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| CHOCOLATE PINWHEELS 1 2/3 c. flour 1 t. baking powder 1/4 t. salt 1/2 c. sugar 1/2 c. fat 1 egg 3/4 t. vanilla 4 1/2 T. cocoa 1/2 T. milk Cream sugar and fat. Beat in egg. Sift flour, measure, and add baking powder, salt and add to sugar mixture with vanilla and milk. Divide dough in two parts and add cocoa to half. Roll each half separately and place one on top of the other. Roll as for a jelly roll. Slice 1/4 inch thick and bake on greased tin at 400° for 12 to 15 minutes. Norma Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| BROWNIES 1/2 c. shortening 2 sq. chocolate 3/4 c. flour 1/2 t. baking powder 1/2 t. salt 2 eggs 1 c. sugar 1 t. vanilla 1 c. nuts, cut coarsely 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. Add flour, vanilla, and nuts. Mix well. Spread in pan about 8 by 15 inches. Bake in 350° even 30 to 35 minutes. Cool and cut into squares. Martha Ann Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE CHIP COOKIES 1 1/2 c. flour 1 t. soda 1 t. salt 1 c. shortening 3/4 c. brown sugar 3/4 c. white sugar 2 eggs, unbeaten 1 t. hot water 1 c. nut meats 2 pkg. chocolate chips 2 c. oatmeal 1 t. vanilla Sift flour once, add soda and salt and sift. Cream shortening, add sugar, and add one egg at a time. Add flavoring, then add hot water to creamed mixture, then dry ingredients, add chocolate chips, nut meats, oatmeal. Drop by teaspoonfuls on greased baking sheet. Bake in 375° oven about 10 minutes. Mrs. Lester McGohan, Finley Chapel Centennial Cookbook, 1851-1951 [note: written in pencil next to recipe and dated 4-11-93, "need to add 1 - 1 1/2 cups granola."] |
| OATMEAL TOLL HOUSE COOKIES 1 c. shortening 3/4 c. brown sugar (packed) 3/4 c. granulated sugar 1 t. soda 2 eggs 1 t. salt 1 t. hot water 2 c. rolled oats 1 c. nuts Two 7 oz. pkg. chocolate chips 1 1/2 c. flour 1 t. vanilla Cream shortening with brown sugar and white sugar, eggs, one at a time. Beat after each addition. Add vanilla. Add Add flour and salt. Dissolve soda in hot water. Add rolled oats, nuts and chocolate chips. Drop on a greased pan, bake at 350° for 10 to 12 minutes. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE ORANGE DROPS Mix together thoroughly: 1 c. soft shortening or butter One 3 oz. pkg. cream cheese 1/2 c. sugar 1 egg 1 t. grated orange rind 1 t. vanilla Sift together and stir in 1 t. salt, 1 c. (all purpose) flour. Stir in, mixing thoroughly: 1 pkg. 7 oz. chocolate chips. Drop by teaspoonfuls about 1 inch apart onto lightly greased baking sheet. Bake 15 minutes in 350 oven. Makes about 3 dozen cookies. Cookies will be delicately browned on edges. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE SAUCE BROWNIES Melt over hot water c. of shortening and 2 squares of chocolate. Set aside to cool. Blend 1 c. of sugar, 2 eggs well beaten, c. of applesauce, 1 t. of vanilla, add the chocolate mixture, and mix well together. Sift together and stir in 1 cup of flour, 1/2 t. of baking powder, 1/4 t. of soda, 1/4 t. of salt. Fold in cup of nut meats. Spread in a pan about 8 by 15 inches, and bake 30 to 35 minutes at 350° oven. While still hot mark in rectangular shapes. Remove from pan, roll in powdered sugar. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| OATMEAL AND COCOANUT COOKIES 1 c. brown sugar 1 c. white sugar 1 c. melted shortening 2 eggs (beaten separately) 1 c. cocoanut 2 c. oatmeal 1/4 t. salt 1/2 t. baking powder 1 t. soda Flour (3 to 4 cups) Make the dough stiff enough to roll with hands into small balls. Place on cookie sheet, press down with fork and bake. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| WHEATIE COOKIES 1 c. shortening 1 c. white sugar 1 c. brown sugar 2 eggs 2 c. flour 1 t. salt 1 1/2 t. baking powder Vanilla Also add: 2 c. oatmeal, 2 c. Wheaties, 1 c. cocoanut. Form in ball on baking sheet and press down with fork and bake. Mrs. R. X. Earnest, Finley Chapel Centennial Cookbook, 1851-1951 |
