 Maystar Family Cookbook Cookies
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to Index NO BAKE COOKIES GRANDMA'S COOKIE RECIPE PEANUT BUTTER & BANANA COOKIES SCHOOL BOY FAVORITES MOLASSES SUGAR COOKIES MOLASSES CRY BABIES MOLASSES COOKIES MRS. FIELDS COOKIES ROOTBEER COOKIES CHOCOLATE DROP COOKIES CAROLYNN'S SOUR CREAM CHOCOLATE COOKIES MY OWN GINGER CHEWS PEPPERMINT CHOCOLATE PUFFS SNICKERDOODLES LEE JONES' BROWNIES CHOCOLATE CHIP COOKIES CRISPY OATMEAL COOKIES PEANUT BUTTER COOKIES LINCOLN CRISPS CHOCOLATE CHIP COOKIES II HERITAGE SUGAR COOKIES TURTLES OATSIES TRI-LEVEL BROWNIES COCONUT CARAMEL CHEWS LEMON BARS DATE BARS FUDGE MELTAWAYS NOLA WISLEN'S BROWNIES DREAM BARS NANAIMO BARS OATMEAL JAM SQUARES FILLED COOKIES CHOCOLATE PRETZEL COOKIES WAFFLE IRON TURTLE COOKIES ETHEL'S SUGAR COOKIES BASIC ICE BOX COOKIES SUGAR COOKIES PUMPKIN DROP COOKIES Cookies
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DROP COOKIES: NO BAKE COOKIES - BELVA PERRY Combine in saucepan: 2 cups sugar Boil for 2 minutes. Stir in: 1 tsp. vanilla Drop on waxed paper and cool. GRANDMA'S COOKIE RECIPE - CELIA WEEKS MAYBEE 1 cup shortening Mix well and then add: 1/2 cup crushed cornflakes Mix well. Bake at 375 degrees for 9 to 10 minutes. Makes 4 dozen.
2-1/2 cups quick oats Preheat oven to 350 degrees. Mix oats, flour, baking powder, baking soda and salt. Mix at medium speed. Beat peanut butter and margarine in a separate bowl. Beat in sugars until blended, the n banana, egg and vanilla. Stir in flour mixture. Drop by 1/4 cupfuls, 5 inches apart. With spatula, spread dough into 3-1/2 inch circles. Bake at 350 degrees for 10 to 12 minutes. Let cool 4 minutes on cookie sheet, then move to rack. SCHOOL BOY FAVORITES - Grandma Millecam made these for her grandchildren for an after school snack. 2/3 cup shortening Cream together shortening and brown sugar. Add beaten eggs and sour cream. Sift flour, baking powder, soda, salt and spices together. Add slowly to wet ingredients. Mix until smooth. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 10 to 12 minutes.
3/4 cup shortening Mix shortening and sugar, the n ad d molasses and egg. Beat well. Sift dry ingredients and add to first mixture. Chill. Roll dough in small balls and dip in sugar. Place on greased pan. Bake at 350 degrees for 8 to 10 minutes. Makes 50 cookies.
Belva, when she was in grade school, got this recipe from Mrs. Schenck, a neighbor of ours in Butte, Montana. 1 cup sugar Cream sugar and shortening. Ad d molasses and stir well. Beat eggs and add to sugar/shortening mixture. Sift spices with flour. Dissolve baking soda in hot water. Mix thoroughly and drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees for 12 to 1 5 minutes.
Preheat oven to 375 degrees 30 cookies
60 cookies Melt the shortening over low heat and cool slightly. Combine sugar, eggs and molasses, beat well. Measure soda, salt and spices into egg mixture. Beat again. Measure flour into egg mixture, begin to blend, then add the melted shortening and mix carefully. Be sure all dry ingredients are well blended. Roll into medium size (3/4" - 1") balls, place on baking sheet s. Flatten
slightly with a smooth bottom glass dipped in sugar. Bake 8 to 10 minutes. Remove to
cooling racks. When completely cooled, store in airtight container. MRS. FIELDS COOKIES - BENITA SAATVEDT (WE ALSO RECEIVED THIS RECIPE FRO M SHELLY NORBY, AND IT WAS TITLED "THE $250.00 COOKIE RECIPE") 2 cups butter Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix flour, ground-up oatmeal (use blender, measure before grinding), salt, baking powder and baking soda. Mix all together. Add chocolate chips, Hershey bar and nuts. Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake at 350 degrees for 8 to 10 minutes. Do not overbake. Makes 112 cookies. ROOTBEER COOKIES - CELIA WEEKS MAYBEE 1 cup brown sugar Mix brown sugar, butter and egg until fluffy. Stir in buttermilk, root beer extract, flour soda and salt and mix until smooth. Cover and refrigerate for about 1 hour. Heat oven to 400 degrees and bake for 6 to 8 minutes. Let cool on rack and glaze with recipe below.
