. Bake at 375 degrees for 12 - 15 minutes.
Fill impression at center with jelly. Chocolate kisses could be
substituted for jelly.
Thinsy Cookies
In large bowl beat butter, sugar and vanilla until fluffy. Add egg
and beat until light. Stir in flour. Drop by teaspoonfuls onto
ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Very Best Sugar Cookies
1 cup butter
2 cups sugar
3 egg yolks
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
Cream butter and sugar thoroughly. Add egg yolks and vanilla and
blend until fluffy. Sift dry ingredients and add to butter mixture in
small amounts. Roll into one-inch balls and dip in colored sugar.
Bake at 350 degrees for 8 minutes.
Viennese Tarts
1 egg white
2 dashes salt
1/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 cup finely-chopped nuts
Beat egg white with salt until stiff. Gradually beat in sugar mixed
with spices. Fold in chopped nuts. Drop from teaspoon onto
well-greased cookie sheet. Top with walnut halves. Bake at 250
degrees for 35 - 40 minutes.
Wheaties Cookies
Cream shortening, add sugars and beaten egg. Sift dry ingredients
and add to creamed mixture; add coconut and blend. Fold in
Wheaties. Drop by teaspoonful on well-greased cookie sheet.
Bake at 425 degrees for 10 - 12 minutes.
Bars and Squares
Apple Bars
Apricot Bars
Black and White Bars
Brown Sugar Coconut Bars
Butter Pecan Bars
Butter Pecan Squares
Butterscotch Squares
Cheesecake Cookies
Chewy Peanut Butter Strips
Chocolate Bars
Chocolate Chip Bars
Chocolate Jimmies
Cinnamon Coffee Bars
Cinnamon Nut Bars
Coconut Squares
Coffee Toffee Bars
Congo Bars
Date Bars
Date Nut Bars
Dream Bars
Fudgie Scotch Squares
Fudgies
Good and Easy Cookies
Hermits
Hermits II
Hidden Treasure Squares
Holland Butter Cookies
Kangaroo Bars
Lemon Bars
Lemon - Pecan Bars
Oh Henry Bars
Pumpkin Bars
Raspberry Squares
Scotch Shortbread
Seven Ingredient Squares
Swedish Sugar Cookies
Tea Bars
Toffee Bars
Toffee Bars II
Toll House M arble Squares
Walnut Bars
Yummies
Apple Bars
1 cup flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup brown sugar
1 cup oatmeal
1/2 cup shortening
2-1/2 cups sliced apples
1/2 cup sugar
Butter
Rinse apricots, cover with water, boil 10 minutes. Drain, cool and
chop; set aside. For crust, combine butter, 1/4 cup sugar and one
cup flour, mix until crumbly. Pack into greased 8 x 8 x 2-inch pan;
bake at 350 degrees about 25 minutes or until lightly browned.
Sift 1/3 cup flour, baking powder and salt, set aside. Beat eggs well
and gradually add brown sugar. Add flour mixture and mix well.
M ix in vanilla, chopped apricots and nuts. Spread over baked
layer and bake at 350 degrees about 30 minutes or until done. Cool
in pan; cut into bars and roll in confectioners sugar.
Black and White Bars
Cream butter, sugar and vanilla together until light and fluffy. Add
eggs gradually; beating well after each one. Add flour and salt, mix
until blended. Divide batter in half; adding chocolate to one half.
Spoon into greased 13 x 9 x 2-inch pan, alternating batters in
checkerboard fashion; then run knife through pan to obtain marble
effect. Bake 45 minutes at 350 degrees. M akes 24 bars.
Brown Sugar Coconut Bars
1 cup flour
1/3 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans
1/3 cup butter
3/4 cup brown sugar
1 egg, beaten
1 tsp. vanilla
Sift flour, baking powder, baking soda and salt; add nuts and mix
well. M elt butter in saucepan. Remove from heat; stir in sugar and
cool. Add egg and vanilla. Slowly add dry ingredients, a little at a
time, mixing well after each addition. Spread in greased 9 x 9-inch
pan. Bake at 350 degrees for 20 - 25 minutes.
Butter Pecan Squares
2 cups flour
1-1/2 cups firmly packed brown sugar
3/4 cup butter, softened
1 cup pecan halves
1 cup chocolate bits
Combine flour, one cup sugar and 1/2 cup softened butter. M ix
thoroughly, to fine particles. Put into ungreased 9 x 13-inch pan.
Sprinkle with pecans. In saucepan, heat 1/2 cup sugar and
remaining butter. Heat until it begins to boil. Boil one minute,
stirring constantly. Pour over pecans and crust. Bake at 350
degrees for 18 - 22 minutes. (Caramel should be bubbly.)
Immediately top with chocolate bits and allow to melt slightly.
Swirl, but do not spread chocolate.
Butterscotch Squares
M ix and sift flour together with baking powder and salt; set aside.
M elt margarine and add sugar. Cool slightly. Add eggs one at a
time, beating well after each addition. Add dry ingredients, then
nuts, bits and vanilla. Pour into 2 greased 9 x 9-inch pans. Spread
evenly. Bake at 350 degrees for 25 - 20 minutes. Leave in pan and
cut into squares when cool.
Cheesecake Cookies
M ix sugar, walnuts and flour. Stir in butter and mix until crumbly.
Reserve 1/3 cup of mixture and press remainder into 8 x 8-inch
pan. Bake at 350 degrees for 12 - 15 minutes. Beat cream cheese
with sugar. Beat in the egg. Add lemon juice, milk and vanilla;
blend. Pour onto baked crust and top with reserved crumbs. Bake
at 350 degrees for 25 minutes. Cool and cut into squares. Chill in
refrigerator. Serve chilled.
Chewy Peanut Butter Strips
Cream together butter and sugar. Add egg and beat well. Combine
with flour. Put into an 8 x 8-inch pan and bake at 350 degrees for
20 minutes. M elt chocolate bits. Frost with melted chocolate and
sprinkle nuts on top. Put back into oven for 2 more minutes. Cool
and cut into squares.
