Category: Cookies

Ingredients:

13/-, cups sifted regular flour
1/-, tsp. baking soda
1⁄2tsp. salt
1/2 cup butter or margarine (1 stick)
3/4 cup firmly packed hro
10 sugar
1 egg
1. square unsweetened chocolate, melted
34 tsp. vanilla

Instructions:

Measure flour, soda, and salt into a sifter. Cream butter with brown sugar until fluffy in a medium size bowl; beat in egg, melted chocolate, and vanilla Sift in flour mixture, blending well to make a soft dough. Shape into 2 long rolls in waxed paper; wrap tightly; chill overnight. When ready to bake, s’1ice dough 1/a” thick; place on greased cookie sheets. Bake in 350° oven 10 minutes or until firm. Remove from cookie sheets; c00l completely on wire racks. Makes about 5 dozen.

Notes:

Crunchy and not too sweet-and perfect with a glass of milk or cup of tea.

Servings Yield:

Makes about 5 dozen

Ingredients:

1 (18.25-oL) package orange cake mix (may also use lemon)
1 cup crisp rice cereal
1⁄2 cup butter or margarine melted
1 egg beaten

Instructions:

In large bowl, combine all ingredients until well mixed (dough will be crumbly). Shape into l” balls. Place 2″ apart on ungreased baking sheets. Bake at 350° for 10-J2 minutes or until set. Cool for I minute; remove from pan to a wire rack to cool completely. Yields about 4 dozen.

Notes:

One of my favorite teenagers, Meaghan, loves these andI had to give her this recipe last year so she, could make them. They are so easy even a teenager c-an do them!

Servings Yield:

Yields about 4 dozen

Ingredients:

1 cup butter
1⁄2 cup sifted powdered sugar
1 tsp. vanilla
2 cup flour Chocolate clip chopped nuts

Instructions:

Thoroughly cream butter, sugar and vanilla; gradually add flour. Chill if necessary. Form into logs. Place on ungreased cookie sheets. Bake at 350° for about 15 minutes. Dunk ends in chocolate. Dip and then in the nuts. Refrigerate to set. Makes 3 dozen.

Notes:

Servings Yield:

Makes 3 dozen

Ingredients:

l l’Up shortening
1 cup bro, n1 sugar
1 cup white sugar (granulated)

Instructions:

Add2 eggs and beat well; add 1 cup anut buttt!r; mix well. Sift3 cups flour; add 1/2 l. alt, 2 t. soda and sift again. Refrigernte at least I hr. R II in balls and mash with fork. Bale in preheat; d 350° oven on cookie sheet that has n sprayed with bakingspray.

Notes:

Servings Yield:

Ingredients:

1 package (18-1/2, oz.) devil’s food cake mix
2 eggs
1/3 cup vegetable oil
1 package (10 oz.) peanut butter chips

Instructions:

In a mixing bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. Roll into I” balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for IO minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yields 4 dozen.

Notes:

Servings Yield:

Yields 4 dozen

Ingredients:

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine room temp.
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups quick cooking rolled oats
1 cup coconut
1⁄2 to
1 cup chopped nuts

Instructions:

In large bowl, combine sugar, brown sugar, butter, and eggs; beat well. Add flour, baking powde_r, soda and salt; mix well. Stir in oats, coconut and nuts. Divide dough in half, and on wax paper, shape each half into a roll 2″ in diameter. Wrap and refrigerate at least 2 hours or until finn. Heat oven to 375°. Cut dough into 1/4″ slices and place 2″ apart on ungreased cookie sheets. Bake 8-11 minutes or until golden brown. Immediately remove from cookie sheets. Dough may be stored in refrigerator or freezer for later baking, if desired. Makes 6 dozen cookies.

Notes:

Great to have on hand during those times when things get hectic.

Servings Yield:

Makes 6 dozen cookies

Ingredients:

1/2 cup butter
1/2 cup sugar
1 egg
2 oz. chocolate melted
2 cup flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 cup Dr. Pepper
2 tsp. vanilla
1 cup walnuts

Instructions:

Cream butter, sugar. Add egg; add chocolate. Sift dry ingredients; add alternately with Dr. Pepper. Add vanilla, 3/4. nuts. Place dough on 15 X 12″ cookie sheet. Cover with waxed paper; roJJ to within I” of edge; remove paper. Sprinkle dough with remaining nuts. BaJce at 375° for about 14 minutes. Cut into squares while hot; remove and cool on rack. Makes 3 to 31⁄2 dozen.

Notes:

Servings Yield:

Makes 3 to 31⁄2 dozen

Ingredients:

Sift together
2 cups sifted enriched flour and
1 t. salt. Cut in
2/3 cup shortening to size of small peas.

Instructions:

Sprinkle with 4 to 8 T. water, a little at a time, mixing lightly until dough begins to stick together. Roll out to 1/16″ thickness. Brush half of thedough with melted butter. Combine 1/4 cup sugar and 1 t. cinnamon and sprinkle half of it over the buttered dough. Fold un-spread portion over spread piece. Brush top with butter and sprinkle remaining cinnamon sugar over it. Place on ungreased baking sheet. Bake in preheated 450° oven for 12 to 14 minutes, or until the edges are lightly browned. For variation, substi. tute cocoa for the cinnamon in the sugar mixture.

Notes:

Servings Yield:

Ingredients:

J cup shortening
J cup brown sugar
1 cup white sugar
2 eggs
l-1/1 cups oatmeal
1 cup coconut
1 cup pecans, chopped
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla;., tsp. salt

Instructions:

Place all ingredients into large bowl. Mix with hands. Roll imo bal and flatten with bottom of glass. Bake in 350° oven 10-12 minutes.

Notes:

Tbsp. is one of the many recipes I got from my bter. Sharo Watkins. She issuchagreat cook that I treasure any recipe she giv me

Servings Yield:

Ingredients:

1 cup flour
1 cup water
1⁄2 cup butter or margarine
4 eggs

Instructions:

Heat water and butter to rolJing boil. Stir in flour; stir vigorously over low heat about I minute or until mixture fonns into a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Dropdough by scant 1/2. cupfuls, 3″ ap onto ungreased baking sheet Bake 35-40 minutes at 400° or until puffed and golden. cut off tops. Fill with custard; dust with confectioners sugar.

Notes:

Servings Yield: