Chocolate Chip Cookies #2

Classic
Chocolate Chip Cookies

• 2 1/4 c. Flour
• 1 tsp. Vanilla
• 1 tsp. Baking Soda
• 2 Eggs
• 1/2 tsp. Salt
• 2 c. Dark Chocolate Chips (12 oz. pkg.)
• 1 c. (2 sticks) Butter, softened
• 3/4 c. Granulated Sugar
• 3/4 c. packed light Brown Sugar
• 3/4 c. Granulated Sugar
• 3/4 c. Light Brown Sugar, (packed)

Heat oven to 375

Stir together Flour, Baking Soda, and Salt.
Beat Butter, Granulated Sugar, Brown Sugar, and Vanilla
in large mixing bowl with mixer until creamy.
Add Eggs; beat well.
Gradually add dry mixture, beating well.
Stir in Chocolate Chips.

Drop dough onto ungreesed cookie sheet with teaspoon.
Bake 8 to 10 minutes.
Let cool on cookie sheet for about 1 minute before removing.

Makes about 5 dozon cookies.

Cookies with a Kiss

Valentine's Day
Special
_____________

When making
Peanut Butter Cookies
add something special

Follow the recipe as you normally would, then after pressing the
cookie dough down on the cookie sheet with a damp fork, place a
Hershey Kiss on top and lightly press it down.
Do this with each cookie before placing in the oven.

Peanut Butter Cookies #2

Oh! They look so yummy,

and they disappear so quickly!

Peanut Butter
Cookies
(Makes 5 dozen, but won't last long)

• 2 cups + ..... Peanut Butter... = (18 oz. jar)
  
• 2 cups Sugar
• 2 Large Eggs
• 4 tsp. Baking Soda
• 4 Tbsp. Flour

Mix together very well

Place a dab of dough on a cookie sheet,
then press down with a damp fork...
Repeat until cookie sheet is full. (leave about
1 inch between the cookies). Cookies will expand.

Bake at 350 for 6 minutes... Do not over bake.

Take out of oven and let cool on cookie sheet
for about 1 minute before removing.

One, Two, Three, Four Cookies

From a
1909
cook book
, , , ,

.

1 c. Butter
2 c. Sugar
3 c. Flour
4 Eggs
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
2 Tbsp. Caraway Seed
.

Cream the Butter
and add 1/2 the Sugar.
Beat the Yolks,
and the remaining 1/2 of the Sugar,
and beat with the Butter,
then add the beaten Whites.
Mix the Baking Powder,
Cream of Tartar,
Spice,
and Salt
with the Flour,
and stir into the Butter Mixture.
Take a teaspoonful of dough,
make into a ball with Floured hands,
place the balls in a pan,
press or flatten
into a round Cake,
bake for 10 minutes.
o o o o o o o o o

Classic Chocolate Cookies

From a
written
Recipe
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.

6 oz. Dark Chocolate, {NOT unsweetened
2-1/2 c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt, {level
1/2 lb. Butter, {softened
3/4 c. Sugar
3/4 c. Light Brown Sugar, {packed
1 tsp. Vanilla
1 c. Chopped Nuts, (optional)
.

Preheat oven to 350 F.
Cut the Chocolate up
into medium to large size pieces,
and set aside.
Mix together
Flour,
Baking Soda,
and Salt.
Then beat the Butter,
Sugar,
Brown Sugar,
and Vanilla
together in a large bowl with Mixer
until creamy.
Add Eggs,
and beat well.
Gradually add the Flour Mixture,
beating well.
Stir in the Chocolate pieces,
and Nuts if desired.
Drop by rounded tsp. onto
ungreased cookie sheet.
Bake about 10 minutes,
or until lightly browned.
Let cool slightly,
then remove from cookie sheet.

.

Makes about 5 dozen.
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Chocolate Chip Cookies #2

By
Patty Wolfe
---------------

.

1 c. Shortening
1/4 lb. Butter
3 Eggs
3/4 c. Sugar
1 1/2 c. Brown Sugar
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Vanilla
3 c. + 6 Tbsp. Flour
? Chocolate Chips
.

Mix well,
Bake.

.

Will make about
6 doz.

Pinwheel Cookies

From a
1928
cook book
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.

1/2 c. Butter
1/2 c. Sugar
1 Egg Yolk
3 Tbsp. Milk
1 1/2 c. Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Vanilla
1 oz. Chocolate, {melted
.

