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Cookies
  
A
Balanced Diet Is A Cookie In Each Hand.
Raisin-Filled
Cookies
FILLING
1 1/2 cups
1/3 - 1 cup water
1/2 cup sugar
1 tbs. cornstarch
pinch of salt
1 - 2 tbs. lemon juice
Simmer all ingredients except cornstarch for 5 or 10
minutes. Mix cornstarch with a little water and stir into filling
until thick. Taste; add more sugar or lemon juice to suit your taste.
Dough
1/2 cup shortening or 1 stick of oleo
1 cup sugar
2 eggs, well beaten
1 tsp. vanilla
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1. Cream shortening and sugar until light and
fluffy.
2. Add eggs and vanilla; mix well.
3. Sift flour, baking powder and salt into the
mixture. Mix well and form a soft dough. Chill in
refrigerator.
4. Roll out and cut rounds with doughnut cutter or
glass. Place a teaspoonful of filling in center of each round.
5. Cover with another round of dough that you have
made a slit in. Squeeze edges together.
6. Bake at 400 degrees F. for 15-20 minutes.
Peggy Green; Texas, USA
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Grandma
Anstead's Brown Sugar Cookies
3 1/2 cups flour
1 teaspoon salt
2 cups brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 cup LARD
2 EGGS
3 1/2 tablespoons water
Mix all together, drop by spoonful on ungreased
sheets. Bake 8 to 10 minutes at 325-350 degrees F.
You can use vegetable shortening in place of lard, but it
changes the taste. This is also a good basic recipe for adding nuts,
raisins, chocolate chips, etc.
Lois Crissman |
Grandma
Hogue's Good Cookies
1 cup vegetable shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon each; salt, baking powder and baking soda
2 cups each; Wheaties, oatmeal, flour
1 cup walnuts
Cream sugars, shortening, vanilla and eggs. Add dry
ingredients and nuts. Knead, roll into walnut size balls.
Place on ungreased sheet. Bake 15 minutes at 350 degrees F.
We have also made this with corn flakes or most other kind
of flake cereal, it always turns out well.
Lois Crissman |
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Raisin
Filled Cakes (Cookies)
DOUGH
4 cups sifted all-purpose flour
3 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1 cup butter or margarine (softened)
1 egg
1/2 cup milk
1 tsp. vanilla
FILLING
1 1/4 cups raisins
1/2 cup sugar
1 tsp. flour
1 tsp. vanilla
1. Sift flour with baking powder - set aside.
2. In large bowl beat butter, sugar and egg until
smooth, stir in milk and vanilla.
3. Gradually add flour to mixture - wrap in waxed
paper and refrigerate for at least 4 hours.
4. Make filling: combine filling ingredients with
3/4 cup of water. Cook, stirring over medium heat until
thickened (10 to 15 minutes).
5. Roll dough on floured board, use a floured glass
to cut (I use a biscuit cutter).
6. Place dough on "ungreased" cookie
sheet.
7. Place on teaspoon of raisin filling on each piece
of cut dough.
8. Place another piece of cut dough on top of the
filling and pinch tightly together.
9. Bake at 350 degrees F. for 15 to 18 minutes.
Makes approx. 3 1/2 dozen. Best stored in metal
cookie tin.
For variety use: cherry, blueberry or apple filling.
Recipe of: Dorothy P. (Miller) Smith - Grand-Daughter of
Peter Stiffler
Submitted by Janet Gray |
Gobs
1/2 cup Crisco
2 cups sugar
2 eggs
1/2 cup boiling water
1/2 cup cocoa
1/2 teaspoon salt
1 cup sour milk
1 teaspoon vanilla
4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cream shortening, eggs and sugar. Sift dry
ingredients and add alternately with sour milk and water. Drop by
teaspoon on ungreased cookie sheet. Bake at 425 degrees F for 7
minutes.
