Cookies, Part 2Cookies, Part 2
26. Oatmeal Cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup coconut
2 cups quick oats
1 tsp vanilla
2 cups gumdrops, cut up
����Mix shortening and sugars well. Combine flour, baking soda, baking powder, and salt; add to sugar mixture. Mix well.
Add eggs, coconut, oats, vanilla, and gumdrop pieces (dusting gumdrop pieces well with flour to prevent sticking is recommended).
Roll into the size of walnuts and place on greased cookie sheets. Bake at 375 degrees until lightly browned about 8-10 minutes.
27. Peanut Butter 'n' Jelly Bars
3 cups flour
1 cup sugar
1-1/2 tsp baking powder
1 cup butter, softened
2 eggs, beaten
1 cup grape jelly
2 cups peanut butter chips
����Combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in beaten eggs; stir until
mixture is smooth. Reserve one-half mixture; press remaining half mixture into bottom of greased 13"x9" pan. Spread grape jelly
evenly over this mixture in pan. Sprinkle 1 cup peanut butter chips evenly over jelly. Crumble remaining dough over mixture in
pan. Bake at 375 degrees for 30-35 minutes, or until lightly browned. Remove from oven; immediately sprinkle top of mixture with
remaining 1 cup peanut butter chips. Cool; cut into squares.
28. Chocolate Chip Oatmeal Cookies
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour
1/4 cup cocoa
1 tsp salt
1 tsp baking soda
1 tsp hot water
2 cups oats
1 cup chopped nuts
2 cups (12 oz) chocolate chips
����Cream shortening and sugars. Add eggs, one at a time, blending well after each addition. Add vanilla. Sift flour, cocoa,
salt, and soda; and stir into creamed mixture. Finally, stir in hot water, oats, nuts, and chocolate chips. Drop by spoonfuls onto
greased baking sheets. Bake at 350 degrees for 10-12 minutes, or until cookies test done.
29. Pumpkin Cookies
1/4 cup shortening
1-1/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
1-1/2 cups canned pumpkin
2-1/2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup raisins
Chopped nuts, if desired
Cream together shortening and sugar. Add eggs and beat thoroughly.
Mix in vanilla and pumpkin. Sift together dry ingredients.
Blend into creamed mixture. Stir in raisins and nuts, if desired.
Drop by heaping spoonfuls onto greased baking sheet. Bake in
moderate oven at 375 degrees for 10-20 minutes.
30. Chewy Bars
1 cup + 2 tbsp flour
1/4 cup Postum beverage
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1/2 cup chopped pecans
1/3 cup butter
6 tbsp brown sugar
6 tbsp granulated sugar
1 egg, slightly beaten
1 tsp vanilla
Mix flour with Postum, baking powder, salt and baking soda. Stir in pecans; set aside. Melt butter in saucepan; remove from heat.
Add the sugars, mix well and cool slightly. Blend in egg and vanilla; then add flour mixture, a small amount at a time, mixing
well after each addition. Pour into greased 9" square pan. Bake at 350 degrees for 20-25 minutes. (Do not over bake.) Cool in pan;
then cut into bars. Makes 2 dozen cookies.
31. Back Pack Bars
4 cups miniature marshmallows
1/4 cup butter
1 scoop Koolaid sweetened orange mix
1 tsp salt
4 cups Post Raisin Bran Cereal
1 cup coconut
1/4 cup chopped walnuts
1 tsp vanilla
����Melt marshmallows and butter in saucepan over low heat, stirring constantly until smooth. Remove from
heat. Stir in Koolaid mix and salt. Add cereal, coconut, nuts, and vanilla; mix well. (Mixture will be very stiff.) Press into
greased 9" square pan. Cool and cut into bars or squares. Makes 1-1/2 dozen bars.
* Or you can use � lb large marshmallows, cut in 1/4's.
32. Double Chocolate Cherry Bourbon Balls
1 cup chocolate chips
3 tbsp corn syrup
1/2 cup bourbon
1 pkg crushed chocolate wafers
1 cup finely chopped nuts
1/2 cup powdered sugar
1/4 cup finely chopped candied red cherries
Granulated sugar
����In top of double boiler, or bowl set over hot (not boiling) water, melt chocolate. Remove from heat; stir
in corn syrup and bourbon. In large bowl, mix well, wafer crumbs, nuts,
powdered sugar, and cherries. Add chocolate mixture; stir until blended. Let stand for 30 minutes. Shape into 1" balls; roll in
granulated sugar. Makes 54 balls.
