Nut Crisps Cookies

Vintage Cook Books there is nothing better. I read them like a novel with a cup of tea and a bit of excitement of what I may discover. These cookies were good but tricky to cook you must watch closely you may want to pull up a chair in front of the oven and do not let them get to flat.

The Art of Fine Baking ......1961

 

Nut Crisps

This recipe requires no flour
1 1/2 cups nuts (almonds,walnuts,filberts)
1/2 cup butter
1/2 cup sugar
pinch of salt
1 teaspoon vanilla

**** You will need parchment or wax paper for this one.

Grate or grind nuts fine

Cream butter and sugar. Stir in ground nuts, salt, and vanilla.

Form dough into a long roll, 1 inch in diameter.

Wrap in wax paper.
 
Chill until firm.

 


Set oven at 350 degrees

Cut into this slices.

Place slices on ungreased baking sheet.

Bake about 7 minutes, or until cookies are light brown.

Watch carefully to prevent burning.
 

Place cookies on paper towel to absorb excess fat, if any...(there is plenty)

I think I could have spread them a little further apart. Once they cooled they were find. They are delicious. I know so many of my recipe especially the ones from back in the day have a bit more fat. 

Do not be afraid to experiment with ingredients. I do it all the time. But some recipes like this one better left alone they are so good. 

Lime Zest Sugar Cookies

It's s that time of year again and I am off to the Fair. The Ventura County Fair . It is so exciting as I did not think I would make it after all that has happened but I did it. I took a whole load of canned stuff that I will post on our Canning Blog. I also took some of the pictures that I took for the first time to the photography section. But the most important part for us is the Baking. It was my first time turning anything in for baking and it was not easy to make so much in so little time. My first thought was to bake and freeze till fair but I wanted it to be as fresh as possible. 

So here is one of the cookies I did. It came off the internet from a women named Karen Baker who posted it on MyRecipes. I tried to find her blog but I do not know that she has one but the link will take you to the original recipe un-tweaked. Either way in my mind it is a Blue Ribbon winner and hopefully it will be. Enjoy.

Lime Zest Sugar cookies

Ingredients 

3/4 cup butter softened
2 cups sugar, (divided by 1 1/2 cup and a single 1/2 cup)
Zest of 4 limes (about 4 tablespoons)
1/2 cup sour cream
2 large egg yolks, at room temperature (let them sit out for 30 minutes)
2 tablespoon fresh lime juice
1/2 teaspoon kosher salt
2 teaspoons baking powder
2 1/2 cups flour

Here are some of the things I did to tweak this a bit. So it is up to you to take these up or down a notch depending on your taste it does not change the texture of the cookies. I added an extra tablespoon of lime juice. And I added two extra tablespoons of lime zest.

The mixture:

• Beat butter, 1 1/2 cups sugar, and lime zest on medium speed until lightly & creamed
• Add sour cream, and beat just until blended
• Stir in egg yolks and lime juice, scraping down sides of bowl
• Add salt, baking powder, and flour, and beat until blended
• Chill dough 1 hour..... I made extra and froze it

To prep and cook: 

• Preheat oven 350 
• Line 2 baking sheets with parchment paper
• Place the remaining ½ cup sugar on plate
• Shape dough into 1 inch balls and roll in sugar
• Place on sheet
• Bake at 350 for 20 minutes or until edges begin to brown... bottoms will look golden brown
• Enjoy !

So sorry there  are not more pictures but it was a lot of work and little time. 

Enjoy

Coconut Lime Sugar Cookies

These are delicious cookies. Just enough crunch and the taste is delicious. I love lime and I adore coconut. Well I know you are hungry for
something sweet so here go.

Not much of a story with these cookies just the love of coconut. Emphasis on the "nut"

I do a lot of caning and lime is one of my favorite citrus to work with so this did come from that bag of tricks also

 

Ingredients

1 1/4 cups all purpose flour
2 tsp baking soda
1/4 tsp kosher salt
1/2 cup one stick unsalted butter
3/4 cup packed brown sugar
4 tbsp granulated sugar
1 large egg
2 tsp lime zest (I added extra i love love love lime)
1 tbsp fresh lime juice
1 cup shredded coconut



Heat your oven to 350 degrees.
Line 2 baking sheets with parchment paper.




In a medium bowl, whisk together the flour baking soda and salt. Using an electric mixer, beat the butter, brown sugar and 2 of the tbs of the granulated sugar in a large bowl until light and fluffy.

