Cookies, Unsorted

Cream sugar, shortening, egg, and salt. Add molasses, soda, vinegar, ginger, and water. Mix in flour. Roll out and cut fairly thick. Bake 400 degrees.

Editor's Notes: I baked these in a pre-heated 400-degree oven for ten minutes. Not bad, though they came out a little dark on the bottom. That's probably because I left them on the rack instead of pulling them right out of the oven to cool. Also, no century-old products were used in the making of these cookies, so I don't know why they got the name, thanks for asking.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Add egg, salt, vanilla. Dissolve soda in milk and add. Mix cream of tartar with flour and add. Mix well.

Drop by teaspoon in a dish of coconut, turn and put on a greased tin far apart and bake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, salt, and baking powder together. Melt butter in a sauce pan large enough to use as a mixing bowl. Remove from heat and stir in the brown sugar. Add unbeaten egg, vanilla, and nut meats. Stir in the dry ingredients. Spread mixture in well-greased shallow pan. Sprinkle with chocolate bits. Bake in a moderate oven 350 degrees for 25 to 30 minutes. Cut into bars or squares.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put half crumbs in square cake pan. Cream butter and powdered sugar, add beaten egg yolks. Fold in stiffly beaten egg whites. Spread over the crumbs in pan. Sprinkle with most of nuts. Crush berries lightly and mix with the half-cup sugar unless otherwise sugared. Spread over nut mixture. Top with whipped cream which has been flavored and sweetened. Sprinkle remaining nuts and crumbs over top of cream. Cover with waxed paper and set in refrigerator to chill for 12 hours or more. May be served with topping of whipped cream and cherries for garnish.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix well and place into 8-inch pan. Bake in a moderate oven, 30 to 35 minutes. Cut in squares while warm.

Editor's Notes: I baked these at 325 degrees (in a preheated oven) for half an hour. Seemed to work fine. For melting the chocolate, I used a double-boiler with the lid off. I substituted "walnut butter", from Fastachi, for the chopped nut meats. As I recall, I bought it on Amazon, but you could also go directly to the Fastachi web site if you prefer.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Bake in a 400 degree oven until they begin to pull away from the edge of the tin. They will rise, then fall. Cut while hot.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt shortening and chocolate together over hot water. Cool. Sift flour with baking powder and salt. Beat eggs until light. Add sugar, then chocolate mixture, and blend. Add flour, vanilla, and nuts. Mix well. Bake in moderate oven (350 degrees) 30 to 35 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: About.com

Cream butter and sugar. Add 1 cup flour, then add egg and beat well. Add 2 cups of flour and nuts, then vanilla. Shape into rolls and chill. Slice thin and bake at 375 degrees for 10 to 12 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt butter. Add remaining ingredients and mix. Spread in buttered pan, 8x8 inches. Bake 25 minutes at 350 degrees. Cut into squares.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt butter in cake pan (about 7 X 9). Stir in sugar and on low heat allow to come to a bubble. Remove from stove, cool, beat in egg, and stir in flour sifted with baking powder. Add nuts and bake in moderte oven 350 degrees for 30 minutes. Cut in squares while still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt butter and brown sugar in sauce pan over low heat. Add flour, baking powder, vanilla, and pecans.

Grease 10 X 12 pan. Place waxed paper over it and grease again with butter. Bake at 325 degrees for 40 minutes. Turn out on sugar- sprinkled waxed paper and sprinkle top with sugar. Cut into "fingers" while still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift the flour once and measure. Add baking powder and salt and sift again. Cream butter, add sugar gradually. Add eggs, beating thorougly, then flour, nuts, and flavoring. Shape into roll, cover with wax paper, chill until firm. Slice cookies 1/8 inch in thickness. Bake in oven 425 degrees from 5-6 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add 1 egg unbeaten. Mix well, then add 2 cups sifted flour, 1/2 teaspoon soda, and 1/2 teaspoon salt, sifted together 3 times.

Add 1/2 tablespoon lemon juice and 1/2 teaspoon vanilla.

Chill dough for one hour. Roll out 1/2 inch thick.

Spread with the following filling:

1/2 package dates
1/4 cup water
1/4 cup sugar
1/2 teaspoon flour

Cook until dates are soft.

Add 1/4 cup chopped walnuts, 1/2 teaspoon lemon juice. Roll up like jelly roll. Keep in refrigerator over night wrapped in waxed paper. Slice thin and bake 10 to 15 minutes in oven set at 400 degrees. Makes 50 cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Bake 8-10 minutes at 375 degrees.

Editor's Notes: I have no idea what makes these cookies Canadian, in case you're wondering. I substituted "Cream of Coconut" for the shredded coconut. This is some concoction that apparently is used for making Piña Coladas and such. It'll make the dough considerably sweeter and wetter, and the cookies will spread out considerably, so leave plenty of room between them if you use this stuff. You'll need to add the "cream" until you get about the consistency and especially the flavor you want, rather than measuring. The cookies will come out soft, chewy, large, and flat. Not bad, actually.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine 3/4 cup shortening, 1 cup sugar, and cream well.

