Back to MainPage Cookies Almond Crescents Basic Drop Cookies Beacon Hill Cookies Brownies Butterscotch Brownies Cinnamon Coffee Bars Double-Dip Nut Fingers Hermits Kris Kringles Oatmeal-Molasses Cookies Plumped Raisin-Oatmeal Cookies Raisin Crisscross Cookies Rocks Rolled Sugar Cookies Salted Peanut Crisps Spritz Toll House Cookies (Chocolate Chip) Viennese Shortbread

Almond Crescents 1 cup butter 2 tsp. vanilla 1/4 cup confectionersf sugar 1 tablespoon water 2 cups enriched flour I cup chopped, blanched almonds Cream butter, vanilla, and suaar; add water. Add flour. Mix thoroughly. Stir in almonds. Form in crescents two inches long. Bake on ungreased cooky sheet in slow oven (300 deg.) 20 minutes or until deli cately browned. While hot, roll in con fectioners' sugar. Basic Drop Cookies 2 to 2 1/4 cups flour 1/2 taaspoon salt 1 cup shortening (butter) 1 1/2 tsp. flavoring extract= 1/4 cup liquid divided 1 cup sugar 1 egg Mix flour with salt. Cream butter with extract and half the liquid, beating until light and fluffy. Add sugar gradually, and beat it in well. Add egg and beat well. Beat in remaining liquid. Add enough flour 9o when dough is touched lightly with on unfloured finger it comes away clean. Push from a teaspoon onto cookie sheets. Bake on the top rung of a preheated moderate, 375 deg. oven until browned, about 15 min. One cup of any of the following may be stirred into dough before baking: raisins, currants, nuts, chocolate chips, etc. For each chocolate drop cookie two ounces unsweetend chocolate, melted, may be beaten in after eggs are added Spice cookies: Omit flavoring and add, about 1/2 teaspoon spices for each cup flour and mix with the dry ingredients. Beacon Hill Cookies 1 cup semi-sweet chocolate chips 2 egg whites dash of salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon vinegar 3./4 cup walnuts (finelychopped) Heat oven to 350 deg. Melt chocolate chips over hot water. Beat egg whites with salt until foamy. Gradully add sugar, beating well. Beat until stiff peaks will form. Beat in vanilla and vinegar. Fold in chocolate and walnuts. Drop teaspoonfuls on greased cookie sheet. Bake 10 min. Let cool on cookie sheets a bit before removing. This will help prevent splitting Brownies 2/3 cup unsifted flour 1/4 tsp. salt 1/2 tsp. Baking Powder 1/3 cup butter 2 squares unsweetened Chocelate 2 eggs 1 cup sugar 1 tsp. vanilla 1/2 cup chopped nuts Mix flour with baking powder and salt. Melt butter and chocolate over hot water. Beat eggs well; gradually add sugar, baating well. Beat in chocolate and vanilla. Mix in flour; then stir in nuts. Spread in greased 8" sq, pan. Double recipe for 13" x 9" pan. Bake at 350 deg, for 25 min. Butterscotch Brownies 1/4 cup butter 1 cup light brown sugar (packer3) 1 egg 3/4 cup flaur 1 tsp. baking powder 1/2 tsp, salt 1/2 tsp. vanilla 1/2 cup coarsely chopped walnuts Heat oven to 350 deg. Melt butter over low heat. Remove from heat; stir in sugar until blended; cool. Stir in egg. Measure flour by dipping method. Stir flour, baking powder and salt together; blend in. Mix in vanilla and walnuts. Spread in well greased square pan, 8x8x2". Bake 25 minutes Do not overbake. Cut in bars while warm. Cinnamon Coffee Bars 1/4 cup butter 1 cup brown sugar (packed) 1 egg 1/2 cup hot coffee 1 1/2 cups flour 1 tsp. baking powder 1/4 tsp. soda 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 cup raisins 1/2 cup chopped nuts Quick Cream Icing (below) Heat oven to 350 deg. Mix together butter, sugar, and