Dickson Shopper - 25th Annual Holiday Cookbook
Home    Local Sports    Obituaries    Classifieds    Customer Service    Shopping
Home
News
  Local Sports
  Local Sports
  Obituaries
Cookbook
  Index
  Breads-Rolls-Biscuits
  Candy
  Cookies-Bars-Brownies
  Desserts
  Salads
  Casseroles-Vegetables
  Miscellaneous
Classifieds
  New Search
Customer Service
  Contact Us
  Place an Ad
County News
  Cheatham
  Dickson Herald
  Robertson
  Sumner/Gallatin
  Sumner/H'ville
  Williamson/Fairview
  Maury
  Montgomery
  Rutherford
  Davidson
  Williamson
Partner Sites
  Tennessean.com
  NashvilleRage.com
  NashvilleRecord.com
  DicksonShopper.com

25th Annual Holiday Cookbook

Cookies-Bars-Brownies

EASY COOKIES

1 box Duncan Hines butter-flavored cake mix (do not substitute another brand)
2 eggs
1/2 cup oil
2 T. water
1 cup coconut
1/2 cup chopped pecans

Mix cake mix, eggs, oil and water. Stir until well blended. Add coconut and pecans. Drop by teaspoons onto ungreased cookie sheet. Bake at 325 degrees for eight to ten minutes, depending on whether you like soft, chewy cookies or crisp, more brown cookies.

Alternatives to the coconut and pecans:

1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter chips
1 cup chunky peanut butter

Evelyn Brazzle
McEwen, TN

GUMDROP COOKIES

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups sifted enriched flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
2 cups Quick-Cooking Oats
1 cup coconut
1 cup gumdrops (I use orange slices) cut in pieces

Thoroughly cream shortening and sugars; add eggs and beat well. Add vanilla.

Sift dry ingredients. Add to creamed mixture. Add oats, coconut and gumdrops.

Roll into small balls; put on greased cookie sheet; press flat with fork. Bake in moderate oven 375 degrees for 10 minutes. Makes 6 dozen.

Sophia Duncan
Tulipwood

TEA CAKES

2 eggs
2/3 cup cooking oil
2 teaspoons vanilla
3/4 cup sugar
2 cups self rising flour

Drop by teaspoonful two inches apart on ungreased cookie sheet, flatten with greased bottom of glass and dip in confectioners sugar. Bake at 400 degrees 8 to 10 minutes until lightly brown and take off sheet immediately.

Shirley Clemons
McEwen, TN

PEANUT BUTTER COOKIES

1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt

Mix together and roll into little balls, mash on a cookie sheet with a fork, bake in oven at 375 for 8 to 10 minutes. Makes 2 dozen cookies.

This is a recipe that my grandkid’s really love.

Fate Beard

FORGOTTEN COOKIES

2 egg whites
2/3 cup sugar

Beat egg whites in a mixer bowl until soft peaks form. Add sugar gradually and beat until stiff. Drop by 1 heaping teaspoon onto foiled lined cookie sheet. Place in 350 degree oven. TURN OVEN OFF. Let cookies stay in oven all night.

Harrietta Tidwell
Cornerstone Church of Christ
Dickson, TN

CHOCOLATE CHIP COOKIES

2-1/4 cups self rising flour
2 eggs
1 cup oil
1 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
1 bag milk chocolate chips

Mix eggs, oil, sugars and vanilla together with the bag of chocolate chips. Add slowly and mix the flour. Bake at 350 degrees for 8 minutes on sprayed cookie sheet.

Martie Work
Dickson, TN

GRANDMA BURGESS’ OLD FASHIONED TEA CAKES

1-1/2 cups sugar
2 eggs
1 cup oil or lard
2/3 cup buttermilk
Self rising flour
Decorative sugar

Mix sugar, eggs, oil and buttermilk. Add the flour (enough to roll out thin). Cut with decorative cookie cutters. Sprinkle with sugar and bake at 350 degrees for 8 to 10 minutes. This recipe makes 3 dozen cookies. Great for Christmas.

