Cookies with Nuts
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No-Bake Peanut Butter Squares
- 2 cups powdered sugar
- 1 cup butter or margarine — softened
- 1 cup peanut butter
- 1 teaspoon vanilla
- 2 3/4 cups graham cracker crumbs
- 1 cup chopped peanuts
- 1 (12 ounce) package semisweet chocolate chips (2 cups)
- 1/4 cup peanut butter
Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.
Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.
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Almond Snow Cookies (Christmas Cookies)
Makes about 132
- 1-1/4 cup soft butter
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 eggs
- 3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
- 1 cup finely ground blanched almonds
- 3-1/2 cups sifted flour
- Confectioners’ sugar
- Cream shortening, butter and granulated sugar; add eggs and beat until light.
- Mix in almond oil and ground almonds.
- Add flour to creamed mixture and mix thoroughly. Chill dough or not.
- When ready to bake, preheat oven to 325 F.
- Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
- Slightly flatten top with a dampened cloth-covered glass.
- Bake until set but not brown, about 14-16 minutes.
- Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
- Cool on cookie sheet.
- When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.
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Chocolate-Bourbon Balls
- 1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
- 2 cups finely chopped almonds
- 2 cups powdered sugar
- 1/4 cup bourbon
- 1/4 cup light corn syrup
- Powdered sugar
Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.
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Almond Bars Recipe
- 1 package white cake mix
- 1/2 cup butter or margarine — softened
- 2 eggs
- Almond Topping — (recipe follows)
ALMOND TOPPING
- 2/3 cup sliced almonds
- 2/3 cup butter or margarine
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.
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Pecan Crisps Recipe
- 2 cups sugar
- 3/4 cup very finely chopped pecans
- 1/3 cup butter or margarine — softened
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Preparation:
Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt.
Roll dough into rectangle, 18 × 13 inches, on lightly floured surface. Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2 inches in both directions with pastry wheel or knife to form diamonds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.
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Double Peanut Cookie Recipe
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups chopped unsalted dry-roasted peanuts
Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Chocolate Chip-Pecan Bars Recipe
- 1 package French vanilla cake mix
- 1/2 cup butter or margarine — softened
- 2 cups pecan halves
- 2/3 cup butter or margarine
- 1/2 cup packed brown sugar
- 1 (6 ounce) package semisweet chocolate chips (1 cup)
Heat oven to 350º. Mix cake mix (dry) and 1/2 cup butter in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake 8 to 10 minutes or until light brown.
Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans.
Bake about 20 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars; cool. Cut into 8 rows by 4 rows.
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