Cookies and Candy

Hawaiian Shortbread Christmas Cookies (Delphine)

1/2 cup butter/margarine
1/2 cup shortening
1 cup shredded coconut
2 cups sifted flour
3 tablespoons powdered sugar
1 teaspoon vanilla

Mix ingredients in usual manner. Form dough into 2 rolls and chill. Slice and bake (ungreased cookie sheet) at 275 degrees for 45 minutes. Roll warm cookies in powdered sugar.

Pecan Fingers Christmas Cookies (Delphine)

Cream together:
1 cube butter/margarine
2 tablespoons sugar
1 cup flour

Add 1 teaspoon vanilla and 1/2 cup chopped nuts. Roll into finger shapes. Bake on ungreased cookie sheet at 375 degrees for 12 minute. Cool and roll in sugar.

Cream Christmas Wafers (Delphine)

1 cup soft butter/margarine
1/3 cup thick cream
2 cups sifted flour

Mix butter/margarine, cream and flour together. Chill. Roll out to 1/8 inch thick on floured cloth-covered board. Cut with 1-1/2 inch cookie cutter. Roll only 1/3 of dough at a time, keeping remaining dough refrigerated until ready to roll. Transfer rounds to piece of wax paper that is heavily covered with sugar. Turn each cookie round with a spatula to coat both sides well. Place on ungreased coke sheet. Prick each cookie with a fork about 4 times. Bake at 375 degrees for 7 to 9 minutes. Cool. Put 2 cookies together with filling below:

Filling:
Blend 1/4 cup soft butter/margarine, 3/4 cup powdered sugar, 1 egg yolk and 1 teaspoon vanilla.

Christmas Fruit Cookies (Delphine)

1 cube butter/margarine
3/4 cup brown sugar
1 egg
1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound chopped walnuts
2 slices candied pineapple, cut into small chunks
8 ounce carton candied cherries, chopped
1 pound dates, cut into small pieces
1/2 pound chopped Brazil nuts

Combine ingredients in usual manner. Drop by teaspoon onto ungreased cookie sheet. Bake at 275 degrees for 20 minutes.

Snickerdoodles (Delphine)

Mix together thoroughly:
1 cup soft shortening
1-1/2 cups sugar
2 eggs
Sift together and stir in:
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Chill dough. Roll into balls the size of walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes, until lightly brown but still soft. These cookies puff up at first and then flatten out with crinkles on top. Makes about 5 dozen.

Marble Squares (Delphine)

8-ounce package cream cheese
1/3 cup sugar
1 egg

Combine cream cheese and sugar, mixing well until blended. Add egg, mix well and set aside.

1/2 cup margarine
3/4 cup water
1-1/2 1-ounce squares unsweetened chocolate
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
6-ounce package chocolate chips

Combine margarine, water and unsweetened chocolate and melt in saucepan or microwave oven. Remove from heat and stir in combined flour and sugar. Add eggs, sour cream, soda and salt, and mix well. Pour into greased and floured 15-1/2" by 10-1/2" jelly roll pan. Spoon cream cheese mixture over chocolate batter and cut through gently with knife to marbleize. Sprinkle chocolate chips on top. Bake at 375 degrees for 25-30 minutes or until toothpick comes out clean.

Oatmeal Rocks (Sheila)

Soak one cup raisins in 6 tablespoons water. Cream together 1 cup brown sugar and 1 cup shortening or margarine. Add 2 eggs and mix well. To creamed mixture, add 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups oatmeal. Mix well and bake in 400 degree oven for 10-12 minutes.

Nanaimo Bars (Sharon)

In top of double boiler, combine:
1/2 cup butter or margarine
1/4 cup sugar
1/4 cup cocoa
1 egg

Set over boiling water and stir until consistency of custard. This may also be cooked slowly and carefully on low setting in a microwave oven, stirring every minute. Set aside.

