Candy & Cookie Recipes from The Cooks Cook

Carol Leavitt's Christmas Toffee (Janalee)
1 C sugar
1/2 lb butter
3 Tbsp water
1/2 C blanched, slivered almonds (opt)
12 oz milk chocolate Hershey bars
3/4 C finely chopped walnuts or pecans

Mix sugar, butter and water. Cover and bring to a boil over low heat, stirring occassionally. Raise heat to medium, remove lid. Add almonds and continue cooking until it starts changing color. The color will change to a dark caramel - it starts to smoke and is darker against the bottom of the pan. Pour into a buttered 10x12 inch pan. Break chocolate into sections, and lay on hot candy. Let melt and spread around. Sprinkle with nuts. Let cool for several hours or chill until chocolate is set. Break into pieces with a table knife.

Pulled Taffy (Janalee)
2 C sugar
1 C water
1 tsp cream of tartar
1 rounded tsp butter

Mix water and sugar. Cook until sugar is dissolved. Add cream of tartar. Boil 10 minutes without stirring. Add butter. Cook to hard ball stage (265-275 degrees). Pour into a buttered dish. When cool enough to handle, pull until white. Break into pieces.

Chocolate Kiss Cookies (Janalee, originally submitted by Sharon)
1/2 C shortening or margarine
1/2 C peanut butter
1/2 C sugar
1/2 brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Hershey Kisses

Cream together shortening and peanut butter. Add sugars. Add egg, milk and vanilla. Sift together flour, soda, and salt. Beat into the creamed mixture. Drop onto cookie sheet and bake at 350 degrees for 5 to 8 minutes. Put candy kiss on for the last minute.

Jeanne Pfeifer's Nanaimo Bars (Janalee)
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 tsp vanilla
1 egg
Blend together and add the following:
2 C graham cracker crumbs
2 C shredded coconut
1/2 C walnuts
Press into a 9x13 inch pan and chill.
1/4 C butter
2 Tbsp vanilla instant pudding
3 Tbsp milk
2 C pwdered sugar
Blend and spread on top of first mixture, chill.
1 pkg chocolate chips
1 Tbsp butter
Melt together and spread over other mixtures. Chill. Cut into squares and serve chilled.