Thursday, May 26, 2011

Cookies R Us... Mt View 12th Branch


Teena Searle

2 C butter
1-1/3 C granulated sugar
1-2/3 C brown sugar
1 Tbsp vanilla extract
4 eggs
5 ½ C flour
2 tsp salt
2 tsp baking powder
2 C chocolate chips
1 cup nuts (optional)

Cut four  14x12 pieces of waxed paper or plastic wrap and set aside.  In a large bowl cream butter, granulated sugar and brown sugar.  Beat in vanilla and eggs until light and fluffy.  In a large bowl combine flour, salt, and baking soda.  Gradually stir flour mixture into egg mixture until blended.  Stir in chocolate chips and nuts.  Divide dough into 4 equal pieces.  Shape each piece into an 8-10 inch roll.  Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a piece of heavy duty tin foil and place in freezer – use within 6 months.

TO BAKE one roll of dough:  Preheat oven to 350°. Cut frozen dough into 1 inch thick slices. Cut each slice into 4 pieces. Place on ungreased cookie sheet and bake for 10 minutes. Makes 36 cookies.


Phoebe Leach

½  c butter

1½ c graham cracker crumbs

1 can sweetened condensed milk

1 c chocolate chips

1 c coconut

1 cup chopped pecans

Miniature marshmallows

1 cup dark brown sugar

Melt butter in a 12 x 9 inch pan.  Sprinkle crumbs evenly over butter.  Pour milk over crumbs. Sprinkle with chocolate chips, coconut and pecans.  Sprinkle with marshmallows if chewier bar is desired.  Press all ingredients down gently.  Bake at 350° for 25 – 30 minutes or until lightly browned. Cool before cutting.


Anna Mae Alvari


2 ¼ c chopped dates

1 ½ c brown sugar

1 c nuts

1 c water

Cook dates, sugar and water until thick.  Add nuts and chill.


1 c shortening

2 c brown sugar

3 eggs, well beaten

4 c whole wheat flour

½ tsp salt

½ tsp baking soda

Cream sugar and shortening. Add eggs.  Blend in flour, salt and baking soda.  Mix until it forms a dough.  Chill for 1 – 2 hours.  Take dough out of the fridge.  Roll it out on waxed paper until it is about 1 inch thick.  Spread filling on dough and roll up into a roll.  Chill about 3 hours.  Slice it ¼ inch thick and place on cookie sheet.  Bake in a preheated oven at 375° for 10 – 12 minutes.


1 cup shortening or butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
½ tsp soda
4 tsp baking powder
6 cups flour
½ tsp salt

Cream shortening and sugar together.  Add eggs one at a time, add sour cream and vanilla.  Sift dry ingredients and add to creamed mixture.   Mix flour in until it isn't sticky.  Roll on floured canvas about ½ inch thick.  Cut.  Place on cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Optional:  Sprinkle with chopped nuts or sugar or decorate with raisins before baking.  Cookies should be large, soft, and thick.  I usually decorate with icing.


½ cup of margarine or shortening
powdered sugar
1 tsp vanilla
Blend margarine and powdered sugar, add enough milk to get it to the consistency you want for icing.  Add vanilla and food coloring.


½ cup soft butter
½ cup margarine
2 cups flour
1 ½ cups powdered sugar

2 cups sugar
¼ cup flour
4 eggs, well beaten
½ cup lemon juice
1 tsp baking powder
Combine butter, margarine, flour and powdered sugar, mixing well.  Pat into 9X13 ungreased baking pan extending crust up.  Bake at 350 for 15 minutes.  To make topping:  combine all ingredients and mix well.  Pour over baked crust.  Bake 25 minutes at 350.  Sprinkle with powdered sugar.  Cut into squares when warm.  

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