Cookie Book selections

Here are some traditional recipe favorites from past cookie books for you to enjoy.


Pixies


  • 2 cups of flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 cups granulated sugar
  • 4 eggs
  • Powdered sugar

Sift flour, salt, and baking powder together in large bowl. For quick, easy and energy-efficient results, melt chocolate in a microwave. Because microwaves cook faster than stove tops, they use less energy! Mix oil, melted cooled chocolate and sugar in separate bowl. Add eggs, one at a time. Mix well. Stir in vanilla. Gradually add sifted dry ingredients until ingredients are just combined. Chill thoroughly.

Drop by tablespoonfuls into powdered sugar and shape into balls. Place about 2" apart on lightly greased baking sheets. Bake at 350° for about 14 minutes. Makes approximately 5 dozen Pixies.

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Healing cookies

  • 1 cup butter
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup wheat germ
  • 1/4 teaspoon salt
  • 2-1/2 cups old-fashioned uncooked oats
  • 2 cups chocolate chips
  • 1 cup chopped walnuts
  • 1/4 cup sesame seeds

Beat together butter and sugars until creamy. Add eggs, milk, and vanilla. Mix well. Add flours, baking soda, wheat germ and salt. Blend. Stir in oats, chocolate chips, nuts and sesame seeds. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 350° for 9 to 10 minutes. Cool slightly and remove to wire rack to cool completely. Makes approximately 5 dozen cookies.

You can use this recipe to make smaller, bite-size cookies. Just adjust baking time accordingly.

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Chocolate cherry nuggets


  • 2 cups (4 sticks) butter or margarine, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt (optional)
  • 4-1/2 cups flour
  • 1 12-ounce package miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup maraschino cherries, drained and cut into four pieces each (If you get a 10-ounce jar of cherries, you don’t have to measure. And use clean scissors to cut the cherries-it’s easier than chopping!)

In a large bowl, cream butter (slice up the sticks of butter to go faster). Mix in powdered sugar, and beat in vanilla and salt. Gradually add flour, mixing until well blended- this isn’t easy because the batter gets stiff. Using your hands, nature’s free source of energy, mix chocolate chips, pecans, and cherries. Dough will be stiff. Drop by teaspoonful (or just grab little chunks) onto ungreased sheets. Slightly flatten with you fingertip. Bake at 350° for 15 minutes. Makes 4 to 5 dozen Nuggets.

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Rich cookies


  • 1 cup butter
  • 1 cup powdered sugar, sifted
  • 2 teaspoons vanilla
  • 1 cup quick oats
  • 1-1/2 cups flour
  • 1/2 teaspoon baking soda
  • Chocolate shot or chocolate jimmies

Cream butter; add sugar, vanilla and oats. Sift flour and baking soda in a separate bowl. Add flour to butter/sugar mixture and mix well. Form dough into long, narrow rolls about 2" in diameter. Wrap each roll in waxed paper and refrigerate overnight.

Unwrap rolls and slice dough 3/8" thick. P lace on lightly greased cookie sheet. Brush each cookie with beaten egg white and top with chocolate shot or chocolate jimmies. Bake at 325° for about 22 minutes. Makes about 3 dozen cookies.

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Almond cookies


  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 cup almond slices or slivers

Cream butter, shortening and sugars. Blend in eggs. Blend dry ingredients and stir in. Mix in almonds. Dough will be stiff. Form dough into 2" rolls and wrap in plastic wrap or waxed paper. Chill several hours or overnight.

Unwrap rolls, then cut into slices and bake at 375° on ungreased cookie sheets for about 10 minutes. Makes about 4 dozen cookies.

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Gold cookies


  • 1/2 cup butter
  • 1 cup granulated sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1-1/2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup nuts, finely chopped
  • 2 teaspoons cinnamon

Cream butter; add sugar and blend thoroughly. Add egg yolks and mix well. Add vanilla. Sift together flour, baking powder and salt; add to creamed mixture. Mix thoroughly.

In separate bowl, stir together chopped nuts and cinnamon. Form dough into small balls and roll in nut and cinnamon mixture. Place balls 3" apart on greased baking sheet. Bake at 350 for about 12-15 minutes. Makes about 5 dozen cookies.

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Chocolate mint brownies

Layer 1


  • 1 cup sugar
  • 1/2 cup margarine, melted
  • 4 eggs
  • 1 24-ounce can chocolate syrup
  • 2 cups flour
  • Pinch of salt

Cream together sugar and margarine. Add eggs and chocolate syrup. Add flour and salt. Mix well. Put in greased jelly roll pan. Bake at 350° for 20 minutes. Cool 10 minutes. Refrigerate 10 minutes.

Layer 2


  • 1/2 cup margarine, softened
  • 2 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring
  • 2 tablespoons milk

Mix all ingredients and beat until smooth. Spread over first cooled layer. Refrigerate 30 minutes.

Layer 3

  • 1/2 cup margarine
  • 6 ounces semisweet chocolate chips

Melt margarine and chocolate chips together and drizzle over second layer. Refrigerate about 30 minutes. Cut when cool. Makes 2-3 dozen brownies

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Sugar date squares


  • 3/4 cup brown sugar, packed
  • 3/4 cup margarine or butter
  • 1 8-ounce package chopped dates
  • 1 teaspoon vanilla
  • 3 cups oven-toasted rice cereal
  • 1 cup chopped walnuts
  • 1 cup powdered sugar

Grease an 8" or 9" square pan. In large saucepan, combine brown sugar, margarine and dates. Cook over medium heat, stirring occasionally until mixture is almost smooth, about 5 minutes. Stir in vanilla, cereal and walnuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1" squares. Coat all sides with powdered sugar. Makes 5-6 dozen date squares.

