Old-Fashioned
Cookies
Salted Peanut Cookies
Marilyn Barnes
Upper Sandusky, OH
Grandma Leona Barnes loved peanuts and knew we did too. So whenever we went to Wisconsin to visit, she always had a plate of these delicious cookies ready for us and our hungry Peter, John, Kate & Sarah. I hope you will enjoy them too!
1 c. brown sugar, packed
1 c. sugar
1 c. butter, softened
2 eggs, beaten
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 c. corn flake cereal, crushed
1 c. long-cooking oats, uncooked
1 c. salted peanuts
Blend together sugars and butter in a large bowl. Add eggs and vanilla; set aside. In a separate bowl, sift together flour, baking powder and baking soda. Add flour mixture to sugar mixture and stir well. Stir in remaining ingredients. Roll into one-inch balls and place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees for 15 minutes. Makes about 5 dozen.
Vintage cookie cutters make a whimsical window valance...a terrific way to enjoy your collection everyday. Secure a tension rod across the top of the window and suspend cookie cutters with ribbons.
Peanut Butter Criss-Crosses
JoAnna Nicoline-Haughey
Berwyn, PA
An old-time favorite...served with a cold glass of milk, you can’t go wrong!
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/4 t. salt
1/2 c. butter, softened
1/2 c. creamy or crunchy peanut butter
1/2 c. sugar
1/2 c. light brown sugar, packed
1 egg, beaten
1/2 t. vanilla extract
Optional: additional sugar
Stir together flour, baking soda and salt; set aside. In a separate bowl, with an electric mixer on medium speed, beat butter and peanut butter for 30 seconds. Add sugars; beat until fluffy. Add egg and vanilla; beat well. Add flour mixture; mix until well blended. Form dough into one-inch balls; roll in additional sugar, if desired. Place on ungreased baking sheets. Press tops of cookies with a fork in a criss-cross design. Bake at 375 degrees for 10 minutes. Makes 4 dozen.
Sandwich peanut butter cookies together with marshmallow creme for an extra-yummy treat in a jiffy.
Mamaw’s Candy Cookies
Ashlee Haefs
Buna, TX
For as long as I can remember, whenever my Mamaw came into town for a visit, she always brought my favorite cookies with her! Now I make them often. They have become a favorite with my husband and so many others too.
1 c. shortening
1 c. light brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1-1/2 t. vanilla extract
1/2 t. baking soda
1 t. salt
2-1/4 c. all-purpose flour
1-1/2 c. candy-coated chocolates
Blend together shortening and sugars. Add eggs, vanilla, baking soda and salt; mix well. Gradually add flour, mixing well. Fold in chocolates. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes, until light golden. Makes 3 to 4 dozen.
Cookie exchanges can be any time of year. Swap sweet treats on Valentine’s Day, chocolatey candies at Easter or spooky shaped cut-outs on Halloween!
Chocolate Pixies
Kimberly Stine
Milford, PA
My great-grandmother always made these cookies at Christmastime. Every time I make these cookies I feel a closeness to her.
4 1-oz. sqs. unsweetened baking chocolate
1/4 c. butter
2 c. sugar
4 eggs, beaten
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. walnuts, finely chopped
Garnish: powdered sugar
In a saucepan over medium-low heat, melt chocolate and butter together. Remove from heat; cool slightly and transfer to a large bowl. Blend in sugar and eggs; beat by hand for one minute. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture and nuts to chocolate mixture; blend well. Cover and refrigerate for 15 minutes. Scoop dough into balls by teaspoonfuls; roll in powdered sugar to coat. Place on ungreased baking sheets. Bake at 300 degrees for 18 to 20 minutes. Makes about 3-1/2 dozen.
Chocolate-Almond Shortbread
Sue Fine
San Diego, CA
These cookies are really special, yet simple to make.
1 c. butter, softened
1/3 c. sugar
1/8 t. almond extract
2 c. all-purpose flour
2 1-oz. sqs. semi-sweet or bittersweet baking chocolate, melted
With an electric mixer on medium speed, beat butter, sugar and extract until fluffy. Stir in flour. Add melted chocolate; stir until well blended. Press into a lightly greased 13"x9" baking pan; smooth top. Bake at 300 degrees in center of oven for about 40 minutes, until firm and a toothpick tests clean. Cool for a few minutes; cut into bars and finish cooling on a wire rack. Makes 15.
