Author: Retrogirl

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread

I used to make this yummy Cinnamon Swirl Quick Bread coffeecake loaf thing when I was baking for craft shows a few decades ago.

Creamy Nutella Banana Cream Pie

Creamy Nutella Banana Cream Pie

This pie is so good, and so versatile that you won’t care that it came from a vintage recipe blog, and isn’t actually vintage!

Apple Butter Thumbprint Cookies

Apple Butter Thumbprint Cookies

Does the apple butter make these cookies look a little funky? Yes it does. Does it also make them freaking delicious? Also yes. If you want them to be prettier, use any fruit preserves, but do yourself a favor and try them with apple butter too. You won’t regret it.

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nine cookies with nuts on the outside and apple butter in the center, sitting on a white background

Apple Butter Thumbprint Cookies


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  • Author: Retrogirl
  • Total Time: 0 hours

Description

These yummy cookies melt in your mouth!


Ingredients

Scale

2/3 cup margarine

11/2 cup all purpose flour

1/2 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

2 large egg whites

1 cup finely chopped walnuts or pecans

1/31/2 cup fruit preserves or apple butter


Instructions

Preheat your oven to 375 degrees

In a mixing bowl, beat the margarine til fluffy, then add half of the flour.

Beat in the sugar, egg yolks, and vanilla.

Beat in the remaining flour.

Cover the bowl and chill the mixture for one hour.

Roll dough into 1 inch balls, then roll in the egg whites and nuts.

Place two inches apart on a parchment-lined baking sheet.

Use the handle of a wooden spoon to poke a hole most of the way through the dough.

Bake 10-12 minutes, or until lightly browned. If needed, use the back of a rounded teaspoon to make the well in the cookie a bit more pronounced.

Let the thumbprints cool, then fill with apple butter or preserves. Sprinkle with jimmies/sprinkles, or additional chopped nuts.

  • Prep Time: 5 minutes plus 1 hour chilling
  • Cook Time: 10-12 minutes per batch
  • Category: Cookies
  • Method: baking
  • Cuisine: Holiday Baking
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Creamy Pumpkin Fudge

Creamy Pumpkin Fudge

Life is too short to not enjoy the special seasonal things that make you happy!

Super Simple Festive Cranberry Sauce

Super Simple Festive Cranberry Sauce

This homemade cranberry sauce is so simple, why wouldn’t you make it instead of buying canned sauce?

Holiday Peanut Butter M&M Bar Cookies

Holiday Peanut Butter M&M Bar Cookies

The base of this classic Peanut Butter M&M Bar Cookies recipe comes from our friends at Jif Peanut Butter. Instead of dropping them by the tablespoon and scoring them with the tines of a fork, I like to bake them as bar cookies, and add fun candy toppings. I used red & green M&Ms for the holidays, but you can use regular M&Ms, Reese’s Pieces, Peanut Butter Cups, chocolate chips–anything you like!

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Peanut Butter M&M Bar Cookies


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  • Author: Retrogirl
  • Total Time: 35-45 minutes

Description

These chewy peanut butter bar cookies start off fluffy on the first day, then get chewy and perfect on the second day….if you can wait that long!


Ingredients

Scale

11/2 Cups Creamy Peanut Butter

1 Cup Vegetable Shortening

21/2 Cups Firmly Packed Brown Sugar

6 Tablespoons Whole Milk

2 Tablespoons Vanilla Extract

2 Large Eggs

31/2 Cups All Purpose Flour

1 Teaspoon Salt

11/2 Teaspoon Baking Soda


Instructions

Preheat your oven to 350 degrees. Spray a 13×9 baking pan with Baker’s Joy, or other cooking spray.

Using an electric mixer, combine peanut butter, shortening, brown sugar, milk, and vanilla at medium speed, just until combined. Beat in eggs, one at a time.

Combine the flour, salt, and baking soda, and add to the creamed mixture at low speed until blended.

Pour into your prepared pan and top with M&Ms.

Bake for 25-35 minutes or until lightly browned on top.

Cut into 12 or 18 bars, depending on how large you want them to be.

Notes

I like to line my baking pan with parchment paper, because it promoted even browning, and it gives you a handle to help lift the finished bars from the pan. You can either use the parchment, or bake them directly in the pan.

  • Prep Time: 10 minutes
  • Cook Time: 25-35 minutes
  • Category: Baking
  • Method: baking
  • Cuisine: Holiday Baking
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Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

Peanut Butter Fudge Puddle Cookies

Peanut Butter Fudge Puddle Cookies

This recipe comes from Taste of Home Magazine, circa early 1990s. I cannot count how many batches of these I’ve made for Christmas cookie trays, bake sales, craft shows, etc. It’s always a fan favorite!

You’ll need some mini-muffin tins, but otherwise, you just need some standard kitchen equipment to make these…and you’ll find yourself making them A LOT.

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Four chocolate and peanut butter cookie cups on a red plate

Peanut Butter Fudge Puddles


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  • Author: Retrogirl
  • Total Time: 1 hour 45 minutes, plus cooling and setting
  • Yield: 48 1x

Description

These will quickly become a family favorite!


Ingredients

Scale

Cookie Crust:

1/2 cup margarine

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

11/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Filling:

12 ounce package semisweet chocolate chips

14 ounce can sweetened condensed milk

1 teaspoon vanilla extract


Instructions

Preheat oven to 325 degrees.

In a mixing bowl, cream the butter, peanut butter, granulated sugar, and brown sugar. Add the egg and vanilla. Combine the dry ingredients, and add to the creamed mixture. Chill for one hour, then shape into 48 balls.

Grease 4 mini-muffin tins, and place one dough ball into each well.

Bake 15-16 minutes or until lightly browned and puffy.

Immediately make a well in the center of each cookie by pressing with a melon baller, or the back of a rounded teaspoon.

Cool in pans for 10 minutes, then remove and cool completely.

For the filling, combine the milk and chocolate in a saucepan and heat gently over low until the chocolate has melted. Be careful to use low heat, since you don’t want to scorch the chocolate.

Stir in the vanilla, then spoon the filling into the center of each cookie cup. Let set and enjoy!

Notes

I use a small cookie scoop for both the dough and the filling, and it makes the process super quick! I also bake the cookies two trays at a time in the center of the oven.

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: Holiday Baking
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Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

This yummy coffeecake is simple to make, and will quickly become a favorite