Skip to content

Experimentation develops cookie recipes

This week's recipes include coconut refrigerator cookies, breadcrumb cookies, and sour cream cookies
From the Kitchen by Joyce Walter

History indicates the North American cookie was originally brought to this continent by English, Scottish and Dutch immigrants.

Cookie recipes are vast in numbers, with experimentation being accepted, based on the ingredients that were readily available.

“In an effort to let nothing go to waste, the early housewife experimented with fats other than butter and then added spices to cover the taste of lard or bear fat. She used honey and molasses when sugar was scarce but the cookie crock, kept by the kitchen door, was always full.”

This week’s recipes for cookies come from the cookbook, A World of Baking.

• • •

Coconut Refrigerator Cookies

2 cups sifted all-purpose flour
1/2 tsp. salt
1 cup butter or margarine
1 cup sugar
1 tsp. vanilla extract
1 1/2 cups shredded coconut

Sift the flour and salt. Cream butter and sugar until light then add vanilla.

Work in the flour mixture and coconut. Blend well.

Shape dough into a roll about 2 inches in diameter. Wrap securely and chill overnight.

When ready to bake, slice the dough into 1/4 inch slices. Place on a lightly buttered cookie sheet and bake at 300 degrees F for about 25 minutes or until very lightly browned. Cool on racks. Makes about 5 dozen cookies.

• • •

Breadcrumb Cookies

1 1/2 cups fine, dry unseasoned breadcrumbs
1 cup chopped sultana raisins
1 1/3 cups light brown sugar
2 tsps. vanilla extract
pinch of salt
3 large eggs
1/3 cup evaporated milk
2-3 tbsps. melted butter

In a large mixing bowl, combine the ingredients in the order given.

Using your hands, blend all ingredients thoroughly. 

Drop by tablespoons onto a lightly buttered cookie sheet. Bake at 375 degrees F for about 15 minutes or until browned. Cook on racks. Makes about 3 1/2 dozen cookies.

• • •

Sour Cream Cookies

4 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 cup butter
2 cups granulated or light brown sugar
1 cup commercial sour cream
3 large eggs
1 tsp. vanilla extract

Sift 2 cups of flour with the salt, baking soda and nutmeg. Set aside.

Cream the butter, sugar and sour cream then beat in eggs, one at a time. Add the vanilla.

Add the flour-nutmeg mixture and blend in thoroughly. Add enough of the remaining 2 cups of flour to make a soft dough.

Drop onto a buttered cookie sheet and bake in a 350 degrees F oven for about 12 minutes or until set. Cool on racks. 

Joyce Walter can be reached at

push icon
Be the first to read breaking stories. Enable push notifications on your device. Disable anytime.
No thanks