2 cups powdered sugar Mix powdered sugar and butter. Stir in root beer extract and hot water. Place wax paper under cooling rack. Spoon glaze over the cookies. This glaze will do a double batch of cookies. CHOCOLATE DROP COOKIES - BARBARA CARTER 1 cup sugar Preheat oven to 400 degrees. Combine sugar, margarine, egg, chocolate , buttermilk or water and vanilla. Sift together dry ingredients. Add to liquid ingredients. Stir in nuts. Drop by spoonfuls onto ungreased cookie sheet about 2 inches apart. Bake until almost no indent when touched - about 8 to 10 minutes.
1/2 cup shortening Cream shortening and sugar. Add eggs, sour cream and vanilla. Add melted chocolate and dry ingredients. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. After they are cooked, place 1/2 large marshmallow on top of each cookie and place in oven for about 2 minutes until marshmallows are golden brown. Let cool and frost.
1-1/2 cups powdered sugar
1 cup sugar Preheat oven to 400 degrees. Cream sugar and lard; add molasses and eggs and beat well. In another bowl, combine flour and spices and mix together. Add dry ingredient s, mix well and ad d raisins. Cook on greased cookie sheet at 400 degrees for about 15 minutes. PEPPERMINT CHOCOLATE PUFFS - BELVA PERRY 3/4 cup margarine Cream margarine and 1/4 cup sugar. Stir in beaten egg yolk and vanilla. Add flour gradually, 1/2 cup at a time. Stir in candy; roll into 1 inch balls. Beat egg white slightly. Dip balls into egg white, roll in remaining sugar. Place a chocolate morsel in center of each cookie. Bake on ungreased cookie sheet at 350 for 15 minutes. Remove immediately. Cool.
Mix together: Mix together and stir in: 2-3/4 cups flour Roll into balls the size of small walnuts. Then roll in mixture of: 2 Tbsp. sugar Place on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. This is my favorite Snickerdoodle recipe. Be sure to use butter, as it makes a difference. When Lee Jones catered the reception for the 1993 season of the Utah Festival Opera Company, she cut two snickerdoodles in half, placed the four pieces together cut side up and drizzled chocolate over them to hold them together. They were a big hit at the reception, along with her brownies. 1/2 cup margarine Melt margarine and chocolate over low heat or in microwave. Beat eggs until light and lemon colored. Stir in sugar, chocolate mixture and vanilla. Mix together dry ingredients and add them. Mix well. Pour into a greased 8" x 8" pan. Bake for 30 minutes at 35 0 degrees. Cool in pan.
2/3 cup butter or margarine Preheat oven to 375 degrees. Cream shortening, sugars, egg and vanilla. Combine dry ingredients an d ad d gradually. Mix thoroughly. Add nuts and chocolate chips. Drop spoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned. Cool slightly before removing from cookie sheet. CRISPY OATMEAL COOKIES - LEESA BROWN 1 cup flour In mixing bowl, stir together first 6 ingredients. Add shortening, egg and vanilla; beat well. Stir in oats and nuts. Form into small balls. Dip tops in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 3-1/2 dozen.
1 cup peanut butter LINCOLN CRISPS - RITA STARK & HARRIET MILLECAM 1 cup sugar Beat egg whites stiff; add sugar gradually. Pour melted butter over corn flakes and add them to the sugar and egg whites. Stir in crushed nuts or coconut, salt, vanilla and baking powder. Drop from spoon and bake in a slow oven for about 20 minutes.
6 eggs Beat eggs with shortening and sugars. Combine dry ingredients; add a little at a time with hot water, then chocolate chips. Chill. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
This recipe which has been in the Jones family for generations, was given to Cathern by her mother, Lily Jones 1 cup butter or margarine Mix together butter, sugar, eggs , flavoring and milk and mix well. Combine dry ingredients and add. Bake at 350 degrees for 10 minutes. Frost when slightly warm.
