COOKIE MONTH RECIPES

Unbaked Coconut Drops

Mildred Shell

Marble Hill, Mo.

2 cups brown sugar

1/2 cup milk

1/2 cup oleo (1 stick)

3 1/2 cups quick-cook oats

1 tsp. vanilla

2 cups coconut

1 1/4 cup English Walnuts (chopped)

Bring sugar, milk and oleo to boil. Remove from stove and add oats, vanilla, coconut and walnuts. Stir well. Drop by spoonfulls on wax paper and cool.

Melt 2 packages chocolate chips and 1/2 block paraffin.

Dip cookies in this chocolate mixture and put on wax paper.

Makes approximately 70 cookies. Delicious!

Cinnamon-Chocolate Chip Cookies

Cheri Bodenstien

Jackson, Mo.

1 3/4 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup margarine or butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla flavoring

3 cups cinnamon flavored cereal (crushed if using flakes)

6 or 12 oz. package of semi-sweet chocolate chips (your preference)

Stir together flour, soda and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in cereal and chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 350 degrees about 12 minutes or until lightly browned. Remove from baking sheet immediately and cool on wire rack. Yields about 5 dozen.

Extra Easy Chocolate Chip Cookies

Cheri Bodenstien

Jackson, Mo.

1 box cake mix (any flavor, but I like butter recipe mixes best)

1/2 cup vegetable oil

1 egg, well beaten

1 cup chocolate chips

Combine cake mix, oil and beaten egg. Mix well. Add chocolate chips. Roll into small balls and place on ungreased baking sheet. Bake at 350 degrees about 10 minutes or until lightly browned. Remove from cookie sheets to wire rack to cool.

Mexican Wedding Cookies

Owen Scherer, Jr.

Jackson, Mo.

Cream:

1 cup soft butter

1/2 cup powdered sugar

1 teaspoon vanilla

Add:

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup finely chopped nuts

Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake until set, but not brown. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again. Bake in 350 degree oven for 10-12 minutes.

Raisin Oatmeal Cookies

Victoria Steinnerd

Jackson, Mo.

3/4 cup shortening

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cup flour

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

2 cups oats

1/2 cup chopped nuts

1 cup raisins

1 cup water

1 teaspoon salt

Simmer raisins in water over medium heat until plump, about 15 minutes. Drain. Blend together all other ingredients. Add raisins to mixture. Drop by teaspoon 2 inches apart. Bake at 375 degrees for 8-10 minutes or golden brown. Yields 4-5 dozen.

Gooey Butter Cookies

Kathryn Panagos

Jackson, Mo.

1/2 cup butter

1/4 teaspoon vanilla

1 egg

1 8-ounce package cream cheese

1 box butter-recipe yellow cake mix

Powdered sugar for dipping

Non-stick cooking spray

Beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Chill 30 minutes.

Preheat oven to 350 degrees. Lightly coat cookie sheet with cooking spray.

Drop by teaspoonfuls in powdered sugar; roll into balls. Bake for 12 minutes or until golden brown. Yields 4 dozen.

Good Cookies

Dardanell Guell

Patton, Mo.

1 cup sugar

1 cup brown sugar

1 cup shortening

1 cup oil

1 egg

1 tsp. vanilla

1 tbsp. milk

3 1/2 cups flour

1 tsp. salt

1 tsp. soda, baking

1 tsp. cream of tartar

1 cup oatmeal

1 cup rice krispies

1 cup coconut

1/2 cup nuts

Mix first four ingredients. Add egg, vanilla and milk. Add dry ingredients sifted. Add rest of ingredients and bake at 350 degrees for 12 minutes. When partially baked, press down with fork.

These are really good tasting and very rich cookies. My mother-in-law gave it to me 20 years ago.

Aunt Gina's Oatmeal Cookies

Rose Mary Arnzen

Leopold, Mo.

1 cup sugar

1 cup boiled raisins

1 rounded tsp. baking soda

2 cups old fashioned oatmeal (not quick)

1 tsp. vanilla

2 eggs

5 tbsp. raisin water

1 cup butter and lard (mixed)

2 cups flour

Cream sugar and shortening, add eggs, raisin water and vanilla and mix. Sift flour and baking soda together, adding oatmeal and raisins and flour to the batter. Then shape into cookies and bake at 350 degrees until brown, about 10 minutes. (Use the water the raisins were boiled in for the raisin water.)

This recipe belonged to my great-aunt Gina Elfrink Vandeven and her daughter Julia Arnzen Vandeven, my aunt, so it is very old. These cookies will be large and puffy and delicious.

Nitey-Nite Cookies

Rose Mary Arnzen

Leopold, Mo.

