incastcr Farming, Saturday, December 2,1978
56
—Lai
Home on the Range ||P||^
If the number of cookie recipes is any indication of how
many people are in the Christinas spirit, then this should
be a merry, merry Christmas season indeed. In today’s
Home on the Range, you will find oodles and oodles of
Christmas cookie recipes, from the traditional chocolate
chip cookie to the holiday fruit cookie. All can be found
below.
Next week’s theme will be Holiday Candies, with the
following week’s column to be filled with all sorts of
Christmas Goodies to be made.
The last week before Christmas will feature Trrkey
Specialities, and more recipes using turkey are needed.
We also want more New Year Day Dinner recipes, which
will show those recipes that are used to especially
welcome in the new year.
In last week’s Home on the Range, there was a mixup
between two of the recipes. The directions for the Per
fection Fruitcake were listed under the Holiday Nutcake
and the Holiday Nutcake directions were with the Per
fection Fruitcake.
Send your recipes to Home on the Range, Lancaster
Farming, Box 366, Lititz, Pa. 17543.
HILLBILLY COOKIES
% cup shortening
V/a cups granulated sugar
2 eggs
% cup honey
1 teaspoon baking soda
1 teaspoon salt
1% cups flour
2 cups oatmeal
1 cup raisins
Vz cup chopped nuts
Heat oven to 350 Degrees F. Mix shortening, sugar,
eggs, honey, soda, and salt thoroughly. Stir in remaining
ingredients. Shape dough by rounded teaspoonfuls into
balls. Place two inhes apart on an ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar. Bake ten
minutes or until light brown. Immediately remove from
the cookie sheep, makes five dozen cookes. Colored sugar
can be used instead of white sugar for the holidays.
HONEY COOKIES
1% cups honey
Vh cups brown sugar
¥4 teaspoon salt
1 tablespoon baking soda in vinegar
2 tablespoons vinegar
3 eggs, unbeaten
2 pounds flour
1 teaspoon baking powder
Combine all ingredients in a bowl and mix. Drop with
spoon on greased tin and bake 12 to 15 minutes at 350
Degrees F., or until done.
CHOCOLATE PEANUT BUTTER COOKIES
2 cups sifted all-purpose flour
Vz teaspoon double-acting baking powder
Vt teaspoon baking soda
V* teaspoon salt
Vz cup shortening
cup peanut butter
Vz cup granulated sugar
Vz cup firmly packed brown sugar
1 well beaten egg
% cup milk
1 cup semi-sweet chocolate chips
Preheat oven to 375 Degrees F. Sift flour, baking
powder, baking soda and salt together. Cream shortening
and peanut butter together. Blend in both granulated and
brown sugar. Add one well-beaten egg and mix
thoroughly. Stir in flour mixture alternately with Vz cup
milk, mixing well. Fold in cup of chocolate chips. Drop by
small teaspoonfuls onto an ungreased baking sheet. Bake
about 12 minutes. Yields about three dozen cookies.
Mrs. Levi M.. Beachy
Selinsgrove, Pa.
REFRIGERATOR DATE PINWHEELS
2Vt cups chopped pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts
leup shortening
2 cups brown sugar
3 eggs, well-beaten
4 cups sifted all-purpose flour
M: teaspoon salt
Vz teaspoon baking soda
Combine the dates, sugar, and water in a saucepan and
cook over low heat until thick, about ten minutes. Add nut
meats and cool. Meanwhile cream shortening, add brown
sugar gradually while creaming. Add well beaten eggs,
Edna Hoover
Manhelm, Pa.
Mrs. Charles Biehl
Mertztown, Pa.
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Cookies, cookies, cookies are a treat any time
but seem to be especially good around Christmas
time. Whether they are the old favorite chocolate
chip cookies pictured above, or one of the other
beat well. Add remaining sifted together. Mix
well. Chill thoroughly.
Divide the mixture into two parts, roll each out separately
into a rectanagle a little less than Vt inch thick. Spread
each with some of the date filling and roll up as a jelly roll
into two long rolls, chill overnight. Cut into slices about V*
inch thick and place on greased cookie sheet. Bake at 375
Degrees F. until slightly brown. Makes about five dozen
cookies.
PEANUT BLOOSOMS
% cup butter
Vz cup peanut butter
Vi cup granulated sugar
Vz cup brown sugar
1 unbeaten egg
1 teaspoon vanilla
1% cups sifted flour
Vz teaspoon baking soda
% teaspoon salt
Cream together butter and peanut butter. Gradually
add granulated sugar and brown sugar, creaming
together well. Blend egg and vanilla together. Sift flour
baking soda and salt together. Blend in the dry
ingredients gradually. Mix well. Shape dough into balls
one inch thick in diameter. Roll balls in granulated sugar
and put on ungreased cookie sheet. Bake at 375 Degrees F.
for five to seven minutes. Remove from oven. Put a
chocolate kiss on each cookie and press in. Return to oven
and bake two to five minutes longer.
OLD FASHIONED GINGER SNAPS
1 cup brown sugar, packed
1 cup shortening
2 cups unsulphured molasses
2 tablespoons ginger
2 teaspoons baking soda dissolved in Vz cup boiling water
8 cups flour
Cream together brown sugar and shortening. Add
molasses, ginger, and boiling water with dissolved soda.
Gradually add the flour. Mix well until dough becomes
very stiff. Shape into a ball. Roll out very thin. Cut out
cookies with cookie cutters. Place on well greased cookie
sheets, bake in 375 Degree F. oven, for eight to ten min
tues.
CHRISTMAS TREES
1 cup shortening
% cup g r anulated sugar
legg
2V* cups flour
pinch of salt
v 4 teaspoon baking powder
1 teaspoon almond flavoring
few drops of green food coloring (optional)
Cream shortening and sugar, add the egg, then the dry
ingredients and flavoring. Mix well, then put through
cookie press. Bake at 375 Degrees F. until done.
Mrs. David S. Blank
Kinzers, Pa.
Mrs. Daniel Weaver
Boiling Springs, Pa.
Mrs. Paul Baumgardner
Enunitsburg, Md.
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recipes featured in today’s Home on the Range,
the sight of any of them will brighten everyone's
Christmas spirits.
1 cup butter
1 cup brown sugar
2 eggs, well beaten
Va cup milk
pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour
1 pound cut up dates
Vt pound candied cherries
Vi pound candied pineapple
2 cups cut up nuts
Cut up dates, cherries, pineapples and chop nuts. Cream
sugar and butter, add the eggs, milk, and dry ingredients.
Add nuts and chopped up fruit. Drop on greased cookie
sheet and bake at 350 to 375 degrees F. Yields about seven
dozen.
UNBAKED CHOCOLATE COOKIES
12 ounces chocolate chips
1 teaspoon butter -
2 egg whites, beaten until stiff
IV* cup powdered sugar
1 teaspoon vanilla
1 teaspoon salt
24 marshmallows, quartered
1 cup broken walnuts
Melt chocolate chips over hot water, with one teaspoon
butter added to chocolate chips. Beat two egg whites very
stiff. Add powdered sugar, vanilla and salt. In a large"
bowl, quarter 24 marshmallows and 1 cup broken walnuts."
Fold in chocolate mixture in egg whites, then add this to
marshmallows and nuts. Drop by spoonfuls on wax paper. •’
Mrs. Merle Mishler
Hollsopple, Pa.
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CHRISTMAS COOKIES
(Turn to Page 57)