Cookies, Part 1Cookies, Part 1
1. Lemon Layer Cookies
1 cup flour
1/4 cup powdered sugar
1 stick butter, softened
1/2 tsp almond extract
1/2 tsp butter flavoring
1 tsp lemon extract
Coconut topping:
2 tbsp flour
1/4 tsp baking powder
1/4 tsp salt
2 egg, well beaten
1 cup sugar
1 tbsp lemon extract
1 tbsp milk
1/2 tsp butter flavoring
1 cup flaked coconut
Preheat oven to 350 degrees. Cream together all ingredients. Pat into 8"x8" pan. Bake at 350 degrees for
about 15 minutes. Remove from oven. Sift together flour, baking powder, and salt. Beat eggs well, add sugar and cream
thoroughly. Add lemon extract, milk, butter flavoring, and coconut to egg mixture. Blend well with flour mixture.
Spread over baked crust, and bake again at 350 degrees for 25 minutes. Cool. Cut into squares to serve.
2. Hello Dollies
1/2 cup melted butter
1-1/2 cups graham cracker crumbs
1 cup chopped pecans
1 pkg (12 oz) chocolate chips (2 cups)
1 can (3.5 oz) flaked coconut (1-1/2 cups)
1 can (14 oz) sweetened condensed milk
Preheat oven to 350 degrees. Pour melted butter over bottom of 13"x9"x2" rectangular pan. Sprinkle with cracker
crumbs, then nuts. Cover with chocolate chips and then coconut. Pour condensed milk evenly over other ingredients. Bake
for 25 minutes or until brown. Cool about 20 minutes and cut into bars.
3. O'Henry Bars
2/3 cup butter
1 cup brown sugar
1/2 cup light corn syrup
3 tsp vanilla
4 cups quick-cooking rolled oats, uncooked
1 pkg (6 oz) chocolate chips
2/3 cup peanut butter
Cream butter, blend in sugar, syrup, and vanilla. Stir in oats. Spread into greased 13"x9" pan. Bake for 15 minutes at
350 degrees. (Don't bake any longer, even though bars may not look cooked.) Let cool. Melt chocolate chips and peanut
butter over low heat and spread over baked oat mixture. Refrigerate until quite chilled. Cut into bars.
3. O'Henry Bars
2/3 cup butter
1 cup brown sugar
1/2 cup light corn syrup
3 tsp vanilla
4 cups quick-cooking rolled oats, uncooked
1 pkg (6 oz) chocolate chips
2/3 cup peanut butter
Cream butter, blend in sugar, syrup, and vanilla. Stir in oats. Spread into greased 13"x9" pan. Bake for 15 minutes at
350 degrees. (Don't bake any longer, even though bars may not look cooked.) Let cool. Melt chocolate chips and peanut
butter over low heat and spread over baked oat mixture. Refrigerate until quite chilled. Cut into bars.
4. Oatmeal-Raisin Cookies
1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
2 cups quick-cooking oats
1/2 cup raisins
1. Combine flour, baking powder, and salt on waxed paper.
2. Beat butter, sugars, egg, and vanilla in large bowl with electric mixer until light and fluffy. Stir in flour mixture
by hand until well-blended. Stir in oats and raisins.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets, spacing about 2" between cookies.
4. Bake in a moderate oven (375 degrees) for 12 minutes or just until set. Cool a few minutes before removing from
cookie sheet to wire racks. Makes 4 dozen for $1.34.
5. Sand Tarts
2 cups butter, softened
1 cup sugar
1 egg
1-1/2 tsp vanilla
4-1/2 cups sifted flour
1-1/2 cups chopped pecans
1/4 cup sugar
1. Preheat oven to moderate (350 ).
2. Beat butter with the 1 cup sugar and the egg in a large bowl until light and fluffy. Beat in vanilla. Stir in flour
and nuts, blending well to make a stiff dough. Gather dough into a ball.
3. Roll dough one-quarter at a time to a thickness slightly more than 1/4" on a lightly floured surface with lightly
floured rolling pin. Cut into rounds with a 1-1/2" scalloped or round cookie cutter.
4. Place 1" apart, on ungreased large cookie sheets. Repeat with remaining dough. Reroll and cut out all trimmings.
5. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bottoms of cookies are lightly browned and
edges of cookies just begin to brown. Roll warm cookies in remaining 1/4 cup sugar. Place cookies on wire racks to cool
thoroughly. Store in airtight container. Makes 11 dozen.
6. Sesame Seed Cookies
7 cups sifted flour
7 tsp baking powder
1 tsp salt
2 cups butter, softened
2 cups sugar
7 eggs
2 to 3 tsp vanilla
2-1/2 cups sesame seeds
1. Preheat oven to moderate (375 ). Grease and flour two large cookie sheets.
2. Sift flour, baking powder, and salt onto waxed paper.
3. Beat butter with sugar and eggs in a large bowl until light and fluffy. Stir in vanilla. Stir in flour mixture,
one-third at a time, blending well to make a stiff dough.
