Soft Chocolate Cookies

Made 2011 by Nan & Sophia
Recipe by Beth Struble
Servings: 33

Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2/3 cup baking cocoa
3/4 tsp baking soda
1/2 tsp salt
confectioner's sugar for dusting

Directions:
1. mix cream, butter & sugar. Add eggs one at a time. beat in vanilla.
2. combine the flour, cocoa, baking soda, and salt. gradually add to creamy mixture
3. cover and refrigerate for 1 hour or until easy to handle.
4. Roll into 1" balls. Place 2" apart on parchment or ungreased baking sheet.
5. Bake at 350F for 8-10 minutes.
6. Move to wire racks, dust with powdered sugar.

Orange Delight Cookies

 First made in 2011 by Kaitlin

We clipped it out of a newspaper somehow, some when.  When searching to add to blog (in 2019) I found at this website. It even has the same photo as in the newspaper cut out .

Jo Ryman Scott’s Orange Delight Cookies

In 1961, these light, fresh-orange-and-sugar-glazed, tea cookies won Scott the first-ever bake-off at Fairbanks, Alaska’s Tanana Valley State Fair, making her Grand Champion. Scott brought the family recipe–for which she credits Pauline Angerhofer—to Alaska with her from South Dakota in 1953. I visited her there to talk about the cookies and her other Tanana Valley fair exploits. She says the flavorful secret to these deceptively plain-looking little delights, is dipping the fresh-baked cookies while still hot-from-the-oven into a mixture of fresh-squeezed orange juice and sugar

Makes 6 dozen

Cookie Ingredients

• 1 1/2 cup brown sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 tsp soda
• 1/2 cup milk
• 1 tsp vinegar

Orange Glaze Ingredients

• 1 cup fresh-squeezed orange juice (about three oranges)
• 3 cups sugar
• 2 tsp finely-grated orange zest

Instructions

1. Cream butter and sugar. Add eggs, beating after each addition. Add vanilla. Sift flour, salt and baking powder together. In a cup, add vinegar to milk and stir to sour. Dissolve soda in sour milk. Alternate adding flour and milk to the butter/sugar/eggs mixture. Beat until smooth. Refrigerate dough for 3 hours. When ready to bake, preheat oven to 350. Roll small balls of dough, or drop by the rounded teaspoon-ful onto parchment-lined cookie sheet. Bake for 12 minutes.
2. While baking, make glaze. Whisk together orange juice, sugar and orange zest. When cookies finish baking, immediately dunk in glaze and set on waxed paper to dry 1 1/2 hours. Flip over and let dry another 1 1/2 hours.

Palmiers

375 degrees                REFRIGERATE

1 ½ cup all purpose flour

1/8 tsp salt

1 cup cold unsalted butter (no substitution) cut up

½ cup sour cream

Granulated sugar

Cinnamon-sugar

1. Combine the flour and salt in a large bowl, cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the sour cream. Turn dough out onto a smooth surface and knead 6-8 times, until mixture holds together. Shape into a ball, then flatten slightly into a disk and wrap well in plastic wrap. Refrigerate overnight.
2. Unwrap chilled dough and cut into 4 equal pieces. Work with 1 piece at a time while remaining dough is refrigerating. Sprinkle 2 tablespoons sugar on a 15 inch sheet of wax paper and roll the dough, rotating and turning often, into a 12x5 inch rectangle. Remove wax paper. With a sharp knife, lightly mark the halfway point of the 12” side. Sprinkle cinnamon-sugar onto the entire face of dough. Roll both 5 inch sides jelly roll fashion until they meet in the middle. Wrap well and freeze for 30 minutes. Repeat.
3. Line 2 cookie sheets with parchment paper. Cut rolls into ½ inch slices. Dip each cut side into cinnamon-sugar. Place cut side down onto cookie sheet 2 ½ inches apart. Return the cookies to the freezer until firm.
4. Adjust oven rack to top position. Preheat oven to 375 degrees. Bake15 minutes until the edges are golden around the edges. Turn the cookies over and bake 5 minutes more. Take out and cool.
   

   

   
   

   

Glazed Apple Cookies - Sophia & Nan

Cookies:                                                           400F    10-12 minutes
1/2 cup shortening
1 1/3 packed cup brown sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup apple, finely chopped
1 cup raisins
1/4 cup milk

Glaze:
1 1/2 cups confectioners sugar
1 tbsp butter
1/2 tsp vanilla extract
2 1/2 tbsp half & half
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg

Directions:
1. Beat shortening and brown sugar together until light and fluffy. Beat in egg
2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg
3. Stir in half the dry ingredients, to the creamed. Then stir in raisins and apples. Stir in remaining dry mix and milk.
4. Drop Tbsp 1 1/2 inches aprat on a greased sheet.
Bake at 400F for 10 - 12 minutes.

