Date Pinwheel Cookie

 https://cannedpeachesproject.com/date-pinwheel-cookies/

Date Pinwheel Cookie

Yield: 4 large logs, yielding about 1 1/2 dozen cookies each. 

Vintage date pinwheel recipe from my Great Grandma Little. Makes a lightly sweet and soft cookie that has long been a family favorite. 
INGREDIENTS  

For Date Filling:

• 3/4 cup water
• 3/4 cup sugar
• 1 1/2 lbs. pitted dates, roughly chopped

For Cookie Dough:

• 1 cup soft butter (2 sticks, 8 ounces)
• 1 cup light brown sugar
• 1 cup white sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 5 cups all purpose flour

INSTRUCTIONS

Make Date Filling:

• In small pot over medium low heat, heat sugar, water & chopped dates. Let cook until sugar melts and forms a syrup. Use a wooden spoon or potato masher to break up dates more, and make a thick paste.
• Pull off the heat and cool to room temp.

Make Cookie Dough:

• In large bowl, or stand mixer with paddle attachment, cream together butter and sugars. 
• Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla extract.
• Add dry ingredients, and mix thoroughly. Divide dough into 4 equal portions.

Assemble Pinwheels:

• Roll out each lump of dough onto parchment, until 1/2" thick. Use a knife to square up your dough (scraps can be saved and used for to make a mini log, with extra filling).
• Spread an even layer of date filling on dough, leaving one of the short ends bare to make for easy sealing. Don't use so much filling that it's hard to roll up, but it's also the good stuff, so don't skimp. (I actually recommend using *slightly* more filling than what is in the picture)
• Tightly roll up your log, rolling toward the end you left bare. Press to seal.  Wrap up in parchment paper, and let chill in fridge for a few hours.
• Once dough is chilled, preheat oven to 325, and line baking sheets with parchment. Slice logs into 1/2" thick rounds. Place on prepared sheets, and bake until lightly brown, about 15 minutes. 

Othello Chocolate Cookies

Recipe source unknown

8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1/4 teaspoon baking powder
2 extra large eggs at room temperature
2/3 cups sugar
1 teaspoon vanilla extract
10 ounces semisweet chocolate chips (1 2/3 cups)
8 ounces (2 cups) whole nuts (macadamia, pecans, or walnuts)

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.

Place the chocolate and butter in a heatproof bowl or double boiler. Set over pan of gently simmer water. Stir until smooth. Allow to cool slightly.

Stir together flour and baking powder in a small bowl. In another bowl combine the eggs, sugar, and vanilla. Using a mixer set on high, mix until fluffy, 5 to 7 minutes. Using a mixing spoon, fold in the chocolate mixture, flour mixture and chocolate chips and nuts. Do not over mix. Using a tablespoon scoop up mounds of the batter about 1 1/2 inches in diameter and place them about 1 1/2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 6 minutes, then turn the baking sheet 180 degrees and continue baking just until the tops appear dry, 3 to 4 minutes; they will still be very soft. Transfer the sheets to a drying rack and let the cookies cool completely before lifting from the baking sheets.

Store in a covered container for up to 2 weeks or freeze for up to 2 months; defrost in the container until room temperature.

Makes about 3 dozen.

White Chip Chocolate Cookies

recipe from the Nestle white chip package

2 1/4 cup all purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (2 sticks) butter, softened
3/4 cup white granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups white morsel chips

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugars and vanilla together in a bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Gently stir in morsels. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove from baking sheets to cooling racks to cool completely.

Makes approximately 5 dozen.

Chocolate Rice Krispy Balls

1/2 cup peanut butter
3 tablespoons soft butter
1 teaspoon vanilla
1 cup rice krispys
1/2 cup chopped pecans
1 cup shredded coconut

Mix together and put into the refrigerator for 1/2 hour. Remove and form into balls. Return to the fridge and let chill for at least an hour.

In a double boiler, melt 1 package chocolate chips and 1 square sweet chocolate.
Keep on low so that the chocolate stays soft.
Drop balls into chocolate mixture one at a time, using fork to roll them so that chocolate will coat them. Put on parchment paper and keep in the fridge.

Chewy Flourless Chocolate Cookies

 1 ¾ cup powdered sugar

½ cup cocoa powder

2 teaspoons corn starch

¼ teaspoon salt

2 egg whites

1 cup chopped walnuts

Bake at 300 degrees for 16 to 19 minutes.

No Bake Cookies

http://www.browneyedbaker.com/no-bake-chocolate-peanut-butter-oatmeal-cookies/

These classic no bake cookies can be made in minutes and are the perfect after-school treat, a must for holiday cookie trays, and the best “just because” cookie.

