¾ cup butter
1 cup sugar
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them
Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles
Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks), room temperature
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled
chocolate chips, about 3 to 4 dozen (or use other candies for eyes)
cashews, about 3 to 4 dozen
Sift together the flour, baking powder, baking soda, and salt.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla, beating until smooth and creamy.
Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining dough, add the cooled melted chocolate, blending well.
Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the chocolate dough into a roll 10 inches long; place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough; wrap in foil. Repeat with remaining vanilla and chocolate dough; chill rolls for about 2 to 3 hours.
Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet; pinch upper edge of each cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies.
Bake owl cookies at 350° 8 to 12 minutes, until lightly browned. Remove from baking sheet and let cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead
Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured
If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar
Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.
Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.
Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.
As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.
This used to be my favourite dough to sneak pieces to eat while we were cutting them out.
½ pound of butter
2 cups of flour, sifted
1 Teaspoon of vanilla
3 heaping kitchen tablespoons of powdered sugar
1 cup chopped pecans
Additional powdered sugar for rolling
Cover cookie sheets with foil or grease lightly
Mix thoroughly all ingredients except the nuts with electric mixer
Add pecans and shape into teaspoon size ovals
Bake at 325 degrees for 25 minutes or until set
Do not over bake! They should not be brown!
Roll in powdered sugar immediately when removed from oven. (And some of you wonder where I got my asbestos hands?)
Roll again when cool
Makes 3-5 dozen
Mom got this from her first voice teacher and you can use Chocolate chips instead of pecans.
When she packed them in the cookie tins she packed them in more powdered sugar under and between the layers.