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1/2 cup butter (I use salted at room temperature) 1 cup light brown sugar (firmly packed) 1 tablespoon grated orange rind a drop of orange food coloring (or one drop of red and one of yellow) 1 egg (at room temperature) 1 teaspoon vanilla extract 2 cups sifted all purpose flour 2 teaspoons double-acting baking powder 1/4 teaspoon salt Cream butter and brown sugar. Add orange rind, food coloring, and egg, beating until smooth. Stir in the vanilla. Combine the flour, baking powder, and salt. Slowly add flour mixture until just mixed. Roll out dough 1/8 inch thick on lightly floured surface, cut into shapes with floured cookie cutters (I refrigerate dough overnight before rolling and baking). Bake at 350 degrees for 12-15 minutes on greased cookie sheets. Makes approximately 3 dozen cookies. Recipe is from a Domino Golden Light Brown Sugar box from long ago.
1 cup all purpose flour 1/2 cup butter (I use salted at room temperature) 1/4 cup powdered sugar (have extra on hand for after cutting) 2 eggs (at room temperature) 1 cup granulated sugar 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 2 tablespoons grated lemon rind 2 tablespoons lemon juice (from the lemon used for the rind) Mix flour, butter, and powdered sugar. Press into an ungreased 8"x8"x2" square pan. Bake at 350 degrees for 20 minutes. Beat remaining ingredients for 3 minutes, until light in color. Pour over the hot crust as soon as it comes out of the oven. Bake at 350 degrees for another 25 minutes or until no imprint remains when touched in the center. Cool completely, cut into squares in the pan. Heat the bottom of the pan on the stove to loosen the crust before removing squares. Sift powdered sugar over removed squares. Makes 25 squares. Recipe is from an unknown source, passed down through the family.
1/2 cup butter (I use salted at room temperature) 1/2 cup granulated sugar 1/2 cup brown sugar (firmly packed) 1 egg (at room temperature) 1 tablespoon milk 1 1/2 teaspoons grated orange rind 1/2 teaspoon vanilla extract 1 cup sifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old fashioned oats (not instant oatmeal) Cream butter and sugars. Add egg, milk, orange rind, and extract. Combine flour, soda, and salt. Slowly add flour mixture until just mixed. Slowly add oats until just mixed. Form dough into a 2 inch diameter roll on a piece of foil, wrap securely. Chill twelve hours or more (I refrigerate dough overnight before cutting and baking). Slice as thinly as possible and place slices onto greased cookie sheets. Bake at 400 degrees for 8-10 minutes, remove from pans within 1-2 minutes after baking. Makes approximately 5 dozen cookies. Recipe is from a coworker posting to a recipe board at Digital Equipment.
3 cups sifted all-purpose flour (1 cup of which is sifted over the fruit) 1 teaspoon cinnamon 1 teaspoon nutmeg 1 1/2 pounds golden raisins 6 cups chopped pecans 1 pound dates (cut with scissors) 1 pound candied cherries, chopped 1 pound candied pineapple, chopped 1/2 cup butter (I use salted at room temperature) 1 cup brown sugar (firmly packed) 4 eggs (at room temperature) 1 tablespoon baking soda, dissolved in 3 tablespoons milk 3 tablespoons molasses 1 fruit juice glass of wine or brandy or orange juice Sift together 2 cups flour, cinnamon, and nutmeg, set aside. Wash raisins in colander, drain. Combine raisins, pecans, dates, cherries, and pineapple in a large container with remaining 1 cup sifted flour, set aside. Cream butter and sugar. Add eggs, baking soda mixture, molasses, and wine/brandy/juice. Pour over fruit and nut mixture, mixing well.. Drop dough by teaspoons onto ungreased cookie sheets (I refrigerate dough overnight before dropping and baking). Bake at 300 degrees for 20 minutes. Makes approximately 6 dozen cookies. Recipe is from Ollie Panton, a neighbor. Note that if you like fruitcake, you will like this cookie. But if you don't like fruitcake...
2 1/3 cup all-purpose flour (divided) 2 cups old fashioned oats (not instant oatmeal) 1 cup brown sugar (firmly packed) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup melted butter (I use salted) 2 cups (12 oz package) semi sweet chocolate morsels 1 1/2 cups chopped walnuts 1 cup (12.25 oz jar) caramel ice cream topping Combine 2 cups flour, oats, brown sugar, baking soda, and salt. Stir in melted butter. Reserve 1 cup of mixture, press remaining into ungreased 13"x9" baking pan. Bake at 350 degrees for 15 minutes. Remove from oven, sprinkle with morsels and walnuts. Combine caramel topping with remaining 1/3 cup flour, drizzle over base. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool in pan and cut into bars. Makes 2 1/2 dozen bars. Recipe from Nestle Toll House Morsels and Diamond Walnuts advertisement.
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