Cookies

Oatmeal Cookies

Cream:

1 C. Crisco

1 C. sugar

½ C. brown sugar

Add:

1 beaten egg

Sift:

1 ½ C. flour

1 tsp. baking soda

1 tsp. cinnamon

Add to sugar mix.

Now add:

1 ½ C. oatmeal

¾ C. fine chopped pecans

1 tsp. vanilla

Chill an hour (if possible)

Put spoon size balls on cookie sheet. Butter bottom of glass. Dip in sugar and flatten each piece. Bake 10 minutes at 350º.

Peanut Butter Cookies

1 C. sugar

1 C. brown sugar

1 C. shortening

2 beaten eggs

1 C. creamy peanut butter

1 scant tsp. soda

3 C. flour

Pinch of salt

1 tsp. vanilla

Cream sugars and shortening. Add beaten eggs and peanut butter. Mix well. Add flour into which soda and salt have been added. Mix well. Roll dough into balls. Place on a cookie sheet and flatten each ball with a fork. Bake at 350º until golden brown.

Butch’s Tea Cakes

1 C. shortening

2 C. sugar

2 eggs

4 C. flour

6 T. milk

1 tsp. vanilla

2 tsp. baking powder

Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Roll on lightly floured board to ¼“ thickness. Cut with floured cookie cutter. Bake on greased cookie sheet in 425º oven for 6 minutes.

Spicy Oatmeal Cookies

¾ C. chopped pecans

½ C. butter

1 ½ C. sugar

½ C. molasses

2 lg. eggs

1 tsp. vanilla

1 ¾ C. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

2 C. uncooked regular oatmeal

1 C. raisins

Parchment paper

• Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes)
• Beat butter at medium speed with an electric mixer until cream; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.
• Drop cookie dough by heaping tablespoons 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire reacks, and cool completely (about 30 minutes).

Easiest-Ever Chocolate Chip Cookies

½ C. butter, softened

1 2/3 C. firmly packed light brown sugar

2 lg. eggs

1 tsp. vanilla

2 C. self-rising flour

1 (12 oz.) pkg. semisweet chocolate morsels

Parchment paper

• Preheat oven to 350º. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla; beat well. Add flour; beat at low speed until well blended. Stir in chocolate morsels. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
• Drop cookie dough by heaping tablespoons 2” apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 350º for 11 to 12 minutes until lightly browned. (Bake chilled dough 12 to 13 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).

Cookies

Magic Cake Bars

1 pkg. devils food cake mix

½ C. butter (cut into small chunks)

1 C. butterscotch chips

1 C. chocolate chips

1 C. coconut

1 C. chopped pecans

1 (14 oz.) can sweetened condensed milk

Place cake mix in a bowl and cut in butter until the mixture is crumbly. Press into a 15x10 jelly roll pan. Sprinkle the chips, coconut and nuts on top. Pour sweetened condensed milk evenly on top. Bake at 350º for 23-25 minute. Cool for at least 30 minutes and cut into bars. (I think I have already put this recipe in from someone else, oh well, it can’t hurt to have two.)

Lynn’s Kitchen Adventures, September 2010

No Bake Cookie Bars

2 C. sugar

1 C. butter

½ C. milk

4 T. cocoa

1 tsp. Vanilla

3 C. instant quick oatmeal

2/3 C. peanut butter

1 C. chocolate chips

• Bring first four ingredients to a boil and cook 1 minute.
• Add vanilla, oatmeal and peanut butter and stir until combined. Then stir in chocolate chips.
• Spread into a jelly roll/bar pan. Refrigerate until firm. Cut into squares.

Lynn’s Kitchen Adventures

Cookies

Snowballs

½ C. butter

3 T, powdered sugar

1 C. sifted flour

1 C. finely chopped pecans

Cream butter and sugar until fluffy. Stir in flour gradually. Then pecans until well blended. Chill until firm enough to handle. Roll dough a tsp. at a time into marble-sized balls between palms of hands. Place 2” apart on ungreased cookie sheet. Bake in 325º oven until lightly golden. Cool on cookie sheet 5 minutes. Then roll in powdered sugar until well coated. Cool completely on wire rack. Store with waxed paper or plastic wrap between layers.

Unknown, Bryan, TX 1973

Cookies

Sour Cream Sugar Cookies

2 C. shortening (½ butter)

2 C. sugar

2 eggs

1 C. soured half and half cream (add lemon juice or vinegar)

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

6 C. flour

• Chill dough several hours or overnight.
• Roll out and cut to desired shape.
• Bake 10-12 minutes at 350º. Cool and frost.

Icing:

Powdered sugar and milk, mix until smooth and frost.

Barbara Gruener

Blue-Ribbon Chocolate Chip Cookies

2 ½ C. flour

½ tsp. baking soda

¼ tsp. salt

1 C. dark brown sugar, firmly packed

½ C. sugar

1 C. salted butter, softened

2 lg. eggs

2 tsp. vanilla

2 C. (12 oz.) semisweet chocolate chips

• Preheat oven to 300º.
• In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
• In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and mix at medium speed until just blended. Do not overmix.
• Add the flour mixture and chocolate chips, and blend at a low speed until just mixed. Do not overmix,
• Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface.

Soft and Chewy Peanut Butter Cookies

2 C. flour

½ tsp. baking soda

1 ¼ C. dark brown sugar, firmly packed

1 ¼ C. sugar

1 C. salted butter, softened

3 lg. eggs

1 C. creamy peanut butter

2 tsp. vanilla

• Preheat oven to 300º.
• In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
• In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed. Do not overmix.
• Drop by rounded tablespoons onto an ungreased cookie sheet. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes until cookies are lightly brown along edges. Transfer cookies immediately to cool surface.
• As a variation, add 2 cups coarsely chopped semisweet chocolate bar or 2 cups semisweet chips to the flour mixture, then bake as directed.

Lemon Poppy Seed Cookies

2 C. flour

½ tsp. baking soda

1 ½ tsp. freshly grated lemon zest

1 tsp. ground coriander

2 T. poppy seeds

¾ C. salted butter, softened

1 C. sugar

2 lg. egg yolks

1 lg. whole egg

1 ½ tsp. pure lemon extract

• Preheat oven to 300º.
• In a medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds. Mix well with a whire whisk and set aside.
• In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed just until combined. Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface.

Pecan Supremes

2 C. flour

½ tsp. baking soda

¼ tsp. salt

¾ C. quick oats

¾ C. dark brown sugar, firmly packed

¾ C. sugar

1 C. salted butter, softened

2 lg. eggs

2 tsp. vanilla

1 C. (4 oz.) chopped pecans

1 C. (6 oz.) semisweet chocolate chips

• Preheat oven to 300º.
• In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside.
• In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
• Add the flour mixture, pecans and chocolate chips, and blend at low speed just until combined. Do not overmix.
• Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake for 20-22 minutes. Immediately transfer to cool, flat surface.

Eggnog Cookies

2 ¼ C. flour

1 tsp. baking powder

½ tsp. ground cinnamon

½ tsp. ground nutmeg

1 ¼ C. sugar

¾ C. salted butter, softened

½ C. eggnog

1 tsp. vanilla

2 lg. egg yolks

1 T. ground nutmeg

• Preheat oven to 300º.
• In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside.
• In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
• Add the flour mixture and beat at low speed just until combined. Do not overmix.
• Drop by rounded teaspoonfuls onto ungreased baking sheet. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately.

Bizochitos

2 ¾ C. flour

½ tsp. baking soda

¼ tsp. salt

2 ½ tsp. aniseed

¾ C. light brown sugar, firmly packed

¾ C. sugar

1 C. salted butter, softened

2 lg. eggs

2 tsp. brandy

• Preheat oven to 300º.
• Whisk together flour, baking soda, salt and aniseed in a small bowl and set aside.
• Blend sugars in a medium bowl using an electric mixer set at medium speed. Add butter and mix until grainy, scraping down sides of bowl. Add eggs and brandy, and beat at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just combined. Do not overmix.
• Roll rounded tablespoons of dough into 1” diameter balls and then flatten each one slightly with the bottom of a glass or a spatula. Press tops into sugar-cinnamon mixture, then place them on ungreased cookie sheets. Bake 22-24 minutes until cookies are slightly brown along edges.
• Transfer cookies immediately to cool surface.

Topping:

¼ C. sugar

2 T. ground cinnamon

Gingersnaps

2 ½ C. flour

½ tsp. baking soda

¼ tsp. salt

2 tsp. ground ginger

1 tsp. diced crystallized ginger

½ tsp. allspice

½ tsp. ground black pepper

1 ¼ C. dark brown sugar, firmly packed

¾ C. salted butter, softened

1 lg. egg

¼ C. unsulfured molasses

• Preheat oven to 300º.
• In a medium bowl combine flour, soda, salt, ground ginger, crystallized ginger, allspice, and pepper. Mix well with a wire whisk. Set aside
• In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down the sides of the bowl. Add egg and molasses, and beat at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed just until combined. Do not overmix. Chill the dough in the refrigerator for 1 hour­-the dough will be less sticky and easier to handle.
• Form dough into balls 1” in diameter. Place onto ungreased cookie sheets. Bake 24-25 minutes. Immediately transfer cookies to a cool, flat surface.

Cinnamon Sugar Butter Cookies

Topping:

3 T. sugar

1 T. ground cinnamon

Cookies:

2 ½ C. flour

½ tsp. baking soda

¼ tsp. salt

1 C. dark brown sugar, packed firmly

½ C. sugar

1 C. salted butter, softened

2 lg. eggs

2 tsp. vanilla

• Preheat oven to 300º.
• In a small bowl combine sugar and cinnamon for topping. Set aside.
• In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside.
• In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter, and mix to form a grainy paste. Scrape side of bowl, then add the eggs and vanilla. Mix at medium speed until light and fluffy.
• Add the flour mixture and blend at low speed just until combined. Do not overmix. Shape dough into 1” balls and roll each ball in cinnamon-sugar topping.
• Place onto ungreased cookie sheets. Bake for 18-20 minutes. Immediately transfer to a cool, flat surface.

Tea Cookie Dough

In a large bowl, using a mixer set on high, beat 1 stick softened unsalted butter until fluffy. Add ½ C. confectioner’s sugar, 1 ½ tsp. vanilla extract, and 1/8 tsp. salt. Reduce mixer speed to low and gradually add in 1 ¼ C. flour. Now you’re ready to make the cookies.

Roly Polys

Preheat oven to 325º. Make dough, but stir in 2/3 cup finely chopped hazelnuts once flour has been incorporated. Roll dough, by the tablespoon, into balls and place 1” apart on baking sheets. Bake until cookies are firm and just beginning to brown, about 20 minutes. Let cool for 2 minutes. Place ½ cup confectioner’s sugar in a shallow bowl, then gently toss warm cookies to coat. Transfer cookies to wire rack to cool completely. Toss cookies in confectioner’s sugar one more time to coat thoroughly.

Jam Thumbprints

Preheat oven to 325º. Make dough. Roll dough, 1 ½ T. at a time, into balls. Pour ½ cup sugar into a shallow bowl and toss balls to coat; place balls 1 ½“ apart on a baking sheet. Press your thumb into center of each cookie to create a small well. Bake cookies until firm, 15 to 18 minutes. Remove from oven and further define well by pressing with your thumb. Transfer to a wire rack to cool. Fill well of each cookie with ½ tsp. strawberry jelly, then sprinkle jelly with sugar. Let cookies rest until jelly sets.

Red and Whites

Preheat oven to 350º. Make dough, but substitute ½ cup sugar for confectioner’s sugar. Once sugar and butter are blended, beat in 2 large egg yolks. Divide dough into 10 equal portinos and roll into balls. Place 3” apart on parchment-lined baking sheets and bake until edges are crisp, about 12 minutes. Cool completely on baking sheets. Meanwhile, make icing by mixing 1 cup sugar with 3 to 4 tablespoons cream. Spread on cooled cookies to cover tops. Sprinkle half of each cookie with a red sugar.

