Butterscotch Pecan Cookies
This recipe is from my Mother-in-law. She’s a former caterer and quite a famous baker in her area making birthday cakes and wedding cakes for most all of her friends, neighbors, family members and acquaintances as she has for many, many years! She always makes the most fantastic cookies and confections for us to enjoy every Christmas. This cookie is a must for lovers of all things butterscotch! submitted by: Thelma S. Natural Bridge Station VA
1 18 oz. box of butter recipe cake mix
1 3.4 oz. box instant butterscotch pudding mix
1/4 cup all purpose flour
3/4 cup vegetable oil
1 cup chopped pecans
In a mixing bowl, combine the first 5 ingredients, mix well. Stir in the pecans [the dough will be crumbly]. Roll tablespoonfuls into balls and place 2 inches apart on greased baking sheet or parchment paper. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on the pan for 2 minutes, then remove to wire racks to cool completely. Yield: 4 dozen
Christmas cookies, the hubs loves and made them himself tonight, I think because he was desperate! Seriously, we’ve been making these for years and they’re always a hit. Light nutmeg taste, buttery soft cookies. submitted by: Mary Wedgefield SC from All Things Food – Cooking With Mary and Friends
2 Tbs red or green sugar sprinkles
1/2 tsp nutmeg
1 1/2 cups flour
3/4 cup sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla
1/2 cup butter
Preheat oven to 400. In small bowl combine colored sugar and 1/4 tsp nutmeg; set aside. In large bowl combine flour, sugar, cream of tartar, baking soda, salt and remaining nutmeg (1/4 tsp); add butter, egg and vanilla. Beat at low speed until well mixed, approx. 3 minutes. Roll rounded teaspoonfuls into 1″ balls. Roll cookies into sugar/nutmeg mixture. Place on ungreased cookies sheets, about 2″ apart. Bake10-12 minutes or until centers are firm.
Old Fashioned Sour Cream Cookies (‘Licious Cookies)
This recipe comes from my dear friend and Godmother to my sons. Eva says, “Upon our 2 year old son, Micah, overhearing someone describe these cookies as “Delicious”, he afterwards asked for a ‘licious cookie. Hence, the name.” submitted by Eva C. Roanoke VA
A smidge less than 1/4 c. shortening
1/4 c. Parkay (1/2 stick)
1 c. sugar
1 t. Vanilla
2 2/3 c. White Lily plain flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground Nutmeg
1/2 c. sour cream
Sifted Powdered Sugar
Very small amount milk
1/2 t. Vanilla
Betty Crocker Sprinkles
Mix shortening, Parkay, sugar, egg, and Vanilla thoroughly.
Combine dry ingredients in a 4 cup measure.
Add dry ingredient mixture and sour cream alternately to the sugar mixture.
Refrigerate several hours or preferably overnight.
Roll out 1/4″ thick on floured surface.
Cut with cookie cutter and place on greased sheet.
Bake at 425 degrees 4 1/2 to 5 1/2 minutes depending on the size of your cutter.
Let them sit for 2 minutes before removing from cookie sheet.
Baked cookies should be puffy and white with the slightest touch of brown on the edge.
If you want more than 1 recipe, don’t double the ingredients. Better to prepare a second (or third) recipe.
By choosing different shaped cookie cutters and a corresponding colored icing, I use this same recipe for all seasons of the year.
Justine is quite the baker and she sent several goodies to share. This one requires no oven time! submitted by Justine D. Grifton NC
12 oz semi sweet chocolate chips
1 cup sugar
2/3 cup rum
6 Tbs. light corn syrup
4 cups crushed cookies (vanilla wafers)
2 cups walnuts (chopped)
Granular sugar to roll in
Melt chocolate in a double boiler. Add to bowl with all other ingredients except extra sugar. Mix and roll into balls immediately roll in extra sugar.
Let sit in a closed container for one week!
My kids loved these cookies when they were younger. They would hold their breath when they took a bite so they wouldn’t blow powdered sugar everywhere if they breathed through their nose. But of course, if they did, it was just as funny every time! submitted by Tina Eldorado AK from Gramma’s In the Kitchen
1 cup butter, softened
1/4 cup powdered sugar
2 t. vanilla extract
1 T water
2 cups all-purpose flour
1 cup chopped pecans (I used pecan bits)
With an electric mixer on medium speed, blend together butter and powdered sugar; add vanilla, water and flour.
