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

Butter Cookies by Cuzin Jane

Yea, I get the irony, butter cookies made from margarine.

Beat Together:
2 sticks margarine
1 cup sugar

Add:
2 egg yolks
Pinch of salt

Then add:
1 ½ tsp soda
1 ½ tsp lemon extract
2 ½ cups flour

Mix together. Form balls the size of walnuts. Dip top side in sugar. Press flat with fork. Bake at 350 for 8-10 minutes.

2006 by Cousin Jane

Cinnamon Almond Crescents

10-12 min 350°F

1 cup butter (no sub) softened
1/3 cup sugar
½ tsp. Vanilla extract
1 2/3 cups all-purpose flour
½ cup finely ground blanched almonds
Topping: ½ cup sugar
½ tsp. Ground cinnamon

In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture. Roll into 1” balls; shape into crescents. Place 2” apart on lightly greased baking sheets. Bake at 350°F for 10-12 minutes or until set (do not brown). Combine sugar and cinnamon in a small bowl. Roll warm cookies in cinnamon-sugar; cool on wire racks.
YIELD: 3.5 dozen

Spritz - Chocolate

1 cup butter
2 cups sugar
2 eggs
4 Tbsp. Milk
4 cups sifted cake flour
½ tsp. salt
4 squares unsweetened chocolate, melted and cooled

Cream butter and sugar until light and fluffy.
Add eggs and mix well.
Add sifted flour and salt with milk, a little at a time and mix well.
Add cooled chocolate and mix.
Using cookie press for desired shapes, form on ungreased cookie sheets.
Bake at 375° for 10 to 12 minutes.

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet

Mock Macaroons

Mock Macaroons -first made 2006

Bake: 350°F for 7-10 min

Ingredients:

·       1 box angel food cake mix

·       1 bag flake coconut

·       ½ cup water

Method:

1.  In large bowl mix together angel food cake mix and flake coconut until well blended

2.  Add water – mix (and mix and mix). At first, you won’t think it will come together, but it will

3.  Either drop by level teaspoon or place in pastry bag with large opening, and drop onto parchment paper covered baking sheet. Allow 1 inch between cookies

4.  Bake at 350F for 7 to 10 minutes - Check bottoms for doneness – they will brown sooner than tops

Option:

You can add some cocoa – 3 to 4 tablespoons – to give chocolate flavor. Add during step 1.

This is a weight watcher recipe – first made in 2006 by Boug

Black Bottoms

I've made these in Mini Muffin pans, check after 20 min (toothpick) and use liners
30-35 min 350F

8 ounces Cream Cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt

1 cup chocolate chips

1 ½ cups flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon baking soda

1 cup water
1/3 cup oil
1 teaspoon white vinegar
1 teaspoon vanilla

Sugar
Chopped almonds

Mix cream cheese and egg in bowl. Add 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, cocoa, salt and baking soda. Add water, oil, vinegar, and vanilla and beat until well blended. Fill greased or lined muffin cups 1/3 full with the flour-cocoa batter. Top each with a heaping teaspoonful of cheese mixture. Sprinkle with sugar and chopped almonds. Bake at 350F for 30 to 35 minutes. Makes 12.

Russian Tea Cakes

Bake 8-9 min 400F
1 cup butter or margarine softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts
Powdered sugar

Heat over to 400F.
Beat butter, ½ cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1” balls.
Place about 2” apart on ungreased cookie sheet.
Bake 8-9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
About 48 cookies.

OPTION: Finely chop cherries and add to dough, or place dough around whole maraschino

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

Chocolate Covered Cherry cookies

These are a little work, but are always a big hit. Not hard to do, just takes time cause of all the steps. Yummy!

7-9 min. . 375’F

DOUGH
½ cup sugar
¾ cup butter, softened
1-teaspoon vanilla
1 egg yolk
1 ½ cups all-purpose flour
½ cup unsweetened cocoa

FILLING
¼ cup butter
1-tablespoon brandy or ½ teaspoon brandy extract
1 cup powered sugar
TOPPING
36 maraschino cherry (drained on paper towel)
½ cup semisweet chocolate chips
1 teaspoon oil

In large bowl, combine sugar, butter, vanilla and egg yolk; beat until light and fluffy. Add flour and cocoa; beat until well mixed. Shaped rounded teaspoonfuls of dough into 1 in. balls; place 1 in. apart on ungreased cookie sheets. With index finger, make indentation in center of each
Bake at 375’F. for 7-9 mins. Or until set. Immediately remove from cookie sheets, cool for 10 mins.
In a med. Bowl, combine all filling ingredients; beat until smooth.
Spoon ‘bout ½ teaspoon into cooled cookie. Press cherry into filling.
In small saucepan, combine chocolate chips and oil. Cook over low heat until melted, stirring constantly. Spoon or drizzle over cherries on each cookie let stand until chocolate is set.
Yield: 3 dozen cookies

Special Oatmeal Chip Cookies

350°F YIELD: 5.5 dozen

1 cup butter or marg, softened
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. Vanilla extract
3 cups old-fashioned oats
1 cup all-purpose flour
2 tsp. Ground cinnamon
1 tsp. Baking soda
¼ tsp. Ground nutmeg
1 ½ cups semisweet chocolate chips

In a mixing bowl, cream butter, peanut butter and sugars.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture.
Stir in chocolate chips.
Roll into 1” balls.
Place 2” apart on greased baking sheets flatten to ½” thickness.
Bake at 350°F for 10 to 12 minutes or until golden brown.
Remove to wire racks to cool.
Drizzle with coating if desired.

2-23-12 made a slight change - Gonna name this version 'Ken's Cookies'
Made them for Ken after his knee surgery, but only had 1/4 cup of peanut butter in the house. So I subbed. did the 1/4 cup pb and added 3/4 cup nutella.
I added 1/2 cup extra instant oatmeal. And did not add the cinnamon & nutmeg.
Probably should cut back on the butter to 1/2 to 3/4 cup. (came out thin) but very Yummy!

Peanut Butter Kisses Cookies

6-8 Min 375°F

YIELD: LOTS
1 (14 -oz) can Sweetened Condensed Milk
3/4 cup Peanut Butter
2 cups Baking Mix - Jiffy
1 tsp. vanilla extract granulated sugar

Preheat over to 375°F
In large mixer bowl, beat condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls. Roll in sugar.
Place 2 inches apart on ungreased baking sheets.
Bake 6 to 8 minutes or until lightly browned - do not overbake.
Press milk chocolate candy kiss in center of each ball immediately after baking. Holiday Saver:

To make your own Sweetened condensed milk:
1 cup instant dry milk
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted butter
equivalent to 15 oz can of expensive stuff.

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.