THE COOKIE LOVERS

COOKIE COOKBOOK
by Prudence Madden Younger
Attention Cookie Lovers!
Making cookies can be as much fun as
eating them with this great collectiorr 0i
34 cookie recipes planned especiallr- trt
delight young cooks. Follow the clear irt-
stfuctions to become a champ at makiitg
all kinds of cookies-everyrhing fronl
easy no-bake snacks to fancy cutour
treats! a

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Aboutthe Author
PRUDENCE MADDEN YOUNGER ITa:
.' .'. {et'
been baking cookies since her chiidh, ', ,:
Many of the recipes in this book we rt 1:#
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taught to her by her mother and grrtrrC- ,
:'.'-!',

mother. She lives in Glen Ridge . \crl \j

Jersey, with her husban-d and daughtt: {'i;

and loves to collect and der-elop ncrr J"all1H
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 CONTDNTS

AUTHOR'S NOTE
Author's Note 4
Evenyeooy Lovos Coor<res. Some people
get stuck on one kind, while others have Rules for Success in the Kitchen I
two or three favorites that they hope are in
the cookie jar. There are some people, how- NAVOKITD tsAR CoOI{IES
ever, who love all kinds of.cookies; and if Double Fudge Brournies 14
you are one of them, thts book is especially Blonde Brovrrnies (Blondies) 15
for you. The recipes and easy instructions Peanut Butter Bars 16
show you how to create 35 different cookie Tropical Toffee Bars 17
masterpieces for your family and friends- Jam Sticks 18
S'More Bars 20
whether you are a good baker already or
are just starting out.
DROP COq{IF^9

Giant Chocolate Chippers 22

Old-Flashioned Oatmeal Raisin Cookies 23
Scotch Drops 24
Jumbles
..leryeled 25
Proslrector Cookies 26
Fbrgotten Cookies 27

MOLDED clOO[fIES

Inside-Out Feanut Butter Cups 30

Molasses Cherys 31
Snickerdoodles 33
Snowballs 34

4
 Chocolate Dollars 35 Elegant Cookie Desserts 74
Grandma's Peanut Butter Crisscross A Cookie Party 75
Cookies 37
How Tb Roll and Cut Out Dough for Cutout
Cookles 76
EASY NO-EAKE TREAf,S
Sample Patterns for Cutout Cookies 80
Butterscotch Crunchies 40 lngredients and Utensils (Including Some
Peanut Butter Creams 41
Helpful Hints) 87
Chocolate Clusters 42
Tfuffaloes 43
Crispy Chip Bars 44
Chocolate Granola Drops 45

cooruEs FoR SPDQIAL OCCASTON$

New Year's Confettt Cookies 48

Ftosted B-My-Valentine Cooliiies 49
Lincoln Logs 5T
Washington's Cherry Drops 53
St. Patrick's Day Shamrocks 54
Easter Bunny Nests 56
I\fialpoles 58
Firecrackers 60
Columbus's Spice Drops 61
Witches'Hats 62
Gingerbread People 64

FUN TSTTII COOI{IES

Cutout Cooktes
Flancy 68
krsonalized Cookies 70
Dressed-Up Cookies 71
Cookle-and-Iee-Cream Sandfieh Snacks 72

7
 RULES T'OR
SUCCESS
ftfr1c IN THE I{ITCHEN
Ssa^

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3- '.:.,
Success in the kitchen depends upon
following certain rules.

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Rule 1 ee a considerate cook; alwqrs ask for
permisslon before you start. If you do, you nrill avoid
eonfllct, in case someone else ts planning to use the
kitchen. Show your mom or dad the recipe you
urculd like to nnake. If the recipe says thatyou might
need some help, ask fot it beforeyou start to eook.
RUle 2 Read the reelpe all the ur4r through. You
don't want any surprises! Il{ake sure that you have
aterything you will need to make the cooliies, or
that you harc permlsslon to buy ingredtents or
utensils thatyou do not harrc.
Rule 5 Wash your hands! Always have clean
hands before you touch ingredtents or utenslls.
TtrLis ls one step that you cannot repeat too many
times. Nobody uants to eat dirty cookies.--especially
you. If you have long hair, norr/ is a good time to pull
it back or put it trto a bratd so that a strry hatr
won't get in your urEr-or into your cookies. You
mry unnt to put out the cat or dog, too.
Rule 4 f,me up all the things that'you wtll need
on ttre counter. Then, as you finish with each item,
put it away or offto one slde. Thts wryyoull be sure
to put everythfng ln, and you uron't add anythlng
tnrice.
Rule 5 Measure all the tngredlents exactl5r. The
recipes tell how much of arerythtng to use. If you
follow a reclpe eracfly, ttre cooktes will come out the
uay they are supposed to. (A separate sectlon on
ingredlents and equipment appears at the end of
this book.)
10
hrle 6 Set the oven carefully. The temperature of
the oven determines how quickly or slowly the cook-
les bake. Ftrave an adult show you how to set the
orrcn at the right temperature. And remember to
turn off the oven (or the stove burner) as soon as
you have finished using it.
Rule 7 Beforeyou pick a hot pan up, knowwhere
you are going to put it down. The worst dilemma
that a baker c4n face ts taking a hot pan of cookies
from the oven and not having a place to put it dourn.
Clear a spot beforeyou open the ovrn door.
Rule 8 Alu.nys use potholders when putting
pans into the oven or taking pans out of the oven.
There is no sense ruining your baking fun with
burnt fingers.
Rule I When you are through baking, clean up
the kitchen. This may seem like the simplest rule,
but it is the most important. If you learre a mess,
you may not be allowed to cook again. Put things
away as you finish uslng them. Wash up the dishes
while your cookies bake. No matter how you do it,
leave the kitchen neat, clean, and orderly.
Rule 1O Store your finished cookies carefully. It
would be a shame to bake a perfect batch of cookies
only to have them go stale before you could enjoy
them. Bar cookies should be tndividuallv wrapped.
tn plastic wrap or aluminum foil. Crisp cookies
should be stored in a container with a tighdy fitting
l!d. Cheury cookies should be put in a tightly covered
container also, but put a piece of apple in with the
11
cookies to keep them cheu4y. Store each different
kind of coolde ln its onrn container, so the flarrcrs
will stryseparate and distinct.
HTYOKITE BAR
A good trick ts to wrap cookies individually and
store them tn the freezer. If you take a fraznncookie
out in the morning and put it in your lunch box, it
cooruEs
wtll be thawed and taste freshly baked by noon.

Bar cookies are easy to make because

youjust spread the dough into the pan and
put it in the o\rcn. Bar cookies are espe-
cially good for bake sales because you can
cut the cookies to be as big or as small as
you want.

12 I3
 DOUBLE FUDGE BKOIIINIES fune, take the pan out of the oven. Allow the brown-
tes to cool in the pan before cutting into bars.
These broumies are extra special and extra
fudgr because they have chocolate chips in the yrELD: 12 really big brownies or 24 smaller ones
batter"

YOU WILL NEED

A large saucepan 4 ounces (4 squares)
A wooden spoon unsweetened chocolate BL()NDE BROIilINIDS (BLiONDIESI)
A 13 x9-inch baking pan, 1 cup (2 sticks) butter or
greased margarine Rich and cheny like their chocolatey couslns,
A rubber scraper 2 cups sugar these brovrrn sugar "blondies" ar€ certain to wtn
4 eggs applause from werybodywho tastes them.
1 teaspoon vanilla
11l4 cups flour YOU WILL IIEED
1 teaspoon baking powder

k*d*
1 teaspoon salt A large saucepan Yz cup (1 stick) butter or
1 cup (6-ounce package) A wooden spoon margarine
semi-sweet chocolate chips A f-inch-square bal(ng pan, 1 cup brown sugar, packed
greased 2 eggs
PREHEAT oVEN T0 350 DEGREES (325 DEGREES tF UStNc A GLASS pAN)
1 teaspoon vanilla
Put the chocolate and the butter or margarine 1Yz cups flour
2 teaspoons baking powder
in the saucepan. place over low heat and stii with t/e teaspoon salt
the wooden spoon until the chocolate has melted.
Remove the saucepan from the heat and turn the PREHEAT ovElr T0 350 oEGREES (325 DEGREES lF USING A GLASS PAN)

burner off. Stir in the sugar, eggs, and vanilla. Stir

Put tl:e butter or margarine in tlre saucepan.
in the flour, baking powder, and salt. Add the ehoc-
olate chips and stir. put the batter into the greased
Place orrer low heat until the butter or margarine
melts. Remorrc the pan from the heat and turn the
baking pan. Make sure you scrape the sidei of tlle
burner off. tise ttrre wooden spoon to stir ln the
saucepan with the rubber scraper to get all of the
brovrrn sugar, eggs, and vanilla. Stir in the flour,
batter. Fut the baking pan in the oven and bake for
baking pouder, and salt. Mtxwell. Spread thebatter
35 minutes, or until the brownies begin to pull away
errenly into the greased pan. Bake the cookies for 3O
from the sides of the pan. When the cookies are
to 35 minutes or until the batter beglns to pull away

L4 15
from the sides of the pan. Remove the pan from the
orren. Allow the blondies to cool for about lb min-
TROPICAL TOFFDE BARS
utes before cutting into bars. Cmnchy coconut topping and a rich butter-
scotch crust make these chewy bars doubly deli-
r.rELD: 9 really big blondies or 18 smaller ones cious. They look like they are hard to make; but
they are really very easy, and are a favorite among
PEANUT BUTTER BANSI adults as well as kids.

