..........................................................
Applesauce Cookies
..........................................................
Ingredients
1 cup brown sugar
3/4 cup oil
1 cup thick applesauce
1/2 cup nuts
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
4 cups rolled oats
1/2 cup flour
1/2 cup coconut
Method
Beat brown sugar and oil until well blended. Add applesauce, nuts, egg, vanilla, salt, oats, flour and coconut; mix well. Drop from teaspoon onto oiled baking sheet. Bake at 375 degrees for 20–25 minutes or until well browned. Cool on baking sheet. Makes 5 dozen.
Ellen Harrington, Ft. Wayne, Ind.
..........................................................
Butter Balls
..........................................................
Ingredients
1 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon almond extract
2 cups flour
1 3/4 cups ground walnuts
Confectioners sugar
Method
Mix together butter, sugar, salt, almond extract, flour and walnuts. Refrigerate one hour. Shape dough into 1-inch balls and bake at 350 degrees on ungreased cookie sheet 12–15 minutes. Balls should not be brown on the bottom. While still warm, roll in confectioners’ sugar.
Laura Scott, Ft. Wayne, Ind.
..........................................................
Butter Pecan Turtle Cookies Crust:
..........................................................
Ingredients
Method
Combine flour, sugar and butter; mix at medium speed for 2–3 minutes until fine. Pat crust into ungreased 13x9x2-inch pan. Sprinkle crust with pecans.
Top Layer:
Ingredients
Method
Combine butter and sugar; cook until boiling (one minute). Pour over pecans. Bake at 350 degrees for 18–22 minutes. Sprinkle with chocolate chips which should melt slightly. Cool completely before cutting. Makes 3–4 dozen bars.
Freda Carlson, Indianapolis, Ind.
..........................................................
Chewy Chocolate Cookies
..........................................................
Ingredients
1 1/4 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
3/4 cup cocoa
1 2/3 cups chocolate chips
Method
Combine sugar and butter and beat until fluffy. Add eggs and vanilla, beat well. In separate bowl, mix flour, cocoa and salt. Blend with butter mixture. Stir in chocolate chips. Drop cookies on cookie sheet and bake for 8 to 9 minutes at 350 degrees.
Sharon Swanson, Indianapolis, Ind.
..........................................................
Chocolate Butter Cookies
..........................................................
Ingredients
1/2 cup sugar
3/4 cup butter, softened
1 egg yolk
1 teaspoon almond extract
1 1/2 cups flour
1/4 cup cocoa
Method
Combine sugar, butter, egg yolk and almond extract; beat until light and fluffy. Gradually add flour and cocoa until well mixed. Shape by rounded teaspoonfuls; place one inch apart on cookie sheets. Bake at 375 degrees for 7–9 minutes until set. Cool. Decorate cookies if desired. Makes 3 dozen.
Peggy Moss, Ft. Wayne, Ind.
..........................................................
Chocolate Fruit and Nut Clusters
..........................................................
Ingredients
4 cups (24 ounces) milk chocolate chips
4 teaspoon vegetable oil
3-1/2 cups raisins, chopped nuts, coconut, crisp breakfast cereal or any combination of these
Method
Melt chocolate and oil in top of double boiler over low heat, stirring constantly until smooth. [Microwave instructions: Melt chips in large micro-proof bowl at medium power for 2 to 4 minutes, stirring well after 2 minutes initially, then heating and stirring at 30-second intervals, as required, until smooth and melted.] Remove from heat; stir in remaining ingredients. Drop by well-rounded teaspoonfuls onto a wax-paper-lined cookie sheet. If mixture becomes too thick to drop, set over bottom of double boiler again and stir gently until smooth. Chill for about 10 minutes or until chocolate has set. Store in airtight container in cool, dry place. Makes 4 dozen 2-inch clusters.
Sharon Swanson, Indianapolis, Ind.
..........................................................
Coconut Meltaways
..........................................................