Blend in 2 eggs. Add 2 tablespoons milk, 1 teaspoon vanilla. Blend in sifted dry ingredients, and mix well.

Add: 1 cup chopped nuts, 1 cup chopped dates, 1/3 cup chopped maraschino cherries. Mix well.

Shape into balls usig a level tablespoon of dough for each cookie. Crush 2 1/2 cups corn flakes. Roll each ball of dough in corn flakes. Place on greased baking sheet. Top each cookie with 1/4 maraschino cherry. Bake in moderate oven (375 degrees), 10-12 minutes. Cool before storing.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix dry ingredients, add beaten eggs, dates, nuts and vanilla. Spread thinly in pan and bake in moderate oven until not sticky. Cut in squares and roll in granulated or powdered sugar.

Editor's Notes: I have no idea what makes these things Chinese, in case that's troubling you. I baked these in a preheated oven at 325 degrees for 10 minutes, at which point the top was not sticky and I thought I was done. So you'll want to test the insides with a toothpick or something to avoid the gooey sticky mess I got. You'll also want more time or a hotter oven, apparently.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Grease pan and put marshmallows on bottom and then add nuts and cherries. Now melt 2 7-ounce bars of semi-sweet chocolate and 2 squares of baking chocolate together and pour over mixture. Chill and cut.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix sour milk and sugar. Add unbeaten egg. If you have no sour milk simply place a teaspoon of vinegar in a cup and fill to the 1/2 mark with sweet milk.

Melt shortening and chocolate over wter. Blend and add to milk mixture. Sift, then measure flour. Sift again with soda and salt. Add dry ingredients and vanilla to chocolate mixture and blend well. Add chopped nuts. Drop on ungreased baking sheet. Bake at 375 degrees 10 to 20 minutes. Frost when cool.

Chocolate Frosting:

1 square chocolate
1 tablespoon butter
3 tablespoons cream
1 teaspoon vanilla
Confectioners' sugar to spread

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour and measure. Melt chocolate and butter. Beat eggs, add sugar, and beat again. Add the melted butter, chocolate, vanilla, and salt, and beat again. Add flour and mix until smooth, then add nuts.

Fill 7 X 10 oblong pan 1/3 full. Bake in preheated oven at 350 degrees, 25 minutes. Cut into bars before cool.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given and drop by teaspoon on greased cookie sheet. Bake in 350 degree oven 8 or 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg whites stiffly. Add the rest of the ingredients. Bake 7 minutes in 350 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Heat oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.

Bake 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Reference: The Kraft Recipes Page

Cream together the sugar and shortening, add the well beaten eggs, then the cream, lemon juice with soda dissolved in it, baking powder, salt, extract, and flour to roll nicely. Have the dough as soft as can be rolled easily, chill before rolling, cut in any desired shape, and sprinkle with plain or fancy sugar. Bake in a moderate oven, 350 degrees. They burn easily as they are so thin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

2 cups flour
2 teaspoons baking powder
1 tablespoon grated orange rind
4 tablespoons butter
1 cup sugar
1 egg, unbeaten
1/4 cup milk
1/2 cup orange juice

Meringue:

4 tablespoons sugar
1 egg white, stiffly beaten
1/2 can coconut

Sift flour once, measure, add baking powder, and sift three times. Add orange rind to butter and cream thoroughly. Add sugar gradually and cream together well. Add egg and beat until light and fluffy. Add flour, alternately with milk and orange juice, a small amount at a time. Beat after each addition until smooth. Pour into a greased pan, 15 X 10 inches. Cover with thin layer of meringue made by beating sugar into egg white. Sprinkle with coconut. Bake in moderate oven (350 degrees) 25 minutes. Cool. Cut into strips.

Editor's Notes: I have no idea how much "1/2 can" of coconut is, but half a cup seemed to work just fine.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: eHow

Mix well, put through cookie grinder into desired shapes. Bake 350 degrees until done, about 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix egg yolks and sugar, add dates, nuts, flour and lightly beaten egg white (stiff). Spread about 1 inch thick. Bake at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift flour, sugar and baking powder. Add dates and nuts. Beat together the egg yolks, water and vanilla and add. Beat egg whites till stiff and fold into mixture. Bake in square pan in medium oven. When baked, cut into squares and while warm roll each piece in powdered sugar.

Editor's Notes: I baked this stuff for about 20 minutes in an oven preheated to 350 degrees. At the end of that time, and after the oven had completely cooled, it really wasn't done. So I stuck it back into the cold oven, and set it to 350 again for another ten minutes. It came out all right, though the bottom was a bit too dark. So I'm guessing that 25 minutes in a preheated oven at 350 would do the job. I also didn't cut it into squares or add powdered sugar. It makes a thin sort of "date cake" that way, and it's fine to eat with a fork.