Cinnamon Coffee Bars
Cream shortening, sugar and egg thoroughly. Stir in hot coffee. Sift
together flour, baking powder, salt, soda and cinnamon; stir in.
Blend in raisins and nuts. Spread in greased and floured 13 x 9-inch
pan. Bake at 350 degrees for 15 - 20 minutes. For frosting, mix
confectioners sugar, vanilla and cream. Frost while warm.
Cinnamon Nut Bars
1 cup butter
1 cup sugar
1 egg, separated
1 tsp. cinnamon
2 cups flour
1 cup chopped walnuts
Cream butter and sugar; add egg yolk. M ix cinnamon with flour
and work into mixture. Pat mixture into cookie sheet with sides.
Even it out. Beat egg white until foamy. Brush on. Sprinkle
walnuts on top. Pat down lightly. Bake at 275 degrees for one
hour. Cut into triangles while still warm.
Coconut Squares
Sift together flour, baking powder and salt. Cream butter, gradually
adding sugar, creaming well. Blend in extract and coffee. Add the
dry ingredients gradually; blend thoroughly. Stir in bits and nuts.
Pour into well-greased 15 x 10-inch jelly roll pan. Bake at 350
degrees for 20 - 25 minutes. Cut into bars.
Congo Bars
M elt shortening and cool. Sift flour, sugar, baking powder and salt
together. Add dates and nuts. Add melted shortening to eggs; beat
well. Add to flour mixture. Put in 9 x 9-inch pan. Bake at 350
degrees for 20 - 25 minutes. Cut into one-inch squares. Very rich,
but delightful.
Date Nut Bars
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup sliced dates
1 cup chopped nuts
2 eggs
1 cup brown sugar
1/4 cup milk
Confectioners sugar
Sift flour with baking powder and salt; add dates and nuts. Beat
eggs well; gradually add sugar to eggs. Add dry mixture alternately
with milk. Spread mixture in 8 x 8-inch pan lined with wax paper.
Bake at 350 degrees until well browned, 45 - 60 minutes. While
warm cut in pan into 3 strips. Turn out onto rack and strip off
paper. Cut into squares and coat with confectioners sugar by
shaking in bag with sugar.
Dream Bars
M ix crumbs, butter and sugar. Press into 8 x 10-inch pan and bake
at 350 degrees for 10 minutes. M ix milk, coconut and vanilla and
spread on top of crumbs. Bake 20 more minutes. Cool and frost.
Fudgie Scotch Squares
1 cup oil
3/4 cup cocoa
2 eggs, unbeaten
2 cups sugar
2-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1-1/2 cups cold water
1 cup chocolate bits
1 cup chopped nuts
Put all ingredients except for bits and nuts in one bowl; beat well.
Pour into ungreased 11 x 7-inch pan; spread evenly. Sprinkle
chocolate bits over top of batter and then sprinkle nuts on top.
Bake at 350 degrees until done, about 25 - 30 minutes. Cut into
squares.
Good and Easy Cookies
M ix butter and sugar thoroughly; add flour and salt. Press mixture
into bottom of 8 x 8-inch pan. Bake at 350 degrees for 20
minutes. Pour melted chocolate over top. Sprinkle with almonds.
Cut into squares.
Hermits
1 cup sugar
1/2 cup liquid shortening
1/2 cup milk
1/2 cup molasses
3 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
3/4 cup rinsed raisins
In large bowl combine the sugar, shortening, milk and molasses and
beat. Sift the dry ingredients together and add to first mixture Add
raisins and mix with a spoon. Spread the batter on a greased jelly
roll pan and bake at 350 degrees for 20 - 25 minutes.
Hermits II
1 cup butter
1 cup sugar
2 eggs, separated
2 cups all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
Chopped walnuts
1/4 tsp. cinnamon
Cream butter with sugar, add egg yolks (slightly beaten), flour,
cinnamon, salt and vanilla. Spread on greased cookie sheet. Beat
egg whites stiff and spread over cookie dough. Sprinkle chopped
walnuts and cinnamon on egg white. Bake at 350 degrees for 15 -
20 minutes. Cut while warm and let cool on cookie sheet.
Kangaroo Bars
2 eggs, separated
1/2 cup butter, softened
1/2 cup packed brown sugar
2 tbsp. grated lemon rind
2 tsp. vanilla
2 cups sifted flour
1/2 cup water
12 oz. chocolate bits
1/2 cup packed brown sugar
Confectioners sugar
Beat egg whites until stiff, but not dry; set aside. Blend butter, 1/2
cup brown sugar, lemon rind and vanilla. Beat in egg yolks. Add
flour alternately with water. Add chocolate bits. Beat 1/2 cup
brown sugar into egg whites and combine two mixtures. Line a 9 x
13-inch pan with waxed or parchment paper. Spread mixture in
pan and bake at 375 degrees for 25 - 30 minutes. Sprinkle top with
confectioners sugar as soon as you remove from oven.
Lemon Bars
1 cup flour
1/2 cup margarine or butter
1/4 cup confectioners sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. flour
3 tbsp. lemon juice
To make crust, combine flour, salt, vegetable oil and water. Spread
evenly in a 13 x 9.5 x 2-inch pan. Bake at 350 degrees for 12
minutes. For topping, beat eggs slightly; add sugar, flour, baking
powder, salt and vanilla; beat smooth. Stir in pecans and coconut;
spread mixture evenly over crust. Bake at 350 degrees for 25
minutes. Cool before frosting. For frosting, blend together
confectioners sugar, lemon juice and water. If needed, add more
sugar to thicken or more water to thin, until frosting is of proper
spreading consistency. Frost and cut into bars.
Oh Henry Bars
Add dry ingredients to melted butter; mix well and press into
greased pan. Bake at 350 degrees for 15 minutes. Cool for 20
minutes. For topping, melt chocolate bits and peanut butter.
Spread on top and refrigerate for one hour. Cut into squares.
