Pecan Pie Cookies

Print Recipe
 Pecan Pie Cookies
Course Snacks
Prep Time 01:00 hour
Cook Time 00:10 minutes
Passive Time 2 hours
Servings
24 Cookies
Ingredients
  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 2 eggs separated
  • 2 1/2 cup flour
  • Pecan Filling
  • 1/2 cup powdered sugar
  • 1/4 cup butter
  • 3 tablespoon dark corn syrup
  • 1/2 cup chopped pecans
Instructions
  1. Stir butter, sugar, add corn syrup and egg yolks.
  2. Beat until thoroughly blended.
  3. Stir in flour gradually.
  4. Chill several hours.
  5. Make filling while dough is chilling
  6. Beat egg whites slightly.
  7. Using one tablespoon dough for each cookie, roll into balls
  8. Brush lightly with egg white, place on greased cookie sheet, leaving 2-inch space between cookies
  9. Bake 375 degrees for 5 minutes.
  10. Remove from oven.
  11. Roll 1/2 teaspoon chilled filling into firm ball and press into center of each cookie.
  12. Return to oven and bake 5 minutes or lightly browned.
  13. Cool 5 minutes before taking from pan.
  14. Filling
  15. Blend sugar, butter, and syrup in pan.
  16. Cook on medium heat
  17. Stirring until coming to a full boil.
  18. Remove from heat and stir in nuts.
  19. Chill.

Gum Drop Cookies

Print Recipe
 Gum Drop Cookies
Course Snacks
Servings
Ingredients
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup shortening
  • 2 eggs well-beaten
  • 1/4 teaspoon Salt
  • 2 cup oatmeal
  • 2 cup flour
  • 1 teaspoon soda
  • 1 cup coconut or nuts
  • 1 cup gumdrops
Instructions
  1. Mix all ingredients
  2. Drop by teaspoonful on cookie sheet
  3. Bake at 350 degrees
Recipe Notes

Velma Billington / Doris Spann cookbook mom usually made these at Christmas time

Drop Sugar Cookies

Print Recipe
 Drop Sugar Cookies
Course Snacks
Prep Time 00:15 minutes
Cook Time 00:12 minutes
Servings
Ingredients
  • 2 1/2 cup sifted flour
  • 1/2 teaspoon soda
  • 3/4 teaspoon Salt
  • 2 tablespoons Milk
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
Instructions
  1. Cream until fluffy
  2. Stir in dry ingredients until mixture is smooth
  3. Blend in 2 Tablespoons milk.
  4. Drop by teaspoonful onto ungreased pan.
  5. Flatten with a glass dipped in sugar. Sprinkle with colored sugar
  6. Bake 400 degrees about 12 minutes until barely brown.
Recipe Notes

Bernie Campbell / Doris Spann cookbook Quick and easy treat

Date Pinwheels

Print Recipe
 Date Pinwheels
Course Snacks
Prep Time 00:45 minutes
Cook Time 00:12 minutes
Passive Time 12 hours
Servings
Ingredients
  • Dough
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon Salt
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 4 cup flour
  • 1 teaspoon soda
  • Filling
  • 1/2 pound dates ground
  • 1/2 cup water or up to 1/4more
  • 1/4 teaspoon Salt
  • 2 tablespoon flour
  • 1/2 cup brown sugar
Instructions
  1. Filling
  2. Combine ingredients and cook over low heat until soft and blended.
  3. Cool before spreading on rolled out dough.
  4. Dough
  5. Cream butter and sugar, beat in eggs
  6. Sift dry ingredients and add gradually to creamed mixture.
  7. Chill
  8. Roll out thin, oblong shape
  9. Spread date mixture, roll the oblong dough and cover in waxed paper.
  10. Chill the roll overnight.
  11. Slice into cookies. Place on cookie sheet, bake 350 degrees 12-15 minutes.
Recipe Notes

Wilma Gatewood / Doris Spann cookbook. Doris made at Christmas time.

Cooky Jar Gingersnaps

Print Recipe
 Cooky Jar Gingersnaps
Gerry's favorite. Mom gave him some for Christmas, Debbie had to steal a bite.
Course Snacks
Prep Time 00:15 minutes
Cook Time 00:12 minutes
Servings
Ingredients
  • 2 cup flour
  • 1 Tablespoon Ginger
  • 2 teaspoons soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Salt
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • Granulated sugar to roll dough in
Instructions
  1. Cream sugar and shortening.
  2. Beat in eggs and molasses.
  3. Add dry ingredients.
  4. Roll into balls, dip in sugar.
  5. Bake on ungreased pan 350 degrees 12 to 15 minutes
Recipe Notes