This chewy peanut butter bar has a crunch YOU WII.L NEED
that comes from real peanuts. A mixing bowl For the Crust
A wooden spoon 1/zcup (1 stick) butter or
YOU WILL NEED A 13 x 9-inch baking pan margarine, softened
/z cup brown sugar, packed
A large mixing bowl 2 eggs 1 cup flour
A wooden spoon 1 cup sugar
A f-inch-square baking pan, Yz cup brown sugar, packed For the Topping
Y2 cup peanut butter 2 eggs
1 teaspoon vanilla 1 cup brown sugar, packed
1Y2 cups tlour 1 teaspoon vanilla
2 teaspoons baking powder 2 tablespoons flour
1 cup salted peanuts 1 teaspoon baking powder
PREHEAT OVEN TO 350 DEGREES (325 DEGREES IF USING A GLASS PAN) 1 cup shredded coconut
/2 cup chopped walnuts
Fut the eggs, sugar, brown sugar, and peanut
PREHEAT OVEN TO 350 DEGREES (325 DEGREES IF USING A GLASS PAN)
butter in the mixing bowl, and blend together ustng
the wooden spoon. Stir in the vantlla, flour, and Put the softened butter or margarine and the
baking powder. Stir in the peanuts. Spread the Vz oup of brov,rn sugar in the mixing bowl, and
batter evenly into the greased baking pan. Fut the blend them together ustng the wooden spoon' Stir
pan in the oven and bake for 30 mlnutes or until in 1 cup of flour. The mixture will be soft and a
the batter begins to pull away from the sides of the litfle crumbly. Use your fingertips to press the mix-
pan. Remove the pan from tlle orren. Allow the cook- ture evenly into the bottom of the baking pan. Put
ies to cool before eutting into bars. the baking pan in the oven and bake for lO minutes.
While the crust is baking, prepare the topping.
YIELD: g large bars or l8 smaller ones Put ttre eggs, I cup of bronrn sugar, the vanilla, the

16 L7
 2 tablespoons of flour, and the baking powder into
the mixing bowl. (You don't have to wash out the
mixing bowl first.) Mix well. Stir in the coconut and
the chopped walnuts.
When the crust has finished baking, take the
pan out of the oven, but leave the oven on. Learre the
crust in the pan. Carefully spread the coconut mix_
ture over the crust. Return the pan to the oven and
bake for 25 minutes more. Remove the pan from
the oven. Allow the cookies to cool for lb minutes
before cutting into bars.
YIELD: 36 bars
Put the butter or margarine and the bror:vn
sn€ar tn the mixing bowl and blend together using
the wooden spoon. Stir in the flour, salt, baking
soda, and oats. Mix well. The mixture will be crum-
bty. Put half the mixture lnto the pan. Pat it down
arenly to form the bottom "crust." Spread the jam
e!€nly over the mixture tn the pan. Use the rubber
scraper to make sure that the Jam is in an even
lryer. Tbke the remaining dough and sprinkle it
orer the jam. It should be crurnbly. Ptrt the pan in
the oven and bake for about 30 minutes. Rqmove
the pan from the oven. Cool for lO minutes before
cutting into bars.

YIELD: 36 bars
JAI}T SNrcKS
Use your favorite Jam as the filling for these
chewy bar cookies. Strawberyr, raspberry, peaeh,
or apricot-the possibillties are many.

fr,C\
YOU WILL NEED

'rym'
A large mixing bowl 3/a cup ('t and 1/z sticks)
A wooden spoon butter or margarine,
A 13 x 9-inch baking pan, softened
greased 1 cup brown sugar, packed
A rubber scnper 2 cups flour
/z tedsp00n s?lt
/e teaspoon baking soda
1/r cups quick, uncooked
rolled oats
1 cup jam
PREHEAT oVEN T0 400 oEGREES (375 DEGBEES tF UStNc A GLASS pAN)

18 I9
 STIOND BANS
You don't need an open fire to make this varia_
DROPCOOruES
tion of a favorite camping treat. (\r.s.^
YOU WILL NEED
\X4
An 8-inch-square baking pan % cup (Tz stick) butter or Some of the all-time favorite cookies
margarine are drop cookies, like chocolate chip and
1 cup graham cracker crumbs
% cup sweetened condensed
oatmeal raisin. You just drop globs of the
milk cookie dougtr onto the cookie sheet and
1 cup (6-ounce package) bake. Most of these recipes are eas5r for
milk-chocolate chips beginning bakers.
2 cups miniature
marshmallows (or large
marshmallows, cut up)
PREHEAT oVEN T0 350 DEGREES (325 DEGREES tF USTNG A GLASS pAN)
/.-s
Put the butter or nrargarine into the baking
pan and place it in the oven for B mlnutes or until E4
the butter or margarine ls melted. Tbke the pan out
of the oven, and sprtnkle the graham cracker
crumbs evenly over the melted butter. pour the <J
sweetened condensed rnilk arenly over the graham
cracker crumbs. Sprtnkle the milk-chocolaie chips
evenly orrer themilk. Spread the marshmallows ln a
layer over the milk-choeolate chips. Useyour fingers
to press down arcnly on the marshmallorrys. put the
pan in the oven and bake for 3O minutes.
Remove the pan from the oven. Let the s'mores
eool completely before cutting inta squares.

YIELD: 16 squares

20 2L
 GIANT CII(rcOLATE CIIIPPEBS oven. Allow the cookies to cool for a few minutes
before removing them from the cookie sheet.
These are probably the best chocolate chip
cookies you'll errer eat. You can make 12 giant cook- YrELD: 12large cookies
ies, as it says in the recipe, or 24 smaller cookies.
Either size tastes out of thts u'orld. NOTE To make smaller cookies, drop the dough by tea-
spoonfuls onto the greased cookie sheet. Leave 3 inches
YOU WILL ITEED between the cookies and bake 12 minutes. This makes
24 small cookies.
A large mixing bowl % cup stick) butter or
(1/z
A wooden spoon margarine, sofiened
Greased cookie sheets Y4 cup sh0rtening
7z Cup SU$flr OLD.F}ISNIONED
74 cup brown sugar, packed OATMEIIL BAISIN COOIflDS
1 egg
t'rs 1 teaspoon vanilla Chevry and sweet, these favorites harre been
},
1Ys cups llour around for a long, long time. Tly them warm from
'',) 1 teaspoon baking soda
tl:e orren with an icy cold glass of milk.
Y2 cup chopped walnuts
/2 cup semi-sweet chocolate
YOU WILL NEED
chips
Yo cup shredded coconut A large mixing bowl % cup shortening
A wooden spoon % cup brown sugar, packed
PREHEAT OVEN TO 375 DEGREES
Greased cookie sheets 1 egg
% cup milk
Put the butter or margarine, shortening, sugar, /z teaspoon baking soda
and brourn sugar into.the mixing bowl. Blend to- % teaspoon salt
gether using the wooden spoon. Stir in the egg and 1 teaspoon vanilla
rranilla. Stir in the flour and baking soda. Mix well. 1 cup flour
Stir in the nuts, chocolate chips, and coconut. Mix 1 cup raisins
well. Drop the dough In 12 equal piles onto a 3 cups quick, uncooked rolled
0ats
greased cookie sheet. Use your hand to flatten each
ptle slightly. Place the cookie sheet on the lowest PREHEAT OVEN TO 350 DEGREES

rack in the oven. Bake for l5 minutes. When the Put the shortening, brourn sugar, and egg into
cookies are done, take the cookie sheet from the the bowl, and blend well using the wooden spoon.

22 23
Add the mtlk, baking soda, salt, vanilla, and flour
to the bowl, and stir werything well. Stir in the
ralsins and oats. Drop by teaspoonfuls onto the
greased cookie sheets. Leave 2 to B inches between
each cookie. Put in the oven and bake for lb min-
utes or until the cookies begtn to turn golden broum
around the edges. When the cookies are done, take
them out of the oven. Use a pancake turner to lift
the cookies from the cookle sheet and onto a rack
to cool.
YIELD: 36 cookles
and turn the burner off. Stir in the brourn sugar,
egg, vanilla, baking pouder, salt, and flour. Mix
well. Stir in the butterscotch bits, and mix well.
Drop the dough by teaspoonfuls 3 inches apart on
a greased cookie sheet. Place in the oven and bake
for 1O minutes. lVhen the cookies are done, take
the cookte sheet from the oven. I,et the cookies cool
for a few minutes before removing them from the
cookie sheet.
YIELD: 36 scotch drops

SCOTCII DKOPS JEIilIELDD JUFIBTES

Loaded with butterscotch bits, these chewy Gum drops mixed into the coolde dough make
cookies are bound to make a butterscotch lover out tlrese drop cookies look like they are full of precious
jerwels.
ofanyone.
YOU WILL NEED YOU WILL I{EED
Clean scissors 2 cups gumdrops
A large saucepan V+ cup (1/z stick) butter or
A large mixing bowl 1 teaspoon flour to coat the
A wooden spoon margarine
A wooden spoon gumdrops
Greased cookie sheets 1 cup brown sugar, packed
Ungreased cookie sheets Ys cup shortening
1 egg
1/a cup mar$arine, softened
1 teaspoon vanilla
/z cup SuQar
1 teaspoon baking powder
Y2 cup brown sugar, packed
% teaspoon salt
.S 1 cup flour
1 egg
1 teaspoon vanilla
1 cup (6-ounce package)
1Y4 cups flour
butterscotch bits
% teaspoon baking soda
PREHEAT OVEN TO 375 DEGREES
/c teaspoon salt
Put the butter or margarine into the saucepan. PREHEAT OVEN TO 350 OEGREES
Place over low heat until the butter or margarine Use the clean scissors to cut the gumdrops up
has melted. Remove the saucepan from the heat into small pleces. Prrt the cut-up gumdrops into a
24 25
small plastic bag with a teaspoon of flour, and Put the shortenlng, sugar, and egg into the
shake to coat the gumdrops. Rrt the strortening,
bowl, and blend together using the wooden spoon.
margarine, sugar, and brown sugar lnto the mixing
Sttr in the baking soda, cocoa, vanilla, flour, and
bowl, and blend together using the wooden spoon.
milk. Stir in the peanut butter chips. Drop the
Stir in the egg and vanilla. Stir in the flour, baking dough by teaspoonfuls onto the greased cookde
soda, and salt. Sttr in the cut-up gumdrops. Drop
sheets, leavtng 2 inches between each cookie. Put
the dough by teaspoonfuls onto the cookie sheet, the cookies into the orrcn and bake for 12 minutes.
leaving 2 inches between each cookie. Put in the
When the eooktes are done, take the cootiie sheet
orren and bake for lO minutes. When the cookies
from the oven. Let the cooldes eool a little before
are done, take the cookie sheet from the oven-Allour
removing them from the cookie sheet.
the cookles to cool slig;hfly before removing them
from the cookie sheet.
YrELD: 36 cookies
YIELD: 36 cookies

FORGOTTDN C(X)IIIES
PKOSPECTOK C(X)ITIESI
Put these cookles into the oven before you go to
Peanut butter chips appear like gold nuggets bed at ntght--and try to forget about them untll
buried in each of these mlnlature choeolate moun- morntng! When you open the oven the next day, a
tains. pleasant surprise wtll greet you.
YOU WILL NEED
YOU WILL IIEED
A large mixing bowl Y2 cup shortening
A large mixing bowl 2 egg whites (see page 89 for
A wooden spoon 1 cup sugar
An egg beater or an electric how to separate egg
Greased cookie sheets 1 egg
mixer .6--\ whites)
17c tosspoons baking soda
A wooden sooont"' \Yo cup srigar
y2 cup unsweetened
powdered cocoa
Cookie sheets kr-r 'rll1 teaspoon vanilla
Aruminum roir t',f,n19;ffinfr331fff),r,ip,
1 teaspoon vanilla
#"' ftyj+{
2 cups flour
1 cup milk
'ur1'-fi;; 1 cuP choPPed Pecans

1 cup (6-ounce package) PREHEAT OVEN TO 350 DEGREES

peanut butter chips

use the aluminum foil to line t]le cookie sheet.
PREHEAT OVEN TO 375 DEGREES
Put the egg whites into the mixing bouil. Use the
26 27
electric mixer or egg beater to beat the egg whites
until they are foamy and ftrll of bubbles. Continue
beating, adding"the sugar a litfle bit at a time as
MOLDED
you beat. When all tJ:e sugar is added and ttre egg
whites are stiff enough to form stiff peaks, turn off
the electrlc beater and unplug tt. Use the wooden
cooruES
spoon to stir the vanilla, the chocolate chips, and
the nuts lnto the egg-white mlxture. Drop the mix- .s>/-
ture by teaspoonfuls onto the foil-covered cookie
sheet. Place the cookie sheet in the oven. NOW With molded cookies you use your
TURN THE OVEN OFR Do not open the oven door hands to form the dough into the size and
until morning. shape that you want. The dough is stiff so
aELD: 36 cookles
that you can roll it in a sugar coating before
baking; that's how snickerdoodles and mo-
ll(}Tt These cookies cannot be frozen.
lasses chews get their crunchy crusts. You
ean also shape this kind of cookie dough
around other things before baking, like the
chocolate kisses for inside-out peanut but-
ter cups.

2a 29
 INSIDE-OUT
PEANUT BUTTDR CUPS
These peanut-butter-flavored cookies are each
topped with a chocolate kiss that does not melt
while the cookie bakes. What a surprise to see the
little mountains of milk chocolate emerge from the
hot oven!
YOU WILL NEED
A large mixing bowl % cup shortening
A wooden spoon % cup (1/z stick) butter or
Greased cookie sheets margarine, softened
% cup peanut butter
% cup sugar
/o cup brown sugar, packed
1 egg
% teaspoon vanilla
1% cups flour
% teaspoon baking powder
% teaspoon baking soda
36 chocolate kisses,
unwrapped
flatten out slighfly. Put tl:e eookies lnto the oven
and bake them for 12 minutes or until the bottorns
of the cookies begin to turn golden brown. Use a
pancake turner to tip a cookie so you can see under-
neath. When the coolides are done, take the cookie
sheet from the oven. Use the paneake turner to lift
the cookies onto a rack to cool.
YrELD:36 cookies
FTOLAIISES CHE$IS
These cheury molasses cookies are spicy like
gingersnaps and have a crlnkly sugar top.
YOU WILL NEED
A large mixing bowl Y4 cup shortening
A wooden spoon 1 cup brown sugar, packed
Greased cookie sheets 1 egg
A saucer % cup light or dark molasses
2 cups flour

PREHEAT OVEN TO 375 DEGREES
Put the shortening, softened butter or marga-
rine, the peanut butter, the sugar, and the brovm
sugar into the mixing bowl. Blend them together
uslng the wooden spoon. Stir in tlle egg and vanilla.
Stir in the flour, baking powder, and baking soda.
Use your hands to shape the dough into l-inch balls
and place them on ttre greased cookie sheet. Leave
2 inches between each cookie ball. Press a chocolate
kiss onto the top of each ball. The cookie should
w
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon sugar
Put the shortening, brown sug.rr, egg, and mo-
lasses into the mixing bowl, and blend them to-
gettrer using the wooden spoon. Stir in the flour,
baking soda, cloves" clnnamon, and ginger. Mtx
thoroughly. Correr the bowl of dough with plastic
wrap or waxed paper and place it in the refrigerator

50 51
to chill for about an hour. Whlle the dough is SNICKDKDOODLES
chilling, wash the dishes. Put tlle tablespoon of
sugar into the saueer. These buttery cookies have a funny name that
PREHEAT OVEN TO 375 DEGREES might make you laugh. The real smiles will come
when you taste their cinnamon flavor.
Thke the dough out of the refrigerator and use
your hands to shape it tnto l-inch balls. Dip the top YOU WILI- NEED
of each ball into the sugar in the saucer, and place
1/z
cup (1 stick) butter or
the balls 3 inches apart on the baking sheet, sug{rr A large mixing bowl
A wooden spoon margarine, softened
side up. lJise your fingertips to sprinkle 2 or 3 drops
Ungreased cookie sheets % cup sugar
of water onto the sugar on top of each cookie. put 1 egg
A saucer
the cookies in the orrcn and bake for about lO
minutes or untll they Just begin to turn brovrrn az\ 1 teaspoon cream of tartar
% teaspoon baking soda
around the edges. Thke the cookie sheet from the 1% cups flour
oven. Use a pancake turner to lift the cookies from 1 teaspoon ground cinnamon
the cookie sheet and onto a rack to cool. €/ 1 tablespoon sugar

PBEHEAT OVEN TO 4OO DEGREES

YIELD: 4O cookies
Put the softened butter or margarine and the
s/+ ctup of sugar into the mixing bowl. Blend them
together thoroughly with the wooden spoon. Stir in
the egg. Stlr in the cream of tartar, baking soda,
and flour.
Put the cinnamon and the tablespoon of sugar
into ttre saucer and mix them together.
With your hands, shape the cookie dough into
l-inch balls. Roll each ball in the cinnamon-sugar
mixture, and place the balls on the cookie sheet.
Leave 2 inches between each ball.
Fut the cookies in the oven and bake for 8 to 1O
minutes or until the bottoms of the cookies begin
to turn golden brown. Use a pancake turner to tip a
cookie so you can see underneath. When the cook-
ies are done, take the cookie sheet from the oven.

32 53
Use the pancake turner to lift the eookies from the cookies begin to turn golden brown. Use a pancake
cookie sheet and onto a rack to cool. turner to tip a cookie so you c€rn see underneath.
While the cookies are baking, put the rZ cup of
YIELD: 3O snickerdoodles powdered sugar into the saucer.
When the cookies are done, take them out of
the oven. Use the pancake turner to lift the cookies
from the cookie sheet, and put them onto the plate
SNOIilBALI,S to cool for about I minute. When the cookies are
cool enough to pick up, roll each cookie in the
The sugar coating on these litfle butterballs saucer ofpowdered sugar. Put the cookies back on
melts like snow in summerwhenyou put the cookie the plate to cool. When the cookies are completely
into your mouth. cool, roll each one in powdered sugar again.