Martie Work
Dickson, TN

CREAM CHEESE COOKIES

3/4 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1-1/2 cups pecan pieces, toasted
1/4 cup cream cheese, softened
2 T powdered sugar
1-1/2 T milk

Beat butter and 3 oz. cream cheese at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder and salt. Add to butter mixture, beating well. Stir in vanilla and pecans. Cover and chill 1 hour.

Drop dough by rounded tablespoonfuls 2” apart onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until edges are golden. Cool 2 minutes on baking sheets. Remove to wire racks to cool.

Beat or whisk together softened cream cheese, powdered sugar and milk until smooth. Drizzle glaze over cookies. Let stand 1 hour or until set.

Loula Mae Acra
Ft. Mitchell, KY

CHOCOLATE OATMEAL NO-BAKE COOKIES

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup margarine
2 cups quick cooking oatmeal
1/4 cup peanut butter
1 T. light corn syrup

In a heavy saucepan, combine sugar, cocoa, and syrup. Stir in milk. Add margarine. Bring to a boil. Boil vigorously for 3 minutes. Remove, add peanut butter and oats. Return to boil. Remove and stir until slightly thickened. Immediately drop by teaspoon onto wax paper. Let them cool to solid state.

Tina Barber
Bon Aqua, TN

OLD FASHIONED TEA CAKES

2 eggs
2 tsp. vanilla
2 cups sifted self rising flour
3/4 cup oil
1 cup sugar

Mix sugar, oil, eggs and vanilla in a bowl with mixer. Add flour. Drop small spoons of mix onto a cookie sheet. Bake until light brown at 350 degrees 10 to 12 minutes.

Betty Hamilton
Dickson, TN

THUMB PRINT COOKIES

3 sticks margarine
1 cup sugar
3 egg yolks
4 cups self-rising flour
1 tsp. vanilla

Cream sugar and margarine, add eggs and flour and vanilla. Roll in small balls then press with thumb on cookie sheet. Fill hole with jelly. Cook at 325 degrees until lightly brown. Remove from oven and put in pecan half or jelly or chocolate kiss. Sprinkle lightly confectioners sugar.

Carolyn Devers
Southside, TN

TEA CAKES

1 cup sugar
1/2 shortening
1 egg
1/4 cup sweet milk
1 T. vanilla
self rising flour

Cream shortening and sugar. Add egg, 1/4 cup sweet milk, and vanilla. Add self-rising flour to make a stiff dough. roll 1/2 the dough out on a floured board and cut with cutter, then roll out remaining dough and cut with cutter. Place on a greased cookie sheet and cook at 350 degrees for about 10 minutes or until brown. Lay the cookies on wax paper until cool.

Carolyn Devers
Southside, TN

OLD FASHIONED TEA CAKES

1/2 cup margarine (softened)
1 cup sugar
1 egg
2 1/3 sifted self-rising flour

Cream margarine and sugar in large bowl. Add egg; beat well. Add flour; mix well. Refrigerate overnight. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into desired shapes with cookie cutter. Place on cookie sheet. Bake at 350 degrees for 10-12 minutes.

Carolyn Devers
Southside, TN

GLAZED MINCEMEAT BARS

3/4 cup sugar
2 eggs
1/4 cup softened butter
1 3/4 cups mincemeat
1 cup chopped nuts
1 1/2 cups sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking soda

Combine in bowl sugar, eggs and butter; beat until creamy. Add mincemeat and nuts; mix well. Sift together and blend flour, salt, cinnamon and baking soda. Pour into well greased 15”x10” pan. Bake at 350 degrees for 25-30 minutes.

ORANGE GLAZE:

2 cups sifted Confectioners sugar
2 1/2 T. milk
1 tsp. grated orange rind

Combine in bowl confectioners sugar, milk, and orange rind; stir until blended and smooth. Spread over baked mixture while still warm. Cool, cut into 3”x1” bars.

Makes about 50 bars.

