Chocolate Chip Cookies

Chocolate Chip Cookies

Source:  Nestlee Toll House  Circ:  1990’s.

Personal Notes:
If you live in the USA, you’ve all enjoyed the smell and taste of Chocolate Chip Cookies!  Living abroad, you miss this.  I hunted for some organic(bio) chocolate morsels for cookies, and finally found them.  Made a delicious batch.  Don’t know what I love more, the chocolate, or the walnuts!

chocolate chip cookies
2 ¼ Flour 1 ½ C. sugar
1 tsp. baking soda 1 tsp. vanilla
1 tsp. salt 2 large eggs/3 eggs if small
1 C. butter 1 C. chopped walnuts

Preheat oven to 325°F.
Mix all wet ingredients together which include butter, sugar, eggs, vanilla.  Blend until smooth.

Pre mix dry together in bowl, now combine the two. Just before the mixture is well combined, add the chips and nuts. I prefer to use an ice cream scooper to scoop out the dough onto the lined baking sheet.

Bake for 15 min. or until golden.  I like them a bit moist in the middle.  So I take them out before they are finished.

Let cool (or not) and enjoy!

Caramel-Chip Cookie from Clara

Clara’s Caramel-Chip Cookies

Source: Adapted from Betty Crocker Cookbook by Clara ca. 2012

Personal Notes:
This recipe makes it to heritage because after all, it is a family recipe, even if it is a fresh new one.  My daughter had a hankering for chocolate chip cookies.  Being that we are living in Switzerland, chocolate chips (American style) are not easy to come by.  By chance, I had stocked in my baking shelf a box of caramel cubes.  “This is what we can use in place of the chocolate”  I explained.  She was satisfied with this solution, so she took the “Chocolate-Chip” recipe from our good ol’ Betty Crocker Cookbook, and adapted it for her own needs.  I hope you enjoy!

carmel cookie by Clara
2 ½ C. flour 2 eggs
2 tsp. baking soda 1 ½ C. sugar
200 g. soft cream butter 1 box caramel cubes + 1 C. chopped walnuts

Warm oven @ 200º C.  Line cookie sheet with baking paper, set aside.
Combine sugar and soft butter and mix w/ mixer until a soft dough forms.  Add eggs, one at a time.  After you have combined in a separate bowl the dry ingredients, mix the wet with the dry using a spatula or hands to evenly bind.  Now, add your caramel and nuts.
When batter is evenly mixed begin to scoop dough with an ice cream scooper, plotting the uncooked cookies in a row.  Remember that they will expand and grow during the baking process, so allow enough space in between.
Bake in oven for approx. 15 min.

Cool, eat, enjoy!

Snicker Doodles

Snicker doodles

Source: Adapted from

Personal Notes:
Great simple recipe.  You will never buy another snicker doodle again!  Your home-made cookies taste miles better.  This is another recipe which will be requested by your kids.

Snicker Doodle
2 ¾ C. flour ½ C. vegetable shortening
2 tsp. cream of tartar 1 ¾ C. sugar
1 tsp. baking soda 2 Tbs. ground cinnamon
¼ tsp. salt 2 large eggs
8 Tbs. butter/1 stick

Preheat oven to 400ºF.

Sift together flour, cream of tartar, baking soda and salt; set aside.  In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 ½ C. sugar.  Beat on medium speed until light and fluffy, about 2 minutes.  Scrape down sides of bowl.  Add eggs, and beat to combine.  Add dry ingredients, and beat to combine.

In a small bowl, combine remaining ¼ C. sugar and the ground cinnamon.  Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar.  Place about 2 inches apart on the prepared baking sheets.  Bake until the cookies are set in center and begin to crack, but not brown.

Take out, cool and transfer to cooling rack.

Almond cookies

Almond cookies

Source: Beerli Rezept ca. 1943

Personal Notes:

150 gr. butter 80-100 gr. coarsely chopped almonds
200 gr. sugar
1 egg
300 gr. white flour

Combine butter and sugar and mix until soft. Add the egg and flour and prepare the dough. Now add the almonds and knead them in. Form the dough into 2″ rolls and put for 1 hr into the refrigerator. Now cut slices  slightly less then 1/4″ thick and put on a buttered baking sheet or on baking paper. Bake at medium heat until bright yellow.