I put a call out on the HarvestHER Facebook page and received these yummy recipes from Nancy Eberts of Eberts Harvesting. I told her I was going to create a post on the website for easier referral. Enjoy!!
“Growing up, these brown sugar cookies were always our Christmas cookie! They were frosted with the chocolate frosting I submitted during harvest.” – Nancy Eberts
HOOSIER’S COOKIES
2 cups brown sugar
1 cup white sugar
1 cup lard – Crisco
2 eggs
1 cup cold water
1 tsp soda
Pinch of salt
3 tsp. backing powder
Flour
Bake at 350 degrees
HOLIDAY COOKIES – GRAMMA FISHERS
1 cup Crisco
2 cups packed brown sugar
2 eggs
½ cup sour cream
3 ½ cups flour
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups broken pecans
2 cups halved candied cherries
2 cups cut-up dates
Chill for a few minutes (about 15) before baking.
Heat oven to 375 degrees.
Mix shortening, brown sugar and eggs. Add sour cream. Sift flour, soda and salt. Stir in the pecans, cherries and dates.
Drop by teaspoon 2 inches apart on greased cookie sheet. Bake for 8 – 10 minutes.
Makes 7 dozen
LEMON COOKIES
1 box lemon cake mix
1 egg
4 oz. Cool Whip
2 T water
Mix dry cake mix with egg and fold in Cool Whip. Add water – batter will be sticky.
Drop by teaspoon (scoop) full into powdered sugar and put on lightly greased cookie sheet. Bake at 350 degrees for 10-15 minutes.
Can add food color to coordinate seasonal…like red and green for Christmas!
HERSHEY CHOCOLATE PILLOW COOKIES
2 cups butter
2 eggs
1 ½ cup sugar
2 teaspoons vanilla
3 ¾ cup flour
1 teaspoon salt
8 milk chocolate Hershey plain candy bars
Mix in order given. Using cookie press, make strips on the cookie sheet. Put broken squares of candy bar across top of dough. Add another layer of cookie dough on top. Cut between bars (to make cookie). Bake 12-15 minutes at 350 degrees or until light brown.
ROLO COOKIES
1 ½ cups powdered sugar
1 cup margarine
1 egg
1 teaspoon vanilla
½ teaspoon almond flavoring
2 ½ cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1 14 oz. package of Rolo candies
Mix together, chill one hour. Take one teaspoon of dough and press an unwrapped Rolo into center. Have all of the candy covered. Form into a ball. Roll in sugar and bake at 350 degrees for 10-12 minutes. Makes about 5 dozen cookies.
SNICKER COOKIES
1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
2 eggs
3 cups flour
1 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 bag fun-size Snicker bars
Cream sugars with margarine or butter. Add peanut butter, vanilla and eggs. Stir in dry ingredients. Can chill dough. Cut candy bars into 4 pieces. Wrap small amount of dough around each piece of candy to make a ball. Bake at 350 degrees for 12-15 minutes. Don’t overbake.
BUTTERSCOTCH CHEESECAKE BARS aka ADRIENNE’S FAVORITE
1 (12 oz.) pkg. butterscotch chips
1/3 cup butter
2 cups graham cracker crumbs
1 cup chopped nuts (optional)
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 egg
Preheat oven to 350 degrees (325 degrees for glass dish). In medium saucepan, melt morsels and butter; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 9×13 baking pan. In larger bowl, beat cheese until fluffy; beat in sweetened condensed milk, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake 25-30 minutes or until toothpick inserted comes out clean. Cool to room temperature; chill before cutting into bars. Refrigerate leftovers.
CHRISTMAS STARS
1 cup milk
5 cups flour
¼ cup sugar
1 tsp. salt
2 packages of yeast
½ cup warm water
1 egg
1 cup (2 sticks) margarine…Mom says BUTTER
Scald milk. Cool to lukewarm. Combine flour, sugar and salt. Cut in butter very finely. Dissolve yeast in warm water. Add yeast, milk and egg to flour mixture. Beat until well blended. Cover tightly and refrigerate overnight. Roll dough out fairly thin. Cut with square cookie cutter. Slice edges on all four corners within ½ inch of center. Place apricot filling in center. Fold in every other corner of dough (to make star), seal and put ½ of a maraschino cherry on top. Cover and let rise in warm, draft-free place until doubled (about 45 minutes). Place on greased pan and bake at 350 degrees about 12 minutes. Frost with powdered sugar frosting.
MOCHA PUNCH
1 1/2/ quarts hot water – add ¼ cup instant coffee
½ cup Nesquik
½ cup sugar
Chill 4 hours in the freezer. Pour into a bowl and add ½ gallon vanilla ice cream and a ½ gallon chocolate ice cream.
To serve: Pour into a punch bowl with ice and will stay cool for long time. Top with whipped cream and chocolate curls.
