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Cookie Jar Cookies
By Brenda Hyde
Since I was a young girl, baking cookies is one of my favorite
holiday traditions. Over the years I have lost some recipes, found
some new ones and begged for some! These two recipes have remained
favorites for many, many years. My children love baking them with me
and I always have to make extra to make sure we have enough to give
away. Both recipes can be doubled, or tripled.
Gingersnaps
Gingersnaps have become a tradition at our house. Each year I make
tins of them for family members, and extra to have on hand at the house.
There is no comparison to store-bought gingersnaps. The crispiness and
the flavor are wonderful. We have rolled our dough in colored sugar as
well as plain. It's a little bit messy but they turn out nice, and the kids
have a great time! You can store them in tins, cookie jars, cellophane
bags for giving or on trays. They stay crispier if they are airtight and
not combined with other cookies.
Ingredients:
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. ground cloves
3/4 cup shortening
1 cup sugar
2 tablespoons molasses
1 egg
Combine flour, soda, spices and salt. Beat shortening for 30 seconds,
add sugar and beat until fluffy. Add molasses and egg. Beat til
combined. Add dry mix and beat on low until combined. Shape into 1 1/2
inch balls, roll in granulated sugar, and place 3 inches apart on
ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until
light-brown. Cool on racks. Makes 20. Note: I also make tiny gingersnaps
and shape the balls into barely one inch in size.
Pantry Cookies
This is hands down my most requested cookie from family members.
The great thing about this recipe is you can substitute AS LONG
as the quantities remain the same. I often put in 1/2 cup of nuts, and
reduce chocolate chips to 1/2 cup. Or increase the coconut. The
1 cup cereal can be any type of cereal. I have not used fruit flavored,
but I have used granola, crispy rice, corn flakes, and bran flakes. The
key is to crush whatever kind of cereal you use. This cookie is crispy
yet chewy. I give them in tins with circles of wax paper between layers.
Ingredients:
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 tsp. vanilla extract
1 cup oatmeal, old fashioned or instant
1 cup crushed cereal, flakes, crispy types; anything crunchy
1/2 cup coconut
1 cup chocolate chips
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
granulated sugar
Preheat oven to 325 degrees. In a large bowl cream, butter
and sugars. Add egg, oil, and vanilla; beat well. Stir in next
5 ingredients. Sift flour, baking soda and salt into mixture.
Mix well. Shape into 1 1/2 inch balls. Roll in sugar and place
on ungreased baking sheets. Flatten with a fork dipped in
cold water, or the sugar. Bake 10-12 minutes or until lightly
browned around edges. Cool on sheets partway before
removing to wire racks. Makes about 8 dozen.
About The Author
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing