Cookie Recipes

SPRITZ

8 to 10 minutes
cookie press

1 1/2 cups butter or marg. 1/2 tsp. almond ext.
1 cup sugar 4 cups sifted flour
1 egg 1 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar add egg and flavoring, beat well. Force though cookie press onto ungreased cookie sheet.





RUSSIAN TEA CAKES (PECAN CRISP COOKIES)

350 degrees 20 minutes
400 degrees 10 minutes

2 cups butter soft 4 cups flour
1 1/2 cups sugar 1 3/4 cups chopped pecans
4 tsp. vanilla or walnuts

Roll into balls and bake. After they have cooled, shake them in a bag of powder sugar.





NO BAKE COOKIES

3 1/2 cups quick oatmeal 1/2 cups coca
1/2 cup coconut 2/3 cup evaporated milk
1/2 cup chopped nuts 1/2 cup butter or marg.
2 cups sugar 1 tsp. vanilla

Mix oatmeal, coconut, and nuts in large bowl. Put sugar, coca, milk and butter in a pan. Stir and heat until it reaches the boiling point. Cool 5 minutes and add vanilla. Pour over first mixture in bowl. Mix, then drop by tsp. on wax paper.



DATE COOKIES Yummy!!!

350~ for 20 minutes - From Skip Dubell

Filling: Combined in pan:
6 cups chopped dates
2 cups boiling water
let stand for 15 then add:
1 ½ cups sugar
½ teaspoon salt
Cook over med low heat until thickened and then ADD:
3 cups finely chopped pecans, walnuts, almonds, what ever nuts you like.

Cookie Dough
1 pound Crisco regular or butter flavored
8 Cups of flour
½ cups sugar
1 teaspoon salt
3 eggs - beaten
1 cup warm milk - You will need more than 1 cup
1 – package of yeast – dissolve yeast into warm milk

Cut shorting into flour, add and mix in salt & sugar.
Stir in eggs and add enough warm milk in order to be able to roll dough.

Divided dough up into 7 to 8 pieces and then roll each piece out, oblong or square, to about 1/8” thick. Cut into 3” X 3” squares. Use about a Tablespoon of filling & spread over square, not to the edge, then take one corner and roll to the other corner. Bake. Then sprinkle with powdered sugar. Makes about 7 dozen.
350 degree over and bake for 20 minutes. VERY GOOD!!!

















Raspberry Torte 350~ 9 X 13 pan, or 8 X 10

2 cups fresh or frozen raspberries ½ cup sugar
2 Tablespoons tapioca
In sauce pan, mix the following and boil for 2 minutes. Cool


Mix together:
¾ cup butter or marg. 1 ½ cups flour

Cut butter, into flour until mixture resembles course crumbs. Press ½ of mixture into 9X13 pan.

½ cup chopped pecans
press pecans into bottom crust and for Bake for 8 minutes. Cool.


Beat together:
1 - 8 ounce cream cheese ½ cup sugar
1 egg 1 teasp. Vanilla

Spread over cooled crust. Pour fruit mixture over top. Sprinkle remaining crumb mixture on top. Bake for 25 to 30 minutes.

Strawberries, Rhubarb, Strawberry-Rhubarb, or any fruit would taste good.









CHOCOLATE BARS

8 inch square pan 350 degrees

Mix together: 2 cups graham cracker crumbs
1/2 cup soft butter or marg.
Put in 8" pan, press and bake 10 minutes.

Mix: 1 can eagle brand milk
2 cups flake coconut
Pour over graham cracker crust and bake another 10 minutes - cool.

Frosting: Melt on large Hershey candy bar and put on top. Sprinkle with chopped nuts. Cool. Cut into pieces. (The thicker the Hershey chocolate, the harder it will be to cut.)











RUM BALLS

2 cups Nabisco vanilla cookies (crushed fine)
1 1/2 cups finely chopped pecans or walnuts
1 cup sifted powdered sugar
2 T. cocoa (sifted with sugar)
3 T. dark karo syrup
dash of salt
1/3 cup Rum, Brandy or Bourbon

Mix well and roll into balls. Dip into egg white, slightly beaten and roll in chopped nuts. Make balls small. (about 36) Nut can be grated, or chopped very fine. Almost a powder.



