debodun
SF VIP
- Location
- way upstate in New York, USA
Bon Bon Cookies
½ cup butter, softened
¾ cup confection sugar
1 Tbsp. vanilla
1 ½ cups flour
1/8 tsp. salt
dates, nuts, chocolate morsels, candied cherries
Heat oven to 350o. In a bowl, mix together the butter, sugar and vanilla, then add flour and salt. Mix until dough forms. Wrap 1 Tbsp. dough around a filling (date piece, chocolate morsel, candied cherry, walnut or pecan). Bake 1 inch apart on an ungreased cookie sheet 12 – 15 minutes. When cool, dip in icing.
Fudge Rum Balls (no bake)
1 cup butter
2 egg yolks
2 Tbsp. dark rum
1 cup confection sugar
1 cup cocoa powder
1 cup chopped nuts
1 box Social tea cookies (chopped)
Beat butter until creamy. Add sugar, rum, yolks and nuts. Mix until smooth. Fold in chopped cookies. Roll into balls and dust with cocoa powder.
Christmas Wreaths
1/3 cup margarine
1 – 10 oz. pkg. marshmallows
1 tsp. green food coloring
6 cups corn flakes
red cinnamon candies
cooking spray
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in food coloring. Add cornflakes and stir until well coated. Use a ¼ cup measure sprayed with cooking spray to portion the warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Decorate with cinnamon candies.
Cherry Coconut Bars
Pastry
1 cup sifted flour
½ cup butter
3 Tbsps. confection sugar
Heat oven to 350o. With hands, mix together the flour, sugar and butter until smooth. Spread with thin fingers in an 8 inch square pan. Bake 25 minutes.
Topping
2 eggs slightly beaten
1 cup sugar
¼ cup flour
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
¾ cup chopped nuts
½ cup flaked coconut
½ cup maraschino cherries, quartered
Into beaten eggs, add remaining ingredients and stir. Spread over baked pastry. Bake 25 minutes. Cool and cut into bars.
Cream Wafers (Pariserwafiers)
Cookie
1 cup soft butter
1/3 cup cream (35% butterfat)
2 cups sifted flour
Mix all ingredients well and chill. Heat oven to 3750. Working with 1/3 portion of dough at a time (keeping remaining portion cold), roll out dough to 1/8 inch thickness on a floured board. Cut into 1 ½ inch rounds with cookie cutter. As you cut, transfer rounds to wax paper heavily coated with granulated sugar. Turn each round so it is coated on both sides with sugar. When finished rolling and cutting each portion, place rounds on an ungreased baking sheet. prick with a fork about 4 times. Bake 7 to 9 minutes. Cool. When cool, put two rounds together with filling.
Filling
Blend ¼ cup soft butter, ¾ cup sifted confection sugar, 1egg yolk and 1 tsp. vanilla. Filling may be tinted with food coloring, if desired.
Fruit Drops
1 cup soft shortening
2 cups brown sugar, packed
2 eggs
½ cup sour milk or buttermilk
3 ½ cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups broken pecans
2 cups candied cherries, halved
2 cups dates, chopped
Blend shortening, sugar and eggs until well mixed. Stir in milk. In another bowl, combine dry ingredients, then add to creamed mixture and stir in. Stir in nuts and fruits. Chill at least 1 hour. Heat oven to 400o. Drop teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Place a pecan half on top of each cookie, if desired. Bake 8 to 10 minutes.
Candy Cane Cookies
½ cup soft shortening
½ cup soft butter
1 cup sifted confection sugar
1 egg
1 tsp. peppermint extract
1 tsp. vanilla
2 ½ cups sifted flour
1 tsp. salt
½ tsp red food coloring
Mix shortening, butter, sugar and egg and extracts. Mix in flour and salt. Blend thoroughly. Divide dough in half and mix in food coloring into one half. Chill doughs until firm. When firm, roll 1 tsp. of each color dough on lightly floured board into a 4 inch strip. Place one of each color strip side by side and twist together like a rope. Place on greased baking sheet and curve one end over like a candy cane. Bake at 375o for 9 minutes.
