That time of year approaches. You know, the time of year when you need and want to have something a little well, out of the ordinary. Now, this time of year ALSO means you probably don’t have TIME to make something like that. These retro favorites are quick, easy, and popular among adults. Also, most children find them off-putting-leaving more for you.

Whiskey Balls

21/2 cups finely crushed vanilla wafers
1 cup powdered sugar
2 T. cocoa
1 cup finely chopped pecans
3 T. corn syrup
1/4 cup bourbon
Powdered sugar

Mix wafers, sugar, cocoa, and pecans well. Add syrup & boubon. Mix well. Roll into 1-inch balls, then roll in sugar. Makes about 31/2 dozen.

This super homey retro recipe is also super easy. They travel especially well-if they last that long.

Date and Nut Squares -Mrs Dale Delaitsch

Beat until foamy…2 eggs
Beat in ½ cup sugar, 1 t. vanilla
Sift together and stir in:

½ c. sifted flour, ½ t. baking powder, ½ t. salt.

Mix in 1 cup cut-up walnuts and 2 cups finely cut-up dates.

Spread in well greased 8″ square pan (or larger pan for thinner squares.) Bake until top has dull crust. Cut into squares while warm. Cool. Then remove from pan. If desired, dip in confectioners sugar.

Temperature: 350° F. (slow moderate oven)
Time: Bake 25-30 minutes

I love ginger cookies, especially homemade ones. You can jazz these up a bit with some Ginger chips. (Ok, so I would eat the ginger chips while making these but if you have self-control…really yummy) Any molasses will do in my opinion, though I have to admit a fondness for retro molasses favorite Brer Rabbit Blackstrap Molasses.

In case you are unfamiliar with refrigerator cookies…these are the vintage precursors to today’s ready to bake cookies…except SO MUCH BETTER. No weird chemical taste, nice ingredients and well, delicious.

4 cups all-purpose flour
1 teaspoon soda
2½ teaspoons ginger
½ teaspoon salt
1 cup shortening (part butter)
1 cup sugar
½ cup sorghum molasses
2 egg, unbeaten

Sift flour, measure and resift 3 times with soda, ginger and salt. Cream shortening, blend in sugar, add sorghum and eggs, and beat vigorously until smooth and fluffy. Then add flour mixture and stir until thoroughly combined. Pack into a refrigerator freezing tray lined with waxed paper and chill until very firm; or shape in roll and wrap before chilling. Do not freeze. When ready to bake, slice â…›-inch thick, place on buttered cookie sheet, and bake in a moderate oven. (400° F.) for 10 minutes, or until nicely browned. The dough may be kept in the refrigerator for several days, if well wrapped and sliced and baked as cookies are needed. Makes about 6½ dozen cookies. The Modern Family Cookbook

Goody, goody, GUM DROPS!

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
â…“ cup shortening, half butter
â…” cup sugar
1 egg, beaten
½ teaspoon vanilla
2 tablespoons milk
¾ cup spiced gum drop, cut in small pieces
½ cup blanched almonds

Sift and measure flour; resift 3 times with baking powder and salt. Cream shortening; add sugar gradually and continue creaming. Add well-beaten egg and beat until fluffy. Stir in vanilla. Add flour mixture alternately with milk, beating well after each addition. Add gum drops and drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart. Stick 4 almond halves in top of each cookie.Bake in a moderately hot oven (400° F.) for about 10 minute, or until cookies are lightly browned. Remove immediately to cake rack; they become crisp as they cool. About 24 cookies. The Modern Family Cookbook

This is an old fashioned cookie which might just be its charm. Nice with a cup of coffee or cocoa…

Hermits

(Very palatable, tender and crunchy)
1 cup seedless  raisins
1 cup chopped nuts
2¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup soft butter or margarine
1 cup sugar
3 eggs

Grease baking sheets lightly. Start oven 10 minutes before baking; set to moderately hot (400° F.) Plump raisins. Cool. Chop nuts. Sift flour, measure, resift 4 times with next 4 ingredients. Cream butter until shiny, add sugar in 2 or 3 portions, mixing until smooth after each. Stir in raisins and nuts until well distributed. Drop 2-inches apart by heaping teaspoonfuls onto baking sheet into neat mounds. Bake 10 minutes or until nicely browned. Remove at once from pan to cake racks to cool. Store in container with tight-fitting cover with sheets of waxed paper between layers. 3½ dozen. The Modern Family Cookbook

Tis the season for cookies. Therese are “pressed” but not with a cookie press…just rather like peanut butter cookies with the fork tines.

