http://www.cookieclubrecipes.com/updates/2009/may-795039.htm
Kolacky Cookies (pronounced cole-la-chee)
I had the luxury of living next door to my grandmother when I was growing up so most of my cooking came out of her kitchen. However, most of my grandma’s recipes where made from her memories not a cookbook, so her recipes had things like a dash, a handful, or the best one “You’ll know when it is right”. This was one of the cookies she would bake only at Christmas time. It took me almost 5 years to come out right with the cookie dough. The filling only took about 1 year because it was my favorite cookie. This cookie is a savory cookie, sometimes a nice change from all the sweets during the holidays. Now days with a food processor it is much easier than what my grandma had to go through. Thank goodness for technology.
Cookie dough…
Ingredients:
8 ounces cream cheese
1/4 pound margarine
1 1/2 c. flour
Directions:
Mix cream cheese and margarine. Add flour and combine. Refrigerate for at least one day.
Filling…
Ingredients:
4 c. walnuts finely chopped (use a food processor)
3 T. sugar
Zest from a lemon
1/2 tsp. lemon juice
1 tsp. vanilla
Directions:
Finely chop nuts first then add remaining ingredients into the food processor and process.
Roll dough to 1/8-inch thick. Cut dough into small rectangles using a pizza cutter. Put a small dollop of filling on center of the dough and take two of the opposite edges and fold over the filling (make sure you seal well). Bake at 375 degrees for 10 minutes or until browned.
Submitted by: Fluff Cuts Grooming
Streusel Caramel Bars
Ingredients:
2 c. all-purpose flour
3/4 c. firmly packed light brown sugar
1 egg, beaten
3/4 c. cold butter or margarine, divided
3/4 c. chopped nuts
24 caramels, unwrapped
1 14-ounce can Eagle Brand® sweetened condensed milk
Directions:
Preheat oven to 350 degrees. In large bowl, combine flour, sugar and egg. Cut in 1/2 c. butter until crumbly; stir in nuts. Reserve 2 c. crumb mixture and press remaining firmly on bottom of greased 9x13-inch baking pan. Bake 15 minutes.
Meanwhile, in a heavy saucepan over low heat, melt caramels with sweetened condensed milk and remaining 1/4 c. butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool and cut into bars. Store loosely covered at room temperature.
Submitted by: CC
Figgie Cookies
Ingredients:
1/2 c. dried figs, finely chopped
1 c. unsalted butter or margarine, plus extra for greasing
1/3 c. honey
4 T. raw brown sugar
2 eggs, beaten
Pinch of salt
1 tsp. allspice
1 tsp. baking soda
1/2 tsp. vanilla extract
2 T. dried dates, finely chopped
1 1/2 c. all-purpose flour
2 c. oatmeal
3/4 c. walnut, finely chopped
Dried fig pieces to top cookies (optional)
Directions:
Preheat oven to 350 degrees and grease two cookie sheets. Finely chop the figs. Mix butter, honey, brown sugar and figs together. Beat the eggs into the mixture and mix thoroughly. In a separate bowl, combine salt, allspice, baking soda, vanilla extract and dates. Gradually stir them into the creamed mixture. Sift the flour into the mixture and stir well. Finally, mix in the oatmeal and walnuts. Drop 20 rounded tablespoons full of the mixture onto the prepared cookie sheets, spaced well apart to allow for spreading. Decorate with figs if using. Bake in the preheated oven for 10 to15 minutes or until the cookies are a golden brown. Remove cookies from the oven and transfer to cooling racks and let cool before serving. Makes 20 cookies.
Submitted by: Dee Stebbins
Banana Spice Cookies
Ingredients:
1/2 c. shortening
1/2 c. butter (softened, no substitutes)
2 c. brown sugar, packed
4 eggs
2 c. mashed banana
4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves
4 tsp. baking powder
1 tsp. cinnamon
1 c. chopped nuts
Directions:
Mix shortening, butter, sugar, eggs and banana. Stir in remaining ingredients. Cover and chill at least 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Dough will be sticky. Bake 8 to 10 minutes. Cool and frost with your choice of frosting below.
