Mincemeat Cookies ~ The Old Fashioned Way by Amos Miller

I have always loved mincemeat - pie with vanilla ice cream or cookies and cocoa. This is how we make them, except here I will substitute Borden's Nonesuch Mincemeat, or Robertson's (preferred) in a jar instead of homemade mincemeat. You can substitute your favorite shortening (vegetable works great) while I will use rendered leaf…

Drop Sand Tarts by Jann from PA

This is a holiday cookie! It is an easier version of an old-fashioned rolled out cookie. It tastes very similar, but is not as unique as when they were rolled out, cut in fancy shapes and decorated. The old cookies were first brushed with an egg wash (beaten egg and water) with a pastry brush then topped with sugar (usually red and…

Persimmon Cookies by Elena Jimenez

Christmas Jewels (Fruit Cake Cookies) by Salad Foodie

A munchy spice cookie with loads of nuts. Mixed candied fruit adds the “jewel tones,” moisture and softness. These perky and tasty nuggets won’t last long on the cookie platter.

Nestle Toll House Chocolate Chip Cookies - HIGH ALTITUDE STYLE by Salad Foodie

Think you can't improve on the Original Toll House Chocolate Chip Cookie Recipe? You can if you live at a high altitude (3500 to 6000 feet) and you make the recommended adjustments by the Nestle Company. I have made these cookies since I was young…

Lemon Pastry Squares (a.k.a Lemon Brownies) - a new take on Lemon Bars! by Salad Foodie

This recipe has been circulating around the Internet as “Lemon Brownies”, but I think it deserves a more descriptive name. These treats are a delicacy and are more “dainty” than brownies. They have no chocolate, are not brown, and NOT as sweet nor…

Strawberry Danish Dessert by Kim Hoepker

Refreshing dessert that is tasty yet not to filling.

Chocolate Chiffon Cake by Robyn Savoie

Chocolate chiffon cake is a light and spongy cake. Goes well with a heavy chocolate ganaché coating.

Halloween Finger Cookies by John Spottiswood

These taste like a rich biscotti. But the best thing about them is the spooky Halloween look! Try serving them at a Halloween party or bringing them to work. It feels creepy to eat them!

Everything Goes Oatmeal Coookies by J. Gino Genovesi

This is an original recipe. I was making them, years ago, because my children wanted a "loaded" oatmeal cookie that was good, soft and plump. Now my grand children like them and I thought I would pass it on so others can enjoy them. They are easy to prepare and delicious. Chef J. Gino Genovesi

Old-Fashioned Raisin Walnut Spice Bars by Salad Foodie

This vintage bar cookie recipe should be included in the Oldie-But-Goodie Cookie Hall of Fame. Great for a brunch treat, snack or coffee break, it is dated 1960 but is timeless in appeal. Easily tweaked to reduce fat (swap out half the oil with equivalent amount of applesauce) or reduce sugar (sub non-nutritive sweetener…

Black Forest Cheesecake Squares by Micheline

A Black Forest Cheesecake Squares dessert for a party or a group event or potluck.

Rhubarb Custard Pie by Robyn Savoie

My mother always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe.

Creole Pralines by Amos Miller

Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy! It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the…

Uncle Amos' Molasses Cookies by Amos Miller

This is an old stand-by, perfect for the holidays, for winter, for enjoying with a glass of milk, or hot coffee, tea or cocoa. The beautiful thing is that these cookies get better everyday - if you can stand to have them around without consuming them! This is a make-the-dough-one-day and bake-the-cookies-the-next project, so…