Pecan Balls (Christmas Cookies)
Ingredients:
½ lb. butter
4 Tbsp. sugar
2 C ground pecans
2 C flour
1 tsp. vanilla
Instructions:
Cream sugar and butter, then add other ingredients. Make into small balls and bake at 375º F. until lightly browned. Shake in powdered sugar just before serving.
Santas Whiskers
Refrigerator or "icebox" cookies with chopped cherries and pecans, rolled in flaked coconut. Festive and easy!
Makes about 60
1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-cup red candied cherries, finely chopped
1/2 cup pecans, finely chopped
1 cup flaked coconut
In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7" rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375F. Cut into 1/4" thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.
Note: Adapted from "Homemade Cookies Cook Book" (1975) by Better Homes and Gardens.
Sticks and Stones
Makes about 60
1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 small can of shoestring potatoes
Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over shoestring potatoes mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.
Coconut Macaroons
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time:
10 min Inactive Prep Time:-
20 to 22 cookies
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Snickerdoodles
about 4 dozen
Ingredients
1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Directions
Preheat the oven to 400 degrees F.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
Graham Cracker Toffee
24graham cracker squares
1/2cup packed brown sugar
1/2cup butter or margarine
1/2teaspoon vanilla
1/2cup chopped pecans
Heat oven to 350ºF.
Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Makes 24 bars
Date Pinwheel Cookies
Sweet chopped dates and crunchy walnuts rolled in cookie dough and sliced into pinwheels make a simple and tasty cookie. Make these ahead and freeze or serve warm out of the oven.
Southern Living APRIL 1997
Yield: Makes 2 1/2 dozen
Ingredients
1 (10-ounce) package chopped dates
3/4 cup sugar, divided
1/2 cup water
1/4 teaspoon salt, divided
1 cup chopped walnuts
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
Preparation
Stir together dates, 1/4 cup sugar, 1/2 cup water, and 1/8 teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside.
Beat remaining 1/2 cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy.
Add egg and vanilla, beating until blended. Gradually add remaining 1/8 teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour.
Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a 1/2-inch border.
Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour.
Cut roll into 1/4-inch-thick slices; place on lightly greased baking sheets.
Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely.
About This Recipe
Grandma Rosia's Snowball Kisses
"A snowball cookie wrapped around a Hershey's Kiss. For variety, use regular, almond or mint Hershey's Kisses."
Ingredients
8 ounces unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
30 Hershey's chocolate kisses, unwrapped
powdered sugar
Directions
Cream the butter and sugar until fluffy.
Add the vanilla and mix well.
Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour.
Preheat oven to 350°F
Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss.
Insert the Kiss and wrap dough around it, making sure it is completely covered.
Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack.
While still warm, sift powdered sugar on top. Cool completely.
Rollo Pretzel Treats
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Prep Time:
10 min Inactive Prep Time:-
20 to 22 cookies
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Snickerdoodles
about 4 dozen
Ingredients
1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Directions
Preheat the oven to 400 degrees F.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
Graham Cracker Toffee
24graham cracker squares
1/2cup packed brown sugar
1/2cup butter or margarine
1/2teaspoon vanilla
1/2cup chopped pecans
Heat oven to 350ºF.
Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Makes 24 bars
Date Pinwheel Cookies
Sweet chopped dates and crunchy walnuts rolled in cookie dough and sliced into pinwheels make a simple and tasty cookie. Make these ahead and freeze or serve warm out of the oven.
Southern Living APRIL 1997
Yield: Makes 2 1/2 dozen
Ingredients
1 (10-ounce) package chopped dates
3/4 cup sugar, divided
1/2 cup water
1/4 teaspoon salt, divided
1 cup chopped walnuts
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
Preparation
Stir together dates, 1/4 cup sugar, 1/2 cup water, and 1/8 teaspoon salt in a saucepan; bring mixture to a boil over medium-high heat. Reduce heat; simmer 3 to 5 minutes. Remove from heat; stir in walnuts, and set aside.
Beat remaining 1/2 cup sugar, softened butter, and brown sugar at medium speed with an electric mixer until light and fluffy.
Add egg and vanilla, beating until blended. Gradually add remaining 1/8 teaspoon salt, flour, and baking soda, beating until blended. Cover and chill 1 hour.
Turn dough out onto floured wax paper, and roll into an 18- x 12-inch rectangle. Spread date mixture evenly over dough, leaving a 1/2-inch border.
Roll up dough jellyroll fashion, beginning at 1 long side. Wrap in wax paper, and chill 1 hour.
Cut roll into 1/4-inch-thick slices; place on lightly greased baking sheets.
Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool cookies 2 to 3 minutes on baking sheets, and remove to wire racks to cool completely.
About This Recipe
Grandma Rosia's Snowball Kisses
"A snowball cookie wrapped around a Hershey's Kiss. For variety, use regular, almond or mint Hershey's Kisses."
Ingredients
8 ounces unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
30 Hershey's chocolate kisses, unwrapped
powdered sugar
Directions
Cream the butter and sugar until fluffy.
Add the vanilla and mix well.
Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour.
Preheat oven to 350°F
Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss.
Insert the Kiss and wrap dough around it, making sure it is completely covered.
Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack.
While still warm, sift powdered sugar on top. Cool completely.
Rollo Pretzel Treats
These are sweet, salty and chewy! The three yums! Soooo Easy too!
For these tasty treats, all you have to do is lay the pretzels on a baking sheet (I used these cute square ones, but the mini twists would work too). Top each pretzel with an unwrapped Rolo candy.
Bake in the oven at 250*F for 4-5 minutes (no longer).
When you remove them from the oven, the Rolo will still be in the same shape as when it went in the oven. Place a pecan half on top of the Rolo and press down a bit.
Top each of the Rolo with one pecan half.
Place the entire baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.
Remove from freezer and enjoy! Or place in a container to enjoy later. These will last several days- probably more, but they’ve never lasted that long in our house!
These are so delicious! A great sweet-salty combo.
Enjoy!
Recipe source-Rollo Candy originally,
For these tasty treats, all you have to do is lay the pretzels on a baking sheet (I used these cute square ones, but the mini twists would work too). Top each pretzel with an unwrapped Rolo candy.
Bake in the oven at 250*F for 4-5 minutes (no longer).
When you remove them from the oven, the Rolo will still be in the same shape as when it went in the oven. Place a pecan half on top of the Rolo and press down a bit.
Top each of the Rolo with one pecan half.
Place the entire baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.
Remove from freezer and enjoy! Or place in a container to enjoy later. These will last several days- probably more, but they’ve never lasted that long in our house!
These are so delicious! A great sweet-salty combo.
Enjoy!
Recipe source-Rollo Candy originally,
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