bear bear

COOKIE RECIPES



Buckeyes

1 C. butter
2 C. peanut butter
1 1/2 lb. powdered sugar
1 large package of choc. chips
1/3 bar of paraffin
Cream butter; add peanut butter and sugar (you may have to work with hands for total absorption). Form into small ball about 1/2 the size of a walnut. Refrigerate dough for about 1/2 hour. In top of double boiler melt 1 large package of chocolate chips and 1/3 bar of paraffin.
Place ball on wooden skewer or tooth pick and dip 1/2 to 3/4 in chocolate. Allow to set on waxed paper until solid.

Kiefels

Base:
2 C. flour
1 C. margarine
2 egg yokes (slightly beaten-save whites)
1/2 C. sour cream

Filling:
2 C. chopped walnut
1/2 C. sugar
1/4 C. milk
1 1/2 tsp. almond extract

Powdered sugar for rolling cookie in it when done.
Mix base ingredients together and refrigerate for 1/2-1 hour. Mix together filling ingredients and set aside. Grease cookie sheet roll dough real thin and cut out 2"x2" squares. Place close together on pan. Put 1/2 tsp. of filling in each. Fold two opposite corners over filling to make like a diamond shape cookie enclosing the filling in the dough. Pinch together. Brush Pastry with egg white that you had saved. Bake 12 min. at 400 degrees. Let cool slightly roll in powdered sugar.

Hello Dollys

1/2 stick margarine
1 C. graham cracker crumbs
1 C. (6 oz) coconut
1/2 pkg. (6 oz) chocolate chips
1/2 pkg. (6 oz) butterscotch chips
1 1/2 C. chopped nuts
1 (15 oz) can Eagle Brand condensed milk
In a 9x13-inch pan melt the 1/2 stick margarine and mix together with graham cracker crumbs. Pat in bottom of pan. Evenly spread in pan coconut, chocolate chips, butterscotch chips and chopped nuts. Pour can of Eagle Brand condensed milk over ingredients in pan evenly. Bake in 350 degree oven for 30 min. Cool 10 min. Cut into bars.



Suzi Q's Place
Christmas Place

email

1