Glaze:
Combine powdered sugar, butter, vanilla & cream to make it a creamy consistency. Spread on cookies.

18 servings

I found this a couple years ago on this website - always wanted to try and finally did this year (2011) It's outstanding!

Reminds me of those little 'candies' sesame seed and honey type. But strangely enough, no honey in this. Now if someone will help out with how to pronounce this??? thanks!

Diana's Desserts - www.dianasdesserts.com
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1911/Recipe.cfm

Benne Cakes

Servings: 3 dozen
Comments:
Benne cakes are traditionally associated with the Deep South, where bennes – sesame seeds – are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Serve these crunchy little cakes ( also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal.
Ingredients:
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds. Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Makes 3 dozen Benne Cakes

Hot Cocoa Cookies Drop - Nikki

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup powdered hot cocoa mix - Swiss Miss - 5 packets
1 cup (2 sticks) butter, softened
3/4 cups packed brown sugar
3/4 cups granulated sugar
1 tsp vanilla extract
2 eggs
2 cups white chocolate chips

Directions:
Preheat oven to 350 degrees. Cream together butter and both sugars. Add cocoa mix. Add eggs 1 at a time. Add vanilla. Slowly add in flour alternating w/salt and baking powder. Stir in chips. Drop by rounded spoonfuls onto baking sheet. Bake 10-13 minutes. Allow to cool for 2-4 minutes on cookie sheet before removing to cooling rack. Makes about 3-4 dozen depending on size.

Flourless Peanut Butter Cookies

350F Oven - bake 10 to 12 minutes

 Hands-On Time: 10 Mins

Total Time: 30 Mins

Yield: Makes 36 cookies 

Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

How to Make It

Step 1

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.

Step 2

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Step 3

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutritional Information

• Calories 133
• Fat 7g
• Sat fat 1g
• Cholesterol 12mg
• Sodium 170mg
• Protein 4g
• Carbohydrate 15g
• Sugar 13g
• Fiber 1g
• Iron 0mg
• Calcium 7mg

2011 Cookie Day Results

We had a great group of chefs stop by -
Connie
Vicki
Sami
Boug
Strange
Debbie
Ose
Cari
Kaitlin
Karlene
Nan
Sophia
Nikki
Marianne

Results somewhat in the order in which they were made:
1. Hungarian Kiefle - by Boug
2. Caramel slice - Strange & Sami
3. Hershey's Kiss Blossoms - Vicki
4. Chocolate Slices - Strange & Sami
5. Chocolate Krinkles - Connie
6. Lemon Lace - Boug
7. Spritz - Vicki
8. Leonard's Oatmeal - Connie
9. Caramel Pecan Tarts - Deb
10. Maple Bacon Chocolate Chip - Kaitlin & Cari
11. Pretzel Rolo Treat - Karlene
12. Brownie Nut Slices - Ose
13. Cheese cake slices - Ose
14. Flourless Peanut Butter Cookies - Sophia & Nan
15. Hot Cocoa Cookies - Nikki
16. Snickerdoodles - Vicki
16. Benne Cakes - Boug
17. Caramel Pecan Cookies - Sami
18. Glazed Apple Cookies - Sophia + Nan
19. Holiday Macaroons - Cari
20. Chocolate Chip with Pecans - Debbie
21. Brickle Drop Cookie - Kaitlin
22. Palmiers - Vicki
23. Russian Tea Cake - Debbie
24. Sugar Cookies - Cari
25. Spicy Nut Rugaleh- Boug
26. Peanut Butter Rolo Kisses - Sami
27. Lemon Cookies - Deb / Marianne
28. Meltaway Sugar balls - Kaitlin
29. Angie's Peppermint Surprise - Boug
30. Orange Delight Cookies - Kaitlin
31. Soft Chocolate Cookies - Sophia
32. Oatmeal Cranberry Peanut Butter - Nan
33. Baklava - Strange + Sami
34. Angie's Figgy Cookies - Sami
35. Tollhouse Original Chocolate Chip Cookie - Vicki
36. Hermits - Boug

37. Cinnamon Oatmeal Raisin Cookies - NIkki
38. Pastry Pillows (Kiefle variation) - Boug

Brownie Nut Slices - 2011 by Ose

BROWNIE NUT SLICES-

1 cup butter, softened

1 ½ cups sugar

1 teaspoon baking powder

¼ teaspoon baking soda

1 egg

4 ounces semisweet chocolate, melted and cooled

1 teaspoon vanilla

2 ½ cups all-purpose flour

Milk

¾ cup finely chopped walnuts

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla and salt; beat until combined, scraping sides occasionally. Beat in egg and chocolate until combined. Combine flour, baking soda and baking powder in separate bowl. Beat into the butter mixture as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon.

Cover and chill dough for 1 to 2 hours. Divide dough into three equal portions and shape into three 8 ½ inch rolls. Brush with milk; roll in walnuts. Wrap rolls in freezer paper. Store in freezer for up to 6 months. For easier slicing, let rolls of dough thaw in the refrigerator several hours or overnight.

To bake: Cut rolls into 3/8-inch-thick slices. Place 1 inch apart on an ungreased cookie sheet. Bake in a 375° oven about 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.

Cheesecake Slices - 2011 by Ose

CHEESECAKE SLICES –

Coat the lemony cheesecake rolls in a graham-cracker-and-nut “crust” before slicing and baking.

¾ cup butter (no substitutes), softened

1 3 oz. package cream cheese, softened

¾ cup sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

2 teaspoons finely shredded orange peel

1 teaspoon vanilla

2 cups all-purpose flour

¼ cup finely chopped pecans

¼ cup finely crushed graham crackers

Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla; beat until combined, scraping sides occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 30 minutes or until easy to handle.

Shape each portion of dough into an 8-inch-long roll. Stir together nuts and graham crackers in a small bowl; place mixture on a sheet of waxed paper. Roll the dough rolls in mixture to coat evenly; press mixture lightly into the dough. Wrap each roll in plastic wrap or waxed paper. Chill for 2 to 24 hours.

Cut dough into ¼-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.

Hermits: Cookies, Bars or Squares

Hermits have a lot in common with good King Arthur Flour. They evolved in New England, they've been a classic for many years and they have great keeping qualities. Back in the day of the clipper ship, tins of long-keeping hermits accompanied many a sailor as he set out for the Orient or other exotic parts of the world.

In comparing old and new variations of hermit recipes, there are very few differences, so as a recipe, it appears to have worn well. Hermits themselves also improve with age, so make enough to weather and warm your winter.

1/2 cup (1 stick) butter
1 cup sugar, white or brown (or a combination)
1 teaspoon salt
2 fresh eggs, well beaten
1 cup buttermilk
1 cup dark, unsulphured molasses
4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup dried fruit such as raisins, currants or chopped apricots, which you've plumped in a cup of tea or water
1/2 cup chopped nuts or sunflower seeds or whatever you like that's crunchy and good for you (optional)

Preheat your oven according to the way you plan to shape the hermits: 375°F for cookies or 350°F for bars or squares.

In a large mixing bowl, cream the butter and sugar. Add the salt, eggs, buttermilk and molasses.

In a separate bowl, mix the flour, baking soda, baking powder and spices. Stir in the fruit and nuts. Blend the dry ingredients into the wet.

For Hermit Cookies: Drop the dough by the spoonful onto a greased cookie sheet. Bake 12 to 15 minutes. This will make about 6 dozen.

For Hermit Bars or Squares: Spread the dough in a large (13 x 18-inch) greased baking pan. Bake for 25 to 30 minutes or until the top is firm. Cut while still warm.

Version 2: from  

 Hermit Bars Gourmet | September 1992

Can be prepared in 45 minutes or less.

Yield: Makes 24 cookies

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2oDQWD

 

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1/2 cup raisins or currants
1/2 cup chopped walnuts

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2SijG6



In a bowl whisk together the flour, the baking soda, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar, beat in the egg, and beat in the molasses. Add the flour mixture, beating the mixture until it is just combined, and stir in the raisins and the walnuts. Spread the mixture in a buttered and floured 13- by 9-inch baking pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until a tester comes clean. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hermit-Bars-12777#ixzz1fO2KoYWL

 

Spritz Cookies

400F

– Vicki – first made 2011 (NOT the family recipe - check for that one)

1 cup butter

½ cup sugar

1 egg

½ tsp salt

1 tsp almond extract

1 ¼ cup all purpose flour *

Heat oven to 400 degrees. Mix butter, sugar, egg, salt and flavor thoroughly. Work in flour. Using ¼ dough at a time, force dough through cookie press on ungreased baking sheet in desired shapes.

