243711 grandma butter bar cookies Recipes

brown sugar, shortening, peanut butter, egg, flour, baking soda, oatmeal, salt, chocolate chips

butter (yes, four sticks of butter , or 1 lb!), sugar, vanilla extract, flour, crushed potato chips (2 cups is what jeanette used), chopped pecans or walnuts, optional, milk chocolate chips, optional (jeanette doesn tsp use them ), powdered sugar for coating warm cookies

butter, sugar, brown sugar, vanilla, eggs, flour, baking soda, salt, cinnamon, quick-cooking oatmeal

butter, sugar, eggs, vanilla extract (or 1 tsp. of vanilla and 1 tsp. lemon extract), flour, baking powder, salt

butter or 1 lb margarine, sugar, eggs, vanilla, all-purpose flour, divided, baking soda, salt, cream of tartar

butter, sugar, beaten eggs, vanilla, baking powder, flour, salt

butter, egg, flour, vanilla, sugar, baking soda, cream of tartar, sugar, sugar, cinnamon

butter- softened, sugar, egg, baking powder, flour, vanilla, milk

butter, softened, brown sugar, sugar, eggs, quick-cooking oats, king arthur unbleached all-purpose flour, instant vanilla pudding mix, baking soda

crunchy peanut butter, light-brown sugar, softened unsalted butter, egg, all-purpose flour, baking powder

peanut butter cup cookies, all purpose flour, baking soda, salt, unsalted butter, room temperature, light brown sugar, granulated white sugar, eggs, pure vanilla extract, peanut butter cups, unwrapped, peanut butter cup cookies, all purpose flour, baking soda, salt, unsalted butter, room temperature, light brown sugar, granulated white sugar, eggs, pure vanilla extract, peanut butter cups, unwrapped

crushed corn flakes, white sugar, butter, chocolate chips, white chocolate chips, shredded coconut, chopped pecans, condensed milk

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

butter (1 stick), brown sugar, granulated sugar, eggs, flour, salt, baking soda, quick oats, vanilla, raisins, coconut, nutmeg, cinnamon, parchment paper

butter, softened, sugar, divided, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, ground nutmeg, sour cream, raisins

peanut butter kiss cookies, peanut butter, sugar, egg, vanilla, milk chocolate kisses

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.