Cookies

[Table of Contents] [Complete Index]

Cream Cheese Swirl Brownies

Recipe By: Cathy Yongue Murphy

Melt chocolate and 3 tablespoons butter over low heat, stirring constantly. Set aside to cool. Combine remaining 2 tablespoons butter and cream cheese; cream well. Gradually add 1/4 cup of sugar, beating until light and fluffy. Add 1 egg, 1 tablespoon flour and ½ teaspoon vanilla; beat well. Set aside.

Beat remaining 2 eggs until thick and light colored. Gradually add remaining 3/4 cup sugar, beating until thickened. Stir in baking powder, salt and remaining ½ cup flour. Add chocolate mixture, remaining 1 teaspoon vanilla, nuts and almond extract; stir batter well, and set aside.

Set aside 1 cup chocolate batter; spread remaining batter in a greased 9-inch baking pan. Top with cream cheese mixture. Drop remaining chocolate batter by tablespoonfuls on cheese layer; swirl to create marble effect. Bake at 350 degrees for 30 to 35 minutes or until done. Cool and cut into 1 1/2-inch squares. Cover and store in refrigerator.

Yield: 3 dozen

NOTES : Very, very good .

Frosty Fruit Bars

Recipe By: Eula Kidd

Mix together thoroughly the first four ingredients, stir in the juice. Sift together and stir in next five ingredients. Stir in last three with hands. Divide dough in half. Roll out each half on lightly floured cloth-covered board into a rectangle 7 x 12-inch. Cut into six 2 x 7-inch strips. Bake on lightly greased cookie sheet 10 to 12 minutes in a 400 degree oven. While warm, spread with a confectioners' sugar icing and decorate with bits of candied fruit, if desired. Cut baked strips into bars of desired lengths.

Yield: 5 dozen

NOTES : If using self-rising flour, omit soda and salt.

Ginger Drop Cookies

Recipe By: Martha Richardson

Cream first 4 ingredients add next 5 ingredients alternately with ½ cup water. Refrigerate 8 hours. Drop by tablespoon 2" apart; on a lightly greased cookie sheet. Bake at 350 degrees 10-12 minutes.

Honey Pecan Snaps

Recipe By: Diane Giltner

In a mixing bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture. Fold in pecans. Shape into 1-inch balls; roll in sugar. Place on ungreased baking sheets. Bake at 350 degrees for 12 - 13 minutes or until golden brown. Cool 2 minutes; remove to wire racks.

Yield: 4 dozen

Lena Horne's Orange Meringue Squares

TOPPING

Preheat oven to 300 degrees. Grease a 13-inch by 9-inch pan. Cream sugar, butter and eggs until fluffy. Add orange peel. Combine flour, salt and baking powder with orange juice and milk and stir in with first mixture. Pour into baking pan. For topping beat egg whites until stiff. Add sugar and beat until very stiff. Fold in coconut, spread over batter. Bake 30 to 40 minutes. Cool, then cut into squares.

Lizzies

Recipe By: Ann R. McCabe

Put raisins in a bowl. Add bourbon, mix well, let stand 1 hour. Sift together flour, baking soda and spices into bowl and reserve. Put butter into large bowl. Add brown sugar and eggs. Beat with mixer or wooden spoon until mixture is light and fluffy. Beat in flour mixture with mixer or wooden spoon, blending until smooth. Stir in raisins, nuts, diced citron and candied cherries. Drop from teaspoon onto greased cookie sheets. Bake in slow oven (325) for about 15 minutes or until firm. Remove to wire rack to cool.

Store airtight can be frozen

Yield: 7 dozen

Lou's Sugar Cookies

Recipe By: Lou Petty

FROSTING

Mix and freeze for 30 minutes. Flour and roll out.Bake cookies at 375 for 10 minutes. This dough may need additional flour when rolling them out. Work flour into dough until it does not stick to the counter or rolling pin!

Yield: 3 dozen

Molasses Sugar Cookies

Cream together shortening and sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture. Mix well; chill. Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheet two inches apart. Bake in moderately hot oven, 375 F. 8 - 10 minutes.

Nut Goody Bars

Recipe By: Naomi Westberg

Melt slowly chocolate chips and butterscotch chips. Add peanut butter. Mix and put half in bottom of greased jellyroll pan. Add salted nuts to the other half and set aside. Cool jellyroll pan mixture 20 minutes. Melt butter add evaporated milk. Add pudding and cook until it thickens and add powdered sugar. Mix and put over cooled mixture. Cool half an hour and then put rest of chocolate mixture over the top.

NOTES : This is a big batch!

Princess Brownies

Recipe By: Lois Berkey

Prepare mix as directed on boxes. (I do each separately.) Combine cream cheese with sugar. Then stir into cream cheese mixture vanilla and unbeaten egg.

Spread batter from one box of Brownie mix into a greased 9 x 13 pan. Cover with cream cheese mixture. Then spoon remaining Brownie mix over top of cream cheese mixture.

Bake at 350 degrees for 35 to 40 minutes.

Pumpkin Cookies

Recipe By: Cathy Yongue Murphy

FROSTING

Cream shortening and sugar; add eggs one at a time and beat; add pumpkin and mix; add flour and spices (combined); add nuts and raisins. Bake at 350 degrees for 15 minutes. Cool completely.

Frosting: Mix together and add milk if needed.

Raisin "Peek-A-Boo" Drop Cookies

Recipe By: Neil and Marion Howard

RICH RAISIN FILLING

Cream shortening and brown sugar until light and fluffy. Mix in eggs. Sift together dry ingredients and vanilla. Add to creamed mixture. Drop dough in small mounds on ungreased baking sheet. Press small amount of raisin filling in center of each mound. Top filling with a small amount of dough - about the size of your thumb. Bake at 350 degrees for 10 - 15 minutes.

Filling: In a saucepan blend together water, sugar, flour and raisins. Cook and stir over medium heat - stirring often to avoid sticking, about 10 - 15 minutes. Remove from heat and cool slightly. Flavor with 1 tablespoon each of butter, vanilla or lemon flavoring (your choice)

These won't last long!

White Choolate Macadamia Monsters

Submitted By: David Berkey

Preheat the oven to 325°F. Grease cookie sheets or cover with parchment paper or greased aluminum foil.

Combine butter, sugar and brown sugar. beat on medium speed until very fluffy and well blended. Beat in eggs, 1 at a time. Stir in vanilla. Stir in flour, baking soda and salt just until combined. Stir in macadamia nuts and white chocolate chunks.

Using 1/3 cup for each monster, drop the dough onto the cookie sheets, spacing about 3 inches apart. Bake, 1 sheet at a time, until the cookies are golden brown, 20 to 25 minutes. For regular-sized cookies, drop by heaping measuring teaspoonfuls 1 1/2 inches apart and bake for 15 to 17 minutes. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

Note: I use salted butter and eliminate the added salt. Instead of white chocolate chunks, I use white chocolate chips.

Zucchini Bars

Recipe By: Lola Koch

Mix together and pour into a greased cookie sheet. Bake at 350 for 30 minutes. Frost bars with 3 oz. cream cheese, 1 tablespoon milk or cream, 1 teaspoon vanilla and 2 cups powdered sugar.