“Kitchen Krafts: Cookies, Cookies, Cookies, Cookies,” Friend, Sept. 1991, 22
Kitchen Krafts:
Cookies, Cookies, Cookies, Cookies
Hamburger Cookies
1/4 cup shredded coconut
green food coloring
24 vanilla wafers
12 small chocolate mint patties
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Put the coconut in a small container that has a lid. Add a few drops of the food coloring, put on the lid, and shake until the coconut turns green.
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Put twelve wafers flat side up on a baking sheet.
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Place a mint on top of each wafer.
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Bake the wafers at 325° F (160° C) for one minute.
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Immediately sprinkle each wafer with coconut (lettuce). Top with remaining wafers, flat side down, and you will have hamburger cookies!
Banana Nut Cookies
1/2 cup salad oil
2 medium, soft-ripe bananas, mashed
1 cup sugar
1 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 cup salted peanuts, chopped
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Blend the oil, bananas, and sugar.
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In a separate bowl, mix together the flours, soda, and peanuts.
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Combine the two mixtures, stirring until thoroughly mixed.
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Place the dough by rounded tablespoonfuls onto a greased baking sheet. Bake at 350° F (175° C) for 12–15 minutes or until the edges are browned.
Porcupine Cookies
2 cups butterscotch chips
1 cup peanut butter
3 cups miniature marshmallows
4 cups chow mein noodles
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Place the chips in a pan and carefully melt them over very low heat.
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Remove from heat and mix in the peanut butter.
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Add the marshmallows and the noodles. Stir well so that everything is coated.
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Drop by the spoonful onto wax paper.
Waffle Cookies
1/2 cup butter or margarine, melted
6 tablespoons cocoa
3/4 cup sugar
2 eggs
1 cup flour
1 teaspoon vanilla
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Blend the butter and the cocoa together.
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Add the other ingredients and beat until smooth. The batter will be thick.
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Drop a generous tablespoonful of the dough in each section of a preheated waffle iron. Close it and cook the dough about 1–3 minutes. Carefully open, remove the cookies with a fork, and let cool.
Photos by Peggy Jellinghausen