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Lemon almond bars


  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
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    Topping


    • 4 eggs
    • 1-1/2 cups granulated sugar
    • 1/4 cup all-purpose flour
    • 2 tablespoons grated lemon rind
    • 1/3 cup lemon juice
    • 1-1/2 cups sliced almonds

    In bowl, cream together butter, sugar and salt until light; stir in flour. Press into ungreased 9x13" baking pan. Bake at 325° for about 35 minutes or until golden.

    Topping: In bowl, whisk together eggs, sugar, flour, lemon rind and juice until smooth. Pour over base. Sprinkle with almonds. Bake at 325° for 20-25 minutes or until set. Let cool on rack. Cut into bars.

    Makes 30 bars.

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    Bars to the stars

    • 2 cups butterscotch morsels
    • 1 cup chunky peanut butter
    • 8 cups crisped rice cereal (i.e., Rice Krispies™)

    Fudge Mixture

    • 2 cups semisweet chocolate chips
    • 1 cup powdered sugar
    • 1/4 cup butter
    • 2 tablespoons water

    Combine butterscotch morsels and peanut butter in large bowl. Microwave until melted and smooth. Add rice cereal. Stir until well coated. Press half the cereal mixture into a greased 9x13" pan.

    * Chill while preparing fudge mixture.

    Fudge Mixture: Combine and heat chocolate morsels, powdered sugar, butter and water. Melt, stirring often until mixture is smooth. Spread over chilled cereal mixture in pan.

    Spread remaining half of cereal mixture over top of fudge layer. Press mixture down firmly.

    * Chill until firm. Cut into squares. Makes 24 bars.

    * A good way to press mixture down evenly is to lay a sheet of waxed paper over mixture and press down with another 9x13" pan.

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    Cappuccino nanaimo bars

    • 1/2 cup unsalted butter
    • 1/3 cup unsweetened cocoa powder
    • 1/4 cup granulated sugar
    • 1 egg, lightly beaten
    • 1-1/2 cups graham cracker crumbs
    • 1 cup shredded coconut
    • 1/2 cup finely chopped walnuts

    Filling


    • 2 tablespoons milk
    • 3 tablespoons unsalted butter
    • 2 teaspoons instant espresso powder or ground coffee
    • 1/2 teaspoon vanilla
    • 2 cups powdered sugar

    Topping

    • 4 ounces semisweet chocolate, chopped
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon instant espresso powder

    In heavy saucepan, combine butter, cocoa, sugar and egg. Cook over low heat, stirring, until butter has melted. Remove from heat. Stir in graham cracker crumbs, coconut and walnuts. Pat evenly into greased 9" square cake pan. Bake at 350° for 10 to 12 minutes or until firm. Cool completely.

    Filling: In small saucepan, heat milk, butter, expresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved. Transfer to mixing bowl; let cool. Beat in sugar until thickened and smooth. Spread evenly over cooled base. Refrigerate for about 45 minutes or until firm.

    Topping: Melt chocolate, butter and espresso powder together. Spread over filling. With sharp knife, score topping only into bars. Refrigerate until topping is set. Cut into bars. (Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month.) Makes 24 bars.

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    Lemon snaps


    • 2/3 cup butter
    • 1 cup sugar
    • 1 whole egg
    • 1 egg yolk
    • 2 tablespoons lemon juice
    • 1/2 teaspoon lemon rind
    • 2-1/4 cups all purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    1. Cream butter. Add sugar gradually. Blend well.
    2. Add egg and egg yolk, lemon juice and rind. Beat until light and fluffy.
    3. Sift flour, baking powder and salt together. Add to creamed mixture and mix thoroughtly.
    4. Place in refrigerator to chill.
    5. When chilled, roll thin and cut with a round cutter. (Work with small portion of the dough at a time.)
    6. Place on greased cookie sheets.
    7. To make crackled surface brush each cookie with cold water before baking.
    8. Bake at 375 degrees about 12 to 25 minutes.
    9. Makes about 7 dozen. TOP

    Double chocolate cooky cakes


    • 1/2 cup butter
    • 3/4 cup brown sugar, packed
    • 1 egg
    • 1 teaspoon vanilla
    • 3 squares unsweetened chocolate, melted
    • 1/4 teaspoon salt
    • 2 cups sifted all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon soda
    • 2/3 cup milk chocolate frosting
    • 1/2 cup chopped pecans

    Cream butter; add sugar gradually. Beat in egg, vanilla and chocolate; then blend in sifted dry ingredients and milk alternately. Drop from tablespoon on to greased cookie sheets 2 inches apart. Bake at 350 degrees about 10 minutes. Frost and sprinkle with pecans. Makes 2 dozen 2-1/2 inch cookies.

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    Rainbow cookies


    • 1 cup butter
    • 1 cup sifted powdered sugar
    • 1-1/2 teaspoons vanilla
    • 1/4 teaspoon salt
    • 2-1/2 cups sifted all-purpose flour
    • Red, Green and yellow food coloring

    Cream butter; add sugar gradually; blend in vanilla, salt and flour. Divide dough into 4 equal parts. Tint one part pink, one part green, one part yellow and leave remaining part plain. Shape 1/4 of each piece of dough into a long rope-like string 1/2 inch thick. Place the 4 colored strips side by side on a lightly floured surface. Roll out lengthwise into a rectangle 14 x 3 inches. Cut with large round cookie cutter so that each cookie has 4 colored strips. Repeat process with remaining dough. Reroll all extra pieces together, cut into rounds, making marbles cookies. Place on greased cookie sheets. Bake at 350 degrees about 10 minutes. Makes approximately 7 dozen depending on size.

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