Recipes

Rocky’s Pumpkin Cookies

Rocky’s Pumpkin Cookies

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Ingredients

Instructions

  • Cream shortening and sugars until fluffy.
  • Add eggs, pumpkin, salt, and vanilla; mix.
  • Sift together flour, baking powder, soda, and spices.
  • Add to mixture.
  • Add raisins, dates, coconut, or nuts as desired.
  • Drop by teaspoons on greased cookie sheet.
  • Bake at 375º for 8-10
  • minutes.
  • Enjoy.

Notes & Wine Advice

I always double this recipe. The cookies only get better each day if they last that long!
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Course; Coockies / Biscuit

Pumpkin Cookies from Deb Stanley

Pumpkin Cookies from Deb Stanley

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Ingredients

Frosting:

Instructions

  • Cream sugar, shortening, and all other ingredients, flour and raisins last.
  • Bake at 375º for 6-8
  • minutes.
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Course; Coockies / Biscuit

Ginger Creams

Ginger Creams

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Ingredients

Instructions

  • Mix in order given.
  • Drop by teaspoonfuls on cookie sheet.
  • Bake at 350º for 10-12 minutes.
  • Frost with icing of 2 cups sifter powdered sugar, 1 tablespoon melted butter, 3-4 tablespoons cream, and 1 teaspoon vanilla
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Course; Coockies / Biscuit

Ginger Snaps

Ginger Snaps

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Ingredients

Instructions

  • Cream together shortening and sugar.
  • Beat in eggs.
  • Add molasses and sifted dry ingredients.
  • Roll into 1″ balls.
  • Dip into sugar, press flat.
  • Bake at 375º 15-18 minutes.
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Course; Coockies / Biscuit

Grandma Stanley’s Oatmeal Cookies

Grandma Stanley’s Oatmeal Cookies

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Ingredients

Instructions

  • First boil raisins–do not drain until you have taken out the 5 tablespoons water.
  • Mix ingredients in order.
  • Put soda in cup and add raisin water, then add to ingredients.
  • Add drained raisins and walnuts.
  • Drop on greased cookie sheet.
  • Bake at 350-375º for about 13
  • minutes–check after 10 minutes.
  • Makes 3 dozen.

Notes & Wine Advice

These are a great favorite in the Stanley family.
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Course; Coockies / Biscuit

Swedish Hugs

Swedish Hugs

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Ingredients

Instructions

  • Mix butter, brown sugar, 1 egg, chopped almonds, spices, vanilla, baking powder, and flour.
  • Roll into walnut size balls.
  • If you have trouble rolling balls, refrigerate for a couple of hours first.
  • Dip one side of ball in beaten egg and then in sugar.
  • Place that side up on greased cookie sheet.
  • Press a blanched almond into ball top.
  • Bake in 350º oven until lightly browned, 14-16
  • minutes.

Notes & Wine Advice

Don’t overbake.
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Course; Coockies / Biscuit
Cuisine; European / Sweden

Rosette Cookies

Rosette Cookies

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Ingredients

  • 2 eggs slightly beaten
  • 1 cup sifted flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 tablespoon almond or rum extract

Instructions

  • Add sugar to eggs, then add milk.
  • Sift flour with salt; stir into egg mixture and beat until smooth–about the consistency of heavy cream.
  • Add flavoring.
  • Fry in deep fat fryer (Fry Daddy works great), cool on paper towels, sprinkle with confectioner’s sugar or cinnamon-sugar combination.

Notes & Wine Advice

Serve with either side of cookie face up.
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Course; Coockies / Biscuit

Kransa

Kransa

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Ingredients

Instructions

  • Mix together.
  • Roll out on floured board to ½” thick.
  • Cut with donut cutter.
  • Put lots of sugar on top.
  • Bake.

Notes & Wine Advice

Dough is easier to work with if it is cooled for a couple hours.
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Course; Coockies / Biscuit

Sandbakelser

Sandbakelser

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Ingredients

Instructions

  • Mix vanilla, almond, butter, sugar and egg whites well.
  • Stir in flour.
  • Chill dough until stiff.
  • Press into tins in a thin layer.
  • Bake on a cookie sheet at 350º for 12-15 minutes.
  • Do not let them get brown.
  • Allow to cool in tins for a minute, then tap out onto a towel to cool completely.
  • Eat any you break immediately.

Notes & Wine Advice

Everyone helps make these cookies for Christmas at our house.
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Course; Coockies / Biscuit

Fattigmand

Fattigmand

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Ingredients

Instructions

  • Beat the egg yolks, add whites and then sugar; beat well.
  • Add the cream, cardamom, and salt.
  • Add melted butter.
  • Add enough flour to make dough stiff enough to handle.
  • Chill overnight (makes dough easier to work with).
  • Roll out VERY THIN.
  • Cut into diamond shaped pieces; cut a small slit in center lengthwise.
  • Pull one end through the hole.
  • Fry in deep fat until very light brown.
  • Dust with powdered sugar.
  • I cut the recipe in half.
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Course; Cake