| PEANUT BUTTER COOKIES 1 c. white sugar 1 c. brown sugar 1 c. lard 2 eggs 1 c. peanut butter 3 c. flour 1/4 t. salt 2 t. soda 1 t. vanilla Mix in order given. Make in small balls and press down with fork on greased cookie sheets. Bake. Mrs. Keith Brimhall, Finley Chapel Centennial Cookbook, 1851-1951 |
| PEANUT PATTIES 1 c. shortening 1 c. brown sugar 1 c. white sugar 1 c. peanut butter 2 eggs, beaten 1 1/2 t. vanilla 3 c. flour 2 t. soda Cream shortening and sugar, add peanut butter and mix thoroughly. Add eggs and vanilla and stir in flour in which soda has been sifted. Roll in balls size of walnut and press flat with fork on greased sheet. Bake in moderate oven (350°) about 10 minutes. Mrs. Lester Wilson, Finley Chapel Centennial Cookbook, 1851-1951 |
| ANISE COOKIES 9 eggs 2 lbs. powdered sugar 1/2 t. salt 2 lbs. flour 2 t. soda 1/2 t. hartshorn 1/4 t. anise oil Beat eggs separately until light. Add sugar and beat 1 hour by hand or 1 hour with electric mixer. Add anise oil, hartshorn and part of flour (all but enough for rolling out.) Cool two hours. Roll out and mold with cookie board. Leave until next morning to bake. Bake in 350° oven about 15 min. Mrs. A. W. Johansmeier, Finley Chapel Centennial Cookbook, 1851-1951 ***Interesting hartshorn facts. From Google: What can I substitute for hartshorn? You can substitute hartshorn salt with baking powder on a 1:1 ratio. I, however, recommend that you substitute with equal parts of baking powder and baking soda. This means if the recipe calls for 1 tsp of hartshorn salt, you'll substitute with 1 tsp baking powder AND 1 tsp baking soda. |
| PINEAPPLE NUT COOKIES Cream 1 c. shortening, 1 c. white sugar, 1 c. brown sugar. Add: 2 beaten eggs, one 8 oz. can crushed pineapple (drained), 1 t. vanilla, a little salt and 1 c. broken nut meats Sift together: 1 t. soda and 4 c. flour. Mix well and drop from teaspoon on greased cookie sheet. Bake 360 oven 10 to 15 minutes. Mrs. Edna Gillaspey, Finley Chapel Centennial Cookbook, 1851-1951 |
| PINEAPPLE DROP COOKIES Cream together: 1/2 c. shortening 1 c. brown sugar 1 egg 3/4 c. drained crushed pineapple Sift together: 2 c. sifted flour 1/4 t. salt 1/4 t. soda 1 t. baking powder Mix in: 1/2 c. chopped nuts 1 t. vanilla Mix well and drop by teaspoon on oiled baking sheet. Bake in 425° oven for 12 minutes. Mrs. A. W. Johansmeier, Finley Chapel Centennial Cookbook, 1851-1951 |
| BUTTERSCOTCH BARS 1/4 c. butter 1 c. brown sugar 1 egg 1 c. flour 14 t. salt 1 t. baking powder 1 t. vanilla 3/4 c. nuts Melt butter, add sugar, mix and cool, add remaining ingredients. Spread in buttered pan. Bake 325° 30 minutes. Cut in bars and dust in confectioner's sugar. Mrs. S. E. Christie, Finley Chapel Centennial Cookbook, 1851-1951 |
| BUTTERSCOTCH BROWNIES Melt over low heat: 1/4 c. butter or other shortening. Remove from heat. Stir in until blended: 1 c. light brown sugar. Cool mixture. Stir in 1 egg. Sift together, and stir in: 1/2 c. sifted flour, 1 t. double action baking powder, 1/2 t. salt. Stir in: 1/2 t. vanilla, 3/4 c. coarsely chopped nuts. Spread in well greased and floured pan, size 8x8x2 inches. Bake 25 minutes in 350° oven. Appears soft when removed from oven because interior is supposed to be soft. Cut while warm. Makes 18 pieces 1x2 1/2 inches. Roll in confectioner's sugar. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| BLARNEY STONES 2 c. sugar 4 eggs 1 c. boiling water 2 c. flour, measured before sifting 3 level t. baking powder Dash of salt Vanilla Cream yolks of eggs and sugar, add water, flour and beaten egg whites last. Bake. Cut in squares. Cream 1/4 lb. butter in enough powdered sugar until spreads nicely then roll in (stir in) ground peanuts. Mrs. Herbert Burton, Finley Chapel Centennial Cookbook, 1851-1951 |
