Some cookie-baking help from Grandma Cooker

Wednesday, Oct. 30, 1996 | 11:59 a.m.

LET'S COOK UP some cookies. They might be handy for Spook Night tomorrow, but they're good fare year-round. These are from my grandmother's files, written down 50 or 75 years ago.

Jumbles

ethird c. butter

1/2 c. sugar

1 egg, beaten

Grated rind of 1/2 lemon

1 c. flour, sifted

ethird tsp salt

1 tsp baking powder

Cream sugar and butter until light. Add egg and lemon rind, then sifted dry ingredients. Drop from tip ofa spoon onto greased cookie sheets. Bake in a 375-degree oven about 10 minutes. Makes 1 1/2 dozen.

Peanut Butter Cookies

2 Tbs shortening

1/2 c. peanut butter

1 c. sugar

1 egg, beaten

1 tsp vanilla

ethird c. milk

2 c. flour, sifted

1/2 tsp salt

1 1/2 tsp baking powder

Cream together peanut butter and shortening. Gradually beat in sugar, egg, milk and vanilla. Sift together dry ingredients, then sift into peanut butter mixture. Chill.

Turn out on a floured board. Roll out. Cut with cookie cutter. Bake on greased cookie sheet at 375-400 degrees about 10 minutes. Makes about 4 dozen.

Icebox Cookies

1 c. shortening

1 1/4 c. brown sugr

2 eggs, well beaten

1 tsp almond flavoring

2/3 c. blanched shredded almonds

3 c. flour, sifted

1/8 tsp salt

2 tsp baking powder

Cream shortening well, adding sugar gradually. Add beaten eggs, flavoring and almonds. Add sifted dry ingredients, mixing well. Shape into a roll. Wrap in waxed paper. Chill overnight. Cut in very thin slices. Bake on greased cookie sheets at 375-400 degrees for 8-10 minutes. Makes 7-8 dozen.

Coconut Kisses

1/4 c. shredded coconut

ethird c. sweetened condensed milk

1/2 tsp vanilla

1 egg white

Blend coconut, milk and vanilla well. Beat egg white until stiff. Combine mixtures. Drop by teaspoonfuls on greased cookie wheets. Bake 15-20 minutes in a 350-degree oven. Place pan on a folded damp cloth so they don't break up. Remove from pan with spatula. Makes about 30 kisses.

Sour Cream Drop Ginger Cookies

1 c. shortening

1 c. brown sugar

1 c. molasses

1 egg

1 c. sour cream

1 tsp ground cloves

2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

2 tsp baking soda

4 c. all-purpose flour

Melt shortening. Beat in sugar, molasses, egg and cream. Sift spices, salt and soda with 2 c. flour. Add to first mixture. Beat in remaining flour. Cover and let stand 1 hour. Drop by heaping teaspoonfuls on greased pans. Dust with sugar. Bake about 10 minutes in a 350- to 375- degree oven.

Fruited Ginger Snaps

1 tsp baking soda

1/2 c. powdered sugar

ethird tsp salt

Grated rind of 1/2 lemon

2 egg yolks

3/4 c. shortening

6 Tbs cold water

1 egg (optional)

1 c. chopped blanched almonds

In a mixing bowl, sift flour, suygar and salt. Make a well in the center. In this, put lemon rind, egg yolks and shortening. Mix with a knife until shortening makes flakes the size of cornflakes. Gradually add the water. Roll thin. With a biscuit cutter, cut into flat little cakes. Brush with a slightly beaten egg. Sprinkle with almonds. Bake 8 minutes at 350-375 degrees.

Here's an odd recipe that turned up in Grandmother's French- Canadian/New England collection:

Sprit-Bakelser

2 eggs

3/4 c. butter

3/4 c. sugar

1 1/2 tsp grated orange rind

3 Tbs almonds,minced fine

2 tsp baking powder

3 c. cake flour

Beat eggs well. Cream them into the butter and sugar. Add orange rind and almonds. Mix and sift together 2 c. flour and the baking powder. Beat it in. Add remaining flour to make it easy to handle. Chill. Roll into long quarter-inch strips.

Shape on a greased baking sheet into twists, bows or pretzel shapes. Bake in a 350- to 375-degree oven until done. (Many of her recipes don't give the baking time. You just knew).

Hope that gives you a start on baking during this cold snap.

Happy cooking.

JIM BARROWS, a retired SUN news editor, enjoys cooking.