Pumpkin Bars
4 eggs
1-2/3 cups sugar
1 cup cooking oil
16 oz. canned pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 cup butter or margarine, softened
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
2 cups confectioners sugar, sifted
In mixer bowl, beat eggs, sugar, oil and pumpkin until light. Stir
together flour, baking powder, cinnamon, salt and soda. Add to
pumpkin mixture and mix thoroughly. Spread mixture in a 15 x 10-
inch pan. Bake at 350 degrees for 25 - 30 minutes. To make
frosting, cream butter and cream cheese. Stir in vanilla. Add sugar
a little at a time, beating well, until mixture is smooth. Frost and
cut into bars.
Raspberry Squares
1 cup sugar
3/4 cup margarine
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1-1/3 cups shredded coconut
1/2 cup chopped walnuts
12 oz. jar raspberry jam
Cream sugar and butter; add flour gradually. Press out smoothly
on ungreased cookie sheet. Keep dough a generous 1/4-inch in
thickness even though it will not cover entire sheet. Sprinkle with
granulated sugar; prick all over with fork. Bake at 300 degrees for
about 45 minutes or until light brown all over. Cut into bars or
squares and let cool in pan. Shortbread will store well in tightly
covered container.
Seven Ingredient Squares
M elt butter on a cookie sheet. Sprinkle over the melted butter the
butterscotch bits, chocolate bits, crumbs, coconut and nuts. Pour
milk over top. Bake at 350 degrees for 30 minutes.
Swedish Sugar Cookies
2 sticks butter
1 cup sugar
1 egg, separated
1 tbsp. vanilla
2 cups flour
Coarse sugar
Nuts, finely chopped
Cream well butter, sugar, egg yolk and vanilla. Work flour into
creamed mixture. Press dough into ungreased 12 x 18-inch cookie
pan. Brush top with beaten egg white. Sprinkle with coarse sugar
and nuts. Bake at 325 degrees until lightly golden brown, about 25
minutes. Cut in bars.
Tea Bars
1 cup flour
1/4 cup brown sugar
1/2 cup butter
2 eggs
1 tsp. baking powder
1 cup chopped nuts
1 tsp. vanilla
2 tbsp. flour
1-1/2 cups brown sugar
1/2 cup shredded coconut
Confectioners sugar
Cut together first 3 ingredients and pat into 7 x 13-inch pan. Bake
10 minutes at 350 degrees. Combine remaining ingredients except
for confectioners sugar; spread over the baked layer. Bake at 350
degrees for 20 - 30 minutes. Cut in squares while warm. Sprinkle
with sugar. Store in refrigerator.
Toffee Bars
1 cup butter
1 cup brown sugar
1 tsp. vanilla
2 cups flour
6 oz. chocolate bits
1 cup chopped nuts
Cream butter, sugar and vanilla. Add flour; mix well. Stir in
chocolate bits and nuts. Press mixture into ungreased 15 x 10-inch
jelly roll pan. Bake at 350 degrees for 25 minutes or until brown.
Cut into bars while still warm. Cool before removing from pan.
Toffee Bars II
To make crust. blend butter, 1/2 cup sugar, and one cup flour. Pat
evenly into 8 x 8-inch pan. Bake at 350 degrees for 10 - 12
minutes. For filling, beat eggs until light. Add one cup sugar
gradually and then 3 tbsp. flour and remaining ingredients. Pour
over crust. Bake at 350 degrees for 20 minutes. Let cool and set.
Yummies
Crush graham crackers. M ix with milk and bits and put into 7 x
11-inch greased pan. Bake at 350 degrees until brown, about 15 -
20 minutes.
Brownies
Apple Brownies
Black and White Brownies
Blonde Brownies
Blonde Brownies II
Brownies
Brownies II
Butterscotch Brownies
Carob Brownies
Chewy Chocolate-Peanut Butter Brownies
Chocolate M int Brownies
Double Brownies
Double Fudge Brownies
Low-Sodium Brownies
M inister's Favorite Brownies
M olasses Brownies
Old Fashioned Brownies
One Pan Brownies
Rich Brownies
Swedish White Brownies
Toll House Brownies
Apple Brownies
1 cup sugar
5 tbsp. butter
1 egg, beaten
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 medium apples, chopped fine
Cream sugar and butter. Add egg and vanilla. M ix and add dry
ingredients; add apples. Bake in greased 9 x 7-inch pan at 350
degrees for 40 minutes.
Black and White Brownies
M elt butter in a medium saucepan. Remove from heat and add the
sugar, stirring well; set aside. In a mixing bowl, beat the eggs and
add the flour, baking powder, salt and vanilla. Beat in sugar mixture
and add chocolate bits and pecans. Bake in a 9 x 13-inch greased
pan at 350 degrees for 30 - 40 minutes.
Blonde Brownies II
1 cup sugar
1 cup dark brown sugar
1-1/2 sticks margarine
2 eggs, well beaten
1-1/2 cups sifted flour
1/2 tsp. salt
1 tsp. vanilla
1 cup chopped nuts
6 oz. butterscotch bits
1 cup sugar
1/3 cup melted butter
1 egg
2 squares melted chocolate
1/3 cup milk
2/3 cup flour, sifted
1/2 cup chopped nuts
1/2 tsp. vanilla
Cream sugar and butter, add ingredients in order given; mix. Bake
at 400 degrees about 12 minutes or until brownies leave sides of
pan. Cut while warm.
Brownies II
M elt chocolate bits with margarine over low heat. Beat eggs with
sugar; add melted ingredients. Stir in flour, vanilla and nuts.
Spread in greased and floured 9 x 13-inch pan. Sprinkle additional
nuts on top, if desired. Bake at 350 degrees for 35 minutes.
Butterscotch Brownies
M elt butter, add sugar and egg, take off stove. Cool. Add sifted
flour, baking powder and salt to cooled mixture. Add nuts and
coconut. Bake in greased 8 x 8-inch pan at 350 degrees about 20 -
25 minutes.
