Holiday Homeschool Open House 2007 - Cookies, Cookies, Cookies!

7-Layer Candy Cookies
Sheila Elaine Lemley Orndorff Galford, my mom

Ingredients:

¼ lb margarine
1 cup graham cracker crumbs
1 can coconut
1 can Bordens Eagle Brand Condensed Milk
1 package chocolate chips ( 6 oz)
1 package butterscotch chips (6 oz)
1 cup chopped nuts

Directions:

1. Melt margarine and mix with graham cracker crumbs
2. Spread in bottom of 8” x 8” pan
3. Next sprinkle layer of coconut.
4. Then pour layer of condensed milk
5. Then layer chocolate chips
6. Then layer butterscotch chips
7. Then layer 1 cup chopped nuts
8. Bake at 350 degrees for 30 minutes.

Cake Cookies
Mary Irene Spiker Orndorff, my grandmother

Ingredients:

1 box cake mix
8 oz cool whip
1 egg

Directions:

Mix ingredients together.
Drop into powdered sugar and roll.
Place on cookie sheet. Cook at 350 degrees.

Aunt Lou’s Sugar Cookies
No idea who Aunt Lou is

Ingredients:

2 cups sugar
3 eggs
¾ cups buttermilk
1 cup lard
1 tsp soda
1 tsp nutmeg
6 cups flour

Directions:

1. Cream sugar and egg
2. Add rest of ingredients
3. Mix well.
4. Roll on floured board and cut with cookie cutter.
5. Bake at 375 degrees until golden brown.

Candy Cane Cookies
Sheila Elaine Lemley Orndorff Galford, my mom

Ingredients:

1 cup shortening
1 cup powdered sugar
1 egg
½ tsp almond extract ( or ½ tsp peppermint extract)
1 tsp vanilla
2 ½ cups flour
1 tsp salt

Directions:

1. Blend together all ingredients
2. After blended, divide the dough in half. Add a few drops of red food coloring to one half and mix it in until that part of the dough is bright red.
3. Pinch off a piece of plain dough and roll into a ‘snake’. Do the same with a piece of the red dough.
4. Then ‘plat’ the two colors together and form into a candy cane.
5. Bake at 375 degrees until brown.

Fig or Date Filled Cookies
Sheila Elaine Lemley Orndorff Galford, my mom

Ingredients:

1 cup shortening
2 cups brown sugar
3 eggs
4 cups flour
½ tsp salt
½ tsp vanilla

1 ½ cups chopped figs or dates
½ cup water
½ cup sugar

1 cup chopped nuts

Directions:

1. Blend first 6 ingredients together and chill.
2. Cook next three ingredients until thick
3. After dough is chilled, pinch off some and roll out. Spread some of the filling on dough, then roll up as a jelly roll and wrap in wax paper. Be sure to close well so it doesn’t dry out.
4. Repeat this process until all of the dough and filling has been used. Usually makes 4 to 6 rolls. Place in refrigerator overnight.
5. Next day, slice rolls and place cookie slices on cookie sheet. Bake at 350 degrees for 20 to 25 minutes.

Grandma Lemley’s Applesauce Cookies
Sylvia Powell Lemley, my grandma

Ingredients:

½ cup margarine
1 cup sugar
1 egg
2 ½ cups flour
1 cup applesauce
½ tsp soda
1 tsp baking powder
½ tsp salt
½ tsp cloves
½ tsp cinnamon
1 cup raisins
1 cup nuts (optional)

Directions:

1. Mix all ingredients well. Drop on greased and floured cookie sheet.
2. Bake at 375 degrees until brown 15 to 20 minutes.

Grandma Lemley’s Fruitcake Cookies
Sylvia Powell Lemley, my grandma

Ingredients:

½ cup margarine
1 cup sugar
1 egg
1 cup applesauce
2 ½ cups flour
½ tsp soda
1 tsp baking powder
½ tsp salt
½ tsp cloves
½ tsp cinnamon
1 cup raisins
1 cup chopped nuts
1 pound mixed fruit

Directions:

1. Mix all ingredients well.
2. Drop onto greased and floured cookie sheet, bake at 375 degrees for 15 to 20 minutes or until golden brown.

Grandma’s Billy Goat cookies
Sylvia Powell Lemley, my grandma

Ingredients:

2 cups raisins – stew in 1 cup water, drain, add 1 tsp soda. Set aside.

1 cup white sugar
1 cup brown sugar
1 cup margarine
3 eggs
4 cups flour
1 tsp soda
1 tsp baking powder
1 tsp nutmeg
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup chopped nuts

Directions:

1. Cream margarine, sugar and eggs.
2. Add vanilla, salt, nutmeg, cinnamon, baking powder, and then flour.
3. Mix well, then add raisins, and nuts.
4. Mix
5. Bake at 375 degrees.
6. Use floured and greased cookie sheets.
7. Drop by tsp. Bake 15 to 20 minutes or until golden brown.

Grandma’s Ginger Cookies
Sylvia Powell Lemley, my grandmother

Ingredients:

2 pint bottles of Brer Rabbit Molasses (green label if they have it)
1 pint melted lard
1 pint buttermilk
2 eggs
1 tsp salt
2 tbsp ginger
2 tbsp soda
1 cup white sugar
5 pounds flour (won’t need all of it, but have it on hand)

THIS MAKES LOTS OF COOKIES!

