Almond Brittle Bars
1 cup butter (no substitutes)
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/2 cups almond brittle chips
1 cup miniature semisweet chocolate chips
Melt butter and unsweetened chocolate together over low heat until melted; remove from heat. Beat in sugar, eggs and vanilla with a wooden spoon until combined. Do not over mix. Stir in flour. Spread batter into a greased jelly-roll pan. Sprinkle with almond brittle and chocolate chips. Bake at 350 degrees for 30 minutes. Cool; cut into bars. Makes 4 dozen. Can be frozen.
Almond Butter Balls
1C butter
3 T confectioners sugar
1 t vanilla
1/8 t almond extract
2 C sifted flour
1C chopped almonds
Cream butter and sugar, add flavorings. Stir in flour and almonds and blend well. Form into tiny balls and place on ungreased cookie sheet. Bake at 350° for 20 minutes. Roll in confectioners sugar while hot. Makes about 6 dozen cookies.
Almond Crunch Bars
1 pkg coconut-almond or coconut
1 or 2 t almond extract
pecan frosting mix
1 C powdered sugar
1 C flour
2 or 3 T milk
1/2 C margarine, melted
Mix first four ingredients. Spread in 9"x13" ungreased dish. Bake at 350 for 10-20 minutes until golden brown. In small bowl, combine remaining ingredients and drizzle over warm bars. Cut while warm.
Almond Cookies
1 c rice flour
¼ c honey
2 c ground, blanched almonds
½ c oil
1/3 c molasses
1 T ice water
Stir together rice flour and ground almonds. Add oil. Beat well and add water. Mix well. Shape into balls and press into circles with bottom of glass dipped in water. Place on lightly greased cookie sheet. Bake 350 for 10 min.
Almond Macaroon Kiss Cookies
3 eggs
1/2 C powdered sugar
3 oz cream cheese
t almond flavoring
1/2 C flour
14 oz coconut
1/4 C granulated sugar
Chocolate candy kisses
Mix cream cheese, flour, granulated sugar, powdered sugar, almond flavoring together, then add well-beaten eggs, then coconut. Cover cookie sheets with heavy paper (such as grocery sack) cut to fit. Don't grease. Bake at 300 about 30 minutes. Remove from paper with spatula while warm. Top with candy kiss while warm. Makes about 3 dozen cookies.
Apricot Bar Cookies
1/3 cup honey
1/3 cup molasses
1/3 cup oil
1/4 cup orange juice
1 1/2 cups oatmeal
1 cup flour
1 cup snipped dried apricots
1 cup raisins
1/2 cup toasted wheat germ
Pinch salt
Beat honey, molasses, oil and juice. In separate bowl, mix together oatmeal, flour, apricots, raisins, wheat germ and salt; add honey mixture and stir just until dry ingredients are moistened. Press mixture into well-greased 9-inch square pan. Bake at 375 degrees for 20–25 minutes or until firm to touch. Cool and cut into squares.
Applesauce Cookies
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
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.
Butter Pecan Cookies
1 C butter softened
1 egg
2/3 C brown sugar, packed
2 C flour
1/2 tsp salt
Pecan halves
Cream butter and sugar, blend in egg. Stir together flour and salt; stir into creamed mixture. Chill 1 hour. Form into 1" balls; place 2" apart on ungreased cookie sheet. Flatten in one direction with fork tines; top each with a pecan half. Bake at 375 for 10-12 minutes.
Brownies
1/3 cup shortening
1 cup sugar
1/4 teaspoon salt
2 eggs
1/2 vanilla
1/3 cup cocoa
2/3 cup flour
1/2 cup nuts
Mix all ingredients, bake for 30 minutes at 350
Brownies
6 Tbsp. plain yogurt
1 C. granulated sugar
1/2 C. cocoa powder
1 tsp. vanilla extract
1/2 C. frozen egg substitute, thawed or 2 slightly beaten egg whites
1/2 C. all-purpose flour
1/4 C. finely chopped walnuts (optional)
Preheat oven to 350°. Lightly spray 8-inch square baking pan with light vegetable cooking spray. Combine sugar and cocoa powder, then add yogurt; stir until well blended. Add egg substitute and vanilla, stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Cut into 16 squares. Makes 16 brownies. The lean way to make it chocolate. Low in fat, sodium and cocoa.
