March 2008
New Recipes:
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Old World Roll Cookies or Walnut Crescents (holiday,
shaped)
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Butter Dreams (frosted/filled)
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Chocolate Crinkles (shaped)
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Lemon Cookies (shaped, cake mix)
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Oatmeal Butterscotch Cookies (droppped)
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Chocolate Wafers - Ice Cream Sandwich Cookies
(frosted/filled)
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Secret Treat Thumbprints (frosted/filled)
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Waffle Cookies (frosted/filled)
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Chocolate Chip Cookies (dropped)
-
Skillet Cookies (shaped)
-
Cream Cheese Cookies (frosted/filled)
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Fudge Brownies (bars)
Old World Roll Cookies or Walnut Crescents
Here is my Grandma’s recipe that she received from her mother. They were always made at Christmas time and at Easter. They are a very delicate cookie, more for the grown-ups with their tea or coffee. Although quite a few of us kids loved them too!
Cookies…
Ingredients:
4 c. flour
1/2 tsp. salt
1 ounce yeast (package yeast is ok, 1 package should do)
1 1/4 c. butter
3 egg yolks, slightly beaten
1/2 c. sour cream
1 tsp. vanilla
Confectioners’ sugar
Filling…
Ingredients:
1 c. sugar
3 egg whites, beaten stiff
1 c. finely chopped walnuts
1 tsp. vanilla
Directions:
Sift flour and salt together. Crumble yeast into flour and cut in the butter as for a pie crust. Add egg yolks, sour cream and vanilla; mix thoroughly. Divide dough into 6 parts. Roll each piece into a circle about 9 inches and then cut into 8 wedges.
Gradually beat sugar into beaten egg whites; 2 T. at a time. Fold in walnuts and vanilla. Place about 1 T. of filling on each wedge and roll toward the center. Place on ungreased cookie sheet (I use the silicone baking pads for these cookies). Bake in a 400-degree oven for about 15 to 20 minutes or until brown. Remove from cookie sheet immediately. Let cool slightly and then dredge with confectioners’ sugar.
Submitted by: Kim Maselbas of Illinois
Butter Dreams
My cousin made these cookies for my brother’s wedding 27 years ago and they have since become one of my favorite cookies. They are also one of my best sellers for Christmas cookies. If you tint the icing green and use the red maraschino cherries, they look like little wreaths. They are a very rich, delicate butter cookie. These cookies can be frozen before icing. Just remove from the freezer and let come to room temperature; then ice.
Cookies…
Ingredients:
1 pound butter (no substitutions)
1 c. sugar
4 tsp. vanilla
4 1/2 c. flour
1 jar maraschino cherries, cut in half
Directions:
Cream butter and sugar together well; add vanilla. Slowly add flour. Refrigerate for about an hour, dough will be soft. Roll into small balls; press with thumb and place a half of a maraschino cherry in the middle. Bake at 350 degrees for 12 to 15 minutes. Cookie will be white, but the bottom should be slightly browned.
Icing…
Ingredients:
1/2 stick margarine
1/2 pound confectioners’ sugar
1/4 c. milk
Food coloring (use green for Christmas as it makes the cookie look like a wreath)
1 bag coconut (place in bowl and cut with scissors till it is cut into smaller pieces)
Directions:
Mix first four ingredients together well. Roll sides of cookie in icing and then in coconut. You should still be able to see the cherry. Let set until icing is dry.
Submitted by: Charlene Yuhas of Struthers, OH
Chocolate Crinkles
This is a recipe from my mother-in-law who loves to bake. She uses it for church gatherings and church bake sales. Her grandchildren (now grown) still love them. I have passed the recipe on to my sons’ new wives so that they can carry on the tradition.
Ingredients:
1/2 c. vegetable oil
4 squares (4 ounces) unsweetened chocolate, melted
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. confectioners’ sugar
Directions:
Mix oil, chocolate and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours or over night.
Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners’ sugar. Shape into balls. Place 2 inches apart on greased baking sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Makes 6 dozen.
