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MEXICAN WEDDING CAKE
1 C. BUTTER
1/2 C. POWDERED SUGAR
2 C. ALL PURPOSE FLOUR
1/4 TSP. SALT
1 TSP. VANILLA
1. CREAM BUTTER ADD SUGAR AND CREAM UNTIL SMOOTH.
2.ADD FLOUR, SALT AND VANILLA. (MIXTURE IS STIFF)
3. PINCH OFF SMALL PIECES OF DOUGH (SHAPE INTO BALLS)
4.PLACE ON UNGREASED COOKIE SHEET
5. BAKE AT 400 DEGREES FOR 12 MINUTES.
6. ROLL IN POWDERED SUGAR.
THIS DOUGH CAN ALSO BE USED FOR HERSHEY KISSES. WRAP DOUGH AROUND THE KISSES. AFTER BAKING ROLL IN POWDERED SUGAR
1 C. BUTTER
1/2 C. POWDERED SUGAR
2 C. ALL PURPOSE FLOUR
1/4 TSP. SALT
1 TSP. VANILLA
1. CREAM BUTTER ADD SUGAR AND CREAM UNTIL SMOOTH.
2.ADD FLOUR, SALT AND VANILLA. (MIXTURE IS STIFF)
3. PINCH OFF SMALL PIECES OF DOUGH (SHAPE INTO BALLS)
4.PLACE ON UNGREASED COOKIE SHEET
5. BAKE AT 400 DEGREES FOR 12 MINUTES.
6. ROLL IN POWDERED SUGAR.
THIS DOUGH CAN ALSO BE USED FOR HERSHEY KISSES. WRAP DOUGH AROUND THE KISSES. AFTER BAKING ROLL IN POWDERED SUGAR
7 Layer Bars
1/2 c. butter
1-3/4 c. crushed graham crackers
1 sm. pkg choc. chips
1 sm. pkg butterscotch chips
1 c. flaked coconut
1 c. chopped walnuts
1 can 15 oz sweetened condensed milk
Melt butter, add to crumbs, spread/pat in pan to create crust. Then top with remaining ingredients in order. Top with condensed milk. Bake 350 -25-30. just until edges turn brown and coconut is light brown. Cut into squares, when cooled.
1/2 c. butter
1-3/4 c. crushed graham crackers
1 sm. pkg choc. chips
1 sm. pkg butterscotch chips
1 c. flaked coconut
1 c. chopped walnuts
1 can 15 oz sweetened condensed milk
Melt butter, add to crumbs, spread/pat in pan to create crust. Then top with remaining ingredients in order. Top with condensed milk. Bake 350 -25-30. just until edges turn brown and coconut is light brown. Cut into squares, when cooled.
Ding bats
1 c sugar
1 c dates, pitted and chopped
2 c rice krispies
1teaspoon vanilla
1/2 c butter
1egg
1/2 c walnuts
shredded coconut
Saucepan:
add: dates, sugar, butter, and egg
cook till dates are mushy, stirring frequently.
Let cool.
Add: rice krispies, nuts and vanilla, mix well.
Using a bowl of warm water, dip your fingers in and then form mixture into small balls and roll in coconut. set onto wax paper. Store in container
1 c sugar
1 c dates, pitted and chopped
2 c rice krispies
1teaspoon vanilla
1/2 c butter
1egg
1/2 c walnuts
shredded coconut
Saucepan:
add: dates, sugar, butter, and egg
cook till dates are mushy, stirring frequently.
Let cool.
Add: rice krispies, nuts and vanilla, mix well.
Using a bowl of warm water, dip your fingers in and then form mixture into small balls and roll in coconut. set onto wax paper. Store in container
121 year old sugar cookie , Lancaster Pa.
2 cups granulated sugar
3/4 cup butter and lard mix { substitute crisco for lard}
pinch of salt
2 eggs
1 cup sour milk
1 teaspoon baking soda
1 teaspoon baking powder
add flour to stiffen ,but not to stiff
bake 400 degrees 15 minutes
makes 3 dozen -drop 3 tables spoon size of batter onto parchment paper to bake.
2 cups granulated sugar
3/4 cup butter and lard mix { substitute crisco for lard}
pinch of salt
2 eggs
1 cup sour milk
1 teaspoon baking soda
1 teaspoon baking powder
add flour to stiffen ,but not to stiff
bake 400 degrees 15 minutes
makes 3 dozen -drop 3 tables spoon size of batter onto parchment paper to bake.
PB cookies
1 package of yellow cake mix
1 cup of peanut butter
1/2 cup veggie oil
1 egg
2 TBSP water
-Mix ingredients together, chill dough for approx 1 hour.
-Roll into balls, press with fork, and bake at 350 degrees for 10-12 minutes.
1 package of yellow cake mix
1 cup of peanut butter
1/2 cup veggie oil
1 egg
2 TBSP water
-Mix ingredients together, chill dough for approx 1 hour.
-Roll into balls, press with fork, and bake at 350 degrees for 10-12 minutes.
Best Pumpkin Chocolate Chip Cookies!
