Cookie Favorites!

Image by Petra from Pixabay

Well, friends, I am down to my last two articles. I’m not going to lie; I will miss writing to you. It has been fun researching topics, writing kitchen gadget reviews, looking through old recipe books and church cookbooks, and sharing some of my favorite recipes with you. Before I sign off, I wanted to share some cookie favorites.

Grab yourself a cookie and a cup of coffee or tea as I thank you for allowing me the privilege to write. It was a pleasure to share my stories from life in Friesland. From running the train tracks to smoking cigarettes behind graves and scaring the daylights out of my brother- it was fun! Not to mention the cousins that played Dutch Bingo, trying to figure out who I was. Hello California and Iowa!

I hope someday to return to the paper to write, but if not, that’s how God meant it to be! Maybe you enjoy cooking and baking? You might want to think about writing for the paper. This is not a hard job. It is fun, and the opportunities and food subjects to write about are endless. So, kick it around and give Jill a call!

And now… Cookie Favorites!

Cookies for all season

Image by congerdesign from Pixabay

This week and next, I will bring you some fun cookie recipes. Today we have recipes from the New WASECA County Cook Book, “Favorite Recipes of 350 Homemakers”, Circa 1964. This cookbook was previously owned by the precious soul of Winifred Anderson. Winifred took the Waseca Short Course- not sure what that was. Does anybody have an idea? Anyway, I got this at a local rummage sale in a stack of 5 cookbooks for seventy-five cents! WOO! Enjoy!

Jumbo Raisin Cookies- Mrs. Harold Smith


  • 1 c. water
  • 2 c. raisins
  • 1 c. shortening- butter is better!-M
  • 2 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 c. chopped nuts
  • 1 tsp. baking powder 1 tsp. soda
  • 2 tsp. salt
  • 11/2 tsp. cinnamon
  • 1.4 tsp. nutmeg
  • 1/2 tsp baking powder
  • 1 c. cocoanut*

*- Easy grammarians! They spelled coconut as cocoanut throughout the ENTIRE cookbook. You can give the Mother Cabrini Circle of Scared Heart Church, Waseca, MN a call for this grievous error. Those girls were old school. You can’t blame them! 🙂

Image by pixel1 from Pixabay


Add water to raisins and boil for 5 minutes. Cool. Cream shortening, add sugar, eggs, and vanilla. Beat well. Add raisin mixture, add nuts, then sifted dry ingredients. Drop on greased cookie sheet. Bake 375° for 12-15 minutes. Makes 5 dozen cookies.

Orange Cookie- Mrs. O. Kenneth Deike


  • 1 c. shortening
  • 3/4 c. sugar
  • 1 egg
  • 2 c. flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 c. mashed carrots
  • 3/4 c. cocoanut- WHOOP, there it is!


  • 2 tbsp. melted butter
  • grated rind of 1 orange
  • 5 tbsp. orange juice
  • confectioners’ sugar


Cream shortening, add sugar, then egg. Sift together flour, salt, and baking powder, and add carrots, and cocoanut. Chill. Bake 350 ° for 15 minutes. FOR FROSTING, mix butter, orange rind, and juice, adding sufficient confectioners sugar for spreading consistency.

Strawberry Cookies-Mrs. Roger Wilkowske, Mrs. Jon Greeney

Image by sanan israyilli from Pixabay


  • 1 can sweetened condensed milk
  • 1 lb. cocoanut
  • 1/4 blanched almonds
  • 1 tbsp. granulated sugar
  • 2 pkg. strawberry Jell-O®
  • 1 tsp. almond extract
  • 1 tsp. red food coloring


Combine all ingredients EXCEPT 1/2 pkg. Jell-O® Chill for at least two hours or overnight in the refrigerator. Form balls of dough into strawberry shapes with hands* and roll in the 1/2 pkg. Jell-O®. Decorate with green frosting leaf made with powdered sugar frosting and a cake decorator*, or insert strawberry leaves and stems. Makes 100 small berries. (Eye catchers on cookie plates- nice for wedding receptions).

