Almond Cookies Sift together flour, baking powder and salt. Cream shortening; add sugar gradually; continue to beat until light. Add eggs, lemon juice and lemon flavoring; blend well. Add sifted dry ingredients; mix thoroughly. Add nuts and lemon rind. Shape dough into a roll 3 inches in diameter; wrap in waxed paper and chill in refrigerator at least 5-6 hours. Cut roll in thin slices with a sharp serrated knife. Place on ungreased baking sheet at least 2 inches apart. Lightly pat into smooth circle. Bake at 400° for 8-10 min. Decorate with chocolate frosting, if desired.
Almond Roca Cookies
(From Aunt Ethel Mero)

Melt 1 cube margarine in 9x13" pan, add 2 cups quick oats, 1 cup packed brown sugar, and 1 tsp. baking soda. Bake at 350 for 15 minutes Sprinkle 1 pkg. (6 oz.) chocolate chips over mixture, return to oven for 1 or 2 minutes. Spread chocolate. Cool. Put in refrigerator to harden. Cut into squares.

Apple Butter Bars Sift together flour, soda and salt. Stir in oats and sugar; mix thoroughly. Add melted butter; blend well. Press half of the mixture very firmly into greased baking pan 12x8". Spread with apple butter. Cover with remaining oat mixture; pat lightly. Bake at 350 for 45-50 min, or until lightly browned and done. Cool in pan. Cut into bars. Makes about 3 dozen.
Borden’s None-Such Prize Cookies
(From Marge Rodger) Sift together flour, salt and soda. Cream shortening; add sugar gradually; cream together until fluffy. Add eggs; beat until smooth. Stir in Mincemeat. Gradually add flour mixture, mixing well. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheet. Bake at 400 about 12 min. Makes 48 cookies.
Butterscotch Squares Melt butter in heavy saucepan. Add sugar and bring to a boil over low heat, stirring constantly. Cool to lukewarm. Drop in eggs, one at a time, and mix well. Add vanilla and dry ingredients. Stir in the nutmeats. Pour into a greased and floured pan. Bake at 350 for 30-35 minutes. When baked, cut into squares. Use 9x13 pan.

Mom’s note: Bake 25 minutes.

Caramel Nut Squares
(These were Mom’s favorite.)

Combine 1 cup flour, ½ cup margarine, 1 egg. Mix well and spread into a buttered pan. Bake 10 minutes at 425°. Blend 1½ cups brown sugar, 2 eggs, 2 tbsp. flour, ½ tsp. baking powder, ½ cup coconut, ¾ c. chopped nuts, 1 tsp. vanilla. Pour over first mixture and bake 20-25 min. at 350°. While hot, pour over the following: ½ c. powdered sugar, juice of ½ lemon. Cool and cut. Delicious.

Mother’s Note: Try: 1½ cups flour, ½ cup brown sugar, ½ cup butter. Mix well, pat in pan; bake 20 min.

Chocolate Chip Blondies
Judy Marshall

Measure 1 cup sifted flour; add ¼ tsp. baking powder and 1/8 tsp. soda. Add ½ cup nuts; set aside. Melt 1/3 cup butter; add 1 cup brown sugar. Mix well and cool slightly. Add 1 egg and 1 tsp. vanilla. Stir into first mixture. Spread in 8x8 pan; sprinkle ½ cup chocolate chips over top. Bake at 350° about 20-25 minutes. Cut into squares. (Real easy to overbake.)

For a double amount, bake 40 minutes.

Chocolate Cookie Dough In large mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. (No need to sift flour; measure by lightly spooning into cup and leveling off.) Add remaining ingredients; blend at low speed until a dough forms, about 1 minute. (Dough will be stiff.)
Toffee `N Fudge Bars Stir chopped nuts and 2 crushed toffee bars in chocolate cookie dough. Pat dough in an ungreased 8 or 9" square baking pan; sprinkle with remaining 2 crushed toffee bars. Bake at 350° for 15 to 20 min. until crushed candy is melted. Cool completely; cut into bars. Store tightly covered.
Toffee Topped Fudge Nougats Glaze: Stir the 2 coarsely crushed toffee bars into the Chocolate cookie dough. Shape chocolate dough into 1-inch balls, using a heaping teaspoon of dough for each. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 5-8 min. until puffy. Cool completely. Prepare glaze: dip top of each cookie into hot glaze to cover or spread glaze on cookies. Allow glaze to dry completely before storing. Store tightly covered with waxed paper between layers of cookies.

