Butterfinger Nut Cookies
Helen Druse • Lafayette, Colo.
1-3/4 c. All-Purpose flour
3/4 t. Baking soda
1/4 t. Salt
3/4 c. Sugar
1/2 c. Butter or margarine, soft
1 large Egg
1 c. Butterfinger candy bars, chopped
Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake 10-20 minutes or until browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.
Paul Tomlinson • Marshalltown, Iowa
1/2 c. Sugar
1/2 c. Crisco
1/2 c. Molasses
1/3 c. Boiling water
1-1/2 t. Soda
1/2 t. Salt
1 t. Cloves
1-1/2 t. Orange rind, grated
2-1/2 c. Flour
Combine all ingredients. Chill. Roll out and cut with cookie cutters. Bake at 350 degrees for about 8 minutes.
Cake Mix German Chocolate Cookies
Sharon Raasch • Imperial, Neb.
1 (18 oz) German chocolate cake mix
1/3 c. Butter, softened
2 large Eggs
2 Tbsp. Water
1/2 c. Flaked coconut
1 c. Nuts, chopped
With mixer on low speed, blend butter, eggs and water. By hand, stir in cake mix. Add coconut and nuts. Chill dough for about 1 hour before placing on parchment lined baking sheet. Form into large balls and place on baking sheet and press down. Bake at 350 degrees for 12 minutes. Let cool before removing from baking sheet.
Ethel Williams • Papillian, Neb.
1/2 c. Shortening
1 c. Sugar
2 c. Flour
3 t. Baking powder
Pinch of salt
1 c. Carrots, cooked, mashed, cooled
1/2 t. Vanilla
Cream shortening and sugar. Add egg and beat well. Stir in flour, baking powder and salt. Add carrots and vanilla. Mix well and drop on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen cookies.
Joyce Ramey • Greeley, Colo.
3 c. All-Purpose flour
1/2 c. Sugar
1 c. Butter or margarine, softened
1/2 t. Salt
1-1/2 c. Corn syrup, light or dark
1-1/2 c. Sugar
3 Tbsp. Butter or margarine, melted
1-1/2 t. Vanilla extract
2-1/2 c. Pecans, chopped
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool on wire rack.
White Chocolate-Cashew-Pretzel Bars
Marlene Maurer • Lakewood, Colo.
1 roll Refrigerated sugar cookies
1 (12 oz) bag White chocolate chunks
1 c. Pretzels, coarsely chopped
1-1/2 c. Semisweet chocolate chips
1/4 c. Peanut butter
1 c Cashews, chopped
Preheat oven to 350 degrees. Break up cookie dough into a greased 13-by-9-inch pan. With floured fingers, press dough evenly into bottom of pan to form a crust. Sprinkle with 1 cup white chocolate and pretzels over dough; lightly press into dough. Bake 16-20 minutes or until light golden brown. Cool completely on wire rack. In a small microwavable bowl, place 1/4 cup white chocolate chunks; set aside. Microwave remaining white chocolate and chocolate chips on high for 2 minutes, stirring every 30 seconds, until melted. Stir in peanut butter and cashews. Spread evenly over cooled crust and refrigerate until set. Microwave reserved white chocolate on high for 30 seconds. Drizzle over bars and let stand until set then cut into bars.