Plenty Sweet Life

Grandma's Recipes One By One!

White Cookies

I’m not sure why the funny name for these cookies – why they called them White Cookies. Maybe it’s because this recipe comes from the tiny book at my sister’s house and there were at least 4 other sugar cookie recipes in there. Maybe they needed a different name for some of them. Who cares what the name is – these cookies are tremendously goo-ood. This recipe makes a smaller batch of beautiful, tasty, roll-out sugar cookies. This batch of went to some friends, and I couldn’t resist using my chicken cookie cutter! Something about chickens just makes me smile, and I hope they made my friends smile, too! I did roll these a bit thick, and I got 37 chickens out of them. I think you could count on getting anywhere from 3-4 dozen cookies from this batch, depending on how thick or thin you roll the dough.

It’s a very simple but very tasty recipe!

Here is the recipe as I made it:

White Cookies

Cream together:

1 cup butter

1 cup sugar

1 egg

4 Tablespoons milk

Sift dry ingredients together:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Roll out the dough, cut cookies, and bake.

Note that there are no time or temperature again.

I baked the cookies at 375 degrees for 10-12 minutes.

It doesn’t say to chill the dough, so that may be why the cookies spread out a little bit.

First mix the wet (ish) ingredients, and then add the dry ingredients that have been sifted together.

Because the dough isn’t chilled, it is a bit of a soft dough. It does cut beautifully.

Here are the cut out chickens. You can put any colored sugar on these (or frost them, of course), but in this case, I liked the sparkle – and bit of a crunch – of plain sanding sugar.

You can see how they spread a little bit, but that sure doesn’t hurt the flavor.

Here are the beautiful little chickens!

These absolutely delicious, and are perfect with your afternoon coffee. Or evening coffee. Or weekend coffee. Or any coffee. Make a batch of these tasty White Cookies!

 

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Orange Sugar Cookies

Spring is here. At least I think it is. The calendar says so. Ok – I’m going to go ahead and demand that spring is here, so it’s time to make another springtime recipe. The recipe for these Orange Sugar Cookies is perfect for spring. Speaking of spring, I had to share this photo of Grandma and my mom. It looks like my mom is about 1 year old (since her birthday is in the middle of March), and it looks like spring, because the snow is pretty slushy. They always took pictures outside before there was a reliable flash system on the cameras, and I think it’s funny that they took the photo right next to the gas tank. Ha!

My mom has the cutest little coat and hat on – maybe it was Easter Sunday. I love Grandma’s lovely hat, boots, and fur trimmed coat. Very stylish!

The recipe for today is for Orange Sugar Cookies, and comes from one of Grandma’s old church cookbooks. This isn’t a book from Grandma’s church, but it is a good one that she wrote notes in. I’ve said this many times, but I think these old church cookbooks are just the best for great recipes. They’re ALL good ones!

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These are the perfect little tea cookie.

Here is the recipe as I made it:

Orange Sugar Cookies

Cream thoroughly:

3/4 cup shortening (I used butter)

3/4 cup sugar

Add:

1 egg

Sift together:

2 cups flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

Add to creamed mixture.

Add:

1 teaspoon vanilla

Grated rind of 1 large orange

Chill dough (I chilled it for about an hour).

Roll dough into small balls.

Roll balls in sugar.

Do not press down.

Bake at 375 degrees for 10-12 minutes or until golden.

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I absolutely LOVE old church cookbooks.

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It didn’t look like a lot of dough, but because you make them smaller, you still get a lot of cookies out of this batch.

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I didn’t use my scoop for these because they would have been too big.

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You can see the orange rind in there! You know they’re gonna be good!

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I thought they might spread out like regular sugar cookies or ginger snaps, but they stayed in these beautiful little round cookies.

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Oh my – they’re gorgeous!

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It’s amazing how much flavor is in that orange rind. These are delicious cookies, and I know I say this a lot, but these are one of my new favorites. They’re perfect for your afternoon coffee or tea, they’re perfect for spring or Easter or any occasion! You HAVE to try these Orange Sugar Cookies – you’ll love ’em!