Cream Butter,
add gradually the Sugar,
add Egg Yolk,
and beat the Mixture well.
Add the Milk;
add the Flour
which has been sifted with the
Baking Powder,
and Salt.
Add Vanilla .
Divide the Dough into halves.
To 1/2 of this Mixture
add Melted Chocolate.
Roll the White Dough into a thin rectangular sheet,
then roll the Chocolate Mixture
into a sheet the same size.
Place the White Dough over the Chocolate Dough
and gently press together.
Roll up as for a jelly roll
into a tight roll about 2 inches in diameter.
Set in ice-box for several hours to become firm.
Cut into 1/4 inch (thin) slices
with a sharp knife
and lay, cut side down, on a greased cookie sheet.
Bake in a moderate oven at 375 F.
for about 8 to 10 minutes.

.

Makes 4 dozen cookies.
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Molasses Cookies

From a
1920's
cook book
_ _ _ _ _

.

1/2 c. Sugar
1 c. Molasses
1/2 c. Butter
1 tsp. Salt
2/3 c. Cold Water, {for soft cookies), or boiling, { Water for crisp cookies
2 rounded tsp. Baking Soda
1 tsp. Ginger
Sufficient Flour to roll out
.

Mix Sugar, Molasses, and Butter.
Add Water and 2 c. Flour mixed and sifted
with Baking Soda, Salt, and Spices.
Add enough more Flour to roll out.
Bake over high flame.
_ _ _ _ _ _ _ _

Strawberry Puffs

From a
1928
cook book
*********

.

1 c. Boiling Water
1/2 c. Shortening
1 c. Flour
1/8 tsp. Salt
3 Eggs
2 tsp. Baking Powder
.

Heat Water and Shortening in saucepan
until it boils up well;
add all at once Flour sifted with Salt
and stir vigorously.
Remove from fire as soon as mixed;
cool, and mix in unbeaten Eggs,
one at a time;
add Baking Powder;
mix and drop by spoonfuls
1 1/2 inches apart on greased tin;
shape into circular form with wet spoon.
Bake in hot oven at 450 F.
and after 10 minutes reduce the heat to about 400 F.,
baking 25 minutes or until Puffs are light brown
and thoroughly cooked.
Cut with a sharp knife near the base
to admit following filling:

.

Strawberry Filling

.

1 Egg White, { unbeaten
1/2 c. Granulated Sugar, OR 3/4 c. Powdered Sugar
1/2 c. drained Strawberry Pulp
1/4 tsp. Baking Powder
.

Place all in a bowl
and beat with wire egg whip until very stiff.

.

( If desired, cover with following Icing ):

.

Fresh Strawberry Icing

Crush 5 or 6 large Strawberries
with a little Sugar
and a few drops Lemon Juice,
and let stand until juicy;
then mix in gradually
1 1/2 c. Confectioner's Sugar;
spread on top of each Puff.

.

( Makes 20 Puffs )
oooooooooooooooooooo

Molasses, Raisin Cookies

From a
1923
cook book
...............

.

1 c. Sugar
2 Eggs
1 tsp. Baking Soda {in Water
1/2 tsp. Cloves
1/2 c. Shortening
2/3 c. Molasses
1 tsp. Cinnamon
2 1/2 c. Flour
2 c. Raisins
.

Mix all together thoroughly.
Drop from a spoon on a greased pan,
and bake in moderate oven.

.

Makes about 3 dozen large cookies.

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Brown Sugar Cookies

From a
1920's
cook book
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.

2 Eggs
1 1/3 c. Brown Sugar
2/3 c. Butter and Lard in equal parts, (1/3 c. each)
1 tsp. Vanilla
1 tsp. Cream of Tartar
1 tsp. Baking Soda
1/4 tsp. Salt
3 rounded c. Flour
.

In measuring the Brown Sugar,
pack solidly in cup.
Combine the
Brown Sugar,
Butter,
and well beaten Eggs.
Add Flour, Baking Soda, Cream of Tartar and Salt,
mixed and sifted together,
then add Vanilla.
Roll thin and shape with a small cutter.
Bake like other Cookies.
Use high flame.
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New Hampshire Filled Cookies

From a
1929
cook book
========

.

