Page 120 - FLIPBOOK NEW

GRANDMA SNYDER’S PEANUT BUTTER COOKIES

Ingredients
1 cup margarine
1 cup peanut butter
1 cup light brown sugar
3 cups flour
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 teaspoons baking soda

OPTIONAL: chocolate or
peanut butter chips

Instructions
Mix dry ingredients together. Cream butter and sugar gradually. Then, add peanut
butter and eggs. Add dry ingredients. Refrigerate overnight. Roll into small balls and
put on cookie sheet. Press each ball with a fork. Bake at 375 degrees until lightly brown.

EMMA HILDEBRANDT WALNUT COOKIES

Ingredients
1 cup sugar 1/2 cup chopped walnuts
1 cup brown sugar 3 ¼ cup flour
1 cup melted butter 1 teaspoon baking soda
2 beaten eggs 1 teaspoon vanilla

Instructions
Cream butter and add both sugars together. Add beaten eggs. Combine with all dry
ingredients. Roll into rolls about 2 inches thick and wrap in wax paper. Refrigerate
overnight. Slice and put on ungreased cookie sheet and bake at 350 degrees for about
10-12 minutes.

EMMA HILDEBRANDT ALMOND CRESCENT COOKIES

Ingredients
1 cup butter 1/4 cup sugar
2 cups flour 1 cup ground almonds
1 teaspoon vanilla

Instructions
Combine all ingredients and refrigerate for 2 hours. Roll out like pencils and cut and
shape like crescents. Bake at 325 degrees for 20-25 minutes. Roll in confectioners
sugar when cooled.

I used to make Aunt Emma’s two nut cookies every Christmas. I stopped making
them when I couldn’t eat nuts anymore and then also soon learned that Ron could not
eat nuts. We both miss these cookies especially at Christmas.

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