1) I feel like bragging.
2) I really wish the cookies and fudge were still around.
3) You can make this stuff any time of year.
So, I did a ton of baking, as the long list of recipes show. And I probably ate a majority of what I made, with the exception of the biscottis (those I made for my mother’s stocking, and she said they taste wonderful with the coffee from her new coffee maker. Testimonials, I have them.).
I made Dish Pan Cookies and Fudge (FUDGE!!!), with Jon’s grandparents one morning. They were nice enough to let me help them, even though I completely botched an egg-custard pie. No seriously, it cooked for like 4 hours and never got past the runny stage. Not good. Luckily, I did not burn the fudge. I might have cried if I had. And no one wants to see that.
As for the ‘Sploding Snowball cookies, since everyone calls them different things—snowballs, wedding cookies, cocoon cookies, etc.—I decided to name them for their exploding effect. Touch one too hard—explosion of flour and powdered sugar all over the floor. Don’t nibble on one delicately enough—explosion in your face. And yet, they taste so good if you can hold onto one long enough to get a taste.
Dish Pan Cookies
From Bill and Shirley, my BF’s awesome grandparents
2 cups oil
2 cups brown sugar
2 cups granulated sugar
2 Tbsp. vanilla
1 Tsp. salt
2 Tsp. baking soda
4 cups all-purpose flour
1½ cups uncooked oats
4 cups cornflakes
Cream eggs, oil, brown sugar, granulated sugar and vanilla together. Sift flour, soda and salt. Add to mixture. Fold in oats and cornflakes. Drop teaspoons of dough onto greased cookie sheet. Bake for 7-8 minutes at 350 degrees.
Makes: A LOT. You’ll be eating these for weeks, which isn’t a bad thing, I promise.
From Bill Jones, AKA Jon’s Pappaw
¾ cup (1½ stick) margarine
3 cups sugar
2/3 cup evaporated milk
1 package (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow crème
1 cup chopped nuts
1 tsp. vanilla
Mix margarine, sugar and milk in a heavy 2½ to 3 qt sauce pan. Bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat or until candy thermometer reaches 234 degrees. Stir constantly to prevent scorching. (This is an important step! Stir the entire time and have someone help if your arm gets tired. Bill was my stirring partner there in the end.)Remove from heat and gradually stir in chips until melted. Add remaining ingredients and mix well. Pour into greased 9 inch square or 13X9 inch baking pan. Cool at room temperature. Cut into squares.
Makes 3 pounds.
From Lori Sander, my mom’s BFF-izzle
2 sticks margarine, creamed
2½ cups sifted flour
2 Tbsp. powdered sugar
1 tsp. vanilla
2 cups chopped nuts
Add all ingredients together. Mix well. Roll dough into small ball shapes and place on a cookie sheet. Bake at 325 degrees until light brown. (This part is a little bit trial and error, but keep a close eye on them and take them out if they start to develop cracks.) Cool slightly, then roll in powdered sugar.
From the November 2008 Family Circle
2¼ cups all-purpose flour
1½ teaspoons baking powder
Pinch of salt
½ cup (1 stick) unsalted butter, softened
½ cup light-brown sugar
1 teaspoon vanilla extract
½ cup dried cherries, chopped
½ cup pistachios, chopped
3 ounces milk chocolate, melted
Heat oven to 375 degrees. Mix flour, baking powder and salt in a bowl. Beat butter, sugar in second bowl until creamy. Beat in eggs, one at a time. (Definitely do it one at a time. I added both eggs together and the dough was a nasty, lumpy mess until I busted out the electric mixer.) Add vanilla. Stir in flour mixture. Add cherries and nuts. Gather dough in a ball; divide in 2 halves. With floured hands, roll dough into two 12-inch logs. Place on a large ungreased baking sheet. Flatten logs slightly so each is 2 to 3 inches wide. Bake at 375 degrees for 23 minutes or until lightly browned. Remove to rack to cool. Lower oven temperature to 325 degrees. Cut loaves into ¾-inch-thick slices (about 16 per log). Place, cut-side-down, on sheet. Bake 10 minutes. Turn over; bake an additional 10 minutes. Cool on rack. Dip one end in melted chocolate; let dry on waxed paper.
Makes about 2½ dozen
Per cookie: 95 calories; 4 g fat (2 g sat.); 13 g carbs.