Recipe Talk

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EIGHT-IN-ONE COOKIES

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2 c. butter or margarine
2 c. sugar
1 c. brown sugar, packed
4 eggs
6 1/2 c. sifted flour
1 Tbsp. cream of tartar
2 tsp. baking soda
1/4 c. milk

Cream together butter and sugars until smooth and
fluffy. Stir in unbeaten eggs, one at a time. Sift together
dry ingredients; add to creamed mixture alternately with milk.
Mix thoroughly. Divide dough in 8 (1 cup) lots. Wrap each
tightly in foil or plastic wrap; freeze. Then place in plastic
bag. To use, thaw dough just enough that you can shape or drop
it. Place about 2-inches apart on greased baking sheet and
bake in moderate 375 degrees oven 10 to 15 minutes. Spread cookies on
racks to cool. Mix makes 8 cups dough. Each cup makes 2 to 3
dozen cookies, depending on the kind you make. (Chocolate Chip
Balls, Coconut-Almond Cookies, Pecan Balls, Ginger Cookie
Balls, Gumdrop Cookie Balls, Fruit 'N Spice Drop Cookies,
Orange Wafers and Banana-Lemon Drops.)

*SCTCHOCOLATE CHIP BALLS:
Knead into 1 cup cookie dough, 1 tablespoon cocoa and
1/3 cup semi-sweet chocolate pieces. Shape into about 24 round
balls; flatten slightly with spatula. Bake as directed.

*SCTCOCONUT-ALMOND COOKIES:
Knead into 1 cup cookie dough, 1 cup flaked coconut and
1/4 teaspoon almond extract. Shape into about 24 balls; place
on greased baking sheet and press flat with spatula. Top each
with a piece of candied cherry. Bake as directed.

*SCTPECAN BALLS:
Knead into 1 cup dough, 1/2 cup finely chopped pecans
and 1/4 teaspoon vanilla. Shape into 24 balls; flatten. Bake
as directed.

*SCTGINGER COOKIE BALLS:
Mix into 1 cup cookie dough, 1 tablespoon dark molasses
and 1/4 to 1/2 teaspoon ground ginger. Shape into 24 balls
(dip fingers in water occasionally so dough doesn't stick to
hands). Bake as directed.

*SCTGUMDROP COOKIE BALLS:
Make into 1 cup cookie dough, 1/2 cup finely chopped
gumdrops; cut with scissors. Shape into balls; crisscross with
fork. Bake as directed.

*SCTFRUIT 'N SPICE COOKIES:
Stir into 1 cup cookie dough, 1/2 cup cooked, drained
and chopped dried fruit, 2 tablespoons brown sugar, 1/4 tea-
spoon ground cinnamon and 1/8 teaspoon ground cloves. Drop by
teaspoonfuls 2-inches apart onto greased baking sheet. Bake as
directed. Makes 30.

*SCTORANGE WAFERS:
Stir into 1 cup cookie dough, 1/4 teaspoon grated orange
peel and 1/4 cup sugar, mixed with 4 teaspoons orange juice.
Drop by teaspoonfuls 2-inches apart on greased baking sheet.
Makes 24 thin cookies.

*SCTBANANA-LEMON DROPS:
Stir into 1 cup cookie dough, 1/4 cup mashed ripe
banana, 1/2 teaspoon grated lemon peel and 1/4 teaspoon lemon
juice. Drop by 1 teaspoonful at a time into finely rolled corn
flakes. Coat by turning gently with a spoon. (Dough is very
soft.) Place 2-inches apart on greased baking sheet and bake as
directed. Watch carefully so cookies do not scorch. Makes 2
dozen.

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SIX-IN-ONE COOKIE DOUGH

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4 1/3 c. sifted flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. vegetable shortening

1/2 c. butter or oleo,

softened

1 c. granulated sugar

1 c. firmly packed light brown

sugar

2 eggs

1 tsp. vanilla

Sift flour, baking soda and salt on wax paper. Beat

shortening, butter and sugars until well mixed; beat in eggs

and vanilla. Stir in flour mixture until soft dough forms.

Divide dough into 6 equal portions; shape into rolls about

1 1/2-inches in diameter, wrap each in foil and freeze. Or, if

you prefer, flavor the different portions as directed in

variations. To bake, slice solidly frozen rolls about 1/4-inch

thick; arrange cookies 2-inches apart on ungreased cookies

sheets and bake in 350 degrees oven for 10 minutes, until lightly

browned. Transfer at once to wire rack to cool.

