ORANGE DROP COOKIES



Peanut Butter Blossom Cookies? c. butter, softened? c. creamy peanut butter?c. sugar? c. packed brown sugar1 large egg, room temperature 1 ? c. all-purpose flour? teaspoon baking soda? teaspoon baking powder? teaspoon salt36 milk chocolate kissesPreheat oven to 350 degrees. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder, and salt; beat into peanut butter mixture.Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven, immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely."These are cookies that my dad absolutely loved and that had to be made every year. Sadly, he passed last year, but hopefully folks can make them this year in his memory. He had quite a sweet tooth, but ma inly for anything with chocolate and peanut butter!"Kamie C. INCLUDEPICTURE "" \* MERGEFORMATINET Mom' s I O-Minute Fruit Cake2 eggs separated}2 c. mince-meat in a jar (or box of dehydrated reconstituted with water where 3 boxes equals 4 cups)1 c. raisins1 c. nuts1 c. sugar1 teaspoon vanilla? c. shortening or melted oleo 2 c. flour (sifted) 1 ? teaspoons baking powder? teaspoon soda? teaspoon salt DirectionsIn a small bowl, beat egg whites until stiff.If reconstituting dry mince-meat, cook in a pan with water and bine mince-meat, egg yolks, and next 5 ingred ie nts.Sift flour with last 3 dry ingredients.Add dry ingredients into mince-meat mixture.Lastly, fold in egg whites.Pour into 2 pans.Bake at 325 degrees for 1 hour and 15 minutes.Family story: Luan's Ohio family didn't like the candied fruit that normally goes in a fruit cake. This recipe was loved by the entire family because it is mostly raisins and nuts, along with the spicy mince-meat. After Mom (Evelyn) was gone, Luan and Dad tried to make the recipe, but it never turned out right. It was always dry and a mess. We didn't read the fine print on the mince-meat box that said to reconstitute with water. From then on, we just bought a jar of ready-to-use mince-meat.Luan A.Divinity 2 (:Charlotte JYs Recipe)2c. sugar? c. white com syrup? c.water 2 egg whitesc. chopped nuts (walnuts or pecans} 1 teaspoon vanillaBoil sugar, syrup and water until a small amount dropped into cold water becomes brittle (hard crack stage.) Pour the hot mixture slowly, in a thin stream, over the stiffly beaten egg whites. Add flavoring and nuts. Beat until the mixture turns creamy looking. Drop by teaspoonfuls onto a buttered piece of waxed paper or tin foil-or pour the entire mixture into buttered pans. Only attempt this recipe when it is not humid!"I know this may be viewed as 'cheating,' but I am submitting three recipes. One is for divinity, one for peanut butter fudge, and the last for Christmas Mice. Christmas time growing up always included fudge and divinity. But my mom's divinity was just that-divine! It required just the right weather for it to turn out well: low humidity (too much humidity and it tends to be more dense and sticky.) My sister Merlene and I would help Mom make it. One of us would separate the eggs. This is like separating eggs for a made-from-scratch angel food cake; no bit of yellow can be in with the egg whites! Then Merlene and I would take turns beating the egg whites until they were stiff. While one of us was beating the egg whites, the other would go through the nuts to make sure there were no hulls left in the walnuts we had picked the night before, and then chop the nuts. Mom would make and boil the syrup, making sure there were no sugar crystals on the side of the pan. Then when the syrup had reached the right temperature, Mom would take the pan and pour the syrup in a thin stream into the beaten egg whites while Merlene and I took turns beating it into the whites. Mom, Merlene and I would all help fashion the individual pieces of divinity. It tasted wonderful!"Charlene C.ORANGE DROP COOKIES2/3 cup shortening? cup sugarcups flour? tsp. baking powderegg? cup orange juicetbsp. grated orange rind?tsp.Soda?tsp.saltOrange butter icingHeat oven to 400 degrees (mod. Hot). Mix shortening, sugar, and egg thoroughly. Stir in orange juice and rind. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 min., or until delicately browned on edges. Frost with icing. Makes four doz. 2" cookies.For variety, add ? cup chopped nuts or ? cup raisins to the dough.FROM THE RECIPE FILES OF CAROL STIMPLE INCLUDEPICTURE "" \* MERGEFORMATINET CHOCOLATE WAFFLE COOKIES4 squares unsweetened chocolate 2/3 c margarine4 beaten eggs2 c flour1 to? c sugar 2 tsp vanillaMelt together chocolate and margarine. Combine all ingredients. Drop by teaspoon one in each square of 375° (or medium-hot) waffle iron. Bake one minute.CHOCOLATE FROSTINGMelt 2 squares unsweetened chocolate with ? cube margarine. Add 4 cups powdered sugar and enough hot water for desired consistency (about 2 tablespoons). Beat and spread on cooled cookies.FROM THE RECIPE FILES OF CAROL STIMPLE INCLUDEPICTURE "" \* MERGEFORMATINET HONEY PECAN TRIANGLES2 teaspoons plus? cup margarine, softened, divided? cup packed brown sugar 1 egg yolk1-1/2 cups all-purpose flour TOPPING: 1 cup packed brown sugar? cup margarine? cup honey? cup whipping cream or regular evaporated milk (I use the milk) 4 cups chopped pecansLine a 13-inch x 9-inch baking pan with foil; butter the foil with 2 teaspoons butter. In a mixing bowl, cream remaining margarine with brown sugar. Add egg yolk; mix well. Gradually add flour. Press into prepared pan. Bake at 350° for 15 minutes or until golden brown.Meanwhile, in a saucepan combine the brown sugar, margarine and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes or until hot and bubbly. Cool completely on wire rack.Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; cut each in half diagonally. Yield: 4 dozen.FROM THE RECIPE FILES OF CAROL STIMPLE4egg yolks 1 whole egg1 tablespoon butter(melted}3 tablespoons cream ? tsp salt flour? teaspoon vanilla? c. sugarKlanersFrom G. Grandmother EstherMix together ingredients. Add enough flour to make a rather stiff dough. Rolt out on a board. Cut into? in. strips. Tie in a bow.Deep fry in Crisco. Cool on wrapping paper. Dust with sifted powdered sugar.*They burn easily. * Cool dough to roll out."Glenn and I worked together many years making Klaners for our family. His grandmother always had a huge tub of them when he visited.It worked for one to roll out, cut, and tie. The other person managed the deep frying.Note the * about burning. Note the * about cooling dough before rolling out." Mary W.Mama's Fudge2 c.sugar2 heaping tablespoons cocoa Sprinkle of salt1 c. milk1 teaspoon vanilla? c. peanut butterMix together the sugar, cocoa and saft in a heavy, medium sized sauce pa n. Add the milk and mix it well. Boil gently while stirring to soft ball stage*.Add the vanilla and peanut butter and let the peanut butter melt. Stir until cool. Pour into a buttered9 X 9 in. pan and let it sit.*Soft ball stage. Well, back in the dark ages before candy thermometers, soft ball (and hard ball stage for hard candy) was determined by guess, by golly, by experience, and by dropping a drip of fudge batter into cold-cold water. If it didn't disintegrate, and formed-you guessed it!-a soft ball of candy, it was done. Sometimes it took a lot of testing but then you could drink the results of fudgey water, a bonus!When Marna made this delight, it always turned out smooth and just the right consistency. My attempts usually have been grainy and you need either spoons or knives to eat it.Once cut and taken out of the pan, it was stored in layers sandwiched with waxed paper in a metal container like those that Danish Butter cookies come in. We tried to ration it out...it was supposed to last through to New Year's Eve, but rarely did. Some years there was enough money to buy more ingredients, but not always. Those years made it that much more a treat.This isn't for cookies, but it certainly was a Christmas tradition at our house when I was growing up. This was well before some genius invented Reese's Peanut Butter cups.Sheri S.Christmas MiceOreo cookies ·(I dip .them in melted white chocolate coating, then allow them to cool on a rack but you could just buy the Oreos that already come that way if you’ve a mind to)Sliced almonds (for ears)White cream frosting (for eyes) (do a small amount dyed red and some green, if you want to get fancy) Chocolate frosting (for the eye pupils)Hershey kisses (one for each mouse you're making)Maraschino cherries with long stems (drain them well) 1 for each mouse you make. Chocolate coating, meltedTo make mice: Dip the well-drained maraschino cherry into the melted chocolate candy coating. let most of the chocolate drip off back into the rest of the coating and t hen, with your left hand hold the kiss on the Oreo (with the pointed part facing left and the flat part facing right) and push the cherry (with the stem end facing right) into it. Hold it briefly in place so the chocolate hardens enough that they stay stuck together. Dip the pointed ends of two almond slices into the chocolate and then position the 'ears' into the space where the kiss and cherry join. Use the white frosting to make the eyes, and put a small amount of the chocolate icing in the center of each 'eye' for the pupil. Now you can get fancier, if you're not trying to make 6 dozen the night before you need them, and dye some icing red to make a ' mout h' for the mouse and make some mistletoe berries beside the mouse on the Oreo.If you do, then you'll also want to have some of that icing dyed green for leaves! Doing these assembly line style speeds the