Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Cookies

Chocolate Oatmeal Cookies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup sifted all purpose flour
  • 1 3/4 cups rolled (not quick-cooking) oats
  • 2 one-ounce squares unsweetened chocolate, melted
  • 1/2 tsp. vanilla

Grease cookie sheet.

In medium sized bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Sift and add flour; stir in rolled oats; blend well.

Stir in melted chocolate and vanilla.

Drop batter by teaspoons, 1 inch apart, onto prepared cookie sheet.

Bake in 350 degree oven 12-15 minutes or until lightly browned.

Cool on a wire rack.

Erin Cookies

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs, well beaten
  • 1 Tbsp. milk
  • 1 tsp. extract of lemon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • Flour to roll (about 3 cups)
  • 1 egg white
  • Green sugar

Heat oven to 375º.

Allow the butter to stand at room temperature until soft, cream and add the sugar, eggs, milk and flavoring.

Sift the salt and baking powder with the first cup of flour, and stir into the butter mixture.

Add as much more of the flour as needed to make a dough of the consistency that can be rolled after it is chilled. Chill thoroughly.

Toss the dough on to a lightly floured board and roll thin.

Shape with a shamrock cutter and place the cookies on a well-buttered baking sheet or pan.

Brush the tops of the cookies with the egg-white and sprinkle with the green sugar.

Bake 8-10 minutes.

Gather the scraps of dough and chill again until ready to roll and cut the next panful. Repeat cutting and glazing as before.

Filbert Chews

  • 1/2 cup sifted flour
  • 1 Tbsp. instant coffee
  • 1/4 tsp. salt
  • 2 eggs, unbeaten
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup melted butter
  • 1 cup chopped filberts (hazelnuts)

Preheat oven to 350 degrees.

Grease baking pan, 11x7x2.

Measure flour, instant coffee, and salt into sifter.

In medium sized bowl, beat eggs until thick and lemon-colored; add sugar gradually, beating well after each addition to dissolve sugar.

Stir in vanilla and melted butter.

Sift and add dry ingredients; stir just until blended; fold in 3/4 cup filberts.

Pour batter into prepared baking pan; sprinkle remaining 1/4 cup filberts over top.

Bake in 350 degree oven for 25 minutes, or until top crust forms.

Cool in pan on wire rack 5 minutes; loosen around edges; with sharp knife cut into squares, remove from pan; cool on rack.

Journal Guide