The Yellow Cookbook

Pillsbury Recipes

Accordion Treats

  1. Cream butter. Gradually add sugar, creaming well.
  2. Blend in eggs, vanilla, and salt. Beat well.
  3. Gradually add flour and nuts, mix well.
  4. Fold one yard of heavy duty aluminum foil lengthwise. Fold the double foil crosswise into 1 inch pleats to make an accordion pleated pan. Place on cookie sheet.
  5. Drop scant teaspoonfuls of dough into fold of foil. Dough will spread during baking.
  6. Bake at 325°for 15 to 20 minutes. Cool 10 minutes. Remove cookies, turn foil over for second baking. If desired, sprinkle cookies with powdered sugar or frost.

French Lace Cookies

  1. Combine corn syrup, butter, and brown sugar in saucepan. Bring to boiling point, remove from heat immediately.
  2. Combine flour and nuts. Blend into mixture.
  3. Brop dough onto greased cookie sheets. Place 4 inches apart to allow room for spreading.
  4. bake at 325°for 8 to 10 minutes. Cool 1 minute. Remove from cookie sheet and shape as directed below.

Wafers

Drop dough by teaspoonfuls. Cool flat on wire racks or on rolling pin to get curved shape.

Butter Rich Spritz

  1. Sift together flour and salt.
  2. Cream butter. Gradually add powdered sugar, creaming well.
  3. Blend in egg, vanilla, and almond extract.
  4. Add dry ingredients gradually, mix well.
  5. Press dough through cokie press onto ungreased cookie sheets, using any plate to make desired shapes.
  6. Bake at 400°for 6 to 8 minutes.

Quicky Fruit Bars

  1. Combine nuts, raisins, candied fruit, and dates. Coat with ¼ cup flour.
  2. Beat eggs until foamy in a large mixing bowl. Add brown sugar, salt, orange rind, and vanilla. Beat just until blended.
  3. Stir in ¾ cup flour and the fruit mixture, mix thoroughly.
  4. Spread batter in a well greased 15x10x1 jelly roll pan.
  5. Bake at 325°for 30 to 35 minutes. If desired, brush while warm with Orange Glaze. Cool and cut into bars.

Orange Glaze

Comiben ½ cup sugar and ¼ cup orange juice in a small saucepan. Heat, stirring constantly until sugar dissolves.

Oatmeal Raisin Rounds

  1. Sift together flour, soda, and salt.
  2. Cream butter. Gradually add sugar, creaming well.
  3. Add eggs, beat well. Blend in the dry ingredients.
  4. Stir in rolled oats, raisins, and nuts.
  5. Shape by rounded teaspoonfuls into balls. Place on ungreased cookie sheet, flatten slightly with bottom of glass dipped in flour.
  6. Bake at 375°for 12 to 15 minutes until light golden brown.

Grandma's Sugar Cookies

  1. Sift together flour, soda, salt, and nutmeg.
  2. Cream butter. Gradually add sugar, creaming well.
  3. Blend in sour cream, then dry ingredients. Blend well. Chill.
  4. Roll out on floured surface half at a time, to ⅛ inch thickness. Cut into desired shapes (or use one of the suggestions below). Place on ungreased cookie sheets.
  5. Bake at 350°for 8 to 10 minutes.

Angel Cookies

Cut dough into 3 inch rounds. Cut a triangle from both sides of the cookie. Invert triangle to form ‘wings’. Press to seal. Bake and decorate.

Pepparkakor Cookies

  1. Sift together flour, soda, salt, cinnamon, ginger, and instant coffee.
  2. Cream butter. Add sugar, creaming well.
  3. Blend in molasses and boiling water.
  4. Add dry ingredients graudally, mix well. Chill 2 hours.
  5. Roll out on floured surface, one-third at atime, to ⅛ inch thickness.
  6. Cut into desired shapse. Place on ungreased cookie sheets.
  7. Bake at 375°for 7 to 9 minutes.

Creamy Vanilla Frosting

Combine 2 cups sifted powdered sugar, ½ to 1 tsp vanilla and 2 tbsp soft butter. Blend in 1 to 3 tbsp milk until desired consistency. Beat well. Frosts about 3 dozen cookies.