Chocolate Chip Cookies
Dianne Fuller
Meadville, PA
I’ve been using this recipe for nearly forty years now. I have won numerous blue ribbons with it at our county fair, including Grand Champion one year! My grandma and mom taught me how to cook and bake...they are the best!
3/4 c. shortening
3/4 c. margarine
1 c. sugar
1 c. brown sugar, packed
3 eggs, beaten
1 t. vanilla extract
3-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
12-oz. pkg. semi-sweet chocolate chips
Blend together shortening and margarine. Add sugars; beat until fluffy. Add eggs and vanilla; mix well. Add flour, baking soda and salt; mix well. Fold in chocolate chips. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes 5 to 6 dozen.
Tag-sale baskets are wonderful for delivering homemade cookies to friends. Simply line with a festive napkin and tie a big homespun bow on the handle...ready to go!
Chocolate Drops
Laura Kunde
White Bear Lake, MN
When I was a little girl, my mom and I made many batches of these cookies for Christmas. Even though we live in different states now, when I bake these cookies, it’s as if Mom is here with me for the holidays.
1-1/2 c. all-purpose flour
1/4 t. salt
1 t. baking powder
2 1-oz. sqs. unsweetened baking chocolate
1/2 c. shortening
1 c. brown sugar, packed
1 egg, beaten
1/4 c. milk
1 t. vanilla extract
Garnish: candy sprinkles
Mix flour, salt and baking powder; set aside. Melt chocolate and shortening together in a saucepan over medium-low heat; cool slightly and add to flour mixture. Mix well. Blend in remaining ingredients except sprinkles. Let stand for 10 minutes. Drop by teaspoonfuls onto greased baking sheets; decorate with sprinkles. Bake at 375 degrees for 10 to 12 minutes. Store in an airtight container. Makes about 3 dozen.
Dressed-Up Peanut Butter Cookies
Deanna Lyons
Roswell, GA
There’s no flour in these yummy cookies...so easy and so good.
1 c. creamy peanut butter
1/2 c. sugar
1 egg, beaten
2 1-oz. sqs. semi-sweet baking chocolate, melted
1/2 c. chopped peanuts
Blend peanut butter, sugar and egg. Cover; chill for 30 minutes. Roll into one-inch balls; place 3 inches apart on ungreased baking sheets. Flatten with a fork in a criss-cross pattern. Bake at 325 degrees for 18 to 20 minutes, until golden. Cool on baking sheets for 5 minutes; cool on a wire rack. Dip half of each cookie into melted chocolate; coat with nuts. Place on wax paper-lined baking sheets; chill until set. Makes 1-1/2 dozen.
Champion Chip Cookies
Barb Traxler
Mankato, MN
This recipe has been handed down from my Grandma Kelly. Over the years we’ve tweaked the recipe, until they’re the most wonderful-tasting cookies everyone loves.
1 c. butter-flavored shortening
1 c. brown sugar, packed
1 c. sugar
2 eggs, beaten
1 t. vanilla extract
1 t. almond extract
2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. quick-cooking oats, uncooked
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
Optional: 3/4 c. chopped walnuts
Optional: 3/4 c. sweetened flaked coconut
With an electric mixer on medium speed, beat together shortening, sugars, eggs and extracts. Add flour, baking powder, baking soda and salt; beat well. Stir in remaining ingredients with a spoon until well blended. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes. Makes about 4 dozen.
Create a giant cookie pizza as a special birthday treat. Press refrigerated sugar cookie dough onto an ungreased pizza pan and bake as directed. When cool, spread with frosting. Decorate with candy toppings like fruit leather, licorice strings and candy-coated chocolates. Kids will love it!
Chocolate Oat-Raisin Cookies
Rosy Binau
Upper Sandusky, OH
When Grandpa Henry moved from the farm to town in the 1950s, his cookie recipe went along with him. Although confined to a wheelchair, he was still baking these tasty cookies for his grandkids when he was in his eighties. The original recipe calls for lard, which provides its own distinctive taste, but shortening may be used instead.
