Cookies and Candies

[Guardian Angel]

Pecan Cookies

1 cup shortening (butter-flavored Crisco is best)
1 cup butter
2-1/2 cups sifted confectioners' sugar
1 tablespoon vanilla
3 cups all-purpose flour
3 cups cornflakes
2 cups chopped pecans

Preheat oven to 350.  With an electric mixer in a large mixing bowl, cream shortening and butter, then add confectioners' sugar. Mix in vanilla and beat in flour gradually. At this point, the dough may not hold together. That's OK. By hand with a wooden spoon, stir in cornflakes and pecans. (The dough will be very stiff, so this won't be easy.) Roll large teaspoonfuls of dough into balls, mashing the dough together but being careful to not crush the cornflakes any more than necessary.   Place on ungreased cookie sheets 1 inch apart and bake for 12 to 15 minutes, or until slightly brown. Remove from oven and transfer to cooling racks.

[Guardian Angel]

Double Chocolate Truffle Kiss Cookies
 
1 cup softened butter
1 tsp. vanilla
2/3 cup of sugar
1 2/3 cup flour
1/4 cup cocoa powder
1 bag of Hershey's chocolate kisses

Preheat oven to 350. Cream butter, sugar and vanilla together. In a separate bowl, stir together flour and cocoa, blend into other mixture, mixing well.  Refrigerate overnight for best results. Mold a scant TBLSP. of dough around each kiss, covering completely and shape into balls.  Bake on cookie sheet for approx. 8 - 11 minutes or until set. Cool.  Then roll in powdered sugar. Let sit then repeat the powdered sugar roll.  Store in an airtight container. 

You can use a variety of the Hershey's kisses that were available for the holidays. i.e. caramel, cherry cordial, peanut butter, and mint if they are still available.

[Guardian Angel]

Salted Peanut Chews

1 box Yellow cake mix                   
2 teaspoon Vanilla
3/4 cup corn syrup
1 cup chilled butter, not margerine   
1/4 cup butter
1 egg                               
3 cups mini marshmallows                   
1 10 oz. pack peanut butter chips                                       
2 cups corn or rice chex                                       
2 cups dry salted peanuts

Heat oven to 350.  Combine cake mix, 1 cup butter and egg.  Mix til crumbly.  Press into ungreased 13 X 9 pan.  Bake for 12 - 18 min. 
Immediately sprinkle with marshmallows and return to oven. 
Bake 1 - 2 min. until marshmallows begin to puff.  Cool while making topping.

In large saucepan, combine all ingredients but cereal & peanuts.
Make sure that chips are melted with the syrup and then add the peanuts and thoroughly coat.  Then add cereal and fold in carefully.
Spoon immediately over marshmallows.   Refrigerate for 1 hour until firm.  Store in covered container. 

[Guardian Angel]

Dipped Pretzel Rods

10 ounces Pretzel RODS
12 ounces milk chocolate chips 
1/2 cup white chocolate chips 
candy sprinkles
miniature M&M's chocolate candies
mini Reese's pieces 
chopped peanuts 

Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).   If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.   Dip each pretzel rod about 2/3 of the way up in chocolate.  Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.   Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).  Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).   Lay back on wax paper to set completely.
These look great displayed in, or given in, a unique glass or mug.

[Guardian Angel]

Chocolate Chow Mein Candy

1 bag semi sweet chocolate morsels (chips)
1/2 bag chow mein noodles
1/2 cup peanuts or Reese's peanut butter chips
 

Melt the chocolate chips in microwave safe bowl. Stir in half a bag of chow mein noodles. Stir in 1/2 cup of peanuts or my personal favorite Reeses Peanut Butter Chips. Drop tablespoon full of the mixture onto a cookie sheet or large plate covered in wax paper or foil. Put in the refrigerator to set for at least 30 minutes.

[Guardian Angel]

Buckeyes
 
1 box and 1 cup powdered sugar
2 sticks melted butter
1 1/2 cup peanut butter
12 ounces chocolate chips
1/4 cake paraffin wax
 
Mix powdered sugar, butter, and peanut butter until well blended. Roll into small 1-inch balls. Place on waxed paper on cookie sheet; chill until hard. In the meantime, melt chocolate chips and paraffin in double boiler. Dip bottom two-thirds of each ball into chocolate mixture with a toothpick. Put onto waxed paper until cool.

[Guardian Angel]

Butter Toffee
 
1 POUND LAND O LAKES BUTTER (NO SUBSTITUTIONS)
2 CUPS SUGAR
2 TABLESPOONS WATER
1- 12 OUNCE PACKAGE SEMI-SWEET CHOCOLATE CHIPS
1 CUP GROUND PECANS (I USE FOOD PROCESSOR)
 
MELT 1-LB BUTTER WITH 2-C SUGAR AND 2TBS WATER IN A DUTCH OVEN. BRING TO A BOIL STIRRING CONSTANTLY UNTIL CANDY THERMOMETER IS AT HARD CRACK STAGE. POUR INTO A COOKIE SHEET WITH SIDES, THAT HAS BEEN SPRAYED WITH PAM. IMMEDIATELY SPRINKLE TOP WITH 12-OZ OF SEMI-SWEET CHOCOLATE CHIPS. AS SOON AS THEY TURN GLOSSY, SPREAD OVER TOP WITH A KNIFE, AND THEN SPRINKLE TOP WITH GROUND PECANS. LET COOL COMPLETELY. THEN BREAK INTO SMALL PIECES.

