Post by tbhas6 on Dec 16, 2011 11:40:58 GMT -5
Easy Praline Bars
24 graham cracker squares
1/2 c. packed brown sugar
1/2 c. margarine or butter
1/2 tsp. vanilla
1/2 c. chopped pecans
Heat oven to 350 degrees. Arrange crackers in single layer in ungreased jelly roll pan or cookie sheet. Heat brown sugar and margarine to boiling. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour over crackers; spread evenly. Sprinkle with pecans. Bake until bubbly, 8-10 minutes; cool slightly. Cut into 48 bars.
Caramel-Oat Bars
2 c. oats, quick cooking OR regular
1/2 c. packed brown sugar
1/2 c. margarine or butter, melted
1/4 c. dark corn syrup
1 tsp. vanilla
1/2 tsp. salt
1 pkg. semi-sweet chocolate chips
Heat oven to 400 degrees. Mix all ingredients except chocolate chips. Spread into a greased 9x9x2" square pan. Bake until bubbly, about 8 min. Immediately sprinkle with chocolate chips. Let stand until soft; spread evenly. Refrigerate at least 1 hour. Cut into 2x1" bars store in refrigerator.
Caramel-Apple Bars
1 c. packed brown sugar
1/2 c. margarine or butter, softened
1/4 c. shortening
1 3/4 c. all-purpose flour
1 1/2 c. oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 c. coarsely chopped pared tart apples (about 3 med.)
3 Tbsp. all-purpose flour
1 14oz. pkg. caramel candies
Heat oven to 400 degrees. Mix brown sugar, margarine and shortening. Stir in 1 3/4 c. flour, oats, salt and baking soda. Remove 2 c. of the mixture; reserve. Press remaining mixture into ungreased rectangular 13x9x2" pan.
Toss apples and 3 Tbsp. flour; spread over mixture in pan. Heat candies over low heat, stirring constantly, until melted; pour evenly over apples. Top with reserved oat mixture; press lightly.
Bake until golden brown and apples are tender, 25-30 min. Cut into 2x1 1/2" bars while warm. Refrigerate any remaining bars.
Colorful Cookies
1 3oz. pkg. fruit-flavored gelatin
1 c. powdered sugar
1 c. margarine or butter, softened
2 1/4 c. all-purpose flour
1/4 tsp. salt
Colorful glaze (below)
Heat oven to 350 degrees. Reserve 1 tablesthingy (dry) gelatin for the glaze. Mix remaining gelatin, powdered sugar and butter. Stir in flour and salt. Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheet. Bake until set but not brown, 8-10 min. Cool slightly; remove from cookie sheet. Cool completely. Prepare glaze (below). Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate/colored sprinkles, if desired.
Glaze: Mix reserved 1 Tbsp. gelatin and 3 Tbsp. hot water. Let stand 5 minutes. Stir in 2 c. powdered sugar and 1 tsp. vanilla until smooth and of desired consistency.
Russian Teacakes
1 c. margarine or butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. finely chopped nuts
1/4 tsp. salt
powdered sugar
Heat oven to 400 degrees. Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough hold together; shape into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake until set but not brown, 10-12 min.
Roll in powdered sugar while warm; cool. Roll in powdered sugar again.
Shortbread Cookies
3/4 c. margarine or butter, softened
1/4 c. sugar
2 c. all-purpose flour
Heat oven to 350 degrees. Mix margarine and sugar. Stir in flour (if dough is crumbly, stir in an additional 1-2 Tbsp. softened margarine or butter).
Roll dough about 1/2" thick on lightly floured cloth-covered board. Cut into small shapes. Place about 1/2" apart on ungreased cookie sheet. Bake until set, about 20 minutes. Immediately remove from cookie sheet.
Nut Roll-Ups
1/3 c. margarine or butter, softened
1 3oz. pkg. cream cheese, softened
3/4 c. all-purpose flour
36 pecan or walnut halves, candied cherry halves or chocolate , butterscotch-flavored or peanut butter-flavored chips
powdered sugar
Mix margarine and cream cheese. Stir in flour until soft dough forms. Cover and refrigerate until firm; at least 8 hours.
Roll dough into a 12x9" rectangle on cloth covered board generously sprinkled with powdered sugar. Cut into 3x1" rectangles. Place one pecan half on one end of each rectangle; roll up, beginning at 1" end. Pinch end to seal. Place cookies, end seam sides down, on ungreased cookie sheet. Bake until golden brown, 15-17 minutes; cool. Sprinkle with powdered sugar.
Molasses Cookies
1 c. sugar
1/2 c. shortening
1 c. dark molasses
1/2 c. water
4 c. all-purpose flour
1 1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
Sugar
Mix 1 c. sugar and the shortening. Stir in remaining ingredients except sugar. Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees. Roll dough 1/4" thick on generously floured cloth-covered board. Cut into 3" circles; sprinkle with sugar. Place about 1 1/2 " apart on well-greased cookie sheet. Bake until almost no indentation remains when when touched, 10-12 min. Cool 2 min., remove from cookie sheet to cool completely.
Gingerbread People
1 c. packed brown sugar
1/3 c. shortening
1 1/2 c. dark molasses
2/3 c. cold water
7 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground all-spice
1 tsp. ground cloves
1 tsp. ground cinnamon
Mix the brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough 1/4" thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutters. Place about 2" apart on lightly greased cookie sheet. Bake until no indentation remains when touched; 10-12 min.; cool. Decorate with colored frosting and candies if desired.
