COCONUT MACAROONS
2 egg whites Dash of salt
1/2 tsp vanilla 2/3 cup sugar
1 1/3 cup flaked coconut
Beat egg whites with dash of salt and the vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop rounded teaspoonful onto greased cookie sheet. Bake at 325 degrees for 20 minutes. Make 1 1/2 dozen.
FORGOTTEN COOKIES
2 egg whites 1/2 cup sugar
1 package (6 oz) chocolate chips 1 cup chopped nuts
Beat egg whites until stiff. Gradually add sugar, chocolate chips and nuts. Mix and drop on cookie sheets - any size you want. Place in preheated 350 degree oven. Turn off oven immediately after putting cookies in. Forget them. Can be removed in 45 to 50 minutes.
OATMEAL CRISPIES
1 cup shortening 1 teaspoon salt
1 cup brown sugar 1 teaspoon baking soda
1 cup white sugar 3 cups quick cooking oatmeal
2 beaten eggs 1/2 cup chopped nuts
1 teaspoon vanilla 1 1/2 cups flour
Thoroughly cream shortening and sugars. Add eggs and vanilla and beat well. Add dry ingredients. Add oatmeal and nuts and mix well. Shape into roll and wrap in waxed paper and chill thoroughly or overnight. Slice 1/4 inch thick. Bake on ungreased cookie sheet in 350 degree oven for 10 minutes.
SEVEN-LAYER BARS
1 stick butter 1 cup graham cracker crumbs
1 pkg (6 oz) chocolate chips 1 pkg (6 oz) butterscotch chips
1 cup flaked coconut 1 cup pecans
1 can sweetened condensed milk
Put melted butter in a 9 x 13 inch pan. Spread graham cracker crumbs on butter. Make one layer of each ingredient. Spread the can of sweetened condensed milk over top. Bake 30 minutes at 350 degrees. Cut into bars.
CHOCOLATE CHIP COOKIES
2 1/4 cups sifted flour 1 teaspoon baking soda
1 teaspoon salt 1 cup softened shortening
3/4 cup sugar 3/4 cup firmly packed brown sugar
1 teaspoon vanilla 1/2 teaspoon water
2 eggs 1 pkg (12 oz) chocolate chips
Sift together flour, baking soda and salt. Set aside. Combine shortening, sugar, brown sugar, vanilla and water. Beat until creamy. Beat in eggs. Add flour mixture and mix well. Stir in chocolate chips. Drop by well-rounded half-teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 100 two-inch cookies.
SNICKER DOODLES
1/2 cup butter or margarine 3/4 cup sugar
1 egg 1 1/3 cups sifted flour
1 teaspoon cream of tartar 1/2 teaspoon baking soda
1/4 teaspoon salt
Cream butter and sugar. Beat in egg. Sift together and stir in the flour, cream of tartar, baking soda and salt. Drop by teaspoonfuls onto ungreased cookie sheet, about 2 inches apart. In a salt shaker, mix together 3 tablespoons sugar and 1 teaspoon cinnamon and shake some on top of each cookie. Bake at 400 degrees until lightly browned but still soft, about 8 to 10 minutes. Cookies will puff up at first then flatten out with crinkled edges. Makes about 2 1/2 dozen cookies.
PEANUT BLOSSOMS
1 3/4 cups flour 1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup sugar
1/2 cup brown sugar 1/2 cup peanut butter
1 egg 2 tablespoons milk
1 teaspoon vanilla 48 chocolate candy kisses
Combine all ingredients except kisses. Form dough into balls and roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Top each hot cookie with a kiss. Press down. Allow to cool slightly before removing from cookie sheet.
AMISH SUGAR COOKIES
1 cup butter or oleo 1 cup oil
1 cup powdered sugar 1 cup granulated sugar
1/4 tsp salt
Mix together. Add 2 eggs. Mix thoroughly.
Add: 4 1/2 cups flour 1 tsp baking soda
1 tsp cream of tartar 1 tsp vanilla
Mix well. Form into small balls. Place on ungreased baking sheet. Use fork to criss-cross each cookie. Bake at 375 degrees for 10 to 12 minutes.
