Cookies, Bars & Candy

ITALIAN SPRINKLE COOKIES

6 eggs

5 cups all-purpose flour

2 cups confectioners’ sugar

2 tbsps plus 1 1/2 tsps. baking powder

1 cup shortening, melted

1 tbsp. almond extract

1 1/2 tsps. lemon extract

Glaze:

1/2 cup warm milk

1 tsp. almond extract

1 tsp. vanilla extract

1/2 tsp. lemon extract

1 box (1 pound) confectioners’ sugar

Colored sprinkles (jimmies)

Using a heavy-duty mixer on high speed, beat eggs until light and frothy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff). Roll dough into 1-inch balls. Place on ungreased baking sheets. Bake at 350 degrees for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For the glaze, combine milk and extracts in large bowl. Add sugar, whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse 2 to 3 at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers. Yield: about 7 dozen.

Erin Shoberg, Fargo

SUNBUTTER KISSES

48 Hershey’s Kisses brand milk chocolates

1/2 cup Crisco, Butter Flavor All-Vegetable Shortening

1 cup Creamy SunButter

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg

2 tbsps. milk

1 tsp. vanilla extract

1 cup all-purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

Granulated sugar

Heat oven to 375 degrees. Remove wrappers from chocolates and set aside. Beat shortening and SunButter in a large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into the SunButter mixture. Shape dough into 1–inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

SunButter Association, Fargo

CRYBABY COOKIES

3/4 cup butter

1 cup sugar

1 egg

1 cup milk

1 cup molasses

2 tsp. baking soda

2 cups raisins or nuts

4 cups flour

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. allspice

Pinch of salt

Cream together butter, sugar and egg. Add remaining ingredients. Mix and bake at 350 degrees for 12 minutes. Makes 3 dozen cookies.

Robbie Martin, West Fargo

MOLASSES COOKIES

3/4 cup shortening

1 cup sugar

2 eggs

4 tbsps. molasses (1/4 cup)

2 cups flour

1 1/2 tsp. ginger

1/4 tsp. cloves

1 tsp. cinnamon

1 1/2 tsp. baking soda, mix with molasses

1/4 tsp. salt

1 tsp. baking powder

Make into balls the size of walnuts and roll in sugar. Bake at 350 degrees for 10 to 12 minutes. Makes approximately 5 1/2 dozen cookies. At Christmas time, I dip half of the cooled cookie into melted almond bark and then cool on waxed paper. Enjoy!!

Rosemary Heise, West Fargo

MICROWAVERICE KRISPIE BARS

1/4 cup margarine

1 package miniature marshmallows

5 cups Rice Krispies

Put margarine and marshmallows in large microwaveable bowl and heat on high for 1 1/2 minutes. Stir. Put Rice Krispies in mixture and mix. Press into 9x13” pan. Cool and cut.

Shirley Dukart, West Fargo

ALMOND OAT BARS

1 1/2 cups regular oatmeal – divided

1/4 cup almonds – sliced & chopped

1/2 cup almond meal

1/2 cup whole wheat flour

3/4 cup brown sugar

1/4 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/4 cup yogurt

1/4 cup honey

1/2 cup Gala or Fuji apple – cubed and peeled

Preheat oven to 350 degrees. Place 3/4 cup oatmeal and almonds on baking sheet. Bake for 12 minutes. Place in bowl. In food processor, process remaining 3/4 cup oatmeal and almond meal and add to bowl. Add wheat flour, brown sugar, baking powder, cinnamon and salt. Stir with whisk. In a bowl combine yogurt, honey and apples. Add wet ingredients to dry and mix. Place mixture on waxed paper. Form into a 6x7” rectangle and cut 6” side into 3 parts of 2” each, then cut the other direction into 4 equal parts, making 12. Place on baking sheet and bake for 25 minutes, until brown.

Jan Nelson, Fargo

MINTY COCOA FUDGE SANDWICH COOKIES

3 1/2 cups flour

2/3 cup unsweetened Dutch-processed cocoa powder

2 tsps. baking powder

1 1/3 cups butter, softened

1 1/2 cups granulated sugar

1/4 cup cooking oil

2 eggs

1 tbsp. vanilla

Granulated sugar, for dipping glass

1 (14 ounce) can sweetened condensed milk

1 (10 ounce) package semisweet chocolate pieces, mint flavor

2 ounces unsweetened chocolate, coarsely chopped

In large mixer bowl combine the butter, sugar and oil. Beat until well mixed. Add the eggs and vanilla and mix well. Gradually add the flour, cocoa, and baking powder and beat until combined. Cover and chill about one hour. Preheat oven to 350 degrees. Shape dough into 3/4 inch balls and flatten with a glass dipped in granulated sugar. Bake for 7 to 9 minutes or just until firm. Cool on wire racks. Prepare filling by combining the condensed milk and chocolate in a saucepan and heating over medium heat until melted and smooth. Remove from heat and allow to stand for one hour or until cool. Spread about a teaspoon of the filling on the baked side of the cookie and top with another, baked side down.

