BIG WHITE SOFT SUGAR COOKIES
1 c. buttermilk
1 t. baking soda
1 c. vegetable oil
1 1/2 c. sugar
2 eggs
1 t. salt
1 1/2 t. grated nutmeg
2 t. vanilla extract
3 t. baking powder
3 c. unbleached all-purpose flour
Sugar
Seedless raisins
In measuring cup, mix buttermilk & baking soda, set aside. In large mixer bowl, combine oil, sugar, & eggs; mix well.
Add buttermilk-soda mixture & blend. Add salt, nutmeg, vanilla & baking powder & mix again. Blend in flour ( batter will be very runny). Cover & refrigerate overnight.
Next day, preheat to 400. Use ungreased baking sheets. Use 1 heaping T. of batter per cookie & place on sheets. Liberally sprinkle more sugar on top of each cookie
& dot with 3 raisins. Keep batter refrigerated between bakings.
Bake for just 5 min. The cookies should be just barely done- and almost white. If they are golden, you have left them in too long.
Remove from oven, & allow to remain on cookie sheet for 3 more min. to continue baking. Carefully remove w/metal spatula to wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper.
(Source: Cooking from Quilt Country, Hearty Recipes from Amish and Mennonite Kitchens, Marcia Adams)
MAPLE RUM BALLS
1 cup unsalted butter at room temp
1/4 cup maple syrup
2 Tablespoons granulated sugar
2 Tablespoons rum
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Preheat oven to 350 degrees. Beat together, unsalted butter, maple syrup, sugar, and rum. In another bowl, stir together, flour, chopped pecans, and salt. Gradually stir into butter mixture. Shape dough into 1 inch balls. Place on greased baking sheet. Bake for 15-18 minutes or until golden.
CHRISTMAS CREAM CHEESE COOKIES
1 cup margarine
1 (3 oz.) pkg. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla
2 1/2 cup flour
colored sugar sprinkles
Cream margarine, cream cheese, egg yolk and flour. Mix well; add vanilla. Shape into long rolls. Refrigerate a few hours or overnight. Slice and dip in colored sugar sprinkles. Bake 12 to 15 minutes at 375 degrees. Can be used with a cookie press.
NO BAKE PEANUT BUTTER BALLS
1/2 cup peanut butter
1/2 cup honey
2 tablespoons powdered milk
1 cup crushed corn flakes cereal
Set corn flakes aside. Mix all other ingredients well. Roll into balls. Then roll again in Cornflakes or (could use coconut or chopped nuts) until covered. Refrigerate leftovers.
PINA COLADA COOKIES
1 box Pineapple cake mix
2 large eggs
1/4 cup oil
1 cup coconut
1 cup nuts (your choice macadamia, pecan, walnut)
1/2 cup drained chopped maraschino cherries
Bake 350 for 8-10 minutes. Cool completely. Drizzle with melted white chocolate.
If time is of the essence dust I dust powdered sugar on top before serving. They make a lovely presentation.
When making this cookie i use a small (1 Tbsp) size ice cream scoop instead of rolling them into balls by hand. This procedure is a time saver and makes the cookies uniform in size and bake equally.
ORANGE SLICE COOKIES
1 large egg
3 Tbsp vegetable oil (cooking oil)
1 cup pecans, chopped
10 orange slice candies (cut into small pieces) *
1 box yellow cake mix (any brand)
* I use kitchen scissors sprayed with non-stick cooking spray to cut the
candies.
Place all ingredients in a mixing bowl and mix until thoroughly blended. Drop by teaspoon onto an ungreased cookie sheet and bake in a preheated oven at 350° for 9 to 10 minutes (depending on the accuracy of your oven).
CREAM CHEESE ICE BOX COOKIES
1 package cream cheese (3 oz.)
1 cup butter
1/2 cup sugar
2 1/2 cups flour
1 tsp. vanilla
1 tsp. lemon juice
sugar (optional)
Cream cream cheese and butter together thoroughly. Add sugar and beat well. Add flour and mix until well blended. Add vanilla and lemon juice. Form into a roll and wrap in waxed paper; chill overnight. Slice and bake on greased cookie sheet at 350 degrees F for 15-20 minutes.
CHRISTMAS DATE BALLS
1 c. butter or margarine
1-1/2 c. white sugar
1 lb. chopped dates (2 cups)
2 eggs, beaten
2 tsp. milk
1 tsp. vanilla
1 c. chopped nuts
4 c. rice krispies
Cook butter, sugar, and dates over medium heat until mixture boils. Mix together eggs, milk, vanilla and add to first mixture and cook 2 more minutes (stir as can set on). Cool: add nutmeats and cereal. Form into balls and roll in flake coconut. Let set up well before storing.
PINEAPPLE FILLED COOKIES
DOUGH
4 cups sifted flour
1 pound small curd cottage cheese
1 pound butter
1/4 cup milk
Mix flour and butter until crumbly. Add cottage cheese and milk.
Mix until well blended. Refrigerate of 24 hours.
FILLING
2 lg cans crushed pineapple (drained) ( I drain overnight)
3 1/2 tablespoons corn starch
Combine crushed pineapple and cornstarch. Over low heat, mix until thickened.
When ready to assemble cookies:
Roll dough out to 1/4" thick. Cut into equal amounts of small and large round cookies.
With the large cut out cookie, add about 1 tablespoon of the pineapple mixture and cover with the smaller cookie and crimp the edges until they are sealed.
Bake in 425 oven until golden brown.
Cool and sprinkle with a powdered sugar .
