While most of the requests for cookies in our family are for Chocolate Chip, Joe talks about 2 favorite cookies – Molasses and Snickerdoodles. I don’t think I have ever made Molasses cookies that taste as good as he remember the ones his Aunt Sally made, and I have not made Snickerdoodles in a long time. Recently I decided I needed to make his favorites more often. But to be honest, the ones in this pictures were destined to send to church for the VBS kids last week. I saved enough for him though! Recipes are everywhere for this old-fashioned cookie with a strange name. My Treasures from the Bend cookbook published by the Ford Bend Junior Service League includes a comment about the history of the cookie.
(No one knows exactly where this whimsical name originated, but similar recipes date back to ancient Rome and were popular in medieval and Renaissance Europe. Eighteenth and nineteenth century American cookbooks contain similar recipes for “jumbles.” Some suggest that the “snicker” portion of the name comes from the Dutch “snekrad” or the German “Schnecke,” both meaning a snail-like shape.)
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 cup butter, softened
2 teaspoons cinnamon
2 Tablespoons sugar
Preheat oven to 400 degrees. Mix flour, cream of tartar, soda, and salt together. Combine 1 1/2 cups sugar with butter and blend. Add eggs and mix until smooth. Add dry ingredients and mix well to form a dough. Shape dough into 1 inch balls. Roll balls in mixture of the cinnamon and 2 Tablespoons sugar. Place on a lightly greased baking sheet and bake for 8 to 10 minutes or until light brown. Remove from oven and cool on rack. Makes 4 to 5 dozen.
Nora and I made a new recipe for chocolate cookies that will be one we consider a keeper! This is for all the chocolate lovers in our family and yours! Double chocolate, the taste is deep and rich. Bake them longer if you want a crisp cookie, but they are best when you watch your baking time carefully and take them out when they are soft and puffy. They flatten as they cool, rich and chewy. Very much like a brownie in a cookie! There are many recipes similar to this online and in cookbooks. Some use peanut butter chips instead of chocolate chips.
Chewy Chocolate Cookies
1 1⁄4cups butter
2 cups sugar
2 teaspoons vanilla
2 cups flour
3⁄4 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups semi-sweet chocolate chips
Heat oven to 350°
In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Add chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake only 8 or 9 minutes. Cookies will not look done, but soft and puffy. LIft with a spatula and place on wire rack to cool. They flatten as they cool.
Celebrations for Christmas and our wedding anniversary are always mixed together since Joe and I were married three days after Christmas in 1963. That tells you that this year marks 50 years of marriage for us, so preparations for both Christmas and our anniversary are woven together in very special ways. One of the ways is fondly remembering many of the things we have done together for so many years, and traditions we began to make our own as we started our family. I can’t remember how many years we have made Candy Cane cookies. The Betty Crocker recipe came from a magazine and is clipped and Scotch taped to a page from a small notebook I kept for recipes. It has been used so many times it is yellowed and frayed, even missing some pieces. It reminds me of the skin horse in the Velveteen Rabbit. When our sons were small, they loved mixing and coloring the dough, shaping the balls, and then watching the strips lengthen as they rolled them on a floured tea towel. As years passed, they became more creative and adept at shaping. This is a fun family project!
Candy Cane Cookies
1 cup butter (2 sticks)
1 cup sifted powdered sugar
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
red food coloring
Preheat oven to 375 degrees.
Cream together softened butter and powdered sugar, then mix with egg, almond and vanilla extracts.
Whisk flour and salt together and stir into butter and sugar mixture. Divide dough into halves. Mix 1/2 tsp red food coloring into 1 half. Working one cookie at a time, take a heaping teaspoon of each color of dough nd shape into balls. Lay the ball of dough on lightly floured tea towel on counter and roll into strips about 4 inches long. Lay strips side by side and gently pinch one end together, then twist like a rope. Place on ungreased baking sheet and bake for 9 minutes or until lightly browned. Remove carefully while warm with spatula to wire rack. You may wish to sprinkle with powdered sugar and/or crushed peppermint, but this is optional.
Oatmeal cookies are a favorite in our house. I don’t make cookies as often as I used to, and not nearly as often as Joe would like for me to, but I have tried a variety of recipes besides the tried and true Oatmeal Raisin. This batch of cookies disappeared so fast I am glad I took the picture as soon as they were taken from the oven! They are a smaller, crispier cookie than most Oatmeal cookies, and the addition of salted peanuts is definitely a taste treat. Of course, for those who have members of their family with a peanut sensitivity, the recipe works fine if you omit the peanuts.
