Cookies from the 40's, 50's, 60's, 70's and 80's.
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|Free Vintage Collection of Handwritten, Homemade Cookie Recipes
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, granny's best cookies from the past.
So sit back, and enjoy a little time travel.............................Check out a video from
lovetheclassics. Just click the pointy play thingy when you get there. It's sure to get you in
the baking mood, then you can be The Perfect Housewife Too!
Don't forget the Fudge!
|Cereal Cookies by Shirley Domy
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
Swedish Spritzbooken Cookies by Georgia Miller
1 lb Butter
2 Extra Yolks
1 cup Sugar
4 1/2 Cups Sifted Flour
2 Whole Eggs
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
Should be light in color. These
bake very quickly and need to be watched constantly.
Makes 100 Cookies
Coffee Cookies by Norman Fuller
1/2 Cup Shortening
1/2 tsp. Soda
1 Cup Brown Sugar
1/2 tsp. Baking Powder
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.
|Pineapple Cookies by Evonne Pudelko
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.
|Carmel Coconut Drops
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
|Poor Man's Cookies
Belongs to Virgie Towell
Boil 1 c. raisins with 2 c. water until 1 c. liquid remains. Add 1/2 c.
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.
Filled Date Nut Cookies
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.
1/2 pound pitted dates
1/3 cups water
1/4 cups sugar
1 cups nuts.
Cook, then add nuts.
From my grandmother's recipe box comes:
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.
Mrs. Elofson's Chewie Cookies
2 cups white sugar
1 cup butter
2 eggs, well beaten
2 cups oatmeal
1 cup ground raising
2 1/2 cups flour with 1 t. soda
1/2 t. salt
Roll in ball and press with a fork that you wet.
|Butter Balls - Martha's
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
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.
Here is a marvelous recipe for Buttermilk Sugar Cookies, by PenVampyre@aol.com. If you would like an article written for
your website, please contact by email.
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
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).
|Cream shortening and sugars,
Add vanilla, eggs and sifted
dry ingredients. Mix well.
Blend in krispies, coconut and
nuts. Form into balls - one
half the size of a walnut. Bake
on greased cookie sheet in
(375) oven for 10 minutes.