NEW CASTLE —
Sift together dry ingredients.
Melt butter in 2-quart saucepan over low heat. Remove from heat. Stir in brown sugar, vanilla and pecans.
Add dry ingredients mix thoroughly.
Shape dough into balls, using a rounded teaspoonful for each. Flatten one side by pressing onto ungreased baking sheet; pinch top to a point to resemble an acorn.
Bake at 350 for 15 to 18 minutes until light golden brown. Cool.
Melt 1⁄2 pound (about 24) caramels and 1⁄4 cup water in top of double boiler.
Dip the flat ends of cookies into caramel mixture about 1⁄4-inch deep, then into 3⁄4 cup pecans, chopped fine, coating thoroughly with nuts.
- 3⁄4 cup sugar
- 1⁄3 cup margarine or butter, softened
- 3-ounce package cream cheese, softened
- 11⁄2 teaspoons rum extract
- 11⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 8 ounces candied pineapple, finely chopped
- 4 cups flaked coconut
In large bowl, beat sugar, margarine and cream cheese until light and fluffy. Add rum extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture; mix well. Stir in pineapple and 3 cups of the coconut. Cover with plastic wrap; refrigerate at least one hour for easier handling.
Heat oven to 350. Shape dough into 1-inch balls. Gently roll in remaining 1 cup coconut to coat. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Bake for 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheets.
Chocolate Cherry Tea Cakes
- 1 cup powdered sugar
- 1 cup margarine or butter, softened
- 21⁄4 cup all-purpose flour
- 2 ounces (2 squares) semi-sweet chocolate, melted
- 1⁄4 teaspoon salt
- 3⁄4 cup chopped maraschino cherries, well drained
- 3⁄4 cup powdered sugar
- 1 ounce (1 square) semi-sweet chocolate, melted
- 1 tablespoon margarine or butter, softened
- 2 to 3 tablespoons milk
Heat oven to 350. In large bowl, beat 1 cup powdered sugar and 1 cup margarine until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour, chocolate and salt; blend well. Stir in cherries. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake for 12 to 18 minutes or until set. Immediately remove from cookie sheets. Cool completely. In small bowl, combine glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over cooled cookies.