Ingredients
1/2 cup butter
1 1/2 cups sugar
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 3/4 cups flour
1/2–1 cup flaked coconut
Method
Cream butter and sugar; add salt, eggs and extracts. Beat until fluffy. Add flour and coconut to taste. Roll into 1-inch balls and roll in more coconut. Bake on lightly greased cookie sheet at 400 degrees for 12–15 minutes. Cookies will flatten.
Laura Scott, Ft. Wayne, Ind.
..........................................................
Cream Cheese Cookies
..........................................................
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
2 cups flour
3/4 cup chopped pecans
Method
Cream butter and cheese; mix in sugar and vanilla. Stir in flour and mix well. Add pecans. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes until light brown. Do not overbake. Makes 5 to 6 dozen cookies.
Sharon Swanson, Indianapolis, Ind.
..........................................................
Cream Cheese Cookie Sandwiches
..........................................................
Ingredients
1 (8-ounce) package cream cheese, softened
3 tablespoons sugar
2 tablespoons coffee liqueur
1/2 cup chopped almonds
Shortbread cookies
Chopped nuts or sprinkles
Method
Beat together cream cheese, sugar and liqueur until smooth. Fold in chopped nuts. Spread 1 tablespoon filling between two shortbread cookies. Roll edges of cookies in chopped nuts or sprinkles. Makes enough filling for 16 sandwich cookies.
Peggy Moss, Ft. Wayne, Ind.
..........................................................
Easy Cookies
..........................................................
Ingredients
2 bananas, pureed to make 1 cup
1/2 cup chopped dates
1/3 cup chopped almonds
1 teaspoon vanilla
1 1/2 cups oatmeal
Method
Combine banana, dates, almonds, vanilla and oatmeal; mix well. Drop by tablespoon onto a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 18–20 minutes.
Pauline Dobbs, Indianapolis, Ind.
..........................................................
Fudgy Unbaked Cookies
..........................................................
Ingredients
1/2 cup shortening
2 cups sugar
1/2 cup milk
6 tablespoons cocoa or carob
3 cups oats
1 tablespoon vanilla
1/2 cup coconut or 1/2 cup peanut butter
Method
Bring to boil shortening, sugar, milk and cocoa; boil for one minute or soft ball stage. Stir in oats, vanilla and coconut or peanut butter. Drop by teaspoon onto waxed paper. Let cool. Should be served the next day or later if possible. Suggestion: use both the coconut and peanut butter. Or, use super crunchy peanut butter instead of creamy peanut butter.
Twila Artman, Indianapolis, Ind.
..........................................................
Honey Chippies
..........................................................
Ingredients
2 cups butter
2/3 to 3/4 cup honey
2 teaspoons vanilla
1 (12oz.) pkg. chocolate chips
1 cup chopped nuts (optional)
4 cups whole wheat flour
1 cup uncooked oatmeal (either quick or old-fashioned)
Method
Cream butter and honey, add vanilla. Add remaining ingredients with chips/nuts last. Roll into small balls, place on cookie sheet (I use non-stick) and flatten each cookie with a fork. Bake at 325 degrees for 15-20 minutes or until firm and slightly browned.
Dale Jefchak, Rockford, Ill.
..........................................................
Meltaway Cookies
..........................................................
Ingredients
2 cups butter (1 pound), softened
1/2 cup sugar
4 cups unsifted all-purpose flour
2 cups (12 ounces) milk chocolate chips
Confectioner's sugar for dusting
Method
Cream butter and sugar in large bowl until light and fluffy. Gradually add flour, then stir in chips. Roll well-rounded teaspoonfuls of dough into balls and place on ungreased cookie sheets. Bake 12 to 14 minutes at 350 degrees, cookies will still be pale. Let stand two ninutes before removing from cookie sheet, and dust with confectioner's sugar. Makes seven dozen.
Sharon Swanson, Indianapolis, Ind.
..........................................................
Mexican Wedding Cakes
..........................................................
