Cookies are great for snacks, gifts, bake sales and holidays. This section covers drop, cut out, refrigerated, shaped and bars. It's a tradition in our house to have warm cookies pass inspection by the cookie testers.

Russian Teacakes or Snowballs


1 Cup Butter or Margarine, room temperature
1/2 Cup Confectioner's Sugar
1 Teaspoon Vanilla
2 1/4 Cups All Purpose Flour
1/4 Teaspoon Salt
3/4 Cup Pecans, finely chopped


Preheat oven to 400°

In a large bowl, cream the butter, sugar and vanilla. Add the salt and mix. Mix in the flour a little at a time until a soft dough forms. Add the chopped nuts and mix until blened.

Using a teaspoon, scoop up dough and roll gently between your palms to form 1 inch balls. Place cookies on ungreased baking sheets. Cookies will not expand or raise so you can fit more than a dozen on the sheet at one time, which speeds up baking. Bake for 10 to 12 minutes or until set but not brown. I watch the bottom edges and when they start to just turn a very light brown they are done.

Read more: Russian Teacakes or Snowballs



3 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 1/2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cardamom
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Cup Butter, room temperature
1 Cup Granulated Sugar
1/4 Cup Molasses
1 Egg
Powdered Sugar


In a large bowl, cream the sugar and butter. Mix in the egg and molasses. Add the spices, baking soda, salt and pepper and mix until combined. Add the flour gradually beating until a soft dough forms.

Read more: Pfeffernusse



¾ Cup Unsalted Butter, softened
1 Cup Confectioner's Sugar
1 Egg
½ Teaspoon Vanilla Extract
2 Cups All-purpose Flour
2/3 Cup Seedless Blackberry or Raspberry Jam


Preheat oven to 350°

With an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined, scraping the sides of the bowl as needed. Add the flour and mix just until the flour is incorporated and a soft dough forms.

Roll 2 teaspoons of dough, between your hands, forming 1 inch balls.  Place on an ungreased baking sheet. Dip your thumb into flour or water then make an indentation in the middle of each cookie. Fill each indentation with a ½ teaspoon of jam.

Bake for 10 to 12 minutes or until lightly browned around the bottom edges. Remove from pan and cool. Store in a tightly covered container. Yields 3 1/2 dozen.


Apricot and strawberry jam are also very good.

Icebox Oatmeal Cookies


½ Cup Butter or Margarine
½ Cup Vegetable Shortening (the original recipe called for lard)
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs, beaten
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 ½ Cups All Purpose Flour
3 Cups Quick Cooking Oatmeal
1 Teaspoon Vanilla
½ Cup Chopped Nuts, Pecans or Walnuts


Cream the butter, margarine, white and brown sugar. Mix in the eggs. Sift the soda, salt and flour. Add the flour mixture to the creamed mixture and mix until smooth. Add the oatmeal, vanilla and chopped nuts. Mix until well combined. Form the dough into a long roll and wrap in plastic wrap. Chill in the refrigerator over night.

Slice thin and place the cookies on an ungreased cookie sheet. Bake at 350° for approximately 10 minutes. Cool completely then store in an airtight container.


I usually don't sift the dry ingredients when I make cookies. I add the soda and salt to the creamed mixture and mix it until it is well combined. Next I mix the flour in. When measuring flour have a light hand, don't pack the flour into the cup, then there is no need to sift. Still measure accurately and level the cup with the back edge of a knife.

The original recipe belonged to our Grandma Hilma. The word Icebox, in the title, is no longer used but I haven't the heart to change it. There was usually a large plastic container full of these delicious cookies, ready for hungry visitors.

Iced Orange Cookies


½ Cup Shortening
1 Cup Sugar
2 Eggs
½ Cup Orange Juice
1 Tablespoon Grated Orange Peel
2 ½ Cups All-purpose Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt


2 ¼ Cups Confectioner's Sugar
¼ Cup Orange Juice
2 Tablespoons Butter, melted

Cookie Directions:

Preheat oven to 350°

Cream the shortening and sugar in a large bowl. Add the eggs and beat until the dough is light and fluffy. Add the orange juice and peel and beat. Mixture will look curdled, which is all right. Add the baking powder and salt and mix. Add the flour and mix, forming a soft dough.

Drop teaspoonfuls of dough onto an ungreased baking sheet. Bake at 350° for 10-12 minutes or until edges of the cookies begin to brown. Cool the cookies completely then frost. Store cookies in an air-tight-container.

Frosting Directions:

Melt the butter then add the confectioner's sugar and orange juice. Stir or mix until smooth.