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COOKIES

Apricot Squares

from Gail Stevens Matthews

INGREDIENTS
DIRECTIONS

2  6-oz pkgs dried apricots
3/4 cup sugar
3/4 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp soda
1  1/3 cups coconut
1/2 cup chopped pecans or walnuts

  1. Preheat oven to 350Ëš

  2. Cover apricots with water, and bring to a boil then reduce heat and simmer uncovered 15 minutes, or until tender

  3. Drain apricots, reserving ¼ cup liquid

  4. Coarsely chop apricots and set aside

  5. Combine reserved apricot liquid and 3/4 cup sugar in saucepan

  6. Simmer 5 minutes, then stir in the chopped apricots

  7. Cream butter, gradually add 1 cup sugar, beating well until light and fluffy

  8. Combine flour, salt, and soda. Stir well.

  9. Add to creamed mixture, mixing well. Mixture will be crumbly. Stir in coconut and pecans.

  10. Pat 3/4 of coconut mixture into an ungreased 9x13 pan

  11. Bake for 10 minutes

  12. Spread apricot mixture evenly over crust then sprinkle with remaining coconut mixture

  13. Bake an additional 30 minutes

  14. Let cool in pan

  15. Cut in 2 inch squares to make 2 dozen

Rocky Road Cookies

from Jet Seale, Normangee, Tx

INGREDIENTS
DIRECTIONS

1 cup light Karo corn syrup
1  1/2 cups sugar
1 cup crunchy peanut butter
1 cup chocolate chips
3 cups Rice Krispies cereal

  1. Bring syrup and sugar to a boil

  2. Remove from heat and add remaining ingredients

  3. Mix together well

  4. Drop on wax papera

Soft Spiced Molasses Cookies

INGREDIENTS
DIRECTIONS

2  1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp salt
1/2 cup plus 2 Tbs butter, softened and divided
1/2 cup packed dark brown sugar
1 egg
1/2 cup molasses
1  1/4 tsp vanilla, divided
1/4 cup plus 2 to 3 Tbs milk, divided
3/4 cup raisins (optional)
2 cups powdered sugar


Makes about 3 dozen cookies

  1. Preheat oven to 350Ëš - Grease cookie sheets

  2. Combine flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves in medium bowl.

  3. Beat 1/2 cup butter in large bowl with electric mixer at medium speed until smooth and creamy

  4. Gradually beat in brown sugar until blended; increase speed to high and beat until light and fluffy

  5. Beat in egg until fluffy. Beat in molasses and 1 tsp of vanilla until smooth.

  6. Beat in flour mixture at low speed alternately with 1/4 cup milk until blended. Stir in raisins, if desired.

  7. Drop rounded Tablespoonfuls of dough about 1.5 inches apart onto prepared cookie sheets

  8. Bake 12 minutes or until set

  9. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool

  10. For icing, melt remaining 2 Tbs butter in small pan over medium-low heat

  11. Remove from heat; add powdered sugar and stir until blended. Add remaining 2 Tbs milk and 1/4 tsp vanilla; stir until smooth. If icing is too thick, add milk, 1 tsp at a time, until desired consistency.

  12. Spread icing over tops of cookies and let stand 15 minutes or until icing is set

Snowballs

from Helen Spruell, Quitman, Tx

INGREDIENTS
DIRECTIONS

1/2 cup butter
3 Tbs powdered sugar
1 cup sifted flour
1 cup chopped pecans

  1. Preheat oven to 350Ëš

  2. Cream butter and sugar, then stir in flour and pecans

  3. Chill dough

  4. Roll in small balls and place 2" apart on ungreased cookie sheet

  5. Bake for 20 minutes. Cool 5 minutes.

  6. Roll cookies in powdered sugar. Cool completely.

Tea Cakes

from Brownie Hanner - Shannon's "Granny"

INGREDIENTS
DIRECTIONS

1 cup butter 
1 cup sugar 
2 eggs 
4 cups flour 
1 tsp vanilla

​

You may serve iced or not, but according to Shannon, this is one of Ben’s favorites, and he prefers them plain.

  1. Preheat oven to 350° and grease baking sheet

  2. Mix butter and sugar

  3. Add eggs and mix well

  4. Gradually add flour

  5. Add vanilla

  6. Use powdered sugar on counter to roll out dough

  7. Cut with cookie cutter and place on sheet

  8. Bake 8 min and check to see if they are getting brown on bottom. Remove as soon as you start to see brown.

Magic Cookie Bars

INGREDIENTS
DIRECTIONS

1/2 cup margarine or butter
1  1/2 cups graham cracker crumbs
1  14-oz can Eagle Brand condensed milk
1  6-oz pkg Nestle semi-sweet chocolate chips
1  1/3 cup flaked coconut
1 cup chopped pecans

  1. Preheat oven to 350° (or 325Ëš for glass dish)

  2. Melt butter in 13x9 baking dish

  3. Sprinkle graham cracker crumbs over butter, then mix and press into pan

  4. Pour Eagle Brand evenly over crumbs

  5. Layer chocolate chips, coconut, and pecans, and press down

  6. Bake 25-30 minutes or until lightly browned

  7. Cool then cut into bars

Brownies

from Linda Huffman, Kindergarten teacher at Normangee

INGREDIENTS
DIRECTIONS

1  1/2 cups sugar
1 cup flour
4 large eggs      
1 tsp vanilla
4 squares semi-sweet chocolate
2 sticks margarine or butter
1  1/2 cups pecans

 

