Arlene is making some old favorites and some new ideas in this cookie show from 2005! She has ice cream nut rolls, holiday coconut bars, peanut butter cup cookies, and pineapple tea cakes.
Ice Cream Nut Rolls
A delicious cookie that uses ice cream in the dough.
Ingredients
- 1 pound butter, cold (4 sticks)
- 4 cups flour
- 1 pint vanilla ice cream (softened)
- 1 tsp vanilla extract
- 4 cups finely ground walnuts
- 1 cup sugar
- 1 tsp cinnamon
- powdered sugar
Instructions
- Allow ice cream to soften, but not completely melt. In a large bowl, cut butter into flour as for pastry. Add softened ice cream and vanilla extract. Mix well, until a heavy, smooth dough forms. (You may use a heavy duty mixer for this.) Divide dough into 8 portions and shape into balls. Cover with wax paper. Refrigerate 3 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Grease cookie sheets. Combine walnuts, sugar and cinnamon in a bowl. Set aside.
- Sprinkle a flat surface with confectioners’ sugar. Roll out each ball into a circle about 12 inches in diameter. Cut each circle into 12 pizza-like wedges. Sprinkle each wedge with nut mixture or any other pastry filling. Roll from wide end to narrow end. Place on prepared cookie sheets, and bake in preheated oven for 20 minutes.
- Remove immediately from cookie sheets, and dust generously with confectioners' sugar. Place on wire racks to cool completely. When cool, dust again with additional confectioners’ sugar.
- Do NOT store cookies in an airtight container. Instead, store them in a gift box or container with a loose-fitting lid and lined with wax paper, because it will allow enough air in to keep them from getting soggy. They may also be frozen. Makes about 100 cookies. Enjoy!
Peanut Butter Cup Cookies
A classic favorite for Christmas (or all year!)
Ingredients
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter (softened)
- 1/2 cup peanut butter
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 60 Reese's Miniature Peanut Butter Copes (unwrapped)
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, using a heavy duty mixer, combine all ingredients except peanut butter cups and mix thoroughly.
- Roll dough into small balls. roll balls in sugar. Place each ball into small non-stick tassie (mini muffin) pans.
- Bake in preheated oven for 8 to 9 minutes. Remove from oven and immediately press a peanut butter cup into the dough. Place on wire rack and let cool completely. Makes 55 to 60 cookies. Enjoy!
Holiday Coconut Squares
These squares are so deliciously rich that you'll want to cut them into small pieces.
Ingredients
- 3 1/2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 3 cups flaked coconut
- 1 1/2 cups sweetened condensed milk
- 1/4 cup semisweet chocolate chips
- 1/2 tsp butter, melted (separate from other butter)
- 5 tbsp powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a 12 x 8-inch baking pan. Mix graham cracker crumbs and melted butter together. Press evenly into prepared baking pan. Sprinkle coconut over crust. Using a fork, pierce crust all over and slowly pour condensed milk evenly over coconut.
- Bake for 20 minutes, but do not brown. Meanwhile, mix chocolate chips and melted butter together. Add powdered sugar and mix well. Drizzle the chocolate mixture over the coconut. Cool and cut into squares. Enjoy!
Pineapple Tea Cookies
A unique, elegant cookie made with crushed pineapple.
Ingredients
- 1/2 cup vegetable shortening
- 1/2 cup butter (softened)
- 2 cups light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 1 can crushed pineapple, drained and juiced reserved (20 oz)
- 4 cups flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups powdered sugar
- 6-8 tbsp pineapple juice (reserved from can)
Instructions
- Preheat oven to 375 degrees. Lightly spray baking sheets with non-stick cooking spray, OR line with parchment paper.
- In a bowl, using a mixer, cream shortening, butter, and brown sugar until light and fluffy. Add eggs and vanilla and beat. Add drained pineapple and mix well. Stir in flour, baking powder, baking soda, and salt. Mix well.
- Drop dough by rounded teaspoonful on prepared cookie sheet. Bake in preheated oven 8 to 10 minutes or until golden brown. Do not overbake. Remove to wire racks and cool about 5 minutes before glazing.
- In a bowl, combine powdered sugar and add just enough pineapple juice to make a thin glaze. Brush glaze over cookies while still warm. Makes 6 dozen. Enjoy!
