1937 Kris Kringle Cookies

1946 molasses brownies

1960 Gold Medal Flour Peanut Butter n' Jelly Cookies

1941 newspaper recipe Peanut Crunch cookies

MINT BROWNIES

INGREDIENTS PACKAGE BROWNIE MIX (LARGE SIZE)

1 1/2 TEASPOONS PEPPERMINT EXTRACT

3 TABLESPOONS SOFTENED BUTTER

1 1/2 CUPS POWDERED SUGAR

1 1/2 TABLESPOONS MILK

GREEN FOOD COLORING

DIRECTIONS

Make brownie mix according to directions except add 1/2 teaspoon peppermint extract. Cool in pan.

Stir 1 teaspoon peppermint extract and rest of ingredients to make green frosting.

Pour over brownies then refrigerate for a few minutes and cut into bars.

JOE FROGGERS COOKIES

INGREDIENTS

4 CUPS SIFTED FLOUR

1 1/2 TEASPOONS SALT

1 1/2 TEASPOONS GINGER

1/2 TEASPOON CLOVES

1/2 TEASPOON NUTMEG

1/4 TEASPOON ALLSPICE

1/3 CUP WATER

1/2 TEASPOON RUM FLAVORING

1 TEASPOON SODA

1 CUP DARK MOLASSES

1/2 CUP SHORTENING

1 CUP SUGAR

DIRECTIONS

Sift together flour, salt and spices.

Combine water and rum flavoring.

Add soda to molasses.

Thoroughly cream shortening and sugar. Then add half the flour mix, half the water mix and then half the molasses. Blend well and repeat.

Chill dough several hours, preferably overnight.

On well floured surface, roll dough 1/4 inch thick. Bake on greased cookie sheet in 375 degree oven for 10 to 12 minutes or until lightly browned, don't over bake. Let stand a few moments on cookie sheet before removing. Makes about 3 dozen 3 inch cookies.

BAKELESS OATMEAL COOKIES

INGREDIENTS

3 CUPS DRY OATMEAL

1/2 CUP PEANUT BUTTER

2 CUPS SUGAR

1/4 CUP BUTTER OR MARGARINE

4 TABLESPOONS COCOA

1/2 CUP MILK

1/2 TEASPOON SALT

1 TEASPOON VANILLA

DIRECTIONS

Mix oatmeal and peanut butter and set aside.

Combine rest of ingredients in saucepan and boil for 3 minutes.

Add to oatmeal mixture.

Drop onto waxed paper by teaspoonfuls, cool, and store in refrigerator.

CHERRY REFRIGERATOR COOKIES

These cookies are from a vintage 1960's cookbook. I am not a huge fan of candied cherries but I uploaded it so if anyone if looking for a candied cherry cookie they would fine one here.

INGREDIENTS

3/4 cup butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 3/4 cups sifted all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon soda

1/2 teaspoon cinnamon

1 cup chopped candied cherries

1 cup chopped walnuts

DIRECTIONS

Cream butter and sugars together until fluffy. Add eggs and mix well.

Sift dry ingredients together and stir into creamed mixture.

Add cherries and nuts.

Shape into a couple of rolls about 1 1/2 inches in diameter and chill overnight.

Slice 1/4 inch thick and place on greased cookie sheet 1 inch apart.

Bake at 375 degrees for 8-10 minutes or until light browned. Makes 8 dozen cookies.

BABY RUTH COOKIES

This recipe dates from the 1950’s.

INGREDIENTS

1 ¼ cups flour

½ teaspoon baking soda

½ teaspoon salt

1 stick butter or margarine

¾ cup sugar

1 egg

½ teaspoon vanilla

1 cup chopped up Baby Ruth candy bars

DIRECTIONS

Sift together flour, soda and salt, then set aside.

Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla.

Stir in candy pieces and flour mix until well blended. Chill for 30 minutes.

Drop dough by ½ teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until done.