Black Walnut Cookies

Ingrients & Directions

2 c Brown sugar
4 ea Egg, well beaten
1/2 c Flour
1/2 ts Salt
1/2 ts Baking powder
1 lb Walnuts, black, chopped

Combine the sugar and eggs and mix well. Sift the dry ingredients and
add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a
greased cookie sheet and bake at 375-F about 12 minutes.

1 Servings

Top-secret Cookie Recipe

Ingrients & Directions

(Recipe may be halved) 1 ts Salt
2 c Butter 2 ts Baking powder
2 c Sugar 2 ts Baking soda
2 c Brown sugar 24 oz Chocolate chips
4 Eggs 1 8 oz Hershey bar, grated
2 ts Vanilla 3 c Chopped nuts — (your
4 c Flour -choice)
5 c Blended oatmeal

Measure oatmeal and blend in a blender to a fine powder.

Cream butter and both sugars. Add eggs and vanilla with flour,
oatmeal, salt, baking powder, and baking soda. Add chocolate chips,
Hershey bar and nuts.

Roll into balls and place apart on a cookie sheet. Bake 10 muinutes at

Makes 112 cookies. 12/10/95

112 servings

Hermit Cookies

Ingrients & Directions

1 c Sugar
3 c Flour
1/2 c Butter
1 ts Cloves
1/2 c Molasses
1 ts Cinnamon
1 ts Soda
1/2 ts Salt
1/2 c Lukewarm coffee
1 c Raisins
1 Egg, beaten

Preheat oven to 350. Cream sugar and shortening. Add molasses then soda
which has been dissolved in the coffee. Add the sifted dry ingredients. Add
raisin then the beaten egg. Make in long strips on a greased cookie sheet.
Bake for 10 minutes.

This recipe is _really_ easy and tastes great.


1 Servings

Fudgy Chocolate Cookie Bars

Ingrients & Directions

1 3/4 c Flour
3/4 c Confectioner’s sugar
1/4 c Cocoa
1 c Butter; cold
12 oz Semisweet chocolate chips
14 oz Sweetened condensed milk
1 ts Vanilla
1 c Nuts; chopped

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and
cocoa; cut in butter until crumbly – mixture will be dry. Press firmly on
bottom of 9×13″pan. Bake 15 minutes. Meanwhile in a medium saucepan, over
medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.
Pour evenly over baked cuts. Top with nuts and remaining 1 cup chips; press
down firmly. Bake 20 minutes longer or until set. Cool.

1 servings

Decadent Chocolate Chip Cookies

Ingrients & Directions

2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 c Sugar
1/2 c Brown sugar
1 ts Vanilla extract
1 lg Egg
2 c Chocolate chips or chocolate
1 1/2 c Nuts; chopped (optional)

Combine flour, baking soda and salt in a small bowl. In a large bowl, cream
together the butter, sugar and brown sugar, then blend in the vanilla
extract and eggs. Next, mix in the flour mixture and then add your choice
of chocolate chips or chunks and nuts. (This mix should be very chunky and
thick.) Scoop the cookie dough onto a cookie sheet with a large ice cream
scooper, dipping the scoop in water between uses to prevent sticking. Bake
on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.

1 servings

Bittersweet Chocolate Chunk Cookies

Ingrients & Directions

1/2 c Butter or margarine
1/2 c Sugar
1/4 c Packed brown sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Chopped walnuts or pecans
8 oz Ghirardelli Bittersweet

DIRECTIONS: For food processor method, place butter (cut up), sugar,
brown sugar, egg, and vanilla into processor bowl; process about 10
seconds. (Or in a mixer, cream softened butter with same
ingredients.) Stir flour with baking powder and salt; blend into
creamed mixture. Add nuts. Chop chocolate bars into small pieces;
stir into dough. Drop by rounded teaspoon onto ungreased baking
sheets. Bake at 375-F for 8 to 10 minutes or until light golden
brown. Cool on racks. These cookies are delicious served warm when
the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.

3 Servings

Lard Cookies

Ingrients & Directions

1 c Lard -powder
9/16 c Sugar 3 c Flour (or enough flour to
1 c Buttermilk -make a soft dough which
9/16 ts Baking soda -will
1 ts Salt -hold together for
1 ts Nutmeg -rolling)
1 Heaping teaspoon baking

Melt lard; then cool until lukewarm. Sift all dry ingredients
together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll
dough to 1/2 inch thickness on floured board. Cut large round
cookies. Cook until brown, about 12 minutes.

1 servings

Herman Cookies

Ingrients & Directions

1 1/2 c Flour
2 tb Unsweetened Cocoa
1/2 ts Each Baking Powder and
-Baking Soda
1/8 ts Salt
1 c Packed Brown Sugar
1/2 c Shortening, at room
2 Eggs
3/4 ts Vanilla
1/2 c Herman starter
1/2 c Chopped Nuts (optional)

Chocolate Frosting (recipe follows; optional)

In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set
aside. In large bowl, mix well sugar, shortening, eggs, vanilla and
starter. Stir in flour mixture and nuts until well blended.

Drop by teaspoonful 2 inches apart on greased cookie sheet. Bake in
preheated 350 deg. oven 8 to 10 minutes or until bottoms of cookies and
edges are lightly browned.

Remove to racks. Frost or garnish. (If desired, omit frosting and garnish
each cookie with walnut half before baking.)


In small bowl, mix well: 3/4 C. Confectioner’s Sugar, about 2 Tbs. Milk,
(or more if needed for spreading consistency) and 1/2 square (1/2 oz.)
unsweetened chocolate, melted.



6 Servings

Fresh Lemon And Lavender Ice Cream With Almond Butter Cookie

Ingrients & Directions

3/4 c Granulated sugar
2 Lemons; Zest of
1/2 c Fresh lavender or 1/4 cup
-dried lavender
2 c Whole milk
2 c Heavy cream
8 Egg yolks
12 Thin slices fresh lemon
12 sm Sprigs fresh lavender

In a saucepan, combine lemon zest, lavender, milk and cream. Bring to a
boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together.
Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a
steady stream, slowly add the egg mixture to the hot cream mixture.
Continue to cook for 4 minutes, stirring occasionally. Remove from the heat
and cool completely. Strain the mixture. Add the mixture to the electric
ice cream maker. Process according to manufacturers directions.

Yield: 1 quart

1 servings

Date Pinwheel Cookies

Ingrients & Directions

1 c Chopped dates
2 c Brown sugar; firmly packed
1/2 c Water
2/3 c Margarine
2 Eggs
1 ts Vanilla
4 c Flour
1 ts Baking soda
1/4 ts Cream of tartar
1/2 ts Salt

Make the filling by placing dates, 1/2 cup of the brown sugar, and water in
a saucepan. Simmer about 8 minutes, or until mixture thickens, stirring
constantly. Remove from heat and cool. Cream margarine the remaining sugar
until light. Beat in eggs and vanilla. Sift flour, measure, and sift again
with the soda, cream of tartar, and salt. Stir flour mixture into margarine
mixture gradually to make a stiff dough. Divide dough in half. Roll out
each portion on a lightly floured board, making a rectangle about 8×10
inches and 1/4 inch thick. Spread each with half the cooled date filling.
Roll like a jelly roll. Wrap in wax paper and chill thoroughly for 12 hours
or overnight. Cut slices 1/4 inch thick with a sharp knife. Place on an
ungreased baking sheet. Bake in a 400 oven for 8 to 10 minutes.

SOURCE: Great Desserts of the South (pg. 75)

7 servings