a little of each

A family's cookbook

Chocolate Kisses Peanut Butter Cookies June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:54 pm
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2 2/3 cups flour, sifted

2 tsp baking soda

1 tsp salt

1 cup butter, softened

2/3 cup creamy peanut butter

2 tsp vanilla extract

1 cup + granulated sugar

1 cup brown sugar

2 eggs

5 dozen Hershey Kisses, foil removed



Sift flour, baking soda and salt together. Set aside. Cream butter and peanut butter. Add vanilla. Add one cup white sugar, one cup brown sugar and beat until smooth. Add flour and blend thoroughly. Shape dough into one tsp balls and roll in some granulated sugar. Place on ungreased cookie sheet two inches apart and bake at 350 degrees for eight minutes. Remove and press a Kiss into the middle of each cookie. Bake for two more minutes. Remove to wire rack and let cool. Makes five dozen.


Grandma Willis’s Molasses Cookies

Filed under: Desserts — alittlemoreofeach @ 2:51 pm
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2 cups molasses

1 cup lard

1 tsp salt

1 tsp ginger

1 tsp saleratus (baking powder) dissolved in ½ cup boiling water

flour to mix


No baking temperature or times.


Lemon-Pecan Thins

Filed under: Desserts — alittlemoreofeach @ 2:48 pm
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½ cup shortening

1 cup sugar

1 well-beaten egg

1 Tbl grated lemon peel

1 Tbl lemon juice

2 cups flour

1 tsp baking powder

dash of salt

1 cup chopped pecans



Beat first five ingredients (shortening through lemon juice) together. Add the baking powder and salt to sifted flour. Mix into creamed mixture. Stir in pecans. Form into rolls. Wrap in waxed paper and chill thoroughly. Slice very thin. Bake on greased cookie sheet for 12 to 15 minutes at 350 degrees. Makes five dozen small cookies.


Butter Cookies

Filed under: Desserts — alittlemoreofeach @ 2:47 pm
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The holidays are never complete without this treat. Nana Hazel baked hundreds of dozens in her lifetime, and passed the tradition down to Emily. The butter cookie recipe came from a long-ago friend of Nana’s whose parents came from Denmark.

From Stephanie: Nothing says “Christmas” like Nana’s Butter Cookies. It is never too early in the morning, nor late in the day to enjoy a few. And then a few more. They go with most any beverage – hot tea, hot coffee, cocoa, cold glass of milk, punch. Not so great with wine, but perhaps I haven’t found just the right pairing. Nana would often put red and green candied fruit pieces in the center of hers (which would promptly stick to any and all dental work). My favorite butter cookies were the ones shaped like Milano cookies and dipped in dark chocolate (must be why I LOVE Double Chocolate Milanos today). There are some (you know who you are!) who could ‘take or leave’ a Butter Cookie (unimaginable to me) and certainly never with the dark chocolate coating. Emily continues to make these pieces of heaven whenever I ask (I try to keep it just to the holidays); she did make them for Easter one year and put dollops of pastel icing in place of the candied fruit. That got me to thinking Butter Cookies could be adapted by color to most any holiday, leaving plain ones for the rest of the year.


1 lb real butter

2 tsp vanilla extract

1 cup superfine sugar

4 cups all-purpose flour


Cream butter and sugar well; add egg and vanilla extract; add flour slowly until completely blended. Load dough into a cookie press with decorative inserts. Press onto ungreased cookie sheet and bake at 325 degrees for eight to 10 minutes or until golden around the edge. Let cool. If desired, decorate with candied fruit or dip into chocolate.

Chocolate dip:

Melt two cups of semi-sweet chocolate bits over hot water in a double broiler. Add ¼ cup hot milk and beat smooth. Keep chocolate warm while dipping; lay each cookie on wax paper until chocolate is firm.