Beacon Hill Cookies
Jodi Hopkins
Everett, WA
My Great-Grandma Ann was a remarkable woman who lived to be 104. She credited that to her good Swedish genes as well as “never eating anything from a box.” These cookies were one of my favorites. After she died, I asked my grandma if she had the recipe...I was so pleased that we found it, in Great-Grandma’s handwriting!
1 c. butter, softened
1 c. sugar
2 egg yolks
1 t. vanilla extract
1-1/2 c. all-purpose flour
1/4 t. baking powder
1/8 t. salt
3/4 c. long-cooking oats, uncooked
3/4 c. crispy rice cereal
In a large bowl, blend all ingredients. Roll into one-inch balls; arrange on greased baking sheets. Press cookies with a fork, making a criss-cross shape. Bake at 375 degrees for 10 minutes, or until golden. Makes 3 dozen.
Search Grandma’s recipe box for that extra-special cookie you remember...and then bake some to share with the whole family. If you don’t have her recipe box, maybe you’ll spot a similar recipe in a Gooseberry Patch cookbook!
Grandma’s Hermits
Glenda Mitchell
Darrington, WA
My grandma baked these cookies for me when I was little, back in the 1950s. I always got to mix the shortening, sugar and eggs together and help put them on the baking sheet. At the ripe old age of five years, I really thought I was a great cook! She’s gone now, but the spicy smell of Hermits baking always reminds me of her.
1 c. shortening
1-1/2 c. sugar
3 eggs, beaten
1/2 t. baking soda
2 t. water
3 c. all-purpose flour
1-1/2 t. salt
1 t. cinnamon
1 t. allspice
1 t. nutmeg
1 t. ground cloves
1-1/2 c. raisins
1/2 c. chopped nuts
In a large bowl, blend together shortening, sugar and eggs; set aside. In a cup, dissolve baking soda in water; add to shortening mixture. In a separate bowl, sift together flour, salt and spices; add to shortening mixture and mix well. Fold in raisins and nuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 15 to 20 minutes. Makes about 6 dozen.
Be sure to pull out the camera on baking day! Snapshots of children’s little hands cutting out cookies, sweet faces smudged with frosting and gorgeous platters of decorated cookies are sure to be cherished for years to come.
Jubilee Jumbles
Holly Hansen
Tetonia, ID
My grandma made these cookies with their yummy glaze every Christmas. They were my dad’s favorite growing up as a kid, and we so looked forward to them too. Grandma is no longer with us, but she lives on in our hearts with this recipe.
1/2 c. shortening
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 c. evaporated milk
1 t. vanilla extract
2-3/4 c. all-purpose flour
1/2 t. baking soda
1 t. salt
Optional: 1/2 c. chopped nuts
In a large bowl, blend together shortening, sugars and eggs. Stir in evaporated milk and vanilla. In a separate bowl, sift together flour, baking soda and salt; stir into shortening mixture. Fold in nuts, if desired. Cover; chill dough for one hour. Drop by rounded teaspoonfuls onto baking sheets sprayed lightly with non-stick vegetable spray. Bake at 375 degrees for 10 minutes. Frost warm cookies with Burnt Butter Glaze. Makes 2-1/2 dozen.
Burnt Butter Glaze:
1/4 c. butter
2 c. powdered sugar
1/4 c. evaporated milk
In a saucepan over medium heat, cook butter until dark golden. Remove from heat. Beat in remaining ingredients until smooth.
Borrow Grandma’s secret for keeping cookies moist...slip a slice of bread into the cookie jar!
Soft Chocolate Chip Cookies
Melody Foutty
Geary, OK
My mom always made these quick & easy cookies...everyone loved them!
18-1/2 oz. pkg. white cake mix
1/2 c. oil
2 T. water
2 eggs, beaten
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts
In a large bowl, mix together dry cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 12 minutes, or until golden. Makes 3 to 4 dozen.
Once in a young lifetime, one should be allowed to have as much sweetness as one can possibly want and hold.