Variation - Coconut Cookies: Mix 1/2 cup flaked coconut
into one-sixth of master recipe dough. Shape and freeze.
Slice and bake as directed. Makes 30 cookies.

Variation - Pecan Cookies: Mix 1/2 cup coarsely chopped
pecans, walnuts or peanuts into one-sixth of master recipe
dough. Shape and freeze.

Variation - Spice Cookies: Mix 1/2 to 1 teaspoon ground
cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2
teaspoons pumpkin pie spice into one-sixth of the master recipe
dough. Shape and freeze.

Variation - Chocolate Cookies: Mix 1 square melted and
cooled unsweetened chocolate into one-sixth of the master
recipe dough. If desired, add 1/2 cup coarsely chopped nuts.
Shape and freeze.

Variation - Fruit Cookies: Mix 1/4 c. finely chopped
candied cherries in one-sixth of the master dough. Shape and
freeze.

Variation - Butterscotch or Maple Cookies: Mix 1/2
teaspoon of butterscotch or maple flavoring into one-sixth of
the master recipe dough. Shape and freeze.

DANDY CANDY

DANDY CANDIES

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1/3 c. honey

1/2 c. crunchy peanut butter

1/2 c. nonfat dry milk
waxed paper

1/2 tsp vanilla

In a small bowl, mix honey and peanut butter.

Stir in
the dry milk, a few spoonfuls at a time.

Mix until thoroughly
blended. Divide the dough into four parts.

Put each on a
sheet of waxed paper.

Pat and shape each part of the dough
into a narrow roll or "snake".

Roll up in waxed paper. Put
into refrigerator.

After an hour, the candy will be firm. Unwrap and cut
into 1-inch pieces.

Cut waxed paper into small squares.

Wrap
each piece of candy in a square and twist ends of paper.

Makes
2 dozen dandy candies.

No Cook Dandy Candy Recipe
Ingredients

2 tablespoon butter
1 tablespoon syrup
1/2 teaspoons vanilla
4 little pinches of salt
1 cup powdered sugar

Directions:

Put butter in the bowl. Rub the butter on the sides of the bowl. Use the back of the tablespoon. Is the butter soft? Yes. Put syrup in the bowl. Put vanilla in the bowl. Put salt in the bowl. Stir and stir. Dump powdered sugar in the bowl, all at one time. Stir again. When you are tired, rest. Then stir some more. Take a handful. Squeeze it! Roll it! How does it feel? Smooth? Yes. Dump everything on thecutting board. Pound it! Squeeze it! Roll it! How does it feel?Smooth? Yes. Take a small piece and roll it between your hands to make a ball as big as a walnut. Put it on a dish. Make another ball and another until you have used all the mixture. Cover the candy with plastic wrap. Put it in the refrigerator. The balls taste better when their cold. Wait an hour. Dandy Candy with Sprinkles: Pour some colored sprinkles in a dish. Roll each ball of candy in the sprinkles. Put candy on a plate.



DANDY CANDY

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1 c. peanut butter
1 c. dry milk powder
1/2 to 3/4 c. honey
1 tsp. vanilla

OPTIONAL ADDITIONS:

1/2 c. carob powder
1 c. granola, rolled oats or puffed cereal
1/4 c. nuts, chopped (or seeds)
Coconut
Wheat germ
Sesame seeds
1 to 2 tbsp. water (if mixture is too crumbly)

Combine peanut butter, milk powder, honey and vanilla in bowl or plastic bag. Mix with fork or spoon or squeeze plastic bag until ingredients are well blended. For fudgy candy, add carob powder. For chewy candy, add granola or oats. For crunchy candy, add puffed cereal.
These crunchy candy are a little harder to roll, so you may prefer to pat this mixture in a pan. Shape into balls (about 1 rounded teaspoon each) or a log. Roll in coconut, wheat germ or sesame seeds or a combination of all three. Place on cookie sheet or plate or pat mixture into pan.

Cover or wrap with plastic wrap and put in refrigerator to chill for about an hour or in freezer for 15 to 20 minutes. Slice log or cut candy in pan into bite-sized squares.