Submitted by: Judy Mihok
Lemon Cookies
This recipe was given to me from a friend. You can make it with just about any cake mix. It’s simple, quick and you probably have the ingredients in your house. We have made it with lemon, orange, chocolate or spice cake mixes. Yummy! They are gobbled up as soon as I put them out. Sometimes I change the confectioners’ sugar to regular sugar. At Christmas, I use green or red colored sugar. They do spread quite a bit. Enjoy!
Ingredients:
Lemon cake mix
4 1/2 ounces Cool Whip®, thawed
1 egg
Confectioners’ sugar
Directions:
Mix cake mix, Cool Whip® and egg together. Form into balls and roll in confectioners’ sugar. Bake at 350 degrees for about 12 minutes or until golden.
Submitted by: Denise Meyer
Oatmeal Butterscotch Cookies
This is one of my favorite cookie recipes. I’m sure everyone that tries it will like it. I have a small cookie business and have several regular customers and this is one of my big sellers.
Ingredients:
3 T. butter, softened
3 T. white sugar
3 T. brown sugar, packed
1 egg
1/4 tsp. vanilla
1/4 c. plus 1 T. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. ground cinnamon
1/8 tsp. salt
3/4 c. rolled oats
1/2 to 1 c. butterscotch chips (if you like butterscotch a lot, use 1 c.)
Directions:
Preheat oven to 375 degrees. In a large bowl, beat the butter, white sugar and brown sugar together. Add the egg and vanilla; beat well until creamy. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet (I use air bake). Bake for 8 to 10 minutes, until the edges begin to brown slightly. Makes 1 dozen cookies.
Submitted by: Debi
Chocolate Wafers - Ice Cream Sandwich Cookies
Who doesn’t love ice cream sandwiches? Now you can bake up a batch of these chocolaty wafers, scoop your favorite flavor of ice cream, frozen yogurt or sorbet in between a pair and enjoy the best ice cream sandwiches you’ve ever tried!
Ingredients:
2 1/4 c. all-purpose flour
2/3 c. unsweetened Dutch-process or Alkalized unsweetened cocoa powder, sifted (not the standard cocoa)
1 tsp. baking powder
1 3/4 sticks (3/4 c. plus 2 T.) unsalted butter, softened
2 T. oil
1 1/3 c. sugar (heaping, not leveled)
1 large egg
1 T. coffee (or water)
2 tsp. vanilla
1/2 tsp. salt
Ice cream, frozen yogurt or sorbet in you favorite flavors, optional
Directions:
Mix together the flour, cocoa and baking powder in a medium mixing bowl and set it aside. Beat the butter, oil and sugar together until the mixture is light and fluffy. Add egg, coffee, vanilla and salt to the creamed sugar mixture and beat until smooth. Slowly add dry mixture to wet mixture and mix thoroughly. Let the dough stand for 15 minutes before handling. Divide the finished dough into two equal parts. Lay each section of dough between two sheets of wax paper and roll out until the dough is about 1/4-inch thick. Check both top and bottom for wrinkles and smooth them out before proceeding to next step. Stack both sheets of dough on a baking sheet and refrigerate them for approximately 45 minutes, or until firm.
Preheat oven to 350 degrees. Remove only one dough portion from the refrigerator at a time, working quickly to avoid warming dough too much. If the dough becomes sticky, return it to the refrigerator until firm. Peel the wax paper off of one side of the dough. Carefully flatten the exposed dough before gently replacing the paper. Flip the dough over and remove the top sheet of paper. Cut dough into desired shape (rectangles, circles and squares work well, but favorite cookie cutter shapes are fun too!) Carefully transfer cookies to a greased, papered or silicone covered cookie sheet. Pricking the cookies with a lightly oiled fork will help to keep bubbles from forming while baking. Bake for 8 to 12 minutes or until just firm when pressed in the centers. Cool on a wire rack. Freeze cookies for an hour or more before filling with ice cream. Serve at once, or store in plastic bags or containers in freezer for up to two weeks. Depends on the shape and size you choose, but we get about 2 dozen 3-inch circles per batch.
