Hey, my mom used to make that!

Two cookie recipes from 1956

When the blizzard was still on its way to the Boston area, I stocked up on all the ingredients needed to make my favorite soups.

But now that the snow has arrived and I'm facing a grueling day of snow shoveling, I've got my mind on a different kind of comfort food.

The only question is, which of these cookies should I make?

Maybe both.

Here are the recipes from the above 1956 ad for Diamond walnuts.

Brown Sugar Chews

1 egg
1 cup (packed) brown sugar
1 tsp. vanilla
1/2 cup sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup coarsely chopped Diamond walnuts

Stir together egg, brown sugar and the vanilla. Add sifted flour with salt and baking soda. Add crunchy Diamond walnuts. Bake 18 to 20 minutes in well-greased 8" square pan at 350˚. Cookies should be soft when taken from oven. Cool in pan. Cut in squares. Makes 25.

 

Walnut Spice Cookies

1 egg white
2 dashes salt
1/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 cup finely chopped Diamond walnuts
Diamond walnut halves

Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped Diamond walnuts. Drop from teaspoon onto well-greased cookie sheet. Top with golden Diamond walnut halves. Bake at 250˚ for 35 to 40 minutes. Makes about 2 dozen.

 Click here for a retro recipe for peanut butter cookies.

Via tikitaccky

Almond Macaroon Brownies

Here's the 1999 recipe for Almond Macaroon Brownies.

1 pkg. (3 oz.) cream cheese, softened
6 tbsp. butter or margarine
3/4 cup sugar
3 eggs
1/2 cup plus 1 tbsp. all-purpose flour
1 2/3 cups Baker's Angel Flake Coconut
1 cup Dole Whole Natural Almonds
6 squares Baker's Semi-Sweet Chocolate
1/2 tsp. vanilla
1/2 tsp. Calumet Baking Powder
1/4 tsp salt.

• Beat cream cheese and 2 tbsp. butter until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tbsp. flour and coconut. Reserve 16 almonds for garnish; chop remaining. Stir in 1/3 cup of chopped almonds. Set aside.

• Stir 5 squares chocolate and remaining butter over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds.

• Spread chocolate batter in greased 8-inch square pan. Spread cheese batter on top. Garnish with whole almonds. Bake at 350˚F for 40 minutes or until cake tester inserted in center comes out almost clean. (Don't overbake.)

• Melt remaining chocolate, drizzle over brownies. Cool in pan. Cut into bars or squares. Makes about 16 brownies.

Click here for another brownie recipe.

Retro Recipe: Xmas Ribbon O' Fudge Bars

Here's the 1993 recipe for Redenbacher's Ribbon O' Fudge Bars:

4 cups miniature marshmallows
1 cup butterscotch chips
3 tbsp. butter
3 qts. Popped Orville Redenbacher's Gourmet Original Popping Corn, unpopped kernels discarded
1 (12-oz.) hot fudge sauce

In large Dutch oven over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated. Press half of mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide spatula under entire mixture and slide into cutting board to cut into bars. Makes 16 bars.

 Click here for more recipes for bar cookies.

Via Eudaemonius

Butterscotch Cut Out Cookies for Christmas

Here's the 1993 recipe for Butterscotch Cut-Out Cookies.

Cookies:

1 cup butterscotch flavored chips
1 cup Land O Lakes Butter, softened
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
2 tbsp. milk
2 tsp. vanilla

Frosting:

2 cups powdered sugar
1/4 cup Land O Lakes Butter, softened
1 to 2 tbsp. milk
1 tsp vanilla

In 1-quart saucepan melt butterscotch chips over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour into large mixer bowl; add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour). Heat oven to 375˚. On lightly floured surface rill out dough, half at a time, to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely.

In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting with food coloring. Frost and decorate cookies as desired.

Yields 4 to 5 dozen.

 Click here for tips for making and mailing holiday cookies.

