Aunt Marys Pineapple Drop Cookies Food

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

AUNT SALLY'S COCOA DROPS

Steps:

• Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
• Chill dough for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
• Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

PINEAPPLE DROP COOKIES

Steps:

• Cream butter until light and fluffy.
• Gradually add sugar and beat well.
• Beat in egg and vanilla.
• Stir in pineapple, sifted dry ingredients and raisins.
• Drop by teaspoon onto greased cookie sheet.
• Bake at 375 degrees for 12 minutes or until brown.

AUNT BERT'S FRUITCAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
• Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
• Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

AUNT MARY'S SQUARES

Steps:

• Oven 350 Spread walnuts on baking sheet and toast turning frequently until golden brown about 10 minutes,remove,cool,and chop fine set aside.
• Grease a 15x10 jelly-roll pan With an electric mixer mix butter and sugar,beat in egg vanilla and salt,on very low speed add flour.
• Spread dough in jelly-roll pan bake 20 minutes or when it starts to pull away from sides of pan.
• Turn offoven sprinkle chocolate evenly over top let set in warm oven for 5 minutes or until soft then spread chocolate all over,sprinkle the walnuts on top chocolate.
• While still warm cut into diamond shapes cool in pan.

AUNT MARY'S CARROT-PINEAPPLE BUNDT CAKE

Steps:

• Grease and lightly flour baking pan. Preheat oven to 325°F
• Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
• Drain can of pineapple juice from pineapple, saving the juice.
• Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
• Stir in pineapple, carrots and (optional) pecans
• Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
• Cool for 10 minutes in pan before unmolding
• Frost with Currant-Nut Icing.
• Currant-Nut Icing
• 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
• 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts
• 1/4 cup butter 1/4 cup currants
• 2 Tablespoon milk
• Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
• until smooth. Fold in walnuts and currants.
• Spread over cooled cake.

AUNT MARY'S SUGAR COOKIES RECIPE - (4.2/5)

Steps:

• On a floured board roll out pieces of fough in a smaller portion so easy to work with. Cut in desired shapes with cookie cutters. Decorated as desired. Using a spatula or flat lifter place on geased cookie sheets and bake about 12 minutes or till lightly browned at 325F.

AUNT JULIE'S PINEAPPLE COOKIES

Steps:

• Mix the butter and the cream cheese in a large bowl then slowly add sifted flour until the ingredients form a soft dough. Cover and refrigerate for 2 hours.
• Sift some powdered sugar on a cutting board (just a dusting- enough so dough won't stick when you roll it out). Gather a ball of dough the size of a walnut and roll on the cutting board into a circular shape. Sprinkle more powdered sugar as needed so the dought does not stick.
• Place a small spoonful (approx. 2 teaspoons) of pineapple preserves in the middle of the circle. Either roll the dough up or fold over and seal the edges.
• Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 10-15 minutes (until the cookies begin to lightly brown on the bottom and edges.).

GRANNY'S PINEAPPLE DROP COOKIES

Steps:

• Drop from spoon when chilled.
• Bake at 350 degrees for 8-10 minutes.