This makes a wonderful dish to take as an add-a-dish lunch. I used it a lot to take to work back in the old days.

Glenda Dunavant
Bon Aqua, TN

CREAM CHEESE SQUARES

2 cans of crescent rolls (8 count)
1 package of cream cheese (8 oz)
1/2 cup of sugar
1 stick of butter melted
1 T. of vanilla

Topping:

1/2 cup sugar
2 T. cinnamon

First mix cream cheese, sugar, butter and vanilla in bowl. Take a 9x10 pan and 1 can of crescent rolls spread on bottom of pan. Take filling and spread on crescents. Take second can of crescent rolls and place on top of filling. Take cinnamon and sugar together and sprinkle on top. Bake at 350 degrees for 30 minutes or until crescents are light brown. Let cool and cut into squares.

Christina Wetterau

COCONUT BARS

A citrus glaze caps these chewy coconut, brown sugar, and pecan treats.

3/4 cup butter or margarine, softened
3/4 cup sifted powdered sugar
1 1/2 cups all-purpose flour
2 large eggs
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup flaked coconut
2 T. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 cup sifted powdered sugar
3 T. orange juice
2 T. butter or margarine, melted
1 tsp. lemon juice

Beat 3/4 cup butter in a large mixing bowl at medium speed of an electric mixer until creamy; gradually add 3/4 cup powdered sugar, beating well. Add 1 1/2 cups flour, beating until blended.

Press dough into an ungreased 13x9x2 inch pan. Bake at 350 degrees for 12 minutes. Remove from oven. Combine eggs and next 7 ingredients; pour evenly over crust. Return to oven, and bake 20 additional minutes.

Combine 1 cup powdered sugar and remaining 3 ingredients; pour over warm cookies. Cool in pan on wire rack. Cut into bars. Yields: 3 dozen.

Deborah Young
Dickson, TN

CHOCOLATE CHIP BLONDE BROWNIES

1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1/2 cup nuts, chopped
1/2 package semisweet chocolate chips
1/3 cup butter
1 cup brown sugar
1 egg, slightly beaten
1 teaspoon vanilla

Sift flour once, measure, add baking powder, salt and sift again. Add nuts and mix well. Melt shortening in sauce pan. Remove from heat; add sugar and mix well, cool. Add eggs and vanilla. Add flour mixture and turn into greased 9x9x2 inch pan. Sprinkle chocolate chips over top. Bake in moderate oven 350 degrees for 20 to 25 minutes. Cool in pan.

Nancy B. Jenkins
Burns, TN

DEEP DISH BROWNIES

3/4 cup (1-1/2 sticks) butter or margarine melted
1-1/2 cups sugar
1-1/2 tsp. vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup HERSHEY’S Cocoa
1/2 tsp. baking powder
1/2 tsp. salt

Heat oven to 350 degrees. Grease 8-inch square baking pan.

Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan. Bake 40 to 45 minutes or until brownies begin to pull away from side of pan. Cool completely in pan on wire rack. Cut into bars.

Tina Barber
Bon Aqua, TN

CHOCOLATE-TOFFEE BARS

1/2 cup butter or margarine, melted
1-3/4 cups crushed teddy bear-shaped chocolate graham cracker cookies
1-1/4 cups almond brickle chips
6 (1.4 oz.) English toffee bars, crushed
1 cup (6 oz.) semisweet chocolate morsels
1 cup chopped pecans
1/2 cup chopped walnuts
1 (14 oz.) can sweetened condensed milk

Line a 13”x9” pan with aluminum foil, allowing foil to extend over ends of pan. Pour melted butter into pan. Sprinkle chocolate crumbs in bottom of pan; press firmly and bake at 325 degrees for 5 minutes.

Layer almond brickle chips and next 4 ingredients over crust in pan. Press layers down firmly. Pour condensed milk evenly over top.

Bake at 325 degrees for 30 minutes or until edges are lightly browned. Cool completely in pan. Lift foil out of pan. Cut into bars.

