Two recipes to fill the cookie jar (1968)

Two for the Cookie Jar

Two unusually good cookie recipes emerged from this year’s Pillsbury Bake-Off. While they didn’t win big prize money, they were among the 100 finalists. We liked both so much that we want you to enjoy them. Try them both. They are different and delicious.

Butter Mint Pats cookie recipe

Butter Mint patties, created by Mrs. Jennie Wren Weeks of Olympia, Wash., are as rich as shortbread, not too sweet, and have a refreshing mint flavor.

Ingredients
1 cup butter, softened
2 cups all-purpose flour
1 cup butter mints, crushed
1 tablespoon sugar

Directions
Cream butter at medium speed in large mixer bowl until light; add crushed mints. Add flour; blend well at low speed.

If necessary, chill dough for easier handling. Roll out or pat dough into a 9-inch square on waxed paper. Sprinkle with sugar.

Cut into 1 1/2-inch squares. Using tiny cutters, press a design on each square. Place on ungreased cookie sheets.

Bake at 300 for 18 to 20 minutes, until pale golden brown. Do not over-bake. Makes 36.

Note: To crush mints, place in heavy plastic bag and crush with rolling pin. Or, use a spoon, against sides of bowl.

Butter Ball Chiffons cookie recipe

Butter Ball Chiffons created by Mrs. Edward Skoe of Hillside, Ore., are as light and delicate as chiffon.

Ingredients
1 cup butter, softened
1 teaspoon vanilla
1/4 cup confectioners’ sugar
2 cups all-purpose flour
1 package (3 oz.) lemon chiffon pie filling mix [apparently like pudding, mixed with whipped cream or Cool Whip]
1 cup chopped pecans
3 bars (3/4 oz. each) chocolate coated English toffee candy, crushed
2 teaspoons water
confectioners, sugar, optional

MORE
18 classic chocolate cake recipes (1911)

Directions
Combine all ingredients except pecans and toffee in large mixing bowl. Mix at low speed until dough forms. Add nuts and crushed candy; blend well.

Shape into 1-inch balls. Place on ungreased cookie sheets.

Bake at 325 for 12 to 15 minutes or until light golden brown. Cool cookies completely before removing from cookie sheet. If desired, dust with confectioners’ sugar. Makes about 3 dozen.

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