Wheat Sweets

  1. Sift together flour, baking powder, and salt. Add whole wheat flour and anise seeds.
  2. Cream butter. Add sugar, creaming well.
  3. Blend in dry ingredients with a for or pastry blender.
  4. Sprinkle 5 to 6 tbsp water over mixture, stirring with fork, until dough is moist enough to hold together.
  5. Roll out half at a time on floured surface to ⅛ inch thickness. Cut into squares, sticks, or triangles with pastry wheel or knife.
  6. Sprinkle with sugar. Place on greased cookie sheets.
  7. Bake at 350°for 14 to 17 minutes.

Sugar and Spice Snaps

  1. Sift together flour, soda, and mace or nutmeg.
  2. Melt butter in saucepan. Cool. Add sugar and beat well.
  3. Add egg, blend well.
  4. Stir in honey and dry ingredients.
  5. Drop by rounded teaspoonfuls into sugar, coat. Place on ungreased cookie sheets.
  6. Bake at 350°for 8 to 10 minutes until light golden brown. Cool 1 minute, remove from sheet.

Maple Nut Drops

  1. Sift together flour, baking powder, soda, and salt.
  2. Cream butter. Add eggs, maple syrup, and maple flavoring. Beat well.
  3. Blend in the dry ingredients gradually, mix well.
  4. Add boiling water, mix well.
  5. Stir in raisins, pecans, and coconut if desired. Chill at least 1 hour.
  6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  7. Bake at 350°for 13 to 16 minutes. Cool. Frost and decorate with a pecan half.

Maple Frosting

Melt ¼ cup butter. Add 2 tbsp cream, 1 tsp vanilla, and 1 tbsp maple syrup. Blend in 2 cups of powdered sugar. Beat until of spreading consistency.

Molasses Candy Crisps

  1. Cream butter with salt and cinnamon. Add sugar, creaming well.
  2. Blend in molasses, then sifted flour.
  3. Stir in nuts and/or coconut, if desired
  4. Drop by rounded teaspoonfuls onto greased cookie sheets.
  5. Bake at 375°for 8 to 12 minutes until edges are lightly browned. Cool 1 minute, remove from sheets.

Totcicles

  1. Sift together flour, baking powder, and salt.
  2. Combine dates, brown sugar, and butter.
  3. Blend in egg and vanilla.
  4. Add dry ingredients, blend well. Chill at least 1 hour.
  5. Shape well-rounded teaspoonfuls around end of popsicle sticks or wooden skewers. Form into oblongs 2 inches long. Place on greased cookie sheets.
  6. Bake at 350°for 12 to 15 minutes until golden brown. Cool. Dip each cookie into icing and roll in coconut.

Totcicle Icing

Cream 2 cups sifted powdered sugar with 1 tbsp soft butter, 1 tsp vanilla, ½ tsp salt, and ⅛ tsp lemon extract. Blend in 3 to 4 tbsp milk until consistency of a glaze.

Chocoroons

  1. Melt chocolate in milk over hot water.
  2. Cream butter. Add sugar, salt, and vanilla. Cream well. Blend in chocolate.
  3. Add AP flour gradually, mix well.
  4. Stir in nuts.
  5. Shape rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheets.
  6. Bake at 350°for 12 to 15 minutes.

Butteroons

  1. Cream butter. Add sugar, egg yolk, lemon rind, orange rind, and salt. Cream well.
  2. Blend in flour and fruit. Chill.
  3. Shape by teaspoonfuls into balls. Roll in slightly beaten egg white, then in coconut. Place on ungreased cookie sheets.
  4. Bake at 325°for 20 to 25 minutes until light golden brown.

Chocolate Nut Revels

  1. Melt chocolate over hot water. Stir in pecans. Cool.
  2. Cream butter. Add sugar, salt, and vanilla. Cream well.
  3. Blend in 2 cups flour gradually.
  4. Add chocolate-nut mixture. Stir with fork just enough to revel chocolate into white mixture.
  5. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten to ¼-inch thickness with bottom of a glass, greased and dipped in sugar.
  6. Bake at 350°for 10 to 12 minutes.