For beating egg whites, I've found that a wide shallow container makes the process take approximately forever. I use an old Tupperware container that measures about four inches tall with a four and a half inch diameter at the top. Using manual eggbeaters, beating egg whites is really fast, maybe a minute or less before they're stiff enough to spread as meringue.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Bake 15 minutes in thin sheet and cut in squares while still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Spread in 9-inch square tin, greased and lined with waxed paper. Bake at about 350 degrees until done. Makes 2 dozen small or 18 large bars.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll in small balls in hand. Place on baking sheet, then flatten down with fork, dipped in cold water. Bake in moderate oven at 375 degrees 8 to 10 minutes. Makes 48 or 50.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar, add egg, cream, and vanilla. Sift together flour, soda, and spices. Mix together with first mixture lightly. Roll out dough, and spread dates and nuts over it. Roll up into long roll, cut into small slices and bake on cookie sheet in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 lb. dates cut fine
1/3 cup water
1/4 cup sugar
1/2 cup nut meats

Cook the dates, water, and sugar until soft. Cool. Add nut meats.

Dough:

1/2 cup vegetable shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg, well beaten
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon soda
1/4 teaspoon salt

Thoroughly mix shortening, brown sugar, white sugar, egg, and vanilla. Sift flour, soda, and salt and add to other ingredients. Roll out. Spread the date mixture on top. Roll up and put in the refrigerator to chill. Slice thinly. Bake in a moderate oven, 375 degrees.

Editor's Notes: The dough was far too dry and crumbly to roll out, much less roll up. So I added 1/3 cup water, which made it work. I had to use plenty of flour on the board and on the top of the dough to make it roll without sticking, though. When it came time to slice the roll, I found that washing the stickiness off the knife periodically helped a lot. I baked these for about 10 minutes, and decided they were too soft. So I turned off the heat, closed the door, and let the heat that was in the oven cook them some more. I promptly forgot about them and, 15 minutes later, they were quite crispy. They weren't burned though, so no harm was done.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup brown sugar
1 cup sifted flour

Mix well and pat into ungreased 9 X 12 inch pan. Bake 15 minutes in a 350 degree oven or until slightly brown.

Ingredients for Top Layer:

1 cup brown sugar
1 teaspoon vanilla
2 eggs, well beaten
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups shredded coconut
1 cup chopped walnuts
2 tablespoons flour

Blend and spread over bottom layer. Bake 15 or 20 minutes in a 350 degree oven. Cut while still warm.

Editor's Notes: These aren't bad, but I didn't think they were particularly dreamy. However, with a cup and a half of brown sugar, anyone whose age is in the single digits will probably love them.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening until soft. Gradually add granulated sugar, beating until light. Add slightly beaten egg yolks, water, and vanilla. Blend. Sift flour, salt, soda, and baking powder together and add to first mixture. Spread dough evenly in a pan about 15 X 9 inches. Smooth dough with a spatula dipped in cold water. Sprinkle the chocolate bits over the top. Beat whites of eggs stiff. Add brown sugar and beat until stiff. Spread this over the top of chocolate bits. Bake about 25 minutes at 375 degrees. Allow to cool and cut into 2-inch squares. You can make half this recipe and put it in 8 X 8 pans.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Heat oven to 350°F.

Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Separate 1 egg; reserve white for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually beat in combined flour and baking powder until blended.

Divide dough into 4 equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large baking sheet. Use handle of wooden spoon or fingers to make 1/2-inch-wide and 1/2-inch-deep depression down center of each log. Beat reserved egg white with fork; brush over dough. Sprinkle with nuts. Fill depressions with jam.

Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

Reference: The Kraft Recipes Page

1 cup sugar
3/4 cup shortening
1 egg
1/2 cup milk
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt

Cream sugar and shortening, add egg and beat with spoon. Add milk and vanilla. Mix well. Sift dry ingredients and stir. Set in refrigerator to chill before rolling out.

Filling:

1 cup raisins, ground
1 tablespoon corn starch
1 1/2 cups boiling water
A little salt
A piece of butter
1 tablespoon vanilla

Mix and cook until thick.

Editor's Notes: I used an old-fashioned food/rice mill to grind the raisins. In order to do that, your best bet is to "plump" them. Otherwise you'll be more likely to have flattened raisins than ground ones. There are three methods for this, depending on your personal preference:

1 - Add enough water to cover the raisins and leave them overnight or for several hours. This has the advantage of using only one dish and no to almost no electricity or gas. It also has the advantage of allowing you to use liquids other than water, such as fruit juices, wines, ciders, or even coffee to give the raisins extra flavor. The disadvantage is time. If you forget to soak them the night before, everything stops while you tend to that chore. But that allows a creative excuse for getting off the phone: "You know, I'd love to chat but I have to go plump my raisins." You may find you have fewer unsolicited calls from insurance reps after that.

2 - Boil enough water to cover the raisins, pour the boiling water over the raisins, and let it sit five minutes. If you're short on saucepans and you'll need that one again in a second, this method can be handy. And, of course, it's fast.