YOU WILL NEEO aELD: 24 snowballs

A large mixing bowl Vz cup (1 stick) butter or
A wooden spoon margarine, softened
A greased cookie sheet /2 cup powdered sugar CNOCOLAIE DOLLARS
A saucer 1 teaspoon vanilla
A plate 1 cup flour Wouldn't you love to be a banker in a country
/4 cup powdered sugar to roll where these delicious dollars were used as money?
the finished cookies in
PREHEAT OVEN TO 4OO DEGREES YOU WILL NEED
Put the softened butter or margarine into the A large mixing bowl Yz cup (1stick) butter or
mixing bowl. Using the wooden spoon, blend the rh A wooden spoon margarine, softened
cup of powdered sugar into the butter or margarine. Ungreased cookie sheets % cup sugar
Stir in the vanilla. Gradually stir in the flour. The A flat-bottomed glass 1 egg
Waxed paper 1 teaspoon vanilla
dough will get crumbly as the flour is added, so you 6>o 172 cups flour
may need to use your hands to get the flour thor-
73 cup unsweetened
oughly blended in. Use your hands to forrn flre [^) powdered cocoa
dough into l-inch balls and place them I inch apart % teaspoon baking powder
on the cookie sheet. Put the cookies into the oven /z teaspoon baking soda
and bake for 1O minutes or until the bottoms of the 1 tablespoon sugar

34 35
 Put the butter or margarine and the sugar in GNANDPTA'S PEATIUT BUTTER
ttre mixing bowl, and blend them together using CBISSCROSS C(X)IIIES
the wooden spoon. Add the egg and vanilla, and
stir. Stir in the flour, cocoa, baking powder, and The crisscross pattern on top of these cookles
baking soda. Mix thoroughly. looks lke a little tic-tac-toe board. Why not play a
Wrap the dough in plastic wrap or waxed paper game of tic-tac-toe while the cookies bake? There
and put in the refrigerator to ehill for I hour. While *rtt U" a prize at the end for winners and losers
the dough is chilling, wash the dlshes. Put tlle one alike.
tablespoon of sugar onto a small piece of waxed
paper and set it aside. YOU WILL NEED
PREHEAT OVEN TO 325 DEGREES /4 cup shortening
A large mixing bowl
When the dough has chilled, take it out of the A wooden spoon lqcuP (Y2 stick) butter or
Greased cookie sheets margarine, softened
refrigerator. With your hands shape it into l-inch % cup peanut butter
Aturk
balls. Place the balls on the cookie sheet, leaving 2 /z CUP SU9?r
inches between each ball. /a cup brown sugar, Packed
Dip the bottom of the flat-bottomed glass into 1 egg
the sugar that you harrc put on the waxed paper. 1Y4 cups flour
Then press the bottom of the gfass onto the cookie 7z teaspoon baking Powder
1 teaspoon baking soda
balls to flatten them. (The sugar on the glass keeps
it from sticking to the cookie doug[r.) Dip the glass Put tlle shortening, the butter or margarine'
bottom into the sugar after you press each cookie. the peanut butter, the sugar, and the broum sugar
Put tl:e cookies in the oven and bake for 8 minutes. into the mixtng bowl, and blend them together
When the cookies are done, remove the eookie sheet using the wooden spoon. Add the egg and stir' Stir
from the orrcn. Use a pancake turner to lift the tn the flour, baking powder, and baking soda. Mix
cookies from the cookie sheet, and put them on a thoroughly.
plate to cool. \lfrap the dough in plastlc wrap or waned paper,
arrd place in the refrigerator to chill far about Vz
YTELD: 30 chocolate dollars hour. While tl'e dough is chilling, wash the dishes'
PREHEAT OVEN TO 375 DEGREES

When the dough has chilled, use your hands to

form it into 2:inch balls. Place the balls 3 inches

36 37
l
apart on the cookie sheet. Using the back of the
fork, press a crisscross design into the top ofeach
cookie (see drawing). If the fork sticks on the EASYNO-BAKE
dough, dip the back of the fork into a litile flour
before pressing the fork onto the dough.
TREAIS
G/l'-D'---
tr tr
F"
E
F. ej

Put the cookies in the oven and bake for 12 tr

mlnutes or until theyjust begin to broum around the
edges. Thke the cookie sheet from the orren. These E
cookies are especially delicious when eaten warm.
E
Y-IELD:36 cookies

Irii >afit,

5B 39
i
I
 BUTTDRSCOI1cII CBUNCIIIES PEIINUT BUTTDB CBEIIIIS
The rtch and creamy butterscotch coating on These peanutty no-bake treats taste more like'a
these crunch5r cookies makes ordinary Oreakfast candy than a cookle. You don't need the stove at all
cereal lnto a mouttr-waterin€ treat. Watch them to make them.
disappear!
YOU WILL NEED
YOU WILL lrlEED
A mixing bowl 1 cup peanut butter
A large saucepan 2 cups (12-ounce package) A wooden spoon 1 cup light corn syrup
A wooden spoon butterscotch chips Waxed paper 114 cups dry powdered milk
Waxed paper % cup peanut butter 1 cup powdered sugar
6 cups corn flakes or other 1 cup chopped salted peanuts
unsweetened cereal flakes
Put the peanut butter and com syrrp lnto the
Put the butterscotch chips and the peanut but- mtxing bowl. Stlr in the powdered milk and the
ter into the saucepan. Place over low heat and stir powdered sugar- Use the wooden spfi)n to mix
constantly with the wooden spoon until the chips arcrythfng together. Then turn the mixture out of
are melted. Remorre the pan from the heat and stir the bowl onto a sheet of waxed paper. Use your
in the cereal flakes, making sure the cereal is well hands to knead the ingredients together until they
coated. Drop the mixture by teaspoonfuls onto a are blended thoroughly. [.Ise your hands to shape
sheet of waxed paper. Let stand 2O minutes. the mlxture lnto l-inch balls. Roll each ball in the
chopped peanuts.
YIELD: 36 cookies
vIELD: 48 peanut butter creams

lllt'-
-€-_+
 CNOCOLATE CLUSTDNS TRUFFITLODS
Once you have tasted these chocolatey mounds Easy to make and not too sweet, these no-bake
your mouth may start to water CIrery time you ttrink bonbons are always a nice addition to a tray of
of them. cookies at holidaY time.
YOU WILL NEED YOU WILL NEED
A large saucepan 1 cup (6-ounce package) A large mixing bowl 2 cups graham cracker
A wooden spoon semi-sweet chocolate chips A wooden spoon crumbs

,r\
Aluminum foil % cup sweetened condensed Waxed paper 2 tablespoons unsweetened
milk powdered cocoa
2 cups dry unsweetened 1cup powdered sugar

cereal
Fut the chocolate chips in the saucepan and
plaee over low heat, stirring constanfly wtth tlle
wooden spoon until the ehips are about half melted.
Remove from the heat and silr until the chips are
melted and smooth. Stir in the sweetened con-
densed milk. Stir ln the dry eereal. making sure
that the chocolate rnixture wenly coats the cereal
pieees. Drop the mixture by teaspoonfuls onto a
sheet of aluminum foil and let the clusters harden.
YIELD: 3O clusters
ffii
1cup chopped walnuts
2tablespoons honey
3tablespoons milk
% cup powdered sugar to roll
\:/ the cookies in
Put the $raham cracker crumbs, the cocoa, the
cup of powdered sugar, and the chopped nuts in
the bowl, and mix together using the wooden
spoon, Stir in the honey and milk. The mixture will
be dry and crumbly. Use your hands to blend all of
the ingredients together to make a dough. When
werything is well blended, use your hands to form
the dough into l-inch balls. Put the rernaining V4
cup powdered sugar on the waxed paper and roll
the cookie balls in the sugar.

I'IELD: 24 pieces

42 45
 CNISPYCNIP BANS CIl(rcOLAfrD GBANOTA DBOPS
These crispy bars are so light and airy that you It may be hard for you to beliwe that drops this
may be shocked by all of tlle super flavor tllat they scrumptlous are so easy to make. These treats are
hold. You will uant to make these easy treats often.
Just what you need for a burst of quick energl.
YOU WILt NEED YOU WILL NEEO
A 13 x f-inch baking pan, 1 cup (6-ounce package) A large saucepan 2 cups sugar
greased semi-sweet chocolate chips A wooden spoon 7z cup milk
A large saucepan % cup {1/z stick) butter or Waxetl paper 1/zcup (1 stick) butter or
A wooden spoon margarine' margarine
4 cups miniature 3 tablespoons unsweetened
marshmallows (or 36 large powdered cocoa
marshmallows) 1 teaspoon salt
6 cups puffed rice cereal 3 cups quick, uncooked rolled
0ats
Sprinkle the chocolate chips wenly over the
1 teaspoon vanilla
bottom of the baking pan. Put the butter or mzrrga- 'l cup shredded coconut
rine into the saucepan and set over low heat, stir- 1 cup salted peanuts
ring constantly with the wooden spoon until the
butter or margarine melts. Add the marshmallows Put the sugar, milk, butter or m.rrgarine, co-
and continue to heat, stirring constanfly, until the coa, and salt into the saucepan. Place the saucepan
marshmallows melt. Remove tt. put frorn the heat. over medium heat and stir with the wooden spoon
Stir in the cereal, making sure that the cereal is until tl:e mixture comes to aboil. When the mixture
well coated with the melted marshmallow-and-but- begins to boil, take it off the burner, and turn the
ter mixture. Spread the mixture evenly into the burner off. Stir in the oats, vanilla, coconut, and
gfeased pan on top of the chocolate chips. Fack the peanuts. Drop the mixture by teaspoonfuls onto
mixture firmly into ttre pan using the back of the sheets of waxed paper. Let tlle cookies stand for
wooden spoon. Let tJ:e mixture cool before cutting about I hour to harden.
into squares.
Y-IELD: 48 drops
YIELD: 36 squares

