Cookie Recipes*

Peanut Butter
Tiny Timmies
Chocolate Chip or Raisin-Cinnamon
Frogs

Regular Recipes*

Potato Pancakes
Lemon Pie (need this one)

Peanut Butter Cookies

This recipe makes about 20 crisp cookies.

1/2 cup butter or other soft shortening
1/2 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Get Ready

Set the oven temperature to 350 degrees.

Grease the cookie sheets.

Make the cookie batter

1. Get a large mixing bowl. Measure the shortening and put it in the bowl. Then measure the peanut butter and put it in with the shortening. Whip them together with a mixing spoon. Whip them until they are blended together.

2. Measure the granulated sugar and pour it on the peanut butter mixture. Pack the brown sugar into a measuring cup and then dump it on the granulated sugar.

3. Cream the sugars and the peanut butter mixture together.

4. Now get a cup. Break the egg into the cup and then add it to your mixture.

5. Measure the vanilla and pour it in. Start to stir slowly. Then stir hard and fast until you have a smooth batter. Set the mixing bowl aside.

6. Measure the flour, the salt, and the baking soda into a sifter. Sift them into a bowl.

7. Add the sifted ingredients to the peanut butter batter. Stir slowly. Stir as hard as you can. You will have a stiff, light-brown cookie batter.

Shape and Bake the Cookies

Use an "eating" teaspoon. For each cookie, scoop out a spoonful of batter and push the batter off onto the cookie sheet. Leave a lot of room around each cookie.

Before you put the cookies into the oven, mark them with the back of a fork. Here's how you do it: Put some flour on a plate. Dip the fork into the flour. Then press down on a cookie with the back of the fork. Make criss-cross marks all over the cookie.

Dip the fork into the flour again and mark the next cookie. Mark all the cookies this way, and then put them into the hot oven.

Let the cookies bake for 10 minutes. (Get another batch ready if you have another cookie sheet.)

Ten minutes are up! Smell those peanut butter cookies! Look how much they have spread out! They are very flat and very soft. Use a spatula to lift them off the cookie sheet and put them on a wire rack.

Let the cookies cool for a couple of minutes. As they cool, they become crisp. Try one and see.

Everybody loves peanut butter cookies!

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Tiny Timmies

This recipe makes about 24 soft cookies.

1 small can (8 3/4 or 9 ounces) crushed pineapple
1/2 cup butter or margarine
1 cup light brown sugar
1 egg

2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt

1 package (6 ounces) butterscotch bits
1 small package (about 3 ounces) chopped walnuts, or 1/2 cup whole shelled walnuts
Smarties or candied cherries for decoration

Get Ready

Take the butter out of the refrigerator. Let it get soft.

Set the oven temperature to 375 degrees.

Grease the cookie sheets.

Make the Cookie Batter

1. Get a small bowl and a strainer. Open the can of pineapple and dump the pineapple into the strainer. Let the syrup drip into the bowl. Set aside.

2. Get a large mixing bowl and measure the soft butter into it.

3. Pack the brown sugar into a measuring cup and pour it over the butter. Cream the butter and the sugar together.

4. Now get a cup. Break the egg into the cup and then pour it into the mixing bowl with the creamed mixture.

5. Measure out 3 tablespoons of the pineapple syrup and pour it over the egg. Beat everything together with a mixing spoon. Beat it well. Do not leave any lumps of sugar in the batter. Set the mixing bowl aside.

6. Measure the flour, the baking powder and the salt into a sifter. Sift them into a bowl.

7. Add the sifted ingredients to the egg mixture. Stir slowly. Stir until the white flour is all mixed into the batter.

8. Dump in the crushed pineapple, the butterscotch bits, and the nuts. (If you have whole walnuts, break them into bits before you add them.) Stir it all into the batter.

Shape and Bake the Cookies

Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter onto the greased cookie sheet. These cookies spread out as they bake, so leave plenty of room around each cookie.

Put a Smarty or cherry in the middle of each cookie.

Now they are ready for the oven. They will be done in 10 or 12 minutes. In the meantime, you can get another batch ready if you have another cookie sheet.

