Love salty and sweet! Pretzel chocolate chip cookies look inviting but I wanted to do something a little different. So … I took my Chocolate and Walnut Toffee Bar Recipe and changed it up with pretzels, white chocolate, butterscotch chips, sea salt, and a bit of peanut butter.
What a great combination of tastes!
This not too sweet Oatmeal Raspberry Valentine’s Day Cookie is a mouth-watering surprise. This recipe is not labor intensive but gives that impression. Your family, your Valentine will enjoy this tasteful treat. If raspberry is not your favorite try strawberry. Or for a really decadent surprise sandwich these with a chocolate filling … maybe even white chocolate with a drip of red food coloring mixed in for the occasion.
This recipe is a keeper. Not only are these cookies buttery and chewy they have a surprise crunch from the nuts and cereal flakes. A Great Sweet Treat! This is another one of those recipes I inherited years ago from someone who liked to bake herself happy. We know you will be happy with these cookies too. Yummy ingredients. Take a look.
What do you do when your family would like a slice of homemade German Chocolate Cake but you don’t have the time to put this cake together not to mention the expense. You make these German Chocolate Cake Cookies!
Do use German Chocolate which is not from Germany but is Mr. German’s creation for the Baker’s Company. It is a sweeter semi-sweet chocolate. Deliciously so! But these German Chocolate Cake Cookies are not too sweet. Just right!
Better known as Fanny by her friends, Ann’s Great-Grandmother Kobilsek catered parties along with raising two children in the 1920’s. Kolacky was a favorite during holidays … Extra was sent home with family at the end of their visit. Ann remembers her Great-Grandmother’s needlework, especially the stuffed animals she made and gave out with each visit. She even transformed her flapper wedding dress into an evening gown. If alive today I bet we would see her creations on Pinterest.
My first taste of this pastry came at Ann’s suggestion. (Ann is my Daughter-In-Law.) Kolacky is often called a cookie but it definitely has the taste and texture of pastry. It is light and rich. And did I say delicious!
This recipe appears time consuming. But actually the prep time is minimal. The dough does require refrigeration for two hours prior to rolling out the dough. This can be shortened by placing the dough in the freezer until it firms slightly. The dough rolls out easily with a well floured board. Zip. zip, it’s done!
Everyone enjoys a cookie warm from the oven. I make most cookies in small batches … Whipping them up in the last minute for a fresh dessert or snack. This dessert treat is definitely best when eaten within the 24-48 hours of baking. So, I have divided the original recipe in half. The half recipe will make two dozen 2″ pastries, 1/4″ thick.
Packed with goodness! This was my choice for an energy bar in the 60’s, BUT you will have to eat two to get the calorie count of most energy bars of today. I was hooked the first time I made this Date Nut Bar!
Have you heard of Mineral King? Beautiful place chosen by Disney to develop a resort in 1965. This resort project fell through. Kathryn and I planned a day hike in Mineral King about this time. This bar never tasted so good.
Try this Mexican Wedding Cake Cookie with a milk chocolate kiss, my favorite! This is one of those cookies that has a long history with me. My first experience with this recipe was not really appreciated. And in fact, for the reasons this cookie is popular, subtle flavor with extraordinary richness, my parents found it difficult to enjoy. It was just not a chocolate chip, peanut butter or oatmeal cookie. But after years of making these I was asked to bake them, dozens and dozens, for a reception my mother was giving. This cookie now surpasses many other cookies in popularity for my family.
I added a chocolate kiss to the center of this cookie to surprise my very young children. It isn’t a practice now. In fact, the children prefer the Mexican Wedding Cake without alteration!
Today I decided to try dark chocolate. To my surprise the dark chocolate steals the taste of the cookie. I recommend a milk chocolate instead. And baking a few without this alteration for the purists.
This is another recipe where you are likely to have all the ingredients in your pantry most of the time!
What do you do when the family is expecting chocolate chip cookies tonight but the chickens haven’t laid because they’ve decided it’s winter already and you have yet to install your chicken coop light to fool them? Whoa! And you don’t want to disappoint your grandchildren who have mistaken you for a gourmet cook! Chocolate & Walnut Toffee Bars!
On a twenty dollar weekly budget in the late 60’s, substitution became common place. I hate to think back to what I used for butter. I still have my Better Homes and Gardens Cookbook, thank you Margaret, from the same era. This cookie is inspired by the recipe on page 151, Toffee Bars. The ingredients are similar to those of a chocolate chip cookie recipe … Omit the egg, soda, and white sugar, and voila, you have Chocolate & Walnut Toffee Bars.
You can double the recipe. Our family is into hot from the oven. So, I generally opt for a smaller batch. This recipe makes 16 two inch bars if an 8″ by 8″ baking pan is used.
Many years ago I was having an early Sunday breakfast with my friend Charles. He had purchased the major newspapers of the day for us. While he was reviewing the whereabouts of Jimmy Carter, and the continuing news of Watergate (Deep Throat) I was focusing on Food and Entertainment. Frank Sinatra had married again, and Julia Child and her recipes remained newsworthy. Somewhere in all these newspapers I came across a recipe for Roca Cookies, not Julia’s. Since my father’s favorite candies included Almond Roca I took a second look.
In the 1970’s I began baking these cookies. The recipe has changed over the years but remains very different from any other Roca Cookie recipe I have reviewed. I hope you will try this recipe and enjoy these cookies as much as my sons, Steve and Ian, do.
This is a cookie my daughter would appreciate … The nutritional value is not outweighed by the calories. This is now a family recipe but the origin is unclear. I am going to give a vegan version; and then again with the changes that created this taller, less molasses tasting cookie with cranberries instead of raisins. Did you know almost all brown sugar we use for baking is stripped to white and then the molasses is added back? So, in reality we are more or less doing that here. This is a great breakfast on the run, Hint of Molasses Oatmeal Cranberry Cookies, Vegan or Not!