This recipe was clipped from a magazine and is a promo piece by Nestle published in 1983. Recipe is typed below along with a scanned copy.

Peanut Butter Burst Cookies

2 cups all-purpose flour
1 measuring teaspoon baking powder
1/4 measuring teaspoon salt
1 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 measuring teaspoon vanilla extract
1 egg
One 12-oz. pkg. (2 cups) Nestle Peanut Butter Morsels

Preheat oven to 375° F. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar, sugar and vanilla extract; beat at medium speed until creamy (about 3 to 5 minutes). Add egg; beat well. Turn mixer to low; gradually add flour mixture. Stir in Nestle Peanut Butter Morsels. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375° F for 7 to 9 minutes.

Cool on cookie sheet 2 minutes. Remove and cool completely. Cookies will be a light golden color with a light brown edge. Makes 6 dozen 2″ cookies.

Here’s a fun vintage recipe sheet from Betty Crocker that gives all kinds of ideas for making holiday cookies (includes a few recipes too). Date unknown. The entire sheet is typed out below along with scanned copies of both sides.

Betty Crocker’s Wonderland Cookies
A NEW GOLD MEDAL “FLOWER”

BASIC COOKY DOUGH

1/2 cup soft butter or margarine
1 cup sugar
2 eggs
2 tbsp. cream
1 tsp. vanilla
2 1/2 cups sifted GOLD MEDAL Flour
1/2 tsp. salt
1/4 tsp. soda

Mix well shortening, sugar, eggs. Stir in cream, vanilla. Sift together and stir in dry ingredients. Dough may be tinted with food coloring, if desired. Chill dough 4 to 5 hours or overnight. Heat oven to 400° (moderately hot). Roll out dough a little at a time, keeping rest chilled, to 1/8″ thick on well floured cloth-covered board. Cut out cookies as directed below. Bake 6 to 8 minutes, or until delicately browned, on ungreased baking sheet. Let stand a minute before removing from baking sheet. Decorate with confectioners’ sugar icing or colored sugar, if desired.

SUCCESS TIPS

1. Cookies rolled 1/8″ thick are most attractive.
2. Dip cutter in flour before cutting.
3. Make smaller sized cookies for small trees.
4. For ease in rolling dough, have well chilled; roll ball of dough on floured board 3 or 4 times to coat.
5. A paste food coloring is especially good for vivid colors. Use liquid food coloring sparingly so that dough does not thin out.

MAGIC RINGS

Using doughnut cutter or fluted cutters make two rings for each cooky. Bake a few cookies at a time. Immediately after baking place cooky on towel and slit top of every other one. Then slip an uncut cooky ring through opening while still warm. Cool. Cooky may be baked with or without string.

TO HANG COOKIES ON TREE:

Cut string 4 to 6″ long. Loop. Place on baking sheet. Firmly press unbaked cookies onto both ends of string, overlapping by 1″ to anchor.

MOBILE STARS

They’re 3-dimensional! Fancy to look at–But easy to make!

Cut two stars for each cooky. Put 6″ loop of cord on baking sheet. Press two adjoining points of one star firmly onto two ends of cord, extending cord halfway into points for solid fastening. Between the two points, cut slit past center. Spread to 1/4″ opening. Slit second cooky. Bake and decorate. Fit baked stars together at opening. If slit bakes together, cut and spread apart while cookies are warm.

Other shapes: Mobile bells and circles are easy, too. Simply follow basic directions above.

CHRISTMAS TREE BALLS

Leaving some white, color part of dough with red and part with green food coloring. With doughnut cutter cut white and colored rings. Fit white centers into colored rings and colored centers into white and colored rings. Make loop of string 4 to 6″ long. Place on baking sheet. Then firmly press cookies into ends of strings. Sprinkle with white and colored sugars and bake.

FUN WITH ICING

…with basic dough, use your favorite cutters and bake with string for hanging. Trim with bright decorating icing.

EASY-CREAMY DECORATING ICING

Blend 1 cup sifted confectioners’ sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or other flavoring, and enough liquid (about 3/4 tbsp. water or 1 tbsp. cream) so icing holds its shape. Tint with food coloring. Squeeze onto cookies from pastry tube or envelope (cut off tiny corner, fill and use as pastry tube).

CANDY CANE COOKIES

1 cup soft shortening (half butter)
1 cup sifted confectioners’ sugar
1 egg
1 1/2 tsp. almond flavoring
1 tsp. vanilla
2 1/2 cups sifted GOLD MEDAL Flour
1 tsp. salt
1/2 tsp. red food coloring

Heat oven to 375° (quick moderate). Mix well shortening, sugar, egg, flavorings. Mix flour, salt and stir in. Divide dough in half. Blend red food coloring into one half. Roll 1 tsp. each color dough on lightly floured board into a strip about 4″ long. Place strips side by side, press lightly together and twist like a rope. Put on ungreased baking sheet. Curve top down for handle of cane. Bake 9 minutes, or until lightly browned. Remove while still warm, sprinkle with mixture of 1/2 cup crushed peppermint stick candy and 1/2 cup sugar. Makes about 4 dozen. Success tip: Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.

