By Judyrae Kruse Herald Columnist
There are endless reasons to think cookies if you’re the main dessert maker or taker this Fourth of July, not to mention we have two new-to-us recipes coming right up.
Let’s thank Everett cook and frequent Forum helper-outer Lavon Woodey for sharing two of her favorites.
She tells us, “I sometimes use butterscotch chips instead of chocolate in the treasure cookies, and the macaroon-like rangers are so good, I always double the recipe.”
Chip treasure cookies
1can (14 ounces) sweetened condensed milk
1/2 cup margarine, softened
11/2 cups graham cracker crumbs
1/2 cup flour
2teaspoons baking powder
11/3 cups flaked coconut
1package (12 ounces) chocolate or butterscotch chips
1cup chopped walnuts
In a mixing bowl, thoroughly combine the milk and margarine, then stir in the cracker crumbs, flour, baking powder, coconut, chips and walnuts, mixing well.
Drop by rounded teaspoons onto greased baking sheets and bake at 350 degrees for 9 to 10 minutes.
Makes 5 1/2 dozen.
1cup soft butter or margarine
1cup brown sugar
1teaspoon baking powder
1/2 teaspoon baking soda
21/2 cups flour
4cups crisp rice cereal
22/3 cups flaked coconut
In a large mixing bowl, cream together the butter or margarine and sugars, then add the baking powder, baking soda, eggs, vanilla and flour, mixing well. Stir in the cereal, coconut and raisins until distributed evenly throughout the dough.
Drop by rounded teaspoons 2-inches apart onto greased cookie sheets.
Bake at 375 degrees 9 minutes or until edges are golden. Cool 1 minute on cookie sheets, then cool completely on wire racks.
Makes 8 dozen.
The next Forum will appear in Monday’s Good Life section.