Beat in the egg, lime zest and lime juice.

• Mix in 1/2 a cup of the coconut. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
• 
  
• In a small bowl, combine the remaining 1/2 cup coconut and the 2 remaining tbsp of granulated sugar.
• 
  
• Drop rounded tbsp of dough into the remaining coconut roll around and coat them forming balls.
• 
  
• Drop them on the cookie sheet and space 2 inches apart.
• 
  
• Bake until set and the edges are light golden brown. 14 to 18 minutes depending on your oven temperature. Cool on a wire rack. Males about 20 cookies.

* I took half the coconut that was to be put into the mixture for the dough and toasted it. I love toasted coconut. But do not do anything to the coconut that you coat them with it toasted itself.

Holiday Black Balls

Yummy in the Tummy....A tradition in our home every year our Holiday Balls here is the recipe you will never taste a better ball.








Ingredients

4 squares of unsweetened chocolate
2 cups of flour
2 teaspoons of baking powder
1 1/2 cups of sugar
1/2 cup of cooking oil
2 teaspoons of vanilla
3 large eggs
Shredded coconut
Powdered Sugar

Melt the chocolate on the stove it makes it easier and you can keep a better eye on it.
Set the chocolate aside.







Combine the flour and baking powder together in a mixing bowl.
 
Now in your mixer put the oil, vanilla, sugar, and add the chocolate last mix it up.

Add the eggs one at a time to make sure they get mixed in good.

Now add the dry ingredients make sure they are all well mixed you want your balls to be perfect.

Cover your mixture and put it in the refrigerator for at least an hour.





Ok now to make your balls.
Get your area ready for your balls
Put coconut in a bowl
Put your powered sugar in another bowl


 Alrighty now go get your mixture.




 
Have a plate for your balls you want to get your balls done a batch at a time after all we want good Holiday Balls have your cookie sheets ready and grease the cookie sheet , your balls will stick if it isn't.



Take a tablespoon and scoop some of your mixture on to your palm make a mark in your ball with your thumb to put the coconut in you want the coconut to be the surprise in your holiday balls.










So put just a pinch of coconut into the middle of your ball and roll the ball in the palm of your hand make it so you do not see the coconut.

Now place your ball on the plate and make more balls............ sweet .







Once you have a plate of balls pop them into the powered sugar and on to the cookie sheet











Cook them for 10 minutes or so in a 375 oven cool for a few minutes on the sheet then place on a rack to cool completely.....








There you are you have your delicious Holiday Balls ready to pop in you mouth
and wa...la.... Holiday Ballz oh oh oh . Just for a laugh here is a video on The Holiday Balls

Peanut Cookies from 1936

Well as promise here is Recipe #1 from a cute little book called  

Select Southern Recipes
Contributed by Southern Homemakers

 * I dedicate this one to Doug RIP





A little history on this little book it is so funny and so old from 1936. In the section for chicken it tells you to kill and pick your chicken the usual way. Keep in mind it should be a tender and fat.
The recipe on page 23 Good Ole' Possum and Sweet Potatoes Oh Yummy! 

I have let Pa pick the recipe each night that I will make the next day, it is nice to let him be a part of the magic and he then looks so forwards to seeing how it tastes each night when he comes home.
I will give you the recipe exactly the way it was printed in the book.

Monday April 19, 2011 is.........wait for it ...wait for it......


Peanut Cookies (No surprise as I see it is in the title)

Beat 3 tablespoons of butter to cream, beat in 1/2 cup of sugar.












Next step is to add 1 egg beaten light, 2 tablespoons of milk, and 1 cup of sifted flour, sifted again with 1/4 teaspoon of salt and 2 level tablespoons of baking power.








Have ready a cup of blanched peanuts
(Skins removed)







Reserve 1/3 the nuts to press into the tops of the cookies after they are shaped in the pan.

Chop the rest of the nuts exceedingly fine & mix them into dough.













Drop teaspoons on a greased cookie sheet, shape with the spoon, finish with the whole nuts.
Bake in an oven at 350 degrees for 15 to 20 minutes.



The recipe makes 2 dozen cookies.


Just a note I cooked the cookies at 350 but after 12 minutes they were then ready so watch your oven after all this book is from 1936.....
Can not wait to see what Hubby picks for tomorrow......these would be great with a cup of tea....

