187 g or 1 1/2 C flour
1 t baking powder
1/2 t baking soda
9 T margarine
220 g or 1 C brown sugar, packed
28 g or 4 T cocoa
1 egg
1 t almond extract
1/2 C milk
1/2 C margarine
1 lb powdered sugar
1/2 t almond extract
milk
maraschino cherries, drained and halved
Whisk together flour, baking powder, and baking soda.
Separately, cream together margarine and sugar.
Beat in cocoa, egg, and almond extract.
Alternating, incorporate flour mixture and 1/2 C milk.
Shape into teaspoon sized balls.
Arrange on a greased cookie sheet.
Bake at 400 for 5-8 mins.
Beat together margarine, powdered sugar, and almond extract.
Add milk until frosting is spreadable.
Top cooled cookies with frosting and half a cherry.
--
Chocolate Crack-Ups (Angel's Favorite)
9 T butter
42 g or 6 T cocoa
333 g or 1 2/3 C sugar
2 eggs
2 t vanilla
250 g or 2 C flour
2 t baking powder
1/2 t salt
powdered sugar
Melt butter, stir in cocoa, and let cool.
Beat sugar, eggs, and vanilla.
Separately, whisk together flour, baking powder, and salt.
Combine flour with cocoa mixture.
Chill at least 2 hours.
Shape into teaspoon sized balls.
Roll each ball in powdered sugar.
Arrange on an ungreased cookie sheet.
Bake at 350 for 8-10 mins.
Center should be slightly gooey.
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Peppermint Candy Cookies
1 C butter60 g or 1/2 C powdered sugar
187 g or 1 1/2 C flour
1/2 C chopped nuts
1 t vanilla
1/2 C crushed peppermint candy
60 g or 1/2 C powdered sugar
2 T cream cheese
1 t milk
1 drop red food coloring
Cream together butter and sugar.
Add flour, nuts, and vanilla.
Chill dough.
Meanwhile, combine candy and powdered sugar.
Set aside 1/4 candy mixture for topping.
Separately, beat cream cheese with milk.
Stir in 3/4 candy mixture and red food color.
Shape chilled dough into 1" balls.
Fill and seal each ball with 1/4 t cream cheese filling.
Arrange on an ungreased cookie sheet.
Bake at 350 for about 12 mins; remove before browning.
While warm, top with reserved candy.
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Peanut Blossoms
219 g or 1 3/4 C flour
1 t baking soda
1/2 t salt
1/2 C shortening
130 g or 1/2 C peanut butter
110 g or 1/2 C brown sugar, packed
100 g or 1/2 C sugar
1 egg
2 T milk
2 t vanilla
sugar
Hershey Kisses
Whisk together flour, baking soda, and salt.
Separately, cream together shortening and peanut butter.
Beat in sugars.
Beat in egg, milk, and vanilla.
Stir in flour mixture.
Shape dough into 3/4" balls.
Roll in sugar.
Arrange on an ungreased cookie sheet.
Bake at 375 for 10-12 mins or until golden.
While warm, press each cookie with a kiss until the edges crack.
--
Thumbprints
2/3 C butter
100 g or 1/2 C sugar
2 eggs, separated
1 t vanilla
1/2 t salt
187 g or 1 1/2 C flour
walnuts, finely chopped
Cream together butter and sugar.
Beat in 2 yolks, vanilla, and salt.
Stir in flour.
Shape dough into 3/4" balls.
Dip into lightly beaten egg whites.
Roll in walnuts.
Arrange on a greased cookie sheet.
Press down center of each ball with thumb.
Bake at 350 for 12 mins.
--
Aunt Katherine's Caramel Cups
250 g or 2 C flour
1 C margarine
8 oz cream cheese
1 lb Kraft caramels
1/2 C Carnation evaporated milk
1/2 C margarine
1/2 C Crisco
2/3 C Carnation evaporated milk
133 g or 2/3 C sugar
1 t vanilla
grated nuts
In a food processor, blitz flour, margarine, and cream cheese.