44 45
cooKIEs FoR
SPECIAL
OCCASIONS
v

NETIT reAB,S C{ONFETTI C(X}trIES
These colorful confettt-topped cookies are a de-
licious and easy wry to nrelcome the Nery Year. This
is one time that you wtll prefer to have confetti in
your mouth instead of in the airt
cookies for about 10 mtnutes or until the edges of
ttre cookies begin to ttrrn golden brovm' When the
cookies are done, take the cookle sheet from the
oven. Use a pancake turner to lift the cookdes offthe
cookie sheet and onto a rack to cool.
YIELD: 36 cookies

YOU WILL NEED

A large mixing bowl 72 cup shortening
A wooden spoon /z teaspoon salt FROSTED FilY-VIILENTINE
Greased cookie sheets 1 cup sugar
A sheet of waxed paper 1 egg
A(XTIIES
A flat-bottomed glass 2 tablespoons milk
2 cups flour An edible wry foryorr to saY
1 teaspoon baking powder "Eie my friend," on this special day
7e teaspoon baking soda
Multicolored candy sprinkles YOU WILt I{EED

A large mixing bowl Y4 cup shortening

PREHEAT OVEN TO 4OO DEGREES 1 cup sugar
A wooden sPoon
thgrcasod cookie sheets 2 eggs
Put the shortening,.salt, sugar, and egg into 1 teaspoon vanilla
A rolling Pin
the mixing bowl, anduse the i^rooA"n spoon to Pastry cloth or waxed Paper 2% cups flour
blend thoroughly. Stir In the milk, flour, baking A heart-shaped cookie cutter, 1 teaspoon baking powder
porrder, andbaking soda. Mixwell. Put some of the orc{ean cardboard /z leaspoon salt
candy sprinkles onto the waxed paper. and scissors and a small Decorator's frosting (see
Use your hands to shape the cookie flot'gh into pointed knife below)
2-tnch balls. Dfp tlre top of each ball into the sprtro- A pancake tumer Tiny cinnamon candies
kles. Place tle balls sprtnkle side up on a greasd Put the shortentngl, sugar, and eggs ln the
cookie sheet, leaningi-g inches between each ball. bowl, and use the \rrcoden spoon to blend them
Use the bottom of the gllass to flatten out each thorougirly. Stir in the vanilla, flour, baktng pmr-
cookie ball. If the glass sticks to the dough, dtp the der, arid s*. Wtap the dough in plastic wrap or
bottom of ttre glass into a little sugar before pres*F waxed paper and put it in the refri$erator to phill
ing it on the dough. for at least I hour.
Fut the cookie sheet in the oven and bake tlle
49
48
 While the dough is chilling, wash the dishes
and clear a space on the counter. Ifyou do not have
a heart-shaped cookie cutter, make a model by
traclng the sample heart pattern on page 82 onto
the clean cardboard. Use the scissors to cut the
heart out of the cardboard. When the dough has
chilled, take it out of the refrigerator.
PREHEAT OVEN TO 4OO DEGREES
Put the powdered sugar into the bowl. Gradu-
altystir in tl:e milk to make asmooth mi:rhre about
ttre consistency of ltquid shampoo. Stir in 2 or 3
drops of red food coloring to make the mixture
plnk.
Lrtrc(x,N [()QS

Roll out the dough and cut lt tnto heart-shaped It is elaimed that Abraham Lincoln, our 16th
pleces. (See "How To Roll and Cut Out Dough for presldent, was born in a log cabin. If the Lincoln
Cutout Cookies" on page 76.) Place the heart- cabin had been made of tlrese logs, little Abe prob-
shaped pieces on the cookie sheet. Leave I tnch ablywould have eaten his parents out of house and
between the cookles. Put the cookie sheet in the home.
oven and bake the cookle hearts for about 6 min-
YOU WILL IIEED
utes or until the edges of the hearts begin to turn
golden brown. When the cookies are done, remove A large saucepan 4 ounces (4 squares)
the cookie sheet from the oven and use a pancake A wooden spoon unstveetened chocolate
A 13x9-inch baking Pan, 1 cup (2 sticks) butter or
turner to put the cookies on a plate to cool.
grcased margarine
Use a table knife to spread each cookie witll a
4 eogs
thin layer of decorator's frosttng (see below). Put a 2 cups sugar
cinnamon candy in the center of each heart whlle 1 teaspoon vanilla
the frosting is still weL Let the frosting dry. ttl4 cups flour
1 teaspoon baking powder
YIELD: 4O cookies Fudge frosting (see below)

PREHEAT OVEN TO 350 DEGREES (325 IF YOU t'SE A GTASS PAN)

Decorator's frosttrtg Put the ehocolate and butter or margarine into

the saucepan. Place orrcr lour heat and stir with the
VOU WILL NEED urcoden spoon until the butter or'margarine has
A smallbowl 2 cups powdered sugar melted. Remove the pan from the heat and stir until
A wooden spoon /a cup milk the chocolate has melted. Stir in the eggs, sugar'
A table knife Red food coloring rantlla, flour, and baking powder. Mix thorougltly.

50 51
,l

,
 Spread the batter evenly into the greased pan. WASIIINGTON'S CIIEBRY DROPS
Place the pan in the oven and bake for 35 minutes
or until the batter begins to pull auray from the sides The story goes that George Washington cut
of the pan. Remove the pan from the oven and let down a cherry tree when he was a lad. Mraybe he
the cookies cool in the pan for about 45 minutes. wasjust trying to get fruit for these chocolate cherry
When the cookies are cool, spread them with drops.
the fudge frosting while they are still in the pan.
Smooth out the frosting. Then take a fork and drag
the tlnes along the length of the frosting to make it YOU WILL NEED
look like tree bark. Let the frosting set before cut- A large mixing bowl lz cup ('l stick) butter or
ting the cookies into bars. A wooden spoon margarine, softened
Greased cookie sheets 7z cuP Su90r
'l egg
YrELD; 36logs
% teaspoon vanilla
1 cup flour
% cup unsweetened
Fudge Frosting powdered cocoa
% cup maraschino cherries,
YOU WILL NEED cut up

A small mixing bowl 7s cup butteror margarine, PREHEAT OVEN TO 350 DEGREES
A wooden spoon /--)/\
knife ((,,
softened

Afork '{ry Rrt the softened butter or margarine into the

A table ,il) /3 cup unsweetened
powdered cocoa
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Put the butter or margarlne into the bowl and
use the wooden spoon to blend in the cocoa. Grad-
ually stir in the powdered sugar and vanilla. Stir.in
the mllk after you have added about half of the
sugar. Then add the rest of the sugar, and stlr all of
the ingredlents together until smooth. If the frost-
ing is too thick add a little more milk to thin it out.
bowl. Blend in tJ:e sugar using the wooden spoon.
Stir in ttre egg and vanilla. Then stir in the flour
and the cocoa. Mix thorou$hly. Stir in the cut-up
cherries. Drop the dough by teaspoonfuls one inch
apart onto the greased bakin$ sheet. Bake the cook-
ies for 12 minutes or until they start to become
firm. When the cookies are done, use a pancake
turner to lift them from the cookie sheet onto a rack
to cool.
YrELD: 36 cookies

52 55
 Sil, PATBICITS DAY SNAIqR(rcKS balls left over, add them to one of your 3-leaf sham-
rocks to make a lucky 4-leaf clover.
Legend says that St. Patrick drove the snakes Put the eookies in the oven and bake for 8
out of lreland. If the snakes had knourn about these minutes or until the edges of the cookies begin to
green cookies, they might have been more reluctant turn golden bronrn.
to leave. Wtt"n tlre cookies are done, take the cookie
sheets from the oven. Allow the cookles to cool
YOU WILL NEED before removing them from the cookie sheets'
A large mixing bowl 1/zcup (1 stick) butter or
A wooden spoon margarine, softened YIELD: 24 shamrocks
Ungreased cookie sheets
Clean scissors
/a cuP SU0?l
Green food coloring
1% cups flour
/a\-\
Black licorice sticks
PREHEAT OVEN TO 350 DEGREES

Put the softened butter or margarine into the

mixing bowl. Use the spoon to blend the sugar into
the butter or margarlne. Stir in 4 to 5 drops of
green food coloring. Blend in the flour and mixwell.
The dough should look and feel like "play doh."
With your hands take Vzteaspoon of the dough
and mold it tnto a ball. Repeat, making all of the
dough into little balls. Use the scissors to cut the
licorice into l-inch pteces. These wtll be the sham-
rock "stems." t.
| ..

