Snicker Doodle Cookies
Cinnamon Sugar Cookies
Date-Nut Ball Cookies
Meringue Cookies
Lazy Man's Cookies
Energy Cookies
Orange Slice Cookies
Peanut Butter Rice Krispies
Date Pinwheels
S'more Sandwich Cookies

Cookie Recipes

Snicker Doodle Cookies
11⁄2 cup shortening
11⁄2 cup sugar
2 eggs
23⁄4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1⁄2 tsp. salt
2 tbls. sugar
2 tsp. cinnamon
Mix shortening, sugar and eggs together thoroughly. Sift together flour, cream of tartar, soda and salt and stir into shortening mixture. Chill dough and roll into balls (size of walnuts). Mix together sugar and cinnamon and roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400° 8 to 10 minutes, or until lightly brown, but soft. Yields 5 dozen cookies. Lizzie Gingerich, Clark, Mo.
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Cinnamon Sugar Cookies
1 cup butter or margarine, softened
1 cup sugar
1 cup confectioners sugar
1 cup vegetable oil
2 eggs
1 tsp. vanilla extract
41⁄3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. cream of tartar
1 cup pecans, finely chopped (optional)
Colored sugar (optional)
In a large mixing bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cinnamon and cream of tartar. Stir in the pecans if desired. Roll into 1-inch balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired. Bake at 375° for 10 to 12 minutes. Yields 5 to 6 dozen cookies. Sarah Miller, Moberly, Mo.
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Date-Nut Ball Cookies
2 eggs, slightly beaten
1⁄4 cup sugar
1 tbls. oleo
3⁄4 cup Splenda
13⁄4 cup Rice Krispies
8 ounces dates, chopped
Coconut
Cook and stir eggs, sugar, oleo and dates over low heat for 3 minutes. Add Splenda, cook for 1 more minute. Remove from heat and add Rice Krispies; mix ingredients well. Cool. Roll cookies into balls and roll in coconut. Store in cool place. Yields 24 cookies. Willene Asbury, Perry, Mo.
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Meringue Cookies
4 egg whites (unbeaten)
11⁄2 cup sugar
1 tsp. vanilla
Cake coloring if desired
1 cup pecans
Stir egg whites, sugar, vanilla and coloring in a 11⁄2 quart pan. Heat until just warm. Remove from heat and beat until firm. Fold in nuts. Drop by teaspoons on greased cookie sheet. Bake 12 minutes at 325°. Yields 3 dozen cookies. Joan Greenwood, Brunswick, Mo.
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Lazy Man’s Cookies
2 cups sugar
3 tbls. cocoa
1 stick margarine
1⁄2 cup milk
1⁄2 cup peanut butter
3 cups quick rolled oats
1 tbls. vanilla
Mix sugar, cocoa, margarine and milk in a sauce pan. Boil for 1 minute. Remove from heat and add at once the remaining ingredients. Stir well and drop on wax paper to cool. Yields 2 dozen cookies. Irene Yoder, Clark, Mo.
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Energy Cookies
11⁄3 cup creamy or chunky peanut butter
2⁄3 cup honey
11⁄2 cup nonfat dry milk
1⁄2 cup wheat germ
1⁄2 cup coconut (opt.)
11⁄2 tsp. coconut flavoring or vanilla
Combine all ingredients in a large bowl. Mix well, press into 8x8-inch pan and refrigerate, covered. Cut into small 1-inch squares. Cookies may be frozen. Yields 4 dozen cookies. Marie Wheeler, Mound City, Mo.
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Orange Slice Cookies
1 cup brown sugar
1 cup white sugar
1⁄2 cup oleo
3 eggs
1 tsp. soda
1 tsp. baking powder
1 tsp. cream of tartar
21⁄2 cups plus 2 tbls. flour
1 tsp. vanilla
1 cup nuts
20 orange slices (cut into small pieces)
Cream sugars and oleo; add eggs. Sift soda, baking powder and cream of tarter with flour. Mix well; add vanilla, nuts and orange pieces. Bake 12 to 15 minutes at 350° or just until brown. Do not over cook. Yields 2 dozen cookies. Wilma Carter, Richmond, Mo.
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Peanut Butter Rice Krispies
1⁄2 cup white syrup
1⁄2 cup sugar
1 cup peanut butter
2 cups Rice Krispies
Put syrup and sugar in a 2-quart sauce pan and stir. Bring to boiling and remove from heat. Stir in peanut butter until melted. Add Rice Krispies and mix well. Drop by heaping teaspoon on wax paper. Yields 4 dozen cookies. Anna VanGilder, Lamar, Mo. Top

Date Pinwheels
21⁄4 cup dates, chopped
1 cup white sugar
1 cup water
1 cup nuts, chopped
1 cup shortening or butter
2 cups brown sugar
3 eggs, beaten
4 cups flour, sifted
1⁄2 tsp. salt
1⁄2 tsp. soda
1 tsp. vanilla
Combine dates, sugar and water in saucepan. Cook over low heat until thick, about 10 minutes, add nuts and cool. Cream shortening or butter, add brown sugar and eggs; beat well. Sift flour with soda and salt; add to shortening mixture. Add vanilla, blending mixture until easily handled (like biscuit dough). Chill thoroughly. Divide mixture into 2 parts. Spread on date mixture. Roll like jelly rolls into 2 long rolls. Place on wax paper. Chill overnight in freezer. Slice about 1⁄4-inch thick. Bake at 375° for 8 to 10 minutes. Yields 61⁄2 dozen. Katie Yoder, Clark, Mo.
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S’more Sandwich Cookies
3⁄4 cup butter or margarine, softened
1⁄2 cup sugar
1⁄2 cup brown sugar, packed
1 egg
2 tbls. milk
1 tsp. vanilla extract
11⁄4 cup all-purpose flour
11⁄4 cups graham cracker crumbs
(about 20 squares)
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1⁄8 tsp. ground cinnamon
2 cups (12 ounces) semi-sweet chocolate chips
24 to 28 large marshmallows
In a mixing bowl, cream together the butter and sugars. Beat in egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2-inch apart onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes or until golden brown. Remove to wire racks to cool. Place four cookies bottom side up on a microwave safe plate; top each with a marshmallow. Microwave, uncovered, on high for 16 to 20 seconds or until marshmallow begins to puff (do not over cook). Top each with another cookie. Repeat. Yields 2 dozen cookies. Mrs. Eddie Miller, Clark, Mo.
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