Time's up! Take the cookie sheet out of the oven. Carefully lift the cookies off with a spatula. (They will be very soft.) Put them on a wire rack to cool.

They look delicious! They smell delicious! They are delicious! Fit for a king.

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Chocolate chips or Raisin-cinnamon cookies

This recipe makes about 24 chewy cookies.

1 egg
1/2 cup butter or other soft shortening
1 cup light brown sugar
1 teaspoon vanilla
2 tablespoons water

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1 package (6 ounces) semi-sweet chocolate bits
or
1 teaspoon cinnamon and 1/2 cup raisins

Get Ready

Set the oven temperature to 375 degrees.

Grease the cookie sheets.

Make the Cookie Batter

1. Get a small bowl and a rotary beater. Break the egg into the bowl. (No bits of shell, please!) Beat the egg with the beater. Beat it until it is light and foamy. Then set the bowl aside.

2. Now get a large mixing bowl. Measure the shortening and put it in the bowl.

3. Pack the brown sugar in a measuring cup and dump it on the shortening. Cream the shortening and the brown sugar together.

4. Pour the beaten egg onto the creamed mixture. Add the vanilla and the water.

5. Beat the mixture with a mixing spoon. Beat it until you have a smooth, creamy batter. Set the mixing bowl aside.

6. Measure the flour, the baking soda, and the salt into a sifter. Sift them into a bowl.

7. Pour about half the sifted ingredients onto the creamed mixture. Stir. Then pour the other half in. Stir until all the flour is blended into the batter. You have a batter that can be used to make two different kinds of cookies. Which kind will you make?

8. If you are making chocolate chips, do this now: Dump in the package of semi-sweet chocolate bits. (Do not put in any cinnamon.) Stir the chocolate bits into the batter.

If you are making raisin-cinnamon cookies, do this now: Measure the cinnamon and sprinkle it over the batter. Stir it in. Then dump in the raisins, and stir them into the batter.

Shape and Bake the Cookies

Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies will get bigger in the oven so leave plenty of room around each cookie.

Put the cookie sheet into the hot oven. The cookies should be ready in 12 minutes. (If you have another cookie sheet, get another batch ready for the oven now.)

Twelve minutes go by fast! The cookies come out of the oven! Lift them off the cookie sheet with a spatula and set them on a wire rack to cool.

The next time you try this recipe, you may want to divide the dough in half after step 7 and make half raisin-cinnamon cookies and half chocolate chips. Use half the amount of raisins, cinnamon, and chocolate bits.

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* These recipes come from The Cookie Book, by Eva Moore, Illustrations by Talivaldis Stubis. ISBN: 0-590-04332-3. This book is out of print, but there are second-hand copies for sale online if you want to see the remaining nine recipes, one for each month of the year in total.

Frogs

1 cup cocoa
4 cups sugar
1 cup milk
1 cup margarine
2 tsp vanilla extract
2 cups coconut
6 cups oatmeal

Mix cocoa, sugar, milk and margarine in large pot. Boil 5 minutes and remove from heat. Add vanilla extract. Stir in coconut and oatmeal. Combine well. Drop onto wax paper lined cookie sheets. Refrigerate 1 hour.

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

Potato Pancakes

lazy mom's (blender) potato pancakes:

In a blender buzz together: -

1 onion (just take off the skin then cut into manageable chunks) -
1 egg - salt to taste then start adding chunks of potato and blending a bit at a time so they get mushed up properly. 
(about 9 medium potatoes for 2 people makes more than enough for a meal.)

The onion stops the potatoes from turning black when left standing and adds flavour. The egg gives a bit of lift to the pancakes.

If you want to do the REAL old-fashioned type of pancake, you should grate the potatoes finely on a grater instead of doing them in the blender. Fry them on a bit of oil & butter at a pretty high temperature (but not enough to turn the butter black!).  You will have to experiment a bit.  If you use the electric frypan, I seem to remember turning it a bit above the halfway mark on the temp gauge.

good luck & bon appétit!