2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
Optional: 1/2 t. nutmeg
2 c. brown sugar, packed
2 T. baking cocoa
3 c. quick-cooking oats, uncooked
1 c. lard or shortening
3 eggs, beaten
1 c. buttermilk
1 c. raisins
Optional: 1/2 c. chopped hickory nuts
Mix together flour, baking soda, salt, spices, brown sugar, cocoa and oats. Stir in lard or shortening and eggs until crumbly; add buttermilk and mix well. Fold in raisins and nuts, if using. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 degrees for 10 minutes. Makes about 5 dozen.
Animal crackers and cocoa to drink,
That is the finest of suppers, I think.
When I am grown and can
have what I please,
I think I shall always
insist upon these.
Torticas de Morón
Gina McClenning
Nicholson, GA
This is a Cuban sugar cookie. It’s also called Mantecado, meaning ice cream in Spanish, because it melts in your mouth! When I was a child, my mom kept these cookies in a big glass jar so that my sister and I could enjoy one or two with a glass of ice-cold milk when we came home from school.
1 c. sugar
1 c. shortening
4 c. all-purpose flour
1 t. salt
1 t. baking powder
1-1/2 t. lime zest
Blend together sugar and shortening with a wooden spoon. Gradually add flour, salt, baking powder and zest; blend with your hands. Form dough into a roll about 2 inches in diameter. Wrap in plastic wrap and chill for one hour. With a sharp knife, cut dough into 1/4-inch slices. Place on ungreased non-stick baking sheets. With a fingertip, gently indent the center of each cookie. Bake at 350 degrees for 20 to 25 minutes, until lightly golden. Cool. Store for up to one week in a container with a tight-fitting lid. Makes about 4 dozen.
Tiny thumbprints! Have the little ones make thumbprint cookies for Grandma & Grandpa. Send them along with recent family photos, notes from the kids or even a videotape...a memorable gift!
ANZAC Biscuits
Susan Wade
South Australia, Australia
Everyone here in Australia likes these sweet biscuits, especially my husband’s family. They are a truly original Australian recipe. My dear Nanna was born on the first ANZAC Day, April 25th, 1915. She is no longer with us, but this recipe always reminds me of her.
1 c. long-cooking oats, uncooked
1 c. all-purpose flour
1 c. sugar
3/4 c. sweetened flaked coconut
1/2 c. butter
2 T. golden syrup, honey or corn syrup
1/2 t. baking soda
1 T. boiling water
Combine oats, flour, sugar and coconut in a bowl; set aside. In a saucepan over medium-low heat, stir butter and syrup or honey together until butter melts. In a small cup, mix together baking soda and boiling water; add to butter mixture. Add butter mixture to oat mixture; mix well. Roll into 1-1/2 inch balls and place 2 inches apart on parchment paper-lined baking sheets. Bake at 300 degrees for 20 minutes. Cookies will keep for several weeks in an airtight container. Makes about 2-1/2 dozen.
When the kids study another country in school, why not try out a treat from that country? Let them help choose a recipe and shop for the ingredients...they’ll learn so much and have fun doing it!
Roshky Hungarian Cakes
Shannon Oros
McMinnville, TN
This recipe has been in our Hungarian family for over a hundred years. With their light sweetness and flaky dough, these cookies are always a hit! Try using strawberry jam instead of apricot preserves for another scrumptious taste.
4 8-oz. pkgs. cream cheese, softened
1 c. butter, softened
2 c. all-purpose flour
16-oz. jar apricot preserves
1/2 lb. nuts, ground
Combine cream cheese, butter and flour; blend well. Form into a roll 3 inches in diameter. Wrap in plastic wrap; place in refrigerator overnight. Slice dough into one-inch thick slices; roll out to 1/4-inch thick on a lightly floured surface. Cut into 2-inch squares, working quickly so dough does not become sticky. To make filling, mix together preserves and nuts. Place a teaspoon of filling on each square of dough. Fold one corner halfway across the square; fold the other corner over the first fold to form a crescent. Place on greased baking sheets. Bake at 350 degrees for 15 to 20 minutes, until lightly golden. Makes about 4 dozen.
Create charming cookie stands from tag-sale teacups and saucers. Invert each teacup and glue its saucer on top with epoxy glue. So clever!
Ruth’s Walnut Rugelach
Gina McClenning
Nicholson, GA
A dear neighbor shared this recipe with me many years ago. They are a delight to make as well as to eat. They freeze beautifully too! Wonderful to have on hand when guests arrive.
