1 cup softened margarine 1/3 cup sugar
1/3 cup brown sugar 1 ½ tsp. vanilla
1 tsp. baking soda 2 cups sifted flour
½ cup chopped nuts
1 bag Hershey kisses
1 cup mini-chocolate chips.
Directions: Combine margarine, sugars, and vanilla. Add dry ingredients. Drop
cookies onto ungreased cookie sheet. Bake 8-11 minutes at 350 degrees.
Comment: Michael and Elizabeth had a nanny, Kim, when very young, and they loved these cookies. Mini chips make the texture.
1¼ cups flour ½ tsp. baking powder
¼ tsp. salt 3 large eggs
1 tsp. vanilla 2/3 cup sugar
2 tsp. grated lemon rind
¾ cup melted, cooled butter
1 T. lemon juice (optional)
Directions: Preheat oven to 350 degrees. Sift together flour, baking powder, and
salt; set aside. Beat eggs until light and lemon colored. Add vanilla extract to eggs.
Gradually beat sugar into egg mixture and continue beating until four times original
volume. Fold in lemon rinds and flour mixture. Stir in cooled, melted butter.
Brush Madeleine pans (or small muffin tins) with additional melted butter. Fill each
shell 2/3 full. Bake 12 minutes, or until a toothpick inserted in the center comes out
clean. Remove the cakes from the pan with a knife and cool on racks. Dust the tops
with sifted powdered sugar.
Comment: Madeleine pans look like shells and produce very pretty little tea cakes.
Don’t forget to butter the tins between batches. If you make several tins you will
want to wash the crumbs out once or twice.
For more lemon taste, add 1 T. lemon juice.
1½ cups sugar 1 cup margarine
1 tsp. almond extract 2 eggs
4 cups flour ½ cup coconut
1 tsp. baking soda mixed in 2 tsp. hot water.
Beaten egg whites (in addition to 2 eggs above)
Coconut to garnish
Directions: Soften margarine. Blend sugar, margarine, and almond extract. Beat in
2 eggs. Add soda mixture and flour. Add coconut. Roll into balls. Dip in beaten
egg whites. Roll in coconut.
Place on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Comment: Aunt Nancy loves these!
½ cup butter
1 cup sugar
½ cup peanut butter
1 tsp. vanilla
1 egg
2 T. milk
1 ½ cups flour
½ tsp. baking soda
½ tsp. salt
2 crushed Clark / Butterfinger bars
Directions: Cream butter and sugar until light and fluffy. Beat in peanut butter,
vanilla, egg, and milk. Add sifted dry ingredients, mixing well. Chill dough. Roll
out dough on lightly floured surface. Sprinkle crushed candy bars over dough. Roll
like a jelly roll and wrap in wax paper. Chill. Cut in1/4”slices. Bake 10-12 minutes
at 350 degrees.
Comment:
¾ cup margarine
½ cup sugar
½ cup brown sugar
1 egg
2 T. milk
1 tsp. vanilla
1 ¼ cups flour
½ tsp. baking soda
1 ¼ cups graham cracker crumbs
¼ tsp. salt
¼ tsp. cinnamon
1 pkg. M&M semi-sweet chocolate mini baking bits
Directions: In a large bowl, cream margarine and sugars until fluffy. Add egg,
milk, and vanilla, blending well. Combine flour, graham cracker crumbs, baking
soda, salt, and cinnamon; blend well into creamed mixture. By hand, stir in baking
bits.
Drop heaping teaspoonfuls on ungreased cookie sheets. Bake at 350 degrees for 8-
10 minutes. Cool 1 minute before removing to rack.
Comment: To make Chocolate Graham Cookie S’mores, sandwich two cookies
together with one teaspoon marshmallow crème.
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