Carob Brownies
Cream peanut butter and butter until soft and creamy. Gradually
blend in sugars. Beat in eggs, one at a time. Stir in vanilla. Sift dry
ingredients and add all at once. Beat until smooth and well
blended. Spread mixture in a 9 x 13-inch pan. Drizzle melted
chocolate over the top of the batter. With the tip of a knife, swirl
the chocolate into the batter. Bake at 350 degrees for 35 - 40
minutes or until brownies feel firm to the touch. Do not overbake.
Cool in pan before cutting into squares.
Chocolate Mint Brownies
In a double boiler over hot (not boiling) water, melt chocolate and
butter, stirring frequently. In a large bowl with mixer at low speed,
beat eggs, sugar, vanilla and salt until well mixed, constantly
scraping bowl with rubber spatula. Add chocolate mixture;
increase speed to medium-high and beat 5 minutes, occasionally
scraping bowl. With spoon, stir in flour and nuts; beat until
blended. Pour batter into greased and floured jellyroll pan and
bake at 325 degrees for 45 minutes or until brownies begin to pull
from sides of pan. Cool in pan on wire rack before cutting.
Low-Sodium Brownies
In double boiler melt butter and chocolate. Remove from heat and
let cool. In bowl, beat eggs, add sugar and chocolate mixture; mix
well. Add flour, mix well. Stir in vanilla and nuts. Pour into
lightly greased 8 x 8-inch pan. Bake at 350 degrees for 35 minutes
or until surface springs back when gently pressed.
Minister's Favorite Brownies
M ix flour, salt and baking powder. Stir 1/2 tsp. flour mixture into
chopped nuts. Cream fat, add sugar gradually and cream well.
Add eggs and mix well. Add milk, stir. Add chocolate, stir. Add
flour mixture, stir thoroughly. Add nuts and vanilla. Spread
evenly in 8 x 8-inch pan lined with wax paper. Bake at 325 degrees
for 50 - 60 minutes. Remove from oven, cut into 16 squares. Turn
out onto rack and strip off wax paper.
Molasses Brownies
M ix condensed milk and molasses in heavy pan and cook over low
heat 5 minutes or until mixture thickens, stirring constantly.
Remove from heat; add graham cracker crumbs and nuts. Blend
thoroughly. Spread mixture in 6 x 10-inch pan lined with greased
paper. Bake at 350 degrees for 15 minutes or until brown.
Remove from pan immediately; strip off paper and cut in squares.
Delicious with vanilla ice cream.
Old Fashioned Brownies
2 eggs
1 cup sugar
Pinch of salt
1/2 cup melted butter
1 cup flour
1 tsp. almond extract
Chopped pecans
Beat together eggs, sugar and salt. Add melted butter, flour and
almond extract. Spread into a greased 8 or 9-inch square pan.
Sprinkle generously with sugar and chopped pecans. Bake at 325
degrees for 30 minutes. Cool and cut into squares.
Toll House Brownies
Sift flour, baking soda and salt together; set aside. Blend margarine
with sugars, vanilla and water. Beat in eggs and nuts. Add flour
mixture and chocolate bits; mix well. Spread in two 11 x 15-inch
greased pans and bake at 350 degrees for 25 minutes. Cut in
squares when cool.
Chocolate Chip Cookies
Beat butter and sugar in a large bowl until light. Add egg, beating
well. M ix in the almond extract and vanilla, then the flour, until
well blended. Stir in chocolate bits and almonds. Drop dough by
teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for
12 - 14 minutes.
Apple Treasure Cookies
1 cup shortening
1-1/2 cups packed brown sugar
1/4 cup light molasses
3 eggs
3-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 cup chopped peanuts
1 cup finely chopped apple
6 oz. chocolate bits
Cream shortening and sugar until light and fluffy. Add molasses,
add unbeaten eggs one at a time. Beat well after each. Combine
dry ingredients and add; mix lightly. Stir in peanuts, apples and
bits. Drop by teaspoonfuls on greased cookie sheet. Bake at 350
degrees for 12 - 15 minutes. M akes 5 - 6 dozen.
Cherry Chocolate Chip Cookies
Cream margarine and sugars. Blend in egg and vanilla. Sift together
dry ingredients; add alternately with milk, mixing well after each
addition. Stir in chocolate chips, cherries and nuts. Place rounded
teaspoonfuls of dough on greased cookie sheets. Bake at 375
degrees for 10 - 12 minutes. M akes 4 dozen.
Chocolate Chip Cookies
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
2-1/2 oz. unsweetened chocolate
2 medium eggs
1-1/2 cups sugar
2 tsp. vanilla
1/2 cup sour cream
1-1/2 cups semi-sweet chocolate bits
1 cup chopped walnuts
Combine flour, baking powder, baking soda and salt and mix
thoroughly with a wire whisk; set aside. Combine butter and
unsweetened chocolate in saucepan over medium-low heat stirring
constantly until completely melted. With an electric mixer, beat
eggs, sugar and vanilla until blended. Add chocolate mixture. Add
dry ingredients, 1/3 at a time, alternating with sour cream, mixing
well after each addition. Stir in chocolate bits and walnuts. Drop
by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees
for 12 - 14 minutes. Cool on racks.
Giant Chewy Chocolate Chip Cookies
2 sticks butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
12 oz. chocolate bits
Cream the butter and sugar together. Add the eggs and vanilla and
beat well. Sift the flour and baking soda into the mixture. Add the
chocolate bits and mix well. Drop teaspoonfuls onto cookie sheets
and bake at 350 degrees for 10 minutes. Too - too - too good!
Ultimate Chocolate Chips
In a large mixing bowl, cream together butter and sugars. Add eggs
and vanilla, mix well. In a separate bowl, mix together flour,
oatmeal, salt, baking powder and baking soda. Combine both
mixtures. Add bits and nuts, mix well. M ake golf-ball sized
mounds of dough and bake on ungreased cookie sheet at 375
degrees for 10 minutes exactly.
Zucchini - Granola Cookies
Cream butter and sugar in large bowl; add egg, vanilla, orange rind
and zucchini. Stir in flour, baking soda and salt. Add granola; mix.
