FC: Katie's Cookies
1: Katie's Cookies | Neiman Marcus Cookies Chocolate Dipped Bon Bons (Peanut Butter Balls) Pecan Balls Chocolate Nut Tipped Cookies Hazelnut Thumbprint Cookies Italian Sprinkle Cookies Spritz Honey Nut Crescents Italian Chocolate Cookies Almond Paste Cookies Anise Biscotti Sesame Cookies Ossa Demorte (Bones of the Dead) Pfeffirneuse (German Cookie) Pizzales (Italian Waffles) Pumpkin Pie Chocolate Chip Kisses Chocolate Sandies Peanut Mounds Rolled Cut-Out Cookies Chocolate Toffee Bars Chocolate Cake Rocks Pumpkin Bread Lizzies Florentine Cookies Italian Wedding Cookies Lemon Meltaways
4: Dearest Over the years we gathered together as a family for many celebrations. The women cleared the tables, the kids wished that they were with their friends, and eventually the men sat around solving the world's problems. Katie's Christmas cookies were a huge success. Trays of homemade delicacies were filled with fruit and nuts, covered with chocolate and enjoyed only one time yearly! The hunt for the ingredients and supplies began in October. Almonds paste, Jordan almonds, candied citron and cherries came from the North Side. Various sized trays came from Maines and more routine ingredients were purchased at weekly grocery store sales. Recipes were organized and the baking began. The Monday after Thanksgiving signaled the start of baking. Katie baked 4 cookies daily. John was the clean up artist. They had their routine...cookies were baked, checked for rejects, and delicately packed in large cookie tins that were housed on the unheated porch. Rejects were the day's rewards. The baking schedule continued until approximately 28 cookies were done. Then all baking supplies disappeared until the next year.
5: One week before Christmas was the assembly of trays. Katie was the only one to fill the various sized trays based on science and math. Each cookie was counted. The number divided by the number of trays with the heavier cookies placed on the bottom. Each tray was wrapped three times, taped, and marked with a name. We determined our worth by the size of our cookie tray! (UncleChuck was always the winner!) Christmas evening came. Greetings were shared, gifts opened, meals eaten, and the coffee was made. Alas, Uncle CHuck was sent to get the cookie tray. Was it my imagination or did the cookie tray get heavier each year?? Perhaps Katie compensated for Uncle Chuck's reluctance to share! We learned to meander through the cookies: watch out for the sugar on the pecan balls, grab a peanut butter ball before they were all gone, and forget the bones of the dead... yuck! Christmas day ended with these treasures each year. Katie' recipes were compiled by found cards, newspaper clippings, and books. Hopefully the tradition will continue with your generation as you bake any of your favorites and remember the good times with family and friends.
7: Neiman Marcus Cookies | 2 cups butter 2 teaspoons baking soda 5 cups blended oatmeal- ground to fine powder 2 cups brown sugar 18 oz. Hershey chocolate bar - grated 2 teaspoons vanilla 4 cups flour 2 cups sugar 24oz. chocolate chips 1 teaspoon salt 4 eggs 3 cups chopped nuts 2 teaspoon baking powder ~Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients in large bowl: flour, oatmeal, salt, baking powder & baking soda. Add dry ingredients slowly to wet mixture. Add chips, Hershey bar, & nuts. Roll dough into 2" balls. Place 2" apart on ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Cool on rack.
