a little of each

A family's cookbook

Pecan Cookies June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:08 pm
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1 ¼ cup flour, sifted

¼ tsp baking soda

1/8 tsp salt

1 stick butter

1 ¼ cup light brown sugar, packed firmly

½ tsp vanilla

1 egg, beaten

1 cup pecans, chopped medium-fine



Sift flour, baking soda, and salt in a bowl and set aside. Melt butter over low heat. Remove from heat and stir in sugar using a wooden spoon. Add vanilla, egg and finally the dry ingredients, stirring until smooth. Stir in chopped nuts last. Place rounded teaspoons of dough two inches apart on cookie sheets. Bake for 12 to 14 minutes at 350 degrees.


Cinnamon Jumbles

Filed under: Desserts — alittlemoreofeach @ 3:06 pm
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½ cup butter

1 cup sugar

1 egg

¾ cup buttermilk

1 tsp vanilla

2 cups flour

½ tsp baking soda

½ tsp salt

¼ tsp sugar

1 tsp cinnamon



Mix butter, one cup sugar and egg thoroughly. Stir in buttermilk and vanilla. Blend together flour, baking soda and salt. Stir into the buttermilk mixture. Chill dough. Drop rounded teaspoons of dough about two inches apart on a lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon. Bake for eight to 10 minutes.


Hozen Blozen

Filed under: Desserts — alittlemoreofeach @ 3:04 pm
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This is an old recipe from Mama Kate. It’s not very sweet, and the recipe makes a nearly literal ton of the little flaky knots. While Mama Kate’s family was from Slovakia, the cookie seems to be Hungarian.



8 eggs

2 Tbl salt

2 cups sugar

¼ cup whiskey

1 ½ cups milk

13 cups flour

½ cup shortening (Crisco)

¾ cup butter




Rub shortening and butter into flour very well, as in making pie crust. Beat all other ingredients together and add to flour mixture. Knead well. Roll out to desired thickness (about 1/16”). Cut into strips three inches long. Make a small slit in the center of each strip and pull one end through. Fry in deep fat until golden brown. Makes about 350. (!)


Wedding Cookies

Filed under: Desserts — alittlemoreofeach @ 2:58 pm
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1 cup plus 2 tsp all-purpose flour

1/8 tsp ground cinnamon

½ butter, softened

½ cup finely chopped nuts

¼ cup powdered sugar, sifted

½ tsp vanilla extract



Combine flour and cinnamon in a large mixing bowl. Add butter, nuts, powdered sugar and vanilla and blend well. Dough will be stiff. Shape dough into one-inch balls. Place on ungreased cookie sheets and bake at 400 degrees for 10 to 12 minutes. Cool slightly. While still warm, roll cookies in powdered sugar until thoroughly coated. Cool completely.


Peter’s Cookies

Filed under: Desserts — alittlemoreofeach @ 2:56 pm
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Dad traditionally makes these around the holidays, but they are perfect any time of the year. He often adds chopped pecans and will make a batch especially for mom who doesn’t like chocolate chips: no chips, extra pecans.

* * *

Since Dad died I’ve made these cookies a few times, and, unintentionally, those few times have been for new moms. After they are baked I realize, Oh, oatmeal is good for nursing mothers!

Alice and I recently baked them for the first time for our family, and when Ken tasted one he said it might be the best cookie he’s ever had, hands down.  Better than Oreos??  Alice loves them because they have two of her favorite foods: oatmeal and brown sugar.


1 cup unsalted butter

1 ½ tsp vanilla

1 egg

½ cup sugar

½ cup brown sugar

1 tsp baking soda

2 cups flour

2 ½ cups old-fashioned rolled oats

6 oz milk chocolate chips



Melt butter, and combine with vanilla and egg. Then mix in both sugars. Add flour and baking soda. Mix well. Add the oats, and mix well. Lastly, blend in chocolate chips. Use a Tablespoon to scoop out the dough onto a cookie sheet. Bake for 8-10 minutes at 350 degrees.


Favorite Chocolate Chip Cookies

Filed under: Desserts — alittlemoreofeach @ 2:55 pm
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1 tsp baking soda

1 tsp salt

1 cup butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

2 eggs

2 ¼ cup all purpose flour

1 (12 oz) package Nestle Toll House morsels*

* For variety, try white-chocolate or butterscotch morsels, or mix ½ and ½ chocolate with peanut butter chips.



Combine flour, baking soda and salt in a small bowl. Set aside. Beat butter, sugars and vanilla extract until smooth. Add eggs, one at a time. Gradually beat in flour. Fold in morsels until well distributed. Drop onto ungreased cookie sheet and bake at 375 degrees for nine to 11 minutes. Let stand two minutes and remove cookies to a wire rack to cool completely. Serve with cold milk.


Chocolate Kisses Peanut Butter Cookies

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.