Shape dough into 1" balls; should yield about 60.
Pat dough balls into tart cup pans.
Bake at 350 for 15-20 mins.
Melt caramels and evaporated milk.
Once baked tart shells have cooled, fill 3/4 with caramel.
Beat together margarine and Crisco.
Beat in evaporated milk, sugar, and vanilla.
Top tarts with frosting.
Finish with grated nuts.
--
Nut Butter Cookies
3/4 C butter, softened
45 g or 6 T powdered sugar
1 t vanilla
250 g or 2 C flour
1/4 t salt
1/2 t almond extract
1 C chopped nuts
powdered sugar
Cream butter.
Beat in powdered sugar and vanilla.
Beat in flour, salt, almond extract, and nuts.
Roll into 1" balls.
Squeeze each ball with the palm and fingers into 2" rolls.
Bake at 350 for 15-20 mins.
While warm, roll in powdered sugar.
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Almond Tuiles
4 egg whites
pinch of salt
133 g or 2/3 C sugar
4 T flour
6 T butter, melted and cooled
1/2 t almond extract
1 t vanilla
1 C chopped blanched almonds
Beat egg whites with salt until frothy.
Beat in sugar, 1 T at a time, until stiff.
Sift flour over meringue and fold gently.
Stir in butter, almond extract, vanilla, and almonds.
Arrange teaspoonfuls on a greased baking sheet 3" apart.
Flatten each mound into a 2 1/2" circle.
Bake at 325 10 mins.
Remove with spatula one at a time and curve around rolling pin.
--
Peanut Butter Cookies
375 g or 3 C flour
1 t baking soda
1 t salt
1 C shortening
220 g or 1 C brown sugar
200 g or 1 C sugar
2 eggs
260 g or 1 C peanut butter
1 t vanilla
Whisk together flour, baking soda, and salt.
Separately, cream together shortening and sugars.
Beat in eggs, peanut butter, and vanilla.
Stir in flour mixture.
Shape into balls and flatten with fork.
Bake at 350 8-12 mins.
--
Pineapple Sheet Cake Cookies
250 g or 2 C flour
300 g or 1 1/2 C sugar
2 t baking soda
2 eggs, well beaten
1 t vanilla
16 oz can crushed pineapple in juice
1/2 C margarine
8 oz cream cheese
210 g or 1 3/4 C powdered sugar
Whisk together flour, sugar, and baking soda.
Beat in eggs and vanilla.
Stir in pineapple, including pineapple juice.
Bake at 350 for 25-30 mins.
Beat together margarine, cream cheese, and powdered sugar.
Spread frosting on warm sheet cake.
--
TX Sheet Cake
250 g or 2 C flour
400 g or 2 C sugar
1 t baking soda
1/2 t salt
1 C margarine
1 C water
28 g or 4 T cocoa
1/2 C sour cream
2 eggs
1 t vanilla
1/2 C margarine
28 g or 4 T cocoa
6 T milk
1 1/2 lbs powdered sugar
1 t vanilla
Whisk together flour, sugar, baking soda, and salt.
Separately, bring margarine, water, and cocoa to a boil.
Separately, beat together sour cream, eggs, and vanilla.
Combine all 3 mixtures.
Pour into a greased cookie sheet.
Bake at 350 for 20 mins.
Bring margarine, cocoa, and milk to a boil.
Add powdered sugar and vanilla.
Spread frosting on warm sheet cake.
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Green Tree Cookies (not in Debbie's recipes)
1 C butter, softened
100 g or 1/2 C sugar
1 egg
1 1/4 t almond extract
2 drops green food coloring
281 g or 2 1/4 C flour
1/2 t salt
sugar
Cream together butter and sugar.
Beat in egg, almond extract, and green food color.
Stir in flour and salt.
Place dough in Christmas tree cookie press.
Press into an ungreased cookie sheet 1/2" apart.
Bake at 400 for 6-9 mins.
Sprinkle sugar over cookies immediately after baking.
--
Debbie's Binder, courtesy of Angel Placquet
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