9: 2 cups peanut butter (smooth) 2 cups powdered sugar 4 Tablespoons melted butter 3 cups rice cereal 1 cup chocolate chips 1/4 bar of paraffin ~ Combine peanut butter, sugar, melted butter and mix well. ~ Add cereal- mix well. ~Shape mixture into 1 1/2" balls and place on cookie sheet ~. Chill 2-3 hours ~ Melt chocolate chips and paraffin ~ Dip chilled balls in chocolate. Place on waxed paper lined cookie sheet- cool until set | Chocolate Dipped Bon Bons (Peanut Butter Balls)
10: Pecan Balls | 1 cup butter 5 Tablespoons brown sugar packed 1/2 teaspoon salt 2 cups flour 2 teaspoons vanilla 1/2 lb pecans, chopped into small pieces ~ Cream butter and sugar ~ Add vanilla, salt, and pecans ~Add flour to make a stiff dough ~ Bake 325 degrees for 30 minutes ~ Roll in 4x sugar
13: 3/4 cup butter 3/4 cup sugar 1 egg 1 1/2 tsp vanilla 2 cups finely chopped nuts 1 tsp shortening 1 tsp salt 2 cups flour 2 cups (12 oz.) semi sweet chocolate chips | 1. Cream butter until light. 2. Gradually beat in sugar. 3. Beat in egg, vanilla, and salt. 4. Add flour and mix well. 5. Add 1/2 cup chocolate chips. 6. Shape level teaspoon of butter into 2 inch logs for each cookie. 7. Place on ungreased cookie sheet 8. Bake at 350 degrees for 10-12 minutes 9. Melt balance of chocolate and shortening over hot water 10. Dip ends of cookies into melted chocolate 11. Roll chocolate ends in nuts 12. Set on waxed paper to cool | Chocolate Nut Tipped Cookies
14: 1 1/2 cups butter 3/4 cup packed brown sugar 3 egg yolks 1 1/2 teaspoon vanilla 3 cups flour 3/4 teaspoon salt raspberry jelly Cream butter and sugar Add egg yolks and vanilla- beat well Gradually add flour and salt - mix well Roll into 1" balls Dip balls in beaten egg whites Roll in chopped nuts Place 1" apart on greased sheet Press center and fill with raspberry jelly Bake at 375 degrees for 12-15 minutes Remove and cool on rack | Hazelnut Thumbprint Cookies
16: Italian Sprinkle Cookies | Cookies- 3 cups flour 6 teaspoons baking powder 1 teaspoon salt 1 package instant lemon pudding 2 sticks margarine 1 cup sugar 4 large or 5 medium sized eggs 1 teaspoon lemon flavoring 1/2 cup milk 2 Tablespoons cooking oil Frosting- 5 Tablespoons melted butter 4 cups confectioners sugar 1 Tablespoon lemon flavoring warm milk (enough to make spreading consistency)
17: Cookies 1. combine flour, baking powder, salt, and dry pudding 2. in a separate bowl- cream margarine, sugar, eggs, flavoring, and milk 3. combine mixtures to form dough 4. chill overnight 5. put a dab of cooking oil in the palm of your hand 6. drop 1 teaspoon into the oiled palm and roll into a small ball 7. place on ungreased cookie sheet- 2" apart 8. repeat until all dough is rolled 9. bake in a preheated 350 degree oven for 8-10 minutes or until bottoms are golden 10. frost when warm and add vanilla 11. let dry on cookie racks Frosting is made by mixing all frosting ingredients until a smooth and spreadable consistency is reached. | Katie's Tip- Cookies freeze best unfrosted!
18: Spritz | 1 1/2 cup (3 bars margarine) 2 teaspoon vanilla 4 cups sifted flour 1 teaspoon baking powder 1 cup sugar 1 egg unbeaten | Sift flour and baking powder and set aside. Soften margarine with mixer. Add sugar gradually & mix thoroughly. Add vanilla and egg- beat well. Add flour mixture to wet ingredients that is creamed (add in fourths). Mix well. Put dough in cookie press. Bake cookies in a preheated oven at 400 degrees for 8-10 minutes.
