Chocolate Chip Cookies

NormaLee and her grandson Chance show you how to mix up chocolate chip cookies. How many times can you catch Chance talking to the camera?

 

 

For this recipe, you will need:

• 2 sticks butter or margarine
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 t. vanilla
• 2¼ c. flour
• 1 t. salt
• 1 t. baking soda (which they forget to include in the video, but you need in the cookies)
• 2 c. chocolate chips

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World’s Best Sugar Cookies

2 c. sugar
1 c. oil
2 t. vanilla
1 t. cream of tartar
1 c. butter or margarine
2 beaten eggs
5 cups flour, sifted
1 t. soda
1/4 t. salt

• Cream sugar and butter. Add oil, then add eggs and vanilla. Add remaining ingredients and mix well.
• Chill for approximately 2 hours to ensure easier handling, or overnight.
• Roll into small balls and place on the cookie sheet.
• Press down with a very small glass which has been dipped in sugar. Dip each time before flattening cookie ball.
• Bake about 15 minutes at 350° or until edges begin to brown.
• Makes approximately 7 dozen cookies.

Toll House Cookies

1/2 c. fat
1/2 c. brown sugar
1/4 c. granulated sugar
2 eggs, well beaten
1/2 t. soda
1/2 t. salt
1/4 c. chopped nuts
1-7oz. bar semi-sweet chocolate
1/2 t. vanilla
11/8 c. flour sifted

• Cream fat and sugar: add beaten eggs and beat well until thick.
• Sift remaining dry ingredients and stir into mixture.
• Add chopped nuts and chocolate which has been cut into pieces the size of a pea.
• Add vanilla: Drop by half teaspoons on a greasy cookie (that is the way it is on the card) Sheet;
• Bake 10-12 minutes in 375° oven.
• This recipe makes about 50.

Sand Tarts

1 c. margarine
1/2 c. powdered sugar
1 t. vanilla
2 c. flour
1 c. chopped pecans

• Cream margarine and sugar. Add vanilla.
• Add flour and mix well.
• Stir in pecans. Shape into small balls.
• Bake at 325° for 15-18 minutes.
• Roll in powdered sugar as they come out of the oven.

Peanut Butter Cookies

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1/2 t. baking powder
1/4 t. salt
3/4 t. baking soda
1 1/4 c. flour

• Cream shortening and sugars. Add peanut butter and mix well.
• Beat the egg and add to the mixture.
• Combine flour, baking powder, soda, and salt, then gradually add to mixture.
• Take cookie dough by teaspoonfuls and roll into small balls. Place on cookie sheets and flatten with fork.
• Bake at 350° until lightly browned.

Oatmeal-Raisin Cookies

1 c. shortening
1 c. sugar
1 egg, slightly beaten
2 c. oatmeal
2 t. cinnamon
1 t. nutmeg
3 c. flour
1 t. baking powder
1 t. cloves
1/2 t. salt
1 t. baking soda, added to 1 c. water in which the raisins have boiled
1 c. raisins, boiled & cooled

• Cream shortening and sugar, and add egg.
• Add dry ingredients and mix well.
• Add raisin water to which soda was added.
• Stir in raisins. Mix well.
• Drop by scoopfuls onto ungreased cookie sheet and bake in 350° oven.

Date Pinwheel Cookies

Recipe compliments of Margaret Houy (Aunt Maggie)

Cookie:

2 cups brown sugar
1 cup granulated sugar (or 3 cups brown sugar, total)
1½ c. butter or margarine
4 beaten eggs
6 cups flour
¾ teaspoon soda
¾ teaspoon salt
1 teaspoon vanilla

• Cream butter and sugar(s). Add eggs, mixing well after each one.
• Sift dry ingredients, then add to mixture.
• Mix well, then add vanilla. Chill dough thoroughly.

Filling:

2½ cups chopped dates
1 cup sugar
1 cup water
1 cup chopped nuts

• Mix dates, sugar, and water, and cook for about 10 minutes until it is the consistency of a very thick paste.
• Remove from the heat and add nuts. Cool before continuing.

Assembly:

• Roll chilled dough on floured surface to about ¼ inch thickness.
• Spread filling over rolled dough and fold up jellyroll-style. (Mama says it’s easier to roll the dough between two sheets of waxed paper, then chill in freezer on a cookie sheet before proceeding. If you use this method, peel both pieces of waxed paper off before spreading the filling.)
• Wrap in waxed paper, and refrigerate several hours or overnight.
• Slice and bake in a 350° oven.