48 candy cane kisses (or milk chocolate kisses or chocolate mint patties)
In a large mixing bowl, cream butter an sugar until light and fluffy. Beat in egg and vanilla. In another bowl mix the flour baking powder and salt; gradually beat into the creamed mixture .
Shape into 1 inch balls; roll in the crushed candy canes. Place 2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 10 – 12 minutes or until bottoms are golden brown. Immediately press a kiss into the center of each cookie. (have kisses unwrapped to save time) Remove from pans, cool on wire rack.
2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces
Beat butter, sugars egg and vanilla. Beat until well blended.
Combine flour, soda and salt; gradually add to butter mixture, beating well.
Drop dough by rounded tablespoonful’s about 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned. Cool on cookie sheet for 1 minute. Remove to wire rack to cool. Makes about 4 dozen, or less if you make big cookies like I do.
Preheat oven to 350 degrees. Grease and flour a 13X9 pan. Line pan with parchment paper. In a large mixing bowl, combine cake mix and chopped nuts. mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended. In a small bowl, slightly beat egg and add to mixture. Beat at low speed until mixture begins to stick to side of mixing bowl. Pour into prepared pan. Spread jam over mixture in pan. Bake for 20 – 25 minutes. If desired, drizzle a glaze over warm bars and cut into small diamond shapes.
recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing, Minnesota
A terrific all purpose dough that can b turned into a variety of cookies, rolled, dropped and shaped.
3 & 1/3 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
Sift flour, baking powder and salt onto wax paper.
Combine butter, sugar, and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended. Dough can be wrapped in plastic wrap and refrigerated up to 3 days. Makes about 4 cups dough.
2 cups Basic Cookie Dough
1 egg white
1 cup honey roasted peanuts finely chopped.
Preheat oven to 375 degrees
Shape dough into 32 balls.
Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray. Spread peanuts on waxed paper. Working with a few balls at a time, roll in egg white and coat with peanuts. Arrange 1 & 1/2 inches apart on cookie sheets.
Bake 10 minutes or until edges are golden. Let cool on cookie sheet 3 minutes. Transfer cookies to wire rack to cool completely. Makes 32 cookies.
My daughter makes this recipe quite often. I finally asked for the recipe. She said she found the recipe on the back of a cake mix box.
1 packaged yellow cake mix
1/3 cup of butter or margarine (softened)
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 10 ounce bag of peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Have oven preheated to 350 degrees.
Combine cake mix, 1/3 cup butter or margarine and egg. Beat at low speed until crumbly. Bake for 12 – 18 minutes until light golden brown.
Remove from oven, sprinkle with marshmallows. Return to oven for a minute or two till marshmallows puff. Let cool while preparing topping.
In large saucepan combine all topping ingredients except cereal and peanuts. Heat until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over the marshmallows, spreading to cover. Refrigerate 1 hour until firm. Makes 48 bars
A recipe from my mom that I found today while sorting through old pictures. Thanks for the memories mom! I miss you. This recipe is from the 1940s.
1/2 cup butter, softened
1 cup packed light brown sugar
1 teaspoon real vanilla extract
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped nuts.
Cream butter; add sugar, vanilla and egg and beat until light. Mix together flour, baking powder and salt. Add to butter mixture and mix thoroughly, then stir in nuts. Drop by level teaspoon full onto ungreased cookie sheets. Bake in preheated 400 degree oven for exactly 5 minutes. Remove from oven and let set exactly one minute, then with broad spatula, press down on each cookie firmly. Quickly remove from cookie sheet. Cool. Store in air tight container. Makes about 8 dozen.
2 c. sugar 1 c. shortening 2 eggs, well beaten 3 1/2 c. flour 2 c. oatmeal 1 tsp. salt 1 tsp. cinnamon 2 c. applesauce with 2 tsp. soda added 2 c. raisins 2 c. chopped walnuts
Cream sugar and shortening; add the eggs. Add the applesauce/soda mixture and mix well. Sift together flour, salt, nutmeg and cinnamon and add. Add oatmeal, raisins and nuts last. Drop by teaspoons on greased cookie sheets and bake in a preheated 375°F oven for about 12 minutes.
May frost with powdered sugar frosting when cool if you like.