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Beverages	Bread Products & Snacks	Dressings, Sauces, Dips, Appetizers, Marinades, Spreads...	Seafood	Pasta	Soups Stews	Meat Poultry
Potatoes	Sides	Pies	Cakes	Frosting/ Icing	Desserts	Cookies

Go back to main Cookbook Page for Fritz Family Cookbook ordering information.

 

Recipes featured in the Cookies section of the cookbook:

2 c brown sugar               
2 well-beaten eggs             
1 c shortening, mostly butter
1 tsp baking soda             
1 tsp cream of tartar, sifted with 1 c flour
Mix above then add to the mixture:   
3 more c flour         
a little vanilla          
1 c nutmeats
Knead into a roll and put in a cold place overnight.  Slice and bake in a moderate oven (350º).

Sour or Buttermilk Cookies
Frederica Fritz Krommes

2 c sugar                                   
3/4 c shortening       
2 eggs         
1 tsp baking soda         
vanilla or other shortening
1 c sour cream or buttermilk      
4 to 5 c flour or enough to make a stiff dough                    
nuts or raisins if desired
Mix all ingredients together.  Drop by teaspoonfuls onto greased cookie sheet.  Bake at 350º for about 20 minutes.

1 c sugar         
1 c shortening           
1 egg               
1 c baking molasses               
1 T cinnamon
3 T ginger        
1/2 c hot water         
1/2 tsp salt       
2 T baking soda                     
Flour enough to make a soft dough
Mix all ingredients together.  Drop by the teaspoonful onto greased baking sheet.  Bake in moderate oven (350º), 10 to 15 minutes.

These cookies NEEDS NO BAKING!
See cookbook for recipe.

1 c 10X sugar           
½ tsp baking soda         
2 c flour       
2 egg yolks
1 c butter                  
1 tsp vanilla                   
½ tsp cream of tartar
Cream butter, vanilla, and egg yolks thoroughly. Sift dry ingredients together and add to creamed mixture, continuing to mix until you can roll the dough into balls. Place on cookie sheet and press down with fork, leaving tine marks across surface. Sprinkle with red and green sugar for the holidays. Bake at 350º for 10 minutes. Cool on racks. Store in tight container or freeze.

1/3 to ½ c butter/shortening             
½ c granulated sugar
¼ c brown sugar, packed                
1 egg, well beaten
1 c sifted flour                                 
½ tsp salt
½ tsp baking soda                           
½ c chopped nut meats
1 tsp vanilla                                     
1-6oz pkg semi-sweet chocolate pieces
Cream shortening, add sugars gradually and cream together until light and fluffy. Add egg and mix thoroughly. Sift flour once, measure, add salt and soda, and sift again. Add flour to creamed mixture in two parts and mix well. Add nuts, vanilla, and chocolate chips and mix thoroughly. Drop from tsp on ungreased cookie sheets about 2" apart. Bake at 375º for 10 to 12 minutes. Makes about 50 cookies.

2 1/4 cups all purpose flour                  
1 teaspoon baking soda
1 cup oleo or margarine softened         
1/4 cup white sugar
3/4 cup packed brown sugar                
1-4 oz package instant pudding
1 teaspoon vanilla                                 
2 eggs
1 12 oz package chocolate chips          
1 cup nuts (optional)
Mix flour, baking soda, oleo, sugars, pudding mix and vanilla in a large mixer bowl and beat until smooth and creamy. Beat in eggs, gradually add flour, then stir in chips and nuts. Drop by teaspoon full onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes 7 dozen cookies. Can use different puddings and chips to make other cookies such as pistachio pudding with peanut butter chips, butter pecan pudding and butterscotch chips.

1½ c brown sugar               
½ c butter or Crisco         
1½ c raisins/dates
1 tsp cinnamon                    
1 lb English walnuts          
3 eggs
¼ c hot water (or sour or buttermilk)
1 tsp baking soda                 
flour (about 3 c)
Add enough flour (3 c) so that a spoon stands in the middle. Drop on ungreased cookie sheets 2" apart. Bake at 400º for 10 minutes.

See cookbook for recipe.

¾ c softened butter                  
1/3 c confectioner's sugar
1 T key lime juice + 1T zest      
1 ¼ c flour         
½ c cornstarch
Beat butter with confectioner's sugar. Blend in lime juice and zest. Whisk together flour and corn starch. Mix into the creamed mixture. Divide dough into 2 balls and shape into 2 cylinders. Refrigerate overnight. To bake off, Preheat oven to 350° F, slice ¼" slices and place on ungreased cookie sheets. Bake for 10 minutes but do not allow them to brown! Leave space between cookies, as they spread a little during baking. Dust with powdered sugar while warm. Flavor develops over several days.

1 c soft shortening (part butter)        
1 ½ c sugar           
1 tsp baking soda
2 eggs               
¼ tsp salt               
2 tsp cream of tartar
2 ¾ c Gold Medal flour
Heat oven to 400° F (moderately hot). Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method or sifting. Blend all dry ingredients then stir it into shortening mixture. Roll into balls, the size of walnuts. Roll balls in a mixture of 2 T sugar and 2 tsp cinnamon. Place 2" apart on an ungreased baking sheet. Bake 8-10 minutes. (These cookies puff at first and then flatten out).

Makes about five dozen 2" cookies. Enjoy!