Category: Cookbook

1 C. lard
1 C. margarine
1 1/2 C. white sugar
1 1/2 C. brown sugar
3 tsp. vanilla
4 1/2 C. flour
1 1/2 tsp. soda
3 eggs
1 C. nuts
1 – 12 oz. pkg. chocolate chips

Bake at 350° for 10 to 12 minutes.

2 C. margarine
2 C. sugar
2 C. brown sugar
4 eggs
2 C. peanut butter
4 tsp. baking soda
6 C. flour

Mix together baking soda and flour; set aside. Mix margarine and sugars, then add eggs and peanut butter. Mix wet and dry ingredients together. Make into balls and flatten with fork. Bake on ungreased cookie sheet for 10 minutes at 400°.

Plan ahead! Needs to chill. Big recipe, but can be halved.

3 C. butter-flavored Crisco
4 C. sugar
1 C. molasses (Cara recommends dark)
4 eggs
8 C. flour
2 T. + 2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger

Cream Crisco and sugar. Add molasses and eggs. Mix well. Combine flour, soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1 to 2 hours. Shape 1/2 cupfuls of dough into balls. Roll in sugar. Place 4 at a time on a greased baking sheet. Bake at 350° for 18 to 20 minutes, or until edges are set.

Jane Sage shared her cookies with the Young family while we were at the North West Angle. The original recipe was in the Dunkerton United Methodist Church Cookbook. Mrs. Newman Mortenson was my mother’s aunt. The cookies are very good.

3/4 C. shortening
1 C. sugar
1/4 C. molasses
2 C. flour
1 tsp. cinnamon
1/2 tsp. ginger
1 egg
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt

Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients and add to creamed mixture. Chill 1 hour. Form into 1″ balls and roll in sugar. Bake on greased cookie sheet at 375º for 8 to 10 minutes.

3/4 C. shortening
1 C. sugar
1 egg
1/3 C. molasses
2 C. flour
2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cloves
2 tsp. ginger

Cream together shortening and sugar. Beat in egg and molasses. Combine dry ingredients and stir into creamed mixture. Make into balls the size of walnuts; roll in sugar and bake at 350º for 9 to 11 minutes.

3/4 C. oil
3/4 C. cocoa
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Mix the first 5 ingredients together. Combine the flour, baking powder and salt. Mix wet and dry ingredients together. Chill at least 4 hours or overnight. Drop by spoonfuls into powdered sugar, covering each ball. Place on an ungreased cookie sheet. Bake at 375º for 10 to 12 minutes. Do not overbake! Cool on rack.

Makes 6 dozen,

1 C. Crisco
1 1/2 C. sugar
2 eggs
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Cream Crisco and sugar; add eggs, then dry ingredients. Roll into 1″ balls, then in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on an ungreased cookie sheet. Bake at 400º for 8 to 10 minutes.

Makes around 6 dozen.

TOPPING:
3 T. granulated sugar
1 T. ground cinnamon

COOKIES:
2 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. brown sugar, packed
1/2 C. granulated sugar
2 sticks (1 C.) salted butter, softened
2 large eggs
2 tsp. vanilla extract

Preheat oven to 350°. In a small bowl, combine sugar and cinnamon for topping. Set aside. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. Do not overmix. Shape dough into 1″ balls and roll each ball in topping mixture. Place onto ungreased cookie sheets, 2″ apart. Bake for 18 to 20 minutes. Immediately transfer cookies to cool, flat surface.

Margie Lenz adapted this recipe from cookies that she used to make when she cooked at school.

4 1/3 C. flour
4 tsp. baking powder
4 tsp. cinnamon
2 1/2 C. margarine or shortening
4 2/3 T. molasses
4 large eggs
1 tsp, baking soda
1 T. salt
4 3/4 C, quick oatmeal
5 C. sugar
1 T. vanilla

Blend dry ingredients, except sugar. Mix well. Cream shortening and sugar. Add molasses, vanilla and eggs to creamed mixture. Beat to blend. Add dry ingredients and mix. Drop on cookie sheet and bake 15 minutes at 350°.

Makes 100 large cookies.