1 c. butter, softened
8-oz. pkg. cream cheese, softened
2 c. all-purpose flour
3/4 c. sugar, divided
1/2 c. raisins
1 t. cinnamon
1 c. walnuts, finely chopped
Blend together butter and cream cheese. Gradually beat in flour; knead dough until all flour is incorporated. Wrap in plastic wrap; refrigerate for one hour. Divide dough into 2 balls; wrap one ball in plastic wrap and return to refrigerator. On a lightly floured surface, roll out remaining ball into a circle about 1/16-inch thick. Cut into 16 wedges. Repeat with remaining ball. In a small bowl, combine 1/2 cup sugar, raisins, cinnamon and walnuts. Sprinkle mixture evenly onto each wedge. Roll up, starting at the wide end. Sprinkle evenly with remaining sugar. Place on lightly greased baking sheets. Bake at 375 degrees for 15 to 18 minutes. Makes about 3 dozen.
Hot Vanilla Nightcap
Carol Hughes
Glenelg, MD
This is very comforting...a great substitute for dessert late at night!
1 c. low-fat milk
1 t. vanilla extract
1 t. sugar
1/4 t. cinnamon, divided
Garnish: whipped topping
Pour milk into a microwave-safe mug; stir in sugar, vanilla and 1/8 teaspoon cinnamon. Microwave on high for about 70 to v80 seconds, until hot but not boiling. Top with a generous dollop of whipped topping and remaining cinnamon. Makes one serving.
Soft Molasses Cookies
Shirl Parsons
Cape Carteret, NC
My most requested, tried & true recipe ever! I couldn’t find a soft molasses cookie I liked, so I came up with my own version.
3/4 c. shortening
1 c. brown sugar, packed
1 egg, beaten
1/2 c. molasses
2-1/2 c. all-purpose flour
1/2 t. salt
2 t. baking soda
1 t. ground ginger
1 t. cinnamon
1 t. allspice
1 t. nutmeg
Garnish: additional sugar
Blend shortening and brown sugar. Stir in egg and molasses; mix well. Fold in remaining ingredients except garnish. Cover; chill until firm, one to 2 hours. Roll dough into balls by tablespoonfuls; coat in sugar. Place on lightly greased baking sheets. Bake at 350 degrees for 9 to 10 minutes. Cool on baking sheet for one minute, until set. Cool completely on wire racks. Makes 3-1/2 dozen.
Grandma’s Molasses Crinkles
Linda Leffel
Newark, OH
In the 1950s, I often visited my dear grandparents in West Virginia. They always had these wonderful cookies ready for me.
2 eggs, beaten
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
1-1/2 c. shortening
1/2 c. dark molasses
4-1/2 c. all-purpose flour
3 T. cinnamon
2 t. ground ginger
1 t. ground cloves
4 t. baking soda
1/2 t. salt
Garnish: sugar
Combine eggs, sugars, shortening and molasses. In a separate bowl, mix remaining ingredients except garnish. Gradually add flour mixture to egg mixture; cover and chill thoroughly. Roll dough into one-inch balls. Dip tops into sugar; place on lightly greased baking sheets, sugar-side up. Flatten lightly with a fork. If a more crackled surface is desired, sprinkle with a few drops of water. Bake at 350 degrees for 10 minutes. Makes 6 to 7 dozen.
Ginger Spice Crinkles
Linda Roth
Windsor Heights, IA
This is the very first cookie that my mom taught me how to make, back in the 1970s. It remains my favorite and has now become my family’s favorite as well.
3/4 c. butter-flavored shortening
1 c. brown sugar, packed
1/4 c. molasses
1 egg, beaten
2-1/4 c. all-purpose flour
2 t. baking soda
1/2 t. salt
3 t. cinnamon, divided
1 t. ground ginger
1/2 t. ground cloves
1/2 t. nutmeg
1/2 t. allspice
3/4 c. sugar
Mix shortening, brown sugar, molasses and egg until fluffy. Fold in flour, baking soda, salt, 2 teaspoons cinnamon and remaining spices; blend until thoroughly combined. In a small bowl, combine sugar and remaining cinnamon; mix well with a fork. Roll dough into balls by teaspoonfuls; roll in sugar mixture. Place on ungreased baking sheets, about one inch apart. Bake at 375 degrees for 10 minutes. Makes 5 dozen.
