Last weekend I read that Americans love their holiday cookies and they look forward to cookies during the season more than any other treat. So I’ve put together a repertoire of cookie and cookie bar recipes. Most are old recipes made for us by our moms and grandmothers, cookies that have tasted heavenly to us since childhood. Enjoy!
5 cups corn flakes, coarsely crushed
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup pecans, chopped
1 cup chopped dates
1/2 cup maraschino cherries, finely cut and drained
15 maraschino cherries, drained and cut into quarters
Sift together flour, baking powder, soda and salt; set aside.
Beat butter and sugar together until light and fluffy. Add eggs and vanilla; beat well and then add sifted ingredients, mix until combined and then add nuts, dates and finely cut cherries.
Preheat oven to 375°. Shape 1 tablespoon cookie dough into walnut-size balls; roll in crushed corn flakes. Place on greased baking sheets. Top each cookie with a cherry quarter. Bake for 12-14 minutes or until lightly browned, and then remove to a cooling rack. Yield: 5 dozen cookies
Preheat oven to 350°.
1 cube unsalted butter
1 cup graham cracker crumbs
1 cup flaked coconut
1-6 ounce package semi-sweet chocolate chips
1-6 ounce package butterscotch chips
1 can sweetened condensed milk
1½ cups chopped walnuts or pecans
Melt butter in a 9” x 12” baking pan (place butter in the baking pan and then melt it in the oven). Sprinkle graham cracker crumbs over melted butter, then add layers of coconut, semi-sweet chocolate chips, and butterscotch chips. Drizzle layered ingredients with 1 can sweetened condensed milk; top with pecans or walnuts. Bake at 350° for 30 minutes. Remove to a cooling rack; cut into 2” bars while warm. Yield: 2½ dozen
Russian Tea Cakes
1 cup unsalted butter, softened
1 cup powdered sugar, divided
1 teaspoon vanilla
2½ cups all-purpose flour
Dash of salt
3/4 cup nuts, finely chopped
Preheat oven to 400°. Mix together butter, ½ cup powdered sugar and vanilla. Sift flour and salt together; combine with butter mixture and add nuts. Roll into walnut size balls.
Place on baking sheet; bake for 10 to 12 minutes, until set but not brown. Roll in ½ cup powdered sugar. Cool completely and roll in powdered sugar for a second time. Place in an air-tight container. Yield: 2½ dozen
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces), melted
2 cups sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup powdered sugar
Mix together oil, chocolate and sugar. Add in one egg at a time and mixing well with each addition, stir in vanilla. Sift together flour, salt and baking powder. Combine chocolate mixture with dry ingredients. Cover and chill for 4 hours or overnight.
Preheat oven to 350°. Drop teaspoonfuls of dough into powdered sugar; roll around and shape into balls. Place 2″ apart on a greased baking sheet. Bake for 10-12 minutes. Yield: 6 dozen cookies
Red Raspberry Bars
½ cup butter or margarine, softened
1 cup brown sugar, packed
1½ cups all purpose flour
1 teaspoon salt
½ teaspoon soda
½ teaspoon cardamom or cinnamon
1½ cups old fashioned oats
1 12 or 18 ounce jar red raspberry preserves
Preheat oven to 400°. Cream butter and sugar until light and fluffy; set aside. Combine flour, salt, soda, cardamom and oats in a large mixing bowl; add butter mixture and stir well. Press half the crumb mixture into a greased 9” x 13” baking pan; spread with preserves and sprinkle with remaining crumb mixture. Bake for 20 to 25 minutes; cool slightly and cut into bars. Yield: 20 bars
Velvet Chocolate Cookie “Cakes”
1 1-pound 2-ounce package Oreo Cookies (regular, not double stuff)
1 8-ounce package cream cheese, softened
24 ounces vanilla almond bark or 2 12-ounce packages white chocolate chips
Break cookies into food processor; process until they become very fine crumbs. Add cream cheese and process until smooth; refrigerate for at least 2 hours.
Shape into 1-inch balls and place on a cookie sheet that’s been covered with waxed or parchment paper; return to refrigerator.
Melt almond bark or white chocolate according to package directions. Dip/roll each cookie cake in melted bark; place on cookie sheet and immediately top with sprinkles. Allow to set-up in refrigerator for about 1-hour. Place in a sealed container.
Yield: 40 to 50 Cookies