I
Thke three of the dough balls and put them \\
togettrer in a triangle on the cookle sheet. Use your
fingers to flatten tlle balls and press the dough
together. Put tlle licorice stem at the bottom and
(,
press the dough down on the licorice. \
Repeat with tlle rest of the dough balls until
you have used up all of them. If you have one or two

s4 5D
 DASNER BUNNY NESNS utes are over, turn off the oven but leave the cookies
in the oven for I more hour. After I hour, take the
These little white nests filled with jelly bean cookies out of the oven and carefully peel the cookie
"eggs" will make a colorful centerptece for the table nests off of the brown paper' Put 3 jelly beans in
that you can eat when dinner is over. each nest.
YOU WILL ITEED
YIELD: 12 nests
A mixing bowl 2 egg whites (see page 89 for
An electric mixer or an egg how to separate egg lltoTE These cookies should not be ftozen'
beater whites)
A wooden spoon 7a teaspoon cream of tartar
A heavy brown-paper bag 7a cup sugar .t /),
Clean scissors 1 cup shredded coconul
.

n
,t;)\a.
36 ielly beans ?1--:; ;V
.'^(
O,)'.,rir-'
PREHEAT OVEN TO 275 DEGREES

Put the egg whites into the mixing bowl and

allow ttrem to warm up to room temperature. Use
the electric mixer or the egg beater to beat the egg
whites untll they are foamy. Beat in the eream of
tartar. Gradually beat in the sugar, a little at a time.
Continue beating until the mtxture is stiff. The
mixture is ready when iLwill form stiff peaks when
dropped from a spoon. Use the wooden spoon to sttr
in the coconut.
Cut a piece of brornrn paper from the bag that
will just cover the bottom of the cookie sheet, and
put it on the cookie sheet.
Drop the egg-sugar-and-cocoirut mixture by
teaspoons onto the brourn paper to form 12 equal
piles. Use the baek of the spoon to shape each pile
to look like a nest. Put the cookie sheet into the
oven and bake for 4O minutes. When the 4O min-

56
 lrll{TPOLDS inches long. Repeat, using the rest of the dough
until all the dough has been made into maypoles.
Use your imagination to make these buttery Put the maypoles about I inch apart on the
treats in all kinds of spring colors. cookie sheet and bake for about 8 minutes. Don't
let the cookies get brourn.
YOU WILL ITIEED

A large mixing bowl cup shortening YIELD: 36 maypoles

A wooden spoon cup powdered sugar
A small bowl egg
tlngreased cookie sheets teaspoon almond extract
Waxed paper teaspoon vanilla
21/z cups flour
Green and yellow food
- coloring
PREHEAT OVEN TO 375 DEGREES

Put tlle shortening and sugar into the large

m|dng bowl and blend together uslng the wooden
spoon. Stir in the egg, almond extract, and vanilla.
Stir in tJre flour. You may have to use your hands to
get the flour all mtxed in. Divide the dough in half.
Leave half of the dough in the big bowl and put the
other half in the small bowl.
Add 4 or 5 drops of green food coloring to one
bowl of dough. Use your hands to mix the color in
evenly. Add 4 or 5 drops of yellow food coloring to
the douglr in the other bowl, kneading the color in IIOTE The maypole dough looks and feels a lot like'play
evenly. Pinch off a piece of green dougfr and roll it doh." It molds the same way, too. Fbr different cookies,
between your hands to make a snake about 3 inches try forming flower petals out of the yellow dough and use
long. Put it down on a piece of waned paper. Plnch the green dough for stems and leaves. You can also use
offa piece of yellow dough and make another snake different colors of food coloring to dye the dough to make
the same size. TWist the two snakes together to pink tulips, purple violets, and red roses' Bake as you
make a green-and-yellour-striped maypole about 3 would for the mayPoles.

58 59
 FIBECNACIIEBS Roll each cyllnder in red sugar and place each
one on tlre cookie sheet. Learre 2 inches between
RedJicoriee fuses help make these fireworks not each cookie. Fut the cookies in the oven and bake
only legal but also welcome at any Fburth of July for about 7 minutes or until the edges of the cookies
celebration. look golden broum. Let the cookies cool on the
cookle sheet for 5 minutes before removing them
YOU WILL NEED from the sheet.
A large mixing bowl Ya cup shortening
nELD: 36 firecrackers
A wooden spoon 1l+ CUFSugar
Ungreased cookie sheets 1% cups flour
Clean scissors Red licorice whips
Wued paper Red-colored decorator's OOLUPIBUS'S SPICE DROPS
sugar
- Everyone knorus- that Christopher Columbus
convinced King Fbrdinand and Oueen Isabella of
PREHEAT OVEN TO 350 DEGREES

Put the shortentng and sugar into the mixing Spain to give him money for his voyages by promis-
bowl, and use the wooden strxton to blend them lng to bring back spices from the Orient. You can
together. Stir in the flour to make a soft dough. Put celebrate Columbus's discoveries by baking these
the red sugaf on a plece ofwaxed paper. eooliies made from the spfces he was seeking.
Cut tJle licorice whips into 4*inch lengtl:s. Thke
about a tablespoon of the dougfr and mold it in the YOU WILL NEED
shape of a cylinder around a piece of licorice. IMake
A large mixing bowl Ya cup shortening
sure that Yz incrll of licorice sticks out of one end. /e cuP su$0r
A wooden spoon
This is tl:e "fuse." Greased cookie sheets /z cup light or dark molasses
1 egg
Y3 cup water
2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

*+ 60
PREHEAT OVEN TO 4OO DEGREES

Put tle shortening, sugar, molasses, egg, and

water into the mixing bowl. Stir with the wooden
61
spoon to blend them togettrer. Stir tn the flour,
baking soda, ginger, cinnamon, and cloves. Mix
well. Drop by tablespoonfuls onto a greased cookie
sheet. Leave 2 inches between each cookie. Put in
the oven and bake for about 8 minutes or until the
cookies start to become firm.
Tbke the cookie sheet from the oven and allow
the cookies to cool before removing them from the
cookie sheet.
YrELD: 36 spice drops
IilITCIIES'IIATS
Devil's-food brims and milk-chocolate peaks
join to form these Flalloween treats.
the flour and milk" Mix well. Drop the dough by
teaspoonfirls onto a greased cookle sheet. Leave 2
inches between each cookie. Press a chocolate kiss
onto the top of each cookie-
Put the cookie sheet into ttre oven and bake for
12 minutes or until the edges of the cookle bottoms
begin to broum. Use a pancake turner to tip a cookie
to see underneath. When the cookies are done take
the cookie street from the o'uen' Let the cookies cool
before removing them from the cookie sheet.
vIELD: 36 cookies

YOU WII-L NEED

A large mixing bowl Y2 cup shortening
A wooden spoon 1 cup sugar
Greased cookie sheets 1 egg
1% teaspoons baking soda
1 teaspoon vanilla
y2 cup unsweetened
powdered cocoa
2 cups flour
1 cup milk
36 chocolate kisses,
unwrapped
PREHEAT OVEN TO 375 DEGREES

Put the shortening, sugar, and egg into the

bowl, and blend together using the wooden spoon.
Stir in the baking soda, vanilla, and cocoa. Stir in
62 63
 CINGERBNEAI} PEOPLE use the scissors to eut it out. With the pattern make
a cardboard model. When the dougfo has chilled 1
Gingerbread people are a traditional holiday hour, take it out of the refrlgerator.
cookie that everyone loves. By using different deco- PREHEAT OVEN TO 375 DEGREES
rations and frostings on your gingerbread people,
you can make them look young or old, happy or Roll and cut the dough to rnake gingerbread
sad, funny or scary. You can wen decorate them to peopte, and place them on the cookie sheet (see
look like people you know. 'How Tb Roll and Cut Out Dough for Cutout Cook-
les," page.76). Leave 2 inches betureen each cookie.
YOU WILL NEED Put the coohie sheets into the oven and bake for 1O
minutes or until the edges of the cookiesJust begin
A large mixing bowl
'/2 cup shortening to brourn. Remove the cookies frorn the oven and
A wooden spoon 1/zcup sugar
A rolling pin 7z cup light or dark molasses
allow them to cool for 15 minutes before decoratin$.
A pastry cloth or waxed paper /4 cup water You can leave the cookies rtght on the cookie sheets
orclean
A cookie cutter, 2Yz cups flour while you decorate them"
cardboard andscissors % teaspoon salt
knife
and a small pointed % teaspoon baking soda fb furetc Use the decorator's frosting to make
A table knife 1 teaspoon ground ginger clothes on the people. Spread the frosttngvery thin'
A pancake turner 1 teaspoon ground cinnamon
Ungreased cookie sheets
uslng a table knife. Use raisins and cinnamon
% teaspoon ground cloves
Cinnamon candies
drops for eyes, buttons, or. mouths. The most im-
Raisins
portant thing to use is your imagination. ivlake each
Gum drops gingerbread perclon special, witll a personality all
Decorator's frosting (see hls or her ovirn.
page 50)
YIELD: 16 gingerbread people
Put the shortening, sugar, molasses, and water
into the mixing bowl, and blend together using the
wooden spoon. Stir in the flour, salt, baking soda,
ginger, cinnamon, and cloves. Mix well. Wrap the
dough in plastic wrap or waxed paper and put the
dough into the refrigerator for t hour to chill.
If you do not have a cookie cutter shaped like a
person, trace the sample pattern on page 81 and

64 65
 F'UN
WITTT
COOKIDS

Now that you have mastered the basic

techniqu." of"ookie baking in this book,
a whole new klnd of fun begins!