Raspberry Bars

Preheat oven to 350º. Make dough, but add an additional ¾ C. confectioner’s sugar to butter mixture. Once sugar and butter are blended, beat in 1 large egg. Spread ¾ of batter (reserve the rest) in an 8” square baking pan, then top with ¾ C. raspberry preserves. Stir ¼ C. unsweetened coconut into reserved batter, then drop batter in small dollops atop preserves. Bake until a toothpick inserted into center tests clean, 45 to 50 minutes. Cool in pan, then drizzle with 2 oz. melted white chocolate. Once chocolate sets, cut into bars.

Shortbread Cookies

1 ½ C. butter, softened

1 C. sugar

1 tsp. vanilla

3 ½ C. flour

Sugar for dusting

• Preheat oven to 350º.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until combined. Add vanilla. Slowly add flour, beating at low speed until dough comes together. Place on a lightly floured surface, and shape into a flat disk. Wrap in plastic, and chill for 30 minutes.
• On lightly floured surface, roll dough to a ½“ thickness, and cut with 2 ½“ round fluted cutter. Place cookies on an ungreased baking sheet, and sprinkle with sugar.
• Bake for 20 to 25 minutes, or until edges begin to brown. Let cool on pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Celebrate Magazine

Cinnamon Almond Cookies

1 C. butter, softened

1 C. sugar

½ C. confectioner’s sugar

½ C. ground almonds

2 lg. eggs

1 tsp. almond extract

½ tsp. ground cinnamon

3 ½ C. flour

1 tsp. baking powder

½ tsp. salt

• In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer for 3 to 4 minutes, or until creamy. Add confectioner’s sugar, beating at low speed for 1 to 2 minutes to combine. Add almonds, beating to combine. Add eggs, almond extract, and cinnamon to butter mixture, beating at medium speed to combine.
• In a large bowl, sift together flour, baking powder, and salt. Add to butter mixture, 1 C. at a time beating at low speed to combine. Increase speed to medium high and beat for 1 to 2 minutes, or until a soft dough forms.
• Divide dough in half. Wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.
• Preheat oven to 350º. Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll dough to ¼“ thickness. Cut into desired shapes, rerolling dough once, if necessary. Place on prepared baking sheets. Bake for 8 to 10 minutes, or until edges are lightly golden. Allow to cool on baking sheets for 5 minutes. Remove from pans, and cool completely on wire racks.

Celebrate Magazine

Gingerbread Cookies

½ C. all-vegetable shortening

1/3 C. sugar

½ C. molasses

1 ½ tsp. vinegar

1 lg. egg, beaten

3 C. flour

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. salt

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

2 C. confectioner’s sugar

2 ½ T. whole milk

1 tsp. vanilla

• Preheat oven to 350º. Line baking sheets with parchment paper.
• In a small saucepan, bring shortening, sugar, molasses and vinegar to a boil over high heat. Remove from heat and let cool; whisk in egg.
• In a large bowl, combine flour, baking soda, cinnamon, ginger, salt, nutmeg and cloves. Stir in molasses mixture. Cover and chill overnight.
• On a lightly floured surface, roll dough to ¼“ thickness. Using a house-shaped cookie cutter, cut out dough. Place 1” apart on prepared baking sheets. Bake for 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.
• In a large bowl, beat confectioner’s sugar, milk and vanilla until blended. Spoon frosting into a squeeze bottle or pastry bag and decorate cookies.

Celebrate Magazine

Cookies

Lemon Poppy Seed Cookies

2 ½ C. flour

1 tsp. baking powder

½ tsp. salt

½ C. unsalted butter, softened

2/3 C. sugar

1 egg

2 T. lemon zest

2 T. lemon juice

2 T. poppy seeds

In a small bowl, whisk together flour, baking powder and salt; set aside.

Beat butter and sugar on medium high speed for 2 minutes or until smooth. Beat in egg, zest and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6” square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling out dough.

Heat oven to 350º. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to ¼” thickness. For variety, use 2 cutters, one about 2” and the other 2 ½”. Reroll scraps and repeat. Place cookies, 1” apart, on baking sheet. Repeat with other half of dough.

Bake at 350º for 10 to 13 minutes or until golden around edge. Remove to rack to cool completely.

Family Circle, April 2010

Cookies

Pistachio Winks

Preheat oven to 350º

1 C. butter

3 C. sugar

4 eggs, beaten

1/8 C. molasses

1 tsp. salt

1 tsp. baking soda

3 tsp. vanilla

2 C. finely chopped pistachio nutmeats

4 C. flour

½ C. sugar for later

15 to 30 red or green maraschino cherries cut into quarters

Melt the butter in a microwave-safe bowl or measuring cup, about 90 seconds on High

Pour the butter into a mixing bowl and add the sugar. Mix well and let the mixture cool to room temperature.

Mix in the beaten eggs. Add the molasses and mix well. (Tip: If you spray your Tablespoon or measuring cup with Pam the molasses won't stick to it when you measure)

Add the salt, baking soda, and vanilla. Stir everything together and then mix in the finely-chopped pistachios.

Add the flour in one-cup increment, mixing after each addition.

Form the dough into 1-inch balls with your fingers and place them on a greased cookie sheet.

Spray the flat bottom of a water glass with Pam. Dip the glass in a bowl of sugar and flatten the balls on the cookie sheet. Dip the glass into the sugar after every ball you flatten.

Place a quarter cherry in the center of each cookie. Press the cherry down with the tip of your finger.

Bake the cookies for 10 to 12 minutes. Let the cookies set up on the sheet for one minute, and then remove them to a wire rack to finish cooling.

Yield: 8 to 10 dozen delicious cookies, depending on cookie size.

Susan Cox, from the Joanna Fluke collection of murder mysteries, August 2010

Minty Melts

Do not preheat oven. Dough must chill before baking.

1

½ C. melted butter

2

½ C. sugar

2 eggs, beaten

1 tsp. baking soda

½ tsp. salt

1 tsp. peppermint extract

3 drops red food coloring (or more if needed)

4 C. flour

½ C. sugar for later

Hannah's Note: In the original recipe, these cookies are partially dipped in chocolate. If I don't feel like dipping and drying all those cookies, I take a little shortcut you might want to try someday. Right before I mix the flour into the cookie dough, I add a 12 oz. package of miniature chocolate chips. Once the flour is mixed in, chill the dough and bake according to the original directions.