Stir in bits. Dough will be sticky. Drop by spoonfuls onto greased
cookie sheet. Bake at 350 degrees for 12 - 15 minutes.
Cookie Balls
Chocolate Balls
Chocolate Dips
Chocolate Snowballs
Honey Pecan Balls
Kentucky Bourbon Balls
Nut Balls
Snowball Delights
Chocolate Balls
M elt chocolate in double boiler. When cooled, add milk, syrup and
vanilla; mix well. Add coconut and mix well. If the mixture is too
moist add another cup of coconut. Refrigerate overnight. Roll
dough into small balls and bake on a lightly greased cookie sheet at
275 degrees for 10 minutes. When cold, roll in confectioners sugar.
Chocolate Dips
2 cups flour
1/2 tsp. salt
1 cup shortening
1/2 cup confectioners sugar
2 tsp. vanilla
1 cup uncooked quick rolled oats
Nut meat halves
2 pkg. semi-sweet chocolate bits
1/4 cup milk
Chopped nuts or shredded coconut (optional)
1 cup butter
1/4 cup honey
1/2 tsp. salt
2 tsp. vanilla
3 cups flour
1 cup finely chopped pecans
Confectioners sugar
Cream butter with honey. Add salt, vanilla, flour and nuts. M ix
thoroughly; roll into small balls. Bake at 300 degrees for 20
minutes, until light brown. Roll in confectioners sugar while still
warm.
Kentucky Bourbon Balls
M ix together butter, salt and sugar. Add sifted flour, chopped nuts
and vanilla. M ix until dough is stiff. Roll in balls the size of a
walnut. Bake on ungreased cookie sheet at 300 degrees for 30
minutes. When cool, roll in confectioners sugar.
Snowball Delights
1 cup shortening
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 egg, well beaten
1 cup molasses
1/4 cup sour milk
4 cups sifted flour
2 cups sugar
1 cup shortening
2 cups sour cream
4 tsp. baking soda
4 eggs
1 cup molasses
1/2 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
5-1/2 cups flour
Frosting
Cream the sugar and shortening. Add the sour cream, baking soda,
eggs and molasses; beat well after each addition. Sift together the
dry ingredients and add, stirring well. Drop by rounded
teaspoonfuls onto ungreased cookie sheet and bake at 375 degrees
for 10 - 11 minutes. When cool join 2 cookies together with your
favorite frosting to make a cookie sandwich. M akes about 5 dozen
double cookies.
Gingerbread Cookies
M elt the shortening and add molasses and water. M ix in all of the
remaining ingredients and beat until smooth. Chill dough for
several hours or overnight. Roll and cut into shapes. Bake at 350
degrees for 12 minutes.
Gingersnaps
Cream shortening and sugar. Beat in egg, add molasses and dry
ingredients. Roll into one-inch balls. Roll balls in sugar and place
on cookie sheet. Bake at 375 degrees for 15 - 18 minutes. M akes
2.5 dozen.
Maine Molasses Cookies
Cream butter; add sugar and cream well. Add and beat in eggs and
molasses. Add raisins and nuts. Sift together dry ingredients; add
to mix with water. Stir together well. Chill dough, then drop from
teaspoon onto greased cookie sheet. Bake at 350 degrees for about
10 minutes. M akes 4 dozen.
Molasses Sugar Cookies
Sift together flour, baking soda and salt; set aside. Cream butter,
gradually adding sugar, creaming well. Add egg and molasses; beat
well. Blend in the dry ingredients. M ix thoroughly. Add coconut
then nuts; mix well. Drop by teaspoonful on cookie sheet. Bake
at 375 degrees for 8 - 10 minutes. M akes 3 dozen.
Soft Molasses Cookies
Cream butter with sugar until fluffy. Add flour, almonds and
vanilla. M ix well with your hands. Take a heaping teaspoonful of
dough and start to form into a ball. Push in a cherry and roll again
in your hands to form a perfect ball. Bake on a greased cookie
sheet at 325 degrees for about 35 minutes. Roll in jello powder
while still hot.
Candy Cane Cookies
Cream butter, sugar and egg; add vanilla. Stir in sifted dry
ingredients. Chill dough about one hour. Roll small portions of
dough into pencil-shaped portions about 5-inches long. Place on
greased cookie sheets and bend strips at the top into the shape of a
candy cane. Bake at 350 degrees for 12 minutes. Cool and
decorate with tinted frosting or colored sugar. M akes 5 dozen.
Christmas Butter Cookies
2 sticks butter
1-1/2 cups confectioners sugar
1 egg
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
Colored sugars (optional)
Cream butter, add sugar gradually. Add egg and vanilla; beat well.
Sift together dry ingredients. Blend into creamed mixture. Roll out
and cut with cookie cutters. Sprinkle tops with colored sugar if
desired. Bake on ungreased cookie sheet at 350 degrees for 9 - 10
minutes.
Christmas Cookies
1 cup butter
1-1/2 cups sugar
2 eggs, beaten
2 tsp. vanilla
5-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
Cream butter; add sugar gradually. Beat until light; add eggs and
vanilla. Sift flour and measure. Add baking powder and salt and
sift again. Combine and chill for 2 or 3 hours. Roll very thin, cut
out, and bake at 400 degrees for 6 - 10 minutes. Sprinkle with
colored sugar if desired.
Chrabeli - Swiss Christmas Cookies
4 eggs
1 lb. confectioners sugar
2 tbsp. anise seeds
1 tbsp. Kirsch or cognac
1 lb. sifted flour
Beat the eggs and sugar together until foamy. Add the anise and
Kirsch. Add the flour and mix well. Cool in the fridge. Roll out
1/2-inch thick and cut into finger-shape rolls about 2.5-inches long.
Take a pointed knife and make 2 cuts on the side so you can bend
the dough easily into a crescent. Put on ungreased cookie sheets.
Cover with a towel and leave overnight. Bake at 325 degrees for 10
minutes. Cookies should be very light in color, not brown.