Tuck a cookie into a glassine envelope and tie on a tag stamped, “Thanks...for all you do!” Make up a batch to hand out to the mail carrier, the babysitter, the dog groomer, the bus driver and all those other oh-so-helpful folks we just don’t remember to thank as often as we should.
Orange Drop Cookies
Cindy Marchioni
Novi, MI
My mom always baked on Tuesdays, and my sisters and I could hardly wait to walk in the door after school that day to see what goodies were waiting for us! This was one of our favorites.
2/3 c. shortening
3/4 c. sugar
1 egg, beaten
1/2 c. orange juice
2 T. orange zest
2 c. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Blend shortening, sugar and egg thoroughly. Stir in orange juice and zest. In a separate bowl, mix remaining ingredients; add to shortening mixture. Mix well and drop by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until delicately golden on edges. Cool; frost with Orange Icing. Makes 4 dozen.
Orange Icing:
2-1/2 T. butter, softened
1-1/2 c. powdered sugar
1-1/2 T. orange juice
2 t. orange zest
Blend butter and sugar together. Stir in orange juice and zest.
Wrap up Grandmother’s big yellowware mixing bowl along with her prized cookie recipe for a daughter who’s learning to bake. She’ll love it!
Orange Blossoms
Theda Ann Purvis
Richmond, VA
My grandmother made these citrusy cookies for weddings and family reunions when we were very little. She passed away recently, but I am happy I can share the recipe with her nine grandchildren and fifteen great-grandchildren.
3 eggs, beaten
1-1/3 c. sugar
1/2 c. water
1-1/2 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. salt
1 t. vanilla extract
Mix together all ingredients. Spoon batter by teaspoonfuls into lightly greased mini muffin cups. Bake at 350 degrees for about 20 minutes. While still warm, coat or dip cookies in Citrus Glaze mixture. Cool completely on a wire rack. Makes about 5-1/2 dozen.
Citrus Glaze:
2-1/2 c. sugar
2 t. lemon zest
1/4 c. lemon juice
1/4 c. orange zest
2/3 to 1 c. orange juice
Blend together all ingredients until smooth.
Cookies can be given in lots of clever ways. Wrapped up in a tea towel, they can be tucked into a vintage flour sifter, a retro cookie jar or nestled inside a child’s sand pail.
Italian Love Knots
Deanna Polito-Laughinghouse
Raleigh, NC
My son and I make these cookies together every Christmas! I think the recipe was brought to the U.S. by my great-grandparents, who came here from Italy. You can use any flavor extract for the icing...below are my favorites. These cookies freeze well.
1 c. sugar
1 c. butter, softened
6 eggs, beaten
1 T. vanilla extract
5-1/2 c. all-purpose flour
5 t. baking powder
Garnish: candy sprinkles
Blend together sugar and butter; beat in eggs and vanilla. Stir in flour and baking powder; mix well. To form each knot, roll a tablespoonful of dough into a rope on a lightly floured surface. Cross the ends of the rope to form a loop. Place cookies on baking sheets lined with non-stick aluminum foil. Bake at 375 degrees for 12 to 15 minutes. Allow cookies to cool for at least one hour. Spread Icing over cookies and top with sprinkles. Allow icing to dry completely. Makes 5 dozen.
Icing:
3 to 4 c. powdered sugar
1/2 to 3/4 c. water
1/4 t. mint extract
1/4 t. amaretto extract
1/4 t. lemon extract
few drops desired food colorings
Mix together powdered sugar and water to a creamy consistency. Divide into 4 small bowls. Add one extract to each of 3 bowls; leave one bowl plain. Add food coloring as desired.
It’s fine to mix up icing ahead of time, while waiting for the cookies to cool. Cover the icing bowl with a dampened paper towel to keep it from drying out.
Frosted Italian Cookies
Rosemary Paul
Roxbury, CT
I used to make these cookies with my mother when I was a little girl. Now my daughter, Melissa, and I make them together every holiday. It’s fun to decorate them with different kinds of garnishes.
