Depression
Cookies
by Collette
The following dessert recipes belonged
to a friend of my co-writer and were used during the 1930’s.
Caramel
Chocolate Treat Cookies
¼ cup cocoa ½
cup brown sugar
¼ teaspoon baking soda ½ cup granulated
sugar
1 ½ cups flour 1 teaspoon vanilla
½ teaspoon salt 1 egg
Package of caramels 1 stick of
butter, softened
Mix dry ingredients. After mixing wet
ingredients well, add to flour mixture. Blend until combined. Before dropping
the dough onto the cookie sheet, place a caramel inside each mound. Then cut
caramel into pieces and place on top of each cookie before baking. Bake at 350
degrees until lightly browned.
Pecan
Shortbread Cookies
1 stick of butter, softened ¼ teaspoon
vanilla
¼ cup granulated sugar 1 cup flour
pinch of salt ½ cup
chopped pecans
pinch of cinnamon
Mix ingredients well; roll into a 9 inch
log. Cover with paper and chill for two hours or overnight. Cut into ¼ inch
slices and place on cookie sheet. Bake at 350 degrees until lightly browned.
Carrot
Cookies
Cream together:
2 sticks butter, softened 2 eggs
1 cup brown sugar 1 teaspoon vanilla
1 cup granulated sugar
Add the following to the creamed mixture
and blend well:
1 ½ cups flour ¼ teaspoon salt
1 teaspoon baking soda 1 teaspoon cinnamon
1 teaspoon baking powder ½ to 1 teaspoon ginger
2 cups rolled oats 1 ½ cups
of grated carrots
1 cup raisins
After mixture is blended chill for 30
minutes. Then drop by teaspoonful onto baking sheet. Bake at 350 degrees for
10-12 minutes.
Icing:
8 ounces of cream cheese, softened 1 teaspoon vanilla
1 stick butter, softened enough powdered
sugar to make
icing
spreadable
Spread icing when cookies have
completely cooled.