Tag Archives: cookies

Cranberry Nut bars

Cranberry Nut bars

This is a yummy alternative to all the rich deserts of the season. It is a little healthier than the others too. The fruit and healthy fat from the nuts makes this a nutritious treat. These are a great make ahead gift that store just as easily as other cookies.

2 eggs

1 cup sugar

1 cup flour

1/3 cup melted butter

1 ¼ cups fresh cranberries

½ cup chopped walnuts

Preheat oven to 350 degrees. Grease an 8 inch baking pan. Beat eggs until thick; gradually add sugar until thoroughly blended. Stir in flour and melted butter, mix well. Add cranberries and walnuts mix until just combined. Pour in pan and bake for 40-45 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely and cut into bars. Recipe from Ocean Spray.

Cookies – Soft Fruit

Cookies – Soft Fruit                                                                                        LHC

“This was given me by the wife of my first beau, when they visited us years ago!  She used persimmon pulp, I’ve tried banana and applesauce.” (LHC)

½ cup Butter

1 cup Sugar

2 Eggs

1 tsp Baking soda

1 cup Fruit pulp (banana, applesauce, etc.)

2 cups flour

½ tsp Salt

½ tsp Cloves

½ tsp Cinnamon

½ tsp Nutmeg

1 cup Raisins

1 cup or less Nutmeats

Cream butter and sugar

Add eggs and mix well

Dissolve soda in fruit pulp and add to creamed mix

Sift dry ingredient mix into creamed mix along with raisins and stir

Drop by tsp on greased cookie sheet

Bake at 350 for 10 – 12 min.

Cookies – Thumb Print

Cookies – Thumb Print                                                                                  TWC

 

2 cups All-purpose Flour

½ tsp Salt

1 cup Butter (2 sticks)

½ cup Brown sugar packed

1 ½ tsp Vanilla extract

½ tsp Almond extract

Marmalade, Jam or Chocolate

½ cup Confectioner’s Sugar (powdered)

Mix flour and salt – set aside

Cream butter and sugar until light and fluffy

Add vanilla and almond

Add ½ cup flour at a time until just blended

Chill dough 1-2 hours

Form 1 inch balls on  ungreased cookie sheet 2 inches apart
Make deep print and fill with choice of jam or chocolate

Bake at 325 for 15 min.

Cool – then sprinkle with powdered sugar

Cookies – Sugar Spritz

Cookies – Sugar Spritz                                                                                   NCC

1 cup Butter

1 cup Sugar

3 Eggs

1 ½ tsp Vanilla

3 ½ cup Flour

2 tsp Baking powder

½ tsp Salt

Cream butter and sugar

Mix in eggs and vanilla

Sift dry ingredients together, adding slowly

Using pastry press, form cookies on ungreased cookie sheet

Bake at 375 for 8 – 10 min.

Makes 7 – 8 doz.

Cookies – Pumpkin Squares

Cookies – Pumpkin Squares

As copied from a publication in 1984

[Modifications by NCC & TWC]

 

1 29 oz can Pumpkin pie mix        [use 29 oz plain Pumpkin (no MSG)]

1 5 oz can Evaporated Milk

3 Eggs lightly beaten

1 cup Sugar         [1 cup too sweet – use up to 1/3 cup Brown Sugar]

½ tsp Salt             [1 ½ tsp]

2 tsp (up to) Cinnamon  [use ¾ tsp nutmeg, 1 tsp ginger, ¼ tsp mace]

Line 9 x 14 pan with wax paper

Mix above together

Pour into pan

1 pkg Yellow cake mix with pudding in mix

1 cup chopped Nuts

½ lb butter or margarine

Sprinkle cake mix over the top

Distribute nuts over cake mix

Drizzle melted butter overall

Bake at 350 for 65 – 75 min.

Chill

Invert and cut into bars.  Small bars can be eaten with fingers.  Larger bars can be served on a plate, topped with a dollop of whipped cream.

 

CookiesPumpkSqr.