Stir in pecans.
Shape dough in walnut-size balls. Arrange on an ungreased baking sheet.
Bake at 350 degrees for 20 minutes. Remove from oven. While cookies are still hot, roll in additional powdered sugar. When cool, roll again in powdered sugar. Makes 3 dozen
Cranberry Turtle Bars
I love this recipe, especially at Christmas. This has become a family favorite and is requested often! Last year my former mother in law asked me to bake some for their annual flea market open house. These wonderful bars were gone within an hour. People were coming from all over the store (BIG store) to get a sample. Absolutely made my day! submitted by Diane S. Pine Mountain GA
2 cups all purpose flour
1/2 cup packed light brown sugar
1/2 tsp. salt
3/4 cup cold butter cut into 1/2 inch cubes
the cranberry caramel filling:
1 cup unsalted butter
1 2/3 cup sugar
1/4 cup light corn syrup
1/2 tsp. salt
1 1/2 cups fresh cranberries coarsely chopped
1 tsp. vanilla
3 cups pecan toasted cooled coarsely chopped
1 cup flaked coconut
1/4 cup semi sweet mini chocolate chips
2 oz. fine quality bittersweet chocolate finely chopped
Preheat oven to 350 degrees. Line a 15 X 10-inch shallow baking pan with parchment paper. NOTE: I used a 9 X 13-inch pan and I sprayed bottom of pan with PAM before placing parchment paper in bottom of pan. Butter all 4 sides of pan.
In your food processor, place the flour, brown sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom of the pan. (Can use a metal spatula to form an even layer.) Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Bake in the middle of the oven until golden and firm to the touch, about 15 to 17 minutes; cool in pan on a rack. NOTE: Using a 9 X 13-inch pan, I baked for 20 minutes
DIRECTIONS FOR CARAMEL TOPPING:
Melt butter in a 3-quart heavy saucepan over a medium heat; stir in sugar, corn syrup, and salt. Boil over a medium heat, stirring occasionally, until mixture registers 245 degrees on a candy thermometer, about 8 minutes. Carefully stir in cranberries; boil until caramel returns to 245 degrees.
Remove from heat; stir in vanilla; add pecans and stir until well coated. Working quickly, spread caramel topping over base, using a form to distribute nuts and cranberries evenly; sprinkle coconut and chocolate chips over top; cool completely.
FOR THE GARNISH:
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water; stir until smooth. Remove bowl from heat and continue stirring until completely cool. Using either a pastry bag or using a spoon; lightly drizzle the chocolate over the bars; let cool completely. NOTE: I used a Ziploc bag and snipped a very small corner of the bag. Once cooled; cut into 36 bars and serve.
Toffee Chocolate Kiss
This recipe was submitted by Wendy a great friend and pastry chef. Toffee and chocolate all in one bite, it doesn’t get much better than that! submitted by Wendy R. Trego WI
1 c butter, softened
1 scant c sugar
1 tsp vanilla
2 c flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c toffee bits
1/2 c pecans, chopped, optional
36ish Hersey kisses, unwrapped
Preheat oven to 350. Line pans with parchment paper or lightly spray pans…or the toffee will stick.
In a large bowl, beat butter at medium speed until creamy, add sugar, beating well, add vanilla mixing well.
In a medium bowl, sift or whisk together flour, powder and salt. Gradually add to creamed mixture, mixing well, until it ‘starts’ to come together, then add toffee and pecans, if desired. Dough will be crumbly, see photo.
#1- Kiss on top of cookie.
Shape dough into 1-1 1/2″ balls, squeeze dough together and then roll into a ball. If it breaks apart, squeeze together again then roll. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Remove from oven, immediately press Kiss into center of each cookie. Remove from cookie sheet to cooling racks.
#2 – Kiss inside of cookie.
Shape dough into 1 1/2″ balls, squeezing dough together while rolling, push a Kiss, tip first into the ball, using a little more dough to cover bottom if needed. Roll again, gently to make nice ball shape. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Cool on pan 2 minutes, then remove from cookie sheet to cooling racks.