Easter Calla Lily Cookies
3 eggs
1 cup sugar
2 tbsp. cold water
1 cup flour
1 tsp. baking powder
Sweetened whipped cream
Beat eggs slightly, add sugar, water, flour and baking powder. Beat
3 minutes. Drop by teaspoonful on greased and floured cookie
sheet. Bake at 350 degrees for 6 minutes. While hot, roll into
shape of calla lilies and fasten with toothpick. When cold remove
toothpicks, fill with whipped cream.
Lucy's Christmas Cookies
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
3/4 cup whiskey
1-1/2 lbs. raisins
1-1/2 lbs. pecans
1/2 lb. citron
4 cups flour
1 tsp. baking soda combined with 2 tbsp. milk
4 eggs
1-1/2 cups sugar
1 cup molasses
1 lb. butter
2 cups sugar
1 tsp. vanilla
1 tbsp. brandy
2 eggs, separated
3 cups flour
Cream butter thoroughly; add sugar and flavorings. Add egg yolks
and flour. Knead until completely mixed. Chill overnight. Remove
and knead again until soft enough to work with. Roll very thin on
floured board. Cut with cookie cutters and brush with egg white.
Decorate with colored sugar, etc. if desired. Bake on ungreased
cookie sheet at 375 degrees for 10 minutes, until delicately
browned. M akes 10 -12 dozen.
Swedish Christmas Cookies
1 cup molasses
5/8 cup light brown sugar
1-1/4 cups shortening
2 unbeaten eggs
2 tsp. ground cloves
1 tbsp. finely chopped orange peel
7 cups flour
2 tsp. baking soda
2 tbsp. lukewarm water
Add the salt to the egg whites and beat until foamy throughout.
Add sugar very gradually, beating well after each addition.
Continue beating until stiff peaks form. Add vinegar and vanilla;
beat well. Fold in the coconut, nuts and melted chocolate. Drop
by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees
for 10 minutes.
Brown Sugar Meringues
2 egg whites
2 cups sifted light brown sugar
1 tsp. vanilla
3 cups broken pecans
Beat egg whites until stiff. Fold in sugar, a little bit at a time. Add
the vanilla and nuts. Drop by teaspoonfuls onto lightly greased
cookie sheet. Bake at 300 degrees until light brown, about 20
minutes. M akes 2 dozen.
Chocolate Bits Macaroons
1 egg white
2/3 cup sugar
1/4 tsp. salt
6 oz.. chocolate bits
1/2 tsp. vanilla
Beat egg white very stiff. Beat in sugar slowly. Fold in salt,
chocolate bits and vanilla. Drop on greased cookie sheet by
teaspoonfuls. Bake at 325 degrees for 10 - 12 minutes.
Chocolate Chip Meringue Cookies
2 egg whites
1 tsp. vanilla
1/8 tsp. cream of tartar
1/8 tsp. salt
1/2 cup sugar
1/2 cup chocolate bits
Colored sugar or nut halves (optional)
Cover 2 cookies sheets with foil or brown paper; grease. Put egg
whites in mixing bowl with vanilla, cream of tartar and salt. Beat
on high speed until stiff but not dry. Gradually add sugar. Beat
until stiff peaks form, then fold in chocolate bits. Heap by
teaspoonful onto cookie sheets. Top with sprinkled colored sugar
or nut half, if desired. Bake at 300 degrees for 20 - 25 minutes
until peaks are golden. Butterscotch bits can be substituted for
chocolate if desired. M akes about 25 cookies.
Chocolate Macaroons
2 egg whites
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
6 oz. chocolate bits, melted
1-1/2 cups shredded coconut
Beat egg whites, sift in sugar, beating after each addition. Beat
until stiff peaks form. Add salt and vanilla; fold in melted bits and
coconut. Drop on parchment paper lined cookie sheet. Bake at
350 degrees for 20 minutes. Cool before removing.
Corn Flake Macaroons
2 egg whites
1 cup sugar
1 cup shredded coconut
2 cups corn flakes
1/2 tsp. almond extract
1/2 tsp. vanilla
Beat egg whites until stiff peaks form. Add remaining ingredients;
blend. Drop from tip of spoon on greased cookie sheet and bake at
350 degrees for 20 minutes.
Forgotten Meringues
2 egg whites
3/4 cup sugar
1 cup chocolate bits
1 cup Rice Krispies
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup sugar
1 tbsp. instant coffee granules
1/2 tsp. vanilla
6 oz. chocolate bits
Beat egg whites until foamy. Add cream of tartar and salt. Beat
one more minute. M ix sugar and instant coffee then add to egg
whites one tablespoonful at a time. When stiff, fold in vanilla and
chocolate bits. Drop by spoonfuls on well-greased cookie sheet.
Bake at 300 degrees for 30 minutes.
Meringue Teasers
Blend shortening and sugar thoroughly. Add egg and beat well.
Add peanuts, extract and corn flakes; mix well. Press into the bowl
of a tablespoon and drop on a lightly greased cookie sheet. Bake at
350 degrees for 12 - 15 minutes.
Oatmeal Macaroons
Cream margarine and sugar. Add egg yolk. Stir in oats and vanilla.
Fold in well-beaten egg white. Drop from teaspoon onto greased
cookie sheet. Bake at 250 degrees for 40 minutes. Cool before
removing from cookie sheet.
Teatime Macaroons
2 egg whites
1/4 tsp. salt
3/4 cup sugar
1/2 cup crunchy peanut butter
Beat egg whites with salt; add sugar gradually. Beat until stiff
peaks are formed. Fold in peanut butter. Drop by teaspoonfuls
onto greased cookie sheet. Bake at 325 degrees for 20 minutes
total, placing sheet on top rack for first 10 minutes.
No-Bake Cookies
2 cups sugar
1/2 cup milk
1/4 lb. butter
4 tbsp. cocoa
3 cups oatmeal
1 tsp. vanilla
Put sugar, milk, butter and cocoa in a saucepan; bring to a boil and
boil for 10 minutes. Remove from heat, add remaining ingredients
and drop by teaspoonfuls onto waxed paper. Let set.