33. Brownies
1 cup sugar
2 eggs
1/2 cup butter, softened
2 envelopes. Nestle's Choco Bake
1 tsp vanilla
2/3 cups unsifted flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp chopped nuts
Fudge Frosting (recipe follows)
����Preheat oven to 350 degrees. In small bowl, combine sugar, eggs, butter, choco-bake, and vanilla; beat until
creamy. Add flour, baking powder, and salt; mix well. Add nuts. Spread into greased 8" square pan. Bake at 350 degrees for 30 minutes.
Cool completely. Spread with Fudge Frosting (recipe follows). Cut into 2" squares.
34. Fudge Frosting
1 egg yolk
2 tbsp melted butter
1 envelope Nestle's Choco Bake
1 tsp milk
1/2 tsp vanilla
1 cup powdered sugar
����In a small bowl, combine egg yolk, butter, choco-bake, milk, and vanilla; mix until well blended.
Gradually add powdered sugar; beat until creamy. Makes 3/4 cup frosting.
35. Snowflakes
1-3/4 cups flour
2 tsp baking powder
1/2 cup butter
1 cup sugar
1 egg
1 bar sweet chocolate
1-1/2 tsp chopped nuts
����Sift together flour and baking powder. In large bowl, cream butter and sugar. Add egg and mix thoroughly.
Add sifted dry ingredients and blend well. Chill well in refrigerator for several hours. Roll 1/8" thick on lightly floured
board or cloth. Cut into stars and bake on ungreased cookie sheets at 350 degrees for 7-9 minutes, or until lightly browned.
Cool. Put 1 tsp melted chocolate between two cookies and sprinkle nuts on top of double cookies. Makes 40 double cookies.
36. Banana-Pecan Squares
1-1/2 cups flour
1/2 tsp each: baking soda & salt
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 cup mashed bananas
1/2 cup chopped pecans
9 pecan halves (see note)
����Mix flour, baking soda, and salt; set aside. In medium bowl, cream butter and sugar until light and fluffy.
Beat in egg, vanilla, and banana (mixture will look curdled.) Stir in flour mixture until well blended; stir in chopped nuts. Spread
in greased 9" square pan. Bake in preheated 350 degree oven 25 minutes or until browned and pick inserted in center comes out clean.
Cool in pan. Cut in 3" squares. Makes 9 cookies. (Note: If desired, space pecan halves on dough before baking.)
37. Nut Crisps
1 cup flour
1/2 tsp each: baking powder & salt
3/4 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp vanilla
1 egg
1 cup oven-toasted rice cereal
1/2 cup walnuts, chopped
Walnut pieces, for garnish
����Mix flour, baking powder, and salt; set aside. In medium bowl cream butter and sugars until light and fluffy.
Beat in egg and vanilla. Stir in flour mixture until well blended. Stir in cereal and chopped walnuts. Drop by rounded tablespoonfuls
2" apart onto greased cookie sheet. Press walnut pieces on each. Bake in preheated 375 degree oven for about 10 minutes or until browned
around edges. Remove to rack to cool. Makes 24 bar cookies.
38. Date Nut Bars
1 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 eggs
1 tbsp lemon juice
1 pkg (8 oz) chopped dates
1 cup chopped walnuts
Topping (recipe follows)
����In a 9" square pan, mix well flour, sugar, nutmeg, baking powder, and salt. Add oil, eggs, and lemon juice. With rubber
spatula, mix and stir until well blended. (Batter will be thick.) Stir in dates and nuts. Bake in preheated 350 degree
oven about 30 minutes or until lightly browned and pick inserted in center comes out clean. Sprinkle with Topping Mix. Cool in pan on rack. Cut in 4" x 1" bars or 2" squares. Makes 16 cookies.
Topping: Mix 1 tbsp sugar with � tsp nutmeg
39. Chocolate Refrigerator Cookies
2 cups flour
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter, softened
2/3 cup granulated sugar
1 egg
1/4 cup chocolate syrup
3/4 cup chopped nuts
����Combine flour, baking powder, cinnamon and salt; set aside. In large bowl, cream butter and sugar until light
and fluffy. Beat in egg and chocolate syrup. Stir in flour mixture. Shape into roll 2" in diameter. Roll in the nuts. Wrap
in waxed paper; chill several hours or overnight. Cut in 3/8" slices. Place 1" apart on greased cookie sheet. Bake in preheated
350 degree oven 15 minutes or until edges are lightly browned. Remove to rack to cool. Makes 36 cookies.
40. Double Peanut Cookies
1 cup flour
1/2 tsp baking soda
1/2 cup shortening
1/2 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup salted peanuts
����Mix flour and baking soda; set aside. In medium bowl cream shortening and peanut butter until well blended.
