Buttermilk Cookies

Margaret Stemsrud             
2 cups sugar
½ cup lard
½ cup margarine
2 eggs
2 teaspoons vanilla
1 cup buttermilk
4 ½cups  flour
2 teaspoons baking soda
½ teaspoon salt
Cream together:  sugar, lard, margarine. Add eggs and vanilla and mix.

Sift:  flour, baking soda, and salt

Alternate adding buttermilk and sifted ingredients until it makes dough. (May have to add more flour depending on the lard quality.)

Roll ¼ inch thick, cut out.  Bake 350 ° for 12 minutes.


Chocolate Chip Cookies 

Quantity -- 1 batch


Quantity -- 4 batches

½ cup


2 cups

½ cup  granulated sugar 2 cups
¼ cup  brown sugar  1 cup
eggs  4
1 teaspoon  vanilla 4 teaspoons

Sift together:  

1 cup flour 4 cups
¾ teaspoon  salt 2 ¼ teaspoons
½ teaspoon baking soda 1 ½ teaspoons
6 ounces chocolate chips 24 ounces
½ cup nuts 2 cups


Cream together shortening and sugars.  Add eggs and vanilla till light and fluffy.  

Add the dry ingredients blending well. Add the chips and nuts.  

Drop from a spoon onto a greased cookie sheet.  Bake at 375 ° to 10 to 12 minutes.  



Chocolate Ice Box Cookies

2 cups brown sugar
1 cup shortening  
1 teaspoon  baking soda  
3 cups flour  
1 teaspoon  cream of tartar  
2 squares  (2 ounces total) melted chocolate  
1 cup

Cream, butter and shortening.  Add nuts d eggs. Mix well and add dry ingredients.  Roll into a long roll.  Refrigerate overnight.  Slice and bake at 375 ° for 10 to 12 minutes.


Easy Cookie Dessert


1 ½ cups flour
½ teaspoon baking powder
½ cup butter  
1 teaspoon vanilla 
¾ cup  sugar  
¼ teaspoon salt  

Chocolate Filling

1  package  (4 ounces) chocolate pudding mix  
½ cup whipping cream  
½ teaspoon 

rum flavoring


Make pudding according to directions.  Cool.  Beat cream till thick; fold into cooled pudding and add the flavoring.  

In large mixer bowl, combine all cookie ingredients--blend on medium speed. Divided into 4 parts by spreading onto bottom of 4 8" round layer pans, well greased and lined with wax paper on the bottom.  Bake at 375 ° 8 to 10 minutes till light brown. Cook and remove.  Place one baked layer onto serving plate and spread with ¼ of the chocolate

filling and alternate layers.  Chill several hours before serving.  




¾ cup shortening
1 cup brown sugar  
¼ cup molasses  
1 egg  
2 ¼ cups  flour  
2 teaspoons salt  
1 teaspoon ginger  
1 teaspoon cinnamon  
½ teaspoon cloves  


Cream together first four ingredients till fluffy.  Sift dry ingredients and add to creamed mixture.  

Form in small balls.  Roll in granulated sugar and bake on greased cookie sheet at 375 ° F. about 10 minutes.  Cool slightly and remove from pan. 


Jingle Bells

Grandma Lefebvre
1 pound butter  
1 ½ cups brown sugar  
2 eggs beaten  
2 ½ cups + 2 Tablespoons  flour 
1 teaspoon baking soda  
1 teaspoon cinnamon
½ teaspoon salt  


1 teaspoon vanilla  
1 cup whole filberts  
1 cup pecans  
1 cup walnuts  
1 ½ pounds dates  
½ pound candied cherries  

 Bake in nut cups about 20 minutes at 375° F.  

Knox Blox 

4  envelopes Knox unflavored gelatin  
3 packages (3 ounce packages)  Total:  9 ounces Jell-O  
4 cups boiling water  
 2 envelopes Knox unflavored gelatin  
2 packages   Total:  6 ounces Jell-O 
2 ¼ cups boiling water 

Mix and pour into a cake pan.  Chill till solid, cut into small pieces as a finger snack.  



Melting Moments

From Grandma Lefebvre  
1 cup  butter
¾ cup cornstarch
1/3 cup    powdered sugar  
1 cup  flour  


Mix by creaming butter and sugar, adding then the dry ingredients.  

