Our Cookie Recipes, Drop Cookie Recipe, Sugar Cookie Recipe, Oatmeal Cookie Recipe, Jumbo Cookie Recipe, Shortbread Cookie Recipe, Peanut Butter Cookie Recipe

Cookies for your Favorite Jar

Cookies,Cooky,Cookie Recipes,Baking,Making Cookies
Boiled Raisin Cookies Iona's Oatmeal Drop Cookies
Brown Sugar Cookies Iona's Uncle Cookies
Choco Peanut Butter Cookies Maxine Zutz's Jam Buns
Date-Filled Cookies Jumbo Cookies
Fruit Cake Cookies Perkins
Ginger Snaps Shortnin' Bread
Iona's Barnyard Cookies The Great Cookie - Charlie Brown
Maxine's Ginger Sparklers Rum 'n Butter Mincemeat Cookies

BACK to the MAIN RECIPE INDEX
Updated January, 2009

Date-Filled Cookies

Lorne and Verna's friend, Connie Berg used to keep these on hand for Lorne.

1 lb. dates --cooked until soft (no sugar) and cooled
1 cup butter
2 cups brown sugar
3 eggs
1/2 cup water
1 tsp. vanilla
3 1/2 cup flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon

Cream butter and sugar. Beat in the eggs. Add last 6 ingredients and mix well. Place 1 tsp. dough on cookie sheet. Press slightly and top with 1/2 tsp. dates, then 1/2 tsp. dough. Cook 10-12 mins at 375 F.


Back to the top

Iona's "Uncle" Cookies

Iona Stookey is the Cookie Lady of Apache Wells. She has a cookie for anyone who
comes to her door, and she bakes cookies for the monthly Golf Bar-B-Q as well.
Needless to say, a good many people show up at her door!

1 cup hard margarine
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. soda
1 tsp. salt
1 tsp. water
1 tsp. vanilla
2 1/4 cups flour
1 package butterscotch chips
1/2 cup pecans

Cream margarine and sugars. Beat in eggs, soda, salt, water, and vanilla. Add flour and mix well. Stir in chips. Drop by tablespoons. Bake at 350º for 10 minutes.


Back to the top

Iona's Barnyard Cookies

1 tbsp. almond extract
3/4 cup butter or margarine
1 1/4 cup brown sugar, firmly packed
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups flour
1/4 tsp. salt
3/4 tsp. soda
1 cup each chocolate chips, chopped nuts
and rice krispies

Drop by teaspoons on ungreased cookie sheet. Bake at 350º for 10-13 minutes.


Back to the top

Iona's Oatmeal Drop Cookies

1 cup hard margarine
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups unsifted flour
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
2 1/2 cups rice krispies
1 1/2 cups oatmeal
1 6-oz. package chocolate chips
1/2 cup chopped nuts; 1/2 cup raisins

Cream margarine, sugar, eggs and vanilla. Add flour, salt, baking powder and soda. Add remaining ingredients. Don't crush krispies. Bake at 350º for 15-20 minutes.


Back to the top

Jumbo Cookies

Good, but not a big enough batch for the Young family!

2 cups raisins
--parboiled in one cup of water and cooled
1 cup shortening
1 1/2 cups brown sugar
3 eggs
4 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. vanilla

Work sugar, shortening and eggs together, add raisins. Sift in flour with baking powder, soda and spices. (Does anybody ever really sift this stuff together?) Add flavoring. Drop on greased cookie sheet. Bake 10 minutes in 375 F oven.


Back to the top

Brown Sugar Cookies

This is another "original format" recipe. The "flour to roll"
meant "add enough flour to make your dough a rolling consistency".
This recipe will require about 2 cups.

6 tbsps. pancake syrup
1 cup shortening
1 cup brown sugar
2 eggs
1 tspn. vanilla
1/2 tsp. salt
2 tsps. baking powder
1/2 tsp. soda
Flour to roll.

Cream together shortening, syrup and brown sugar. Beat in eggs, vanilla, salt, baking powder and soda. Add flour to a rolling consistency. Roll out to about 1/4 inch thick. Cut round cookies, and bake at 375 F for 10 minutes. Cool slightly and use 2 cookies and the filling to make a "sandwich".

Filling:
1 cup melted butter
1/2 cup white sugar
2 lemons, rind and juice
4 egg yolks or 2 whole eggs

Simmer in a double boiler until thick like ripe cream. Stir occasionally to cook even. Also good filled with date filling.


Back to the top

Fruit Cake Cookies

Part of Barb's Christmas baking..

1 cup raisins
1 cup candied cherries coarsely chopped
1 cup candied pineapple
1 cup brazil nuts
1/2 cup Crisco
3/4 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
1 1/4  cups flour
1/2 tsp. baking soda
1/2 tsp. salt

Combine fruit and nuts. Mix well. Cream shortening, sugar, eggs and flavorings until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture until blended. Add fruits. Mix well. Drop by spoonsfull onto baking sheet. Bake @ 350 º for 10 minutes.


Back to the top

Ginger Snaps

2/3 cup salad oil
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger

Mix in given order. Roll in balls and flatten with a glass that has been dipped in white sugar. Bake at 350 F for 10-12 minutes.