TURTLES - JANICE MAYBEE GOMEZ Melt in double boiler and set aside: 48 light caramels (preferably Kraft caramels) Combine until well-blended: 1-1/2 cups flour Pat half of the flour mixture into 9 x 13 pan (ungreased). Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over baked mixture. Pour melted caramels over the chocolate chips. Sprinkle remaining flour mixture over top (do not smooth). Bake 15 minutes at 350 degrees. Cool and cut into bars. OATSIES - BENITA PERRY SAATVEDT & BIANCA PERRY KRALL 4 cups rolled oats 1 - 12 oz. pkg. chocolate chips (2 cups) Heat oven to 400 degrees. Mix oats and sugar. Melt butter; add syrup salt and vanilla. Pour over the oats and sugar; mix well. Pat out in greased 9 x 13 pan. Bake 8 to 10 minutes. Do not overbake! It will be bubbly when done. While this cools, melt chocolate . Spread on chocolate; sprinkle with nuts. Cut into bars. TRI-LEVEL BROWNIES - ZINA LIMB MAYBEE First level: 1 cup quick oats Stir together oats, flour, brown sugar, soda and salt. Stir in 6 Tbsp. melted butter. Pat into 11 x 7 x 1-1/2 inch baking pan. Bake in 350 degree oven for 10 minutes cool. Second level: 3/4 cup granulated sugar Mix granulated sugar, butter and 1 square melted chocolate. Add egg; beat well. Stir together flour, baking powder and salt. Add to chocolate mixture alternately with a mixture of milk and vanilla. Stir in chopped nuts. Spread over baked layer. Bake in 350 degree oven for 25 minutes or until done. Cool. Third level: 1 square (1 oz.) unsweetened chocolate To make frosting, melt chocolate and butter or margarine over low heat. Stir constantly. Remove from heat; stir in powdered sugar and vanilla. Blend in enough hot water (about 2 tablespoons) to make an almost pourable consistency. Frost brownies and top with walnut halves. Cut into bars. Makes 1 6 brownies. COCONUT CARAMEL CHEWS 1/2 cup butter Cream butter and white sugar; add egg yolks and vanilla. Add flour, baking powder and salt. Pat into 9 x 9 inch pan. Top with meringue made with egg whites, brown sugar and coconut. Bake for 30 minutes in a moderate oven (375 degrees).
Crust: Mix: 1 cup butter or margarine Press into 9" x 13" pan. Bake 15 minutes at 350 degrees. Let cook while making filling. Filling: Combine: 1/4 cup flour Pour into crust. Bake at 350 degrees for 25 minutes. Cool and sprinkle lightly with powdered sugar. Cut into squares. DATE BARS - HARRIET MILLECAM & RITA STARK 3/4 cup shortening Cream sugar and shortening; add egg. Combine dry ingredients and add alternately with sour milk. Mix well then add nuts and dates. Bake in a greased 9 x 13 inch pan at 350 degrees for about 25 to 30 minutes or until done. Remove from oven and dust with confectioners sugar. FUDGE MELTAWAYS - THE PERRY FAMILY 1 cup butter Melt 1 cup butter an d 2 square s chocolate in saucepan. Blend granulated sugar, 2 tsp. vanilla, eggs, crumbs and nuts into butter-chocolate mixture. Mix well and press into 9 x 13 inch pan. Refrigerate. Mix 1/2 cup butter, milk, powdered sugar and 2 tsp. vanilla. Spread over crumb mixture. Melt 3 squares chocolate and spread evenly over chilled mixture. Chill again. Cut in to squares before completely firm.
