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REFRIGERATOR
COOKIES
(Grandma's
recipe)
3
cups flour
1
cup shortening
1-1/4
cup light brown sugar
2
eggs, well beaten
1
tsp. vanilla
2/3
cup nutmeats (or chocolate chips, etc.)
Mix
together all of the ingredients given in the order above. Roll in
wax paper and chill until firm. Slice very thin and bake in oven at
375 degrees for about 10 minutes.
NO-BAKE
OATMEAL FUDGE COOKIES
1/2
cup butter/margarine
2
cup granulated sugar
1/2
cup evaporated milk
3
cup rolled oats
1/2
cup cocoa powder
1
cup chopped nuts -- (optional)
1
tsp. vanilla extract
Combine
oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa
and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full
rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil,
while stirring, for 2 minutes. Remove pan from heat and add the
butter. Stir until butter is melted. Quickly add oat mixture to pan
and stir until well mixed. Drop by the spoonful onto waxed paper. Let
cool for 2 hours to set.
APRICOT
DIAMOND COOKIES
2
cups all-purpose flour
½
tsp salt
½
cup shortening
½
cup butter
8
oz. pkg. cream cheese (softened)
2
12 oz. cans Solo apricot filling
Blend
shortening, butter and cream cheese together thoroughly. Add flour
and salt. Mix until dough forms a ball. If batter is too soft, add up
to 1 cup more flour. Chill dough for at least 20 minutes (I usually
let it chill overnight). Cut ball of dough into four sections. Take
one section and roll out on well-floured board to approximately
1/8" thick. Cut into 2" squares. Spoon approximately ½
tsp. of pie filling in middle of each square. Bring two opposite
corners to center and pinch together. Bake at 375 degrees for 8-9
minutes or until very lightly browned.
ALMENDRADOS
(almond cookies)
2
cups blanched almonds, finely chopped
2
egg whites, room temperature
1
cup sifted powdered sugar
1
tsp. vanilla
Preheat
oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg
whites until stiff but not dry. Gradually add sugar, beating
constantly. After sugar is added, beat 5-8 minutes. Fold in almonds
and vanilla. Place by spoonfuls or shape into rings on greased cookie
sheet. Bake 17-20 minutes or until cookies just begin to color. Makes
3 dozen
From
Debbie's Country Cookin'
KIDS
BAKE 'EM COOKIES
1
1/4 flour
1/2
tsp. baking soda
1/8
tsp. salt
1
stick (1/2 C) salted butter, softened
1/4
C granulated sugar
1/2
C honey
6
oz. semisweet chocolate chips (about 1 C)
Preheat
oven to 300. In a small bowl, combine flour, soda, and salt. Mix
well with a wire whisk and set aside. In a med. bowl, blend butter,
sugar and honey with an electric mixer at med. speed. Beat until
light and soft, then scrape sides of bowl. Add the flour mixture and
chocolate chips, and blend at low speed until just combined. Do not
over mix. Drop dough by rounded teaspoons onto ungreased cookie
sheets, 1-1/2 inch" apart. Bake 18 to 20 minutes or until light
golden brown. Immediately, transfer cookies with a spatula to a cool,
flat surface.
from
Mrs. Fields Cookie Favorites
MINI
FRUIT CAKES
1
can Eagle Brand condensed milk
3
cups coconut
1
lb chopped dates
1
cup chopped nuts
Maraschino
cherries
Mix
all ingredients together and pack into well greased, floured muffin
tins. Top each with a cherry. Bake at 375 degrees about 20 minutes or
until lightly brown. Store in covered container - improves with age.
PRALINES
3
cups sugar
1
cup milk
1/2
stick butter or margarine
2
cups pecans
Mix
together first 3 ingredients over medium heat and gradually bring to
a boil; then add pecans. Slowly cook to the soft-ball stage and then
remove from heat. Let mixture sit for a couple of minutes, then whisk
or beat just a little to thicken. Drop by the tablespoonful on a
buttered dish or platter. NOTE: When pralines have cooled, you can
wrap each individually in tin foil or colored plastic-wrap tied with
a bow for gift giving.
BUCKEYES
1
lb. butter (softened)
2
lb. peanut butter
3
lb. powdered sugar
Mix
above together. Make balls about the size of walnuts, or smaller.
12
oz. pkg semi-sweet chocolate chips
2/3
cake of paraffin (makes the chocolate shine)
Melt
chips and paraffin a double boiler. Take toothpick in center of ball
and dip in chocolate.
Makes
approximately 100 balls
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