June 2007
New Recipes:
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Persimmon Cookies (holiday, dropped)
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Payday Cookies (bars)
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Banana Chip Cookies (dropped)
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Spitzbuben - Bavarian Christmas Cookies (holiday,
frosted/filled)
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Black Walnut Bites (holiday, frosted/filled)
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Apricot Sandwich Cookies (holiday, frosted/filled)
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Holiday No Bake Cookies (holiday, no bake)
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Date Balls (holiday, shaped)
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Jam Thumbprints - 2 Recipes (frosted/filled)
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Mexican Toasted Almond Cookies (shaped)
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Biscuits - Oats and Sesame (shaped, in Spanish)
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Lucy’s Caramelitas (frosted/filled)
Persimmon Cookies
I just wanted to give you my favorite cookie recipe. I make them usually around Christmas, and everyone loves them.
Ingredients:
1 c. margarine
1 c. shortening
2 c. sugar
2 c. mashed persimmons
2 eggs
2 T. vanilla
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 T. apple pie spice
1 T. cinnamon
1 tsp. cloves
1 tsp. salt
Optional Ingredients:
2 c. raisins or dried cranberries
1 c. chopped nuts
2 capfuls of brandy flavoring in place of vanilla
1 sm. can of well-drained pineapple
1 sm. shredded apple or carrot or both
Directions:
Cream margarine, shortening and sugar. Add persimmons, eggs and vanilla, beat well. Stir together flour and next 6 ingredients. Add to batter; mix
well, adding more flour, if batter is too thin. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at
350 degrees for 12 to 15 minutes. Cool on rack. Makes 7 dozen.
Submitted by: Shirley May
Payday Cookies
First layer…
Ingredients:
1 18-ounce moist supreme yellow cake mix
1/3 c. butter
1 egg
3 c. miniature marshmallows
Directions:
Combine cake mix, butter and egg, mix until crumbly. Press into a 13x9-inch ungreased pan. Bake at 350 degrees for 12 to 18 minutes until golden brown. Remove pan from oven and sprinkle with marshmallows. Return to oven until marshmallows begin to puff. Cool while preparing second layer.
Second layer…
Ingredients:
2/3 c. light corn syrup
1/4 c. butter
2 tsp. vanilla
1/2 package butterscotch chips, peanut butter chips or chocolate chips (if using chocolate chips, use one 8-ounce package and omit the white chocolate chips)
1/2 package white chocolate chips
2 c. crisp rice cereal: Corn Chex®, Rice Krispies®, granola or any crisp breakfast cereal (I put all the little dabs of leftover
cereal into a bag and use it when making these)
2 c. honey roasted nuts (or plain roasted salted peanuts)
1 c. coconut
Directions:
In a sauce pan, combine all ingredients except rice cereal, peanuts and coconuts. Heat until chips are melted and mixture is smooth, stirring constantly. Remove from heat and pour over remaining ingredients. Mix quickly. Immediately spoon warm topping over
marshmallows, press lightly. Spread to cover. Refrigerate one hour until firm. Let come to room temperature before cutting. Store in covered container.
Submitted by: Cheryl Lockhart, RN of Vallejo, CA
Banana Chip Cookies
These cookies are moist and have a great taste. Sometimes I add walnuts for a bit of a change.
Ingredients:
1 c. margarine
1/2 c. white sugar
1/2 c. brown sugar
1 egg
2 bananas, mashed
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. semi-sweet chocolate chips
Directions:
Cream margarine and sugars together. Add mashed bananas, egg and vanilla. Mix flour, salt and baking soda; stir in. Add chocolate chips. Drop by tablespoonfuls onto cookie sheets. Bake in a 350-degree oven for 7 to 10 minutes.
Submitted by: Pam Williams
Spitzbuben (Bavarian Christmas Cookies)
I love baking cookies and baking in general; cooking too. I’ve been making these cookies for holidays and special occasions for many years. At Christmas time, cut them out in the shape of Christmas trees. Cut little round holes in one cookie and put different color jellies on the bottom cookie and top with the one with the holes and allow the color to shine through.
Ingredients:
1 c. (2 sticks) butter at room temperature
1 c. plus 3 T. margarine at room temperature
1 3/4 c. sugar
1/2 tsp. salt
1/2 pound (1 3/4 c.) unblanched almonds, ground fine
5 c. all-purpose flour (spoon into measuring cup lightly and level with knife to measure)
1 tsp. vanilla
1 c. quince or crabapple jelly
Granulated sugar (about 1 c.)