Polish Kolaczki Cookies

Yes Martha Baked these Polish Cookies but I twisted it up a bit. Martha glazed them and personally I am trying my best to cut out just a smidgen of sugar these day's.

Plus I folded them and rather than the glaze I powder sugared them.Here is how this adventuer started.





These Polish Kolaczki Cookie's are Polish Heaven. I was listening to Martha Steward and they were looking for a recipe from a woman's grandma. It was not this or even sounded like this but it is what I took from it.

Ingredients

1 eight ounce package of cream cheese soften
3 cubes of softened butter
3 cups of flour(sifted)
Confectioners (powder) sugar
Filling of your choice (Use jam apricot, blueberry any jam)
Make sure that it is thick so it does not spread when you bake them)

I buy fresh blueberries and cook them then strain them for the cookies, The left over juice I use for jam or for smoothy drinks.






Mix cream cheese and butter until it is light and fluffy.
Add sifted flour one cup at a time and mix well
Split dough in half and wrap in plastic wrap and place in the refrigerator. Keep it in the refrigerator for at least one hour (At this point you can also freeze if you need to bake at a later date)

Heat your oven to 350 degrees

Remove the dough from the refrigerator. While it is sitting prep your surface to roll out the cookies. Dust it with equal parts powder sugar and turbinado sugar.

The sugar keeps the dough from slipping/sticking while you roll it out and gives the cookies a great taste.

Roll the dough out to 1/4 inch try to keep it in a square pattern.

This will make it easier for you when you go to cut the cookie's into their shape.

The shape being 2 inch squares.

Put about 1 tablespoon or less of your jam onto the center of each square.



Overlap the cookies by bringing opposite corners to meet in the middle.

This will partially cover the filling.





Bake the cookies for 12 to 15 minutes until you see the edges getting light brown.

Cool and then sprinkle them with powder sugar prior to serving.


They will get soft if they sit for longer than 2 days. So they are  good to freeze with no powder sugar then you can dust them when you defrost the cookies. These  are just one more cookie from back in the day you can add to your collection using any of ur delicious Jam's.

Chocolate Pecan Cookies

Martha Baked these Chocolate Pecan Cookies and I was delighted this cook loves Peecanzzz. I am going to do my best to give you a cookie a day for your Holiday Baking time.










This is the first of many. Enjoy and grab a friend there is nothing better than cooking with friends.
Every year I go to my Mother-in-loves home and get the 911 on the back in the day Italian Cookies.

 This in itself is a gift! 






These Chocolate-Pecan Cookies were (we ate them all) are really good. Then again what cookie is not really good. I found the recipe in an insert out of the Martha Steward Magazine my friend Linda drops at the house each month. It was a little Everyday Food insert . I subscribe to the magazine but I found I am saving so many. But good reference. Most of my cooking comes from desire and history .

Ingredients

2 1/4 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
2 sticks of unsalted butter room temperature
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 tsp pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup pecans chopped/crushed

Preheat you oven to 350 degrees

Sift together the flour, baking soda, and salt.



In your mixer beat the butter and sugar until pale and fluffy.





Add vanilla and eggs and beat until well combined.





Now sift in your dry ingredients (I sift then sift it into the batter) I'm a sift head!


Yes my sifter is old as the hills it was Mama's

Mix in your pecans and chocolate chips.







Drop the dough on to your prepared cookie sheet. You can see my cookie sheet is old and prepared for it's cooking.

Yes it's old all my stuff is old but reliable! Like me
I placed 15 on the cookie tray to start             


BUT

12 will work better and not get all attached. I got a little excited!
Blame it on Martha.

 Hey they still taste great.





 


Cook them for say 12 or so minutes they should be just brown around the edges. When they are done let them cool slightly then off to the rack to cool completely . Into an air tight container and they are good for a week if they last that long.



Here is the Original Post at Martha Stewart

Heavenly Lemon Bars

This Lemon Cookie Bar Recipe takes Lemon to the next level. I am a real Lemon Lover and I was so happy when I made these. You can make them way ahead of your next Holiday or Party and freeze them. On the day prior to your event you take them out cut them and garnish with powder sugar. Make sure they are defrosted prior to the garnish.

I find that during the Holiday everyone likes a different taste than the usual pumpkin or cranberry. 