Nutjammers
1 cup butter
1 – 8 oz. package cream cheese
2 cups sifted flour
½ tsp. baking powder
2 cups finely chopped walnuts
12 oz. jar of apricot or peach jam
2 tsp. sugar
1/3 cup confection sugar
Cream together the butter and cheese. Sift together the flour, baking powder and salt. Add to creamed mixture and blend well. Chill dough 2 – 3 hours.
Heat oven to 375o. Mix nuts, jam and sugar together. Divide dough into quarters and work with only a quarter at a time, keeping remainder refrigerated. Roll dough very thin (1/16”) on a lightly floured board. Cut out 2 inch squares and place on baking sheet. Place 1 tsp. nut mixture in the center of the square and top with another dough square. Press edges together with floured tines of a fork. Bake 15 – 20 minutes until lightly browned.
Swedish Heirlooms (Russian Tea Cookies)
1 cup soft butter
1 cup confection sugar
½ tsp. salt
5 oz. finely chopped almonds
1 Tbsp. vanilla
2 cups flour
Combine all ingredients in a large bowl. Blend until dough becomes lighter in color. Shape into balls and crescents. Place on an ungreased baking sheet. Bake at 325o for 15 – 18 minutes. DO NOT BROWN. When cool, sprinkle with confection sugar, if desired.
Tortoni Cups
1 quart vanilla ice cream, softened
½ cup slivered almonds, toasted
1 oz. semi-sweet chocolate morsels
2 Tbsps. marischino cherries, chopped
½ tsp. brandy or rum flavoring
¼ tsp. grated orange peel
¼ tsp. grated lemon peel
Stir together all ingredients. Spoon into individual baking cups in a muffin pan. Freeze until firm.
Candied Lemon or Orange Peel
the peels of 4 oranges or 6 lemons
Simmer peels in 1 cup water fro 20 minutes, save water. Remove white pulp and cut peels into thin slices. Add 1 cup sugar to reserved liquid along with sliced peels. Simmer 30 minutes. Drain. Add 1 cup sugar to cooked peels and toss to coat. Spread on waxed paper to dry 4 to 5 hours.
½ cup butter, softened
¾ cup confection sugar
1 Tbsp. vanilla
1 ½ cups flour
1/8 tsp. salt
dates, nuts, chocolate morsels, candied cherries
Heat oven to 350o. In a bowl, mix together the butter, sugar and vanilla, then add flour and salt. Mix until dough forms. Wrap 1 Tbsp. dough around a filling (date piece, chocolate morsel, candied cherry, walnut or pecan). Bake 1 inch apart on an ungreased cookie sheet 12 – 15 minutes. When cool, dip in icing.
Fudge Rum Balls (no bake)
1 cup butter
2 egg yolks
2 Tbsp. dark rum
1 cup confection sugar
1 cup cocoa powder
1 cup chopped nuts
1 box Social tea cookies (chopped)
Beat butter until creamy. Add sugar, rum, yolks and nuts. Mix until smooth. Fold in chopped cookies. Roll into balls and dust with cocoa powder.
Christmas Wreaths
1/3 cup margarine
1 – 10 oz. pkg. marshmallows
1 tsp. green food coloring
6 cups corn flakes
red cinnamon candies
cooking spray
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in food coloring. Add cornflakes and stir until well coated. Use a ¼ cup measure sprayed with cooking spray to portion the warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Decorate with cinnamon candies.
Cherry Coconut Bars
Pastry
1 cup sifted flour
½ cup butter
3 Tbsps. confection sugar
Heat oven to 350o. With hands, mix together the flour, sugar and butter until smooth. Spread with thin fingers in an 8 inch square pan. Bake 25 minutes.
Topping
2 eggs slightly beaten
1 cup sugar
¼ cup flour
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
¾ cup chopped nuts
½ cup flaked coconut
½ cup maraschino cherries, quartered
Into beaten eggs, add remaining ingredients and stir. Spread over baked pastry. Bake 25 minutes. Cool and cut into bars.
