Snowballs
yield: 3 1/2 dozen
Cream together
1c butter
1/3c sugar
Add
2 tsp milk
2 tsp vanilla
Add
2c flour
1/2c finely chopped nuts
Chill dough
Form into 1" balls
Place on ungreased sheet
Bake @ 375* for 12-15 min
cool, roll in powdered sugar
Friday, November 29, 2013
Chewy Bars
Chewy Bars
yield : 1 9x11 pan
Cream together
1 stick butter
2c light brown sugar
Add
pinch salt
2 well beaten eggs
Stir in
1 heaping cup flour
1 tsp baking powder
1c pecans, chopped
1 tsp vanilla
Pour into greased 9x11" pan
Bake @ 350* for 30 min
Cool and cut into squares
yield : 1 9x11 pan
Cream together
1 stick butter
2c light brown sugar
Add
pinch salt
2 well beaten eggs
Stir in
1 heaping cup flour
1 tsp baking powder
1c pecans, chopped
1 tsp vanilla
Pour into greased 9x11" pan
Bake @ 350* for 30 min
Cool and cut into squares
Cathedral Windows
Cathedral Windows
yield: 2 logs
Melt:
1 stick butter
2c chocolate chips
Add
1c finely chopped nuts
1 bag colored mini marshmallows
Note: cool the choc mixture before adding the marshmallows
Roll into 2 logs in waxed paper
Chill
Slice into 1/2" slices before serving
yield: 2 logs
Melt:
1 stick butter
2c chocolate chips
Add
1c finely chopped nuts
1 bag colored mini marshmallows
Note: cool the choc mixture before adding the marshmallows
Roll into 2 logs in waxed paper
Chill
Slice into 1/2" slices before serving
Holly Cookies
Holly Cookies
yield: depends on how large the wreaths are
Melt together:
4 c big marshmallows (12/cup)
1 stick butter
Add
2 tsp green food coloring
Add
5c corn flakes
Shape into wreaths and decorate with red hots
yield: depends on how large the wreaths are
Melt together:
4 c big marshmallows (12/cup)
1 stick butter
Add
2 tsp green food coloring
Add
5c corn flakes
Shape into wreaths and decorate with red hots
Toll House Cookies
Toll House Cookies
yield: depends on how small/large the cookies are
2 1/4c flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4c sugar
3/4c brown sugar
3 tsp vanilla
2 eggs
2c choco chips
1c chopped nuts
Cream together :
butter, sugars, vanilla
add eggs, beat well
add flour, soda, salt slowly~incorporate well
Add the chips and nuts and mix well
Drop from teaspoon onto greased cookie sheet, bake 9-11 min @ 375*
or
spread onto greased jelly roll pan- bake 20-25 min @ 375*
yield: depends on how small/large the cookies are
2 1/4c flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4c sugar
3/4c brown sugar
3 tsp vanilla
2 eggs
2c choco chips
1c chopped nuts
Cream together :
butter, sugars, vanilla
add eggs, beat well
add flour, soda, salt slowly~incorporate well
Add the chips and nuts and mix well
Drop from teaspoon onto greased cookie sheet, bake 9-11 min @ 375*
or
spread onto greased jelly roll pan- bake 20-25 min @ 375*
Shortbread
Shortbread
yield 20-24 pieces
Cream together:
1 1/2 sticks butter
2/3c powdered sugar
Add and knead:
1 3/4c flour
1/2 tsp salt
Pat into bottom of 11" pie plate
Use sharp knife to cut dough into 24 wedges
Prick all over with fork
Bake until pale yellow, firm to touch
Do not allow to brown
Cool, turn out right side up
yield 20-24 pieces
Cream together:
1 1/2 sticks butter
2/3c powdered sugar
Add and knead:
1 3/4c flour
1/2 tsp salt
Pat into bottom of 11" pie plate
Use sharp knife to cut dough into 24 wedges
Prick all over with fork
Bake until pale yellow, firm to touch
Do not allow to brown
Cool, turn out right side up
Pecan Tassies
Pecan Tassies
yield 24 tassies
Cream together:
1/4c butter
3 oz cream cheese
1c flour
1/4 tsp salt
Shape into 24 balls and press into tassie pans
Filling:
2 eggs
1 1/2c brown sugar
1/4 tsp salt
2 Tbsp melted butter
1 tsp vanilla
1c chopped pecans
Pour the filling into the shells
Bake @ 350* for 30 min
yield 24 tassies
Cream together:
1/4c butter
3 oz cream cheese
1c flour
1/4 tsp salt
Shape into 24 balls and press into tassie pans
Filling:
2 eggs
1 1/2c brown sugar
1/4 tsp salt
2 Tbsp melted butter
1 tsp vanilla
1c chopped pecans
Pour the filling into the shells
Bake @ 350* for 30 min
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