Dessert Week with the Fillies — Day Two

  

Home on the Range Christmas Cookies

By Victoria Bylin

 

3/4 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking power
1/2 tsp baking soda
1/4 tsp salt
1 c. oatmeal (regular not instant or steel cut)
1 c. Rice Krispies
1/2 can shredded coconut (3 oz or so)
1 small bag chocolate chips
1/2  large box raisins
1/4  lb. walnuts
 

Preheat oven to 375 degrees.  Cream butter and sugar and vanilla. Add beaten eggs. Cream well. Add dry ingredients (sugar, brown sugar, flour, baking powder, baking soda, salt). Mix well. Add coconut, chocolate chips and nuts.  Flatten into small cookies with wet hands.  Bake for 10-12 minutes.  Makes approx. 8 dozen cookies.

 

Grandma Rosa’s Caramel Cookies

By Tracy Garrett

 

Since my Grandma Rosa played an important part in my first western historical, I thought I’d share one of her recipes with you. Every Christmas you would find some of these in Grandma’s freezer.

4 cups dark brown sugar
1 cup shortening
6 cups flour
4 eggs
1/4 cup molasses
1 tablespoon baking soda
1 tablespoon cream of tartar
8 tablespoons water
1/4 tsp salt 

Preheat oven to 325 degrees.  Cream sugar and shortening. Add eggs, slightly beaten, and  molasses and mix well. Add dry. Mix well. The dough will be very stiff. Form dough into two 2-inch rolls. Wrap in plastic wrap and chill overnight in the refrigerator. Slice thin and bake for 10-12 minutes. 

Grandma’s recipe calls for a “very slow” oven, which is 275-325 degrees. If your oven runs hot, go for a lower setting.

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5 thoughts on “Dessert Week with the Fillies — Day Two”

  1. Hi Jennie, The dried fruit is a cool idea!. I’ll have to try it. They’re fun cookies to make because you just keep adding . . . and adding . . . and adding. They’re easy to shape, so it’s a fun recipe to do with little kids.

  2. Tracy and Vicki, both recipes sound absolutely wonderful. I’m savin’ both recipes to fix with my grandchildren. Thanks for sharing. Hugs, P

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