MARY'S SUGAR COOKIES
A very good sugar cookie with a hint of almond flavor.
Provided by Pat
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
- Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
MARY JANE'S DELICIOUS COOKIES
This family recipe was almost lost. Grandma gave this recipe to Mary S. after the dementia set in. Sarah was at Mary's after Grandma's funeral getting a recipe. This recipe fell out of Mary's box and Sarah picked it up, recognizing her mother's handwriting. Mary pled with Sarah to let her keep it saying that Grandma had given it to her. Sarah made her a copy and the original recipe is in Sarah's recipe box and now here.
Provided by Hill Family
Categories Drop Cookies
Time 30m
Yield 100 cookies
Number Of Ingredients 14
Steps:
- Blend together sugars, margarine, oil, egg and vanilla.
- Add flour salt, baking soda and cream of tarter.
- Add remaining ingredients and mix well.
- Drop on cookie sheet by spoonfull and press down with a fork.
- Bake at 350° for 12-15 minutes.
Nutrition Facts : Calories 80.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.1, Sodium 68, Carbohydrate 8.8, Fiber 0.3, Sugar 4.5, Protein 0.8
MARY JANE'S PEANUT BUTTER MOLASSES COOKIES
taste similiar to a familiar candy when I was younger...combination sounds weird till you try it...these are slightly chewy..
Provided by grandma2969
Categories Dessert
Time 18m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
- Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
- Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
- Grease several baking sheets or use nonstick spray.
- Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
- Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
- Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
- Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
- Store in an airtight container for up to 10 days or freeze up to 2 months.
MY AUNT JANE'S DATE COOKIES
Make and share this My Aunt Jane's Date Cookies recipe from Food.com.
Provided by Cooker Man Dan
Categories Dessert
Time 45m
Yield 4 Dozen Cookies
Number Of Ingredients 8
Steps:
- Filling:.
- Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
- Cream butter and sugar together well.
- Slowly mix in milk.
- Use a wooden spoon Mix all Dry ingredients together.
- Now slowly add to wet batter.
- Mix well.
- Roll out the dough to about 1/8 inch thick.
- Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
- Put on each round circle 1 tablespoon of dates, or how much you like.
- Bake on ungreased bake sheet.
- Bake at 350 for 8 - 10 minutes.
Nutrition Facts : Calories 2036.5, Fat 100.6, SaturatedFat 60.8, Cholesterol 252.6, Sodium 1767.5, Carbohydrate 261, Fiber 11.3, Sugar 107.4, Protein 28.8
MARY JANE'S BROWNIES
This is a recipe from my best friend's mom. These are really fudgy brownies with icing. I never add the nuts, because I don't like nuts in my brownies, but if you like them go for it! The original recipe calls for an 11x13 pan, but we alway used a 9x13 pan or I use my deep dish baker from Pampered Chef. You can also do the melting in the microwave, which is what I do for the icing in a big batter bowl.
Provided by Diresu
Categories Bar Cookie
Time 50m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 350°F.
- Prepare your pan (shortening, butter, spray etc.) See description for pan options.
- Melt butter in saucepan and add cocoa and sugar. Stir and remove from heat.
- Add the Flour, salt, vanilla and nuts.
- Pour into pan and bake at 350 for 25 minutes for 11x13, 30 minutes for smaller pans. Do not over bake!
- Five minutes before the end of cooking time start the icing.
- Melt in saucepan the water, butter, cocoa, and karo syrup. Stir as it melts. Remove from heat and stir in the powdered sugar and vanilla. Stir to remove any lumps and pour over warm brownies. Let cool before slicing.
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