Sunday, November 24, 2013

Cookie Exchange Recipes #1

To share your recipes here, send them  to
Don't forget to tell us why the recipe is special. Attach a photo to the email if you have one.
All recipe posts can be seen on the right side of this blog under the heading, "Holiday Cookie Recipe Exchange".

Gaynelle is the first to send in her favorite cookie recipe. Thank you so much, Gaynelle! These raisin filled cookies sound scrumptious.

"I think, of all my cookie recipes, this is my favorite. It is a Holiday Season favorite of ours, a Christmas Cookie made with dear memories of a precious patient.Her family would always bring us a big platter of these cookies during the Holiday Season. I always think of her, and it has been many years since her passing, as she would say,"My name was Carr and I married a Ford" and we would all laugh and eat cookies together.She was a special lady. Her daughter gave me the recipe many years ago as a gift, and I cherish it.This recipe was their grandmother's, so it is very, very old."  from Gaynelle



3 cups brown sugar
1 cup Crisco Shortening
2 eggs
1 cup milk
Cream together and add:
2 teaspoons baking soda
3 teaspoons Cream of Tartar
6 cups flour

Mix all together. This makes a lovely, soft, brown dough. Refrigerate at least 30 minutes or more before rolling out. I roll out just small batches at a time. (This also makes just wonderful, plain sugar cookies)


1 box of raisins (I prefer the dark brown ones) Cover with water and add sugar to taste, I like mine sweet. Simmer till done, use flour to thicken. (Use a couple spoons of flour to make a paste, drop in the hot raisins, and stir till nice and thick. Cool filling. Cut out the rolled dough. I usually just use a glass, and dip the rim in flour, then cut out my circles. Works great for a cookie pattern. Pinch the edges of the cookie together after you put about a TBSP of filling in it, use the amount you want, or use a fork and dip the tines in flour, press all around the circle of the cookie if you want them to be fancy.
Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees if the cookies seem too brown. I use Pam spray on my cookie sheets.

This wonderful peanut brittle poem was also contributed by Gaynelle. 
She says, "I love recipes in poetry form..."

by Myrna Skousen

When it is Christmas candy time,
or any time of year,
This peanut brittle recipe
Becomes especially dear.
You add to one large cooking pan
Two cups of sugar if you please--
One cup white syrup, 1/2 cup of water too
And blend with gentle ease.

A dash of table salt,
When it is added too,
Will mean that you have reached the point
When you must cook the brew.
So cook it to the soft crack stage
And when it's time to add
Two tablespoons of butter
And the peanuts to your pan.

It takes one pound of peanuts
That you've purchased in the shell (2 cups raw)
And shucked yourself ahead of time
To make this turn out well.
With all the ingredients in the pan
You cook until it's brown,
And take your pan from off the stove---
Your candy's almost done.

Stir in one TBSP soda and one teaspoon vanilla,
Pour on a buttered sheet,
And let it harden as it will.
Then break in chunks your treat.
The rest comes very naturally
Just eat to suit your will,
And have a Happy Holiday
That's peanut brittle filled.

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