67
 FTINCY CUTOUT C(X)ITIES
Tb make Valentine cookies, use the recipe for
Ftosted B-My-Valentine Cookies on page 49.
Tb make gingerbread people, use the recipe for
Gingerbread People on page 64.
To find the recipe for Decorator's Flostlng, see
page 50.
If you do not have cookie cutters, use the sarn-
ple patterns beginning on page 8O.
The recipe for B-My-Valentines makes a basic
sugar-cookie dough that can be cut into any shape
you want, and decorated in as many rvays as you
can think of. Here are some ideas for fancy cutout
cookies. You can think of lots moret
Easter Eggs Cut the dough into egg shapes
and bake as directed in the recipe. When the cook-
ies have cooled, use several different colors of deco-
rator's frosting to make gaily painted Easter eggs.
68
Shamroaks Cut the dough into the shape of a
clover. Bake as directed in the recipe. When the
cookies have cooled, frost them with decorator's
frosting that has been colored green.
rlaok-o'-LantGrns Cut the dough into the
shape of a pumpkin with a stem. Bake as directed
in the recipe. Wtren the cookies have cooled, ice
them with decorator's frosting that has been col-
ored orange. Use minl-size chocolate chips for the
eyes, nose, and mouth
Ghrlstmas Trees Cut the dough into the
shape of a tree, and bake as directed in the recipe.
When the cookies have cooled, frost themwith dec-
orator's frosting that has been colored green. Use
small candies for ornaments. and a little coconut
for snow.
e%
The dough used for Gingerbread People also
can be cut into different shapes. Instead of people'
make dogs or cats, trees, or even a house. Use
decorator's frosting to paint on ears and eyes' win-
dows, and chimneys.
A dccofdhg tlp It ts easy to make thin lines with
decorator's frosttng if you use a small brush. Buy a brush
that comes to a good point, like the kind you would use
to paint watercolors. Use it ONLY for painting frosting
onto cookies. With a brush you can be a cookie artis-t'
and you can eat your works of art when you are done!
69
 PENIIOIIALIZND C(XIIIES
'bur family, frlends, and guests will feel erftra
special if you write thetr names on eootles wlttr
frootlng"ink." Fersonalized cookie also malre great
place cards for dinner or a party.
Ilse flat, smoottr cuokles, ltke Double Fudge
hmmfes (page l4), Blonde Bnwnies (page 15),
hanut hrtter Bars (page 16), or Flosted eldy-
\hlentlnes (page 49).
Ftrst urrlte the nasre on Inper, so you will know
hmr big or small to make tlle letters on the coolde.
Ptrt some white decorator's frosting (page 5O)
into a small plastic sandurleh bag. Squeerm the
froeting down into one corner of the bag. Use clean
sclssor€ to snip a \rcry tiny ptece offthe filled eorner
of tlle bag. Then squeeze the froetfng througp the
Uny opening in order to write. Practice writing on
mr<ed paper a few times before you write on the
coolde.
70
DKESSED-UP COOKIDS
You may want your cookles to look extra-super-
special sometimes. With a ltttle imaglnetion you
can really dress them up. Here are a few ways to do
it. You can think of more.
Golumbus's Splcc ltrops (See page 61.) When
the cookies harre cooled, dip the top of each cookle
lnto whtte decorator's frosting (pa$e 5O). Place a
plece of cherry or a tiny candy on top of tle icing
and allow it to dry.
Llncoln Logs (See page 51.) After you have
frosted the logs and cut them into bars, put two
little pieces of green gumdrop and a piece of red
candy on top of each bar to turn the Lincoln Logs
into Yule Logs.
Feenut ktter Bars (See page f6.) Flost the
cookies with fudge frosttng (page 5Z) before cutting
them into bars. Then cut them into bars and place
a peanut or two on top of eaeh one.
Snmballs (See page 34.) When the Snowballs
have cooled, dip the top of each one into decorator's
frosting (page 50) tl:at has been colored blue or
yellow. Fut a tiny candy on top of each one.
Ghocolete |tollsrs (See page 35.) Brush a little
water on each cookie when they are cool. Then place
a paper doily on eaeh cookie. Sprinkle with pow-
dered sugar. When you lift off the doily, there will
be a pretty sugar pattern on the cookie.
7I
 C{XIKIE.AFII).ICE.CREIIII Ghew Ghens {-}se Molasses Chews" with vanilla
SNIXIrcH SI'Urcil$ ice cream for the filling.

Most cookie lovers are also ice crearn lorrcrs. Ihe Flnt ilanUse Gingerbread People, with
When you put cookies and ice crearn together, you vanilla ice cream for the filling.
harre a match made in hearrcn!
Use cookies that are thln and flat, like Molasses Gonfiruiti Use NewYear's Confetti Cookles, with
Chervs (page 3f ), Chocolate Dollars (page 35), New strawberry ice cream for the filling.
l€ar's Confetti Cookies (page 48), Giant Chocolate
Chippers (page 221, Grandma's Peanut Butter
Crlsscross Cookies (page 37), or Gtngerbread People
(page er).
On a piece of waxed paper, set out two cookies
for each sandwich thatyouwant to make. T\rrn the
cookies upside dourn, so the flat side is face up.
Fbr each sandwich, put a scoop of ice cream on
the flat side of one cookle, and placc the flat side of
another eookie on top. Press dov,m. \I/rap each sand-
wteh in waxed paper or plastic wrap and immedi-
ately put the sandwiches tn tlle freez.er. Theyshould
be in tJle frezer for at least a half hour bpfore you
serve thern.
Here are some suggestlons for kinds of sand-
wiehes. l\d@e youll invent some of your o$rn.

Grocchoppere Use Chocolate Dollars, with

mint-chocolate-chip ice cream for the fflling.

Hr. Ghlpa Use Giant Choeolate Chippers, wittr

chocolate-chip ice cream for the fiUing.

Feeout Mcr gsoffich Use Grandma's Fea-

nut Butter Crisscross Cooldes, with strarploerry ice
cream for the filling.
72
 DI,DGANT C(X)rilE DESSEATS
Cookies can be fabulous when you use them in
desserts. Cheu4p bar cookies are best for these des-
sert treats because they are almost like super_moist
cake.
Brornlee a lt tode Follow the recipe for Dou-
ble Fudge Broumtes (page f4). Cut into 12 large
bars. For each serving, pour 2 tablespoo.r" of
canned chocolate syrup on a plate. put a brov,rnie in
the symp. Place a scoop of vanilla ice cream on top
of the brorvnle. Then pour 2 more tablespoons of
chocolate syrup over the ice cream.
lofiee lbascm Ftcllow the recipe for Tbopical
Tbffee Bars (page lZ). Cut into 12 large bars. Ftor
each serving, place a bar on a plate. put a scoop of
vanilla lce cream on top of the bar. pour 2 table_
spoons ofbutterscotch sauce (you can use prepared
sauce, from ajar) orar the ice cream.
Brcrnles rlth racpbenles Fbllow the recipe
for Double Fudge Broumies (page f+). Cut into 12
large bars. Let a package of frozen raspberries thaw
by putting them on a low shelf in the refrigerator
for a few hours. Ficr eaeh serving, put 2 tablespoons
of the raspberryjulce on a plate. place a brownie in
the raspberryjuice. Put a scoop of vanilla ice cream
on top of the brownie. Then spoon some of the
thawed raspberries over the lce cream.
74
A C(X)IIIE PANTT
Since you love to bake and eat cookies, you
probably know other cookie lovers. Why not plan a
cookie party wtth a few friends? Here is one way to
do it.
Decide how many people to invite. Invite them
crell in advance, because theyare going to need time
to bake cookies!
Ask each guest to bake his or her favorite kind
of cookie, and to bring to the party 2 cookies for
each person who will be there, including you. It's
more fun if everyone brings a different kind of
cookie.
Arrange to have small, empty bags or boxes,
one for each of your guests. you can decorate tlle
bags or boxes.
As the guests arrive, ask them to put one of
their cookies into each bag or box, and the rest on
a plate. This way everyone fill get to try each kind
of cookie while they are at the party and will have
anottrer one of each kind to take home.
If you really want to go cookie erazy, bake a big
batch of cutout cookies before your guests arrive.
iilake small bowls of different colored decorator's
frosting (page 50). Girre each guest a table knife and
plenty of space to work, and have a cookie-frosting
jamboree!
Fbr a cookie party the refreshments are simple.
Since the guests have supplied the cookies, you only
harre to supply something good to drink, plus plenty
of napkins and hospitality.
75
 HOWTO BOLLAND CUT OUT
DOUGII FOR CUTOUT COOruES
Tb roll the dough use a rolling
sided jar.
To cut out the dough, use a cookie cutter or a
cardboard pattern and a small pointed knife.
76
Prepare a surface to roll
-w
on. Use any one of tJ:e fol-
lowing: a pastry cloth; a
pa.stry board made of
metal, wood, or marble; or
pin or a straight- a plece of waxed paper
ryread on a flat table or
$rinkle flour liberally
over the rolling surface.
This urtil prevent dough
from sticking after cookies
are cut.
Place a large piece of
dough in center of rolling
surface. Flatten dough -
stightly with your hand.
77
Rtrb flour on rolltng pin or
Jar. Start in center ofdough
and roll out toward the edge
of the dougfr. Continue roll-
lng €x'enly until douglr is
about 7+'inch thick.
Use the pancake turner to
gently lift the cut-out
cookie dough off of the
ro[ing surface and onto
the cookie sheet.

