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home : news : news May 28, 2016

10/17/2013 2:50:00 PM
Keeping the cookie jar full

Would you believe I’m not writing about apples again this week? You’re right. I think it’s time we make cookies! Do you remember having a cookie jar or cookie can full, or partially full, of cookies? It may be a crock with a cover or a three pound coffee can that usually stood in a far corner of the kitchen cupboard or in the pantry. It was always full, or partially full, of homemade cookies that you could munch on when you came home from school. Sometimes ginger snaps, sugar cookies or fat oatmeal cookies with lots of raisins poking out of the top. Now days it is often sandwich (Oreos), sugar, peanut butter or chocolate chip cookies. In today’s generation, the working parents don’t seem to have time to make cookies. A good way to save time making cookies is to make the dough at night, put the dough in the fridge and bake the cookies in a day or two. Those of us who are retired can make them when we feel like it! Hooray for the full cookie jar, (no longer a coffee can) when the grandkids or friends stop by. Let the cookies begin...

1/2 c. butter
1 c. packed brown sugar
2 eggs
2 c. cake flour*
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. each cloves and nutmeg
2 c. raisins, chopped
1/2 c. chopped nuts

Cream butter, add sugar and eggs; beat until light. In a bowl, combine all dry ingredients; stir into creamed mixture, mixing well. Stir in raisins and nuts; mix well. Drop by teaspoonfuls onto greased cookie sheets, or parchment lined cookie sheets; no need to grease. Bake at 350 degrees about 10 minutes or just until soft to the tough. Don’t bake too long. Store in container with tight-fitting lid. Makes about four dozen. *If using all-purpose flour, remove 2 T. per cup to equal 1 c. cake flour.


2-1/4 c. flour
1/2 t. each, baking soda and cream of tartar
3/4 c. firmly packed brown sugar
1/2 c. sugar
1 c. butter, softened
1 egg
1 t. vanilla
1-1/2 c. finely chopped cashews

In a large mixing bowl, combine all ingredients except cashews. Blend well with mixer. Stir in cashews; mix thoroughly. Drop by rounded teaspoons onto lightly greased cookie sheet; or use parchment paper as above. Bake at 350 degrees for 12-15 minutes until golden brown. Makes about 5-1/2 dozen cookies.


1/2 c. chocolate chips
1/2 c. mini-marshmallows
1 T. water
3/4 c. flour
1/2 c. sugar
1/2 t. each, salt and baking soda
1/3 c. firmly packed brown sugar
1/2 c. shortening
1 egg
2 t. almond extract
1/2 t. vanilla
1-1/4 c. quick-cooking oats
1 c. chopped pecans

In a large saucepan, melt first three ingredients over medium-low heat, stirring constantly. Remove from heat; add rest of ingredients except oats and pecans. Blend well. Stir in oats and pecans, mix thoroughly. Drop by rounded teaspoons onto ungreased cookie sheets or as directed in previous recipe using parchment paper. Bake at 350 degrees for 12-15 minutes. Don’t over bake. Makes about four dozen cookies.


1 c. flour
1-1/2 c. sugar
1/2 t. salt
3/4 c. milk
1/4 c. butter
1 c. butterscotch pieces
2-1/2 c. quick-cooking oats
1 c. each, flaked coconut and chopped walnuts
1 t. vanilla

In a large saucepan, combine first five ingredients. Bring to a boil, over medium-low heat, stirring occasionally. Boil three minutes, stirring constantly. Remove from heat. Stir in butterscotch pieces. When melted, stir in rest of ingredients; mix well. Drop by tablespoons onto lightly greased cookie sheets, or use parchment paper as directed in previous recipe. Bake at 325 degrees for 12-15 minutes. Cool slightly, remove from sheets.


2 c. chopped dates
1-1/2 c. sugar, divided
1/2 c. water
4 c. flour
1 t. each, baking soda and salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 t. vanilla
3 eggs
1 c. chopped walnuts

In a medium saucepan, combine dates, 1/2 c. sugar and water. Cook over low heat, stirring occasionally, until thickened. Cool. In a large mixer bowl, combine remaining 1 c. sugar and remaining ingredients, except walnuts. Mix thoroughly. Mix in walnuts. Drop by rounded teaspoons onto greased cookie sheets or as directed using parchment paper. Makes about 80 cookies. Note: This recipe is easily cut in half unless you’re crazy about date cookies. Also, all of these cookies freeze well. A personal note: When the recipe makes a large amount and have the same baking temperature, I make both recipes and bake like crazy... having loads of cookies to have ready for cookie monsters.

Thought for the Day: You must have been warned against letting the golden years slip by; but some of them are golden only because we let them slip by.

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