CHEWY OATMEAL COOKIES
1 cup all-purpose flour 3/4 teaspoon baking soda
1/2 tsp salt 1 teaspoon cinnamon
3/4 cup butter or shortening 1 1/3 cups firmly packed brown sugar
2 eggs 1 teaspoon vanilla
3 cups oats, uncooked 1 cup raisins
Sift together flour, soda, salt, and cinnamon into bowl. Add butter, sugar, eggs and vanilla; beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 3 1/2 dozen cookies.
FAMOUS OATMEAL COOKIES
¾ cup shortening or butter 1 teaspoon vanilla
1 cup brown sugar 1 cup flour
1/2 cup sugar 1 teaspoon salt
1 egg 1/2 teaspoon baking soda
1/4 cup water 3 cups uncooked oats
Beat butter, sugars, egg, water, and vanilla together until creamy. Sift together flour, salt, and baking soda; add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. For variety, add nuts, raisins, chocolate chips, or coconut.
RANGER COOKIES
1 cup shortening or butter 1 tsp salt
1 cup white sugar 1 tsp baking soda
1 cup brown sugar 1/2 teaspoon baking powder
2 eggs 1 cup uncooked oats
1 teaspoon vanilla 2 cups Rice Krispies cereal
2 cups flour 1 cup shredded coconut
Cream shortening with brown and white sugars. Add eggs and vanilla and cream well. Sift flour with baking soda, salt, and baking powder. Combine oatmeal, Rice Krispies, and coconut. Fold dry ingredients into creamed mixture. Mix well. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes until cookies are lightly browned.
PECAN CUPS
1 pkg (3 oz) cream cheese
1/2 cup butter
1 cup flour
Combine. Form into 24 balls. Put the small cupcake liners into tiny cupcake pans and press the balls into the liners.
Filling:
1 egg 3/4 cup brown sugar
1 teaspoon soft butter 1 teaspoon vanilla
pinch salt 2/3 cup chopped pecans
Fill cups and bake 25 minutes at 325 degrees.
COW CHIP COOKIES
In a large mixing bowl blend:
2 cups melted butter 2 cups brown sugar 2 cups white sugar
Add:
4 eggs 2 teaspoons vanilla 2 cups oatmeal
2 cups corn flakes 4 cups flour 2 teaspoons baking soda
2 teaspoons baking powder
Stir in: 12 oz pkg chocolate chips 1 cup pecans 1 cup coconut
Mix all together and drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 15 to 17 minutes.
POTATO CHIP COOKIES
1 cup butter 1/2 cup crushed potato chips
1/2 cup sugar 1/2 cup chopped pecans
1 teaspoon vanilla 2 cups flour
Mix together. Roll into balls and flatten with end of small glass and sprinkle with sugar before putting in 350 degree oven for 16-18 minutes.
NEIMAN MARCUS COOKIES
2 cups butter 4 cups flour
2 tsp baking soda 2 cups sugar
5 cups blended oatmeal (measure oats & blend
in blender to a fine powder 24 oz chocolate chips
2 cups brown sugar 1 tsp salt
1 8 oz Hershey Bar (grated) 4 eggs
2 tsp baking powder 2 tsp vanilla
3 cups chopped nuts (pecans are preferred)
Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Recipe may be halved.
SPRITZ
1 cup butter 1 teaspoon almond flavoring
1/2 cup sugar 2 1/4 cups flour
1 egg 1/2 teaspoon salt
Heat oven to 400 degrees. Mix butter, sugar, egg, salt and flavoring thoroughly. Work in flour. Using 1/4 dough at a time, force dough through cookie press on ungreased baking sheet in desired shapes. Bake 6 to 9 minutes or until set but not brown. Food coloring may be added to dough when using for different shapes, i.e. green for trees, red for flowers.
TOFFEE SQUARES
1 cup butter 2 cups flour
1 cup packed brown sugar 1/4 teaspoon salt
1 egg yolk 2-3 milk chocolate bars
1 teaspoon vanilla 1/2 cup chopped nuts
Heat oven to 350 degrees. Mix butter, sugar, egg yolk, and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 10 x 13 on greased baking sheet, leaving about 1" all around edge of baking sheet. Bake 20 to 25 minutes or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated pieces of chocolate on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts. Cut in squares while warm.