Baba’s Favorites
Louise Maksymetz
Manitoba, Canada
This recipe was given to my mother by her mother, whom we called Baba. When I was twelve, we went to visit my grandparents on their farm. I brought them these wonderful cookies which I had baked from my grandmother’s own recipe. Baba was thrilled that I would bake for her and I was delighted to do it. Such memories!
3/4 c. shortening
1 c. brown sugar, packed
1/2 c. sugar
2 eggs
1/4 c. milk
2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1-1/2 t. cinnamon
1/2 t. nutmeg
3 c. long-cooking oats, uncooked
1 c. raisins, chopped
Garnish: sugar
In a large bowl, beat shortening and sugars until creamy. Add eggs, one at a time, beating after each one. Add milk, beating until well blended and smooth; set aside. In a separate bowl, sift together flour, baking soda, salt and spices. Add flour mixture to shortening mixture; blend together. Fold in oats and raisins. Cover; refrigerate dough for one hour. Roll out to 1/4-inch thick on a lightly floured board. Cut with a floured 3-inch round cookie cutter. Place on greased baking sheets; sprinkle with sugar. Bake at 375 degrees for 10 to 12 minutes. Makes 3 dozen.
Découpage a copy of Grandma’s favorite cookie recipe onto the lid of a tin...such a sweet keepsake!
Georgia’s Buttermilk-Orange Cookies
Marge Wearing
Renfrew, PA
Grandma Georgia Marburger was well-known in the small town of Evans City, Pennsylvania. The dairy she started in 1938 with her husband Adam, is still family owned and operated. My dad, who was her oldest son, still checks on the dairy every day at the age of ninety-two.
1 c. butter, softened
2 c. sugar
2 eggs, beaten
4-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 c. buttermilk
zest and juice of 1 orange
Blend together butter and sugar in a large bowl. Add eggs and beat well. In a separate bowl, sift together flour, baking powder and baking soda. Add flour mixture to butter mixture alternately with buttermilk; mix well. Stir in zest and juice. Drop by tablespoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 8 to 12 minutes. Cool cookies completely before frosting. Makes 4 dozen.
Frosting:
4 c. powdered sugar
2 T. butter, melted
juice of 1/2 orange
Blend ingredients together in a small bowl until smooth.
Delectable Date-Nut Cookies
Shannon Bishop
Kingsport, TN
My great-grandmother always kept these sweet date-filled cookies in her freezer for when company would drop by. You couldn’t leave her house without taking home a care package of these cookies!
1 c. margarine, softened
2 c. brown sugar, packed
3 eggs, beaten
4 c. all-purpose flour
1 t. baking soda
1/8 t. salt
Blend together margarine and brown sugar. Add remaining ingredients; mix well. Cover and chill dough for one hour; divide into 4 parts. Roll out each part 1/2-inch thick on a floured surface. Spread with Date Filling; roll up jelly-roll fashion. Chill again. Slice 1/4-inch thick; place on lightly greased baking sheets. Bake at 400 degrees for 12 minutes. Makes 2 dozen.
Date Filling:
1 lb. dates, chopped
1/2 c. water
1/2 c. sugar
1/2 c. black walnuts, chopped
In a saucepan over medium-low heat, combine dates, water and sugar. Cook 5 minutes, stirring frequently. Add walnuts; cool.
For best results when baking cookies, set out butter and eggs on the kitchen counter an hour ahead of time, so they can come to room temperature.
Mama’s Colonial Cookies
Diane Price
Nappanee, IN
My parents’ front door was always open to family & friends. Mom kept her cookie jar filled with her yummy cookies...this is one recipe that I fondly remember.
1 c. sugar
1 c. brown sugar, packed
1 c. lard or shortening
2 eggs, beaten
2 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
2 c. quick-cooking oats, uncooked
1-1/2 c. sweetened flaked coconut
1-1/2 c. chopped pecans
In a large bowl, beat together sugars and lard or shortening until creamy. Add eggs and vanilla; mix well. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture; blend well. Add oats, coconut and pecans; mix with hands. Drop by heaping tablespoonfuls onto ungreased non-stick baking sheets. Bake at 350 degrees for 10 minutes, or until golden. Makes about 3 dozen.