Cinnamon Dandies

  1. Cream butter. Gradually add powdered sugar and salt, creaming well.
  2. Add applesauce and vanilla.
  3. Blend in flour gradually.
  4. Shape scant teaspoonfuls into balls. Place on ungreased cookie sheets. Flatten to ⅛ to ¼-inch with bottom of glass dipped in sugar.
  5. Bake at 325°for 15 to 18 minutes. Roll warm cookies in cinnamon sugar mixture.

Crunchy Coffee Shortbreads

  1. Cream butter. Add brown sugar and instant coffee, cream well.
  2. Add flour gradually, mix well.
  3. Roll out on floured surface to ½ inch. Brush with slightly beaten egg whites. Sprinkle with chopped nuts.
  4. Cut into 1-inch squares or 2x½-inch sticks. Place on ungreased cookie sheets.
  5. Bake at 300° for 20 to 25 minutes.

For Molded Cookies

Add ½ cup chopped nuts. Shape into balls. Flatten with floured fork.

Pfeffernuesse Fruit Cakes

  1. Combine sugar, butter, corn syrup and coffee in a 3 quart saucepan. Simmer 5 minutes, let cool.
  2. Sift together flour, soda, cinnamon, salt, and nutmeg.
  3. Grind cherries, raisins, and walnuts. Set aside.
  4. Add eggs, anise seed and anise extract to sugar-butter mixture. Mix well.
  5. Stir in dry ingredients, then fruit mixture. Chill 4 hours or overnight.
  6. Shape into 1-inch balls with floured hands. Place on greased cookie sheets.
  7. Bake at 350° for 15 to 18 minutes. Dip warm cokies into sugar glaze and cool.

Sugar Glaze

Comiben 1 cup sugar, ½ cup water, and ¼ tsp cream of tartar in a small pan. Boil until clear, cool. Stir in ½ cup powdered sugar.

Sugarplum Cookies

  1. Melt butter in a medium size skillet over medium heat. Add eggs and sugar, mix thoroughly.
  2. Blend in dates. Cook, stirring constantly, for 5 minutes. Turn heat to low.
  3. Gradually add water, then flour. Cook, stirring constantly, until thick, 7 to 10 minutes.
  4. Stir in salt, vanilla, pecans, and rice krispies. Cool.
  5. Shape into balls, bells, stars, hearts, trees, strawberries, or other desired shapes.
  6. Roll in sugar.

For Bar Cookies

Press mixture into ungreased 9x9 pan. Decorate with pecans.

Fruit Filled Spritz

Frutti Nut Filling

Combine water, sugar, dates and orange rind in a soucepan and cook, stirring constantly until thick. When cool, stir in cherries, coconut, and nuts.

Old Fashioned Pepparkakor

Crisp and thin, flavored with molasses and a blend of spices that’s so typically Swedish. For holiday cookies, decorate with icing.

  1. Sift together flour, ginger, cinnamon, soda, cloves and cardamom.
  2. Cream butter and sugar.
  3. Blend in egg, molasses, and orange rind.
  4. Stir in the dry ingredients gradually. Blend well.
  5. Cover and chill overnight or up to 1 week.
  6. Roll out dough one third at a time, on a well floured surface, to ⅛" thickness. Cut into desired shapes with cutters or pastry wheel.
  7. Place on greased cookie sheets. If desired, place blanched almond halves in the center of each.
  8. Bake at 375° for 8-10 minutes.

Old Fashioned Butter Cookies

  1. Sift together flour, baking powder, and salt.
  2. Cream butter and sugar.
  3. Add egg, cream or milk, and vanilla. Beat well.
  4. Blend in the dry ingredients gradually.
  5. Chill dough for at least 1 hour.
  6. Roll out on floured surface, one third at a time, to ⅛" thickness. Cut into desired shapes.
  7. Place on ungreased cookie sheets. Sprinkle with plain or colored sugars.
  8. Bake at 400° for 5 to 8 minutes.

