Ho! Ho! Ho! Santa loves Toffee Cookies
Peggy Cooke

These recipes are not just for the holidays—they’re good all year ‘round, but I always get requests for them at holiday time. You still have time to make them, either or both, because each one takes about 10 minutes to put together and not much longer than that to bake.

If you’re lucky, you won’t even have to go to the store, because you probably have most of the ingredients on hand.

They’re tried and true, also, from some of the best cooks in Rockdale before they went to that great kitchen in the sky. This one originally came from the late Loray Miller, one of those cooks mentioned above. This is a must at our family gatherings.

Toffee Cookies

1 sleeve of saltine crackers
1/2 pound of butter (2 sticks)
1 cup sugar
12 oz. chocolate chips
1 cup sliced almonds, toasted

Cover a jelly roll pan (cookie sheet with sides) with foil. Layer the crackers side by side on the pan. Melt the butter and sugar, boil 3-4 minutes, and pour over the saltines. Bake at 350 degrees for 10-12 minutes. When you remove from the oven, pour the chocolate chips on top, spread all around and let them melt. While the chocolate is still soft, sprinkle the toasted almonds on top.

Credit for this one has to go to both Pauline Mehaffey and Bootsie Peebles. Both made them often, with slight variations in the recipes.

This is the way I usually make them and they are yummy.

Praline Cookies

Break honey graham crackers into fourths along the lines and lay side by side to fill up a jelly roll pan, either sprayed with Pam or lined with foil.

1 stick butter
1 stick margarine
1 cup sugar

Boil together for 3 minutes and pour over the graham crackers. Sprinkle 1 cup pecans over the top. Bake in a 350 degree oven for 9-10 minutes. Let cool for 1 minute in pan and put on waxed paper to continue cooling.

The Reporter Gang hopes you enjoy your holidays with family and friends.

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2012-12-20 digital edition

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