 

 

 

 

 

 

 

 

 

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Molasses Cookies

This recipe comes from my mom’s file, but she doesn’t remember where she got it. I’m just glad she got it because this recipe is a good one. Once I read the recipe, I was interested in making these Molasses Cookies because they’re a very different kind of molasses cookie – they have an addition of coconut and nuts – and that’s unusual. Really – have you ever heard of that? Well, I’m glad I tried them because they’re absolutely delicious! There is also a note on these to double them, so I did and was able to get almost 5 dozen cookies. Let me also say that even though doubling this makes a lot of cookies, they didn’t last long. Not in my house. My husband had a little problem with these. You might say they vaporized. I’m not even kidding.

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Yes – these are really good!

Here is the recipe as I made it:

Molasses Cookies

Mix in order given:

1/2 cup shortening

3/4 cup sugar

1 egg

1/4 cup molasses

3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cup +2 Tablespoons flour

1 cup coconut

1 cup nuts, chopped (I used walnuts)

1 teaspoon vanilla

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These cookies are so unusual with the addition of coconut and nuts.

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I used my trusty scoop to make the balls of dough.

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The scoop worked well to make the cookies close to the same size.

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These cookies are another great treat to enjoy with your afternoon coffee.

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I’m so glad I tried these cookies. They. Are. So. Good. Who knew that adding coconut and nuts to a molasses cookie would be this tasty?!! Give this recipe a try – you’ll love them! Then hurry up and hide them before they vaporize. Don’t say I didn’t warn you!!

 

 

 

 

 

 

 

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Christmas Cookies

Christmas can be traumatic for kids, as you can see by the photo I’m sharing today. This is when I was 3 years old, and Santa made an appearance at the house. I always felt that way about Santa – scared to death!

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I’m not sure why, but that’s just how I always felt. That is sheer terror on my face! My mom doesn’t seem to be terrified. In fact, she seems to be enjoying MY terror! Ha! The really funny this was that Santa was actually my Grandpa in a Santa costume. If I had only known!

I found this recipe in Grandma’s file – it’s another clipping, maybe not from a newspaper, but from some publication. She’s written some notes on it, so I thought we’d give it a try. The actual name of these cookies is cut off, but she gives instructions for what she did to make them Christmas cookies, so that’s what we’re going to call them – Christmas Cookies. This recipe is another one that can be made a couple of months ahead and kept in the freezer for whenever you need them. I could see making a batch of these in about October and having them all ready in the freezer. As long as you’re mixing up cookie dough, you might as well mix up a batch of these for next month. They aren’t just for Christmastime, but for anytime you need a quick treat. Note the “Real Good” connotation on this one!

christmas-cookies

From the phrase at the top of the recipe, it sounds like these maybe delicious!

Here is the recipe as I made it:

Christmas Cookies

Cream together:

1 cup shortening (I used butter)

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

Stir in:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Add:

2 cups oatmeal

With your hands, mix in:

1 cup coconut

1 cup walnuts, chopped

(For Christmas cookies add – 1 cup red and/or green maraschino cherries, chopped)

Chill slightly (I chilled the dough about 10 minutes) and roll into 2 logs about 2 inches in diameter.

Wrap tightly and freeze.

To bake:

Slice in 1/4 inch slices and bake on ungreased baking sheets at 375 degrees for 10-12 minutes.

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I split the dough in half to make the two logs.

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I used parchment to wrap the logs, labeled them, and into the freezer they go! I love these recipes that you can make ahead and have ready whenever you need them.

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The recipe suggests using an electric knife to slice the frozen dough, but I used my serrated bread knife and it worked just fine.

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The logs sliced right through, even though they were frozen solid.

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Put the frozen slices right onto a baking sheet and bake. Easy peasy.

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The cookies come out crispy and delicious.

