Aunt Margies Delicious Cookies Recipes

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

AUNT MARY'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
• In another bowl sift together the flour, baking soda, cream of tartar and salt.
• Gradually add the dry ingredients to the creamed mixture and mix well.
• Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
• Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
• Cool and paint with tinted icing and decorative sprinkles.

AUNT GISELE'S CARAMEL COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
• Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
• Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
• Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)

AUNT SIS'S STRAWBERRY TART COOKIES

Steps:

• In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.
• Preheat the oven to 350°F. Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges. (If the dough cracks, reroll it and try again.) Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely. The cookies may be made 1 month in advance and kept frozen in airtight containers.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

AUNT MAMIE'S

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.

AUNT LISL'S BUTTER COOKIES

Steps:

• Child: In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator.
• Adult with Child: Roll out the dough to 1/8-inch thick. Preheat oven to 350°F.
• Child: You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Let your imagination run free; how about dreidels, Stars of David, candles with flames attached, the four Hebrew letters on the dreidel?
• Once you have cut out the cookies, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar.
• Adult: Bake for about 10 minutes, or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.

AUNT MAGGIE'S JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
• Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
• Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

AUNT MARGIE'S COLE SLAW

Steps:

• Finely shred cabbage.
• Mix dressing ingredients well and pour over finely shredded cabbage.
• Allow to sit for several hours in the fridge before serving.

AUNT CATHERINE'S MILLION DOLLAR SUGAR COOKIES

Steps:

• Cream butter, sugars and vanilla together.
• Add egg and mix well.
• Add flour, baking soda and salt, mix well.
• Add nuts and stir.
• Form balls the size of walnuts.
• Then roll in sugar and press flat with the bottom of a glass or the tines of a fork -dipped in sugar.
• Bake at 350 degrees for 10 min or until edges are a light brown.

AUNT MARGIE'S BLUEBERRY PIE

Steps:

• Put blueberries in crust, combine remaining ingredients and when warm and melted, cover berries. Bake 40 minutes at 425 degrees.

AUNT MARGIE'S DELICIOUS COOKIES

Steps:

• Mix sugars, egg, oil, oleo and vanilla. Add remaining ingredients and mix well.
• Drop onto cookie sheet by spoonful and press down with fork.
• Bake at 350°F for 12-15 minutes.