Recipe Book
Cookie Recipes
CHOCOLATE CHIP COOKIES
Servings: 4 dozen cookies
Ingredients
2 cups Semi-Sweet Chocolate Baking Chips - prefer Ghiradelli semi-sweet chips
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
2 cups Semi-Sweet Chocolate Baking Chips - prefer Ghiradelli semi-sweet chips
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
Directions
Heat oven to 375ºF.
In large mixing bowl, beat butter with sugar and brown sugar.
Add eggs and vanilla, one at a time.
Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
Drop by tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown.
Note: The Chocolate Chips can be substituted with any variety of chip flavor or M&Ms.
Grandmother's Spritz Cookies
Servings: 4 dozen cookies
Ingredients
1 cup butter (can substitute shortening for a crispier cookie)
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
2 1/4 cup all-purpose flour
Directions
Preheat oven to 375.
Cream together butter and sugar. Beat in egg, vanilla extract, almond extract or any other flavor extract, and salt until creamy.
Add food coloring if desired.
With the mixer on low beat in flour until just combined.
Place dough in cookie press fitted with desired template. Grandmother's favorite was vanilla green trees. Our family also does red poinsettias and blue snowmen. The flower template can also be used to make various colored flowers for Fiesta.
Pipe dough onto an ungreased cookie sheet.
Decorate with desired sprinkles, candies, etc.
Bake for 6-8 minutes
Dad's Favorite Cookies (Snickerdoodles)
Servings: 4 dozen cookies
Ingredients
1/2 cup salted butter, softened
1/2 cup shortening
1 1/2 cups
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Candied cherries halved (optional)
Directions
Preheat the oven to 400 degrees.
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly until creamy and well combined, 1 to 2 minutes.
Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar.
Place cherries on top of center of balls.
Arrange the dough balls 2 inches apart on ungreased cookie sheets. These cookies tend to spread so be generous with the spacing.
Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through.
Great Grandmother's Old Fashioned Sugar Cookies
Servings: 4 dozen cookies
Ingredients
1 cup granulated sugar
1 cup butter
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla extract
Extra granulated sugar for topping
1 cup butter
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla extract
Extra granulated sugar for topping
Directions
Beat together the 1 cup sugar and butter until creamy and smooth. Beat in the egg until light.
Add the milk.
In another bowl, combine the flour and baking soda. Add the flour mixture to the butter mixture, to create a stiff dough.
Shape a piece of dough in one inch balls
Fill a shallow bowl with water or milk and another bowl with extra sugar.
Dip the bottom of a water glass into the water, then the sugar to coat.
Stamp each cookie, dipping the glass in water and sugar as needed, to flatten them into circles 2 1/2-3 inches wide.
Bake in preheated oven until lightly golden, about 10 minutes.
Gentry Family Oatmeal Raisin Rocks
Servings: 4 dozen cookies
Ingredients
1 cup shortening
1 cup white sugar
2 cups all purpose flour
2 eggs
2 cups quick oatmeal
1 cup pecans, in pieces
1/4 cup milk
1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon
1/4 tsp salt
1 cup raisins
Directions
Cream shortening and sugar together till smooth and fluffy. Add eggs.
Sift dry ingredients and add to creamed mixture alternately with milk.
And oats, raisins and nuts and stir together very well.
Use a small ice cream scoop to drop mine on to greased cookie sheets so they will cook evenly.
Bake at 350 degrees for 10-12 minutes. Just lightly golden brown.
Don't overbake or cookies will be hard.
Mama Darlene’s Pinwheel Cookies with Dates and Nuts
Ingredients
1 cup shortening
2 cups brown sugar
3 eggs
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups dates
1/2 cup granulated sugar
1/2 cup water
1/2 cup nut meats, ground
1 cup shortening
2 cups brown sugar
3 eggs
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups dates
1/2 cup granulated sugar
1/2 cup water
1/2 cup nut meats, ground
Directions
Beat together shortening, brown sugar, and eggs.
Add cinnamon, baking soda, salt, and flour and blend until combined.
Chill the dough in refrigerator.
When the dough is chilled, prepare the date filling.
Put the dates, granulated sugar, water, and ground nuts into a saucepan on top of the stove and bring to a boil. Stir until the mixture turns into a thick paste. Cool slightly.
Divide the dough into three parts and roll out to about a 1/4 inch thick.
Spread the filling onto the dough and roll the dough into a roll.
Wrap roll in wax paper and chill overnight.
Cut rolls into ¼” slices and bake at 375 degrees for 10 minutes.
Beat together shortening, brown sugar, and eggs.
Add cinnamon, baking soda, salt, and flour and blend until combined.
Chill the dough in refrigerator.
When the dough is chilled, prepare the date filling.
Put the dates, granulated sugar, water, and ground nuts into a saucepan on top of the stove and bring to a boil. Stir until the mixture turns into a thick paste. Cool slightly.
Divide the dough into three parts and roll out to about a 1/4 inch thick.
Spread the filling onto the dough and roll the dough into a roll.
Wrap roll in wax paper and chill overnight.
