Sweet release, more cookie recipes
Wednesday, December 19, 2007
There were many great entries to the Southeast Missourian cookie contest, and it was a lot of fun judging the finalists. Since the announcement of the cookie contest, I have not been able to include any cookie recipes in this column. You know what it is like to be told you can't do something? Since then I have wanted to include some cookie recipes for you, but couldn't. So, today I pass along to you cookie recipes that have been given to me by various people over the years, and a couple just recently. As the Christmas season is here, I hope you can share some cookies on your party trays or with family members with a nice cup of coffee or hot cocoa.
Speaking of sharing, I was talking with a parishoner the other day and he mentioned a need for a new sourdough starter recipe. He lost the one his family had used for years and needs a new one, so if you've got one you're proud of, send it in.
This recipe is one that I made with my mom for many years. We have always had fresh pecans from the trees on the family farm. Many times we used jelly that mom had made from the summer fruits.
Jelly Jewel Cookies
1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1 cup flour
1/2 cup finely chopped pecans
1 small jar red raspberry jelly
Cream butter and sugar together until fluffy; add well beaten egg yolk; stir in flour. Chill dough. Pinch off small pieces and roll into small balls, dip in slightly beaten egg white, then into chopped pecans. Bake in a 360 degree oven for 5 minutes. Remove from oven; make depression in center, return to oven for 4 or 5 minutes. Cool, fill top with jelly. Makes 2 dozen, 1 1/2-inch diameter cookies.
My sister, Linda Bollinger, used to make these years ago and I have written on the card "very good." I plan to give them a try for Christmas 2007 and record my comments on the same card, hoping it will be the same delicious outcome as hers were.
Mud Drop Cookies
1 box chocolate cake mix
1/4 cup water
1 (8-ounce) package cream cheese
1 package chocolate chips
3 tablespoons cocoa, optional
Cream eggs and cream cheese together. Add cake mix and water. Mix together. Drop on greased cookie sheet by teaspoonfuls. Bake at 325 degrees for about 8 to 10 minutes. "Very Good."
I have the handwritten recipe card from my Grandma Kinsey for her no-bake oatmeal cookies. I remember she always had some of these made, as well as her butterscotch cookies in the freezer in bags. We would go to her big freezer on her porch and get cookies from it when we were visiting her.
No-Bake Oatmeal Cookies
1 stick margarine
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1/2 cup peanut butter
3 cups oats
Boil margarine, sugar, milk and cocoa for one minute, take off heat. Add peanut butter. Stir until dissolved. Add oats, one cup at a time. Stir well. Drop on waxed paper. You can also press in dry pineapple and add raisins or coconut.
My Aunt Celeste has made chocolate crinkle cookies for as long as I can remember. I was an older child before I realized that other people knew "her" recipe, because I knew she was the only person that could make them perfect.
Chocolate Crinkle Cookies
1/2 cup corn oil
4 squares unsweetened chocolate, melted
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 cup powdered sugar
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in salt, flour and baking powder. You can add 1/2 cup chopped nuts at this point if desired. Chill several hours in mixing bowl. Heat oven to 350 degrees. Drop rounded balls into powdered sugar. Roll until covered. Bake 2 inches apart on greased baking sheet for 10 minutes. Yields about 50 cookies.
This recipe was given to me a by a co-worker several years ago, and I still like the cookie because it has coconut in it.
Cream Cheese Cookies
1 cup butter or margarine
2 (3-ounce) packages cream cheese, softened
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
2 cups sifted flour
1/2 cup toasted flaked coconut
Cream together butter, cream cheese, sugar, salt and vanilla. Add egg and milk; beat well. Add flour and stir in coconut. Drop from teaspoons onto ungreased cookie sheet. Top with pecan half. Bake in 325 degree oven for about 20 minutes. Remove to cookie sheet to cool. Makes about 5 dozen.
I love coconut, as do most of my family members. This recipe was given to me when I was just a young child by my dad's cousin's wife while they were living in California and here for a family visit.
2 cups sugar
4 cups flaked coconut
1/2 stick margarine, melted
Preheat oven to 350 degrees. Beat the eggs and sugar until thick and pale in color. Blend in the coconut and melted butter. Drop batter by teaspoonfuls onto a non-stick cookie sheet or parchment-lined sheet. Bake for about 12 to 15 minutes. These cookies are soft and chewy. Store them in a tight container to keep them soft. Makes about 3 dozen cookies.
Lemon is one of my favorite flavors, and I love the strong lemon flavor in this cookie. Although I usually do not make it at Christmas, it is a favorite in my cookie files.
1 cup butter or margarine
1 cup sugar
3 cups sifted flour
1 teaspoon baking soda
1 (6-ounce) can frozen lemonade concentrate, thawed
Cream together butter and 1 cup sugar. Add eggs; beat till light and fluffy. Sift together flour and baking soda; add alternately to the creamed mixture with 1/2 cup of the lemonade concentrate. Drop dough from a teaspoon 2 inches apart on an ungreased cookie sheet. Bake cookies in a hot 400 degree oven for about 8 minutes or until lightly browned around the edges. Brush or spoon the hot cookies with the remaining lemonade concentrate; sprinkle with sugar. Remove cookies to cooling rack. Makes 4 dozen small cookies.
Once again I am out of room, so will close with many wishes to you for a very merry Christmas. I hope you and yours remain healthy throughout the holiday season.
Until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.