Julie Paintner, West Fargo

SANTA’S SURPRISE COOKIES

2 sticks butter

1 cup creamy peanut butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla

3 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 bag Snickers miniature candy bars

Option 1: bag of Dove chocolates

Mix butter, peanut butter and sugar; add eggs and vanilla; then combine with rest of ingredients (flour, soda, & salt). Cover and chill dough two to three hours. Form a ball of dough around each piece of candy (about 1 tbsp. per cookie). Place on greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Makes about 2 dozen cookies. M-m-m-m good! Option: Drizzle melted Dove chocolate over each cookie.

Rosemary Heise, West Fargo

SALTED NUT ROLL BARS

1 pkg. peanut butter chips

4 tbsp. margarine

1 can sweetened condensed milk

10 oz. bag small marshmallows

16 oz. jar dry roasted peanuts

Grease 9x12 pan. Melt chips and margarine. Add milk and heat 1 minute. Cool and add marshmallows. Put 1/2 the nuts on bottom of pan and add the gooey stuff on top, then the rest of the nuts. Refrigerate.

Robin Swiggum, Fargo

SOUR CREAM RAISIN BARS

Crust:

1 3/4 cups oatmeal

1 cup brown sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 cup margarine (I use butter)

1 3/4 cups flour

Filling:

4 egg yolks

2 cups raisins

1 1/2 cups sugar

3 tbsps. cornstarch

2 cups sour cream (I use 1 pound container of sour cream)

Crust: Mix 1 cup brown sugar, oatmeal, baking soda, salt, butter or margarine and flour like pie crust. Save 1 1/2 cups crust mixture. Put rest in pan and bake in a 350 degree oven for 10 minutes. Filling: Beat egg yolks, add raisins, sour cream, cornstarch and sugar; boil until thick (I use the microwave). Pour over crust, sprinkle with reserved 1 1/2 cups crust mixture and bake for 20 minutes.

Rosemary Heise, West Fargo

DELICIOUS COOKIES

1 cup granulated sugar

1 cup butter

1 egg

1 cup brown sugar

1 cup oil

1 tsp. vanilla

3 3/4 cups flour or more

1 tsp. salt

1 tsp. cream of tartar

1 tsp. baking soda

1 cup Rice Krispies

1 cup oatmeal

1 cup coconut

1/2 cup nuts

Frosting:

1/2 cup butter (browned)

1/4 tsp. vanilla

3 tbsps. milk or cream

2 cups powdered sugar

Mix well the sugar, butter, egg, brown sugar, oil and the vanilla. Sift and add the flour, salt, cream of tartar, and the soda. Then add the Rice Krispies, oatmeal, coconut, and the nuts. Drop and press with glass or fork. Bake at 350 degrees for 10 to 12 minutes. Frost cookies with frosting while they are warm.

Audrey Kosobud, Fargo

SUNBUTTER HOLIDAY SPRINKLES

1 can (14 ounce) sweetened condensed milk (not evaporated milk)

3/4 cup Creamy SunButter

2 cups Bisquick baking mix

1 tsp. vanilla extract

1/2 cup white chocolate chips

Holiday Sprinkles * (recipe follows)

Heat oven to 400 degrees. Beat sweetened condensed milk and SunButter in a large bowl until smooth. Add baking mix and vanilla, mix well until blended; stir in white chocolate chips. Shape into 1-inch balls; roll in Holiday Sprinkles. Place 2 inches apart on ungreased cookie sheets; flatten slightly with bottom of glass. Bake approximately 6 to 8 minutes or until lightly browned (do not overbake). Remove from oven and place cookies on a wire rack to cool. Makes about 3 dozen cookies.

* Holiday Sprinkles: stir together 1/3 cup granulated sugar, 1 tsp. red colored sugar and 1 tsp. green colored sugar in small bowl.

SunButter Association, Fargo

GRANDMA’S DATE or Raisin Filled COOKIES

1 cup granulated sugar

1/2 cup shortening

1 egg

1/2 cup milk

1/2 tsp. salt

1 tsp. vanilla

3 1/2 cups flour

1 tsp. baking soda

2 tsps. cream of tartar

Filling:

1 cup chopped dates or/raisins

1/2 cup granulated sugar (with 1 tbsp. flour mixed in well)

1/2 cup water

Mix all cookie dough ingredients together. Using a heavy pan, cook the filling ingredients until thick and then cool. Roll cookie dough thin and cut with a round cookie cutter. Place dough rounds on a greased cookie sheet. Put 1 tsp. filling on each 1/2 of the cookie bottom, turn other 1/2 over the top and pinch together with a fork. Bake at 350 degrees, until golden brown.

Colleen Anda, Borup, Minn

Tags: niche publications, treats treasures and traditions, cookbook, recipes, cookies, bars, candy