Link Search Menu Expand Document
McRae Recipes

Balls

Table of contents

  1. BLACK WALNUT BALLS
  2. BOURBON BALLS
  3. CHOCOLATE CRINKLES
  4. ITALIAN JAM COOKIES
  5. PEANUT BUTTER BALLS
  6. MINT COOKIES
  7. PEANUT BUTTER CRINKLES

BLACK WALNUT BALLS

By Amount
Vera McRae 6 dozen
Ingredient Measurement Comment
butter 1 C  
powdered sugar 1 C  
salt 1/4 t  
vanilla 1/2 t  
flour 2 C  
brandy 1 T  
black walnuts 1 C  
  1. Mix thoroughly and shape into ¾” balls (about ½ T of dough).
  2. Place on ungreased cookie sheet.
  3. Bake at 325 for about 20 minutes.

BOURBON BALLS

By Amount
Vera McRae 3 dozen
Ingredient Measurement Comment
vanilla wafers 2.5 cups finely crushed
powdered sugar 1 cup  
finely chopped nuts 1 cup  
unsweetened cocoa 2 T  
corn syrup 3 T  
bourbon 1/4 to 1/2 cup  
  1. Mix all ingredients thoroughly.
  2. Add corn syrup and ¼ c bourbon. Add more bourbon as needed to make dough hold together.
    1. Dough will be sticky.
  3. Roll into 1” balls and roll in powdered sugar.
  4. To freeze: place on cookie sheets 1” apart. Let freeze.
  5. Remove cookies and store in freezer in plastic bags.

CHOCOLATE CRINKLES

By Amount
Penny McRae 6 dozen
Ingredient Measurement Comment
unsweetened chocolate, melted 4 oz melted
oil ½ cup  
sugar 2 cups  
eggs 4  
vanilla 2 t  
flour 2 c  
baking powder 2 t  
salt 1/2 t  
powdered sugar 1 c  
  1. Mix all ingredients until thoroughly blended.
  2. Chill several hours or overnight.
  3. Drop teaspoonfuls of dough into powdered sugar and shape into a ball, until thoroughly coated.
  4. Place 2” apart on greased cookie sheet.
  5. Bake at 350 for 10 to 12 minutes.
  6. Remove from pan immediately.

ITALIAN JAM COOKIES

By Amount
Penny McRae 2.5 dozen
Ingredient Measurement Comment
butter 1 cup  
sugar 1/3 cup  
egg yolk 1  
vanilla 1 t  
flour 1.25 cups  
salt 1/4 t  
egg white 1 slightly beaten
coconut 1 cup shredded
Jam or jelly    
  1. Cream butter and sugar until fluffy. Add egg yolk and vanilla.
  2. Add flour and salt to creamed mixture.
  3. Chill dough for 1 hour.
  4. Shape dough into 1” balls then dip in egg white and roll in coconut.
  5. Place on ungreased cookie sheet and press each ball with thumb to form indentation.
  6. Bake at 300 for 20 to 25 minutes.
  7. Cool and fill with jam or jelly.

PEANUT BUTTER BALLS

By Amount
Vera McRae 2 dozen
Ingredient Measurement Comment
peanut butter 1 cup  
sugar 1 cup  
egg 1  
vanilla 1/2 t  
  1. Beat all ingredients until mixture is smooth.
  2. Shape into 1” balls and place on ungreased cookie sheet.
  3. Bake at 350 for 15 to 18 minutes.

MINT COOKIES

By Amount
Vera McRae 6 dozen
Ingredient Measurement Comment
½ c butter 1/2 cup  
½ c shortening 1/4 cup  
eggs 2  
vanilla 1 t  
sugar 1 cup  
brown sugar 1/2 cup  
flour 3 cup  
salt ½ t  
soda 1 t  
Rockwell mints    
  1. Combine butter, shortening, eggs, vanilla, sugar and brown sugar. Mix together thoroughly.
  2. Add flour, salt and soda and mix. Pinch off a piece of dough and work around the mint.
    1. Keep as small as possible.
  3. Place on cookie sheet and bake at 350 for 10 minutes.

PEANUT BUTTER CRINKLES

By Amount
Vera McRae 6 dozen
Ingredient Measurement Comment
butter 1 cup  
sugar 1 cup  
2 eggs 2  
peanut butter 1 cup  
brown sugar 1 cup  
vanilla 1 T  
flour 2.5 cups  
soda 1 t  
baking powder 1 t  
salt 1 t  
Nuts    
Chocolate kisses    
Jam or jelly    
  1. Mix butter, sugar, eggs, peanut butter, brown sugar, and vanilla on medium speed until fluffy.
  2. Add flour, soda, baking powder, and salt ingredients to mix and combine on low speed.
  3. Shape into 1” balls and roll in sugar. Place 2” apart on ungreased cookie sheet.
  4. Bake at 350 for 12 to 15 minutes.
  5. Immediately after taking cookies out of the oven, press nuts or candies into cookies, or, press with thumb and fill with jam or jelly.