Back to the top

Choco - Peanut Butter Cookies

1 1/2 cup firmly packed brown sugar
1 cup peanut butter
3/4 cup margarine
1/3 cup water
1/4 cup egg sub. or 1 egg
1 tsp. vanilla
3 cups oats, quick or old-fashioned
1 1/2 cup all-purpose flour
1/2 tsp. baking soda
1 1/2 cup semi-sweet chocolate pieces
4 tsp. veg. shortening
1/3 cup chopped peanuts or other nuts

Heat oven to 350 F. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg sub. and vanilla. Add combined oats, flour and baking soda; mix well. Cover; chill one hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes until edges are golden brown. Cool on wire rack . Melt chocolate pieces as package directs; stir in oil, mixing until smooth. Top each cookie with 1/2 tsp. of melted chocolate, and chopped nuts. Chill till set. Store tightly covered.


Back to the top

Perkins

This won the Pillsbury Baking Competition in the 30's.
I still have Mom's original clipping from the Ladies' Home Journal.

2 1/2 cups flour
2 1/2 cups rolled oats
2 cups white sugar
1 cup butter
1/2 cup Rogers Syrup warmed
5 level tsps. soda (no less)
2 tsps. ginger
1 tsp. allspice
2 eggs

Mix all dry ingredients. Rub in butter. Add egg and syrup; form balls the size of a walnut. Press flat and do not place too close together as they spread in baking. Bake in 375 F oven.


Back to the top

Short'nin' Bread

I cut these with a very small round crinkle cutter and make them every Christmas. A pecan or a walnut tacked on with a dab of maple flavored icing is good.

1/2 cup butter
1/4 cup packed brown sugar
1 1/4 cups all-purpose flour

Powdered sugar to dust cooled cookies

In mixer bowl cream butter or margarine and sugar until light and fluffy. By hand add flour, mixing welll to form a ball. Roll on lightly floured board. Cut small. Bake on an ungreased sheet for 20-25 minutes at 325º.

Don't forget extras for Santa!


Back to the top

Maxine Zutz's Jam Buns

Maxine used to bring these to the lake, mainly because when
she asked what she could bring, they're what I asked for.

2 cups flour
3 tsp. baking powder
1/4 tsp. salt
2 tbsp. sugar
1 cup shortening
1 egg
1 tsp. vanilla
1/2 cup milk

Mix the first four ingredients, then cut in the shortening as though making pastry. Blend together the slightly beaten egg, vanilla and milk and add to the first mixture. Mix well together. Roll out like pie crust. Cut in circles or squares. Put a dab of jam on each piece. Pinch edges together. Bake on ungreased cookie sheet at 350º for 10-12 minutes.


Back to the top

Boiled Raisin Cookies

1 cup water
2 cups raisins
1 cup margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup nuts
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
11/2 tsp. cinnamon
2 tsp. salt

Boil raisins and water for 5 minutes. Cool. Cream margarine, sugar, eggs and vanilla. Add nuts and cooled raisins with juice. Then mix dry ingredients and stir in. Drop by teaspoons on greased cookie sheet and bake at 375º for 12 minutes.


Back to the top

The Great Cookie...


(unlike the Great Pumpkin) is real! Take a full package of Pillsbury's cookie dough, any kind, press it onto a pizza pan, bake it, cover it with Cool Whip. Sprinkle it with cut-up fruit of all shapes and colors, and you have a marvellous dessert for a crowd.
Back to the top

Maxine's Ginger Sparklers

Maxine is famous for her decadent treats.

2 cups flour 2 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 1 cup brown sugar, packed 3/4 cup margarine 1/4 cup molasses 1 egg Granulated sugar


Add soda, salt and spices to flour and stir to blend. Cream brown sugar, butter, molasses, and egg together.
Add flour mixture to creamed mixture. Shape into 1" balls. Roll in granulated sugar.
Place 2" apart on greased baking sheet. Bake at 375 deg F. for 8 to 10 minutes. Cool slightly before removing from cookie sheet. (5 dozen).
Back to the top

Rum 'n Butter Mincemeat Cookies

Maxine Zutz again. In our family, any recipe containing rum is an automatic winner.

3 3/4 cups all purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt 1 cup butter, softened 1 1/2 cups granulated sugar 3 eggs 1 jar ED Smith mincemeat (or any mincemeat with pure rum and brandy) 1 cup chopped nuts Frosting (Maxine doesn’t use the frosting) 3/4 cup butter 1 1/2 cups lightly packed brown sugar 6 Tbsp. light cream 1 tsp rum extract 1 cup sifted icing sugar Pecan halves, optional

l
Combine flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside. Cream butter in large bowl with electric mixer until light. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and nuts. Add dry ingredients; stir until well combined. Drop small spoonfuls of batter 2 inches apart, onto greased baking sheets. Bake 1 dozen at a time, at 350 deg F. for 14 _ 15 minutes, or until well done. Remove to wire racks. Cool completely. Frosting: Melt butter in medium saucepan. Add brown sugar. Bring mixture to boil; boil 1 minute, stirring constantly. Cool slightly. Stir in cream and extract. Gradually blend mixture into icing sugar and beat until smooth and slightly thickened. Spoon frosting over cookies. Decorate with pecan halves, if desired.
Back to the top ]
BACK to the MAIN RECIPE INDEX
This document was created using Arachnoid.com Arachnophilia 4.0