Mocha Nut Rounds - Refrigerator Cookies

REFRIGERATE
350F
Bake 10-12 minutes

INGREDIENTS:

• 3/4 cup margarine or Butter softened
• 2/3 cup sugar
• 1 egg
• 2 teaspoons Instant Coffee crystals
• 1/2 teaspoon water
• 1 teaspoon vanilla
• 2 squares (2 ounces) semisweet chocolate, melted and cooled
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour

Edge blend:

• 1/2 cup milk chocolate pieces
• 1 tablespoon shortening
• pistachio nuts, finely chopped

Method:

1. In a medium mixer bowl, Combine coffee and water, beat in with margarine and sugar till light and fluffy. 
2. Beat in melted semisweet chocolate with egg, vanilla and salt till blended. 
3. With electric mixer on low speed, gradually blend in flour; mix well. 
4. Cover, chill 30 minutes or till firm enough to handle. Shape into a 12 inch log. Wrap in clear plastic wrap or waxed paper.
5. Chill several hours or overnight.
6. Cut into 1/4 inch thick slices. Bake in 350F oven for 10 to 12 minutes. Cool on wire rack.
7. Melt milk chocolate pieces and shortening. 
8. Roll edges of cookies in melted chocolate, then in nuts.
9. makes about 48 cookies

First Made by Ose 2014

Aunt Ione's Icebox Cookies Recipe

from  https://www.tasteofhome.com/recipes/aunt-ione-s-icebox-cookies by Jenny Hill, Meridianville, Alabama

 

REFRIGERATE

MAKES: 102 servings

Bake: 10 min./batch

Ingredients

• 6 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups butter or margarine, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 cups chopped nuts

Directions

Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased cookie sheets at 350° for about 10 minutes. Yield: About 17 dozen.

Originally published as Aunt Ione's Icebox Cookies in Reminisce May/June 1993, p51 

 

Made by Ose 2014

David's Famous Chocolate Chips

 375^oF

by David Donley

8 - 10 min.                         YIELD: Full: 10 dozen / Half: 5 dozen

Preheat oven to 375F ....................... Half Recipe:

Combine in medium Mixing Bowl:                             

·      4-1/2 cups flour............................................ 2-1/4 cup

·      2 tsp baking soda................................................ 1 tsp

·      2 tsp Salt.............................................................. 1 tsp

Beat together:

·      2-1/2 cups Butter, Softened =5 sticks.......... 1-1/4 cup

·      1-1/2 cup granulated sugar............................. 3/4 cup

·      1-1/2 cup brown sugar (dark or light).............. 3/4 cup

·      2 tsp Vanilla......................................................... 1 tsp

Combine both bowls and one at a time add

·      4 eggs............................................................... 2 eggs

Mix well together.

Add:

·      2 cups Nuts of your choice................................. 1 cup

·      3-1/2 cups chocolate chips.......................... 1-3/4 cup

Line cookie sheets with parchment paper.

Drop by tablespoon about 1 inch apart

Bake for ONLY 8-10 minutes depending on oven. Cool slightly on tray before removing.

This should make 10 dozen cookies depending on size of each cookie. 

Chocolate Fudge - Foolproof

Not as good as real fudge, but lots less work. and still tasty.

1 1/2 cups semi-sweet chocolate chips
1 can (14oz) Sweetened condensed Milk
dash salt
1/2 to 1 cup chopped nuts
1 1/2 tsp. vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into was paper lined 8 or 9” sq. pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 lb.

French Lace Cookies

325°F YIELD:
½ cup light corn syrup
¼ cup butter
¼ cup shortening
1 cup sifted flour
1 cup chopped nuts
2/3 cup brown sugar firmly packed

Combine corn syrup, butter, shortening and brown sugar in a saucepan. Bring to a boil and remove immediately from the heat. Blend in flour and nuts gradually. Drop by rounded teaspoonfuls on a greased baking sheet about 3” apart. Bake in a slow oven 325°F 8 to 10 minutes. Cool 1 minutes. Remove carefully with a spatula. Roll cookies immediately on a clothes pin while still hot. Can also be shaped like a cone. If cookies are cold and are hard to handle, put back in oven for a moment.

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

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.

All-Fruit Mincemeat Cookies

We've made this twice. the mincemeat recipe makes enough for 4 batches of cookies! But one year, Vic was making the cookies (I had made the mincemeat) and she threw all of it (may only have been a half batch, so still twice as much as the recipe called for) into the cookie dough.
Turned out awesome! So, it can be done... can't remember if we added more flour or not to the cookies...
They were VERY moist. I remember that much.

Mincemeat - All-Fruit
YIELD: 8 cups

4 cups chopped unpeeled apples
2 cups raisins, chopped
1 cup snipped dried apricots
1 6-oz can (¾ cup) frozen apple juice concentrate, thawed
¾ cup water
¼ cup honey
1 tsp. Ground allspice
½ tsp. Salt
2 tbsp. Brandy

In 4.5qt Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water honey allspice and salt. Bring to boiling, reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally. Stir in the brandy. Cool. Store, covered in the refrigerator.

Mincemeat Drop Cookies
350°F YIELD: 6 dozen

1 cup margarine or butter
3 cups all-purpose flour
1 cup sugar
2 eggs
1 tsp. Baking powder
¼ tsp. Baking soda
2 cups All-Fruit Mincemeat (see recipe)
½ cup chopped walnuts or pecans

In a large mixing bowl beat the margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add half the flour to the margarine. Then add the sugar, eggs, baking powder and baking soda. Beat till thoroughly combined, scraping the sides of the bowl occasionally. Beat in the remaining flour. Stir in the All-Fruit Mincemeat and nuts.
Drop dough by rounded tsp. About 2” apart onto greased cookie sheets. Bake in a 350°F oven for 11 to 13 minutes or till lightly browned. Cool on cookie sheets for 1 minutes. Remove cookies; cool on wire racks.