Christmas roll out cookies

Christmas roll out cookies      

 

cookies           

2/3 c. shortening (butter or marg.) 

1 1/4 c. gran. sugar   

2 eggs 

1 1/2 tsp. salt   

2 tsp. baking powder           

1 1/2 tsp. vanilla                                                                          

 

Cream shortening, sugar & eggs together til light & foamy.  Sift flour, salt & b. powder together.  Add to 1st mixture.. Add vanilla.  Mix until smooth.  Chill dough overnight (at least 2-3 hours). Roll to desired thickness on floured surface.  Bake in 350 oven 12 minutes.                                   

 Mom & Grammy

Cowboy Cookies

Cowboy cookies           

 

cookies           

 

1 c. shortening(1/2 crisco & 1/2 marg. or all of either)  

1 c. granulated sugar   

1 c. brown sugar (firmly packed)           

2 eggs 

2 c. quick rolled oats       

1 tsp. vanilla    

1 pkg choc.chips

6 oz size (1-2 c. depending on taste)   

1 c. chopped nuts                 

2 c. flour          

1 tsp. soda      

12 tsp salt                            

1/2 tsp baking powder           

 

Sift dry ingredients together (flour, soda salt, b. powder).    Cream shortening (but not as fine as for cake baking), add white sugar & mix well, then add brown sugar.  Add eggs one at a time.  Add dry ingredients, then rolled oats and vanilla.  Dough is very stiff.  Fold in by hand nuts & choc. bits.  Drop by scant tsp. for each cookie on baking sheet, not too close together as they flatten out and are very crisp.   

 

Bake 10-12 minutes @ 350.                                   

 

Mom & Grandmother

 

Lemon Cream Bars

Lemon Cream Bars    

Cookies          

14 oz. sweetened condensed milk

½  c. lemon juice

1 ½ c. flour      

1 c. quick oats 

1 c. brown sugar   

1 tsp. Baking Powder           

2/3 c. margarine

 

Grease 9×13 pan.  Combine 1st 2 ingredients; set aside.  In large bowl, combine all remaining ingredients.  Mix at low speed until crumbly.  Press ½  of crumb mixture into prepared pan.  Spread w/ lemon mixture.  Crumble remaining mixture over all.  Bake 25 to 30 minutes until golden brown.  (Bars will be soft). Chill.  Cut into bars.  Refrigerate any leftovers.            fast            2 to 3 doz.     

 Mom

Carmel Filled Chocolate Cookies

Caramel-filled chocolate cookies           

 

cookies           

 

2 ½ cups all-purpose flour   

1 tsp. baking soda    

1 cup sugar      

1 cup firmly packed brown sugar   

3/4 c. cocoa    

1 c. margarine or butter, softened          

2 tsp. vanilla    

2 eggs 

1 cup chopped pecans 

48 Rolo chewy caramels in milk chocolate, unwrapped (9 oz. pkg)           

1 Tbsp. sugar  

  Heat oven to 375.  Lightly spoon flour into measuring cup; level off.  In small bowl, combine flour, cocoa, and baking soda: blend well.  In large bowl, beat 1 c. sugar, brown sugar & margarine until light & fluff.  Add vanilla and eggs; beat well.  Add flour mixture; blend well.  Stir in 1/2 c. pecans.  For each cookie, with floured hands, shape about 1 Tbsp. dough around 1 caramel candy covering completely.  In small bowl, combine remaining 1/2 c. pecans & 1 Tbsp. sugar.  Press one side of each ball into pecan mixture.  Place, nut side up, 2 inches apart on un-greased cookie sheets.  Bake for 7-10 min. or until set & slightly cracked. Cool 2 min.; remove from sheet& completely cool on wire rack

Carmelitas

Carmelitas       

 

cookies           

 

1 roll refrigerated chocolate chip cookie dough   

1 6oz. pkg (1 c.) semisweet chocolate pieces  

32 vanilla caramels          

1/4 cup light cream or evaporated milk     

Pecan halves                                                                                        

 