 

Ingredients    -   Preheat your oven to 350 

For the Crust

1 stick room temperature butter
3/4 cup confectioners sugar plus more for dusting
1/4 teaspoon salt
2 tablespoon lemon juice
3/4 cup all purpose flour

For the crust that will go on the bottom of your pan. I use a brownie pan. Let us start with the crust.
 



In small mixer bowl beat butter until softened
*  Leave the cube of butter out the night prior or the morning of to soften
Add ¼ cup sugar and ¼ teaspoon salt
Slowly add one tablespoon of the lemon juice
Beat until fluffy







Stir in cup of flour (slowly)

It will be crumbly when it is ready

Before

After

   
Press the dough into the bottom of a well greased 8x8x2 pan

Bake 350 for 15 minutes

Remove from the oven and let it rest until you have mixed the filling

For the Filling

4 eggs
2 cups granulated sugar
1/2 cup of all purpose flour
3 tablespoons finely shredded lemon peel and zest
3/4 cup lemon juice

Powder Sugar to garnish








In the same mixing bowl whisk together the remaining ingredients.

Beat until it is well mixed




Pour over the cooked layer.
Same degree oven you now bake for 30 more minutes give or take.
Until center is set

This is what it looks like once cooked .

Let it cool. I put it into the refrigerator once cooled it makes it easier to cut. Cut into small squares and garnish with powder sugar.




If you love lemon you love this recipe easy and delicious! 

Oatmeal Cookies with Nuts and Fruit

Oatmeal Cookies with a crunch my favorite so with all the added stuff they are heaven in your mouth. This is not so complicated except every time I make them I add another ingredients. It is getting very long winded to tell people what is in them. 

Disappearing Oatmeal Cookies are a basic recipe and each time you add an ingredient I dare you to get creative. Look the last time I made them I added almonds instead of walnuts. Yum! Enjoy

 

Ingredients

1  cup butter
3/4 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs (4 whites)
1 teaspoon pure vanilla extract
1 1/2 cups of all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or nutmeg (which do you like best)
2 to 3 cups of oats (I like old fashioned steel cut)
1/4 cup chia seeds
1 dried cranberries or * I like raisins
1 cup nuts pick you kind.  * I like walnut 

Directions: 

Preheat your oven to 325 to 350  Ovens vary some hotter than other.

All ovens are different and you need to adjust. I do my cookies at 325 degrees because 350 always cooks the edges to fast. So start at 325 you know your oven right? I cook mine for 12 minutes but always check them at 10 minutes. I don't know, it is like they are little cookie children that need mommy to check on them.

Cookie sheet you can line it with parchment or not. I don't line mine it seems there is enough butter that nothing is ever going to stick to this cookie sheet. But in defense of parchment paper it sure makes it easy to clean up. I use two cookie sheets one goes in the oven. Once cooked I take it out and the next is ready to go in while the other cools.

Let us get started on the batter.

Beat the butter, Crisco and sugars together till they are well mixed.

Now add your eggs and vanilla to the butter mixture. I'm a real stickler on making sure things are mixed there is nothing worse then taking a bite of these delicious cookies and getting a big bite of something that did not mix up. This mixture should be mixed until you get a creamy consistency. This takes at least 3 to 5 minutes depending on the blender.





In yet another bowl sift the flour, baking soda and cinnamon/nutmeg together. Yes my sifter is an old one but it works. 

Thank you Grandma Lois !

Now add the sifted dry ingredients to the mixture you're almost there.....exciting huh!

Alright now add the oats, raisins, nuts and all that jazz. Yes my picture shows chocolate chips but it was for a chocolate friend.

I use gloves all the time in the kitchen because it sure makes life easier just pop off the gloves and on to the next step.  Think about it (Surgical Gloves)

Ok everything is combined up lets get these guys on a cookie sheet. I put 12 to a sheet for 12 they do not spread to much and keep their shape nicely. Use what you will to scoop I use an old fashion plain ole everyday soup spoon. I know Ice Cream Scoop but I'm to cheap to buy one just for cookies and my scoop is an standard soup spoon.

Please keep an eye on these little ones.

Check them after 10 minutes use a toothpick to get just the texture you want. I'm really sure the ole 12 x 12 this makes 12 on a sheet for 12 minutes.

Take the cookies out let them cool for about 5 minutes before you transfer them to a cooling rack. I am showing you two pictures of the degree of cooking. I like crispy cookies.  But you cook them to your desire consistency. The longer the crispier.

So any questions you just pop a comment down below.