Pina Colada Macaroons

February 8, 2013 Leave a Comment
Pina Colada Macaroons

Pina Colada Macaroons

A touch of the tropics!  These Pina Colada Macaroons are chewy, moist cookies flavored with candied pineapple with a hint of rum.

Pina Colada Macaroons Recipe

Pina Colada Macaroons

¾ cup sugar

1/3 cup margarine, softened

3 oz. pkg. cream cheese, softened

1 ½ tsp. rum extract

1 egg yolk

1 ¼ cups flour

2 tsp. baking powder

¼ tsp. salt

8 oz. candied pineapple, finely chopped

4 cups flaked coconut

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add rum extract and egg yolk; blend well.  In a small bowl, combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture; mix well.  Stir in pineapple and 3 cups of the coconut.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.  Shape dough into 1 inch balls.  Gently roll in remaining 1 cup coconut to coat.  Place 2 inches apart on ungreased cookies; flatten slightly.  Bake at 350 F. for 10 to 15 minutes or until light golden brown.  Immediately remove from cookie sheets.      5 dozen cookies

 

(Recipe for Pina Colada Macaroons was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pistachio Cream Cheese Fingers

February 5, 2013 Leave a Comment
Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

I have been making homemade cookie trays since 1987.  I had made this cookie, Pistachio Cream Cheese Fingers, for my 1st Easter Cookie Trays.  So I hope you enjoy it.

Pistachio Cream Cheese Fingers Recipe

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup margarine, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

1 egg

2 ¼ cups flour

1 pkg. (3 ¾ oz.) instant pistachio flavored pudding and pie filling mix

1 tsp. baking powder

½ tsp. salt

3 oz. (3 squares) semi-sweet chocolate or ½ cup semi-sweet chocolate chips

1 tsp. shortening

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add vanilla and egg; beat well. 

In medium bowl, combine flour, pudding mix, baking powder and  salt.  Add flour mixture to cream cheese mixture; mix well.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.   Grease cookie sheets.  Shape teaspoonfuls of dough into 1 ½ inch fingers.  Place on prepared cookie sheets.  Bake at 350 F. for 9 to 12 minutes or until set.  Cool completely.

In small saucepan, melt chocolate and shortening, stirring constantly until well blended.  Drizzle a small amount of chocolate over each cookie.  Allow chocolate to set before storing.      8 ½ dozen cookies

 

(Recipe for Pistachio Cream Cheese Fingers was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Streusel Fruit Bars

January 24, 2013 Leave a Comment
Streusel Fruit Bars

Streusel Fruit Bars

The Streusel Fruit Bars has a variety of fruits that makes a moist and flavorful bar.

Streusel Fruit Bars Recipe

Streusel Fruit Bar

1 cup firmly packed brown sugar

¾ cup margarine or butter, softened

1 ½ cup Pillsbury’s Best Whole Wheat Flour

1 ½ cup quick-cooking rolled oats

6 oz. pkg. mixed dried fruit bits

2/3 cup orange juice

1 cup chopped ripe bananas

1 tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. nutmeg

 

Heat oven to 400 F.  Grease 13×9 inch pan.  In large bowl, beat brown sugar and margarine until light and fluffy.  Add flour and oats to sugar-margarine mixture; mix at low speed until crumbly.  Reserve 1 cup for topping; press remaining crumb mixture in bottom of prepared pan.

In medium saucepan, combine fruit bits and orange juice; bring to boil.  Remove from heat.  Stir in bananas and spices.  Spread evenly over base.  Sprinkle with reserved 1 cup crumb mixture.

Beat at 400 F. for 18 to 28 minutes or until golden brown.  Cool completely.  Cut into bars.  Store in refrigerator.         36 bars

 

(Recipe for the Streusel Fruit Bars was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Toffee Crisps

January 19, 2013 Leave a Comment
Toffee Crisps

Toffee Crisps

Toffee Crisps Recipe

Toffee Crisps

1 cup sugar

½ cup firmly packed brown sugar

½ cup margarine, softened

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

6 oz. pkg. (package is 8 oz. but only use 6 oz.) Heath Bit ‘O Brickle Toffee Bits

Heat oven to 375 F.  Grease cookie sheets.  In large bowl, combine sugar, brown sugar, margarine, vanilla and eggs; beat well.

Stir in flour, baking powder, baking soda, and salt; mix well.  Stir in Toffee Bits.  Drop  by rounded teaspoonfuls 2 inches apart onto prepared cookie or until light golden brown.  Immediately remove from cookie sheets.        5 dozen cookies       

(Recipe for the Toffee Crisps was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Lemon Twist Cookie

January 9, 2013 Leave a Comment
Lemon Twist

Lemon Twist

My mother-in-law, Marie Shea, was a Great baker, everything she made was as if it had come out of machine.  Because EVERYTHING was the size, no matter what she was baking.  I tried making her Lemon Twist – – and gave up 26 years ago.

Lemon Twist Cookie Recipe

Lemon Twist

1/3 cup margarine, softened

¾ cup sugar

1 egg

1 egg yolk

1 tsp. grated lemon peel

 2 cups flour

¼ tsp. salt

1 egg white slightly beaten

 

Cream margarine and sugar thoroughly.  Mix in egg, egg yolk and lemon peel; mix well.  Then mix together flour and salt; add to mixture.

Shape pieces of dough into balls; size of a walnut.  Roll each piece into 8” lengths and twist.

Place on greased cookie sheet; then brush with egg white.

Bake on 350 F. and bake 8 to 10 minutes.

