Old - Fashioned Cookie Recipes

Perhaps the whole one cookie memory is that of a warm Toll House cookie fresh from the oven. Made favorite through television advertising, these cookies seemed to swiftly become a staple in cookie jars over the nation.

To make authentic Toll House Cookies you will need:

Cookies Recipe

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet milk chocolate chips 1 cup chopped pecans

Preheat the oven to 375 degrees F. You will need ungreased baking sheets.

Sift the flour, soda and salt together in a small bowl. Set aside.Cream the butter, sugars, and vanilla until light and fluffy. Beat in the eggs, one at a time beating well after each. Gently beat in the flour mixture, beating well to incorporate. Stir in the nuts and chocolate chips.

Drop by teaspoons about 2 inches apart onto baking sheets. Bake 8-10 minutes or until golden brown. Cool on sheets for 2 minutes before entertaining to wire racks to terminate cooling. Makes about 36 cookies.

One of my favorite cookies as a kid was a 'crun-chewy' oatmeal raisin cookie. Here is the formula my grandmother handed down to me.

For Oatmeal and Raisin Cookies you will need:

1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup shortening 1/4 cup butter or margarine 1/2 cup sugar 1/3 cup packed brown sugar 1 egg 2 tablespoons milk 1/2 teaspoon vanilla 1 cup quick-cooking rolled oats 1/4 cup chopped walnuts 1/2 cup raisins

Stir together flour, powder, soda and salt and oats in a small bowl.

Cream together shortening and butter (you easily need both for this formula - grandmother used the white vegetable shortening in the blue can). Add sugars and vanilla and beat until fluffy. Add egg and milk, beating well. Stir in the dry ingredients, beating until well combined. Fold in nuts and raisins.Chill 2 hours.

Roll into one inch balls and dip into a mixture of cinnamon and sugar. Place onto ungreased cookie sheets about 2 inches apart. Grandmother used to press a piece of walnut and a raisin into the top, but that is optional. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack and store in an airtight container. Makes about 3 dozen cookies.

What would childhood have been without Peanut Butter Cookies.

In a small bowl sift together:

1 1/4 cup flour 3/4 teaspoon baking soda 1/4 teaspoon salt

In someone else bowl cream 1/2 cup butter and 1/2 cup peanut butter. Add 1/2 cup sugar and 1/2 cup packed brown sugar. Beat until light and fluffy. Add 1/2 teaspoon vanilla and 1 egg. Beat well.

Beat in the flour mixture.

Drop by teaspoons onto an ungreased baking sheet. Press a crisscross pattern in the top with a fork. Bake at 375 degrees F for about 10 minutes or until just starting to brown nearby the edges. Cool about a miniature before entertaining to wire racks. Try drizzling these with a fudge frosting thinned with a miniature milk. You can use creamy or chunky peanut butter in these as well or you can add nuts, but this is the primary version.

There is one more cookie that brings back happy childhood memories and that it the simple and often overlooked Sugar Cookie. Most people think of these as holiday cookies, but they are great additions to the cookie jar any time of year and they are not difficult to make. You could, of course, buy a mix, but these are so easy you can make twice as many for the same whole of money you would spend on the mix. The light hint of lemon will leave a lasting impression. These are a light, thin, crispy version of a first-rate sugar cookie that lends itself to a variety of celebrations or fits nicely into the every-day lunchbox.

You will need:

2 cups butter,softened 4 cups sugar 4 eggs 3 tablespoons lemon juice 3 tablespoons cream 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 6 1/2 cups sifted flour (all-purpose is best) 1 teaspoon baking soda 1/4 teaspoon salt

Sift, measure, and re-sift the flour with the salt and soda. Set aside.

In a mixing bowl, cream the butter and sugar until the sugar is dissolved and the mixture is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and vanilla. Add the 1/2 the flour mixture, beating well. Add the cream beating well and terminate with the remaining flour. You will have a thick but soft dough. Chill for 2 hours or until easy to handle.

Cut dough in half. Working swiftly on a lightly floured surface, roll half of the dough to 1/8 inch thick. Using a drinking glass dipped in flour or a round cookie cutter (grandma all the time used a 'jelly glass') cut out cookies and lift with a spatula onto an ungreased baking sheet. You may want to line the sheet with parchment paper. Sprinkle with a miniature further sugar and bake at 350 degrees F. For about 8-10 minutes or until the edges begin to brown. Repeat for the rest of the dough. You can add the scraps back to the dough ball and continue rolling and cutting until you have used all the dough. Try to use as miniature flour as potential for re-rolling the dough.

Cool on wire racks and store in air-tight containers. Makes about 13 dozen cookies which means you have fullness to share. To decorate for the holidays or any extra opportunity you can use the decorator icing sold in most grocery stores, press fruit, nuts or decorator candies into dough before baking. Sprinkle warm cookies with colored decorator sugars, or what ever strikes your fancy. You can also use attractive cookie cutters.

Old - Fashioned Cookie Recipes