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Kransa
Olive Jacobson--recipe from her aunt, Edna Nelson
1
1
2
cup butter
cup sour cream
cups flour
2 tablespoons sugar
sugar (for top)
Mix together. Roll out on floured board to ½" thick. Cut with donut cutter. Put lots of sugar
on top. Bake. Dough is easier to work with if it is cooled for a couple hours.
Rosette Cookies
Matt Stanley
2
2
1
eggs, slightly beaten
teaspoons sugar
cup milk
1 cup sifted flour
¼ teaspoon salt
1 tablespoon almond or rum extract
Add sugar to eggs, then add milk. Sift flour with salt; stir into egg mixture and beat until
smooth--about the consistency of heavy cream. Add flavoring. Fry in deep fat fryer (Fry
Daddy works great), cool on paper towels, sprinkle with confectioner's sugar or cinnamon-
sugar combination. Serve with either side of cookie face up.
Swedish Hugs
Olive Jacobson
1
2
1
1
2
2
pound of butter, softened
cups brown sugar
egg
cup almonds, chopped
teaspoons cinnamon
teaspoons cardamom
1 teaspoon vanilla
1 teaspoon baking powder
3 ½ cups flour
beaten egg
sugar
blanched almonds for top
Mix butter, brown sugar, 1 egg, chopped almonds, spices, vanilla, baking powder, and flour.
Roll into walnut size balls. If you have trouble rolling balls, refrigerate for a couple of hours
first. Dip one side of ball in beaten egg and then in sugar. Place that side up on greased cookie
sheet. Press a blanched almond into ball top. Bake in 350º oven until lightly browned, 14-16
minutes. Don't overbake.
Grandma Stanley's Oatmeal Cookies
Harriet Stanley
1
1
1
2
2
1
cup sugar
5 tablespoons water (from boiled raisins)
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup walnuts
cup shortening
teaspoon salt
cups oatmeal
cups flour
cup raisins
8
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