Grandma's fancy cookie recipes are full of homemade goodness and old fashioned good taste. You'll find them easy to make and fun to serve on any occasion that calls for a cookie that's sweet and classy.
The Hotel St Francis Cookbook (1919)
One pound of sugar, one pound of flour, the yolks of five eggs, six ounces of butter, and three tablespoonfuls of thick sour milk in which has been dissolved a pinch of baking soda.
Mix to a hard dough and roll very thin. Beat the whites of two eggs and use to moisten the top of the rolled dough.
Cut in the desired shape, sprinkle with sugar mixed with a little powdered cinnamon and chopped almonds, put on buttered pan and bake quick (400°F). Decorate before serving.
Submitted by Darlene R.
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
Blend the butter and cheese. Stir in flour. Cover and chill 1 hour. On a lightly floured surface, roll dough 1/8 inch thick. Cut in 3-inch rounds with a scalloped cookie cutter.
Pat into 1-3/4-inch muffin pans (or divide dough into 24 balls, press against sides and bottom of muffin cups)
Hint: What's even easier is to use refrigerated cookie dough.
1 beaten egg
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla
Dash of salt
1/2 cup coarsely chopped pecans
In a small mixing bowl stir together egg, brown sugar, butter or margarine, vanilla, and salt just until smooth. Spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup. Fill each cup with egg mixture.
Bake in 325°F oven about 25 minutes or until filling is set. Cool, then remove from pans. Cover, chill to store. Makes about 2 dozen delicious Pecan Tassies. Enjoy!
Mom's Recipe Scrapbooks (c. 1920s)
Mix well 3/4 cup Bisquick®, 1 package instant pudding mix (any flavor), 1/4 cup salad oil, 1 egg. Mix and form into small balls; flatten with hand on non-greased baking sheet.
Bake 8 minutes in moderate oven (350°F). The cookies will take on the color of the pudding mix used. Makes about 3 dozen fun-to-eat cookies.
These fancy little cookies are simple to make yet colorful and always tasty.
1 cup brown sugar
1 cup shortening
6 tablespoons corn syrup
2 level teaspoons baking soda
1 teaspoon lemon, or vanilla flavoring
Enough flour to roll thin.
Roll dough thin, cut, and bake (375°F). Remove from oven and while warm, put two together with your favorite jam. Enjoy!
Toast marshmallows and press while hot between baked gingersnap cookies, vanilla wafers, or butter thins. So easy! So delicious!
2 cups raisins
1 cup water
1 cup sugar
1 cup margarine, or butter
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3-1/2 cups flour
Put raisins and water in saucepan and cook until the water boils off. Cream sugar and margarine. Add eggs and vanilla. Sift flour, salt, and baking soda. Mix well.
Add raisins with the flour. Roll dough into 1-inch balls. Roll balls in granulated sugar. Make sure the balls are well covered with sugar.
Place balls on ungreased cookie sheet about 2 inches apart. Bake at 350°F for 8 to 10 minutes. Enjoy.
3/4 cupful (6 ounces) butter
1/2 cupful (1/4 pound) sugar
2 small eggs
1 level teaspoonful baking powder
3 level cupfuls (3/4 pound) flour
1/2 teaspoonful almond extract
1/2 cupful (2 ounces) ground almonds
Cream butter and sugar together, add eggs well beaten, flour sifted with baking powder, extract, and almonds. Knead lightly, and roll out on a floured baking board.
Cut cookies with a small, plain round cutter, lay on greased tins, spread on each a little of the white icing (below) and sprinkle over a few shredded almonds. Bake in a moderate (375°F) oven for 10 minutes.
Hard White Icing:
1 egg white
1-3/4 level cupfuls (1/2 pound) confectioners' sugar
1 teaspoonful lemon juice
Sift sugar into a bowl, add egg and lemon juice and beat for 15 minutes. If too thick, add a very little more white of egg. Sufficient to ice 50 cookies.
Most farm kitchens had an old glass cookie jar on the counter, though sometimes it safely sat on a high shelf out of reach from little cookie snatchers.
But, Grandma didn't mind if a couple were missing. As busy as she was, Grandma always found time to keep her cookie jar filled.
Ah, the wonderful memories! Why not create memories of your own? Just pick one or two of the fancy cookie recipes above and fill your family's cookie jar to its brim.