  1. Preheat oven to 325°

  2. Stir together sugar and flour

  3. Add eggs and vanilla mixing into flour and sugar

  4. Don’t beat!! Just mix well.

  5. Melt chocolate and butter and add to mixture

  6. Stir in pecans

  7. Bake in paper muffin cups for 35 minutes

  8. Makes 22 Brownies

Forgotten Cookies

INGREDIENTS
DIRECTIONS

2 egg whites
1/8 tsp salt
1/2 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
1  6-oz pkg chocolate chips
1 cup chopped pecans (optional)
Makes 4 dozen

  1. Preheat oven to 350° and grease baking sheet

  2. Beat egg whites until fluffy

  3. Add salt and cream of tartar

  4. Add sugar slowly, beating constantly until glossy

  5. Add vanilla then fold in chocolate chips

  6. Drop from teaspoon onto cookie sheet

  7. Place in oven and turn heat off immediately

  8. Leave in oven at least 2 hours or until cool

Orange Slice Squares

INGREDIENTS
DIRECTIONS

4 eggs
2 cups brown sugar
1 tsp vanilla
1 Tbs orange juice
2 cups flour
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup pecans
1 cup candy orange slices, chopped
 

  1. Preheat oven to 350°

  2. Combine all ingredients

  3. Bake 25-30 minutes

  4. Sprinkle with powdered sugar when cool

Caramel Squares

INGREDIENTS
DIRECTIONS

1 cup brown sugar
1/4 cup butter or margarine
1/4 tsp salt
1 egg
1 cup flour
1 tsp baking powder
1/4 cup chopped pecans (or more)
1/2 tsp vanilla

      I got this recipe in a chain letter recipe club                when we lived in Quitman.

  1. Preheat oven to 300°

  2. Heat sugar and butter in saucepan, stirring constantly until sugar is melted. Do not boil.

  3. Let cool

  4. Beat in the egg well

  5. Stir in dry ingredients, then add pecans and vanilla

  6. Spread in 9" square greased pan

  7. Bake 20-30 minutes

  8. Cool in pan then cut in squares

Glaze Bars

from Elaine McVey

INGREDIENTS
DIRECTIONS

1 cup sugar
2 cups flour
1 tsp soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup honey
3/4 cup Wesson oil
1 egg, beaten
1 cup pecans

Glaze:

1 cup powdered sugar
2 Tbs mayonnaise
1 Tbs orange juice

  1. Preheat oven to 350°

  2. Sift together sugar, flour, soda, cinnamon, and salt

  3. Add honey, oil, and egg, blend well

  4. Add pecans last

  5. This is very simple to stir by hand

  6. Bake in large flat pan (I use 9x13) until mixture falls – about 25-30 minutes

  7. When cookie mixture is still hot, spread glaze on top

  8. Cool thoroughly and then cut into squares

Orange Brownies

INGREDIENTS
DIRECTIONS

1  1/2 cups all-purpose flour
2 cups sugar 
1 tsp salt
1 cup  (2 sticks)  butter, softened
4 eggs
2 tsp pure orange extract
1 tsp grated orange zest

  1. Preheat oven to 350° and grease a 9x13 inch pan

  2. Sift together flour, sugar, and salt in a bowl

  3. Add butter, eggs, and flavorings. Using a handheld electric mixer, beat until well blended.

  4. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set

  5. Remove from oven, allow to cool and pierce entire cake with a fork

  6. Spread Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting

INGREDIENTS
DIRECTIONS

1  8-oz pkg cream cheese, softened
4 Tbs softened butter
4 cups powdered sugar
2 Tbs orange zest
2 Tbs orange juice

  1. In large mixing bowl, whip the butter and cream cheese together with a hand-held mixer

  2. Gradually beat in the powdered sugar until it is all smooth

  3. Add orange juice and zest then spread over brownies

Sassy's Cookies

from Karen Stevens Altom "Sassy"

INGREDIENTS
DIRECTIONS

1  1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup Crisco shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 cups old-fashioned rolled oats
1  6-oz pkg craisins  (about 3 big handfuls)
1 cup pecans

  1. Preheat oven to 350°

  2. Sift together flour, soda, and salt

  3. Using mixer cream together shortening, sugar, and brown sugar until light and fluffy

  4. Add eggs one at a time to creamy mixture

  5. Add 1 Tbs HOT water

  6. Add dry ingredients a little at a time and mix well

  7. Add vanilla, oats, craisins, and pecans

  8. Bake for 12-14 minutes on greased cookie sheet or sheet lined with parchment paper - do not overcook!

Abby's Brownies

from Abby Altom Boyd

INGREDIENTS
DIRECTIONS

5 eggs
1 cup oil
1  3/4 cups flour
1/2 cup cocoa
2 cups sugar
1 tsp vanilla
1 tsp salt
Sprinkle chocolate chips on top

  1. Preheat oven to 350° and grease a 9x13 inch pan

  2. Mix all ingredients together

  3. Bake for 30 minutes until done

Jewish Squares

INGREDIENTS
DIRECTIONS

4 eggs
1 box brown sugar
1  1/2 cups flour
1/4 tsp salt
1 tsp vanilla
1 cup pecans

Frosting:

1 cup powdered sugar
2 Tbs butter
1 tsp vanilla
enough milk to make a 
     thick glaze

  1. Preheat oven to 350Ëš

  2. Mix ingredients with electric mixer

  3. Bake in 9x13 greased and floured pan for 30 min

  4. Cool slightly and frost

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