Hoosier Home Cookin'

MarthaWainscott, ofMulberry is certainly a blue ribbon baker. Her fabulous cookies have earned numerous accolades at the annual Clinton County Fair. This week, I share some of her favorites. Coconut Squares are a rich, nutty bar cookie full of pecans and coconut. Her brownies are the best I've ever eaten (my office was lucky enough to get samples awhile back). Her G'Ma's Whiskey Cookies are moist and buttery. And, her version ofMexicanWedding Cookies simply melt in your mouth.

Happy eating!
MarthaWainscott's
Coconut Squares
1/2 C. butter or margarine
2 eggs
1 tsp. vanilla
1 C. pecans (or walnuts)
3 T. flour
1/2 tsp. salt
1 1/2 C. coconut (do not use fresh)

Thoroughly mix flour, brown sugar and salt. Add other ingredients and pour over first mixture after it has baked 10 minutes in a 350-degree oven. Replace in oven and bake for 20 minutes.
MarthaWainscott's
Brownies
2 sticks margarine
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
1/2 C. cocoa
1 tsp. salt
2 C. walnuts

Cream margarine and sugar and then add eggs, one at a time. Do not overbeat. Add flour, cocoa and salt that has been sifted together. Add vanilla and nuts. Bake at 350 degrees for a bout 20 minutes in a 9x13 baking pan.Test with a toothpick for doneness.
Icing
1/3 C. cocoa
1/2 stick margarine
1/2 tsp. vanilla

Pinch salt
1/3 C. milk
Powdered sugar

The amount of powdered sugar depends on how much milk you use and how thick you want the icing. Combine all ingredients and beat well until creamy. Ice when brownies are hot. Martha usually sets the pan in the freezer for about 30 minutes to set the icing.
G'Ma'sWhiskey Cookies
1/2 lb. golden raisins
1/2 C. whiskey
1 C. butter, softened
1 1/2 C. brown sugar
3 eggs
3 C. all purpose flour
1 tsp. baking soda
1 lb. dates, chopped
1 lb. walnuts, chopped
1 (10-oz) jar maraschino cherries,
drained and chopped

In small bowl, add raisins and cover with whiskey. Allow to soak. Cream butter and brown sugar until light and fluffy. Add eggs and beat until ingredients are combined. Mix in flour and soda. Stir in dates, walnuts and cherries. Add the raisins that have been soaking in the whiskey.Drop from teaspoon onto ungreased cookie sheets. Bake in preheated 350-degree oven 12 minutes or until done. Do not over bake.

Although a traditional Christmas cookie, Martha bakes these year round. These are moist and keep very well, however, she says they don't freeze well.
MexicanWedding Cookies
1 C. butter or margarine
3/4 C. powdered sugar
2 C. sifted flour
1 tsp. vanilla
1 C. chopped pecans
additional powdered sugar

Mix butter, powdered sugar, flour and vanilla thoroughly. Stir in nuts. Roll by hand into small balls, about half to three-quarter-inch in diameter. Butter the palms of your hands while you are rolling the dough.Do not squeeze.Roll gently. Place on ungreased baking sheet about an inch apart. Butter the bottom of a small glass and then dip in powdered sugar and gently flatten balls. Bake 25 to 30 minutes or until golden brown, in a very slow oven (325 degrees). Roll in powdered sugar while still hot and repeat again when cool. Store in metal container with wax paper between the layers.