For Christmas Silhouettes

Add a few drops of red or green food coloring to half the dough. Leave remaining plain. Roll out white dough to ⅛" thickness. cut into rounds with 3" cutter. Cut out centers of cookie rounds with a smaller christmas shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds.

Slice 'N' Serve Cookies

Frosting

Cream butter. Blend powdered sugar alternately with cream. Add vanilla.

  1. Sift together flour, baking powder, and salt. Stir in dates and pecans.
  2. Beat eggs with vanilla. Gradually add sugar, beating constantly until thick and ivory colored.
  3. Fold in the dry ingredients, half at a time, gently.
  4. Spread in a jelly roll pan, lined with waxed paper, well greased and heavily floured.
  5. Drain cherries. Arrange 10 cherries across each end of the batter.
  6. Bake at 325° for 25 to 35 minutes.
  7. Turn out onto waxed paper sprinkled with powdered sugar. Remove paper, cut into two 10x7" rectangles.
  8. Roll each tightly, beginning with the cherry end. Wrap and cool.
  9. Spread rolls with frosting and roll in pecans. Chill, and cut into ½" slices before serving.

Fudge Sweetarts

Chocolate Filling

Melt chocolate over boiling water. Remove from heat and stir in sugar, milk, butter, vanilla, and egg.

  1. Sift together flour, soda, and salt.
  2. Cut in butter until fine.
  3. Sprinkle 3-4 tbsp egg over flour mixture, stirring with fork to form a dough.
  4. Roll out on floured surface to ⅛". Cut into 3 inch rounds.
  5. Fit rounds into tea size paper baking cups. Place on cookie sheets.
  6. Place 1 scant tablespoon filling in each cup. Top with pecan halves.
  7. Bake at 350° for 20 - 25 minutes.

Coffee Toffee Bars

Almond Glaze

Combine butter, powdered sugar, and almond extract. Add milk until of spreading consistency.

Chocolate Refreshers

Orange Glaze

Combine powdered sugar, butter, and orange rind. Blend in cream until of spreading consistency.

Pinwheel Cookies

Date Filling

Combine dates, sugar and water in a sucepan. Cook over low heat, stirring constantly, until thick. Cool and add nuts.

Pecan Paulines

Brown sugar cookies made to resemble pralines.

  1. Sift together flour, soda, and salt.
  2. Cream butter and sugar. Beat in egg, vanilla, and maple flavoring.
  3. Add dry ingredients gradually, mix well. Chill if desired.
  4. Shape dough into an 8" roll. Wrap in waxed paper and chill 4 hours.
  5. Cut into ⅛" slices, place on greased cookie sheets.
  6. Break pecan halves in 2 to 4 pieces. Gently press 4-5 pieces onto each cookie.
  7. Bake at 350° for 8-10 minutes.
  8. Drizzle a scant teaspoon of Praline Frosting over each cookie.

Praline Frosting

  1. Bring sugar, syrup and water to a boil, stirring constantly. Remove from heat.
  2. Blend in powdered sugar, beat until smooth. Add a few drops of water until it reaches the consistency of a glaze.

Candied Fruit Slices

  1. Cream butter and sugar.
  2. Blend in egg and vanilla.
  3. Add flour, mix well.
  4. Stir in pecans and cherries. Chill 1 hour.
  5. Divide dough in thirds. Shape in rolls 12" long. Wrap in waxed paper and chill at least 3 hours.
  6. Cut into ⅛" slices and place on ungreased cookie sheets.
  7. Bake at 325° for 13-15 minutes until delicately browned on the edges.

Orange Pecan Refreshers

  1. Melt butter. Stir in sugar, citrus, salt, egg yolks, salt, and baking powder.
  2. Blend in flour.
  3. Shape into balls, using a teaspoon for each. Dip into slightly beaten egg whites and then pecans.
  4. Place on greased cookie sheets, flatten slightly. Top with a piece of candied cherry.
  5. Bake at 375° for 12 to 15 minutes.

Holiday Many Way Butter Cookies

  1. Sift together flour and salt.
  2. Cream butter and sugar.
  3. Blend in egg and vanilla. Beat well.
  4. Add the dry ingredients gradually, mix well.
  5. Divide into five parts, shape as directed below.
  6. Bake at 375° for 7-10 minutes until delicately browned.