Another trick we use is to make half of the batch pink and the rest green for pretty mix of cookies on the platter.

Melt the butter in a large microwave-safe bowl. Add the sugar and stir. Let it cool slightly. Then add the beaten eggs, baking soda, salt and peppermint extract stirring after each addition.

Add the red food coloring, stir it in, and then check the color of dough. It should be bright pink. the the color's too pale, add another drop or two of food coloring and stir it in thoroughly.

Add flour in one-cup increments, stirring after each one. The dough will be quite stiff.

Cover and refrigerate for at least two hours.

Preheat the oven to 350

º, rack in the middle.

Place the

½

cup of white sugar in a small bowl.

Spray two cookie sheets, or use parchment paper to line the cookie sheets.

Roll the chilled dough into walnut-sized balls. Roll the balls in the sugar so that the whole ball is coated.

Place the dough balls on the cookie sheet. Press the balls down just a little with a metal spatula (or the palm of your impeccably clean hand) so they won't roll off when you carry them to the oven.

Bake for 10 to 12 minutes. They'll flatten out the rest of the way all by themselves.

Let the cookies cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling. Once the cookies are cool, transfer them to sheets of wax paper and prepare to dip them in chocolate. (If you used parchment paper, you can frost them right on that.)

Chocolate Dip

2 C. chocolate chips

1 stick butter

Melt the chips and the butter in a microwave-safe bowl on HIGH for 90 seconds. Stir to make sure the chips are melted. If not, heat in 20-second increments until you can stir them smooth.

Hannah's Note: Keep this dip fairly hot so that it's thin and it won't glop up when you dip in the cookies. If it cools and thickens too much, just return it to the microwave for 10 seconds or so to heat it so it's thinner.

Dip the cookies, one by one, so that one-third to one-fourth of the cookie is chocolate coated. Place the cookies back on the wax paper face up to dry and harden the chocolate.

When the chocolate dip is dry (approx. 1 hour), store the cookies between sheets of wax paper in a cool place.

Yield: approx. 8 dozen depending on cookie size.

These cookies can be frozen in single layers between wax paper.

Susan Cox, from the Joanna Fluke collection of murder mysteries, August 2010

Rocky Road Bar Cookies (S’Mores)

Preheat oven to 350º

24 graham crackers

2 C. miniature marshmallows

6 oz. pkg. semi-sweet chocolate chips

1 C. salted cashews (I didn't use these since no one in my family wanted nuts)

½ C. butter

½ C. dark brown sugar, firmly packed

1 tsp. vanilla

Spray a 9x13 cake pan with Pam.

Line the bottom of the pan with a layer of graham crackers.

Sprinkle the graham crackers with the marshmallows.

Sprinkle the chocolate chips with the cashews.

In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved.

Turn off the heat and stir in vanilla.

Drizzle the contents of the saucepan evenly over the contents of the cake pan.

Bake at 350º for 10 to 12 minutes or until the marshmallows are golden on top. Cool in the pan on a wire rack.

When the cookies are cool, cut them into brownie-sized bars and serve.

Store in the refrigerator in a covered container. They can also be wrapped, sealed in a freezer bag and frozen for up to two months.

Yield: 2 ½ to 3 dozen

Susan Cox, July 2010

Mrs. Field’s Chocolate Chip Cookies

Cream:

1 C. butter

1 C. sugar

1 C. brown sugar

Add:

1 tsp. vanilla

2 C. flour

1 tsp. baking powder

1 tsp. baking soda

Mix in 1 ½ C. oatmeal (ground in blender until powder) and add to cream mixture:

Add:

12 oz. chocolate chips

4 oz. Hershey chocolate bar

1 ½ C. nuts

Mix and bake at 375º for 6 to 10 minutes.

Kathy Cahill, Overton, TX, April, 1992

Ritz Cracker Cookies

1 can Eagle Brand Milk

1 C. pecans

8 oz. chopped dates

Cook in double boiler until thickened. Spread on Ritz crackers - Bake 8 minutes at 325º - Cool - Frost

Frosting:

1 stick butter

2 C. powdered sugar

½ tsp. vanilla

¼ tsp. almond extract

add touch of milk for creamy texture

Yield 50 - 60 cookies. Can be frozen.

Sherrie Barnett, Kilgore, TX, April 1992

Peanut Butter Cookies

1 C. shortening

2 C. flour

1 C. peanut butter

1 tsp. soda

1 C. granulated sugar

1 T. milk

1 C. brown sugar

½ tsp. salt

2 eggs, beaten

Combine shortening, salt, peanut butter, mixing well. Add both sugars, gradually cream together. Add eggs, milk. Gradually add flour that has soda added to it. Mix well. Drop onto well greased cookie sheet. Bake 350º for about 10 minutes. Makes about 5 dozen.

Jan Scogin, November 1992

Toasted Oatmeal Cookies

1 ½ C. butter

1 tsp vanilla

3 C. oats

1 ½ C. flour

1 C. chopped pecans

1 tsp. soda

¾ C. firmly packed brown sugar

½ tsp. salt

½ C. sugar

1 tsp. cinnamon

1 egg

1 C. raisins

Melt ½ C. butter in a 15 x 10 x 1 jelly roll pan at 425º - Remove from oven, add oats and pecans. Stirring to coat. Bake at 425º for 15 to 18 minutes, stir occasionally, until lightly browned, set aside to cool.

Beat remaining 1 C. butter at medium speed until soft and creamy. Gradually add sugars beating well. Add egg and vanilla mixing well. Combine flour and next 3 ingredients add to butter mixture, mix well. Stir in oat mixture and raisins. Drop by rounded tablespoons. Bake 375º for 10 - 12 minutes. Cool 1 minute on cookie sheets.

