Lemon Bars

350°F

Crust:
2 cups all purpose flour
½ cup powdered sugar
1 cup butter, chilled

Topping:
4 eggs
1 ½ cups sugar
¼ cup flour
6 tbsp. lemon juice
2 tbsp. grated lemon peel
1 tsp. baking powder
½ tsp. salt
powdered sugar

For crust: mix together flour, sugar, and butter until crumbly.
Pat into bottom and ¼” up the sides of a buttered 9 x 13” pan.
Bake in a 350°F oven for 15 to 20 minutes or until lightly browned.

Meanwhile, prepare Topping: Beat eggs slightly. In a separate bowl, stir together sugar and flour. Add to eggs. Beat well. Add lemon juice, peel, baking powder and salt. Beat until smooth. Pour over baked crust. Return to oven and bake 25 to 30 minutes longer or until just set. Sprinkle with powdered sugar while hot. Let cool and cut in bars
YIELD: 4 DOZEN

Hungarian KIEFLES

This is a family favorite. Connie leaves off the nuts.

REFRIDGERATE 20 min 375°F
2 cups flour
1 cup cottage cheese
1 cup butter, chilled and cut into pieces
8 oz apricot jam
½ cup finely chopped walnuts or pecans
granulated sugar

Place flour in a mixing bowl. Add cheese and butter. Cut into pieces. Mix until the dough clings together in a ball. Wrap in waxed paper or plastic wrap. Chill several hours. Roll out 1/3 of the dough on a lightly floured board to 1/8” thickness. Cut circles 10 inches in diameter. Spread with jam and sprinkle with nuts. Cut into pie shaped wedges, 3 inches wide at the base. Roll up from the wide end. Place on a greased baking sheet. Sprinkle with sugar. Bake in a 375°F oven for 20 minutes or until golden brown.
YIELD: 2 DOZEN

Pinwheels and Checkerboards

REFRIDGERATE 10 Min 375°F

2 cups flour
1 tsp. Baking powder
1/2 tsp. salt
2/3 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 squares Unsweetened chocolate, melted

Dough:
Mix flour, baking powder and salt; set aside.
Cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add egg and vanilla; beat well.
Gradually add flour mixture, mixing well after each addition.
Divide dough in half; blend chocolate into one half.
Use prepared doughs to make pinwheels or checkerboards.

Pinwheels:
Roll chocolate and vanilla doughs separately between sheets of waxed paper into 12x8” rectangles.
Remove top sheets of paper and invert vanilla dough onto chocolate dough.
Remove remaining papers.
Roll up as for jelly roll, then wrap in waxed paper. chill until firm at least 3 hours (or freeze 1 hour).
Cut into 1/4” slices and place on baking sheets.
Bake at 375°F about 10 minutes, or until cookies just begin to brown around edges.
Cool on racks.

Checkerboards:
Set out small amount of milk.
Roll chocolate and vanilla doughs separately on lightly floured board into 9x4 1/2” rectangles.
Brush chocolate dough lightly with milk and top with vanilla dough.
Using a long sharp knife, cut lengthwise into 3 strips, 1 1/2” wide.
Stack strips, alternating colors and brushing each layer with milk.
Cut lengthwise again into 3 strips, 1/2” wide.
Invert middle section so that colors are alternated; brush sides with milk. Press strips together lightly to form a rectangle.
Wrap in waxed paper.
Chill overnight. cut into 1/2” slices, using a very sharp knife. Place on baking sheets.
Bake at 375°F for about 8 minutes, or just until white portions begin to brown.
Cool on racks.
Makes about 5 dozen.

Chocolate Chip Cookies (Original)

9 to 11 Min 375°F
2 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs
2 cups Chocolate chips
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl. Beat butter, gran sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Pan cookie variation: Prepare dough as above. Spread into greased 15 x 10” jelly roll pan. Bake in preheated 375° over for 20 to 25 minutes or until golden brown. cool in pan on wire rack.

2011 made by Debbie with Pecan, Vicki without nuts.

Caramel Slices

Cause Connie doesn't like nuts, we usually make these without them. They are very mild flavored. I'd suggest making closer to 1 1/2" wide.

8-10 min 350°F

YIELD: 5 DOZEN REFRIDGERATE
1 cup butter, at room temp
2 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 tsp. Each baking soda and cream of tartar
3 ¼ cups all purpose flour
1 cup chopped walnuts or pecans

Beat butter and sugar together until light and creamy. Mix in eggs and vanilla. In a separate bowl, stir together baking soda, cream of tartar and flour. Add to creamed mixture, mixing until blended. Stir in nuts. Shape into rolls 2 ½” in diameter. Wrap in foil, waxed paper or plastic wrap and chill until firm. Cut into 3/8” thick slices and place on a greased baking sheet. Bake in a 350°F oven for 8 to 10 minutes are until golden brown.

Chocolate Cookie Slices

One of my personal favorites, but, they always turn out a bit dry.
I usually don't bother frosting these, might help with the dryness.

8 min 400°F

YIELD: 8 dozen cookies REFRIGERATE
1 ½ cups powdered sugar
1 ¼ cups margarine or butter, softened
1 egg
3 cups all-purpose flour
½ cup cocoa
¼ tsp. Salt
1 ½ cups finely chopped pecans

Mix powdered sugar, margarine and egg. Stir in flour, cocoa and salt. Cover and refrigerate 1 hour. Divide into halves. Shape each half into roll about 1 ½” in diameter. Roll in pecans. Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°F. Cut rolls into 1/8” slices. (If dough crumbles while cutting, let warm slightly.) Place about 1” apart on ungreased cookie sheet. Bake about 8 minutes. Remove immediately from cookie sheet; cool. Frost with fudge frosting if desired.

Fudge Frosting

Use with Chocolate Cookie Slices REFRIGERATE
1 cup sugar
1/3 cup milk
¼ cup shortening
2 oz unsweetened chocolate
¼ tsp. Salt
1 tsp. Vanilla
Heat sugar, milk, shortening, chocolate and salt to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in bowl of ice and water. Beat until thick and cold; stir in vanilla.