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Holiday Chocolate Butter Cookies
HOLIDAY CHOCOLATE BUTTER COOKIES
LAND O LAKES"
½ cup sugar 1 tsp. almond extract
3/4 c. butter, softened 1½ c. all-purpos
flour
1 egg yolk ¼ c. unsweetened cocoa
Heat oven to 375 degrees. In large bowl, com-
bine all ingredients except flour and cocoa.
Beat at medium speed until light and fluffy (2-3
minutes. Gradually add flour and cocoa until
well mixed (2-3 min.). Shape rounded teaspoon-
fuls as desired (1" balls, 2"-3" longs, balls
flattened, balls with indentations, etc,) or
use cookie press. Place 1" apart on cookie
sheets. Bake 7-9 min. or until set. Cool.
Card 1 Back:
Decorate with melted chocolate chips, melted
almond bark, nuts, colored sugars, candied
fruit, candies, maraschino cherries, etc.
YIELD: 3 dozen.
---
# Holiday Chocolate Butter Cookies
*Recipe by Land O Lakes*
*Yields 3 dozen*
## Ingredients
- 1/2 cup sugar
- 3/4 cup butter, softened
- 1 egg yolk
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
### For Decoration (optional)
- Melted chocolate chips
- Melted almond bark
- Nuts
- Colored sugars
- Candied fruit
- Candies
- Maraschino cherries
## Instructions
1. Heat oven to 375°F.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy, 2–3 minutes.
4. Gradually add flour and cocoa until well mixed, 2–3 minutes.
5. Shape rounded teaspoonfuls as desired — 1" balls, 2"–3" logs, balls flattened, balls with indentations, etc. — or use a cookie press.
6. Place 1" apart on cookie sheets.
7. Bake 7–9 minutes or until set.
8. Cool.
9. Decorate as desired with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. -
Chocolate & Butterscotch Fudge
Card 1 Front:
CHOCOLATE & BUTTERSCOTCH FUDGE/HERSHEY'S/EAGLE
BRAND
1 c. butterscotch chips 1 tsp. vanilla
1 can sweetened condensed milk ½ c. chopped
2 c. semi-sweet chocolate chips walnuts
Line 8" square pan with foil. In small micro-
wave-safe bowl, place butterscotch chips and
1/3 cup sweetened condensed milk; set aside.
In medium microwave-safe bowl, place chocolate
chips, remaining sweetened condensed milk and
vanilla. Microwave at HIGH (100%) 1 minute;
stir until chips are melted. Stir in walnuts.
Spread into prepared pan. Microwave butter-
scotch chips at HIGH 45 seconds; stir until
chips are melted. Spread evenly over chocolate
Card 1 Back:
layer. Refrigerate until firm. Remove from
pan. Peel off foil; cut into squares. Store
in refrigerator.
Yield: About 4 dozen pieces.
---
# Chocolate & Butterscotch Fudge
*Hershey's / Eagle Brand promotional recipe*
*Yields about 4 dozen pieces*
## Ingredients
- 1 c. butterscotch chips
- 1 can sweetened condensed milk
- 2 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 1/2 c. chopped walnuts
## Instructions
1. Line an 8" square pan with foil.
2. In a small microwave-safe bowl, place butterscotch chips and 1/3 cup of the sweetened condensed milk; set aside.
3. In a medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk, and vanilla.
4. Microwave the chocolate chip mixture at HIGH (100%) for 1 minute; stir until chips are melted.
5. Stir in walnuts.
6. Spread chocolate mixture into the prepared pan.
7. Microwave the butterscotch chip mixture at HIGH for 45 seconds; stir until chips are melted.
8. Spread butterscotch mixture evenly over the chocolate layer.
9. Refrigerate until firm.
10. Remove from pan. Peel off foil; cut into squares.
11. Store in refrigerator. -
Triple Chocolate Cookies
Card 1 Front:
TRIPLE CHOCOLATE COOKIES HERSHEY'S
½ c. (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2¼ cups all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup Hershey's Semi-Sweet Chocolat e Chips
1 bag (9 Oz.) Hershey's Kisses, or Kisses With
Card 1 Back:
Almonds, Milk Chocolates unwrapped
Heat oven to 350 degrees. In mixer bowl, beat
butter, granulated sugar, brown sugar, and vanil
until blended. Add eggs and milk; beat well.
