Here you will find several recipes for the cookies that were served on the previous Cookie Tours.
We hope you enjoy them!
Holiday Crinkle Cookies (Recipe courtesy of Benjamin Prescott Inn)
3/4 C shortening
1/4 C molasses
1C sugar
1 egg
2 tsp baking soda
2 C flour
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon

1/2 tsp salt

Cream sugar, shortening, add molasses and egg. Beat well. Sift dry ingredients.  And add to sugar mixture. Mix well. Freeze dough 15-20 minutes. Shape into small balls and roll in colored sugar. Bake on greased cookie sheet 8-10 minutes at 375◦

Lemon Short Bread Cookies (Recipe courtesy of Monadnock Inn)

1C softened butter

1/2 C Confectioner's Sugar (sifted)

1 C flour

1/2 C Cornstarch
2 teaspoons Lemon Extract

Cream together butter & confectioner's sugar. Add in lemon extract. Mix. Sift together flour & cornstarch. Add to butter mixture. Mix until blended. Form batter into logs (for round cookies) or divide in two and wrap flat discs. Refrigerate 1-2 hours. Cut into pieces 1/2" thick. Bake at 300 degrees for 20-22 minutes.

Choco-roons (Recipe courtesy of Common Collections)

1 box of moist chocolate cake mix
2 eggs
1/3 cup oil
1/2 cup coconut
Mix..... drop onto un-greased cookie sheet.  Top with additional coconut and Bake approx 12-14 minutes
Yields about 2 dozen

Winter Fun Cookies
(Courtesy of Troy Historical Society)
1 1/4 C all-purpose flour
1/2 C sugar

1/4 tsp salt

1/2 tsp baking powder

1 tsp vanilla, almond, or lemon extract

6T softened butter or margarine

1 egg

In a large mixing bowl, combine all ingredients.  Beat at medium speed until dough forms, about 5 minutes.  Chill 2 hours or up to 4 days.  Shape 1 heaping teaspoon of dough into 1/4 inch thick rope shapes 3 or 4 inches long.  Form into shapes directly on ungreased cookie sheet.  Push parts of cookies together to prevent breaking apart after baking.  If dough becomes soft while shaping, rechill.  You can make different colored dough and twist them together to make candy canes and wreaths.  Decorate cookies with colored sugars cinnamon candies, chocolate chips, and raisins before baking.  Bake on ungreased cookie sheet at 375 degrees F  for 8-10 minutes.  Cool cookies 1 minute; carefully remove from cookie sheet.
Tip:  Recipe can be doubled.  Time for chilling will also be doubled.

Wishing Cookies
(Recipe courtesy of Troy Historical Society)
31/4 C all-purpose flou
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg

1C margarine or butter

11/2 C sugar

1 egg

2 T molasses

1 T water

1/2 tsp shredded orange or lemon peel

Stir together flour, baking soda, cinnamon, ginger, and nutmeg.  In a large mixer bowl, beat margarine until softened.  Add sugar and beat until fluffy.  Add egg, molasses, water, and peel.  Beat well.  Gradually add flour mixture, beating until well mixed.  Cover and chill about 2 hours or until easy to handle.  On lightly floured surface, roll dough 1/8-inch thick.  Cut with star shaped cookie cutters.  Place on ungreased cookie sheet.  Bake at 375 degrees for about 8 minutes.  Remove and cool.

Santa's Downfall
(Recipe courtesy of Troy Historical Society)
2C cornflakes or graham cracker crumbs
3/4 C sugar
1 stick margarine, melted (drizzled over above mixture)
Mix well, pack down evenly in pan.

Sprinkle evenly over the mixture in pan.
1C chocolate chips
1C chopped nuts
1C coconut

Drizzle evenly over all, 1 can of Eagle Brand Milk

Bake at 350 or until golden.  Cut into squares when cooled.