process up."While I enjoyed fixing this last recipe for Christmas Mice for my family, by far the most I've fixed have been for our church family here at Trinity. I fixed them one year (many years ago) and have received requests to ‘be sure and bring some for Fellowship Hour' every year after."Charlene C. Classic SnickerdoodlesMix thoroughly:? c. sugar 2eggsSift together and stir in:2 ? c. flourteaspoons cream of tartar 1 teaspoon baking soda? teaspoon saltRoll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 in. apart on ungreased baking sheet. Bake until Lightly browned, but still soft. (They puff up at first, then flatten out.) Bake in a moderately hot oven-400 degrees-about 8-10 min. Cool cookies completely on wire rack after removing from oven and waiting two min. to set up for easier handling.Makes about 5 dozen 2-in. cookies to enjoy! Plaid Aprons and SnickerdoodlesI was a little girl who loved baking cookies with my Aunt Teddy. Every Christmas she baked what I thought was a mountain of them.She gave them to the paper boy, the milkman, her co-workers, family, and friends. She didn't have any children, so I got to fill that role.And what fun it was! Since this was the 1940's we donned our starched, cotton plaid aprons and went to work measuring, sifting, and cutting, rolling and decorating every kind of cookie imaginable to share with everyone she knew.When my children were at home Snickerdoodles became a part of our Christmas traditions with my son Steve being the "Snickerdoodle Eating Champion? each year.This classic recipe was the inspiration behind the fulfillment of my lifelong dream of publishing my own cookbook in honor of my special aunt and all those wonderful hours we spent baking cookies. The anticipation of sharing all that Christmas joy each season was as much a part of my Christmas as kids waiting for Santa to come down the chimney! There on page 95 I become a little girl in a plaid apron dropping Snickerdoodles on a baking pan and smiling as my aunt and I shared a wonderful memory kept alive every year.I still treasure her rolling pin and a 1040's apron or two! Joanne B.Carol S's Waffle Cookie Recipe4 squares unsweetened chocolate 2/3 c. margarine4 beaten eggs2 c. flour1 ? c. sugar ? teaspoon salt2 teaspoons vanilla Melt the margarine and chocolate together. Combine the other ingredients together, mix well, and add to the chocolate mixture. Turn on the waffle iron (use a regular waffle iron, not a Belgian waffle iron!) to a medium heat; spray lightly with oil. Drop one rounded teaspoonful on each quarter of the waffle iron. Bake 1 minute; remove carefully and cool. Serve frosted with chocolate icing or plain. You can add pecan "feet" to make turtles when you put the batter in the iron. Yummy!"I wanted to include Carol's recipe in your collection. I asked for (and received) this recipe after I had the first bite of one almost thirty years ago! Every time I make this recipe, or eat a chocolate waffle cookie, I think of Carol S. If Carol signed up to bring refreshments for Fellowship Hour, you could bet this cookie would make an appearance. I know I, among others, would make a bee line over to these unusual looking but delicious tasting treat s. If you didn't get there right away, you didn't get a waffle cookie! These cookies, along with her Honey Nut Bars, are iconic Carol!"Charlene C.Snowballs1 c:. butter, softened? c. sugar? teaspoon saltteaspoon vanillac. flourle. pecans powdered sugarPreheat oven to 300 degrees.Cream butter, sugar, and vanilla. Blend in remaining ingredients, except for the powdered sugar, until it forms a soft dough. Form rounded teaspoons of dough into balls. Place on an ungreased cookie sheet. Bake 30-40 minutes until lightly browned. Remove from oven and place on cooling racks. As soon as they are cool enough to touch, roll in powdered sugar. When completely cooled, roll in powdered sugar again."My mother made these cookies every Christmas. She gave plates of cookies to friends and other people she knew. I always loved helping her make and deliver them."Carol M. INCLUDEPICTURE "" \* MERGEFORMATINET Chinese ChewsIn a large microwave safe bowl melt36 oz.semi sweet chocolate chips11 oz. butterscotch chipsStir in24 oz. cocktail peanuts10 oz. chow mein noodles (hard, crunchy kind: La Choy)Drop by spoonfuls on wax paper lined cookie sheets. let them harden, and store in an airtight container. Makes zillions!"My mom made these when my brothers and I were little. We loved to help spoon them out and we'd end up covered in chocolate-we didn't mind! Our boys grew up with these as Christmas cookies and they are still a favorite."Carrie C. INCLUDEPICTURE "" \* MERGEFORMATINET Photos from StockVault ................
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