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
Yes, my dog, Impulse (Imp) and I are on diets. We are of course both cheating. She wakes me up in the middle of the night for a treat and I give her one to put her back to sleep. Then I have a snack myself, lie guilty and awake in bed and finally drift back to sleep. As you know, sleep deprivation contributes to over eating and etc.
Imp’s vet told me to give her canned pumpkin (plain) in addition to her food to help her feel full but without the calories of her regular food. Well, thought I, what’s good for the JRT must be good for me.
I remembered my late cousin Cathrine, a delightful soul who hailed from Alabama and, as a grandmother herself, passed along many fine old southern recipes. Her big, secret ingredient for just about everything was peanut butter. She put it in squash and in eggplant casserole. For her husband, my cousin, it was garlic, garlic, garlic (no peanut butter). Cathy taught me how to tame Pumpkin Pie. You make it as a pudding not a pie.
So I got some canned pumpkin for both Imp and me! But for me, I also bought skimmed condensed milk and a bag of 1/2 sugar and 1/2 Splenda. I did not make a pie crust. Instead, I put the “revised” filling mix in a deep circular Pyrex dish I have (I also use an old plum pudding basin) and baked it per pie instructions. [Also check cooking instructions for other puddings such as chocolate!] As in a pie or other pudding, a knife inserted into the middle should come out fairly clean.
The result? Well because it is just as good but fewer calories, I can of course eat more, right? Wrong. But for those of you who can control compulsive eating, this is a holiday blessing.
These pecan butter cookies are easy to make & even easier to eat! Enjoy!
PECAN BUTTER COOKIES
1 cup sifted flour
1/4 tsp. salt
1/2 cup unsalted butter
1/4 cup sugar
1/2 tsp. vanilla
3/4 cup finely chopped pecans
Sift together the flour and salt. Cream butter, sugar and vanilla. Add flour and mix until blended. Add pecans and stir to distribute evenly. Chill if necessary to handle dough easily. Shape into one inch balls and place a few inches apart on an ungreased cookie sheet. Bake in a slow oven (325 degrees) for about 25 minutes. Remove from oven and place on wire rack. Cookies, while still warm, may be rolled in confectioner’s sugar or a mixture of granulated sugar and cinnamon. Makes about 2 1/2 dozen.
posted by Mountain Republic recipe by Amy Chenevert