Now here's a real treat, some of my infamous cookie recipes. I mostly bake cookies around the holidays, but, occasionally someone will twist my arm for a treat. Read thru, perhaps you will see something new, if you have any comments please email me or post them on the Message Board. Most of these recipes I have written down on notepaper. I really do not know where they all originated. They are favorites of ours.

Gingersnaps

3/4 Cup soft Shortening

1 Cup Sugar

1 Egg 1/2 Cup Molasses

2 1/4 Cups All-Purpose Flour

2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Tsp Ground Cloves

1/2 Tsp Ground Cinnamon

1 Tsp Ground Ginger

Pinch Ground Cardamon, if desired

1/4 Cup Sugar

1/2 Tsp Ground Cinnamon

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Cream shortening, sugar, egg and molasses. Combine flour, soda, salt, and the next 4 spices; add to creamed mixture. Chill dough thoroughly. Roll into balls the size of small walnuts. Dip tops in mixture of 1/4 cup sugar and 1/2 tsp ground cinnamon. Place, sugar side up, about 3" apart on a greased cookie sheet. Sprinkle each cookie with two or three drops of water to produce a cracked surface. Do not flatten cookies. Bake at 375 degrees F. about 10-12 minutes or until cookies are just set, but not hard.

Although cookies will puff up during baking, they will flatten when removed from the oven. Yield: 4 1/2 dozen.

Hermits

1 Cup Sugar

1/2 Cup Molasses

1/2 Cup Sour Cream

1/2 Cup Butter (melted)

1/2 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Allspice

1/4 Tsp Nutmeg

1 Egg

1 Cups Flour

1 Cup Chopped Nuts

1 Cup Raisins

Mix all together and drop on greased cookie sheet, allowing room to spread. Bake 350 degrees 10-20 minutes.

Bay's Rumballs

2 Cups Finely Crushed Vanilla Wafers

1 Cup Sugar

1/2 Cup Finely Chopped Walnuts ( I use black walnuts)

1/3 Cup Butter or Margarine, melted

1/4 Cup Light Rum

Powdered Sugar

Line airtight container with wax paper. Set aside. In large mixing bowl, combine wafers, granulated sugar and walnuts. Add butter and rum. Stir until well blended (mixture will be crumbly).

Shape mixture into 1" balls. Roll balls in powdered sugar. Place on ungreased cokkie sheets. Let stand for 1 hour. Reroll balls in powdered sugar before placing in prepared container. Store in refrigerator. Flavor of Rum Balls improves after a few weeks storage. Makes 2 1/2 dozen cookies.

Russian Teacakes

1 Cup Soft Butter

1/2 Cup Powdered Sugar (sifted)

1 Tsp Vanilla

Mix the above and add:

2 1/4 Cup Sifted Flour

1/4 Tsp Salt

3/4 Cup Finely Chopped Black Walnuts

Roll dough into balls the size of small walnuts and place on ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes.

Roll baked cookies in Powdered Sugar and place on wax paper and reroll in Powdered Sugar when cool. Makes 4 dozen 1" cookies.

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This page 1st published April 10, 1999