Everyone loves a good cookie. Co-operator reader Doris Jordan of Melita has sent us some terrific cookie recipes for our Recipe Swap this week. She also included interesting notes on how she acquired these recipes herself, such as her Pecan Kiss cookie recipe sourced from Georgian bird-dog trainers visiting southwestern Manitoba. Thanks so much, Doris.
CHERRY ALMOND BARS
6 tbsp. margarine (softened) 2/3 c. white sugar
1/4 tsp. salt
1 tsp. vanilla
Mix until blended and mix in 2 large eggs.
Add 2 c. flour and 1-1/2 tsp. baking powder and stir till well combined.
Add 1/2 to 3/4 c. chopped, well-drained maraschino cherries and 1 to 1-1/2 c. sliced almonds (approx. 2 c. in all).
On buttered cookie sheet form dough into flattened loaf shape 3 inches wide and about 3/4 inch thick.
Bake in preheated 350F oven for 20 to 25 minutes then remove from oven and cut into 1-1/2-inch bars. Return to oven, turn off heat and leave till nearly cool. Store covered or may be frozen.
This is adapted from my daughter Tess’s recipe for biscotti. I make the bars smaller and a bit thinner than the original biscotti, which are meant to be dipped in coffee or tea as they are eaten. It’s not necessary to dip these bars.
PECAN KISS COOKIES
4 egg whites (at room temperature) Beat till foamy.
Add 1-1/2 c. white sugar, 2 tbsp. at a time, beating until stiff peaks form. Fold in 1 tbsp. vanilla and 1 c. pecans.
Drop by heaping teaspoons full 2 inches apart onto wax paper-lined cookie sheet. Bake at 250F for 50 to 60 minutes. Remove gently from paper and cool on rack. Store immediately in airtight container.
Yields 6 to 8 dozen depending on mood of the cook at the time: generous or stingy.
This recipe came to me by way of people who came to southwest Manitoba from Georgia to train bird-hunting dogs in our area each summer, as groups from the southern States still do every year.
RASPBERRY BARS Base:
1/2 c. margarine 1 c. flour
1 tsp. baking powder
1/4 tsp. salt
Mix together well.
Beat together 1 egg, 1 tbsp. milk and stir into flour mixture. Press into 8×8-inch pan. Spread with a good layer of raspberry jam.
1 egg beaten with 1 c. white OR brown sugar. Add 2 c. coconut, 2 tsp. melted margarine and 1 tsp. vanilla. Mix well and spread over jam.
Bake at 350F about 30 minutes. Cut into bars when cooled a bit.
This is an old standby recipe. I made it for lunch pails and took it to the field for 4 o’clock lunch too. Now I still try to keep some on hand.