| PINEAPPLE COOKIES Cream: 1 c. lard, 1 c. white sugar, 1 c. brown sugar. Add: 2 beaten eggs, 1 t. flavoring, 1 small can drained pineapple (you can substitute dates or other fruit) and 1 c. nuts. Mix in: 1 t. soda, sifted with 4 c. flour Drop by teaspoonful on greased cookie sheet and bake 10 to 12 minutes in 350 oven. Mrs. John Dill Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| "S" COOKIES (Spritz) 1 c. sugar 1 c. butter 1 t. vanilla 2 T. cream 1 egg (well beaten) 1 t. almond extract 1/4 t. baking powder 2 or 3 c. flour Cream butter, and sugar gradually, add egg, cream, flavoring. Sift the flour and baking powder and add to first mixture. Force through cookie press and shape as you place on cookie sheet. Bake in hot oven (400°) until a delicate brown. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| WAFER PECAN ROLLS 1 c. vanilla wafers 1/4 c. pecans 1/4 c. confectioner's sugar 1/2 t. cocoa 1 t. coffee 1 t. light corn syrup 2 T. water Crush vanilla wafers, add pecans, sugar and cocoa. Mix together, then add coffee, syrup and water. Shape with hands into rolls about 2 inches long and roll in confectioner's sugar. Allow to set about an hour before eating. Mrs. Keith Brimhall, Finley Chapel Centennial Cookbook, 1851-1951 |
| MACAROONS 2 egg whites 1/4 t. salt 1/2 t. vanilla 3/4 c. sugar 1 c. cocoanut 1 c. sliced dates 1/2 c. chopped English walnuts, or other nuts Beat whites stiff, not dry. Add salt, then sugar 1/4 c. at a time, then vanilla and fold in cocoanut, dates and nuts. Drop on wax paper a small teaspoonful well apart. Bake about 20 minutes in slow oven (250°). Handle carefully as these are very delicate. Mrs. Roy Payne, Finley Chapel Centennial Cookbook, 1851-1951 |
| OATMEAL DROP COOKIES Mix together thoroughly: 1½ c. soft shortening 1 1/4 c. sugar 2 eggs 6 T. molasses Sift together and stir in: 1 3/4 c. sifted flour 1 t. soda 1 t. salt 1 t. cinnamon Stir in: 2 c. rolled oats 1/2 c. cut up nuts 1 c. cut-up raisins Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Temperature 400°. Time 8 to 10 minutes. Amount, about 5 dozen 2 1/2 inch cookies. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| OATMEAL CRISPIES 1 c. shortening 1 c. brown sugar 1 c. white sugar 2 well-beaten eggs 1 t. vanilla 1 1/2 c. flour 1 t. salt 1 t. soda 3 c. quick cooking oatmeal 1/2 c. nuts Thoroughly cream shortening and sugars, add eggs and vanilla. Add sifted dry ingredients, oatmeal and nuts. Mix well. Shape in rolls for overnight or drop and bake. Bake on ungreased cookie sheet, 350° oven 10 minutes. Jacque Ann Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| SALTED PEANUT COOKIES 1 c. brown sugar 1 c. white sugar 1 c. shortening 1 t. vanilla 2 eggs, beaten 1 c. crushed corn flakes 1 c. quick oatmeal 1 c. salted peanuts 1 t. baking powder 1 t. soda 2 c. flour Combine sugars and cream with shortening. Add flavoring, then add in following order, eggs, corn flakes, oatmeal, and peanuts. Sift baking powder and soda with flour and add to above mixture. This makes a very stiff dough. Roll in ball size of walnut and press down on cookie sheet. Bake 10 minutes at 375°. Watch after 8 or 9 minutes. Mrs. Lester McGohan, Finley Chapel Centennial Cookbook, 1851-1951 |
| VANILLA COOKIES 1 cup sugar, 1 cup molasses, 1 cup lard, 2-3 cups boiling water (stir in lard, molasses and sugar), 2 scant teaspoons of soda, 1 scant teaspoon powdered alum (sift with flour), 1 tbs, cinnamon, 1 tbs. ginger, flour to make stiff batter. Bake in sheet, ice and cut in squares. Icing: 2 teacups of powdered sugar, 1 tbs. butter, 2 tbs. milk, cream sugar and butter and add vanilla. Pauline Renshaw, Column in "The Winfield Beacon," March 22, 1917 |
