|
1/2 cup packed brown sugar 1/2 cup margarine or butter 1/3 cup light corn syrup 1 cup ground almonds 1/2 cup all-purpose flour 2 tbs water Line a cookie sheet with foil. Grease foil. Set aside. In a small saucepan combine brown sugar, margarine or butter, and corn syrup. Cook and stir over medium heat till margarine or butter is melted and mixture is smooth. Remove from heat. Stir in almonds, flour, and water. Drop by rounded teaspoons about 5 inches apart onto cookie sheet. Bake only 3 or 4 at a time. Bake in a 350 oven for 6 to 8 minutes or until done. Let stand on cookie sheet about 2 minutes. Immediately remove cookies, one at a time, and roll around a metal cone. Slip cookie off cone. Cool on wire racks. Makes about 40. TIPS: *If cookies become too hard before you get them shaped, return them to the oven for about 30 seconds. *Instead of using a metal cone for shaping, you can use a greased wooden spoon handle or make a cone from pliable cardboard. |
|
COOKIES: 3/4 cup butter 3/4 cup sifted powdered sugar 1 tsp vanilla 2 tbs evaporated milk 1/4 tsp salt 2 cup sifted flour CARAMEL FILLING: 1/2 cup light caramels 1/4 cup evaporated milk 1/4 cup butter 1/4 cup vanilla 1 cup sifted powdered sugar 1 cup pecans, chopped CHOCOLATE ICING: 1 cup semisweet chocolate chips 1/4 cup evaporated milk 2 tbs butter 1 tsp vanilla 1/2 cup sifted powdered sugar Cookies: Cream butter, gradually add powdered sugar, creaming well. Add vanilla, milk and salt; mix well. Blend in flour. Mix thoroughly. Roll out dough, half at a time, to 1/8" thickness. Cut in 3" circles. Place on ungreased cookie sheet. Bake at 325 for 12-15 minutes, or until lightly browned. Cool. Caramel Filling: Combine caramels and milk in top of a double boiler. Heat until caramels are melted, stirring occasionally. Remove from heat. Add butter, vanilla and sugar. Mix well. Stir in pecans. Keep over hot water. Spread on cooked cookies. Chocolate Icing: Melt chocolate pieces with evaporated milk over low heat. Remove from heat. Stir in butter, vanilla and sugar. Drizzle over caramel. |
|
1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup confectioners' sugar 1 egg 1 1/2 tsp almond extract 1 tsp vanilla 2 1/2 cups all purpose flour 1 tsp salt 1/2 tsp red food color 1/2 cup crushed peppermint candy 1/2 cup granulated sugar Heat oven to 375 . Mix thoroughly butter, shortening,confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half, blend food coloring into one half. Shape 1 teaspoon dough from each half into 4" rope. For smooth even ropes, roll them back and forth on lightly floured board. Place ropes side by side. Press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture. Or replace almond and vanilla extracts with 2 teaspoons peppermint extract. Eliminate candy sprinkle after cooking. |
|
2 1/4 cup all purpose flour 1/3 cup Hershes's cocoa 1 tsp baking soda 1/2 tsp salt 1 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar>br> 1 tsp vanilla extract 2 eggs 2 cup (12-oz) Hershey's semi-sweet chocolate chips 1 cup chopped nuts (optional) Heat oven to 375°. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually mix flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 - 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies. |
|
1 3/4 cup flour 1/4 tsp baking soda 1 cup butter 1 tsp vanilla extract 1 cup granulated sugar 1/2 cup dark brown sugar 1 egg 1/3 cup unsweetened cocoa powder 2 tbs milk 1 cup chopped walnuts 6 ozs semi-sweet chocolate chips Preheat oven to 350. Combine flour and baking soda, set aside. Use and electric mixer to cream butter. Add vanilla, granulated sugar and dark brown sugar,and beat until fluggy. Beat an egg into the butter mixture. At low speed, beat in cocoa powder and then milk. Using a spoon, mix flour and baking soda into the butter mixture, just until blended. Stir in nuts and chocolate chips. Drop by rounded teaspoonfuls onto baking sheets. Bake at 350 degrees fpr 12-13 minutes. Remove from oven and cool slightly before removing from baking sheets. Makes 3 dozen. |
|
3/4 cup soft shrotening 1 cup brown sugar (packed) 1 egg 1/4 cup molasses 2 1/3 cup all purpose flour 2 tsp baking soda 1/4 tsp salt 1/2 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground ginger granualted sugar Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir into molasses mixture. Chill. Heat oven to 375 . Roll dough in 1 1/4 inch balls. Dip tops in sugar. Place balls, sugared side up, 3 inches apart on greased baking sheet. Sprinkle each with 2 or 3 drops of water. Bake 10-12 minutes, or just until set but not hard. Makes 4 dozen. |
|
Mix: 1/2 cup shortening 1 1/2 cups sugar 2 eggs 6 tbs molasses Add: 1 3/4 cup flour 1 tsp soda 1 tsp salt 1 tsp cinnamon Stir in: 2 cups rolled oats 1/2 cup nuts 1 cup raisins Drop by rounded teaspoonfuls onto a cookie sheet. Bake 8-10 minutes at 400 degrees. |
|
1 1/2 cups flour 1/2 cup cocoa 1/2 tsp baking powder 1/2 tsp cinnnamon 3/4 cup sugar 1/2 cup (1 stick) margarine, softened 1 tbs skim milk 1 egg 3/4 cup ground walnuts In small bowl, combine flour, cocoa, baking powder and cinnamon, set aside. In large mixer bowl, beat sugar and margarine until creamy. Beat in milk and egg. Gradually beat in flour mixture. Stir in walnuts. On waxed paper, shape dough into 1 1/2 inch diameter log. Roll in waxed paper. Refigerate 2-3 hours or overnight. Preheat oven to 350°. Cut log into 1/2 inch slices. Place on ungreased cookie sheets. Bake 10 mins. Let stand on cookie sheet 3 minutes. Remove from cookie sheets, cool. |