FILLING
3 tablespoons melted margarine
3 tablespoons flour
1 cup milk
1/2 cup sugar
1/2 cup Crisco
1 teaspoon vanilla
Cook the margarine, flour and milk until thick like paste,
stirring constantly. Remove from heat and cool to room temperature.
Beat until smooth, the sugar, Crisco and vanilla.
Add the cooked mixture to the sugar/Crisco/vanilla
mixture; beat until creamy.
Spread as you like on a Gob half and top with another Gob
half.
Julia Plummer |
Raisin
Filled Cookies
This is a LARGE recipe, as my father (Joe Rucosky/Rutkowski,
Ferndale & Davidsville) came from a family of seven boys. It is
a good recipe to make and give as gifts and much more fun if you have
someone helping you. Hubby can seal the for you or invite &
share with someone. The Secret is get them thin enough and sweet and
do not over cook.
FILLING (prepare first)
2 boxes raisins
1 cup sugar (I add more to taste)
1-1 1/2 cups water
flour to thicken
Cover raisins in a saucepan with water. Cook raisins
until slightly soft. Add enough flour to thicken. Set aside to
cool.
DOUGH
2 1/2 cups sugar
1 cup shortening
4 eggs
8-9 cups flour
1 teaspoon baking powder
4 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons baking soda
1 3/4 cups milk
2 teaspoons vanilla
Cream the sugar and shortening.
Add 4 beaten eggs to the creamed sugar and shortening.
DRY MIX - sift together: the flour, baking powder, cream
of tartar and salt.
WET MIX - Put 2 teaspoons of baking soda in 1/4 cup milk
and heat until foamy.
Add this to 1 1/2 cup of milk and 2 teaspoons vanilla.
Alternately add dry mix and wet mix to the creamed sugar
and shortening, mixing well.
Take part of the dough, roll out on a floured board as
thin as you can and still handle. This is a very short dough, so
don't get too thin. Cut circles with a circle cookie cutter or glass
dipped in flour. Place on greased cookie sheets. Place about a
heaping teaspoon of cooled filling on each. This amount depends on
the size of your circles. Cut more circles, moisten edge of bottom
one and place another on top and seal.
Bake at 400 -425 degrees F for 10 - 15 minutes.
Store in tight container, waxed paper between layers.
Both the dough and filling keeps well in refrigerator if
you are pressed for time.
Mary Bookout |
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Aunt
Hazel's Chocolate Gobs
GOBS
2 c. sugar
2 eggs
1 c. boiling water
4 c. flour
1 t. baking powder
1 c. cocoa
1/2 c. Crisco
1 c. buttermilk
1 t. vanilla
3 t. baking soda
1/2 t. salt
Mix all the ingredients, adding the
boiling water last. Drop small teaspoonful on cookie sheet.
Allow plenty of room for raising. Bake in hot oven about 7 minutes.
FILLING
5 T. flour
1 c. whole milk
1 box powdered sugar (or more if required)
1 c. Crisco or oleo
1 t. vanilla
1/4 t. salt
Mix flour and milk and bring
to a boil, stirring all the time. Let cool (best to get cold in
refrigerator). Add one box or more of powdered sugar, Crisco or
oleo, vanilla and salt. Beat with mixer until light and
fluffy. Fill Gobs.
My mother is from Johnstown,
PA. She makes these all the time for us here in Texas. They
are delicious. She tints the filling pink for Valentine's Day, green
for St. Patrick's Day, etc.
From Ponhaws Weekend -- Contributor
Jem ? |
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Delicious drop
oatmeal cookies, with cinnamon and raisins
INGREDIENTS:
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups rolled oats, quick or old-fashioned
1 cup raisins (optional, may use nut of choice)
1 cup vegetable oil
2 eggs
1/2 cup milk
PREPARATION:
Sift together dry ingredients; stir in rolled oats and raisins.
Stir in oil, eggs, and milk. Beat with a spoon until thoroughly
blended. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at
400° for 10 to 12 minutes.
Janet Gray |
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