Page 2
Black Walnut Cookies
Ingredients:
2 c Brown sugar
1/2 c Flour
1/2 ts Baking powder
4 Egg, well beaten
1/2 ts Salt
1 lb Walnuts, black, chopped
Instructions:Combine the sugar and eggs and mix well. Sift the
dry ingredients and add to first mixture. Stir in the nuts.
Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F
about 12 minutes.
Gingerbread Cookies
6 cups sifted all-purpose
flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda, and baking
powder. Set aside. In the bowl of an electric mixer,, cream
butter and sugar until
fluffy. Mix in spices and salt, then eggs and molasses. Add flour
mixture; combine on low speed. Divide dough in thirds; wrap in
plastic. Chill for at least 1 hour. Preheat oven to 350 F. On a
floured surface, roll dough 1/8-inch thick. Cut into desired
shapes with cookie cutters. Transfer
to ungreased baking sheets; refrigerate until firm, 15 minutes.
Bake 8 to 10 minutes
Refrigerator
Pecan Shortbread
1 cup pecans
2 1/8 cups all-purpose flour
1 cup confectioner's sugar
1 cup unsalted butter, softened
pinch salt
1 teaspoon vanilla extract
Line a small loaf pan(7 1/2 x 3 1/2 x 2 1/2") with plastic
wrap, so that the wrap lines the bottom and sides and the extra
wrap drapes over the edges. In a food processor fitted with a
steel blade, work the pecans in on-off motions until they are
finely ground. Add the flour and
sugar to the nuts and work the food processor again until the
mixture is thoroughly combined. Add the butter, salt, and vanilla
to the food
processor, and work the mixture again in on-off motions just
until it forms a dough. Pack the dough into the lined loaf pan
and smooth the top with a rubber spatula. Rap the pan once hard
on the counter to settle any air pockets. Cover the dough with
the excess plastic wrap. Refrigerate the dough for at least half
a day or as long as 2 days. Preheat oven to 350F. Have 2
ungreased baking sheets on hand.
Turn the dough out onto a counter and peel off the plastic wrap.
Use a long knife to cut the dough in half lengthwise. Then slice
crosswise across each log to make 1/4" thick, square-shaped
slices. Arrange the squares on the baking sheets and bake the
cookies for 15 to 20 minutes or until they are pale brown.
Halfway through the baking, switch the baking sheets from front
to back and top to bottom in
the oven. Leave the cookies to settle for half a minute, then
lift them from the sheet with a metal spatula and transfer them
to a wire rack cool
Brown Sugar Spice
Cookies
Ingredients:
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/4 c Sunflower or corn oil
Margarine, softened
1/4 c Packed dark brown sugar
3/4 ts Ground cinnamon
3/4 ts Ground ginger
1 ts Pure vanilla extract
1 Egg
1 tb Sliced almonds, approx.
1 oz Semi-sweet chocolate
Instructions:Preheat oven to 350. Onto a piece of waxed paper,
sift flour and baking powder. In a large mixing bowl beat
margarine,
sugar, cinnamon, ginger and vanilla until blended. Beat in egg.
Turn mixer to low speed and gradually add flour mixture. Shape
dough into about 32 1-inch balls. Arrange 1 inch apart, on
lightly greased baking sheet. With wet fork, flatten to about 3/8
inch thick.
Press a sliced almond sideways into the center of each cookie.
Bake 12 minutes. Place chocolate in zip-top plastic sandwich bag;
seal bag. Place in boiling water until chocolate melts. Snip a
tiny hole in corner of bag and drizzle chocolate over cookies.
Freeze five minutes or until chocolate is firm.
Royal Icing
1 pound powdered sugar
5 tablespoons meringue powder
or 2 egg whites
Combine powdered sugar and meringue powder or egg whites in the
bowl of an electric mixer fitted with the paddle
attachment. Set on low speed. Add 1/2 cup water drop by drop. For
a thinner consistency, usually used as foundation,
add more water. A thicker consistency is generally used for
further embellishing. Beat until the mixture holds a ribbonlike
trail on the
surface for five seconds when you raise the paddle
Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. pkg semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan;
bring to full rolling bail, stirring constantly. Continue boiling
5 minutes
over medium heat, stirring. Remove from heat, stir in chocolate
till melted. Add marshmallow creme, nuts & vanilla beat till
blended. Pour into greased 13x9 inch pan. Let cool and serve.
Easy Toffee
3/4 cup brown sugar
(packed)
1/2 cup butter
1 cup chopped walnuts
1/2 cup semi sweet chocolate chips
Grease a 9x9" cake pan. Spread the chopped walnuts evenly in
the bottom of the pan. Over high heat, melt together
sugar and butter in medium size saucepan until boiling. Lower
heat to medium. Boil over medium heat for 7 minutes. Pour into
pan.
Sprinkle chocolate chips over hot mixture. Place a cookie sheet
over the pan to retain the heat and melt the chocolate chips. Cut
into
squares while hot, then refrigerate until hard. Break into
pieces.
Rosettes fried cookies
2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep, hot
oil (350 to 375 F)
for two minutes. Drain excess oil from iron; dip in batter to 1/4
inch from top of iron, then immediately into hot oil. Fry rosette
until golden,
10 to 30 seconds. Lift out; tip upside down to drain. With fork,
push rosette off iron onto rack placed over paper towels. Reheat
iron 1 minute; make next rosette. If you have two rosette irons,
reheat one while using the other. Stir batter from time to time
as you will get some oil in it. Sprinkle rosettes with
confectioner's sugar.
Cinnamon Dough
Ornaments
A richly scented ornamental
cookie.
