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Grandpappy's Basic Recipes

A Collection of
Simple Cookie Recipes
(No Eggs Required)

Copyright 1976,2006 by Robert Wayne Atkins, P.E.
All Rights Reserved.


Fresh eggs aren't always available and it is extremely difficult to find a good cookie recipe that doesn't include one or more eggs in the recipe. The recipes in this collection don't require eggs to make delicious cookies. However, if you have fresh eggs you may add one to any of the following recipes.



Basic Cookie Recipe and Sugar Cookies (42 Cookies)
2 cups flour1/2 cup shortening1 tsp. salt
1 cup granulated sugar1 tsp. baking powder1 tsp. vanilla extract (optional)
Preparation: Combine the flour, baking powder, and salt. In another bowl, cream the shortening and the sugar. Blend in the vanilla extract. Gradually blend in the dry ingredients. If the final dough is too dry, then add just a little water to make the dough stick together. Pinch off walnut sized pieces of dough and roll into 1" balls. Roll balls in some granulated sugar and place 1.5" apart on a lightly greased baking sheet. Flatten each ball with the bottom of a glass dipped in water and then in granulated sugar.
Cook: Bake at 350F for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.
Variations: Don't coat outside with granulated sugar. Substitute almond extract or any flavoring for the vanilla extract. Or use nuts or raisins. The dough can be rolled into balls and baked as is or it can be flattened. Or you can roll pieces of the dough into ropes and make rings, twists, or braids.

Shortbread Cookies (54 Cookies)
2.25 cups flour1 cup shortening
1.25 cups light brown sugar1 tsp. vanilla extract
Optional Ingredient: 1/2 cup ground walnuts, pecans, or almonds.
Preparation: In a large bowl, cream the shortening and brown sugar. Beat in the vanilla extract. Gradually blend in the flour. (Mix in the nuts if available.) Pinch off walnut sized pieces of dough and roll into balls. Place 1.5" apart on ungreased baking sheet. Flatten with the back of a spoon dipped in flour.
Cook: Bake at 350F for 10 to 15 minutes or until lightly colored. Transfer to a wire rack to cool.

Fruit Preserves Cookies (60 Small Cookies)
2 cups flour1 cup butter
1/2 cup powdered sugar1/2 cup fruit preserves
Preparation: In a medium bowl, cream the butter and powdered sugar. Gradually blend in the flour. Pinch off large olive size pieces of dough and roll into balls. Place 1" apart on ungreased baking sheet and make an indentation in the center of each cookie with your finger. Fill the hollow indentation with fruit preserves.
Cook: Bake at 375F for 15 to 18 minutes, or until lightly colored. Transfer to a wire rack to cool.

Welsh Scones (36 Cookies)
1.5 cups flour6 tbsp. shortening1/4 tsp. salt1/3 cup milk
3 tbsp. granulated sugar1 tsp. baking soda1 tsp. cream of tartar
Preparation: Combine the flour, baking soda, cream of tartar, and salt. In a large bowl, cream the shortening and the sugar. Beat in the milk. Gradually blend in the dry ingredients. On a floured surface, roll out the dough until 1/2" thick. Cut into 3" or 4" round circles. Cut each circle into 6 wedges and place 1" apart on 2 lightly greased baking sheets.
Cook: Bake at 375F for 15 to 20 minutes or until lightly colored. Transfer to a wire rack to cool.

Dutch Cookies (48 Cookies)
1.5 cups flour1/2 tsp. baking soda
1/2 cup powdered sugar1/4 tsp. salt
1/8 cup granulated sugar1/2 cup butter (room temperature)
Preparation: Cream butter and powdered sugar until smooth. Add flour, baking soda, and salt and beat until smooth. Roll the dough into a 12-inch long roll that looks like a long sausage. Wrap in some wax paper and refrigerate for one-hour.
Cook: Preheat oven to 350F. Slice cookies from the roll about 1/4 inch thick on a diagonal and place on an ungreased cookie sheet. Bake for 15 minutes or until cookies are golden brown. Allow cookies to cool about 3 minutes before removing them from the cookie sheet.

Swedish Butter Cookies (42 Cookies)
2 cups flour3/4 cup butter, room temperature1/2 tsp. salt
3/4 cup granulated sugar1 tsp. baking powder1 tsp. vanilla extract
3/4 cup powdered sugar1/2 cup ground nuts (optional)
Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream butter with the two sugars. Beat in the vanilla extract. Gradually blend in the dry ingredients. (Fold in the nuts.) Drop dough by spoonfuls 1.5" apart on a lightly greased baking sheet.
Cook: Bake at 350F for 12 to 14 minutes or until lightly colored. Transfer to wire racks to cool.

Scottish Butter Cookies (30 Cookies)
1.5 cups flour1/2 cup butter, room temperature
1/2 cup sugar (granulated, powdered, or brown)1/4 tsp. salt (optional)
1/4 cup corn starch (optional)1/2 tsp. vanilla extract (optional)
Preparation: Stir the sugar into the flour. Gradually add the soft butter. (If available, add any or all of the optional ingredients: salt, corn starch, and vanilla extract.) Chill the dough in the refrigerator. Roll the dough down flat to a thickness of 1/2 inch, or a little less. Cut into shapes using cookie cutters (or form into shapes using your fingers, such as ovals, squares, triangles, or any other shape that pleases you). If desired, you may flute the edges like a pie crust. Place on an ungreased cookie sheet.
Cook: Bake at 325F for about 20 minutes. (Optional: Sprinkle tops of cookies with a little sugar while they still hot.) Transfer to wire racks to cool.