21: Honey Nut Crescents | Dough- mix and chill 6oz. cream cheese 2 sticks margarine 2 cups flour Filling 12oz. crushed nuts 1 1/2 Tablespoons honey touch of hot milk to make a paste ~ Take a piece of dough and roll out on confectioner sugar ~ Cut in approximately 2 1/2 inch squares ~ Put teaspoon of nut paste on cookie ~ Fold diagonally ~ Seal with egg white ~ Bake at 350 degrees for 20 minutes
22: Italian Chocolate Cookies | 1. Mix all dry ingredients. 2. Cut in Crisco. 3. Add liquids and mix well. 4. Roll in small balls. 5. Bake at 350-400 degrees for 15 minutes. 6. Cool on rack. | 4 cups flour 1 cup & 2 Tablespoons sugar 6 Tablespoons cocoa 1 teaspoon baking powder half teaspoon baking soda fourth teaspoon black pepper eighth teaspoon salt half teaspoon cinnamon half cup chopped nuts half cup Crisco 1 cup milk 1 shot of whiskey
24: Almond Paste Cookies 8oz. almond paste 1 cup sugar 2 egg whites 7 Tablespoons bread crumbs confectioners sugar Beat egg whites with fork. Mix all ingredients. Refrigerate for 2-3 hours. Roll in small balls and then in confectioners sugar. Place on cookie sheet 2" apart. Bake in a 350 degree oven for 20 minutes. Cool on cookie sheet.
27: Anise Biscotti | 6 eggs 1 cup sugar 1 bottle anise extract 3 1/4 cups flour 2 1/2 Tablespoons baking powder 1/2 teaspoon salt 1 cup sliced almonds (toasted in 350 degree oven for 15 minutes) ~ Flour board. ~ Form dough into log 12"x 3" wide. ~Bake in 350 degree oven for 20 minutes. ~ Cut into 1" slices. ~ Place slices on cookie sheet and bake at 350 degrees for 6 minutes. ~ Remove cookie sheets, turn slices over, and bake for another 6-10 minutes. ~ Let cool.
28: Sesame Cookies | 2 sticks butter 1 cup sugar 3 eggs 3 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt sesame seeds red & green candied cherries | Cream butter and add sugar until fluffy. Beat in eggs. Combine flour, baking powder, and salt. Add to creamed mixture and mix thoroughly. Chill over night. Roll into 1" balls. Roll in sesame seeds. Place on ungreased cookie sheet. Press cherry in center. Bake at 350 degrees for 15-18 minutes. Cool on rack.
31: Ossa Demorte (Bones of the Dead) | 2 1/2 cups flour 3 1/2 cups sifted 4x sugar (sift, then measure) 3 eggs beaten 3 teaspoons baking powder 1 teaspoon vanilla Mix flour, sugar, and baking powder - set aside. Beat eggs and vanilla. Add dry ingredients to egg mixture. Refrigerate for 15 minutes. Shape on lightly floured board. Roll out into pencil strips. Cut into diagonal pieces 1 1/2" long. Let stand on floured board overnight. Bake on ungreased cookie sheets 325 degrees for 10-12 minutes. | ~Don't put too close to bake or they will stick together. ~GOOD WITH WINE!!
32: Plefferneuse (German Cookies) | 2 cups sugar 1 1/2 cups lard or butter 2 eggs 1 teaspoon bakers ammonia dissolved in 3/4 cup warm milk 1/2 baking soda dissolved in a little milk 1/2 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon anise oil or extract 1 cup chopped nuts 6-8 cups flour- enough to make stiff dough Roll into 2" balls. Bake at 350 degrees for 5-10 minutes.
35: Pizzales (Italian Waffles) | 6 eggs 1 cup melted butter 1 1/2 cups sugar 1 bottle anise extract 3 1/2 cups flour 4 teaspoons baking powder Heat pizzales maker. Whip eggs and add remainder of ingredients. Mix well. Put teaspoon of dough in maker. Cook 30-40 seconds (until eggs lightly browned) Sprinkle with 10x sugar. Eat... Enjoy!
36: Pumpkin Pie (9 inch) | 1 can (16oz)Libby's solid pack pumpkin 2 eggs slightly beaten 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 can (12-13oz) Carnation evaporated milk 1- 9" pie shell with high fluted edges Preheat oven to 425 degrees. Mix ingredients in order given. Pour into pie shells. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped cream.
