more cookies


red stripe

Both are great!

7 Layer cookies​

4 eggs
1 Tbsp Oil
1 cup Sugar
1 cup flour
2 sticks melted butter
3 tsp. Almond extract

Generous pinch of baking powder
Red and green food colouring
Small jar of Apricot Preserve
Seedless raspberry jam
6 0z. Semi-sweet chocolate chips

Grease and flour 3 9x9 pans. Preheat oven to 350*

Beat eggs on high speed until fluffy. (About 5 min.) One at a time.
Add sugar, flour, butter, almond extract and baking powder, Beating after every addition.
Separate batter into 3 equal parts (about 1 ¼ cups).
Add red colouring to one batch, green to another, and leave the 3rd. batch plain.
Add batter to each pan and bake for 10 min. or until the edges are lightly browned and the mixture starts to come away from the pan. Do NOT overcook!

On a cutting board, turn over the red or green layer. Spread apricot jam (just enough to cover). Then turn over the white layer onto it, to top it. And spread the raspberry jam on it.

Then turn out the last coloured layer onto the top. This way the white layer is in the middle.

Melt the chocolate chips and the oil together. Spread half of the chocolate onto the top layer and place in the fridge.

When chocolate is completely cooled and hard, take it out and turn it over onto some wax paper. Then coat the other side with chocolate. Place back in fridge until it is cool and hard.

Slice into cookies ¾ X 11/2.

These can be frozen.

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Chaplain Morrill's Molasses Cookies

3 C sifted flour 1 ½ t baking powder
¼ t salt ½ t baking soda
1 t ginger 2 t cinnamon
½ cup sugar ¾ cup melted shortening
1-cup dark molasses 2T warm water
1 egg (beaten) 1 cup raisins

Preheat oven to 400* Grease cookie sheets

Sift dry ingredients. Mix in the remaining ingredients thoroughly and let stand for 10 min.
Drop by spoonfuls onto greased cookie sheets and bake for about 15 min.
Remove when hot and put on a platter separately or they will stick together.