Susan Zepeda, January 1993

Holly Dolly Cookies

½ C. (1 stick) butter or margarine, melted

1 ¼ C. graham cracker crumbs

1 C. chopped nuts

1 (6 oz.) pkg. semi-sweet choc. chips

1 1/3 C. (3.5 oz. can) flaked coconut

1 1/3 C. sweetened condensed milk

Pour melted butter onto the bottom of a 13 x 9 pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate chips. Pour sweetened condensed milk evenly over coconut. Bake in a moderate (350º) oven, 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes 2 dozen.

Jane Mears, August 1992

Praline Cookies (these are some of my favorites)

½ C. butter

1 ½ C. brown sugar(packed)

1 egg

1 tsp. vanilla

1 ½ C. flour

1 C. nuts

Cream butter and sugar, add egg and vanilla, mix well. Add flour and nuts. Drop by small teaspoonful onto greased cookie sheet. Bake at 375º for 12 minutes.

Susan Cox, June 1992

Pecan Turtle Cookie Bars

Crust:

2 C. flour

1 C. brown sugar, packed

½ C. butter, softened

Topping:

2/3 C. butter

½ C. brown sugar, packed

1 C. whole pecans

1 C. milk chocolate chips

Combine crust ingredients, mix well until particles are fine. Pat firmly into an ungreased 9x13 pan. Sprinkle pecans evenly over unbaked crust. Combine brown sugar and butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for about 1 minute, continue to stir. Pour over pecans and crust. Bake at 350º for 18 to 22 minutes or until entire layer of caramel is bubbly and crust is light brown. Remove from oven and sprinkle with chocolate chips. Allow chips to melt and slightly swirl as they melt, leave some whole. Cool completely before cutting into squares.

Jan Scogin, June 1992

Caramel-Layered Brownies

3 or 4 squares Baker's Unsweetened Chocolate

¾ C. (1 ½ sticks) oleo

2 C. sugar

3 eggs

1 tsp. vanilla

1 C. all-purpose flour

1 C. Baker's Semi-sweet Chocolate chips

1 ½ C. chopped nuts

1-14 oz. pkg. Kraft Caramels

1/3 C. evaporated milk

Heat oven to 350º.

Microwave chocolate and oleo in large microwavable bowl on HIGH 2 minutes or until oleo is melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 to 1 ½ cups of batter; set aside. Spread remaining batter in greased 13 x 9 inch pan. Sprinkle with chips and 1 cup of the nuts.

Microwave caramels and milk in same bowl on HIGH 4 minutes, stirring after 2 minutes. Stir until caramels are completely melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with the remaining ½ cup nuts.

Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not over bake. Cool in pan; cut into squares. Makes about 24 brownies.

Susan Cox, October 1992

Easy Cookies

1 Cake mix (any kind)

½ C. oil

2 eggs

1 C. nuts

Mix well and drop by teaspoonful onto greased cookie sheet. Bake at 375º for about 10 minutes or until done.

Karon Elder, June 1992

Old Time Butter Tea Cakes

1 C. butter

2 C. sugar

3 eggs

1 tsp. vanilla

4 C. flour to which 1 scant tsp. soda has been added and a pinch of salt. Mix well and turn on floured board and knead until it will roll out well. Add flour on board as needed. Roll and cut. Bake 375º for about 10 minutes or until light brown.

This was my Grandmother's recipe for Tea Cakes.

Susan Cox, June 1994

Praline Shortbread Cookies

1 C. butter (softened)

¾ C. packed brown sugar

1 ½ C. flour

½ C. ground pecans

Cream butter and add sugar. Beat at medium speed until light and fluffy. Stir in flour and pecans....dough will be stiff. Press onto bottom of greased and floured 15x10x1" pan. Score into 2" squares. Bake 20 minutes at 325º. Break into wedges.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Quick Cookies

¼ C. brown sugar

½ C. margarine (softened)

1 C. flour

1 T. vanilla

Mix all ingredients and form into 1-inch balls. place on cookie sheet and bake 10 minutes at 350º.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Praline Graham Cookies

1 pkg. graham crackers

1 C. butter

1 ½ C. brown sugar

2 C. chopped pecans

Put crackers in single layer on 15x10x1" pan. Boil margarine, sugar and pecans for 2 minutes, stirring constantly. Spread on graham crackers. Bake 10 minutes at 350º.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Tumbleweeds

1-12 oz. pkg. butterscotch chips

2 T. peanut butter

1-12 oz. can peanuts

1-4 oz. shoestring potatoes

Melt chips and peanut butter in double broiler. Combine peanuts and shoestring potatoes to butterscotch mixture. Drop by teaspoonful onto waxed paper. Cool

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Chocolate Chip Cookies

2 ¼ C. flour

1 tsp. baking soda

1 tsp. salt

½ # butter

¾ C. sugar

¾ C. brown sugar

2 large eggs

1 tsp. vanilla

3 C. chocolate chips

1 C. chopped nuts

Preheat oven to 375º. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Cool.

Virginia Roberts, June 1994

Industrial Recipe Chocolate Chip Cookies

9 C. flour

4 tsp. baking soda

4 tsp. salt

2 # butter

3 C. sugar

3 C. brown sugar

8 large eggs

4 tsp. vanilla

12 C. chocolate chips

4 C. chopped nuts

Preheat oven to 375º. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Cool.

Virginia Roberts, June 1994

Chinese Almond Cookies

2 ¾ C. sifted flour

1 C. sugar

½ tsp. soda

½ tsp. salt

1 C. butter

1 slightly beaten egg

1 tsp. almond extract

1/3 C. whole almonds

Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.

Shape dough into 1-inch balls and place 2 " apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake in slow oven (325º) 15 to 18 minutes. Cool on rack. Makes 4 ½ dozen cookies.

Better Homes and Gardens Cookbook, December 1994

Snowballs

½ C. butter

1 C. sifted flour

¼ C. sugar

3 T. powdered sugar

1 C. finely chopped pecans

Cream butter & sugar until fluffy. Stir in flour gradually. Then add pecans until well blended. Chill until firm enough to handle. Roll dough a teaspoon at a time into marble-sized balls between palms of hands. Place 2" apart on ungreased cookie sheet. Bake in 325º oven until lightly golden. Cool on cookie sheet 5 minutes. Then roll in powdered sugar until well coated. Cool completely on wire rack. Store with waxed paper or plastic wrap between layers.

