Cookies, Bars, and Candy
Cookies
Ceil's Melt Away Sugar Cookies
Angel Macaroons
In memory of Shirley Schreiber
1 pkg. angel fod cake mix
1/2 cup water
1 1/2 tsp. vanilla
2 cups flaked coconut
Beat first 3 ingredients at low speed for 30 seconds. Then beat for 1 minute. Fold in coconut. Drop on parchment paper. Bake at 350° for 10-12 minutes.
Ceil's Meltaway Sugar Cookies
In memory of Shirley Schreiber
2 cups softened butter
2 cups cooking oil
2 cups powdered sugar
2 cups white sugar
4 eggs
2 tsp. salt
2 tsp. vanilla
2 tsp. cream of tartar
2 tsp. baking soda
8 cups plus 12 tbsp. flour
Cream the first 4 ingredients then add the rest. Drop by teaspoonfuls onto ungreased cookie sheets. Press down with glass that has been dipped in sugar. Bake at 350° for about 10 minutes. These are so good they melt in your mouth. This is a very large batch, can be cut in half.
Chocolate Marshmallow Drops
Lillian Heller
1 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/4 cup milk
1/2 cup nutmeats
24 half marshmallows
Sift baking soda, salt, and cocoa. Add shortening, sugar, and egg. Blend in flour and alternate with milk. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° until almost done, top with half marshmallow and return to oven until done. Frost with glaze of cocoa, powdered sugar, and hot milk.
Cinnamon Sugar Butter Cookies
Gerry Love Stephens
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 tsp. pure vanilla extract
2 large eggs
Topping:
3 tbsp. white sugar
1 tbsp. ground cinnamon
Preheat oven to 300-325°. In a small bowl, combine flour, baking soda, and salt. Mix well with a whisk and set aside. In a large bowl, blend sugars with an electric mixer on medium speed. Add butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light and fluffy. Add flour mixture and blend at low speed just until combined. Do not overmix.
To easier handle the dough, let chill for 1-2 hours. Shape dough into walnut-size balls (or smaller) and roll each in sugar/cinnamon topping. Place onto ungreased cookie sheets. Bake for 12-15 minutes. Immediately transfer cookies with a spatula to a cool surface.
Note: If cookies are made large, need more time in oven. Smaller cookies take less time and size of cookie will change. Yield of cookies is about 4-8 dozen.
Cowboy Cookies
Gerry Love Stephens
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
3 eggs
1 tbsp. vanilla
3 cups flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
3 cups chocolate chips
3 cups rolled oats
3 cups coconut
2 cups pecans
Preheat oven to 350°. In a bowl, cream butter and sugars. Beat in eggs and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Add to butter/sugar mixture. Mix until blended. Stir in chips, oats, coconut, and pecans. Drop 1 inch balls onto ungreased cookie sheets, flattening slightly. Bake in preheated oven for 10-12 minutes. Let cool for 1 minute on sheet before removing to rack to cool completely. Makes about 10 dozen.
Five-Chip Cookies
Wanda Daskam
1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2 tsp. baking soda
1/2 tsp. salt
2/3 cup each: milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips, and butterscotch chips
In a mixing bowl, cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda, and salt. Gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire rack.
Gingersnaps
Irene Mayer
2 cups sugar
3/4 cup lard or Crisco (not butter or margarine)
2 eggs
1/2 cup molasses
2 tbsp. ginger
2 tsp. baking soda
1/2 tsp. salt
4 cups flour
Sift flour, baking soda, and salt together and set aside. Cream lard and sugar, add eggs and mix well. Add molasses and ginger and mix. Add the flour mixture. (It is easier to mix if it isn't all added at one time.) Roll dough into walnut-size balls and may roll them in sugar and can flatten them a little. Bake at 350° for about 15 minutes.
Melting Butterballs
Irene Breitzman
1 cup butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour
Mix and shape into small balls. Place on cookie sheet and bake at 350° for 15 minutes.
Peek-a-boo Oatmeal Cookies
Ruth Van Pay
2 1/2 cups sifted flour
1 cup brown sugar
2 1/2 cups oatmeal
1 tsp. baking soda
1 cup shortening, soft
1/2 cup raspberry jelly or jam
1 tsp. salt
1/2 cup water
Powdered sugar
In a bowl, sift together flour, baking soda, and salt. Add sugar, shortening, and water. Beat until smooth, about 2 minutes. Fold in oats. Refrigerate for at least 1 hour. Sprinkle a bread board generously with powdered sugar. Roll dough very thin. Cut with cookie cutter. Cut a design in half the cookies. Place plain cookies on lightly greased cookie sheet. Top with 1/2 teaspoon jelly or jam, and cover with designed cookie, lightly pressing edges together. Bake at 350° for 10-12 minutes. Makes 3 1/2 dozen cookies.