Submitted by: Kya Rose
Secret Treat Thumbprints
Pastry…
Ingredients:
2 c. (500ml) all-purpose flour
2 sticks butter or margarine, softened
1/2 c. (125 ml) granulated sugar
2 egg yolks
Filling…
Ingredients:
1 jar favorite jam or preserves, or
1 jar of maraschino cherries, or
1 package chocolate candy kisses
Directions:
Preheat oven to 350 degrees. Blend all of the pastry ingredients together. Break off walnut-sized pieces of dough and roll them into balls. Place the balls on a lightly greased cookie sheet about 2 inches apart. Flatten each ball in the center. Fill the centers with jam, preserves, maraschino cherries or chocolate candy kisses. Bake for 25 minutes and let cool on a wire rack. Makes about 36 cookies.
Submitted by: Kevin
Waffle Cookies
This is one of my all-time favorites. I love chocolate and these are very chocolaty!
Ingredients:
1/2 c. melted margarine
3/4 c. sugar
1 c. flour
2 eggs
6 T. cocoa powder
1 tsp. vanilla
Directions:
Combine ingredients and mix well. Bake in a waffle iron for 1 1/2 minutes on medium heat. 1 T. of batter makes large cookies. 1 tsp. of batter makes small cookies.
Frosting…
Ingredients:
1/2 c. chocolate chips, melted
3 T. cream or milk
1 c. confectioners’ sugar
Directions:
Melt the chocolate chips. Add the cream or milk and the confectioners’ sugar.
Submitted by: Sue Harvey of Olympia, WA
Chocolate Chip Cookies
This cookie freezes well. Since it makes about 4 to 5 dozen, you can enjoy some now and later too.
Ingredients:
1 c. butter, softened
1 1/4 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 eggs
2 T. milk
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. quick oats
12 ounce package (2 c.) semi-sweet chocolate chips
1 c. chopped nuts
Directions:
Preheat oven to 350 degrees. Cream butter and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 minutes for a chewy cookie or 12 minutes for crisp cookies. Cool 1 minute on the cookie sheet. Remove to cool completely.
Submitted by: Amelia Beasley, AR
Skillet Cookies
Ingredients:
1 stick margarine
1 c. sugar
1 egg, well beaten
1 c. chopped nuts (prefer pecans)
1 c. chopped dates
1 tsp. vanilla
2 c. Rice Krispies®
Coconut or confectioners’ sugar
Directions:
Combine margarine, sugar, egg, nuts, dates and vanilla in a skillet and bring to a boil. Boil for 5 minutes. Remove from heat and stir in Rice Krispies®. Make into balls and roll in coconut or confectioners’ sugar.
Submitted by: Tom
Cream Cheese Cookies
I received this recipe from a friend. The one thing though, if you want to make a lot, you need to double or triple the recipe. I think she told me it only makes around 15 cookies, so I always make it 5 times.
Ingredients:
1 stick of butter
1/2 c. sugar
1 tsp. vanilla
1 egg yolk
3 ounces cream cheese
1 c. flour
Pinch of salt
Candy cherries
Directions:
Preheat oven to 350 degrees. Beat in a bowl the butter, sugar, vanilla, egg yolk and cream cheese. Gradually add the flour and salt. Roll into a ball or spoon onto a pan. Press a cherry down in center of the cookie dough. Bake for 12 minutes. These do not brown on top.
Submitted by: Marguerite Smith
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Club Member Reply... Marguerite, I made these but put them through a
cookie press with the star design and then put the cherries in the middle.
For Christmas, I use red and green candied cherries. - Minnymouse41
Fudge Brownies
This recipe is from a small cookie recipe book that was published by Pet Milk Company that I received in the 50’s in a Home Economics class. I have never had a failure when making these brownies. When my children were small, this was one of their favorites.
Ingredients:
1 c. sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. cocoa
1/3 c. soft shortening
1 c. sugar
1 egg
1/4 c. Pet® evaporated milk
1/2 c. broken nuts
Directions:
Preheat oven to 350 degrees. Grease well an 8-inch square pan. On a piece of wax paper, sift together the flour, baking powder, salt and cocoa. In a 2-quart bowl, mix shortening and sugar until light and fluffy. Add egg and beat hard. Stir in about 1/2 of the flour mixture. Add evaporated milk. Stir in the rest of the flour mixture and mix well. Fold in nuts. Spread batter in greased pan. Bake on center rack of oven for 30 minutes, or until brownies pull from sides of pan. Cut into 16 squares while still warm. Cool in pan.
Submitted by: Berta Keene of Mauldin, SC
