Mix thoroughly...
1 c.soft butter
1/2 c.sugar

Stir in...
1 T.flavoring (vanilla, lemon, almond, etc.)

Sift together and stir in...
3 c.sifted flour
1/2 t.baking powder

Use cookie press to make cookies or else chill, roll, and cut into shapes. Place on ungreased baking sheet. Bake at 425°F until delicately browned, about 5 to 7 minutes. Makes approx. 7 dozen cookies. (Made 5 dozen Dec. 16, 1996.)
--The New Settlement Cook Book?

No Bakes

2 c.sugar3 c.oatmeal
1/2 c.milk1 c.coconut
1/4 c.peanut butter2 T.cocoa
1/2 c.butter

Mix ingredients in first column, bring to rolling boil. Add 1/2 t. salt & 1 t. vanilla. Add remaining ingredients, mix, and drop spoonfuls on waxed paper.

Colleen's Superdooper Combination Gingerbread Cookies

"So good Colleen can't eat 'em."
4 c.flour1 T.ginger
1 1/2 t.baking soda2 t.cimmonim cinnonim cinamon synonym
1 c.shortening2 t.cloves
1 c.sugar1egg
1/2 c.dark corn syrup1 or 2 t.vinegar, optional
and 1/2 c.water1/2 t.salt
or 1 c.molasses

Stir flour, soda, spices. Beat shortening. Add sugar, beat. Add egg, molasses, beat. Add dry ingredients, beat. Cover. Chill 3 hours to overnight. Roll (by 1/3s, keep rest chilled) to 1/4 inch thick, cut. Bake at 375°F for 5-6 minutes. Cool 1 minute. Remove to wire rack.


2 c.corn syrup1 t.soda
2 c.dark molasses2 t.cinnamon
1 c.shortening1/4 lb.citron
1/2 lb.brown sugar = 1 1/8 c.1/4 lb.almonds
10 c.flour1lemon, rind & juice

Warm syrup (not too warm), add shortening and lemon juice and remaining ingredients in order given, soda mixed with flour. Roll into little balls, brush with egg white, place on greased pan, far apart, and bake until brown, 350°F. Roll in confectioner's sugar. Will keep.

Notes: add more flour; dough should be just stiff enough to roll by hand (use plenty of flour on hands -- it works well to pat a hand on a plate of flour between cookies and dust one's hands off against each other). Bake and test, add more flour if desired -- may take up to 2 c. more for full recipe. (Dec. 12, 1996, half recipe took extra 1/2 c.)

Since dough is brown, "bake until brown" is a useless instruction. Bake about 10 minutes until when cookie is broken apart -- not cut -- it shows moist crumbs inside. (If you cut the cookie it will crush down into apparently uncooked dough.)

Half recipe makes about a hundred. A full recipe made 265 (estimating those who died prenatally or in infancy). If all were made with quarter (instead of half dollar) bases, there would be about 300.

Store in an airtight container with a slice of apple or bread to preserve moisture. Replace the apple or bread every few days as they tend to mold when left too long.

Storebought pfeffernüsse are nicely rounded but hard as rocks. Cookies as made above are chewy but flattened. We found another recipe which recommended rolling the cookies and leaving them to dry for a few days before baking. We tried this, leaving them for about a day and rerolling them before baking, and successfully got a slightly more rounded but still chewy cookie. Two or three days sitting time would probably be best. But they don't taste any better if left to sit. They just look nicer.
--Sue and her Mom

Seven Layer Cookies

1.1/2 stickbutter, melted, mixed with
2.1 c.graham crackers, crushed
3.6 oz.chocolate chips
4.6 oz.butterscotch chips
5.3 1/2 oz.flaked coconut
6.1 cancondensed milk
7.1 c.chopped nuts (pecans)

9x12 inch pan. 350°F. ~30 minutes.

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Last modified Aug 6, 1998, Sue Felshin