Via Eudaemonius

Banana Drop Cookies, 1940s recipe

Lots of retro cookie recipes coming up this week. Starting with a great recipe for using up over-ripe bananas.

Banana Drop Cookies, 1940s recipe

2 1/4 cups sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup mashed ripe bananas (2 to 3 bananas)
Sugar and cinnamon

Sift together flour, baking powder, baking soda and salt. Beat shortening until creamy. Add sugar gradually, beating until light and fluffy. Stir in vanilla. Add flour mixture alternately with bananas, beating after each addition until smooth. Drop by teaspoonfuls onto ungreased cookie pans about 1 1/2 inches apart. Sprinkle with sugar or a mixture of sugar and cinnamon. Bake in a moderately hot oven (400˚F) about 12 minutes. Remove from pans at once. Makes about 2 1/2 to 3 dozen medium-size cookies.

Via Chronically Vintage

 

Chewy Brownie Cookies, 1993 recipe

2/3 cup Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 375˚F.

2. Combine Crisco, light brown sugar, water and vanilla in large mixing bowl.

3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.

5. Stir in chocolate chips.

6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.

7. Bake one baking sheet at a time at 375˚ for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist — do not overbake.

8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yields about 3 dozen cookies.

Baby Ruth Cookies, 1942 recipe

Here's the war-time recipe for Baby Ruth Cookies.

1/2 cup butter or other shortening
3/4 cup white sugar
1 egg
1 1/3 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla
2 Baby Ruth candy bars, cut in small pieces

Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoonfuls on greased cookie sheet. Bake in a moderately hot oven (375˚F) for 10 to 12 minutes. Makes 75 cookies.

 

Via Chronically Vintage

Retro Recipe: Crackle Top Peanut Butter Cookies

Here's the 1970s recipe for Crackle Top Peanut Butter Cookies.

3/4 cup Parkay Margarine
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg, slightly beaten
3/4 cup Kraft Smooth or Crunchy Peanut Butter
1 tsp. vanilla
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Granulated sugar

Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour, sifted with baking soda and salt; mix well. Chll 20 - 30 minutes.Form rounded teaspoons of dough into balls, roll in sugar and place on ungreased baking sheets. Bake at 375˚, 10 - 12 minutes. Yields five dozen cookies.

Click here for another retro peanut butter cookie recipe. 

Via Shelf Life Taste Test

This Nut Log is made in an empty milk carton

Here's the very curious Nut Log recipe.

1/4 pound butter or margarine
1 cup (6-oz.) semi-sweet chocolate morsels
1 10-oz. package mini marshmallows
1 8- or 10-oz. package crisp rice cereal
2 cups Spanish peanuts
2 cups chopped pecans
1 cup raisins
3 cups popped popcorn

Melt the butter, chocolate and marshmallows together in top of double boiler. Mix remaining ingredients in a very large bowl. Pour melted chocolate sauce over dry ingredients in bowl and mix thoroughly. Then spoon the mixture into empty, clean milk carton — pack tightly — and place in refrigerator. In about an hour your Nut Log will be firm and ready to serve. Peel the carton away and slice. Makes about 24 servings.

 Click here for Nestle's 1967 recipe for Butterscotch Yule Log.

Via Shelf Life Taste Test

1980 recipe for Chocolate Syrup Brownies

What a horrible name for such a great recipe!

To read the recipe, just click this 1980 Diamond Walnuts ad to enlarge it.

Click here to see a retro recipe for Chocolate Butter Cookies.

Crisco recipe for Ultimate Chocolate Chip Cookies

Here's the 1990s recipe for Ultimate Chocolate Chip Cookies:

3/4 cup Butter Flavor Crisco
1 1/4 cups firmly packed brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi-sweet chocolate chocolate chips
1 cup pecan pieces

Heat oven 375˚F. Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded tablespoons (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375˚F. 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.

Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.

Click here for another retro cookie recipe from Crisco.

Via Flickr/Eudaemonius