WALNUT TARTS

350 - 25 minutes

Shells:
3 oz. cream cheese
1/2 cup margarine
1 cup flour

Mix together and chill 1 hour. Shape dough (size of walnut) Press into tart pan.

Filling:
1 egg
3/4 cup brown sugar
1 T. marg.
dash of salt
2/3 cup chopped walnuts or pecans

Combine ingredients and fill tarts 3/4 full. After tarts have cooled, dust with powdered sugar. Can also use pumpkin and other pie fillings.


HUNGARIAN KIFFLES

350 degrees - 20 to 25 minutes 50 cookies

1/4 lb. marg. (1/2 cup or 1 cube)
8 oz. cream cheese
3 cups flour

Cream butter and cheese together, add flour. Pinch off dough into 50 balls and chill over night. Roll out on powdered sugar board. Fill center with jam or nut filling, 1/2 tsp. Roll into crescent shape and place on cookie sheet and bake.

NUT FILLING:
3 egg whites
3/4 cup sugar
1 lb. chopped nuts (fine) (2 cups)

Beat egg whites until foamy. Mix in sugar and nuts.

OR: Shape level tablespoonfuls of dough into balls. Place on ungreased cookie sheet; flatten slightly. Indent center; fill with preserve (jam) Bake at 350 degrees for 15 minutes - cool. Sprinkle with powdered sugar.


WALNUT FROSTIES

350 DEGREES ABOUT 48 COOKIES 12 TO 14 MINUTES

2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract

Combine flour, soda and salt. Gradually add sugar to butter in mixing bowl, cream until light and fluffy. Add egg and vanilla extract and beat well. Gradually add dry ingredients, mixing well after each addition. Shape into one inch balls. 1/4 place 2 inches apart on an ungreased cookie sheet. Make a depression in center of each cookie place on tsp. of topping in each depression. And bake. They should be lightly brown.

Topping:

Combine one cup chopped walnuts, 1/2 cup packed firm brown sugar and one 1/4 sour cream.



MAGIC COOKIE BARS

350 degrees - 25 to 30 minutes 24 squares

1/2 cup butter or marg.
1 1/2 cups graham crackers, crushed
1 can Eagle brand sweetened condensed milk
1 12 oz. can of date filling and chopped dates
or 1 6 oz. package of chocolate chips
1 (3 1/2 oz.) flaked coconut (chocolate chips are used)
1 cup chopped nuts (1 1/2 to 2)

Preheat oven to 350 degrees. In a 9 x 13 pan, melt butter, sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs and top evenly with dates or chocolate chips, coconut, and nuts, press down gently and bake, until lightly brown. Cool thoroughly before cutting.





SUGAR COOKIES

425 degrees - 4 to 6 minutes

3 cups sugar
4 eggs
1 1/2 cups shortening
1 cup sour cream
1/2 tsp. vanilla
1/2 tsp. almond flavoring
5 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda

Mix well. Chill, form into a roll, slice, bake and paint them or sprinkle with sugar. (Use food coloring to paint, and use a small paint brush.)







RUTH'S OATMEAL COOKIES

350 degrees - 10 to 15 minutes

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

Add and mix by hand:
2 cups old fashioned oatmeal
2 cups flour
1/2 cup milk
1/2 tsp. soda mixed in milk


Add: 1 cup raisins(optional)
1 cup nuts(optional)

1 teaspoon = 1 cookie
Drop by tsp. onto cookie sheet and bake.
APPLESAUCE COOKIES

375 degrees - 15 minutes

Cream together: 1/2 cup butter or marg.
1 cup sugar

Stir in: 1 egg

Add the following: 1 1/3 cups flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. nut meg
1 tsp. cinnamon
1/2 cup raisins
1 cup oatmeal
1 cup applesauce

Drop by tsp. and Bake.





DATE NUT DROP COOKIES

35 degrees - 8 to 10 minutes 6 to 8 dozen

Cream together: 1 cup butter
2 cups sugar
4 eggs
6 T. milk

Add: 5 1/2 cups flour
5 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts
1 cup chopped dates

Mix ingredients well. Drop onto a cookie sheet. Take a glass and place bottom of glass on cookie dough to get some of the grease on it. Then put four on bottom of glass, then use bottom glass to press the dropped cookie dough.


CORN FLAKE COCONUT COOKIES

350 degrees - 8 to 10 minutes 6 to 8 dozen

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

Stir together and add to the above:
2 cups flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt

Then add: 2 cups coconut
2 cups crushed corn flakes
1 cup chopped walnuts

Mix then roll into a ball, then press lightly with a fork.






SNICKEREDOODLES
Makes 6 dozen 400 degrees 8 to 10 minutes

1/2 cup butter or marg.
1/2 cup shorting
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teasp. cream of tarter
1 teasp. soda
1/2 teasp. salt

Cream butter, shorting, sugar and eggs until fluffy. Sift dry ingredients; add to creamed mixture. Chill dough 1 hour. Shape into balls . Roll balls in mixture of:
2 Tablespoons sugar
2 teaspoons cinnamon
Place on ungreased cookie sheet. Bake. Cookies well puff up while baking and will flatten when removed from oven. DO NOT OVER BAKE.

SHORTBREAD COOKIES
325 degrees 20 to 30 minutes

1 1/4 cup flour
3 Tablespoons sugar
1/2 butter
Mix and stir together flour and sugar. Cut in butter until mixture resembles fine bread crumbs. Form into a ball.






SHORTBREAD WEDGES:
325 degrees 25 to 30 minutes makes 12 to 16

Knead ball until smooth. On a ungreased cookie sheet pat or roll dough into an 8 inch circle. For a scalloped edge, with forefinger of one hand, push dough edge between forefinger and thumb of the other hand. Using a sharp knife, cut dough circle into 12 to 16 pie-shape wedges. Do not separate wedges. Prick each wedge with a fork, making a design if desired. Bake in a 325 degree oven for 25 to 30 minutes or till edges are light brown. While warm, recut wedges. Remove form pan; cool.








THUMBPRINT
325 degrees 18 minutes makes 20 to 24

Prepare dough as directed, except shape dough into 1 inch balls instead of wedges. Place 2 inches apart on an ungreased cookies sheet. Using your thumb, press an indentation in center of each cookie. Bake in a 325 oven 18 minutes or till bottoms are light brown and edges are golden brown. Immediately spoon 1/2 teaspoon jam ( such as cherry, strawberry, raspberry peach, etc.)
into each indentation. Cool completely, then remove cookies from cookie sheet.






PECAN SPICE SHORTBREAD
325 degrees 23 to 25 minutes makes 54

Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9"x 9" baking pan.
For shortbread rectangles, cut sough into 1 1/2" by 1" rectangle, DO NOT separate. Top each rectangle with 1 pecan half, pressing lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes or till edges are light brown. While warm, recut and sprinkle wit powder sugar. cool in pan. makes 54 rectangles.





MRS FIELDS COOKIE RECIPES
350 degrees 8 to 10 minutes 112 cookies (9 1/3 dozen)

CREAM TOGETHER:
2 cups butter
2 cups sugar
2 cups brown sugar
ADD:
4 eggs
2 teaspoons vanilla

Mix together in separate bowls:
4 cups flour
5 cups oatmeal
Put small amounts of oatmeal in a blender until it turns to powder. (Measure out 5 cups oatmeal and only "powderize" that, not 5 cups of "powderized" oatmeal.)
Put flour and oatmeal flour together. Then mix together and
ADD the following:
1 teaspoon each of the following:
salt
baking powder
baking soda

ADD:
24 oz bag of chocolate chips and
1- 8 oz Hershey bar, plain.
3 cups chopped nuts, any kind

Bake on greased cookie sheet (make golf ball sized balls) Bake about 2" apart at 350 degrees for 8 to 10 minutes. DO NOT OVER BAKE.

CARROT COOKIES

3/4 c. sugar
1/2 c. margarine, softened
1 egg
1 c. cooked, mashed carrots OR canned pumpkin
2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. nutmeg
3/4 c. chopped nuts

In a large bowl, cream sugar with margarine, and beat in
egg. Add remaining ingredients, and mix well.
Drop by teaspoons onto a greased baking sheet, and bake
at 375 degrees for 15 minutes.
Cookies may be served plain, or frosted.
Makes 3 dozen cookies.

FROSTING:
3 ozs. softened cream cheese
2 c. powdered sugar
2 Tbsps. orange juice

Mix in a small bowl, and frost cookies while still warm.