| SOUR CREAM COOKIES 2 cups of sugar, 1 cup of butter, 1 cup of sour cream, 3 eggs, 1 teaspoon of soda, flavor to taste. Mix soft and bake in quick oven. Helen L. McConnaughey, Column in "The Winfield Beacon," March 29, 1917 |
| CHOICE CARAMELS 2 3/4 c. granulated sugar 1 c. milk 2 level T. cornstarch 1 t. vanilla 1 c. white syrup 1 c. cream 2 T. butter 1 1/2 c. chopped nuts Mix all except vanilla and nuts. When sugar has dissolved, boil to hard ball with constant stirring. (About an hour.) Take from fire, add nuts and vanilla. Turn into buttered Pyrex dish, and when firm, cut into cubes. Wrap in wax paper when perfectly cold. Be sure to use large kettle as it boils up so much. Mrs. S. E. Christie Finley Chapel Centennial Cookbook |
| CARAMEL CRISP CORN Cook in heavy saucepan until brittle when tested in water. 1/4 to 1/2 lbs. butter 1 c. white corn syrup 1 1/2 lbs. brown sugar 1 T. salt Pour over about 5 gallons of popped corn, stirring so all corn is covered. Break in desired sized pieces. Mrs. Warren Hall Finley Chapel Centennial Cookbook |
| PENUCHE 1 c. brown sugar 1 c. white sugar 1 c. rich milk 1/4 t. salt 1 T. butter 1 t. vanilla 1/4 c. Skippy crunch or 1 c. ground peanuts 8 marshmallows (quartered) Combine sugar, milk, salt and butter. Stir until sugar is dissolved, cover pan until boiling point is reached. Remove lid and continue boiling until soft ball stage. Cool to room temperature. Beat until creamy and add peanuts and marshmallows. Mrs. Harold Hulme Finley Chapel Centennial Cookbook |
| HICKORY NUT CANDY 2 c. sugar 1/2 c. water Lemon or vanilla extract 1 c. hickory nut meats Boil sugar and water without stirring until it is thick enough to spin a thread. Place sausepan in cold water. Add flavoring and stir quickly until white. Stir in nuts and turn into buttered tin. When cold, cut into squares. Betty Lou Burton Finley Chapel Centennial Cookbook |
| CREOLE PECAN PRALINES 3 c. brown sugar, firmly packed 1 c. thick cream 1/4 c. butter 1 1/2 c. chopped pecans 1/8 t. cinnamon Combine the sugar, butter and cream and place over low heat. Stir until sugar is dissolved and mixture is boiling moderately. Cook, stirring occasionally, to soft ball stage, (236°) Remove from heat and add pecans and cinnamon. Beat immediately till thick and creamy. Drop by spoonsful, widely separated, on waxed paper. Emma Garrett Finley Chapel Centennial Cookbook |
| CEREAL CANDY Make a syrup of: 1 c. sugar 1 c. white syrup 1 c. cream Boil this until it forms a soft ball in water. Mix together in buttered bowl: 1/2 box Rice Krispies 1/2 box Wheaties 1 c. cocoanut 1 c. nut meats Pour syrup over cereal and mix thoroughly and put into shallow buttered pan. Mrs. Johenry Mast Finley Chapel Centennial Cookbook |
| PEANUT BRITTLE 2 c. white sugar 1 c. white syrup 1/?3 c. hot water Cook until hard boil or crack stage in cold water. Add 2 T. butter and 2 cups unroasted peanuts. Cook until golden brown. Be sure peanuts are done before removing from stove. Add 2 t. of soda, stir well and pour into buttered pans. Mrs. Bernard Bates Finley Chapel Centennial Cookbook |
| CHOCOLATE CARAMELS 2 1/2 c. sugar 1/2 c. butter 1/8 t. cream of tartar 2 1/2 sq. chocolate 3/4 c. syrup 2 1/2 c. whole milk 1 t. vanilla Put sugar, syrup, butter, cream of tartar and 1 cup of milk over fire and stir constantly. When the mass has boiled a few minutes, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added. Stir every few minutes and cook till it will form a hard ball in water. Add the chocolate and vanilla and beat them thoroughly through the candy, then turn into buttered pan. When nearly cool, cut in squares. Lester Wickham Finley Chapel Centennial Cookbook |