Ingredients
Method
Cream butter; add 1 cup confectioners’ sugar and vanilla. Stir in flour a small amount at a time; mix well. Add pecans. Roll mixture into small balls and place on a cookie sheet. Bake at 350 degrees until lightly browned, about 20–25 minutes. Roll in confectioners’ sugar. Cool before serving.
Lillie Mahone, Indianapolis, Ind.
..........................................................
Milk Chocolate
Florentine Cookies
..........................................................
Ingredients
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (11 1/2-ounce package) milk chocolate morsels
Method
Melt butter over low heat in medium saucepan; remove from heat. Stir in oats, granulated sugar, flour, corn syrup, milk, vanilla and salt; mix well. Drop by level teaspoons about 3 inches apart onto foil-lined baking sheets. Spread thinly with rubber spatula. Bake in preheated 375-degree oven for 6 to 8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies. Microwave morsels in medium, microwave-safe bowl on medium high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies, placing flat side against chocolate. Makes 3 1/2 dozen sandwich cookies.
Sharon Swanson, Indianapolis, Ind.
..........................................................
No-Bake Cookies
..........................................................
Ingredients
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup margarine
1/2 cup peanut butter
3 cups oatmeal
Method
Bring to a boil over medium heat sugar, cocoa, milk and vanilla. Allow to boil for just a minute. Remove from heat and add margarine, peanut butter and oatmeal. Stir and drop by teaspoon onto waxed paper. Allow to cool.
Susan Keeney, Indianapolis, Ind.
..........................................................
Nut Crescents
..........................................................
Ingredients
1 cup butter or margarine
1/2 cup confectioners sugar
2 cups sifted flour
2 teaspoons vanilla
1 cup chopped pecans or hickory nuts
Method
Mix ingredients together by hand. Shape into balls or crescents. Bake 20 minutes at 350 degrees.
Audrey Maasch, Rockford, Ill.
..........................................................
Orange Macadamia
Nut Cookies
..........................................................
Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1 egg yolk
2 tablespoons orange juice
2 teaspoons grated orange peel
2 cups flour
1 teaspoon cornstarch
1/2 cup chopped macadamia nuts or blanched almonds
Frosting (recipe follows)
Method
Cream butter and sugar; add egg yolk, orange juice and peel; mix well. Combine flour and cornstarch; add to creamed mixture; mix well. Stir in nuts. Roll into 1 1/2-inch balls; place two inches apart on ungreased baking sheets. Gently flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 12–15 minutes or until edges begin to brown. Cool. Frost.
Frosting:
Ingredients
1 cup confectioners’ sugar
4 teaspoons butter, softened
1 tablespoon orange juice
1/2 teaspoon grated orange peel
Method
Combine sugar, butter, orange juice and orange peel; beat until smooth. Frost cookies. Makes 3 1/2 dozen.
Peggy Moss, Ft. Wayne, Ind.
..........................................................
Peanut Butter Blossoms
..........................................................
Ingredients
3/4 cup butter
3/4 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
Sugar
Chocolate Kisses
Method
Cream butter and peanut butter; add sugars and beat until light and fluffy. Add egg and vanilla; beat well. Stir in flour to make a stiff dough. Shape into 1-inch balls. Roll in granulated sugar. Bake on ungreased baking sheet at 350 degrees for 10 minutes or until lightly browned. Immediately place kiss on each cookie, pressing down so cookie cracks around edges. Remove to wire rack to cool. Makes about 4 dozen.
Debbie McNeely, Indianapolis, Ind.
..........................................................
Peanut Butter Cookies
..........................................................
Ingredients
Method
Combine peanut butter, sugar and egg; mix well. Shape into small balls; press flat with fork. Bake at 400 degrees for 10 minutes.
Debbie Bailey Smith, Dallas, Texas
Yolanda Bailey, Big Sandy, Texas
..........................................................
Pizza Cookies
..........................................................