3 - Add raisins and enough water to cover in a saucepan, bring to boiling, remove from heat, and let it sit five minutes. This uses only the one pan, but that pan is out of commission until the raisins are ready.

The cookbook this recipe was in assumes you know a lot of things you or, more accurately, I don't. The recipe doesn't mention how to fill the cookies, for instance. So I rolled the batter out nice and thick, used a round cookie cutter to get the cookies, and put them on the baking sheet. Then I took some filling and put it in the center of each cookie, and folded the silly thing over. This, as it turns out, is a great way to get cookie filling all over your baking sheet. But it gets plenty in the cookies as well, and worked out well enough.

I baked these at 325 degrees in a preheated oven for ten minutes. At the end of that time, they didn't look done at all. So I closed the door, turned off the oven, and let the heat that was still in there continue the cooking process. By the time it was cool enough that I could reach in and pull out the rack with my bare hand, they were done.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup butter or substitute
1 cup white sugar
1 cup brown sugar
4 cups flour
3 eggs
1 teaspoon soda
1/2 teaspoon salt

Filling:

1 pound dates
1/2 cup water
1/2 cup sugar
1 cup nut meats, chopped
The juice of one lemon

Roll dough 1/4 inch thick and spread with the filling. Roll up like jelly roll. Put in refrigerator for a few hours. Slice and bake at 350 degrees.

Editor's Notes: This recipe makes a lot of dough and filling. You should either adjust to suit your needs, or resign yourself to having a lot of cookies. If the dough seems too dry to roll out or up, you can add some water to it, but half a cup is too much, just so you know. I baked these for ten minutes, which seemed sufficient, but another five minutes probably wouldn't have hurt them any.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll as thin as possible on a floured board. cut into squares about 4 X 4 inches. Make lengthwise cuts about 3/4 inch apart inside the square, but do not cut clear to the ends. Twist these strips and drop into deep fat. Turn and remove when done. Sprinkle with powdered sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cut these 3 ingredients together with fork, then add 5 tablespoons cream and form in ball to roll.

Roll thin, cut with large cookie cutter, spread with jam or jelly on 1/2, turn the other 1/2 over and seal edges. Brush with egg yolk and powdered sugar. Bake in moderate oven. Makes about 20.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Whole recipe makes a large quantity.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt shortening. Add sugar and unbeaten egg. Mix well. Add chocolate, vanilla and milk. Add flour sifted with baking powder and salt. Add nuts and mix well. Spread thinly on a greased shallow pan and bake in a slow oven 20 to 30 minutes. Cut in squares before removing from pan.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine and pour in greased cupcake tins. Bake 20 minutes at 375 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Editor's Note: I tried this at 350 degrees for 20 minutes, and they came out hard as rocks. If I ever try it again, I'll probably see how it works with 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix together peanut butter, granulated sugar, brown sugar, egg, vanilla extract and baking soda in large bowl until smooth. Stir in chopped Butterfinger.

Scoop dough by slightly rounded tablespoon; roll into a ball. Place on prepared baking sheets. Repeat with remaining dough, spacing balls about 2 inches apart. Flatten balls slightly with palm of your hand or tines of a fork, making a crosshatch pattern.

Bake for 10 minutes or until edges are crisp. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Reference: The Recipes Page on the Butterfinger® Web Site

Chopped dates and nuts may be added, if desired.

Combine ingredients and bake in an 8" X 8" pan, 1/2 hour at 350 degrees.

Editor's Notes: This came out of the oven quite skinny. Also, the chocolate chips didn't melt, making it look like a big square chocolate chip cookie. Tasted fine, though.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Crush graham crackers, add whole milk, then add condensed milk, chocolate bits, vanilla, salt, and nuts. Bake in slow oven 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Roll graham crackers to fine crumbs. Combine marshmallows, dates, and walnuts. Mix thoroughly with 1 3/4 cups cracker crumbs. Add 1 cup cream, unwhipped. Mix thoroughly. Shape in loaf.

Roll loaf in remaining cracker crumbs. Wrap well in waxed paper. Place in refrigerator. Chill 6 hours or overnight. Slice, serve with whipped cream.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add flour enough to roll out thin and cut in the shape of cookies. Bake in moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix the egg, butter, and sugar together well. When smooth add the molasses, then the milk alternately with the flour, soda, salt and cinnamon. Add the raisins, stir in well, and drop by teaspoons on well-greased cookie sheet, 1 inch apart. Bake about 10 minutes in 375 degree oven. Makes about 36 cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Form into 2 rolls. Wrap in waxed paper and chill. Slice thin and bake in 350 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in the order given. Shape into roll. Wrap in waxed paper. Leave in refrigerator several hours. Slice very thin and bake.

