Aunt Kathy's Gloreo Cookies
Cookies:
18 oz. package Devil's Food cake mix
2 eggs
2 Tbsp. water
1/2 c. cocoa
2 Tbsp. oil
Filling:
1 envelope unflavored gelatin
1 c. shortening
1 tsp. vanilla
1/4 c. cold water
1/4 tsp. salt
3 2/3 c. powdered sugar
Combine mix, eggs, water, oil and cocoa. Blend until
it will hold its shape. Let stand 20
minutes. Form 1/2" balls. Place 2" apart
on greased cookie sheet. Flatten with bottom of glass
dipped in Nestle Quick. Bake at 400ø for
8 minutes. As they are removed, flatten each with
spatula. Let cool 20 minutes. Make filling.
Filling: Soften gelatin in cold water and place in
pan of hot water until clear. Meanwhile, beat shortening
until fluffy, adding sugar a little at a
time. Beat in vanilla and cooled gelatin.
Beat 6 minutes. Shape into 1" balls and place between
bottoms of two cookies. Press cookies together
until filling comes neatly to the edge. Chill
about an hour. Makes 50 cookies.
Molasses Sugar Cookies
1 egg
3/4 c. shortening
1 c. granulated sugar
1/4 c. dark molasses
2 c. flour
2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
Melt shortening. Cool. Add sugar, molasses,
and egg. Beat well. Sift dry ingredients together
and add to molasses mixture. Mix thoroughly.
Chill several hours or overnight. Form 1" balls
and roll in granulated sugar. Bake on greased cookie
sheet at 375ø for 8-10 minutes.
Sugar cookies
2 c. sugar
1 c. shortening
1 c. sour cream
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Mix above. Add 3 1/2 - 4 c. flour to soft dough.
Refrigerate overnight. Roll out, cut with
cookie cutters and bake 350ø for 10 minutes.
Christmas Butter Balls
1 c. butter
2 c. flour
4 Tbsp. powdered sugar
1 c. chopped nuts
1 Tbsp. vanilla
Work together with hands and roll into walnut-sized balls.
Bake 15 minutes at 350ø on
ungreased cookie sheet. Roll in powdered sugar
while warm.
Brownies
1 c. oleo
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
4 eggs
4 squares unsweetened chocolate
1 1/3 c. flour
1 c. nuts
1 tsp. baking powder
Mix all ingredients, except chocolate. Melt chocolate
in a double boiler and blend in to mixture.
Pour into greased 10 x 13 pan. Bake 25-30 minutes
at 350ø.
Lemon Bars
1/2 c. oleo
1 c. flour
1/4 c. powdered sugar
Combine until mealy. Pack firmly into 8 x 8 pan. Bake 15 minutes at 350ø.
Filling:
2 beaten eggs
3 Tbsp. lemon juice
2 Tbsp. flour
1 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. grated lemon rind
Combine filling ingredients and spread over hot crust.
Return to oven for 25 minutes at 325ø.
When cool, frost with confectioner's icing (lemon juice
and powdered sugar) or just sprinkle
with powdered sugar and cut into squares.
Best Chocolate Syrup Brownies
1/2 c. butter
1 c. sugar
3 eggs
dash salt
1 c. flour
3/4 c. canned chocolate syrup
2 tsp. vanilla
3/4 c. chopped walnuts or pecans
Cream butter, sugar and eggs until creamy and well-blended.
Add salt. Stir in flour, mix well.
Add chocolate syrup, nuts and vanilla. Pour mixture
into well greased and lightly floured 9x9
pan. Smooth top. Bake 350ø for 35
minutes or until toothpick inserted in center comes clean.
Cool in pan on rack, loosen edges. Cut into squares.
Garnish with pecan halves or dust with
powdered sugar. Make 16-18 brownies.
Mint Brownie Cups
2 1/2 squares unsweetened chocolate
1/2 c. butter
1 scant c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1/2 tsp. mint extract
1/2 c. +2 Tbsp. flour
1/2 tsp. baking powder
Melt chocolate and butter. Stir in sugar.
Add eggs, vanilla and mint. Combine flour and baking
powder, add to butter mixture. Line a muffin pan
with 12 cupcake liners. Fill each with 2 Tbsp.
of batter. Bake 350ø for 13-15 minutes
until a toothpick barely comes out clean. Remove from
pan and cool on rack. Dust with powdered sugar
when cool. Cups will sink slightly in the
middle. Garnish with sliced strawberries if desired.
Brown Sugar Refrigerator Crisps
2 eggs, slightly beaten
2 c. brown sugar, packed
1 c. butter
3 tsp. vanilla
3 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 c. finely chopped nuts, optional
Cream butter, eggs, sugar and vanilla. Combine soda,
flour and salt. Add to egg mixture. Blend
well. Stir in nuts, if used. Divide dough
in half. Roll each half into a 2" diameter log in wax
paper. Twist ends to shut. Refrigerate till
firm, at least overnight. Cut rolls into 1/4" thick
slices. Set 1" apart on ungreased cookie sheets.
Bake 10-12 minutes at 350ø or until golden
crisp. Serve hot or cool on racks. Makes
6 dozen.
Tea Cookies
1 c. butter
1/2 c. powdered sugar
1 1/2 tsp. vanilla
2 c. flour
Dash salt
Dash baking powder
3/4 c. finely chopped pecans
Powdered sugar for dusting
Beat butter and sugar until creamy, add vanilla.
Blend flour, salt and baking powder. Add flour
mixture to butter, blending well. Add nuts, blending
well. Roll dough into 2 balls. Wrap in
plastic wrap and refrigerate at least an hour.
Flatten dough and cut into 15 or 16 equal sized
pieces. Shape into marble sized balls and place
on ungreased cookies sheets. Bake 375ø for
10-12 minutes until firm but not brown. Dust with
powdered sugar while warm. Cool. Dust
again. Makes about 30 cookies.
