Kitchen Krafts: Cookies, Cookies, Cookies, Cookies

“Kitchen Krafts: Cookies, Cookies, Cookies, Cookies,” Friend, Sept. 1991, 22

Kitchen Krafts:

Cookies, Cookies, Cookies, Cookies

Hamburger Cookies

1/4 cup shredded coconut

green food coloring

24 vanilla wafers

12 small chocolate mint patties

  1. Put the coconut in a small container that has a lid. Add a few drops of the food coloring, put on the lid, and shake until the coconut turns green.

  2. Put twelve wafers flat side up on a baking sheet.

  3. Place a mint on top of each wafer.

  4. Bake the wafers at 325° F (160° C) for one minute.

  5. Immediately sprinkle each wafer with coconut (lettuce). Top with remaining wafers, flat side down, and you will have hamburger cookies!

Banana Nut Cookies

1/2 cup salad oil

2 medium, soft-ripe bananas, mashed

1 cup sugar

1 cup white flour

3/4 cup whole wheat flour

1 teaspoon baking soda

1 cup salted peanuts, chopped

  1. Blend the oil, bananas, and sugar.

  2. In a separate bowl, mix together the flours, soda, and peanuts.

  3. Combine the two mixtures, stirring until thoroughly mixed.

  4. Place the dough by rounded tablespoonfuls onto a greased baking sheet. Bake at 350° F (175° C) for 12–15 minutes or until the edges are browned.

Porcupine Cookies

2 cups butterscotch chips

1 cup peanut butter

3 cups miniature marshmallows

4 cups chow mein noodles

  1. Place the chips in a pan and carefully melt them over very low heat.

  2. Remove from heat and mix in the peanut butter.

  3. Add the marshmallows and the noodles. Stir well so that everything is coated.

  4. Drop by the spoonful onto wax paper.

Waffle Cookies

1/2 cup butter or margarine, melted

6 tablespoons cocoa

3/4 cup sugar

2 eggs

1 cup flour

1 teaspoon vanilla

  1. Blend the butter and the cocoa together.

  2. Add the other ingredients and beat until smooth. The batter will be thick.

  3. Drop a generous tablespoonful of the dough in each section of a preheated waffle iron. Close it and cook the dough about 1–3 minutes. Carefully open, remove the cookies with a fork, and let cool.

Photos by Peggy Jellinghausen