Sweet Treats: Recipes From 'The Moonglow Christmas Series'
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1/2 teaspoon orange extract
1 cup colored sanding sugar
Directions:
Beat the butter in the bowl of an electric mixer set on medium speed until creamy.
Turn mixer to low and slowly add the confectioners’ sugar and beat until incorporated.
Slowly add the cornstarch, flour, and salt to the sugar mixture. Beat just until combined.
Add the orange zest, vanilla extract, and orange extract and mix on low until well combined.
Divide the dough in half and roll each portion into logs, about 10 inches long.
Spread the sanding sugar onto a flat plate and roll each log in the sugar, pressing to adhere it to the dough.
Wrap each log in plastic and chill at least 8 hours or overnight.
Preheat oven to 350 degrees (F) and line baking sheets with parchment paper.
Remove the plastic wrap from the dough logs, and slice into 1/4-inch slices. Place on prepared baking sheets at least an inch apart.
Bake 10 to 15 minutes. You don’t want these to brown, but pale golden on the bottom is fine.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
**If dough is too difficult to slice through after being refrigerated, allow to sit at room temperature for 15 minutes to soften.
**Use different colored sanding sugars on each log for holiday celebrations, such as red and green for Christmas; pink and red for Valentine’s; red and blue for Independence Day; etc.
**To make ahead of time, once the dough has been wrapped tightly in plastic, you can freeze the logs in heavy-duty freezer ziplock bags for up to 2 months. Allow to defrost in the refrigerator overnight then proceed with slicing and baking as per instructions.
Lemon Nut Cookies
(Submitted by Jean Daniel)
Ingredients:
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg beaten well
1 tablespoon of grated lemon rind
2 tablespoons lemon juice
1/4 teaspoon soda
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup chopped nuts *good with walnuts, pecans, almonds
Directions:
Cream shortening until light and fluffy, add the sugars gradually.
Add the egg, lemon juice, and the rind. Mix well.
Add the sifted dry ingredients a little at a time until mixed well. Add nuts.
Make into a roll about 2 inches round. Wrap in wax paper and chill for at least an hour.
Cut 1/4 inch thick slices, place on greased cookie sheet.
Bake at 325 degrees for just shy of 15 minutes.
Cinnamon Cookies
(Submitted by Jean Daniel)
Ingredients:
1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 1/2 tablespoons cinnamon
Directions:
Cream sugar and shortening until soft. Add well-beaten egg to the milk.
Sift flour with baking powder, salt, and cinnamon. Add alternately with liquid to the sugar mix.
Drop by spoonful on greased tin.
Bake at 400 for 20 minutes. *Can be iced after they cool.
Chocolate Peppermint Bark
(Submitted by Faith Creech)
Ingredients:
12 oz. white chocolate
12 oz. dark chocolate
1/2 cup crushed candy canes
Directions:
Line a 9 x 12 pan with parchment paper.
Place dark chocolate in a glass bowl and melt in microwave.
Pour onto parchment paper and use a spatula to spread.
Melt the white chocolate the same way and spread over the dark chocolate, spreading evenly.
Crush candy canes. Sprinkle on top of white chocolate while still hot.
Let harden in the refrigerator for two hours. Then break into pieces.
Mrs. Prager’s Cry Babies
(Submitted by Wendy Matchett)
Ingredients:
1 cup shortening
1 cup sugar
1 egg, beaten
1 cup molasses
1/2 cup hot water
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
5 cups flour
2 teaspoons baking soda
1 teaspoon salt
Frosting:
1 tablespoon butter or margarine
2 tablespoons strong coffee, hot
1 teaspoon vanilla
1-1/2 cups sifted confectioners’ sugar
Directions:
Cream shortening and sugar together.
Add 1 egg, beaten.
Add molasses and all spices.
Sift together flour, baking soda, and salt. Add to mixture.
Drop by teaspoon on cookie sheet.
Bake at 400 degrees for 12-15 minutes.
Mix frosting ingredients and frost while hot.
Choco-Mint Puffs
(Submitted by Jan Knight)
Ingredients:
2 egg whites
2/3 cup sugar
Pinch of salt
1/4 teaspoon green food coloring
1/8 teaspoon mint flavoring
6-8 oz. miniature chocolate chips
Directions:
Preheat oven to 400 degrees. Cover cookie sheet with parchment paper.
Whip egg whites to soft peaks. Add sugar gradually. Add a pinch of salt & beat until stiff.
Fold in food coloring, mint flavoring, and miniature chocolate chips.
Drop by teaspoon on parchment-lined pans. Place in hot oven & then turn off the oven immediately. Do not open door until the next morning.
Store in an airtight container. Makes 2 dozen.
**Alternate method: Bake at 275 degrees for 20 minutes. Turn oven off; leave in oven with door ajar for 30 minutes. Cool. Peel off paper.