Transcript
- ♪ Make yourself at home ♪ ♪ Enjoy the time we share ♪ ♪ With the dash of this and a pinch of that ♪ ♪ Mixed all up with care ♪ ♪ The best company and conversation ♪ ♪ Recipes ♪ ♪ And the creations ♪ ♪ We’re cooking up something good here at home ♪ ♪ We’re cooking up something good here at home ♪
- Well, hello and welcome to “At Home”. We’re so glad you joined us today, part two of our cookies getting ready for Christmas. And I hope that you’re doing just that. And I hope that you’ve got the cards done. Little tip, as you buy the gifts, bring them home and just take a little corner of a bedroom or a spare bedroom or the basement and put all your wrapping things there. And then as you bring them home, wrap them and put the cards on them. And then you don’t have that horrible thought, “Oh, I got all this gifts to wrap.” I used to hate that. The joy of getting all these gifts and then you take them home, you have to wrap them. So if you do a little bit at a time, it’s easier on you. Well, anyway, today we’re gonna do some cookies. Patti did hers last week and oh, they were great, the Russian torts and there’s little caramel tassies. Well, today we’re doing a little something different, because a lot of you have asked me, “Will you please make your ice cream nut rolls again, I missed it, I know you did it before, but I never got to see it.” So today I’m doing that just for you. The little tiny ice cream nut roll that are so flaky, so good, and so freezable, that’s what you wanna do. Second week, you know, getting closer, but not right up to Christmas, you want stuff that freezes well, and these cookies do. Plus we’re gonna do something with the little peanut butter cup and then a holiday coconut square. Everybody’s into coconut this year, and I love it, it’s great. So when we come back, we’re gonna get started with our ice cream nut rolls, get the paper and the pencil ready. And you know what? We’re gonna tell you how you can get all the recipes too at the end of the program. Stay with us we’ll be right back after the hint Here’s today’s “At Home” hint. “Nuts should be stored preferably unshelled in a tightly covered container in the refrigerator or freezer and shelled as needed. The shell and cool temperature keep the nut from turning rancid.” If you’ve got a helpful hint, we’d like to hear from you. Send your hint to “At Home” hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, the first cookie that we’re going to tell you about today is our ice cream nut rolls. Now, you know, if you’re like wanting an idea to get something for your wife for Christmas, one of these babies would be a great investment and you would reap the benefits, nothing like a heavy duty mixer, okay? In this bowl, I’ve put four cups of flour, one pound of butter, cold, right out of the fridge, chop it up in small little pieces, and I’ve just whirled it around until it’s got crumbly. To that, I’m going to add one pint of ice cream that you have let get soft. You see how soft this is. It’s still kind of firm, but it’s soft. And you’re just gonna add that right into the mixer one pint. The ingredients of this, I mean, it’s like a no-brainer because there’s just a couple. and we’re gonna add a little bit of vanilla about a teaspoon, just eyeball it. And then that’s going to… You have your dough hook on, and you’re gonna want now just to mix that around, starting and stopping. And what will happen is a wonderful dough will form. And you’re gonna let that come to a blend, it will start to dry up, it will absorb all the flour, and the butter will absorb the ice cream. That little bit of vanilla, it’s wonderful, okay. Then you’re gonna shape these into nine, okay, I’m sorry eight balls, like this. And you’re gonna wrap them or put them into a bag like this, and put them in the fridge for three hours or overnight. When it comes time to roll them out, preheat your oven to 350 degrees. And you’re gonna take… I take one out at a time. If you bring them out, they get room temperature, they get too soft. The idea for this is to keep it cold. So you just take your powdered sugar, ’cause you’re gonna roll it out in powdered sugar. And in order for this to become, keep it in a circle, we’re not gonna make these square, but you have to get a good coating of powdered sugar on them because you don’t want them to stick. And you keep moving it around, moving it around. Whoa, don’t want the powdered sugar to take off. You want about a 12 inch kind of like a pizza, about that size, that size of a circle, that’s what you’re looking for here. If you have to add more powdered sugar, go ahead. But you don’t want this too thin, you don’t want it too thick, you want it just right. Keep working, working, don’t matter about the freight edges or how they look, not at all, just keep working, working. You wanna make sure that it’s loose on the board though, so you always pick it up and roll it around. Where it’s thick, that’s where you wanna start… Try to keep it in a circle though. And you can do it just