Cookies & Candy

Marzipan Cookies

Summary

Yield
30 Cookies
SourceMrs. Weaver (1970)
Prep time
1 hour, 15 minutes
Cooking time
30 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄2 c
soft butter
1⁄4 c
sugar
1 1⁄4 c
flour
 
food coloring
1⁄8 t
almond flavoring

Instructions

Cream butter, sugar, food coloring and flavoring. Stir in flour; mix thoroughly. Shape as directed below; use 2 teaspoons of dough. Place on ungreased baking sheet; chill 30 minutes. Bake at 300° for 30 minutes. Do not brown. Makes 2 to 2 1/2 dozen.

Colors and Shapes for dough:

Yellow Dough: (2 to 3 drops coloring): 

  • Bananas
  • Pears (cinnamon stem, add a blush spot with diluted red, use leaf or cinnamon bark for stem) 
  • Peaches (cloves for blossom, blush spot with diluted red)

Red Dough: (4 to 5 drops) 

  • Apples (use leaf or cinnamon bark for stem, clove for blossom, add red blush spot)
  • Strawberries (use toothpick to puncture for texture, roll on red sugar, use green toothpick or leaf for stem)
  • Cherries (roll into 3 small balls, add  cinnamon bark for stem)  

Orange Dough: 3 drops red and 2 drops yellow 

  • Orange (roll on grater for texture, add clove for blossom)
  • Apricots (same as orange only  smaller)  

Green Dough: 2 to 3 drops

  • Apples (use red blush, cinnamon bark for stem)
  • Grapes (shape into small balls, put 3, then 2, then 1 and push together to make cluster, cinnamon or leaf for stem. Miniature cloth leaves may be purchased at cake decorating supply store.) 

Forgotten Moments

Summary

Yield
48 Cookies
SourceEddie Cole (1989)
Prep time
12 hours
Cooking time
Total time
12 hours

Ingredients

2
egg whites, beaten stiff
3⁄4 c
sugar
1 pk
chocolate chips (small bag; I like to use Hershey's miniature chocolate chips.)
1 c
nuts
 
food coloring (opt.)

Instructions

Add sugar to whites and beat until stiff. Fold in chocolate chips and nuts. Preheat oven to 325°. Drop by teaspoon onto greased and floured cookie sheet. Place in oven and turn temperature off. Leave in oven overnight. Makes about 4 dozen small cookies. Often I will add food coloring.  

Notes

Aunt Vy’s Recipe. Sometimes I use coconut in lieu of chips or in addition to the chips.

Pizzelles With Nuts

Summary

Yield
60 Servings
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.*)
4 t
baking powder
2 T
vanilla or anise
1 c
walnuts or pecans, chopped fine

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Add nuts to batter. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

Chocolate Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 1⁄2 t
baking powder
2 T
vanilla or anise
1⁄2 c
cocoa
1⁄2 c
sugar

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour, cocoa, sugar and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef machine to make these recipes (or other pizzelle maker).

Pizzelles

Summary

Yield
60 Pizzelles
SourceMarion Shepherd (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

6
eggs
3 1⁄2 c
flour (approx.)
1 1⁄2 c
sugar
1 c
margarine (1/2 lb.; Don't use more than 1 cup and don't use oil substitute.)
4 t
baking powder
2 T
vanilla or anise

Instructions

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Makes 60.

Notes

You must have a Pizzelle Chef Machine to make these recipes.

Melting Moments

Summary

Yield
40 Cookies
SourceAnn Marie D'Andrea (1987)
Prep time
1 hour, 30 minutes
Cooking time
30 minutes
Total time
2 hours

Ingredients

1 1⁄4 c
all-purpose flour
2 T
cornstarch
3⁄4 c
confectioners' sugar
1 c
butter or margarine, softened
1 1⁄3 c
Baker's coconut
20
maraschino cherries

Instructions

Combine flour, cornstarch and sugar in a large bowl. Blend in butter until a soft dough is formed. Cover and chill dough approximately 1 hour. Cut maraschino cherries in half. Preheat oven to 300°. Shape dough into 3/4-inch balls. Roll in coconut. Place 1 1/2 inches apart on ungreased cookie sheets. Lightly press 1 cherry half into each cookie. Bake 20 to 25 minutes, or until very lightly browned. Cool on cookie sheets about 1 minute, then remove to wire racks to finish cooling. Store in airtight container. Yield: 40 cookies. 

Notes

Variation: Instead of coconut, roll 3/4-inch balls in chopped pecans and continue with recipe. 

Coconut Islands

Summary

Yield
24 Servings
SourceLavonne Roscoe (1988)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
flour
1⁄2 t
salt
1⁄2 t
soda
3
chocolate squares
1⁄4 c
hot coffee (or 1/4 tsp. instant coffee)
1⁄4 c
water
1⁄2 c
Crisco
1 c
brown sugar
1
egg
2⁄3 c
sour cream
1⁄3 c
coconut, finely cut (plus extra for topping)

Instructions

Sift together flour salt and soda. Melt chocolate, hot or instant coffee and water. Cream the Crisco. Gradually add 1 cup brown sugar to Crisco. Add 1 egg and chocolate mixture. Measure 2/3 cup sour cream. Add alternately with dry ingredients creamed mixture. Stir in 1/3 cup finely cut coconut. Drop by teaspoonfuls on greased pans. Bake at 375° for 12 to 15 minutes. Frost when warm. Add coconut. 

Chocolate Macaroons

Summary

Yield
30 Cookies
SourceKaren Miller (1988)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 cn
sweetened condensed milk (15 oz.)
2 oz
unsweetened chocolate
2 c
Shredded coconut
1 c
coarsely chopped nuts
1 T
strong brewed coffee
1 t
vanilla
1⁄8 t
salt

Instructions

Preheat oven to 350°. Oil baking sheet. Combine milk and chocolate in top of double boiler. Place over boiling water on high heat and stir constantly until mixture thickens, about 5 minutes. Add remaining ingredients and stir to blend. Drop by teaspoonfuls onto prepared sheet and bake about 10 minutes, or until bottoms are set. (Watch carefully, these burn easily.) Do not overbake; should be soft and chewy. To cool, transfer to a plate or a rack lined with wax paper. Makes 2 to 2 1/2 dozen. 

Almond Drop Cookies

Summary

Yield
30 Cookies
SourceFran Burkett (1975)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1⁄4 c
almond paste
1 pn
salt
3⁄4 c
sugar
1⁄2 c
blanched, slivered almonds
1⁄3 c
butter, melted and cooled
5
egg whites
1⁄2 c
flour

Instructions

Set oven at 450° and grease and flour baking sheets. Cream almond paste with melted butter. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time. Continue beating until meringue is very firm. Fold into almond paste mixture, adding flour and slivered almonds. Drop small rounds of batter on prepared baking sheets, leaving 1 inch between cookies. Bake 5 to 8 minutes, or until edges of cookies are golden brown. Yields approximately 30 cookies. 

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time
4 hours
Cooking time
Total time
4 hours

Ingredients

1 c
peanut butter
1 c
butter
2 c
graham cracker crumbs
2 1⁄2 c
powdered sugar
10 oz
milk chocolate chips
6 T
vegetable oil

Instructions

Combine peanut butter and butter in bowl and microwave until soft. Stir in graham cracker crumbs and powdered sugar. Mix well. Pat into bottom of a 9 x 13-inch pan. Melt chocolate chips over low heat. Stir in cooking oil. Pour over crust and refrigerate for several hours. Cut into bars. 

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