Category: Cookies

Aunt Barbara’s Mexican Wedding Cakes

Mexican Wedding Cakes

  • 1/2 c. powdered sugar
  • 1 c. softened butter
  • 2 tsp. vanilla
  • 2 c. flour
  • 1 c. finely-chopped pecans and/or almonds and/or walnuts
  • 1/4 tsp. salt
  • 1/2 cup powdered sugar

combine 1/2 cup powdered sugar, butter, and vanilla. Beat until light and fluffy. Add flour, nuts, and salt. Mix until dough forms. Shape into 1″ balls.

Place onto ungreased cookie sheets. Bake 15-20 minutes in a preheated 350º, until set, but not brown.

Immediately remove from cookie sheet. Cool slightly then roll in 1/2 cup sifted powdered sugar. Col 15 minutes. Reroll in powdered sugar.

No Bakes

2 cups sugar

1/2 cup milk

1/2 cup cocoa

1/2 cup butter


1/2 cup peanut butter

1 teaspoon vanilla

3 cups quick oats

Boil first four ingredients for one minute, then take off stove. Add last three ingredients; stir. Drop onto cookie sheet(s).

Molasses Cookies (from Grammoo)

1 1/2 cups shortening

2 cups sugar

1 cup molasses

2 eggs

4 teaspoons soda

4 cups flour

1 teaspoon ground cloves

1 teaspoon ginger

2 teaspoons cinnamon

1 teaspoon salt

Mix. Refrigerate dough until easy to handle. Roll in sugar. Bake at 350º for 6-8 minutes; take out when still puffed.

Peanut Butter Cookies

1 cup butter or margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 1/2 teaspoon soda

1/2 teaspoon salt

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Stir together dry ingredients; blend into creamed mixture. Bake at 375º for 10-12 minutes.

(This recipe is doubled)

If you would like to add a chocolate kiss to the center of each, do so after they come out of the oven. Simply unwrap and press into the center.