 

Cookies – Chewy Oatmeal-Raisin

Cookies – Chewy Oatmeal-Raisin – Grandpa’s Favorite       TWC

1 cup (2 sticks) Butter (with salt added) – softened

1 cup firmly packed light Brown Sugar

2 Eggs (medium)

1 teaspoon Vanilla extract

¾ cup all-purpose Flour

¾ cup White whole-wheat Flour

1 ½ teaspoon Baking Soda

½ teaspoon Salt

3 ½ cups Rolled Oats (instant/quick oats)

1 ¼ cups (1/2 box) or ½ pound Golden Raisins*

¼ cup Orange juice (with lots of pulp)

 

  1. Heat oven to 350 degrees F.
  2. Beat together butter and sugar until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add flour, baking soda, and salt; mix well.
  5. Stir in oats; mix well.  (By hand or power depending on mixer capacity – very stiff.)
  6. Add raisins and orange juice; mix by hand until raisins about evenly distributed.
  7. Drop by slightly rounded teaspoons onto ungreased cookie sheets (dough is quite sticky).
  8. Bake 10-12 minutes (until just beginning to brown – bordering on not fully cooked by touch test)
  9. Cool at least a minute on cookie sheet; remove to wire rack to finish cooling.

Makes about 5 dozen.

*Substitute regular raisins, chopped nuts, chocolate chips or butterscotch morsels, or mix as desired.

Cookies freeze well.  Thaw in refrigerator.  They store well in refrigerator too.

 

CookiesOatmeal.

Cookies – Lemon Squares

Cookies – Lemon Squares                                                                            NCC

 

6 Tbsp   Butter

½ cup Sugar

¼ tsp Salt

1 cup Flour

Cream butter, sugar, salt – beating until fluffy

Add flour

Put dough in bottom of 8 x 8 x 2 pan

Bake at 350 for 15 min.

 

In meantime:

2 Eggs beaten

¾ cup Sugar

2 Tbsp Flour

¼ tsp zest of Lemon

3 Tbsp Lemon Juice

¼ tsp Baking Powder

Beat 3 minutes

Pour over baked layer

Bake at 350 for 25 – 30 min. more

Cool

Cut into squares

CookiesLemonSqr.

Cookies – Hungarian Butter

Cookies – Hungarian Butter                                                                        TWC

 

1 cup Butter, softened

2/3 cup Sugar

1 Egg

1 tsp Vanilla extract

2 ½ cup All-purpose flour

½ tsp Salt

½ tsp grated Lemon zest

Chopped Walnuts

Apricot preserves

Powdered sugar

Cream butter and sugar

Beat in egg and vanilla

Add flour, salt, lemon zest and mix in

Chill dough

Divide in two

Roll out thin

Cut equal number of disks and rings (donut cutter with and without center)

Bake at 375 for 8-10 min. on greased sheet

While still warm, place ½ tsp preserves in center of each disk

Add ring

Sprinkle chopped nuts on preserves

Sprinkle powdered sugar on top

Finish cooling

 

CookiesHungBtr.

Cookies – Golden Lemon Bars

Cookies – Golden Lemon Bars                                                                   LHC

 

1 ½ cup Flour

½ cup Margarine

½ cup Brown Sugar

Combine with pastry blender and pour into 9 x 13 pan – press evenly

Bake at 275 for 10 min.

Filling:

2 Eggs beaten

1 cup Brown Sugar

2 Tbsp Flour

½ cup Nuts (if desired) chopped

½ tsp Baking Powder

¼ tsp Salt

½ tsp Vanilla

Beat well, pour over baked pastry evenly

Bake at 325 for 15 – 20 min.

Remove from oven and glaze with mix of:

1 Tbsp Butter melted

2 Tbsp Lemon juice

1 cup Powdered Sugar

Cool and cut into small bars or squares

 

CookiesGoldLem.

Cookies – Fruit Squares

Cookies – Fruit Squares                                                                                                NCC from an old Pillsbury Cookie Book

 

Filling:

1 ½ cup cut Prunes          or 1 ½ cup Raisins             or 1 ¼ cup chopped Dates

½ cup Sugar                        or ½ cup Sugar +               or ½ cup Sugar +

¼ cup Flour

½ cup Water                       or ½ cup Water                 or ¾ cup Water

1 tsp Lemon rind

¼ cup Lemon juice

½ cup Nuts

Combine in saucepan stirring until thick [implies with heat]

Set aside

½ cup Butter

½ cup Brown Sugar packed

¼ tsp Salt

1 cup Flour

¾ cup Rolled Oats

Cream butter and sugar

Mix in dry ingredients

Set aside 1 cup for topping

Press remaining crumb mix to 9” square pan

Spread filling

Sprinkle with reserved topping, press lightly

Bake at 350 for 25 – 30 min. to light brown

Cut 24 squares

 

CookiesFruitSqrs.