Directions:
In large mixer bowl, cream butter and margarine. Add sugar; cream until light and fluffy. Mix in salt and then ground almonds, mixing thoroughly. Gradually add flour; adding vanilla before all flour is added. Mix well. Chill until firm enough to handle. Keep in refrigerator while rolling each batch of dough.
Roll a piece of dough the size you can handle on a lightly floured pastry cloth with a rolling pin covered with a "stocking". Dough should be 3/16-inch thick. Cut cookies with a round cookie cutter about 1 1/2 inches in diameter. Place on ungreased baking sheets and bake in a preheated 350-degree oven for 10 to 12 minutes just until cookies are barely brown. Remove from baking sheet immediately and cool on racks.
When cool, spread bottom side of half cookies with jelly and top with
another cookie. Press both sides into granulated sugar to coat. Place in airtight containers with waxed paper or plastic wrap between layers for 2 to
4 weeks. Cookies will soften and mellow. Makes about 15 dozen 1 1/2-inch cookies or 7 1/2 dozen sandwich cookies.
Submitted by: Michelle Schmidt
Black Walnut Bites
Ingredients:
1/2 pound butter (2 sticks)
1 c. confectioners’ sugar
1 tsp. vanilla
1 c. black walnuts, chopped (If you can’t find or afford black walnuts, English walnuts will do, also pecans or hazelnuts. Each nut gives its own distinct flavor.)
2 1/4 c. all-purpose flour
2 T. cocoa powder
Confectioners’ sugar
Directions:
Preheat oven to 350 degrees. Beat the butter, 1 cup confectioners’ sugar and vanilla together, until thoroughly mixed. Add the walnuts, flour and cocoa
powder. Mix well. Shape into balls 1-inch in diameter. Bake until light brown, about 20 minutes. Cool slightly and roll in confectioners’ sugar.
Makes about 50.
Submitted by: Michele Bowles
Apricot Sandwich Cookies
These are really pretty at Christmas time. You can use any flavor of preserves you want to make these cookies. Another idea is to try canned poppy seed filling.
Ingredients:
2/3 c. butter, softened
2/3 c. confectioners’ sugar
1 tsp. vanilla
1 1/4 c. flour
1/4 tsp. salt
1 egg white
1 1/2 tsp. water
3 T. sugar
1/2 c. apricot preserves
Directions:
Combine butter and confectioners’ sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Stir in vanilla. Reduce speed to
low, add flour and salt. Beat until well mixed. Divide dough in half, flatten each half into a disk shape. Wrap dough in plastic food wrap and refrigerate until firm, about one hour.
Heat oven to 300 degrees. Roll out dough on lightly floured surface, one half at a time, keeping remaining dough refrigerated until needed. Roll out to 1/8-inch thick. Cut dough with 1 1/2-inch round cutter. Place one inch apart onto ungreased cookie sheets. Whisk egg white with water in small
bowl, brush over surface of cookies. Sprinkle with sugar. Bake for 10 to 12 minutes or until set. Cool completely on cooking racks.
Meanwhile, heat apricot preserves in small saucepan over medium-low heat until mixture just begins to bubble, 1 to 2 minutes. Continue cooking one minute. Strain to remove large pieces, if necessary. Cool completely. Spread thin layer of preserves onto plain side of
cookie, top with second cookie, sugar side down. Repeat with remaining cookies.
Submitted by: Gloria Klug of Lakeline, OH
Holiday No Bake Cookies
Ingredients:
2 c sugar
3 T. cocoa
1 stick margarine or butter
1/2 c. milk
1 tsp. vanilla
1/2 c. peanut butter
2 c. quick cooking oats
1 c. chopped nuts
Directions:
Combine sugar, cocoa, margarine and milk in saucepan, bring to full boil. Boil 1 minute. Remove from heat. Add vanilla, peanut butter, nuts and oats.
Beat together. Drop from teaspoon onto waxed paper.
Submitted by: Frances Wood
Date Balls
Ingredients:
1 1/2 c. margarine
1 c. confectioners’ sugar
3 T. milk
3 tsp. vanilla extract
3 3/4 c. all-purpose flour
3/4 tsp. salt
1 1/2 c. chopped nuts
1 1/3 c. chopped dates
Confectioners’ sugar
Directions:
Preheat oven to 300 degrees. Cream margarine and sugar. Add milk and vanilla, mix well. Stir in flour and salt. Blend in dates and nuts. Roll into 1-inch balls. Place on ungreased baking sheet. Bake for about 20 minutes until light brown. While still warm, roll in confectioners’ sugar.
