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©Gooseberry Patch • www.gooseberrypatch.com

Here’s a dozen recipes from our

cookbook, Best-Ever Cookies.
Bake up some memories today!

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 Jill Gagner
Buttery Lemon Snow Bars Morris, MN

My mom, my newly married daughter and I all know we can

rely on this yummy tried & true recipe.
2 c. sugar, divided 4 eggs, beaten
2-2/3 c. plus 1/4 c. all-purpose flour, 6 T. lemon juice
divided Garnish: powdered sugar

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1 c. butter, softened
Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly.
Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to
20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice
and remaining sugar and flour, blending well. Pour over baked crust and return
to oven for an additional 20 minutes. Cool. While still slightly warm, dust with
powdered sugar. Makes about 1-1/2 dozen.
 Marsha Konken
Nut Gems Sterling, CO

My dear mom made these cookies every year for Christmas. Now
when I make them, it brings back all the memories of her.
1 c. butter, softened 1 c. chopped pecans or walnuts
1/4 c. sugar 2 t. water
2 c. all-purpose flour Garnish: powdered sugar

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Blend together butter and sugar until smooth. Stir in flour until well combined.
Stir in nuts and water. Form into one-inch balls and place on ungreased baking
sheets. Bake at 350 degrees for 20 minutes, or until golden. Cool slightly; roll in
powdered sugar while still warm. Makes 3 dozen.
 Mandy Zimmerman
Caramel Delights Sandy, UT

Traditionally only made for Christmas, when these cookies were served at our wedding,
I remember family members commenting, “We should have weddings more often, so we
can eat these cookies more than once a year!”
2 c. butter, divided 1/4 c. corn syrup
1-1/4 c. sugar, divided 14-oz. can sweetened condensed milk

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2 c. all-purpose flour 12-oz. pkg. semi-sweet chocolate chips

In a bowl, blend together one cup butter and 1/2 cup sugar. Add flour; mix well
and knead several times. Spread in a greased 15"x10" jelly-roll pan. Bake at
350 degrees for 15 to 20 minutes, until golden. Meanwhile, in a saucepan over
medium heat, stir together remaining butter and sugar, corn syrup and condensed
milk. Bring to a boil, stirring often. Reduce heat to low; continue to cook about
2 minutes, until mixture turns a light toffee color. Stir often to prevent burning.
Pour caramel mixture over baked crust; sprinkle with chocolate chips. Cool
completely before cutting into bars. Makes 2 dozen.
 Dianna Hamilton
Good Neighbor Sugar Cookies Beaverton, OR

We moved from California to Oregon in 1977. I got this recipe from a neighbor who was
a fantastic cook. Everyone who tastes these simple cookies asks for the recipe...
they are the best ever!
3 c. all-purpose flour 1 c. shortening
1 t. cream of tartar 2 eggs, beaten

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1 t. baking soda 1 c. sugar
1 t. salt 1 t. vanilla extract
Mix together flour, cream of tartar, baking soda and salt in a bowl. In a separate
bowl, whisk together remaining ingredients with a fork. Stir shortening mixture
into flour mixture. Wrap dough in plastic wrap; refrigerate for 30 minutes. On a
floured surface, roll out dough 1/8-inch thick; cut into shapes with cookie cutters,
as desired. Arrange on lightly greased baking sheets. Bake at 375 degrees for
5 to 6 minutes, until lightly golden. Makes about 4 dozen.
 Gina McClenning
Ruth’s Walnut Rugelach Nicholson, GA

A dear neighbor shared this recipe with me many years ago. They are a delight to make as
well as to eat. They freeze beautifully too!

1 c. butter, softened 1/2 c. raisins

8-oz. pkg. cream cheese, softened 1 t. cinnamon
2 c. all-purpose flour 1 c. walnuts, finely chopped

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3/4 c. sugar, divided

Blend together butter and cream cheese. Gradually beat in flour; knead dough until
all flour is incorporated. Wrap in plastic wrap; refrigerate for one hour. Divide dough
into 2 balls; wrap one ball in plastic wrap and return to refrigerator. On a lightly
floured surface, roll out remaining ball into a circle about 1/16-inch thick. Cut into
16 wedges. Repeat with remaining ball. In a small bowl, combine 1/2 cup sugar,
raisins, cinnamon and walnuts. Sprinkle mixture evenly onto each wedge. Roll up,
starting at the wide end. Sprinkle evenly with remaining sugar. Place on lightly
greased baking sheets. Bake at 375 degrees for 15 to 18 minutes. Makes about
3 dozen.
 Jen Stout
Pineapple Goodie Bars Blandon, PA

If you need a quick & easy dessert, this is it!