24 graham cracker squares
1/2 c. packed brown sugar
1/2 c. margarine or butter
1/2 tsp. vanilla
1/2 c. chopped pecans
Heat oven to 350 degrees. Arrange crackers in single layer in ungreased jelly roll pan or cookie sheet. Heat brown sugar and margarine to boiling. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour over crackers; spread evenly. Sprinkle with pecans. Bake until bubbly, 8-10 minutes; cool slightly. Cut into 48 bars.
Caramel-Oat Bars
2 c. oats, quick cooking OR regular
1/2 c. packed brown sugar
1/2 c. margarine or butter, melted
1/4 c. dark corn syrup
1 tsp. vanilla
1/2 tsp. salt
1 pkg. semi-sweet chocolate chips
Heat oven to 400 degrees. Mix all ingredients except chocolate chips. Spread into a greased 9x9x2" square pan. Bake until bubbly, about 8 min. Immediately sprinkle with chocolate chips. Let stand until soft; spread evenly. Refrigerate at least 1 hour. Cut into 2x1" bars store in refrigerator.
Caramel-Apple Bars
1 c. packed brown sugar
1/2 c. margarine or butter, softened
1/4 c. shortening
1 3/4 c. all-purpose flour
1 1/2 c. oats
1 tsp. salt
1/2 tsp. baking soda
4 1/2 c. coarsely chopped pared tart apples (about 3 med.)
3 Tbsp. all-purpose flour
1 14oz. pkg. caramel candies
Heat oven to 400 degrees. Mix brown sugar, margarine and shortening. Stir in 1 3/4 c. flour, oats, salt and baking soda. Remove 2 c. of the mixture; reserve. Press remaining mixture into ungreased rectangular 13x9x2" pan.
Toss apples and 3 Tbsp. flour; spread over mixture in pan. Heat candies over low heat, stirring constantly, until melted; pour evenly over apples. Top with reserved oat mixture; press lightly.
Bake until golden brown and apples are tender, 25-30 min. Cut into 2x1 1/2" bars while warm. Refrigerate any remaining bars.
Colorful Cookies
1 3oz. pkg. fruit-flavored gelatin
1 c. powdered sugar
1 c. margarine or butter, softened
2 1/4 c. all-purpose flour
1/4 tsp. salt
Colorful glaze (below)
Heat oven to 350 degrees. Reserve 1 tablesthingy (dry) gelatin for the glaze. Mix remaining gelatin, powdered sugar and butter. Stir in flour and salt. Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheet. Bake until set but not brown, 8-10 min. Cool slightly; remove from cookie sheet. Cool completely. Prepare glaze (below). Dip tops of cookies into glaze. Decorate with coconut, nuts, cherries, colored sugar, small candies or chocolate/colored sprinkles, if desired.
Glaze: Mix reserved 1 Tbsp. gelatin and 3 Tbsp. hot water. Let stand 5 minutes. Stir in 2 c. powdered sugar and 1 tsp. vanilla until smooth and of desired consistency.
Russian Teacakes
1 c. margarine or butter, softened
1/2 c. powdered sugar
1 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. finely chopped nuts
1/4 tsp. salt
powdered sugar
Heat oven to 400 degrees. Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough hold together; shape into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake until set but not brown, 10-12 min.
Roll in powdered sugar while warm; cool. Roll in powdered sugar again.
Shortbread Cookies
3/4 c. margarine or butter, softened
1/4 c. sugar
2 c. all-purpose flour
Heat oven to 350 degrees. Mix margarine and sugar. Stir in flour (if dough is crumbly, stir in an additional 1-2 Tbsp. softened margarine or butter).
Roll dough about 1/2" thick on lightly floured cloth-covered board. Cut into small shapes. Place about 1/2" apart on ungreased cookie sheet. Bake until set, about 20 minutes. Immediately remove from cookie sheet.
Nut Roll-Ups
1/3 c. margarine or butter, softened
1 3oz. pkg. cream cheese, softened
3/4 c. all-purpose flour
36 pecan or walnut halves, candied cherry halves or chocolate , butterscotch-flavored or peanut butter-flavored chips
powdered sugar
Mix margarine and cream cheese. Stir in flour until soft dough forms. Cover and refrigerate until firm; at least 8 hours.
Roll dough into a 12x9" rectangle on cloth covered board generously sprinkled with powdered sugar. Cut into 3x1" rectangles. Place one pecan half on one end of each rectangle; roll up, beginning at 1" end. Pinch end to seal. Place cookies, end seam sides down, on ungreased cookie sheet. Bake until golden brown, 15-17 minutes; cool. Sprinkle with powdered sugar.
Molasses Cookies
1 c. sugar
1/2 c. shortening
1 c. dark molasses
1/2 c. water
4 c. all-purpose flour
1 1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
Sugar
Mix 1 c. sugar and the shortening. Stir in remaining ingredients except sugar. Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees. Roll dough 1/4" thick on generously floured cloth-covered board. Cut into 3" circles; sprinkle with sugar. Place about 1 1/2 " apart on well-greased cookie sheet. Bake until almost no indentation remains when when touched, 10-12 min. Cool 2 min., remove from cookie sheet to cool completely.
Gingerbread People
1 c. packed brown sugar
1/3 c. shortening
1 1/2 c. dark molasses
2/3 c. cold water
7 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground all-spice
1 tsp. ground cloves
1 tsp. ground cinnamon
Mix the brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough 1/4" thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutters. Place about 2" apart on lightly greased cookie sheet. Bake until no indentation remains when touched; 10-12 min.; cool. Decorate with colored frosting and candies if desired.