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| Butter Pecan Cookies |
2 c flour
1 c brown sugar
½ c butter, softened
1 c whole pecan halves |
two-thirds c butter
½ c brown sugar
1 c chocolate bits |
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Mix first three ingredients until particles are fine; pat evenly into ungreased 13"×9"×2" pan.
Sprinkle pecans on evenly (use more if desired). Cook next two ingredients in heavy saucepan,
stirring, until entire surface begins to boil; boil one minute. Pour evenly over pecans and crust;
bake 350° 18-22 minutes, or until caramel is bubbly and crust is light golden brown.
Remove from oven; immediately sprinkle with chips. Allow chocolate to melt slightly (2-3 minutes);
swirl slightly. (Do not spread chips.) Cool completely; cut into bars.
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| Chocolate Almond Thins |
1 c butter
½ c brown sugar
½ c sugar
1 egg yolk |
1 t vanilla
1¾ c flour
one 8 oz bar milk chocolate
¾ c roasted diced almonds |
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Cream first three ingredients; beat in next two ingredients. Stir in flour; spread in 13"×9" pan.
Bake 350° 20 minutes. Break chocolate into sections. Place on hot cookie mixture;
spread to cover. Sprinkle with nuts; press lightly into chocolate. Cut into squares while warm.
(Do not remove from pan until cool.)
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| Chocolate Dips |
½ c butter
¼ c confectioner's sugar
1 t vanilla
1 c flour
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¼ t salt
½ c oatmeal
1 lb chocolate bits
chopped nuts or shredded coconut
(optional) |
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Cream butter and sugar; add vanilla. Mix in next two ingredients; mix in oatmeal (dough will be quite stiff).
Shape into finger-sized logs; place on ungreased cookie sheet, two inches apart. Bake 325° 25-30
minutes; cool. Melt chocolate over hot water; dip ends of cookies in chocolate. (Roll in nuts or coconut if
desired.) Drain on wire rack. Yields approximately 30 cookies.
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| Chocolate Macaroons |
2 egg whites
1 c sugar
¼ t salt |
½ t vanilla
1½ squares unsweetened chocolate, melted
1½ c shredded coconut |
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Beat egg whites until foamy; add sugar 2 T at a time, beating. Beat until it will stand in peaks.
Add salt and vanilla; fold in chocolate, then coconut. Drop from spoon on heavy ungreased paper.
Bake 325° 20 minutes; cool 5 minutes before removing from paper. Yields four dozen small.
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| Chocolate Raspberry Bars |
½ c butter
2 oz unsweetened chocolate
2 eggs
1 c sugar
1 t vanilla |
1 c flour
½ t baking powder
one-eighth t salt
¼ c raspberry jam
½ c toasted coconut |
Melt butter and chocolate over low heat; cool slightly. Beat eggs until thick and foamy;
gradually beat in sugar. Stir in chocolate mixture and vanilla. Sift dry ingredients; stir into
egg mixture. Turn into greased 9"-square baking pan (use larger pan for thinner bars).
Bake 350° 25 minutes or until done; cool in pan on wire rack. While still warm, spread on jam
and sprinkle on coconut. Cut into bars when cool.
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| Cocoa Bourbon Balls |
1 c finely crushed vanilla wafers
1 c confectioner's sugar
1 c chopped pecans
2 T cocoa |
2 T light corn syrup
¼ c bourbon, rum, or brandy
cocoa or sugar or chopped pecans |
Mix first four ingredients. Add next two ingredients; mix well. With wet hands, shape into
1" balls. Roll in cocoa, sugar, or nuts. Yields 36.
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| Ginger Crinkles |
1 c sugar
two-thirds c oil
1 egg
¼ c molasses
2 c flour |
2 t baking soda
½ t salt
1 t ginger
1 t cinnamon |
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Mix first three ingredients well in mixer at medium speed. Add molasses; beat. Mix dry ingredients;
stir into wet mixture. Shape into 1" balls; place on ungreased cookie sheets. Bake 350°
8-10 minutes; cool on wire racks. Yields four dozen.
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| Golden Cups |
2 c flour
¼ t salt
1 c butter, softened
8 oz cream cheese, softened
2 eggs |
1½ c light brown sugar
2 T melted butter
1½ c chopped walnuts
¼ t vanilla |
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Mix flour and salt. In medium bowl, blend butter and cheese until there are no streaks. Blend in
flour; shape into ball. Wrap in foil; refrigerate. In medium bowl, beat eggs; beat in sugar,
butter and dash of salt. Stir in last two ingredients. Divide dough into four equal parts.
Divide each part into twelve small balls. Refrigerate all but twelve balls. Press each ball into
an ungreased 1¾" muffin cup, making a slightly raised rolled edge at top. Fill each cup
half full with mixture, approximately one heaping teaspoon. Bake 375° 20 minutes. Let cool
a minute or two; remove very carefully. Place on racks to cool. Cool muffin pans before
reusing. Can be wrapped on paper plate and frozen. Yields 48.
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| Honey Squares (low-cholesterol) |
¾ c oil
1 c sugar
¼ c honey
2 c flour
1 t baking soda
1 t cinnamon
½ t salt |
1 T oil
2 T water
1 t baking powder
1 c confectioner's sugar
1-1½ T water
¼ t vanilla |
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Mix first three ingredients; sift and add next four ingredients. Add next three ingredients
mixed well. Press into greased and floured 13"×9" pan; bake 350° 18 minutes.
Slice immediately; glaze with last three ingredients mixed. [This recipe contains little or no
cholesterol.]
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| Jelly Balls |
1 c butter
½ c sugar
2 egg yolks
2½ c flour
raspberry or apricot jam |
Beat first three ingredients until fluffy. Add flour gradually; mix until smooth.
Shape tablespoon-sized pieces into balls; place on greased cookie sheet. Press with thumb;
drop jam into depression. Bake 350° 10-12 minutes. Yields five dozen small.
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| Pralines |
½ c butter
1½ c brown sugar
1 egg |
1½ c flour
1 t vanilla
1 c coarsely chopped pecans |
Cream first three ingredients together; add remaining ingredients. Mix and chill.
Shape dough into 1" balls; place on greased cookie sheet 3" apart. Flatten with dampened
bottom of glass to one-eighth inch thick. Bake 375° 12 minutes. Yields four dozen.
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