Cookies with Fruit
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Brandy Snap Cups
- 1/4 cup butter or margarine
- 1/4 cup dark corn syrup
- 2 tablespoons plus 2 teaspoons brown sugar
- 1 teaspoon brandy
- 6 tablespoons all-purpose flour
- 1/4 teaspoon ground ginger
- 4 cups mixed fresh strawberries and raspberries
- 2/3 cup raspberry jam — melted
Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.
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Peanut Butter and Jam Bars Recipe
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup red raspberry jam
- Vanilla Drizzle — (recipe follows)
VANILLA DRIZZLE
- 2 tablespoons butter or margarine
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 teaspoons hot water (3 to 4 teaspoons)
Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4 rows.
VANILLA DRIZZLE:
Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.
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Pineapple Puffs Recipe
- 1 1/2 cups sugar
- 1/2 cup butter or margarine — softened
- 1/2 cup sour cream
- OR
- 1/2 cup plain yogurt
- 1 egg
- 1 (8 ounce) can crushed pineapple in juice — undrained
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup chopped almonds
- Vanilla Glaze — (recipe follows)
VANILLA GLAZE
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk (2 to 3 tablespoons)
Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, vanilla and salt. Stir in almonds.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Spread with Vanilla Glaze.
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Brownie Drop Cookie Recipe
- 1 (15 ounce) package fudge brownie mix
- 1/4 cup water
- 1 egg
- 1/2 cup chopped nuts
Preparation
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
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Banana-Ginger Jumbles Recipe
- 1 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 1/2 cup shortening
- 1 tablespoon grated gingerroot
- OR
- 1 teaspoon ground ginger*
- 2 eggs
- 1 cup mashed very ripe bananas (2 medium)
- 1/4 cup milk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- Powdered sugar, if desired
Heat oven to 375º. Beat brown sugar, butter, shortening, ginger root and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in bananas and milk. Stir in flour, baking powder and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm.
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Honey-Oat Sandwich Cookie Recipe
- 1 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 1/2 cup shortening
- 1/3 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick-cooking or old-fashioned oats
- 2 teaspoons baking soda
- Granulated sugar
- 1 cup (about) thick fruit preserves (any flavor)
Heat oven to 350º. Beat brown sugar, butter, shortening, honey, eggs and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats and baking soda.
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Spread about 1 1/2 teaspoons jam between bottoms of pairs of cookies.
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Raspberry Chocolate Bars Recipe
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter or margarine — softened
- 1 (10 ounce) package frozen sweetened raspberries — thawed and undrained
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 3/4 cup miniature semisweet chocolate chips
Heat oven to 350º. Beat flour, sugar and butter with electric mixer on medium speed, or mix with spoon. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 15 minutes.
Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over baked layer. Spoon raspberry mixture over chocolate chips; spread carefully.
Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate is firm. Cut into 8 rows by 6 rows.
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