4 c. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Thick Sour Cream
1 c. Sugar
1 Well beaten Egg
1 tsp. Lemon Flavoring
.

Cookies

=======
Sift the Flour,
Baking Powder,
Salt,
and Baking Soda together.
Mix the Sour Cream,
Sugar,
and well beaten Egg.
Then add the sifted dry ingredients,
and add the Lemon Flavoring.
Place 1 tsp. of Filling on the rolled-out, cut Cookie.
Cover with another rolled-out, cut cookie.
Press together slightly at the edges.
Bake about 10 minutes at 400 degrees.

.

.

Filling

----------

1 c. Sugar
1/4 tsp. Salt
4 Tbsp. Flour
the Juice of 1 Lemon
2 c. Chopped Raisins
1/2 c. Boiling Water
.

Mix the ingredients all together,
and cook until well thickened.
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NEW YEAR'S Cakes (or Caraway cookies)

From a
1947
cook book
=======
a NEW YEAR'S
Special
*******

.

1/2 c. Butter
1 Egg
1/2 tsp. Salt
3/4 c. Milk
1 c. Sugar
2 c. Flour
2 tsp. Baking Powder
1 1/2 Tbsp. Caraway Seeds
.

Cream Butter, add Sugar and Egg.
Sift dry ingredients,
add alternately with Milk
and roll 1/2 inch thick.
Bake on greased baking sheet at 380 degrees
for about 12 to 15 minutes.
==================

Snip-Doodle

From a
1929
cook book
-----------

.

2/3 c. Sugar
2 Tbsp. Butter
1 Egg
2/3 c. Sweet Milk
1 1/2 c. Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1 Tbsp. Sugar
.

Mix together well;
then mix the Cinnamon and Sugar together,
and sprinkle over the top
just before putting in the oven.
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Almond Cookies

From a
1912
cook book
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.
1 lb. Sugar
1 lb. Butter
5 Eggs
4 c. Flour
1 Lemon
4 tsp. Baking Powder
.

Mix Flour, Baking Powder, and Butter,
then add the Eggs, Lemon,
and the rest;
roll Dough and cut into shape;
wet top with Milk,
and sprinkle with chopped Almonds,
Cinnamon, and Sugar.
Bake in a hot oven.
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Lemon Wafers

From a
1912
cook book
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.

Cream 1 c. of Butter;
add 2 c. of Sugar,
and 3 Eggs well-beaten.
Flavor with the Juice of a large Lemon.
Stir in Flour enough to make as soft a Dough
as can be rolled.
Roll very thin and shape with a cutter.

.

This recipe may also be used for;
Vanilla,
Chocolate,
or Orange
Wafers.
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Ginger Snaps

From an
1897
cook book
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.

Melt 1/2 c. Butter,
and turn it into 1 c. Molasses
with 1 tsp. of Ginger,
1 scant tsp. of Baking Soda dissolved in
1 tsp. of Water,
and Flour enough to roll.
Bake quickly.
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Christmas Fruit Cookies

From a
1909
cook book
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AA Christmas Special
================

.

1/2 c. Lard
1/2 c. Butter
1 c. Sugar
2 Eggs, beaten
1/2 c. Milk
2 c. Flour
1/4 tsp. Baking Soda
3/4 c. Currants
3/4 c. Raisins
2 c. Rolled Oats, uncooked
.

Cream the Butter and Lard,
add the Sugar, Eggs, Milk, Flour, Baking Soda,
Currants, Raisins, and Rolled Oats.
Mix thoroughly,
drop a teaspoon at a time in unbuttered pans,
and bake in a slow oven.
=================

Oklahoma Rocks

From a
1909
cook book
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.

2 c. Brown Sugar
1/2 c. Butter
3 Eggs
some Salt
1 lb. Chopped Nuts
1 lb. Raisins
1 tsp. Soda > (in 1/3 c. boiling Water)
1 tsp. Cinnamon
1/2 tsp. Cloves
enough Flour to make stiff
.

Mix the ingredients as given,
then drop in spoonfuls on a
greased baking pan.
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Chocolate Cookies

From a

1907

cook book

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.

1/2 c. Butter

1 c. Sugar

1 Egg

3 squares Chocolate

2 c. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

4 Tbsp. Milk

.

Cream Butter;

add remaining ingredients.

Chill, roll, and shape.

Bake in a moderate oven.

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