Salted Caramel Cookies

At Christmas time, I found  Hershey’s Sea Salt Caramel Chips which were new to me and put them aside while I was baking my standard Christmas favorites.  My daughter and I were going to attend an Appalachian “Ringin’ in the New Year” event and something was needed for potluck dinner.  There never seem to be enough cookies for children at these dinners, so I thought I would try out the new chips.

There was a recipe on the package which may be very good but it was for a chocolate cookie and I wanted a vanilla cookie that would be easy to pick up, not crumbly and that would not spread out too much.  I adapted the recipe to meet these requirements and thought the cookies were delicious.  My younger daughter is not given to lavish praise and when she rated them “fabulous”, I figured I had a winner.  They went very fast at the dinner.

Salted Caramel Chip Cookies

• Servings: Approx. 40 cookies
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½ cup (one stick) butter or margarine, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 tsp. vanilla extract
½ tsp. baking soda
¼ tsp. salt
1 egg
2 cups all-purpose flour
1-2/3 cups (10 oz. pkg.) Sea Salt Caramel Baking Chips (Hershey)

In a large mixer bowl, cream the butter/margarine, brown sugar and granulated sugar.  Beat in the vanilla, soda, salt and egg.

Gradually add and mix in the flour and chips.

Drop by tablespoon onto parchment covered baking sheets and flatten cookies very slightly.  Bake in a preheated 350 degree oven for approximately 9 minutes until cookie is set.  Do not overbake.

Cool slightly, remove to wire rack to cool.

Makes about 4 dozen cookies. 

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Candied Cherry Cookies

My daughters and I love fruitcake but don’t want to indulge too often in this rich treat (we’ve already enjoyed two good fruitcakes this season).  I adapted this recipe from one found on a candied cherry container label and we thought they were really good and not quite as bad as eating a slice of fruitcake.

• Servings: Approx. 30 two-inch cookies
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½ cup butter or margarine, softened
¼ cup plus 2 Tblsp. granulated sugar
¼ cup plus 2 Tblsp. packed light brown sugar
½ tsp. vanilla extract
1 egg
½ tsp. baking soda
½ tsp. salt
1 cup plus 2 Tblsp. all-purpose flour
½ cup green candied cherries, halved
½ cup red candied cherries, halved
½ cup coarsely chopped pecans

Preheat oven to 375 degrees F

Use two ungreased cookie sheets or line with parchment paper

In the large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy.  Add vanilla and egg and beat well.  Add soda and salt, blending well.  Add flour and mix just until flour is absorbed.  Slowly beat in cherries and pecans.

Drop by tablespoon onto cookie sheets, leaving about 2 inches between cookies.

Bake @ 375 degrees F for 9 to 12 minutes until cookies are golden brown.  Remove to racks to cool.

Yield:  30 medium-sized cookies (about 2 inches diameter)

I took a bag with half of the cookies to my younger daughter’s house for lunch and later received an e-mail:  “Guess who liked the cookies?”

I was surprised to learn that my 11-year-old granddaughter who doesn’t like anything had just about finished off the cookies.

Joy Ginger Snaps

One of my readers commented on a vintage recipe for molasses cookies (recipe here) and asked if I had a 1940s era recipe for ginger cookies.  As a wedding gift in 1952, I had received the 1952 edition of Joy of Cooking which was a later edition of the 1931 cookbook.  I think these cookies come from the 1930-1940 era.  They are easy to make and yield a big batch of spicy, old-fashioned cookies.

• Servings: Approx. 80 1-1/2-inch cookies
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1 cup margarine, softened
1 cup dark brown sugar
1 egg
1 cup molasses (Grandma’s, sorghum)
1 Tblsp. red wine vinegar
4 cups all-purpose flour
1 tsp soda
1 tsp salt
4 tsp ground ginger
½ tsp cinnamon
2 Tblsp. granulated sugar for dipping

Preheat oven to 375 degrees F

In a large mixer bowl, beat margarine and brown sugar together until well blended.  Add egg, molasses and vinegar – beat until smooth.