Stir together flour, cocoa, baking soda & salt;
gradually add to butter mixture, blending well.
Stir in chocolate chips. Shape dough into 1-in.
balls. Place on ungreased cookie sheet. Bake
10-11 minutes. Cool 1 minute; remove to wire
rack. Press Kisses in center of each cookie.
Yield: About 4 dozen cookies.
---
# Triple Chocolate Cookies
*Recipe by Hershey's*
*Yields about 4 dozen cookies*
## Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp milk
- 2 1/4 cups all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Hershey's Semi-Sweet Chocolate Chips
- 1 bag (9 oz.) Hershey's Kisses, or Kisses With Almonds, Milk Chocolates, unwrapped
## Instructions
1. Heat oven to 350°F.
2. In mixer bowl, beat butter, granulated sugar, brown sugar, and vanilla until blended.
3. Add eggs and milk; beat well.
4. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well.
5. Stir in chocolate chips.
6. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
7. Bake 10–11 minutes.
8. Cool 1 minute; remove to wire rack.
9. Press a Hershey's Kiss in the center of each cookie. -
Chocolate Cheesecake Pie
Card 1 Front:
CHOCOLATE CHEESECAKE PIE HERSHEY'S/BORDEN
1½ cups vanilla wafer crumbs (about 30 wafers)
1/3 cup confectioners' sugar
1/3 cup Hershey's Cocoa
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed
Milk (not evaporated milk)
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips, melted
2 eggs
1½ teaspoons vanilla extract
Card 1 Back:
Preheat oven to 350 degrees. Combine crumbs,
sugar, cocoa and margarine; press firmly on
bottom and up side to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy. Grad-
ually beat in sweetened condensed milk then
melted chocolate chips. Add eggs and vanilla;
mix well. Pour into prepared crust. Bake
30-35 minutes or until center is set. Cool.
Chill thoroughly. Garnish as desired. Refrig-
erate leftovers.
Makes one 9-inch pie.
---
# Chocolate Cheesecake Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
### Crust
- 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
- 1/3 cup confectioners' sugar
- 1/3 cup Hershey's Cocoa
- 1/3 cup margarine or butter, melted
### Filling
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 cup (6 ounces) Hershey's Semi-Sweet Chocolate Chips, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
## Instructions
### Crust
1. Preheat oven to 350°F.
2. Combine crumbs, sugar, cocoa, and margarine; press firmly on bottom and up side to rim of a 9-inch pie plate.
### Filling
1. In a mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk, then melted chocolate chips.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
### Baking
1. Bake 30–35 minutes or until center is set.
2. Cool.
3. Chill thoroughly.
4. Garnish as desired.
5. Refrigerate leftovers. -
Fudge Brownie Pie
FUDGE BROWNIE PIE HERSHEY'S/BORDEN
1 9-inch unbaked pastry shell
1 cup (6 ounces) Hershey's Semi-Sweet Chocolate
Chips
¼ cup margarine or butter
1 14-ounce can Eagle Brand Sweetened Condensed
Milk (NOT evaporated milk)
½ cup biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 375 degrees. Bake pastry shell
10 minutes; remove from oven. Reduce oven temp-
perature to 325 degrees. In saucepan, over low
Card 1 Back:
heat, melt chips with margarine. In large
mixer bowl, beat chocolate mixture with remain-
ing ingredients except nuts until smooth. Add
nuts. Pour into prepared pastry shell. Bake
35-45 minutes, or until center is set. Cool.
Serve warm or at room temperature with ice
cream if desired.
Makes one 9-inch pie.
---
# Fudge Brownie Pie
*Recipe by Hershey's/Borden*
*Makes one 9-inch pie*
## Ingredients
- 1 9-inch unbaked pastry shell
- 1 cup (6 oz) Hershey's Semi-Sweet Chocolate Chips
- 1/4 cup margarine or butter
- 1 14-oz can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup biscuit baking mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped nuts
## Instructions
1. Preheat oven to 375°F.
2. Bake pastry shell 10 minutes; remove from oven.
3. Reduce oven temperature to 325°F.
4. In a saucepan over low heat, melt chocolate chips with margarine.
5. In a large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
6. Add nuts.
7. Pour into prepared pastry shell.
8. Bake 35–45 minutes, or until center is set.
9. Cool.
10. Serve warm or at room temperature with ice cream if desired. -
Ultimate Chocolate Chip Cookies
Card 1 Front:
ULTIMATE CHOCOLATE CHIP COOKIES CRISCO
3/4 cup butter Crisco shortening
1¼ cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees. Place sheets of
Card 1 Back:
foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk and
vanilla in large bowl. Beat at medium speed
of electric mixer until well blended. Beat egg
into creamed mixture.
