Notes From the Cookie Jar
The 1984 holiday food section featured cookie recipes
from readers. Here are some you can add to your recipe
box.
Almond crescents
2 sticks unsalted butter, softened
1⁄2 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 cups unsifted unbleached flour
1 1⁄4 cups ground,
toasted almonds
Beat butter in medium-size bowl until smooth. Gradually
beat in sugar until light and fluffy. Mix in vanilla and
almond extract. Stir in flour and almonds until blended.
Form dough into ball. Wrap in wax paper. Chill 1 hour.
Preheat oven to 350 degrees. Shape dough into crescents
about 2 inches long, using 1 teaspoon of dough per cookie.
Place on ungreased cookie sheet about 1 inch apart. Bake
15 minutes or until crescents are light in color. Let stand
5 minutes. Cool on wire racks. Makes about six dozen.
-- Pat Headley, Lexington
Cheesecake cookies
1 cup butter
4 ounces cream cheese
1 cup sugar
1egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 1⁄4 cups self-rising flour
1⁄2 cup graham-cracker
crumbs
Filling:
4 ounces cream cheese
2 tablespoons sugar
1⁄2 teaspoon lemon juice
1 egg yolk
1 tablespoon milk or sour cream
Blend butter, cream cheese and sugar. Add egg, lemon
rind, lemon juice and flour. Mix well. Cover and chill
for 1 hour. Shape dough into 1-inch balls. Roll in 1⁄2
cup graham-cracker crumbs. With finger, make indention
in center. Fill with 1⁄2 teaspoon filling.
To make filling: Blend cream cheese, sugar, lemon juice,
egg yolk and milk. Bake on ungreased cookie sheet at 350
degrees for 20 minutes.
-- Yvonne Howard, Mousie
Drop sugar cookies
1 cup butter
1 cup white sugar
1 cup confectioners’ sugar
1 cup oil
2 eggs
1 teaspoon pure almond extract
4 cups plus 4 tablespoons
flour
1 teaspoon cream of tartar
1 teaspoon soda
1⁄2 teaspoon salt
Cream butter and add sugars, and mix well. Add oil, and
mix well. Add eggs and almond flavoring, and mix well.
Add dry ingredients that have been sifted together, and
mix well. Let chill several hours or overnight.
Roll into walnut-size pieces. Place on ungreased
cookie sheet. Flatten with a small juice glass that has
been dipped in granulated sugar. Bake at 350 degrees for
8 to 10 minutes. Remove to rack, and cool. Makes six dozen.
-- Myrtle McDaniel, Lexington
Butter-crisp cookies
1 cup butter
1 package (3 ounces) cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 3⁄4 cups all-purpose flour
1⁄4 teaspoon baking
powder
Cream butter, cream cheese and sugar. Add egg yolk and
vanilla. Beat well. Blend flour and baking powder; mix
into creamed mixture. Press dough through a cookie press
onto ungreased cookie sheets. Bake at 350 degrees for 10
to 15 minutes or until very pale brown around edges. Do
not overbake. Cool cookies on racks. Makes eight dozen.
-- Sherry King, Lexington
Coconut thumbprint cookies
1 1⁄4 cups all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup butter or margarine
1⁄3 cup sugar
1 egg, separated
1 teaspoon almond extract
1 cup flaked or shredded coconut
1⁄4 cup currant jelly
or preserves of your choice
Mix flour and salt. In medium-size bowl with electric
mixer or in food processor, beat or process butter and
sugar until pale and fluffy. Add egg yolk and almond extract;
beat or process until blended. Gradually add flour mixture;
beat or process until blended. Chill dough two hours or
until firm enough to shape. Roll into 1-inch balls. Dip
in slightly beaten egg white, then roll lightly in coconut.
Place 2 inches apart on greased baking sheet. Using fingertip,
make depression in middle of each cookie. Bake in preheated
300 degree oven 20 to 25 minutes until lightly browned.
Cool 30 seconds on sheet; remove to rack to cool completely.
Fill depression with jelly.
-- Charlene R. Baker, Manchester
Easy butter sugar cookies
2 sticks butter or margarine
1 cup sugar
2 egg yolks
Pinch of salt
1 1⁄2 teaspoons soda
1 1⁄2 teaspoons lemon extract
2 1⁄2 cups all-purpose
flour
Mix all ingredients. Form into balls the size of walnuts.
Dip top side in sugar. Press flat with fork. Bake at 350
degrees for 8 to 10 minutes. Makes three dozen.
-- Frances Chambers, Harrodsburg
Golden lemon cookies
1 cup butter
1 1⁄2 cups sugar
6 egg yolks
2 1⁄2 cups flour
1 teaspoon cream of tartar
1 teaspoon soda
1⁄4 teaspoon salt
2 teaspoons lemon flavoring
Cream butter and sugar. Add yolks one at a time. Sift
dry ingredients, and add to mixture. Add flavoring. Chill.
Make into small balls. Dip in sugar, and place on greased
cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Dough can be rolled into logs and frozen. Slice and bake
when desired.
-- Margaret Trusty, Mt. Sterling
Grandmother's cookies
2 cups sugar
1cup sour cream
1⁄2 cup shortening
1⁄2 cup margarine
3 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
Combine sugar, sour cream, shortening, margarine, eggs
and vanilla; beat well. Add dry ingredients, mixing well
after each addition. Drop by spoonfuls onto baking sheet.
Bake 10 to 12 minutes at 350 degrees. A lemon confectionery
glaze may be added.
-- Betty Langefeld, Prestonsburg
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