Desserts ~ Cookies
Page Two

Hershey Bar Ecstasies
  • 2 sticks margarine
  • 1 cup oatmeal
  • 1/2 cup sugar
  • 1 cup flour
  • 1/2 cup dark brown sugar
  • 6 regular-size Hershey bars
  • 2 egg yolks
  • 1 cup chopped nuts
Mix well first 6 ingredients in order given. Spread in 9 x 13-inch pan. Bake at 350° degrees for 20 minutes. Remove from oven and immediately lay Hershey bars on top. Let melt and spread. Sprinkle with nuts.

Submitted by Barb

Humdings
  • 1 (8 oz.) pkg. chopped sweet dates
  • 1- 1/2 to 2 cups Rice Krispies
  • 1 tsp. vanilla
  • 1 stick butter or oleo
  • pinch salt
  • 3/4 to1 cup white sugar powdered sugar
  • 1 cup chopped nuts
Melt oleo in saucepan. Add dates, sugar and salt. Cook over low heat about 8 minutes, until bubbly and melted. Remove from heat. Add nuts, Krispies and vanilla. Butter hands and roll mixture in small balls. Cool completely. Roll in powdered sugar. Makes 3 dozen. Stores easily in tin boxes.

Submitted by Barb

Ice Cream Cookies
  • 6 Tbsp. butter or margarine
  • 1 tsp. vanilla
  • 6 Tbsp. Confectioners sugar
  • 1 scant cup sifted flour
  • 1 egg yolk, beaten
Cream butter and sugar. Add beaten egg yolk and vanilla. Mix well. Fold in sifted flour. Drop by tsp. onto ungreased cookie sheet. Bake 15-20 minutes in 350° degree oven. Makes approximately 2 dozen.

Submitted by Barb

Instant Potato Cookies
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup sugar
  • 2- 3/4 cups instant potatoes
  • 1 egg
  • 1 (5 1/2 oz.) bag biscuit mix
  • 1 tsp. coconut flavoring
Cream butter and sugar. Add egg and mix well. Add flavoring, potatoes, biscuit mix and flour. Mix well. Drop by teaspoons on ungreased cookie sheet. Bake at 350° degrees until lightly brown. Do not over bake.

Submitted by Barb

Ladyfingers
  • 2 cups unsifted all-purpose flour
  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  • powdered sugar
Place all ingredients (except powdered sugar) in a bowl. Mix until mixture holds its shape. Shape into finger-shape pieces 2 x 1/2 inch or any other shape desired. Place on ungreased cookie sheet. Bake at 325° for 20 minutes or until golden brown. Cool and roll in powdered sugar. Makes 3 dozen slender bars.

Submitted by Barb

Lemon Bars
  • 1 cup butter
  • 4 eggs
  • 2 cups flour
  • 6 Tbsp. flour
  • 1 cup powdered sugar
  • 2 cups sugar
  • pinch salt
  • 6 Tbsp. lemon juice
Cut butter into flour, powdered sugar and salt. Put in 9 x 13-inch pan. Bake at 350° degrees for 20 minutes. While this is baking, mix eggs, sugar, 6 tablespoons flour and lemon juice. Pour over top of baked crust and bake for 25 minutes more. Sprinkle with powdered sugar.

Submitted by Barb

Lemon Cookies
  • 1 pkg. lemon cake mix (unmixed)
  • 1 small pkg. cool whip
  • powdered sugar
  • 1 egg

Stir together ingredients, roll into small balls. Roll balls into powdered sugar. Bake on lightly greased cookie sheet in 350° degree oven for 12 minutes, or until lightly brown.

Submitted by Barb

Lemon-Cream Cheese Cookies
  • 1 cup soft butter
  • 1/2 tsp. lemon extract
  • 1 (3 oz.) pkg. soft cream cheese
  • 1 tsp. grated lemon rind
  • 2- 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1 egg yolk
Cream butter and cheese. Add sugar and beat well. Add yolk, extract and rind. Beat until light. Add flour and salt. Mix well. Drop in small mounds on ungreased cookie sheet. Bake at 350° degrees about 15 minutes.

Submitted by Barb

Lemon Goodies
  • 1 cup butter or oleo
  • 2 cups granulated sugar
  • 1/2 cup powdered sugar
  • 4 Tbsp. flour
  • 2 cups flour
  • 2 lemons
  • 4 eggs
Cream butter and powdered sugar together. Add flour. Mix until it crumbs. Pat in 15 1/2 x 10 1/2-inch pan. Bake 15 minutes at 350 degrees. Slightly beat eggs. Add sugar, flour, grated lemon rinds and juice of lemons. Mix and pour over hot crust. Bake 20 minutes at 350° degrees. Cool and dust with powdered sugar on top.

