Kolachi Cookies
Dough Filling
1 Cake Yeast 2 lbs. Grated English Walnuts
1 lb. Butter 6 Egg Whites
1 Tb. Sugar 2 cups Sugar
6 Egg Yolks 1 lb. Chopped Dates
½ pint Sour Cream
Dough:
Crumble yeast and butter into flour. Add sour cream, eggs and sugar. Mix well.
Filling:
Beat egg whites until foaming, add sugar slowly. Add nuts and dates and mix well.
Out of the dough make balls the size of walnuts and roll out. Put a small amount of the filling on dough and roll dough over filling. Roll cookies in sugar and put on cookie sheet and bake at 375° for 10-20 minutes until a little brown.
Raisin Filled Cookies
Cream:
1 cup Shortning
½ cup sugar
½ cup brown sugar
1 egg
3 Tb. Milk
1tsp. vanilla
Add:
3 cups flour
½ tsp. salt
½ tsp. soda
Filling:
½ tsp. salt
½ tsp. soda
2 cups Raisins
Mix all ingredients except for filling. Refrigerate cookie dough 2 hours. Cook filling 5 minutes. Roll out, bake at 375° for 10-12 minutes.
Cornflake Cookies
1 jar Light Corn Syrup
2 cups Sugar
1 jar Peanut Butter
1 box Corn Flakes
In saucepan heat on low corn syrup and sugar till sugar is dissolved. Remove from heat. Add peanut butter. Mix till smooth. Pour over corn flakes. Drop by spoonful’s on wax paper.
Peanut Butter Cookies
¾ cup Extra Crunchy Peanut Better Pre-heat oven 375°
½ cup margarine Lightly grease cookie sheets
1 ¼ cups firmly packed Brown Sugar
3 Tb. Milk
1 Tb. Vanilla Extract
1 egg
1 ¾ cup flour
¾ tsp. baking soda
¾ tsp. salt
1 bag Chocolate Chips (12 oz.)
Beat with an electric mixer first 5 ingredients in a large bowl. Add eggs, beat until just blended. Add dry ingredients to creamed ingredients, Mix until just blended. Drop onto baking sheet, 2 in apart. Bake 8 to 9 minutes. Cool on rack, crisscross top with fork.
Pumpkin Cookies
1 cup oleo
½ cup white sugar
½ cup brown sugar
1 egg
1 cup pumpkin
2 cups flour
1 tsp. soda
2 tsp. cinnamon
¾ tsp. salt
Cream first 3 ingredients. Add next 2 ingredients. Sift flour, baking powder, soda, cinnamon and salt. Blend well. Add raisins and nuts. Drop mixture by tablespoons on cookie sheet lined with parchment paper. Bake at 350° for 15 minutes.
Icing for cookies
3 Tbs. Oleo 4Tbls. Milk
½ cup brown sugar 1 tsp. instant coffee, dissolved in 1 tsp. hot water
Melt all but coffee in pan and boil 2 minutes over medium heat. Remove from heat and add coffee; add mixture to 1 ½ cups 10X sugar; add 1 tsp. vanilla. Stir until thick enough to dip top of cooled cookies in icing. Cool on wire rack until icing has set. Yield: Approx. 3 ½ dozen