Bake 6-9 minutes, or until set but not brown.

* Recipe typically calls for 2 ¼ cup of flour, start with 1 ¼ cup then add more to taste.

Cinnamon Oatmeal Cookies - by Nikki

350F - 10 to 12 minutes

Ingredients:
1 cup soft butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
 1 1/2 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
3 cup quick-cooking oats

Directions:
In a large bowl, cream butter and sugars until light an fluffy. Beat in eggs and vanilla. combine flour, baking soda, cinnamon, baking powder and salt. Gradually add to creamed mixture and mix well. Stir in oats. Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10-12 minutes or until golden brown. Cool for 1 minute before removing.

Maple BACON Chip

350 F Oven - bake 10 to 12 Minutes

 

Yes, real bacon goes into these cookies

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple extract

1/3 cup chopped cooked bacon (took 15 slices crisply cooked)

1 cup bittersweet chocolate chips (we subbed semi-sweet, I think bittersweet would be better)

1. Preheat oven to 350F

Line two baking sheets with parchment paper.

Whisk together flour, baking powder, baking soda and salt, set aside.

2. Beat together the butter, brown sugar and white sugar with mixer until smooth.

Add one egg; beat until blended into butter mix - add remaing egg, vanilla and maple extract.

Beat until well blended and slightly fluffy.

Stir in the flour mixture a little at a time, mix just until combined.

Stir in the bacon and chocolate chips.

Scoop by rounded tablespoonfuls onto prepared cookie sheets.

3. Bake in the preheated oven until edges turn golden brown, about 10 to 12 minutes.

Remove from the oven, and cool on a wire rack.

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened.
1 cup granulated sugar
1 cup packed llight brown sugar
1 teaspoon vanilla extract
1easpoon salt
3 eggs
3 1/2 cupsall purpose flour
 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8oz pkg) Heath Bit O Brickle toffee bits

1. Heat oven to 350F
2. Beat butter, granulated ugar, brown sugar, vanilla and salt in large bowl until blended.Add eggs, beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 0 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen.

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

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

Hershey’s Mini Kiss Chocolate Blossoms

In 2008 - no mini kisses, so used regular size. Still good.
Maybe next year, we make mini cookies with chocolate chips - 1" nummy bites! bwa-ha-ha-ha - how to annoy my chefs...


REFRIDGERATE 8-10 Min 350°F

1 cup (2 sticks) butter or margarine (softened)
1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup Hershey’s cocoa
1/2 tsp. salt
Additional sugar
1 3/4 cups (10-oz pkg) Hershey’s Mini Kisses Semi-Sweet Chocolate

In large bowl, beat butter, 1 1/2 cups sugar, eggs and vanilla until light and fluffy. Stir together flour, coca and salt, gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350°F. Shape dough into 1 1/8” balls; roll in sugar. Place on ungreased cookie sheet. Bake 8 to 10 minute or until set. Remove from oven. Immediately place 3 Mini Kisses on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
2011 made by Vicki

Caramel-Pecan Tarts

Family Favorite. Make double batch - half without nuts for the fussy people. Put half a nut on top of the nut ones to differentiate.
Use mini muffin liners for ease of removal.

20 min 350°F

YIELD: 2 dozen cookies
1 cup all purpose flour
½ cup margarine or butter, softened
¼ cup powdered sugar
¾ cup packed brown sugar
1 tbsp. margarine or butter, softened
1 egg, slightly beaten
1 tsp. Vanilla
¼ tsp. Salt
½ cup chopped pecans (if using, place half nut on top so can tell with nuts apart)

Heat oven to 350°F. Mix flour, ½ cup margarine and the powdered sugar. Divide into 24 equal pieces. (Keep dividing in half or thirds) Press each piece against bottom and side of ungreased small muffin cup. 13/4” x 1” Do not allow pastry to extend above tops of cups.
2009 suggestion: after making dough, roll out and cut out circles to fit cups. put in that way - should speed up fitting dough into cups.
Mix remaining ingredients. Spoon scant tbsp. mixture into each muffin cup. Bake until filling is set and crust is light brown, about 20 minutes. Cool in muffin cups 20 minutes. Remove from muffin cups with tip of knife; cool on wire rack.
2011 made by Debbie

2012 made by Boug. Debbie made her Nut Cups.
note- in 2012 - with nuts have white papers. Without nut have colored papers.

Only difference between Caramel Pecan and Caramel Tarts are we leave the nuts out of the Caramel Tarts.