Nita Bates Dineen – Marcy Dineen Medeiros

• 3 C all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 C butter or margarine
• 1-1/2 C sugar
• 2 eggs
• 1 tsp vanilla
• 1 C sour cream
• Cinnamon sugar topping or 1 tbsp grated orange or lemon peel (optional)

Cream butter or margarine with sugar until well blended. Beat in eggs and vanilla. Mix flour, salt, baking powder, and soda together. Add alternately with sour cream to sugar/margarine/egg mixture. Blend well.

Drop by teaspoonfuls 4 inches apart on cookie sheet. Sprinkle with cinnamon-sugar mixture, if desired. Bake at 400 for 12 minutes or until lightly golden around the edges. Remove from pan and cool completely.

Peg McCaslin Dineen

• 1 C shortening
• 1 C brown sugar
• 1 C sugar
• 2 eggs
• 1-1/4 C flour
• 1 tsp soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 3 C oatmeal

Beat together shortening, sugars, vanilla, and eggs. Add dry ingredients. Drop by teaspoonfuls on greased cookie sheets and bake at 350 for 10-12 minutes.

Nita Bates Dineen

• 3/4 C shortening (not vegetable oil)
• 1 C sugar
• 1/4 C molasses
• 1 egg
• 2 tsp baking soda
• 2-1/4 C all-purpose flour
• 1/2 tsp cloves
• 1 tsp cinnamon
• 1/2 tsp salt

Cream shortening, sugar, egg, and molasses. Mix in remaining ingredients. Stir well and chilll for one hour. Heat oven to 375. Form dough into one-inch balls. Roll balls lightly in granulated sugar and place 2-3 inches apart on cookie sheet. Bake 8-10 minutes or just until set. Makes 4 dozen.

Kathleen Dineen Kelly

• 1/2 C margarine or butter
• 2/3 C sugar
• 1/2 C cocoa (mix with some hot water to make a syrupy goop)
• 2 eggs
• Raisins and/or nuts as desired
• 2 tsp baking powder
• 1 tsp vanilla
• 2 C flour

Cream margarine, sugar and cocoa syrup and eggs. Add re�maining ingredients. Drop from spoon on cookie sheet and bake at 350 for 1 5 minutes. Helen always frosted her cookies with either chocolate or vanilla frosting. These have a cake like consistency.

Rita Dineen Roberts

• 2 C flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 C butter or margarine
• 1-1/2 C packed brown sugar
• 2 eggs
• 3/4 C canned pumpkin
• 3 C quick cooking rolled oats or quaker oats
• 1 C raisins or semi-sweet chocolate chips

Stir together flour, cinnamon, baking soda, baking powder, salt and nutmeg. In a large bowl, beat butter or margarine till softened. Add brown sugar and beat until fluffy. Add eggs and beat well. Beat in pumpkin. Add flour mixture and beat till well mixed. Stir in oats and raisins or chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 350 for about 12 minutes or until done. Makes 50-75 cookies.

These cookies stay wonderfully moist and are good for sending in the mail. They don’t break easily!

Beth Dineen Engel

• 3/4 C sugar
• 1/3 C Promise margarine
• 1/3 C light corn syrup
• 2 egg whites, beaten
• 1 tsp almond extract
• 2-1/4 C Quaker Oats (Quick or Old Fashioned, uncooked)
• 1 C flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sliced almonds

Preheat oven to 350. Beat together sugar, margarine, and corn syrup until fluffy. Add egg whites and extract. Mix well. In separate bowl, combine remaining ingredients. Gradually add dry ingredients to sugar mixture. Mix well.

Drop by 1/4 cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles. Bake for 10 minutes. Cool 1 minute before removing from baking sheet.

MaryBeth Stanosheck Furno

Some twenty years ago, right after Bob and I moved from Detroit to his hometown of Iron Mountain, my mother-in-law and I wanted to make Biscotti. She asked her neighbor for the recipe. But writing down “amounts of ingredients” and how to make this biscuit was an impossible task. So Helen Caviani came over to Traci Furno’s kitchen and “showed” her and her daughter-in-law how to make Biscotti. It has been a favorite in our home for years to serve with coffee, tea or our own Choke-Cherry Wine. I send them regularly to our children in New Jersey and California. And at Christmas time I make about 40 dozen to give as gifts to neighbors and friends.

• 2 eggs
• 1/2 cup sugar
• 1/2 cup oil
• 1/2 tsp salt
• 1/2 tsp lemon extract
• 1 tsp Anise seeds (crushed)
• 2 1/4 cups flour
• 2 tsp baking powder
• sugar-cinnamon mixture

Beat eggs until light in color. Add sugar, beat well. Add oil, beat well. Add salt, lemon extract, and crushed anise seeds.

Mix flour and baking powder. Add to egg mixture. Dough will be soft and slightly sticky. (If eggs are very large, add 2 tbsp more flour.) Flour hands to form two loaves or strips on ungreased cookie sheet – each approx. 12″-14″ long and 3″ wide. Sprinkle tops with sugar-cinnamon mixture. bake in 350 oven for 15-20 minutes, until slightly brown around edges. Remove from oven and slice each strip into 1/2″ pieces. Return to 400 oven to toast – 5 minutes on each side. watch carefully. Cool on rack. Store in airtight container. May freeze. Enjoy!

Debbie Barnett Dineen

If you don’t already have a good recipe for gingersnaps, this is a good one.

This recipe always comes out even when all the new ones you have tried for Christmas cookie-giving have failed! Believe me, I’ve been there.

• 1 c sugar
• 3/4 c shortening or margarine, softened
• 1 egg
• 1/4 c molasses
• 2 c unsifted flour
• 2 t soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t cloves
• 1/4 t ground ginger

Preheat oven to 375°. Cream sugar and shortening. Beat in egg and molasses.

Stir in remaining ingredients until well mixed. If desired, chill dough for easier handling. Shape dough into 1 inch balls. Roll balls in sugar. Place 2 inches apart on greased baking sheets. Bake 9-12 minutes or until edges are set.

Peg McCaslin Dineen

• 1 cup margarine
• 1 cup sugar
• 2 eggs
• 2 tbsp. milk
• 1 tsp. vanilla
• 2½ cups flour
• 2 tsp. baking powder

Cream margarine and sugar. Add eggs one at a time, beating well. Add milk and vanilla. Beat until light and fluffy.

Combine flour and baking powder. Gradually add to creamed mixture, and mix well. Chill 2 hours or overnight. Roll out dough. Cut with cookie cutter. Sprinkle with sugar. Bake at 350 for 8-10 min. Cool. Makes 4 dozen 2½ inch cookies.