Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

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Mrs. F.E. Smith’s Peanut Butter Cookies

by Danica Waters

 

I have sadly forgotten who Mrs. F.E. Smith was, as well as what relation she had to my family; whatever relation it happened to be happened a long, long time ago.  What I can tell you is that this recipe has been passed down through my family for at least three generations, and it came from this particular someone named Mrs. F.E. Smith.

 

During one of the last visits I had with my Nana, we got to “talking shop” (which, in this case, means recipes) and ended up going through her antique, foot-long metal recipe file.

 

(Yes, it was a metal box that was approximately twelve inches long.  And it was full.)

 

While she pulled out various recipes she thought I’d enjoy, I recognized this recipe from my mother’s own recipe box.  My Nana waved her hand and told me matter-of-factly in her sweet Southern drawl to “not even bother with any other peanut butter cookie recipe, because this one was the best there was.”

 

This recipe produces a perfect peanut butter cookie.  Not too sweet, just salty enough, and equally delicious with a glass of cold milk as with a cup of hot cocoa…

 

Enjoy!

 

Mrs. F.E. Smith’s Peanut Butter Cookies

 

½ C white sugar

½ C brown sugar

½ C butter

½ C chunky peanut butter

1 egg slightly beaten

1-1/4 C flour

¼ tsp salt

½ tsp baking powder

¾ tsp baking soda

 

In large bowl, combine sugars, butter, and peanut butter.  Add egg and mix thoroughly.  Sift together dry ingredients and combine with the peanut butter mixture.

 

Mold dough into a long, even roll and wrap in waxed paper.  Refrigerate 1 hour or until dough is firm.

 

Preheat oven to 375 degrees F.

 

Slice to approximately 3/8 of an inch thickness, and place cookies on ungreased cookie sheet.  Using the tines of a fork, create a grid-shaped decoration, if desired.

 

Bake at 375 degrees F for approximately 20 minutes or until golden brown.

Posted November 18th, 2011.

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Mom’s Old-Fashioned Oatmeal-Spice Cookies

by Danica Waters

My mother is a woman way ahead of her time.  Always into “health food” and organic nutrition,  she steered us far away from the bologna-and-American-cheese-on-white-bread-with-Pringles-and-Kool Aid that all the other kids in the world seemed to be eating.  Indeed, while other kids were smacking away on Twinkies and Ding-Dongs, at lunchtime I would without fail have to explain to a crowd of skeptical peers what a bean sprout was, and why on earth I was eating it with my tuna fish on wheat bread.  (Sigh.)

But my mom made up for it with her Old-Fashioned Oatmeal Spice Cookies.  They’re not too  “sweet”, they’re perfectly spiced and packed with dried fruit and nuts, and they are awesome with a glass of cold milk.  They are my son’s favorite cookie, and they’ve been part of nearly every picnic and every hike I can remember.

Enjoy!

 

Mom’s Old- Fashioned Oatmeal-Spice Cookies

In large mixing bowl, using an electric mixer, cream together:

1/2 C butter

1/2 C shortening or vegetable oil (use oil if you prefer a softer cookie)

1 c sugar

 

Add:

2 eggs slightly beaten

 

In separate bowl, sift together:

2 C flour

1 tsp baking soda

1 tsp salt

1 tsp allspice

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

 

Reduce your mixer speed to low, and slowly add dry ingredients to creamed mixture.  Then fold in:

2 C old-fashioned oats

1 C raisins, craisins, or other dried fruit

1 C chopped nuts (walnuts or pecans)

 

Drop by rounded spoonfuls on to an ungreased cookie sheet.  Bake in preheated 350 degree F oven for 3-5 minutes if baking a teaspoon-sized cookie, 8-10 minutes if baking a Tablespoon-sized cookie.

 

Posted July 14th, 2011.

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Chocolate Chippers

by Danica Waters

I’ve said it before: “recipes are like a mystical combination of a time capsule and a kaleidoscope“.  This one happens to represent the day my youngest daughter told me she wanted to bake something all by herself.  She was five then; today she graduates with honors from high school.  (Sniff!)

My daughter has always had an uncanny knack for spotting a good recipe, though her selections have sometimes been based on amusing and unusual criteria.  She chose this recipe from an ancient copy of the Better Homes and Gardens “New Cookbook”  that was handed down to my mother from her mother.  Even though the cover was heavily worn, she much preferred the red-and-white checkered cover over all the other cookbook covers.  From there, she picked out the “Chocolate Chippers” recipe because the name sounded happy, and it reminded her of our neighborhood squirrel, Miss Suzy.  Go figure. The recipe is awesome – not too sweet like some chocolate chip recipes.  Just perfect.

She has been our go-to person for any chocolate chip cookie cravings ever since.  Having made hundreds, she swears that they’re better if you follow the instructions to the letter and make them small, no bigger than a Chips Ahoy cookie.  She’s the expert – I defer to her completely in the chocolate chip cookie department.

In honor of that special day when she was five, and of all the special days since, (sniff!) here’s the recipe for Chocolate Chippers.  (Congratulations, girlfriend.  You rock.)

 

Chocolate Chippers

 

½ c vegetable shortening

½ C granulated sugar

¼ C brown sugar

1 egg

1 tsp vanilla

*  *  *

1 C sifted all-purpose flour

¾ tsp salt

½ tsp soda

1 – 6-oz pkg (1 C) semi-sweet chocolate chips

½ C coarsely chopped nuts (pecans or walnuts preferred)

Preheat oven to 375 degrees F.

Cream together shortening, sugars, egg, and vanilla till light and fluffy.  Sift together dry ingredients;  stir into creamed mixture, blending well.   Add chocolate pieces and nuts.

Drop from teaspoon 2 inches apart onto lightly greased cookie sheet.  Bake in 375 degree F oven for 10-12 minutes.  Remove from pans immediately.  Makes about 3-1/2 dozen.

Posted June 22nd, 2011.

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