Cathy's Corner

My Favorite Recipes      


(my favorite cookie)

1 CUP BUTTER                                                       
1/2 CUP BROWN SUGAR                                        
1 TSP. VANILLA                                                               
3 CUPS FLOUR                                                       
1/2 TSP. SALT                                                       

Cream butter and sugars together until light and fluffy. Beat water, eggs and vanilla together until well blended. Stir the egg mixture into butter mixture. In another bowl, sift dry ingredients together. Blend dry ingredients into egg-butter mixture and mix until well blended. Cover and refrigerate at least 2 hours or overnight. Heat oven to 375º. For each cookie allow about 1 tbls. dough and encase a chocolate wafer in each cookie. Place cookie on lightly greased cookie sheet, about 2 inches apart. Top each cookie with whole pecan halves. Bake in preheated oven for 10-12 minutes or until lightly browned. Makes 2-1/2 to 3 dozen cookies.

(my sister's own recipe)

1 C Butterscotch Chips
1 C Chocolate Chips
1 C Jif Peanut Butter
7 C Rice Krispies

Melt chips and peanut butter over hot(not boiling) water. (Make sure butterscotch chips are fresh) Can be melted in microwave, but be careful not to burn; stir frequently. When chips are melted and mixture is smooth mix into cereal. Press mixture into a 9x13" pan. (Line bottom with waxed paper for easier removal.) Chill about 1 hour. Cut into squares. Cookies will soften if allowed to warm.


1 C soft butter
1/3 C heavy whipping cream
2 C all purpose flour

Mix thoroughly, cover and chill overnight.
Roll 1/3 dough at a time to 1/8" thickness. Cut into 1-1/2" circles. 
Transfer with spatula to wax paper covered with granulated sugar, turn to coat both sides. Place on cookie sheet and prick each cookie with the tines of a fork about four times. Bake 7-9 minutes, until set but NOT brown in a 375º oven. Put two cookies together with a butter cream icing, making a sandwich. I like to make these special by flavoring the filling and using different colors accordingly. (lemon or bananas flavor - yellow food coloring, strawberry or cherry flavor - red food coloring,
coconut flavor - no coloring, orange flavor - orange food coloring, etc.)


(this is my favorite cookie from my Grandmother)

2 C all purpose flour (sifted)
1/2 C granulated sugar
1 tsp. baking powder
1 C butter (Less 1 Tblsp. - use to make butter cream icing)
1 egg

Mix dry ingredients, then rub in butter with fingers. Add egg and mix well. Roll out on floured surface. Cut in 2" circles. Bake in 325º oven for
15 minutes, just until edges start to turn golden. Remove to cooling rack. When cool, put two cookies together with raspberry preserves (seedless). Top each cookie with butter cream icing and 1/2 candied cherry.


Preheat oven to 400 º F
2 C granulated sugar
1/2 C shortening
2 eggs
1 C sour milk
(you can sour 1 cup milk by adding 1 Tbls. cider vinegar)
1 C boiling water
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 C cocoa
4 C all purpose flour

Cream shortening, add sugar then eggs (1 at a time). Sift dry ingredients. Add milk, water and flour mixture alternately to shortening and sugar mixture. Beat well. Drop on ungreased cookie sheet. Bake for 5-10 minutes (depending on size of cookie).

When cool, put together with filling (below):

1 C milk
5 Tbsp. all purpose flour
1/2 C margarine
1/2 C shortening
1 C confectioners sugar
1/2 tsp. salt
1 tsp. vanilla

Boil milk and flour until thick and cool in refrigerator. Combine remaining
ingredients and beat until fluffy. Add to cooled milk mixture. Spread between cookies just before eating. Filling will not keep long if not refrigerated.


Preheat oven to 375 º F
2/3 C margarine
1/2 C granulated sugar
1/2 C light brown sugar
2 eggs
1 tsp. vanilla
1 C all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1 C chocolate chips
1 C quick cooking oatmeal
1 C chopped walnuts

Cream together margarine and sugars. Add eggs and vanilla and beat until fluffy. Sift together flour, salt and soda. Add to creamed mixture, stir well. Stir in chips, oatmeal and nuts. Spread mixture in a greased 9 x 13" pan. Bake for 25 minutes. Remove from oven and cool.

When cool dust with confectioners sugar.


Preheat oven to 350 º F
Graham crackers
1 C light brown sugar
1 C butter (margarine does not taste as good)
1 C chopped walnuts
8 oz. chocolate (chips, bars, molding - milk choc. works best)
Line a 9' x 13' pan with foil. Cover bottom with a layer of graham crackers (you may have to break some apart to fit to the edges.)
Combine sugar, butter and nuts in a sauce pan and bring to a boil. 
Boil for 3 minutes, stirring constantly. Pour over graham crackers and bake for 10 minutes. Remove from oven and turn oven off. Cover with chocolate and return to oven until chocolate is soft. Spread chocolate with spatula to cover cookies. Cool slightly and cut into squares.


(Filled Butterhorns)

Preheat oven to 375 º F
(Takes some work - the result is delicious!)
1/2 C sour cream
1 Tbls. boiling water
1 pkg. dry yeast
1/2 C margarine, softened
1-3/4 - 2-1/4 C all purpose flour (unsifted)
2 egg yolks (room temperature)
1 C finely chopped walnuts
1/2 C granulated sugar
1 tsp. vanilla
2 egg whites (stiffly beaten - but not until needed - check recipe directions)
melted margarine
powdered sugar

Combine sour cream and water, mix well. Stir in yeast. Let stand 3 minutes. Stir until yeast is dissolved, set aside. Place margarine and 1/2 C flour in mixing bowl, add sour cream and beat 1 minute at low speed, scraping bowl occasionally. Add egg yolks and 1/4 C flour, beat at medium speed for 1 minute. Stir in enough flour to make a soft dough. Turn onto lightly floured board and kneed 8-10 minutes. (Dough will NOT be smooth.) Separate dough into 6 parts and wrap in waxed paper. Refrigerate at least 2 hours or up to 5 days. When ready to shape, combine walnuts, sugar and vanilla, then fold in beaten egg whites. Roll out each section of dough on a surface dusted with powdered sugar, until you have approx. a 10" circle. Spread 1/6 nut mixture over dough, then cut into 10-12 wedges. (A pizza cutter works well.) Roll up each section from outside to point. Place on ungreased cookie sheet, point down. Brush with melted margarine.  Bake until golden brown. Remove to wire rack and immediately sprinkle with powdered sugar. Makes 60-72 small cookies.