Pecan Pie Cobbler
(Submitted by Taryn Lee)
Ingredients:
6 tablespoons butter
1 cup whole pecans
1-1/2 cups self-rising flour
1-1/2 cups granulated sugar
2/3 cups milk
1 teaspoon vanilla
1-1/2 cups light brown sugar, packed
1-1/2 cups hot water
Directions:
Preheat oven to 350 degrees.
Add butter to 9x13 casserole dish and melt in oven.
Once butter is melted, sprinkle pecans over butter.
In bowl, mix flour, sugar, milk, and vanilla. Stir to combine. Don’t over mix.
Pour batter over butter and pecans. Don’t mix.
Sprinkle brown sugar evenly over batter. Don’t mix.
Carefully and slowly pour hot water over the mixture. Don’t mix.
Bake 30 to 35 minutes or until golden brown.
Meringue Chocolate-Chip Cookies
(Submitted by Sue Powers Hampshire) (makes 4 dozen)
Ingredients:
4 egg whites at room temperature (cannot be purchased in a carton at the grocery store) - cannot have a drop of egg yolk or whites will not rise)
2 cups of sugar
12 oz. bag of chocolate chips
Directions:
Preheat oven to 400 degrees.
Whip egg whites on highest speed until peaks are formed.
Gradually add sugar to mixture while still mixing.
Fold in chocolate chips.
Using small spoons, place dropfuls of cookie dough on ungreased cookie sheet.
Put cookie sheets into oven and turn off the oven.
Keep cookie sheets in oven overnight or for several daytime hours.
Eve’s Apple Pecan Pound Cake
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(Submitted by Angela Sanford)
Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/2 cups of vegetable oil
3 large eggs - room temperature
2 teaspoons of vanilla extract
3 cups of apples (peeled, cored, and chopped) *granny smith apples recommended
1 cup pecans, toasted and chopped
1 cup sweetened, shredded coconut
Directions:
Preheat oven to 325 degrees. Grease and flour a 10-cup tube pan.
In a large bowl, combine flour, salt, and baking soda. Set aside.
Combine oil, sugar, eggs, and vanilla extract in a large mixing bowl.
Mix at medium speed until well blended.
Using low speed, mix in apples, coconut, and pecans.
Spoon batter into the prepared pan.
Bake for 80 minutes or until a toothpick inserted in center comes out clean. **Do not open oven during baking.
On a wire rack, cool in pan for 10 minutes. Invert onto rack to cool completely.
*Option – Add Homemade Caramel Sauce:
Ingredients:
1 cup packed brown sugar
1/2 cup of butter
1/4 cup of milk
1 teaspoon vanilla extract
Directions:
Bring sugar, butter, and milk to a gentle boil. Cook until thickened, usually 1-2 minutes.
Remove from heat and stir in vanilla extract. Drizzle on cake.
Pumpkin Cookies
(Submitted by Micki Kremenak Jordan)
Ingredients:
1 cup sugar
1/2 cup butter, softened
1 egg
1 cup pumpkin
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped dates
Directions:
Mix sugar and butter.
Mix in egg, pumpkin, and vanilla.
Mix together flour, soda, baking powder, and cinnamon. Add to mixture.
Stir in dates.
Drop cookies on parchment covered cookie sheet and bake 10 minutes at 350 degrees.
Cool and frost with powdered-sugar frosting.
Polka Dots
(Submitted by Shelia Hall)
Ingredients:
1 (21oz) box fudge brownie mix
1/2 cup oil
2 eggs, slightly beaten
1 cup white chocolate chips
Directions:
Combine the brownie mix, oil, and eggs. Stir well.
Stir in chips and drop by rounded teaspoons 2 inches apart on greased cookie sheet.
Bake at 325F for 8-10 minutes.
Let cool before removing from pan.
Pfeffernüsse Fruitcake Cookies
(Submitted by Dawn Moore)
Ingredients:
1/2 cup sugar
1/2 cup shortening
1/2 cup dark corn syrup
1/2 cup coffee
3-1/4 cups flour
1-1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup candied cherries
1/2 cup raisins
1/2 cup dates
1/2 cup walnuts
2 eggs
1 teaspoon anise seed
1-1/2 teaspoons lemon extract
Directions:
Combine sugar, shortening, corn syrup, and coffee in a 3-quart saucepan. Simmer 5 min. and cool.
Sift together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
Grind candied cherries, raisins, dates, and walnuts. Set aside.
Add eggs, anise seed, and lemon extract to shortening mixture. Mix well.
Stir in the dry ingredients and then the fruit mixture. Blend well and chill at least 4 hours or overnight.
Shape into 1" balls with well-floured hands and place on greased cookie sheet.
Bake at 350 degrees for 15-18 min. Dip warm cookies into glaze and place on racks to set. Store in a tightly covered container.
