Cookies & Candy

Molasses Crinkles 1 cup packed brown sugar 3/4 cup shortening 1/4 cup molasses 1 egg 2-1/4 cups flour 2 tsps. baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1/4 tsp. salt Granulated sugar for rolling the balls of dough in. Mix brown sugar, shortening, molasses, and egg together. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour. Heat oven to 375 degrees. Shape dough by rounded tsps. into balls. Dip tops in granulated sugar. Place balls sugared sides up, about 3 inches apart on lightly greased cookie sheet. Bake just until set., 10 - 12 mins. Immediately remove from cookie sheet.   Yield about 3 dozen.

Russian Tea Cakes  ( or Wedding Cookies) 1 cup margarine or butter, softened 1/2 cup powdered sugar 1 tsp. vanilla 2 - 1/4 cups flour 1/4 tsp. salt 3/4 cup finely chopped pecans or walnuts powdered sugar Heat oven to 400 degrees. Mix margarine, 1/2 cup powdered sugar, and vanilla. Mix in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake just until set, but not brown, 10-12 mins.  Roll in powdered sugar while cookies are still warm. Yield  about 3 dozen.

Chocolate Drop Cookies 1 cup sugar 2/3 cup margarine, softened 1 egg 1/2 cup cocoa 1/3 cup buttermilk or water 1 tsp. vanilla 1- 3/4  cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup chopped nuts (optional) your favorite chocolate frosting Heat oven to 400 degrees. Mix sugar, margarine, egg, cocoa, buttermilk and vanilla. Stir in flour, baking soda, salt and nuts. Drop by rounded spoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8-10 mins. Immediately remove from cookie sheet; cool. Frost with chocolate frosting. Makes about 3 dozen.

Pfeffernuesse Cookies An old German cookie that my Grandmother used to make, one of my favorites. 2 cups sugar                               2 cups honey Put above together and heat on stove until boiling. Remove from heat.  Then add: 2 tsps. ground anise 3 tsps. baking soda 3 tsps. baking powder 1 cup shortening 1 cup sweet cream 4 beaten eggs about 9- 91/2 cups flour (add last) Refrigerate dough overnight; bake in the morning. Roll into little balls and bake at 375 degrees or until lightly brown. Roll in powdered sugar while still warm or frost with a light vanilla icing.

Chocolate Brownies These are my favorite brownies. Very easy to make. I always keep the ingredients for these on hand for a quick sweet treat for unexpected company, or to satisfy my sweet tooth! 6 Tbs. Cocoa 1/2 cup, plus 2 Tbs., margarine, softened 1 cup sugar 2 eggs 1 tsp vanilla 1/2 cup flour 1/4 tsp. salt 1/2 cup chopped nuts (optional) Heat oven to 350 degrees. Mix sugar, margarine and cocoa together. Add eggs and vanilla, mix well. Add flour, salt and nuts. Spread in small  square greased pan (8x8  or 9x9)  Bake for about 20 mins.  Sprinkle with powdered sugar or frost with chocolate frosting.  Enjoy!

Old Fashioned Chocolate Fudge 2 cups sugar 2/3 cup milk 1/3 cup cocoa 2 Tbs. corn syrup 1/4 tsp. salt 2 Tbs.  margarine or butter 1 tsp. vanilla 1/2 cup coarsely chopped nuts Butter small square pan or loaf pan. Heat sugar, milk, chocolate, corn syrup, and salt in 3-qt. saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from the water. Remove from heat. Add margarine.  Cool without stirring, to 120 degrees (bottom of pan will be lukewarm). Add vanilla; beat continuously with wooden spoon until candy is thick and no longer glossy, 5 - 10 mins. (mixture should hold it's shape when dropped from spoon) Quickly stir in nuts. Spread in pan. Cool until firm. Cut into about 1 inch squares.

Fanny Farmer Peanut Butter Fudge 2 cups sugar 3/4 cup milk 2 Tbs. corn syrup 1/8 tsp. salt 1 tsp. vanilla 1/4 cup peanut butter Grease 8" square pan; set aside. In 3 qt. heavy sauce pan, stir together well sugar, milk, corn syrup and salt. Over medium heat, stirring, bring to a boil. Cover and let boil 2-3 mins.  Uncover; wash down sides of pan with pastry brush dipped in cold water. Continue boiling without stirring until mixture reaches 234 degrees on candy thermometer (soft ball stage). Remove from heat; without stirring, cool to 110 degrees (lukewarm). Stir in peanut butter and vanilla until thickened. Spread in pan. Let set til firm. Store airtight. Note:  For richer fudge, substitute 3/4 cup cream for the milk.

Peanut Butter Balls 1cup confectioner's sugar 1/2 cup peanut butter 3 Tbs. margarine, softened 1 pound white confectionary coating (sometimes called "almond bark", can also use the chocolate) In a mixing bowl,combine sugar, peanut butter, and margarine; mix well.  Shape into 1" balls and place on a waxed paper-lined baking sheet. Refrigerate for 30 mins. or until firm. Meanwhile, melt the candy coating in a double boiler or microwave. Dip balls and place on waxed paper to harden.

Yummy!