Old Fashioned Soft Sugar Cookie
The nice thing about these cookies are that children can make them! I think I was about 8 the first time I made them. When my children were in elementary school (they are adults now in their 40’s) I used this recipe in making cookies for parties as one of their room mothers. This recipe makes nice “gingerbread’ men that can be decorated. Also, at Easter, using a coffee can shaped like an egg as a cutter, make large cookies. Frost them with frosting with powdered meringue mixed in so it dries hard. Using food color for paint, the children can “paint” their Easter eggs however they want. K – 5 age children love this at their Easter parties. (Yes, I’m the room mother who made 137 Easter basket cupcakes with 8 jelly beans in them when my oldest son turned 8 the day of their Easter party!!! LOL) You can also divide the dough and work food coloring into it, roll it out thin like a pie crust, layer the different colors, then roll them…like a jelly roll, and then slice this roll into the thickness of a cookie for a rainbow cookie. As I said, with this, you are only limited by your imagination. submitted by Virginia R. Preston MS in memory of my Mama, Mildred Clark Nelson, and my Grandmother, Mary Lucy Land Clark
3 1/4 cups all purpose flour
1 tsp soda
1/2 tsp salt
1/2 cup shortening
1 cup sugar
1/2 tsp nutmeg OR 1 tsp vanilla
1/2 cup buttermilk
Sift together flour, soda, and salt. Set aside. Mix remaining ingredients together until smooth. Add flour mixture and mix well.
Roll on floured surface about 1/4″ thick. Cut into shapes. Bake at 425 degrees about 12 minutes or until golden brown. These cookies can also be made into crescent pies, place 5-6 chocolate chips on one side then fold the dough over and crimp the edges, bake as directed until golden.
Candy Cane Cookies
I’ve been making these cookies with my Mom since I was five. I’m now 46!! This recipe came in her Betty Crocker Recipe Card Library. The picture is taken from the original card dated 1971! These are sooo vintage but they are a favorite at our house!!!! submitted by Beth S. Smyrna, GA
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners’ sugar
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups Gold Medal Flour
1 tsp salt
1/2 tsp red food color
Heat oven to 375. Mix thoroughly butter, shortening, confectioners’ sugar, egg, and flavoring a. Blend in flour and salt. Divide dough in half; blend food color into one half.
Shape 1 tsp dough from each half into a 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes together side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Makes about 4 dozen cookies.
Gingerbread and Sugarplum Cookies
This cookie is my youngest daughter’s creation. We were watching “cupcake wars” one day, and noticed they used “blueberries” for the sugarplums. She looked at me, I looked at her and we both said “YES”!!! You have the gingerbread, the “blueberries” aka *sugarplums*, nuts then top with the most amazing lemon cream cheese frosting. Man oh man AMAZING TASTE! *Note: these make amazing bars as well if you don’t feel like fussing with the individual cookies. submitted by Didi Greece NY from Dishin’ With Didi
|3 1/4 c||all purpose flour|
|2 tsp||ground ginger|
|1 1/2 tsp||baking soda|
|1/2 tsp||ground nutmeg|
|3/4 c||light brown sugar|
|1/2 c||(1 stick) unsalted softened butter|
|1/2 c||blueberry preserves|
|1/2 c||chopped walnuts|
|LEMON CREAM CHEESE FROSTING|
|1 stk||(1/2 c) unsalted butter|
|4 oz||cream cheese|
|2 c||confectioners’ sugar|
|2-3 tsp||freshly grated lemon zest (or zest of 1 small lemon)|
In a bowl, combine all dry ingredients. Sift till well incorporated. Set aside.In your stand up mixer or bowl with hand mixer, cream sugar and butter till light and fluffy. Add eggs, one at a time till well incorporated. Then finely add your molasses, beat well.
Add your dry ingredients slowly till nice dough forms. Wrap your dough in plastic wrap and refrigerate for 1/2 hr.
After allotted time has elapsed, take out out refrigerator and using your small cookie scoop (small melon baller works wonders), scoop out a portion. Roll into a bowl, then using the palm of your hand, flatten slightly. Using your thumb (like thumbprints cookies), place a thumbprint onto the cookie.