39: Chocolate Chip Kisses | 2 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 teaspoon vanilla | 3/4 cup superfine sugar 1/2 cup chocolate chips 1/4 cup chopped nuts | Beat egg whites, cream of tartar & salt together until soft peaks form. Add vanilla. Add sugar gradually- beating until stiff. Fold in chocolate pieces and nuts. Line cookie sheet with ungreased brown wrapping paper. Drop by teaspoons 2" apart on cookie sheet. Bake at 300 degrees about 25 minutes (until dry). Cool slightly before removing. Set on rack to cool completely. Can add 2-3 drops of red or green food coloring.
40: Chocolate Sandies | 3/4 cup butter 1/3 cup granulated sugar 3 Tablespoons water 1 teaspoon vanilla 1 3/4 cup all purpose flour 1/2 cup chopped toasted pecans 3 oz. of chocolate baking bar chopped into small pieces sifted powdered sugar | Preheat oven to 325 degrees. In a mixer cream butter and sugar until light and fluffy. Beat in water and vanilla. Blend in flour. Stir in pecans and chocolate pieces. Shape dough into 2" balls. Place on ungreased cookie sheet. Bake at 325 degrees for 20 minutes. While still warm, sprinkle with powdered sugar.
42: 12 oz. butterscotch morsels 6 oz. semisweet chocolate morsels 12 oz. salted Spanish peanuts Melt morsels and stir well. Pour in peanuts and stir well until all peanuts are coated. Drop by teaspoonfuls onto waxed paper. Cool to harden. | Peanut Mounds
45: Rolled Cut-Out Cookies | 1 cup sugar 1 cup softened margarine or butter 3 Tablespoons milk 1 teaspoon vanilla 1 egg 3 cups flour | 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon flavoring extract - peppermint, lemon, and almond 1/4, 1/6, 1/2 teaspoon food coloring if desire sprinkling sugar | In a large bowl mix flour, baking powder, and salt. In another large bowl combine sugar. margarine/butter, milk, vanilla, and egg- blend well with mixer. Add dry ingredients to creamed ingredients. Add food coloring now if desired and mix well. Divide dough in half - wrap in cellophane and refridgerate for 20-30 min. Flour board and roll out dough. Use cookie cutters to cut out cookies. Place on cookie sheet 1 inch apart. Sprinkle sugar. Bake at 400 degrees for 5-9 minutes or until edges are a light brown. Remove from cookie sheet to cool on rack.
46: Chocolate Toffee Bars | 1 3/4 cups sifted flour 3/4 cup firmly packed brown sugar 3/4 cup cold margarine or butter 1 (14oz.) Eagle brand Creamy Chocolate Sweetened Condensed Milk 1 egg 1 teaspoon vanilla 6 (1.4 oz.) milk chocolate covered English toffee candy bar crushed into small pieces 1 cup chopped nuts
47: Preheat oven to 350 degrees (325 degrees for glass dish). In medium bowl combine flour and sugar. Cut in margarine until crumbly. Press firmly in bottom of 13x9 inch baking pan. Bake 15 minutes, then remove and cool. In a medium sized bowl combine sweetened milk, egg, and vanilla. Mix well. Spread mixture over cooled prepared crust. Top with toffee and nuts. Bake 20-25 minutes or until bubbly. Cool- cut into small pieces. Stored covered in refridgerator.
49: Chocolate Cake | 1 box devils food cake mix 1 cup water 1 cup whole milk ricotta 1/2 cup vegetable oil 2 eggs Preheat oven to 350 degrees. Grease pans (8 or 9 inch) Mix all ingredients on low speed for 1 minute. Mix on medium speed for 2 minutes. Divide batter into the two pans. Bake for 30-35 minutes. Cool 10 minutes. Remove from pans to rack. Chocolate Frosting 12 oz. premium chocolate melted 1 cup sour cream at room temperature Whisk sour cream into melted chocolate.
50: Rocks | 1 cup shortening 3 eggs 1/4 cup white granulated sugar 1 3/4 cups light brown sugar 3 to 3 1/2 cups flour 1 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 cup chopped nuts 1 cup chopped dates 1 teaspoon hot water Lightly grease baking sheet and set aside. Sift together flour, baking soda, and cinnamon. Cream together shortening, egg, white sugar, and brown sugar. Add dry ingredients to wet and combine well. Add dates, nuts, and hot water- mix well. Drop mixture by teaspoonful on lightly greased baking sheet. Bake at 350 degrees for 10-12 minutes.