Chocolate Crinkles (Courtesy of Troy Historical Society)

1/2 C vegetable oil

4 squares unsweetened chocolate (melted 4oz.)*

2C sugar

4 eggs

2 tsp. vanilla

2C flour

1/2 tsp salt

1 C confectioner's sugar

(* alternative 16T Hershey's cocoa and 41/2 T oil)

Mix oil, chocolate, and sugar.  Blend in 1 egg at a time, until well mixed.  Add vanilla.  In another bowl mix dry ingredients, flour, baking powder, and salt.  Add this mixture to the chocolate mixture.  Mix until well blended.  Chill several hours (overnight).  Heat oven to 350 degrees F.  Drop teaspoonfuls of dough into confectioner's sugar.  Roll in sugar, shape into balls.  Place about 2 inches apart on greased baking sheet.  Bake 10-12 minutes.  Do not over-bake.  (If dough is too runny, add confectioner's sugar to dough.  If still runny add more flour.)

Gingerbread Cookies (Courtesy of Sugar and Spice Boutique)
1/2 C butter
1 C brown sugar (not packed)
1/4 Molasses
1 egg, large
2 1/4 C flour
1/2 tsp cinnamon
2 tsp powdered ginger
2 dashes ground cloves
1 dash cayenne pepper

Cream butter and brown sugar together.  Stir in molasses, then egg.  In separate bowl, mix flour with spices.  Stir in butter/sugar mix.  If dough is too moist, add 2T of flour.  Knead dough lightly, then chill for 40 min.  Shape dough.  Bake at 350 degrees for 10-12 mins.

Salted Oatmeal Cookies with Dark Chocolate

(Recipe courtesy of The Inn at East Hill Farm)

2 C old-fashioned rolled oats
1 C all-purpose flour, spooned & leveled
3/4 tsp baking soda
1/4 tsp ground cinnamon
2 tsp sea salt
1/2 C unsalted butter
4 tbsp margarine
1/2 C granulated sugar
1/2 C packed light brown sugar
1 large egg
1 tsp pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped

Heat oven to 375 degrees
with racks in upper & lower thirds. Line 2 baking sheets with parchment. Combine oats, flour, baking soda, cinnamon & 1 tsp of salt in medium bowl; set aside.  Beat butter, shortening, granulated sugar & brown sugar on medium-high speed until light & fluffy (2 - 3 minutes). Beat in the egg & vanilla. Reduce mixer to low speed & gradually add flour mixture, mixing until just combined. Stir in chocolate.  Drop heaping teaspoonfuls of dough onto prepared baking sheets, spaced 2 inches apart. Sprinkle with remaining 1 tsp of salt.  Bake, rotating pans halfway through, until light brown around edges, about 10 - 12 minutes. Cool slightly on baking sheets, then transfer to a wire rack to cool.

Yield: 25 cookies

Oatmeal Raisin Cookies (Recipe courtesy of Swanzey Historical Museum)

1 cup margarine (2 sticks)

1 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1 tsp baking soda

1/2 cup granulated sugar

2 tsp cinnamon

2 eggs

1/2 tsp salt (optional)

1 tsp vanilla

3 cups oats (quick or old fashioned, uncooked)

1 cup raisins

Heat oven to 350degrees.  Beat together margarine and sugars until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon & salt; mix well.  Stir in oats and raisins; mix well. Drop by rounded tablespoonfulls onto un-greased cookie sheet.  Bake 10 to 12 minutes or until golden brown.  Cool 1 minute on cookie sheet; remove to wire rack.

Yield:  About 4 dozen

Old Fashioned Molasses Cookies (Recipe courtesy of Swanzey Historical Museum)

1 cup shortening (Margarine or Crisco)

1-1/2 cups sugar

2 eggs

1 cup molasses

4 cups all-purpose flour

4 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. ginger

(granulated -- or turbinado sugar, for coating) 

Preheat oven to 350 degrees.  Cream shortening and sugar.  Add eggs and molasses.  Sift flour with cinnamon, baking soda, salt and ginger.  Add to sugar mixture and mix well.  Roll into balls the size of large walnuts and coat with granulated or turbinado sugar.  Place on ungreased cookie sheets 2 inches apart.  Bake 12-15 minutes. Yield:  Approximately 3-4 dozen