Amaretto Cookies Recipe by Julia Greco/The Greco Family “Cook”Book

November 25, 2012 Leave a Comment

Amaretto 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 to the cookbook.

Amaretto Cookies Recipe by Julia Greco/The Greco Family “Cook”Book

Amaretto Cookies

4 eggs

2 cups sugar

1 cup Crisco

1 cup orange juice

4 tsp. almond extract

6 hearing tsp. baking powder

5 cups flour

Powdered sugar

In large bowl, beat eggs, sugar and Crisco.  Add juice, almond extract, baking powder and flour.  Mix.  Roll each teaspoonful into a ball and roll in powdered sugar.  Place on greased cookie sheet.  Let stand on cookie sheet a few minutes before baking.

Bake 350 F. for 10 – 15 minutes.

Finished cookie will be light in color.

(Recipe for the Amaretto Cookies was in the Greco Family “Cook”Book, Julia Greco (age 100/2012), 1998.)

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Macaroons Cookies Recipe by Diane Randesi/The Greco Family “Cook”Book

November 24, 2012 Leave a Comment

Macaroons

Simple, fast, good and low fat!

Macaroons Cookies Recipe by Diane Randesi/The Greco Family “Cook”Book

Macaroons Cookies

1 1/3 cups coconut

½ cup sugar

2 Tbsp. flour

½ tsp. salt

2 egg whites

½ tsp. almond extract

Combine and mix coconut, sugar, flour and salt.  Stir in unbeaten egg whites and almond extract.  Drop by teaspoonful onto a greased and floured cookie sheet.

Bake at 350 F. for 20 minutes.  Option:  Add crushed almonds.

(Recipe for the Macaroons Cookies recipe was in the Greco Family “Cook”Book, Diane Randesi, 1998.)

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Cranberry-Pecan Biscotti Recipe

November 13, 2012 Leave a Comment

 

Cranberry-Pecan Biscotti

This is the time of the year (Mid-October) I make Cranberry-Pecan Biscotti.  I don’t remember who gave me this recipe, but I do know that it sure is good.

Cranberry-Pecan Biscotti Recipe

Cranberry-Pecan Biscotti

½ cup plus 1/8 cup oil

3 eggs

¾ tsp. vanilla

¾ tsp. almond extract

½ cup plus 1/8 cup sugar

3 cups flour

1 ¾ tsp. baking powder

2 tsp. lemon peel

¾ cup chopped pecan

¾ cup cranberries

Preheat oven to 325 F.  Mix together the oil, eggs, vanilla and almond; then put the sugar into the mixer and mix well.

Next add the following to mixer; flour, baking powder, peel, pecan and cranberries.  Mix until mixture forms dough.

Turn mixture onto lightly floured surface.  Knead lightly until all is combined.  Divide dough in HALF.  Roll each half into a 14-inch log, 2-inches wide.

Place on greased cookie sheet.  Bake at 325 F. for 20 – 25 minutes.  Cool on pan for 10 minutes.

  • Reduce oven temperature to 275 F.

Place logs on cutting board; cut into ¾-inch diagonal slices.  Put the slices on parchment lined cookie sheets and bake on 275 F. for 10 minutes.

After they baked; turn slices over and bake 8 minutes longer or until they are lightly brown.  Remove from the cookie sheets and cool them on wire rack.

 

(Recipe for Cranberry-Pecan Biscotti, I don’t remember who gave me this recipe.)

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Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

October 27, 2012 Leave a Comment

C ut-out Sugar Cookies

I make these in different shapes all year round.  I also make them for family wedding, showers, etc.

Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

Cut-out Sugar Cookies

1 ½ cups sugar

2 sticks margarine

1 egg

½ tsp. salt

½ tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

½ cup sour cream

3 cup flour (maybe more)

Frosting:   3 – 4 Tbsp. butter

Milk and powdered sugar (as needed for desired consistency)

 

Combine and mix all ingredients (except sour cream and flour).  Add sour cream to mixture.  Add flour in small amounts until dough can be formed into a ball.  Refrigerate for 1 hour.  Using a small amount at a time, roll out the dough and cut out the desired shapes.  Bake 350 F. for 5 – 8 minutes.  (Temperature may vary, so make sure they don’t get too brown.)  Cool on rack.

