This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
Thumbprint cookies are easy, can be made with any kind of jam or fruit filling, flavored with whatever pleases you most, and are delicious. We are of differing opinions about what kind of glaze to use, though. Our go-to (powdered sugar, water, and flavoring) can be too soft and smeary, especially if you’re packing them as holiday treats. A royal icing squiggle works just as … Continue reading Jammy Thumbprint Cookies
Like all of the recipes in this category, we haven’t tried these yet. But they look like they will work, and sound delicious to us. When we finally get around to a test batch, we’ll move them into the category where they really belong. If you try these out before we do, let us know about your results! ½ cup unsalted melted butter ¾ cup … Continue reading Eggnog Blondies
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. 1 cup butter 1 cup sugar 1 cup light brown sugar, firmly packed 2 eggs 1 tablespoon vanilla 1 cup extra crunchy peanut butter 3 cups flour 2 teaspoons baking soda Dash salt 3 Munch Peanut Bars, finely chopped, or about 1-1/2 cups of See’s Peanut Brittle Preheat oven … Continue reading Crunchy Peanut Butter Cookies
½ cup butter ½ cup peanut butter ⅓ cup white sugar ½ cup brown sugar 1 egg 1 ¼ cup flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon vanilla Preheat oven to 350 degrees. Combine all ingredients in large bowl and shape into 1-inch balls. Flatten balls with the tines of fork you have dipped in flour in a … Continue reading Grammy’s Peanut Butter Cookies
Laura makes the best cookies, by far. She has the gift. ½ cup softened butter ½ cup peanut butter ½ cup sugar ½ cup brown sugar ½ teaspoon vanilla 2 eggs, slightly beaten ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder 1 ½ cups flour Preheat oven to 375 degrees. Mix butter and peanut butter until smoothly blended. Gradually add sugars, and … Continue reading Laura’s Peanut Butter Cookies
1 cup semisweet chocolate bits 1/2 cup sugar 3 tablespoons corn syrup 1/2 to 1 cup bourbon 2 1/2 cups (about 5 dozen) vanilla wafers, finely crushed 1 cup walnuts, finely chopped Granulated or powdered sugar 1 tablespoon softened butter (optional) Melt chocolate over hot water, or in the top of a double boiler; remove from heat. Stir in sugar and corn syrup. Next, blend … Continue reading Mom’s Bourbon Balls
Peanut brittle is usually one of two types: made with butter, or without. We like the butter version more; the brittle has a softer crunch, and is a little less sticky. That said, in our house, anything made with corn syrup is inevitably going to end up with dog or cat hair stuck to it somewhere. 2 cups sugar 1 cup corn syrup 1/2 cup … Continue reading Peanut Brittle
Another recipe you should make in double batches … a plain Jane cookie that tastes really good. ½ cup butter 1 cup brown sugar, firmly packed 1 egg 1 teaspoon vanilla ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon cinnamon ½ teaspoon nutmeg 2 cups flour Chopped pecans if desired Cream butter and sugar until fluffy; add egg and vanilla and mix well. Mix … Continue reading Spicy Refrigerator Cookies
When we say soft, we mean soft – these are nothing like traditional crunchy, chewy or sticky oatmeal cookies. They are soft, almost cake-like cookie drops that even small children will devour. Mom and Carla were both addicted to them, and would choose these over any other kind of cookie, anytime. ½ cup butter 1 cup sugar 2 eggs 1 ½ cups rolled oats 1 … Continue reading Soft Oatmeal Cookies