In a separate medium bowl, whisk together the flour, soda, salt, ginger and cinnamon.  Add to margarine/sugar mixture and beat just until flour is absorbed.

Drop by measuring teaspoon full onto ungreased cookie sheets.

Dip a small juice glass in granulated sugar …

and flatten cookies to about ¼ inch thick.  Leave 2 inches space between cookies.

Bake in preheated 375 degree  F oven for 7-½ minutes.  Remove cookies immediately to rack to cool.

Will make 80 cookies 1-½ inches diameter.

For 2-½ inch diameter cookies, drop dough by measuring tablespoon full onto sheets and flatten with glass dipped in sugar.  Bake for about 8 minutes.

Potato Chip-Peanut Butter Cookies

I hate to throw away food, even one cup of potato chip pieces.  These cookies are a good way to use up the chips and have a nice, crisp cookie to enjoy.  The peanut butter chips add a nice additional flavor.

• Servings: Approx. 2 dozen small cookies
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• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ cup butter, softened
• 1 egg
• 1 tsp. vanilla
• ½ tsp. baking soda
• 1-¼ cups all-purpose flour
• ¾ cup peanut butter chips
• 1 cup crushed potato chips

Preheat oven to 350 degrees F

Have two ungreased cookie sheets ready

In the large bowl of an electric mixer, place the light brown sugar, granulated sugar and softened butter.  Beat until smooth and creamy.  Add the egg and vanilla and beat to blend.  Mix in soda and then gradually add flour, beating just until all of the flour is incorporated.

By hand, stir in the peanut butter chips and potato chips – batter will be quite stiff.

Using a rounded kitchen teaspoon, drop on ungreased sheets, 2 inches apart.

Bake @ 350 degrees F for 8-10 minutes until golden brown.

Remove cookies immediately to a rack to cool.

Makes about two dozen small cookies.  Do not refrigerate or freeze to keep potato chip crumbs crispy.

Raisin Cookies – a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This recipe was marked by the author, “My own”.  It’s a very good cookie – lemony and chock-full of raisins – there are a lot of raisins in this cookie.  The outside is crispy and the inside soft.  I liked this cookie very much.

• Servings: 36 small cookies
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• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 Tblsp. milk
• 1 tsp. lemon juice
• 1 tsp. grated lemon peel
• 1-½ cups all-purpose flour
• ¼ tsp. baking powder
• ¼ tsp. salt
• 2 cups raisins

Preheat oven to 375 degrees F
Grease baking sheets

In large mixer bowl, place butter, sugar, egg, milk, lemon juice and lemon peel.  Beat at medium speed for 2 minutes.

In a separate bowl, mix together the flour, baking powder and salt.  Add gradually to the butter mixture, beating just enough to blend.

Stir in raisins by hand.

Drop by a level measuring tablespoon onto greased cookie sheets 2 inches apart.

Bake @ 375 degrees F for approximately 10 minutes.  Bottoms should be golden brown and tops light brown.  Remove to a rack to cool.

Makes 36 small cookies. 

Here is how I found the cute 1930s-40s era doll table and chairs.

https://lillianscupboard.wordpress.com/2012/09/22/look-what-i-just-found-at-the-antique-mall/

Brown Sugar Drops – A 1940s Cookie Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

My version of the recipe is one-half of the original and I substituted dairy sour cream for the sour milk.  Like all of the recipes in this little book, the Brown Sugar Drops are easy and quick to make, homestyle, not too rich – just a good old-fashioned cookie.

BROWN SUGAR DROPS

• Servings: Approx. 32 cookies
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• ½ cup shortening
• 1 cup light brown sugar
• 1 egg
• ¼ cup sour cream
• ½ tsp. baking soda
• ½ tsp. salt
• 1-¾ cups all-purpose flour
• Raisins or walnut halves (optional)

Preheat oven to 400 degrees F
Lightly grease cookie sheets

Cream together the shortening, light brown sugar, egg and sour cream.  Mix in the soda and salt.  Gradually mix in the flour until well blended.

Drop cookies by a level measuring tablespoon onto the greased cookie sheets.

Place cookies 2 inches apart.

If desired, press a walnut half or 3 raisins into the tops of the cookies.