like that. Now you can use a pizza cutter for this, a knife, whatever, I just had this little cutter that’s kind of fancy, a pastry cutter. And I cut it just like you would for a pizza. You’re gonna cut it into wedges. Cut it in fours, then I cut each of those in 1/2, like that. And then if they’re really big, I cut them in 1/2 again. You usually get about 16 out of each circle, ’cause this recipe gives you about 100 cookies, okay. Now, I have a mixture here of ground walnuts, sugar, and cinnamon. You can use apricots, you can do poppy seed, you can do pineapple, whatever is your pleasure, whatever you like. But I just take, sprinkle this all over, and do it abundantly, ’cause this is about three or four cups of nuts. You know, just starts to spread them out. Now some people… The earlier recipe that I gave you of this, I had you cooking the nuts and all that, but I found out that the nuts when they cook, and there’s a moisture to it, it causes steam to create when the heat hits it and that’s what will blow your nut rolls apart, and that’s what blows these kind of rolls apart. So my grandma’s recipe never called for any kind of moisture. And so I started using her nut recipe, which is what I’m doing here. And you roll them from the wide side to the… Look, you have a little tiny nut horn. Put it on your baking sheet. These don’t raise like, “Oh, they get real big and puffy.” So you can put a lot of them on, you can put them real close together in your 350 degree oven, you wanna make sure it’s preheated good and hot before you start. And the nice thing too is, you can gather up the nuts that are left over after you’ve rolled and use them again on the next one that you roll up, okay. Everybody get that. I think that’s as simple as it can be, do not melt the butter. I had someone say, “Well, I melted the butter.” Well guess what? No wonder the dough didn’t work. You want cold when you do pastry, cold, cold dough. Okay, could I ask Tammy, could you come in and kind of help me. Tammy Dreistadt is helping us today. I’m gonna ask her ’cause she makes these really well, I’m gonna ask her to continue doing this for us while I show you another one. Thanks Tam. Okay, this one, this is called holiday coconut squares. And what we’ve done, we’ve taken our graham crackers, this is graham cracker crumb already. You can buy it in a box or you can just take your box graham crackers and roll them out with a rolling pin. 3 1/2 cups and about 3/4 of a cup of melted butter. That makes a crust and we put it in the pan just like that. Now, we’re gonna take three cups, this is so simple and easy, and we’re just gonna take our coconut, three cups and put it all over the crust, Yummy. Hope you like coconut, to me it’s just like so good, it’s just so good. And that says holiday to me for whatever reason, maybe it was ’cause when I was a kid, mom had those seven layer cookies that she loved, and when she would make them, we knew it was Christmas. So that’s about three cups, okay. Now what we do with this, we take a fork, and you’re gonna go all over the crust, just like that with that fork. Important to do that. You don’t wanna pick up the crust to move it around, but you certainly wanna make sure that you get it, here we go, all over the surface. Now, these are gonna go in a preheated 350 degree oven. Finish this. And they’re only gonna bake for about 20 minutes, okay. But first before I put this in the oven, I’m gonna pour one can of sweet and condensed milk over the top just like that. Try to do it as evenly and touch every part of this that you can because that’s what’s gonna hold this cookie together. If we get a little spatula here, excuse me, Tam, let’s see, I’m gonna clean that out because we’re gonna need every bit of that to make sure that these cookies… I like pan cookies because it doesn’t take long and you don’t have to play with them and play with them, and then you do this and then you do that, it’s a pan. Now this is going into the oven for 20 minutes. And it doesn’t get brown, so don’t look for it to get brown. When you bring it out, you’re gonna take 1/4 of a cup of semi-sweet chocolate chips and about two teaspoons, maybe a little bit more maybe less of melted butter and about five tablespoons of powdered sugar. And you’re gonna mix them together, and then you’re gonna drizzle that over the top. We’re going into the oven, we’ll be back in just a minute with more cookies on the Christmas cookie show. Okay? The next cookie that we’re doing, it’s called peanut butter cup cookies. Now, everybody is drooling over this incredible bowl of peanut butter cups, the little minis. You get them by the bag and you take all the papers off them of course. But we’re not gonna use them just yet, we’re gonna make a dough by one stick of butter, and we’re going to add brown sugar. This is everything, you dump it right into the bowl, and then you use the mixer. And here we have some regular sugar. In here I have, well, here we go, peanut butter. Have to have some peanut butter absolutely. So