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Cookies
Thumb
Print Cookies
Brown Sugar
½ cup
Butter
¾ cup
Eggs
2
Flour
2 cups
Vanilla
1 tsp
Baking Soda
1 tsp
Salt
pinch
Jam
Cream butter and sugar, add eggs and vanilla. Add in flour, soda and salt. Make round balls. Press middle with thumb and fill with jam. Bake at 325 for
10 min on greased pan.
Filled
Cookies
Shortening
½ cup
White Sugar
¼ cup
Brown Sugar
¼ cup
Egg
1
Flour
1 ¼ cups and 2 tbsp
Baking Soda
¼ tsp
Salt
½ tsp
Jam
Mix wet and dry. Roll
dough, cut, and place apart. Bake at 400 for 8-10 min. Place jam on top and seal.
Nainamo Bars
Butter
¾ cup and 1 tbsp
Sugar
5 tbsp
Cocoa
5 tbsp
Peppermint extract
1 tsp
Egg
1
Graham Cracker crumbs
2 cups
Vanilla pudding
½ cup
Icing Sugar
2 cups
Unsweetened Chocolate
2 oz
Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan.
Beat in egg and stir till consistency of custard. Remove from heat and
stir in crushed graham crackers. Press mixture into greased 8" square pan. Cream
together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 tbsp butter, then pour
over second layer.
Let sit for a few minutes, then refrigerate for 1 hour before cutting.
Makes: 3 dozen squares.
Chocolate Drops
Butter, softened
½ cup
Granulated Sugar
1 cup
Egg
1
Cocoa
½ cup
Milk
¼ cup
Vanilla
1 tsp
Flour
1 ¾ cups
Baking Powder
1 tsp
Salt
½ tsp
Cream butter and sugar together. Beat in egg. Stir in cocoa, milk and vanilla.
Stir flour, baking powder and salt together and add. Mix
well. Drop by spoonfuls onto greased pan.
Bake in 375 oven for 10 to 12 minutes. Makes 5 dozen.
Pinwheels
Butter, softened
½ cup
Granulated Sugar
½ cup
Egg
1
Vanilla
1 tsp
Milk
3 tbsp
Flour
1 ¾ cups
Baking Powder
½ tsp
Salt
1/8 tsp
Cocoa
2 tbsp
Butter, softened
1 tbsp
Cream first amount of butter and sugar together. Beat
in egg, vanilla and milk. Stir flour, baking powder and salt together and add. Mix into a ball. Divide into 2 equal
portions. To one portion add cocoa and remaining butter. Mix well. Roll out each portion between sheets of waxed paper
3 mm thick. Make them the same size in a rectangular shape. Remove top papers. Invert white layer over chocolate. Remove top paper. Roll as a jelly roll,
removing bottom paper as you roll. Wrap and chill overnight. To bake slice thinly. Place on ungreased cookie sheet. Bake in 375 F oven for about 6 minutes. Makes
4 dozen.
Ginger Snaps
Butter, softened
¾ cup
Granulated Sugar
1 cup
Egg
1
Molasses
½ cup
Flour
2 ½ cups
Baking soda
2 tsp
Ginger
2 tsp
Cinnamon
1 tsp
Salt
½ tsp
Granulated sugar
Cream butter and first amount of sugar well. Beat
in egg. Mix in molasses. Stir flour,
baking soda, ginger, cinnamon and salt together and add. Mix well. Shape into balls. Roll in sugar and place on greased baking
sheet. Bake in 350 F oven for 10 to 12 minutes.
Makes 6 dozen.
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