| DIVINITY 1 c. sugar 1/2 c. water Boil until it will make a soft ball in water. 3 c. sugar 1 c. syrup 2/3 c. water Boil until it will thread or become hard ball in water. Beat the whites of two eggs stiff and add the first mixture. Then add the second mixture slowly. Beat until stiff and add nuts and vanilla. May be dropped by spoonfuls on waxed paper or in pan and cut in squares. Mrs. Lester Wickham Finley Chapel Centennial Cookbook |
| DIVINITY 2 c. sugar 1/2 c. white Karo syrup 2 egg whites 1/2 c. water 1 c. chopped nuts vanilla Cook sugar, syrup and water till hard in water. Add to egg whites stiffly beaten and beat. Mrs. John W. Coleman and Mrs. Ernest Riley. Finley Chapel Centennial Cookbook |
| FUDGE 2 c. white sugar 1/2 c. white syrup 1/2 c. water 2 T. cocoa 2 T. butter 1 t. vanilla Nuts Cook sugar, syrup, water and cocoa until in soft ball stage. Add butter, vanilla and nuts. Cool and beat. Mrs. Freddie Moore Finley Chapel Centennial Cookbook |
| FUDGE 2 c. sugar 1 1/2 level T. cocoa 1 1/2 T. sugar 3/4 c. milk Vanilla Nuts Cook to soft ball stage. Add 1 T. butter, beat. Let cool and then beat. Mrs. A. W. Johansmeier Finley Chapel Centennial Cookbook |
| CHOCOLATE FUDGE 2 sq. chocolate or 3 T. cocoa 1/2 c. cold milk 2 c. granulated sugar 1/3 c. corn syrup 2 T. butter 1 t. vanilla Mix all ingredients except vanilla. Cook slowly, stirring once in a while. Cook until it makes a soft ball in cold water (requires about 5 minutes of actual boiling). Remove from fire and cool until nearly cold. Beat until it begins to look dull. Add vanilla and nuts and pour in buttered pan. Mrs. Sam Hulme Finley Chapel Centennial Cookbook |
| REMARKABLE MARSHMALLOW FUDGE 4 c. white sugar One 14 1/2 oz. can evaporated milk 1/4 lb. butter Cook to soft ball stage, stirring constantly. (Be sure to cook long enough.) Remove from fire and immediately stir in two 6 oz. pkg. chocolate chips, 1 pt. jar marshmallow creme and 1 t. vanilla. Nut meats may be added if desired. Pour at once into buttered pans and cut when cold. You may substitute 2 cups whole milk and 24 cut-up marshmallows successfully. Mrs. Ray Ernst and Mrs. Elmer Allender Finley Chapel Centennial Cookbook |
| WASHBOARD COOKIES 1 c. shortening (half butter for flavor) 2 c. brown sugar Cream thoroughly. Add: 2 eggs well beaten. Add: 1 t. soda to 1/4 c. hot water. Blend into creamed mixture. Mix well: 1 c. ground cocoanut, 1 t. vanilla. Sift together: 4 1/2 c. all purpose flour, 4 t. salt, 1 1/2 t. baking powder. Mix altogether and chill dough. Form into balls the size of a large walnut. Flatten each ball into oblong shape on ungreased baking sheet, leaving space of 1 inch between cookies. Dough should be almost 1/4 inch thick to make thick cookies. Press each cookie lengthwise with tines of a fork to resemble a washboard. Bake 8 to 10 minutes in moderately hot oven. Makes 2 1/2 dozen. When cool store in airtight container if you want the cookies "chewy." Mrs. Frederick Hult Finley Chapel Centennial Cook Book, 1851-1951 |
| NEW ENGLAND COOKIES 1 c. shortening 2 c. brown sugar 2 eggs 1 c. cold coffee 1 t. cloves 1 t. baking powder 1 t. soda dissolved in T. hot water 3 c. flour 1 c. raisins 2 t. cinnamon Barbara Burton Finley Chapel Centennial Cook Book, 1851-1951 |
| LEMON WAFER COOKIES Cream together: 1 c. sugar, 2/3 c. butter. Beat until well blended: 1 egg, 2 T. lemon juice, grated rind of 1 lemon. Sift together 3 times before adding to cream mixture in small amounts until all is well blended: 2 1/4 c. all purpose flour, 1/2 t. soda, 1 t. salt. Chill dough in refrigerator until stiff, or shape into roll 1 1/2 inches in diameter, then chill for several hours. Cut in very thin slices or roll dough and cut with cookie cutter. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Amount about 5 dozens. Cookies don't brown but have a slight darkening around edges. Mrs. Irwin Mohr Finley Chapel Centennial Cook Book, 1851-1951 |