Salted Peanut Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3 cups oatmeal
1 teaspoon vanilla
1 cup salted peanuts (I used large Virginia peanuts)
Cream butter and sugars, add beaten eggs, and mix well. Sift flour, soda, and baking powder together and add to creamed mixture. Add oatmeal, vanilla, and peanuts. Mix well. Drop by teaspoonful on greased cookie sheets. Bake 12 minutes at 350 degrees. Remove from baking sheet to wire rack to cool. Makes at least 7 dozen cookies.
This recipe is found in the cookbook published by the Richardson, Texas Woman’s Club – The Texas Experience, Friendship & food Texas Style given to me in 1984 by my dear friend Sondra Skaggs.
My 10 year old granddaughter Skye has become quite interested in baking. She turns out beautiful, delicious cakes. But she turned her talents to baking cookies last week as we readied for a visit from her aunt and cousins. When she heard we would be having a tea party for Maddie’s 7th birthday while she was here, Skye wanted to make cookies that would be pretty as well as tasty, but Maddie does not like frosting (that is why we chose birthday cookies instead of birthday cake). So we decided to bring out the kitchen tool which helps us make these shaped cookies: a cookie press. A cookie press lets you change disks to produce many different shapes.Cookie presses work by pushing a small amount of dough through perforated plates directly onto the baking sheet, somewhat like a caulking gun. A ratchet-like press system means that the same amount of dough is used each time and the cookies are uniformly shaped. These can be made plain, sprinkled with decorations or sugars, frosted or dipped in melted chocolate! We added food coloring to make ours pink and purple and sprinkled with some coarse sugar for sparkle.
Using the recipe on the cookie press box, S
kye measured dry ingredients and whisked, then made a well for the vanilla and egg. She added the room temperature butter cut into small pieces
Then she mixed the dough with her clean hands.
Finally, the dough was colored and loaded into the cookie press and cookies were pressed out onto ungreased baking sheets.
Spritz Cookies Recipe
- Prep time: 25 minutes
- Cook time: 10 minutes
Important! Let butter come to room temperature before making this recipe.
2 cups all-purpose or cake flour
pinch of salt
1/2 cup sugar
1 teaspoon vanilla extract (almond extract can be used if preferred)
1/2 pound unsalted butter, at room temperature and cut into small pieces
optional for decorating
Preheat oven to 350°F. Whisk together the flour, sugar and salt in a large bowl, then sprinkle over the vanilla extract. Crack egg into the center of flour mixture.then dot with the pieces of butter.
Mix everything together with your clean hands until it begins to come together. Do not to knead it too much, as you will then make tough cookies. You just want everything to come together so you can handle the dough.
Put on the disc of your choice, then load the press with the dough. Ratchet out the dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a bunch up at first. Just return the not-so-good ones back to the dough ball and use it again.
Bake the cookies for 10-12 minutes. These cookies will not brown. Remove from oven and sprinkle or garnish as you like. Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let cool before storing. They freeze well.
Yield: Makes about 35 cookies
Do you own a cookie press? How often do you make spritz cookies?
There are many Christmas goodies our family has included in traditions of foods we cook together and enjoy at this time of year. Due to Joe’s surgery and hospitalization in the past 2 weeks I have baked very little. When Maddie and Jordann arrived and wanted to bake Christmas cookies, I needed to implement a Plan B recipe – one that didn’t involve as much time in the kitchen but would still be a tasty treat. So I passed up old favorites like German Butter Balls and Candy Cane cookies. Making roll out cookies to frost and decorate was their first choice, but they quickly decided this just might be even better. These cookies barely qualify for a written recipe because the ingredient list is so short and the directions even shorter. But at least one cookie expert at our family gathering last night declared them the best cookies she ever ate. We used the leftover melted chocolate for dipping marshmallows and dried apricots.
Chocolate Peanut Butter Bites
Ritz crackers (we used regular ones; bite size really make “bites”)
Creamy Peanut Butter
Chocolate for dipping (we used Ghirardelli dipping chocolate)
Spread the inside of one Ritz cracker with peanut butter, top with another. Dip into melted chocolate and place on baking sheet until hardened.