Wendie Nanninga, December 1994

Santa’s Whiskers

1 C. butter

1 C. sugar

2 T. milk

1 tsp. vanilla

2 ½ C. flour

1 C. finely chopped cherries

½ C. pecans

1 C. flake coconut

Cream butter and sugar; add milk, vanilla and beat well. Stir in flour, pecans and cherries. Make logs and roll in coconut, wrap in wax paper and place in refrigerator until firm enough to slice. Bake in 375º for 12 minutes.

Wendie Nanninga, December 1994

Jewish Bar Cookies

4 eggs well beaten

1 # box brown sugar

1 ½ C. sifted flour

¼ tsp. salt

1 C. chopped pecans

2 tsp. vanilla

¼ tsp. butter flavoring

Grease and flour 9x13 pan. Spread cookie dough evenly and bake at 350º for 25-30 minutes. Note: Recipe burns easily!! Ice while hot.

Icing:

½ stick melted oleo

1 tsp. vanilla

1 C. powdered sugar

a few drops milk

Linda Swaty, February 1995

Peppermint Cream Cheese Cookies

2 C. sugar

2 C. margarine, soft

8 oz. cream cheese, soft

2 egg yolks

1 T. vanilla

1 tsp. salt

6 C. flour

¾ C. round peppermint candies,

coarsely chopped (about 25)

Peppermint Sugar Mixture:

¼ C. round peppermint candies, finely chopped (like powder)

1/3 C. sugar

Combine first five ingredients. Set aside. Add salt to flour and combine with cream cheese mixture. Fold in chopped candies. Place in refrigerator and let stand for at least 24 hours, but no longer than two days. For bite-size cookies, scoop 1 tsp. dough and shape into a ball. Flatten to 1 ¼ -1 ½ " in diameter. Bake on a well sprayed cookie sheet for six minutes at 375º. Remove from sheets immediately and cool on wire racks. Hint - These cookies do not brown or spread! It is also easier to flatten the balls if they are well chilled, but not frozen.

Season Samples, Longview Mothers League 1994

All-in-One Cookies

1 C. butter, softened

2 eggs

1 C. granulated sugar

2 ½ C. flour

¾ C. packed light brown sugar

1 tsp. baking soda

2 tsp. vanilla

any bag of Hershey's Bake Shoppe

½ tsp. salt Baking Pieces

Heat oven to 375º. In large bowl, beat butter, sugar, brown sugar, vanilla and salt with electric mixer until creamy. Add eggs; beat well. Stir together flour and baking soda; gradually add to butter mixture, beating until well mixed. Stir in chocolate pieces. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.

Hershey's, October 1996

Vanilla-Frosted Fudge Cookies

¾ C. flour

½ C. unsweetened cocoa

1 tsp. baking powder

¼ tsp. salt

¼ C. canola oil

1 C. sugar

1 ½ tsp. vanilla

4 egg whites, unbeaten

2 C. powdered sugar

2-3 T. skim milk, approx.

additional unsweetened cocoa

Preheat oven to 350º. Spray a large nonstick cookie sheet with vegetable oil spray. Sift the flour, cocoa, baking powder and salt together; set aside. Mix together the oil, sugar, 1 tsp. vanilla and egg whites until well combined. Stir in the flour mixture. Chill one hour. Using a ½ T. measure, scoop the dough onto the cookie sheet, leaving 2" between cookies. Bake for 8 to 10 minutes or until the cookies are puffed and cooked through. Do not overcook.

Transfer the cookies to a rack and cool. Mix together the powdered sugar, skim milk and remaining ½ tsp. vanilla until pasty. Add more milk if necessary. Spread a small amount of vanilla frosting on each cookie. Put the cookies back on the rack dust lightly with cocoa powder and allow the frosting to dry. Makes 4 dozen cookies.

Pat Bennett, October 1996

Chocolate Chip Treasure Cookies

1 ½ C. graham cracker crumbs

½ C. flour

2 tsp. baking powder

1 (14 oz.) can Eagle Brand Milk

½ C. margarine or butter, softened

1 (3 ½ oz.) can flaked coconut

1 (12 oz.) pkg. semi-sweet chocolate chips

1 C. chopped nuts

Heat oven to 375º. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

Borden's, October 1996

Bourbon Fruit Cookies

1 # red candied cherries, chopped

1 # green candied pineapple, chopped

1 # pecan halves, chopped

1-15 oz. pkg. golden raisins

3 C. flour, divided

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

½ C.margarine, softened

½ C. firmly packed brown sugar

4 eggs

½ C. bourbon, or 1 C. to soak fruit in overnight 3 T. milk

Combine cherries, pineapple, pecans, raisins, and ½ C. flour. Toss well to coat. Set aside.

Combine remaining flour and next 4 ingredients. Set aside.

Cream butter, gradually add sugar, beating until fluffy. Add eggs and beat well. Add dry ingredients, bourbon, and milk. MIX WELL. Stir in fruit mixture.

Drop dough by teaspoon onto lightly greased cookie sheets. Bake at 300º for 20 minutes. Yield 9 dozen.

Fairy Mae Sewell, Kitten Hajecate Brizendine’s Grandmother, Recipe is at least 50 years old, November 1994

Chocolate Crinkles

½ C. vegetable oil

4 squares unsweetened melted chocolate

2 C. sugar

4 eggs

2 tsp. vanilla

2 C. flour

2 tsp. baking powder

½ tsp. salt

1 C. confectioners sugar

Mix oil, chocolate and sugar. Blend in 1 egg at a time until well mixed; add vanilla; stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. (Being the impatient person that I am, I actually go ahead and make cookie balls right away. It’s a little bit messier though) Drop teaspoonful of dough into confectioners sugar. Shape into balls as you are rolling them in the sugar. Place about 2” apart on a greased baking sheet. Bake 10-12 minutes at 350º. Don’t over bake.

