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May 20, 2013
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Rocky Mountain Recipes 5-20-13


Great Butter Cookies
Chris Bryant • Johnson City, Tenn.

1 c. Butter
1/2 c. Sugar
3 c. Flour
1 t. Vanilla
Semi-Sweet Chocolate Chips

Cream butter and sugar. Blend in flour and vanilla. Make into small balls and place on a greased cookie sheet. Indent center and add a chocolate chip. Bake at 350 degrees until light brown.

Pecan Cookies
Helen Druse • Lafayette, Colo.

1 c. Butter, softened
3/4 c. Sugar
3/4 c. Brown Sugar, packed
2-1/2 c. Flour
1 t. Salt
2 c. Pecans, chopped
1 Egg
2 t. Vanilla
1 t. Almond
1 t. Baking Powder
1 t. Soda

In a large mixing bowl, cream butter and sugars. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture. Stir in pecans. Roll in 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 11 to 12 minutes or until set. Cool for 3 minutes before removing to wire racks. Makes about 6-1/2 dozen.

Stained Glass Window Cookies
Sharon Raasch • Imperial, Neb.

1/2 c. Butter, softened
1 (12 oz) pkg. Semi-sweet Chocolate Chips
1 t. Vanilla Extract
1 c. Walnuts, chopped
1 (10.5 oz) pkg. Multi-Colored Miniature Marshmallows
1 c. Sweetened Flaked Coconut

In a large saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool, but not to the point of hardening. Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-inch piece of wax paper. Shape into a 12-by-2-inch log and place at one edge of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper. Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and 1/2 cup coconut. Chill until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4-inch slices.

Kookie Cookies
Cathleen Kuhlmunn

1 c. Sugar
1 c. Light Karo Syrup
1 c. Peanut Butter
Fritos


Cook syrup and sugar until mixture is clear. Add peanut butter. Stir until mixed. Spread fritos on a cookie sheet and poor mixture over them. Cool and cut.

Filled Bar Cookies
Joyce Ramey • Greeley, Colo.

3/4 c. Margarine, softened
1 c. Brown Sugar
1-3/4 c. Flour
1/2 t. Soda
1 t. Salt
1-1/2 c. Rolled Oats
Date Filling:
3 c. Dates, cut up
1/4 c. Sugar
1-1/2 c. Water

Mix together margarine and brown sugar. Sift together flour, soda, salt and rolled oats. Mix thoroughly and place crumb mixture in a greased and floured 13-by-9-by-2-inch pan. Press and flatten with hands to cover bottom of pan. For filling, cook dates, sugar and water over low heat, stirring constantly, until thickened, about 10 minutes. Cool. Spread cooled filling over crust. Bake 25 to 30 minutes at 400 degrees. While warm, cut into bars and remove from pan. Makes about 2-1/2 dozen.
* Optional Prune-Orange filling to replace date filling: 3 c. Cooked Prunes, cut up, 1/2 c. Sugar, 1/2 c. Orange Juice, 2 Tbsp. Lemon Juice, 2 Tbsp. Orange Rind, grated. Cook as for date filling.

Cherry Wink Cookies
Diane Klein • Loveland, Colo.

2-1/4 c. Flour
1/2 t. Salt
1 c. Sugar
2 Eggs
1 t. Vanilla
1 c. Dates
Corn Flakes
1 t. Baking Powder
1/2 t. Baking Soda
3/4 c. Shortening
2 Tbsp. Milk
1 c. Nuts
1/3 c. Maraschino Cherries

Sift together flour, baking powder, salt and baking soda. Set aside. Add sugar to shortening. Add eggs, milk and vanilla. Add dry ingredients. Add nuts, dates and cherries. Mix. Drop by spoon into corn flakes and roll. Bake at 375 degrees for 12 to 15 minutes.




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The Fence Post Updated Oct 17, 2013 09:50AM Published Jul 16, 2013 03:56PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.