Surprise Cookies

COOKIE DOUGH:

1 c sugar
½ c shortening
1 egg
1 tsp vanilla
1/2 c milk
3 ½ c flour
1 tsp. soda
½ tsp salt
2 tsp. cream of tartar

Mix well. Roll thin and cut out. Put a tsp. of filling on each cookie and place another cookie on top. Crease around edges. Bake until brown.


FILLING FOR SURPRISE COOKIES:

½ c sugar
1 tsp. flour
½ c water
1 c chopped raisins, dates, figs, nuts, etc.

Cook until thick, stirring constantly as it burns easily.

Notes from DeLynne: Grandpa Woodbury's mother used to put a cotton ball in one or two cookies for April Fool.

Peanut Brittle

In a heavy saucepan, combine:
2 c sugar
1 c white corn syrup
¼ c water

Cook until it forms a thread when spoon is lifted out (hard crack stage). [My mom uses a wooden spoon.]

Then add:
2 c raw Spanish peanuts
2 T. butter or margarine

Stir constantly until it becomes light brown and the nuts smell done.

Remove from heat and add:
2 tsp. soda
1 tsp. vanilla

Stir briskly only until combined. Pour out on buttered cookie sheet (large), being careful not to break bubbles. When cool and hard, crack into small pieces with knife handle.

No Fail Marshmallow Fudge

4 c sugar
1 cube butter or margarine
¼ tsp. salt
l large can [12 oz] evaporated milk

Stir until dissolved, cook 5 minutes. (8 minutes at high altitude.) Add l lb miniature marshmallows and stir well, then add 1 (12-ounce) package of chocolate chips. Stir until dissolved, add 1 tsp vanilla and 1 cup chopped nuts. Pour into buttered dish. [My mom uses a 13”x 9” pan.]

English Toffee

1 lb. butter (don't substitute margarine)
2 c sugar
1/2 c white corn syrup
1/2 c water
1/4-1/3 c slivered almonds

Combine in heavy pan. Boil and cook until almonds turn light brown, the mixture leaves the side of the pan in a ball in the middle, and the pan begins to smoke. Stir constantly. Pour onto well-buttered marble slab or cookie sheet. While hot, break up 1 large Hershey's candy bar and place on top until melted. Spread evenly across the top. Sprinkle with finely chopped walnuts. Cool until chocolate is firm. Break into serving size pieces, using the handle of a table knife. Store in an air-tight container.

Notes: chocolate chips can be substituted for the chocolate bar.

Foster's Fudge

4 c sugar
6 rounded T. cocoa [My mom uses less.]
l tsp. salt
l/3 c white corn syrup
l 1/3 c milk

¾ cube butter
l tsp. vanilla
nuts [optional]

Cook together until sample in cold water can be gathered up into a soft wad. Remove from heat and add butter. Allow to cool until hand can be held on the bottom of the pan. Add vanilla and stir until candy loses its gloss and becomes creamy-looking. Add nuts and pour out onto buttered platter before candy becomes too thick.

Notes from DeLynne: I think Mother used to make this but Uncle Foster Harrison created the recipe.

Penuche

AKA Brown sugar fudge

l lb. pkg. brown sugar [two cups]
2 cups white sugar
l½ c half and half (not canned milk)
l tsp. vanilla
l cup nuts [optional, in my opinion]

Mix sugars and cream and stir over heat until dissolved. Put lid on pan and boil one minute. Remove lid and continue cooking, stirring constantly so it won’t stick to the bottom of the pan. Wipe down sides of pan to remove sugar crystals. (I tear a 1-2” strip off a Bounty paper towel, wind it around a fork, and wet it with cold water. Squeeze extra water out.) Cook to soft ball stage; cool until you can put your hand on the bottom of the pan; beat until creamy and thick. Add vanilla and nuts at the end.

Megan's Notes: May be used to make a nut roll; also as centers for chocolates. Canned milk makes it grainy.(I like the brown sugar flavor, but the nuts make it way too bitter for me. I always used to pick out the nuts. I'd love to try it dipped in chocolate without nuts. =) One source I found said the new trend back East with penuche is to use maple flavoring.)

Raisin Icebox Cookies

• 1 ½ cups raisins {or dates}
• 1 cup brown sugar
• ½ cup granulated sugar
• ¾ cup shortening
• 2 eggs, beaten
• 1 Tbsp vinegar
• 1 tsp vanilla
• 5 cups flour [whole wheat works well]
• 1 tsp baking soda
• ½ tsp salt
• Chopped nuts, optional

1. Cover raisins/dates with water and bring to boil. {Cut dates with scissors before boiling.} Drain & reserve liquid.
2. Chop raisins/dates.
3. Cream sugars and shortening; add eggs, vinegar, vanilla, and fruit.
4. Combine dry ingredients and add to creamed mixture. {Add some cooking liquid if too dry.}
5. Knead until smooth.
6. Roll into 2” diameter rolls; wrap in waxed paper and freeze overnight.
7. Slice & bake for 10 minutes at 400*F.

Megan's Notes: These are one of my favorite cookies. Not too sweet; just right among all the other sugary holiday goodies. =)