4. Place dough on a floured surface; divide into six parts. Roll each part into a log, one inch in diameter (keep
remainder of dough covered with a clean towel to prevent it from drying out). Cut log into 1/2" pieces.
5. Place a small amount of water in a custard cup; put sesame seeds into a pie plate.
6. To shape: Roll 1/2" pieces of dough into 2" logs; dip in water, then roll in sesame seeds. Place on prepared cookie
sheets, about 1/2" apart, curving dough into crescent. (For ease, complete each step completely before going to the next.)
Dough can also be shaped into balls, if you wish. Repeat with remaining dough.
7. Bake in preheated moderate oven (375 degrees) for 10 minutes or until cookies are set and just beginning to brown.
Cool completely on wire racks. Store in covered containers. If you have only one cookie sheet, grease and flour heavy duty
aluminum foil. Shape cookies on foil, then transfer foil to cookie sheet. This way, all the cookies can be shaped and
ready to bake.
7. Raisin Date Bars
Filling (recipe follows)
1/2 cup butter, softened
1/4 cup shortening
1 cup brown sugar
1-1/2 cups flour
1 tsp salt
1/2 tsp baking soda
1 cup quick-cooking oats
Heat oven to 400 degrees. Prepare filling. Grease rectangular pan, 13"x9"x2". Mix butter, shortening, and
brown sugar. Stir in flour, salt, baking soda, and oats. Press half the crumbly mixture into pan. Spread filling over top;
sprinkle with remaining crumbly mixture, pressing lightly. Bake until light brown, 25-30 minutes. While warm, make 1
diagonal cut from corner to corner. Continue cutting parallel to first cut, each about 1-1/2" apart. Repeat, cutting
diagonally, in opposite direction. Makes about 40 cookies.
Filling: Mix 1-1/2 cups seedless raisins, 1-1/2 cups cut-up dates, 1/4 cup sugar, and 1-1/2 cups water in a saucepan.
Heat to boiling over low heat, stirring occasionally. Continue boiling, stirring occasionally, until mixture thickens, about
10 minutes. Stir in 1/2 cup chopped nuts. * Unbleached flour can be used in this recipe.
8. Peanut Butter and Jam Bars
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1-1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 cup red raspberry jam
Glaze (recipe follows)
Heat oven to 350 degrees. Mix sugars, shortening, peanut butter, and egg. Stir in flour, baking soda, and baking powder.
Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13"x9"x2"; spread with jam. Bake until golden
brown, about 20 minutes. Cool; drizzle with Glaze. Cut into bars, about 2"x1-1/2". Makes 3 dozen cookies.
Glaze:
2 tbsp butter
1 cup powdered sugar
1 tsp vanilla
1 to 2 tbsp hot water
Heat butter in 1-quart saucepan over low heat until melted. Mix in powdered sugar and vanilla. Beat in hot water,
1 tsp at a time, until smooth and of desired consistency.
9. Peanut Butter-Chocolate Chip Cookies
1-1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp vanilla
5 tbsp milk
1 egg
1 cup chocolate chips
1/2 cup chopped peanuts
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, baking powder, and salt; set aside. In large
bowl, combine peanut butter, butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in milk and egg. Gradually
add flour mixture; mix well. Stir in chocolate chips and peanuts. Drop by level tbsp. onto ungreased cookie
sheets. Bake for 10-12 minutes. Makes about 4 dozen 2-1/4 cookies.
10. Cinnamon Nut Cookies
1/4 cup butter, softened
1 cup brown sugar
1 egg
½ cup milk
1 tsp vanilla
1-1/2 cups flour
1 tsp ground cinnamon
1/2 tsp baking soda
3/4 cup walnuts, chopped
1. Preheat oven to moderate (350 ). Grease two large cookie sheets. Beat butter, sugar, and egg in a medium bowl until
light and fluffy. Stir in milk and vanilla.
2. Sift flour, cinnamon, and baking soda over; mix well. Stir in walnuts. Drop by rounded teaspoonfuls onto prepared cookie
sheets, leaving 2" between cookies.
3. Bake in preheated moderate oven (350 degrees) for 8 minutes or until lightly browned around edges.
Chocolate Cookies: Omit walnuts and cinnamon; sift 1/4 cup unsweetened cocoa powder with flour and baking soda. Makes
3-1/2 chocolate cookies for $1.11, or 4 dozen cinnamon-nut cookies.
