[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Sherry on April 22, 2008, 8:38 pm, in reply to "McCall's Great American Card Collection SUNDAY SPECIAL COFFEE CAKE "
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McCall's Great American Recipes
Grandma's Cookies Gr 16 Card # 27
Apricot Creams
For dozen cookies you will need:
3/4 cup butter
3/4 cup sugar
4 oz cream cheese, softened
1 egg
1 Tlbsp lemon juice
1 teasp lemon rind
1/2 teasp vanilla
6 oz chopped apricots
2 cups plus 2 tablsp all-flour
3/4 baking powders
Apricot Preserves
(Optional)
Chopped almonds or Pecans
Preparation:
1. Cream the butter and sugar together. Blend in the cream cheese.
Combine well.
2. Beat in the egg, lemon juice, lemon rind, vanilla and dried apricots, chopped.
Nut if desired. 1/2 cup or more.
3. In a bowl, combine the flour and baking powders.
Add cream cheese mixture. Mix well.
4. Chill dough in refrigerator or freezer for about 30 mins.
5. Shape dough into 1 inch balls.
Place on a ungreased cookie sheets.
6. Make a thumb print in each cookie. Fill each with about 1/2 teaspoon preserves.
7. Bake at 350 degrees F for 15 minutes.
McCALL"S GARC
Grandma's Cookies Card # 41 Gr # 16
For 16 bars you will need:
1/2 cup butter
1/4 cup sugar
1 teasp lemon rind
1 cup all-purpose flour
1/2 cup pineapple-apricot preserves
1/4 teasp lemon extract
1/2 cup powdered sugar
1/4 cup coconut
1/4 cup sliced almonds
Preparation:
1. Beat together the butter and sugar until creamy.
Beat in the lemon rind.
Stir in flour. Blend gently.
2. Spread into a buttered 8 x 8 inch baking pans.
3. Bake at 350 F degrees for 15 minutes.
Cool.
4. Spread with preserves. Beat egg
white and extract slightly, until frothy.
Add powdered sugar gradually.
The mixture will be thin.
5. Drizzle mixture over the preserves. Sprinkle
with the flaked coconut and sliced almonds.
6. Bake at 400 degrees F for 20 minutes.
Or umtil delicately brown.
7. Cool slightly. Cut while still
warm into 16 bars.
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