Chill one hour and roll into balls and then into nuts or frost.  Bake 15 minutes at 350 ° F.  

Mexican Wedding Cakes  

1  cup butter
½ cup sugar  
2 teaspoons water  
2 teaspoons vanilla  
2 cups sifted all-purpose flour  
1 cup chopped pecans


Cream butter and sugar.  Add remaining ingredients.  Chill 3 or 4 hour.  

Shape into balls.  Bake on ungreased cookie sheet  at 325°  Fahrenheit 20 minutes.  

Roll in powdered sugar when hot.  



Molasses Cookies

This is a very special recipe as it comes from Grandma Bingham.  Jerry remembers these cookies 
when the Bingham's lived on the farm in Wisconsin.  Early risers arose to hot 
coffee and these memory making cookies from his childhood.  These were also the same 
cookies Grandma gave us when we departed on long car trips.  


¾ cup  shortening
¼ cup molasses
2 cups sifted flour
1 teaspoon soda   
1 teaspoon cloves 
1 cup sugar  
1 beaten egg  
½ teaspoon salt  
1 teaspoon cinnamon  
1 teaspoon ginger  

Cream together shortening and sugar.  Add molasses and egg; beat well.  

Add dry ingredients; beat well.  Roll into small balls about 1 inch in diameter and dip into sugar. 

Place 2 inches apart on cookie sheet.  Bake at 315 ° for 15 minutes.  Do not flatten dough;

they will flatten by themselves during baking.  

Oatmeal Cookies

Grandma Ladely   

Cream together:  

¾ cup butter  
1 ½ cups sugar


2 eggs

Beat well.    

Sift together:

1 teaspoon cinnamon  
1 teaspoon cloves  
1 teaspoon nutmeg  
1 teaspoon soda  
2 cups flour  

Add these dry ingredients to the creamed mixture. 

Add alternately:

2 cups oatmeal  
1 cup raisins
5 Tablespoons raisin water

Bake at 400 ° for 10 minutes.  


Sour Cream Sugar Cookies

From Donna Schnick
½ cup butter
2 eggs  
1 ½ cups sugar
1 teaspoon vanilla
3 cups  sifted flour  
1 teaspoon soda  
½ teaspoon baking powder  
1 cup sour cream
Cinnamon and sugar mix  

Cream butter to consistency of mayonnaise.  Add sugar gradually while continuing to cream. 

Add eggs one at a time, beating well.  Add vanilla.  Beat till fluffy.  Sift flour, salt, soda, and baking powder. 

Add to creamed mixture.  Add with sour cream. Drop cookies onto cook sheet; sprinkle with cinnamon and sugar.  Bake at 400 ° for 12 minutes.  



Stained Glass Windows 

From Rosemary Brandel
6 squares unsweetened chocolate  
2 cups powdered sugar  
2 teaspoons vanilla  
1 package  colored marshmallows  
2 beaten eggs  
2 cups chopped nuts  

Melt chocolate and butter;  add eggs. sugar, vanilla, nuts, and marshmallows. 

Cover a piece of waxed paper with coconut.   Roll the ingredients into a log. 

Wrap in foil and freeze.  

Sugar Cookies   

From Grandma Ladely
1 cup shortening -- Crisco
2 cups sugar
3 beaten eggs  
4 Tablespoons cream (sweet or sour)  
1 teaspoon vanilla  
4 ½ cups  flour  
1 teaspoon  salt  
½ teaspoon baking soda  


Mix flour, shortening, salt, soda like pie crust.  Then mix eggs, cream, sugar, and vanilla 

and pour into first mixture.   Mix well.  Roll thin on canvas, cut out, and sprinkle with sugar. 

Bake at 400 ° 5-6 minutes till light brown.  Frost.  

Sugar Cookies -- Melt-in-Your-Mouth

From Jeanette Schmitt
1 cup butter
1 cup white sugar
1 cup powdered sugar
1 cup  salad oil
2 eggs, beaten
4 ½ cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 ½ teaspoons vanilla

Put every ingredient in the mixing bowl.  Turn on the mixer until dough like quality.  Roll out dough, cut out the cookies.  Place on ungreased cookie sheet.  Bake at 350° for 8 to 10 minutes.

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