we put in about 1/2 a cup. Let me see if that’s right, 1/2 a cup, yes, peanut butter. Don’t you love recipes that you just dump everything in and you don’t have to play with it, sometimes when you’re in a hurry, that’s the ones I like the best, okay. And then there’s a little bit of milk, there’s some vanilla, okay, there’s one egg, there is 1 3/4 cup flour, a teaspoon of baking soda, and 1/2 a teaspoon of salt right here all together. Telling you, there it is. We’re gonna put the blade on the mixer and then that’s just gonna mix into a dough. Now what you have to have are these little tea tassie pans, like this, okay. And when this dough comes into a nice full rich dough, really well blended. And you wanna make sure that it is, that’s why you need to have your butter good and soft. We’re gonna shape these, this dough, into little one inch balls, okay. I think we’re already there. How great is that? Okay, we’re just gonna take this dough, shape it into one inch ball, roll it in some granulated sugar, just like that, and drop it into that. Now you don’t have to do another thing with that, because these are gonna bake in a preheated 350 degree oven just like this, 375 degree, I’m sorry. When you bring them out, just bring them out while they’re still warm, you’re gonna take one of these and drop it right in the center and push down on it, and that will make an indent and that crust comes or that cookie comes up over that. Oh, these are awesome. I mean, absolutely delicious. So again, I need some help, come on, Tammy. It’s good to have people helping you, that’s why it’s nice to get people together and say, “Hey, think you could give some help in the kitchen, right, makes it fun. Okay, I’m going to take my dough off of my paddle. I need this pan, Tammy, so I’m just gonna let you take this, all right. Maybe clean that off a little bit, and I’ll clean the… You have to do that. You know, if you’re buying one of these, it’s nice to get the extra bowl because at times like this, even in your own home, you’re gonna find out, “Boy, I wish I had another bowl.” Like if you have to make a meringue or something, “Boy, I wish I had that.” So when it’s basic, same dose. Basically the same, I have sugar, I have butter. I can go ahead without cleaning, I’ll just wipe this out, I don’t have to take it and put it in the soapy water and all of that, I’ll just transfer it and I’ll go ahead and use it again. But you do wanna be sure you scrape out as much as you can. There you are dear. And I’ll take my rag and just wipe this down a little bit. Okay, my next cookie is something that’s, if you like pineapple, you’re in for a treat, because this is awesome. These are called pineapple tea cookies. And they’re from someone in Georgia who sent me this recipe. And I tell you it’s awesome, it’s just awesome, because the taste of pineapple is really strong and it doesn’t have a bad taste, okay, as far as like… Sometimes you get a hint of pineapple, to me that’s a bad taste. If it’s a pineapple cookie, I want it to taste like pineapple cookie, and this one does. All right, this one, we have some Crisco. Get my Spatula, take this one back off. It’s easier to work with this when that paddle’s not in there when you’re adding ingredients. Okay, we have some Crisco here. Just dump that in, make sure you get it all. It’s good to measure out your ingredients before you get started, ’cause it really cuts down when you’re in the middle of making whatever it is you have to do. And we’re going to two cups of brown sugar, let me see, two eggs, 1/2 a cup of softened butter. I don’t know about you, but I like to splurge on good butter at Christmas time, get it when it’s on sale, put it in a freezer, bring it out and use it, ’cause that changes the taste of a cookie big time, okay. And now I’ll put the paddle on. Kids get scary when you say the paddle, you know. But anyway, we’re gonna cream that together until it gets really light and fluffy. And you can hurry it along as long as things are at room temperature, like your Crisco, Some people keep the Crisco in the fridge, you don’t need to. But this is getting nice and light and fluffy. We have the eggs and we’re gonna put some vanilla, I’m gonna turn this down a little bit, I’ll be wearing it. And let’s see. Now we’ve taken a 20 ounce can of crushed pineapple and we’ve drained it and drained it and drained it very well. But we reserved eight tablespoons of the juice, because that’s gonna go into the glaze that we’re gonna put on these cookies after they bake. So we’re gonna add our pineapple now that’s been very well drained. I can’t stress how important to really, really, really drain that well, ’cause you’re gonna add a lot of extra moisture in here, your cookies aren’t gonna set up, okay. This is a drop cookie. This is my flour, I have four cups of flour, three teaspoons of baking powder, baking soda, salt, and we’re gonna mix that together. We just wanna aerate that a little bit, make sure it gets in there. We’re gonna begin to add. And again, I’m