Nancy Volmer, December 1997

Chocolate & Peanut Butter Chip Cookies

2 ¼ C. flour

1 tsp. baking soda

1 tsp. salt

1 C. of softened butter

¾ C. sugar

¾ C. packed brown sugar

1 tsp. vanilla extract

2 eggs

2 C. each chocolate & peanut butter chips

1 C. chopped pecans

Combine flour, baking soda, and salt in a bowl. Beat the butter and the sugar (brown and granulated) and the vanilla in a large mixing bowl. Add the eggs,one at a time, beating well after each is added. Gradually beat in flour mixture. Stir in chocolate and peanut butter chips and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake in a 375º preheated oven for 9-11 minutes. Makes about 5 dozen cookies.

Brian Glasser, October 1999

Crunchy Butter Cookies

1 C. softened butter or margarine

1 C. brown sugar

1 C. white sugar

2 tsp. vanilla

1 egg

½ tsp. salt

1 tsp. soda

2 C. flour

1 ½ C. instant potato flakes

Cream together butter and sugars. Add vanilla and egg and mix well. Add and stir in salt, soda, flour, and potato flakes.

Shape into small balls, and flatten in palm of hand. Place on ungreased cookie sheet. Bake at 350º for 8-10 minutes or until starting to brown. Makes about 4 dozen.

Kay Taliaferro, December 1999

Holiday M & M’s®

Cookie Mix in a Jar

1 ¼ C. sugar

1 ¼ C. M & M’s® candies for the different seasons

2 C. flour

½ tsp. baking soda & ½ tsp. baking powder

Directions for all three cookie mixes.

Layer ingredients in order given in a 1 quart “wide mouth” canning jar. Press each layer firmly in place before adding next ingredient.

Directions to attach to jar.

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add: 1 ½ sticks butter or margarine, not diet, very soft; 1 egg slightly beaten; 1 tsp. vanilla (opt.)

Mix until completely blended. You will need to finish mixing with your hands

Shape into balls the size of walnuts. Place 2” apart on sprayed baking sheets.

Bake at 350º for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to racks to finish cooling. These cookies don’t firm up until completely cooled. Makes 2 ½ dozen cookies.

Julia Rollens, January 1999

Pecan Chewies

Cookie Mix in a Jar

½ C. sugar

½ C. firmly packed brown sugar

1 ¼ C. old fashioned oats

¾ C. finely chopped pecans

1 C. crisp rice cereal

¾ C. flour mixed with ½ tsp. baking soda & ½ tsp. baking powder

Nighty Nights (Forgotten Cookies)

2 egg whites

2/3 sugar

6 oz. mini chocolate chips

1 C. chopped pecan

To prepare:

Set oven to 350º

Beat egg whites until foamy.

Slowly add sugar and beat until stiff.

Fold in chips and pecans.

Line a cookie sheet with foil.

Place cookies on sheet by teaspoonfuls.

Place in oven and close door.

Turn off oven and say Nighty Night!!

The next morning, remove the meringues to a festive place, ball up foil and dispose of it. Put cookie sheet away. Share with people you like.

Karolyn Gephart, November 2005

Chocolate Chip Cookie Mix in a Jar

½ C. sugar

½ C. chopped pecans

1 C. chocolate chips

1 C. firmly packed brown sugar

2 ½ C. flour mixed with

1 tsp. baking soda & ¼ tsp. salt

Oatmeal Cookies

7 ½ C. 3-minute Brand Old Fashioned Oats

3 ½ tsp. baking soda

1-18 oz. container (2 cups) peanut butter

¾ C. butter or margarine, softened

3 C. light brown sugar

5 eggs

2 tsp. vanilla

Choice of one “stir in” idea: M&M’s, raisins, peanuts, chocolate chips, etc.

Blend oats, baking soda, and “stir in” choice; set aside. In large bowl, mix peanut butter, margarine and sugar until smooth. Mix in eggs and vanilla. Add oat mixture and blend well. Drop dough on cookie sheet, ungreased, several inches apart. Bake at 350º for 10-12 minutes; cool on cookie sheet for 5 minutes.

Vicki Strom, December 1993

Extra Thin, Extra Crisp Oatmeal Cookies

1 C. Old Fashioned Rolled Oats

1 C. sugar

2 T. plus 2 tsp. flour

½ tsp. salt

½ tsp. baking powder

1 egg

1 tsp. vanilla

½ C. unsalted butter, melt & cool

Stir together oats, sugar, flour, salt, and baking powder. In another bowl, beat egg and vanilla with fork until just blended. Add the egg mixture to oat mixture and mix thoroughly. Add the butter and stir just until combined. The batter will be very moist. Let rest for 15-20 minutes, stir occasionally.

Preheat oven to 325º - line 2 large baking sheets with parchment paper.

Drop batter by teaspoonfuls onto prepared baking sheets, space cookies at least 2 ½ ” apart. Bake, one sheet at a time, until cookies have spread and are golden, 8-12 minutes. Watch carefully!

Remove from oven and slide parchment with cookies onto a work surface. Let cool until firm, about 5 minutes.

Lesli Bodie, Week-End with Friends from Williams & Sonoma, September 2000

Butter Cookies

2 C. butter, soft

1 ½ C. sugar

4 egg yolks

2 tsp. vanilla

4 ½ C. flour

½ tsp. salt

Preheat oven to 350º. Cream butter and sugar; add yolks and vanilla. Mix well. Sift flour and salt together, then beat into butter mixture. Drop dough onto ungreased cookie sheet about 1” apart. Bake about 10 minutes. Remove while warm and cool on waxed paper.

Doris Griffin, June 2001

Easy Peanut Butter Cookies

1 C. peanut butter

1 C. sugar

1 egg

1 tsp. vanilla

Mix and scoop by teaspoonfuls and drop onto a lightly greased cookie sheet. Bake at 350º until lightly brown. Enjoy.

Recipe Exchange, March 2007

Easter Cookies

You will need the following:

1 C. whole pecans; 1 tsp. vinegar; 3 egg whites; a pinch of salt; 1 C. sugar; a zipper baggy; 1 wooden spoon; scotch tape; Bible.

