My mom’s ability to draw friends close was one of my favorite things about her. She was famous for her Christmas tea parties, a tradition she started when we first moved to Brookside in 1978. She would usually make 10 or so different recipes, and continued the tradition through thick and thin, even a few weeks after my father died — the show must go on. We served these cookies, baked by some dear friends, at her funeral last year.
Of my mom’s legacies to me, these recipes are some of my favorites. Especially the last ones, in her inscrutable handwriting, that come with the memories of how I misread “Mint Brownies” as “Meat Brownies.” She and I had good laugh over that. My dad used to say we congregated at a giggle.
You may notice a bit of a theme in these. They come from an era when convenience was a welcome and delightful feature — Tang in the tea, Hershey’s syrup in the brownies, Nilla wafers in the bourbon balls. I learned to cook, or at least bake, at this altar, and I love how easily so many of these treats come together. They aren’t high-brow, they don’t take 33 ingredients, and I hope they bring you much enjoyment!
Viva la Cuppie Tish!
HOT SPICE TEA FROM TANG
INGREDIENTS:
1 1/3 cup Tang Flavor beverage crystals
1/3 cup. instant tea
1 tsp. cinnamon
1/c cup sugar
½ tsp. ground cloves.
DIRECTIONS:
Mix together well and put tin canister. Put 1 teaspoon per cup of hot water.
BUTTER TOFFEE CRUNCH
INGREDIENTS:
1 cup butter
1 ¼ cup sugar
2 tbs. water
1 tbs. light corn syrup
2 cups finely chopped blanched almonds or less
1 tsp vanilla
1 ½ cup (8 oz) semi-sweet chocolate pieces
DIRECTIONS:
Melt butter, stir in sugar, water and corn syrup.
Cook until 280 or 290 degrees, remove from heat
Stir in nuts, vanilla. Pour into pan.
Melt chocolate pieces, remove toffee onto wax paper, put on ½ the chocolate, halve the nuts, chill, flip over, and put rest of chocolate and rest of nuts on other side.
BISQUICK NO-ROLL SUGAR COOKIES
INGREDIENTS:
4 cups Original Bisquick mix
1 ½ cups powered sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 eggs
1 cup granulated sugar
DIRECTIONS:
Heat oven to 400ºF. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.
THE BEST LEMON BARS
INGREDIENTS:
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2-inch squares and arrange in a checker board fashion.
RASPBERRY LINZER THUMBPRINT COOKIES
Makes 4 dozen
INGREDIENTS:
1⅓ c. hazelnuts (filberts)
½ c. sugar
¾ c. butter
1 tsp. vanilla extract
¼ tsp. salt
1¾ c. all-purpose flour
¼ c. seedless red raspberry jam
DIRECTIONS:
Preheat oven to 350 degrees F. Place 1 cup hazelnuts in 9- by 9-inch metal baking pan. Bake 15 minutes or until toasted, shaking pan occasionally. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely.
In food processor with knife blade attached, blend toasted hazelnuts with sugar until finely ground. Add margarine or butter, vanilla, and salt, and process until blended. Add flour and process until evenly mixed. Remove knife blade, and press dough together with hand.
Finely chop remaining 1/3 cup hazelnuts; spread on piece of waxed paper. Roll dough into 1-inch balls (dough may be slightly crumbly), using about 2 teaspoons dough for each ball. Roll balls in nuts, gently pressing nuts onto dough.
Place balls, about 1 1/2 inches apart, on ungreased large cookie sheet. With thumb, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam. Bake cookies 20 minutes or until lightly golden around edges. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining balls and jam. Store cookies in tightly covered container.
ALMOND CRESCENT COOKIES
Makes 45 cookies.
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
2 1⁄3cups all-purpose flour
1 cup ground almonds
1 cup powdered sugar
DIRECTIONS:
Preheat oven to 350 degrees F.
Spray several cookie sheets with cooking spray.
With a mixer, beat the butter with sugar until light and fluffy.
Add vanilla extract and almond extract, beat until incorporated.
Stir in the flour and almonds. Work flour mixture into a firm dough.
Working with 1 tablespoon of dough at a time, shape a long in the middle is thicker than both ends. Bend dough log into a crescent shape.
Place on greased cookie sheets and repeat until all dough is used.
Bake 12-15 minutes or until light brown.
Sift powdered sugar into a small shallow bowl.
While the cookies are still warm , roll the crescents in the powdered sugar.
Cool on racks.
BUCKEYES
INGREDIENTS:
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners’ sugar
4 cups semisweet chocolate chips
DIRECTIONS:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
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