INGREDIENTS:

• ½ cup (113 grams) unsalted butter
• 2 cups (397 grams) granulated sugar
• ½ cup (120 ml) whole or 2% milk
• 4 tablespoons unsweetened cocoa powder
• Pinch of salt
• ½ cup (135 grams) peanut butter
• 2 teaspoons vanilla extract
• 3 cups (267 grams) quick-cooking oats

DIRECTIONS:

1. Add the first five ingredients (through the salt) to a 4-quart saucepan.
2. Bring to a rapid boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
5. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
6. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

Rhubarb Dream Bars

Crust: 
2 cups flour
3/4 Cup Powdered Sugar 
1 Cup Butter

Mix crust and press into 9x13" pan. Bake in 350 oven for 15 min.
Filling: 
4 Beaten eggs 
4 cups chopped rhubarb 
2 cups sugar 
1/4 cup flour 
1/2 tsp salt
Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust. Bake at 350 for 40-55 min until set and edges start to brown.

Peanut Butter Balls AKA Buckeye Balls

16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter
Melted Chocolate bark for dipping

1. Mix together the peanut butter, sugar and butter.
2. Roll into balls. Put a toothpick in each one for dipping purpose. Put in freezer for 30 minutes.
3. Dip balls into melted chocolate bark, set on wax paper on cookie sheet.
4. These are best when they are stored in the refrigerator.

Club Cracker Cookies

This is one of a few recipes out there.

Grease your cookies sheet really well. Line the cookie sheet with club crackers (54 single crackers).

Boil for 2 minutes:
1 cup butter
3/4 cup white sugar, less 2 tablespoons

Pour over the crackers and spread evenly.

Sprinkle on 1/2 package slicked almonds.

Bake at 350 degrees for 8 to 10 minutes. Take from pan while warm and place on foil immediately.

This is similar to this recipe, but different: http://ritasrecipesblog.blogspot.com/2015/12/toffee-squares-delicious-these-toffee.html

Grandma V, Deluxe Sugar Cookies

This is a recipe from Grandma V's recipe box. I know this recipe is also in the Betty Crocker Cookbook.

Deluxe Sugar Cookies

1 cup butter, softened
1 egg
1 ½ cup confectioner’s sugar
1 tsp vanilla
½ tsp. almond extract
2 ½ cups flour
1 tsp baking soda
1 tsp cream of tartar

Granulated sugar for top
Mix thoroughly butter, egg, confectioner’s sugar, vanilla and almond extract.
Blend in flour, soda and cream of tartar. Cover and chill 2-3 hours.
Roll dough on lightly floured board, Cut into desired shapes, sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake 7 to 8 minutes or until lightly brown at 375 degrees. Makes 5 dozen 2 or 2 ½ inch cookies.

Grandma V's Brown Sugar Refrigerator Cookies

Brown Sugar Refrigerator Cookies

½ cup butter or shortening
1 cup brown sugar
1 egg, unbeaten
1 teaspoon vanilla
2 tsp grated orange rind
1 ¾ cups sifted flour
¼ tsp salt
1 tsp baking powder

Beat together butter, sugar, egg, vanilla and orange rind. Combine flour, salt, and baking powder. Sift into first mixture and mix well. Chill the dough, then shape into rolls 1 ½ inch in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8 inch slices. Bake on greased cookie sheets at 400 degrees for 6 to 8 minutes. Makes 4 or 5 dozen crisp butterscotch cookies.

Famous Oatmeal Cookies, Grandma V.

This is a recipe that Grandma V used to make cookies. It actually came from an oatmeal box.
3/4 cup shortening (butter) softened
1 cup brown sugar, packed
1/2  cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup sifted white flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups oatmeal (uncooked)


Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt, and soda, add to creamed
mixture, blend well. Stir in oats. Drop by tsp onto greased cookie sheets. Baked in preheated oven 350 degrees 12 to 15 minutes. For variety, add chopped nutmeats, raisins, chocolate chips or coconut. Makes 5 dozen.

Grandma V.'s Peanut Butter Cookies

Mix together:
2 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Set aside.


Mix together:
1 cup shortening (butter)
1 cup peanut butter
Add both sugars and mix well:
1 cup white sugar
1 cup brown sugar


Add
2 eggs
Beat well.


Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon onto a baking sheet. Flatten with a fork.


Bake at 375 degrees 10 to 15 minutes, until lightly browned. Makes 4 or 5 dozen cookies.

Toffee Squares

Delicious! These Toffee Squares nicely makes approx. 40 pieces

40 Saltines

1 cup butter

1 cup brown sugar

6 to 8 oz. chocolate chips

1 cup finely chopped nuts

Line a jelly roll pan with foil and place saltines flat in the pan. Melt butter and add sugar, boil 3 minutes, stirring occasionally. Pour over crackers. Bake 5 minutes in a 350 degree oven. Remove from oven and sprinkle chocolate chips over the top. Let melt and smooth over the top. Sprinkle nuts over chocolate. Refrigerate until hard and peel off the foil before cutting. Let them reach room temperature before cutting to get nice even squares.

(I usually just break them into pieces.)

I chop nuts in a little chopper I have. Also use mini chips, they melt faster.

Rosemary Bowe, Peggy Bowe's mother



Rosie Bowe's sugar cookies

from Peggy Bowe

Rosie Bowe's sugar cookies:
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon, flavoring (ex. vanilla or lemon or almond or a combination of two)
...