Georgia Peanut Cookies
1 c. soft butter
1 c. brown sugar, packed
1 c. crunchy peanut butter
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1/2 tsp. salt
3 c. flour
Cream butter, sugar and peanut butter. Add vanilla
and eggs, beating until fluffy. Stir in baking
soda and salt. Blend in flour until stiff dough
forms. Shape into walnut-sized balls. Place on
lightly greased cookie sheet. Press with fork,
crisscross, to flatten. Sprinkle with peanuts if
desired. Bake 375ø for 10 minutes, or until
lightly browned. Makes 5 dozen.
Chocolate Meringue Bars
1 c. butter, softened
1/3 c. granulated sugar
1/2 c. brown sugar
2 egg yolks
1 Tbsp. cold water
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 7 oz. package chocolate chips
1/2 c. chopped pecans
Meringue topping:
2 egg whites
1 c. brown sugar
Cream butter, sugar and brown sugar until light.
Beat in yolks, water and vanilla. Sift flour, salt
and baking powder. Blend in dry ingredients.
Spread dough evenly onto a greased jelly roll pan
or cookie sheet. Sprinkle chocolate chips and nuts
on top of dough. Beat egg whites until stiff.
Add brown sugar to egg whites, a little at a time, beating
constantly. Spread meringue over
chips and nuts. Bake 275ø for 30 minutes.
Cool completely before cutting into bars. Makes
about 36 bars.
Victorian Cookies
1 3 oz. package cream cheese
1/2 c. butter
1/2 tsp. grated lemon rind
1 c. flour
2 Tbsp. sugar
Apricot or strawberry preserves
Cream cream cheese and butter until smooth and light.
Beat in lemon rind. Combine flour and
sugar. Stir in half, blending well. Add other
half. Roll out on floured board to 1/8" thick. Cut
into 2" rounds. Spoon 1/4 to 1/2 tsp. preserves
into center. Form into triangle by folding in three
edges. Pinch edges gently. Bake 375ø
for 12-14 minutes. Cool cookies a few minutes.
Remove to rack, cool completely. Store in tin.
Makes 3-4 dozen.
Solinari (White Moon) Cookies
2 1/4 c. twice-sifted flour
1 c. butter
1/4 tsp. baking powder
1/2 c. sugar
Blend flour and baking powder. Cream butter and
sugar. Add flour, a bit at a time, mixing until
smooth. Roll out 1/4" thick; cut into 2" circles.
Place on ungreased cookie sheet about 2" apart.
Score with crisscross pattern with knife, being careful
not to cut more than halfway down. Bake
325ø for 15-18 minutes, until cookie is delicate
brown around the bottom and edges. Cookie
should be white on top. Makes about 3 dozen.
Nuitari (Black Moon) Cookies
1/2 c. white shortening
2 tsp. vanilla
6 Tbsp. powdered cocoa
2 c. flour
1/2 tsp. salt
1/2 c. powdered sugar
1 1/2 c. granulated sugar
2 eggs
2 Tbsp. vegetable oil
2 tsp. baking powder
1/2 c. milk
1/2 c. chopped nuts (optional)
Cream shortening and granulated sugar together.
Add vanilla and eggs, beat until light. Sift
cocoa, flour, baking powder, and salt together and add
to shortening mixture. Blend well. Add
milk and stir until smooth. Add nuts if desired.
This will be quite soft, refrigerate 3 hours or
overnight. Shape dough into 1" balls and roll in
powdered sugar. Place 2" apart on greased
baking sheet. Cookies will flatten, crinkle and
spread. Bake 350ø for 8-10 minutes. Cookies
should be moist inside like brownies. Cool on racks
until they are hard enough to hold their
shape. Store in airtight container. Makes
4 dozen.
Broken Cookies
1 1/3 c. flour
3/4 c. coarsely ground walnuts
1/2 scant c. sugar
3/4 c. butter or margarine
1/2 tsp. vanilla
2 1 oz squares semisweet chocolate
Combine flour, walnuts and sugar. Cut in butter,
until mixture is crumbly. Quickly stir in
vanilla and chocolate, being careful not to cream mixture.
Press mixture into 9" baking pan.
Bake 350ø for about 50 minutes. Cool, break
into pieces and serve.
Sugar Cookies
5 c. sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 c. softened shortening
1 1/2 c. sugar
3 eggs, well-beaten
1 tsp. vanilla
1/2 c. PET evaporated milk
Resift flour with baking powder and salt. Cream
shortening and sugar. Mix in eggs and vanilla.
Add half of flour mixture and beat until smooth.
Add evaporated milk and remaining flour.
Mix well. Refrigerate 2-3 hours. Roll out
to 1/4" thick. Cut into shapes and sprinkle with sugar
if desired. Bake 425ø on greased cookie
sheet 12 minutes, or until light brown.
Crisp Cutouts
1 c. sugar
1 c. shortening
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
3 1/2 c. flour
1 tsp. salt
1/2 tsp. baking powder
Cream sugar and shortening. Mix in eggs, one at
a time, beating well after each. Add vanilla
and almond. Mix flour, salt and baking powder.
Stir into creamed mixture. Chill 30 minutes.
Roll dough to 1/8" thick on floured board. Cut
with cookie cutters. Bake on ungreased cookie
sheet 8-10 minutes at 375ø. Cool on rack.
Decorate with candied fruit, sprinkles or colored
sugar before baking, or frost afterward.
* Butter Cookies
1/2 c. sugar
1 c. butter
1 egg
1 Tbsp. vanilla
3 c. sifted flour
1/2 tsp. baking powder
Combine sugar, butter and egg until smooth with electric
mixer. Add vanilla, blend well. Sift in
flour and baking powder, blend well. Cover,
refrigerate 1 hour. Roll out on lightly floured
board to 1/4" thick. Cut with cookie cutters.
