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There was a time when Mother was so
busy that children had to look to Grand
ma for cookies, for Grandma had time
to spend making the big old fashioned
molasses cookies and the rolled out
white sugar ones. Times have changed
■
and now Mother can make a hatch of
cookies in a few minutes, so now it’s
Mom’s cookie jar that is raided. Further
more she finds it fun to try out a host of
interesting recipes and thus she keeps
the jar filled with surprises.
SUGARPLUM COOKIES
W cup butter
2 slightly beaten eggs
1 cup sugar
IV* cups (8-ox. pkg.) dates, cut in small
pieces
W cup scoter
1 cup all-purpose flour
Vi teaspoon salt
1 teaspoon vanilla
l cup pecans or walnuts, chopped
2Vt cups rice crispy cereal
1 to H* jars (2 ox. each) red colored
sugar
Heat butter in medium size skillet over medium heat.* When partially melted,
add eggs and sugar; mix thoroughly. Blend in dates; cook, stirring constantly,
5 minutes. Turn heat to low. Gradually add flour. Cook, stirring constantly,
until thick, 7 to 10 minutes. Stir in salt, vanilla, pecans, and rice crispy cereal •
mix thoroughly. Cool to lukewarm.
Shape into balls, bells, stars, hearts, trees, strawberries or other desired shapes.
Roll in sugar. Cool. Use green frosting to make stem on strawberry cookies.
Makes about 4 dozen cookies.
"Electric skillet may be used.
For bar cookies: Press mixture into ungreased 9 x 9-inch pan. Decorate with
pecans. Cool; cut into bars.
For refrigerator cookies: Cool to lukewarm. Shape into rolls 2 inches in di
ameter. Roll in colored sugar. Wrap. Chill. Serve, cut in K-inch slices.
RAISIN DROP COOKIES
(Quick Mix Method)
2 cups sifted flour
2 teaspoons baking powder
Vs teaspoon salt
1 cup brotcn wafer
Vs cup butter
I egg
M cup milk
1 teaspoon vanilla extract
1 cup raisins
Sift together flour, baking powder and salt. Add brown sugar, butter, egg,
milk and vanilla extract. Mix to blend ingredients. Then beat 300 strokes by hand
or 2 minutes at medium speed on electric mixer. Add raisins and mix thoroughly.
Drop by spoonfuls on ungreased baking sheet and bake in moderate oven (375°F.)
10 to 15 minutes. Makes about 4 dozen 2-inch cookies.
ALMOND ’LASSES SNAPS
2 cups sifted all-purpose flour
Vi teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
Vt teaspoon cloves
V* cup butter
1 cup brown sugar (packed)
V* teaspoon mint extract
I
Vs cup molasses
I cup chopped almonds
Vs cup granulated sugar
Sift together flour, salt, soda and spices. Cream butter,
brown sugar, mint extract and egg together until light and
fluffy. Add molasses. Beat well. Add sifted dry ingredients
and mix well. Stir in half the almonds. Chill thoroughly.
Shape in balls the size of walnuts. Mix remaining almonds
and granulated sugar, and roll balls in them. Place on but
tered cookie sheets about 2 inches apart. Bake in moderate
oven (350 degrees F.) 15 minutes. Makes 4 doz.
DOUBLE-DECK BROWNIES
TOP DECK:
1 square chocolate, melted
V* cup butter, melted
Va cup sugar
1 egg
% cup sifted all-purpose
flour
Va teaspoon baking powder
Va teaspoon salt
Va cup milk
W teaspoon vanilla
W cup chopped nuts
BOTTOM DECK:
W cup sifted all-purpose
flour
Vs teaspoon baking soda
M teaspoon salt
1 cup rolled oats
(uncooked)
H cup broum sugar,
firmly packed
H cup butter, melted
For bottom deck, sift together flour, baking soda
and salt and combine with rolled oats and sugar.
Mix in melted butter. Pat mixture into bottom of
7 x 11-inch baking pan and bake in 350° F. oven for
about 10 minutes; For top deck, combine chocolate,
butter and sugar; add egg and beat well. Sift dry
ingredients together and add alternately with milk
and vanilla to chocolate mixture. Fold in chopped
nuts. Spread batter over baked bottom layer, re
turn to oven and bake for 25 minutes. Cool, frost
with melted chocolate morsels and cut into squares.
