| 1&1/2 cups flour | 3/4 teaspoon baking soda |
| 3/4 teaspoon salt | 3/4 cup brown sugar |
| 3/4 cup softened butter | 1 egg |
| 1/2 teaspoon vanilla | 10 ounces semisweet Treasures baking pieces |
| 1 cup pecans, Chopped, or walnuts |
Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls
onto un greased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand
2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches.
| 1&1/4 cups flour | 1 cup sugar |
| 1 cup Ground walnuts | 2 egg yolks |
| lemon rind, Grated, (rind of 1/2 lemon) | 1 teaspoon cinnamon |
| 1/2 teaspoon ground cloves | 10 tablespoons sweet butter |
| 1& 1/2 cups confectioners sugar | 1 egg white |
| 2 tablespoons lemon juice | 2 drops yellow food coloring, (optional) |
flavor cones through.On a pastry board, mix flour, sugar and walnuts. Form a mound,
make a well and add the egg yolks, lemon rind and spices. Cut the butter in
small pieces and add to the flour mixture. Knead thoroughly to make a smooth
dough.Let dough rest for 30 minutes in the refrigerator.Preheat
oven to 350. Roll dough out with a rolling pinto 1/8- inch thick and cut into star shapes
with a cookie cutter. Bake at 350 until cookies are lightly browned,
about 10 minutes. Let cool and decorate with the icing.
To make icing, mix sugar, egg white, lemon juice and yellow food coloring
(if using) in a bowl until very smooth. (Icing has to be thick enough so it will not
run off stars.) Spread evenly with a pointed knife on the stars.
Let icing dry overnight. Store in a cookie tin.
Note If you like a less sweet cookie, omit the icing. Yield: 6 dozen.
| 3/4 cup shortening | 3/4 cup light brown sugar |
| 1 egg | 1& 3/4 cups flour |
| 1 teaspoon baking soda | 1/2 teaspoon salt |
| 1/2 teaspoon vanilla | 3/4 cup coconuts |
| 2 teaspoons cream of tartar | jam Any flavor, or jelly |
Sift dry ingredients together and add. Add vanilla,
and drop by teaspoons- full onto un greased cookie sheet With your finger or a spoon,
make an indentation in the center of the cookie ball and
fill it with jam or jelly. Sprinkle coconut overall and bake at 375F for 10-12 min.
| 1/3 cup shortening | 3/4 cup sugar |
| 1/4 cup water | 1 teaspoon vanilla |
| 1 teaspoon baking powder | 1/2 teaspoon salt |
| 1/3 cup walnuts | 1/2 cup Finely shredded coconuts |
Add the rest of the ingredients in order, mixing well after each addition.
Finish with the nuts & coconut. Form into rolls, wrap in waxed paper
& chill for several hours in the fridge. Slice into rounds an 1/8 inch thick.
Bake on an un greased cookie sheet for 10 minutes at 375F. Remove to a wire rack
to cool. Makes 48.
| 2 egg whites | dash salt |
| 3/4 cup sugar | 1 teaspoon vanilla extract |
| 6 ounces semisweet chocolate chips | 1 cup chopped pecans |
Gradually add sugar, 1 tablespoon at a time, beating mixture until soft peaks form.
Fold vanilla, chocolate morsels, and pecans into beaten egg whites.
Drop by teaspoonfuls onto cookie sheets lined with aluminum foil.
Place in oven, and immediately turn off heat. Do not open oven door
for at least 8 hours. Carefully remove cookies from aluminum foil.
| 1 cup butter or margarine | 2/3 cup brown sugar |
| 2/3 cup corn syrup, and/or molasses | 4 cups flour |
| 1&1/2 teaspoons cinnamon | 1 teaspoon ginger |
| 1/2 teaspoon ground cloves | 3/4 teaspoon baking soda |
| 1 lightly beaten egg | 1&1/2 teaspoons vanilla extract |
and stir over medium heat until sugar dissolves.Pour into large
mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves
and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture;
beat til well mixed.Divide dough in halt cover and chill 2 hours or overnight.
For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls
and one 1/4-inch ball. On un greased cookie sheet flatten the 1-inch ball to 1/2"
thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness
. Attach the 1/2-inch balls for arms, legs and ears. Attach the
1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate.
I usually make these smaller than described here; about 1/2 the size.
Also the ears start to look like MOUSE ears if they're not a little smaller
than the arms and legs. roll the nose ball to make it more oval in shape and place it on the
LOWER half of the bear's face. These can be decorated with any icing--I use tinted Royal icing
made from meringue powder to add eyes, nose and bow tie to each bear. For Easter,
make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices
and add a bit of almond extract if desired. Make them the same way, but make two long ears
on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings.
| 1/2 cup butter or margarine | 1 cup firmly packed light brown sugar |
| 2 eggs | 1 teaspoon vanilla |
| 1/2 teaspoon lemon extract | 1/2 teaspoon anise extract |
| 2& 3/4 cups Sifted flour | 1 teaspoon baking powder |
| 1/2 teaspoon salt | 1/2 teaspoon black pepper |
| 1/4 teaspoon nutmeg | 1/4 teaspoon cloves |
| 1/8 teaspoon mace | confectioners sugar |
In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts.
In another bowl, add sifted flour and mix baking powder, salt, pepper and spices.
Gradually add flour butter mixture, mixing well after each addition. Chill 2 hours
or overnight. Preheat oven to 375F, Shape dough with two teaspoons into
ovals and place on un greased baking sheets. Bake 8-10 minutes. Carefully
remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar.
Cool and store in airtight containers. These cookies keep
well and mellow with age. They are their best about 5-8 days
after baking. Yield: 5 dozen
| 1 cup peanut butter |
| 1 cup water |
| 1 egg |
Place on greased cookie sheet and mash down with a fork.
Bake at 350 till lightly browned. Remove from cookie sheet
immediately and allow to cool on a rack. Makes 16-24 cookies,
depending on size.
| 1/2 cup unsalted butter | 1/2 cup dark brown sugar |
| 1 cup all-purpose flour | 1 cup pecan halves |
| 2 eggs | 1 cup dark brown sugar; Firmly packed |
| 1 teaspoon vanilla extract | 1/2 teaspoon salt |
| 1 teaspoon baking powder | flour, Additional |
| 1 cup chocolate chips |
This can also be done with 2 pastry knives or a pastry cutter.
Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes.
Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick.
Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour.
Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked.
Cool, then cut into 32 pieces