Ingredients
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 tablespoon vanilla
1 beaten egg
1 1/2 cups flour
2 cups miniature marshmallows
1 (6-ounce) package chocolate chips
Method
Combine sugars, butter, peanut butter, vanilla, egg and flour; spread on greased pizza pan. Bake at 375 degrees for 10 minutes. Top with marshmallows and chocolate chips. Bake 5–8 minutes more.
Barb Hancock, Ft. Wayne, Ind.
..........................................................
Proverb Cookies
..........................................................
Ingredients
2 egg whites
1/2 cup honey or sugar
1/8 teaspoon salt
1/3 cup flour
2 teaspoons instant tea powder
2 teaspoons water (may substitute 2 teaspoons very strong tea for powder and water)
Method
Prepare proverbs or funny sayings on small pieces of paper (approximately 1/2x2 inches) and set aside. Combine egg whites, honey, salt, flour, tea powder and water to make a batter. Lightly grease two small cookie sheets. Spread 1 teaspoon batter on sheet to make a 3-inch circle.
Leave two inches between cookies. (Do not bake more than five at a time.) Bake at 350 degrees for five minutes. Working quickly while cookies are hot, turn cookies over. Lay proverbs in center of cookie; fold in half and insert toothpick to hold. Then press backwards over edges of muffin pan to hold shape while they cool.
Elaine Schaefer, Indianapolis, Ind.
..........................................................
Raglach Cookie (Jewish)
..........................................................
Ingredients
1 (8-ounce) package cream cheese
1 cup butter or margarine
2 cups flour
1 teaspoon vanilla
Melted butter
Cinnamon
Sugar
Raisins
Nuts
Jam
Method
Cream together cream cheese and butter; blend in flour and vanilla. Knead well and leave in refrigerator overnight. Divide into quarters. Roll one quarter on floured board into a round circle, cut into 8 wedges; spread with melted butter; sprinkle with cinnamon and sugar, raisins, nuts or jam. Roll up from wide end and pinch closed. Sprinkle top with sugar and cinnamon. Bake at 350 degrees for 20 minutes.
Margaret Dick, Ft. Wayne, Ind.
..........................................................
Russian Tea Cakes
..........................................................
Ingredients
1 cup butter
1/2 cup confectioners’ sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Method
Mix together butter, sugar and vanilla. Stir in flour, salt and nuts. Chill; roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 400 degrees for 10–12 minutes. While still warm, roll in confectioners’ sugar; roll again. Makes 4 dozen 1-inch cookies.
Barb Hancock, Ft. Wayne, Ind.
..........................................................
Snowballs
..........................................................
Ingredients
1/2 cup butter, softened
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 cup flour
1/4 cup confectioner's sugar for rolling
Method
Mix together butter, sugar and vanilla. Gradually stir in flour, using hands if necessary to blend. Roll into 1-inch balls. Place on ungreased cookie sheet one inch apart. Bake at 400 degrees for 10 minutes. Cool one minute, roll in confectioners’ sugar; let cool then roll again. Makes 2 dozen.
Sharon Swanson, Indianapolis, Ind.
..........................................................
Unleavened Lemon Meltaways
..........................................................
Ingredients
1/2 cup butter
1/4 cup confectioners’ sugar
Finely grated rind of 1/2 lemon
1 cup flour
Apricot jam
Glaze (recipe follows)
Method
Beat butter with wooden spoon until creamy; add sifted confectioners’ sugar and continue beating until mixture is pale and fluffy. Stir in lemon rind and flour to make a soft dough. Spoon mixture into a pastry bag with a medium tube and pipe 20 shapes onto buttered cookie sheets. (May use a teaspoonful instead of pastry bag.) Chill for 30 minutes in refrigerator. Bake at 325 degrees for about 25 minutes. Glaze.
Glaze:
Ingredients
Method
Combine sugar and the amount of lemon juice needed for a glaze. Leave baked cookies on cookie sheet; brush with apricot jam and then with lemon glaze. Return to oven for five minutes, then set on wire rack to cool and crisp. Makes 20 cookies.
Marge Dostal, Indianapolis, Ind.
|