Bake 5-7 minutes on ungreased cookie sheets at
425ø. Cool on racks and decorate as desired.
Lacy Cookie Rolls
2/3 c. packed golden brown sugar
1/2 c. butter
1/2 c. corn syrup
1 c. flour
1 c. minced nuts
Combine sugar, butter and corn syrup in top of double
boiler. Stir over direct heat until well
blended. Remove from heat and blend in flour and
nuts. Place over boiling water to keep batter
warm while working. Drop by teaspoon fulls on cookie
sheet, leaving 1" between cookies.
Bake 10-12 minutes at 325ø until golden brown.
Remove from oven and cool 2 minutes.
Loosen cookies with spatula 1 at a time and roll around
any clean round surface (such as the
handle of a wooden spoon) until firm. If cookies
become too firm to shape, return to oven for
several seconds to soften.
Hsing Jen Ping (Almond Cookies)
1 c. lard
1 c. sugar
1 egg
1 tsp. almond extract
3 c. sifted flour
1 tsp. baking soda
1 tsp. salt
Red food coloring
Cream lard and sugar until light. Add egg and mix
well. Add almond extract and sifted dry
ingredients, mix well. Shape into 1" balls and
place on ungreased cookie sheet. Flatten slightly
by pressing thumb in center. Dip end of chopstick
in red food coloring and touch top of each
cookie. Half an almond may be used instead of coloring.
Bake 375ø for 10 minutes. 4 1/2 doz.
Brown-edged Butter Cookies
Sift: 3/4 c. flour
1/8 tsp. salt
Cream with wooden spoon:
1/2 c. soft butter
1/3 c. sugar
1/2 tsp. vanilla
1 egg
Add flour mixture, mix well. Drop by half-measuring-teaspoons
onto ungreased cookie sheets.
Bake 350ø for about 10 minutes, or until edges
are golden brown. Cool on racks. 2 dozen. Store
in airtight container.
Creole Kisses
6 egg whites
1 c. sugar
1/2 tsp. cream of tartar
1 tsp. vanilla
2 c. chopped pecans
Beat 1 egg white stiff. Gradually beat in 2 Tbsp.
sugar. Beating constantly, add another egg
white then 2 Tbsp. sugar. Continue until all egg
whites are added. Mix remaining sugar with
cream of tartar and gradually add to first mixture, beating
until very stiff. Add vanilla and nuts.
Drop by teaspoonfuls onto cookie sheets lined with brown
paper. Bake 300ø for 25 minutes or
until cracked on top, but not browned. Put paper
on damp surface and remove kisses with sharp
knife. 4 1/2 dozen.
Stormy Weather Jumbles
Blend Together:
1 c. packed brown sugar
1/2 c. margarine
2 eggs, mixing after each then add
2 Tbsp. wheat germ
2 Tbsp. brewer's yeast
1/2 c. cornmeal
1/2 c. unsulphured molasses
Sift Together:
1 c. sifted flour
1 tsp. salt
1 tsp. each baking powder and baking soda
1 tsp. cinnamon
1/2 tsp. each ground cloves, ginger
Stir in:
1 c. whole wheat flour
Add, alternating with 1/2 c. buttermilk
Stir In:
1 c. chopped fruit (any)
1 c. broken nuts (any)
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 325ø for 15-18 minutes. 6 dozen.
Scotch Teas
Combine 1/2 c. butter and 1 c. brown sugar in saucepan;
cook and stir until butter melts. Stir in
2 c. quick-cooking rolled oats, 1 tsp. baking powder,
and 1/4 tsp. salt. Mix well. Pour into
greased 8x8 pan, bake 350ø for 20-25 minutes.
Cool, cut into bars. Makes 24 bars.
Molasses Shortbread Balls
1 pkg (5 oz) shortbread cookies, crushed
1 c. powdered sugar
1/4 tsp. mace
3 Tbsp. light molasses
1 Tbsp. grated orange peel
2 Tbsp. orange juice
1 c. finely chopped walnuts
Powdered sugar or coconut
Combine cookie crumbs, sugar and mace. Add molasses,
orange peel and juice. Mix well. Stir
in nuts. Roll dough into 3/4" balls. Roll
each ball in powdered sugar or coconut. Store in
airtight container. Makes 36 cookies.
Muster Cookies
3/4 c. shortening
1/2 c. packed brown sugar
2 eggs
1 tsp. vinegar
1 1/2 c. flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. baking powder
3/4 c. molasses
3/4 tsp. water
Cream shortening and sugar until light and fluffy.
Beat in eggs one at a time. Stir in vine gar.
Sift dry ingredients. Add to first mixture alternately
with molasses and water. Drop by
teaspoons 2" apart on greased cookie sheets. Bake
in preheated moderate oven (350ø) for 8-10
minutes. Makes 8-10 dozen cookies.
Arbutus Hermits
3/4 c. soft butter
1 1/2 c. packed brown sugar
2 eggs
2 c. flour
1 tsp. each ground cloves and cinnamon
3/4 tsp. salt
1 tsp. baking soda
2 Tbsp. hot water
1 c. chopped raisins
1 c. chopped nuts
Cream butter and sugar until light. Beat in eggs
one at a time. Sift dry ingredients and combine
half with first mixture. Add remaining flour and
hot water. Fold in raisins and nuts. Drop by
teaspoons on well-greased cookie sheets and bake 350ø
for 10-12 minutes. About 8 dozen.
Peanut Butter Jumbos
1 c. margarine
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp. baking soda
1 1/2 c. peanut M&Ms
Beat margarine, peanut butter and sugars until light and
fluffy; blend in eggs. Gradually add
combined flour and soda; mix well. Stir in M&M's.