2 egg whites

2/3 cups sugar

1 tsp. vanilla

1 cup chopped nuts

1 cup chocolate chips

1/4 tsp. cream of tartar

Preheat oven to 350 degrees. Beat egg whites and tartar until foamy; add sugar 2 tsp. at a time. Beat until stiff. Add vanilla, fold in nuts and chips. Drop by teaspoon onto foil-lined cookie sheet. Place in oven. Turn off oven and leave cookies in the oven overnight. Don't peek!

Three-Layer Keebler Bars

Rose Mary Arnzen

Leopold, Mo.

Club crackers

3/4 cup sugar

1/2 cup brown sugar

1 cup crushed graham crackers

1/4 cup milk

1 stick margarine

2/3 cup peanut butter

1/2 cup chocolate chips

1/2 cup butterscotch chips

This recipe is unbaked, quick and very good.

Line a lightly greased 9X13-inch pan with whole Club crackers. Boil for 5 minutes sugars, graham crackers, milk and margarine at a slow boil. Pour over crackers in pan and add another layer of Club crackers. Melt together peanut butter and chocolate and butterscotch chips. Pour over crackers and cool.

Great Pumpkin Cookie

Sharon Sparzynski

Jackson, Mo.

2 cups flour

1 cup uncooked oatmeal

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup peanut butter

1 cup butter or margarine

1 cup firmly packed brown sugar

1 cup sugar

1 egg slightly beaten

1 tsp. vanilla

1 cup solid pack pumpkin

1 cup chocolate chips

Preheat oven to 350 degrees. Combine first five ingredients and set aside. Cream butters and sugars, add egg and vanilla, mix well. Alternate adding dry ingredients and pumpkin, mix well. Stir in chocolate chips.

For each cookie, drop 1/4 cup dough on a lightly greased cookie sheet, spread into pumpkin shape. Add a bit more dough to form stem. Bake 20 to 25 minutes until firm and lightly browned. Remove from cookie sheets and cool on racks. Decorate using icing or peanut butter to affix assorted candies. Yields 19 to 20 cookies.

Oatmeal Lacey Crisps

Opal Rodgers

Cape Girardeau, Mo.

1 cup butter or margarine

1 cup sugar

1 egg

1 tsp. vanilla

1 1/2 cup sifted flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

3 cups quick oats

Cream softened butter, add sugar, creaming well. Add egg and beat well. Sift dry ingredients, add by hand, then add oats. Drop by teaspoonfuls onto greased cookie sheet (may be rolled into small balls and flattened with bottom of a glass dipped in sugar). Bake at 375 degrees for 10 minutes.

Seven Layer Cookies

Opal Rodgers

Cape Girardeau, Mo.

1 stick butter

1 cup Graham cracker crumbs

1 can Angel Flake coconut

1 6 oz. package chocolate chips

1 6 oz. package butterscotch chips

1 can Eagle Brand cream

1 cup chopped pecans

Melt butter in baking dish. Make layers with the ingredients (in order listed). Bake in 9X13-inch dish for 25 minutes at 350 degrees.

Cowboy Cookies

Opal Rodgers

Cape Girardeau, Mo.

Sift together and set aside:

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

Blend:

1 cup shortening

1 cup sugar

1 cup brown sugar (packed)

Add:

2 eggs - beat well until light and fluffy. Add flour mixture. Mix well.

Add:

2 cups oatmeal

1 tsp. vanilla

1 pkg. (7 oz.) chocolate chips (optional)

or

1 cup coconut (optional)

Add:

1/2 cup chopped nuts

1 tsp. hot water

Dough will be rather crumbly. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 15 minutes. Cookies are delicious with either chocolate chips or coconut.

Bon Bon Cookies

Opal Rodgers

Cape Girardeau, Mo.

1 cup soft butter

1 1/2 cups confectioner sugar

2 tsp. vanilla

3 cups flour

1/4 tsp. salt

Mix butter, sugar and vanilla. Blend in flour and salt. If dough is too dry, add 1 to 2 tbsp. cream. Wrap a level tbsp. dough around either of the following: (candied or drained)

maraschino cherry

pitted date

nut

chocolate pieces

Place 1-inch apart on ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Cool. Dip tops in icing.

Icing:

2 cups confectioner sugar

4 tbsp. cream

2 tsp. vanilla (add food coloring if desired)

Oatmeal Fruit Cookies

Opal Rodgers

Cape Girardeau, Mo.

1/2 cup shortening

1 cup brown sugar

2 eggs (well beaten)

1/2 cup Quaker oats

3/4 cup raisins

3/4 cup dates (chopped)

1 cup chopped apples

1 3/4 cup flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1 cup chopped nuts

Mix thoroughly the shortening and sugar. Add eggs. Beat well. Add oats and fruits, sift dry ingredients in, add nuts. Mix well. Drop from tsp. onto greased cookie sheet. Bake.