Mixing method for glaze: In small heavy saucepan over low heat, melt the 3 finely crushed toffee bars in water, stirring constantly. Stir until thick and bubbly. If glaze becomes too thick, thin with 1 tsp. water.

Chocolate Corn Flake Cookies Melt chocolate, add all ingredients and drop on wax paper to harden.
Choco-Taffy Chewies Sift flour with soda and salt. Cream butter with sugar well, add molasses, egg and vanilla. Blend in dry ingredients. Stir in oats, chocolate pieces and coconut. Drop from tsp. onto greased cookie sheet. Bake at 375° for 10-12 min. Frost with Chocolate glaze:

Combine ¾ c. sugar and ½ c. cream. Bring to a rolling boil. Remove from heat. Pour over 1 pkg. choice. chips. Beat at high speed until chocolate is melted and glaze is of spreading consistency.

Mother’s Note: Make only ½ the amount of glaze.

Christmas Wreath Cookies Cream butter on high speed of electric mixer. Add sugar gradually, then egg and beat well. Reduce speed to low and add milk and vanilla. Sift together flour, baking powder and salt. Blend into mixture. Form dough into balls about the size of a walnut and roll with hand into strips 6 inches long and ¼ inch thick. Form into a circle and bring one end over and through. Arrange chopped cherries for holly berries and citron for leaves on each wreath. Bake at 375° for 5-8 minutes. Use a spatula to remove wreaths; allow to cool on cake rack.
Coconut Dream Bars

Butterscotch layer:

Coconut topping:
  1. To make butterscotch layer, cream shortening and brown sugar; sift flour, soda and salt together and stir into first mixture. Add rolled oats. Mixture will be dry and crumbly.
  2. Pat into baking pan (7x11 inches.)
  3. For topping: beat eggs slightly, then add remaining ingredients.
  4. Pour topping mixture over the first layer in the pan. (If desired, this may be put in the refrigerator one day before baking.)
  5. Bake in oven preheated to 350° about 30 min. or until done. Let cool, then cut into bars. Makes 20 bars.

Coconut-Oatmeal Cookies Make into small balls and roll in oatmeal or coconut. Flatten slightly. Bake 375° for 8 to 10 minutes.
Coconut Pecan Squares

Cream ½ cup butter with ½ cup dark brown sugar. Add 1 cup flour and mix well. Press into a greased 8x8"square pan, spreading batter evenly into the corners. Bake at 350° for 10 min. Meanwhile, beat 2 eggs until frothy. Gradually add 1 cup light brown sugar and beat until thick. Add 1 cup coarsely chopped pecans and ½ cup shredded coconut which has been tossed with 2 tbsp. flour. Season with 1 tsp. vanilla and a pinch of salt. Mix well. Spread over baked crust. Bake for 20 min. more at 350° or until well browned. Sprinkle with confectioners sugar when cool and cut into 1" squares.

Cowboy Cookies Sift together and set aside flour, soda, salt, and baking powder. Blend together shortening and sugars. Add eggs, and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla, chocolate. Dough is crumbly. Drop by teaspoonfuls onto a greased cookie sheet and bake 15 minutes at 350°. Makes 6 dozen.
Crumb Macaroons

Combine one cup fine dry bread crumbs, one cup sugar, ¼ tsp. salt, 1 cup chopped nuts, and blend in 2 beaten eggs and 1-½ tsp. vanilla. Drop by tsps. on well-greased baking sheets and bake at 350° for 15 min. or until golden brown. Remove at once from baking sheet to cooling rack. Makes 3 doz.

Crunchy Nut Cookies Heat oven to 375°. Mix thoroughly sugars, shortening, eggs, vanilla. Sift together flour, soda, salt and stir in. Add nuts. Shape 1 level tbsp. dough into balls. Place on greased baking sheet. Flatten with bottom of glass dipped in sugar. Bake 8-10 min. Makes about 5 dozen.
Date Nut Cake Brownies

Soak 1 cup cut-up dates for ½ hour in 1 cup boiling water with 1 tsp. soda. Cream together ¾ c. butter and 1 c. sugar. Add 2 eggs and date mixture.

Sift together 1½ c. flour, dash salt and ¼ c. cocoa. Line jelly roll pan with wax paper, grease lightly. Pour batter in pan and sprinkle with 1 cup chopped walnuts and 1 pkg. chocolate chips. Bake at 350° for 30 min.

