 Cookies
BENNE LACE COOKIES
1/4 cup butter
1/4 cup light corn syrup
1/4 cup light brown sugar
1/2 cup + 2 tablespoons sifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/3 cup Sesame Seeds, lightly toasted
2 ounces German's sweet chocolate
Melt butter, com syrup and brown sugar in top of a double boiler.
Sift together flour, baking powder and cinnamon. Stir into butter mixture, along with sesame seeds, until well blended. Drop by 1/2 teaspoonfuls, 3 inches apart, on greased baking sheet. Bake in 325'F. oven 8 minutes. Cool on baking sheet about 2 minutes, remove with a thin spatula, finish cooling on flat surface. Melt chocolate over hot water. Spread bottom of cookie with thin coating of chocolate. Place another cookie on top.
Makes 2 dozen filled cookies.
BOURBON BALLS
3 cups finely crushed vanilla wafers
1 cup powdered sugar
1 1/2 tbls. cocoa
1 1/2 cups finely chopped pecans
3 tbls. corn syrup
1/2 cup bourbon
Mix all ingredients well. Shape into small balls. Roll in powdered sugar. Store in air-tight container in refrigerator. Cocoa can be omitted for vanilla balls. Remember, the longer they sit, the stronger they get!!
COOL WHIP COOKIES - TG
1-18 oz. cake mix
8 oz. Cool Whip
1 1/2 c. chopped pecans
I T. powdered sugar
I egg, beaten
Mix ingredients together and beat well.
Roll spoonfuls in powdered sugar at bake at 350 degrees for 12-15 minutes. Do not brown.
(Particularly.good with swiss chocolate, strawberry supreme, and lemon cake mixes.)
CREAM HORNS
1/4 c. butter
2/3 c. light brown sugar
1/4 c. shortening
1/2 c. white corn syrup
1 c. flour
1 c. finely chopped pecans
Bring butter, brown sugar, shortening, and corn syrup to a boil. Remove from heat and stir in flour and pecans.
Drop level teaspoonfuls onto greased cookie sheets about 3 inches apart. Bake at 350 degrees for approximately 8 minutes. Cool for 1 to 2 minutes. Remove and roll around wooden spoon
handle. If they become brittle return to oven for a minute to soften. When cool, fill with buttercream frosting, whipped cream, white chocolate frosting, etc. YIELD: 4 dozen.
Barbara Nelon
RUBY'S COOKIES
1 cake mix
1 egg
3/4 cup melted Crisco
2 Tablespoons milk
Combine ingredients and mix well.
Roll in balls and bake 6-10 minutes at 350 degrees
Ruby Shields
ALMOND CRUNCH COOKIES
1 cup sugar
1 cup powdered sugar
1 cup margarine or butter, softened
1 cup oil
1 teaspoon almond extract 2 eggs
3 1/2 cups Pillsbury's BEST All Purpose or Unbleached Flour
1 cup Pillsbury's BEST Whole Wheat Flour
1 teaspoon baking soda I teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
6-oz. pkg. almond brickle baking chips
Sugar
Heat oven to 350'F In large bowl, blend sugar, powdered sugar, margarine and oil until well mixed. Add almond
extract and eggs; mix well. Lightly spoon flour into measuring cup; level off, Gradually blend in all purpose flour, whole wheat flour, baking soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips.* Shape large tablespoonfuls of dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross -pattern. Bake at 350"F for 12 to 18 minutes or until light golden brown around edges. Cool cookies I minute before removing from cookie sheets.
* TIP: *For easier handling, refrigerate dough about 30 minutes..
GRANDMA'S THUMBPRINT COOKIES
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 eggs, separated
2 cups flour
1/8 teaspoon salt
11/2 cups finely chopped pecans
FROSTING
2 cups powdered sugar
1/8 teaspoon salt
3 tablespoons margarine or butter, softened
1/2 teaspoon vanilla
Food color
1to 2 tablespoons milk
Heat oven to 325"F. Lightly grease cookie sheets. in large bowl, beat brown sugar and 1 cup margarine until light and fluffy. Add egg yolks; blend well. Add flour and 1/8 teaspoon salt; mix well.
In small bowl, slightly beat egg whites. Shape dough into 3/4-inch balls. Dip in egg whites; roll in pecans. Place 2 inches apart on greased cookie sheets. With thumb, make imprint in center of each cookie.
Bake at 325'F. for 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
In small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency; blend until smooth. Spoon or pipe frosting into center of each cookie. The colors can be varied according to the season.
To make chocolate frosting, omit food color and add 2 tablespoons unsweetened cocoa.
TIGER COOKIES
This recipe is dedicated to Candi Keener
MAKES ABOUT 1-1/2 DOZEN
COOKIES
3/4 c. margarine or butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
FROSTING AND DECORATION
2 teaspooons instant coffee powder
about 1 tablespoon warm milk
4 tablespoons butter or margarine
1-1/2 cups confectioners sugar
chocolate sprinkles
1. Cookies: Cream butter and sugar together in mixing bowl until light and fluffy. Beat in egg and vanilla until well blended. Stir flour, baking powder and salt together and add to creamed mixture, stirring with wooden spoon until well combined. Shape dough on waxed paper, making 2 logs, each about 6 inches long and 2 inches wide. Wrap each log with waxed paper or plastic wrap and refrigerate about 3 hours, or until firm. Or roll out between floured wax paper and cut out with cookie cutters.
2. Preheat oven to 375'F. Grease 2 cookie sheets. Remove dough from refrigerator and unwrap. Cut each log into 1/4-inch thick slices. Place slices on prepared cookie sheets, spacing them 1 1/2 inches apart. Bake 10 to 12 minutes, or until just golden.
3. Cool on cookie sheets 1 minute, then remove from cookie sheets and cool completely on wire racks.
4. Frosting and Decoration: Dissolve coffee in warm milk. Beat butter, confectioners sugar and coffee mixture together until well blended, adding more milk if necessary, and beating until frosting is srtiooth and good spreading consistency. Spread bottoms of half the cookies with frosting and top with remaining cookies, bottom side down. Spread a little frosting around sides of each filled cookie. Place chocolate sprinkles on plate and roll cookies in sprinkles to coat edges.
2nd Option - Spread cookies with seedless raspberry jelly instead of the frosting!!
TOFFEE CRUNCH COOKIES
1/2 cup butter, softened
1 (18.25 oz.) pkg. yellow cake mix with pudding
2 eggs
1 T. water
1/2 cup chopped pecans
1 (7.5 oz.) pkg. almond brickle chips
Beat butter at medium speed of an electric mixer until creamy; add cake mix, eggs, and water, beating until blended. Stir in pecans and brickle chips. Drop dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350 for 10-12 minutes or until edges are browned. Top will look moist. Let cool slightly. Remove to wire racks, and let cool.
Yield: 4 dozen cookies.
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