Category: Cookies & Bars

¾ cup shortening or margarine

1 ½ cups brown sugar

1 lb. Candied fruit, chopped

3 cups flour

1 tsp. Soda

¾ tsp. Salt

1 tsp. Cinnamon

½ tsp. Allspice

½ cup applesauce

1 tsp. Vanilla

1 ½ cups chopped pecans

3 eggs

½ lb. Dates

Cream shortening and sugar well.  Add eggs one at a time.  Add fruit and dates.  Add dry ingredients and then the applesauce.  Add vanilla and pecans.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 350 degrees for about 15 minutes.  Store in an airtight container and they will keep for several weeks.

½ cup butter or margarine

1 cup brown sugar

4 eggs, beaten

3 cups flour

1 tsp. Cinnamon

1 tsp. Ground cloves

1 tsp. Allspice

3 tsp. Baking soda

3 Tbsp. milk

2/3 cup whiskey or bourbon

1 cup candied cherries, chopped

1 cup candied pineapple, chopped

2 cups pecans, chopped

1 cup raisins or dates

Cream margarine and sugar.  Add eggs, mix well.  Add all of the flour except ½ cup.  Add whiskey.  Dredge candied fruit in the reserved ½ cup of flour.  Add fruit and pecans to cookie mixture and stir to mix well.  Bake on greased baking sheet at 350 degrees until lightly browned.  These will keep well for several weeks in an airtight container.

½ cup chopped pecans

1 cup shortening

1 cup brown sugar

1 cup granulated sugar

2 eggs, well beaten

1 tsp. vanilla

1 ½ cups flour

1 tsp. salt

1 tsp. baking soda

3 cup quick-cooking oatmeal

Thoroughly cream shortening and sugars; add eggs and vanilla; beat well.  Add sifted dry ingredients.  Add oatmeal and pecans; mix well.  Shape in rolls; wrap in wax paper and chill well.  Slice ¼ inch thick; bake on ungreased cookie sheet in 350 degree oven for about 10 minutes.  Makes about 5 dozen.

This recipe was given to me by Patty Burrows in 1964.

Mix in larger mixer bowl:

2 cups flour

1 tsp. baking soda

1 tsp. salt

1 ½ tsp. cinnamon

Add:

2 cups Quick Cooking oatmeal

¾ cup brown sugar

¼ cup granulated sugar

1 cup cooking oil

2 eggs

1/3 cup milk (buttermilk preferred)

1 tsp. vanilla

Beat on No. 4 speed until blended – about 2 minutes.  Scrape bowl while beating and scrape beaters.

Add:

1 cup raisins or chopped dates

¾ cup chopped pecans

Beat until blended.  Drop by teaspoonsful on prepared cookie sheet.  Bake in 375 degree oven for about 12 minutes.  Makes about 4 dozen cookies.

Kitty Upton gave me this recipe and my family has always loved it.  Our first Schnauzer (Pepper) loved it, too.  He used to sit by the oven and beg when they were baking.

16 oz. vanilla wafers, crushed

1 ½ cups chopped pecans

6 oz. Can frozen orange juice

1 lb. Box powdered sugar

1 stick margarine, melted

1 can Eagle Brand milk

Mix all ingredients.  Form into balls and roll in additional powdered sugar.

1 cup softened margarine

¾ cup granulated sugar

¾ cup brown sugar

1 tsp. Vanilla

½ tsp. Water

Beat ingredients above until creamy.

Beat in 2 eggs.

Add:

2 ¼ cups flour

1 tsp. Baking soda

1 tsp. Salt

Stir in a 12 oz. Package of chocolate chips.  Add 1 cup chopped pecans, if desired.

Bake on greased cookie sheet for 10-12 minutes at 375 degrees.  Makes about 100 2-inch cookies.

1 ¾ cups flour

1 tsp. soda

½ tsp. salt

½ cup sugar

½ cup brown sugar

½ cup shortening

½ cup peanut butter

1 egg

2 Tbsp. milk

1 tsp. vanilla

Hershey kisses

Cream shortening and sugar.  Add egg, peanut butter, milk and vanilla.  Stir in dry ingredients.  Shape in balls and roll in sugar.  Bake at 375 degrees for 10-12 minutes.  Top each cookie with a Hershey’s Kiss (Press down firmly so edges of cookie crack).  Makes about 4 dozen.

Lorna Stutz gave me this recipe when we were in California.

2 cups flour

½ cup sugar

1/8 tsp. salt

¾ cup butter

Mix in large bowl.  Press evenly in 9 x 13 pan.  Bake at 350 degrees for 15 to 20 minutes.

1 cup brown sugar

1 cup white Karo syrup

½ cup butter

4 large eggs, beaten

2 ½ cups finely chopped pecans

1 tsp. vanilla

Combine brown sugar, corn syrup and butter in saucepan.  Bring to a boil over medium heat.  Stir ¼ of the hot mixture into the beaten eggs, add rest of mixture.  Stir in vanilla and pecans.  Pour over crust.  Bake at 350 degrees for 35 minutes or until set.  Cool completely and cut into bars.

Tina gave me this recipe.

1 cup brown sugar

1 cup white sugar

1 cup margarine

1 cup plus 2 Tbsp. oil

1 Tbsp. vanilla

2 eggs

2/3 cup chopped pecans

3 ½ cups flour

½ tsp. salt

1 tsp. baking soda

1 tsp. cream of tartar

1 cup oatmeal (long cooking kind)

1 ½ cups rice krispies

1 cup coconut

Mix and chill for at least 1 hour.  Roll in balls or drop by teaspoonful on cookie sheet.  Bake at 350 degrees for 12 to 15 minutes.

This recipe was given to me by Julie Still.  It was her Grandma Bertie’s recipe.  It’ wonderful!

4 cups flour

2/3 cups sugar

1 tsp. baking powder

¼ tsp. baking soda

1 tsp. salt

2 eggs, beaten

1 ½ tsp. vanilla

1 1/3 cups margarine or butter

1 cup brown sugar

1 cup finely chopped pecans

1 cup finely chopped dates

Cream margarine and sugars.  Add beaten eggs and vanilla.  Add nuts and dates.  Mix flour, baking powder, soda and salt.  Combine with creamed mixture and blend thoroughly.  Shape into rolls, wrap in wax paper and chill at least overnight.  (Can be frozen for later use.)  Slice and place on greased baking sheet.  Bake at 400 degrees for 5 to 8 minutes.