Combine 2 cups graham cracker crumbs, 1 cup coconut and 1/2 cup nuts, and mix with the above mixture. Blend in well and press firmly into 8 x 8 pan (or similar size).

Cream together:
1/4 cup butter or margarine
3 tablespoons milk
2 tablespoons instant vanilla pudding powder
2 cups sifted powdered sugar

Spread over mixture in pan. Melt 4 (or up to 6) square semisweet chocolate with 1 tablespoon butter. Spread over cream layer. Chill and cut into bars.

Easiest-Ever Fudge (Sheila)

Three 6-ounce packages semisweet chocolate chips (real chocolate)
1 can Eagle brand sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla
Pinch salt
1/2 cup chopped nuts (optional)

In top of double boiler, melt chocolate chips over hot water. Remove from heat. Or, melt in microwave oven. Add sweetened condensed milk, vanilla, salt and optional nuts. Stir until smooth. Turn into wax paper-lined 8-inch square pan. Chill. Store in airtight container.

Ranger Cookies (Delphine)

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups quick oatmeal
2 cups Rice Crispies
2 cups flour
1 cup coconut
1 teaspoon vanilla
Nuts, if desired

Mix in the usual manner. Drop by teaspoons onto greased cookie sheet and bake until golden in 350 degree oven. Makes a large batch, but they keep well.

Applets (Clara)

2 packages unflavored gelatin
1/2 cup applesauce
3/4 cup grated apples (tart ones are best)
2 cups sugar
1 cup chopped walnuts
1 teaspoon vanilla
Powdered sugar

Soak gelatin in applesauce for ten minutes. Bring to boil grated apples and sugar. Add soaked gelatin mixture and boil until thick, about 15 minutes. Remove from heat. Add nuts and vanilla. Pour into greased pan at 1-inch thickness and let stand for 24 hours. Cut into squares and roll in powdered sugar. Makes 2 pounds.

Gingersnaps (Sheila)

Cream 3/4 cup shortening, 1 cup brown sugar, 1/4 cup molasses and 1 egg until fluffy. Sift together 2-1/4 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Stir into molasses mixture. Form into small balls. Roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 375 degrees for 12 minutes. Makes about 5 dozen cookies.

Date-Filled Cookies (Delphine)

Date filling:
2 cups (about 3/4 pound) chopped dates
3/4 cup sugar
3/4 cup water
1/2 cup chopped nuts

In heavy saucepan, mix dates, sugar and water. Cook slowly, stirring constantly until thickened. Add nuts, and set aside to cool.

Cookie dough:
3-1/2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks butter or margarine)
2 cups firmly packed light brown sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Sift dry ingredients together. Cream butter/margarine with brown sugar and beat in eggs. Add buttermilk and vanilla. Mix in dry ingredients. Drop by rounded teaspoonfuls on buttered cookie sheet about 2 inches apart. Place 1/2 teaspoon date filling in center of each portion of dough. Cover with 1/2 teaspoon dough. Bake at 400 degrees until lightly browned (about 10 to 12 minutes). Remove to wire rack.

Caramel-Chocolate Squares (Sharon & Delphine)

1 14-ounce bag caramels
5-ounce can evaporated milk
1 package German chocolate cake mix
3/4 cup butter or margarine, melted
3/4 cup coarsely chopped walnuts or pecans
1 6-ounce bag chocolate chips
1 cup flaked coconut

Heat caramels and 1/4 cup of the evaporated milk together in a heavy saucepan, stirring constantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally. Mix dry cake mix with margarine, remaining evaporated milk and nuts. Spread half of the dough (1-1/2 cups) in ungreased 13 x 9 x 2 inch rectangular pan. Bake at 350 degrees for 6 minutes and remove from oven.

Sprinkle chocolate chips and coconut over baked layer. Drizzle caramel mixture over chocolate chip-coconut layer. Drop remaining dough by teaspoons over caramel layer, spreading evenly. Bake at 350 degrees until cake mixture is slightly dry to touch, 15 to 20 minutes. Cool completely. Refrigerate until firm and cut into bars.

