Archives for Cookies

  • 2 squares unsweetened chocolate
  • 1/2 cup butter (one stick)
  • 1 cup sugar
  • 2 unbeaten eggs
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 cup chopped nuts

Melt chocolate and butter in top of double boiler.  Turn off heat and add rest of ingredients.  Pour into a buttered shallow pan ( 8″ x 8″) and bake at 400 degrees for 15 to 20 minutes.  Cool before cutting into squares.

Carol’s notes:  I usually make a double recipe.  Check after 15 minutes.

Mom won’t remember to tell you until later but this recipe makes about ten thousand cookies. She only makes half a recipe. I just put half the dough in the freezer and had cookies for months.

This is out of the Mount Holyoke cookbook.


  • 1 c. sugar
  • 1 c. butter
  • 1 c. dark molasses
  • 2 eggs
  • 4 c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp ginger
  • 4 doz. pecan halves


  1. Cream sugar and butter.  Add molasses and eggs, mix well.
  2. Sift all dry ingredients together and add to butter mixture.
  3. Refrigerate at least an hour.
  4. Roll into 1 inch balls and dip in sugar. Place on greaased cookie sheet. (I then flatten the cookie with a fork)
  5. Top with pecan halves and bake at 350 for 12-15 min.  Because the pecan half often falls off the cookie, I usually chop the  pecans into smaller pieces and imx into the batter.