Drop by level 1/4 c. measure onto greased
cookie sheet about 3" apart. Bake 350ø for
14-16 minutes. 2 dozen cookies. (2 1/2", bake
11-13 minutes)
Rum Balls
2 c. vanilla wafer crumbs
2 c. sifted powdered sugar
3 Tbsp. cocoa
1/2 c. dark rum or 1/4 c. rum and 1/4 c. water
3 Tbsp. white Karo syrup
1 c. chopped nuts
Sift sugar and cocoa. Mix with vanilla wafer crumbs.
Mix rum and syrup; add to crumbs. Add
chopped nuts. Mix together until blended.
Pinch off small pieces of dough; form balls and roll
in sifted powdered sugar until covered. Store in
tin containers. Aging improves flavor.
Lebkuchen
About 5 c. flour
1 c. chopped nuts
1 pt. honey or syrup
1/4 c. butter
1/4 c. lard
1/2 c. sugar
1/4 tsp. cloves
1/2 tsp. ginger
1/2 tsp. nutmeg
1 Tbsp. cinnamon
1 tsp. cardamom (seed or ground)
1 tsp. baking soda
1/4 c. water
3 eggs
Cream shortening and sugar and add slightly beaten eggs.
Dissolve soda in water. Sift flour and
spices. Stir all ingredients together. Let
dough stand overnight (refrigerate) or ripen a few days.
Roll out chilled dough and cut into diamond shapes.
Bake 350ø for 10-12 minutes. Cool and
spread with thin glaze and an almond slice in the center.
Polvorones (Mexican Wedding Cakes)
1 c. margarine
1/3 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 c. flour
1 c. finely chopped nuts
Dash salt
Powdered sugar
Beat margarine until softened, add sugar, beat until fluffy.
Add vanilla and almond extract and
beat well. Stir in flour, nuts and salt.
Cover, chill 1 hour. Shape into 1" balls. Bake on
ungreased cookie sheet in 350ø for 15 minutes
or until lightly browned. Cool 5 minutes. Roll in
powdered sugar. Cool thoroughly, roll again in
sugar. Makes 60.
Old-fashioned Sugar Cookies
4 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 1/2 c. shortening
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
1 c. buttermilk or sour milk
Stir together flour, baking powder, soda, nutmeg, and
1/2 tsp. salt. In large bowl beat shortening
for 30 seconds. Add sugar and beat until fluffy.
Add eggs, vanilla and lemon extract and beat
well. Add flour mixture and buttermilk alternately
to shortening mixture, beating until well
mixed. Divide dough in half. Cover each half;
chill 3 hours or until easy to handle. For large
cookies, roll dough 1/2" thick and cut with 3" round
cutter. For small cookies, roll 3/8" thick
and cut with 2" round cutter. Place 2 1/2" apart
on ungreased cookie sheet, sprinkle with
additional sugar. Bake 375ø for 10-12 minutes
or until done. Makes 24 large or 48 small
cookies.
Best Sugar Cookies
2 c. flour
1 1/2 tsp. baking powder
6 Tbsp. margarine
1/3 c. shortening
3/4 c. sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
Stir together flour, baking powder, and 1/4 tsp. salt.
In large mixer bowl beat margarine and
shortening until softened; add sugar, beat till fluffy.
Add egg, milk, and vanilla and beat well.
Add flour and beat until mixed. Divide in half.
Cover; chill 3 hours. Roll out 1/8" thick. Cut
with cookie cutters. Bake on ungreased cookie sheet
at 375ø for 7-8 minutes or till done.
Remove and cool. Decorate with icing or candies.
Rocky Road Brownies
1 c. (6 oz pkg) semi-sweet chocolate chips
1 c. flour
1/2 tsp. baking powder
1/3 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/4 c. chopped nuts
1/2 c. tiny marshmallows
Melt 1/2 c. chocolate chips, cool slightly. Stir
together flour and baking powder. In small mixer
bowl, beat margarine until softened; add sugar, beat
until well-combined. Add eggs and vanilla;
beat until just combined. Beat in melted chocolate.
Add flour; beat until just combined. Spread
in 9x9 pan. Bake 350ø for 20 minutes.
On baked base, layer chocolate pieces, nuts and
marshmallows. Bake 5-10 minutes more or until marshmallows
are golden. Cool, cut into bars.
Makes 24.
Grandma Fantz's Nitey-nite Cookies
2 egg whites
2/3 c. sugar
1 c. chopped nuts
1 c. chocolate chips
Preheat oven to 350ø. Beat egg whites until
fluffy, gradually add sugar. Beat until stiff. Stir in
nuts and chips. Drop by teaspoons into foil-covered
cookie sheets. Put in oven, close door, and
turn off. Do not open door. Then go to bed
and awaken to a great treat in the morning. Make
24.
M&M Cookies
1 c. shortening
1 c. brown sugar, firmly packed
1/2 c. sugar
2 eggs
2 tsp. vanilla
2 1/4 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. plain M&M
Cream shortening, sugars, eggs and vanilla. Sift
together flour, soda and salt. Add dry
ingredients gradually to creamed mixture, mix well.
Stir in 1/2 c. M&Ms; reserve rest for
decorating. Drop by tsp. on ungreased baking sheet.
Decorate tops with remaining M&Ms.
Bake 375ø for 10-12 minutes. Makes 6 dozen
2 1/2" cookies.
Snicker Doodles
Mix together:
1 c. shortening
1 1/2 c. sugar
2 eggs
Sift together and stir in:
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp salt
Chill dough. Roll in small balls, dip in cinnamon-sugar,
place on ungreased cookie sheet, 2"
apart. Bake 400ø 8-10 minutes.
Mom's Gingersnap Cookies
Heat to boiling:
1/2 c. molasses.