Lemon-Butter Frosting…
Ingredients:
1 c. softened butter
6 c. confectioners’ sugar
4 T. lemon juice
1 tsp. grated lemon peel
Directions:
Blend together the butter and sugar. Beat in lemon juice and lemon peel until smooth.
Browned Butter Icing…
Ingredients:
1 c. butter
4 T. milk
1 tsp. vanilla
6 c. confectioners’ sugar
Directions:
Brown butter in saucepan until delicate brown. Add milk and vanilla. Blend in confectioners’ sugar until smooth.
Submitted by: Debbie Layman of Pocatello, Idaho
Source: Betty Crocker Cookbook 1979
Raisin Filled Cookies
Cookies…
Ingredients:
2 c. sugar
1 c. brown sugar
1 pound butter
4 eggs
3 T. milk
7 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Directions:
Mix all ingredients together (dough will be sticky). Make into 2 logs and freeze. Slice dough to 1/8-inch thickness and lay on cookie sheet. Add 1 tsp. filling (directions below) on top and lay another slice of dough on top. Do not flatten or pinch together. Bake at 375 degrees for 12 to 15 minutes.
Filling…
Ingredients:
2 c. raisins
1 c. water
4 T. lemon juice
3 T. flour
1/2 c. sugar
Directions:
Boil raisins, water and lemon juice. Add flour and sugar and mix together. Cool. Place in food processor for a couple of chops, just to chop up the raisins. Do not puree.
Submitted by: Debbie Layman of Pocatello, Idaho
Chocolate-on-Chocolate Walnut Cookies
Ingredients:
2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
2 ounces unsweetened chocolate, melted and cooled
1 c. dairy sour cream
1 c. coarsely chopped black walnuts
1 recipe chocolate cream cheese frosting (see recipe below)
Directions:
In a bowl, combine flour, baking soda, baking powder and salt; set aside. In a large mixer bowl, cream sugar and butter on low speed of electric mixer. Add eggs and vanilla; beat on medium speed until fluffy. Beat in cooled, melted chocolate and sour cream. Add flour mixture; beat on low speed until well-mixed. With a spoon, stir in black walnuts. Cover and chill for 1 hour.
From a teaspoon, drop dough 2 inches apart onto a greased cookie sheet. Bake in a 375-degree oven for 8 to 10 minutes. Remove cookies to wire rack to cool. Frost with chocolate cream cheese frosting if desired. Store frosted cookies in your refrigerator. Makes about 60 cookies.
Chocolate Cream Cheese Frosting…
Ingredients:
3 ounces cream cheese, softened
2 T. butter or margarine, softened
1 1/2 ounces unsweetened chocolate, melted and cooled
2 T. milk or light cream
1/2 tsp. vanilla
2 c. sifted confectioners’ sugar
Directions:
In a mixer bowl, beat together until light and fluffy the cream cheese, butter or margarine, unsweetened chocolate, milk or light cream and vanilla. Gradually add the confectioners’ sugar, beating until smooth. Add a little more milk or confectioners’ sugar if necessary for spreading consistency.
Submitted by: CC
Pecan Topped Shortbread Fingers
This recipe was in one of those cookbooks that you find at the check out at the supermarket. It had white chocolate and almonds in the original recipe and although that was good, I love chocolate and I think these are even better.
Ingredients:
1 c. butter, softened
3/4 c. packed brown sugar
2 tsp. vanilla extract
2 c. all-purpose flour
6 squares baking chocolate
1 1/4 c. chopped pecans
Directions:
In a large mixing bowl, cream butter and brown sugar; beat in vanilla. Gradually add the flour. Shape 1/2 cupfuls of dough into 1/2-inch logs. Cut logs into 2-inch pieces. Place dough 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 15 to 17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave safe bowl, melt chocolate. Stir until smooth. Dip one end of each cookie into chocolate and then into chopped pecans. Place on waxed paper to harden. Yield 4 dozen cookies.
Submitted by: gps8x
Aunt Sally’s Cookies
Cookies…
Ingredients:
1 c. white sugar
1 c. shortening
2 eggs
1/2 c. molasses
2 tsp. cream of tartar
4 tsp. baking soda (yup, 4 tsp.)