Editor's Notes: I preheated the oven to 325 degrees and baked these for about ten minutes, which worked out fine. The mix is a bit dry, and it may be hard to slice even after time in the refrigerator due to being crumbly. Persevere and use a sharp knife. The final cookies will be quite soft when you first open the oven door, but they'll harden as they cool and come out just like you expect ginger snaps to be. By the way, the dough tastes terrible, even though the cookies taste fine. :)

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend sugar and butter thoroughly. Add egg. Beat well. Then add flour which has been sifted with salt. Beat vigorously. Add flavoring. Drop on greased cookie sheet like small marbles, well apart. Put a nut meat in center of each cookie. Bake 10 minutes in a 400 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend shortening and sugar. Sift flour, baking powder and salt together. Add to shortening mixture alternately with water and vanilla. Stir in finely crushed corn flakes. Knead and mix thoroughly. Chill. Roll chilled dough out on a lightly floured board to 1/8 inch thickness. Cut with a star or round cookie cutter. Place about a teaspoon of jelly on half the cookie shapes. Cover with remaining shapes which have had centers cut out. Press edges together tightly to seal. Place a little apart on baking sheet and bake in 425 degree oven for 10 minutes. Makes 2 dozen filled cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Sift together flour, soda, and salt. In a separate bowl, cream together shortening and sugar. Add eggs and vanilla. Beat well.

Combine lemon rind and juice in a separate small container. Add flour mixture alternately with lemon juice and rind to the shortening mixture, making sure it's thoroughly combined. Drop by teaspoons on greased baking sheets. Sprinkle with lemon sugar. Bake in 375 degree oven 12 minutes.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Place all the ingredients in a large Dutch oven, and bring to a boil over medium heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 25 - 30 minutes, or until the liquid is almost evaporated. Transfer the mincemeat to a large bowl and let it cool completely. Cover with plastic wrap and place in the refrigerator, at least overnight, or up to a month. Note: If storing longer than a week, stir in a little rum or brandy (about 1/4 cup (60 ml)) every week.

Makes about 6 cups of Mincemeat.

Reference: Joy of Baking

Mix flour, brown sugar, shortening, salt, and soda. Add the oatmeal and blend thoroughly. Pat 1/2 the mixture into a pan 8 X 12. Spread mince meat over this and pat remaining mixture over top.

Bake at 350 degrees for 30 to 40 minutes. Mark into squares and, when cool, remove from pan. Raisins or other mixtures such as dates, figs, etc., may be substituted for the mince meat.

Editor's Notes: You really do need to wait until they're cool before you try removing the squares. Once they've cooled, they'll hold together nicely. Even then, though, they'll be a little crumbly and sticky, so you might want to serve them with dessert forks or something.

Notes for Vegetarians: Much commercial mincemeat is made with beef or suet, so you'll need to have a good read of the ingredients before buying. If you decide to use shortening, make sure the can actually says vegetable. Plenty of shortenings use meat fats.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Break the eggs directly into the flour mixture.

Add melted butter, orange juice, vanilla, and Mastiha or brandy and mix well.

Remove dough from bowl and knead on a lightly floured surface for 15 minutes or use a dough hook for 4 minutes. Dough should be stiff enough for you to break off a piece the size of a small apple and roll it on a floured board into a long rope the circumference of a pencil.

Cut dough ropes into 4-inch lengths. Braid three of these 4-inch ropes together for large braid-shaped cookies. Or twist each rope into S shapes for the little snake design (adding an almond sliver or a piece of glazed fruit for an eye if you wish) or make figure eights or fat little circles. Two little ropes twisted together make wreaths. Form Greek letters. At Easter form little crosses. Use a cookie cutter if you're in a hurry: Roll out pieces of dough, using a lightly floured rolling pin, about 1/4 inch thick. Use assortment of cookie cutters to make various shapes.

Place cookies as you form them directly onto a buttered cookie sheet or pan. Try to fill each sheet with cookies approximately the same size so you won't have smaller shapes baking faster than larger ones. Leave at least 1 inch of space around each cookie.

Preheat oven to 350°. For the glaze, beat the egg whites with a fork and brush each cookie well. Sprinkle with sesame seeds if you like.

Bake cookies until lightly golden, 25 to 30 minutes, depending on what size you have made them. While they are baking, shape remaining dough and place cookies on the next sheet.

Reference: Cooking and Baking the Greek Way, Anne Theoharous, 1977

1 beaten egg
1/2 cup dark molasses
1/2 package semi-sweet chocolate bits
1/2 cup raisins, soaked in warm water and drained
1/3 cup cold coffee with
1 teaspoon soda

Turn into a pan measuring 12 1/2 X 8 1/2 inches and bake at 350 degrees for 30 to 35 minutes. When cool cut in squares.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix liquid ingredients in order, adding salt and spice to flour before sifting. Bake on cookie sheet at 425 degrees for about 12 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in same manner as for any drop cookies and bake for about 10 minutes at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening and sugar. Add egg and beat until light and fluffy. Add molasses and mix thoroughly. Sift flour, measure, and resift with salt, soda, and spices. Add to mixture, stirring to blend. Shape into walnut-sized balls, dip tops in sugar. Bake 12 to 15 minutes, moderate oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Make into two rolls. Wrap in waxed paper. Leave in ice box. Slice and bake.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Melt shortening. Add molasses and sugar and cook slowly until sugar melts. Cool Add beaten egg. Sift together dry ingredients and add to molasses mixture with nuts. Place in refrigerator. Slice thin and bake in hot oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil water, and dissolve soda into it. Pour over sugar, shortening, and molasses. Put salt and ginger into sifter with flour. Roll rather thick. Cut in squares. Bake in medium oven 375 degrees about 10 or 12 minutes until light brown and rather soft. Remove from pans. Cool slightly, but store in jar while warm. These are soft cookies, not snaps.

