#1-COOKIE RECIPE: Coconut Butter Balls
These cookies can be stuffed with dates, cherries, nuts whatever you choose.
The different textures add to the cookie.
Rich cookie dough molded around pecan ... topped
with toasted coconut.
1 cup butter
1/2 cup sugar
2 tsp. vanilla
2 cups flour
¼ tsp. salt
2 cups pecan halves
1 egg white
1 tbsp water
3/4 to 1 cup flaked coconut
Heat oven to 350 degrees
Cream butter, sugar, and
vanilla until fluffy.
Measure flour by dipping method
or by sifting.
Blend flour and salt; stir into
creamed mixture, blending thoroughly.
If dough is
soft, chill until firm enough to shape with fingers.
Shape a rounded teaspoonful of dough around each
pecan half (cut very large pecan halves in half.
Form 1 inch balls.
Dip dough in egg white and water with fork, then in coconut. Bake on lightly greased baking sheet 15 to 18 min., or until lightly browned. (These cookies store well if kept in a tightly covered container.)
Makes 5 dozen cookies.
#2-COOKIE RECIPE: Chocolate Rolled Nut & Caramel Cookies "Thumbprints"
These cookies can be filled with other fillings instead of caramel if you like.
3/4 cup sugar
1/2 cup margarine or butter
1/2 cup shortening
1 teaspoon vanilla
1 egg separated
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1 1/2 cups finely chopped pecans
20 caramels, unwrapped or 1 package caramel nibs.
1/4 cup half-and-half
Heat oven to 325 degrees
Combine sugar, margarine
and shortening in one bowl; beat until light and fluffy.
Then; add vanilla and egg
yolk, blend well.
Add; flour, cocoa and baking powder; mix well.
Now in a small bowl; beat egg
white: until foamy.
Place pecans in another small bowl or large plastic bag.
(You will be rolling the cookie balls in the pecans).
Now to begin the cookies you will:
#1-Shape dough into 1-inch balls.
#2-Dip in egg white.
#3-Roll in pecans.
#4-Place 2 inches apart on un-greased cookie sheets.
#5-Make thumb indentation in center of each cookie.
#6-Bake at 325°F for 12 to 14 minutes.
#7-Immediately remove cookies from cookie sheets: when finished baking and place on wire racks.
#8- Now prepare the thumbprint caramel filling.
Filling Directions: In small saucepan combine caramels and half-and-half: cook over medium-low heat until caramels are melted.
Stirring occasionally; Spoon 1/2 teaspoon warm caramel mixture into center of each cookie Cool 15 minutes or until caramel is set.
#3-COOKIE RECIPE: Snicker Chunk Cookies
Cream these ingredients in a mixing bowl:
1 cup of butter or margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Mix just to form workable balls, do not over mix.
1 bag bite-size Snicker's candy bars, or large bars cut in 1 inch x 1/2 inch chunks.
Mix dough ingredients as directed.
Wrap dough around each Snicker bar and bake for 12 minutes at 350 degrees.
Cool and eat.
#4-TRUFFLE RECIPE: Eggnog Truffle Cups
Easy Unique Recipe for the Holiday Season
Prep Time: 30 minutes (Ready in 1 hour)
For Chocolate cups
6 oz. semisweet chocolate, cut into pieces
*Hint: To melt chocolate use a microwave and use bursts of 20 seconds stirring and checking after each time until most of the chocolate is melted, stir to melt small pieces, do not overcook.
6 tablespoons dairy eggnog
(don’t use canned)
1(l1-oz.) pkg. white vanilla chips
1/4 teaspoon nutmeg
Melt chocolate in small saucepan over
or use microwave method.
With a 3/4 inch brush, coat inside of
30 paper candy cups with melted chocolate.
Refrigerate 15 minutes or until set.
Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer.
Remove from heat.
Stir in vanilla chips until
Refrigerate about 30 minutes or until mixture begins to firm up.
Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup.
Refrigerate or freeze until ready to serve.
Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from
Truffles before serving.
Makes 30 candies
#5-COOKIE RECIPE: Lime-Poppy Seed Shortbread
½ cup powdered sugar
3/4 cup butter, softened
2 tablespoons poppy seed
2 tablespoons grated lime "real"
1 112 cups all purpose or unbleached flour
4 oz. vanilla-flavored candy coating or almond bark, cut into pieces.
Green decorator sugar.
Heat oven to 325°F.
In large bowl, combine:
powdered sugar and butter; beat until light and
Fluffy. Add poppy seed and lime peel; blend
Lightly spoon flour into measuring cup;
level off. Add flour; mix well.
Divide dough into 3 parts; shape each into
On ungreased cookie sheets, press or
roll each ball of dough into a 5 1/2-inch round.
With knife, cut each round into 8 wedges;
leave wedges in place. Prick dough several
times with fork.
Bake at 325°F. for 17 to 22 minutes or
until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets.
Place candy coating in small microwave safe
Melt on HIGH for I minute or until
coating can be stirred smooth.
with coating; sprinkle with decorator sugar.
Cool 15 minutes or until completely cooled.
Break or cut into wedges.
HIGH ALTITUDE (ABOVE 3500 FEET):
Increase flour to 1 3/4. cups. Bake as directed
#6-COOKIE RECIPE: Peanut Butter Honey Cookies
1/3 cup shortening (part butter)
½ cup sugar
½ cup honey or corn syrup
2/3 cup peanut butter
2 cups flour
1 tsp. baking powder
¼ tsp. soda
½ cup peanuts chopped
Mix shortening, sugar, honey, peanut butter and egg thoroughly.
Then measure flour by dipping method or sift.
Blend dry ingredients; stir into shortening mix, stir in nuts.
Shape into a strip about 10 x 2.5x 1.5 inches. Wrap in waxed paper; store in refrigerator for several hours. Bake as needed.
Heat oven to 400 degrees.
Cut dough in 1/8 inch slices with a knife.
Place about 1 inch apart on greased baking sheet.
Bake 8 to 10 minutes.
Makes 6 dozen.