Recipe: Cookie and Candy Recipes - 2000-11-12 (15)

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Holiday Cookie and Candy Recipes - 2000-11-12 (15)

Cathy/NY (11:02:54) :

Mocha Nut Butterball Cookies

1 cup butter
1/2 cup granulated sugar
2 tsp vanilla
2 tsp instant coffee powder
1/4 cup cocoa
1 3/4 cup flour
1/2 tsp salt
2 cups chopped walnuts or other

Cream butter and sugar well. Add Vanilla and cream till light and fluffy. Add flour, coffee, cocoa, flour and salt. Mix well and add nuts.

Shape in 1 inch balls.. put on ungreased sheets and bake 325 deg. for approx 15 mins. Roll in confectioners sugar while warm and again when cooled.

Cathy/NY (10:59:18) :

Sour Cream Flakies

1/2 pint sour cream
2 cups flour
1/2 cup sweet butter(1 stick)
1 yolk
Slivered almonds, crushed or sliced almonds
sugar, granulated

Don't grease pan. cream butter, adding flour and sour cream. Mix well. Roll out and cut in triangles. Paint with yolk and put sugar and almonds on top of each. Chill dough before rolling. Preferably overnight or few hours. Bake 375 deg. 10-15 mins. Should be flaky and delicious.Cathy/NY (10:50:24) :

Pignoli Cookies

4 oz. pignoli
8 oz. almond paste, cut in small pieces
2/3 c granulated sugar
2 egg whites
1 tsp grated zest lemon peel

preheat oven 325 deg. Line cookie sheet with parchment. In med. size bowl beat paste, sugar egg whites and lemon peel with electric mixer till smooth. With slightly wet hands form dough in 1 inch balls using heaping tsp for each. Press the balls in pine nuts. Flattening balls slightly and coating one side. Place 1 inch apart on prepared sheet. Bake 22-25 mins till golden brown. Cool completely on rack. Store tightly covered. Makes approx 24 cookies

Cathy/NY (10:42:41) :

Almond Biscotti

1 stick butter
1 cup sugar
3 eggs
1/2 cup sour cream
3 cups flour
1 tsp baking soda
1 1/2 cups almonds
1/2 tsp almond extract

Grind 3/4 cup almonds and coarsely chop the remaining
3/4 cup of almonds. Set aside. Cream butter and sugar and add 2 eggs and the almond ext. Stir in the ground almonds, sour cream, flour and baking soda. Add the chopped almonds, turn dough onto board and knead a few mins. Till smooth. Cut dough in 4 parts. Roll them in long bars and put on baking sheet. Beat the last egg and brush on top of the dough. Sprinkle with sugar and bake in preheated oven 300 deg. for approx. 30-40 mins. Take out of oven. Reduce heat to 250 deg. and cut bars into 1 inch thick slanted slices. Lay them on sides and bake for 15 more mins. Makes approx 4 dozen depending on size you choose to make them.

Kellly~WA (10:12:23) :

These are great to look at and very tasty! I like making small cookies instead of the wreaths. They make great garnishments for a plate of cookies or on a cake.

Christmas Holly Wreath Cookies

1/2 cup margarine
30 large marshmallows
1/2 teaspoon vanilla
1 1/2 teaspoons green food coloring
3 1/2 cups corn flakes
1 ounce red hot candies

Melt margarine with marshmallows in saucepan, stirring to mix well; remove from heat. stir in vanilla and food coloring. Add corn flakes; mix gently with a wooden spoon. Drop by teaspoonfuls onto waxed paper; shape into wreaths with greased fingers. (Work fast) Press cinnamon candies onto wreaths while still warm. Let stand for several hours or until cool. Makes 24 wreaths.

Kellly~WA (10:07:32) :

Raspberry and Almond Shortbread Thumbprints

2/3 cup white sugar
1 cup butter, softened
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract

Preheat oven to 350 degrees F (180 degrees C).

Cream together 2/3 cup sugar, butter or margarine, and 1/2 teaspoon
almond extract for 1 - 2 minutes. Add flour and mix for 1 - 2 minutes.

Roll dough into balls and place on ungreased cookie sheets. Put a
thumbprint into the top of each ball and fill with raspberry jam. Bake for 14 -
18 minutes or until lightly browned. Let cool 1minute. Glaze lightly.

To Make Glaze: Combine confectioners' sugar, 3/4 teaspoon almond
extract and 1 - 1 1/2 teaspoons milk. Drizzle lightly over cookies.

Makes 3 dozen

Kellly~WA (10:07:10) :

Chow Mein Candy Clusters

2 cups butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts

In a double boiler over hot (not boiling) water, melt the butterscotch morsels
until thoroughly dissolved. Remove from heat and stir in the chow mien
noodles and peanuts.

Drop by teaspoons on wax paper. Cool until firm.

Makes 2 dozen

Kellly~WA (10:06:44) :

MICROWAVE PEANUT BRITTLE

1 1/2 cup Peanuts
1 cup Sugar
1/2 cup Light corn syrup
1 tsp Baking soda
1 tbsp Butter
1 tsp Vanilla
1/8 tsp Salt

Place peanuts in large microwave bowl and cook for 3
minutes. Mix in sugar, corn syrup and salt; cook for
7-8 minutes. Mixture should be bubbling. Stir in
butter and cook 3-4 minutes. Add vanilla and baking
soda (be careful, vanilla may splatter), stirring
quickly until mixture is foamy. Immediately pour in
greased baking dish and spread thin. Let cool, break
and store in an airtight container. Makes about 1
pound of candy.

