Nutty Noodley Clusters

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Agnes Houghton Boss

2 (6 oz.) pkg. chocolate chips
2 (3 oz.) cans LaChoy Chow Mein Noodles
2 (6 oz.) pkg. butterscotch
1/2 c. nut meats

Melt all chips over low heat, stirring constantly. Remove from heat and stir in noodles and nuts so that all are coated evenly. Drop by spoonfuls on wax paper. Place in refrigerator to harden. Yields about 24 clusters.

Orange Ball Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

1 lg. box vanilla wafer, rolled fine (or whirled in blender)
1 box confectioner' s sugar
1 1/2 c. pecans, chopped (or you can substitute coconut)
1 stick (1/2 c.) margarine
Food coloring to color coconut, optional
1 sm. (6 oz.) can orange juice concentrate

1. Cream margarine and sugar. Add orange juice concentrate, thawed; mix. Add the cookie crumbs and half of the chopped pecans to the mixture. Form dough into small balls. 2. Roll balls in the remaining chopped nuts ( 3/4 cupful); you may prefer to use coconut shreds instead. Mixture will be very sticky, but roll in the nuts right away, because cookies will dry fast and the coating will not adhere well otherwise. 3. If desired, you may color coconut red or green.

Seven Layer Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 stick (1/4 lb.) butter or margarine
1 c. chocolate chips
1 c. chopped nuts (walnuts or pecans)
1 c. graham crackers, crushed
1 c. butterscotch chips
1 can Eagle Brand condensed milk
1 c. shredded coconut

Melt butter in bottom of a 9x12 inch baking pan while heating oven to 350 degrees F. (Butter is only melted, not burned.) Spread graham cracker crumbs evenly over the melted butter. Add butterscotch chips, coconut, chocolate chips, and nuts, in any order. (Spread each ingredient evenly). Add condensed milk last, pour
carefully for even distribution over top. Bake 25-30 minutes.

Molasses Sugar Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Sarah Hallaran Gramentine

(5-6 dozen)

3/4 c. shortening
2 tsp. baking soda
1 1/4 c. sugar (use half brown)
1/4 tsp. salt
1/2 tsp. ginger
1/4 c. molasses
1/2 tsp. cloves, ground
1 egg
1 tsp. cinnamon
1 tsp. vanilla
Granulated sugar
1 3/4 c. flour

Cream shortening and sugar. Add molasses, egg, and vanilla, and mix well. Sift together flour, soda, salt, and spices, and add to molasses mixture. Mix thoroughly. Chill. Form into 1 inch balls, roll in granulated sugar, and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes.

Rita Nowland's Fresh Apple Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

2 c. flour
1/4 c. milk
1 tsp. soda
1/2 c. (1 stick) margarine
1 tsp. cinnamon
1 c. apples, cup up, peeled
1/2 tsp. nutmeg
1 c. nut meats
1/2 tsp. salt
1 c. currants (raisins will do, but currants make it even better!)
1 1/3 c. brown sugar, packed.
1 egg

Big, tasty cookies! Bake only nine or ten at a time on regular-size cookie sheet. In large mixing bowl, put the margarine and the first six ingredients; mix in egg and milk and start beating slowly. When well mixed, add apples, nut meats, and currants. Drop by spoonfuls onto cookie sheet and bake at 375 degrees till done. While still warm, may be frosted with 10X confectioner's sugar mixed with enough lemon juice to make a paste.

Coconut-Oatmeal Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Delia Smith Hunter

1/2 c. vegetable shortening
1/2 tap. salt
3 T. butter
1/2 tsp. soda
1 1/4 c. brown sugar
1/2 tsp. baking powder
1 egg
1 c. oatmeal
1 c. flour, sifted
1/2 c. shredded coconut

Mix thoroughly shortening, sugar and egg. Sift together flour, soda, salt and baking powder. Stir into shortening mixture. Then add oatmeal and coconut. Shape into balls the size of small walnuts. Press down with cloth-covered glass dipped in flour. Grease cookie sheet with butter. Bake in 400 degree oven until golden brown, about 5 minutes. Makes 4 dozen cookies.

Vienna Kepfel (Cookies)

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Hodson Chambers

4 oz. butter
1 1/4 c. flour, sifted twice
1/3 c. sugar
1 tsp. vanilla
4 T. finely ground almonds

Cream butter with sugar. Add remaining ingredients. Shape by hand a pinch of dough into 1 1/2 inch roll, make into a crescent. (Oil hands lightly). Place on unbuttered cookie sheet. Bake at 325° until sand colored, 6 to 8 minutes. Remove carefully.

Chinese Almond Cookies

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

36 whole blanched almonds
1/2 c. ground almonds
1 c. lard
1 c. sugar
1 egg
1 tsp. almond extract
2 1/2 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt

Preheat oven to 350 degrees. Cream together lard and sugar. Beat egg and add along with ground almonds and almond extract. Blend well. Sift flour together with baking powder and salt, and gradually add, mixing with hands to blend. Knead into a dough (if it is too stiff, add water a drop at a time, but do not soften too much). Shape into long roll, 1 to 2 inches in diameter. Cut in 1/4 inch slices. Top with almond and bake on greased baking sheet. Bake until golden; about 15 minutes.

Rocks (Drop Cookies)

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Minda Crosby

3 eggs
1 1/2 cups brown sugar
1 cup shortening
1 teaspoonful soda, dissolved in 2 tablespoonfuls sweet milk
1/2 teaspoonful nutmeg
1 teaspoonful vanilla
pinch salt
1 cup raisins, chopped
1 cup nutmeats
3 level cups sifted flour

Drop from teaspoon. Bake quickly. Makes about 4 dozen.

Oatmeal Cookies

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. N. B. Trim

1 cup shortening or 1/2 cup butter and 1/2 cup lard
2 cups brown sugar
3 eggs
2 cups flour
3 cups rolled oats
1 teaspoonful soda in 1 tablespoonful hot water

Mix all together, put in rolled oats and flour enough to roll.

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