Barry’s Forgotten Recipes: Cookies Category (27 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: Animal Cookies
  2. Recipe: Barley Molasses Cookies
  3. Recipe: Bran Drop Cookies
  4. Recipe: Chocolate Cookies
  5. Recipe: Chocolate Cookies
  6. Recipe: Christmas Elves
  7. Recipe: Cocoanut Cookies
  8. Recipe: Cocoanut Cookies
  9. Recipe: Cream Cookies
  10. Recipe: Crisp Ginger Cookies
  11. Recipe: Crumb Cookies
  12. Recipe: Favorite Cookies
  13. Recipe: Filled Cookies
  14. Recipe: Filling for Cookies
  15. Recipe: French Lemon Cookies
  16. Recipe: Fruit Cookies
  17. Recipe: Ginger Cookies
  18. Recipe: Gingerbread Men
  19. Recipe: Honey Cookies
  20. Recipe: New York Cookies
  21. Recipe: Oatmeal Cookies
  22. Recipe: Oatmeal Drops
  23. Recipe: Rasin Drop Cookies
  24. Recipe: Soft Chocolate Cookies
  25. Recipe: Soft Cinnamon Cookies
  26. Recipe: Soft Cookies
  27. Recipe: Sour Cream Cookies

Recipe: Bran Drop Cookies

  • 1 cup bran, ¼ teaspoon clove
  • ½ cup flour, ¼ cup molasses
  • ¼ teaspoon, salt ¼ cup sugar
  • ¼ teaspoon soda, ¼ cup melted shortening
  • ½ teaspoon cinnamon, ¼ cup milk

Mix in order given, drop from tablespoon, two inches apart, on greased pan, and bake in a hot oven twelve minutes.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Filling for Cookies

  •  1 c. sugar
  •  1 Tb. flour
  •  1/2 c. boiling water
  •  1-1/4 c. chopped raisins
  •  3/4 c. nut meats

Mix the sugar and flour and stir them into the boiling water. Add the raisins and let cook until thick enough to spread on the cookies. Remove from the fire and add the nut meats. Cool slightly and spread. Figs or dates may be used in place of the raisins.

If it is not desired to prepare a filling for the cookies, jam makes a very good substitute.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Crumb Cookies

  • One cup of molasses,
  • One-half cup of brown sugar,
  • Six tablespoons of shortening,
  • Two teaspoons of cinnamon,
  • One-half teaspoon of ginger,
  • One-half teaspoon of allspice,
  • One egg,
  • Two and one-half cups of coarse bread crumbs and sufficient flour to make a very stiff mixture.
  • Five tablespoons of sour milk.Beat to mix and then add

Drop by the spoonful on well-greased baking sheet, three inches apart. Bake in a moderate oven for ten minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: French Lemon Cookies

Beat the yolks of 4 EGGS; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut  into small cookies and bake in a quick oven to a light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Christmas Elves

Take a square of thin wood and drive two long, slender nails through it; these are the legs of the elf. Turn it upside down and push two large raisins on each nail, and then a fig on both—these are the legs and the body. Take a wire about four inches long, and put two raisins on each end, twisting up the ends to hold them. Lay this across the fig body and press it down to hold it firm. Put a marshmallow on a wooden toothpick, and put that on top for a head, and half of a fig for a cap. Draw eyes, nose, and mouth on the face with pen and ink, and, if you choose, brush a little melted chocolate on the sides of his head, for hair. Put a sprig of Christmas green in his cap.

The Fun of Cooking, by Caroline French Benton (Year 1915)

Recipe: Gingerbread Men

  • 2 cups of molasses.
  • 1 cup of equal parts of butter and lard, mixed.
  • 1 level tablespoonful of ginger.
  • 1 teaspoonful of soda.
  •  Flour to mix very stiff.

Melt the butter, add the molasses and ginger, then the soda, dissolved in a teaspoonful of boiling water; stir in flour till the dough is so stiff you cannot stir it with a spoon; take it out on the floured board, and roll a little at a time, and with a knife cut out a man; press currants in for eyes and for buttons on his coat. Bake in a floured pan.

The Fun of Cooking, by Caroline French Benton (Year 1915)