1 CUP BUTTER
1/2 CUP BROWN SUGAR
1 CUP SUGAR
2 TBLS. WATER
2 EGGS
1 TSP.
VANILLA
3 CUPS FLOUR
1 TSP. BAKING SODA
1/2 TSP. SALT
WHOLE PECANS
1 LB. CHOCOLATE WAFERS
(MERKINS SUMMER COATINGS)
Cream butter and sugars together until light and fluffy. Beat water,
eggs and vanilla together until well blended. Stir the egg mixture into
butter mixture. In another bowl, sift dry ingredients together. Blend
dry ingredients into egg-butter mixture and mix until well blended.
Cover and refrigerate at least 2 hours or overnight. Heat oven to 375º.
For each cookie allow about 1 tbls. dough and encase a chocolate wafer
in each cookie. Place cookie on lightly greased cookie sheet, about 2
inches apart. Top each cookie with whole pecan halves. Bake in preheated
oven for 10-12 minutes or until lightly browned. Makes 2-1/2 to 3 dozen
cookies.
1 C Butterscotch Chips
1 C Chocolate Chips
1 C Jif Peanut Butter
7 C Rice Krispies
Melt chips and peanut butter over hot(not boiling) water. (Make sure
butterscotch chips are fresh) Can be melted in microwave, but be careful
not to burn; stir frequently. When chips are melted and mixture is
smooth mix into cereal. Press mixture into a 9x13" pan. (Line bottom
with waxed paper for easier removal.) Chill about 1 hour. Cut into
squares. Cookies will soften if allowed to warm.
1 C soft butter
1/3 C heavy whipping cream
2 C all purpose flour
Mix thoroughly, cover and chill overnight.
Roll 1/3 dough at a time to 1/8" thickness. Cut into 1-1/2" circles.
Transfer with spatula to wax paper covered with granulated sugar, turn
to coat both sides. Place on cookie sheet and prick each cookie with the
tines of a fork about four times. Bake 7-9 minutes, until set but NOT
brown in a 375º oven. Put two cookies together with a butter cream
icing, making a sandwich. I like to make these special by flavoring the
filling and using different colors accordingly. (lemon or bananas flavor
- yellow food coloring, strawberry or cherry flavor - red food coloring,
coconut flavor - no coloring, orange flavor - orange food coloring,
etc.)
2 C all purpose
flour (sifted)
1/2 C granulated sugar
1 tsp. baking powder
1 C butter (Less 1 Tblsp. - use to make butter cream icing)
1 egg
Mix dry ingredients, then rub in butter with fingers. Add egg and mix
well. Roll out on floured surface. Cut in 2" circles. Bake in 325º oven
for
15 minutes, just until edges start to turn golden. Remove to cooling
rack. When cool, put two cookies together with raspberry preserves
(seedless). Top each cookie with butter cream icing and 1/2 candied
cherry.
Preheat oven to 400 º F
2 C granulated sugar
1/2 C shortening
2 eggs
1 C sour milk
(you can sour 1 cup milk by adding 1 Tbls. cider vinegar)
1 C boiling water
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 C cocoa
4 C all purpose flour
Cream shortening, add sugar then eggs (1 at a time). Sift dry
ingredients. Add milk, water and flour mixture alternately to shortening
and sugar mixture. Beat well. Drop on ungreased cookie sheet. Bake for
5-10 minutes (depending on size of cookie).
When cool, put together with filling (below):
1 C milk
5 Tbsp. all purpose flour
1/2 C margarine
1/2 C shortening
1 C confectioners sugar
1/2 tsp. salt
1 tsp. vanilla
Boil milk and flour until thick and cool in refrigerator. Combine
remaining
ingredients and beat until fluffy. Add to cooled milk mixture. Spread
between cookies just before eating. Filling will not keep long if not
refrigerated.
Preheat oven to 375 º F
2/3 C margarine
1/2 C granulated sugar
1/2 C light brown sugar
2 eggs
1 tsp. vanilla
1 C all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1 C chocolate chips
1 C quick cooking oatmeal
1 C chopped walnuts
Cream together margarine and sugars. Add eggs and vanilla and beat until
fluffy. Sift together flour, salt and soda. Add to creamed mixture, stir
well. Stir in chips, oatmeal and nuts. Spread mixture in a greased 9 x
13" pan. Bake for 25 minutes. Remove from oven and cool.
When cool dust
with confectioners sugar.
Preheat oven to 350 º F
Graham crackers
1 C light brown sugar
1 C butter (margarine does not taste as good)
1 C chopped walnuts
8 oz. chocolate (chips, bars, molding - milk choc. works best)
Line a 9' x 13' pan with foil. Cover bottom with a layer of graham
crackers (you may have to break some apart to fit to the edges.)
Combine sugar, butter and nuts in a sauce pan and bring to a boil.
Boil for 3 minutes, stirring constantly. Pour over graham crackers and
bake for 10 minutes. Remove from oven and turn oven off. Cover with
chocolate and return to oven until chocolate is soft. Spread chocolate
with spatula to cover cookies. Cool slightly and cut into squares.
Preheat oven to 375 º F
(Takes some work - the result is delicious!)
1/2 C sour cream
1 Tbls. boiling water
1 pkg. dry yeast
1/2 C margarine, softened
1-3/4 - 2-1/4 C all purpose flour (unsifted)
2 egg yolks (room temperature)
1 C finely chopped walnuts
1/2 C granulated sugar
1 tsp. vanilla
2 egg whites (stiffly beaten - but not until needed - check recipe
directions)
melted margarine
powdered sugar
Combine sour cream and water, mix well. Stir in yeast. Let stand 3
minutes. Stir until yeast is dissolved, set aside. Place margarine and
1/2 C flour in mixing bowl, add sour cream and beat 1 minute at low
speed, scraping bowl occasionally. Add egg yolks and 1/4 C flour, beat
at medium speed for 1 minute. Stir in enough flour to make a soft dough.
Turn onto lightly floured board and kneed 8-10 minutes. (Dough will NOT
be smooth.) Separate dough into 6 parts and wrap in waxed paper.
Refrigerate at least 2 hours or up to 5 days. When ready to shape,
combine walnuts, sugar and vanilla, then fold in beaten egg whites. Roll
out each section of dough on a surface dusted with powdered sugar, until
you have approx. a 10" circle. Spread 1/6 nut mixture over dough, then
cut into 10-12 wedges. (A pizza cutter works well.) Roll up each section
from outside to point. Place on ungreased cookie sheet, point down.
Brush with melted margarine. Bake until golden brown. Remove to wire
rack and immediately sprinkle with powdered sugar. Makes 60-72 small
cookies.