Meltaways (Ty's Grandma's Recipe)

I think I did mine for like 8 or 9 minutes, but my oven seems to be on the faster side for baking.

Dough:
1/2 pound soft butter (two sticks)
3/4 cup cornstarch
3/4 cup powdered sugar
1 cup flour Cream butter until fluffy.

Add cornstarch and powdered sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto ungreased baking sheet. Bake at 350 for 10-12 minutes. Cool and spread with frosting.

Frosting:
Blend together 3 oz. soft cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla. Add food coloring as desired.
You probably already do this, but here are some tips: - To shape the cookies, I make small balls of dough and place them on the cookie sheet. Then, I spray the bottom of a glass with cooking spray and dip the glass in flour; I use this to gently flatten the cookies so that they are about a quarter inch thick. -I try not to overcook-if even one cookie looks a little bit golden brown on the edges, I take the whole tray out of the oven.

The Best Copy Cat Swig Cookies

Ingredients

• 1 cup Butter room temperature
• 3/4 cups Vegetable Oil
• 1 1/4 cups Sugar
• 3/4 cup Powdered Sugar
• 2 Tablespoons Water
• 2 Eggs
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cream of Tarter
• 1 teaspoon Salt
• 5 1/2 cups Flour

Sour Cream Frosting

• 1/2 cup room temperature butter
• 3/4 cup Sour Cream
• 2 cup Powdered Sugar

Instructions

1. Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

2. Combine dry ingredients and slowly add to butter mixture.

3. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball sized ball of dough and place it on your cookie sheet.

5. Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

7. Bake at 350 degrees F for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

8. Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

9. Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

(Says to refrigerate the cookies and then frost with the frosting at room temperature. I tried that but didn't like the cookies cold. They weren't soft and crumbly. I just bake them and then frost when cooled and store them at room temperature. Obviously if there was extra frosting, I would store that in the fridge :) I also add a drop of vanilla to the frosting. I bake them for 8 minutes if I use a regular cookie sheet and 7 minutes if I use a dark cookie sheet. I like them on the softer side. Other than that, I follow the recipe exactly! It makes around 4 dozen. And yes, you will use almost an entire 2lb bag of powdered sugar for the frosting! The frosting makes a ton. You could really do 1 1/2 recipes and one batch of frosting.)

Pecan Pie

1 C. white corn syrup               1 C. dark brown sugar

1/3 C. butter (melted)               3 eggs (slightly beaten)

1/3 tsp. salt                              1 tsp vanilla

1 heaping cup shelled pecans (whole or cut in half)

          Combine syrup, sugar salt, butter vanilla and mix well.  Add slightly beaten eggs.  Pour into 9 inch unbaked pie shell.  Sprinkle pecans over all.  Bake in pre-heated 350 degree oven for approximately 45 minutes.

(Note:  I usually use a 10” pie pan so I add one more egg, 1/3 Cup more brown, 1/3 Cup more corn syrup, 1 ½ Tb. more butter, and a little more vanilla and dash more of salt.)    

 -Recipe courtesy of Barbara Leary

Chocolate Dump Cake

3 C. flour                                 2 C. Sugar

2 tsp. baking soda                   1 tsp. salt

1 Tb. Vinegar                          1 tsp. vanilla

2 eggs                                      ¾ C. oil

2 C. water                                1/3 C. cocoa (if chocolate)

          Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)                   2/3 C. cocoa

3 c. powder sugar, sifted                  1/3 C. milk

2 tsp. vanilla                                     ¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else.  Beat entire mixture for 2-3 minutes on medium speed.

Grandma Wonnacott's Christmas Corn Pops

10 cups Corn Pops
1 1/3 cubes butter
2/3 cups sugar
2 Tb. water and 1 tsp vanilla

Melt butter in pan. Add sugar and water. Bring to a boil. Boil fast 4 minutes. Remove from heat and add vanilla. Pour over corn pops in a large bowl and stir until evenly coated. Spread out on cookie sheet and bake 10 minutes at 225 degrees.

So good, so addictive and so a tradition!