e gg. Stir in coffee. Stir dry ingredients together; stir in. Blend in raisins and nuts. Spread in greased and floured oblong pan, 13x9 1/2 x2". Bake 18 to 20 minutes, Cut in 3x1 1/2" bars. Frost while warm with thin coating of icing. Quick Cream Icing: Blend 3/4 cup sifted confectioner's sugar, 1/8 tsp. vanilla and enough cream (1 to 1 1/2 tbs.) to make a thin icing. Double-Dip Nut Fingers 3 1/4 cups sifted flour 1/2 tsp. baking powder 1/4 tsp. salt 1 1/4 cup softened butter 3/4 cup sugar 1 egg 2 tsp. grated orange rind 1 pkg. (6 oz) semi-qweet chocolate pieces 2 tablespoons milk Colored sprinkles, chopped nuts or chocolate sprinkles Sift floor, baking powder, and salt together Mix butter with sugar until creamy; beat in egg and orange rind; stir in flour mix ture; blend thoroughly. Press dough through cooky press, using star tube, onto ungreased cooky sheet, making each cooky about 3 inches long. Bake in hot oven (425 deg.) 5 to 8 minutes or until set but not brown. Cool thoroughly. MeIt chocolate pieces over hot water; stir in milk; beat until smonth. Dip ends of cookies into chocolate then into sprinkles or nuts. Hermits 1 cup shortening (butter) 2 cups dark brown sugar (packed) 2 eggs 1/2 Cup cold coffee 3 3/4 cups flour 1 tsp. soda 1 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 2 1/2 cups seeded raisins 1 cup broken nuts (1 1/2 cups nuts is nicer) Mix butter, sugar, and eggs thoroughly. Stir in coffee. Measure flour and stir dry ingredients together; blend into short ening mixture. Mix in raisins and nuts. Chill dough at least 1 hr. Heat oven to 400 deg. Drop rounded teaspoon fuls of dough about 2" apart on lightly greasad baking sheet. Kris Kringles 1/2 cup butter 1/4 cup sugar 1 beaten egg yolk 1 tablespoon graded orange peel 1 teaspoon grated lemon peel 1 teaspoon lemon juice 1 cup cake flour 1/8 teaspoon salt 1 sightly beaten egg white 1/2 cup finely chopped walnuts 9 candied cherries Throughly cream butter and sugar; add egg yolk, orange and lemon peel, and lemon juice. Beat thoroughly. Stir in flour and salt. Chill until firm. Form small balls about 1/2 inch in diameter. Dip in egg white and roll lighly in nuts. Place on greased cooky sheet; press half a candied cherry in center of each. Bake at 325 deg. for about 20 minutes Oatmeal-Molasses Cookies 1/2 cup butter 1 1/4 cups sugar 2 eggs 1/3 cup molasaes 1 3/4 cups flour 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 2 cupq rolled oats 1/2 cup chopped nuts 1 cup raisins Heat oven to 400 deg, Mix shortening, sugar, egs, and molasses thoroughly. Measure flour and stir dry ingredients together; blend in. Stir in oats, nuts and raisins. Drop dough by rounded teaspoonfuls about 2" apart on lightly greased baking sheet, Bake 8 to 10 min., or until lightly browned. Plumped Raisin-Oatmeal Cookies 1 cup raisins 1 cup water 3/4 cup butter 1 1/2 cups sugar 2 eggs 1 tsp. vanilla 2 1/2 cups flour 1/2 tsp. baking powder 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 2 cups rolled oats. 1/2 cup chopped nuts Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400 deg. Mix butter, sugar, eggs, and vanilla. Stir in raisin liquid. Measure flour by dipping method. Stir together flour, baking powder, soda, salt and spices; blend in. Add rolled oats, nuts, and raisins. Drop rounded teaspoon fuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 min., or until lightly browned. Raisin Crisscross Cookies 1 cup shortening (butter) 1 1/2 cups sugar 2 eggs 1 tsp. vanilla 