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Judy Dyke

Food court 9-5

With the kids back in school, why not try whipping up a batch of cookies to send in their lunch box or have ready for after-school snacks. Even if there are no little ones around your house, a good cookie and a cup of coffee or a glass of milk sure tastes good.

Lemon Dainties

3/4 cup butter

1 teaspoon grated lemon peel

1 cup granulated sugar

1 egg

1 tablespoon lemon juice

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup finely chopped pecans

Thoroughly cream butter and sugar, add 1 egg, lemon peel and lemon juice. Beat well. Sift together the dry ingredients and add to creamed mixture, mixing well. Stir in pecans. Shape in rolls 2 inches in diameter. Chill, thoroughly wrapped in wax paper. Slice very thin and place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly before removing from pan. Makes 5 dozen.

Golden Graham Smores

3/4 cup light corn syrup

3 tablespoons butter

1 package milk chocolate morsels

1 teaspoon vanilla

1 package golden graham cereal (9 cups)

3 cups miniature marshmallows

Pour cereal in large bowl. Grease a 9-by-13-inch pan. Heat syrup, butter and chocolate chips to boiling, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows, 1 cup at a time. Press into a buttered pan with the back of a large buttered spoon. Let stand 1 hour. Cut into 2-inch squares. Store at room temperature.

Gumdrop Cookies

1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 teaspoons water

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups oatmeal

1 cup colored gumdrops, finely cut

Cream butter and sugars together. Combine water and baking soda together and add to creamed mixture. Sift together baking powder and salt and add to mixture. Add oatmeal and gumdrops. Spoon onto greased cookie sheets and flatten with a fork. Bake at 350° for 10 minutes.

Pecan Sandies Cookies

2 cups butter, softened

1 cup powdered sugar

2 tablespoons water

4 teaspoons vanilla

4 cups flour

2 cups chopped pecans

Additional powdered sugar

Cream together butter and sugar. Add water and vanilla, mix well. Gradually add flour. Fold in pecans. Roll dough into 1-inch balls. Place on ungreased baking sheets and flatten slightly. Bake at 350° for 20 to 25 minutes or until the cookies are a light golden. This will vary according to the size of the cookies and your oven. Cool on wire rack. When cool dust with powdered sugar.

Coconut Kisses

1 cup brown sugar

2 stiffly beaten egg whites

2 cups corn flakes

1 cup moist shredded coconut

1/2 cup chopped walnuts

1/2 teaspoon vanilla

Beat sugar into egg whites. Fold in corn flakes, coconut and nuts. Add vanilla. Drop by teaspoons onto well greased cookie sheet. Bake in moderate oven, 350°, for 15 to 20 minutes. Place pans on damp towel. Remove cookies immediately with spatula. If cookies stick to pan return to oven to soften. Makes 1 to 1 1/2 dozen cookies.

Potato Chip Cookies

1 pound butter

3 1/2 cups flour

1 teaspoon vanilla

1 cup sugar

1 cup crushed potato chips

Chocolate chips

Nuts, chopped

Preheat oven to 350°. Whip butter; add sugar and vanilla; beat until fluffy. Add flour, mix well. Stir in potato chips. Drop by teaspoon on ungreased pan. Bake 20 minutes at 350°. Melt chocolate chips. Once cookies are cool, dip half of cookie into melted chocolate. You can then dip into nuts. Place on waxed paper until chocolate sets.

Lemon Cookies

1 lemon cake mix

2 cups Cool Whip

1 egg

Preheat oven to 350°. Mix ingredients together. Roll into balls and roll in powdered sugar. Bake at 350° until done.

Chocolate Drop Cookies

1 cup Crisco

4 squares unsweetened chocolate

2 cups brown sugar

4 cups flour

2 eggs

1 1/2 cups milk

1 cup chopped nuts

1 teaspoon baking soda

Preheat oven to 350°. Melt chocolate and shortening together. Add sugar to chocolate mixture. Mix flour and baking soda together. Beat eggs slightly and add milk to eggs. Add flour mixture and egg mixture, a little at a time, to the chocolate mixture until everything is mixed well. Add nuts. Drop onto cookie sheet. Bake at 350° about 8 to 10 minutes. Be careful not to over bake as these cookies dry out quickly. When cool. Frost with chocolate icing and store in tightly covered container.

Pecan Balls

1/2 cup sugar

1 cup Crisco solid shortening

1/2 cup powdered sugar

2 1/4 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup chopped pecans

Preheat oven to 375°. Cream Crisco and sugar together. Stir in flour and salt. Blend in vanilla and pecans. Roll into balls. Place on cookie sheet. Bake at 375° for 12 to 15 minutes. Let cool on sheet for 1 to 2 minutes. Roll into powdered sugar that has been placed in a bowl. You probably will need to toll cookies twice in powdered sugar.

Dutch Sour Cream Cookies

1/2 cup butter

1 egg

1/4 cup sour cream

1/2 teaspoon vanilla

1 cup sugar

1/4 teaspoon baking soda

1/2 teaspoon lemon extract

3 cups cake flour

Cream butter and sugar. Add egg and beat thoroughly. Dissolve baking soda in sour cream and add. Stir in flavorings. Sift flour and add. The mixture should be a soft dough. Shape into a roll. Wrap in waxed paper and chill overnight. When firm slice thin and bake in 375° oven for 10 minutes. Makes 50 cookies.

Pumpkin Chocolate Chip Cookies

1 1/2 cups soft butter

2 cups brown sugar

1 cup white sugar

1 cup pumpkin

1 egg

4 cups flour

2 cups oats

2 teaspoon baking powder

2 teaspoon cinnamon

1 teaspoon salt

2 cups chocolate chips

Cream butter and sugars. Add eggs and vanilla. Sift flour, baking powder, cinnamon and salt. Add oats to creamed mixture. Alternate pumpkin and flour mixture. Add chips last. Drop onto cookie sheet. Bake for 10 to 12 minutes at 350°.

This should give you a few recipes to try. Kids even like to help by sifting flour or stirring, and those fun times together can help make a family memory. If you have any recipes you’d like to share with other readers, email them to me at judyd2313@frontier.com. Happy baking!

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