Cream Wafers (Pariserwafiers)
Cookie
1 cup soft butter
1/3 cup cream (35% butterfat)
2 cups sifted flour
Mix all ingredients well and chill. Heat oven to 3750. Working with 1/3 portion of dough at a time (keeping remaining portion cold), roll out dough to 1/8 inch thickness on a floured board. Cut into 1 ½ inch rounds with cookie cutter. As you cut, transfer rounds to wax paper heavily coated with granulated sugar. Turn each round so it is coated on both sides with sugar. When finished rolling and cutting each portion, place rounds on an ungreased baking sheet. prick with a fork about 4 times. Bake 7 to 9 minutes. Cool. When cool, put two rounds together with filling.
Filling
Blend ¼ cup soft butter, ¾ cup sifted confection sugar, 1egg yolk and 1 tsp. vanilla. Filling may be tinted with food coloring, if desired.
Fruit Drops
1 cup soft shortening
2 cups brown sugar, packed
2 eggs
½ cup sour milk or buttermilk
3 ½ cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups broken pecans
2 cups candied cherries, halved
2 cups dates, chopped
Blend shortening, sugar and eggs until well mixed. Stir in milk. In another bowl, combine dry ingredients, then add to creamed mixture and stir in. Stir in nuts and fruits. Chill at least 1 hour. Heat oven to 400o. Drop teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Place a pecan half on top of each cookie, if desired. Bake 8 to 10 minutes.
Candy Cane Cookies
½ cup soft shortening
½ cup soft butter
1 cup sifted confection sugar
1 egg
1 tsp. peppermint extract
1 tsp. vanilla
2 ½ cups sifted flour
1 tsp. salt
½ tsp red food coloring
Mix shortening, butter, sugar and egg and extracts. Mix in flour and salt. Blend thoroughly. Divide dough in half and mix in food coloring into one half. Chill doughs until firm. When firm, roll 1 tsp. of each color dough on lightly floured board into a 4 inch strip. Place one of each color strip side by side and twist together like a rope. Place on greased baking sheet and curve one end over like a candy cane. Bake at 375o for 9 minutes.
Nutjammers
1 cup butter
1 – 8 oz. package cream cheese
2 cups sifted flour
½ tsp. baking powder
2 cups finely chopped walnuts
12 oz. jar of apricot or peach jam
2 tsp. sugar
1/3 cup confection sugar
Cream together the butter and cheese. Sift together the flour, baking powder and salt. Add to creamed mixture and blend well. Chill dough 2 – 3 hours.
Heat oven to 375o. Mix nuts, jam and sugar together. Divide dough into quarters and work with only a quarter at a time, keeping remainder refrigerated. Roll dough very thin (1/16”) on a lightly floured board. Cut out 2 inch squares and place on baking sheet. Place 1 tsp. nut mixture in the center of the square and top with another dough square. Press edges together with floured tines of a fork. Bake 15 – 20 minutes until lightly browned.
Swedish Heirlooms (Russian Tea Cookies)
1 cup soft butter
1 cup confection sugar
½ tsp. salt
5 oz. finely chopped almonds
1 Tbsp. vanilla
2 cups flour
Combine all ingredients in a large bowl. Blend until dough becomes lighter in color. Shape into balls and crescents. Place on an ungreased baking sheet. Bake at 325o for 15 – 18 minutes. DO NOT BROWN. When cool, sprinkle with confection sugar, if desired.
Tortoni Cups
1 quart vanilla ice cream, softened
½ cup slivered almonds, toasted
1 oz. semi-sweet chocolate morsels
2 Tbsps. marischino cherries, chopped
½ tsp. brandy or rum flavoring
¼ tsp. grated orange peel
¼ tsp. grated lemon peel
Stir together all ingredients. Spoon into individual baking cups in a muffin pan. Freeze until firm.
Candied Lemon or Orange Peel
the peels of 4 oranges or 6 lemons
Simmer peels in 1 cup water fro 20 minutes, save water. Remove white pulp and cut peels into thin slices. Add 1 cup sugar to reserved liquid along with sliced peels. Simmer 30 minutes. Drain. Add 1 cup sugar to cooked peels and toss to coat. Spread on waxed paper to dry 4 to 5 hours.