Instructions: These are to be made the evening before Easter. Preheat oven to 300F. (this is very important---don't wait until you are half done with the recipe). Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read: John 10: 10 & 11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read: Luke 23:27.

So far the ingredients are not very appetizing. Add 1 C. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3: 1-3

Fold in broken nuts. Drop by teaspoonful onto a waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and TURN THE OVEN OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read: Matthew 27: 65-66.

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.

Jesus' followers were in despair when the tomb was sealed. Read: John 16: 20 & 22. On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9

Best-Ever Chocolate Chip Cookies

1 ½ C. flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 C. (2 sticks) butter, softened

½ C. firmly packed light brown sugar

1 C. sugar

1 large egg

1 tsp. vanilla extract

1 ½ C. old-fashioned rolled oats

1 C. semisweet chocolate chips

Mix together flour, baking soda, and cinnamon.

Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.

At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour.

Preheat oven to 350º. Grease 2 baking sheets.

Shape dough into 1-inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.

Bake cookies until lightly browned around edges, 10 to 12 minutes. transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.

Baking Tips: Make dough ahead of time and freeze it. Later, use defrosted dough to make homemade cookies in minutes.

Doris Griffin, January 1998

Dynamite Chocolate Cookies

1 pkg. (16 squares) Baker’s Semi-Sweet

1 ½ C. semi-sweet chocolate morsels

Baking Chocolate

¾ C. brown sugar (firmly packed)

1 stick butter

2 eggs

2 C. pecan pieces

1 tsp. vanilla

½ C. flour

¼ tsp. baking powder

Heat oven to 350º. Sauté pecans in 3 tablespoons of butter until well glazed. Set aside to cool. Microwave squares of chocolate on high for 1 ½ to 2 minutes until chocolate is melted. Stir until smooth; stir in sugar, remaining butter (cut into chunks), eggs, and vanilla; stir in flour and baking powder; stir in chocolate morsels and pecans. Drop by large tablespoons onto ungreased cookie sheet and bake 12-13 minutes, until cookies are puffed slightly; let cool. Makes about 1 ½ dozen cookies.

NB: Other nuts can be used, but pecans are best. If you do not like nuts in your cookies, try these anyway. The cookies are somewhat flat and too even in texture without them. If you still do not like them, seek professional help through your place of worship, a friend, or primary health professional.

P. Cannon, given to me by Doris Heard, April, 2001

Forgotten Cookies

2 egg whites

2/3 C. sugar

Pinch of salt

1 tsp. vanilla

1C. chopped pecans

1 C. chocolate bits (or cornflakes or crisp rice cereal)

1 C. coconut (optional)

Beat egg whites until foamy (eggs should be at room temperature before beating). Gradually add sugar and continue beating until stiff. Add salt and vanilla and mix well. Add pecans and remaining ingredients. Preheat oven to 350º. Drop cookies by the spoonful on ungreased foil-covered cookie sheet. Place cookies in oven and immediately turn off oven. Leave cookies in closed oven overnight.

Note: Do not open oven to peep in, as this will spoil cookies.

Holly Cookies

6 T. margarine

24 large marshmallows

½ tsp. vanilla

green food coloring

Melt above ingredients in a double boiler. Pour mixture over 2 ½ cups cornflakes. Fold in until entire mixture is colored green. Drop by teaspoon on waxed paper. Put cinnamon candy on for red berry.

Unknown

Meringue Drops

2 egg whites

1 C. chopped nuts

1 C. powdered sugar

1 C. chopped dates

½ C. coconut

Whip egg whites until dry. Add powdered sugar, then remaining ingredients. Drop by spoonful on slightly greased cookie sheet. Bake at 250º for 20 minutes. Let stand after taking out to cool.

Unknown

Cinnamon Crisps

½ lb. butter

1 ½ tsp. cinnamon

1 C. sugar

½ tsp. salt

1 egg

1 tsp. baking powder

3 C. flour

Cream butter and sugar until light and fluffy. Add egg and beat well. Sift together flour, salt, cinnamon and baking powder. Add to creamed mixture. Chill about 1 hour for easy handling.

Roll out on a floured board to 1/8 inch thick and cut in desired shapes. Place on ungreased cookie sheets and bake at 350º for 11 to 12 minutes or until light brown. Remove cookies from pan immediately. Cool on wire racks. Store in airtight container.

Unknown

Christmas Trees

2 – 9 ½ oz. pkgs. Cinnamon refrigerated rolls with icing (prepared by directions)

6 T. chopped candied mixed fruit

Separate rolls, arrange on a 10 x 14 greased baking sheet in rows to simulate a Christmas tree. Start at the center top of baking sheet, arrange rolls very closely in rows of 1-2-3-4-5-6-7. Bake in preheated 375º oven for 18 to 20 minutes.

Remove from baking sheet onto a platter or bread board or cut cardboard box to fit size and make a cover out of foil. While rolls are hot, spread with icing and sprinkle with fruit to decorate.

Unknown

Oatmeal Fruit Cookies

¾ C. butter or margarine

1 C. brown sugar

2 eggs

2 C. whole wheat flour

1 C. rolled oats

¼ C. milk

½ tsp. baking soda

1 tsp. baking powder

1 tsp.. cinnamon

1 C. cut-up candied cherries or mixed fruit

1 C. chopped pecans or walnuts

Cream butter, sugar and eggs until well blended. Mix dry ingredients together. Add to butter and egg mixture. Mix well, adding only enough milk to make a dough that is easy to handle. Mix in fruits and nuts.

Drop by teaspoonful on greased cookie sheet. Bake at 350º for 8 to 12 minutes or until browned.

Unknown

Coconut Macaroons

3 C. shredded coconut

3 egg whites

1½ T. cornstarch

½ tsp. vanilla extract

¾ C. sugar

4 oz. bittersweet chocolate, broken up

Heat oven to 350°.

Mix coconut, cornstarch, sugar, egg whites and vanilla extract in a double bowler.

Heat, stirring until the mixture thickens, about 4 minutes. Remove from heat and set aside.

Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet.

Bake at 350° for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving more if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.

Unknown