**Sugar Glaze: Combine 1 cup sugar, 1/2 cup water, and 1/4 teaspoon cream of tartar in a small saucepan. Boil until clear. Cool. Stir in 1/2 cup sifted powdered sugar.
Chocolate Refrigerator Cookies
(Submitted by Micki Kremenak Jordan)
Ingredients:
1-1/4 cups butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1-1/4 teaspoons salt
3 cups cake flour
1/2 cup cocoa
1-1/2 cups chopped pecans *May be added to cookies rather than on outside.
4 oz. sweet chocolate
Directions:
Cream butter and sugar until light and fluffy.
Add egg and mix well. Whisk together salt, flour, and cocoa. Add to mixture and blend well.
Chill dough for about an hour to make easier to handle.
Mold into rolls and then roll in nuts. Wrap in wax paper and refrigerate overnight.
Slice 1/8" thick and bake on ungreased cookie sheet.
Bake in 400-degree oven about 10 minutes. Cool.
Melt chocolate and frost center of cookies.
Pecan Dreams
(Submitted by Cecile VanTyne)
Ingredients:
2 sticks unsalted butter, room temperature
2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1 cup finely chopped pecans
1 to 1-1/2 cups powdered sugar for coating the cookies
Directions:
Preheat oven to 300 degrees
Add the butter and sugar to the bowl of a stand mixer or use a hand mixer. Mix on medium speed until combined, then mix on high speed until very light and creamy, about one minute.
Add the vanilla and mix to incorporate. Add the flour and pecans and mix just until the flour is incorporated.
Using a small cookie scoop, place a scoop of cookie dough in your hand and roll it into a ball, then place the ball onto a large, ungreased cookie sheet. Repeat until all of the dough is rolled into balls.
Bake for 30 minutes or until the cookies are just lightly browned on the bottoms. Remove from the oven.
Allow the cookies to cool for 2 to 3 minutes, then roll the cookies, one at a time, in the powdered sugar and transfer to a piece of waxed paper.
Once the cookies have completely cooled, reroll the cookies one more time in the powdered sugar. If you like a generous coating, you might need more powdered sugar.
Store cookies in an airtight container using waxed paper to separate the layers.
Aunt Shirley’s Oatmeal Cookies
(Submitted by Nana Fields)
Ingredients:
1 cup of raisins
3/4 cup of hand broken chunks of walnuts
Boiling water
1/4 cup of reserved liquid from drained raisins ( a little more if desired)
1 small bowl to put raisins and boiling water in
3 cups of oats, instant or regular
1 cup of flour
1 teaspoon of salt
1/2 teaspoon of baking soda
3/4 cup of shortening
1 egg
2 teaspoons of real vanilla extract
1 cup of firmly packed brown sugar
1/2 cup of granulated sugar
Directions:
Preheat oven to 350 degrees.
Grease cookie sheet or use parchment paper; set aside.
Put raisins in small bowl and cover with boiling water; let stand for 5 minutes, then drain. Reserve drained liquid from raisins for later use.
In a bowl, mix together oats, flour, salt and baking soda. Set aside.
In a large bowl, beat together brown sugar, granulated
sugar, egg, 1/4 cup of reserved liquid drained from raisins, vanilla until very creamy. May do by hand or use a mixer.
Slowly stir in dry ingredients until thoroughly mixed. Stir in raisins and nuts until evenly mixed.
Drop mounded teaspoonfuls onto prepared cookie sheet and bake for about 12 to 15 minutes or until done but still soft. Don’t overbake.
Let stand for 2 minutes and transfer cookies to wire cooling rack. Ovens may vary so check on cookies the first time you make them.
Lone Ranger Cookies
(Submitted by Cinda Unruh)
Ingredients:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3/4 cup wheat germ
3/4 cup cornflakes
1-3/4 cups crispy rice cereal
1-3/4 cups oatmeal
Directions:
Sift together flour, baking powder, baking soda, and salt. Set aside.
Mix together shortening, sugar, and brown sugar. Add vanilla and eggs.
Add flour mixture and then mix in wheat germ, cornflakes, crispy rice cereal and oatmeal.
Drop by rounded spoonful on a greased cookie sheet.
Bake at 350° for 12-15 minutes.
Mystery Bars
(Submitted by Micki Kremenak Jordan)
Ingredients:
2 cups finely crushed graham crackers
1/2 cup coarsely-chopped pitted dates
1/2 cup coarsely-chopped pecans
1/2 cup semisweet chocolate chips
1 cup sweetened condensed milk
Directions:
Preheat oven to 350 degrees.
Spray either 8x8x2 or 9x9x2 pan.
Combine all ingredients and mix evenly. Spoon mixture into pan.
Bake about 30 minutes. Cool in pan on wire rack.
Cut into bars.
**Alternate combinations:
*Use 1/2 cup chopped marshmallows instead of dates.
*Leave out chocolate chips and increase dates and pecans to total of 1-1/2 cups.