53: Pumpkin Bread | 3 cups flour 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 4 beaten eggs 2 cups sugar 1 1/2 cups oil 2 cups canned pumpkin ~ Preheat oven to 325 degrees. Mix sugar and pumpkin. Add eggs and mix well. Add all ingredients except flour and mix well. Add flour in thirds and mix well. Pour into greased loaf pans or 1 pound coffee cans a little more than half full. Bake at 325 degrees for 50-60 minutes.
54: Lizzies | 1 package (15 oz.) seedless raisins 1/2 cup bourbon 1/4 cup butter or margarine softened 1/2 cup packed light brown sugar 2 eggs 1 1/2 cups all purpose flour 1 1/2 teaspoon baking soda 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 pound (4 cups) pecan halves 1/2 pound diced citron 1 pound candied cherries confectioner's sugar optional | Stir raisins and bourbon together and let stand for 1 hour. Preheat oven to 325 degrees. Cream butter then gradually beat in brown sugar. Add eggs one at a time, beating well after each. Mix in a separate bowl flour, baking soda, | cinnamon, nutmeg, and cloves- add that to wet mixture. Mix well. Add raisins and remaining ingredients- mix well (not confectioner's sugar). Drop teaspoons onto buttered cookie sheets. Bake about 15 minutes. Remove to cake racks and cool.
57: Florentine Cookies | 2/3 cup butter 2 cups quick oats 1 cup sugar 2/3 cup all purpose flour 1/4 cup corn syrup 1/4 cup milk 1 teaspoon vanilla 1/4 teaspoon salt | Filling: 2 cups of melted milk chocolate morsels | Preheat oven to 375 degrees. Melt butter and remove from heat. Stir in oats, sugar, four, corn syrup, milk, vanilla, and salt. Mix well. Drop by level teaspoonfuls about 3 inches apart into foil lined cookie sheets. Spread thin with rubber spatula. Bake 5-7 minutes. Cool and peel foil away from cookies. Spread melted chocolate on the flat side of half of the cookies. Top with remaining cookies.
58: Italian Wedding Cookies | Dough | Filling | 2 cups of flour 1/4 cup sugar 1 teaspoon lemon juice 1 teaspoon vanilla 4 Tablespoons Crisco 3 teaspoons baking powder pinch of salt 1 egg 1 egg white 1/2 cup milk color and sprinkles | 6oz. of plum, strawberry or raspberry preserves 4 oz. grape jam 2 Tablespoons grated orange rind 1/2 teaspoon cinnamon 1 cup chocolate chips | MIx dry ingredients together and cut shortening into mixture. Beat egg into milk- add lemon juice and vanilla. Add liquids to flour mixture and mix to form a soft dough. Knead on floured board for 3 minutes. Divide dough in half and roll each into a rectangle. Spread filling down middle of rectangle. Roll slices and ends up over filling. Brush with beaten egg whites and decorate with colored sprinkles. Bake 15-20 minutes at 375 degrees or until lightly browned. Cool and slice diagonally into strips. Tip: Roll out dough on aluminum foil and fill cookie roll- then the foil can be used to place on a cookie sheet to bake.
61: Lemon Meltaways | 1/2 cup butter softened 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup confectioner's sugar 1 egg 1/2 teaspoon lemon extract 2 1/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon grated lemon peel additional sugar for sprinkling Preheat oven at 350 degrees. In mixing bowl cream butter, oil, and all sugars. Add egg, lemon extract and grated lemon peel. Combine flour, baking soda, and cream of tartar. Gradually add dry ingredients to the creamed mixture. Chill for several hours or overnight. Drop by rounds teaspoonfuls 2" apart on ungreased baking sheets. Flatten with a fork dipped in flour. Bake at 350 degrees for 13-15 minutes or until slightly browned. Cool on racks.