Coconut Crispy Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cups firmly packed brown sugar*
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
2 cups rice krispies
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut*
1 cup chopped walnuts or pecans
1/2 teaspoon salt

1. Preheat oven to 350°F.
2. Cream butter and add sugar, beating at low speed until light and fluffy.
3. Add eggs and vanilla and beat well.
4. Combine flour and baking powder and add to creamed mixture until well combined.
5. Stir in remaining ingredients.
6. Drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets.
7. Bake for 10-12 minutes or until lightly browned.
8. Cool on wire racks.

Makes 90 small cookies at 73 calories each.

* I'm not a fan of overly sweet stuff, so I reduced the sugar in the original recipe. I also added a half teaspoon of salt and used dried unsweetened coconut. Because of that I added an ounce or two of water to the mixture. Since I knew they would be small cookies, I used mini chocolate chips. The results were fantastic, but I might add more rice krispies next time.

Tea Cakes

2 1/2 cups sugar
2 cups shortening
6 eggs
6 cups flour (unsifted)
2 teaspoons baking powder
vanilla
1/2 teaspoon salt

Mix sugar and shortening. Add eggs one at a time, keep mixing. Add vanilla, baking powder, and salt. Add flour slowly. Mix well.

Roll and kneed until easy to work. It should be easily handled and not sticky.

Cook at 375F until golden brown.

P.163 Carter Cookbook

Pumpkin Granola Cookies

1 cup cooked shredded pumpkin (~ 3 cups raw)
1 1/2 cup brown sugar
2 eggs
1 stick margarine
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 cups oatmeal
1 cup raisins or dried cranberries
1 cup pecans

Mix sugar and margarine until fluffy. Add eggs and pumpkin. Add baking soda and spices. Mix well. Add flour, oatmeal, raisins and pecans. The dough will be very stiff, don't try to use an electric mixer.

Drop large tablespoons of dough on cookie sheet. Flatten drops with back of spoon. The cookies will not spead much during baking.

Bake at 350 F for 15-25 minutes. Time will vary depending on consistency of pumpkin.

* I invented these cookies for daddy's birthday. November 2003 *

Oatmeal Cookies

2 sticks butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups oatmeal (not instant)
1 cup raisins

Cream together the butter, sugar and brown sugar. Beat the 2 eggs and mix into the mixture. Add 1 teaspoon vanilla extract.

Sift together the flour, salt and soda. Mix in portions to the above mixture. Add the 3 cups of oatmeal - mix in portions. Add one cup of raisins.

Drop onto ungreased pan.

Bake at 350° F for 8 to 10 minutes or until the edges are brown.

Remove and cool for one minute. Use spatula to remove from cookie sheet unto wax paper. Cool long enough so that the cookie can be handled and store in can or plastic bag.

Mother Webb Cookies

1 cup butter
3 eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 cups pecans
1 cup brown sugar
1 cup sugar
3 1/2 cups flour
1/2 teaspoon salt

Cream butter and sugar. Add eggs 1 at a time. Mix other ingredients together and stir into creamed mixture making a very stiff dough.

Roll in wax paper and store in refrigerator or freezer until ready to bake at 375 F.

Carter Family Cookbook

Macadamia-Oat Snowballs

1 cup butter or margarine softened

1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats, uncooked
1 jar (3 1/2 oz) macadamia nuts
powdered sugar

Beat butter until soft and creamy; gradually add 1/2 cup powdered sugar, beating well. Add vanilla and flour, mixing well. Stir in oats and chopped nuts. Shape into 1 inch balls; place on ungreased cookie sheets.

Bake at 375 for 12 min.

Remove from pan; roll balls in powdered sugar, and cool on wire racks.

Makes 4 dozen.

Grandma's Sugar Cookies

4 sticks butter or margarine
2 cups sugar
1 tsp. baking soda
2 eggs
1 tsp. cream of tartar
4 cups all purpose flour, divided
1/2 tsp. salt
1 tsp. vanilla extract

Heat oven to 350°.
Lightly grease cookie sheet. Cream butter and sugar well. Add eggs and vanilla. Add 2 cups flour, then soda, salt and cream of tartar. Add remaining 2 cups flour.

Drop generous tablespoons of dough onto cookie sheet. Butter bottom of flat-bottomed glass. Dip glass bottom into sugar, flatten cookie dough.

Bake for 8 to 10 minutes or until very lightly brown.

Makes 50 large or 100 small cookies.

*This cookie recipe is not actually our grandmother's recipe, it was clipped from the newspaper.