TANGY LEMON BARS
1c oleo,softened 2c granulated sugar
1/2c powdered sugar 1/3c lemon juice
21/3c flour 1t baking powder
4 eggs about 2 T powdered sugar
In a large bowl, cream together oleo and the 1/2 c
powdered sugar until fluffy. Add 2c of the flour, beating
until blended. Spread evenly over the bottom of a well
greased 9 by 13 inch baking pan. bake in a preheated 350
oven for 20 minutes.
Meanwhile, in a small mixing bowl beat the eggs until
light and foamy. Gradually add granulated sugar, beating
until thick and blended. Add lemon juice, remaining 1/3c
flour, and baking powder; beat until thoroughly blended.
Pour lemon mixture over baked crust and return to oven; bake
25 to 30 minutes until golden and custard is set. Remove
from oven and sprinkle evenly with powdered sugar; let cool.
To serve cut in small squares or bars.

Pecan Pie Bars
9 X 13 inch pan 350~ for 15 & 25 min.

Crust: Mix together:
1 1/2 cups flour
2 Table. packed brown sugar

Cut in: 1/2 cup margarine
Pat into a 9 X 13 inch pan and bake 15 min. at 350~.

Fillilng:
Beat: 4 eggs
Stir in: 1 cup dark syrup 1 cup chopped pecans
1 cup packed brown sugar 2 teasp. vanilla
4Table. melted marg 1/2 teasp. salt
Pour over baked layer. Bake 350~ for 25 min. Cool slightly and cut into bars. makes 32 bars. (I have doubled the above filling recipe.)








Dream Bars
8 X 8 pan 350~ for 10 & 30 min.

Mix together: until crumbly
1/2 cup margarine
1/2 cup brown sugar
1 cup flour
Press into an 8 x 8 inch pan. Bake 350~ for 10 min. Cool.

Mix together:
2 beaten eggs 1 teasp. vanilla
1 Table. flour 1 teasp. baking powder
2 cups brown sugar

Stir in:
1 cup chopped nuts (walnuts or pecans)
1 cup moist cocnut
spread over baked part in pan and bake 30 min. at 350~, or til set.



Date Balls

mix together:
1 large pkg of dates
1 cup margarine
1 1/2 cup sugar
Add:
2 beaten eggs
2 Tablespoons milk
Boil the above for 2 minutes, stirring often to prevent scorching. Remove from heat and ADD:
5 cups rice krispies
1 teaspoon vanilla
1/2 cup chopped nuts COOL
toll into balls about the size of a walnut and roll in powdered sugar, or coconut, or finely chopped nuts.


Old Fashion Molasses Cookies
375~ 8 to 10 minutes 8 to 9 dozen soft cookies

Cream:
1 cup shortening
2 cups brown sugar

Add:
3 eggs, beaten
1 cup dark molasses

Stir in:
6 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon This will be stiff;

Add
1 1/2 cups hot water with
1 teaspoon baking soda
Now it will be very soft. Drop by teaspoonful on greased cookie sheet, sprinkle with sugar and bake at 375~ for 8 to 10 minutes. Make 8 to 9 dozen. Very soft cookies, there okay.





Gingersnaps

1½ shorting 4 teasp soda
2 cup brown sugar 1 teasp salt
½ cup molasses 2 teasp ginger
2 eggs 2 teasp cinnamon
5 cups flour 1 teasp cloves

Mix first four ingr; well, and add the other ingr.and mix.
Roll into balls, roll in sugar, bake at 375~ for 8 minutes.






Old Fashioned Soft Pumpkin Cookies
350~ for 15 to 20 minutes makes 3 dozen

2 1/2 cups flour 1 1/2 cups granulated sugar
1 teasp. baking soda 1 cup solid pack pumpkin
1 teasp. baking powder 1 egg
1 teasp ground cinnamon 1 teasp vanilla extract
1/2 teasp. ground nutmeg
1/2 teasp. salt
1/2 cup butter, softened

Combine: flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Cream butter and sugar in large mixer bowl. Add pumpkin, egg an vanilla, beat until light and creamy. Mix in dry ingredients until well blended.

Drop: by rounded tablespoon onto greased cookie sheet. Smooth tops of cookies. Bake.