Serve up warm, fresh-baked cookies at a moment’s notice. Roll dough into cookie-size balls and freeze to share later...remember to tuck in a card with the recipe name and baking instructions. Balls of frozen dough can go directly onto baking sheets, no thawing required.
German Anise Cookies
Colleen Busch
Alliance, NE
Several years ago, when my parents came out for the holidays I was doing my Christmas baking. After trying one of the anise roll-out cookies I’d made, Mom recalled that her mom used to make anise drop cookies when she was a girl and she hadn’t had them in a very long time. I asked Grandma if she knew what cookie I was taking about...thank heavens she did! Grandma shared the recipe with me...now these cookies are a family tradition.
2 eggs, room temperature
1 c. sugar
3/4 t. anise extract
1 c. all-purpose flour
Place eggs in a large bowl. Beat with an electric mixer on high speed for 4 minutes. Gradually beat in sugar. Continue beating on high speed for 10 minutes, until mixture thickens. Add extract; reduce mixer to low speed and beat in flour. Drop dough by rounded teaspoonfuls onto greased baking sheets. Let dry at room temperature, 10 to 12 hours or overnight. Do not refrigerate. Bake on top rack of oven at 350 degrees for 10 to 12 minutes. Remove cookies from baking sheets as soon as they come out of oven. Makes 2 to 2-1/2 dozen.
Parchment paper is a baker’s best friend. Place it on a baking sheet to keep cookies from spreading and sticking. Clean-up is a breeze too...just toss away the paper! You’ll find rolls of parchment paper in the grocery store, next to wax paper.
Coconut Macaroons
Vickie
An old-fashioned treat...we just love these sweet, chewy little morsels of coconut.
4 egg whites, beaten
1 t. vanilla extract
1/8 t. almond extract
3/4 c. sugar
1/4 t. salt
3 c. sweetened flaked coconut
In a large bowl, whisk together all ingredients except coconut. Add coconut; mix well. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets. Bake at 325 degrees for about 25 minutes, or until set and golden; rotate baking sheets between upper and lower oven racks halfway through baking time. Cool on baking sheets for one minute; transfer to wire racks and cool completely. Store in an airtight container. Makes about 3-1/2 dozen.
Try sugar-substitute blends made especially for baking to turn out sweet, golden, moist goodies with half the sugar. There’s even a brown sugar variety! Be sure to check the package for how to measure correctly.
Old-Time Molasses Cookies
Alysson Marshall
Newark, NY
Whenever we stopped to visit my Grandma Hoak, she had a plate of molasses cookies ready to serve along with a glass of milk or a cup of tea. These days she doesn’t bake much anymore, but I can still remember the sweet scent of these cookies in her cozy home along with her welcoming hugs.
3/4 c. shortening
2 c. powdered sugar
1 c. molasses
1 egg, beaten
4 c. all-purpose flour
2 t. baking soda
1 t. salt
1 t. cinnamon
2 t. ground ginger
1 t. vanilla extract
Garnish: powdered sugar
In a large bowl, blend together shortening, powdered sugar, molasses and egg. Add remaining ingredients except garnish; stir until blended. Roll into one-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until cookies crack. Cool; dip tops in powdered sugar. Makes 5 dozen.
Grandma always said, “Never return a dish empty.” Gather up cookie tins, pie plates and casserole dishes that have been left behind, fill them with homebaked goodies and return them to their owners...they’ll be pleasantly surprised!
Grandma’s Vanilla Horns
Charlene Blackburn
Mapleton, KS
These crunchy almond cookies can be made ahead of time and kept in a cookie tin for several weeks. Here’s Grandma’s little trick...soak a folded paper towel with vanilla extract, place it in a small plastic bag and tuck the unsealed bag into the tin on top of the cookies.