Drop Butter Cookies

Drop one part of dough by teaspoonfuls onto lightly buttered sheet. Flatten slightly with glass that has been greased then dipped in sugar. If desired, add ¼ cup semi-sweet chocolate morsels and ¼ cup chopped pecans to the dough.

Cocoa Butter Sticks

A Swedish butter cookie with a milk chocolate flavor.

  1. Sift together flour, cocoa mix, baking powder and salt.
  2. Cream butter and sugar.
  3. Beat egg, reserve 1 tablespoon and add remainder to butter-sugar mixture.
  4. Blend in dry ingredients gradually. Chill.
  5. Place onto lightly floured surface. Divide into 4 parts and shape each into a long roll, ¾" in diameter.
  6. Place 4 inches apart on ungreased cookie sheets. Flatten to ¼" with floured fork. Smooth edges.
  7. Blend cold water and reserved egg, brush over dough.
  8. Combine almonds and 2 tbsp sugar, sprinkle over dough.
  9. Bake at 400° for 10-12 minutes until set but not browned. Cool 1 minute, cut into 1" bars.

or mould rounded teaspoonfuls of dough into balls, place on ungreased cookie sheets. Flatten with fork, brush and top as above. Makes 3-4 dozen.

Butter Riches

Perfect for teas … delicate caramel cookies with browned butter frosting.

  1. Cream butter and sugars.
  2. Add egg yolk and vanilla, beat well.
  3. Blend in flour to form a stiff dough.
  4. Shape into balls about the size of a marble. Place on greased cookie sheets.
  5. Flatten to the size of 50 cent piece with the bottom of a glass dipped in sugar.
  6. Bake at 350° for 7-9 minutes until light golden brown. Cool and frost. Garnish with almond slivers.

Browned Butter Frosting

  1. Brown butter.
  2. Blend in sugar and vanilla.
  3. Gradually add cream until of spreading consistency.

Lucky Stars

Nut Filling

Mix well.

  1. Sift together flour and baking powder.
  2. Cream butter and sugar.
  3. Blend in vanilla, almond extract, salt, and egg.
  4. Gradually add the dry ingredients, mix well.
  5. Roll out on floured surface to ⅛". Cut with a star-shaped cutter.
  6. Place a teaspoonful of filling in center of each star. Bring 5 points upright. Starting at the base, pinch sides together so points stand up, allowing filling to show.
  7. Place on ungreased cookie sheets and bake at 400° for 7-10 minutes.

Choco-Cherry Nut Drops

Chocolate morsels and bits of maraschino cherries give these cookies sparkle and flavor.

  1. Sift together flower, soda, and salt.
  2. Cream butter, gradually add sugars, creaming well.
  3. Blend in egg and vanilla, beat well.
  4. ADd the dry ingredients gradually, blending well.
  5. Stir in chocolate, nuts, and cherries.
  6. Drop by rounded teaspoonfuls onto greased cookie sheets.
  7. Bake at 375° for 10-12 minutes until golden brown.

Butterscotch Coconut Drops

Butterscotch morsels add interest to coconut-coated cookies.

  1. Sift together flour, soda, and salt.
  2. Cream butter and sugars.
  3. Blend in eggs and vanilla. Beat well.
  4. Add the dry ingredients gradually, mix thoroughly.
  5. Stir in butterscotch morsels and pecans. Chill.
  6. Drop dough by rounded teaspoonfuls into coconut, roll to coat.
  7. Form into balls, place on greased cookie sheets. If desired, top with pecan halves or maraschino cherries.
  8. Bake at 375° for 10-12 minutes until golden brown.

Lemon Dream Bars

Crust

  1. Cut butter into flower and sugar until fine.
  2. Press into ungreased 11x7, 9x9, or 8x8 pan.
  3. Bake at 350° for 15 to 20 minutes until set but not brown.

Filling

  1. Mix well.
  2. Spread on partially-baked dough.
  3. Bake at 350° for 25-30 minutes. Frost immediately.

Frosting

Mix until smooth.