2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup soft butter
½ cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
1 egg white beaten with 1 teaspoon cold water
Sift flour, measure, and resift 3 times with baking powder and salt. Cream butter well, blend in sugar, and add egg, beating vigorously until smooth and fluffy. Stir in flavorings, then add flour and mix well until smooth. Chill dough; then shape in walnut0size balls and press out flat with tines of fork. Brush cookies with egg white mixture and sprinkle with granulated sugar, crushed rock candy, or chopped nuts. Bake in a moderately hot oven (400° F.) for 10 minutes, or until delicately browned. Makes 2 to 3 dozen cookies. The Modern Family Cookbook

AKA those Hershey Kiss Cookies and everyone’s favorite. Really. Ok, except for you snickerdoodle sort.
2 c. Bisquick
3/4 c. peanut butter
1 can Eagle Brand sweetened condensed milk
1 tsp. vanilla

Mix all ingredients together. Roll into a small ball of about 1 tsp dough each. Roll each ball in sugar. Bake 6 minutes at 375 degrees. Once baked, put 1 Hershey kiss immediately into each cookie.

More bar cookies…these will use up that extra cranberry sauce or just give a festive look to any holiday party. Cheaper, healthier and yummier than Starbucks Cranberry Bliss Bars too.
In saucepan, combine ½ cup granulated sugar, 4 teaspoons cornstarch, and ½ teaspoon ground ginger; stir in 1 14-oz jar cranberry-orange relish (or 1¾ cup leftover cranberry sauce!) Stir over medium heat till bubbly; cook and stir 3 minutes more. Remove from heat; stir in ¾ cup chopped nuts. Cool.

Cool ½ cup softened butter or or margarine and 1 cup packed brown sugar. Stir together 1½ cups all-purpose flour, ½ teaspoon salt; stir into creamed mixture. Add 1½ cups quick-cooking rolled oats and 1 tablespoon water; mix till crumbly.

Firmly pat half of the oat mixture into ungreased 9×13 pan. Spread with cranberry mixture. Combine remaining oat mixture and 1 tablespoon water; sprinkle over fruit. Pat smooth. Bake at 350° about 30 minutes.. Cool; cut into squares. Make 48 sq.

Because you have grown into the taste of mincemeat…believe me…and these simple bar cookies will ensure everyone will enjoy both the making and eating.
1 9-ounce package instant condensed mincemeat
1 14-ounce can sweetened condensed milk (Eagle Brand)
½ cup butter or margarine, softened
1 cup packed brown sugar
1 tablespoon milk
1½ cups corn flakes, crushed (â…” cup)
1 cup all-purpose flour
1 teaspoon baking soda

In saucepan, crumble mincemeat; add sweetened condensed milk. Cook and stir till thickened, about 5 minutes; remove from heat.

Cream butter, brown sugar, and 1 tablespoon milk until fluffy. Stir cornflakes with flour and soda. Add to creamed mixture; mix well. Pat half of crumb mixture into ungreased 9 x 13 pan. Carefully spread with mincemeat mixture. Sprinkle with remaining crumb mixture. Bake at 350° about 30 minutes. Cool. Cut into bars. Makes 36.

If Starbucks is to be believed, gingerbread and pumpkin spice is the taste of fall. Long before lattés came in pumpkin spice or gingerbread…gingersnaps were fall favorite. These drop cookies are easy, yummy and make your house smell better than any artificial room freshener.

Gingersnaps

2½ cups all-purpose flour
½ cup shortening
½ cup sugar
½ cup molasses
1 egg, beaten
1 teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
½ teaspoon soda
1 tablespoon hot water
1 teaspoon vinegar

Sift flour, measure, and resift. Cream shortening, blend in sugar and add molasses and beaten egg; beat until smooth. Mix spices thoroughly with soda and blend until smooth with hot water and vinegar; stir into creamed mixture. Add flour, mixing thoroughly until smooth. Drop from teaspoon onto buttered baking sheet, at least 2 inches apart. Bake 10 minutes in a moderate oven ( 375° F.) Remove to cake racks to cool. 4 to 5 dozen, depending on size. The Modern Family Cookbook