1/2 cup shortening Cream together shortening and sugar. Add eggs and vanilla. Combing dry ingredients and add a little at a time to first mixture. MIXING BY HAND IS WHAT GIVES THESE BROWNIES THEIR GREAT TEXTURE. Bake at 350 degrees for 30 minutes. DREAM BARS - HARRIET MILLECAM & RITA STARK 1/2 cup butter Preheat oven to 350 degrees. Grease 9 inch pan. Cream butter and sugar. Add flour. Pat into pan. Bake for 10 minutes. Cover with: 2 eggs, separated Beat yolks, add sugar, vanilla, nuts, coconut, flour, baking powder. Fold in beaten whites. Spread over first mixture and bake 20 minutes more. Cool, then cut. NANAIMO BARS - MARKAY KERN First layer: In double boiler, melt: 1/2 cup butter Second layer: Melt 1/2 cup butter, mix in 2 cups powdered sugar, 2 Tbsp. Bird's Custard powder or instant vanilla pudding powder. Mix with enough milk to make it the consistency of thick icing. Third layer: Melt 1 Tbsp. butter, add 3 or 4 squares of semi-sweet chocolate. Cut in squares before chocolate hardens. OATMEAL JAM SQUARES - MARKAY KERN 2 cups oats Combine all ingredients except preserves in large mixing bowl. Beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining mixture into bottom of greased 9 x 13 inch pan. Spread preserves evenly over base. Sprinkle the rest of the mixture over the top. Bake at 400 degrees for 25 to 30 minutes. Cool; cut into squares. ROLLED OR SHAPED COOKIES: FILLED COOKIES - RITA STARK & HARRIET MILLECAM 1 cup shortening Cream together shortening and sugar. Add eggs, sour cream and vanilla and continue to beat. Mix dry ingredients together and blend in. Chill dough. Heat oven to 400 degrees. Roll dough to 1/16th inch thick on floured board. Cut with round cutter, cutting 2 pieces for each cookie. Place bottom pieces on greased baking sheet. Spread with a teaspoonful of filling. Cover with top cookie. Press edges together with floured tines of fork or fingertips. Bake at 8 to 10 minutes or until delicately browned. Filling: use your favorite, flavorful jam, cherry pie filling or raisin filling. Raisin or date filling: 2 cups dates or raisins, 3/4 cup sugar, 3/4 cup water. Cook fruit, sugar and water together slowly, stirring constantly until thickened. Cool.
1/2 cup butter or margarine, softened Combine 1/2 cup butter, granulated sugar and cocoa powder; beat 1 egg, water and 1 tsp. vanilla. Gradually add flour; mix well. Divide dough into 24 pieces. With hands, roll each piece to a 12 inch rope on lightly floured surface. Shape each rope into a circle, crossing about 2 inches from ends of rope. Twist rope at point where rope crosses. Seal ends of rope to center of opposite side of circle, forming a pretzel shape. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cool. (Do not overbake.) Glaze: in a small saucepan, melt chocolate and 2 Tbsp. butter over low heat, stirring constantly; remove from heat. Stir in powdered sugar and 1 tsp. vanilla. Blend in enough hot water until it is glaze consistency. Working over frosting pan, spoon glaze over pretzels; dry on rack. (Add a little hot water to thin glaze if needed.) Makes 2 dozen. Note: this recipe also makes a good rolled dough for cut out cookies. Do not
over-handle dough. WAFFLE IRON TURTLE COOKIES - JANICE GOMEZ 1-1/2 cups sugar Beat together sugar and margarine, add eggs. Combine cocoa, salt and flour and mix with first ingredients. Drop by teaspoonfuls onto medium warm waffle iron. Cook 1 to 2 minutes. Frost with chocolate powdered sugar frosting while still warm. ETHEL'S SUGAR COOKIES - MARKAY KERN 3/4 cup butter Mix butter, sugar, eggs and lemon extract well. Sift together flour, baking powder and
salt. Blend in. Chill at least one hour. Roll 1/8 inch thick on lightly floured board.
Place on ungreased baking sheet and bake for 6 to 8 minutes or until light golden a 400
degrees. BASIC ICE BOX COOKIES - HARRIET MILLECAM 1 cup butter Cream butter and sugar. Add beaten eggs and other ingredients. Form into rolls. Wrap in waxed paper (or saran wrap) until ready to bake. Slice off the number of cookies you want and bake at 375 degrees for about 10 to 12 minutes. Return rest of roll to fridge. Raisins or nuts may be added. *If using all purpose flour, decrease amount to 3 cups flour. SUGAR COOKIES - BONNIE COURSE Bonnie says these are not too sweet. Cream: 1/2 cup sugar 3 cups flour Roll dough and cut cookies. Bake at 325 degrees for 10 minutes. Note: nuts and raisins can be added. Good with frosted tops.
PUMPKIN DROP COOKIES - BONNIE COURSE Cream together: 1-1/4 cups sugar Add: 2 eggs Sift together: 2-1/2 cups sifted flour Add: 1 cup chopped nuts Bake for 12 to 15 minutes at 375 on greased pan.
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