Cherry Winks Cookies, 7-Layer Bars, Russian Tea Cakes, Chocolate Crinkle Cookies, Red Raspberry Bars and Oreo Cookie Bites

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!

Cherry Winks
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
2 eggs
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
7-Layer Bars
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
Chocolate Crinkles
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces), melted
2 cups sugar
4 eggs
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
Green Sprinkles
Red Sprinkles

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

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