1 tsp. salt
5 c. flour
1 c. milk or buttermilk
Directions:
Combine ingredients and chill dough for one hour. Roll out dough and cut with an empty spam can (or into rectangles). Bake at 350 degrees just until done…don’t over bake. Cool and ice with Aunt Sally icing.
Aunt Sally’s Icing…
Ingredients:
1 1/2 c. white sugar
1/2 c. water
1 tsp. vinegar
A little paraffin (or one package Knox® gelatin)
2 stiffly beaten egg whites
12 marshmallows
Directions:
Boil sugar, water and vinegar until medium ball stage. Add paraffin. Pour hot syrup over beaten egg whites. Add marshmallow and beat until smooth.
Submitted by: Charla Sackmann
7 Layer Bars
Ingredients:
1 stick butter or margarine
1/2 c. graham cracker crumbs
6 ounce package chocolate chips
6 ounce package butterscotch chips
1 c. coconut
1 c. chopped walnuts
1 can sweetened condensed milk
Directions:
Melt butter in bottom of 9x13-inch pan. Sprinkle on graham cracker crumbs. Top in layers the chocolate chips, butterscotch chips, coconut and nuts. Pour the can of sweetened condensed milk over the top. Bake at 350 degrees for 25 to 30 minutes.
Submitted by: Charla Sackmann
Steven’s War-Time Bikkies (a.k.a. ANZAC Biscuits)
These biscuits/cookies are an Australian tradition. My son Steven was learning about ANZAC’s when he was in primary school year 2 and has since then always called them war-time biscuits. ANZAC day is a National Holiday in Australia celebrated every year on April 26th. ANZAC biscuits were made by mothers, sisters, wives and girlfriends. They were sent to the troops fighting in Europe during WW1.
Ingredients:
1 c. plain flour
1 c. rolled oats
3/4 c. flaked coconut
1 c. sugar
6 T. butter
1 T. golden syrup
2 T. water
1 1/2 tsp. baking soda
Directions:
Sift flour into a bowl; add rolled oats, coconut and sugar. Mix well. Combine butter, golden syrup and water in saucepan. Heat gently until butter melts. Remove from heat and add baking soda. Allow to foam and pour immediately into dry ingredients. Mix well. Spoon heaped teaspoons of mixture onto greased oven trays; allow room for spreading. Bake in a slow oven (140 to 150 degrees Celsius/275 to 300 degrees Fahrenheit) for 20 minutes. Allow to cool slightly and remove to wire racks to cool completely. Makes about 3 dozen cookies.
Submitted by: dankows
Chocolate Chunk Cookies
This recipe was given to me by my best friend. They are melt-in-your-mouth-yummy a few minutes out of the oven.
Ingredients:
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
2 1/2 c. oats
12 ounces chocolate chips
4 Hershey® bars, broken up
1 c. pecans, optional
Directions:
Cream together butter, sugar and brown sugar. Then add eggs and vanilla. Mix in flour, baking powder and oats. Stir in chocolate chips, Hershey® bars and pecans if you are using them. Place large mound of dough onto cookie sheet for each cookie. Bake at 375 degrees for 10 to 12 minutes depending on how large you made each cookie. They are best when you undercook them slightly.
Submitted by: Liz Ogden
Double Tree Hotel Chocolate Chip Cookies
When I go to Chicago, I stay at the Double Tree Hotel. The interesting thing about the hotel is that when you check in they give you a warm sack with two Double Tree cookies in them. I now ask for a few bags at check in. Since I stay there often, the bellhop knows I like them and gives me extra cookies to take home. I found the recipe for them and now I can enjoy them at home anytime.
Ingredients:
1/2 c. rolled oats
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 c. semi-sweet chocolate chips
1 1/2 c. chopped walnuts
Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugar, vanilla and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 c. portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350-degree oven for 16 to 18 minutes or until cookies are light brown and soft in the middle. When cool, store in a sealed container to keep soft.
Submitted by: Greg Peck of Freeport, Illinois
yummy cookie bump.