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Recipe(tried): Triplet Cookies (Cherry Almond, Date Nut, Chocolate Crinkles, Robin Hood Flour, 1960's)

Desserts - Cookies, Brownies, Bars
A vintage cookie tray assortment - nice for the holidays.

TRIPLET COOKIES

1 cup brown sugar, firmly packed
1 cup granulated sugar
1 cup soft shortening
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Cream sugars, shortening and eggs thoroughly; set aside.

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add baking soda and salt to flour (not sifted). Stir to blend. Add blended dry ingredients to creamed mixture. Mix well.

Divide dough into three equal portions for variations (below).

Bake all variations at 350 degrees F for 10-15 minutes.

VARIATIONS:

CHERRY ALMOND DROPS

1/2 cup cut-up maraschino cherries, well drained
1/2 cup flaked or shredded coconut
1/4 teaspoon almond extract

Add cherries, coconut and extract to one portion of dough; mix well. Drop by teaspoonfuls onto greased baking sheet.

DATE NUT CHEWS

1/2 cup cut-up dates
1/2 cup chopped nuts

Add dates and nuts to one portion of dough; mix well. Shape dough into 1 inch balls. Place on greased baking sheet.

CHOCOLATE CRINKLES

1/3 cup chocolate bits
1/2 cup powdered sugar

Melt chocolate bits over hot water. Add to one portion of dough. Shape dough into 1 inch balls. Roll in powdered sugar. Place on greased baking sheet.

Yield: a total of 6-7 dozen cookies.
Source: Let's Bake The Robin Hood No-Sift Way, 1964
MsgID: 019934
Shared by: Kathy-MA
Board: Vintage Recipes at Recipelink.com
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