Mamie Eisenhowers Swedish Spritzbaaken Cookies Recipes

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MAMIE EISENHOWER'S MILLION DOLLAR FUDGE



Mamie Eisenhower's Million Dollar Fudge image

Provided by Food Network

Categories     dessert

Yield 4 pounds

Number Of Ingredients 8

4 1/2 cups sugar
Pinch salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups coarsely chopped pecans
1 pint (1 jar) marshmallow cream
12 ounces semisweet chocolate
12 ounces German's sweet chocolate

Steps:

  • In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
  • Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
  • Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

MAMIE EISENHOWER'S SWEDISH SPRITZBAAKEN COOKIES



Mamie Eisenhower's Swedish Spritzbaaken Cookies image

This recipe was donated by Mrs. Eisenhower during her husband's term in office to a church cookbook of cookie recipes that my mother gave me recently.

Provided by Mysterygirl

Categories     Dessert

Time 20m

Yield 100 cookies

Number Of Ingredients 6

1 lb butter
1 cup sugar
2 large eggs
2 large egg yolks
4 1/2 cups sifted flour
vanilla

Steps:

  • Cream sugar and butter.
  • Add beaten eggs and yolks.
  • Then flour gradually, then vanilla to taste.
  • Use cookie press and form your own design.
  • Bake in a moderate oven (350° or 375°) 20 minutes or until done.
  • Should be light in color.
  • These bake very quickly and need to be watched constantly.

MAMIE EISENHOWER'S FAVORITE SPRITZBOAKEN



Mamie Eisenhower's Favorite Spritzboaken image

These yummy spritz cookies are said to be our former first-lady's favorite spritz recipe. They are just a little different from the usual, although I personally cannot pinpoint why. Probably just the way all the good ingredients combine. But they are delicious and you'll like them, too. This recipe makes a lot of cookies; I'm guessing at the yield.

Provided by Lorraine of AZ

Categories     Dessert

Time 35m

Yield 72 cookies

Number Of Ingredients 6

1 lb butter, room temperature (no substitutes)
1 cup sugar
1 large egg
2 large egg yolks
1 teaspoon vanilla
4 1/2 cups flour

Steps:

  • Preheat oven to 350° with rack in center of oven.
  • Cream the butter well, adding the sugar slowly, then cream the two well.
  • Beat in the egg and 2 yolks. Add the vanilla. Please note that you can substitute 1/2 teaspoon vanilla plus 1/8 teaspoon almond extract for all vanilla.
  • Slowly add the flour, mixing well after each addition. This will be a nice, soft dough.
  • Fill a cooky press and press into desired shapes on a ungreased cookie sheets.
  • Bake in preheated oven for 10-12 minutes.

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