Oatmeal Scotchies (Sheila)

1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla or grated peel of 1 orange
3 cups uncooked oatmeal
1 12-ounce package butterscotch chips

Combine flour, baking soda, salt and cinnamon in small bowl and set aside. In large bowl, cream together butter/margarine, sugar and brown sugar. Add eggs and vanilla or orange peel and mix until creamy. Gradually add flour mixture. Next, add oatmeal and butterscotch chips. Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 375 degrees for 7 to 8 minutes for chewy cookies and 9-10 minutes for crisp cookies. Makes about 4 dozen.

Sugar Cookies (Sharon)

Cookie dough:
1-1/2 cups powdered sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla
1/2 teaspoons almond flavoring
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Cream together sugar and butter/margarine. Add egg and flavorings. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours. Divide dough in half and roll 3/16 inch thick on lightly floured pastry board. Cut with cookie cutter. Sprinkle with sugar, if desired. Place on lightly greased baking sheet. Bake at 375 degrees for 7 to 8 minutes or until lightly browned. Makes 5 dozen cookies. Ice if desired.

Icing:
Stir together 1 cup powdered sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Moisten with 1-1/2 tablespoons cream.

Chewy Granola Brownies (Sheila)

1/2 cup butter or margarine
1-3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups granola
1/2 cup chopped nuts
1/2 cup raisins

Melt butter in sauce pan over low heat or in microwave oven. Remove from heat and mix in sugars. Stir in eggs and vanilla. Set aside. Stir together flour, whole-wheat flour, baking powder and salt. Add the sugar-butter mixture and stir to blend. Mix in granola, nuts and raisins. Pour into 9" x 13" greased pan. Bake at 350 degrees for 20 to 25 minutes. Cool and cut.

Soft Oreo Cookies (Sheila)

Cookies:
2 devils' food cake mixes (plain, not pudding or supermoist type)
4 eggs
3/4 cup vegetable oil

Mix above ingredients. Roll into quarter-sized balls. Place onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Cool and fill.

Filling:
8 ounces cream cheese
2-2/3 cups powdered sugar
Mix together. Spread between two of the soft chocolate cookies. Keep refrigerated.

Easy Macaroons (Sheila)

2 8-ounce packages shredded coconut
1 15-ounce can sweetened condensed milk
2 teaspoons vanilla

Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool slightly and remove to rack to complete cooling. Makes about 4 dozen.

Oatmeal Sesame Sticks (Paul)

3/4 cup butter
1-1/2 cups lightly packed brown sugar
1-1/2 teaspoons vanilla
2-1/4 cups oatmeal
3/4 cup sesame seeds
3/4 teaspoon baking powder

Melt butter in large saucepan. Stir in brown sugar and vanilla. Cook for 2 minutes or until mixture is bubbly. Remove from heat and stir in oats, sesame seeds and baking powder. Mix well. Press firmly with back of a spoon into a buttered 15 x 10 inch jelly roll pan. Bake at 375 degrees for 7 to 10 minutes or until golden. Cool on wire rack. Cut into 2 x 1 inch bars. Makes about 60.

Chocolate Marshmallow Cookies (Delphine)

1-3/4 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1/2 cup chopped nuts
1 teaspoon vanilla
36 large marshmallows, cut in half

Combine and sift flour, baking soda, salt and cocoa. Cream together shortening and sugar. Add egg and beat well. Add flour mixture alternately with milk, beating well. Add nuts and vanilla. Drop by level teaspoon 2 inches apart on greased cookie sheet. Bake at 350 degrees for 7 minutes. Top each cookie with a marshmallow, cut side down. Return cookies to oven and bake for 2 more minutes. Cool and frost. Makes 6 dozen cookies.

Cocoa frosting:
2 cups powdered sugar
5 tablespoons cocoa
3 tablespoons melted butter/margarine
4 tablespoons milk
1/2 teaspoon vanilla

Beat until creamy.