[Guardian Angel]

Blue Ribbon Pralines

1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup water
1/4 cup light corn syrup
1 cup chopped pecans
 
Combine sugar, brown sugar, butter, water and light corn syrup. Using a candy thermometer, and without stirring, cook over medium heat to the 'soft-ball stage,' or 234 degrees.
Cool to 200 degrees without stirring. Stir in pecans and return to heat, stirring until thickened.   Drop by spoonfuls onto wax paper and cool until firm.

'Soft-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234 and 240 degrees.

[Guardian Angel]

Peanut Butter Fudge


2 cups white sugar
2/3 cup canned (evaporated) milk
1 pint marshmallow cream
1 cup chunky peanut butter
1 teaspoon vanilla

Lightly grease an 8x8 inch pan

Combine sugar and canned milk in a medium saucepan over medium heat.  Cook, stirring constantly to 234 degrees on a candy thermometer.  Remove from heat, add the marshmallow cream, peanut butter and vanilla.   Stir just until blended.  Pour into prepared pan.  Cut into squares after cooled.

[Guardian Angel]

Amazing No Bake Cookies


1 cup white sugar
1 cup white corn syrup
1 (18 ounce) jar peanut butter, crunchy or creamy
6 cups corn flakes
3 ounces good quality chocolate of your choice

Combine sugar and corn syrup in a medium saucepan.  Stir over medium-high heat until mixture comes to a full boil.  Remove from heat and stir in peanut butter, mix well.

Add corn flakes to a large bowl.  Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the cornflakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, place on cookie sheet lined with wax paper. 

In a small bowl melt the chocolate in the microwave for about 30 seconds.  Stir until smooth.  Drizzle the melted chocolate over the cookies.

[Guardian Angel]

Peanut Butter Chocolate Chip Cookies  (For cookie lovers who can't consume flour)


2 cup peanut butter
2 cup white sugar
4 eggs
2 cups semisweet chocolate chips
1 cup chopped walnuts (pecans are good too)

1.  Preheat oven to 350 degrees.

2.  In a medium bowl, combine peanut butter, sugar and eggs.  Mix well with a wooden spoon until smooth and well-blended.  Stir in chocolate chips and nuts.

3.  Drop by rounded tablespoonfuls onto  ungreased cookie sheet, two inches apart.  Bake 12-15 minutes or until lightly browned.  Cool on cookie sheet for a few minutes then transfer to a wire rack.  Cool completely.  Store in airtight container up to a week.

[Guardian Angel]

English Toffee Bars


2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1 cup pecans
1 cup milk chocolate chips

Toffee Topping
2/3 cup butter
1/3 cup packed light brown sugar


Preheat oven to 350 degrees

Combine flour and 1 cup brown sugar in a large bowl.  With pastry blender or fork, cut in 1/2 cup butter until fine crumbs form  Press mixture onto bottom of ungreased 13x9x2 inch baking pan.  Sprinkle pecans over crust.

Prepare Toffee Topping.  Combine 2/3 cup butter and 1/3 cup brown sugar in small saucepan, cook over medium heat, stirring constantly, until mixture comes to a full boil.  Continue boiling, stirring constantly, for 30 seconds. Immediately drizzle evenly over pecans and crust.

Bake 20-22 minutes or until topping is bubbly and golden, remove from oven and immediately sprinkle chocolate chips evenly over top.  Press chocolate chips gently onto surface.  Cool completely in pan on wire rack.  Cut into bars.

[Guardian Angel]

Butterscotch Nut Fudge


1 & 3/4 cups white sugar
1 jar (7 ounce) marshmallow cream
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1 & 3/4  cups butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract

Line an 8 inch square pan with foil, extending foil over edges of pan

Combine sugar, marshmallow cream, evaporated milk and butter in heavy 3 quart saucepan.  Cook over medium heat, stirring constantly, until mixture comes to a full boil, boil and stir 5 minutes.

Remove from heat, gradually add butterscotch chips, stirring until chips are melted.  Stir in nuts and vanilla.  Pour into prepared pan, cool.

Refrigerate 2-3 hours.  Remove from pan, place on cutting board and remove foil.  Cut into squares.  Store tightly covered in refrigerator.

[Guardian Angel]

Double Decker Fudge


1 cup peanut butter chips
1 can (14 ounce) sweetened condensed milk (not evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup dark or semi-sweet chocolate chips

Line an 8 inch square with foil.

Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl.  Microwave at medium (50%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.  Stir in 1/2 teaspoon vanilla, spread in prepared pan.

Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe bowl, repeat above microwave procedure.  Stir in remaining 1/2 teaspoon vanilla, spread evenly over peanut butter layer.

Cover, refrigerate until firm.  Remove from pan, place on cutting board, remove foil and cut into squares.  Store tightly covered in refrigerator.

I'm always a little leery of microwave candy recipes but this one turns out fine. 

[Guardian Angel]

Peek a Boo Cookies

1-1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
3/4 cup jam or preserves (see Note)
Confectioners' sugar for sprinkling
     
In a large bowl, with an electric beater on medium speed, beat the butter, sugar, egg, vanilla, and salt until creamy. Gradually add the flour, beating until well mixed. Cover and chill 1 hour.   Preheat oven to 375.   Divide dough into 4 pieces. On a lightly floured surface, roll out each piece to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place 1 inch apart on ungreased cookie sheets. Using a plastic drinking straw, randomly cut out circles of dough from half the cookies.  Bake cookies 10 to 12 minutes, or until light golden. Remove to wire racks to cook completely.   Spread jam evenly over solid cookies. Sprinkle remaining cookies with confectioners' sugar. Place the cookies with holes over the jam-topped cookies. Serve, or store in an airtight container.