Cookies

Peanut Blossoms

Makes 3 dozen and can be doubled

  • 1 ¾ cups flour
  • 1 tsp soda
  • ½ tsp salt
  • ½ cup Crisco
  • ½ cup peanut butter
  • ½ cup brown sugar
  • ½ cup gran. Sugar
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla

Sift together flour soda and salt, set aside. Cream together Crisco, peanut butter, and sugars. Add egg, milk and vanilla to creamed ingredients. Add dry ingredients gradually to wet until mixed. Shape into balls and roll each in sugar. Place on ungreased cookie sheet at 350°F for 8 minutes. Remove from oven—place chocolate kiss on top of cookie so it cracks around edge. Return to oven for 2-5 more minutes.

Per cookie: 120 calories, 6g fat, 2g protein, 14g carbohydrate, 1g fiber, 90mg sodium.

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Rose-Lynn’s Farfel Cookies (for Passover)

Makes about 5 dozen

  • 3 cups farfel
  • 2 cups matzo meal
  • 1 cup sugar
  • 1 cup oil
  • 4 eggs-beat first
  • Applesauce (~1 cup or to taste) OR use 2 smashed bananas
  • Cinnamon to taste (~1 ½ tsp)

Mix all together and beat well. Cook at 350°F or until brown, about 10-15 minutes.

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Salted Peanut Crisps (Cookies)

Makes 6 dozen

  • 1 cup soft shortening (part butter)
  • 1 ½ cup brown sugar (packed)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour, sifted
  • ½ tsp soda
  • 2 cup salted peanuts

Heat oven to 375° F. Mix thoroughly shortening, sugar, eggs, and vanilla. Sift together dry ingredients and stir in. Stir in peanuts. Drop by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Flatten with wet glass dipped in sugar. Bake about 10 minutes.

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Sandies Cookies (Jane’s recipe)

  • 1 c. butter or margarine
  • ⅓ c. sugar
  • 2 t. water
  • 2 t. vanilla
  • 2 c. sifted all purpose-flour
  • 1 c. chopped pecans

Preheat oven to 325 degrees. Cream butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Chill 3-4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven ~ 20 min. Cool slightly and roll in confectioner's sugar. Makes 5 dozen.

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