Category: Cookies

• 2 cups white sugar
• 1/2 cup milk
• 1/2 cup vegetable shortening
• 1/2 cup cocoa
• pinch salt
• 1 cup coconut unsweetened and shredded
• 3 cups rolled oats

Method

1. Combine sugar, milk, shortening, cocoa, and salt in large sauce pan.
2. Boil together on stove over medium heat for 4 minutes stirring constantly.
3. Remove pan from stove.
4. Quickly mix in coconut and oats.
5. Quickly drop cookies onto wax paper.
6. Allow to cool.

Source

Barkley family recipe.

• 3/4 cup butter
• 1/4 cup peanut butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Method

1. Preheat oven to 375°F.
2. Cream together butters, sugars, and vanilla.
3. Beat in eggs.
4. In a separate bowl, mix together flour, baking soda, and salt.
5. Mix dry ingredients in with butter mixture just until blended.
6. Line baking sheets with parchment paper.
7. Drop cookies onto baking sheet about 2 inches apart.
8. Bake until done (about 13 minutes).
9. Remove from oven and cool on wire rack.

Source

Mystery recipe card in Janice’s writing.

• 1 cup butter
• 2 cups all purpose flour
• 1/2 cup icing sugar

Method

1. Preheat oven to 350°F.
2. Knead well.
3. Roll 1/4 inch thick on well floured surface.
4. Line baking sheets with parchment paper.
5. Cut into cookies, put on baking sheet.
6. Bake cookies until edges turn golden brown (about 10-12 minutes).
7. Remove from oven and cool on wire rack.

Source

Toone family recipe.

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups semisweet chocolate chips

Method

1. Preheat oven to 375°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix the flour, baking soda, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Add the chocolate chips and mix just a little bit more.
7. Line baking sheets with parchment paper.
8. Drop cookies onto baking sheet about 2 inches apart.
9. Bake until done (about 10 minutes).
10. Remove from oven and cool on wire rack.

Source

Complete Step-by-Step Cookbook (out of print).

• 1 cup sugar
• 1/2 cup unsalted butter melted
• 3 tablespoons brandy
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 cup almonds toasted and chopped
• 3 large eggs
• 2 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Method

1. Preheat oven to 350°F.
2. Cream butter, sugar, brandy, and extracts.
3. Mix in almonds and eggs.
4. In separate bowl, mix together dry ingredients.
5. Add dry ingredients to butter mixture and mix until just combined.
6. Line baking sheets with parchment paper.
7. Halve the dough.
8. Form 2 16 by 2 inch loaves on baking sheets.
9. Bake until golden, about 30 minutes.
10. Remove from oven and cool on wire rack for 15 minutes.
11. Cut loaves into 3/4 inch slices.
12. Put slices back on baking sheet with a cut side down.
13. Return slices to oven and bake 20 to 25 minutes longer.
14. Remove from oven and cool on wire rack.

Source

http://www.epicurious.com/recipes/food/views/nonnas-biscotti-351136