½ cup butter
2/3 cup sugar
1 egg
1 ¼ cups flour
¼ teaspoon cream
½ teaspoons salt
¼ cup lemon juice
½ teaspoon vanilla
1 cup moist shredded coconut, finely chopped
Cream butter and sugar until light and fluffy. Beat in egg. Sift dry ingredients together. Add dry ingredients alternately with lemon juice and vanilla, mixing well after each addition ingredient added.
Chill dough, then form into balls about 1” in diameter; roll in coconut.
Place on an ungreased cookie sheet. Bake at 350 for 12 - 15 minutes. Makes three dozen.
Chocolate Walnut Clusters
½ cup butter
1 cup sugar
2 eggs
2 teaspoons vanilla
2 1-ounce squares unsweetened chocolate, melted
1 cup flour
½ teaspoon baking powder
1 teaspoon salt
2 ½ cups broken walnuts
Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in melted chocolate, and then mix in dry ingredients. Fold in nuts. Drop by teaspoon onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes 3 ½ dozen.
Peanut Butter Crisps
½ cup butter
1 cup sugar
½ cup chunky peanut butter
1 egg
½ teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
½ teaspoon soda
1 tablespoon milk
1 6-ounce bag semi-sweet chocolate chips or pieces, melted
Chopped salted nuts
Cream butter and sugar together until light and fluffy. Beat in peanut butter, egg, and vanilla. Add dry ingredients and milk, mix well. Chill dough at least one hour. Roll out on lightly floured surface; cut with various shaped cookie cutters. Place on ungreased cookie sheet. Spread a teaspoon of melted chocolate in center of each cookie; sprinkle chipped peanuts on top. Bake at 375 for 10 minutes. Makes 6 dozen.
Chocolate Butter Flakes
1 cup butter
1 cup sugar
1 egg
3 1-ounce squares unsweetened chocolate, melted.
1 teaspoon vanilla
2 ½ cups flour
¼ teaspoon salt
¼ teaspoons soda
Cream butter till light-colored, then gradually add sugar and beat until fluffy. Beat in egg. Blend in chocolate and vanilla. Gradually add dry ingredients, mixing well after each addition. Press dough through cookie press onto ungreased cold cookie sheet. Bake 350 for 8 - 10 minutes. Makes 7 dozen.
Sweet Milk Doughnuts
4 ½ cups flour
3 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
3 eggs
1 teaspoon vanilla
¾ cup sugar
3 tablespoons soft butter
¾ cup milk
Mix together flour, salt, spices, and baking powder and set aside. Beat eggs and sugar together. Add vanilla, butter, milk, and dry ingredients. Make a soft dough and roll to 1/3 inch thick. Cut for doughnut thickness and drip in hot grease/oil (375 degrees). Serve plain or roll in powdered sugar.
Peanut Butter Fudge Squares
½ cup light corn syrup
¾ cup peanut butter
1/3 cup butter, softened
¾ cup chopped pecans
½ teaspoon salt
1 teaspoon vanilla
4 cups powered sugar
Combine syrup, peanut butter, butter, salt, and vanilla. Beat well. Gradually add sugar to make a very stiff mixture. Turn out on lightly greased board, knead until well-blended, working in pecans. Press into buttered 8-inch square pan. Chill until firm and cut into 2-inch squares.
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