Kellly~WA (10:06:12) :

NEVER FAIL DIVINITY

3 c. sugar
3/4 c. water
1/2 tsp. salt
1/2 c. light corn syrup
3 med egg whites
1 tsp. vanilla

Combine sugar, water and corn syrup in heavy
saucepan. Cook until syrup reaches 254 degrees or
firm ball stage on candy thermometer. Beat egg
whites with salt until stiff, moist peaks form when
beaters are raised. Add half the syrup to egg
whites beating constantly. Return half the syrup to
stove to boil again. Then gradually beat into egg
whites and continue beating until dry. Add vanilla
and nuts, beating by hand. Work quickly. Use your
portable mixer until you get to the vanilla and
nuts.

Kellly~WA (10:05:44) :

FRENCH NOUGAT A light and airy, a sort of hard
caramel nougat.

3 cup Powdered Sugar
1 cup Almonds (toasted, chopped)

Coat a wooded spoon, the insides of a medium
sized saucepan, and a cake or loaf pan with PAM or
Crisco spray. Set aside.

Place the sugar in a 3-quart saucepan and place on
medium heat. Slowly stir until it begins to melt
(caramelize). This gets very hot and may take
many minutes. When completely melted stir in the
almonds and pour onto the prepared cookie sheet.

FRAGMENTS: Spread evenly and let cool. Fragment
into smaller pieces.

ROUNDS: Spread out onto prepared cookie sheet,
fold edges towards the center. When cool enough
to handle, butter fingers and divide into 4 equal
pieces. Roll under palm into ropes until almost
cool. Cut into smaller pieces.

Store in an airtight container.

Kellly~WA (10:05:25) :

ROCK CANDY

5 cup Sugar (granulated white sugar)
2 cup Water

Punch holes at the top edge of a thin 8"
square pan and lace about 7 strings from
one side to the other. Stretch the strings
so that they don't touch the bottom of
the pan. Place this pan into another pan
deep enough to catch any leaking syrup.

Dissolve sugar in water and cook without
stirring to about hard ball stage (247-252
degrees) over medium heat. Pour syrup
into laced pan. It should reach a level
about 3/4" above the strings. Cover the
surface with a piece of foil. Watch and
wait. The syrup sometimes takes a week
to crystallize. Lift out the laced pan. Cut
the strings and dislodge the rock candy.
Rinse quickly in cold water and put on
racks in a very low oven to dry.

Kellly~WA (10:05:08) :

Rudolph's Peanut Butter Oat Treats

1/4 cup butter or margarine, melted
1/3 cup peanut butter
1/2 cup brown sugar
1 cup oatmeal, not instant

1. In a medium bowl, combine
melted butter, peanut butter,
and brown sugar. Stir well.
2. Add oatmeal and stir well.
3. With your hands, roll oatmeal
mixture into 1-inch balls and place
on waxed paper.

Makes 20 treats

Kellly~WA (10:03:55) :

Frosty The Snowball

4 tablespoons butter
1 cup light brown sugar
3 to 4 drops green food coloring
2 cups crispy rice cereal
Cinnamon candy
1 quart ice cream

1.Line a baking sheet with waxed paper.
2.Melt butter in large saucepan over medium-low heat.
Add sugar and stir to dissolve. Remove from heat.
3.Add food coloring and stir well.
4.Add cereal and stir gently.
5.Spoon cereal mixture onto waxed paper and divide into
four pieces. Form each piece into a wreath. Decorate the
wreaths with cinnamon candy.
6.Refrigerate wreaths for 1 hour or until set. Before
serving, place a scoop of ice cream in the middle of
each wreath.

Kellly~WA (10:03:25) :

Crunchy Party Mix

2 cups small pretzels
2 cups chow mein noodles
2 cups corn chex cereal
1 cup salted roasted peanuts
1 cup raisins
3 egg whites
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 package candy coated chocolate pieces

1.Preheat oven to 225 degrees.
2.In a very large bowl, combine pretzels, chow mein noodles, cereal,
peanuts, and raisins.
3.In a medium bowl, beat egg whites until foamy.
4.Stir in sugar, cinnamon, and salt.
5.Pour over pretzel mixture, stir until well coated.
6.Spread evenly on a greased baking sheet.
7.Bake 1 hour, stirring every 15 minutes.
8.Cool completely.
9.Stir in chocolate pieces.
10.Store in an airtight container.

Kellly~WA (10:03:04) :

Caramel Corn

Put 3 1/2 cups popped corn in a large paper bag (no
unpopped kernels)

Take

1/2 cup melted margarine
1 cup brown sugar
1/2 t salt
1/4 cup corn syrup

Microwave 2 min, stir and repeat. (If you put this
recipe to music, that would be the chorus.) Add 1/2 t baking powder, stir it in the mixture, and pour over popcorn in the bag. Close and shake, Microwave 2 min, shake and repeat.