You never outgrow the need for cookies
When did I become too old for cookies? The question occurred to me one evening as a third of a forkful of a gooey, highly engineered, six-layer dessert skimmed down the front of my new silk cocktail dress.
I thought back to business-lunch salads and take-out sandwiches, and I realized it had been years since I visited a restaurant that offered cookies on the dessert menu.
I found myself yearning for a compact little pick-me-up in the afternoon, a little something to nestle in the pit of my stomach.
So I was delighted to learn my favorite autumn foothill event, the Music in the Mountains Designs for Living Home Tour, will once again serve cookies during the viewing of eight original homes the weekend of Oct. 13 and Oct. 14.
The tour’s steering committee members offered the following sampler as a prelude. In this first recipe, Ginny Riffey and family have discovered a delicious solution to the problem of what to do with overripe bananas.
Carol’s Banana Chocolate Chip Cookies
11⁄2 cups sifted flour
1 cup sugar
1 teaspoon salt
1⁄2 teaspoon baking soda
1⁄4 teaspoon nutmeg
3⁄4 teaspoon cinnamon
3⁄4 cup shortening
1 egg, well beaten
1 cup mashed bananas
13⁄4 cups rolled quick oats (preferably Quaker)
6 ounce package chocolate chips
Sift together flour, sugar, salt, baking soda, nutmeg and cinnamon. Cut in shortening.
Add bananas, oats and chocolate chips; mix.
Heap by spoonfuls on ungreased cookie sheet. Bake for 12 to 14 minutes at 375 degrees. Let cool (if you have sufficient will power).
This award-winning cookie recipe was discovered by Sue Vardon in the Chicago Tribune’s Favorite Cookie Recipe Contest many years ago.
Mocha Truffle Cookies
3⁄4 cup packed light brown sugar
2⁄3 cup confectioners sugar
1 large egg
1 cup unsalted butter, softened
1 tablespoon vanilla
1⁄2 cup unsweetened cocoa, preferably Dutch-processed
2 teaspoons finely ground coffee beans
1⁄8 teaspoon salt
11⁄2 cups cake flour
2⁄3 cup confectioner’s sugar for coating
Cream both sugars, egg, butter, vanilla, cocoa, ground coffee and salt until fluffy. Add
flour. Mix all until combined. Chill dough 15 minutes for easier handling. Roll dough into balls, using scant tablespoon for each. Place on ungreased cookie sheet.
Bake at 350 degrees until cookies are set, but still slightly soft to the touch on top, about 10 minutes. Cool on wire rack over waxed paper. When completely cool, sift a
heavy coating of powdered sugar over cookies.
Myra Nicol said she received this unusual recipe about 40 years ago, and has never seen it in a book.
Potato Chip Cookies
1 pound margarine (do not use butter)
1 cup sugar
Beat sugar and margarine until light and fluffy. Beat in 31⁄2 cups flour Add 2
teaspoons vanilla, and mix well. Add 6 ounces crushed potato chips crushed, and
mix. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 15 minutes (depending on the amount of browning desired).
Marlene Becker has baked these low-calorie, zero-cholesterol, low-fat cookies for friends and family for 20 years ” and they actually taste like cookies.
2 egg whites
1⁄2 teaspoon vanilla
2⁄3 cup sugar
1 cup very finely chopped almonds or filberts
1⁄2 cup semi-sweet chocolate pieces
1 teaspoon shortening
(NOTE: The last three ingredients can be replaced with a 6-ounce bag of semi-sweet
In medium mixing bowl, let egg whites stand at room temperature for 30 minutes. In the meantime, preheat oven at 325 degrees and line two cookie sheets with parchment paper. Add vanilla to egg whites and beat on medium speed until soft peaks form. Add sugar one tablespoon at a time, beating on high speed until stiff peaks form and sugar is almost dissolved. Fold in remaining ingredients.
Drop by rounded teaspoonfuls a few inches apart on cookie sheets. Bake for 15 to 20 minutes or until edges are lightly browned. Cool on wire racks. Makes approximately 30 meringues.
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