gonna turn this low or it’ll be snow in the kitchen here. Okay, we’re gonna add it all just a little at a time, a little at a time. And again, this is a drop cookie, you’re gonna grease your sheets, maybe a snowstorm before it’s over. You’re gonna grease your sheets. And we’re just gonna drop them by tablespoons and look how quickly you can see that butter has already come up even as I was adding the flour. And I give it a couple of really fast beats and then I stop it, okay, that’s done. And we’re gonna take our baking sheet. Which time we have there, Mr. Okay, about a minute. Okay, now this has that preparation on, so you don’t have to do it. If you’re not comfortable with that, go ahead and spray it, or grease it, or butter it, whatever. But you just wanna drop these about like that. And they’re gonna bake, let me see, for eight to 10 minutes, which is not very much. And you can make them large, you can make them small, you can make them any size you want, but that makes a nice cookie. These freeze very well. Now, we’re gonna add our reserved pineapple juice to our powdered sugar. And this is gonna form the glaze. When these come out of the oven, you’re gonna let them cool down just a little bit because if you put them on, they glaze on too soon, it’s gonna run all over away from the cookie, we don’t want that to happen. So it’s good to get the glaze ready. Might wanna whisk it to get any lumps out. And then as your cookies come off and they cool, then you’re gonna want to put the glaze on. You can even use a brush to put it on if you want to, instead of the spoon, I think that’s nice. They freeze well. the kitchen’s full of all kind of stuff here going on. When we come back, we’re gonna show you the final product. Stay with us now. Well, here we are at the finished products of all the cookies that we prepared today. Let’s take a little walk around the table. These are our ice cream nut rolls. Now, I’m telling you, if you don’t put those in the freezer, then you wanna put them not in a airtight sealed really, you know, hard lid on that. No, no, no, they have to have air or they’ll get soggy. So you put them like in a gift box with wax paper, you also powder sugar the bottom of the wax paper, put those in. When you bring them out to serve them, hit them with another light dusting of powdered sugar it makes them look fresh, if you freeze them or if you don’t freeze them, okay. Next to that, there’s our holiday coconut bars. And I tell you what, they are so good, with that gram cracker crust on the bottom, yummy, yummy, they freeze very well also. Now here we have, we put both of our… These are peanut butter cup cookies, look at those, these things are awesome. And your kids are gonna absolutely love being able to be a part of that. When they come out of the oven, you pop that little peanut butter cup right in the top. As they come outta the oven, they’re gonna love it. And next to it is our pineapple tea cookies. There’s the glaze that’s on top, it’s kind of a thick glaze, and we just added to make it festive, we add a little bit of red sugar, that’s all. All the things we told you last week on how you freeze and how you store cookies apply to these cookies also. You saw us today, might take you maybe two hours to do all of these, but think of all the cookies you’d have. That makes 100 cookies, this makes about five, six dozen, this makes like eight or nine dozen, and that you can cut them to be small, it can be big. You know what? There’s a lot of cookies here with a little bit of time and just some effort. Get a friend, come on over, let’s bake cookies. So be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you then.
- [Announcer 1] Furnishings provided by Levin Furniture featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables, in Dravosburg, Pennsylvania,
- [Announcer 2] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
I am watching the episode aired on December 8, 2022 showing the Ice Cream Nut Rolls. Mrs. Williams is giving the measurements of the ingredients on air which contradicts what I printed out from the new website. Please know, I do have her cookbook with her original recipe and wonder which is correct. Really wanted to try them this year. Currently I have 89 episodes saved and thought this would be a great opportunity to start deleting them.
Hello Elizabeth! Thank you for noticing this. It appears we had 2 different recipes for Ice Cream Nut Rolls in our archives. The recipe on the website has been updated so that it’s the same as the one featured in the show. Enjoy!
Joe, Thank you so much for responding and up dating the recipe. I always enjoy when I am baking and feeding others.
Looking for episode 1205 and the clothespin recipes etc. I had a stroke this past summer and not working — enjoying watch Arlene in TV. You can send me e-mail at pkais18@yahoo.com
Thank you
Hello Patti, we don’t have the episode online yet, but when we get to it, it will be published here. Stay tuned as we upload new videos and recipes each week!