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Vintage homemade cookies recipes, baked with love, uncovered in old recipe boxes, handwritten on papers, and other cool places from past baking days, when moms and grannies actually did that sort of stuff.
I love to discover old recipes from the 40's, 50's, and 60's.
Cookies have to be everyones favorite recipes. You can't go wrong with a cookie. The smells, the tastes, the appeal of the cookie is universal. Oven sweets like chocolate chip, peanut butter, oatmeal raisin, granny's best from the past.
So sit back, and enjoy a little time travel.............................Check out a video from lovetheclassics. Just click the pointy play thingy. It's sure to get you in the baking mood, then you can be The Perfect Housewife Too!
Peanut Butter Cookies.
Oatmeal Cookies.
PinWheel Cookie Recipes.
Chewy Brownies
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
1 C. White Sugar
1 Cup Brown Sugar
1 Cup Shortening (scant)
2 Beaten Eggs
2 Cups Shifted Flour
1/4 tsp. Salt
2 tsp. Bak. pwd.
1 tsp. Vanilla
2 C. Krispies or Flakes
1/2 Cup nuts
1 Cup Shredded Coconut
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Vegetable Bin
Vintage Recipe Books
Vintage Hershey's - 1940
Vintage Coconut - 1948
Old Calumet Booklet
Cream 1 cup shortening and 1 1/2 cups sugar.
Add 3 eggs and mix well.
Sift together 3 cups flour, 1 tsp. soda, 1/2 tsp. nutmeg and a pinch of salt.
Add alternately to creamed mixture with
1/2 cup hot water, mix well.
Last add 1 cup raisens or currrents.
Bake in (450) oven until brown.
Makes 90 cookies.
1 lb Butter
2 Extra Yolks
1 cup Sugar
4 1/2 Cups Sifted Flour
2 Whole Eggs
Vanilla
Cream sugar and butter. Add beaten eggs, then flour gradually. Add vanilla to taste.
Use cookie press to form you own design.
Bake in moderate oven 350 to 378 for 20 minutes or until done.
Should be light in color. These
bake very quickly and need to be watched constantly. Makes 100 Cookies
1/2 cup butter or margarine
1/4 cup sugar
1 egg yolk
1 egg white
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 cup sifted all purpose flour
1/2 cup ground or finely chopped nuts
Candied Cherries
Cream butter and sugar until fluffy. Add egg yolk, vanilla, lemon juice and blend well.Stir flour into creamed mixture. Cover bowl. Store in refrigerator 3 to 4 days. When ready to bake, roll into tiny balls, using about 1 1/4 teaspoon dough for each one. Dip into slightly beaten egg white. Roll in nuts. Place 2 inches apart on ungreased baking sheet and put a sliver of cherry down into each cookie. Bake at 325 degrees for 10 to 12 minutes. "I think you can use pecans too." she wrote on the card.
1/2 Cup Shortening
1/2 tsp. salt
1/2 Cup Brown Sugar
1 Cup Flour
Spread mixture in greased pan 8 x 12 x 2. Bake 12 minutes. 350 degrees.
Mix 2 eggs well beaten, 1 cup brown sugar, 1 tsp. vanilla, 2 tbs. flour, 1/2 tsp. baking powder and 1 cup cocoanut. Spread over baked mixture, return to oven and bake another 12 minutes. Cut in squares.
Cream 1 Cup Brown Sugar, 1 Cup White Sugar and 1 Cup Shorting. Add 2 beaten eggs and 1 Cup Pineapple (drained). Shift together 4 cups flour, 1 tsp. bak. pwd., 1/2 tsp. soda and 1/2 tsp. salt. Add to creamed mixture with 2 tsp. vanilla and 1 cup nuts. Mix well, drop by spoonfuls on greased cookie sheet. Bake in moderate oven. Cookies are very moist.
Recipes for two types of cookies, suitable for mailing to servicemen in Viet Nam - November 3rd, 1966
Honey Date Bars
1 cup honey
3 eggs well beaten
1 teaspoon vanilla
1 1/3 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
two 7 14 oz. packages pitted dates - cup up
1 cup chopped nuts
fine granulated sugar
Mix honey, eggs and vanilla, beat well. Add sifted dry ingredients, dates and nuts. Spread in greased 13 x 9 x 2 inch pan. Bake in moderate oven - 350 degrees for about 45 minutes. Cool in pan. Cut in 1 x 3 inch bars and roll in sugar.
Eight Day Honey Cookies
1 cup honey
1 cup granulated sugar
2 tablespoons orange juice
1 ounce each citron, candied orange peel and lemon peel
2 2/3 cups blanched almonds
2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon each cinnamon, cloves, nutmeg and allspice.