Gerry’s favorite. Mom gave him some for Christmas, Debbie had to steal a bite. Velma Billington / Doris Spann cookbook

Chocolate Cookies

Print Recipe
 Chocolate Cookies
Course Snacks
Prep Time 00:15 minutes
Cook Time 00:12 minutes
Servings
24 Cookies
Ingredients
  • 1-1/2 cup sifted flour
  • 1/2 teaspoon Salt
  • 1 teaspoon baking powder
  • 2 ounce of baking chocolate
  • 1/2 cup melted shortening
  • 1/2 cup nuts
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup Milk
  • 1 teaspoon vanilla
Instructions
  1. Sift flour, salt, and baking powder together.
  2. Melt chocolate and shortening.
  3. Add sugar, milk, and vanilla.
  4. Add flour, let stand 10 minutes
  5. Drop by spoonful onto cookie sheet
  6. Bake at 350 degrees 12 to 15 minutes.
Recipe Notes

Can be frosted. Annemie Spann / Doris Spann cookbook

Chewy Walnut Squares

Print Recipe
 Chewy Walnut Squares
Course Snacks
Prep Time 00:15 minutes
Cook Time 00:30 minutes
Servings
15 Squares
Ingredients
  • 2 cups brown sugar
  • 1/2 cup butter
  • 1 cup sifted flour
  • 1/4 teaspoon Salt
  • 2 eggs
  • 1/2 teaspoon soda
  • 1 cup nuts
  • 1 cup coconut or corn flakes
Instructions
  1. Mix well 1/2 cup brown sugar, 1/2 butter, 1 cup flour, a pinch of salt. Press into greased pan.
  2. Then mix remaining ingredients as a cake batter and spread over the first mixture.
  3. Bake at 350 degrees for 30 minutes.
  4. Cool and cut into squares.
Recipe Notes

Billie Lansford / Doris Spann cookbook. Family favorite growing up.

Remarkable Fudge

Print Recipe
 Remarkable Fudge
Course Snacks
Prep Time 20 minutes
Cook Time 20 minutes
Servings
24 Servings
Ingredients
  • 1 can evaporated milk
  • 4 cup sugar
  • 1/4 cup butter
  • 1 package marshmallows chopped
  • 2 packages chocolate chips
  • 1 teaspoon vanilla
  • chopped nuts walnuts, pecans
Instructions
  1. Boil milk sugar and butter 6 minutes, or to soft ball stage.
  2. Add 1 package chopped marshmallows, 2 packages chocolate chips, vanilla.
  3. Stir until chips and marshmallows are dissolved.
  4. Pour into buttered pan. Let cool.
Recipe Notes

Helen Stevens / Doris Spann cookbook

Pecan Pralines

Print Recipe
 Pecan Pralines
Course Snacks
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hours
Servings
24 Pralines
Ingredients
  • 1 3/4 cup sugar
  • 3/4 cup brown sugar packed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon cream of tarter
  • 1/4 cup water
  • 2 tablespoon margarine
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla
  • 1 cup pecans
Instructions
  1. In 1 1/2 quart saucepan, combine sugars, salt, cream of tartar and water.
  2. Place on medium-high heat and bring to boil. Stirring constantly.
  3. Slowly add margarine and milk alternately in small amounts, ending with margarine.
  4. Stir constantly and be sure it doesn’t stop boiling.
  5. Cook to soft ball stage (236 degrees) without stirring, about 7 minutes.
  6. Remove and allow to cool until lukewarm.
  7. Add vanilla and nuts.
  8. Stir – beat with wooden spoon until thick and loses some glossiness (5 minutes)
  9. Drop in 1 to 2-inch circles on wax paper.
Recipe Notes

From Doris Spann cookbook

Microwave Caramel Snappers Turtles

Print Recipe
 Microwave Caramel Snappers Turtles
Course Snacks
Servings
Ingredients
  • 4 ounce pecan halves
  • 1 14 ounce package caramels
  • 1 tablespoon butter
  • 1 tablespoon Milk
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Arrange pecan halves in clusters of three each on a buttered cookie sheet. Make about 36 clusters.
  2. Combine caramels, butter, and milk in a glass bowl and microwave 2 to 3 minutes on high or until melted. Stirring once or twice.
  3. Stir until smooth.
  4. Cool.
  5. Spoon caramel onto the center of each cluster.
  6. Cool until set about 30 minutes.
  7. Microwave chocolate chips 1 1/2 minutes until soft.
  8. Stir until smooth.
  9. Spoon chocolate onto each candy and spread to cover.
  10. Refrigerate to set.
Recipe Notes

Doris Spann cookbook and her favorite candy