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Giving a bag of cookies for a gift? Trace your cookie cutter onto a heavy piece of construction paper and cut out the shape. You’ll have a great gift tag!




Whenever measuring corn syrup or molasses, first lightly oil the inside of the measuring cup with Pam or other cooking oil and all the syrup will slide right out!


It’s that time of year again, when we try to think of the perfect gift for everyone on our list.  Sometimes that decision doesn’t come easily.


But since everyone loves to receive a gift basket, this month we decided to feature a “versatile” type of gift basket! One that not only has our homemade goodies but useful kitchen items that sometimes need to be replaced!


We all have kitchen tools that may be 20 or 30 years old and it would be nice to receive some replacements! Throw in a few homemade Christmas cookies and you have a very nice gift!


Our recipe for this month is one that dates back to the 1940’s and makes a comeback every decade or two….”Slice-and-Bake Cookies!!!  Keeping a roll or two of these in your freezer insures that you always have cookies “on demand”!


 Miss Fannie Clark, a school teacher in Ochlocknee, GA, made these cookies for our girls basketball team to eat on the bus every time we had an out-of-town basketball game in the late1940’s. We really looked forward to these cookies and she will always be remembered for them!!!

(The team of 1950 is shown below)


 December 2011 featured a recipe for Basic Icebox Cookies and this month we’re going to extend that to:

Miss Fannie’s Brown Sugar Cookies…Bon Appetit!!!

Miss Fannie’s

Brown Sugar Cookies




1 stick butter (1/2 cup), softened

1 cup light brown sugar, packed

1 large egg

1 tsp. vanilla

1¾ cups all-purpose flour

½ tsp. baking soda

¼ tsp. salt

½ cup chopped pecans




Beat butter and brown sugar together with mixer, until creamy. Add the egg, beat again. Sift the flour, baking soda and salt together and add to the beaten mixture. Stir (by hand) the chopped pecans, evenly distributed.


Dump the dough out on a piece of waxed paper. Dough will be very sticky, but mold it into a long roll about 12 inches long and about 1½ inches around.

Wrap the roll with the waxed paper and refrigerate, chilling it until firm enough to slice, preferably overnight


Preheat the oven to 375 degrees. Place the cut round slices on a lightly greased baking sheet, about 1½ inches apart. (They will spread slightly)  Bake for 7 to 10 minutes until very light brown. Let cool for only about a minute on the cookie sheet or they will stick and then remove them with a small metal spatula to a wire cooking rack to firm up.  Makes about 40+.


The Cookie eating squad of 1950 and yep, that me, first row,right end.
Recipe Archives
December, 2019