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December 10, 2012
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Rocky Mountain Recipes 12-10-12


Maraschino Thumbprint Cookies

Ethel Williams • Scottsbluff, Neb.

2 (10 oz) jars Maraschino Cherries

1/2 c. Butter or Margarine, softened

1 c. Granulated Sugar

1 Egg

1-1/2 t. Vanilla Extract

1-1/2 c. All-purpose Flour

1/2 c. Unsweetened Cocoa

1/4 t. Salt

1/2 t. Baking Powder

1/2 c. Semisweet Chocolate Chips

2 Tbsp. Milk

Drain maraschino cherries, reserving 1 teaspoon of juice. Put butter and sugar in a medium bowl. Beat with an electric mixer 3-4 minutes. Add egg and vanilla and mix well. Combine flour, cocoa, salt and baking powder. Add flour mixture to butter mixture and beat well. Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. Stir in reserved maraschino juice and cool slightly. Shape dough into 1-inch balls and place on ungreased baking pan. Push in center with your thumb. Spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry. Bake at 350 degrees for 10 to 15 minutes and cool on wire rack. Makes 3 dozen cookies.

Cracker Jack Cookies

Helen Druse • Lafayette, Colo.

1 c. Shortening

1 c. Brown Sugar

1 c. White Sugar

2 Eggs

1-1/2 c. Flour

1 t. Soda

2 c. Oatmeal

1 c. Coconut

2 c. Rice Krispies

2 t. Vanilla

1 t. Baking Powder

Cream shortening and sugar. Add eggs and vanilla. Sift flour, baking powder and soda together. Stir in oatmeal, coconut and rice krispies. Drop by teaspoons on a greased baking sheet. Bake at 350 degrees for 10 to 12 minutes until light brown.

Cream Cheese Sugar Cookies

Sharon Raasch • Imperial, Neb.

1 c. White Sugar

1 c. Butter, softened

1 (3 oz) pkg. Cream Cheese, softened

1/2 t. Salt

1/2 t. Almond Extract

1/2 t. Vanilla Extract

1 Egg Yolk

2-1/4 c. All-purpose Flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours or overnight. Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8-inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1-inch apart on ungreased cookie sheets. Leave cookies plain for frosting or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. Bake for 7 to 10 minutes in the preheated oven or until light and golden brown. Cool cookies completely before frosting.

Chris’ Gingersnaps

Chris Bryant • Johnson City, Tenn.

1-1/2 c. Butter

1 c. Sugar

1 Egg

1/4 c. Molasses

2 c. Flour

1 Tbsp. Ginger

1 t. Cinnamon

1/2 t. Salt

1/2 t. Soda

Cream butter. Add sugar, egg and molasses. Add spices to flour and add to creamed mixture. Roll into small balls and roll in sugar. Bake in a 325 degree oven for 6 to 10 minutes.

*Do not over bake or they will be hard. Use wet hands to roll into balls.

Almond Cookies

Iola Egle • Bella Vista, Ark.

2-1/2 c. Flour

3/4 c. Cornmeal

2 t. Baking Powder

1/4 t. Salt

1/2 c. Butter, softened

1 c. Sugar

2 Eggs

1 Tbsp. Aniseed

3/4 c. Almonds, chopped

1/2 c. Almonds, finely chopped

3 Tbsp. Water

Combine dry ingredients. Cream butter, sugar and eggs. Gradually add dry ingredients to wet ingredients. Add eggs. Add aniseed and almonds. Roll into 14-inch ropes. Flatten to 3/4 inch thick. Bake 25 minutes. Cut into 1/2-inch slices. Place cut side down. Return to oven. Turn off oven. Let cookies dry 1 hour. Cool.

Chocolate Scotcheroos

Marlene Maurer • Lakewood, Colo.

1 c. Light Corn Syrup

1 c. Sugar

1 c. Peanut Butter

6 c. Rice Krispies Cereal or Cocoa Krispies Cereal

1 (6 oz) pkg. Semi-Sweet Chocolate Morsels

1 c. Butterscotch Chips

Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies. Stir until well coated. Press mixture into a 13-by-9-by-2-inch pan coated with cooking spray and set aside. Melt chocolate and butterscotch chips together in a 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2-by-1-inch bars when cool.




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The Fence Post Updated Dec 10, 2012 10:23AM Published Jan 14, 2013 11:50AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.