Frosting:   Melt butter.  Add powdered sugar slowly to milk making sure frosting isn’t too loose.  Add melted butter.  Add more sugar and milk, depending on how much you need, until frosting is creamy.  Food coloring may be added to frosting for variety.  Spread with a knife.  Let dry for a few hours.

(Recipe for the Cut-out Sugar Cookies recipe was in the Greco Family “Cook”Book, Karen Bennett, 1998.)

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Wooly Spider Whoopie Pies Recipe

October 9, 2012 Leave a Comment

Wooly Spider Whoopie Pies

These whoopies pies you should make them before Halloween.  I made them in 2010 for my husband’s office…the Wooly Spider Whoopies Pies, everyone seemed to like them.

Wooly Spider Whoopie Pies Recipe

Wooly Spider Whoopie Pies

2 cups flour

½ cup plus 2 Tbsp. coco powdered, divided

1 ¼ baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened, divided

1 cup packed brown sugar

1 egg

2 tsp. vanilla, divided

1 cup buttermilk

1 ¼ cups powdered sugar

2 cup marshmallow crème

1/3 cup chocolate sprinkles

1 cup semi-sweet chocolate chips

12 candy coated chocolate pieces

12 black twists, sliced in half

Preheat oven to 350 F.  Spray two cookie sheets with nonstick cooking spray.

Sift flour, ½ cup cocoa, baking soda and salt in medium bowl.  Beat ½ cup butter, brown sugar, egg and 1 teaspoon vanilla in large bowl with electric mixer at medium speed until blended.  Alternately add flour mixture and buttermilk, beating at low speed after each addition until smooth and well blended.  Spoon scant ¼ cupful 2 inches apart onto prepared cookie sheets.

Bake 12 minutes or until puffed and tops spring back when lightly touched.  Cool on cookie sheets 10 minutes.  Remove to wire racks; cool completely.

Meanwhile, beat remaining 2 tablespoons cocoa, ½ cup butter, 1 teaspoon vanilla, powdered sugar and marshmallow crème in large bowl with electric mixer at medium speed until smooth.

Spread rounded side of six cakes with melted chocolate.  Dip in sprinkles; place candy-coated pieces on top to create eyes.  Cool completely.

Spread bottom of remaining six cakes with cream filling; lay four licorice stripes across middle.  Top with dipped cake halves.          Makes 6 pies

(Recipe for Wooly Spider Whoopie Pies was in Halloween…Food, Fun & Crafts, October 25, 2011)

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Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

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

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

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Sesame Seed Cookies Recipe

September 27, 2012 Leave a Comment

Sesame Seed Cookies

My cousin, Rosemarie Calabro, has been making these Sesame Seed cookies for about 15 years.  They are really good, and every year at Christmas time she makes these cookies.  But I added a little more sugar (to make them sweeter) and nutmeg to the cookies.  So here goes!!

Sesame Seed Cookies Recipe

Sesame Seed Cookies

2 sticks margarine, softened

¾ cup sugar

3 eggs

3 ¾ cups flour

3 tsp. baking powder

½ cup milk

1 ½ tsp. vanilla

¾ tsp. nutmeg

Sesame seeds

Cream the margarine and sugar; mix well.  Add the eggs and mix well.

At this point add only 1 cup of flour and 1 teaspoon of baking powder to the creamed margarine mixture.  Then you add SOME of the milk (you have ½ cup to work with), vanilla and nutmeg, then you have 2 ¾ cup of flour and 2 teaspoons of baking powder still to add; so add a little of the flour and baking powder until the milk mixture is gone.

Roll the mixture into 1 ½ x 1 ½ logs; then into milk; then into the sesame seeds.

Put parchment lined baking sheets (get 4 sheets ready), put 5 sesame logs across; and 6 sesame logs down on the sheets.

Bake on 375 F. for 10 – 15 minutes or until lightly brown.

(Recipe for the Sesame Seed Cookies was given to me by Rosemarie Calabro.)

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Festive Logs Cookie Recipe

September 25, 2012 Leave a Comment

Festive Logs Cookie Recipe

While I was looking through ALL my recipes, I came across the Festive Logs Cookie Recipe that was one of the cookies I used in one of my Christmas cookie baskets, many years ago.  This cookie is so easy to make and they are sooooooo good.