3. Combine flour, salt, and baking soda. Mix
into creamed mixture just until blended.
Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches
apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 de-
grees for 8-10 minutes for chewy cookies, or
1 for crisp cookies. DO NOT OVERBAKE! Cool
2 minutes on baking sheet. Remove cookes
to foil to cool completely.
Makes about 3 dozen cookies.
---
# Ultimate Chocolate Chip Cookies
*Recipe by Crisco*
*Makes about 3 dozen cookies*
## Ingredients
- 3/4 cup butter Crisco shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
## Instructions
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F for 8–10 minutes for chewy cookies, or longer for crisp cookies. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. -
Peanut Butter Bars
Peanut Butter Bars
1 c. Brown sugar
1/2 c. white sugar
1 c. Veg. Shortening (do not Melt.
4 c. Oatmeal
1 pkg. (6oz.) Choc. Chips
1 c. Chunk style peanut Butter
Mix sugars & oatmeal & shortening
like pie crust. Press into 11 X 15
Cookie sheet. Bake 375° for 10-12 Min.
Cool. Frost with choc. Chips & peanut
Butter melted over hot water.
Back: blank
---
# Peanut Butter Bars
## Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup vegetable shortening (do not melt)
- 4 cups oatmeal
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
### Frosting
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
## Instructions
1. Mix sugars, oatmeal, and shortening together like pie crust.
2. Press into an 11 x 15 cookie sheet.
3. Bake at 375°F for 10–12 minutes.
4. Cool completely.
### Frosting
5. Melt chocolate chips and peanut butter together over hot water (double boiler method).
6. Frost cooled bars with the chocolate–peanut butter mixture.
## Editor's Notes
- **"11 X 15"** — interpreted as an 11 x 15 inch cookie sheet (jelly roll pan), a standard pan size of the era. No ambiguity.
- **Frosting quantities** — the card lists 1 pkg (6 oz) chocolate chips and 1 cup chunk style peanut butter in the ingredients list, then instructs to frost with "choc. Chips & peanut Butter." It is not entirely clear whether the frosting uses the same listed quantities or separate additional amounts. The ingredients have been split to reflect both the base and the frosting as using the same measurements listed; readers may wish to purchase two packages of chocolate chips and additional peanut butter to be safe.
- **"melted over hot water"** — refers to a double boiler or bain-marie method, common in mid-century recipes to melt chocolate gently without scorching.
- **"Veg. Shortening (do not Melt."** — the parenthetical note is a reminder to use the shortening at room temperature, creaming it into the sugar rather than liquefying it. Closing parenthesis appears to be missing on the card; transcribed as written.
- **No eggs or leavening** — this is an oat-bar style recipe with no eggs or baking powder/soda. The oatmeal-shortening-sugar base is pressed into the pan, producing a dense, cookie-bar texture. This appears intentional and complete.
- Back of card is blank.
**Completeness tag:** `complete`
**Source type:** `personal` -
Choc-Chip Oatmeal Cookies
Choc-Chip-Oatmeal Cookies from Carol
1½ c. flour (if doubles use 2⅔)
1 t. soda
1 t. salt
1 c. shortening (use ½ margarine)
¾ c. brown sugar
¾ c. white sugar
2 eggs
choc. chip
2 c. oatmeal (less if doubled)
1 t. vanilla
350°
Back: blank
---
# Choc-Chip Oatmeal Cookies
*Recipe from the kitchen of Carol*
## Ingredients
- 1 1/2 cups flour *(if doubled, use 2 2/3 cups)*
- 1 tsp baking soda
- 1 tsp salt
- 1 cup shortening *(use 1/2 margarine)*
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- Chocolate chips
- 2 cups oatmeal *(less if doubled)*
- 1 tsp vanilla
## Instructions
1. Preheat oven to 350°F.
2. Combine ingredients and mix to form cookie dough.
3. Drop by spoonfuls onto baking sheet and bake at 350°F until done. -
Peppermint Chocolate Puffs
Peppermint Chocolate Puffs
1½ sticks margarine
1/4 c. sugar
1 egg separated
1 tsp vanilla
1 tsp peppermint flavor
2 c. sifted flour
1/2 c. crushed peppermint Candy Canes
choc. Chips
Back:
Cream Margarine & 1/4 C sugar
thoroughly. Stir in egg yolk &
vanilla & peppermint flavoring
add flour gradually 1/4C at a
time. Stir in Candy.