Loula Mae Acra
Ft. Mitchell, KY

BROWN SUGAR BRICKLE BARS

1 (16 oz.) pkg. light brown sugar
3/4 cup butter or margarine
3 large eggs
2-1/2 cups all purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 (10 oz.) pkg. almond brickle chips
1 cup chopped pecans
2 tsp. vanilla extract

Cook brown sugar and butter in a saucepan over medium heat until butter melts and mixture is smooth. Remove from heat; cool slightly. Add eggs, 1 at a time, beating after each addition.

Combine flour, baking powder and salt. Add to sugar mixture, stirring well. Stir in brickle chips, pecans and vanilla.

Pour batter into a greased 13”x9” pan. Bake at 350 degrees for 30 to 32 minutes. Cool in pan on a wire rack. Cut into bars.

Loula Mae Acra
Ft. Mitchell, KY

HOMEMADE HEATH BARS

Saltine crackers
1 cup butter
1 cup brown sugar
Tollhouse chocolate chips
Pecans

Spray cookie sheet with Pam and line with aluminum foil. Cover aluminum foil with saltine crackers. Boil butter and brown sugar for 3 minutes (do not stir), when 3 minutes is up stir with wooden spoon and gently pour over crackers. Bake in pre-heated oven at 400 degrees until crackers appear to be floating, approximately 5-7 minutes. Sprinkle with Tollhouse chocolate chips and finely chopped pecans, cut while warm. Enjoy!

*You will find this recipe on the Kroger brand saltine crackers box titled “chocolate pieces.”

Lynn Salter
Nashville, TN

KITTY KOOKIES
(for the kitties)

1 cup whole wheat flour
1 T. oil
6 oz. can tuna in oil, undrained
1 egg

Mix all ingredients in a mixing bowl, adding a little water if dough is too stiff. On a lightly floured surface, roll dough to 1/4” thickness. Cut with cookie cutters. Place on ungreased cookie sheet. Bake at 350 degrees for 20 minutes or until firm.

Cecilia Black
White Bluff, TN

CRANBERRY BARS

Whole-berry cranberry sauce makes a quick and easy filling for these wholesome oatmeal bar cookies.

1 1/2 cups all-purpose flour
1 1/2 cups quick cooking oats, uncooked
3/4 cup firmly packed brown sugar
1/4 tsp. baking soda
1 tsp. grated lemon rind
3/4 cup butter or margarine
1 (16 oz.) can whole berry cranberry sauce
1/4 cup chopped walnuts or pecans

Combine first 5 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Set 1 cup flour mixture aside. Press remaining flour mixture in bottom of an ungreased 13x9x2 inch pan. Bake at 350 degrees for 20 minutes.

Remove from oven; stir cranberry sauce and spread over warm crust. Combine reserved flour mixture and walnuts; sprinkle over cranberry sauce and press gently.

Return to oven, and bake 25 to 30 additional minutes. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Deborah Young
Dickson, TN

CHOCOLATE CHIP TOFFEE GRAHAMS

11 whole graham crackers (4 1/2 x 2 1/4 inches), broken into squares
1 cup sugar
1 cup butter or margarine
1/2 cup finely chopped pecans
1 tsp. ground cinnamon
1 cup semisweet chocolate mini-morsels

Arrange graham cracker squares in a single layer in an ungreased 15x10x1 inch jellyroll pan. Set aside. Combine sugar and butter in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat; stir in pecans and cinnamon. Pour evenly over graham crackers, spreading to edges of pan. Bake at 350 degrees for 10 to 12 minutes. Sprinkle with mini-morsels. Cool in pan on a wire rack. Separate cookies, and place on wax paper-lined cookie sheets. Chill until firm. Store between layers of wax paper in an airtight container in refrigerator. Yield: 22 cookies.

Deborah Young
Dickson, TN


Home | Local Sports | Obituaries | Classifieds | Customer Service


    Contact Us | Place an ad
Copyright ©2005 The Dickson Shopper. All rights reserved.
Users of this site agree to the Terms of Service
(Terms updated 12/20/02)