11. Peanut Butter Sugar Cookies
1 pkg (12 oz) peanut butter chips
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
In top of double boiler over simmering (not boiling) water, melt peanut butter chips and stir until smooth. In large
mixer bowl cream butter and sugar until fluffy; add eggs and vanilla. Beat well. Blend in melted chips. Combine flour,
baking soda, and salt and blend into creamed mixture. Cover bowl tightly and chill about 1 hour or until dough is stiff enough to
handle.
Roll dough on lightly floured surface and cut into desired shaped and bake at 375 degrees for 6-8 minutes or until done.
For Santa Claus lollipop cookies: Roll dough to 1/4" thickness and cut with 3" round cookie cutter. Place rounds on
baking sheet and put wooden stirrer or lollipop stick on cookie with top of stick near center of cookies. Press stick lightly
into dough.
Bake at 375 degrees for 6-8 minutes. Allow to cool slightly before removing to cooling rack. Decorate cookies to look like
Santa's face using white frosting for beard, whiskers, and hair, and red frosting for nose, mouth, and cap. Use chocolate chips
for eyes, attaching with a dab of frosting. Makes 3-1/2 dozen cookies.
12. Rolled Sugar Cookies
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup butter
2 eggs
1 cup granulated sugar
Cut shortening into first 3 ingredients as for pie crust. Using rotary beater, beat eggs and add sugar gradually,
continuing to beat thoroughly. Add to first mixture. Knead until smooth. Chill for several hours. Roll quite thin on
lightly floured board and cut into desired shapes. Sprinkle with colored sugars and bake in 350 degree oven until lightly browned.
13. Magic Cookie Bars
1/2 cup butter
1-1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 pkg chocolate chips
1 can flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees (325 for glass dish). In 13"x9" baking pan, melt butter in oven. Sprinkle crumbs over
butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining
ingredients; press down firmly. Bake for 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store
loosely covered at room temperature. Makes 2 dozen.
14. Frosty Christmas Tree Cookies
3-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tbsp ground ginger
3 tsp ground cinnamon
2 tsp ground cloves
1 cup butter, softened
1 cup granulated sugar
1 egg
1/2 cup molasses
Sift flour, baking soda, salt, cocoa, ginger, cinnamon, and cloves onto waxed paper. Beat butter, sugar, egg, and
molasses in a large bowl with electric mixer until fluffy-light. Stir in flour mixture until well blended. Wrap dough in plastic
wrap or foil; refrigerate several hours or overnight. Roll out dough, 1/3 at a time, on a lightly floured surface to a 1/4"
thickness. Cut out with floured Christmas tree cutter. Brush off excess flour; place cookies on lightly greased cookie sheets.
Repeat with rest of dough. Use scraps also. Bake in 350 degree oven for 8 minutes, or till browned on edges. Let cookies cool a
few minutes on cookie sheets. Remove to cooling racks; cool completely. Dip a small clean brush into Sugar Icing and "paint"
cookies. Sprinkle with colored sugars.
Sugar Icing: Combine 1 pkg (1 lb) of powdered sugar, 1 tsp vanilla, and 1/3 cup water in a medium bowl; stir until smooth. Add
more water, 1 tsp at a time, until icing is spoonable and flows easily from a spoon. Makes about 2 cups icing.
15. Peanut Butter & Chocolate Chip Squares
1 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1/2 tsp vanilla
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1-1/2 cup peanut butter chips
Cream butter, sugars, eggs, and vanilla until light and fluffy. Combine flour, baking soda, and salt; add to creamed
mixture. Combine chocolate chips and peanut butter chips; stir into batter. Spread mixture evenly into greased 15-1/2"x10-1/2"x1"
jelly roll pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool in pan. Cut into bars. Makes 48 cookies.
16. Holiday Sugar Cookies
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
1-1/2 cups sugar
3 eggs
3-1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Cream butter, shortening, and vanilla in large bowl of electric mixer. Add sugar gradually, creaming until
light and fluffy. Add eggs, one at a time, beating after each addition. Sift dry ingredients together. Add gradually to creamed
mixture. Chill the dough for three to four hours in refrigerator.
Roll dough on a well-floured surface to 1/8" thickness. Cut in desired shapes. Decorate with colored sugars. Bake on ungreased
cookie sheets at 375 degrees for 8-10 minutes or until done.
17. Christmas Cookie House
1/2 cup butter
1/2 cup shortening
2 cups sugar
1/4 cup light brown sugar
2 eggs
1/4 cup + 2 tbsp milk
2 tsp vanilla
4 cups flour
2 tsp baking powder
1/2 tsp salt
Cream butter, shortening, and sugars until light and fluffy. Add eggs, mixing well. Stir in milk and
vanilla. Combine flour, baking powder, and salt and add to creamed mixture and mix well. Chill dough. Roll out on floured
surface, cut into a 6" house shape or other desired shapes. Place
on lightly greased baking sheets and bake at 350 degrees for 10-12 minutes. When cool, use frosting to form windows, doors,
wreath, and other decorations, as desired.