Roll into 1 inch balls
dip balls in egg white & roll in
sugar. Place a choc chip in center
of each cookie. Bake on ungreased
cookie sheet at 350 for 15 min.
Remove from sheet immediately. Place on rack to cool!
---
# Peppermint Chocolate Puffs
## Ingredients
- 1 1/2 sticks margarine
- 1/4 cup sugar
- 1 egg, separated
- 1 tsp vanilla
- 1 tsp peppermint flavoring
- 2 cups sifted flour
- 1/2 cup crushed peppermint candy canes
- Chocolate chips (1 per cookie, for topping)
## Instructions
1. Cream margarine and 1/4 cup sugar thoroughly.
2. Stir in egg yolk, vanilla, and peppermint flavoring.
3. Add flour gradually, 1/4 cup at a time. Stir in crushed candy canes.
4. Roll dough into 1-inch balls.
5. Dip balls in egg white and roll in sugar.
6. Place a chocolate chip in the center of each cookie.
7. Bake on an ungreased cookie sheet at 350°F for 15 minutes.
8. Remove from sheet immediately. Place on rack to cool. -
Chocolate Marshmallow Freezer Pie
Graham Crust
1 c. Choc Milk ) Heat
1/2 c. Choc Chips) till
1/8 tsp. Salt ) chips
melt
add 5 c. Marshmallows
and Stir till smooth.
cool 10 min add 1
carton cream whipped (over)
Back:
pour over crust and
put in freezer
---
# Chocolate Marshmallow Freezer Pie
## Ingredients
- Graham cracker crust
- 1 c. chocolate milk
- 1/2 c. chocolate chips
- 1/8 tsp. salt
- 5 c. marshmallows
- 1 carton whipped cream (Cool Whip)
## Instructions
1. Heat chocolate milk, chocolate chips, and salt until chips melt.
2. Add marshmallows and stir till smooth.
3. Cool 10 minutes.
4. Add 1 carton whipped cream.
5. Pour over crust and put in freezer. -
Scotch Toffee Candy
Scotch toffee Candy
½ cup Margarine
2 " oatmeal.
½ " Brn. sugar
½ " Dark. Karo.
½ tspn. salt.
½ " vanilla mix all together, cook in
H " oven - about 20 mints, ( in greased pan )
Spread with choc bits.
¼ cups chopped nuts
Back: blank
---
# Scotch Toffee Candy
## Ingredients
- 1/2 cup margarine
- 2 cups oatmeal
- 1/2 cup brown sugar
- 1/2 cup dark Karo syrup
- 1/2 tsp salt
- 1/2 tsp vanilla
- Chocolate chips, for spreading
- 1/4 cup chopped nuts
## Instructions
1. Mix all ingredients together.
2. Cook in a greased pan in a hot oven for about 20 minutes.
3. Spread with chocolate chips.
4. Top with chopped nuts. -
Toffee Bars
Toffee Bars 350° 25 min or till Golden
1/2 c margarine
1/2 c shortning } Cream
1 c brown sugar } in
1 tsp. vanilla } mixer
1 egg slightly beaten blend in
2 c flour
pinch salt & 1/2 c walnuts
mix in & put in
1 Choc. Chips 13 X 9 pan ungresd
Back: blank
---
# Toffee Bars
## Ingredients
- 1/2 cup margarine
- 1/2 cup shortening
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg, slightly beaten
- 2 cups flour
- Pinch of salt
- 1/2 cup walnuts
- 1 cup chocolate chips
## Instructions
1. Preheat oven to 350°F.
2. Cream margarine, shortening, brown sugar, and vanilla together in mixer.
3. Blend in the slightly beaten egg.
4. Mix in flour, salt, walnuts, and chocolate chips.
5. Put into an ungreased 13 x 9 pan.
6. Bake at 350°F for 25 minutes or until golden.