No-Bake Peanut Butter Cookies
M elt peanut butter, butter and marshmallows over low heat. Stir
until mixture is smooth. Remove from heat and stir in oatmeal and
coconut. Drop by teaspoonfuls on wax paper and chill.
No-Bake Peanut Butter - Honey Balls
In small bowl, mix milk, peanut butter, honey and graham cracker
crumbs until blended. Shape into one-inch balls. Wonderful plain
or roll in one of the optional coatings. Chill. M akes 2 dozen.
No-Bake Penuche Cookies
Add sugar and milk to melted margarine and boil exactly 2-1/2
minutes. Add vanilla and oats. Drop by teaspoonfuls onto waxed
paper.
No-Bake Quickies
Combine chocolate and milk in top of double boiler. Heat over hot
water until chocolate melts, stirring to blend. Remove from heat,
stir in sugar and nuts. Cool slightly, then form one-inch balls; roll
in coconut.
Unbaked Fudge Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 cup cocoa powder
Pinch of salt
1 tsp. vanilla
2-1/2 cups oatmeal
1/2 cup chopped nuts
1 cup shortening
1 cup sugar
1 cup light brown sugar
2 eggs
1-1/2 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups quick oatmeal
1 cup chopped pecans
6 oz. chocolate bits
Cream together shortening and sugars until light and fluffy. Add
eggs, one at a time, and vanilla; beat until well blended. Sift
together dry ingredients and gradually add to the creamed mixture.
Stir in oatmeal, pecans and chocolate bits, blending well. Drop by
spoonfuls onto well greased cookie sheet. Bake at 350 degrees for
10 minutes or until golden brown. M akes 6 dozen.
Dundee Cookies
1 cup shortening
1 tsp. salt
1-1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 cup sugar
2 eggs, well beaten
2 cups rolled oats
1/2 cup raisins, chopped
1 cup nuts, chopped
3 cups flour, sifted
1/4 cup milk
Combine shortening, salt, soda and spices. Add sugar and cream
well. Add eggs and mix thoroughly. Add oats, raisins and nuts,
mixing well. Add flour alternately with milk, blending thoroughly.
Drop from a teaspoon onto a greased cookie sheet. Flatten slightly
with spatula. Bake at 350 degrees for 12 - 15 minutes. Do not
overbake. M akes 5 dozen.
Fine Oatmeal Cakes
Place oatmeal, soda and salt in a bowl. Cut in butter and blend,
using fingers. Add enough milk to make soft dough. This amount
varies depending on dryness of oatmeal. Stir in milk, then work
with hands. Use oatmeal to flour board and rolling pin. Roll very
thin. Cut in strips diagonally, making diamond shape pieces, or cut
with cookie cutter. Bake on greased cookie sheet at 350 degrees
about 8 minutes. Remove from sheet immediately with spatula.
Molasses Oatmeal Cookies
Sift together flour, soda, salt and spices; set aside. Cream
shortening; beat in sugar gradually. Blend in egg and molasses; beat
well. Stir in sifted dry ingredients. Fold in raisins and oats. Drop
by teaspoonfuls on greased cookie sheet. Bake at 325 degrees for
12 - 15 minutes or until firm and brown. Let stand one minute,
then remove to cooling rack. M akes 4 - 5 dozen.
Oatmeal Coffee Cookies
Combine all ingredients and mix well. Drop from teaspoon onto
greased cookie sheet and bake at 350 degrees for about 12 minutes.
Oatmeal Cookies
Combine oatmeal, sugar, flour and salt. Add melted butter, egg and
vanilla. Drop small amount of dough - about the size of a dime -
from tip of spoon on slightly greased cookie sheet. Bake at 325
degrees for 6 minutes. Let stand one minutes and then remove
quickly from pan.
Oatmeal - Nut Crisps
Sift together flour, soda and salt; set aside. Blend butter, sugars,
vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in
oats and bits. Drop by rounded half teaspoonfuls onto greased
cookie sheet. Bake at 375 degrees for 10 - 12 minutes. M akes
approx. 50 cookies.
Peanut Butter Cookies
Cream butter and peanut butter. Stir in sugar, eggs and milk. Sift
together flour, baking powder and salt. Add to creamed mixture,
beating until smooth. Fold in peanuts and cornflakes. Drop by
heaping teaspoonfuls on greased cookie sheet. Bake at 350 degrees
for 15 minutes or until lightly browned. Cool on rack.
Double Peanut Butter Cookies
M elt one cup of bits in double boiler until smooth. In small bowl,
combine flour, baking soda, baking powder and salt; set aside.
Cream butter and sugars until creamy. Add melted bits and egg.
Beat until well blended. Gradually add dry ingredients. Stir in
remaining bits. Drop by spoonfuls onto ungreased cookie sheet.
Bake at 375 degrees for 7 - 9 minutes.
Peanut Butter Chippers
Cream shortening, add sugars, cream well; add peanut butter, egg
and sifted dry ingredients. Blend all together well. Shape dough in
balls the size of a walnut. Bake at 350 degrees for 15 - 20 minutes.
Peanut Butter Cookies II
Sift together flour, soda and salt; set aside. Cream butter and
sugars together until light and fluffy. Then add eggs, peanut butter
and vanilla. Add flour mixture and blend well; stir in peanuts.
Shape into balls the size of a large marble and place on ungreased
cookie sheet. Flatten with criss-crossed fork marks. Bake for 12
minutes at 375 degrees. M akes 10 dozen.
Peanut Butter Cookies III
Cream together shortening and sugar until light and fluffy. Add
molasses, peanut butter and egg; blend well. Sift together dry
ingredients; stir into molasses mixture. Drop by tablespoonfuls
onto ungreased cookie sheet. Bake at 375 degrees for 10 - 12
minutes.