Submitted by Barb

Lemon Puffs
  • 1 pkg. deluxe yellow cake mix
  • 1- 1/3 cups water
  • 3 eggs
  • Glaze
  • juice of 1 orange
  • 1- 1/2 box powdered sugar
  • juice of 2 lemons
Make cake batter as directed on box. Grease miniature-sized muffin tins. Spoon in batter, about 1 tablespoon batter to a muffin. Bake at 325° for 10-12 minutes. Combine glaze ingredients and dip puffs in glaze as soon as you take from oven. Drain on waxed paper. Serves about 7-8 dozen puffs.

Submitted by Barb

Lemon Sugar Cookies
  • 2- 2/3 cups sifted flour
  • 2 eggs
  • 2 tsp. baking powder
  • 2 tsp. grated lemon rind
  • 1/4 tsp. salt
  • 3 tbsp. lemon juice
  • 1 cup butter
  • 1 cup quick-cooking oats
  • 2 cups sugar
Sift together flour, baking powder and salt. In large mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice. Gradually stir in flour mixture, blending well. Stir in oats and mix well. Shape dough in small balls (1 tsp. each) and place on ungreased cookie sheet. Flatten balls with greased custard cup dipped in sugar. (Sugar in a pie plate works well for dipping custard cup.) Cook until light browned around edges, about 10 minutes, at 325° degrees.

Submitted by Barb

Lemon Zephyrs
  • 1 cup butter or margarine, softened
  • 2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/2 cup sifted powdered sugar
  • 1 tsp. lemon extract
  • extra powdered sugar
Cream butter and gradually add 1/2 cup powdered sugar, beating until fluffy. Combine flour and salt; add to creamed mixture. Beat well. Stir in lemon flavoring. Shape dough in 3/4-inch balls. Place on ungreased cookie sheets. Flatten slightly. Bake at 400° for 8-10 minutes. Cool. Spoon 1/2 tsp. Lemon Filling onto 1/2 the cookies. Spread and place a second cookie on top of filling. Sprinkle with powdered sugar. Serves about 3 dozen.

Submitted by Barb

Lemon Filling
  • 1 egg, beaten
  • 2 Tbsp. butter, softened
  • 1- 1/2 cup graham cracker crumbs
  • 2/3 cup sugar
  • 3 Tbsp. lemon juice
Combine all ingredients in top of double boiler and cook until thickened, stirring constantly. Cool about 1 hour. Spread on cookies and put together as sandwich.

Submitted by Barb

Lily Cookies
  • 4- 1/2 oz. cream cheese
  • Mayhaw jelly or Orange marmalade
  • 1 cup butter
  • 2 cups flour
  • powdered sugar
Mix cream cheese, butter and flour; chill dough 30 minutes for easier handling. Roll dough out on floured board to 1/8 inch thickness. Cut with a 1-inch round cutter. Roll into cornucopias by bringing 2 rounded edges together overlapping. Press gently and shape like lily. Fill open part with 1 tsp. jelly or marmalade. Bake 15 minutes in 375° degree oven. Cool. Drench with powder sugar.

Submitted by Barb

M & M Cookies
  • 1 cup shortening
  • 1 tsp. baking soda
  • 1 cup brown sugar
  • 1 tsp. salt
  • 1/2 cup granulated sugar
  • 2 -1/4 cup sifted all-purpose flour
  • 2 tsp. vanilla
  • 2 eggs
  • 1- 1/2 cups M & M plain candies
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar mixture. Mix well. Stir in M & M's. Drop by teaspoons on ungreased cookie sheet. Bake at 350° degrees until brown.

Submitted by Barb

Magic Cookie Bars
  • 1/2 cup margarine or butter
  • 1 pkg. semi-sweet chocolate morsels
  • 1- 1/2 c. graham cracker crumbs
  • 1 (3 1/2 oz.) can flaked coconut
  • 1 cup sweetened condensed milk (not evaporated)
  • 1 cup chopped pecans
Preheat oven to 300° degrees. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine and pour milk evenly over crumbs. Top evenly with remaining ingredients and press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars.

Submitted by Barb

BitterSweet Chocolate Chunk Cookies
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup plus 2 tbsp unsifted flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup chopped walnuts or pecans
  • 8 oz. Chocolate
For food processor method, place butter (cup up), sugar, brown sugar, egg, vanilla into processor or bowl; process about ten seconds. (or, in a mixer, cream softened butter with same ingredients.) Stir flour with baking soda and salt; blend into creamed mixture. Add nuts. Chop Chocolate Bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375° degrees for eight to ten minutes or until light golden brown. Cool on racks. Makes about three dozen cookies.

Submitted by Barb

Cookies Page One

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Changes last made on: Tue Jul 21, 2009