Mix these items thoroughly.
Then sift together and stir in the following items
2 1/2 cups gold medal flour
1 tsp baking powder
1/2 tsp salt
then chill overnight. Roll out 1/8" thick. Cut into desired shapes. Place on ungreased baking sheet (we now use parchment paper to line the cookie sheets) Sprinkle with colored sugar if desired. Bake until delicately golden.
Temp. 375 degrees
Time 6 to 8 minutes (you must watch the oven diligently or they will burn)
Yields about 4 dozen 3" cookies.

The secret to cut out cookies (in my humble opinion) is a rolling pin cover and a fabric pastry sheet. Rub both the rolling pin cover and the pastry sheet with flour.
Roll a small amount of dough at a time --about a cup to cup and a half. Sprinkle additional flour on the dough as needed to prevent the dough from sticking.
Cut as many cookies from each rolling as possible. Take left over dough and reform into ball and re-roll. You can do this a couple of times but the scraps will get tough if you do it too many times. It also sometimes helps to dip the cookie cutters in flour before using, then shake off the excess and cut.

Anyone who went to elementary school would recognize these cookies. My Mom made them for every holiday. She even baked dozens to have at my wedding along with the cake. Her "specialty" was being able to roll the dough out almost paper thin.
From the time I was old enough to help I was the official "sugar-er" and as I got older, I manned the oven as well. Last Thursday morning, I recreated the role, by helping my neighbor Charlotte --old skills never die, I fell right back into the rhythm. One person rolls the dough and cuts, the other sugars and mans the oven. Rosie was in heaven smiling and her spirit will be with each of you as you make these. They were her pride and joy.
PS she made cookies almost every night between Thanksgiving and Christmas so she could give a plate or a tin of cookies to almost everyone she knew for Christmas and then she made them for every other major holiday.

Banana Oatmeal Cookie Recipe, Peggy Bowe

Banana Oatmeal Cookies

recipe from Peggy Bowe (it was her mother's recipe and had been lost for a while)

The banana oatmeal cookie recipe as requested.
1 1/2 cups of sifted all purpose flour
1/3 tsp salt
3/4 tsp nutmeg
1 cup sugar
...

1 cup mashed bananas
1 1/2 cups rolled oats
1/2 tsp baking soda
3/4 tsp cinnamon
3/4 cup shortening
1 egg
1/2 tsp lemon juice
1/2 cup chopped walnuts

Sift flour, salt, cinnamon and nutmeg together. Blend shortening and sugar, beat in egg. Add bananas and lemon juice. Gradually add flour mixture. Stir in (by hand) the oats and walnuts. Drop by teaspoonfuls onto lightly greased cookie sheets (we now use parchment paper found in baking departments at kitchen or craft stores).
Bake at 350 degrees for 12 to 15 minutes. Enjoy!!

Chocolate Waffle Cookies (1 of a few recipes)

2 squares baking chocolate, melted
2 beaten eggs
1 c flour
1/3 c chopped walnuts
1/3 c butter, melted
3/4 c white sugar
1 t vanilla

Melt chocolate and butter in a small saucepan. In a bowl mix beaten eggs, sugar, flour, and vanilla. Add chocolate and butter and finally the chopped walnuts. Heat waffle iron to medium temperature. When iron is ready, drop dough by teaspoonfuls and close lid. Cook for 1 1/2 minutes. Remove and cool. Frost.

Frosting:

1 1/2 c white sugar
6 T margarine
6 T milk
1/2 c semi-sweet chocolate chips

In a medium sized kettle combine sugar, margarine and milk. Boil frosting 1 minute. Add chocolate chips and beat. Frost cookies. When finished the cookies should look like a turtle with a frosting shell.

Angie’s Orange Sugar Cookies

Cream together:

2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla

Add 1 egg that has been beaten until it is fluffy.

Stir in:
2 teaspoons milk
2 teaspoons orange juice

Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt

Chill for at least one hour.

Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.

Frosting:

2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring

Add a little milk at a time to slowly make the frosting.

Snickerdoodles

Always one of cousin Linda's favorites.

1 cup soft shortening
1 1/2 cup sugar
2 eggs

Combine and mix thoroughy

Sift together:

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Stir the dry ingredients into the liquid mixture.

Chill the dough and roll into walnut size balls. Roll in a mixture of 2 tablespoons each sugar & cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until slightly brown but still soft.

Bake at 400 degrees. Makes 5 dozen 2 inch cookies.

Date Filled Cookies

This is a recipe that both of my grandmothers used to make. I have never made the recipe, but remember it as a good recipe.

Dough
2 cups brown sugar
1 cup shortening
3 beaten eggs

1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon

1 teaspoon soda 
3 3/4 cups flour
Mix shortening thoroughly with brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ teaspoon date filling on dough. Cover with another ½ teaspoon dough. Bake at 375 degrees for 10 to 12 minutes. 

Filling
1 cup ground dates
1 cup boiling water
1 cup sugar
1 Tablespoon flour
Boil and add 1 teaspoon vanilla. Cool.
Yield: Makes 5 to 6 dozen cookies.