2 c canned pumpkin
2 c white sugar
1 c canola oil
2 eggs
4 c all-purpose flour
1 tbsp plus 1 tsp baking powder
several good shakes of cinnamon (I don't measure)
1 tsp salt
2 tsp baking soda
2 tsp milk
2 tbsp vanilla extract
2 c dark chocolate chips
In the KitchenAid mixer (or large mixing bowl), I combine all the wet ingredients first. Secondly, in a separate bowl, I stir together the flour, baking powder, cinnamon, and salt. Then, in a small cup, I dissolve the baking soda with the milk, and add to the dry ingredients. Then, I add the dry ingredients to the wet ingredients and mix until the batter is blended well. Finally, I add the vanilla and chocolate chips!
On a greased cookie sheet:
I drop LARGE spoonfuls of these cookies, maybe about two rounded tablespoons per cookie.
Then, I bake at 350 degrees for about 30 minutes.
These are big, yummy, holiday cookies. If you love pumpkin and chocolate, these will be a hit! =)
Tip: If you double the batch for cookie sharing, double all the ingredients, but be sure your mixing bowls are big enough for the batter. =)
2 c canned pumpkin
2 c white sugar
1 c canola oil
2 eggs
4 c all-purpose flour
1 tbsp plus 1 tsp baking powder
several good shakes of cinnamon (I don't measure)
1 tsp salt
2 tsp baking soda
2 tsp milk
2 tbsp vanilla extract
2 c dark chocolate chips
In the KitchenAid mixer (or large mixing bowl), I combine all the wet ingredients first. Secondly, in a separate bowl, I stir together the flour, baking powder, cinnamon, and salt. Then, in a small cup, I dissolve the baking soda with the milk, and add to the dry ingredients. Then, I add the dry ingredients to the wet ingredients and mix until the batter is blended well. Finally, I add the vanilla and chocolate chips!
On a greased cookie sheet:
I drop LARGE spoonfuls of these cookies, maybe about two rounded tablespoons per cookie.
Then, I bake at 350 degrees for about 30 minutes.
These are big, yummy, holiday cookies. If you love pumpkin and chocolate, these will be a hit! =)
Tip: If you double the batch for cookie sharing, double all the ingredients, but be sure your mixing bowls are big enough for the batter. =)
Almond Crescents
Mix thoroughly:
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cups ground blanched almonds (I've used walnuts in place of almonds and they're also very good.)
Sift together and work in:
1 2/3 cups Gold Medal flour
1/4 tsp. salt
Chill dough. Roll with hands pencil-thick. Cut in 2 1/2 " length. Form into crescents on ungreased baking sheet. Bake until set...not brown. Cool on pan. While slightly warm carefully dip in 1 cup confectioners' sugar and 1 tsp. cinnamon, mixed.
Temperature: 325 degrees
Time: Bake 14-16 minutes
Amount: About 5 dozen 2 1/2" cookies
Mix thoroughly:
1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cups ground blanched almonds (I've used walnuts in place of almonds and they're also very good.)
Sift together and work in:
1 2/3 cups Gold Medal flour
1/4 tsp. salt
Chill dough. Roll with hands pencil-thick. Cut in 2 1/2 " length. Form into crescents on ungreased baking sheet. Bake until set...not brown. Cool on pan. While slightly warm carefully dip in 1 cup confectioners' sugar and 1 tsp. cinnamon, mixed.
Temperature: 325 degrees
Time: Bake 14-16 minutes
Amount: About 5 dozen 2 1/2" cookies
Carolyn’s Cookies. 1 Box Yellow Moist Cake Mix. 1 Stick of Soft Butter. 1 Egg. 1 1/2 Chopped Pecans. Mix all ingredients together and divide into 4 parts. Roll each part in wax paper making a long roll about the diameter of a silver dollar . Twist each end together and store in refrigerator or freezer until ready to bake. Take out and cut into 1/2 inch pieces! Put on cookie sheet lined with parchment paper. Bake on 350 for 15 minutes.
Date Nut Balls:
2 cups Rice Krispies
1 cup chopped pecans or walnuts
1/3 cup butter, cubed
1 package (8 ounces) pitted dates, finely chopped
1 cup sugar
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a large bowl, combine Rice Krispies and pecans (or walnuts). In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined well and dates are very soft.
Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.
p.s. some people like to roll them in coconut instead of the powdered sugar. I prefer the sugar so they look like snow balls.This is my most requested Christmas cookie/candy.
2 cups Rice Krispies
1 cup chopped pecans or walnuts
1/3 cup butter, cubed
1 package (8 ounces) pitted dates, finely chopped
1 cup sugar
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a large bowl, combine Rice Krispies and pecans (or walnuts). In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined well and dates are very soft.
Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.
p.s. some people like to roll them in coconut instead of the powdered sugar. I prefer the sugar so they look like snow balls.This is my most requested Christmas cookie/candy.
Easy peanut butter cookies
1-cup peanut butter
1-egg
1-cup sugar
Mix together roll in a ball, place a candy kiss in the middle.
Bake at 350 for 10- 12 minutes
1-cup peanut butter
1-egg
1-cup sugar
Mix together roll in a ball, place a candy kiss in the middle.
Bake at 350 for 10- 12 minutes