Brownies - Chocolate Cream Cheese
¾ c butter, softened
1 pkg (3 oz) cream cheese, softened
1 c sugar
1 tsp vanilla
1 egg
¼ c butter
2 c (12 oz pkg) semi-sweet chocolate chips
½ c chopped nuts
Blend ¾ c butter and cream cheese. Gradually add sugar; cream until light and fluffy. Beat in egg and vanilla. Melt chocolate chips and ¼ c butter in double boiler over hot water. Blend. Mix chocolate with creamed mix. Shift flour and lightly add to creamed mixture until well blended. Pour into a greased 13x9x2 pan and sprinkle with nuts. Bake 350 for 30 min. Makes 24 brownies.
Butterscotch Brownies
1/2 C butter
1 t vanilla
1 C brown sugar
1 C flour
2 eggs
1/4 t salt
Mix all ingredients together and pour into greased 8" pan. Bake 30 minutes at 350.
Carrot Cookies
1 C butter
1/4 t nutmeg
2 C flour, sifted
1 t vanilla
1/2 C sugar
1 egg, slightly beaten
1/2 t salt
1 C finely grated carrots
1/2 t cinnamon
1/2 C chopped nuts
Powdered sugar
Cream shortening until fluffy, sift flour, sugar and salt and spices together. Add to shortening and mix well. Add vanilla, egg, carrots and nuts. Form into two rolls 1" in diameter. Wrap in wax paper and chill at least 2 hours. Slice 1/2" thick and place on ungreased cookie sheet. Bake in preheated 375 oven 10-12 minutes. Roll in powdered sugar while still warm.
Chocolate Cookies
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
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.
Chocolate Fruit and Nut Clusters
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
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.
Coconut Bars
1/2 cup shortening
1 1/2 cups brown sugar
1 1/4 cups flour
1 teaspoon vanilla
2 eggs
1 cup chopped nuts
1 1/2 cups coconut
3/4 teaspoon salt
Cream shortening; add 1/2 cup sugar, 1 cup flour and 1/4 teaspoon salt. Mix well, spread into greased 9 inch by 12 inch pan. Bake in 375 degree Fahrenheit oven for 10 minutes. Mix remaining ingredients and spread evenly over mixture in pan. Bake 20 minutes more. Cut into 1 inch strips.
Coconut Cookies
5 eggs
1/4 t salt
1/2 C sugar
2 C shredded coconut
1 C matzo meal
2 lemons, juice and grated rind
To the well-beaten eggs, gradually sift in the sugar and beat until light. Add remaining ingredients in the order named. Mix well. Sprinkle a cookie sheet with a little extra matzo meal; drop cookies on this by teaspoons. Bake in 325 for 30 minutes, increasing heat to 350 for the last 10 minutes. Makes about 2 dozen cookies.
Cornflake Cookies
1 C light corn syrup
1 C peanut butter
1 C sugar
7 C corn flakes
Bring syrup and sugar to a rolling boil. Blend in peanut butter. Pour over corn flakes. Drop by teaspoon onto waxed paper.
Cream Cheese Almond Squares
1/2 C soft butter
1 T lemon rind
2 T sugar
2 T milk
1 C chopped almonds, toasted
1 C sifted powdered sugar,
1/2 t grated lemon rind
1 T water, 16 oz cream cheese, softened
1 t cinnamon
1 C sugar
toasted sliced almonds
1 egg, lightly beaten
Mix butter, sugar, milk and 1/2 teaspoon lemon rind. Add flour and mix. Press into 9" pan and set aside. Mix cheese, sugar, egg and 1 teaspoon lemon rind. Add chopped almonds and pour into pan. Bake 1 hour and 10 minutes at 300. Mix sugar, water and cinnamon. Spread on hot dessert and let cool. Chill 3-4 hours. Cut and garnish with almonds.