18-oz. tube refrigerated sugar cookie 1/2 c. butterscotch chips
dough 1/2 c. sweetened dried cranberries
1 c. chopped pecans 1/2 c. sweetened flaked coconut
1/2 c. candied pineapple, chopped

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Place cookie dough in a bowl; stir until softened. Add remaining ingredients
except coconut; mix well. Pat mixture evenly into a 13"x9" greased baking pan.
Sprinkle coconut over top and press lightly. Bake at 325 degrees for 20 minutes.
Cool; cut into bars. Makes 2 dozen.
 Molly Ebert
Candy Bar Brownies Decatur, IN

My granddaughter is allergic to eggs, so I’m always on the lookout for treats that
don’t contain eggs. These brownies are a big hit with all of the grandchildren...
and the adults as well!
18-1/4 oz. pkg. German chocolate 2/3 c. sweetened condensed milk
cake mix 5  2-oz. chocolate-covered caramel

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3/4 c. butter, melted nougat candy bars, thinly sliced

Combine dry cake mix, melted butter and condensed milk. Spread half of dough
into a greased 13"x9" baking pan. Bake at 350 degrees for 10 minutes. Lay candy
bar slices on top of baked crust. Crumble remaining dough on top of candy bars.
Return brownies to oven and bake an additional 20 minutes. Cool; cut into
squares. Makes 16 to 20.
 Brandi Jagemann
Easy Harvest Chippers Barre, VT

I created these cookies on a cold day when the kids and I were stuck indoors. I put
together odds & ends we had in the cupboard and created our family’s new favorite
cookies...and so easy to make!
18-1/4 oz. pkg. spice cake mix 1/2 c. white chocolate chips
2 eggs, beaten 1/2 c. sweetened dried cranberries

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2/3 c. oil Optional: 1/2 c. chopped walnuts
1/2 c. all-purpose flour

Blend dry cake mix, eggs, oil and flour until well combined. Fold in remaining
ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake at
350 degrees for 10 to 12 minutes. Let cool 2 minutes on baking sheets; transfer
to a wire rack to cool completely. Makes 2 dozen.
 Nancy Johnson
Bits o’ Brickle Cookies Laverne, OK

I discovered this recipe six years ago and it has become a big favorite at our church.
I bake cookies for our youth group to take on their annual ski trip and for
Vacation Bible School too...everyone enjoys them!
1/2 c. oil 1 c. sweetened flaked coconut
2 eggs, beaten 1 c. chopped pecans
1 T. vanilla extract 10-oz. pkg. almond toffee baking bits

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18-1/4 oz. pkg. yellow cake mix with
pudding

Whisk together oil, eggs and vanilla in a large bowl. Add dry cake mix and blend.
Stir in remaining ingredients until combined. Drop by tablespoonfuls about
2 inches apart onto parchment paper-lined baking sheets. Bake at 350 degrees for
12 minutes. Cool on baking sheets for about 2 minutes; remove to a wire rack to
cool completely. Store in a covered container. Makes 4 to 4-1/2 dozen.
 Teri Lindquist
Glazed Vanilla Sugar Crisps Gurnee, IL

This recipe has been in my mom’s recipe box since before I was born. It was so faded, I
had to recopy it...it’s the first cookie I ever baked!

1 c. butter, softened 2-2/3 c. all-purpose flour

2-1/2 c. sugar, divided 1 t. cream of tartar
2 eggs 1 t. baking soda

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1 T. vanilla extract 1 t. salt

In a large bowl, blend together butter and 2 cups sugar. Beat in eggs, one at a time.
Stir in vanilla and set aside. In a separate bowl, combine remaining ingredients;
mix well. Blend flour mixture into butter mixture. Cover and refrigerate for at
least one hour. Form dough into one-inch balls; roll in remaining sugar. Place on
parchment paper-lined baking sheets. Fill a cup with water. Using a teaspoon,
drizzle several drops of water onto each ball. Bake at 350 degrees for about
20 minutes, until edges are lightly golden. Allow to cool on baking sheets 3 to
4 minutes; remove to wire racks. Makes 6 dozen.
 Karla Buntin
Peanut Butter Bursts Wolcott, IN

Ever since my mother shared this recipe with me, I’ve made many of these terrific cookies.

2 c. all-purpose flour 1/2 c. sugar

1 t. baking powder 1/2 t. vanilla extract
1/4 t. salt 1 egg, beaten
1 c. butter, softened 1 c. peanut butter chips

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3/4 c. brown sugar, packed 1 c. semi-sweet chocolate chips

In a bowl, combine flour, baking powder and salt; set aside. In a large bowl,
combine butter, sugars and vanilla. Beat with an electric mixer on medium speed
until creamy; add egg and beat well. On low speed, gradually add flour mixture.
Stir in chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at
375 degrees for 7 to 9 minutes. Makes 5 to 6 dozen.
 Lisa Ashton
Coconut-Cherry Cookies Aston, PA

Drop-in guests will never guess that you whipped up these tasty cookies in a jiffy from
items you had in the pantry.
18-1/2 oz. pkg. white cake mix 1/2 c. sweetened flaked coconut
1/4 c. oil 10-oz. jar maraschino cherries,
2 eggs, beaten drained, patted dry and chopped

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Mix together dry cake mix, oil and eggs in a large bowl. Stir in coconut and
cherries. Form into one-inch balls; place 2 inches apart on ungreased baking
sheets. Bake at 350 degrees for 10 to 12 minutes, until set. Let cool on baking
sheets about one minute; remove to a wire rack to cool completely. Makes 4 dozen.
 If you enjoyed this
sampling of recipes,
you’ll love our cookbook,
Best-Ever Cookies.

Visit www.gooseberrypatch.com
to find it in a store near you.

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