Using a 1/2 tsp measure fill the thumbprint with the blueberry nut mixture. Place onto a nonstick cookie sheet. Continue rolling and filling until the dough is used. Bakefor 10-12 minutes. Remove from oven, and let sit on cookie sheet for about 1 minute to ensure easier handling. Place cookies on cooling rack to cool.As cookies are cooling, make your lemon cream cheese filling.
In your mixer bowl, add your softened butter and cream cheese. Beat till light and fluffy. Now add your sugar, vanilla and beat till thoroughly incorporated. Finally add your grated lemon zest.
Spoon frosting into a pastry bag using a star tip, or a Ziploc bag, pipe frosting over cookies right onto the cooling rack. Let sit for a couple of hours to ensure frosting has hardened.
Serve on your favorite platter and watch these babies disappear before your very eyes… no age group is disqualified… all age groups love a wonderful cookie/bar!
Pignoli Cookies [Pine Nuts]
submitted by Justine D. Grifton NC
1-1/4 cups (12 ounces) almond paste
1/2 cup Sugar
4 egg whites, divided
1 cup confectioners’ sugar
1-1/2 cups pine nuts
In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners’ sugar; mix well.
Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment paper-lined baking sheets. Flatten slightly.
Bake at 325° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Also from Justine…
Jam Filled Thumbprint Cookies
1 cup of butter (2 sticks or 8 ounces), room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam
1 Cream the butter and sugar on high speed for about 3 minutes.
2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
Peanut Butter Blossoms
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Awesome Red Velvet Cookies
This cookie is a delicious way for the entire family to enjoy the rich flavor of red velvet. They can be frosted or dusted with powder sugar for an “anytime of year” treat! submitted by Wendy R Trego WI
1/2 c butter, softened
1/2 c butter flavor shortening, such as Crisco
1 c sugar
1 c brown sugar
2 tsp vanilla
1 Tbsp red food coloring
3 c flour
1/3 c cocoa
2 tsp baking soda
1/2 tsp salt
1 c pecans or walnuts, chopped, optional
1/2 c butter, softened
4 oz cream cheese, softened
1 tsp vanilla
3 c powdered sugar
3-4 Tbsp milk or cream
FOR ROLLING (OPTIONAL)
Cream together butter, shortening, sugars, eggs, vanilla and food coloring. Whisk or sift together flour, cocoa, soda and salt in another bowl. Gradually add to creamed mixture and mix well. Stir in nuts if desired. 1 cup of chocolate or white chocolate chips can be added if desired as well.
Use large cookie scoop or ice cream scoop, place 3″ apart on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
*Or if using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
*If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
Frosting: Cream butter and cream cheese, add vanilla, powdered sugar and 3T milk and mix until smooth, adding more milk as needed to reach desired consistency. Frost cooled cookies. Enjoy!
These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
*Place wax paper between layers if using frosting.
*These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.
Lemon Cookies ~ So simple and easy to make. submitted by Justine D. Grifton NC
1 (8 ounce) container frozen whipped topping, thawed
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners’ sugar for decoration
* I add lemon zest for that extra zing!
Preheat oven to 350 degrees. Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be sticky. Refrigerate for 30 minutes.
Drop by teaspoonfuls into a bowl of confectioners’ sugar and roll to coat. Place cookies on the prepared baking sheets. Bake for 11 minutes. Cool on racks.
I have given this recipe to so many it is a butter cookie recipe from the school cafeteria from when my daughter was in grade school and she is 41 yrs old. submitted by Sharon B. Harrah OK
1 whole pound of softened butter
I got this recipe from a recipe book at my local grocery store. It’s a great kid project and making these cookies is something the whole family can get involved in, no baking required! submitted by Cindi L. Greensboro NC
1 16 oz. package chocolate candy coating [like CandiQuick Candy Coating] 24 peanut butter filled sandwich cookies [like Nutter Butters] 1 bag of thin pretzels
assorted candies and decorative icing
Melt the candy coating per the package directions. Break the pretzels into pieces to resemble antlers. Dip the cookies in the candy coating and place on wax paper. When cookies are set but not completely dry, press the pretzels onto the cookies to make the antlers. Use M&M’s or jelly beans to make the nose, and white icing dotted with black icing to make the eyes.
Molasses cookies from my Bluegrass pickin’ Uncle Sam. Sweet and spicy a real vintage flavor combination! submitted by Sam L. Blacksburg Va.