Add sugars; beat until fluffy. Beat in egg. Stir in flour mixture until well blended; stir in peanuts. Drop by rounded tablespoonfuls
3" apart onto ungreased cookie sheet. Flatten slightly. Bake in preheated 350 degree oven 10-12 minutes or until lightly browned.
Cool on cookie sheet about 5 minutes; remove to rack to cool completely. Makes 16 large cookies. (To make smaller cookies, drop
by rounded teaspoonfuls 2" apart. Bake 8-10 minutes. Makes 36 cookies.)
41. Oatmeal and Apple Peanut Butter Bars
1-1/4 cups flour
1 cup brown sugar
3/4 cup butter, cut in pieces
1-1/4 cups quick-cooking oats
3/4 cup apple butter
����In large bowl mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats
until well blended. Press half the mixture (about 2-1/4 cups) firmly into greased 8" square pan to form compact layer. Spread
apple butter to within 1/2" of edges. Sprinkle remaining oats mixture over apple butter; press carefully but firmly. Bake in
preheated 350 degree oven for about 40 minutes or until lightly browned. Cool in pan on rack. Cut into 1"x4" bars or 2" squares.
Makes 16 cookies.
42. Thumbkins
1 roll (17 oz) refrigerated slice & bake sugar cookie dough
1/4 cup sesame seeds or shredded coconut
2 tbsp preserves; jam, marmalade, or peanut butter
����Cut cold dough into 12 slices. Cut each slice in half. Roll each piece into a ball. Immediately roll
in sesame seed. Place 2" apart on ungreased cookie sheet. With thumb make deep depression in each; fill with about 1/4 tsp preserves.
Bake in preheated 350 degree oven 10-12 minutes or until light golden brown. Cool on sheet about 5 minutes; remove to rack to
cool completely. Makes 24 cookies.
43. Kasha Cookies
1-1/2 cups flour
1/2 tsp baking powder
1 tsp nutmeg
1/2 tsp salt
1/2 cup kasha (roasted buckwheat kernels)
1/2 cup raisins
3/4 cup shortening
1 cup brown sugar
1 egg
����Mix flour, baking powder, nutmeg, salt, kasha, and raisins; set aside. In medium bowl, cream shortening
and brown sugar until fluffy. Beat in egg. Stir in flour mixture until blended. Roll into 1" balls; place 1-1/2" apart on
greased baking sheets; flatten slightly. Bake in preheated 350 degree oven for 10-12 minutes or until lightly browned. Remove to
rack to cool. Makes 48 cookies.
44. Giant Oatmeal-Raisin Cookies
1 cup butter, softened
1 cup brown sugar
2 tsp vanilla
1/4 tsp salt
2/3 cup raisins
2-1/2 cups rolled oats
1-1/4 cups whole wheat flour mixed with 1 tsp baking soda
����In large bowl cream butter, sugar, vanilla, and salt until fluffy. Stir in raisins, then oats until well
blended. Gradually stir in flour mixture until blended (use hands if necessary). Immediately press dough into 1/4 cup measure.
Unmold 3" apart onto ungreased baking sheets. Press and shape each mound into firm 3" cookie. Bake in preheated 325 degree oven
15-17 minutes or until light brown. Cool on sheet 10 minutes; remove to rack to cool completely. Makes 14 cookies.
45. Chocolate Whole Wheat Brownies
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 squares (1 oz each) unsweetened chocolate, melted & cooled
2 eggs
1 tsp vanilla
3/4 cup chopped nuts, divided
����Mix flour, baking powder, and salt; set aside. Cream butter and sugar until fluffy. Beat in chocolate,
eggs, and vanilla. Stir in flour mixture and � cup nuts. Spread in greased 8" square pan. Sprinkle with remaining nuts. Bake in
preheated 350 degree oven for 20 minutes or until brownies pull away from sides of pan and pick inserted in center comes out clean.
Cool in pan on rack. Cut in 2" squares. Makes 16 brownies.
46. Raisin Honey Chews
3/4 cup shortening
3/4 cup sugar
1/2 cup honey
1 egg
1/2 tsp grated orange peel
1-1/4 cups flour
1 tsp baking powder
1 tsp baking soda
2 cups oats
1 cup seedless raisins
����Cream together shortening, sugar, honey, egg, and orange peel. Stir in flour, soda, salt, and oats;
beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake above oven center at 375 degrees for 8-10
minutes or until evenly browned. Let stand on sheets for 2-3 minutes; remove to wire racks to cool. Makes about 36 cookies.