1 lb. butter, softened
1 c. sugar
2 t. vanilla extract
1 c. almonds, finely chopped
3 c. all-purpose flour
Garnish: powdered sugar
Blend together butter and sugar in a large bowl; stir in vanilla and almonds. Gradually add flour until dough can be shaped with your hands. Cover; refrigerate dough for one hour. Form into crescent shapes, about 1/2-inch thick and 2 inches long. Place on ungreased baking sheets. Bake at 350 degrees for about 15 minutes, or until golden. Remove from oven; cool slightly, then roll in powdered sugar to coat. Store in a covered container. Makes about 3 dozen.
Show little ones you love ’em...give ’em hugs & kisses! Roll cookie dough into ropes and form X’s and O’s on a baking sheet. Sprinkle with sparkling sugar before baking...so sweet!
Brown Sugar Cut-Outs
Sherry Berresford
Kensington, OH
My Grandmother Kaser’s sugar cookie recipe has been enjoyed for the past six generations...that’s a lot of cookies!
1 c. margarine, softened
2 c. brown sugar, packed
2 eggs, beaten
4-1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 c. milk
1 t. vanilla extract
1 t. lemon extract
Optional: sugar or frosting
In a large bowl, combine all ingredients except optional ingredients; mix well. Cover; refrigerate for one hour. Roll out dough 1/2-inch thick on a floured surface. Cut out shapes with cookie cutters. Place cookies one inch apart on greased and floured baking sheets. If desired, sprinkle cookies with sugar. Bake at 350 degrees for 10 minutes, or until golden around edges. Cool for one minute before removing from baking sheets; cool completely on wax paper. Decorate cooled cookies with frosting, if preferred. Makes about 4 dozen.
Create a cookie bouquet for an edible centerpiece. Fill a terra-cotta pot with florists’ foam that’s been cut to fit inside; cover the foam with moss. Place flower-shaped decorated cookies on wooden skewers and tuck the skewers into the foam.
Raisin Rocks
Carolyn Britton
Millry, AL
My grandmother always made these spicy fruit & nut cookies for the holidays...they went perfectly with her ambrosia salad.
1-1/2 c. brown sugar, packed
2/3 c. butter-flavored shortening
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1/4 t. ground cloves
3 c. chopped pecans
1-1/2 c. raisins
In a large bowl, blend together brown sugar and shortening until light and fluffy. Add eggs one at a time; beat well after each. Stir in vanilla; set aside. In a separate bowl, sift together dry ingredients. Gradually add flour mixture to brown sugar mixture; mix well. Fold in pecans and raisins. Drop by teaspoonfuls onto parchment paper-lined baking sheets. Bake at 325 degrees for 10 to 15 minutes, until golden. Makes 6 dozen.
For plump, juicy raisins, cover them with boiling water and let stand for 15 minutes. Drain and pat dry with a paper towel before adding to your cookie recipe.
Chocolate Overnight Cookies
Becky Morris
Aberdeen, SD
These cookies are really good dunked in milk or coffee. I remember my Grandma Marcy making these...I would sneak into the fridge to eat the dough before she’d had a chance to bake them. I don’t really recommend doing that anymore!
2-1/2 c. all-purpose flour
1/4 t. baking soda
3/4 c. butter, softened
1 c. sugar
1 egg, beaten
1 t. vanilla extract
1 T. milk
3 sqs. unsweetened baking chocolate, melted
1/2 c. chopped walnuts
In a medium bowl, mix flour and baking soda; set aside. In a large bowl, blend remaining ingredients in order given. Add flour mixture to butter mixture; mix well. Form dough into a log about 2 inches in diameter and wrap in wax paper. Refrigerate overnight. Slice dough 1/8-inch thick; place on ungreased baking sheets. Bake at 400 degrees for 6 to 8 minutes. Makes about 3 dozen.
Host a cookie sampling party! Have each friend bring a plate of her very best cookies, while you provide the coffee and tea. Vote on the tastiest, most beautiful and cleverest cookies...hand out ribbons or little prizes. What fun!