Editor's Notes: I don't have any grandchildren, that's just the name for this recipe. I was also fresh out of chicken fat, so I just used shortening, which seemed to work fine. As to the flour, at about three and a half cups I decided enough was enough. I was able to roll it out okay, by liberally flouring both the board and the top of the batter before applying the rolling pin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream eggs and sugar together. Mix dry ingredients and add to above mixture. Stir well. Add 3/4 cup nuts and vanilla. Bake in 350 degree oven for about 20 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Drop from tip of spoon, 1 inch apart. Garnish with half a glaced cherry if desired. Bake in moderate oven (375 degrees) for 15 or 20 minutes or until slightly brown.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given and drop by teaspoons, or roll in balls the size of a walnut. Top each with a half nut meat. Bake on cookie sheets until brown, at 350 degrees. Cool slightly before removing from pan. Good to pack in gift boxes. Makes 90 cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Heat shortening to smoking. Mix oatmeal, salt, cinnamon, cloves, and allspice, and add to shortening while hot. Mix and add three beaten eggs and sugar. Mix and add boiling water and soda. Sift flour and baking powder together and add. Lastly add walnuts and raisins. Mix well.

Bake at 375 degrees until brown, about 15 minutes. Makes 4 dozen.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix in order given. Bake on ungreased sheet at 350 degrees for 10 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Shape in rolls. Wrap in waxed paper and chill thoroughly, or overnight. Slice thin and bake on ungreased cookie sheet in moderate oven (350 degrees) for 10 minutes. Makes five dozen cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter or any shortening, add sugar and egg. Beat well. Sift flour, salt, and soda and add with the oats to the butter mixture alternately with the milk. Toss on a floured board and roll thin. Bake in a moderate oven 15 minutes. Cool and put two together like a sandwich, with the following filling:

3/4 pound chopped dates
3/4 cup sugar
1/2 cup boiling water

Mix thoroughly and cook until thick.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat egg thoroughly. Mix all ingredients together. Drop from teaspoon on well greased and floured pan, leaving about three inches between each macaroon. Bake in a moderate oven 300 degrees for about 15 minutes. Remove from pan while warm with broad blade knife.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Flour to roll. Sprinkle each cookie with sugar. Bake in a hot oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs, juice, and peel and beat thoroughly. Add flour, mix to soft dough. Cover, let stand 10 minutes, kneat on lightly floured surface. Place in greased bowl, let rise in warm place until double in bulk (about 2 hours). Punch down. Roll dough 1/2 inch thick and cut in 10-inch strips, 1/2 inch wide. Tie each in a knot. Arrange on baking sheet and cover. Let rise until double Bake in hot oven at 400 degrees for 15 minutes. For orange topping, blend 2 tablespoons orange juice, 1 teaspoon grated orange peel and 1 cup sifted confectioners' sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream shortening. Add sugar, egg, orange juice, and rind. Beat well. Add dry ingredients.

Use cookie press, or make small balls and press with a fork, or drop by teaspoon on cookie sheet. Bake at 400 degrees, 10 to 12 minutes.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Combine flour, baking soda and salt in medium bowl; stir.

Beat butter, granulated sugar and brown sugar in large mixer bowl until combined. Beat in peanut butter until combined. Beat in egg.

Gradually stir in flour mixture. Stir in peanut butter cups. Roll dough into balls using a slightly rounded tablespoon. Place on prepared baking sheets spacing about 2 inches apart. Flatten balls slightly with a fork or the palm of your hand.

Bake for 10 to 12 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Reference: The Recipes Page on the Butterfinger® Web Site

Beat egg white stiff. Add sugar and salt while beating. Fold in peanuts and almond extract. Drop by teaspoons on greased sheet. Bake at 325 degrees for 15 minutes.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Put egg yolk, orange juice, baking soda, brandy, and sugar into blender container or mixing bowl and blend or mix for 1 minute or several minutes over medium speed if using electric mixer. Add butter and oil and continue blending or mixing until batter is thick and creamy.

Sift flour, farina or cream of wheat, spices, baking powder, and salt into a large bowl. Add grated orange rind.

Pour batter into the bowl and mix with a spoon. Kneat for 15 minutes or until smooth on lightly floured surface or 4 minutes in bowl if using dough hook. The thorough mixing of spices will turn dough a rich beige color. The dough should not be sticky—if so, add 1/4 cup flour and mix in thoroughly.

