Praline Easter Cookies
- 1/2 c Butter
- 1 1/2 c Packed brown sugar
- 1 ea Egg
- 1 1/2 c Flour
- 1 ts Vanilla
- 1 c Chopped pecans
. Heat oven to 350 degrees.
Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand.
Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch.
Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely.
Chocolate Peanut Butter Cookies
- 1 c Butter Or Margarine
- 1 1/2 c Light Brown Sugar; Packed
- 1 1/2 c Creamy Peanut Butter
- 1 lg Egg
- 2 ts Vanilla Extract
- 2 c Unbleached All Purpose Flour
- 1 ts Baking Soda
- 1 c Chocolate Chips
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the peanut butter, egg, and vanilla, blending well.
Thoroughly blend the flour and baking soda. Gradually add to the creamed mixture.
Fold in the chocolate chips and refrigerate the dough for at least 1 hour.
Preheat the oven to 350 degrees F.
Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. with the bottom of a glass, press each ball into a cookie 1 1/2-inches in diameter.
Bake for 15 to 20 minutes or until lightly brown.
Chocolate Covered Cherry Easter Cookies
- 1 1/2 c Flour
- 1/2 c Unsweetened cocoa powder
- 1/4 ts Salt
- 1/4 ts Baking powder
- 1/4 ts Baking soda
- 1/2 c Butter or margarine, softened
- 1 c Sugar
- 1 ea Egg
- 1 1/2 ts Vanilla
- 48 ea Maraschino cherries, reserve juice
Frosting:
- 6 oz Semisweet chocolate chips
- 1/2 c Sweetened condensed milk
- Maraschino Cherry juice (4 to 5 tsp)
In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended.
Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation.
Heat oven to 350 degrees.
For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice.
Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.
Quick-as-a-Bunny Easter Egg Nests
- 4 tb Butter
- 4 c Marshmallows or 10 oz
- 5 c Rice krispie cereal
- 1/2 c green-tinted coconut
- Miniature marshmallows, jelly beans, chocolate eggs, etc.
Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and coconut and stir till thoroughtly mixed.
Shape mixture into 16 3" nests. Chill thoroughly.
Fill cooled nests with miniature marshmallows, jelly beans, chocolate eggs, etc, (anything you can think of).
Potato Chip Cookies
- 1 c Brown sugar
- 1/2 c Shortening
- 1 ea Egg
- 1 c Flour
- 1/2 ts Soda
- 1/2 ts Vanilla
- 1/2 c Crushed potato chips
- 1/2 c Chopped nuts
Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix well. Add chips and nuts.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 10 minutes.
Crispy Easter Nests
- 7 oz Marshmallow Creme
- 1/4 c Creamy peanut butter
- 2 tb Butter or margarine; melted
- 5 oz Chow mein noodles
- 1 c M&M Plain Candies; chopped
- Assorted candies (jelly beans, small easter eggs, etc.)
Combine marshmallow creme, peanut butter, and butter; mix until well blended. Add noodles and chopped plain chocolate candies; mix well.
Drop by rounded tablespoonfuls onto greased cookie sheet; shape with greased fingers to form nests. Let stand until firm. Dust bottoms of nests with confectioner's sugar, if desired.
Fill with assorted candies just before serving.
Easter Cookies
- 3/4 c Butter; softened
- 3/4 c Sugar
- 3 Egg yolks
- 4 ts Orange Juice
- 2 tb Milk
- 3/4 c Currants
- 4 c All-purpose flour
- 1 pn Salt
Easter Cookie Glaze:
- 1 Egg white; lightly beaten
- 2 tb powdered sugar
- Food Coloring (optional)
Preheat oven to 350 F (175 C). Grease several baking sheets with butter.
In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange juice, and milk. Add currants.
Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth.
Roll out to 1/8-inch thickness. Using a round 2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up.
Bake cookies 10 minutes. Remove from oven.
Brush cookies with egg white mixture; sprinkle lightly with powdered sugar.
Return to oven for about 5 minutes longer or until lightly browned.
Remove from baking sheets to wire racks; cool. Store in an airtight container.
Easter Cookie Glaze:
Mix together the egg and powdered sugar. Add a few drops of food coloring, if
desired
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