Category: Cookies (Page 2 of 3)

½ cup butter
¼ cup brown sugar
1 egg yolk (beaten)
½ tsp vanilla
1 cup flour & ¼ tsp salt

Mix dough & roll into balls. Dip in slightly beaten egg white & roll in ¾ cup chopped nuts. Bake 5 min @ 350. Remove from oven & put thumbprint on top. Bake 8 min more. Cool & frost.

Frosting: ½ – 250 gm pkg cream cheese, 1 cup icing sugar & a little canned milk.

1 egg
1 cup sugar
1 cup molasses
1 cup shortening

Mix and then add:
2 tsp soda in 3 tbsp hot water
Salt, ginger, cinnamon
3 ½ cups flour
Drop on pan. Press with fork.

2 ½ cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
¼ tsp nutmeg
¼ tsp salt

Mix and set aside. Beat together:
½ cup shortening
½ cup sugar
Add next ingredients:
2/3 cup molasses
¼ cup water
1 egg

Stir in flour & spices. Cover & chill 2 hours. Put 3 tbsp sugar on sheet of waxed paper. Shape heaping tbsp of dough into balls & roll in sugar. Place 2′ apart on ungreased baking sheet. Bake 12-15 min @ 350 until lightly browned. Cool on rack.

½ cup margarine
½ cup shortening
2 cups brown sugar
Cream together, then beat in:
2 eggs & 1 tsp vanilla

Sift in:
2 cups flour
1 ½ tsp soda
1 tsp baking powder
¼ tsp salt
Add & blend in:
2 cups oatmeal
1 ½ cups coconut

Roll into balls (1 tsp each). Bake 10-15 min @ 350.

1 cup margarine or butter
½ cup icing sugar
½ cup corn starch
1 ¼ cup flour

Mix dough. Roll and cut into shapes. Bake 12 min. @ 325.

For Treasure Cookies, break Caramilk bar into individual pieces and cover with cookie dough. Form into a slightly flattened ball. These take a little longer to bake.

Boil together:
1 cup water
2 cups raisins
Cream together:
1 cup shortening
2 cups sugar
Beat in 3 eggs & 1 tsp vanilla
Then add:
4 cups flour
1 tsp baking powder
1 tsp soda
¼ tsp salt
½ tsp nutmeg
1 ½ tsp cinnamon
¼ tsp all-spice

Bake @ 350.

1 cup white sugar
1 cup brown sugar
1 cup oil
1 cup margarine
1 egg
1 tsp vanilla
Beat until fluffy and then add:
3 ½ cup flour
1 tsp soda
1 tsp salt
1 tsp cream of tartar
1 cup rolled oats
1 cup coconut
1 cup Rice Krispies
(350 gm pkg chocolate chips)

Chill 1 hour. Roll into balls, flatten slightly. Bake @ 325 – 10 min. Makes 4 dozen.

1 cup butter
¾ cup brown sugar
¾ cup white sugar
1 tsp vanilla
2 eggs
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

Blend sugars with butter. Add vanilla, eggs. Mix & then add other ingredients. Drop onto ungreased cookie sheet & bake 9-10 min @ 375.

1 cup butter
3 tbsp sugar
2 cups flour
¼ lb. ground almonds

Mix dough and form into crescent shapes. Bake on ungreased cookie sheet @ 325. Roll in white sugar

Cream together:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Sift together and then add to above ingredients:

1 ½ cups flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats
½ cup nuts
or chocolate chips (optional)

Mix well. Sprinkle flour on board & roll dough into 8-10” rolls, 1 ½” wide. Wrap, chill & slice ¼ inch thick.

Bake on ungreased sheets 10-12 min @ 350.