Cut rolls into ¼” slices and bake at 375 degrees for 10 minutes.
MOM’S RUSSIAN TEA CAKES
Ingredients
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Powdered sugar for rolling
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Powdered sugar for rolling
DIRECTIONS
Preheat oven to 375°. Line two cookie sheets with parchment paper.
Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
Place on a rack to cool. When cool, roll again in powdered sugar.
Preheat oven to 375°. Line two cookie sheets with parchment paper.
Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
Place on a rack to cool. When cool, roll again in powdered sugar.
MOMS THUMBPRINT COOKIES
Moms are different than most recipes online because she puts the jam on them before baking so that it spreads out and the surface gets thicker and dry. They store better this way, plus some of the jam soaks into the cookie. There are only two acceptable flavors: apricot, and if there is no apricot jam, then raspberry will do.
Moms are different than most recipes online because she puts the jam on them before baking so that it spreads out and the surface gets thicker and dry. They store better this way, plus some of the jam soaks into the cookie. There are only two acceptable flavors: apricot, and if there is no apricot jam, then raspberry will do.
Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup apricot or raspberry jam
1/4 teaspoon salt
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup apricot or raspberry jam
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for 10-12 minutes. Remove from oven, cool on rack.
Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for 10-12 minutes. Remove from oven, cool on rack.
OVEN CARMEL CORN
Ingredients
8 quarts popped popcorn (or enough to fill a roasting pan)
Do your best to get all the unpopped kernels out.
8 quarts popped popcorn (or enough to fill a roasting pan)
Do your best to get all the unpopped kernels out.
Caramel Sauce
(if you make more popcorn, double this)
2 c. brown sugar
2 sticks butter/margarine
½ c. white corn syrup
1 tsp. salt
1 tsp. butter flavoring
1 tsp. burnt sugar flavoring
(if you make more popcorn, double this)
2 c. brown sugar
2 sticks butter/margarine
½ c. white corn syrup
1 tsp. salt
1 tsp. butter flavoring
1 tsp. burnt sugar flavoring
DIRECTIONS
Put all ingredients in saucepan. Bring to rolling boil and boil for 5 minutes. Stir occasionally. Remove from stove and stir in ½ tsp. baking soda. Stir quickly.
Put popcorn in large roasting pan. Pour sauce over popcorn and mix thoroughly. Put in 250-degree oven for 1 hour. Stir about every 15 minutes.
Take out and cool. I cover the counter with waxed paper or foil and pour it out so the sauce doesn’t settle in the bottom of the pan.
Once cool, separate and keep in an air-tight container in a cool place.
Put all ingredients in saucepan. Bring to rolling boil and boil for 5 minutes. Stir occasionally. Remove from stove and stir in ½ tsp. baking soda. Stir quickly.
Put popcorn in large roasting pan. Pour sauce over popcorn and mix thoroughly. Put in 250-degree oven for 1 hour. Stir about every 15 minutes.
Take out and cool. I cover the counter with waxed paper or foil and pour it out so the sauce doesn’t settle in the bottom of the pan.
Once cool, separate and keep in an air-tight container in a cool place.
MOM LONG’S PECAN ROLLS
Ingredients
Several handfuls of chopped pecans, enough to sparsely cover a 9x13 inch pan.
1 sm box regular butterscotch pudding mix
24 Rhodes frozen dinner rolls
¾ stick margarine
¾ c. brown sugar
Several handfuls of chopped pecans, enough to sparsely cover a 9x13 inch pan.
1 sm box regular butterscotch pudding mix
24 Rhodes frozen dinner rolls
¾ stick margarine
¾ c. brown sugar
DIRECTIONS
In a greased 9x13 inch pan, sprinkle chopped pecans. Over the nuts, sprinkle dry pudding mix. Sprinkle lightly with cinnamon. Place the frozen dough balls on top.
Melt margarine and brown sugar together. Pour over the rolls, making sure each roll has some sauce on it.
Allow the rolls to raise. (I put it in the oven with the oven light on for warmth and let it set overnight.) If they puff over the pan, don’t worry.
Bake at 350 degrees for 20-30 minutes. Immediately, flip hot pan over immediately onto serving platter. Enjoy …until you’re fighting over the last one!!!
In a greased 9x13 inch pan, sprinkle chopped pecans. Over the nuts, sprinkle dry pudding mix. Sprinkle lightly with cinnamon. Place the frozen dough balls on top.
Melt margarine and brown sugar together. Pour over the rolls, making sure each roll has some sauce on it.
Allow the rolls to raise. (I put it in the oven with the oven light on for warmth and let it set overnight.) If they puff over the pan, don’t worry.
Bake at 350 degrees for 20-30 minutes. Immediately, flip hot pan over immediately onto serving platter. Enjoy …until you’re fighting over the last one!!!
