Posted on

Springling – Great Grandma Morgenegg

Beat until fluffy:

  • 6 eggs
  • 1 pound sugar (approx. 4 cups)

Add:

  • 2 teaspoons baking powder
  • 1 teaspoon lemon juice
  • 2 1/2 to 3 cups flour

This is a stiff dough. Roll out about 1/2 inch thick on floured surface using patterned rolling pin. Cut on lines. Leave on anise covered cookie sheet overnight covered with a cheese cloth or tea towel. (This is the original recipe. Grandma Morgenegg doesn’t leave overnight just cooks right away.) (Anise is a licorice flavor. If you don’t like that you can leave it out. I usually leave it out) If the dough it too soft to work with try chilling. You can also add a little more flour, but don’t add too much to make a tough dough.

Bake at 350 degrees for 10-12 minutes until edges are lightly golden.

This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.
Posted on

Chocolate Mint Snow-Top Cookies

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup mint flavored chocolate chips (10 oz)
  • 6 Tablespoons butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 2 eggs
  • powdered sugar

In a bowl, combine flour, baking powder, and salt; set aside. Over hot (not boiling) water melt 1 cup chocolate chips, stirring until smooth.

In a bowl beat butter and sugar until creamy. Add melted chips and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap; freeze until firm.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powdered sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until top appears cracked. Let stand 5 minutes on cookie sheet. Cool completely.

Posted on

Whipped Shortbread

  • 1 lb. butter
  • 1 cup powdered sugar
  • 3 cups flour
  • 1/2 cup cornstarch

Beat butter and sugar for 10 minutes. Add flour and cornstarch and mix slowly.

Roll out 1/2-1 inch thick. Cut with biscuit cutter.

Bake at 275 degrees for 20-25 minutes. WATCH CAREFULLY.

Posted on

Ritz Cracker Cookies – Grandma Dennis

  • 1 cup cut-up dates
  • 1 can sweetened condensed milk
  • 1/4 cup walnuts, chopped

Put in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers.

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar frosting.

Frosting

Brown butter for a minute or two until it gets a bit bown, then add powdered sugar. I got the recipe from Grandma Dennis so no idea how much, but I’m thinking 1 stick of butter and then powdered sugar to make thick enough to stay on crackers and be able to spoon drip onto them.

Use a medium size box of Ritz crackers. (1 pound box I believe). It will take most of the box.

Posted on

Sugar Cookies – Great Grandma Morgenegg

Sift:

  • 4 cups flour
  • 3/4 teaspoons salt
  • 1 teaspoon baking soda

Cream:

  • 1 1/2 cups sugar
  • 1 cup margarine
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond or lemon extract (I don’t like almond so I always use lemon)
  • 3 medium eggs

Add sifted dry ingredients to creamed mixture. Roll out 1/4-1/2 inch thick. Dip cookie cutter in flour then cut cookie. Lift cookie with pancake turner to transfer to cookie sheet. Bake at 350 degrees for 10 minutes. Watch carefully, don’t overbake.

Posted on

Peanut Butter Cookies

Cream:

  • 1/2 cup margarine
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar

Add:

  • 1 egg

Sift and add:

  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Shape into 1 inch balls, flatten with a fork. Bake at 350 degrees for 10-12 minutes or until golden.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

Posted on

Snickerdoodles

Mix:

  • 1 cup margarine
  • 1 1/2 cups sugar
  • 2 eggs

Sift together and stir in:

  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt

Roll into balls the size of a walnut. Roll in a mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.

Place about 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 8-10 minutes.

Posted on

Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 12 oz pkg chocolate chips

Preheat oven to 375 degrees

Makes 5 dozen 2 1/4 inch cookies.

In small bowl combine flour, baking soda, and salt; set aside.

In large mixing bowl combine butter, sugar, and brown sugar. Add vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture.

Stir in chocolate chips

Drop by rounded spoonfulls onto ungreased cookie sheet. Bake at 375 9-11 minutes.

Pan Cookie: Spread onto greased 15 1/2 X 10 1/2 X 1 inch baking pan. Bake 375 degrees for 20-25 minutes.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

Posted on

Ritz Cracker Cookies – Linda Dennis

  • 1 Cup cut up dates
  • 1 can sweetened condensed milk
  • 1/4 Cup walnuts, chopped
  • 1 medium size box Ritz crackers
  • Butter
  • Powdered sugar

Put dates, sweetened condensed milk, and walnuts in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar.

Just brown the butter for a minute or two until brown, then add powdered sugar until medium consistency.

Posted on

Melt Aways – Martine Phelps

1/2 pound butter (softened)

3/4 cup cornstarch

1/3 cup powdered sugar

1 cup flour

 

ICING

3 oz cream cheese

1 Tablespoon vanilla

1 cup powdered sugar

Beat butter, cornstarch, powdered sugar, and flour until well blended.  Drop teaspoon fulls onto ungreased cookie sheet.  Bake 350 degrees 10-12 minutes.

Cool before icing.