My Great Recipes Collection

Great Recipes From the Past

Cookies

Lemon Almond Cookies

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Call them what you like – Lemon-Almond cookies or Lemon-Almond Tiles – these look refreshing… especially when accompanied by two drinks.

This is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 8.

Cassis Mist

1/2 jigger creme de cassis
1 jigger pineapple juice
1/2 jigger brandy
1/2 cup shaved ice
Place in blender and blend 10 seconds. Pour into saucer champagne glass. Garnish with orange slice.

Cherry Blossom

1 jigger cherry brandy
2/3 jigger brandy
4 dashes curacao
4 dashes grenadine
4 dashes lemon juice
Shake well with ice and strain into cocktail glass.

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Lemon-Almond Tiles

Course Cookies

Ingredients

  • 1 cup almonds finely chopped
  • 4 tablespoons sweet butter
  • 1/2 cup superfine sugar
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 large egg whites
  • 4 tablespoons all-purpose flour
  • 1 teaspoon almond extract
  • 1 teaspoon lemon rind grated

Instructions

  1. Preheat oven to 425. Grease 2 baking sheets and set aside.
  2. Divide chopped almonds in half; pulverize 1 half in blender or mouli grater.
  3. Blend butter with fork and stir in sugar; stir with fork until light and fluffy. Blend in salt, heavy cream, and pulverized almonds. Fold in egg whites; add flour, almond extract, and grated lemon rind.
  4. Drop batter onto cookie sheet in 1/2 tablespoonfuls and spread with back of spoon to form 3-3 1/2-inch disks. Bake 5-6 minutes or until edges of cookies are lightly browned.
  5. Remove from oven. Immediately remove cookies from baking sheet with small spatula and drap over rolling pin to form tiles. Cookies will harden quickly (5-10 seconds) and can then be removed.
  6. Store cookies at room temperature up to 24 hours. To hold longer, store in sealed plastic bags and freeze; serve directly from freezer (thawing not necessary.)

Recipe Notes

Makes about 3 1/2 dozen cookies.

Haymarket Chocolate Chip Cookies

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These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp, but the centers remain pale.

Be sure butter is at room temperature and soft so that the dough will be of the consistency to bake down into flat and wide cookies.

My Great Recipes Collection reader Mary was looking for these cookies. They sound delicious!

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Haymarket Chocolate Chip Cookies


Course Cookies
Prep Time 10 minutes
Total Time 17 minutes

Ingredients

  • 1/2 cup butter softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup all-purpose flour sifted
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • 1/3 cup pecans or walnuts chopped

Instructions

  1. Cream butter and sugar until light. Add egg and beat until creamy. 


  2. Stir in vanilla, flour, and salt until a smooth batter forms. Stir in chocolate chips and nuts.

  3. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon well apart on baking sheets. These will spread out while baking.

  4. Bake at 350 for 7 to 10 minutes until edges are golden and centers are set. They will be soft when hot, so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.

 

Old-Fashioned Butter Cookies

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Old-Fashioned Butter Cookies from the 1981 edition of My Great Recipes, Cookies #26 Card #3.

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Old-Fashioned Butter Cookies

Course Dessert
Servings 32 cookies

Ingredients

  • 2 cups unsifted all purpose flour
  • 3/4 cup butter room temperature
  • 4 tablespoons sour cream
  • 1 egg white unbeaten
  • Pearl sugar or coarsely crushed sugar cubes

Instructions

  1. Mix flour and butter together until mixture resembles coarse crumbs. Blend in sour cream and stir until dough forms. Shape into smooth ball.
  2. Divide into quarters. Divide the quarters into quarters, making 16 portions. Divide each of those into 2 portions. Shape each into an 8 inch long strand.
  3. Dip the strand in egg white, then into coarse sugar. Place on cookie sheet, shaping strands into pretzels.
  4. Bake at 400 for 12 minutes or until cookies are firm, just slightly golden.

Recipe Notes

Makes about 32 cookies

These cookies may be stored in an airtight tin or frozen until ready to serve.

MCMLXXXII

Collectors House, Inc.

All Rights Reserved

Printed in Norway

Drop Sugar Cookies

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Easily made, these old-fashioned cookies have as much appeal as ever. Lemon rind and a hint of nutmeg lend delicious flavor. Quick and easy.

Cookies #26 Card #66

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Drop Sugar Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 dozen

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon rind grated
  • 1 teaspoon vanilla
  • 1 3/4 all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • additional sugar
  • raisins or pecan halves optional

Instructions

  1. Cream butter, sugar, and eggs until well blended. Beat in lemon rind and vanilla.
  2. Mix together flour, baking powder, baking soda, nutmeg, and salt. Stir into first mixture.
  3. Drop by heaping teaspoonfuls about 2 inches apart onto lightly greased baking sheets (cookies will spread some.) Sprinkle with sugar. Top with raisins or pecan halves if desired.
  4. Baked at 375 for 10 to 12 minutes or until golden brown. Remove at once to wire racks to cool. Store airtight.

Recipe Notes

MCMLXXXII
Collectors House, Inc.
All Rights Reserved
Printed in Norway