Take about a tablespoon of dough into floured hands and shape into a small round cake or an egg shape. If you wish to fill the cookies with nuts rather than sprinkle them as is traditional, add a small amount of chopped nuts in the center of each cookie, then press it closed.

Place cookies as you make them on an ungreased cookie sheet. Do not crowd them. Press top of each slightly with tines of a fork to make a little design if you have enclosed chopped nuts.

Bake in preheated 350° oven for 25 minutes or until well browned.

While first batch is baking, bring water and honey to a boil in a small saucepan and then allow it to simmer slowly.

When cookies are done, remove them to a cake rack to cool. They will harden as they cool.

Dip cooled cookies a few at a time into simmering hot syrup for about 1 minute. Turn them over and allow them to remain in syrup for another full minute. Remove with a slotted spoon to a spare baking sheet lined with foil and, unless you've filled them with nuts, sprinkle immediately with chopped walnuts.

Allow to cool and drain overnight on baking sheets before serving.

Reference: Cooking and Baking the Greek Way, Anne Theoharous, 1977

Cream butter and sugar. Add the rest of the ingredients, mixing well. Bake at 275 degrees.

Editor's Notes: I baked these in a preheated 275-degree oven for 10 minutes, which was adequate. They probably could've stood another five minutes or so, as they came out a bit on the pale side.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix shortening, sugar and egg together. Sift dry ingredients together and add alternately with pineapple and raisins to the first mixture.

Bake in 400 oven for 8 to 10 minutes.

Editor's Notes: These will flatten out considerably, so you should use a teaspoon rather than a tablespoon and leave plenty of room on the cookie sheet. They're quite soft, so you don't want them too big or they'll fall apart when you try to pick them up.

Notes for Vegetarians: Make sure the can actually says vegetable. Plenty of shortenings use meat fats.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Stir into creamed mixture alternately with 1/2 cup milk. Stir in 1 cup nuts chopped, 1 cup raisins, and 1 cup dates cut up.

Spread in greased shallow pan 8 X 12 and bake in moderate oven 350 degrees, 25 to 30 minutes. If desired, spread with lemon icing made by gradually beating 1/2 cup confectioners' sugar with 1 egg white stiffly beaten, add a dash of salt and 1/2 teaspoon lemon extract. Cool and cut into bars. Makes 48 bars.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Boil above together 5 minutes. Cool, stir in 1 teaspoon soda and let stand.

2 cups sugar
1 cup shortening
1 teaspoon vanilla
3 eggs, well beaten
4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup nuts

Add above mixture to cooked and cooled raisins. Bake in 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter. Add sugar and beaten egg. Add flour sifted with salt and soda. Add vanilla. For variety add 1 square of chocolate, grated, and 1/2 cup nut meats. Shape in roll, wrap in waxed paper, and store in refrigerator for several hours. Slice and bake 8 minutes in hot oven at 400 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream butter and sugar. Add eggs one at a time. Add flour.

Spread very thin in a shallow layer cake pan. Bake about 10 minutes until the edges are a light brown.

Cut the four rounded sides 2 inches at the widest. Cut the center into four 2-inch strips. While still warm, put pieces over rolling pin.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.

Heat oven to 350°F. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.

Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Reference: The Kraft Recipes Page

Cookies mix better with electric beater. For into size and shape of a prune. Place half a pecan nut meat in center of cookie. Bake in a slow oven, 325 degrees, and dust with powdered sugar.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Beat butter until creamy. Add confectioners' sugar. Stir in the cake flour, walnuts, vanilla, and water, and blend well. Chill for one hour, or longer, until firm enough to shape with fingers. Form into small date-shaped pieces. Bake about 12 minutes at 400 degrees. Roll in sifted confectioners' sugar as soon as removed from oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.

Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.

Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

Reference: The Kraft Recipes Page

Cream sugar and shortening. Add egg and molasses. Beat well. Add milk and blend. Mix dry ingredients and add to batter. Last, add soda dissolved in 2 tablespoons warm water. Drop by spoonsful on greased baking sheet. Bake 15 minutes in a hot oven.

Editor's Notes: I baked these at 350 degrees, in a preheated oven, for the prescribed 15 minutes, which seemed to work fine. I substituted "walnut butter", from Fastachi, for the chopped nut meats. As I recall, I bought it on Amazon, but you could also go directly to the Fastachi web site if you prefer.

