Browse Category by Cookies and Brownies
Cookies and Brownies, Elaine Walker

Pecan Tarts

12 ounces cream cheese, softened
2 c. butter, softened
4 c. flour

1 ounce unsweetened chocolate, melted
4 eggs
3 c. brown sugar
1/4 c. butter
2 T. Kahula liqueur
1 t. vanilla
2-1/3 c. chopped pecans
2/3 c. pecan halves

Begin to prepare pastry by blending together all ingredients and then letting it chill for an hour.

For filling, blend together all ingredients except pecans.

Press pastry dough into 1-3/4 inch diameter tart pans. Sprinkle the dough with some chopped pecans. Spoon in filling. Sprinkle with more chopped pecans, then top with a pecan half.

Bakte at 325*F for 30 minutes, until filling is set. Cool completely before removing from pans. Makes 6 to 7 dozen.

Cookies and Brownies, Elaine Walker

Tollhouse Peanut Butter Brownies

2/3 c. butter
2/3 c. peanut butter
1-1/4 c. sugar
1-1/4 c. brown sugar
1 t. vanilla
3 eggs
2-1/2 t. baking powder
1/2 t. salt
2-1/4 c. flour
2 c. chocolate chips, divided

Cream butter, peanut butter, sugar, brown sugar and vanilla. Beat in eggs one at a time.

Stir in baking powder, salt and flour. Mix well. Add 1 c. chocolate chips.

Pour into greased and floured pan. Bake at 350*F for 40 minutes or until done. Remove from oven. Sprinkle 1 c. chocolate chips on top of brownies. Let melt for about 5 minutes. Smooth or swirl melted chocolate over top.

Cookies and Brownies, Debbie Allen

Vanishing Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1-1/2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 c. rolled oats, regular or quick
1 c. chocolate chips

Heat oven to 350*F.

Beat butter and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen cookies.

(Actually, this recipe is from the Quaker Oats box and is supposed to use raisins instead of chocolate chips.)

Cookies and Brownies, Desserts, Dorothy Lamalie

Chocolate Macaroons

2 egg whites
1 c. sugar
1/8 t. salt
1-1/2 c. coconut
1-1/2 squares unsweetened chocolate
1/2 t. vanilla

Beat egg whites until stiff and gradually beat in sugar. Add vanilla, fold in coconut and melted chocolate. Drop on greased cookie sheet.

Bake at 325*F for 15-18 minutes.

Cookies and Brownies, Debbie Allen, Desserts

Chocolate Snowflake Cookies

2 c. sugar
1/2 c. vegetable oil
4 oz. unsweetened chocolate
4 eggs
2 t. vanilla extract
2 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. sifted powdered sugar

Melt chocolate over low heat.

Combine first 3 ingredients in large mixing bowl; beat at medium speed until blended. Add eggs and vanilla, mixing well.

Combine flour, baking powder, and salt.

Add about 1/4 of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough at least 2 hours.

Shape dough into 1″ balls, and roll in powdered sugar. Place cookies 2″ apart on greased cookie sheets.

Bake at 350*F for 10-12 minutes. Cool on wire racks.

Cookies and Brownies, Debbie Allen, Desserts


2 c. sweet butter
1 c. sugar
4 c. flour

Cream the butter but do not whip it (1 hour by hand).

Add the sugar and cream thoroughly. Then add the flour 1 c. at a time. Refrigerate the dough in a
closed container until ready to bake.

Slice as for icebox cookies in 1/3″ slices, and bake at 300-325*F on an ungreased cookie sheet for 20-30 minutes. Be sure to bake all the moisture out. Cool on brown paper, and store in an airtight container as soon as cool.

Cookies and Brownies, Desserts, Elaine Walker

Melting Moments

1/2 c. cornstarch
1/2 c. powdered sugar
3/4 c. butter
1 c. sifted flour

Mix together all ingredients. Chill for an hour.

Form into 1″ balls. Roll each in a mixture of sugar, cinnamon, nutmeg, allspice. Stamp with cookie stamp or drinking glass.

Bake at 350*F for 20-25 minutes.

Cookies and Brownies, Debbie Allen, Desserts

Meringue Kisses

4 egg whites, room temperature
1/4 t. salt
1/4 t. cream of tartar
1 c. sugar
3/4 t. vanilla or 1/4 t. almond extract
1 or 2 drops
red or green food coloring (optional)

Preheat oven to 250*F. Line baking sheets with foil.

Beat egg whites until foamy; stir in salt and cream of tartar. Add sugar, 1 T. at a time, beating well after each addition. Add vanilla and food coloring, if you wish, to tint meringue a pastel color. Beat hard at highest mixer speed until meringue is glossy and forms peaks that stand straight up when beater is withdrawn. Drop by rounded teaspoonfuls 2″ apart on prepared baking sheets ; leave surface peaked or smooth into rounded caps.

Bake 35-45 minutes until creamy white and firm. Turn off oven and let kisses cool in oven 2-3 hours (or overnight) without opening oven door. Peel kisses from foil. Store airtight.

Prepare meringue mixture as directed, then fold in either 2 squares unsweetened or semisweet chocolate, melted and cooled; OR fold in 1-1/2 c. flaked coconut.