Bake @ 400 degrees F for 6 to 7 minutes until cookies are golden brown on the tops and bottoms.

Place on a wire rack to cool.

Yield:  Approximately 32 cookies 

A cup of tea from this pretty teapot would go well with the cookies.

Orange Flavor Extract Cookies–A 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This cookie is very typical of the 1940s – a big, fat cookie that is crisp on the outside and somewhat cake-like on the inside with a light orange flavor.  At the writer’s suggestion, I added chocolate chips to the dough and on some of the batches, pressed raisins or a pecan half in each cookie before baking.  They are all good and very satisfying.

I love this McCoy cookie jar I inherited from my mother

ORANGE FLAVOR EXTRACT COOKIES

• Servings: 48
• Print

• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 eggs
• ½ cup shortening
• ½ cup milk
• 1 tsp. orange extract
• 1 tsp.soda
• ¼ tsp. salt
• ½ tsp. baking powder
• 3 cups all-purpose flour
• 1 cup chocolate chips

Preheat oven to 350 degrees F
Lightly grease cookie sheets

In large mixer bowl, cream light brown sugar, granulated sugar, eggs and shortening.  Mix in milk and orange extract.

In separate bowl, whisk together the soda, salt, baking powder, and flour.  Add to creamed mixture, mixing well.

Drop by rounded measuring tablespoon on greased cookie sheet, two inches apart.

Bake for approximately 8-10 minutes @ 350 degrees F until cookies are golden brown.  Remove to a wire rack to cool.

Makes 48 cookies – 2-½ inch diameter 

Also delicious with raisins….

…and with nuts.

Chocolate Drop Cookies – a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

These Chocolate Drop Cookies are a very simple little cookie, soft on the inside and slightly crunchy outside.

CHOCOLATE DROP COOKIES

• Servings: Approx. 54 small cookies
• Print

• ¼ cup butter or oleo (margarine)
• 1 egg
• ¼ cup shortening
• ¾ cup granulated sugar
• Two one-oz squares of semi-sweet chocolate, melted
• ½ tsp. soda
• ½ tsp. salt
• 1-¾ cup all-purpose flour
• ½ cup milk
• 1 tsp. vanilla

Preheat oven to 400 degrees F.  Grease cookie sheets.

Cream together the butter/margarine, egg, shortening and sugar.  Add the melted chocolate to the creamed mixture.  Stir the soda, salt and flour into the creamed mixture.  Add milk and vanilla.

Drop by rounded teaspoonful onto baking sheet, leaving 2 inches between cookies.

Bake @ 400 degrees F for approximately 8 minutes.  Remove to a rack to cool.

Makes about 54 small cookies. 

What better way to serve these cookies than on a vintage EAPG dessert plate.  I have a fair-sized collection of EAPG but recently found the 6-1/2 inch diameter dessert plates which I did not have yet.  They were 50 cents each for 9 plates at the local Goodwill thrift shop.

I baked some of the cookies with an almond pressed in the top and some with a piece of pitted date.

This cookie jar looks vintage but was a Christmas gift this year picked out for me by my 12-year-old grandson.  He knows what I like.

Mt. Shasta Cookies

Back in the late 1980s when I was entering a lot of county and state fair contests, I subscribed to a publication called Blue Ribbon Gazette.  This was a collection of recipes submitted by prize winners from all over the country.  I found this recipe and made it for Christmas in 1988.  In my binder, I have a notation:  “Excellent – buttery and chewy.”

These are easy cookies to make – the dough and the meringue both handle nicely.

• Servings: Approx. 60
• Print

Cookie Dough:
1-1/2 cups all-purpose flour
¾ tsp salt
½ cup softened margarine (used Imperial)
½ cup light brown sugar
1 egg yolk
1 tsp vanilla
3 Tblsp. milk
1 cup chopped nuts

Topping:
1 egg white
½ cup granulated sugar
1 cup flaked coconut

Preheat oven to 350 degrees F.  Lightly grease cookie sheets.

• Separate egg and set aside.  In a medium bowl, mix together flour and salt.

