Applesauce Cookies - Louise Ulmer

Fruit-Filled Cookies - Jennie Kluthe

Canadian Oatmeal Cookies - Lisa Hammer

Can't Believe It's a Cookie - Lillian Knutz

Chocolate Chip Cookies - Louise Ulmer


No Bake Chocolate Cookies - Mrs. Jack (Mary) Seeman

Oatmeal Drop Cookies - Jennie Kluthe

Oatmeal Raisin Cookies - Louise Ulmer

Peanut Macaroons - Lillian Knutz

Rhubarb Cookies - Louise Ulmer













Can't Believe It's a Cookie


1 C. peanut butter

1 egg

1 c. sugar

extra sugar for sprinkling


Mix thoroughly and roll into 1" balls.  Flatten with a fork and sprinkle with sugar.  Bake 350F about 5 minuts.



Chocolate Chip Cookies


1 C. shortening

1 C. sugar

1/2 C. brown sugar

2 eggs

2 C. flour

1 tsp. baking soda

1 tsp. vanilla

1/2 package chocolate chips


Mix ingredients in order and bake at 350F to 375F until golden brown.



No Bake Chocolate Cookies


Boil 1 minute:


2 C. sugar

1/2 C. cocoa

1/2 C. mik

Dash salt

1/2 C. butter


Then add:

1 tsp. vanilla

1/2 C. peanut butter

3 C. oatmeal


Mix well and drop on waxed paper till set.




Oatmeal Raisin Cookies


2 C. raisins

2 C. water

1 C. Crisco

1 C. white sugar

1 C. brown sugar

3 eggs

1 tsp. vanilla

1 tsp. baking soda

3 C. flour

1 tsp. baking powder

1 tsp. salt

4 C. oats


Pour 2 C. boiling water over raisins and let sit.  Cream Crisco with white and brown sugars.  Add eggs and vanilla.  Add soda to cooled raisins, and add to the batter.  Add flour, baking powder, salt and oatmeal and blend well.  Drop by spoonfuls onto greased baking sheet and bake 350F for 12 minutes.


Rhubarb Cookies


1 1/2 C. brown sugar

1 C. Crisco

2 eggs

1/2 tsp. salt

1 tsp. vanilla

1 tsp. baking soda

2 T. boiling water

3 C. flour

1 1/2 C. diced rhubarb

1 C. coconut


Mix brown sugar, Crisco, eggs, salt and vanilla.  When well blended, add soda dissolved in boiling water, then flour.  Then stir in rhubarb and coconut.   Bake 350F 10-14 minutes. 


Frost with 3 T. butter to which powdered sugar has been added until it is of spreading consistency.  Frost while warm.


Oatmeal Drop Cookies


3/4 C. shortening

1 C. sugar

2 eggs

1 C. + 2 T. flour

1 tsp. baking powder

1/4 tsp. salt

1/3 C. milk

1 tsp. cinnamon and vanilla

1 C. raisins

3 C. quick-cooking oats


Mix thoroughly and drop from teaspoon on greased sheet and bake 15 minutes in 375F oven.


Fruit-Filled Cookies


1 egg

1 C. sugar

1/2 C. lard or butter

1 tsp. vanilla

2 tsp. baking powder

1 tsp. baking soda

3 1/2 C. flour

1/2 tsp. salt


roll out dough and cut into cookies



1 C. chopped nuts

1 C. chopped raisins

1/2 C. sugar

1 T. flour

1/2 C. water


Boil all together and cool before using.  Put in between cookies and press down sides to seal; bake at 350F about 15 minutes till golden brown.




Peanut Macaroons


2 egg whites

1/4 tsp. salt

3/4 C. sugar

1/2 C. peanut butter


Beat egg whites until foamy, and add sugar.  Beat till stiff peaks form.  Fold in soft peanut butter.  Drop by spoonful 1" apart on greased cookie sheet.  Bake 325 for 20 minutes.  Makes 2 dozen.  Cool slightly and remove from pan.



Applesauce Cookies


1/2 C. Crisco shortening

1 C. sugar

1 egg

1 3/4 C. flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 C. raisins

1 C. oatmeal

1 C. applesauce


Mix all ingredients together and beat well. Drop by spoonfull and bake at 375F 10-15 minutes.


Canadian Oatmeal Cookies


1 C. butter or margarine

1/2 tsp. baking soda

1/2 C. brown sugar, packed

2 C. oatmeal (quick cooking)

1 tsp. vanilla

1 C. flour


Mix butter, sugar, vanilla until fluffy.  Blend flour, soda and oatmeal; stir into butter mixture.  Chill 1 to 2 hours.  Heat oven to 350F.  Roll into balls and press down with glass dipped into sugar.  Bake on ungreased baking sheet for 10-12 minutes.


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