Crescent Cookies (36 Cookies)
2 cups flour1 cup butter, room temperature1 cup ground nuts (optional)
1/2 cup powdered sugar2 tsp. vanilla extract
Preparation: Combine all ingredients in a large bowl. (Fold in the nuts.) Shape into crescents (or balls) and place 1.5" apart on a lightly greased baking sheet.
Cook: Bake at 350F for 20 minutes or until lightly colored. Transfer to wire racks to cool.

Honey Cookies (42 Cookies)
2.5 cups flour1/2 cup shortening1/2 tsp. salt
1 cup honey1 tsp. baking soda1 tbsp. ginger
Preparation: Combine the flour, baking soda, ginger, and salt. In a large saucepan, melt the shortening with honey, stirring until smooth. Remove from heat and gradually blend in the dry ingredients, stirring until the dough is smooth and no longer sticky. On a well floured surface, roll out the dough until 1/4" thick. Using cooking cutter(s), cut out cookies and place 1" apart on a lightly greased baking sheet.
Cook: Bake at 350F for 12 to 15 minutes, or until lightly colored. Transfer to a wire rack to cool.

Honey Wheat Cookies (36 Cookies)
1.25 cups wheat flour1/2 cup oil1/4 tsp. cinnamon
1/2 cup honey2 tsp. baking powder1/4 tsp. vanilla extract
1/4 cup milk1/2 tsp. baking soda
Preparation: Mix all ingredients. Drop onto a greased cookie sheet by teaspoonfuls.
Cook: Bake at 350F for 10 minutes, or until lightly colored. Transfer to a wire rack to cool.

Pecan Sandies
1 cup butter4 heaping teaspoons powdered sugar2 cups sifted flour
1 cup chopped pecans2 tsp. vanilla extract1 tsp. water
Preparation: Cream butter and sugar together. Add the flour and stir well. Add the chopped pecan, vanilla extract, and water and stir well. Roll mixture into balls. Flatten or shape as desired. Place on a greased cookie sheet.
Cook: Bake in preheated 350F oven for 10 to 12 minutes. Sprinkle each cookie with a little powdered sugar. Allow to cool.

Snowball Cookies I
2.25 cups flour1 cup butter1/4 tsp. salt
1/2 cup powdered sugar3/4 cup nuts, finely chopped1 tsp. vanilla extract
Preparation: Cream butter, powdered sugar, and vanilla. Stir in remaining ingredients. Chill dough. Roll dough into 1-inch balls and put on ungreased cookie sheet.
Cook: Bake at 400F for 10-12 minutes. (Don't brown them.) While still warm, roll in powdered sugar. Cool on rack, and roll in powdered sugar again.

Snowball Cookies II
1 cup flour1/2 cup butter1 tsp. vanilla
2 tbsp. granulated sugar1 cup ground nuts1/4 cup powdered sugar
Preparation: Cream the butter, granulated sugar, and vanilla. Add the flour, and nuts. Mix well. Chill dough. Roll dough into 1-inch balls and put on ungreased cookie sheet.
Cook: Bake at 300F for 30 minutes. While still warm, roll in powdered sugar. Cool on rack, and roll in powdered sugar again.

Oatmeal Cookies (54 Cookies)
2 cups flour1 cup shortening1 tsp. salt
1 cup light brown sugar1 tsp. baking soda1/2 tsp. nutmeg
1 cup rolled oats3/4 cup milk
Preparation: Combine the flour, oats, baking soda, nutmeg, and salt. In a large bowl, cream the shortening and brown sugar. Beat in the milk. Gradually blend in the dry ingredients. Cover and chill for 2 hours. On a floured surface, roll out the dough until 1/4" thick. Use cookie cutter(s) and cut out cookies and place 1" apart on a lightly greased baking sheet.
Cook: Bake at 350F for 10 to 12 minutes or until golden. Transfer to wire racks to cool.

Boiled Oatmeal Cookies
1 cup granulated sugar4 tbsp. butter1/4 cup milk
1.5 cup quick oats1/4 tsp. vanilla extract1/8 tsp. salt
Variation: Peanut Butter Oatmeal Cookies: Add 1/4 cup peanut butter when you add the quick oats.
Variation: Chocolate Oatmeal Cookies: Add 2 tbsp. cocoa when you add the quick oats.
Variation: Chocolate Peanut Butter Oatmeal Cookies: Add 2 tbsp. cocoa AND 1/4 cup peanut butter when you add the quick oats.
Variation: Raisins or Nuts: Add either 1/4 cup raisins or 1/4 cup nuts after removing the mixture from the heat. Stir well.
Preparation: Combine the sugar, butter, milk, and salt in a medium size saucepan.
Cook: Bring to a rolling boil. Reduce heat and boil for an additional 3-minutes, stirring constantly. Add the quick oats and the vanilla extract (and the optional peanut butter and/or cocoa). Continue to boil and stir until thick (about 1.5 minutes). Remove from heat. (Add the optional raisins or nuts and stir well.) Drop with a tablespoon onto wax paper and make a round cookie about 1.5 inches in diameter. Allow to cool.



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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com