Directions:

1. Cream sugar and eggs. Add salt, ginger and soda, mixing well after each addition.
2. Then add lard, molasses and buttermilk, beating after each. Then, add flour (a couple of cups at a time) until you have a soft sticky dough. Do not get the dough stiff or the cookies will be dry.
3. Flour board and roll out dough and cut with juice glass or small cutter (we like to use gingerbread men shaped cookie cutters) We also like to decorate with raisins, cinnamon hearts and icing.
4. Bake at 350 degrees. 10-12 minutes, begin watching.

GREAT WARM and dunked in milk or coffee!!! Freeze well.

Grandma’s Peanut Butter Cookies
Sylvia Powell Lemley, my grandma

Ingredients:
1 cup flour
½ tsp soda
¼ tsp salt
½ cup margarine
½ cup brown sugar
½ cup white sugar
1 egg
½ cup peanut butter
1 tsp water
½ tsp vanilla

Directions:

1. Mix sugars, margarine and egg till creamed then add rest of ingredients and mix well.
2. Drop by tsp onto greased and floured cookie sheet.
3. Take fork dipped in flour and press down flat.
4. Bake at 325 degrees about 15 minutes or until brown.
5. I usually double this recipe.

Santa’s Surprises
Family Fun?

Ingredients:

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 ½ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 bag Snickers miniatures (or Reeses cups or Milky Ways or Hershey’s Kisses)
1 bag Dove milk or Dark chocolate gifts

Directions:

1. Combine the butter, peanut butter, and sugars using a mixer on medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt.
3. Cover and chill dough for 2-3 hours
4. Unwrap all candy
5. Remove dough from refrigerator. Divide into 1 tbsp pieces and flatten
6. Place candy in center of each piece of dough
7. Form the dough into a ball around each candy
8. Place on greased cookie sheet and bake at 325 degrees for 10-12 minutes
9. Let cookies cool. Spruce up by drizzling melted Dove Chocolate over the top of each cookie. Makes 4 dozen cookies.

Spry Cookies
Kay Allen

Ingredients:

½ cup Crisco
1 tsp cinnamon
1 tsp vanilla
1 tbsp molasses
1 cup sugar
1 egg
1 cup flour
3/4 tsp baking soda
1 cup oatmeal
½ cup raisins or ½ cup chocolate chips
½ cup nuts – chopped (optional)

Directions:

1. Combine 1st 7 ingredients.
2. Beat thoroughly.
3. Sift flour with soda.
4. Add to the mixture.
5. Mix well.
6. Add remaining ingredients.
7. Drop by level teaspoons onto greased cookie sheets.
8. Bake at 350 degrees for 8 to 12 minutes. 8-softer, 12 -crisper

Mrs. Barringer’s Fruit and Nut Log
Scott Barringer’s mother

Ingredients:

1 (12 oz) package vanilla wafers crushed
1 cup chopped candied pineapple
1 cup chopped candied cherries
2 cups chopped pecans or walnuts
1 (14 oz) can sweetened condensed milk
Sifted powdered sugar

Directions:

Combine 1st five ingredients. Mix well. Divide into 3 equal parts. Roll into an 11 inch log. Roll each log in powdered sugar. Refrigerate for several hours or until firm. Cut in ½ inch slices.

Chocolate Orange Balls
A magazine, I think

Ingredients:

1 bag (6 oz) semisweet chocolate chips
½ cup sugar
3 tbsp light corn syrup
½ cup orange juice
2 ½ cup crushed vanilla wafers
1 cup chopped pecans or walnuts

Directions:

Melt chocolate chips in medium saucepan over low heat. Stir in ½ cup sugar, stir in corn syrup and juice.

Combine cookies and nuts in bowl. Stir in chocolate mixture. Cover and refrigerate 1 hour, until firm. Shape into 1-inch balls and roll in sugar

Store in container at room temperature 1 week before serving. Makes 5 ½ dozen.

Potato Candy
Mary Irene Spiker Orndorff, my grandmother

Ingredients:

Potato
Powdered sugar
Peanut butter

Directions:

1. Cook a potato in plain water
2. Take powdered sugar and use the potato to make a dough of it and the sugar
3. Roll it out and spread with peanut butter
4. Roll up like a jelly roll and cut in slices
5. Store in air tight container

Chocolate Rum Balls
Nancy Davis, my ex-mother-in-law

Ingredients:

1 (8 1/2 oz) package chocolate wafer cookies, crushed or chocolate pie crust
1 cup pecans, chopped fine
1 cup sifted powdered sugar
¼ cup light corn syrup
¼ cup dark rum
Additional powdered sugar for rolling rum balls in.

Directions:

Combine 1st 5 ingredients in a large bowl; stir well. Shape into 1” balls and let stand 10 minutes. Roll in additional powdered sugar.

Chow Mein Noodle Candies
Sheila Elaine Lemley Orndorff Galford,

Ingredients:

1 large package (12 oz) chocolate chips
1 large package (12 oz) butterscotch chips
2 small or 1 large can chow mein noodles

Directions:

1. Melt chocolate and butterscotch chips over low heat stirring constantly after melted remove from heat and quickly stir in noodles
2. Drop by teaspoon onto wax paper and let cool and set up.
3. If weather is hot, store in the refrigerator.
4. Place piece of wax paper between each layer when storing so they won’t stick together.