Add and mix well:
1/4 c. sugar
3 Tbsp. shortening
1 Tbsp. milk
Mix and sift together:
2 c. flour
1/2 tsp. soda
1/2 tsp. clove
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
Add sifted dry ingredients to first mixture. Shape
into mound, wrap in waxed paper and chill
thoroughly. Roll onto board lightly floured with
confectioner's sugar, until dough is about 1/4"
thick. Dip cutter into confectioner's sugar each
time before cutting cookie, then place on lightly
greased baking sheet. Bake 375ø about 8
minutes.
Peanut Butter Cookies
2 c. sugar
1/2 c. lard
1/2 c. oleo
2 eggs
2/3 c. peanut butter
pinch salt
1/4 c. buttermilk
1 tsp. vanilla
2 tsp. soda
1/2 c. nuts
Flour to make stiff (about 3 c.)
Cream butter, lard and oleo. Add eggs, peanut butter,
vanilla, and buttermilk. Sift together flour
and soda, and blend thoroughly with first mixture.
Stir in nuts. Roll into balls and place on
cookie sheets. Press down with fork in classic
criss-cross. Bake on ungreased cookie sheets
(wild guess, this recipe had no instructions) at 350ø
until done.
Grandma Fantz's Rice-Krispies Balls
1 stick melted oleo
1 egg, well beaten
1 c. sugar
1 pkg. (8 oz) dates
Stir all together, bring to boil. Boil 3 minutes,
stirring constantly. Remove from heat, stir in 3 c.
Rice Krispies, 1 c. finely chopped nuts. Stir.
Wet hands, roll into small balls, roll in flaked
coconut. Chill. Makes 24.done (about 10 minutes).
Aunt Louise's TV Cookies
Mix and boil 2 minutes:
2 c. sugar
1 stick oleo
1/3 c. cocoa
1/2 c. milk
Stir in:
3 c. oats
1/2 c. peanut butter
Drop out on wax paper.
Pinwheel Cookies
1/2 c. butter
3/4 c. sugar
1 egg
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp salt
1/2 tsp. vanilla
1 oz unsweetened chocolate, melted
Cream butter. Add sugar and continue creaming.
Add egg and beat until light and fluffy. Sift
flour, baking powder and salt together; add to creamed
mixture. Add vanilla and blend well.
Divide dough into 2 equal parts. Melt chocolate
in double-boiler. Mix chocolate with one half
of the dough, until well blended. Refrigerate until
easy to handle. Roll out both doughs into
equal sized rectangles, about 1/8" thick. Place
chocolate dough on top of vanilla dough,
refrigerate briefly. Roll layers like a jelly roll,
1 1/2" wide. Wrap in waxed paper or plastic
wrap. Chill overnight. Slice 1/4" thin.
Bake on greased baking sheet at 375ø for 8 minutes.
Vanilla Sugar Cookies
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp baking powder
In large bowl, cream butter and sugar with electric mixer.
Beat in eggs and vanilla. Add baking
powder and flour one cup at a time, mixing after each
addition. Dough will be very stiff and it
may be necessary to blend the last of the flour by hand.
Do not chill dough! Divide dough into
two balls. On floured surface, roll each ball into
a 12" circle. Dough should be about 1/8" thick.
Dip cookie cutters in flour before each use. Pick
up dough around cookies. Bake on ungreased
cookie sheets at 400ø for 6-7 minutes.
Cherry Winks
2 1/4 c. flour
1/2 tsp soda
1 tsp. baking powder
1/2 tsp salt
3/4 c. shortening
1 c. sugar
2 eggs
1 c. pecans, chopped fine
1 c. chopped dates
2 1/2 c. crushed cornflakes
Maraschino cherries
Blend shortening, sugar and eggs. Mix in flour,
soda, baking powder and salt. Then add dates
and pecans. Form 1" balls and roll in crushed cornflakes.
Press cherry half in center of each,
flattening ball somewhat. Bake on greased cookie
sheet for 10-12 minutes at 375ø.
Brown-Rim Cookies
1 c. butter
1 tsp. salt
1 tsp. vanilla
2/3 c. sugar
2 eggs, well beaten
2 1/2 c. sifted flour
Combine butter, salt and vanilla. Add sugar then
eggs; beat well. Add flour, mix well. Drop
dough by the teaspoon onto greased baking sheets.
Flatten with bottom of glass covered with
damp cloth. Bake 375ø, 8-10 minutes or until
edges are lightly brown. 4 « dozen cookies
Chocolate Mints
3/4 c. butter
1 1/2 c. dark brown sugar
2 Tbsp. water
1 pkg. (12 oz) semi-sweet chips
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
About 1 lb. green Andes Mints
Chocolate sprinkles
In heavy saucepan over low heat, melt butter, with sugar
and water. Add chocolate and stir until
partly melted. Remove from heat and stir until
completely melted. Pour into large mixing bowl,
let stand 10 minutes. With electric mixer on high,
beat in eggs one at a time. Reduce speed to
low, add flour salt and baking soda; beat until blended.
Chill 1 hour for easier handling. (The
dough is almost liquid before chilling but will harden
nicely.) Line 2 cookie sheets with
aluminum foil. Roll teaspoons of dough into balls
and place balls about 2" apart. Bake 350ø,
12-13 minutes. Do not overbake, cookies will get
crisp as they cool. Immediately place 1/2 a
mint on each cookie. Allow mint to soften and swirl
over cookie. Sprinkle with chocolate
sprinkles, remove to racks to cool completely.
These freeze well. Make 80-100 cookies.
Honey Nut Balls
1 c. shortening or oil
1/4 c. honey
2 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 c. finely chopped pecans
Combine shortening and honey; add vanilla and mix well.
Add flour, salt and pecans. Form into
small balls, place on lightly greased cookie sheet.
Bake 300ø for 25-30 minutes or until done.
Remove from oven, roll in powdered sugar while warm,
then roll again. Make 5 1/2-6 dozen.