| ICE BOX COOKIES 1 c. white sugar 1 c. brown sugar 1/2 c. lard 2 eggs 1 t. vanilla 1 1/2 t. soda 1 1/2 t. cream of tartar 3 c. flour 1/2 c. nuts 1/4 t. salt Cream sugar and lard, add beaten eggs and vanilla. Add sifted dry ingredients and nuts. Mix well and mold in long roll about 2 inches through. Put in refrigerator over night or until thoroughly chilled. Slice and bake in hot oven 400°. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| ICE BOX COOKIES 1 c. white sugar 1 c. brown sugar 1 c. lard 2 eggs, beaten 1 t. vanilla 5 T. sweet milk 3 c. flour 1 t. soda pinch of salt 1 t. baking powder Nut meats if desired Sift together flour, baking powder, soda and salt. Cream lard add sugar, then beaten eggs. Add dry ingredients alternately with milk, add vanilla. Form into a loaf and let stand in refrigerator over night or until well stiffened. Slice and bake. Mrs. Carrol Kremer Finley Chapel Centennial Cook Book, 1851-1951 |
| ICE BOX COOKIES 4 c. brown sugar 7 c. flour 1 c. nut meats 2 t. baking powder Meal this together (with hands). Beat 4 eggs. Add: 1 t. salt 1 T. melted shortening 1 t. soda 1 T. flavoring 1 T. water You may make into a long roll and store in refrigerator for further use or bake immediately at 375° oven 10 or 12 minutes. Mrs. Johenry Mast Finley Chapel Centennial Cook Book, 1851-1951 |
| DATE NUT REFRIGERATOR COOKIES Mix together thoroughly: 1 c. soft shortening 1/2 white sugar 1/2 c. brown sugar 2 eggs Sift together and stir in: 2 3/4c. sifted flour 1/2 t. soda 1 t. salt 2 to 3 t. cinnamon or use 1/2 t. vanilla added with eggs 1/2 c. nuts, finely chopped 1/2 c. dates, finely cut Mix thoroughly with hands. Press and mold into a long smooth about 2 1/2 inches in diameter. Wrap in waxed paper and chill until stiff (several hours or over night). With a thin sharp knife cut in thin slices 1/8 inch thick. Place slices a little a part on ungreased baking sheet. Temperature 400°. Makes about 6 dozen 2 1/2 inch cookies. Mrs. Harold Anderson Finley Chapel Centennial Cook Book, 1851-1951 |
| DATE COOKIES 1 c. butter, scant 1 1/2 scant c. sugar 2 eggs, well beaten 2 c. chopped dates to which 1 t. soda dissolved in 1 T. warm water has been added 1 c. cocoanut 1 c. raisins 1 c. nuts 2 1/4 c. flour Mix in order given. Form into balls and flatten with fork or drop from spoon and bake in 300° oven till brown. Mrs. Clark Everts Finley Chapel Centennial Cook Book, 1851-1951 |
| DATE DROP COOKIES 1/2 c. shortening 1 c. brown sugar 2 eggs, beaten 1 t. soda dissolved in 1 T. hot water 2 c. flour 1/2 t. salt 1/2 c. dates 1/2 c. nuts 1 t. vanilla Cream shortening and sugar, add beaten eggs and soda. Mix thoroughly. Sift a portion of the flour over the dates and nuts and add the remainder of flour to first mixture. Add vanilla, dates and nuts and drop by teaspoonfuls onto oiled cookie sheet. Bake in moderate oven. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| MOLASSES COOKIES 2 c. sugar 2 c. molasses 2 c. lard 2 eggs 1 t. cinnamon 1 t. cloves 1 t. ginger Mix ingredients thoroughly as listed. Then mix the following: 4 t. soda in a little vinegar and fill cup up with hot water. Salt. Add flour enough to roll. Mrs. John W. Coleman Finley Chapel Centennial Cook Book, 1851-1951 |
| DROP COOKIES 2 beaten eggs 1 c. sugar 1 c. sour cream 2 T. baking powder 2 c. flour 1 level t. soda vanilla Mix in order given. Drop on pan. Sprinkle with sugar. Dates, raisins and nuts may be added. Mrs. John W. Coleman Finley Chapel Centennial Cook Book, 1851-1951 |