Butterscotch Icebox Cookies
Cathy Jepson
Modesto, CA
My grandmother used to make these cookies. They are still my favorite...so easy to make and so good to eat. Be sure to start a day ahead so the dough can chill overnight.
1 c. butter, softened
2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
4 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1 c. chopped walnuts
In a large bowl, blend together butter and brown sugar until light. Add eggs, one at a time, mixing thoroughly. Stir in vanilla. Add dry ingredients and nuts; mix well. Form into 2 logs; wrap in wax paper, then in aluminum foil. Refrigerate overnight. Slice dough 1/4-inch thick; place on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes about 4 dozen.
A take-home favor that’s sure to be appreciated! Pack chunky, chewy cookies in clear cellophane bags...fold the top over and make two holes with a hole punch. Thread a ribbon through the holes and tie it in a bow...how clever!
Hannah’s Lemon Bars
Tina George
El Dorado, AR
My family just loves these sweet-tart lemon bars, especially my daughter, Hannah. When she’s having an extra-busy day of college and work, I’ll make a batch just for her...they perk her right up!
1-1/2 c. plus 3 T. all-purpose flour, divided
1 c. powdered sugar, divided
3/4 c. butter, softened
3 eggs, beaten
1-1/2 c. sugar
1/4 c. lemon juice
In a large bowl, combine 1-1/2 cups flour, 2/3 cup powdered sugar and butter. Mix well; pat into a greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes; remove from oven. Whisk eggs, sugar, remaining flour and lemon juice together until frothy; pour over hot crust. Bake at 350 degrees for 20 to 25 minutes, until light golden. Cool in pan on a wire rack. Dust with remaining powdered sugar. Cut into bars. Makes 3 to 4 dozen.
At tag sales and flea markets, keep an eye out for vintage cookie cutters. With their one-of-a-kind shapes, they’re sure to add lots of whimsy to cut-out cookies.
Pineapple-Raisin Cookies
Linda Crandall
Sandy Creek, NY
I think of my grandma every time I bake these cookies...she knew how much I loved them!
1/2 c. shortening, melted and slightly cooled
1 c. brown sugar, packed
1 egg, beaten
1/2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. crushed pineapple, drained
1/2 c. raisins
In a large bowl, blend shortening and brown sugar together; stir in egg and vanilla. In a separate bowl, mix together flour, baking powder, baking soda and salt. Add flour mixture to shortening mixture; mix well. Stir in pineapple and raisins. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees for 12 minutes. Makes 3 dozen.
A fast and fun party punch to serve with cookies. Simply combine a 2-liter bottle of chilled soda with a pint of sherbet. Match up flavors...strawberry sherbet with strawberry soda, rainbow sherbet with lemon-lime soda. Yummy!
Granny’s Tea Cake Cookies
Paula Trotti Patrick
Kathleen, GA
As a child, I can remember watching my granny and my great-grandmother making these cookies together...laughing, talking and just catching up on each other’s lives as they worked. When I got older, the picture changed and then it was Granny, my mother and me spending time together making cookies. When my boys were younger, we spent hours making cookies too. There are many wonderful memories in this recipe!
1 c. shortening
2-1/2 c. sugar
3 eggs, beaten
1 t. vanilla extract
4 t. buttermilk
3 c. all-purpose flour
1 t. baking soda
In a large bowl, blend shortening and sugar. Add remaining ingredients; beat until dough is sticky. Spoon onto wax paper; wrap and refrigerate for several hours to overnight. Roll out dough 1/2-inch thick on a floured surface. Cut out shapes with floured cookie cutters; transfer to greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until edges are golden. Makes about 4 dozen.
Use a smaller cookie cutter to create a cut-out inside a cookie. Fill the cut-out with crushed hard candy before baking. As it bakes and melts, the candy magically creates a stained-glass look.
Melt-in-Your-Mouth Cookies
Anna Fischer
Ferdinand, IN
When I was a child, my grandmother would always keep these cookies on hand. To this day, they are still my favorite cookies.
