Email to Sandy Greathouse      

Recipe Categories: Beanbag's HOME PAGEAppetizers Barbecue-Grilling Beverages Breads-Bakery Breakfast-Brunch Cakes-Pies Candy CanningandFreezing Casseroles Cookies COOKIES Crockpot-SlowCooker Desserts Eggs-Cheese Ethnic-Italian Ethnic-Oriental Fish-Seafood Fruits Jams-Jelllies-Preserves MainDishes Marinades-Rubs-Gravies Meats Miscellaneous Pasta PicklesandRelishes Pizza-Calzones Poultry Rice-Grains Salads-SaladDressings Sandwiches Sauces SkilletDishes Snacks Soups-Stews-Chowders Vegetables

Egg Cookies




Source of Recipe


Lady's Circle magazine (Old)
Egg Cookies

2 tablespoons butter or margarine
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups self-rising flour
Raisins (optional)

Cream butter and sugar together. Add eggs and vanilla. Mix thoroughly. Stir in flour, one cup at a time. If needed, add more flour, a tablespoon at a time, until dough is stiff enough to turn onto floured board.
When ready, divide dough in half and work with one part at a time. Knead on well-floured board until very, very stiff. Divide again and roll one part at a time.

For raisin puffs, roll dough 1/4-inch thick and cut. Embed three raisins on top of each cookie for eyes and nose. Bake in a 450° oven. (No time given). Makes two dozen monkey faces

For wafer-type cookies, roll dough 1/8-inch thick and cut. Bake on rack of 400° oven. May be frosted if desired with any favorite icing.

Makes 4 dozen