My Favorite Cookies

Unlike most of the recipes I’ll post here, these are “normal” recipes containing dairy, wheat, and sugar.  My family loves when I decide a little sugar would be okay.

Lemon Filled Molasses Bars



1 pound butter
4 C sugar
4 eggs


1 C molasses


9 cups flour
4 tsp cinnamon
2 tsp baking soda
1 tsp salt

Mix well.  Cover and refrigerate 2-3 hours (or overnight).  While dough chills, make and chill filling (below).

Divide dough into four equal(ish) parts.  Divide each of those parts into four (making a total of sixteen chunks of dough).  Roll out each chunk of dough into a rope, and gently press into a flat strip about 3″ wide by 12-15″ long.  Spread some of the filling on half of the dough, then fold in half and cut into strips.  Filling will not ooze out while cooking.  Bake 350 for 12-15 minutes.  Store airtight.


Beat together:

12 eggs
2 C sugar
1-1/2 cups lemon juice
1-1/2 tsp salt

Cook in microwave, stirring occasionally, until thick.  Or you could cook it on the stovetop if you like to stand there stirring all the time.  When thick, stir in 4 cups flaked coconut.  Cool. Chill until ready to assemble cookies.  Cooling process can be sped by placing pan of filling in a bowl of ice water.


Pumpkin-Glazed Pumpkin Cookies


Beat together:

1 C butter
3 C brown sugar


4 eggs
2 C cooked, mashed pumpkin
2 tsp vanilla extract


2 Tbsp baking powder
2 tsp salt
2 tsp cinnamon
1 tsp allspice
1/2 tsp ginger
6 C flour

This will make a soft dough.  Drop by rounded teaspoons onto a cookie sheet and bake 375 for 11-13 minutes.  Spoon glaze over warm cookies.  Store airtight.


Stir together:

1/4 C butter
2-1/2 C unsifted powdered sugar
2 tsp cinnamon
1/2 tsp allspice

Mix in a heaping 1/3 C mashed pumpkin to make a smooth glaze.


Cardamom Cookies



1 C butter
1/2 C granulated sugar
1/2 C brown sugar


1 egg
1 tsp vanilla
2 C flour
1 tsp fresh-ground cardamom
1/4 tsp salt

Spread dough in 10×15 pan.  Bake at 275 for one hour.  Remove from oven, spread warm cookies with glaze, and cut in bars.


Melt 1-1/2 Tbsp butter.  Beat in 1 C powdered sugar and 1/2 tsp vanilla.  Add water to thin to a drizzling consistency.





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