2 sticks butter, softened
1 c. orange juice
1 c. sugar
4 c. flour
4 tsp. baking powder
2 eggs
1 tsp. almond
Mix all together. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 9-11 minutes.
Frosting:
3 c. confectionery sugar
2 T. butter, melted
3 T. milk
½ orange rind, grated
1 tsp. almond
Mix and frost cookies when warm.
2 c. flour
2 c. cake flour
2 tsp. baking soda
½ tsp. salt
1-1/2 c. butter (3 sticks,) room temperature
1 c. sugar
2/3 c. light brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. toffee chips
2-1/2 c. chopped peanuts
Preheat oven to 350°. Line baking sheets with parchment. In small bowl, mix flours, baking soda and salt. In another bowl, combine sugars and butter, add eggs and vanilla, beat until combined. Add flour and mix just until combined. Stir in peanuts and toffee chips. Form 1-1/4” balls. Bake for 10-12 minutes.
1 c. sugar
¾ c. shortening
2 T. milk
1 tsp. vanilla extract
2 eggs
2-1/4 c. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. chopped dates (optional)
1/3 c. chopped maraschino cherries, well drained
1-1/2 c. coarsely crushed cornflakes cereal
15 maraschino cherries, quartered
Heat oven to 375°. Grease cookie sheets. In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, dates and 1/3 cup chopped cherries; mix well. (If desired, cover with plastic wrap and refrigerate dough for easier handling.) Drop by teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2” apart on greased cookie sheets. Lightly press maraschino cherry piece into top of each ball. Bake for 10-15 minutes or until light golden brown.
Step One:
Cream the following together in a small bowl:
¾ c. butter
½ c. sugar
1 and 3 oz. pkg. Jello
Step Two:
Add 2 eggs and 1 tsp. vanilla to the above mixture
Step Three:
Mix together in a separate bowl:
2-1/2 c. flour and 1 tsp. baking powder
Mix flour into the creamy mixture and form into ball. Press with bottom of glass onto ungreased cookie sheet. Top with sprinkles, coconut, chocolate chips, cherry chips, etc. Bake at 350° for 8 minutes.
Mix together thoroughly:
½ c. shortening
½ c. peanut butter
½ c. sugar
½ c. brown sugar
1 egg
Sift together and stir in:
1-1/4 c. flour
½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
Chill dough. Roll into balls the size of large walnuts. Place 3” apart on lightly greased baking sheet. Flatten with fork dipped in flour. Bake for 10-12 minutes or until set.
Pastry Layer:
1-3/4 c. flour
½ c. sugar
½ tsp. baking powder
¼ tsp. salt
½ c. unsalted butter, cut into pieces and softened
1 egg
Brownie Layer:
½ c. unsalted butter
3 T. unsweetened cocoa
1 c. sugar
2 eggs
1 T. dark rum
¼ tsp. salt
¾ c. flour
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¾ c. raspberry preserves
¼ c. chopped pecans or hazelnuts
Preheat oven to 375°. For the pastry layer, combine the flour, sugar, baking powder and salt in a mixing bowl and blend them together with a fork. Add the softened butter pieces and work them into the dry ingredients until the mixture represents small peas. Add one egg and stir with the fork until the pastry is well blended. Press the pastry into the bottom of an 8” square ungreased pan, and bake for 20 minutes, or until a cake-tester inserted in the center comes out clean.
Meanwhile, prepare the brownie layer. First melt the butter in a small heavy-bottomed saucepan over moderately low heat. Pour the butter into a mixing bowl. Add the cocoa to the butter and stir until blended. Stir in sugar. Add the eggs, one at a time, beating well after each addition. Add the rum, flour and salt.
Remove the pastry from the oven briefly. Using a metal spatula, spread the pastry with raspberry preserves, then with brownie batter. Sprinkle the top evenly with hazelnuts and bake the confection for another 25-30 minutes or until a tester comes out clean. Set the pan on a wire rack to cool. Cut the brownies into bars before serving.
These shortbread cookies were delicious, but we could not find a recipe. Please email me (mindyjoy1999@yahoo.com) if you have the recipe for it. Thank you!
1 c. sugar
1-½ c. butter (3 sticks,) softened
1 egg
4 c. flour
2 T. milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. baking powder
Food coloring, optional
Colored sugar and decorating candies, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and other ingredients. Gradually add to creamed mixture; mix well. Tint with food coloring if desired.
Using a cookie press fitted with the disk of your choice, press dough 2 inches apart onto ungreased baking sheets. Decorate as desired.
Bake at 375° for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. Yield: 7-1/2 dozen.
1-1/3 c. margarine (2-3/4 sticks,) softened
2/3 c. brown sugar
2 egg yolks (save whites)
2-2/3 c. flour
2 tsp. almond
finely chopped nuts
strawberry/cherry preserves
Cream margarine and brown sugar, egg yolk and almond extract. Gradually add flour until all ingredients are mixed well. Roll dough into balls. Dip in egg whites then finely chopped nuts. Put index finger in cookie and fill with favorite filling; options include strawberry, cherry, black berry and green jelly. Bake at 350° for 8-10 minutes or until set (do not brown.) Remove to wire racks to cool.
2 c. butter, softened
1-1/2 c. sugar
1-1/2 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
1 tsp. water
4-1/2 c. flour
2 tsp. baking soda
1-1/2 tsp. salt
3 c. semisweet chocolate chips
1 c. chopped walnuts
In a large mixing bowl, cream butter and sugars. Add eggs, vanilla and water; beat until smooth. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in chocolate chips and nuts. Press into three greased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-18 minutes or until golden brown.
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