My Great Recipes Collection

Great Recipes From the Past

Cookies & Candy

Almond Butter Crunch

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This tasty candy is from the Edison Electric Kitchen, and was found in the Red Plastic Box Collection.  The flip side of this card is M-2 Hazelnut Truffles.

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Almond Butter Crunch

Ingredients

  • 1 1/2 cups butter
  • 2 cups sugar
  • 1 cup unsalted almonds sliced
  • 1/4 pound semi-sweet chocolate
  • Nuts grated for sprinkle

Instructions

  1. Measure the butter and sugar into a heavy iron pan and cook slowly to 260 on a candy thermometer.  
  2. Add the sliced almonds and continue cooking to 300. 
  3. Spread the mixture to cool in a buttered pan.

  4. Melt the chocolate over hot water and brush both sides of candy with it, sprinkling the grated nuts over the chocolate while it is still soft.

Recipe Notes

Makes about two pounds.

Haymarket Chocolate Chip Cookies

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These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp, but the centers remain pale.

Be sure butter is at room temperature and soft so that the dough will be of the consistency to bake down into flat and wide cookies.

My Great Recipes Collection reader Mary was looking for these cookies. They sound delicious!

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Haymarket Chocolate Chip Cookies


Course Cookies
Prep Time 10 minutes
Total Time 17 minutes

Ingredients

  • 1/2 cup butter softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup all-purpose flour sifted
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • 1/3 cup pecans or walnuts chopped

Instructions

  1. Cream butter and sugar until light. Add egg and beat until creamy. 


  2. Stir in vanilla, flour, and salt until a smooth batter forms. Stir in chocolate chips and nuts.

  3. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon well apart on baking sheets. These will spread out while baking.

  4. Bake at 350 for 7 to 10 minutes until edges are golden and centers are set. They will be soft when hot, so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.

 

Old-Fashioned Butter Cookies

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Old-Fashioned Butter Cookies from the 1981 edition of My Great Recipes, Cookies #26 Card #3.

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Old-Fashioned Butter Cookies

Course Dessert
Servings 32 cookies

Ingredients

  • 2 cups unsifted all purpose flour
  • 3/4 cup butter room temperature
  • 4 tablespoons sour cream
  • 1 egg white unbeaten
  • Pearl sugar or coarsely crushed sugar cubes

Instructions

  1. Mix flour and butter together until mixture resembles coarse crumbs. Blend in sour cream and stir until dough forms. Shape into smooth ball.
  2. Divide into quarters. Divide the quarters into quarters, making 16 portions. Divide each of those into 2 portions. Shape each into an 8 inch long strand.
  3. Dip the strand in egg white, then into coarse sugar. Place on cookie sheet, shaping strands into pretzels.
  4. Bake at 400 for 12 minutes or until cookies are firm, just slightly golden.

Recipe Notes

Makes about 32 cookies

These cookies may be stored in an airtight tin or frozen until ready to serve.

MCMLXXXII

Collectors House, Inc.

All Rights Reserved

Printed in Norway

Drop Sugar Cookies

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Easily made, these old-fashioned cookies have as much appeal as ever. Lemon rind and a hint of nutmeg lend delicious flavor. Quick and easy.

Cookies #26 Card #66

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Drop Sugar Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 dozen

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon rind grated
  • 1 teaspoon vanilla
  • 1 3/4 all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • additional sugar
  • raisins or pecan halves optional

Instructions

  1. Cream butter, sugar, and eggs until well blended. Beat in lemon rind and vanilla.
  2. Mix together flour, baking powder, baking soda, nutmeg, and salt. Stir into first mixture.
  3. Drop by heaping teaspoonfuls about 2 inches apart onto lightly greased baking sheets (cookies will spread some.) Sprinkle with sugar. Top with raisins or pecan halves if desired.
  4. Baked at 375 for 10 to 12 minutes or until golden brown. Remove at once to wire racks to cool. Store airtight.

Recipe Notes

MCMLXXXII
Collectors House, Inc.
All Rights Reserved
Printed in Norway