Archive for ‘Cookies’

August 16, 2010

Quick Oat Cookies

  • ¼ c. butter
  • ¼ c. shortening
  • ½ c. brown sugar
  • 1 tsp. vanilla
  • ½ tsp. soda
  • 2 tbsp. hot water
  • ¾ c. flour
  • ½ tsp. salt
  • 1 tsp. nutmeg
  • 1 c. oats

Cream shortening, butter, brown sugar and vanilla. Mix soda with hot water and add to creamed mixture. Measure flour (without sifting) and combine with salt and nutmeg, stirring well to blend. Stir in oats. Add dry ingredients to creamed mixture. Mix well. Shape dough into 1-inch balls and place on greased baking sheets. Flatten with tines of fork and bake at 400 for 5 to 6 minutes.

quick oat cookies. with reduced sugar, raisins, and a bag of chai tea added, these were delicious

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August 16, 2010

Date Oatmeal Cookies

  • 2 ½ c. oats
  • 2 ½ c. flour
  • 3 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. sugar (1/2 white; ½ brown)
  • ½ c. shortening
  • ½ c. butter
  • ½ c. milk

For filling:

  • 1 lb. dates
  • 2 c. water
  • ½ c. sugar
  • 1 tsp. vanilla (or lemon juice)

Vi’s note: This filling is enough for 2 times dough recipe.
Oven at 400; bake 7-8 mins.

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August 15, 2010

Yo-Yo Cookies

Adina Doerksen (who is this?)

  • ¾ c. shortening
  • 1 ¾ c. brown sugar
  • 1 tsp. soda
  • 2 tbsp. warm water
  • 2 eggs, beaten
  • 2 c. sifted flour
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1/3 c. toasted sesame seeds
  • raspberry jam

Cream shortening and sugar. Dissolve soda in warm water and add to beaten eggs. Add flour, salt, vanilla, and sesame seeds. Drop by teaspoons onto greased cookie sheet spaced well apart (12 per cookie sheet). Bake at 175 for 8 – 10 mins. Cool slightly and put together with raspberry jam.

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August 15, 2010

Crunch Almond Biscotti

Vi-1995

  • 1 ¾ c. flour
  • ¾ c. whole unblanched almonds
  • 2 ¼ tsp. baking powder
  • 2 eggs
  • ¾ c. sugar
  • ¼ c. butter, melted
  • 2 tsp. vanilla
  • ½ tsp. almond extract
  • 1 egg white, beaten

Combine flour, almonds, baking powder. Whisk eggs, sugar, butter, extracts; stir into flour mixture. On floured board, press into smooth ball. Divide in 2. Roll each into 12 inch log. Put on ungreased sheet; brush tops with egg white. Bake at 350 for 20 mins, then let cool for 5 mins.

Slice each diagonally into ½ inch thick slices; stand slices upright. Bake 20-25 mins more or till lightly golden; remove to racks; let cool. Yield: 3 ½ dozen.

August 15, 2010

Mother’s Oatmeal Cookies

Tina Driedger, Eva’s mother.

  • 1 ½ c. sugar
  • 1 c. butter
  • 2 eggs
  • 1 c. (Roger’s Golden) syrup
  • 4 c. oatmeal
  • 3 c. flour
  • 2 tsp. baking soda

Roll in balls like marbles but do not press down.

August 15, 2010

Cornstarch Cookies

A very light and fluffy cookie.
  • ½ c. white sugar
  • 1/2 . butter
  • 1 egg
  • ¾ c. corn starch
  • ¾ c. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla

Cream butter, add sugar, egg, corn starch. Add flour sifted with baking powder and salt.

fresh batch of cornstarch cookies

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August 15, 2010

Syrup Rolls

  • 1 c. brown sugar
  • 1 c. butter
  • 2 eggs
  • ½ c. [Roger’s Golden] syrup
  • 1 tsp. soda
  • vanilla
  • 4 c. flour

Roll out and cut as for peppernuts and dip in sugar. Set on end in pans.

August 15, 2010

Basic Shortbread

Vi Shevkenek, Christmas 1974

  • ¾ c. butter (margarine)
  • ½ c. sugar
  • 1 egg yolk
  • 1 tsp. vanilla
  • 2 c. all-purpose flour

Cream butter, add sugar gradually. Add egg yolk. Add flour slowly, when a stiff dough is formed turn out on a floured board. Gradually knead in flour until dough begins to crack. Roll and cut in rounds. Decorate with red and green cherries to resemble holly. Bake at 300 till light brown, about 20 mins.

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August 14, 2010

Gingerbread People

Vi Shevkenek [nee Neufeld]

Measure into large bowl:

  • 2 c. light brown sugar
  • 1 tbsp. cinnamon
  • 1 tbsp. ginger
  • 1 tsp. allspice
  • ¼ tsp. cloves
  • ½ tsp. salt
  • 1 ½ tsp. baking soda

Stir in:

  • ½ c. boiling water

Stir in until melted:

  • 1 c. unsalted butter (I use margarine)

Then stir in:

  • ½ cup molasses

Gradually stir in:

  • 3 ½ c. flour

Then add enough flour more (should be approx. ½ cup more) so that dough is firm enough to roll out. Can roll out right away but preferably put in Tupperware or plastic wrap and refrigerate up to 2 weeks (or freeze). Roll to ¼” thickness on lightly floured board and cut into shapes. Bake on ungreased sheets for 10-20 mins till done. (360 oven). Let cool on sheet 5 mins before removing onto rack!

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August 14, 2010

Chocolate Chip Cookies

from Evy Doerksen (nee Neufeld) June 1982

  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. white sugar
  • ½ c. brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2/3 c. shortening
  • 1 c. chocolate chips (or 6 oz.)

Bake at 375 for 10-12 minutes.

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