It is no secret that I love retro recipes. I’ve collected cookbooks over the years from as far back as 1890. To help you out with your Christmas baking, here are my top five Christmas cookies recipes from decades gone by.
Grandma Gig’s Oatmeal Walnut Cookies circa 1952
My step-mom’s famous recipe. They won a blue ribbon in the 1950’s in the Traverse City, MI county fair. All three of my boys can’t stop eating these! When shopping for ingredients, don’t forget powdered sugar to roll them in before baking.
2 C brown sugar
2 sticks real butter, softened
1 t vanilla extract
In another bowl mix:
2 C all-purpose flour
1 t salt
1 t baking soda
3 C quick oats
1 C chopped walnuts
Blend well and chill dough, covered, for four hours or overnight. Roll into 1 1/2 inch balls. Roll in powdered sugar. Place on ungreased cookie sheet and bake 10-13 minutes at 350 degrees or until lightly golden. Do not over-bake.
A classic cookie that has adorned holiday trays since the 1960’s. I make them every year.
1/2 cup (1 stick) butter or margarine
1 package (12 ounce) chocolate chips
1/2 cup walnuts, chopped
1 package mini colored marshmallows
3 C. flaked coconut
In a large saucepan over very low heat, melt butter and chocolate chips together. Cool. Gently stir in nuts and marshmallows until blended.
Divide mixture into three parts. Place flaked coconut on a sheet of waxed paper. Spread chocolate over coconut to form three “logs”. Sprinkle coconut over top and sides of logs. Wrap in wax paper and twist ends shut with twist ties.
Chill in refrigerator overnight. Unwrap, slice and package as desired.
Reminds me of a chocolate-covered cherry. I got this recipe from my good friend Suzy in the 1990’s.
1 stick butter
1 C sugar
1 1/2 t vanilla
In a large bowl mix:
1 1/2 C flour
1/2 C cocoa powder
1/4 t salt
1/4 t baking soda
1/4 t baking powder
Drain one large jar maraschino cherries setting aside juice.
Drop dough into heaping tablespoons on an ungreased cookie sheet. Push a cherry down into each.
BEFORE BAKING frost each with a teaspoon frosting.
Over very low heat melt:
6 ounces semi-sweet chocolate chips
1/2 C sweetened condensed milk
4 t cherry juice
Bake at 350 degrees for 10-12 minutes. Do not over bake.
Super easy and super delicious! It just isn’t Christmas without some sort of gingerbread. These will do the trick!
In a large saucepan boil:
1 stick butter
2/3 C white sugar
1 T vinegar
1/2 C blackstrap molasses
1 1/8 t ground ginger
1/2 t cinnamon
1/8 t allspice
Remove from heat and add:
1/2 t baking soda that has been dissolved in 2 t hot water
1 t baking powder
3 C all-purpose four
Cool and cover. Chill in fridge for three hours. Preheat oven to 350 degrees. Roll into 1 1/2 inch balls. Place on ungreased cookie sheet and bake 10-13 minutes or until lightly golden. Do not over-bake. Cool slightly. Then, drizzle icing over.
1 C powdered sugar
1/2 t vanilla
Thin with a few tablespoons milk until it is of a consistency that can be drizzled over the cookies. Drizzle and let cool completely.
I found this recipe in a magazine when I was first married. Great for the cranberry lover.
2 C all-purpose flour
1 1/2 C quick oats
3/4 C firmly packed brown sugar
2 sticks butter, softened
1 block cream cheese, softened
1 can sweetened condensed milk
1 16 ounce can whole berry cranberry sauce
1/4 C real lemon juice
2 T corn starch
Beat first four ingredients until well blended. Reserve 1 1/2 C mixture and press remaining in a greased 9 x 13 inch pan. Bake 15 minutes at 350 degrees until golden brown. Remove from oven. Beat cream cheese until fluffy and add canned milk and lemon juice. Spread over crust. Combine cranberry sauce and corn starch. Spread over cream cheese. Top with remaining flour mixture crumbled over the top. Return to oven for 40-45 minutes or until lightly golden. Cool and cut into bars.