New England Squares

Sunday, December 6, 2009

New England Squares

Cruse also submitted two of her secret cookie recipes for the Season's Best Cookie Contest.

2 cups of graham cracker crumbs

1 1/3 cup of Bordens Eagle Brand sweetened condensed milk

1 1/3 cup of Borden's ready to use none such mince meat

Blend all ingredients together and turn into a well greased 9-by-13-by-2 inch pan. Bake at 350 degrees until lightly browned (about 30 minutes) Let cool in pan before cutting into squares. Makes 24, 2 1/4 inch squares.

Carrot-Walnut Cookies

1 stick (1/2 cup) butter, softened

1 1/4 cups of packed, light brown sugar

2 jars (4 oz. each) of baby food strained carrots

1 large egg

1 Tlbs. of freshly grated orange peels

1/2 cup of fresh orange juice

1 tsp. of each, baking soda and ground cinnamon

1/2 tsp. of each, salt and ground nutmeg

1/3 tsp. ground cloves

2 1/2 cup of All-Purpose flour

1 cup of chopped walnuts

For orange cream cheese icing:

3 oz. of 1/3 less fat cream cheese softened

2 Tlbs of softened butter

1 tsp. of freshly granted orange peels

2 Tlbs. of fresh orange juice

2 1/2 cups of confectioners' sugar

1/2 cup of chopped walnuts

Heat oven to 350 degrees. Have baking sheet(s) ready. Beat butter and sugar in a large bowl with mixer on medium speed until creamy. Beat in the next nine ingredients (carrots through cloves) until well blended. Then, with mixer on low speed, beat in flour until blended. Next, stir in walnuts and drop by rounded tablespoon 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely. Icing: Beat cream cheese, butter, orange peels and juice until blended and smooth. Spread about 1 1/2 tsp. on each cookie and sprinkle with walnuts. Let icing set 1 to 2 hours.

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