This recipe has been in my family for soooooo many years and is the very favorite of my kids.....you will love this!!!
Sour Cream Coffee Cake
Grease and flour an angel food tin. Heat oven to 350 degrees. Bake 45 min. to 1 hour.
In large bowl sift together 1 1/2 Cups sugar
4 Cups flour
2 tsp. baking soda
2 tsp. baking powder
Pour on top.....1Cup butter or marg. melted and cooled
4 eggs beaten
2 tsp. vanilla
2 Cups sour cream
Mix well by hand and wooden spoon, batter will be thick and somewhat lumpyish.....pour 1/2 batter into prepared pan, sprinkle with 1/2 of sugar mix, ( 1/4 sugar and 2 tsp. cinnamon), and add chopped walnuts if you like. Pour in remainder of dough and sprinkle with rest of sugar mix. Bake, cool in pan, invert onto platter....enjoy!!!
Pumpkin Walnut Cookies
Cream together: 1 Cup soft butter or margarine
1Cup granulated sugar
Add: 1 Cup canned pumpkin ( NOT PIE FILLING)
1 egg
1 tspoon vanilla extract
Sift together and add to above mixture:
2 Cups flour
1 tspoon baking powder
1 tspoon ground cinnamon
½ tspoon ground nutmeg
½ tspoon baking soda
½ tspoon salt
¼ tspoon allspice
Mix well then add: 1Cup raisons
1Cup chopped walnuts
Preheat oven to 350 degrees
Drop by teaspoon fulls on cookie sheet…..bake 12 to 15 minutes
Frost while warm with: 2 Tblspoons water
1 Cup confectionery sugar
1-3oz. Pkg of cream cheese
Pecan Fingers
Now these are my very favorites, and I don’t share very well!!!!
In a bowl, work 1 Cup softened butter until creamy, add ¼ Cup confectionery sugar and blend well.
Add: 1 tspoon vanilla extract
1 Tablespoon water
Beat well, then add: 2 Cups sifted flour
¼ tspoon salt
Stir in 2 Cups finely ground pecans……I Do all of this by hand, and slowly…..
Chill for 1 hour.
Heat oven to 250 degrees.
Lightly grease cookie sheets.
Form teaspoonfuls of dough into cylinders, about ½ inches wide by about 1 ½ to 2 inches long.
Bake for 1 hour.
Roll each cookie in confectionery sugar while still warm and once again when cooled. Makes about 6 dozen cookies depending on size of cylinders.
Do not form cookies with floured hands, this adds to the dough and will not come out right.
Almond Crescents
2/3 Cup of blanched sliced almonds……grind almonds very fine.
Combine : almonds
1/3 Cup granulated sugar
1 Cup unsalted butter……till light and fluffy
Add: 1 2/3 Cups flour
¼ tspoon salt
Scrape dough onto plastic wrap and refrigerate for 2 hours.
Divide dough into 8 portions……knead each portion with lightly floured hands……break into ¾” balls and shape each into a crescent.
Bake 14 to 16 minutes till set at 325 degrees.
Mix together : ½ Cup superfine sugar and
½ tspoon ground cinnamon
Roll cookies in mixture……..to die for……
Almond Cookies
This recipe came from Redbook magazine way back in 1970 !!!! It was my mom’s favorite cookie that I made, and always made them for her at Christmas time. Hope you like!!!
In a bowl, work ¾ Cup soft butter until creamy, add 6 Tablespoons of granulated sugar and beat until fluffy.
Add : 1 teaspoon vanilla extract
¾ Cup finely ground blanched almonds
Blend in 1 ¾ Cups flour
4 teaspoons grated lemon peel
Form rounded teaspoonfuls of dough into small balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with the fingers, and place one blanched whole almond on top of each cookie.
Bake 15 to 18 minutes until lightly browned…..cool on rack…..makes about 3 dozen cookies.
Italian Chocolate Meatball Cookies
This is my mom’s recipe and my kid’s favorite cookie.
Mix together: 1 Cup granulated sugar
1 tspoon baking powder
1 tspoon baking soda
3 ½ Cups flour
½ Cup powdered cocoa
1 tspoon cinnamon
½ tspoon ground cloves
Add: 1 egg
1Cup milk
½ Cup vegetable oil
Mix well, then add ½ Cup chopped walnuts
½ Cup chocolate chips
Form dough into small round balls, like you would a meatball.
Place on ungreased cookie sheets, bake at 350 degrees about 15 minutes.
While warm glaze with confectionery sugar mixed with water. |