1/2 c. butter, softened
1 c. brown sugar, packed
1 egg, beaten
1 t. vanilla extract
3/4 c. all-purpose flour
1 t. salt
1 t. baking powder
1/2 c. chopped pecans or walnuts
In a medium bowl, blend together butter and brown sugar. Add egg and vanilla; beat until light. Blend in remaining ingredients. Drop by teaspoonfuls onto greased or parchment paper-lined baking sheets. Bake at 375 degrees for 7 minutes, or until golden on the edges. Makes 2 dozen.
After a farmhouse-size dinner, a simple dessert is perfect. Enjoy assorted homemade cookies accompanied by scoops of sherbet or fruit salad in footed dishes.
Favorite Gumdrop Cookies
Celeste Reszel
Des Moines, IA
This is my great-grandmother’s cookie recipe...she always kept them in her freezer for when we came to visit!
1 c. shortening
1 c. sugar
1/2 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
2-1/3 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. gumdrops, chopped
Optional: 1/2 c. chopped nuts
In a large bowl, blend together shortening, sugars, eggs and vanilla. Add flour, baking soda and salt. Fold in gumdrops and nuts, if desired. Mix well. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 15 minutes. Makes about 4 dozen.
Use kitchen shears to make short work of cutting up gumdrops, dates and other sticky cookie ingredients.
Grandma Danielson’s Soft Sugar Cookies
Lou Ann Peterson
Frewsburg, NY
At least five generations of my family have loved these cookies! Whenever it was our turn to bring treats to school, my brothers & I always asked to take Grandma’s sugar cookies. Now my daughter, Sarah, and niece, Alyssa, make them too and I’m sure this recipe will continue to be handed down.
1 c. shortening
1-1/2 c. sugar
2 eggs, beaten
1 t. vanilla extract
1/2 c. milk
4 c. all-purpose flour
1-1/2 t. baking soda
1 t. baking powder
1/2 t. salt
Optional: frosting, colored sugar, candy sprinkles
Blend together shortening and sugar in a large bowl; add eggs and beat well. Add vanilla, milk and dry ingredients; mix together well. Roll out dough 1/4-inch to 1/2-inch thick on a floured surface. Cut out shapes with cookie cutters; transfer to lightly greased baking sheets. Bake at 350 degrees for about 10 minutes, or until cookies are golden on the bottom. Frost or decorate, if desired. Makes 4 to 6 dozen, depending on size of cookie cutters used.
When decorating with candy sprinkles, cover the table first with a length of wax paper. Return any excess sprinkles to their jars by simply folding the paper in half, gently shaking sprinkles to one side and sliding them into the jar.
Medallion Roll-Out Cookies
Mel Chencharick
Julian, PA
This recipe brings back such wonderful memories of three generations in my kitchen baking cookies together! It’s great for using your favorite cookie cutters. I still have some of the old cookie cutters used by my grandmother and will hand them on to my granddaughter too.
2/3 c. shortening
1-1/2 c. sugar
2 eggs, beaten
1 t. vanilla extract
4 t. milk
3-1/3 c. all-purpose flour
2-1/2 t. baking powder
1/2 t. salt
In a large bowl, blend shortening and sugar; add eggs, vanilla and milk. In a separate bowl, mix remaining ingredients. Add flour mixture to shortening mixture; stir until well blended. Divide dough into 3 or 4 balls; wrap in plastic wrap and chill for at least one hour. Roll out dough 1/4-inch thick on a floured surface. Cut out shapes with cookie cutters. Transfer to ungreased baking sheets. Bake at 400 degrees for 7 to 9 minutes. Makes about 3 dozen.
For the tastiest cookies, use the type of fat that the recipe calls for...it’s best not to substitute. Real butter bakes up well and gives cookies wonderful flavor. If shortening is called for, look for it in easy-to-measure sticks...it’s fine to use the butter-flavored variety.
Sour Cream Drop Cookies
Cheryl Bastian
Northumberland, PA
This recipe was given to me by my grandmother. The citrus extract makes it taste extra special.
