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.

INGREDIENTS:

  • 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

DIRECTIONS:

  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.