18. Cookie House Frosting
1 cup butter
1 cup shortening
2 tsp vanilla
2 cups flour
1 tbsp meringue powder
4 lbs powdered sugar
1-1/2 cups water
Combine butter, shortening, vanilla, flour, and meringue powder, and beat on high for 5 minutes. Add sifted
powdered sugar and water and beat 2 minutes more. Tint in desired colors. Keep frosting covered when not in use.
19. Egg Paint For Sugar Cookies
2 egg yolks
1 tsp water
Beat egg yolks and water lightly. Divide evenly into 3 bowls. For yellow or red colors, use 1/2 tsp red or yellow
food coloring to 1/3 of the egg mixture. For green use 1 tsp green food coloring to 1/3 of the egg mixture. Paint
onto the cut-out cookies with small brushes before baking.
20. Christmas Sugar Cookies
1 cup butter
1 cup vegetable oil
2 eggs
1-1/2 tsp vanilla
1 cup powdered sugar
1 cup sugar
1 tsp soda
4 cups flour
1 tsp cream of tartar
1 tsp salt
Cream butter, oil, and both sugars. Add eggs and vanilla. Sift dry ingredients together and add to butter mixture. Chill
dough thoroughly for easier handling. Roll into balls about 1" in diameter and roll in granulated sugar. Place on cookie sheet
and flatten with fork. Bake at 375 degrees for 10 minutes or until barely brown around edges. You can place a pecan halve in
center of each cookie prior to baking, if desired. Makes 6-7 dozen cookies.
21. White Christmas Cookies
1/2 lb butter
1-3/4 cups powdered sugar
1/4 cup sugar
2 eggs
1 tbsp milk
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
4 cups flour
Icing (recipe follows)
Cream butter and sugars until creamy. Mix dry ingredients together. Add eggs to butter and sugar mixture
and beat well. Then add milk and vanilla. Mix well, then add dry ingredients. Dough will be soft. Chill several hours or
overnight or freeze until later.
Roll dough out thin, about 1/8" thick on floured board using more flour if necessary to keep from sticking.
Cut with cookie cutters. Place on ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes or until cookies start to brown.
Do not overbake. Cool cookies on rack and then frost with Butter cream Icing and decorate with colored sugars. Makes several dozen
cookies depending upon the thickness of rolled out dough and size of cookie cutters. Cookies will freeze well frosted or unfrosted.
Icing for White Christmas Cookies
1/3 cup butter, softened
Pinch of salt
3 cups powdered sugar
1/4 cup milk or cream
1-1/2 tsp vanilla
Cream butter, salt, and 1 cup sugar until light and fluffy. Add the rest of the sugar and milk alternately,
blending until smooth and of spreading consistency. Add vanilla and mix well. (Note: For colored frostings, you can add a little
of desired food coloring until desired color is reached.)
23. Oatmeal Scotchie Pan Cookies
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter
1-1/2 cups brown sugar
2 eggs
1 tbsp water
1-1/2 cups quick oats, uncooked
1 pkg butterscotch chips
1/2 tsp orange extract
Preheat oven to 375 degrees. In small bowl, combine flour, baking powder, baking soda, and salt; set aside.
In large bowl, combine butter, brown sugar, eggs, and water, beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch
chips and orange extract. Spread into greased 15"x10"x1" baking pan. Bake at 375 degrees for 20-25 minutes. Cool completely.
Cut into 2" squares. Makes 35 squares.
24. Toll House Pan Cookies
2-1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 pkg chocolate chips
1 cup chopped nuts
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl,
combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir
in chocolate chips and nuts. Spread into greased 15"x10"x1" baking pan. Bake at 375 degrees for 20 minutes. Cool; cut into
2" squares. Makes 35 squares.
25. Chocolate Chip Cookie Mix
9 cups flour
4 tsp baking powder
2 tsp salt
3 cups brown sugar
3 cups granulated sugar
4 cups shortening *
4 cups chopped pecans
4 packages chocolate chips
* You can use real butter instead of shortening, but mix must then be stored in the refrigerator or freezer.)
Combine dry ingredients in large bowl. Mix in shortening using fingers. Stir in nuts and chocolate chips.
Store in airtight container in cool, dry place. Keeps for about 6 months or longer in cool, dry place. Keeps even longer in refrigerator
or freezer. Makes about 28 cups of mix.
To make cookies: Combine 7 cups of mix with 1 tsp vanilla that has been mixed with 2 beaten eggs. This batter
is heavy. For larger cookies, drop by tablespoonfuls onto greased baking sheets. For smaller ones use teaspoonfuls. Bake in
preheated oven (375 degrees) for 10-12 minutes for larger cookies, and 8-10 minutes for smaller cookies. Cookies can be frozen
after baking if desired.
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