MARSHMALLOW COOKIES

This is an old recipe I remember making with my Mom in childhood. It is a very large recipe so when I made it recently I made half the cookie dough but made the full recipe of the marshmallow and what I did not use on the cookies I poured into an 8x8 pan. After it set I cut it into squares and then rolled them in coconut.

Cookie dough
3 cups brown sugar
1 cup margarine, softened
1 tsp. vanilla
1 Tbsp. cream of tartar (dissolved in a little vinegar~1tsp.)
4-5 eggs (if using small - 5 if using large - 4)
3 tsp. baking soda
6 1/2 cups flour
Mix as usual. Roll out and cut into shapes with cookie cutter. Bake at 350F for 8-10 minutes. Cool on rack.

Marshmallow topping
2 pkgs. Knox gelatin
4 Tbsp. cold water
3/4 cup boiling water
2 tsp. vanilla ( or any flavoring of your choice)
1 1/2 cups white sugar
optional: food coloring
In a medium mixing bowl dissolve gelatin in cold water. Add boiling water stirring till blended. Add sugar and coloring then starting beating with a electric beater till thick. This takes about 12-15 minutes.

Dunk cookies or spoon marshmallow onto the cookies and dip into shredded coconut. Let cookies set before storing in between layers of waxed paper.  Enjoy!!

Yield: A LOT!!!

GINGER SNAPS

This is the best ginger snap recipe I have found. I love the combo of ginger and molasses. My collegues love when I bring these to work. I always underbake my cookies just slightly to have that crispie outside and chewy inside.

1 1/2 cups lard                                   2 tsp. baking powder
2 cups sugar                                       4 tsp. baking soda
1 cup molasses                                   1 tsp vinegar
4 1/2 cups flour                                  2 tsp.  ground ginger
2 eggs                                                1/4 tsp  each of salt and pepper
Cream together lard, sugar, eggs and molasses. Add rest of ingredients. blend well. Roll into walnut sized balls. Dip in granulated sugar (may use decorative colored granulated sugar ie. for Christmas) Place on greased cookie sheet. Press down slightly. Bake for 9-10 minutes at 350F. Cool slightly before removing from pan.
YIELD: approx. 7 dozen

DAD'S COOKIES

This is a favorite of mine. I like to add white chocolate chips for something different. If the dough is too stiff I add a splash of milk.


1 cup butter
2 cups brown sugar
2 eggs
1 cup coconut (shredded - semi sweet or unsweetened)
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp vanilla
2 cups quick oatmeal
2 cups flour
pinch of salt
1 package white chocolate chips
Mix in order given. roll into balls, flatten with a fork. Bake at 350F for 9-10 minutes
YIELD: approx 4 1/2 dozen

OLD FASHIONED OATMEAL COOKIES

This is the best oatmeal cookie recipe that I have tried. It is quite versatile as you can add raisins or chocolate chips or just as they are. I took them to work and got many compliments! The key is to underbake slightly for a moist,chewy cookie. It is a large recipe making approx. 9 dozen (depending on the size you make them)

2 cups margerine
2 cups white sugar (I used 1 1/2)
2 cups brown sugar (I used 1 1/2)
4 eggs
2 tsp vanilla
1 tsp salt (I used 1/2)
3 tsp cinnamon
2 tsp baking soda
4 cups flour
6 cups oatmeal
Cream Margerine, sugar and eggs until light and fluffy. Add rest of ingredients in order. May add raisins or chocolate chips. I divided the dough in half and added 1 1/2 cups raisins to one half and 1 1/2 cups choc. chips to the other half. Roll into balls and bake on greased cookie sheet in 350 F oven for 10-12 minutes (until just a hint of brown). I flatten the balls slightly.
Yield : approx. 110 cookies. (9 dozen)

COCONUT ORANGE CRISPS

I like all things citrus AND I like coconut so put them together and you have a winner!!!

1 cup sugar
1 cup margerine
1 egg
2 tbsp. orange rind
1/4 cup orange juice
1/2 tsp baking soda
3 cups flour
1 1/2 cups fine unsweatened coconut
Cream sugar, margerine and egg. add juice and grated rind from an orange. Blend in dry ingredients. Let stand to allow orange to work thru dough. Divide into 2-3 and roll in waxpaper. Refridgerate overnight. Slice and bake for 8-10 minutes at 350F.

Libby's Whole Wheat Raisin Cookies

I got this recipe from a co-worker at the hospital.

Combine in a bowl and stir well:
2 cups whole wheat flour
1 cup rolled oats
2 tsp. Baking powder
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins
In another bowl mix well with mixer:
1 cup Margerine
2 cups brown sugar
4 eggs
2 tsp. vanilla
2 tsp. grated orange peel ( see "My bread machine Paska" recipe for Lemon/Orange pureed)
Add flour mixture and stir just till blended
Drop by tsp. on greased cookie sheet. Bake at 350F for 12-14 minutes. I always slightly underbake for a softer cookie.
Yield 60-70 cookies

Gertie's Sugar cookies

When I was young and living on the farm we had  neighbors, the McAuley's. Mrs. McAuley made the best ever sugar cookies!

1 cup butter ( no substitutes)
1 cup sugar
1 tsp cream of tartar
1/2 tsp baking soda
 2 eggs
1 tsp vanilla
2 3/4 cups flour
Cream together all ingredients (except flour). Beat until light and fluffy.
Add the flour and mix till well blended.
Roll out and cut with cookie cutter.
Once on the greased pan sprinkle with sugar (can used colored sugar if desired)
bake for 10-12 minutes in 350F oven.
Yield 3-4 dozen depending on size of cookie

White Chocolate Macadamian Nut Cookies

Cream till fluffy:
                 1 1/2 cups Margerine
                 2 14 cup brown sugar
                 3 eggs
                 2 tsp vanilla
add and mix well:
                 3 cups flour
                 1 1/2 tsp. baking powder
                  pinch of salt
add:           1 1/2 cups white chocolate chunks/chips
                  1 1/2 cups macadamian nuts
Drop by spoon on greased baking sheet. Bake at 350F for 10-12 minutes.
My rule is I like to slightly underbake cookies so they are chewy rather than crispy.
I tried this with Butterscotch chips and pecans(instead of the above) and really enjoyed them!!!

Yield: approx. 4 doz.

Cinnamon Twists

2 1/2 cups flour
1 cup margerine
1 egg
1/2 cup milk
1/4 tsp salt
Mix together to for a stiff dough. Divide into 5 equal balls. Chill for 2 hours.

1 cup sugar
2 tsp. cinnamon
mix together in a separate bowl.

Roll out each ball in a circle on  a few Tbsp. of sugar/cinnamon mixture. Cut each circle into 8 wedges ( or more) Start to roll each edge from the big end to the small end. Bake on a greased pan at 350F for 12 minutes.