3/4 c. butter, softened
1-1/2 c. sugar
2 eggs, beaten
1 t. vanilla extract
1/2 t. lemon or orange extract
8-oz. container sour cream
3 c. all-purpose flour
1 t. baking powder
1 t. baking soda
In a large bowl, blend together butter and sugar. Add eggs, vanilla and extract; mix well. Fold in sour cream; set aside. Combine remaining ingredients; gradually add to butter mixture. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes 3 dozen.
A one-gallon glass apothecary jar makes a great cookie jar. Personalize it by using a glass paint pen to add a message like “Family Favorite Cookies” and hearts or swirls just for fun.
Mean Jean’s Pumpkin Cookies
Natalie Anstine
Canton, OH
My granny “Mean Jean” used to make these scrumptious cookies and now I carry on the tradition. Despite her amusing nickname, she was always loving to us grandkids.
1-1/2 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs, beaten
1-1/2 c. canned pumpkin
1 t. vanilla extract
3-1/2 c. all-purpose flour
1/2 t. salt
1 t. baking soda
1 T. cinnamon
12-oz. pkg. butterscotch chips
In a large bowl, blend together shortening, sugars, eggs, pumpkin and vanilla. In a separate bowl, mix remaining ingredients except butterscotch chips. Gradually add flour mixture to shortening mixture, continuing to stir. Mix well; stir in butterscotch chips. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 11 to 13 minutes. Remove to wire racks. Frost when cool; let frosting dry completely before storing. Makes 3 to 4 dozen.
Powdered Sugar Frosting:
1/4 c. butter, melted
2-1/2 c. powdered sugar
1 t. vanilla extract
2 T. cream cheese, softened
1 to 2 T. milk
Mix all ingredients together until smooth, adding milk as needed.
Decorate a gift bag of treats in a jiffy...glue on a color copy of a vintage postcard featuring your hometown’s name.
White Chocolate Cranberry Cookies
Lea Burwell
Charlestown, WV
This is a family favorite...even Grandma can’t resist eating one of these mouthwatering cookies!
1/2 c. butter-flavored shortening
1/4 c. sugar
1 c. light brown sugar, packed
3.4-oz. pkg. instant French vanilla pudding mix
1/2 t. baking soda
1-1/2 t. vanilla extract
2-1/2 c. all-purpose flour
1-1/2 c. white chocolate chips
1/2 c. macadamia nuts, crushed
1 c. dried cranberries
In a large bowl, blend together shortening, sugars, dry pudding mix, baking soda, vanilla and flour. Fold in remaining ingredients. Drop by tablespoonfuls onto parchment-lined baking sheets. Bake at 375 degrees for 8 minutes. Makes about 3-1/2 dozen.
Wrapping up a care package of cookies to mail? How thoughtful! Choose sturdy cookies that won’t crumble easily. Bar cookies, brownies and drop cookies are great travelers, while frosted or filled cookies may be too fragile.
Peanut Butter Brownies
Krysti Hilfiger
Covington, PA
My grandmother told me this quick & easy recipe came from my great-great-grandmother...no wonder it’s one of my favorites!
1/3 c. shortening
2 T. baking cocoa
1 c. sugar
2 eggs, beaten
1/2 c. all-purpose flour
1/4 t. salt
1/3 c. creamy peanut butter
In a small saucepan over low heat, melt shortening and cocoa together. Cool; transfer to a medium bowl. Stir in sugar and eggs; add flour and salt. Mix well; fold in peanut butter. Spread in a greased 8"x8" baking pan. Bake at 350 degrees for 20 to 25 minutes. Cool; cut into squares. Makes one dozen.
For a chocolatey topping in a jiffy, sprinkle brownies or bar cookies with chocolate chips as soon as they come out of the oven. When chips soften, spread them with a spatula. Yum!
Martha’s Brownie Bars
Teresa Jordan
Easley, SC
This recipe for brown sugar brownies was given to my grandmother by her friend, Martha. Our whole family loves them. They are so yummy...it’s hard to eat just one!
