Gail South


In electric mixer, beat eggs, sugar and oil until thick and uniform. Sift dry ingredients together and add to eggs. Add chocolate chips, nuts, etc. Form into 2 logs on baking sheet. Bake 20 min at 350 or until logs will maintain shape and edges "lift". Slice and rebake on sides 15 min.

Egg   4

Sugar   1c

Vegetable Oil   1c

Flour   3c

Baking Powder   1tsp

Cinnamon   1tsp

Butter Balls

Cream butter and granulated sugar. Add flour,salt, vanilla and nuts. Shape into balls. Place on ungreased cookie sheet. Bake 15-18 min. When done, sprinkle w confectioners sugar. Makes 8 doz.

Butter   1lb

Sugar   6T

Vanilla   2 tsp

Flour   4c

Nuts   4c  walnuts or pecans, half ground and half finely chopped

Salt   .75 tsp

Chocolate Mint Balls, Crunchy​ by Janet Azzara
1. In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. 
2. Stir in milk.
3. Add wafer crumbs; mix to coat.
4. Refrigerate 1 hour or until easy to handle.
5. Roll into 1 inch balls; roll in confectioners sugar.
6. Place on a waxed paper-lined cookie sheet. Refrigerate until firm.
7. May be frozen, up to a month.​

1 pkg. (10  oz) mint chocolate chips (I could not get the mint chips here in PA. I used semi-sweet chocolate chips with 2 drops of mint oil. You could also use mint extract)
1/4 c. butter, softened 
1 can (14 oz) sweetened condensed milk
1 1/4 c. chocolate wafer crumbs (about 22 wafers)
Confec. sugar in which to roll the balls

Forgotten Cookies

Preheat oven to 375. Beat whites till softly peaked. Add salt and gradually add sugar. Beat till stiff. Add vanilla and chocolate. Drop on greased cookie sheet. Turn off oven and don't open door for 4 hours.

Egg White   2

Chocolate Chips   6oz

Salt   0.25tsp

Sugar   0.75c

Vanilla   1tsp

Fortune Cookies

Heat oven to 400. Spray a cookie sheet liberally w cooking spray. Melt butter in small saucepan over low heat; set aside. In bowl of electric mixer, combine egg whites and sugar; beat on medium for about 30 seconds. Add flour and salt and beat until combined. Add butter, cream, and extract and beat about 30 sec. Pour 1T of batter onto half of baking sheet and spread w back of spoon into a thin 5" circle; repeat on other half of sheet. Bake until edges of cookies turn golden, about 8 min. Remove sheet to heat resistant surface. Working quickly, slide a spatula under one of the cookies. Lift it up and place it on a towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semi circle. Hold the cookie w your index fingers inserted at each open end and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, you cannot fold it. Place on towel to cool and shape the second cookie. Repeat until all the batter is used up. To avoid wasting batter, practice folding w a circle of paper first. Write message on strip of sturdy art paper and thread through cookies when done. Makes 15

Butter   5T unsalted

Egg White   4

Sugar   1c confectioners

Flour   1c, sifted

Salt   pinch

Heavy Cream   3T

Almond Extract   1tsp

Gingerbread Cookies

Sift dry ingredients together. Heat molasses w butter till boiling. Stir in milk and add to flour. Stir w wooden spoon till smooth. Wrap in waxed paper and chill overnight. Roll and bake at 350 for 8-10 min. Note: for Gingersnaps, use 1 c sugar, 1 c butter, no milk or baking powder and add 2 eggs. When chilled, form in walnut sized balls, place on sheet, and flatten w glass.

Flour   4c sifted

Brown Sugar   0.25c

Ginger   1.5tsp

Nutmeg   1tsp

Allspice   0.5tsp

Cloves   0.5tsp

Cinnamon   0.5tsp

Baking Powder   1.5tsp

Baking Soda   0.75tsp

Salt   0.5tsp

Molasses   1c light

Butter   0.5c

Milk   0.25c

Honey Graham Crackers  

In food processor, combine flours, brown sugar, soda, salt and butter about 10 pulses. Add remaining ingredients, pulse 5 times, then process until the mix forms a mass, about 20 seconds. Remove the dough, press it into a ball and divide in half. Cover one half w plastic wrap. Preheat oven to 325. Roll out the other half on a buttered rimless 14x17" baking sheet. Lightly flour the surface of the dough and roll until it is very thin and covers the baking sheet. Use the sharp side of a knife to cut the dough into 3" squares, then use the dull side of the knife to divide the squares in half. Prick evenly w fork. Bake until evenly browned and firm to the touch, about 12-15 min. Repeat w the remaining dough on a second sheet. Follow the scored lines to cut the crackers apart while warm; they will crisp as they cool. Gently lift them from the baking sheet with a spatula. Store in air-tight containers.