Drop Cookies Cream butter, Crisco and sugar. Add eggs. Sift dry ingredients and add to first mixture. Add nuts last and drop off tsp. Bake in hot oven. (375°?)
English Toffee Cookies Mix as usual. Place dough on 2 large cookie sheets. Pat out with hands and spread with unbeaten egg white. Sprinkle with chopped nuts or coconut. Bake about 15 min. at 350° and cut while warm into squares.
Filled Cookies Filling: Cook until it thickens
Fresh Fig Squares

Fresh and warm from the oven, the squares are delicious with whipped cream. Cold, and cut into bars, they make a chewy fig bar. (Canned figs may be substituted for fresh figs with excellent results; drain well before using.)

Mash figs into a paste. Combine egg, vanilla, and sugar, beating, mixture well. Add figs and nuts. Sift flour, measure and sift again with soda, salt, and spices. Blend all ingredients together and spread mixture into a greased baking pan. Bake at 350° for 15 minutes. When cool, cut into squares.

Fruitcake Cookies
Brown sugar cookies like tiny fruitcakes, rich with colorful fruit and nuts. Mix thoroughly shortening, brown sugar and egg. Stir in sour milk. Sift together flour, soda, salt and stir in. Mix in pecans, cherries, dates. Chill. Heat oven to 400°. Drop dough with tsp. about 2" apart on lightly greased baking sheet. Top each cookie with a pecan half or half a candied cherry. Bake 8-10 min. Makes 4 dozen.
Fudge Squares Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla, milk and flour which has been sifted with baking powder and salt; add nut meats, mix well. Spread about ½ inch thick on greased shallow cake pan, bake in slow oven 20 to 30 min. Cut into 2-inch squares before removing from pan.
Grandma’s Jumbo Raisin Cookies
(from Judy Marshall)

Pour one cup of boiling water over two cups of seedless raisins, cover tightly and simmer 5 min. Remove from fire and let stand 5 minutes. Strain off water and save.

Blend ½ cup margarine with ½ cup shortening and when soft add gradually 2 cups of sugar, creaming the mixture thoroughly. Add 1 tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. allspice, and 1 tsp. vanilla. Beat again and then add 3 eggs, one at a time, beating hard as you add each egg.

Sift together 4½ cups sifted all-purpose flour, 1 tsp. baking powder, ¾ tbsp. salt, and add these dry ingredients gradually with ½ cup of the raisin water in which you have dissolved 1 level teaspoon soda. Then add the raisins and one cup chopped walnuts. Chill dough at least four hours.

Drop by tbspsfuls. on greased cookie sheet and bake at 400° for 10-12 min. Makes 3 dozen cookies.

Lemon Cream Frosting: Mix together 1 tbsp. soft butter, 1 tbsp. sweet cream, 1½ tbsp. lemon juice, the grated rind of ½ lemon, and 1¼ to 1½ c. confectioners sugar added gradually until mixture is smooth. Spread thinly on cookies when they are cool.

Hello Dolly Bars
(From Judy Marshall) In buttered pan, sprinkle layer of crumbs, coconut, chocolate chips and nuts. Pour milk over all. Bake 30 min. at 350°.
Honey Oatmeal Squares Cream butter, honey and sugar until light and fluffy. Add egg and vanilla; beat well. Sift together flour, soda, baking powder and salt. Add to creamed mixture. Stir in oatmeal, coconut and nuts. Spread in a greased 13x9" baking pan. Bake at 350° for 20-25 min. When cool, cut into bars about 1½x2½". Makes 30 bars.
Jubilee Jumbles Mix thoroughly shortening, sugars, eggs. Stir in evaporated milk, vanilla.

Sift together flour, soda, salt and stir in. Blend in nuts. Chill 1 hr. Heat oven to 375°. Drop rounded tbsps. 2" apart on greased baking sheet. Bake about 10 min., until delicately browned. While warm, frost with Burnt Butter Glaze. Garnish with walnut halves. Makes about 4 dozen.

Burnt Butter Glaze: Heat 2 tbsp. butter until golden brown. Beat in until smooth 2 cups sifted confectioners sugar and ¼ c. undiluted evaporated milk.

Variations: 1 c. moist shredded coconut or finely cut dates or seedless raisins or 6-oz. pkg. semi-sweet chocolate pieces may be added to recipe.

Lemon Sugar Cookies Work butter or margarine until soft and creamy. Then work in the sugar slowly until the mixture feels smooth. Beat the whole egg and extra egg yolk slightly and stir into the butter-sugar combination. Sift flour, baking powder and salt together and add it alternately with the lemon juice, beating hard after each addition. Mix in lemon rind.