  • I got to laughing so hard… strawberry shapes with hands- I sure hope you use your hands, but… and then they wanted you to use a cake decorator… hahaha, this is becoming an expensive cookie! I am sure they meant “use a cake decorator tip”… too cute.

We will have to stop here, but I have more recipes next week. Till then! Here is to good food, great friends, and delicious cookies!

Cookies: The Deliciousness Continues

Last week I wrote to you about having tea with my Grandma Westra’s neighbor ladies and the renegade car. My favorite childhood cookie was the Windmill, which was made by the local Rippin Good Cookie factory.

Rippin Good Cookies closed its doors in 2016, due to consumers demanding a less sugary cookie. Gratefully in 2017, the doors were re-opened once again.

I remember going with my mother to the Rippin Good Cookie outlet store. It was a short drive (about 35 minutes) to Ripon and I always enjoyed the smell of cookies baking and shopping for cookies; especially Windmill cookies!

Grown up tastes

Image by Pezibear from Pixabay

Just like everything else from childhood, you grow out of some likes and dislikes. I moved on from windmill cookies to like several others. My top favorite processed cookie was the Oreo cookie. I would by a small package from Friesland Foods and then keep them in my locker to snack on throughout the day.

At home, we baked the same type cookie over and over again- chocolate chip. We used the recipe right from the Hershey’s Chocolate Chip bag. As I grew up, moved out on my own, and married, I noticed almost every batch of chocolate chip cookies was not the same. Since I attended the Handle the HeatMagic of Baking” class, I learned some important tips and tricks for making and baking cookies.

Tessa Arias was the instructor. She is a professionally trained Pastry Chef. She has developed her own company and hundreds of great recipes. I consider her the cookie doctor. She can help you fix your baking problems!

The Magic of Baking

Image by Aline Ponce from Pixabay

Most cookie making starts with a based cookie recipe, I will enclose Tessa’s cookie base recipe here, you’ll have to sign up with your email but it is well worth it. It comes in the form of a pdf, so print it off as it will come in handy.

Tessa is very precise with her measurements. She uses an electronic scale for measuring out her portions. Tessa insists on using an oven thermometer for the best baking results and that butter should be a cool room temperature 67 degrees F. The butter stick should bend easily without cracking and give slightly when pressing in a finger.

Tessa has some lovely troubleshooting pdf’s which you simply sign up to receive. Some of Tessa’s top cookie customizing suggestions are:

  • Chewy cookie- add an egg yolk, use brown sugar
  • Soft cookie- add in a teaspoon of cornstarch, use pastry flour
  • Thick cookie- chill the balls of dough, add 2 tablespoons flour
  • Cakey cookie- add an egg white, use a liquid sweetener
  • Thin cookie- use melted butter, use granulated sugar
  • Crisp cookie- bake at 375 degrees, use a greased pan

Among other suggestions is her best- MARINATE YOUR COOKIE DOUGH. Yes, you read that right, just like marinating your beef steak, chicken, and pork Tessa says you get the best cookie dough from chilling it for 24 hours to a maximum of 72 hours. I have tried this marinating of the cookie dough and it is as she says, “well worth the wait”.

Join Tessa in a cookie challenge

Each month Tessa sends out a baking challenge. This might just be a great way to kill the COVID blues as well as learn something new. Tessa has many great cookie recipes as well as some great cookie recipe books. Her newest cookie book is “The Ultimate Cookie Handbook” and it already sold out with the first printing.

You can pre-order for the next shipment in November 2020 right here I am completely confident you will not be disappointed!

Tessa has produced this cookie book on her own. If you have ever delved into the world “writing” you know that publishing your own book is VERY intensive, expensive, and with great risk. You will not find this current book on Amazon. I tip my hat to Tessa, she has done a fantastic job with the photos, fonts, recipes and relating to you to the “science” of cookie making.

Tune in next week when I give you a “plate full” of great cookie recipes that you’ll be sure to try. Until next week my cookie loving friends here is to good food, good friends, and a great and freedom living life!