If it’s your first visit here, welcome! If you’ve been here before, welcome back! After a nearly 3 year hiatus, ‘At Grandma’s Table’ is back with an all new look and a new recipe! Future posts will be published on an occasional basis. See the new post below to get the recipe for: Vida’s Coconut Macaroons
It’s been several years since we’ve had a new post here on ‘At Grandma’s Table‘. I recently ran across this old family recipe and being that it’s one of the EASIEST cookie recipes I’ve ever used, I felt compelled to share it here. I hope you enjoy!
This recipe is from my Mother’s friend, Vida. She was a great cook, baker and homemaker. As kids, we always enjoyed a trip over to Vida’s house! Here’s her recipe for Coconut Macaroons:
Preheat oven to 325°
Combine ingredients and drop by teaspoonfuls on to greased cookie sheet. Bake until brown, about 20 minutes. Let cool on cookie sheet. Remove with metal spatula and cool completely on wire rack.
Even on a well-greased cookie sheet, these cookies will tend to stick a bit. If you use a newer or ‘bright’ cookie sheet, they will be a little easier to remove. Parchment paper is a good option to eliminate the sticking.
posted by Mountain Republic recipe by Vida Slater
A new recipe on AGT! What could be next? A new Friday Funnies??
“Fondant” candy is made from a thick, creamy sugar paste. Fondant is also one of several kinds of icing-like substances that are used to decorate cakes and sculpt pastries. In French, the word fondant means “melting”. These candies will definitely melt in your mouth!
Ingredients and Preparation:
1/4 cup mashed potatoes
1 TSP. butter
few grains of salt
2 cups sifted powdered sugar
1/2 cup coconut
1/2 cup nuts
1/2 cup candied fruit
food coloring* (optional)
Mix the mashed potatoes, butter and salt. Stir in the powdered sugar and beat well.
Fold in the coconut, nuts and candied fruit. Drop by spoonfuls onto waxed paper.
*Tip from DF:A few drops of food coloring can be added so the candies match a theme or holiday.
I remember my Mom made these cookies often when I was a kid. This recipe was from my Grandmother & dated April 1955. I don’t know who Mom Jones’ was or where the recipe originally came from, but I do know these cookies sure are good!
This is definitely one of my favorite cookie recipes and it makes a good, large batch. I’ve baked these cookies for soldiers that I support in Afghanistan several times. The troops have always liked them, since I’ve heard the hard ones make fine projectiles to use on the Taliban!
I’ve made these many times for our family gatherings as well & they always seem to disappear fast. I remember my Mom used coconut more often than raisins, but I like them both ways. If you’re so inclined, you can add both raisins & coconut or cut the fruit out all together. The raisins tend to caramelize a bit in the oven and with the brown sugar, the cookies have a nice chewy texture.
So they don’t get too hard, I only like to bake them about 10 minutes or so. Let them “set” on the cookie sheet for two minutes before removing to cool on a wire rack.
This recipe can easily be cut in half. Enjoy!
1 cup shortening
1 cup white sugar
1cup brown sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 cup shredded coconut or raisins
1 cup walnuts
2 cups quick oatmeal
Preheat oven to 350 degrees.
Cream shortening & sugars together. Mix well.
Beat in eggs.
Add flour, sifted together with baking powder, baking soda & salt.
Blend in oatmeal, nuts, vanilla & raisins or coconut. Dough will be very stiff.
Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 – 15 minutes or until golden brown. Makes about 8 – 9 dozen cookies, depending on size.
posted by Mountain Republic recipe from Amy Chenevert