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
3/4 cup margarine or butter
1 cup sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
2 tablespoons sugar

Comine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl beat margarine with an electric mixer on low for 30 seconds. Gradually add sugar. Beat until fluffy. Add egg and molasses. Beat well. Stir in dry ingredients.

Shape into 1 1/2 inch balls (1 heaping tablespoon dough each), roll in sugar and place on ungreased cookie sheet about 2 1/2 in. apart.

Bake at 350 F for about 10 minutes until light brown and still puffed. After baking let stand 2 minutes before transferring to a wire rack.

Makes 24 3-inch cookies.

Nutrition information per cookie:
142 cal, 2 g pro., 21 g carbohydrates., 6 g fat, 11 mg chol, 118 mg sodium, 56 mg potassium.

Cranberry-Walnut Swirls

Makes 3 dozen
Prep: 15 min., Chill: 1 hr., Freeze 8 hrs.,
Bake: 15 min per batch

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped fresh cranberries
1/2 cup ground walnuts
1 tablespoon grated orange rind

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill 1 hour.

Combine cranberries, walnuts and orange rind.

Turn dough out onto a lightly floured surface, and roll into a 10 inch square. Sprinkle with cranberry mixture, leaving a 1/2 inch border on 2 opposite sides.

Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 8 hours.

Cut roll into 1/4 inch thick slices. Place slices on lightly greased baking sheets.

Bake on top oven rack at 375 F for 15 minutes or until lightly browned. Freeze up to 1 month, if desired.

P. 9 Southern Living Christmas Cookies 2003

Chocolate Macaroon Swirls

Makes 2 1/2 Dozen
Prep: 1 hr., Chill: 1 hr., Freeze: 1 hr.,
Bake: 11 min. per batch

1 1/2 cups sweetened flaked coconut
1/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 egg whites, lightly beaten

1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
4 oz. sweet baking chocolate, melted
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Combine first 6 ingredients in a medium bow, stirring well Cover and chill coconut mixture.

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg and 1/2 teaspoon vanilla; beat well. Add melted chocolate, beating well.

Combine 1 3/4 cups flour, baking powder, and salt; stir well. Add to butter mixture, beating at low speed until blended (dough will be stiff). Cover and chill 1 hour.

Roll chilled dough into a 15 x 8 inch rectangle between two sheets of wax paper. Spread coconut mixture evenly over dough. Cut dough in half crosswise. Beginning at short end, roll up each portion, jellyroll fashion, peeling wax paper from dough while rolling. Cover; freeze 1 hour.

Cut rolls into 1/2 inch thick slices; place on greased baking sheets.

Bake at 350F for 10 to12 minutes. Remove cookies to wire racks to cool completely.

P. 29 Southern Living Christmas Cookies 2003

Chocolate Chip Cookies

4 sticks margarine
2 cups sugar
2 teaspoons salt
1 cup brown sugar
4 teaspoons vanilla
2 teaspoons baking soda
4 eggs
6 1/2 cups flour, sifted
1 cup chopped pecans
12 oz. semi-sweet chocolate chips

Cream together the margarine, sugar, and brown sugar. Beat the 4 eggs and mix into the mixture. Add 4 teaspoons vanilla extract.

Sift together the flour, salt and soda. Add to the above mixture. Mix in 12 oz. chocolate chips and 1 cup pecans.

Drop onto ungreased cookie sheet.

Bake at 350 F for 8-10 minutes per batch.

Cheese Wafers

1/2 pound grated sharp cheddar (8 oz)
1/2 pound butter
2 1/2 cups flour
1/4 teaspoon red or
1/8 teaspoon cayenne pepper
1 teaspoon salt

Cream butter and cheese; add salt, pepper and flour.

Press through cookie press or roll and cut.

Bake 10-15 minutes at 350 degrees F.

Almond Cookies (China)

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup lard or vegetable shortening
3/4 cup sugar
1 large egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract

1 lg egg, lightly beaten
36 whole blanched almonds

Preheat oven to 350 F.

Grease 2 cookie sheets.

Combine flour, baking powder, baking soda and salt in bowl. Beat lard and sugar in mixer bowl until light. Add egg, beating until light and fluffy. Beat in almond and vanilla extracts. At low speed, gradually add dry ingredients, beating until blended.

Roll dough into 1 1/4 in. balls. Place 2 inches apart on cookie sheets. Flatten each ball slightly with palm and brush lightly with beaten egg. Gently press almond in center of each cookie.

Bake 10 to 12 min., until golden brown. Cool on wire racks.

Makes 3 dozen