TRIPLET COOKIES 1963

Billie's great granddaughters in the kitchen

TRIPLET COOKIES 1963

From Billie Reid

Basic cookie dough recipe:

1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
2  1/2 cups flour
1 t. salt
1 t. soda

Cream sugars, shortening, and eggs.  

Spoon flour into dry measuring cup.  Level off and pour onto square of waxed paper.  Add salt and soda to flour and stir to blend.  

Add blended dry ingredients to creamed mixture and mix well. 

Divide dough into 3 portions for variations below.

Bake at 350 for 15-18 minutes.


For CHOCOLATE CRINKLES:
1/3 chocolate bits
1/2 cup powdered sugar

Melt chocolate bits over water.  

Add to 1 portion of dough.  

Shape into 1" balls and roll in powdered sugar.

Place on greased baking sheet.


For CHERRY ALMOND DROPS:
1/2 cup cut-up maraschino cherries
1/2 cup coconut
1/4 t. almond extract

Add cherries, coconut and extract to 1 portion of dough.

Drop by spoonful onto greased baking sheet.


For DATE NUT CHEWS:
1/2 cup cut-up dates
1/2 cup nuts, chopped

Add dates and nuts to 1 portion of dough.  

Shape dough into 1" balls and place on greased baking sheet.