Glaze

2 cups sifted powdered sugar, 3 Tablespoons milk, 1 Tablespoons melted butter and 1 teaspoon vanilla extract in small bowl; mix until smooth.


For variation, stir any of the following ingredients into batter.
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped nuts
1 cup rolled oats
Pumpkin Cookies Recipe
1/2 cup sugar
1/2 cup brown sugar (packed)
1 cup butter/margarine (soft)
1 cup canned pumpkin
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp salt
3/4 cup Walnuts
Heat oven to 350. Cream sugars and butter until light and fluffy. Blend in pumpkin, vanilla, egg. Add flour, baking soda, baking powder, cinnamon,
salt and blend well. Stir in nuts. Drop by rounded teaspoons 2" apart on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.
These are delicious!!!




























Blueberries - Cookies Makes 6 350~ for 20 minutes-golden brown

1 1/2 cup shorting 1 1/2 cups milk
1 1/4 cups sugar 6 cups flour
1 Teas anise or vanilla flavoring 6 teas baking power
6 eggs sift flour & baking powder

Cream Shortening, sugar, & anise. Add: eggs and beat until light and fluffy.
Alternate milk and four, mix well, but don't over beat.
Line cookie she with foil.
with spoon, spread 2 lines of dough 2" side, make well down center & fill. With fingers bring both sides of dough to cover filling.

FILLING
1 can Blueberry, apricot, cherry, lemon, pineapple, etc. pie filling. You may want to add a teasp. of anise or vanilla to the filling.
FROST: with powder sugar frosting and sprinkle with coconut or nuts.
Clathessin Cookies 350~ for 10 to 15 minutes
Mix like pie crust:
4 cups flour
1 1/2 cups (3 sticks) butter or Marg.

Add: 3 eggs yolks, slightly beaten.
1 cup sour cream
1 teas vanilla

Divide into little balls and chill over night or about 5 hours. Toll thin on powdered sugar. Cut into 1/2" strip. Wrap strips on a 1/2" wooden dowel covered with foil or sooth finish. Over lap edges as you wrap or they will come out like springs. Bake and cool.

FILLING:
Cook till very thick & refrigerate until cool
6 Table flour
1 Cup milk

Beat:
1 cup sugar 1 teasp vanilla
1 cup shorting add flour and milk mixture & stir

ADD: 6 Table marshmallow cream, fluff.
Beat until light & fluffy.

Fill cookies by using a cake decorating bag and tip. You may need 1 1/2 times this recipe to fill cookies. It depends on how long you beat the filling and how thick or thin you roll the dough. Any filling left over is on cake.


Nut Roll 8 rolls - Bake 350~ for 20 to 30 minutes

1 pound butter or Marg. 7 cups flour
8 egg yolks 1 pint sour cream
1 teas salt 2 oz. yeast
4 teas sugar
Mix yeast and sour cream and let stand.
Cream butter and eggs. ADD salt, flour, sugar. ADD sour cream mixture, mix and kneed until bowl is clean. Cover and place in refrigerator 2 hours. Separate in to 8 parts. Roll out in powdered sugar as thin as pie crust. Spread butter on dough and then spread with nut mixture, roll and let rise 1 hour.

NUT FILLING
8 egg whites - stiffly beaten
1 cup sugar
2 pounds walnuts, ground fine
30 graham crackers, rolled fine and divide into 8 parts.
Graham crackers can be sprinkled on top of butter.

.

























English Toffee Cookies

1 Cup Brown Sugar
1 Cup Butter
1 Egg Yolk
1 1/2 Cups of Sifted Flour
1 tsp Vanilla
1 1/2 Cups of Chopped Nuts
2 Hershey Bars

Mix ingredients and spread very thinly on a greased jelly-roll pan. Bake at 350 for 20 to 25 minutes or until barely brown. When done and still hot, lay the Hershey bars on top and spread as frosting. Cut into squares while still warm.











Raspberry Almond Cookies
300~ for 20minutes

1/2 cup soft butter
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg separated
1 cup flour
3/4 cup chopped almonds
seedless raspberry jam

Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight). Slice logs. Dip pieces into egg and chopped almond. Place on greased cookie sheet. Make indent with thumb for jam and fill. Bake about 20 minutes and 300 degrees.