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There’s nothing better than cookies and milk. Nothing.

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Grandma’s note says that these cookies are “Real Good” – she was right! The cookies are delicious and festive – just what you need in a Christmas cookie. I’m keeping one of the logs for sometime in January when we’re ready for sweets again. Make a batch to use when last-minute guests come, or just in case you run out of cookies over the holidays. We can’t have that. 10-12 minutes and you’re golden – and the cookies will be, too!

 

 

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Ritz Cracker Cookies

The recipe for today is one that my mom probably got from a co-worker years ago. She worked at a bank in town, and is still friends with some of those co-workers today. I used to love going to the bank when it was time to pick her up from work. To pass the time until it was time to go home, she would usually have me help with some mundane chore like stamping her tickets with her initial stamp. Or maybe I would go check out the lunch room downstairs and watch TV until it was time to go. At Christmastime, the bank would play Christmas music and have a HUGE flocked tree in the middle of their lobby. That was not something we usually had in our home (we maybe had a flocked tree once), but it was so big and so gorgeous at the bank – I was amazed by it. I have to say, these Ritz Cracker Cookies are one of my favorites. She used to also make them with Wheat Thins crackers stacked 3 high, almost like a petite-four. They are incredibly easy to make, they’re fun and festive, and they’re absolutely delicious. And addictive, did I mention addictive? Yes, they’re very addictive.

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Yes, these are taaasty. And addictive. Did I mention addictive? I think I did.

Here is the recipe as I made it:

Ritz Cracker Cookies

Melt together:

1 package of chocolate almond bark

1 12 ounce package of semi-sweet chocolate chips

1/4-1/2 cup paraffin wax, chipped finely

Spread creamy peanut butter between 2 Ritz Crackers and dip in chocolate mixture.

Put on waxed paper.

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I found it easiest to make the cracker sandwiches first, before melting the chocolate.

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Next, melt the chocolate almond bark, chocolate chips, and wax.

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The chocolate is shiny and ready to go.

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Put your dipped treats on waxed paper – if you put the whole works on a baking sheet, it’s easier to move them around if you need to.

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I put Christmas sprinkles on top – because it’s Christmas. You can decorate according to whatever holiday or occasion you want.

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Aren’t they beautiful?!!

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Man, I love these. Did I mention that they’re addictive?

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Try these tasty treats as part of your cookie tray – they’re a quick and easy addition to it. Just make sure to make plenty of them – they’re very addictive. Don’t say I didn’t warn you!

 

 

 

 

 

 

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Day 9 – 12 Days of Scandinavian Christmas – Krumkaka

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This is Day 9 of the 12 Days of Scandinavian Christmas, and we’re going to revisit a post I did last year about Krumkaka. Check out the link below to learn how to make them

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Krumkaka

 

 

 

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Day 5 – 12 Days of Scandinavian Christmas – Sandbakkels

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It’s Day 5 of the 12 Days of Scandinavian Christmas, and we’re going back to an old post for this one. Sandbakkels are the Norwegian cookies made in little tins. Click on the link below to see this post and the recipe for these delicious little cookies.

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Sandbakkels

 

 

 

 

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Day 2 – 12 Days of Scandinavian Christmas – Spritz Cookies

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This is Day 2 of the 12 Days of Scandinavian Christmas and we’re talking about Spritz Cookies today. Grandma and Grandpa made these delicious cookies every Christmas, and the recipe I used to make these came directly from them. Click on the link below to see that post from December of 2013.

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Spritz Cookies

 

 

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Ginger Cookies #2

I am trying another recipe from the tiny book I found at my sister’s house last winter. There hasn’t been a bad one in the bunch, and this one is no exception! These Ginger Cookies #2 are SO good! I’ve made a lot of ginger cookies in my day (hard to believe, isn’t it?), and these are my favorite so far. I really wanted to make these with lard and just see if there is a difference, but on the day I made these, I didn’t have any so I used butter. This recipe would be great to use for your Christmas ginger cutout cookies. They’re delicious.