2 tsp. grated lemon rind 3 1/2 cups flour 1 1/2 tsp. cream of tartar l 1/2 tsp. soda 1/2 tsp. salt 2 cups raisins Heat oven to 400 deg. Mix throughly butter sugar, eggs and flavorings. Blend flour, cream of tartar, soda, and salt. Stir into shortening mixture. Mix in raisins. Roll in 1' balls, Place about 3" apart on ungreased baking sheet. Flatten with fork dipped in flour, making a crisscross Pattern. Bake 8 to 10 min. Rocks 1 Cup soft butter 1 1/2 cups brown sugar (packed) 3 eggs 3 cups flour (sifted) 1 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1 cup seed-less raisins 1 cup chopped nuts Heat oven to 375 deg. Mix shortening, sugar and eggs thoroughly, Sift dry ingredients together and stir in. Mix in raiains and nuts. Drop by rounded teaspoonfuls about 2" apart onto greased baking sheet. Bake 8 to 10 min. or until almost no imprint remains when touched lightly with finger. Rolled Sugar Cookies 1/2 cup butter 3/4 cup sugar 1 egg 1/2 tqp. vanilla 1/2 tsp. grated orange peel 2 cups flour 1/4 tsp. salt 1/2 tqp. baking powder 2 to 3 tablespoons milk Thoroughly cream shortening and sugar. Add egg and beat well,. Add vanilla and grated orange peel. Add sifted dry ingre dients alternately with milk; mix thoroughly. Roll 1/8 inch thick on lightly floured surface. Cut with floured cookie cutter; sprinkle with sugar. Bake at 375 deg. for 12 minutes. Salted Peanut Crisps 1 cup butter 1 1/2 cups brown sugar (packed) - light brown 2 eggs 2 tsp. vanilla 3 cups flour 1/2 tsp. soda 1 tsp. salt 2 cups salted peanuts Heat oven to 375 deg. Mix shortening, sugarr, eggs and and vanilla thoroughly. Blend together flour, soda, and salt; stir in. Mix in peanuts. Drop rounded teaspoonfuls of dough about 2' apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 min or until golden brown. Spritz 1 cup butter 2/3 cup sugar 3 egg yolks 1 tsp. flavoring 2 1/2 cups flour Heat oven to 400 deg. Mix butter, sugar, egg yolks and flavoring thoroughly. Measure flour by dipping method. Work in flour. using 1/4 dough at a time, force dough through cookie press on ungreased baking sheet in desired shapes. Bake 7 to 10 min. or until set but not brown. Toll House Cookies (Chocolate Chip) Sift together 2 1/4 cups flour, 1 tsp. baking soda, 1 tsp. salt; set aside. Combine 1 cup softened butter, 3/4 cup granulated sugar, 3/4 cup firmly packed light brown augar, 1 tsp. vanilla, 1/2 tsp, water; beat until creamy. Beat in two eggs, Add flour mixture; mix well. Stir in 2 cups (one large package) chocolate bits, 1 cup coarsely chopped nuts. Drop by well-rounded half teaspoonfuls onto cookie sheets. Bake at 375 deg. 10 to 12 minutes. Viennese Shortbread 1 cup butter 1/2 cup confections' sugar 1/2 tsp. vanilla 2 cups flour I/4. tsp, baking powder Mocha filling (below) Heat oven to 375 deg. Cream butter, con fectioners' sugar, and vanilla until fluffy. Blend flour and baking powder; stir into butter mixture. Using medium star design in cooky press, press out strips 3"long on ungreased baking sheet, placing about an inch apart. Bake about 7 min., or until very lightly browned around the edges. (If dough does not come through press smoothly, add 1 or 2 tsp. cream.) Cool. Put two cookies together with filling. For a fancier trim the ends of the cookies may be dipped in sweet chocolate. Mocha Filling: Mix 2/3 cup sifted confec tioners sugar, 2 tbsp. soft butter, and 1 tsp. powdered instant coffee dissolved in 1 tsp. boiling water until fluffy. If too dry, add a few drops of water.