Berry Berry Streusel Bars
- 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned)
- 1 1/4 c All-purpose flour
- 1/2 c Brown sugar, firmly packed
- 3/4 c Margarine or butter; melted
- 1 c Fresh or frozen blueberries
- 1/3 c Raspberry or Strawberry Preserves
- 1 ts All-purpose flour
- 1/2 ts Grated lemon peel (optional)
Heat oven to 350 F.
Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
Press oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.
Bake 13 to 15 minutes or until light golden brown. Cool slightly.
In medium bowl, combine blueberries, Raspberry Preserves, flour, and lemon peel; mix gently. Spread over crust. Sprinkle with the reserved cup of oat mixture, patting gently.
Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.
Anisette Cookies
- 1 c shortening
- 1 c sugar
- 4 ea eggs
- 4 c flour
- 4 ts Baking Powder
- 1 tb Vanilla
- 1 c Milk
Frosting:
- 3/4 lb confectioner's sugar
- 1 ts anise flavoring
- milk
Cream shortening, sugar and eggs together until smooth. Add the flour, baking powder, vanilla and milk and mix on slow in a mixer. When the dough is pretty much formed in a glob, stop and roll into small balls (about 1 tsp at a time) and place on a cookie sheet. The dough should be really sticky, so it is important to keep flouring your hands as you are rolling the balls of dough.
Bake at 350 degrees for about 10-12 minutes and cover with frosting.
For Frosting:
Combine the sugar and the flavoring. Add milk gradually until the frosting is the right consistency. Pour the frosting over the warm cookies.
Rice Krispies Cookies
- 2 c Sifted all purpose flour
- 1 ts Baking soda
- 1/2 ts Baking powder
- 1/2 ts Salt
- 4 c Rice Krispies
- 1 c Butter
- 1 c Granulated sugar
- 1 c Brown sugar
- 2 Eggs
- 1 ts Vanilla
Sift together flour, baking soda, baking powder and salt. Add the rice crispies. Set aside.
Cream butter, slowly add sugars and cream thoroughly. Add eggs and vanilla. Continue beating until fluffy.
Add sifted dry ingredients and mix well. Add the rice krispies and mix thoroughly.
Shape into balls the size of walnuts.
Place on lightly greased sheet. Bake at 375 for 10 minutes. Makes about 6-1/2 dozen cookies
Family-Style Cookies
- 1 c Carrots; Pared, Cut Up
- 1 lg Apple; Cored, Cut Into Wedges, DO NOT Peel
- 1 lg Orange, Cut Into Wedges DO NOT Peel
- 1 c Dates; Pitted, Cut Up
- 1 c Raisins
- 4 1/2 c Unbleached Flour; Sifted
- 1 ts Baking Soda
- 1 ts Ground Cinnamon
- 1/2 ts Ground Nutmeg
- 1/4 ts Ground Allspice
- 1/4 ts Ground Cloves
- 1/2 ts Salt
- 1 c Butter Or Regular Margarine
- 2 c Sugar
- 3 lg Eggs
- 1 c Walnuts; Chopped
Grind the carrots, apple, orange, dates, and raisins together in a food
grinder, using the medium blade. Set aside.Sift the flour, baking soda, cinnamon, nutmeg, allspice, cloves, and salt together, blending well; set aside.
Cream the butter and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Gradually stir in the dry ingredients into the creamed mixture, blending well. Stir in the ground fruit mixture and the walnuts.
Drop the mixture, by teaspoonfuls, about 2-inches apart on greased baking sheets. Bake in a preheated 350 Degree F. oven for 10 to 12 minutes or until golden brown.
Remove the cookies from the baking sheets and cool on wire racks. Makes 7 1/2 Dozen Cookies
Sand Tarts
- 2 c butter
- 2 1/2 c sugar
- 4 c flour
- 2 ea eggs, well beaten
- 1 ea egg white, slightly beaten
- sprinkle of sugar and cinamon
- pecans for topping
Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill dough overnight.
The next day, roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie.
Bake at 350-F about 10 minutes.
Foundation Icebox Cookies
- 3 1/2 c cake flour
- 1/2 ts salt
- 2 ts baking powder
- 1 c butter
- 2 c sugar
- 2 ea eggs, beaten
- 2 ts lemon extract
Sift together the flour, salt, and baking powder.
Cream the butter and sugar together; add the lemon extract. Add eggs and flavoring alternately with the sifted dry ingredients.
Form in long rolls about 2" in diameter, wrap in waxed paper, and place in refrigerator til firm.
Slice cookies 1/16" thick and bake at 375 degrees for 10 minutes.
Mexican Coffee Liqueur Cookies
- 1/2 c Butter
- 1/2 c Cream
- 2/3 c Maple syrup
- 1/2 c Kahlua
- 1 ts Vanilla
- 1 ea Egg
- 2 c White Flour
- 1 ts Baking Soda
- 1/2 c Oats
- 1/2 c Nuts
- 1 1/2 c mint chocolate chips
Cream together butter, cream, maple syrup, Kahlua and vanilla. Stir in egg. Add flour in three additions, making sure each addition is thoroughly mixed. Add baking soda and oats. By hand, stir in nuts and mint chips.
Drop by teaspoonfuls on an unoiled cookie sheet.
Bake at 350 degrees 10-12 minutes. Cookies will be golden brown. Makes 48 cookies