Flour   2c

Flour   0.33c whole wheat

Brown Sugar   0.5c dark, tightly packed

Baking Soda   0.75tsp

Salt   0.5tsp

Butter   2oz, cut into 4 pieces

Honey   0.33c

Vanilla   1tsp

Water   5T

Jam Tarts

Blend cream cheese w melted butter. Stir in flour. Freeze 1 hour. Cut off golf ball sized pieces, roll out and trim into squares. Put 1 tsp jam on each. Fold into triangles. Seal edges w fork and bake 10-15 min on greased cookie sheet at 450.

Cream Cheese   4.5oz

Butter   0.5c melted

Flour   1c

Lace Cookies

Mix flour and coconut. Combine corn syrup, brown sugar and butter in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; gradually blend in flour mix, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 8" apart. Bake at 350 for 8-10 min. Cool 3-4 min on wire rack until foil may be easily pulled off. Remove foil, place cookies on rack covered w absorbent paper. Makes about 4 doz.

Flour   1c sifted

Coconut   1c (or use nuts)

Corn Syrup   0.5c

Brown Sugar   0.5c tightly packed

Butter   0.5c

Vanilla   1tsp

Lavender Shortbread Cookies

In med bowl, cream together the butter, white sugar and confectioners sugar until light and fluffy. Mix in lavender, mint and lemon zest. Combine flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about one inch thick. Refrigerate until firm, about one hour. Preheat oven to 325. On lightly floured surface, roll dough to 1/4". Cut into shaped. Place on cookie sheets. Bake 18-20 min, just until cookies begin to brown on edges. Cool for a few minutes on baking sheets then transfer to racks to cool.

Butter   1.5c softened

Cornstarch   0.5c

Flour   2.5c

Lavender   2T finely chopped fresh

Lemon Zest   1tsp

Mint   1T chopped fresh

Salt   0.25tsp

Sugar   0.25c sifted confectioners

Sugar   0.67c 

Lemon Macaroons

Put oven rack in middle position and preheat oven to 325. Butter a baking sheet and line w foil. Lightly butter and flour foil, knocking off excess flour. Beat egg whites till softly peaked, then add whites, sugar, zest, vanilla and pinch of salt an beat until sharply peaked. Stir in coconut. Drop 16 T sized mounds about 1.5" apart onto baking sheet. Bake until tops are pale golden in spots 20-25 min, then carefully lift foil w cookies from baking sheet and transfer to rack to cool completely, 10 min. Peel from foil to serve (Note: they get soggy after two days, so serve as soon as possible)

Coconut 1.5 c flaked

Egg White 2 large

Lemon Zest 1 tsp finely grated

Sugar 2 T

Vanilla 0.25 tsp extract

Lemon Squares

Mix butter, confectioners sugar and 2 c flour. Press into 10x14" pan. Bake at 325 for 15 min. Beat eggs. Add sugar, juice, 1T flour, baking powder and pecans. Pour over pastry. Bake 40-50 min. Dust w additional powdered sugar. Let cool. Cut into squares. Makes 2.5 doz.

Butter   1c

Sugar   0.5c confectioners

Egg   4

Sugar   2c

Lemon Juice, Fresh   6T

Flour   2c + 1T

Baking Powder   0.5tsp

Nuts, Pecans1c chopped

Lime Sugar Cookies

Beat together butter, shortening, granulated sugar, & 2 T lime sugar until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder and salt together over egg mix, then beat on low speed until just combined. Form dough into a 10-inch log, 2" in diameter on wax paper, then wrap in wax paper (can be made 2 days ahead and chilled, wrapped in plastic wrap). Chill until firm, at least 4 hours. Preheat oven to 375. Remove paper and cut into .25 inch rounds. Bake .5 inches apart on ungreased cookie sheets in middle of oven 10-12 min. or until pale golden. Immediately transfer to rack set over a sheet of wax paper and sprinkle w remaining lime sugar. Keep in airtight container at cool room temp 2 days.