| SUGAR COOKIES 1 c. sugar 1/2 c. butter 2 eggs 1/2 c. sour cream 2 heaping t. baking powder 1/2 t. soda Flour for a stiff dough. Mix ingredients in order named. Knead the dough and roll out. Sprinkle with sugar and cut with a cookie cutter. Bake in hot oven 400°. Mrs. Omer L. Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| SOUR CREAM COOKIES 1/3 c. Crisco 2 c. light brown sugar (firmly packed) 3 eggs 1 c. sour cream 1 t. vanilla 1 t. cinnamon 1/4 t. salt 4 c. flour 1 t. soda Cream fat until it is soft, add sugar and beat for 2 minutes, add sour cream, vanilla and cinnamon. Beat 2 minutes, add rest of ingredients; drop portions from end of spoon on a greased baking sheet. Place a raisin or 1/3 nut meat on top of cookie. Bake in moderate oven until cookies are a rich brown color, about 10 minutes. Mrs. Edna Gillaspey Finley Chapel Centennial Cook Book, 1851-1951 |
| DATE PINWHEEL COOKIES Filling: Cooked till thick and cooled: 1 lb. dates 1 1/2 c. sugar 1 c. nuts 1/2 c. water Dough: Thoroughly cream 1 c. shortening, 2 cups brown sugar, add 1 t. vanilla, add 3 beaten eggs. Sift together 1 t. soda and 1 t. baking powder and 1/2 t. salt with 4 c. flour. Makes a stiff dough. Divide into 2 parts to make 2 rolls. Roll dough 4 inch thick and spread on filling. Roll up and wrap in wax paper and let chill overnight. Slice 1/4 inch thick and bake about 10 minutes in 350°-375° oven. Mrs. Johenry Mast Finley Chapel Centennial Cook Book, 1851-1951 |
| GINGER COOKIES 2 c. flour 1 t. cloves 1 t. cinnamon 1 t. soda 1 t. ginger Salt Sift together. Cream c. fat, 1 c. sugar, add 1 egg (beaten), 4 T. molasses. Add above mixture. Put in refrigerator until cold (2 hours or longer). Make out in balls size of hickory nut, roll in sugar, bake in oven around 325°. Mrs. Mary Keith Finley Chapel Centennial Cook Book, 1851-1951 |
| COOKIE JAR SPECIALS 3 egg whites 1/2 t. salt 1 1/2 c. sugar 1/2 t. almond or vanilla 1 1/2 c. cocoanut 3 c. Rice Krispies Beat egg whites with salt until stiff, not dry. Add sugar, beat until stiff. Add vanilla, cocoanut and cereal. Drop on greased sheet. 325° 20 to 25 minutes. Makes 4 dozen. Alice Eubank Finley Chapel Centennial Cook Book, 1851-1951 |
| SOUR CREAM SUGAR COOKIES 1 c. shortening 2 t. vanilla 1 t. soda 4 1/2 c. flour 1 3/4 c. sugar 2 eggs 1 c. thick cream 2 t. baking powder 1 t. salt Cream shortening and sugar. Add eggs and flavoring, beat till smooth. Add cream in which soda has been dissolved. Add flour sifted with baking powder and salt. Drop or use a cup more of flour and roll and cut. Add nuts or raisins if desired. Bake in oven 375° 10 or 12 minutes. Mrs. Johenry Mast Finley Chapel Centennial Cook Book, 1851-1951 |
| SOUR CREAM SUGAR COOKIES 1 c. shortening 2 c. sugar 2 eggs 1 c. sour cream 6 1/2 c. sifted flour 2 t. baking powder 1 t. salt 1 t. soda 1 t. flavoring Cream shortening, add sugar gradually and cream together thoroughly. Beat eggs well and blend into creamed mixture. Add flavoring to liquid. Stir in sifted dry ingredients (flour, soda, baking powder, salt) alternately with liquid. Chill dough, if necessary, for easy handling. Roll 1/8 to 1/4 inch thick. Cut in desired shape. Bake 8 to 12 minutes in 425° F. oven. Makes about 5 doz. cookies. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| SUGAR COOKIES 2 c. sugar 1 c. butter and lard 2 eggs Salt 1 c. sour cream 1 t. soda 6 c. flour Vanilla These can be rolled or make in balls. Add nuts if desired. Mrs. A. W. Johansmeier Finley Chapel Centennial Cook Book, 1851-1951 |
| OAT MEAL COOKIES 2 c. sugar, brown or brown and white 1 T. lard 3 whole eggs Cream the above. Add: 1 t. cinnamon 1 t. cloves 2 c. regular oatmeal 1 c. sour cream 3 1/2 c. flour 1 c. nuts 1 t. salt 1 c. raisins Cook raisins in small amount of water. 1 t. baking powder 1 large t. soda dissolved in hot water Can add the liquid from raisins if it is not more than 1 T. Drop on baking sheet and bake at 375°. Olive Boller Finley Chapel Centennial Cook Book, 1851-1951 |