Submitted by: Yletha from Oregon
Jam Thumbprints (Recipe 1 of 2)
Ingredients:
2/3 c. margarine or butter
1 1/2 c. all-purpose flour
1/2 c. sugar
2 egg yolks
1 tsp. vanilla
2 slightly beaten egg whites
1 c. finely chopped walnuts
1/3 to 1/2 c. jam or preserves
Directions:
Beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg yolks and vanilla. Beat until thoroughly combined. Beat in remaining flour.
Cover and chill about 1 hour or till easy to handle. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on a greased cookie sheet. Press centers with thumb. Bake in a 375-degree oven for 10-12 minutes or until edges are lightly browned. Cool cookies on a wire rack. Just before serving, fill centers with jam or preserves. Makes about 42 cookies.
Submitted by: Caroline and Horst Haessler
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Thumbprint Cookies (Recipe 2 of 2)
Ingredients:
1/2 c. soft shortening (you can use half butter if desired)
1/4 c. brown sugar, packed
1 egg yolk
1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt
1 egg white
3/4 c. finely chopped nuts
Jelly
Directions:
Mix shortening, brown sugar, egg yolk, and vanilla thoroughly. Measure and sift flour. Blend flour and
salt, stir in. Roll 1 tsp. of dough into balls. Dip in egg white, then roll in
nuts (this procedure is optional). Place 1 inch apart on ungreased baking
sheet, press thumb gently into centers. Bake at 350 degrees for 10 to 12 minutes. Cool. Fill holes with
jelly. Makes about 3 dozen.
Variation...
Chocolate Thumbprint Cookies
Make Thumbprint cookies above except substitute 1/2 c. granulated sugar for the brown sugar and add 1 square unsweetened chocolate (melted) to the shortening.
Submitted by: Frances Wood
Mexican Toasted Almond Cookies
Ingredients:
2 c. all-purpose flour
1 c. slivered almonds, toasted
3/4 c. confectioners’ sugar, divided
1/4 tsp. salt
1/4 tsp. cinnamon
1 tsp. almond extract
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1 c. (2 sticks) butter, softened
Directions:
Heat oven to 350 degrees and lightly butter cookie sheet. In food processor, combine flour, almonds, 1/2 c. of confectioners’ sugar, salt and
cinnamon; process until mixed. Stir in almond extract, lemon peel and orange peel. Gradually add butter, processing until ball forms. Shape
dough into 3/4- to 1-inch balls and place on buttered cookie sheet. Flatten
slightly to form small patties. Bake at 350 degrees for 12 to 15 minutes or until cookies are very light brown. Remove cookie from cookie sheet and
cool on wire rack. Dust cooled cookie with remaining 1/4 c. confectioners’ sugar.
Makes 3 1/2 dozen cookies.
Submitted by: Michelle Schmidt
Biscuits - Oats and Sesame (Directions in Spanish)
These are great and very healthy! I'm from Argentina! I love this club, but I speak Spanish, I don't speak English very well, but is not a problem!
Ingredients:
2 eggs
1 c. and 1 T. aceite
1 c. and 2 T. oats
3/4 c. molasses
2 T. sesame, toasted
Directions:
Combinar la avena con el sésamo, la melaza de maíz y el aceite. Dejar reposar durante 1 hora. Agregar los huevos y mezclar. Colocar por cucharadas en una placa enmantecada y enharinada. Hornear 20 minutos, hasta que estén bien dorados. Retirar y dejar enfriar.
Submitted by: Bren Vi
(Editor's note: If anyone can translate these directions into
English please contact
us and we'll include an update in next month's issue! :o)
Lucy’s Caramelitas
Ingredients:
1/2 c. oleo (butter or margarine)
1 c. sugar
1 egg
2 squares chocolate, melted
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Caramels
Directions:
Mix everything but the caramels together. Chill dough. Mold dough around each caramel. Bake at 400 degrees for 7 minutes. Cool.
Glaze…
Ingredients:
2 T. light corn syrup
1 1/2 c. confectioners’ sugar
1 square chocolate, melted
2-3 tsp. water
Directions:
Blend all ingredients together in a small bowl. Dip the cooled cookies in the glaze.
Submitted by: Odette