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These cookies are ridiculously good!

Here is the recipe as I made it:

Ginger Cookies #2

Cream together:

3/4 cup lard (I used butter)

1 1/2 cups sugar

2 eggs, beaten

Dissolve:

4 teaspoons baking soda in 3/4 cup molasses and 4 Tablespoons hot water

Add to creamed mixture.

Sift together:

1 cup flour

1/2 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

Mix with rest of ingredients.

Add enough flour to make a soft dough (I added an additional 3 cups or so – start at 2 cups and go from there).

Roll out and cut with cookie cutters.

Bake at 375 degrees for 8-10 minutes or until done (no time or temperature on this one again!).

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This dough didn’t stick much at all for me, so I didn’t have to use a lot of extra flour on the board even though it looks like a lot of extra flour here.

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I used this old-fashioned cookie cutter because I’d been thinking of the big old molasses cookies that our landlady used to make. We lived in the upstairs of Hilda and Mike’s house when I was little. She would have me and my other grandma come for afternoon coffee where she would serve big cookies like this and Mike would slurp his coffee from his saucer (not his coffee cup) to cool it off faster.

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The scraps rolled out just fine – I piled them up and used them together at the end.

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I love the big crystals of sanding sugar that I used on these.

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The scent of the spices in the air when these were baking – whoa!

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These are PERFECT with a nice hot cup of something: coffee, tea, Hot Chocolate Mix, Russian Tea, Viennese Coffee, Instant Cappuccino Coffee, Grandma’s Cocoa, apple cider, Wassail, Hot Cranberry Drink.

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I highly recommend trying this recipe. These are just so good – really!! For some reason, the spices in these are absolutely perfect. I munched on these with a cup of coffee as I remembered Hilda and Mike and those afternoon coffees of years ago. If I dared, I might try slurping my coffee out of my saucer, but I’m afraid I’m have the coffee down the front of my shirt. Try this recipe – you’ll love them!

Don’t forget to check back on Thursday for my 12 Days of Scandinavian Christmas!

 

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Oatmeal Cookies #2

The recipe for today comes from the tiny book I found at my sister’s house last January. This seems like an old-fashioned recipe that is very old. I’m not really sure why I think that, but that’s my impression. My psychic sense just tells me that. Ha. It might be because they aren’t “plenty sweet”. I have to say that these aren’t my favorite cookies, basically because they aren’t really sweet, but they may have been really good back in the day. Maybe it’s because there is no time or temperature for baking again on this one. Ugh! Come on! Ok – stay calm and just keep checking until the cookies look good and feel done. It’s time to make some fall type cookies – something with cinnamon in them. These Oatmeal Cookies #2 are perfect. Of course, as you know if you’ve been following this blog, I had to rename these Oatmeal Cookies #2 because there is already one oatmeal cookie recipe from Grandma’s file.

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These cookies do have a lot of goodies in them!

Here is the recipe as I made it:

Oatmeal Cookies #2

Cream together:

1 cup butter, softened

1 cup sugar

Add:

1/2 cup milk (I’m not sure what sweet milk is, maybe just that it’s not sour?)

1 teaspoon cinnamon

2 eggs

2 cups oatmeal

2 cups flour

2 teaspoons baking powder

1 cup chopped raisins and walnuts (I wasn’t sure what this meant, so I added 1 cup of each)

Bake at 375 degrees for 13-15 minutes.

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This really uses the old chopping skills. Raisins are tricky to chop!

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It makes the usual dough.

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I used my trusty scoop and got 44 cookies out of this recipe.

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They didn’t really get too golden brown, but they were done.

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This is my first touch of cinnamon in a fall recipe for the year!

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These delicious little cookies are just loaded with goodies: oatmeal, raisins, and walnuts! They’re so good and so easy to make – make a batch and be ready for the first leaves to fall. This is just the start of the cinnamon and pumpkin spice season! Here we go . . .!

 

 

 

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