Slice cookie dough to 1/4 inch thickness and place on bottom of 9×9x2 inch pan, patting to make an even crust.  Bake in 375 oven for 5 minutes or till lightly browned.  Cool slightly.  Sprinkle chocolate pieces over warm cookie base.  In top of double boiler, melt caramels in cream, stirring till smooth: carefully spread atop chips.  Refrigerate 1 to 2 hours: cut into 1 inch squares and top each with a pecan half.  Makes 36 pieces.              36 pieces  

 Mom

Thumbs Cookies

Thumbs Cookies          

 

Cookies          

 

1 cup butter     

1/4 cup confectioner’s sugar   

2 tsp. vanilla    

1 Tbsp. water  

2 c. sifted flour 

1 c. chopped pecans 

                                                                       

 

Cream butter & conf. sugar.  Add vanilla & water.  Add flour & mix well.  Add chopped pecans.  Form small rolls.  Bake on un-greased sheet at 300  for 20 minutes. While hot, roll in 10 x sugar.  Be careful…..they are very delicate.                       

 

3 doz.  

 Mom & Grandmother

CHOCOLATE CRUNCH

CHOCOLATE CRUNCH       

 

cookie 

 

Saltine crackers           

2 sticks butter            1 cup brown sugar    

12 oz. chocolate chips *         

3/4  c. chopped nuts (pecans)   

             

 

*12  oz.ch. chips = 1/2 cup

 Spread foil on cookie sheet that has edges.  Cover with whole salted saltine squares.  Heat butter and brown sugar.  Boil 2 minutes, stirring constantly.  Pour & spread over crackers.  Bake @ 350 for 10 minutes.  Sprinkle 12 oz. choc. chips over crackers.  When choc. begins to melt, spread w/ knife until smooth.  Sprinkle w/ nuts.  Cool in refrigerator until hard.  Break apart like peanut brittle.            20 min.

Mom

Butter Pecan Turtle Cookies

Butter Pecan Turtle Cookies 

cookies           

 

For crust:         

 

2 c. all purpose flour    

1 c. firmly packed brown sugar   

1/2 c. butter, softened          

  

Caramel layer: 

 

2/3 c. butter     

1/2 c. firmly packed brown sugar   

1 c. whole pecan halves (not chopped)  

1 milk chocolate chips

                                               

 

In 3 qt. bowl combine crust ingredients.  Mix at med. speed, scraping sides of bowl often, 2-3 min., or until well mixed & particles are fine.  Pat firmly into un-greased 13x 9 pan.  Sprinkle pecans evenly over unbaked crust.  Prepare caramel layer; pour evenly over pecans & crust.  Bake near center of oven for 18-22 min. or until entire caramel layer is bubbly & crust is light golden brown. Remove from oven.  Immediately sprinkle with chips. Allow chips to melt slightly (2-3 min).  Slightly swirl chips as they melt: leave some whole for a marbled effect.  Do not spread chips.  Cool completely; Cut into 3-4 doz. bars. 

 

Caramel Layer:  In heavy 1-qt saucepan combine brown sugar & butter.  Cook over med. heat, stirring constantly, until surface comes to boil for 1 min.

 

Grandmother

Lemon Chess Bars    

 

Cookies

           

2 1/4 c. flour, divided

1 c. butter, softened          

1/2 c. sifted powdered sugar   

1 tsp. baking powder           

4 eggs beaten  

2 c. sugar        

1 tsp. grated lemon rind       

1/4 c. lemon juice    

                                               

 

Combine 2 c. flour, butter, & powdered sugar, mixing well.  Pat evenly into 9x 13 inch pan, pressing mixture about 1/4 inch up sides of pan.  Bake at 350 for 20 min.     Combine remaining 1/4 c. flour and baking powder:  add remaining ingredients, mixing well.  Pour over hot crust.  Bake at 350 for 25 minutes.  Cool; cut into bars.    

2 dozen           

 Mom & Grandmother