GRANDMA GRACE LONG’S VANILLA COOKIES
Ingredients
1 ½ c. flour
½ tsp. salt
1 tsp. baking powder
½ tsp. salt
1 tsp. baking powder
Add rest of ingredients:
½ shortening, soft (I use half butter and half shortening)
1 egg unbeaten
1 c. sugar
½ tsp. vanilla
1 Tbsp. milk
½ shortening, soft (I use half butter and half shortening)
1 egg unbeaten
1 c. sugar
½ tsp. vanilla
1 Tbsp. milk
DIRECTIONS
Preheat oven to 375º
Beat for 3 minutes.
Drop by teaspoons onto cookie sheet.
Bake at 375º for 10-12 minutes.
CHEWY CHOCOLATE COOKIE
Ingredients
1 ¼ c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
¾ c. cocoa
1 tsp. baking soda
½ tsp. salt
1 ¼ c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
¾ c. cocoa
1 tsp. baking soda
½ tsp. salt
DIRECTIONS
Cream together butter and sugar. Add eggs and vanilla to creamed mixture.
Cream together butter and sugar. Add eggs and vanilla to creamed mixture.
Combine flour, cocoa, baking soda and salt and blend into creamed mixture.
Drop onto ungreased cookie sheet.
Bake at 350 degrees for 8-9 minutes.
Drop onto ungreased cookie sheet.
Bake at 350 degrees for 8-9 minutes.
Let cool 2 minutes on baking sheet, then finished cooling on wire rack.
AUNT CLARA’S PECAN COOKIES
Ingredients
½ c. shortening
½ c. butter
2 ½ c. brown sugar
2 eggs
2 ½ c. flour
¼ tsp. salt
½ teas. baking soda
1 c. chopped pecans
½ c. butter
2 ½ c. brown sugar
2 eggs
2 ½ c. flour
¼ tsp. salt
½ teas. baking soda
1 c. chopped pecans
DIRECTIONS
Mix. Bake 350 degrees for 10-15 minutes until edges turn brown.
Mix. Bake 350 degrees for 10-15 minutes until edges turn brown.
PATTY’S (CONNIE CROSS) PUMPKIN DROP COOKIES
Ingredients
½ c. butter flavored shortening
3c. sugar
1 can (15oz) solid packed pumpkin
2 eggs
½ cup milk
½ c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground allspice
½ tsp ground glove
½ c. butter flavored shortening
3c. sugar
1 can (15oz) solid packed pumpkin
2 eggs
½ cup milk
½ c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground allspice
½ tsp ground glove
DIRECTIONS
In large bowl, cream shortening and sugar. Beat in the pumpkin, eggs, and milk.
Combine the four, baking soda, salt and spices; gradually add to creamed mixture.
Drop by tablespoons full 2” apart onto greased baking sheet.
Bake at 375 degrees for 10-13 minutes.
Cinnamon Frosting Ingredients
½ c butter, softened
2 ½ c. confectioners’ sugar
2 tbsp. milk
1 tsp. cinnamon
1 teaspoon vanilla extract
½ c butter, softened
2 ½ c. confectioners’ sugar
2 tbsp. milk
1 tsp. cinnamon
1 teaspoon vanilla extract
JOANNIES CORNFLAKE CHRISTMAS WREATHS
Ingredients
1/2 cup (1 stick) butter
1 (10-ounce) package marshmallows
1 1/4 teaspoons green food coloring
4 1/2 cups Cornflake cereal
red hots (berries) for decorating
1/2 cup (1 stick) butter
1 (10-ounce) package marshmallows
1 1/4 teaspoons green food coloring
4 1/2 cups Cornflake cereal
red hots (berries) for decorating
DIRECTIONS
Melt butter in a large pot. Add marshmallows and stir until melted.
Stir in food coloring.
Stir in cereal.
Working quickly, use a greased 1/4 cup measuring cup to dump the cornflake mixture in mounds on a cookie sheet lined with parchment paper. Use your fingers (grease them well) to form the mounds into wreath shapes.
Decorate with red M&Ms before they set.
Let cool completely and store in an airtight container right away.
Melt butter in a large pot. Add marshmallows and stir until melted.
Stir in food coloring.
Stir in cereal.
Working quickly, use a greased 1/4 cup measuring cup to dump the cornflake mixture in mounds on a cookie sheet lined with parchment paper. Use your fingers (grease them well) to form the mounds into wreath shapes.
Decorate with red M&Ms before they set.
Let cool completely and store in an airtight container right away.
JULIES SUGAR CRINKLES
Ingredients
1 c. shortening
½ c. sugar
½ c. brown sugar
1 egg
2c. sifted flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp. salt
1 tsp vanilla
Chocolate stars
1 c. shortening
½ c. sugar
½ c. brown sugar
1 egg
2c. sifted flour
2 tsp. cream of tartar
1 tsp baking soda
½ tsp. salt
1 tsp vanilla
Chocolate stars
DIRECTIONS
Mix all ingredients together. Roll into balls and dip in white sugar. Bake 8-10 minutes at 375 degrees. Put chocolate stars in cent of cookies when removed from oven.
Mix all ingredients together. Roll into balls and dip in white sugar. Bake 8-10 minutes at 375 degrees. Put chocolate stars in cent of cookies when removed from oven.