Cream Cheese Cookies
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
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.
Date Bars
1 C flour
2 C crispy rice cereal
1/2 C brown sugar
1 C nuts, chopped
1/2 C butter, softened
1 t vanilla
1 C dates, chopped
2 C powdered sugar
1/2 C sugar
1/2 C butter
3 oz cream cheese, soft
1 egg, beaten
Combine first 3 ingredients, press into 11"x7" or 9" square pan. Bake at 375 for 10-12 minutes till golden brown. In medium saucepan, combine date, sugar and butter. Cook over low heat till mixture comes to a boil, stirring constantly. Simmer 3 minutes. Blend about 1/4 cup hot mixture into 1 beaten egg. Return to sauce pan. Cook until mixture bubbles. Remove from heat. Stir in 2 cups crispy rice cereal, 1 Cup of chopped nuts and 1 teaspoon of vanilla. Spread over baked crust and cool. Combine powdered sugar, vanilla and cream cheese, beat on low speed until smooth. Spread over cooled filling. Cut into bars.
Date - Pecan Chews
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup chopped dates
2 eggs 1 cup chopped pecans
Mix sugar, eggs and vanilla. Add flour gradually, then dates and pecans. Stir until mixed and spread in a buttered 8- or 9-inch square pan. Bake in a 350 degree oven for about 30 minutes. Top with powdered sugar while hot. Cut in squares when cooled. Note: It’s better to underbake a little. Cover with aluminum foil while cooling, so they stay chewy.
Date Balls - Frosted
1 ¼ c flour
1/3 c confectioners sugar
1 T milk
2/3 c chopped dates
1/3 tsp salt
½ c butter
1 tsp vanilla
½ c chopped pecans or walnuts
Combine flour and salt. Sift twice. Cream butter and gradually add sugar. Add milk and vanilla and stir in flour mixure. Blend in dates and nuts. Roll in 1 inch balls. Place 3 inches apart on ungreased pan and bake at 300 degrees for 20 min or until light brown. While still hot roll in confectioners sugar and roll again when cold. Can let age one day.
Date Nut Chews
2 eggs
½ tsp almond extrace
¾ c flour
1 c chopped nuts
¾ tsp salt
1/3 c honey
1 c chopped ates.
Beat the eggs, salt and extract until light. Add honey and flour, mix well. Add nuts and dates and mix. Pour into 8 inch square pan and bake until firm at 350 degrees for 35-45 min. Let cool 10 min, then cut. Makes about 18 bars.
French Lace Cookies
2 c light corn syrup
2/3 c packec brown sugar
1 c finely chopped pecans
2 c butter
1 c flour
Grease cookie sheet lightly. Heat corn syrup, butter and brown sugar to boiling over med heat, stirring constantly. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart on cookie sheets. (Keep batter warm by placing saucepan over hot water, bake only 8-9 cookies at a time). Bake about 5 min until set. Cool 3-5 min. While cookies are still warm you can roll around the handle of a wood spoon or over cone-shaped form. Fill with sweetened whipped cream or mixed with a bit of jam.
Fudge Cookies (no bake)
2 C quick oats, uncooked
1 C chocolate chips
1 C raisins
1/2 C coconut
1/2 C chopped nuts
2 C sugar
1/4 t salt
1/2 C milk
1 t vanilla
1/4 lb butter or margarine
Add first five ingredients in a large bowl. Bring next five to a boil. Combine together and stir until chocolate chips melt. Cool slightly and drop by spoon on wax paper. Let stand until firm. For variety: use 3/4 cup chocolate chips and 1/4 cup of butterscotch. Add several tablespoons peanut butter to boiled mixture. Add 1/4 to 1/2 cup wheat germ to oat mixture.