** I found a picture, and used it for the Lemon Twist – but they don’t come close to my mother-in-law’s cookies.  Her cookies were all the same size, and narrow. ** 

(Recipe for the Lemon Twist Cookie came from Marie Shea, 1990.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 16, 2012 Leave a Comment

I use this cookie recipe as a base for “Italian Seed Cookies.”  It is more buttery and very good.

Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Basic Butter Cookies

1 cup butter or margarine

1 cup sugar

1 egg

½ tsp. cream of tartar

½ tsp. baking powder

2 ½ cups flour

1 tsp. (may substitute any other flavoring

Strawberry jam

Coconut

Sesame seed

Cream together the butter, sugar, egg and cream of tartar.  Add baking powder, flour and vanilla.  Mix well.  If too sticky, add a small amount of flour.  Cookie can be molded and decorated, as you like.  Cookie will be light in color.

*Option:  To make cookies with jelly and coconut, shape into a small ball and flatten slightly with a fork.  When cookies are cool, put strawberry jam on top of one cookie and place another cookie atop the jam making a sandwich.  Roll in coconut.

*Option:  For Italian seed cookies, roll dough into individual “logs” (about 2” long).  Dip first in water, then in sesame seeds before baking.  Bake 350 F. until brown

 

(Recipe for the Basic Butter Cookie recipe was in the Greco Family “Cook”Book, Lillian Pisani, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 14, 2012 Leave a Comment

Snowball Cookies

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Good Christmas cookies!

Snow Ball Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Snow Ball Cookies

1 cup margarine

4 Tbsp. brown sugar

4 Tbsp. sugar

2 cups flour

1 cup walnuts, chopped

1 cup semi-sweet chocolate chips, chopped

Combine and mix all ingredients.  Chill. Then shape into 1” balls.

Bake 350 F. for 15 minutes.

After cooled, shake in powdered sugar.

(Recipe for the Snow Ball Cookies was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Rum Balls Recipe

December 12, 2012 Leave a Comment

Rum Balls

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Rum flavor comes through nicely in these traditional Christmas sweets.  Roll half in powdered sugar and the other half in crushed vanilla wafers for visual appeal.

Audrey Larzon                                                                                   Bloomington, Minnesota

Rum Balls Recipe

Rum Balls

2 ½ cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecan

1 cup confectioners’ sugar

2 Tbsp. plus 2 tsp. baking cocoa

¼ cup rum

3 Tbsp. honey

2 Tbsp. water

Additional confectioners’ sugar and/or crushed vanilla wafers

In a large bowl, combine the water crumbs, pecans, confectioners’ sugar and cocoa.  Combine the rum, honey and water; stir into crumb mixture.

Shape into 1 inch balls.  Roll in additional confectioners’ sugar and/or wafer crumbs.  Store in an airtight container.

Tip:  To save time and eliminate the mess, I place the sugar in a resealable plastic bag, add the cooled cookies and turn the bag a couple times.  You can sugar-coat the cookies without getting your fingers sticky.

(Recipe for Rum Balls was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Rum Balls, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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Cherry Icebox Cookies Recipe

December 11, 2012 Leave a Comment

Cherry Icebox Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

As a home economics teacher, I often supplied treats for school functions, and these delectable cookies were always popular.  The colorful flecks of maraschino cherries turn ordinary cookies into something special.

Patty Courtney                                                                                 Jonesboro, Texas

Cherry Icebox Cookies Recipe

Cherry Icebox Cookies

1 cup butter, softened

1 cup sugar

¼ cup packed brown sugar

1 egg

¼ cup maraschino cherry juice

4 ½ tsp. lemon juice

1 tsp. vanilla

3 ¼ cups all-purpose flour

½ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. cream of tartar

½ cup chopped walnuts

½ cup chopped maraschino cherries

In a large bowl, cream butter and sugar until light and fluffy.  Beat in the egg, cherry and lemon juice and vanilla.  Combine dry ingredients; gradually add to creamed mixture and mix well.  Stir in nuts and cherries.

Shape into four 12 inch rolls; wrap each in plastic wrap.  Refrigerate for 4 hours or until firm.

Unwrap and cut into ¼ inch slices.  Place 2 inches apart on ungreased baking sheet.  Bake at 375 F. for 8-10 minutes or until the edges begin to brown.  Remove to wire racks to cool.

(Recipe for Cherry Icebox Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

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Peanut Butter Christmas Mice Recipe

December 10, 2012 Leave a Comment

Peanut Butter Christmas Mice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These “mice” were always a hit at my children’s classroom parties.  Even though they’re grown, they still ask me to make these cookies for the holidays.

Nancy Rowse                                                                     Bella Vista, Arkansas

 

Peanut Butter Christmas Mice Recipe

Peanut Butter Christmas Mice

1 cup creamy peanut butter

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

1 tsp. vanilla

1 ½ cups all-purpose flour

½ tsp. baking soda

½ cup peanut halves

2 Tbsp. green and red M&M’s miniature baking bits

4 tsp. miniature semi-sweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

In a large mixing bowl, cream peanut butter, butter and sugars.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to the creamed mixture.  (Dough will be soft.)  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Pinch each ball at one end to taper.  Insert two peanut halves in center of each ball for ears.  Add one M&M baking bit of nose and two chocolate chips for eyes (the tip of the chip goes into the dough).  Arrange holly and berry candies in front of one ear.

Bake at 350 F. for 8 to 10 minutes or until set.  Gently insert one licorice piece into each warm cookie for tail.  Remove to wire rack to cool completely.

EDITOR’S NOTE:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

(Recipe for Peanut Butter Christmas Mice was in Taste of Home Best Loved Cookies & Bars, January 19, 2009 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed the Peanut Butter Christmas Mice cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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