4 eggs
1/2 c. oil
1/2 c. sugar
1/2 c. milk
1/2 t. vanilla extract
3 c. all-purpose flour
7 t. baking powder
1/4 t. salt
Garnish: sweetened flaked coconut, chopped nuts, candy sprinkles
With an electric mixer on high speed, beat eggs for 10 minutes. Beat in oil, sugar, milk and vanilla. In a separate bowl, sift together flour, baking powder and salt; add flour mixture to egg mixture. Dough will be thick. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 475 degrees for 6 minutes. Cool; spread with Frosting. Top with coconut, nuts and sprinkles as desired. Makes 5 dozen.
Frosting:
2 to 2-1/2 c. powdered sugar, divided
1/4 c. milk
1/2 t. vanilla extract
1/2 t. lemon extract
1/2 t. maple extract
1/2 t. rum extract
few drops red, yellow and green food coloring
Blend together 2 cups powdered sugar and milk until smooth. Add additional powdered sugar to desired consistency. Divide into 4 small bowls. Stir in extract and food coloring to bowls as follows: vanilla extract and red; lemon extract and yellow; rum extract and green; and maple extract, leave plain.
Canadian Bridals
Pamela Kinney
Hartsville, TN
My mother has been making these cookies all my life and we enjoy them year ’round. She is from Newfoundland, Canada and gave me this recipe when I got married twenty-five years ago. As simple as it is, I always call her to double-check the ingredients! Mom likes to try different jams & jellies, but strawberry is my favorite.
1/2 c. butter, softened
1/4 c. sugar
1 egg yolk
1 c. all-purpose flour
1 t. vanilla extract
7-oz. pkg. sweetened flaked coconut
2/3 c. strawberry jam
Blend together butter and sugar. Add egg yolk, flour and vanilla; mix well. Roll into quarter-size balls; roll balls in coconut and place on lightly greased baking sheets. With a fingertip, gently press an indentation in the center of each cookie. Fill indentations with 1/2 teaspoon jam. Bake at 350 degrees for 15 minutes. Makes 3 dozen.
Jams and preserves keep well, so pick up a few jars of local specialties like beach plum, peach or boysenberry on family vacations. Later, use them to bake up jam bars, linzer cookies or thumbprints...the flavors will bring back happy family memories!
Granny’s French Jelly Cookies
Karen Crooks
West Des Moines, IA
I received this recipe from my grandmother forty years ago and I have baked them for the holidays ever since! They look like little gems on a cookie tray and taste heavenly. The lemon zest and currant jelly blend into a fantastic flavor...they are one of a kind! They freeze wonderfully so you can make these ahead and take out as needed. Get ready for the recipe requests!
3/4 c. sugar, divided
3/4 c. butter, softened
2 egg yolks, beaten
1/2 t. vanilla extract
1/4 t. salt
2 c. all-purpose flour
2 t. lemon zest
2 to 3 T. currant jelly
Combine 1/2 cup sugar, butter, egg yolks, vanilla and salt. Beat until blended. Gradually add flour and lemon zest. Beat between additions just until combined; do not overbeat. Roll into one-inch balls. Roll balls in remaining sugar and place on ungreased baking sheets. Indent each cookie with the end of a wooden spoon. Fill indentations with 1/4 teaspoon jelly. Bake at 350 degrees for about 12 minutes. Makes 2 dozen.
Having a cookie swap with friends? Ask each guest to tell a story about her treat...special ingredients used, where the recipe came from and any fun story or memory about it.
Swedish Heirloom Cookies
Theda Ann Purvis
Richmond, VA
A recipe from my childhood...I still have Mom’s original newspaper clipping of the recipe. It is now lovingly scrapbooked into a cookbook I gave her last year, with pictures of my own children making all of the cookies she and I used to make together. Share these cookies with neighbors...they’re sure to be enjoyed!
1/2 c. shortening
1/2 c. butter, softened
2-1/2 c. powdered sugar, divided
1/2 t. salt
2 c. all-purpose flour
1 T. water
1 T. vanilla extract
1-1/4 c. almonds, ground
Combine shortening and butter; beat with an electric mixer on medium speed until light and fluffy. Add one cup powdered sugar and salt; mix well. Stir in flour. Add water, vanilla and almonds; stir well. Form dough into one-inch balls; place on ungreased baking sheets. Press down lightly on cookies with your thumb to flatten slightly. Bake at 325 degrees for 12 minutes, or until lightly golden. Dredge warm cookies in remaining powdered sugar. Store in an airtight container. Makes about 4 dozen.
