A treasury of cookies

Peanut Blossoms, Black-Eyed Susans, Coconut Circles, Orange Drop Cookies, Pineapple-Filled Cookies and Danish Pastry Apple Bars

6 decadent cookie recipes 1971

Peanut Blossom cookie recipe

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3-1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 10-ounce packages milk chocolate candies

Cream sugars, butter or margarine, and peanut butter. Beat in eggs, milk, and vanilla. Sift together flour, soda, and salt; stir into egg mixture. Shape into balls; roll in additional granulated sugar. Place on ungreased cookie sheet; bake in 375 F oven for 10 to 12 minutes. Immediately press a chocolate candy into each. Makes 7 dozen.

Black-Eyed Susans recipe

1-1/4 cups sugar
3/4 cup whipped butter or margarine
2 eggs
1 teaspoon orange extract
2-1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Cream sugar and butter or margarine. Beat in eggs and extract. Sift together flour, baking powder, and salt; stir into egg mixture. Chill thoroughly. Cut two daisy-shapes from cardboard, one 4-1/2 inches wide and one 3 inches (or use flower-shaped cookie cutters). On lightly floured surface, roll half the dough to 1/8 inch; cut equal numbers of two sizes of petal shapes. Place on cookie sheets, bake in 350 F oven 5 to 6 minutes for small flowers and 8 to 10 minutes for large flowers. Brush immediately with Orange Glaze. Cool. Repeat with remaining half of dough. Add enough powdered sugar to remaining Glaze to thicken and use to secure smaller cookie to top of larger. Top with black gumdrop. Makes 2 dozen.

To make Orange Glaze: combine 2 cups sifted powdered sugar, 1/4 cup milk, 1/2 teaspoon orange extract and few drops yellow food coloring.

Coconut Circles recipe

6 tablespoons butter or margarine
1/4 cup sugar
1 cup sifted all-purpose flour
1/3 cup flaked coconut
1/4 cup sugar
2 tablespoons butter or margarine
2 teaspoons all-purpose flour
1 tablespoon milk

Cream the 6 tablespoons butter or margarine and the 1/4 cup sugar. Mix in the 1 cup flour; press into bottom and 1/4 inch up sides of 20 muffin pans. Bake in 350° oven for 10 minutes. Divide Coconut Filling among shells. Bake for 10 to 12 minutes more. Cool 3 minutes; remove from pans. Makes 20.

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To make Coconut Filling: Combine coconut, the remaining sugar, the butter, flour, and milk. Cook and stir till thickened.

Orange Drop Cookies recipe

1-1/2 cups packed brown sugar
1 cup butter or margarine
2 eggs
1 tablespoon grated orange peel
1 teaspoon vanilla
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Cream brown sugar and butter or margarine; add eggs, orange peel, and vanilla. Beat till fluffy. Sift together flour, baking powder, soda, and salt. Add to creamed mixture alternately with the buttermilk, beating after each addition. Drop onto ungreased cookie sheet. Bake in 350 F oven for 10 to 12 minutes. While cookies are warm, frost with Orange Icing: Combine 1 tablespoon grated orange peel, 3 tablespoons orange juice, and 3 tablespoons butter. Stir in 3 cups sifted powdered sugar. Makes 6 dozen cookies.

Pineapple-Filled Cookies recipe

1 cup butter or margarine
1/2 cup granulated sugar
1/2 cup sifted powdered sugar
1 egg
1-1/2 teaspoons vanilla
2-3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 tablespoon water
1/2 cup pineapple jam
1 tablespoon cornstarch

Cream butter or margarine and sugars. Beat in egg and vanilla. Sift together flour, soda, and cream of tartar; beat into egg mixture. Chill. On floured surface, roll dough to 1/2 inch; cut with floured scalloped cookie cutters. Place 1/2 teaspoon Jam Filling in center of half the cookies. Cut out center of remaining cookies; place over filling. Seal. Bake in 350 F oven for 10 to 12 minutes. Makes 2-1/2 dozen.

To make Jam Filling: Add water to jam; stir in cornstarch. Cook and stir till thickened. Cool.

Danish Pastry Apple Bars recipe

2-1/2 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
1 cup cornflakes
8 to 10 tart apples, pared and sliced (8 cups)
3/4 to 1 cup sugar
1 teaspoon ground cinnamon
1 egg white

Combine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well; stir into flour mixture. On floured surface, roll half the dough to 17×12-inch rectangle; fit into and up sides of 15-1/2 x 10-1/2 x 1-inch baking pan. Sprinkle with cornflakes; top with apple. Combine sugar and cinnamon; sprinkle atop. Roll remaining dough to 15-1/2 x 10-1/2- inch rectangle; place over apples. Seal edges; cut slits, in top. Beat egg white till frothy; brush on crust. Bake in 375 F oven 50 minutes. Combine 1 cup sifted powdered sugar and 3 to 4 teaspoons milk; drizzle on warm cookies. Makes 3 dozen.


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