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Examiner
  • Dixie Ryan: A fresh batch of cookie recipes for you

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  • It is actually fun to clean my house. With everything new and shiny it just looks beautiful and I am enjoying it so much.
    A guy at my church, who was a good friend of “Grouchy Bear,” laughs and says, “Grouchy Bear is in heaven and looking down. He is not smiling but keeps saying, ‘She spent all my money on the house.’ “
    Oh,well!
    Most of the time I stay in the house. It is so darn cold outside that I have no need to go out. I have been trying a lot of recipes and if I don’t slow down I may gain a pound or two.
    Cheese Cookies are something I like. I am not sure if everyone will enjoy these but you might try them and see.
    Cheese cookies
    1 pound sharp cheddar cheese (shredded) 1 pound butter 4 cups flour 1/2 teaspoon salt 1/2 teaspoon cayenne Walnuts Cream the cheese with the butter. Sift dry ingredients together and add to the cheese mixture one cup at a time. Roll into small balls. Press down with a fork and press a nut in the enter. Bake at 325 degrees for 20 minutes.
    This is a good yummy cookie that is a lot of fun.
    Church windows
    1 stick margarine 1 large package chocolate chips 1 cup chopped nuts 1 bag small colored marshmellows Coconut, shredded Melt margarine and chocolate chips and cool. Add nuts and marshmallows and mix well. Roll into 2 logs and roll each log in coconut. Wrap them in wax paper or foil and freeze. Slice into thin slices.
    Cracker cookies
    Saltine crackers 1 cup butter 1 cup brown sugar 12 ounces milk chocolate chips Overlap saltine crackers in jelly roll pan covering entire pan. In separate bowl, boil butter and brown sugar for 3 minutes. Pour over crackers and bake 5 minutes at 400 degrees. Remove from oven carefully and sprinkle with chocolate chips evenly over crackers. Let stand 5 minutes and spread chocolate evenly with back of spoon. When cool, break into pieces. Store in refrigerator.
    Brown sugar cookies
    1 pound brown sugar 1/2 pound butter or margarine 2 eggs 2 cups flour 1/3 teaspoon soda Dash of salt Mix all ingredients. Drop on lightly greased cookie sheet. Recipe is from Great Grandmother.
    Chocolate toffee crescent bars
    8 ounce can Pillsbury refrigerated quick crescent dinner rolls 2/3 cup packed brown sugar 2/3 cup butter 1 to 1 1/2 cup nut halves or chopped nuts 6 ounce package milk chocolate or semi-sweet chocolate chips Preheat oven to 375 degrees. Separate crescent dough into 2 large rectangles. Place on cookie sheet. Gently press dough to cover bottom of sheet and seal edges and perforations. Combine sugar and butter in pan and bring to a rolling boil. Boil for 1 minute. (It must come to a full rolling boil.) Pour evenly over dough, sprinkle with nuts. Bake 14-18 minutes until golden brown. Remove from oven, sprinkle with chocolate chips. Slightly swirl pieces. Do not spread evenly. Leave a mottled appearance. Cool and cut into bars. GOOD!
    Page 2 of 2 - These are fairly simple cookies and great for Christmas or any time. Try them out and I will see you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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