These would be fabulous decorating a
christmas tree, but don't try to eat them!
1 cup ground cinnamon
4 tablespoons white glue
3/4 to 1 cup water
Mix cinnamon and glue. Gradually add the water. Stir until a ball
of dough forms. Roll out with rolling pin 1/4 inch thick and cut
with
cookie cutters. Poke a hole and let dry at room temperature for 1
to 2 days, turning over every 6-8 hours. If desired, decorate
with white Royal Icing. Hang with ribbon and enjoy the fragrance!
Chocolate
Drizzlers
2 1/4 cups flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
4 ounces semi-sweet chocolate, melted and cooled
3 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
3 ounces white chocolate, finely chopped
In a medium bowl, whisk together flour, cocoa, baking soda,
baking powder, and salt. In another bowl, beat
butter and sugar until creamy, about 2 minutes with an electric
mixer. Beat in egg, 4 ounces of melted chocolate,
and vanilla. Gradually beat in flour mixture until blended.
Divide dough in half. Shape each half into a roll 2" in
diameter. Wrap rolls in waxed paper and freeze for 4 hours or
until very firm. Preheat oven to 350F. Line two
baking sheets with foil and coat them with cooking spray. Cut
dough into 1/4" slices. Arrange 1" apart on prepared
baking sheets. Bake cookies 10 to 11 minutes. Cool on sheets for
1 minute then transfer to wire racks to cool
completely. Repeat process until all cookies are baked. To
decorate the cookies, place the chopped milk chocolate
in one small zip-lock baggie and the white chocolate in another.
Microwave on high 1 minute or until chocolate is
melted. Knead until smooth. Snip off a tiny corner of each bag
and drizzle chocolate over cookie. Let cookies stand until
chocolate is firm, about an hour.
Camp Cookies
Ingredients:
2 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Baking powder
1 c Margarine
1 c White sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
2 c Oats
6 oz Semi-sweet chocolate chips
1 c Nuts
Instructions:Sift together the flour, baking soda,salt, and
baking powder.
Cream the margarine and the sugars together. Add the eggs and
beat.
Add the flour mixture and mix well. Add the vanilla, oats,
chocolate chips,
and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake
in
appreheated oven 15 minutesat 350 F.
Pumpkin Praline Pie
1 refrigerated pie crust
1/2 cup pecan pieces
1 1/4 cup dark brown sugar
3 tablespoons softened butter
2 large eggs
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
In a food processor, add pecan pieces, 1/2 cup of the dark brown
sugar, and butter. Process until ingredients hold together like a
paste, making sure the pecans are of a mealy texture. Press very
firmly into bottom only of the pie crust so it will not float up
during baking.
In a mixing bowl, beat eggs until frothy with hand-mixer or
standing mixer. Then with mixer on low, or stirring by hand, add
the rest of the
brown sugar (3/4 cup) and the rest of the ingredients. Beat only
until well mixed. Pour slowly into praline lined crust. Cover
edges of crust with aluminum foil to prevent oven browning. Bake
in oven checking after 45 minutes. Pie is done when filling is
set but still slightly jiggly in center. Depending on oven 45-55
minutes total. Remove from oven and let cool on counter until
room temperature. Chill in refrigerator.
Garnish with whipped cream.
Easy Clothespin Cookies
Also commonly known as
Ladylocks.
3 packages Pepperidge Farms Frozen
Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)
Preheat oven to 450F. Thaw the pastry and roll out on a lightly
floured surface until it forms a 12"x10" rectangle. Cut
into
1/2"x6" long strips using a pizza cutter. Wrap each
strip around a cone-shaped cookie form moistening slightly with
water and overlapping
the edges slightly. Bake for 5 minutes then turn oven down to 375
and bake for 10 more minutes. Carefully remove from forms and
cool completely. With an electric mixer on high speed, beat
together sugar, Crisco, vanilla, and milk for 10 min. Add
marshmallow cream and beat until combined. Color with food
coloring, if desired. Using a pastry bag, pipe filling into
cooled cookies. Sprinkle with sifted powdered sugar before
serving. Store cookies in an airtight container. Cookies are best
if refrigerated until used. May be frozen.
Candy Bar Cookies
Ingredients:
3/4 c Butter
3/4 c Sifted confectioner sugar
2 tb Evaporated milk
1 ts Vanilla
1/4 ts Salt
2 c Flour
FILLING:
1/2 lb Caramels (about 30)
1/4 c Evaporated milk
1/4 c Butter
1 c Confectioners sugar
1 c Chopped pecans/peanuts
ICING:
12 oz Semi sweet chocolate
3/4 c Evaporated milk
4 tb Butter
2 ts Vanilla
1 c Confectioners sugar
Instructions:Cream butter and add confectioners sugar. Add
evaporated milk, vanilla and salt and mix well. Blend in flour.
Chill. Roll out to about 1/4 inch thickness. Cut into rectangles
3 x 1 1/2 inches. Put on ungreased cookie sheet about 1/2
inch apart and bake at 325 degrees for 12-16 minutes, until
undersides are just starting to turn golden brown.
Drop a teaspoon of filling on each cookie. When cool, drop a
teaspoon of icing over the top. FILLING: Melt caramels with
evaporated milk in top of double boiler, stirring frequently.
Remove from heat. Add butter and mix in. Sift in confectioners
sugar and mix in.
Add peanuts or pecans and mix well. Drop on top of cooled
cookies. ICING: Melt chocolate bits with evaporated milk. Remove
from heat.
Add butter and vanilla and mix. Sift in confectioners sugar and
mix well. Drop a teaspoonful over the top of cooled cookies.