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by Verlie Cox
1 cup Raisins
½ cube Butter
1 cup Granulated Sugar
1 large Egg
½ cup canned Pumpkin
1¾ cups All Purpose Flour
¼ tsp Table Salt
1 cup chopped Pecans
1 tsp Baking Soda
½ tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
½ tsp Vanilla Extract
Preheat oven to 375º. Pour all dry ingredients into a large bowl, and mix well. Set aside. In another large bowl; cream together sugar, egg, pumpkin, vanilla and butter. Add wet ingredients to dry ingredients, and mix until well blended. Drop batter onto greased cookie sheet with a teaspoon, and bake for 12-15 minutes. Allow to cool before serving.
36-48 cookies
by Mrs. Steele
1 box Powdered Sugar
1 box Graham Crackers
¼ cup Half & Galf or Heavy Cream
1 tsp Vanilla Extract
In large bowl, beat cream and vanilla slowly into the sugar, and beat mixture until stiff peaks. Scoop spoonfuls of this mixture and place between 2 graham crackers. Place cookies on a cookie sheet lined with wax paper, and let stand 1 hour to stiffen. Cut into shapes with a very sharp knife.
by Verlie Cox
¾ cup All Purpose Flour
¼ cup Baking Soda
¼ tsp Table Salt
1/3 cup Granulated Sugar
2 tbsp Water’ room temperature
1 package (12oz) Simi Sweet Chocolate Chips
1 tsp Vanilla Extract
2 large Eggs
½ cup Walnuts or Pecans; chopped
Preheat oven to 325°. In small bowl, combine Butter, flour, baking soda and salt. Set aside.
In large saucepan, combine Butter, ugar and water, and cook over medium heat until mixture just begins to boil. Remove saucepan from heat, add one 1 cup of the chocolate chips and all of the vanilla. Stir this mixture until melted and smooth. Pour into a large bowl and add eggs one at a time, stirring well after each egg. Slowly add the flour mixture and remaining chocolate chips. Stir well. Stir in walnuts and mix well. Spread dough into a lightly greased 9” square baking pan, and bake in a 325° oven for 30 minutes, or until inserted wooden toothpick comes out clean. Cool completely and cut into squares.
16 servings
by Mrs. Steele
1 (6 serving size) box Instant Vanilla Pudding
1 16 oz can Pumpkin
1 cup Milk
½ tsp Ground Nutmeg
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Ground Cloves
1 cup Whipped Cream
Graham Cracker Crust
1½ box Graham Crackers
6 tbsp Butter
⅓ cup Granulated Sugar
In medium bowl, cream together graham crackers, sugar and butter until well blended. Press dough onto the bottom and sides of pie dish or tin. Bake in a 375' oven for 6-7 minutes. Remove from oven and chill 1 hour.
In medium bowl, combine pudding, pumpkin, milk, and spices. Mix ingredients slowly with an electric hand mixer or whisk, until well blended (1 minute). Fold in whipped cream. Pour mixture into graham cracker crust and freeze for 4 hours. Remove from freezer and let stand about 30 minutes before cutting. Top with more whipped cream and nutmeg (opt).
by Linda Houston
1 cup Butter or Margarine
1½ cups Granulated Sugar
2 large Eggs
2¾ cups All Purpose Flour
1 tsp Baking Soda
¼ tsp Table Salt
2 tsp Cream of Tartar
Coating: Combine the following in a small bowl, and set aside.
2 tbsp Granulated Sugar
½ tsp Cinnamon
Preheat oven to 400º. Cream together Butter, sugar and eggs in a medium size bowl. In separate large bowl; sift together flour, Baking Soda, salt and Cream of Tartar. Slowly add wet mixture to dry ingredients, and mix well. Roll dough into walnut size balls, and dip each ball into the sugar and cinnamon mixture. Place dough onto a greased cookie sheet, and bake for 6-8 minutes, watching closely, to make sure they don’t burn. Should be ‘light’ golden.