Grandma Wymer's Peanut Butter Cookies
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. sifted flour
3/4 tsp. soda
1/4 tsp. salt
Thoroughly cream butter, peanut butter, sugars, egg and
vanilla. Sift together dry ingredients;
blend into creamed mixture. Shape into 1" balls;
roll in granulated sugar. Place 2" apart on
ungreased cookie sheet. Criss-cross with fork tines.
Bake 375ø for 10-12 minutes. Cool
slightly; remove from pan. Makes 4 dozen and doubles
well.
Spritz
1 1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
4 c. sifted flour
1 tsp. baking powder
Thoroughly cream butter and sugar. Add egg, vanilla
and almond; beat well. Sift together flour
and baking powder; add gradually to creamed mixture,
mixing to smooth dough. Do not chill.
Force dough through cookie press onto ungreased cookie
sheet. Bake 400ø 8 minutes; cool.
Makes 6 dozen.
Scotch Shortbread
Heat oven to 350ø. Mix 3/4 c. softened margarine
and 1/4 c. sugar. Stir in 2 c. flour. (If dough
is crumbly stir in 1 or 2 more Tbsp. butter) Roll
dough 1/2" thick on lightly floured board. Cut
into small shapes. Place about 1/2" apart on ungreased
cookie sheets. Bake until set, about 20
minutes. Immediately remove from cookie sheets.
About 2 dozen cookies.
Toll-House Cookies
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. softened butter
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 eggs
1 pkg (12 oz) semi-sweet chips
1 c. chopped nuts (opt)
In small bowl combine flour, baking soda and salt.
In large bowl, cream butter, sugars and
vanilla. Beat in eggs. Gradually add flour
mixture; mix well. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 375ø for 8-10 minutes. 100
2" cookies.
Pfeffernsse
2 eggs
1 1/2 c. sugar
3 c. sifted flour
1 tsp. powdered cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. powdered cardamom
1 tsp. baking powder
1/8 tsp. salt
1 1/2 oz. ground blanched almonds
1 1/2 oz. candied citron, minced
1 tsp. grated lemon rind
1/2 c. rum
Powdered sugar for dusting
Beat eggs and sugar till fluffy. Resift flour with
spices, baking powder and salt. Add almonds,
citron and lemon rind to sugar and eggs. Work in
flour, chill dough. Form long rolls 1" in
diameter and cut into 1/2" thick slices. Dry on
cookie sheet overnight. Place on greased cookie
sheet and bake 300ø for 15-20 minutes. Sprinkle
with rum while warm and roll in powdered
sugar. Store in airtight jar. Dust with powdered
sugar before serving. Makes 100.
Texas Sandies
1 c. butter
1/2 c. sugar
1/4 c. brown sugar
1 egg yolk
1 tsp. vanilla
2 1/4 c. flour
1/2 c. finely chopped pecans
Sugar for rolling cookies
Cream butter and sugars until light and fluffy.
Beat in egg yolk and vanilla. Stir in flour 1/2 c.
at a time, blending well, stir in pecans. Roll
in 1" balls, roll in sugar. Place on ungreased cookie
sheet, press with glass to 3/8" thick. Bake 350ø
for 10 minutes. Lower heat to 300ø bake 12
minutes longer, until just light brown on bottom.
Cool before removing to rack. Store in airtight
container. 3 dozen.
California Gold-rush Bars
1/4 c. melted butter
1 c. graham cracker crumbs
1 c. chocolate chips
1 c. peanut butter chips
1 can (15 oz) Eagle Brand milk
3/4 c. unsalted peanuts
Pour melted butter evenly into 13x9 pan. Mix butter
and crumbs and press into pan. Sprinkle
with chocolate chips, peanut butter chips. Pour
milk over all. Sprinkle with peanuts. Press
lightly. Bake 20-25 minutes at 350ø.
Cool, cut into bars. 20 bars.
Dusty Road Cookies
1 c butter
1 1/4 c. powdered sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 3/4 c. flour
1 1/2 c. chopped walnuts
Cream butter and sugar, add vanilla and cinnamon.
Combine flour and walnuts, stir into butter
mixture until well-blended. Shape into 1" balls.
Place on greased baking sheet and press top
with fork. Bake 350ø for 12-15 minutes,
until golden brown at edges. Cool briefly on sheet
before removing to racks. Dust with powdered sugar.
4 dozen.
Shaker Sugar Cookies
1/2 c. butter, softened
3/4 c. powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp. lemon extract
1/8 tsp. nutmeg
1 1/2 c. flour
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
Beat butter until creamy and light. Beat in sugar
until creamed. Add egg and beat. Add vanilla
and lemon extracts and nutmeg. In separate bowl,
combine flour, soda, cream of tartar and salt.
Add to creamed mixture, mix until well blended.
Chill 2-3 hours. Roll out 1/4" thick and cut.
Place on greased cookie sheet, sprinkle with sugar.
Bake 375ø for 8 minutes. Cool. Remove to
rack to cool completely. Store in tin. 3
dozen.
Gingerbread Men
2/3 c. shortening
1 c. sugar
1 egg
1/4 c. light molasses
2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
Cream sugar and shortening until fluffy. Add egg
and molasses; mix well. Sift dry ingredients
together, blend into molasses mixture. Chill overnight.
Roll out 1/4" thick on floured board, cut
out with cookie cutters. Bake on lightly greased
cookie sheets at 350ø for 10 minutes, or until
center springs back when pressed lightly. Ice with
1 c. powdered sugar blended with water, if
desired. About 2 dozen.
Basic Cookie Mix
8 c. flour
2 1/2 c. sugar
2 c. brown sugar
4 tsp. salt
1 1/2 tsp. baking soda
3 c. shortening
Combine dry ingredients. Cut in shortening.
Store in airtight container, 10-12 weeks in cool dry
place. 16 cups.
