Scotch toffee bars & Sugar ‘n spice cookies (1964)

Scotch toffee bars & Sugar 'n spice cookies (1964)

Sugar ‘n Spice Cookies recipe


2-1/2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening, soft
1/2 cup granulated sugar
1 cup firmly-packed brown sugar
2 eggs
1/4 cup milk
3 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1 cup raisins, chopped


Sift together flour, soda, salt, cinnamon and nutmeg into a large bowl. Add shortening, sugars, eggs and milk. Mix until smooth, about 2 minutes. Stir in oats and raisins. (For ease in handling, dough may be refrigerated before rolling.) Roll out on lightly floured board or canvas to 1/4-inch thickness. Cut out with floured 3-inch round cookie cutter. Place on greased cookie sheets; sprinkle lightly with granulated sugar. Bake in preheated moderate oven (375 F) 12 to 15 minutes. Remove from cookie sheets immediately.

Makes 3 dozen cookies

Chocolate Oatmeal & Chocolate Nut Drops cookies (1964)

Sugar 'n Spice Cookies recipe

Scotch Toffee Bars recipe


1/3 cup melted butter or margarine
2 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 cup firmly-packed brown sugar
1/4 cup dark corn syrup
1/2 teaspoon salt
1-1/2 teaspoons vanilla


One 6-oz. pkg. (1 cup) semi-sweet chocolate pieces, melted
1/4 cup chopped nutmeats


Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla, blending well. Pack firmly into a greased 7×11-inch pan. Bake in preheated very hot oven (450 F) about 12 minutes. Cool thoroughly. Loosen edges and turn out of pan. Spread with melted chocolate. Sprinkle with nutmeats. Chill; cut in bars. Store in refrigerator.

Makes 3 dozen small bars

Scotch Toffee Bars recipe

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