Cookie Favorites! The Last Bite.

The Last Bite! Yes, it is my last article, and we have a sweet ending with Cookie Favorites! Sit back and enjoy the last of my fun and unique cookie recipe finds!

The following recipes are from the Sillerud Lutheran Church of Balaton, Minnesota. This is their 125th-anniversary cookbook, circa 1996. Maybe you’ll recognize some of the gals who shared their recipes. Enjoy!

Frosted Cashew Drops- Mrs. Geneva (Daryl) Swan

Image by Michael Bußmann from Pixabay


  • 1/2 c. butter
  • 1 egg
  • 2 c. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 c. cultured sour cream
  • 1 c. brown sugar
  • 1/2 tsp. vanilla
  • 3/4 tsp. soda
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 c. cashews


Cream butter and sugar. Add egg, then all dry ingredients, sour cream, vanilla, and cashews. Bake at 350° for 8-10 minutes.


  • 3 T. browned butter
  • 2 c. powdered sugar
  • 2 T. milk
  • 1 tsp. vanilla

Blend till smooth.

Kettle Cookies- Pam Greenfield


  • 2 c. sugar, white
  • 1/2 c. milk
  • 3 T. cocoa
  • 1/4 c. butter
  • 2 c. oatmeal
  • 1 tsp. vanilla
  • 1.2 c. peanut butter


Mis and bring to a boil for 1 minute the sugar, milk, cocoas, and butter. Remove from stove and stir in peanut butter until melted. Add vanilla and oatmeal. Stir. Drop on wax paper.

Lemon Whipersnaps- Esther Helmke

Image by Richard John from Pixabay


  • 1 (18 1/2 oz.) pkg lemon cake mix
  • 2 c. (4 1/4-oz. carton) frozen whipped topping, thawed
  • 1 egg
  • 1/2 c. sifted powdered sugar


Combine the first 3 ingredients and stir well. Drop by teaspoon into powdered sugar. Roll to coat. Place on cookie sheet 1 1/2 inches apart. Bake at 350° for 10-15 minutes.

Boiled Raisin Cookies- Gladys Munson

Image by forwimuwi73 from Pixabay


  • 1 c. white sugar
  • 1 c. brown sugar
  • 1 c. butter
  • 2 eggs
  • 1 tsp. cinnamon
  • 2 c. boiled raisins
  • 1 tsp. soda
  • 3 1/2 c. flour
  • 1/2 tsp. salt


Boil raisins; cool. Cream butter and sugars. Add slightly beaten eggs. Sift together flour, salt, soda, and cinnamon; add to creamed mixture alternately with the boiled raisin. Bake at 240° for 10-12 minutes.

Rice Krispies® Balls- Blanche Swan


  • 1 pkg. caramels (50)
  • 1 1/2 sticks butter
  • 1 can Borden’s® Eagle Brand sweetened condensed milk.
  • Large bag of marshmallows


Melt caramels, butter, and sweetened condensed milk. Can use the microwave. Dip marshmallows in the melted caramel mixture. They are easier to handle if you freeze them first, and use a pickle fork to hold the marshmallows. Roll the caramel-covered marshmallows in the Rice Krispies®. These freeze well.

Next up from the Home Cooking Cookbook, St. Leo’s Catholic Church of Pipestone, Minnesota. This was another dandy rummage sale cookbook score. The inside cover says “Merry Christmas Win- 1971”. Well, that makes this cookbook fifty-one years old. The members of Circle Six put this cookbook together.

Butterscotch Cookies- Mrs. Emmet O’Neill

Image by WikimediaImages from Pixabay

Just a head up, this gal had quite a few submissions! Head up, she doesn’t list any ingredients and gets right to the directions.


Melt 1-12 oz. pkg. butterscotch chips and 1 tbsp. peanut butter in a large heavy pan. Add 1/2 cup salted peanuts and a small can of shoestring potatoes. Mix well and drop by teaspoon on waxed paper. Chill until firm. Store in a tight container away from heat.

English Cookies- Mrs. Birdie Ludke


  • 2 cups brown sugar
  • 1 cup lard
  • 2 eggs
  • 1 cup coffee
  • 1 tsp. soda
  • 1 tsp. baking powder in 3 cups four
  • 1 tsp cinnamon
  • 1 tsp. cloves
  • 1 cup raisins
  • 1 cup nuts


Combine all the ingredients and blend well. Drop on a greased cookie sheet and bake in a hot oven until done.

Sour Cream Cocoa Cookies- Mrs. Henry Farwick

Image by Олег from Pixabay


  • 2/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 cups sifted flour
  • 1/3 cup cocoa
  • 1/2 tsp. salt
  • 1/4 tsp. soda
  • 1/2 cup sour cream
  • 1/2 cup chopped nuts


Cream butter and gradually stir in the sugar and beat until light. Add eggs and vanilla; mix well. Sift flour, cocoa, salt, and soda together; add alternately with sour cream and mix thoroughly. Stir in nuts. Drop by teaspoon on greased baking sheet. bake at 375° for about 12 minutes.

Friends! What fun writing for you has been. I wish you all health, wellness, peace, and safety! Here is to good food, good friends, and a great life!

About Michele Bruxvoort

Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life.   She enjoys reading, repurposing,  as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life.  When you don't find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure. Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.

View all posts by Michele Bruxvoort

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