Butter   6T unsalted, softened

Vegetable Shortening   2T cold

Sugar   1c granulated

Lime Sugar   0.5c

Egg   1 large

Vanilla   1tsp

Flour   1.25c

Baking Powder   1tsp

Salt   0.5tsp

Macaroons, Coconut

Beat whites w dash of salt and extract till softly peaked. Gradually add sugar and beat till stiff. Fold in coconut. Drop by rounded tsp onto greased cookie sheet. Bake at 325 for 20 min. Makes 2 doz.

Egg White   2

Almond Extract   0.5tsp

Sugar   0.67c

Coconut   1.33c (3.5 oz)

Macaroons, Parisian Coconut

(Secret is to have the egg whites and the syrup at the right point at the same time: the whites stiff when the syrup reaches 238.Start whites beating on low. When combining, the goal is to get the syrup into the whites, not on the sides of the bowl. Try using a saucepan w a spout.) Preheat oven to 325. Grease 2 baking sheets and dust w flour or matzo cake meal. Cook sugar and water in small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring until it reaches soft ball of 238 degrees. While syrup boils, beat whites until stiff peaks form.. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed (don't let it touch beaters). Continue to beat until meringue is room temp. Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1" apart on baking sheet. Shape mounds into pyramids w fingertips. Bake, 1 sheet at a time, or until just firm enough to be removed from sheet without losing their shape. Carefully transfer to rack to cool. (They will harden as they cool and can be kept 1 week)

Sugar   1.25c

Water   0.75c

Egg White   3 large at room temp

Coconut   3c finely grated unsweetened

Meringues, Rolled

Beat whites till peaked. Gradually add 1.25 c sugar and beat till stiff and glossy. Combine almonds w cinnamon and stir in whites. Refrigerate, covered, overnight. Sprinkle cloth w flour and 2T sugar. Roll w stocking covered pin, 1/2 at a time, 1/4" thick. Cut out. Place on greased sheet. Let stand 2 hours. Bake 20 min at 300. Mix confectioners sugar w water. Brush on cookies. Remove to rack to cool. Store in tin w waxed paper in between

Egg White   2

Sugar   1.25c + 2T

Nuts, Almonds   1.5c ground

Cinnamon   1.5tsp

Flour   2T

Sugar   1c sifted confectioners

Water   2T

Neiman-Marcus Chocolate Chip Cookies

Measure oatmeal and blend in blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar, and nuts. Roll into balls and place 2" apart on cookie sheet. Bake 10 min at 375. Makes 112 cookies.

Butter   2c

Flour   4c

Baking Powder   2tsp

Baking Soda   2tsp

Sugar   2c

Oatmeal   5c blended

Chocolate Chips   2c

Brown Sugar   2c

Salt   1tsp

Hershey Bar   18 oz, grated

Egg   4

Nut   5c chopped

Vanilla   2tsp

Oatmeal Raisin Cookies (4 dozen)

Heat oven to 350. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined, sifter flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop by roundedtablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool one minute; remove to wire rack. Cool completely.

Butter   14 T

Brown Sugar       ¾ c

Sugar           ½ c

Eggs      2

Vanilla    1 tsp

Flour     1 ½ c

Baking Soda   1 tsp

Cinnamon    1 tsp

Salt      ½ tsp

Oatmeal     3 c

Raisins     1 c

Pistachio Rose Clouds   Makes 12
Preheat the oven to 230°F. Line a baking sheet with parchment paper. In a bowl, with an electric mixer, whisk the egg whites at a high speed until slightly frothy. Continue to whisk at a medium-high speed, adding the granulated sugar 1 tablespoon at a time, and then add the powdered sugar in the same fashion. Add the rosewater, food coloring, and salt and turn the mixer to high. Whisk on high until the mixture is glossy and stiff peaks are formed. Set aside 1 tablespoon of the pistachios and 1 tablespoon of the rose petals for garnish. Fold the remaining pistachios and rose petals into the meringue. 
Use 2 spoons to scoop and shape mixture onto parchment, one to scoop, the other to shape the meringues into 1 1/2-inch mounds. The cookies don't need much room between one another, as they don't expand. Dust each meringue with a pinch of the reserved pistachios and rose petals. Bake for 1 hour and 30 minutes, or until hollow-sounding when tapped. Cool on a wire rack and serve that day.

4 egg whites
1/2 cup granulated sugar
1 cup powdered sugar
1 teaspoon rosewater
4 to 8 drops red food coloring (depending on your desired vibrancy)
Pinch of salt
1/2 cup finely chopped pistachios
3 tablespoons finely chopped rose petals

Pressed Cookies

Sift flour and baking powder. Cream butter and sugar. Beat in eggs, extract and color. Blend in dry ingredients. Fill cookie press and form cookies on ungreased sheets. Decorate and bake at 375 for 10-12 min. Makes 6-7 doz.