Chocolate Chip
3 c. cookie mix
3 Tbsp. milk
1 tsp. vanilla
1 egg
1/2 c. nuts
1 c. chocolate chips
Blend. Drop by tsp. on greased baking sheets.
Bake 375ø 10-15 minutes.
Sweet and Spicy
2 c. cookie mix
4 Tbsp. molasses
1/2 tsp. vanilla
1 egg, beaten
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
sugar
Blend. Drop by teaspoons 2" apart on greased cookie
sheet. Flatten with glass dipped in sugar.
Bake 375ø 8-10 minutes.
Pink Peppermint Cookies
1/3 c. butter, softened
1/4 c. sugar
1 egg
1/4 tsp. peppermint extract
1 tsp. whipping cream
1 1/3 c. flour
1 tsp. baking powder
Cream butter and sugar until fluffy. Add egg, peppermint
and cream; beat. Sift flour and baking
powder, add to butter. Mix until well- blended,
dough will be stiff. Wrap in wax paper. Chill
1-2 hours. Roll out to 1/4" thick. Cut with
2" heart-shaped cutters. Bake 375ø on ungreased
cookie sheet 7-9 minutes. Cool on rack. Frost
with Pink Peppermint Frosting (Misc). Sprinkle
with crushed peppermint candies.
Stephanie's Monster Cookies
12 eggs
2 lbs. brown sugar
4 c. sugar
1 Tbsp. vanilla
1 lb. butter, softened
14 c. (42 oz) quick oats
1 lb chocolate chips
8 tsp. baking soda
3 lbs. peanut butter
1 lb. M&M candies
Beat eggs, add other ingredients except for oats, chips
and M&Ms . Mix those in with a spoon.
Put on ungreased cookie sheet, flatten. Bake 350ø
for approximately 12-15 minutes. This
makes an incredibly large number of cookies.
Holiday Shortbread Ring
1 c. softened butter
1 c. powdered sugar
2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar 2 minutes. Gradually add
flour, baking powder, vanilla, and salt. Beat
until blended. On baking sheet, form dough into
9" circle. With knife, score into wedges.
Sprinkle with glazed fruit. Bake 25 minutes at
325ø until pale and soft. Cool on wire rack, cut
into wedges.
Chocolate Dream Bars
1/2 c. brown sugar
1/3 c. softened butter
1 c. flour
2 eggs
1 c. light brown sugar
1 tsp. vanilla
2 Tbsp. dark, unsweetened cocoa
1 Tbsp. flour
1 tsp. baking powder
1 pkg. (6 oz) semi-sweet chips
1 c. chopped nuts
2 Tbsp. dark, unsweetened cocoa
2 Tbsp. butter
2 Tbsp. water
1 c. powdered sugar
Mix 1/2 c. brown sugar with 1/3 c. butter and 1 c. flour
until crumbly. Press into 13x9 pan to
make an even layer. Bake 350ø for 10 minutes,
or until firm and golden. In large bowl, beat
eggs with 1 c. brown sugar and vanilla until frothy.
Stir in cocoa, flour, and baking powder.
Blend in chips and nuts. Spread over baked layer,
return to oven for 15-20 minutes until top is
crusty and dry. Cool.
For glaze mix cocoa, butter, and water in sauce pan.
Cook until smooth. Beat in sugar. Spread
over bars. 36 2x1 1/2 inch bars.
No-Bake Fruit And Nut Balls
2 c. mixed, chopped unsweetened dried fruit (dates, raisins,
apples, etc)
1/2 c. chopped nuts or Grape-Nuts
3/4 c rolled oats, or as needed
1/4 c. apple juice concentrate, or as needed
Combine fruit and nuts and 3/4 c. oats in bowl. Stir in
enough juice concentrate to moisten
mixture. Form into small balls, pressing very firmly.
If balls don't hold together, add more juice
or more oats. Refrigerate to chill before serving.
Fig Bars
1 Tbsp. fructose
4 Tbsp. butter
1 c.+2 Tbsp. apple juice concentrate
1 1/2 c. whole wheat flour
1 c. wheat germ
1 1/2 tsp. vanilla
1 lb. dried figs
2 Tbsp. ground almonds
Cream fructose and butter. Heat 1/2 c. plus 2 Tbsp.
of concentrate over medium heat until
warm. Add juice to butter, and continue to cream.
Add flour, wheat germ and vanilla. Mix to
form dough. Divide in two, forming each half into
a rectangular bar. Wrap separately in wax
paper and chill 1 hour. Meanwhile, combine figs
and remaining juice in pan, cook over low
until figs are soft. In blender, puree figs and
juice. Pour into small bowl and stir in almonds
until smooth. Coat a large, nonstick cookie sheet
with vegetable cooking spray. Place one
rectangle of dough on sheet and roll out thin.
Spread evenly with fig mixture. Place second
rectangle of dough between two sheets of waxed paper,
rool out to size of first. Place over fig
mixture. Press down lightly and even edges with
sharp knife. Bake 350ø until lightly browned,
15-30 minutes. Cut while hot.
Lemon Seedies
1/2 c. butter
1/2 c. sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. finely grated lemon rind
3/4 c. finely chopped almonds
2-3 Tbsp. poppy seeds
1 c. flour
2 Tbsp. sugar
Cream butter and sugar, beat in egg, vanilla and lemon.
Add nuts and poppy seeds. Blend well.
Stir in flour. Chill for a few hours, or freeze
30 minutes. Shape into 2" diameter roll. Roll in
sugar and wrap in wax papar. Chill 2-3 hours.
Slice into 1/4" rounds. Bake on ungreased
cookie sheets at 325ø for 18 minutes or until
cookies just begin to brown.
Frisco Fudge Foggies
8 oz semi-sweet chocolate
1/2 c. butter
1 tsp. instant coffee
2 eggs
3/4 c. sugar
1 tsp. vanilla
1/4 c. flour
1 c. coarsely broken walnuts
In heavy saucepan, melt chocolate, butter and coffee until
smooth. Cool 5-10 minutes. Beat
eggs until light and frothy, slowly add sugar.