Heat honey. Add sugar and juice. Force citron, peels and 2 cups almonds through food chopper. Add to first mixture. Add sifted dry ingredients. Cover and chill for eight days. Roll very thin, cut with floured scalloped cutter. Bake on greased cookie sheets in moderate oven - 325 degrees for 8 to 10 minutes. Spread with icing of confectioner's sugar mixed with orange juice and a little grated rind. Top each with a whole almond, using remaining 2/3 cup. Store airtight two weeks before using.
1/2 Cup Shortening
1/2 tsp. Soda
1 Cup Brown Sugar
1/2 tsp. Baking Powder
1 Egg
1/2 tsp. Cinnamon
1/2 Cup Hot Coffee
1/2 Cup Raisins
1 1/2 Cup Flour
1/2 Cup Nuts
Mix in order and bake in cake pan - about 20 minutes
350. Frost with powdered sugar icing.
Belongs to Virgie Towell
Boil 1 c. raisins with 2 c. water until 1 c. liquid remains. Add 1/2 c. shortening. Cool
Shift together: 2 c. flour, 1 c sugar, 1 tsp. soda - cinnamon - all spice - and cloves. Salt.
Add to liquid, fold in 1 beaten egg.
Bake in loaf pan at 350 for 1/2 hr.
Glaze - Mix 1/4 lb. pwd. sugar and milk to make thin mixture. Spread over cake as it comes from the oven.
made by Eva Wiedrick
3 Cups Sugar
1 small can evap. milk
1/4 lb. butter
1 teas. vanilla
1 Cup Dark Corn Syrup
1 1/2 Cup Grated Coconut
Cook sugar, butter, mil and syrup, over low heat for 30 min. Stir often. Add coconut and cook over high heat to 235 degrees at Boise elevation, stirring constantly. Add vanilla and cool to 110 degrees, then beat until it will hold shape. Drop by teasponfulls onto waxed paper.
Mix in order given.
1/4 Cup Shortening
1 cup Brown Sugar
1 1/2 Cups Flour
1/2 Cup Milk
1/4 Cup Shortening
1 Beaten Egg
1/2 tsp. Soda
3 tbs. Cocoa
Drop by spoonfuls onto a cookie sheet.
Bake 20 minutes in a 350 degree oven.
Very good with powdered sugar icing.
These are deliciously crisp...and they're crisp all the way through.
2 1/2 cups sifted all purpose flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon baking soda
2 eggs
1/2 cup molasses
2/3 cup melted shortening
1 cup chopped seedless raisins
Sugar
Sift together flour, cinnamon, cloves, ginger, salt, 1/2 cup sugar and baking soda. Beat eggs; add molasses; combine with dry ingredients, mixing smooth. Add shortening; mix well. Add raisins. Shape into long roll 3/4" in diameter. Cut into 3/4" pieces; roll in balls. Roll each in sugar; place on greased baking sheet. Bake in moderately hot oven, 375 degrees for 15 minutes. Makes about 90 cookies
Dough:
1/2 cups butter
1/2 cups brown sugar
1/2 cups white sugar
1 egg beaten
2 cups sifted flour
1/2 teaspoons soda
Combine then toss on floured board and roll to 1/2 inched thick. Spread with filling as for a jelly roll. Wrap in wax paper and chill. Slice and bake at 400 degrees for 12 minutes.
Filling
1/2 pound pitted dates
1/3 cups water
1/4 cups sugar
1 cups nuts.
Cook, then add nuts.
1/2 lb. butter
2 egg yolks
1 cup sugar
2 cups flour
1 cup chopped walnuts
1/2 cup strawberry jam
Cream butter until soft, add sugar gradually and beat until light and fluffy. Add egg yolks and blend well. Gradually add flour, mixing well. Stir in chopped walnuts and spoon half the batter into greased 10 inch square pan. Spread jam over. Then spread on remaining batter. Bake 325 degrees about 1 hour. Cut into 1 x 2 inch squares.
Mix together: 3/4 cup soft shortening, 1/4 cup soft butter, 1 cup sifted powder sugar, 2 t. vanilla
Mix in 1 1/4 cup flour (1 cup is enough), 1/2 t salt, 1 cup rolled oats.
Divide in halves and roll 1 1/2 inch in diameter. Slice 1/4 inch. Bake 12 to 15 minutes in 350 oven
Combine :
1 cups flaked coconut
1/2 cup finely cut dates or figs
1/2 cup walnuts - chopped
1/2 cup sugar
1/8 teaspoon salt
Mix well
Add:
1 well beaten egg
1/2 teaspoons vanilla
Blend - Stand 5 minutes.
Drop from teaspoons on cookie sheet.
Bake 15 minutes or until golden brown at 350 degrees.
49 - 14 ounce bag - caramels
3 Tablespoons water
5 cups crisp rice cereal or toasted oat cereal.