Graham Crackers
2 c. whole-wheat flour
1/2 c. molasses
2 Tbsp. arrowroot
1/4 c. water
1/2 c. Oil
1 tsp. vanilla
1 1/2 c. flour
1/4 c. honey
1/2 tsp. salt
Mix first 5 ingredients together until crumbly like pie dough. Mix liquids and pour into mixture. Mix thoroughly, knead. Roll out on floured board. Cut into squares, prick with fork. Use pancake turner to lift onto greased pan, bake at 275°-300° for 30 minutes until slightly brown.
Honey Balls (A no-cook treat the kiddies can make)
1 C chunky peanut butter
1 C honey
2 C Rice Chex cereal crushed to 3/4 C
3 C Wheat Chex cereal crushed to 1 1/2 C
1 C nonfat dry milk
Combine peanut butter, honey, dry milk and Wheat Chex crumbs. Shape into 1" balls, (optional) press a Wheat Chex square cereal into each ball. Roll in Rice Chex crumbs. Cover. Chill until firm, about 2 hours. Makes about 5 dozen. Best if refrigerated.
Jam Filled Crumb Bars
1 3/4 cups flour
3/4 cup buffer
1 teaspoon shredded lemon peel
1 teaspoon flour
1/2 cup finely chopped nuts
1/2 cup sifled powdered sugar
3/4 cup jam or preserves
Stir together flour and nuts. In a large mixer bowl, beat butter until soft, add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat till crumbly. Press 2/3 of crumbs onto bottom of ungreased 9x9x2 pan. Spread jam into pan. Stir in 1 tablespoon of flour into remaining crumb mixture and sprinkle over jam. Bake 375 degrees for 25 to 30 minutes. Cut into bars.
Mexican Wedding Cookies
1 C butter
2 C flour
1/2 C powdered sugar
1/8 t salt
1 t vanilla
1/2 C chopped pecans
Cream butter, powdered sugar and vanilla. Combine flour, salt and pecans and stir into butter mixture. Shape into 1" balls. Bake on ungreased baking sheet at 325 for 20-25 minutes until lightly browned. Roll warm cookies in powdered sugar. Cool on racks and roll in sugar again.
Meringue Cookies
4 egg whites
1 c sugar
1 tsp lemon juice
¼ tsp salt
Beat egg whites till stiff. Add sugar, 2 T at a time and beat until stiff. Shape into balls or mounds and place on greased pan. Bake 250 for 50-60 min.
Molasses Crunch
1-1/2 C semi-sweet chocolate chips
1 T water
1/4 C light molasses
1-1/2 C toasted ready to eat, crisp rice cereal
1 T butter
1/2 C raisins
In a medium saucepan, mix the chocolate, molasses, butter and water. Place over low heat, stirring constantly until the chocolate and butter melt. Remove from heat, add the cereal and raisins and mix well. Drop by teaspoons onto waxed paper. Refrigerate until set. For variety, add chopped nuts and marshmallows.
Oatmeal & Apple-Butter Bars
1-1/4 C flour
1 C packed brown sugar
3/4 C butter cut in pieces
3/4 C apple butter
1-1/4 C quick-cooking oats
In a large bowl mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats until well blended. Press half the mixture (about 2-1/2 cups) firmly in greased 8" square pan to form compact layer. Spread apple butter to within 1/2" of edges. Sprinkle remaining oats mixture over apple butter; press carefully but firmly. Bake in preheated 350� oven about 40minutes or until lightly browned. Cool in pan on rack. Cut in 1"x4" bars or 2" squares. Makes 16.
Oatmeal Bars
1/2 C margarine, melted
1 1/2 C quick rolled oats
3/4 C nuts, chopped
1/2 C sugar
Mix well all ingredients (mixture will look dry). Press into 9" square baking pan. Bake in preheated 375 oven for 15 minutes. Cool 2 minutes, then cut into bars. Remove to rack to cool.
Oatmeal Cookies (sugarless)
¾ c oil
¾ c wheat flour
2 ½ c dry oatmeal
¼ c water
30 dates, chopped
1 egg
¼ c white flour
1 tsp vanilla
Combine oil, egg, water, and vanilla. Add flour. Combine oatmeal and dates and stir in. Use greased cookie sheet and bake at 350 degrees for 12 min. makes 36-40 cookies.
Orange Gumdrop Chews
3 eggs
1-1/4 C coconut
1-1/2 C orange slices, cut up
1 T water
2 C brown sugar
1/2 C broken nuts
1/2 t salt
2 C flour, sifted
Beat eggs with water till foamy. Slowly add sugar and salt, beating until light and fluffy. Mix candy, coconut, nuts and flour well and add to egg mixture. Spread in greased 15 1/4"xl0 1/2" x 1" jelly roll pan. Bake at 375 for 18-20 minutes or until done. Cool. Cut into bars.
Peanut Butter Cookies
3 c whole wheat flour
2 T honey
¾ c peanut butter
1 c water
Mix peanut butter with water, add honey. Stir flour into mixture and salt to taste. Make the dough stiff enough so it can be rolled. Roll very thin. Prick with a fork. Bake at 375 for 12 min or until well done.
Peanut Butter Cookies
1/2 C butter
2 eggs
1/2 C peanut butter
1-1/2 C flour
1 C brown sugar
Pinch of salt
Mix all together. Make into 1" balls and flatten out. Put on greased cookie sheet and crisscross with a fork and bake at 375 for 10-12 minutes.
Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
Combine peanut butter, sugar and egg; mix well. Shape into small balls; press flat with fork. Bake at 400 degrees for 10 minutes.
Peanut Butter Treats
1/2 C honey
1/2 C peanut butter
1/2 C confectioners sugar
Dash salt
1/2 C nonfat dry milk
1 C cornflakes
Mix all but cornflakes, knead until smooth. Shape in 1" balls then roll in crushed cornflakes.
Peanut Butter Cookies
1 c peanut butter
1 c brown sugar
1 tsp vanilla
1 egg
½ c flour
Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookie sheet 2 inches between each cookie. Press cookie top with fork, creating a grid design. Bake in 350 degree oven for 10-12 min.
Peanut Butter Blossoms
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
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.
Pecan Sandies
1 C butter
2-1/4 C flour
3/4 C sugar
1 C ground pecans
1-1/2 t vanilla
Cream butter until light and fluffy, add sugar gradually, cream well, add vanilla. Slowly add flour, then nuts. Roll small balls of dough in palms of hand. Place on ungreased cookie sheet and flatten. Top with pecan half (optional). Bake at 350 for 10-12 minutes until slightly browned. DO NOT OVERBAKE! Remove from cookie sheet immediately and cool on wire rack.
Pecan Delights
1 cup butter
3 tablespoons sugar
1 teaspoon vanilla extract
2 cups flour
1 cup finely chopped pecans
Preheat oven to 350F. Cream butter and sugar well. Add vanilla. Stir in the flour and then the nuts. You can mix this stiff dough with your hands. When blended, form dough into one-inch balls and place on an ungreased cookie sheet. Flatten each ball with the bottom of a glass and press tines of a fork around the edges for decoration. Bake ten to twelve minutes or until light golden. You can dust with confectioner's sugar when cool if you like. Will yield two dozen cookies.
