- Special Sections
- Public Notices
Nora’s Note: Two corrections from last week: The amount of margarine in the chocolate fantasy fudge recipe was supposed to be 1 ½ sticks of margarine or ¾ cup instead of 3 cups of margarine. Also, the headline failed to be changed from the previous week and was supposed to be “Getting Ready for Christmas.” Mistakes do happen; I just hope you didn’t try to make Mrs. Claycomb’s fudge with twice the amount of margarine.
By NORA SWEAT
At this time of year, if you are baking cookies, you are probably frustrated at the amount of time it takes and the large amounts of each type of cookie the recipes yield — It’s enough to feed troops at Fort Knox. (Hey, that’s not a bad idea.)
One solution, instead of making so many different kinds yourself, is to have a cookie exchange.
Get your friends together and have each person bring a set amount of cookies. On the day of the event, divide the number of each type of cookies by the number of participants. Have foil and plastic wrap available and have participants bring Christmas tins to take their goodies home.
Once while I was still teaching, the faculty at Central Hardin High School had a cookie exchange. The Family and Consumer Science Department and FCCLA members did the work, and the faculty members that participated had several different types of cookies instead of lots of one kind.
Today I have some good cookie recipes for you whether you are baking for the holidays, to give as gifts or to send overseas.
You can’t beat the Quaker Oats’ recipe for oatmeal cookies. Add nuts and raisins if you like.
The thumbprint cookie recipe reminds me of being in Joan Thro’s freshman Home Economics class back in 1963. We made this recipe quite often for teas and receptions that we were asked to do.
Snickerdoodles are a favorite in schools’ lunch lines. Children usually like the cinnamon sugar glaze baked on the cookie.
The chocolate chip cookies made from a cake mix are a very easy cookie to make and would be a good one for young children to try with supervision during the baking process. I understand from Jeanie Brown McKinley and daughter, Rachel, that were in attendance at the Woman’s Club/Heritage Council Christmas tea, that these are very popular with male students at Trinity High School in Louisville and probably other friends now that Rachel is a freshman at UK.
The final recipe is one I have featured in my column a couple of times before; it is the best sugar cookie recipe I have found. You don’t have to chill the dough and, if you measure and mix correctly, it will not be sticky. When putting leftovers from the first rolling together, don’t add too much flour as your cookies will be dry and hard.
Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701
Quaker Oats Oatmeal Cookies
1 ¼ cups (or 2 ½ sticks) margarine, softened
¾ cup brown sugar
½ cup sugar
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
3 cups oatmeal
Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, soda and spices and mix well. Stir in oats. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake eight to nine minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool for one minute on cookie sheet and then remove. Makes 4 ½ dozen.
Source: Quaker Oats
¼ cup shortening
¼ cup margarine, softened
¼ cup brown sugar
1 egg, separated
½ teaspoon vanilla
1 cup all purpose flour
¾ cup finely chopped walnuts or pecans
In a mixing bowl, cream shortening, butter and sugar together. Add egg yolk and vanilla; mix. Roll into balls and dip in beaten egg white, then in nuts. Bake for 5 minutes at 375 degrees. Remove from oven and make a thumbprint in the middle of each cookie. Return to oven for 10 to 12 minutes. When cool, place red and green jelly in the thumbprint. You can also use pastel mints or tinted icing. Makes two dozen.
Mexican Wedding Cookies
2 sticks margarine, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all purpose flour
¼ teaspoon salt
Mix margarine, powdered sugar, and vanilla together. Add flour and salt and stir in with a wooden spoon. Add flour and salt and then roll dough into balls. Bake at 400 degrees for 8 minutes. While still warm, roll in powdered sugar. Closer to time of serving, roll in powdered sugar again.
1 ½ cups sugar
½ cup margarine, softened
½ cup shortening
2 ¾ cups self-rising flour
3 tablespoons sugar
1 tablespoon cinnamon
Mix 1 ½ cups sugar, margarine and shortening until creamy. Add eggs and mix well. Stir in flour. Shape dough by rounded teaspoonfuls into balls. Mix 3 tablespoons sugar and cinnamon in small bowl. Roll balls of dough into the cinnamon/sugar mixture. Place about two inches apart on ungreased cookie sheet. Bake for eight to 10 minutes. Immediately, remove from cookie sheet. Makes five dozen.
Chocolate Chip Cookies
1 white cake mix
½ cup canola oil
2 tablespoons water
1 cup semi-sweet chocolate chips
½ cup chopped nuts, optional
Mix cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. (Cookies will be pale.) Cool on cookie sheet for one minute, and then remove. Makes three and a half dozen.
½ cup butter
1 cup sugar
2 teaspoon baking powder
2 cups all purpose flour
½ teaspoon vanilla
Cream butter and sugar, add egg and mix well. Mix baking powder and flour and add to first mixture. Add vanilla. Roll dough out on floured counter or pastry cloth. Cut with cookie cutters and bake on lightly greased cookie sheet at 400 degrees for eight to 10 minutes.
If you choose to glaze your cookies:
Mix together ¾ cup confectioner’s sugar, 3 to 4 teaspoons water and 1 to 2 drops food coloring and brush on cookies while still warm.
If you choose to put icing on your cookies:
Mix together 1 cup confectioner’s sugar, 2 tablespoons milk and 1 teaspoon vanilla. Divide into the number of different colors needed. Add food coloring by drops. Remember, less is better.