| GINGERBREAD BOYS 1/2 c. shortening 1/2 c. brown sugar 1/2 c. syrup or molasses 1 t. soda 1/2 t. salt 1/2 c. buttermilk or sour milk 1 t. vinegar 1 t. soda 3 1/2 c. flour 1 t. ginger 2 t. cinnamon Cream shortening, add sugar gradually and cream thoroughly. Blend in syrup, sift 1 1/4 c. flour with soda, spices, and salt and stir into syrup mixture. Add vinegar and remaining 2 1/4 c. flour, alternating with milk. Chill dough, then roll out 1/4 inch thick on a lightly floured board. Dip Gingerbread Boy cutter in flour each time before using and press firmly and evenly into dough. Place Boys on baking sheet. Bake 10 to 15 minutes in a 375° F. oven. Place on a wire rack to cool. Raisins, currants or small candies may be used for buttons, pressing securely into dough before baking. The baked Gingerbread Boys may be decorated with a powdered sugar icing made as follows: 1/2 c. powdered sugar 1/2 t. butter 2 t. hot milk 1/2 t. vanilla Use red hots for buttons. Cocoa or any vegetable coloring may be added for variety. Makes 26. Betty McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| SOUTHERN CREAM COOKIES 1 c. shortening (lard is fine) 2 c. sugar 3 well beaten eggs 1 t. vanilla 1 c. sour cream 5 c. flour 1 t. salt 3 t. baking powder 1/2 t. soda 1 1/2 c. nuts 3 T. sugar 1 t. cinnamon Cream shortening and sugar. Add eggs, vanilla and sour cream, Mix well. Add dry ingredients sifted. Add nut meats and drop from teaspoon on greased cookie sheet. Grease bottom of glass and dip in the sugar and cinnamon mixture and press cookie 1/4-1/2 inch thick. Bake in 350° oven 15 minutes. Makes 6 dozen cookies. Joan Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| ORANGE DROP COOKIES 1 c. shortening (half butter if possible) 1 1/2 c. sugar 1/4 t. salt 2 small eggs 1 c. sour milk 1 t. baking powder 3 1/2 c. flour 1 t. soda Juice and grated rind of 1 orange Cream sugar and shortening. Add eggs and beat well. Add grated rind and juice of the orange. Add sour milk in which the one t. of soda has been dissolved. Fold in the sifted flour and baking powder. Beat well and drop by teaspoons on the cookie sheet. Bake in hot oven. These are most delicious frosted with an icing made of the juice of one orange, powdered sugar and a bit of melted butter. While the cookies are still hot or at least warm, run the frosting over them. Mrs. Hugh Hite Finley Chapel Centennial Cook Book, 1851-1951 |
| BROWNIES 2 1/2 sq. chocolate 1/2 c. butter 1/2 c. flour 1/2 t. vanilla 2 eggs 1 c. sugar 1/2 t. baking powder 1/4 t. salt 1 c. nuts Melt chocolate and shortening together. Add eggs, then sugar. Beat thoroughly. Add other ingredients and pour batter into 9 inch pan and bake in a slow oven. Joyce Abrisz Finley Chapel Centennial Cook Book, 1851-1951 |
| OLD FASHIONED SUGAR COOKIES 1. 4 1/2 c. cake flour or all purpose flour, 1 c. shortening, and 1/2 t. salt. 2. 2 eggs, 1 c. sugar. 3. 4 t. milk, 1 t. vanilla, 1 t. soda. (1.) Cut shortening into flour, add salt. (2.) Beat eggs, add sugar and beat again. Combine with 1. (3.) Combine ingredients in 3rd list. Add to the rest. Add nutmeg if desired. Roll out and cut. Excellent filled or plain. Mrs. Byron Cory Finley Chapel Centennial Cook Book, 1851-1951 |
| GUM DROP COOKIES (Chewy) Mix as given: 4 eggs, 2 c. brown sugar, 1 T. cold water. Sift dry ingredients: 2 c. flour, 1/4 t. salt, 1 t. cinnamon, 1/2 c. pecans (2 bags), 1/2 c. gumdrops, diced, (8 large ones). Spread thin on sheet. Bake in moderate oven 25 minutes and mark in squares while warm. ICING FOR GUM DROP COOKIES 3 T. butter 2 t. orange juice 1 T. grated orange peel 1/2 box powdered sugar Beat until smooth and spread on cookies while warm. Mrs. John Moore Finley Chapel Centennial Cook Book, 1851-1951 |
| OATMEAL COOKIES 1 c. shortening 1 c. brown sugar 1 c. white sugar 2 eggs 2 c. flour 1 t. soda 1 t. baking powder 1 c. cocoanut 1 c. nuts 1 c. oatmeal 1 t. vanilla Bake at 375° F. for 10 minutes. This makes a large recipe. Mrs. Phil Melia Finley Chapel Centennial Cook Book, 1851-1951 |