Start your oven at 350° and grease the cookie sheet. Drop batter by the teaspoonful on cookie sheet and bake 10 min. Remove to wire rack and sprinkle with granulated sugar while cookies are still hot. Makes 2 dozen, large soft cookies that taste divine with cool lemonade.

(From Barbara Mather) Cream butter and sugar together. Beat egg and stir in, blending thoroughly. Stir in flour, salt, and vanilla; fold in cake crumbs and nut meats. Drop by tsps. onto greased cookie sheet, patting with tip of spoon to flatten each mound. Bake at 325° 12-15 min. Remove from pan immediately and cool on wire rack. In top of double boiler, melt chocolate and butter over hot water. Cool, spread thick coat on cookies.
Meringue Kisses (or Meringue Torte) Beat egg whites until frothy. Add salt and cream of tartar and continue beating until mixture stands in peaks. Then gradually and vigorously beat in sugar, one tablespoon at a time. It is important that beating continue until mixture forms stiff peaks. Finally add flavorings. For large meringues, drop about two tbsp. for each on waxed paper on baking sheet. Bake one hour at 275°. For small teacake-size meringues, drop by teaspoonfuls and top each with walnut meat. Or add chopped walnuts, cornflakes or shredded coconut to batter and then drop by teaspoonfuls. Large size meringues, when cooled, may be filled with ice cream, sherbet, fruit or berries and whipped cream and served as individual desserts.
New Northland Cookies
(Very Good; no eggs)

Mix together thoroughly:

Stir in: Sift together and stir in: Mix thoroughly with hands. Press and mold into long roll 2½" in diameter. Wrap in paper and chill overnight. Makes 4 dozen. Bake at 375° for 8 minutes.

Oat-Nut-Raisin Cookies Cream the bacon drippings and brown sugar. Add the milk and vanilla and heat until creamy. Sift dry ingredients together and add to first mixture. Stir in oats, raisins and nuts, then roll in balls ¾" in diameter. Put on sheets and bake at 375° for 12 minutes. Makes 48.
Old Fashioned Sugar Cookies

Measure into a mixing bowl:

Cream together until light and fluffy. Add: Beat until smooth and creamy. Sift together: Add to creamed mixture and mix to a smooth, moderately soft dough. Before rolling, dough may be chilled for easier handling. Take small portions of dough at a time and roll lightly on a well-floured board to 1/8-inch thickness. Cut with a cookie cutter and lift cookies carefully with a spatula onto baking sheets. Sprinkle with granulated sugar. Bake in a preheated oven 375° for 8 minutes or lightly browned. Remove cookies from baking sheet and cool on racks before storing in air-tight container. Makes about 4 dozen cookies.

Note from Janet: This is the only recipe I ever use for roll-out cookies.

Orange Refrigerator Cookies

Cream together:

Add: Beat well. Sift together: Stir into this one cup of wheat germ, and 1 cup chopped nuts.

Add to the creamed mixture and stir until well mixed. Shape into a roll 2½". Roll in aluminum foil and chill. Slice with a sharp knife and bake at 375° for 10 min. Makes 6 dozen.

Peanut Butter Cookies
Marge Rodger Cream together shortening salt and peanut butter. Add sugars and mix well. Add eggs, one at a time. Beat well; add milk. Add flour and soda sifted together. Drop on greased cookie sheet, press cookies with fork. Bake at 350° for 10 minutes. You may use chunky peanut butter.
Pecan Squares Put graham crackers, salt, nutmeats, dates and chocolate pieces in a mixing bowl and stir together. Add the sweetened condensed milk and mix thoroughly; mixture will be thick and sticky but work it well together, using a spoon and fork if necessary. Turn into a greased 8-inch square pan and spread evenly. Bake for 30 min. at 350°. Cool and cut into squares with a sharp knife. Store in a tightly covered container.
Pineapple Squares
(From Louise Kellman 1972) Mix together well, press in greased square pan. Bake at 350 until light brown (20 min.).


Whip white of egg and yolk separately, mix well with coconut, sugar, melted butter and pineapple, spread over shortbread. Bake at 350° for 20-30 min. Let cool before cutting into squares.

Skillet Cookies Cook butter, sugar and dates until mushy. Remove from fire. Add 1 egg, stirring fast so as not to cook the egg. Cook on simmer for 6 minutes. Add Krispies and nuts. Roll about the size of a walnut. Some people like to flatten them before rolling in coconut. Others prefer not to flatten them. Cool on wax paper.
Southern Cream Cookies Cream shortening and sugar; add eggs, vanilla and sour cream, mix well. Add flour sifted with salt, baking powder and soda. Add nuts. Drop from tsps. onto greased cookie sheet. Grease bottom of small glass, dip into sugar and cinnamon, press cookie flat. Bake at 350° for 15 min. 6 dozen.