3-4 dozen
by Grandma Mallory
2 cubes Butter
5 tbsp Granulated Sugar
2 tbsp Vanilla Extract
2 cups All Purpose Flour
In large bowl; cream together Butter, Sugar and vanilla. Sift flour and add to Sugar mixture
Drop dough by teaspoon onto greased cookie sheet. (If desired, press gently with a fork to make a pattern on the top of each cookie.) Bake in a 350° oven for 8-10 minutes or until edges turn light brown. Immediately turn-out onto a plate filled with sugar, and press and twist the top of each cookie into the sugar mixture. Once all of the cookies are coated with sugar, allow them to cool completely.
24-36 cookies
by Mrs. Steele
1 cup Milk
1½ cup Butter
1 cup Sifted All Purpose Flour
1 tsp Baking Powder
3 large Eggs; well beaten
In large saucepan, bring Milk and Butter to a full boil. Slowly stir in flour. Mix in 1 tsp baking powder, then add 3 well beaten eggs. Drop dough by full spoonfuls onto a greased cookie sheet, and bake in a 350° oven for about 30 minutes or until done to the touch.
4-6 servings
by Elly Lewis
¼ cup Butter or Margarine
1 cup Peanut Butter
1 14oz can Condensed Milk
1 tsp Pure Vanilla Extract
¼ tsp Table Salt
2 cups Quick-Cooking Oats
½ cup Peanuts; shelled, and finely chopped
½ cup Raisins
Preheat oven to 325°. Melt Butter in a large saucepan. Remove from heat. Add peanut Butter, Milk, vanilla and salt. Mix well. Stir in oats, peanuts and raisins. Spread dough evenly onto a greased 9”x13” baking dish or pan. Bake for 15-20 minutes, until golden brown. Cool completely before cutting into bars.
"These are my all-time favorite cookies! They are 100% the best cookies I have ever tasted!
I triple the recipe, when I make them, because I want to make sure I have enough for myself, after sharing them with others."
Russian Tea Cookies
by Verlie Cox
1 cup Butter, softened
½ cup Powdered Sugar, sifted
1 tsp Vanilla Extract
2½ cups All Purpose Flour
¼ tsp Baking Soda
½ cup Filberts, finely chopped
Combine Butter, sugar and vanilla in a medium size bowl. In a separate large bowl, combine all dry ingredients, and stir until well mixed. Slowly add sugar mixture to dry ingredients, and stir slowly until well blended. Roll dough into walnut size balls, and place them onto an ungreased cookie sheet. Bake in a 400° oven until slightly golden brown. Do now allow to bake long enough to turn medium or dark brown. When cookies are done, and still warm, roll each one in a small bowl holding the powdered sugar and allow them to cool completely. If powdered Sugar melts, roll each cookie a second time in the remaining powdered Sugar.
24-36 cookies
by Carol Thomas
3½ cups All Purpose Flour
1½ cps Granulated Sugar
½ tbsp Table Salt
1 tbsp Pure Vanilla Extract
½ cup Crisco Shortening
2½ tbsp Baking Soda
½ cup Butter
2 large Eggs
Mix eggs and shortening together in large bowl, then stir in dry ingredients, one at a time. Form small balls and place onto greased cookie sheet. Bake in a 350° oven for 8-12 minutes. While are still hot, dip them in sugar.
60 cookies
by Grandma Mallory
1¼ cup All Purpose Flour
½ tsp Baking Powder
¼ tsp Table Salt
3 tbsp Butter
3 tbsp Margarine
½ cup Granulated Sugar
1 medium Egg
½ tsp Vanilla Extract
Preheat oven to 350º. Combine flour, baking powder and salt in large bowl, and stir well. In separate bowl, beat together butter, margarine and sugar, until creamy. Add eggs and vanilla, and beat until well moistened. Slowly add flour mixture, and beat until smooth. Shape dough into 2 round balls, wrap each in plastic, and refrigerate for several hours, or overnight. When ready to use, roll out dough on floured cutting board to ½” thick. Cut out shapes, and bake for 10-12 minutes, or until golden brown.
30 cookies
