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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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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Chris Kringle Cookie Recipe

September 14, 2012 Leave a Comment

Chris Kringle Cookies

When I was living in Albany, NY, I got the Chris Kringle recipe from a friend of mine in 1988.  This recipe I baked for just about every holiday.  I still make these cookies (2012) for Valentine’s Day and Christmas every year.

Chris Kringle Cookie Recipe

Chris Kringle

½ cup margarine

½ cup butter

2 cups sugar

3 eggs

1 ½ tsp. cream of tartar

1 ½ tsp. baking soda * dissolve in 2 tablespoons milk

1 tsp. salt

1 tsp. vanilla

(Add 2 oz. unsweet chocolate before flour is added – if you want chocolate cookies)

4 ½ cups flour

Preheat oven to 350F.  Cream margarine, butter and sugar until it gets creamy (about 6 minutes).  Add eggs, cream of tartar, baking soda, salt, and vanilla (unsweet chocolate ONLY if you’re making chocolate cookies) and 3 cups flour; mix together until flour is mix in well.  Add the rest of flour (1 ½ cups flour).  Chill batter overnight.

Roll the cookies THICK on ungreased sheets.  Bake for 13 minutes; until light in color.

 Icing:  2 ½ – 3 cups powder sugar

6 Tbsp. margarine, softened

1/8 to 1/2 cup milk

1 -2 tsp. milk

Mix margarine with powdered sugar, milk and vanilla.  Make as THICK or THIN, as you like it.

 

(Recipe for Chris Kringle and Icing came from a friend, 1988)

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Potato Chip Cookies Recipe

September 10, 2012 Leave a Comment

Potato Chip Cookies

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

Give this recipe a try the next time you’re looking for a sweet and salty snack!  The cookies quickly bake to a crispy, golden brown…and disappear even faster!

Monna Lu Bauer                                                                             Lexington, Kentucky

 

Potato Chip Cookies Recipe

Potato Chip Cookies

1 cup butter flavored shortening

¾ cup sugar

¾ packed brown sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

2 cups crushed potato chips

1 cup butterscotch chips

In a large bowl, cream shortening and sugars until light and fluffy.  Beat in eggs.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Stir in potato chips and butterscotch chips.

Drop by tablespoonful’s 2 in. apart onto ungreased baking sheets.  Bake at 375 F. for 10 – 12 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.

(Recipe for Potato Chip Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

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

 

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 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 of the recipe.

 

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

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Almond Crescents Cookie Recipe

September 1, 2012 Leave a Comment

Almond Crescents Cookies

In the early 80’s I was working for Grumman Data Systems in Bethpage, New York.  I had gotten this Almond Crescent recipe from one of the lady’s I used to work with.  It makes A LOT of crescents, so I cut the recipe in half.

Almond Crescents Cookie Recipe

Almond Crescents Cookie

2 sticks margarine

4 Tbsp. sugar

2 tsp. vanilla

2 cups flour

1 ½ cups almonds

Mix in order mentioned above.  Roll in small balls 1 inch; then shape into crescent shapes.

Use ungreased baking sheets.  Bake in 350F. oven for 13 minutes; done when it’s very light brown.

Let it cool awhile, and then roll the cookies into powdered sugar.

(Recipe for the Almond Crescents Cookie was given to me while I was working at Grumman Data Systems.)

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Cherry Shortbread Cookies Recipe

August 28, 2012 Leave a Comment

Cherry Shortbread Cookies

When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984.  I doubled the recipe to fit into an 11×17 inch pan.  I have made these cookies since 1984, and its 2012 now.  Everyone enjoys these cookies that I sometime make them 2 – 3 times a year.  They are really good.

Cherry Shortbread Cookies Recipe

Cherry Shortbread Cookies

1 ¼ cup Maraschino cherries

3 1/8 cups flour (3 cups plus 2 Tbsp.)

9 Tbsp. sugar (heaping ½ cup)

1 ½ tea nutmeg

1 ½ cup margarine

4 – 6 drops red food coloring

 

First chop and drain the cherries on a paper towel.

Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs.  Then stir in the cherries.

Put mixer on a higher speed until dough is smooth.  Put the dough into a ungreased cookie sheet; pat it down until it is all level.

Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned.  Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks.  Transfer to wire rack; cool completely.  Drizzle with glaze.

Glaze

Powdered sugar

1 Tsp. of each cherry & almond flavoring

(stir until smooth)

(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)

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Chocolate Meringue Kisses Recipe

August 24, 2012 Leave a Comment

 

Chocolate Meringue Kisses

Your sweetheart is sure to adore these light, cocoa-flavored meringue cookies with chocolate kiss centers.  Bake them on parchment paper for delicate browning.

Chocolate Meringue Kisses Recipe

Chocolate Meringue Kisses

3 egg whites

¼ tsp. vinegar

1/8 tsp. salt

¾ cup sugar

½ tsp. vanilla

1 Tbsp. unsweetened cocoa

48 milk chocolate kisses, unwrapped

Heat oven to 300 F.  Line cookie sheets with parchment paper.  In small bowl, beat egg whites, vinegar and salt until foamy.  Gradually add sugar and vanilla; beating until stiff peaks form.  Beat in cocoa.

Pipe or spoon batter into 1 inch mounds on parchment lined cookie sheets.  Bake at 300 F. for 15 minutes or until meringues are partially set.  Place 1 chocolate kiss  in center of each meringue; press down.  Bake for an additional 5 to 10 minutes or until dry and edges are lightly browned.  Remove from oven; cool completely.  Remove from parchment paper.   4 dozen cookies.

 

(Recipe for the Chocolate Meringue Kisses was in Pillsbury Classic Cookbooks, Chocolate Lovers IV Anytime Treats, Brownies Galore and Irresistible Desserts, February, 1990)

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Peanut Blossoms Cookie Recipe

August 18, 2012 Leave a Comment

Peanut Blossom

I made the Peanut Blossoms Cookie Recipe since 1990.  My husband’s mother, Marie Shea, also made this recipe for a long time.  It is one way of using up the chocolate kisses that would be left over from a holiday; such as Eater and Christmas; you always have left over kisses…I know I do.

Peanut Blossoms Cookie Recipe

Peanut Blossoms

1 ¾ cups flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

Sugar

48 milk chocolate candy kisses

Heat oven to 350F. for 9 to 12 minutes.  In large bowl, combine flour, ½ cup sugar, brown sugar, baking soda, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms.  Shape into 1-inch balls; then roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake on 350F. for 9 to 12 minutes or until golden  brown.  Immediately top each cookie with a candy kiss, pressing down firmly until cookie cracks around edge; remove from cookie sheets.

Makes 4 dozen cookies

 

(Recipe for Peanut Blossoms is from Pillsbury Classic Cookbooks, 1989, Poppin’ Fresh Homemade Cookies, page 32, October issue)

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