It’s cookie time here on the Mid-Century Menu This year I tested 10 different vintage cookie recipes that caught my eye during the year and that I knew I was going to have to make for Christmas.
Well, actually there were a lot more than ten I wanted to try, but Tom was already starting to accuse me of trying to fatten him up, so the line had to be drawn at ten.
And the first of the lucky ten is a fun recipe called Annie’s Cookies.
This recipe comes from the July 1966 issue of Mail Box News from Maid of Scandinavia (one of my FAVORITE vintage publications) and is described as a German Drop cookie filled with fruits and nuts.
- 2 cups brown sugar (packed)
- 1 cup butter or margarine
- 4 eggs, beaten
- 1/2 tsp allspice
- 2 tsp cinnamon
- 2 tsp vanilla
- 2 tsp baking soda
- 2/3 cup warm water
- 4 cups sifted AP flour
- 3 cups raisins
- 2 1/2 cups chopped dates
- 2 cups chopped nutmeats
- Cream the sugar and butter well. Add beaten eggs and vanilla.
- Sift the flour with the spices and at to the creamed mixture alternately with water in which soda has been dissolved.
- Mix in raisins, dates and nuts.
- Drop by tablespoons onto greased cookie sheets.
- Bake at 350 degrees for approximately 15 mins or until browned.
This recipe yields about 6 dozen cookies.
Be sure to grease cookie sheets!
A couple of tips, since the directions on the recipe are a little sparse:
-The recipe yields A LOT of cookies. I halved the recipe and still ended up with 3 dozen using a standard cookie scoop, so make sure you are ready for a bunch of cookies if you make the full recipe.
-Make sure to grease the cookie sheets, otherwise it will be sticky-city with bent and cracked cookies.
-One sheet of cookies takes about 15 mins in a 350 degree oven.
The Verdict: These cookies are GREAT!
From Tom’s Tasting Notes:
Fantastic aroma and nice and soft. Tastes like carrot cake without the carrots. Good with strong flavors and the fruit and nuts are a great combination.