Beat until very creamy. Drizzle in melted
chocolate, add vanilla. Stir in flour and walnuts,
do not beat. Pour into foil-lined 8x8 pan. Bake
375ø for 25 minutes. Cool on rack before
removing from pan. 16 squares.
* Browned Butter Cookies
1/2 c. butter
1/3 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
Heat butter in heavy skillet until browned (about 5 minutes.)
Turn into mixing bowl. Beat with
sugar, egg and vanilla until light. Add flour and
baking powder to make a stif dough. Shape into
little balls, using 1 level Tbsp. dough. Place
on cookie sheet, press center with thumb to make
indentation. Bake 350ø for 10-12 minutes,
until firm, but not overly browned. 30 cookies.
Honey Cookies
1 c.flour
1 tsp. baking soda
1/2 c. shortening
1/4 c. honey
1/4 c. sugar
1 egg yolk
Combine flour and baking soda. In saucepan, melt
shortening and honey until smooth. remove
from heat, beat in sugar. Beat in egg yolk.
Blend in dry ingredients. Pinch off walnut sized
pieces of dough and roll in granulated sugar. Place
1 1/2" apart on ungreased cookie sheet.
Bake 350 for 10-12 minutes until lightly colored.
Silver Palate Brownies
1/2 lb unsalted butter
4 oz. unsweetened chocolate
4 eggs
2 c. sugar
1/2 c. unbleached flour
1 tsp. vanilla
2/3 c. walnuts, coarsely chopped
Melt butter and chocolate together. Set aside and
cool to room temperature. Meanwhile, beat
eggs and sugar until thick and lemon colored. Beat
in vanilla. Fold chocolate into eggs. Mix
thoroughly. Sift flour and fold into until just
blended. Fold in walnuts. Pour into greased
floured 9x12 pan. Bake 25 minutes at 350 degrees
until center is just set. Cool 30 minutes
before cutting.
Black forest Brownies
Brownie layer:
2 egg whites
2 jars baby food prunes
1/2 c. buttermilk
1 package brownie mix (13x9 pan size)
Topping layer:
1 pkg instant vanilla pudding
1 1/2 c. milk
8 oz. tub style cream cheese, softened
2 cans cherry pie filling
1 oz semi-sweet chocolate, melted
In large bowl beat egg whites, prunes and buttermilk until
well blended. Stir in brownie mix.
Pour into greased 13x9 pan. Bake at 350 for 30-35
minutes. Let cool completely in pan. In
medium bowl, combine pudding and milk, beat on low to
mix. Add cream cheese asnd beat
until smooth and thickened. Spread over brownie
layer. Top with cherry pie filling. Chill until
topping is firm. Cut into squares. Drizzle
melted chocolate on each square from fork tines.
Buttrscotch Oatmeal Cookies
1 c. butter
1/2 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. quick oats
1 pkg butterscotch chips
Cream butter and sugars until light and fluffy.
Mix in eggs and vanilla. Sift together flour,
baking powder and salt. Add to creamed mixture.
Stir in oats and chips. Drop by
tablespoonfulls onto ungreased cookie sheets. Bake
10-12 minutes at 375. 3 dozen large
cookies.
Seven Layer bars
1/2 c. melted butter
1 pkg graham crackers, crushed
1 1/2 c. coconut
1 c. each semisweet and butterscotch chips
1 (14 oz) can sweetened condensed milk
1 c. chopped nuts
Combine butter and graham crackers. Press into 9x13
pan. Layer last 5 ingredients on top of
crust. Bake 30 minutes at 350. Cool and cut
into bars. 35 bars.
Microwave Chocolate Chip Sandies
3/4 c. butter, softened
1 tsp. vanilla
1 Tbsp. water
1/3 c. sugar
1/8 tsp. salt
1 3/4 c. flour
1 c. chopped pecans
1 pkg (6 oz) chocolate chips
Beat butter, vanilla, water, sugar and salt until well
mixed. Stir in flour, then nuts and chips.
Mix to form firm dough. Pinch off small pieces
of dough and form 1" balls. Microwave 1
dozen at a time. Arrange on microwave cookie sheet
(or piece of cardboard covered with waxed
paper) with 8 balls in circle at outer edge and 4 balls
in inner circle. Microwave on High 3-5
minutes, rotating 1/2 turn after 2 minutes. Cookies
will be set and dry when done. remove to
wire rack and dust with confectioner's sugar. 4
1/2-5 dozen.
No-Bake Cookies
2 c. sugar
5 Tbsp. cocoa
1/2 c. milk
1/2 c. butter
1/2 tsp. vanilla
3 c. quick cooking oats
1 1/2 c. shredded coconut
Combine sugar and cocoa in 2 quart glass bowl. Stir
in milk and add butter. Cook uncovered in
microwave 4 minutes on high, or until it comes to rolling
boil. Stir well. Cook 1 more minute
on high. Remove from oven; stir in vanilla.
Add oats and coconut. Drop by teaspoonfuls on
waxed paper.
Chocolate Slice and Bake Cookies
6 Tbsp. butter
6 Tbsp. cocoa
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Melt butter, 45-60 seconds on High. Add cocoa; blend
well. Beat in sugar, eggs and vanilla.
Add flour, baking powder and salt, beating until smooth.
Shape into 3 rolls, 1 1/2" diameter by
7" long. Wrap in waxed paper; chill overnight.
Slice into 1/4" thick slices. Place 8 slices 2"
apart on wax-paper covered plate or tray. Microcook
on medium, 2-2 1/2 minutes, turning 1/4
turn after 30 seconds, or until cookies are dry, but
soft to touch. cool on waxed paper. About 4
1/2 dozen cookies.