TEENY MCMUNN: MY RECIPE BOX

Almond Roca

1 c. butter 1 c. blanched, toasted

1 1/3 c. sugar almonds, toasted

3 Tbsp water 4 (4 ½ oz) Hershey bars

1 Tbsp light corn syrup 1 c. finely chopped almonds

Melt butter, add sugar, syrup and water. Cook to hard crack stage, 310 degrees (do not cheat on temperature). Quickly stir in coarse chopped almonds. Spread on ungreased pan. Pour ½ of chocolate on top. When it is set, turn and put chocolate on other side. Add finely chopped nuts. When chocolate is set, break into pieces.

Whenever making candies, a heavy duty pan is a must

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Freda Braun’s Sour Cream Sugar Cookies

1 cup granulated sugar

1 cup sour cream

2/3 cup shortening

2 eggs

1tsp salt

½ tsp baking soda

1 tsp baking powder

1 tsp vanilla or lemon extract

4 cups all-purpose flour

In a large mixing bowl, cream together sugar and shortening. Stir in sour cream and eggs until smooth. Add dry ingredients and mix until well combined.

Preheat oven to 350 degrees. Grease (or line with parchment paper) cookie sheets and set aside.

On a floured surface, roll out dough, ¼ at a time to 1/8 inch thick. Cut into desired shapes and place 1 inch apart on prepared cookie sheets. Bake about 10 minutes, until just beginning to brown. Cool Completely before frosting.

Yield 5 to 6 dozen (more or less depending on size of cookie cutters used)

This recipe is forgiving of imperfectly measured ingredients. Does not need to be chilled. It may be rolled and rerolled without becoming tough. A great recipe to use with your children or teens helping with the cookies!