Cookie Recipes UPDATED SAND TART RECIPE 11/15/11

[Laurie, Fudge, and Vern]

In a recent Yappy Hour, I was talking about some family cookie recipes we make every year at Christmas time. I was asked to post the recipes, and here they are:

 

The first recipe is for a cookie my mother and grandma both made every year. I think the cookies are addictive and delicious. We considered calling one of our dogs, Sand Tart (Sandy), because we love them so much :) The secret is to roll the cookies very thin.

 

Sand Tarts

2 Cups Sugar

1 Cup Butter (I take from refrigerator and microwave for about 15 seconds-just slighty soft, not mushy)

2 Eggs (I whole egg and yolk only of other egg) The other Egg white is beaten and used for painting tops of cookies

3 Cups Sifted Flour

 

My mom plays around with the amount of flour, but I do these in my Kitchen Aid Mixer and use three cups of flour and get great results.

 

Mix, sugar, butter, one egg and one yolk together. When mixed, add flour. Mix well.

 

Roll the dough very thin. Mix in flour as needed to help work with the dough. I place a piece of wax paper on top of the dough and roll over top of the paper and then peel the wax paper off the dough.The first batch is tricky and then as the wax paper gets greasier, so much easier. I use one piece of wax paper per batch.

Cut holiday shapes and place on cookie sheet. Brush each cookie with the egg white (that has been beaten), sprinkle with a cinnamon and sugar mix, and place half an almond on top of each cookie.

Bake at 375 degrees for about 8-10 minutes. (Watch closely. Everyone in my family likes them cooked to a light brown color...they will be crunchier) 

[Laurie, Fudge, and Vern]

Second Recipe is for my favorite cookie and I do not like Dates. Give these cookies a chance. They are delicious.

 

Date Cookies

 

1/2 lb. margerine

1-1/2 cup sugar

2 Pkg. Pitted dates (about 7 or 8 oz. each)

2 Eggs - Well Beaten

2 Tsp. Vanilla

5 cups Rice Krispies, plus more (Crushed) for rolling cookies in.

 

Melt margerine, add sugar and pitted dates. Mix and let cool for 5-10 minutes.

Add 2 well beaten eggs and 2 tsp. vanilla.

Boil gently 5 or 6 minutes. Stir constantly. Take off stove and add 5 cups of Rice Krispies. When you can work with the mixture, form balls, and roll in crushed Rice Krispies.

[Laurie, Fudge, and Vern]

Special K Bars

 

1 c. light Karo Syrup

1 c. sugar

2 tbsp. butter

1 c. creamy or crunchy peanut butter

6 c. Special K cereal

1 c. Chocolate Chips

1 c. Butterscotch Chips

 

Place Karo, sugar, and butter in saucepan and bring to a boil. Remove from stove as soon as first bubble. Add peanut butter and cereal. Stir well and press mixture into a buttered 9x13 pan. Place chocolate chips and butterscotch chips in microwave safe bowl and microwave for 1 minute. Stir and microwave in 30 second increments until all chips are melted. When melted, spread on top of cereal mixture. I cut mine in pan immediately and then place pan in refrigerator until they are firm. It is easier to remove them from the pan, if you cut them BEFORE you put into refrig. Store in airtight container. They do not need to be kept in refrigerator.

[Lauria Orr]

These sound soooo good!

[Laurie, Fudge, and Vern]

All three are so good and those Special K Bars take just minutes to whip up :)