Bake sales and cookie sharing parties are part of the Christmas season, with participants always looking for new recipes to use to impress their friends.
This week’s cookie recipes come from my favourite Mennonite cookbook.
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Honey Hermits
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 cup shortening
2 eggs, well beaten
1 cup honey
1/2 cup brown sugar
3 tbsps. milk
1 cup raisins
1 cup currants
1 cup chopped dates
Cream shortening then add honey and brown sugar, followed by eggs.
Sift dry ingredients and add to creamed mixture alternately with milk. Finally add the raisins, currents and dates. Mix well.
Drop onto greased cookie sheets and bake at 375 degrees F for 15 minutes.
Cool on racks.
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Ragged Robins
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup pecans
1/2 lb. dates, softened
2 cups corn flakes
Beat eggs well and gradually add sugar, beating well. Add all other ingredients, adding corn flakes last. Shape into balls and set on greased pans.
Bake at 350 degrees F for 12-15 minutes until brown. Cool slightly on sheets then remove to racks.
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Sour Cream Cookies
2 cups brown sugar
1 cup butter
2 eggs
1 cup sour cream
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. soda
4 level tsps. baking powder
4 1/2 cups flour
1 cup raisins
1 cup chopped nuts
Cream shortening, salt and sugar together. Add beaten eggs, nuts and raisins. Mix well and add sour cream. Add all other ingredients and mix well.
Drop by spoonfuls on greased baking sheets. Bake at 400 degrees F for about 15 minutes. Makes 50 cookies.
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Krunchies
1 lb. sweet chocolate
5 cups crushed corn flakes
1/2 cup nuts
Melt chocolate over hot water in a double boiler. Stir in corn flakes and nuts and stir well. Drop onto waxed paper by the spoonful. Put in a cool place to set. When set, store in refrigerator.
Joyce Walter can be reached at [email protected]