Dust cutter or cardboard

pattern with flour. Cut as
elose to edge of dough as
possible. With cutter,
press down firmly. With
pattern, use the pointd
knife to cut around the
shape. Do not ltft up the
cut dough yet. Contlnue to
cut out cookies untll en-
tlre rolled sheet of dough
has been cut.
Gather all the scraPs of
dough and Press them
firmly together to make a
ball. Sprinkle flour on roll-
ing surface. Roll and cut
dough as before. Continue
until all the dough has
been used.

Wtth your fingers, peel

away the dough around
the cut cookies. Set the
scraps aside to be rerolled
and cut later.

78 79
 SAITIPLE PATTENNS FOR CUTOUT
ooorilDs
These patterns can be used in place of cookie
cutters. First trace the pattern onto a piece of paper
and cut it out. Lay the paper pattern on a piece of
clean cardboard and cut around it to make a card-
board pattern. Use the cardboard pattern for mak-
ing tl:e cookies. (See the illustration on page 76.)

80
 INCKEDIENTS
NlD UTENSILS
(TNCLUDING SOME
HELPFUL nINTS)
s>t
If you are new at bahing, You mry need
to learn about some of the tools, rngredi-
ents, and directlons listed in these recitrres.
This glossary lists the courmon ingredi-
ents, kitchen tools, and terms

\__ !,,):
!lF
 TNGRDDIDNTS can. Do not confuse this with sweetened cocoa mix
that is used to make chocolate milk or hot choco-
Beklat pordGr Baklng powder ts a white powder late. Pure c(rcoa has no sweetener in it; if you taste
used to help baked goods fill fith air as they bake. a little btt on your finger, it will be very bitter.
It usually comes in a can. Do not confuse it with
baking soda, which ls explained belorr. Gocond For these recipes, "coconut" means shred-
ded, sweetened coconut. It eomes in a bag or a san.
Br*lng code Baking soda is a white powder used (If you have fresh, shredded coconut it will work
to help cookies and other baked goods rise, or fill fine, too, but tt will not be quite as sweet.)
fittr air, while they bake. Baking soda usually
comes in a box. Do not confuse batrring soda wlth Elfilrhttes Some of the reclpes in this bodk speciff
baking powder, which is explained above. They act the use of egg whites. Tb separate the egg white
dlfferently ln recipes, and if you use the wrong one from the eggyolk for those reclpes, do the following:
the recipe mry not work. Tbke out two small bowls. Crack the egg shell
on ttre side of one of the bowls. The egg shell should
EuAtor or Eargrrino Most of these recipes speci$ break in half. Carefirlly pass the egg yolk baek and
"butter or margarine." They taste about the same forth from one half of the broken shell into the
when used to bake cookies. No matter which one other half of the shell, allowing the egg white to drip
you choose, make sure lt ts the plain, li€hily salted down into the bowl.
ldnd; don't use the kind that ts whipped.
When the recipe says "softened butter or mar-
garine_,* lt means butteror margarine that has been
sttting out of the refrigerator for at least half an
hour. Softened butter or margarlne ls much easier
to blend fith sugar, and that is usually the first
step ln making cookte dough.
Don't ever use melted butteror margarinewhen
the reclpe says "softened." Melting it will make flre
dough aI gooey; it should be done only when the
recipe tellsyou to melt the butter or margarine.

Gocoa When the recipe says "cocoa," it means un-

sweetened pourdered cocoa. It usually comes in a
88 89
 When all of the egg white has fallen away from
the egg yolk, put tlle egg yolk into the second bowl.
Then put the egg white that you have gathered into
the mixing bowl for your recipe.
Never drip egg white into a bowl that already is
holding the white of another egg. If the yolk of the
second egg breaks while you are separating the
white, both egg whites will be ruined.
The leftover yolks can be saved for a day or two
in the refrigerator to use in an omelet.
Flour The recipes in this book use plain white
flour, also knovm as all-purpose flour. Do not use
whole wheat flour, self-rising flour, or cake flour in
these recipes. The recipes will not work with them.
Gnhan oracker ctumbc These are just that what
they sound like---crumbs made from graham crack_
ers. You can't always buy. graham cracker crumbs,
so it's usually easier to make your own. Tbke gra_
ham crackers and put them between two sheets of
waxed paper. Then use a rolling pin or the back of
a wooden spoon to smash flrem into little crumbs.
Shortening If a recipe says "shortening," it means
vegetable shortening. Vegetable shortening comes
in a can. It is solid but soft, and is usually white or
light yellow.
Suger Three different kinds of sugar are used in
these recipes. Always used the kind specified for the
recipe.
90
If the recipeJust says "sugar," lt means regular
white sugar, also knourn as granulated sugar.
If the recrpe says "brovrrn sugar," it refers to a
hearry dark sugar that has a dlfferent flavor from
regular sugar. Broum sugar can be light brovrn or
dark brown. Either kind will work fine in these
recipes. Tb measure brown sugar, pack it ffrmly into
the measuring cup so there are no alr holes in the
sugar.
lf the rectpe says "powdered sugar," it means a
fine, white, powdery sugar, also called confection-
er's sugar. This is the sugar usually used for frost-
tng. If you are uslng powdered sugar in a reclpe,
make sure that there are no lumps in it. If tJ:e sugar
is lumpy, put it ttrrough a sierre before you use it.
Ihrwctcned ohocolate This ldnd of choeoliate is
used for bakfng. It usually comes in little l-ounce
squares, indivtduallywrapped in paper. Like cocoa,
it has no sugar in tt and is rrcry bitter.
thnflfg When a recipe says "rrranllla," it means va-
nllla extract. Vanilla entract comes in a ltttle bottle.
It ts made from vanllla beans. tf you have vanilla
beans in your house, learrc them alone. You do not
need them for these recipes.
91
 UTENSILTI
The recipes in this book list certain utenslls
that you wlll need to make the dough and bake the
cookies. Here are the basics.
E Hng pas Baking pans can be made of g;lass or
of metal (usually alumtnum). If you use a glass pan,
lourer the oven temperature for baking by 2b de-
grees. Three different sizes of baking pans are used
Gookle chc€0s Flat metal sheets used to bake cook-
ies. Cookie sheets have either very low stdes or no
sldes at all. This mhkes it easier to take the cookies
off the sheet when they are done. Fbr some recipes,
the cookie sheet is usedJust as it is. But if a recipe
says to use a greased cookie sheet, rub a small
amount of shortening all over the top surface of the
sheet with a bit of waxed paper before you put the
cookie dough onto the sheet.

4
in tJrese recipes:
13 x I x 2---anoblongpan with lowsides
9inch-square pan-g inches on each side and
2 tnehes deep
8-inch-square pan-as deep as the g-inch-
square paq, but only B inches long on each side

Grec:cd penc Some of these reeipes say to use a

"greased pan." Tb grease a pan, put a litfle shorten-
ing on a piece ofwaxed paper. Then rub the paper
all over the inslde of the pan (the bottom and sides)
untll the inside is covered with a thin film of short-
I ening. Cookies sheets are also greased tltis wry.
:
I
I

ot
v-
93
Sleasuring cupc Measuring cups are special cups lllearurlngl slDoons There are special spoons for
used to measure amounts that are more than 4 measuring. They usually come on a ring, and each
tablespoons. There are two kinds of measuring is marked to indicate exactly how much it holds.
cups: Flcr these recipes you will need a 7a-teaspoon meas-
CupsJor measurirtg drg tngredients, like flour, ure, a 7z-teaspoon measure, a l-teaspoon meas-
sugar, nuts, and crumbs. They are usually made of ure, and a l-tablespoon measure. All the recipes
plastic or aluminurrr. These will say right on the in this book refer to level measurements. Make sure
cup hor much they hold. Fbr these recipes you will that tlle ingredient being measured fills the spoon
need a V+-cup measure, a ys-cup measure, aVz-Cup and is flat across the toP.
measure, and a l-cup measure. Fill the measuring
cup to the top and then use a knife or spoon to erren
off ttre top. Your ingredient should be flat across the
top of the measuring cup.
Cups Jor measurtng liqutds. These cups are
clear, so that you can see through them. The meas-
urements are marked on the side of the cup. To
measure any liquid, fill the cup to the correct mark-
ing on the slde of the cup. Bend dovm (or lift the
eup) so that the marking is at eye level when you
read the measure.
nfdng bort A big bowl with high sides for mixing
the dough. A lo-inch (diameter) bowl is a good size
for these recipes, because it allows plenty of room
for stirring in the flour.

t-

94 95
Reck A wire or metal rack is usefi.rl to place hot
cookies on when they are removed from the oven.
You lift the cookies from the hot cookie sheet with a
pancake turner and put them on the rack. The rack
allows air to circulate around the cookies, helping
the cookies cool.

Sanae;ran Just a pan with a handle, like the kind

you use for cooktrng vegetables. A 2-quart size is
best for the recipes in this book because it is big
enough to hold all the batter and still give you room
to stir.

looden qxxm Almost all of the recipes in this

book tell you to use a wooden spoon to mix the
dough. The reason is that wooden spoons are the
easiest spoons to work wtth. They have a large
surface. They don't bend under pressure, and a
good wooden spoon will not break from cookie mak-
ing. If you don't have a wooden spoon you can use
some other kind of big spoon, but it won't be as
easy.

IIOTE All of the cooking tlmes and temperatures in this

book are designed to be performed in a conventional orren.
Do not try these reclpes in a mierowave oven. They simply
rryon't work.

96