Peanut Butter Cookies IV
Pecan Dreams
Pecan Kisses
Pecan Puffs
Pecan Sandies
Pecan Sticks
Pecan Tassies
Pecan Turtle Cookies
Praline Cookies
Pecan Dreams
2 egg whites
2 cups confectioners sugar, sifted
1 tsp. vinegar
1 tsp. vanilla
2 cups pecan halves
Beat egg whites until stiff but not dry. Gradually beat in sugar,
vinegar and vanilla; carefully fold in pecans. Drop by teaspoonfuls
onto greased cookie sheet. Bake at 325 degrees for 12 - 15 minutes
or until firm. Cookies should remain light. Remove from cookie
sheet at once. Cool. M akes 3.5 dozen.
Pecan Puffs
Cream butter and sugar; add vanilla, pecans and flour. M ix and roll
into small balls. Bake at 300 degrees for 45 minutes. Roll puffs
while hot in confectioners sugar, repeat when cool.
Pecan Sandies
1 cup butter
1/3 cup sugar
2 tsp. water
2 tsp. vanilla
2 cups sifted all-purpose flour
1 cup chopped pecans
Confectioners sugar
Cream butter and sugar; add water and vanilla; mix well. Blend in
flour and nuts. Chill for 4 hours. Shape into balls. Bake on
ungreased cookie sheet at 325 degrees for about 20 minutes.
Remove from pan; cool slightly; roll in confectioners sugar. M akes
3 dozen.
Pecan Sticks
Cream butter and cream cheese, add flour gradually. Divide into 24
balls and press firmly into small muffin tins, being sure there are no
air spaces. Combine remaining ingredients and pour into unbaked
shells. Bake at 350 degrees for 30 minutes.
Pecan Turtle Cookies
2 cups flour
1 cup brown sugar, packed
1/2 cup butter, softened
1 cup whole pecans
2/3 cup butter
1/2 cup brown sugar, packed
1 cup milk chocolate bits
Cream butter until light and fluffy. Add sugar gradually and beat
until creamy. Add egg and vanilla and beat well. Add flour, 1/4
cup at a time, mixing until well blended. Stir in nuts. Shape dough
into one-inch balls and place on greased cookie sheet 3-inches
apart. Using the bottom of a glass or a fork, flatten balls to 1/3-
inch thickness. Bake at 375 degrees for about 10 minutes. M akes
approximately 5 dozen.
Refrigerator Cookies
Sift together flour, salt and soda; set aside. M elt butter in
saucepan over low heat. Cool to lukewarm. Stir in brown sugar,
nuts and vanilla. Add the dry ingredients; mix thoroughly. Divide
the dough in half. Shape into two 8-inch long rolls. Wrap in waxed
paper or aluminum foil. Chill at least one hour. Cut into 1/8-inch
slices. Bake at 400 degrees on ungreased cookie sheet until
delicately browned, about 5 - 8 minutes. M akes 4.5 dozen.
Caramel Nut Slices
Cream shortening with sugar. Add eggs and mix well. Add dry
ingredients and blend well by hand. Add nuts. Form into a roll
and wrap in waxed paper. Keep refrigerated until ready to bake.
Slice thinly and bake on ungreased cookie sheet at 400 degrees until
golden brown about 6 - 8 minutes. Cool on racks.
Cheese Cookies
Cream the cheese and butter together. Add flour and salt and mix
until dough is smooth and well blended. Shape dough into rolls
about one-inch in diameter. Chill for 2 hours until dough is firm.
Slice dough into thin rounds and place one-inch apart on ungreased
cookie sheet. Bake at 350 degrees for 12 - 15 minutes.
Ginger Snaps
Cream butter and sugar. Add beaten eggs and dry ingredients
which have been sifted together. Add vanilla and nuts if desired.
M ix well and mold into a long smooth roll 2-inches in diameter.
Wrap in waxed paper and chill overnight. Cut in 1/8-inch slices and
place on ungreased cookie sheet. Bake at 375 degrees for 6 - 8
minutes until slightly browned.
Nut Cookies
1 cup butter
2 cups light brown sugar
2 eggs
1 tsp. baking soda
1 tsp. cream of tartar
4 cups of flour
1 cup finely chopped nuts
Cream the butter and sugar. Add the eggs and mix well. Sift soda,
cream of tartar and one cup of flour 4 times; add to creamed
mixture. Add nuts, then work in 3 more cups of flour. Shape into
logs 2-inches in diameter. Refrigerate overnight or put in freezer.
Slice very thin and bake at 350 degrees about 8 - 10 minutes or
until lightly browned.
Oatmeal Icebox Crispies
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
2 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups dry oatmeal
1/2 cup chopped nuts or 1 cup shredded coconut
Cream shortening and sugars; add eggs and vanilla and beat well.
Add sifted dry ingredients. Add oatmeal and nuts or coconut. M ix
well. Shape in rolls 2.5-inches in diameter. Wrap in waxed paper
and chill overnight. Cut in 1/4-inch slices and bake on ungreased
cookie sheet at 375 degrees for 10 - 15 minutes.
Peanut Butter Honey Cookies
Stir together flour, baking powder, salt and soda; set aside. In large
bowl, cream shortening and peanut butter until light and fluffy.
Beat in sugar, honey, egg and vanilla. M ix well. Stir in the flour
mixture and raisins. Shape into a foot-long roll, wrap in plastic
wrap and chill until firm. Cut in 1/4-inch slices. Bake on
ungreased cookie sheet at 400 degrees for 8 - 10 minutes. M akes
about 5 dozen.
Refrigerator Cookies
1 cup margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
1/2 cup walnuts, chopped fine
1 tsp. baking soda
1/2 tsp. salt
3-1/2 cups flour
Cream together margarine and sugar. Add eggs and vanilla. Add
nuts and dry ingredients. M ix well. Line an 8 x 8-inch pan with
plastic wrap, pack dough tightly into pan, and fold plastic wrap
firmly over dough. Refrigerate overnight. When ready to bake, cut
block into thirds. Slice thinly and bake on ungreased cookie sheet
at 375 degrees until just browned, about 10 minutes.
Afterword
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