Vegetarian's Notes: Many shortenings are made with animal fats, so you'll want to check to make sure the shortening you want to buy is all-vegetable.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Knead in flour to make a soft dough, 1/4 of mixture at a time. Roll thick without chilling. Bake 12-15 minutes in 375 degree oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Season with nutmeg.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream sugar and shortening. Add remaining ingredients and mix well. Pour into greased tin, and cut into squares when done. Bake at 350 degrees.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix as usual. Drop by spoonsful on cookie sheet. Bake at 400 degrees. Makes about 3 1/2 dozen good-sized cookies.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend shortening, salt, rind, and nutmeg. Add sugar gradually and cream well. Add eggs singly, beating well after each addition. Add milk and mix well. Sift flour with baking powder and soda. Add to creamed mixture blending well. Drop from teaspoon on greased baking sheets. Let stand a few minutes and then flatten by stamping with a tumbler covered with a damp cloth. Sprinkle with sugar. Bake in moderate oven (375 degrees), about 10 minutes. Makes 3 1/2 dozen.

Editor's Notes: I didn't bother with flattening them, and they came out fine in case you decide you want to skip that step.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Cream sugar and butter. Add whole eggs, one at a time. Sift baking powder with flour. Add cream, then flour, and baking powder mixture. Beat until smooth. Add vanilla and nutmeg. Place in refrigerator for 30 minutes until dough is stiff. Flour board lightly, lift out small amount of cookie dough at a time. Pat to desired thickness with hand. Cut, put on well greased cookie sheet. Bake about 12 minutes in oven preheated to 350 degrees. Sugar can be sprinkled on top of cookie dough if desired.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Chop half the chocolate; set aside. Melt remaining chocolate as directed on package.

Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in coconut, nuts and chopped chocolate.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

Bake 10 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Reference: The Kraft Recipes Page

Cream shortening with sugar and salt. Drop in eggs whole, one at a time. Mix flour with baking powder, and add. Beat together until soft and thick. Add vanilla, almonds, and peel.

Dop 1/3 mixture on waxed paper, floured. Roll toward sides until roll is formed. Make 3 large loaves or 5 small. Grease cookie tin. Lay out rolls. Bake at 375 degrees, about 30 minutes. Cool.

Slice. Toast pieces about 10 minutes in oven.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Blend sugars, shortening, eggs, vanilla, and salt. Add flour and oatmeal, and mix. Spread into 11 X 7 baking pan and bake at 350 degrees for 55 minutes. Or spread in a regular cookie sheet and bake 30 minutes. When done melt 2 packages chocolate bits and spread over. Then over 1/2 sprinkle nut meats and over the other 1/2 the shredded coconut.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Mix well and shape into balls. Bake 25-30 minutes. Coat with powdered sugar while still warm.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1/4 cup butter or margarine
1/2 cup flour

Cream butter. Add flour and blend until smooth. Spread in a 9X15 buttered pan. Bake 12-15 minutes at 350 degrees.

Top Layer:

1 beaten egg
3/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon flour
1/4 cup coconut
1/8 teaspoon baking powder
1/2 cup chopped nuts
1/2 teaspoon vanilla

Mix and pour over the cooled shell. Bake 15-20 minutes at 350 degrees.

Frosting:

1 tablespoon butter

3/4 cup confectioner's sugar
1 tablespoon warm orange juice
1/2 teaspoon lemon juice

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

1 cup flour
1/4 cup white sugar
1/2 cup butter

Rub together with hands, spread in pan, and bake a little.

Topping:

2 eggs
2 tablespoons flour
1/4 cup brown sugar
1 cup walnuts
1 cup coconut
1/2 teaspoon baking powder
1 teaspoon vanilla

Beat eggs and add other ingredients, mixing well. Spread on the shell and bake 30 minutes at 300 degrees.

Editor's Notes: I didn't rub anything together with my hands. I cut up the stick in the bowl with a spoon and then used a pastry cutter until I got it well mixed. For the shell, I preheated the oven to 325 degrees and baked it for about ten minutes, which seemed adequate. And, as usual, I have no idea why these would be "western" in case you were wondering.

Reference: Clubwomen Can Cook Too! late 50's/early 60's, The Vermont Federation of Women's Clubs

Add melted butter and ground almonds. Blend for 2 more seconds or 5 minutes if using a mixer.

Sift flour and cornstarch into a large bowl. Add mixture from blender and mix with a spoon for 5 minutes to form a soft dough.

Knead gently for fifteen minutes on a clean surface or for 4 minutes in bowl in using dough hook, then refrigerate for 15 minutes.

Form into balls about the size of a very small egg. Do not press or flatten them, since they don't rise during baking. As you form them, place cookies on ungreased baking sheets 1/2 inch apart. Preheat oven to 350°.

When you have filled baking sheets with cookies, insert a clove in the center of each. Bake about 30 minutes. Since these cookies don't brown easily, break one open to determine when they are fully baked—you should not be able to see a butter line in the middle of the cookie.

Sift 1 1/2 cups confectioner's sugar into a large baking pan, covering the bottom thickly. When cookies are cool enough to handle, remove carefully to the baking pan and place them side-by-side as close as possible. Do not place them on top of one another at this stage. Sift all the remaining confectioner's sugar on top and sides of the cookies. Allow them to sit undisturbed for 6 hours or overnight before transferring to a colorful platter.

Reference: Cooking and Baking the Greek Way, Anne Theoharous, 1977

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