Eloda Berkin
2 cups softened butter
1-1/2 cups sugar
1 egg
2 tsp. vanilla
5 cups flour
2 tsp. baking powder
1-1/2 tsp. salt
1-1/3 cups chopped candied cherries
1 cup chopped walnuts
Beat first 4 ingredients in a large bowl until light and creamy.
Mix flour, baking powder and salt in a medium bowl. Add to butter mixture, alternating with cherries and walnuts, stirring well. Divide dough into 3 equal sized pieces. Shape each into a 1-1/2 inch roll. Cover with plastic wrap and refrigerate for 3 hours. Make 1/3 inch slices. Arrange on greased cookie sheets.
Bake in a 350 degree oven for 10 minutes until lightly browned. Let stand for 5 minutes on cookie sheet before transferring to cooling racks.
Tuesday, December 30, 2008
Ginger Cookies
Eloda Berkin
3 cups flour
1 tsp. baking soda
1-1/4 tsp. ginger
1-1/4 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt
1/2 cup butter
3/4 cups sugar
1 egg
1/4 cup molasses
2 tsp. grated orange rind
Sift first 6 ingredients. Cream butter and sugar until fluffy, stir in unbeaten egg.
Next blend molasses and orange rind into dry ingredients and chill overnight. Roll 1/8 inch thickness on lightly floured board. Cut and bake at 375 degrees on an ungreased cookie sheet for 8 to 10 minutes.
Makes 6 dozen cookies.
3 cups flour
1 tsp. baking soda
1-1/4 tsp. ginger
1-1/4 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt
1/2 cup butter
3/4 cups sugar
1 egg
1/4 cup molasses
2 tsp. grated orange rind
Sift first 6 ingredients. Cream butter and sugar until fluffy, stir in unbeaten egg.
Next blend molasses and orange rind into dry ingredients and chill overnight. Roll 1/8 inch thickness on lightly floured board. Cut and bake at 375 degrees on an ungreased cookie sheet for 8 to 10 minutes.
Makes 6 dozen cookies.
Coconut Oatmeal Cookies
Eloda Berkin
1 cup butter
1-1/4 cup brown sugar
1 egg
1 tsp. vanilla
1 cup coconut
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. almond extract
1-1/2 cup rolled oats
1-1/4 cup flour
1/2 tsp. baking powder
Combine butter and sugar. Beat and add egg. Add vanilla then remaining ingredients and stir to mix.
Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until light brown, 10-12 minutes.
1 cup butter
1-1/4 cup brown sugar
1 egg
1 tsp. vanilla
1 cup coconut
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. almond extract
1-1/2 cup rolled oats
1-1/4 cup flour
1/2 tsp. baking powder
Combine butter and sugar. Beat and add egg. Add vanilla then remaining ingredients and stir to mix.
Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until light brown, 10-12 minutes.
Chocolate Chip Cookies
Eloda Berkin
Ingredients A
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
Ingredients B
1/3 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
Ingredients C
1 egg, well beaten
1/2 tsp. vanilla
1/2 cup nuts
6 oz. chocolate chips
Sift and mix Ingredients A. Mix Ingredients B. Add Ingredients C to B and mix. Add Ingredients A to Ingredients B and C then mix well. Drop onto cookie sheet.
Bake on well greased cookie sheet at 375 degrees for 10-12 minutes.
Makes 4 dozen.
Ingredients A
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
Ingredients B
1/3 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
Ingredients C
1 egg, well beaten
1/2 tsp. vanilla
1/2 cup nuts
6 oz. chocolate chips
Sift and mix Ingredients A. Mix Ingredients B. Add Ingredients C to B and mix. Add Ingredients A to Ingredients B and C then mix well. Drop onto cookie sheet.
Bake on well greased cookie sheet at 375 degrees for 10-12 minutes.
Makes 4 dozen.
Cheese Balls
Eloda Berkin
This recipe is more of an appetizer than a cookie but because Mom would make and freeze these bite-sized balls around Christmas with the cookies, I've added them to this section. Aunt Elaine told me that Uncle Tom used to make large cheese balls with chunks of ham and sweet peppers in them that could be sliced with a knife and served with crackers.
2 lb. block Velveeta Cheese, except 1 inch
1-8 oz. Philadelphia cream cheese
garlic salt
pecans, chopped fine
Combine Velveeta, cream cheese and garlic salt.
Roll into palm sized balls.
Put pecan chunks in dish and cover balls on all sides with nuts. Place in refrigerator on cookie sheet overnight.
This recipe is more of an appetizer than a cookie but because Mom would make and freeze these bite-sized balls around Christmas with the cookies, I've added them to this section. Aunt Elaine told me that Uncle Tom used to make large cheese balls with chunks of ham and sweet peppers in them that could be sliced with a knife and served with crackers.
2 lb. block Velveeta Cheese, except 1 inch
1-8 oz. Philadelphia cream cheese
garlic salt
pecans, chopped fine
Combine Velveeta, cream cheese and garlic salt.
Roll into palm sized balls.
Put pecan chunks in dish and cover balls on all sides with nuts. Place in refrigerator on cookie sheet overnight.
Apple Date Oatmeal Cookies
Eloda Berkin
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds.
Drop by tablespoonfuls onto greased cookie sheets. Bake in a 350 degree oven for 15-19 minutes until lightly browned.
Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds.
Drop by tablespoonfuls onto greased cookie sheets. Bake in a 350 degree oven for 15-19 minutes until lightly browned.
Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
Angel Cookies
Eloda Berkin
1 cup white and brown sugar
1 lb. shortening
2 eggs
1-1/3 tsp. vanilla
1/2 tsp. salt
4 cup flour
2 tsp. baking soda
2 tsp. cream of tartar
Cream shortening together with both sugars. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix, then shape into 1 inch balls. Arrange on ungreased cookie sheet. Press with fork.
Bake at 300 degrees for 12-15 minutes.
1 cup white and brown sugar
1 lb. shortening
2 eggs
1-1/3 tsp. vanilla
1/2 tsp. salt
4 cup flour
2 tsp. baking soda
2 tsp. cream of tartar
Cream shortening together with both sugars. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix, then shape into 1 inch balls. Arrange on ungreased cookie sheet. Press with fork.
Bake at 300 degrees for 12-15 minutes.
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