1 cup peanuts
1 - six ounce package or cup of semi sweet real chocolate morsels
1 six ounce package or 1 cup butterscotch flavored morsels
Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts. Toss until well coated. With greased fingers, press mixture into greased 13 x 9 inch baking pan. Sprinkle morsels on top. Place in 200 degree oven for five minutes or until morsels soften. Spread softened morsels until blended to form a frosting. Cool cut into bars.
by Hazel DeMeyer
Beat well with beater - 3 eggs and 1 cup sugar
1/2 tsp salt
1/2 cup chopped nuts
1 cup dates (cut fine)
1 cup flour
2 tsp Baking Powder
1 tsp vanilla
Mix as given with spoon. Bake 20 minutes in 350 oven in a 9 x 13? pan.
My grandmother then wrote, "It doesn't give how long to bake. I would say about 10 to 12 minutes and maybe a 350 degree oven. Rt 1 Frankfort, Ohio 45628"
Nut Cookies
1 cup Crisco
1 cup brown sugar
1 cup granulated sugar
1 tablespoons cold water
1 teaspoon vanilla
4 cups flour
1 teaspoons soda
1 teaspoon baking powder
1 teaspoon salt
1 cup nuts or raisins.
Drop by teaspoons on cookie sheet and bake.
1/2 cup shortening - half butter softened
1 cup sugar
1 egg
1 tsp. vanilla
2 2/3 cup flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup dairy sour cream
Heat oven to 425 degrees. Mix shortening, sugar, egg, and vanilla. Blend in remaining ingredients. Divide dough into 3 parts. Roll each part 1/4 inch on floured board. Trace around child's hand with a pastry wheel. Cut remaining dough into desired shapes. Bake 6 to 8 minutes. Cool. Decorate as desired. About six hand cookies and one dozen 2" cookies if using self rising flour and omit soda, salt, and powder.
I thought this was a cute idea, to make cookies in the shape of your childrens hands. Great girl scout, 4 H, Church Vacation School or any group idea for baking in the kitchen.
Mix in pan on medium heat - cook until it starts to boil
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick oleo
Remove and cool 1 Minute
Add:
1 teaspoon vanilla
1 pinch salt
1/2 cup chunky peanut butter (optional)
3 cups quick oats
Drop by teaspoonfulls on wax paper or foil
Cool..........Eat
This recipe belonged to Marie Cydrus, my Aunt and a very nice lady. This was a recipe she used often in the 1950's and 60's.
She doesn't include complete instructions. For instance, she did not include the temperature for baking.
Nor did she say you would need to cut the cookies into a round shape after you "roll out" and before you "bake".
Sometimes when they would write a recipe down, they just took for granted that everyone knew how to bake, what temperatures to use, and what to do before filling a cookie. And back then, they did.
I know the recipe isn't complete, but I didn't want what there was to be lost forever. I know a real cook will know what to do.
Filled Cookies
2 Cups Sugar
1 Cup shortening
1 Cup milk
2 Eggs
2 tsp Vanilla
2 tsp Soda
4 tsp Cream of Tartar
Enough flour to make a soft dough. Roll out and bake.
Filling
1 Cup raisins or dates
1/2 cup sugar
1/2 cup water
Cook until thick
1 cup shortening
1 cups brown sugar
1 cups white sugar
Add: 2 eggs - unbeaten
1 tsp. vanilla
Mix until smooth
Add: 2 cups flour, 1 tsp. soda, 1/2 tsp baking powder, 1/2 tsp. ginger
Add: 2 cups oats, 2 cups corn flakes, 1 cup coconut.
Bake at 375 degrees for 10 to 15 minutes.
Note: Makes Lots
2 cups cooking oil or shortening "I use Canola oil." she wrote in the margin
2 cups brown sugar
2 cups white sugar
2 teaspoons vanilla
4 eggs
Add:
2 teaspoons baking soda
1 teaspoon salt
4 cups flour
2 teaspoons coconut
1 1/2 cups quick oats
6 oz. or 12 oz. chocolate chips
4 cups cornflakes
nuts
Bake 350 degrees on ungreased cookie sheet.
Added to site 1-21-2008
2 cups brown sugar
1 cup shortening
1 cup cold coffee
1 cup raisins
3 1/2 cups flour
2 eggs
1 t. cinnamon
1 t. nutmeg
1 t. baking powder
1 t. soda
Drop on tins and bake
Oatmeal Candy Cookies
from Seattle, Washington Recipe box
Added to site 1-21-2008. This card was marked 5-9-1956, so I will assume this is the date, she was given the recipe. Some ladies kept very good notes on their recipes.
Bring to a boil:
2 cups sugar
1/2 cup milk
1/2 cup shortening
Remove and add following:
1/2 cup peanut butter
3 cups quick cooking oatmeal
1 tsp. vanilla
Put by teaspoons on wax paper
Cover pan and let stand in refrigerator. You can also add nuts, cocoanut or raisins
The owner of this recipe, wrote to say, this recipe belonged to her Great--Aunt. A recipe for buttermilk cookies. She said they had redacted it for modern cooking, but had traced the original as far back as 1829 to my 4 greats grandmother. The cookies are incredibly tender and frost well for holiday gifts. Enjoy!
Julia's Soft Buttermilk Sugar Cookies
2 cups sugar
1 cup shortening
2 eggs
1 cup buttermilk (dissolve 1 teaspoon baking soda in buttermilk)
1 teaspoon vanilla
1 teaspoon salt
2 teaspoon baking powder
4 cups unsifted flour
Mix sugar and shortening and eggs until blended
Add buttermilk, vanilla Combine dry ingredients, add to wet mixture
Chill over night
Roll on board with enough flour to keep from sticking to board
Bake 10-12 min in 375 degree oven
She wrote: (By the way, she is an incredible person)
I can remember Auntie Julia making these for me every time we came over, The dough should be tender (which is why the refrigeration), and the trick to these is to bake them until they're just "set". The bottom should be just brown, and you have to experiment with them for the heat in your oven to get them right and just cooked all the way through. They freeze really well unfrosted, and if they get dry, you can soften them back up with a slice of bread in with them. She also used to dip her cookie cutters in powdered sugar to help the cookies release (most of the cutters were made by hand for her by her brothers who were blacksmiths and made most of the stuff around the farm). She had a frosting recipe that she never wrote down which she used to decorate the cookies with for holidays (I've never been able to reproduce it because it used liquid milk sugar drawn off from out of the milk tankers after the milk had been unloaded at the dairy --- most of the time it was just tossed before the tanker was scrubbed for the next run, and the farm wives got jars of the stuff for free on pick up days), and then she would put a couple of hot cinnamon candies on them for a bit of a bit (no more than three per cookie depending on cookie size).. Modern buttercream frosting works well, although, I prefer them straight without it to dip in milk.
I also have a recipe for a big soft oatmeal cookie from the other side of the family which is at least as old. I've adapted the recipe to use Oat Trim and Splenda to cut down on the sugar and fat content (Oat Trim is available at King Arthur if you can't find it locally and adds fiber). I'll see if I can find both versions for you to add, too, if you want. She used to send out two of them for my grandfather's breakfast because they were so big, and occasionally varied them by adding in coconut. Lunch was usually Scots eggs (which I also have a recipe for) along with a mason jar full of lemonade in the summer, especially if he went right out to the fields following milking (which started at 4:30 am). I've never found a cookie recipe like it, because unlike most , it only uses white sugar and comes out cakey rather than flat and chewy like most I've seen. I updated the original recipe to use Crisco instead of butter and lard.. I can add the Scots eggs, too. if you like. I don't know if you've ever had them before, but they're hard boiled eggs covered in sausage and breadcrumbs then deep fried. They can be eaten hot or cold, and although we always had them with homemade sausage from the farm, I found the Scots lightened them up by using ground turkey instead of sausage when I went to Scotland in 1990. Both recipes go back to at least 1850 (probably older).
(You can purchase this vintage booklet by clicking the link there. You will love all the recipes in this booklet. The recipe below will entice you to purchase the booklet. After all, with recipes this easy, how could you not!.........Ok, back to the temptation.............)
$5,000 Second Grand Prize Winner by Natalie R. Riggin, Olympia, Washington
Bake at 350 degrees for 8 to 12 minutes. Makes about 4 dozen cookies
Sift together...2 1/2 cups sifted Pillsbury's Best Enriched Flour*
2 teaspoons double acting baking powder and 1/2 teaspoon salt
Cream.....3/4 cup butter. Gradually add 1 cup firmly packed brown sugar, creaming well.
Add...1 unbeaten egg and 1 teaspoon French's Vanilla; beat well.
Blend in.....the dry ingredients gradually; mix thoroughly.
Combine...1 1/2 squares (1 1/2 ounce) melted, cooled unsweetened chocolate and 1/4 teaspoon soda.
Remove....2/3 of dough to floured surface. Blend chocolate mixture into remaining dough; chill if necessary for easier handling.
Roll Out...half of light dough to floured surface. Blend chocolate mix into remaining dough; chill if necessary for easier handling.
Cut...into slices 1/8 to 1/4 inch thick and place two slices together on a greased baking sheet to resemble and owl. Pinch a corner of each slice to form ears. Place a chocolate chip in the center of each slice for eyes; press a whole cashew nut between slices for a beak.
Bake .....in moderate oven (350 degrees) 8 to 12 minutes. Remove from baking sheets immediately. Store cooled cookies between layers of foil in a flat, tightly covered container.
*If you use Pillsbury's Best Enrich Self Rising Flour (sold in parts of the South) omit baking powder, soda and salt.
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