Vintage Recipe - Fruit Butterscotch Cookies

Fruit Butterscotch Cookies

 

3/4 cup     shortening    1 cup     brown sugar    1    egg    2 cups     flour    1 tsp     soda    1/2 cup     shredded coconut    1/2 cup     nut meats    1/2 cup     candied fruit    1/2 cup     dates

1 Cream.sugar and shorteIning, 2 Beat in Whole egg 3 Sift flour with soda. 4 Mix thoroughly. 5 Fold in remaining ingredients 6 Bake as Drop Cookies   This recipe came from a vintage 1940's newspaper clipping. I've scanned the clipping to add the recipes to my collection and thought I'd share this one with my online friends.

Vintage Recipe - Puddin Cookies

In the recipe shoe box, I would guess this clipping to be from the 1980's. I think I will try these this weekend with the butter pecan pudding I have been hoarding. Maybe I'll add a dab of white chocolate to the top.



Puddin' Cookies


¾ cup bisquick
1 package instant pudding mix
¼ cup vegetable oil
1 egg

1. Mix all ingredients well
2. Form into balls and flatten with handd on ungreased baking sheet
3. Bake 8 minutes at 350 (mod.)

Servings: 36
Yield: 3 dozen

Vintage Recipes - Lemon Cherry Treats

Baking is not my best skill, but I've had a request for a vintage cookie recipe. I decided to look for something easy, but different. I've found the following vintage recipe in the 1962 book, The Art of Making Good Cookies, Plain and Fancy. The original recipe called for raisins, but I've altered it slightly with dried cherries.

Lemon Cherry Treats
Yield: 4 dozen

1/2 Cup butter or margerine
3/4 Cup sugar
1 egg
1 tbsp lemon juice
grated rind of 1/2 lemon
1 tsp baking powder
1/4 tsp salt
1-3/4 Cups All-Purpose Flour
1/2 Cup dried cherried (raisins, dates, figs)

1. Cream butter with sugar.
2. Blend in egg, lemon juice, and grated rind.
3. Sift together dry ingredients and add, mixing until a compact dough is formed.
   
4. Stir in fruit thoroughly.
5. Form 1" balls.
6. Place on lightly greased cookie sheet.
7. Flatten with the bottom of a glass dipped in flour.
8. Bake at 400 Degrees for 8-10 minutes.

My husband and I truly enjoyed these. A bit of an accomplishment for one that is known as a terrible baker. Good cook, but terrible baker.