Flour   2.25c

Baking Powder   0.25tsp

Butter   1c

Sugar   0.75c

Egg   1

lmond Extract   1tsp (or other flavor)

Food Coloring   few drops

Rich Treat

Mix butter, graham crumbs, coconut, chips and nuts. Pour milk over. Bake 35-40 min at 350.

Butter   0.25lb

Crumbs, Graham Cracker   1c

Coconut   1c

Chocolate Chips   1c

Nuts, Walnuts1c chopped

Milk   1can condensed


In large pot, heat 2" oil to 400. Blend remaining ingredients in blender or bowl. Pour into pie pan. Heat rosette iron in oil 2 min, then dip in batter to about 3/4 of form. Quickly plunge into hot oil, being careful not to touch bottom of pan. When active bubbling stops, take rosette iron out of pan. Remove cookie from iron, gently easing off w fork if necessary. Immediately repeat process. Sprinkle cookies w confectioners sugar. Makes about 70. Note: batter may be made a day ahead and refrigerated.

Vegetable Oil

Milk   1c

Egg   2

Vanilla   1T

Flour   1c

Sugar   2tsp

Salt   0.25tsp 

Salted Caramel Stuffed Chocolate Cookies

Preheat oven to 375. Line large baking sheet w parchment. In large bowl, combine, sugar, brown sugar, butter, egg and vanilla. Mix until well blended. In separate bowl, combine dry ingredients. Add to butter mix until just incorporated. Cover bowl w plastic wrap and refrigerate 30 minutes. Take a piece of candy and wrap ball of dough around it so no candy is showing. Compress slightly and place on baking sheet. Repeat for all dough. Sprinkle cookies w pinch of sea salt. Bake 8-10 min. Remove from oven, cool 2 min, then transfer to cooling rack.

Sugar   0.5c

Brown Sugar   0.5c

Butter   0.5c, softened

Egg   1 large

Vanilla   1tsp

Flour   1.25c

Cocoa   6T

Baking Soda   0.5tsp

Salt   0.5tsp

Candy   20-24 chocolate covered caramels (eg Rolos) (6 oz)

Salt, Sea   1T 

Swedish Ginger Cookies

Preheat oven to 350 degrees. Line 2 cookie sheets w parchment paper. In a food processor, combine all ingredients. Spin until dough forms. Chill dough for a few hours. Drop in 1 T lumps on cookie sheet, form into balls, roll in sugar, space 2-inches apart and press flat w glass dipped in sugar. Bake 12-15 min until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling. Makes about 30 cookies. 

Bacon Fat   0.75c (from 2 lb bacon)

Sugar   1c plus extra for dusting

Molasses   4T dark

Egg   1large

Flour   2c

Salt, Kosher   1.5tsp

Baking Soda   2tsp

Ginger   1tsp

Cloves   1tsp

Cinnamon   1tsp 

Sugar Cookies

Cream shortening w sugar and vanilla. Add 3 eggs and sour milk to make 1 c. Beat well. Sift dry ingredients together and blend into butter. Divide in half and chill 1 hour. Roll to 1/8". Cut. Bake on greased sheet at 375 for 6-15 min.

Vegetable Shortening   1c

Sugar   2.25c

Vanilla   1T

Egg   3


Flour   6c sifted

Baking Powder   1T

Salt   0.5tsp

Toll House Cookies

Preheat oven to 375. Sift together flour, soda and salt. Cream butter, sugars, vanilla and water til creamy. Beat in eggs. Add flour mix; mix well. Stir in chips and nuts. Drop by well rounded half teaspoonfuls onto greased cookie sheets. Bake 10-12 min. Makes 100.

Flour  2.25c

Baking Soda  1tsp

Salt  1tsp

Butter  1c

Sugar .5 c

Brown Sugar  1 c packed

Vanilla  1tsp

Water  0.5tsp

Egg  2

Chocolate Chips  12oz semi-sweet

Nuts  1c chopped

Vinegar Cookies

Cream butter and sugar. Add rest of ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake 20-25 min at 300.

Butter     1/2 lb

Sugar     3/4 c

Flour     1.5 c

Vinegar     1 tsp

Baking soda     1/2 tsp

Vanilla     1 tsp

Chopped nuts     1/2 c