Festive Logs Cookie Recipe

Festive Logs

1 cup margarine, room temperature

1/3 cup sugar

2 tsp. brandy

2 tsp. vanilla

¼ tsp. salt

2 cups flour

2 cups chopped pecans (Fine)

Sifted powdered sugar

½ cup (3 oz.) semi-sweet chocolate chips, melted

Preheat oven to 325F.  In a large bowl, beat together margarine and sugar until light and fluffy.  Beat in brandy, vanilla and salt.  Add flour, beating until blended.  Stir in pecans. Shape dough into small logs, each 2 ½ inches long and ½ inch wide.  Place 2 inches apart on UNGREASED baking sheets.  Bake 15 to 20 minutes.  Cookies SHOULD NOT BROWN.  Remove cookies from baking sheets; cool on racks.  While still slightly warm, roll in powdered sugar.  Dip 1 (one) end of each cooled cookie in melted chocolate.  Let stand until set.

Makes about 48 cookies

(Recipe is from HPBooks Cookies, 1983)

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Mom’s Whoopie Pies Recipe

September 24, 2012 Leave a Comment

 

Mom’s Whoopie Pies

It wasn’t until 2009 that I had my first Whoopie Pie.  I was looking through one of my many cookbooks, and I found the recipe for Whoopie Pie.  I made it and couldn’t believe how easy it was, and the only thing I had to buy was the marshmallow crème.  Well, I couldn’t find that recipe, but I have another, this recipe was in AARP The Magazine and it’s from Joanne Weir, so here goes.

Mom’s Whoopie Pies Recipe

Mom’s Whoopie Pies

1 cup sugar

1 egg

½ cup butter, softened

1 tsp. vanilla

½ cup cocoa, sifted

1 tsp. baking soda

½ tsp. salt

2 cups flour

1 cup buttermilk

Filling:   ¾ cup butter, softened

1 cup confectioners’ sugar, sifted

1 ½ cups prepared marshmallow crème

2 tsp. vanilla

¼ tsp. salt

Preheat oven to 375 F.  With an electric mixer, bear sugar, egg, butter and vanilla until light and creamy.  In another bowl, mix the cocoa, baking soda, salt and flour; then blend with buttermilk into the creamed mixture.

Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes.  Remove from baking sheets and cool on wire rack.           Makes 30 mini-cakes.

To make filling, mix together all ingredients well.

To assemble, sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly between the 15 whoopie pies.

(Recipe for Mom’s Whoopie Pies, was in AARP The Magazine, by Joanne Weir)

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Cinnamon Butter Cookies Recipe

September 23, 2012 Leave a Comment

Cinnamon Butter Spritz

Many, many years ago, (about 25 years ago) I bought two Viennese Classic Cookie Molds so I could make the Cinnamon Butter Cookies.  These trays had two unique shapes, nine cookies each, (times two).  You have to take your time, because you have to press the dough into the mold…bake…then unmold…they are really good.  Or you can use a cookie press…I think EVERYONE has one.  That is what I use now because it goes alot quicker.

Cinnamon Butter Cookies Recipe

Cinnamon Butter

1 cup butter

1 cup sugar

2 large eggs

3 cups flour

4 tsp. cinnamon

Preheat oven to 325F.  Cream butter; add sugar gradually.  Beat until very light and creamy; beat in eggs.  Add flour and cinnamon.  Stir until blended.

Press dough into ungreased mold and prick 3 times with fork (to keep dough from puffing while baking).  Dough should be level with top of mold.  Bake 10 to 15 minutes or until edges are slightly golden.  Remove from molds while hot.

If you can’t fine these pans; buy a Wilton Cookie Press and pick the shape you want (star, Christmas tree, etc.) Fill the press with the dough; then press the dough onto a cookie sheet.  Bake then at 325F. for 8 to 12 minutes.

* You can put ½ cup of finely chopped nuts in the batter (before they are baked).

* After the cookies are done baking and cool a while, I dip half in chocolate, and then I put candy sprinkles on them.

 

(Recipe for the Cinnamon Butter was on the Viennese Classic Cookie Mold, Wilton Cookie Maker, 1984)         

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