• Cream margarine, brown sugar, egg yolk, vanilla and milk.  Add flour mixture, mix well.  Stir in nuts.

• In a small bowl, whisk egg white until just frothy.  Stir in  ½ cup granulated sugar and 1 cup coconut.

• Put about 1 tsp dough on lightly greased cookie sheet.

• Flatten cookie dough with heel of hand to about 1-½ inches diameter.  Leave about 1 inch between each cookie.  Put about ½ tsp of meringue on top of each cookie.

• Bake 6-1/2 to 7 minutes @ 350 degrees F until cookies are lightly browned on bottom and meringue is just beginning to brown.

• Cool on a wire rack.  I always leave a few cookies without the topping for those who don’t like coconut

.

Yield:  About 60 1-½ inch cookies. 

Update:  I received this comment from a reader:  “My sisster, Linda McCready ne Yungling, created the name and recipe for Mt. Shasta cookies and won first prize for her Mt. Shasta recipe (a trip to Chicago for her and our mother) in a Parade Magazine contest in 1958 or 1959.  She deserves recognition and credit for that creation.”  I agree – it’s a wonderful cookie.

Update 12/25/2012 – I received this message from Linda McCready:

“Hello Lillian.

I am Linda McCready, and in 1958 I created the recipe for “Mt. Shasta Cookies”. I was the primary baker for my family of 10, and was constantly trying to come up with something different. This recipe began as a standard shortbread made with brown sugar and chopped walnuts. I love macaroons, so decided to try topping the cookies with macaroon mix. The result was such a huge hit that I spent many of my free hours making more and more … and more. The local newspaper carried Family Weekly magazine on Sundays, and one week they had a notice of a recipe contest for teenagers. I sent in the recipe and promptly forgot about it. Early in December of 1958 a man knocked on our door, introduced himself as a reporter for the Sacramento Union, and announced I had won the grand prize. My prize was a week-long stay in Chicago, over Christmas holidays, a slew of events such as plays, ballet, Ice Capades, museums etc. etc, and finally a gala luncheon with representatives of the food companies who advertised in Family Weekly. An amazing experience for a 15-year-old. Now I am 70, and still remember it clearly.
I am glad my recipe is still being used, and appreciate your sharing it with others.
Linda”

Wintertime Fruit Drops

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

I developed this recipe in the early 1980s to enter in an Archway Cookie contest at the Ohio State Fair.  I didn’t win, but the family liked this soft cookie with all kinds of healthy ingredients and not too bad for a dieter.

• Servings: Approx. 2 doz. cookies
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• 1/2 water
• 1/3 cup snipped dried apricots
• 1/3 cup snipped prunes
• 1/3 cup raisins
• 1/2 cup light brown sugar
• 1/4 cup softened butter
• 1 egg
• 1/2 tsp. almond extract
• 1-1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 tsp. cinnamon
• 1/3 cup chopped nuts

Preheat oven to 350 degrees F.

In a small saucepan, heat the water until boiling.  Remove from heat and add apricots, prunes and raisins.  Stir and allow mixture to stand for 15 minutes.  Drain and set aside.

In a large mixer bowl, cream brown sugar and butter, add egg and lemon extract.

In a small bowl, combine the flour, baking powder, salt and cinnamon.  Add to brown sugar mixture and beat until blended.  Stir in drained dried fruit and chopped nuts.

Drop by a level measuring tablespoon onto ungreased cookie sheets, leaving 2″ between each cookie.

Bake @ 350 degrees F for 8-10 minutes until cookies are golden brown.  Cool on a rack.

Yield:  Approximately 2 dozen cookies 

Nutrition per Diet Power software based on 24 cookies:  One cookie = 88 calories, 3.27 g fat, 15.2 mg cholesterol, 25.1 mg sodium, 85.1 mg potassium, 14.1 g carbohydrate, 0.659 g dietary fiber, 1.4 g protein

Weight Watchers Points based on 24 cookies:  2 points per cookie

For our entree today, we had an old favorite – Mom’s Tuna Melts (see recipe here).

This week, we were joined by my oldest daughter and the three of us enjoyed a reduced calorie/fat lunch with a lot of good flavor.