Pineapple Cheesecake Bars
1/2 C sweet cream butter
1/4 C sugar
1-1/4 C flour
1 egg
1/3 C sugar
1 T lemon juice
1 T grated orange peel
8 oz cream cheese, soft
1/2 C candied pineapple, diced
In bowl, cut butter in chunks. Add flour, sugar and orange peel and beat on low speed, scraping sides of bowl often till well mixed. Reserve 1/2 cup crumb mixture and set aside. Press the rest into ungreased 8" square baking dish. Bake near center of 350 oven for 12-17 minutes. In the same bowl, mix the rest of ingredients except pineapple. Beat on medium speed till light and fluffy. Add pineapple. Spread over baked crust (hot). Sprinkle with remaining crumb mixture. Return to oven. Bake 15-20 minutes. Cool Completely. Cut. Cover. Store in refrigerator.
Pumpkin Pie Squares
1/2 cup butter
3/4 cup + 2 tablespoons flour
1/2 cup oatmeal
1/3 cup brown sugar
Mix the above ingredients together and press into bottom of 9x13-inch pan. Bake at 350 degrees for 15 minutes.
1 13-1/2 ounce can evaporated milk
1 16-ounce canned pumpkin (2 cups)
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
Combine above ingredients and pour over baked crust. Bake for 20 more minutes.
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tablespoons butter
Combine and sprinkle over partially baked filling. Bake for 20 more minutes. Cool in pan. Cut in 2-inch squares. Refrigerate.
Raisin Clusters (No-Bake Cookies)
1/2 C margarine
1 t vanilla
3/4 C sugar
1/2 C chopped nuts
1 C chopped raisins
2-1/2 C puffed wheat
1 egg, beaten
1/4 t salt
1 T milk
Shredded coconut
In a saucepan melt margarine, add sugar, raisins, egg, milk, vanilla and salt. Bring to boil (be careful, it burns easily). Boil 2 minutes. Add cereal and nuts. Mix well. Cool slightly. Drop by spoon onto coconut and roll to coat. Place on wax paper to cool.
Raisin Squares
1 C raisins or dates
1/2 C brown sugar
2 T lemon juice
3 T honey or molasses
Grated rind of 1 lemon
1-1/3 C oatmeal
1 C water
1-1/4 C wheat flour,
6 T butter
1/2 t salt
1 t oil
Cook raisins, lemon juice and rind and water until raisins are tender. Thicken with cornstarch if necessary. Set aside. Cream butter and add oil, blend in sugar, blend in honey. Add all remaining ingredients and press half of mixture in 9" pan. Spread on the raisin mixture. Sprinkle reserve crumb mixture on top, smooth and press down. Bake 25 minutes at 375
Raspberry Bars
2 1/4 C flour
1 C sugar
1 C shopped pecans
1 C butter—soft
1 egg
10 oz raspberry preserves
Combine all ingredients except preserves. Beat at low speed, scraping sides of bowl often, until mixture is crumbly, 2-3 minutes. Reserve 1- 1/2 cups of crumb mixture; set aside. Press remaining mixture into greased 8" square pan. Spread preserves to within 1/2" from edge of crumb mixture. Crumble remaining crumb mixture over preserves. Bake near center of oven for 40 to 50 minutes at 350° . Cool. Cut into bars.
Rasberry-Chocolate Bars
2 c flour
½ c butter, softened
1 pkg (10 oz) frozen rasberries, thawed/drained
1 T cornstarch
½ c chocolate chips
½ c sugar
3 c orange juice
Preheat oven to 350. Mix flour, sugar, and butter. Press into ungreased 13x9x2 pan. Bake 15 min. Mix rasberries, orange juice and cornstarch in saucepan and bring to a boil, stir for 1 min. Cool 10 min. Sprinkle chocolate chips over crust. Spoon rasberry mixture over chocolate chips. Bake about 20 min or until mixture is set. Refrigerate until chocolate is firm. Drizzle with additional chocolate if desired. Cut into bars.