3/4 c. butter
2 c. brown sugar, packed
3 eggs, beaten
1 t. vanilla extract
2 c. self-rising flour
Optional: 1 c. chopped pecans, whipped topping
Place butter in a 13"x9" baking pan; set in a 350-degree oven to melt; let cool slightly. Place brown sugar in a bowl; pour melted butter over brown sugar. Add eggs, vanilla, flour and nuts, if using; mix well and pour back into same baking pan. Bake at 350 degrees for 10 minutes. Reduce oven temperature to 325 degrees; bake for an additional 25 to 30 minutes. Cool completely; slice into bars. Top with whipped topping, if desired. Makes 1-1/2 to 2 dozen.
Invite a young friend to bake with you. Whether you’re a basic baker or a master chef, you’re sure to have fun as you measure, stir and sample together.
Grandma’s Popcorn Balls
Andrea Ebersol
Gordonville, PA
When my grandma created a homemade cookbook in 1966, she included this recipe. These popcorn balls are a family tradition every fall...but they’re fun any time of year!
20 c. popped popcorn
2 c. sugar
1/2 c. water
2/3 c. corn syrup
1 t. vanilla extract
1 t. salt
Place popcorn in a large heat-proof bowl; set aside. In a saucepan over medium heat, mix together remaining ingredients. Bring to a rolling boil. Stir mixture until it reaches the thread stage, or 230 to 233 degrees on a candy thermometer. Pour over popcorn; mix well and form into balls with well-buttered hands. Wrap balls in squares of wax paper. Makes about 10.
For your favorite college student who’s away from home, a care package of sweets is a terrific surprise! Along with homemade goodies, tuck in a phone card and some family photos...so thoughtful!
Granny’s Chocolate Fudge
Christy Bonner
Berry, AL
This is a family recipe that my granny passed down to me. She received this recipe from a dear friend of hers in El Paso, Texas, when my Papaw was serving in the war. It has never failed me and always turns out scrumptious.
4-1/2 c. sugar
1-1/2 c. margarine
12-oz. can evaporated milk
3 6-oz. pkgs. semi-sweet chocolate chips
1 t. vanilla extract
13-oz. jar marshmallow creme
2 c. chopped pecans or walnuts
In a large, heavy saucepan over medium-high heat, combine sugar, margarine and evaporated milk. Bring to a rolling boil; boil for 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Stir until smooth and chocolate is melted. Pour onto a greased 15"x10" jelly-roll pan. Let stand overnight, or until firm. Cut into one-inch squares. Makes 5 pounds.
A recipe for success...to ensure that homemade fudge will set up properly, always make just one batch at a time.
GG’s Ladyfingers Candy
Carol Hickman
Kingsport, TN
My husband’s grandmother GG, as she likes to be called, has always made this delicious candy for Christmas. Whenever visitors stop by, she pulls out a tin of candy for them to enjoy. For twenty-seven years she managed to avoid giving me the recipe, but last December my teenage daughter helped her make the candy. At the end of the day, GG sent home a copy of the recipe for me. That was the highlight of my holiday!
16-oz. pkg. powdered sugar
1 c. pecans or walnuts, finely chopped
2 c. sweetened flaked coconut
1 c. graham cracker crumbs
1 c. marshmallow creme
1 c. creamy peanut butter
1 t. vanilla extract
1 c. butter, melted
12-oz. pkg. semi-sweet chocolate chips
1/2 bar paraffin wax, chopped
In a large bowl, combine all ingredients except butter, chocolate chips and paraffin. Pour melted butter over mixture; stir to combine. Chill one to 2 hours. Form tablespoonfuls of mixture into “fingers” and place on wax paper-lined baking sheets. Chill an additional one to 2 hours. In the top of a double boiler, combine chocolate chips and paraffin over low heat. Stir until completely melted and smooth. With a fork, dip “fingers” into chocolate. Allow excess chocolate to drip back into pan; place on wax paper to cool. Keep refrigerated. Makes about 5 dozen.
Short on time? Why not pick up a tube of refrigerated cookie dough to bake with the kids. Add some candy sprinkles and ready-to-use frosting...it’s all about making memories together!