Mix together thoroughly:

Sift together and stir in: Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased cookie sheet. Bake 8 to 10 min. at 400° until lightly browned, but still soft. (These cookies puff up at first, then flatten out with crinkled tops.) Makes about 5 dozen 2" cookies.


Cream ¾ c. butter, gradually add ½ c. sugar, and cream well. Stir in 1 egg and 2 tsp. vanilla and beat until fluffy. Sift together 2 cups flour and ½ tsp. salt, and add to creamed mixture with 2 cups ground Brazil nuts. Shape into 2/3-inch balls, arrange on ungreased baking sheets, and bake at 350° for 20 min. Cool slightly on baking sheet and roll in sifted confectioners sugar. Makes approx. 7 dozen cookies.

Spice Frills Cream the butter thoroughly. Add the sugar: cream till well blended and soft. Beat egg(s) slightly, add to creamed mixture. Add a little at a time, the sifted dry ingredients and the hot water. Form into ball, chill well. When well chilled, roll out about ¼ inch thick, spread with well drained fruit filling: Mix all these ingredients together well. Spread over the rolled out dough. Roll up like for jelly roll. Chill again to make it easier to handle; then cut off slices about ¼ inch thick. Bake on greased cookie sheet 30 min. in 350 degree oven.
Spritz Cream butter and sugar. Add egg yolk and beat well. Add salt, vanilla, and flour and mix until combined. Press through pastry tube or cookie press onto baking sheet. Decorate with colored sugar or decorettes if desired. Bake in 425° oven about 8 minutes. Makes about 5 dozen.
Surprise Cookies Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt; beat until stiff. Fold in vanilla, nuts and chocolate pieces. Drop by scant teaspoonfuls onto wax paper-lined baking sheet. Bake at 250° for 30 min. Remove to cooling rack. Makes about 3 dozen.

Note: If desired, use half chocolate and butterscotch pieces or all butterscotch.

Taffy Oatmeal Cookies Sift together flour, baking soda, salt and cinnamon. Cream shortening thoroughly. Add sugar gradually and cream until light and fluffy. Add eggs and molasses and beat well. Stir in sifted dry ingredients, rolled oats and chopped nuts. Drop by tbspfuls. on greased baking sheet. Bake at 400° for 8-10 min. Makes 4 dozen. (From Household Magazine.)
Tiger Cookies
  1. Melt chocolate chips in top section of double boiler over hot, not boiling, water or in a small saucepan over very low heat, stirring constantly. Remove from heat.
  2. Measure Sugar Frosted Flakes, then crush to 1½ cups. Set aside.
  3. Sift together flour, soda and salt; set aside.
  4. Measure margarine and sugar into mixing bowl; beat until very light and fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients; mix thoroughly. Fold in crushed Sugar Frosted Flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by level tbsps. onto ungreased baking sheets.
  5. Bake at 375° about 12 min. or until done. Remove immediately from baking sheets: cool on wire racks. Makes about 5 dozen.

Toffee Squares

Cream 1 cup of butter or margarine until light and gradually beat in 1 cup of granulated sugar, 1 egg yolk, and 1 teaspoon vanilla.

Measure 2 curs sifted all-purpose flour and sift again with ½ tsp. soda and 1 tsp. cinnamon. Combine the two mixtures and mix thoroughly. Grease an 11x16" pan and spread the dough in it, using your fingers dipped lightly in cold water to spread dough. When bottom of pan is covered with thin even layer, beat the egg white slightly and brush top of dough well with it. Now sprinkle over one cup of chopped pecans (medium-fine) and press these into the dough lightly with your hand. Bake at 350° for 25 min. Remove from oven at once; while they are hot cut into 40 squares. Remove from pan when cold.

Note from Janet: This has been a favorite of mine.

Walnut Balls
Delicious Cream butter, add sugar and other ingredients. Form into tiny balls. Bake at 300° until slightly browned, about 45 min. Makes about 26 tiny balls. When cold, roll in powdered sugar.
Yummy Squares
(From Lorraine Gularte) Cream shortening and sugar. Add eggs and vanilla and blend. Sift flour, salt, and baking powder and mix in well. Spread in greased shallow pan (9x13"). Beat egg white until stiff; add brown sugar gradually. Fold in nuts. Spread over mixture in pan. Bake at 325° for 25 min. Remove and cut into squares.