Shortbread Cookies
1 1/2 cups butter or margarine
1 teaspoon vanilla
3/4 cup sugar 3 1/2 cups flour
1 egg, beaten Egg whites (optional)
Cream butter or margarine and sugar. Add egg and vanilla. Add flour and mix well. Dough can be rolled and cut into desired shapes or dropped onto a cookie sheet. If desired brush dough with egg whites. Dropped cookies should be flattened with a glass bottom dipped in sugar. Rolled cookies should not be too thin as they break up easily. Bake at 325 for 15 minutes. Makes 6 dozen.
Snowballs
1 c butter, melted
1/3 c sugar
2 c flour
2 tsp water
1 egg
2 tsp vanilla
2 c nuts, finely chopped
Cream butter and sugar; add water, egg and vanilla, mix well. Blend in flour and nuts; refrigerate 4 hours. Shape into one inch balls. The balls maybe slightly flattened. Bake on ungreased cookie sheet at 325 for 17-20 min or until lightly browned. Cool and roll in powdered sugar. Makes 3 dozen.
Spicy Nut Bars
1/2 C butter
1/4 t nutmeg
1/2 C shortening,
1 egg
1 C sugar
2 C flour
1/2 t cinnamon
1/2 t salt
1 t vanilla
1/3 C chopped nuts
Cream butter, shortening, sugar, vanilla and egg until fluffy. Stir in sifted dry ingredients, then nuts. Dough will be stiff. Press evenly into 15"x10" shallow pan. Bake at 350 for 25-30 minutes. Cut into bars.
Thumbprint Cookies
½ c butter, softened
¼ c brown sugar
1 egg yolk
1 egg white
½ tsp vanilla
1 c flour, sifted
¼ tsp salt
1 c chopped nuts
Jelly or Jam
Mix butter, sugar, egg yolk and vanilla together. Stir in sifted flour and salt. Roll into 1 inch balls. Dip in beaten egg whites. Roll in finely chopped nuts. Place on ungreased cookie sheet and bake for 5 min at 375. Remove from oven and press thumb print on top of cookie. Return to oven for 8 min. Remove from oven. Place any type of jelly into thumbprint and let cool.
Vanilla Wafers
1/2 cup butter
1/2 cup shortening
2/3 cup sugar
2 tsp. vanilla
1 tsp. salt
2 eggs
2 1/2 cups plain flour, sifted
Mix all ingredients well. Drop by teaspoons full onto lightly greased cookie sheet. Bake at 375 for 8 to 10 minutes. Makes about 6 dozen cookies.
Walnut Balls
1 c walnuts (finely chopped)
2/3 c confectioners' sugar, divided
1 c butter
1 tsp vanilla
1 3/4 c flour
Chop walnuts with sugar until finely ground; set aside. In large bowl cream butter and sugar. Beat in vanilla, flour and walnuts. Mix until blended. Shape into balls and bake in 350 degree oven until golden - about 10 - 12 minutes. Cool. Makes about 3 dozen.
Walnut Coconut Oatmeal Chews
2 C quick-cooking rolled oats
1 t vanilla
1 C brown sugar
2 eggs, slightly beaten
1/2 C oil
3/4 C chopped walnuts
1/2 t salt
1 C flaked coconut
Mix oats, sugar and oil in large bowl; let stand in refrigerator. Add remaining ingredients; mix well. Drop from a spoon in small mounds onto a well-greased baking sheet. Pat out with back of spoon, making 2" rounds. Bake at 350 for 8-10 minutes.
Wheat-Germ & Oatmeal Cookies
3/4 C oil
3/4 C sifted soy flour
1 C honey
1/2 C raisins or dates
2 T molasses
1/2 C chopped walnuts
2 eggs
1 t salt
2 t vanilla
1-1/2 C wheat germ
2 C milk powder, sifted, 2 C oatmeal
Combine oil, honey, molasses. Add eggs, one at a time. Combine dry ingredients and add to liquids, mixing well. Drop by teaspoonful onto lightly oiled cookie sheet. Bake 10-12 minutes at 350.