Rolling dough into cookie-size balls is child’s play...perfect for kids learning to bake. Make a sample dough ball so they’ll know what size to make, set out baking sheets and let the kids take over!
Nana’s Butter-Nut Snowballs
Renée Dunnington
Blacklick, OH
These pecan-filled morsels are a family tradition.
1/4 c. sugar
1 c. butter, softened
2 c. all-purpose flour
1/2 t. salt
2 t. vanilla extract
1-1/2 c. pecans, finely chopped or ground
Garnish: powdered sugar
Blend together sugar and butter in a large bowl. In a separate bowl, mix together flour and salt. Add flour mixture to sugar mixture; mix well. Add vanilla and fold in pecans. Roll dough into one-inch balls; arrange on ungreased baking sheets. Bake at 325 degrees until lightly golden, 15 to 20 minutes. If cookies fall apart when removing from baking sheets, return to oven and bake an additional one to 2 minutes. After baking, let cookies cool for a few minutes; roll in powdered sugar while still warm. Makes 3 to 4 dozen.
Arrange scrumptious homebaked goodies on a three-tiered cake stand for a delightful dessert tray that doesn’t take up much space on a buffet.
First-Prize Sugar Cookies
Berny Billock
Upper Sandusky, OH
I won First Prize at the Wyandot County Fair with this recipe! I put it together from many different sugar cookie recipes to create a cookie that really tastes and looks good.
1 c. margarine, softened
1 c. corn oil
1 c. sugar
1 c. powdered sugar
2 eggs, beaten
1 t. vanilla extract
4-1/2 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
Blend together margarine, oil and sugars. Add eggs; beat for one minute. Add vanilla; mix well. Add remaining ingredients; stir until smooth. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes 4 dozen.
When re-rolling scraps of cookie dough, sprinkle the counter with a mixture of half flour, half powdered sugar. The cookies will be tender, not tough.
Williams Family Cut-Out Cookies
Krysti Hilfiger
Covington, PA
This is a recipe given to me by my grandma, who told me she received it from her own grandmother. I’m not real sure how long it has been in the family, but it’s been quite a while!
1 c. brown sugar, packed
1 c. sugar
1 c. shortening
2 eggs, beaten
2 t. baking powder
1 t. baking soda
1 t. nutmeg
5 c. all-purpose flour
1 c. sour milk or buttermilk
1 t. vanilla extract
Garnish: raisins
Mix sugars and shortening until blended. Add eggs and beat well. Blend in baking powder, baking soda and nutmeg. Add flour alternately with milk; stir in vanilla. Roll out dough 1/4-inch thick on a floured surface. Cut into desired shapes; place on greased baking sheets. Bake at 375 degrees for 6 to 8 minutes. After removing from oven, press one raisin onto each cookie. Makes 2 to 3 dozen.
Bake up a batch of buttons! Divide cookie dough into several batches and tint each a different color. Cut out cookies with a round cutter and bake. While cookies are still warm, use a drinking straw to cut out four “buttonholes” in each cookie. So sweet!
Vickie’s Sugar Cookies
Vickie
This recipe first appeared in our cookbook, Coming Home for Christmas, with the name of Santa Claus Cookie Pops. They’re not just for Christmas, though...these are the same cookies my mother and I used to bake together after school!
1 c. sugar
1/2 c. shortening
2 T. milk
1 egg, beaten
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
Garnish: sugar
In a large bowl, blend sugar, shortening, milk and egg with a wooden spoon. Stir in flour, baking powder, baking soda and salt. Form into one-inch balls and flatten with the bottom of a glass dipped in sugar. Arrange cookies on ungreased baking sheets. Bake at 400 degrees for 8 to 10 minutes, until golden. Remove from baking sheets and cool on a wire rack. Frost when completely cool. Makes 2 to 3 dozen.
Frosting:
1-1/2 c. powdered sugar
1/2 t. vanilla extract
2 to 3 T. water
few drops desired food coloring
Mix powdered sugar, vanilla and 2 tablespoons water. Add remaining water, a teaspoon at a time, until spreadable. Tint with food coloring as desired.
A cookie baking kit that any busy mom would love to receive! Mix up a batch of your favorite cookie dough, wrap in plastic wrap and freeze. Tuck it into a big mixing bowl along with cookie cutters, containers of frosting, sprinkles and a copy of the recipe. So thoughtful!