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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

Carol requested a recipe for "a Scandinavian cookie".
If you have a variation of this recipe that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Here is a recipe for chewy coconut cookies directly from Land O'Lakes'
website...hope it fits your taste! The cherry halves are for decoration only, so
they are optional. ~ Mary in Ohio
Loaded with coconut and butter, these chewy cookies are bound to become
family favorites.

Preparation time: 30 min Baking time: 9 min
Yield: 5 dozen cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved

Heat oven to 350°F. Combine butter, sugar, brown sugar, eggs and vanilla in
large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and baking soda. Beat until
well mixed. Stir in coconut by hand.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie
sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13
minutes or until edges begin to brown. Remove from cookie sheets.

Recipe Tip
Proper storing keeps cookies at their best. If you will not be eating your
cookies within three days, freeze them. Make sure the cookies are
completely cool before placing them in storage containers. Otherwise,
they’re likely to stick together. Keep soft or chewy cookies separate from
crisp ones.

--ANother Recipe--

Just read my most recent collectors newsletter and saw the request for a
cookie recipe. I appears to be a Chocolate Macaroon

Chewy Chocolate Macaroons

2 ounces unsweetened chocolate, chopped
1/2 cup sifted cake flour
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 1/2 cups lightly packed flaked sweetened coconut
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 250º.

Line a large baking sheet with parchment paper, and secure with masking

Place unsweetened chocolate in a small microwave-safe bowl. Microwave
at high for 1 minute or until almost melted. Remove from microwave; stir
until chocolate is completely melted.

Spoon flour into a dry measuring cup; level with a knife. Combine cake flour,
unsweetened cocoa, and salt in a large bowl. Add coconut, and toss well.
Stir in melted chocolate, vanilla extract, and sweetened condensed milk (the
mixture will be stiff). Drop by level tablespoons 2 inches apart onto prepared
baking sheet. Bake at 250º for 45 minutes or until edges of cookies are firm
and center of cookies are soft, rotating baking sheet once during baking
time. Remove from oven, and cool 10 minutes on pan on a wire rack. Remove
the cookies from the parchment paper, and cool completely on rack. Store
in an airtight container.

Yield: 3 dozen cookies (serving size: 1 cookie)

I just recently got this recipe and it seems to have all the ingredients
mentioned and more. I plan to make them in a few days I hope this will help.

--Another recipe--

Carol was looking for a recipe that sounds exactly like one I got from one of
my mother's friends. The lady was from Minnesota and of Scandinavian stock,
and she used to bake these up and call us over to sample them as they came
out of the oven.


1 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
2 cups flour
½ tsp baking powder
1 tsp soda
½ tsp salt

2 cups rice krispies
1 cup oatmeal
1 cup coconut

Drop by spoonfuls on cookie sheet and press with fork or glass

Bake at 350 degrees for 10-12 minutes
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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