Margaret Lobbes Cookies

Sharon's mother was a wonderful cook. The following cookie recipes came from her family-famous recipe box.  

 

Aunt Caroline's Cookies

• 1/2 pound butter
• 1/2 cup xxxx sugar 
• 2 cups flour
• 1 teaspoon vanilla

 Form into roll and slice. Bake at 350 degrees 10 to 12 minutes.  

 

Margaret's Scotch Shortbread

• 1 lb butter
• 1 cup sugar
• 3 cups sifted flour
• 1 cup corn starch

Cream butter and sugar. Sift flour and corn starch together and add by tablespoon into butter. Put the mixture into an ungreased oblong cake pan. Pat down firmly with hand. Put in refrigerator over noght or at least seven hours. Put into a cold oven and set at 300 degrees. Bake 1 1/2 hours. Cool and sprinkle with fine sugar. Cut into cubes.    

 

Scotch Shortbread

• 1 cup butter
• 3/4 cup confectioner sugar
• 2 cups sifted flour
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon juice

Makes 20, two-inch cookies Cream butter. Add sugar and mix well. Sift together flour and nutmeg. Add to first mixture and stir well. Stir in lemon juice. Roll the dough to a thickness of 1/3 inch. Cut into stars or other fancy shape. Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes.      

 

Aunt Teen's Butter Cookies

• 1 cup butter
• 3/4 cup sugar
• 2 cups sifted flour
• 1 teaspoon baking powder

  Cream all ingredients and form into balls. Press down with fingers. Bake in 325 degree oven for 15 to 20 minutes.      

 

Dutch Cookies

• 3/4 pound butter
• 1 1/2 cups sugar
• 3 cups flour
• 1 teaspoon soda
• 1 1/2 teaspoon vanilla

Mix all ingredients. Roll into rolls. Refrigerate for a while. Slice and bake at 350 degrees.