This promo recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Delicious squares! From a cookie mix! Here’s how to make them:

CHOCOLATE CHIP MARBLE SQUARES

One 14-oz. box Nestle Chocolate Chip Cookie Mix
2 eggs
2 measuring tablespoons butter, softened

Preheat oven to 350°F. In large bowl, combine Nestle Chocolate Chip Cookie Mix, eggs and butter; mix well. Melt over hot (not boiling) water, morsels from mix; set aside. Spread half the cookie batter evenly into a lightly greased 8″ square baking pan. Dollop melted chocolate alternately with remaining batter on top. With a knife, swirl dough with chocolate to marbleize.

BAKE at: 350°F.
TIME: 20-25 minutes

Cool completely. Cut into 2″ squares.

Makes: sixteen 2″ squares

This recipe was clipped from a newspaper and published in 1980. Recipe is typed below along with a scanned copy.

Mexican fruit cake

2 cups flour
2 cups sugar
2 eggs
2 tsp. baking soda
1 cup chopped nuts
1 16 oz. can crushed pineapple with juice

Mix together flour, sugar, eggs and baking soda. Add nuts and pineapple. Pour into a 9×13 inch greased and floured pan. Bake at 350 degrees for 30 to 35 minutes.

Frosting: Cream one 8 oz. package softened cream cheese and one stick margarine. Add 2 cups powdered sugar, 1 tsp. vanilla and 1/2 cup chopped nuts. Mix well.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

CHRISTMAS BREAKFAST

7 slices white bread, crusts trimmed off
1 8-oz. package shredded Cheddar cheese
6 eggs
3 cups milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
10 to 12 slices bacon

Butter bottom of a 9-by-13-inch casserole dish. Tear bread into bite-sized pieces. Mix bread with cheese in bottom of casserole. Beat together eggs, milk, salt, pepper and dry mustard. Pour over bread and cheese, cover and chill overnight.

Cook bacon until partially done. Cut into pieces and scatter over top of strata, pushing some pieces down into mixture. Bake at 350 degrees for 45 to 60 minutes, until golden-brown and puffy. Serve immediately.

This promo recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Nestle Oatmeal Scotchies

2 cups unsifted flour
2 measuring teaspoons baking powder
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter, softened
1 1/2 cups firmly packed brown sugar
2 eggs
1 measuring tablespoon water
1 1/2 cups quick oats, uncooked
One 12-oz. package (2 cups) Nestle Butterscotch Morsels
1/2 measuring teaspoon orange extract

Preheat oven to 375°F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture. Stir in oats, Nestle Butterscotch Morsels and orange extract. Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets.

BAKE at 375° F or 10-12 minutes.

Makes 48 3″ cookies, 30 4 1/2″ cookies.

This recipe was clipped from Parade Magazine and published in 1985. The recipe is typed below along with a scanned copy.

Almond Bar Cookies

INGREDIENTS

For 3- to 5-dozen cookies baked in a pan 15 1/2 by 11 inches:

1 cup granulated white sugar
3/4 cup dark brown sugar
1 teaspoon pure vanilla extract
2 “large” eggs
1/3 cup fresh peanut oil
2 tablespoons cold water

THE DRY INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon each: salt and cardamom
2 teaspoons each: cinnamon and double-action baking powder
2 cups sliced almonds, toasted

The dough. Beat the sugars, vanilla, eggs, oil and water together in a bowl to dissolve sugars. Blend the dry ingredients in another, larger bowl. Using a heavy-duty mixer or a strong arm, beat the two mixtures together to make a heavy dough. Add droplets more water if dough is too thick to spread in the next step.

Into the pan. Butter the pan, line with buttered wax paper, dust with flour and knock out excess. With wet hands, press the dough into the pan, cover with plastic wrap, smooth dough under it with your hands. Remove the plastic.

First baking. Bake in the middle level of a 325° oven for 25 minutes or until firm. Remove and cool 10 minutes. Unmold onto a board, peel off wax paper and cut as illustrated below.

Second baking. Arrange cookies on 2 baking sheets and return to a 300° oven for about 40 minutes, until cookies are lightly browned, crisp to the touch and crunchy to the tooth. (This second baking also gives them a much more interesting taste.)

Serving and storing. Cool on a rack. Shake on powdered sugar, if you wish, or serve as is. Unpowdered cookies keep for weeks in an airtight container.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Thimbelina Cookies

Yield: 3 dozen
Preheated 350° oven

1/2 cup (1 stick) butter, softened
1/4 cup sugar
1 egg yolk, well beaten
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1 egg white, unbeaten
1 cup crushed walnuts

Cream together butter and sugar. Beat in egg yolk and vanilla. Blend in flour and salt, sifted together. Shape into 1-inch balls. Dip each ball into egg white; roll in nuts. Place on ungreased baking sheet. Dent center of each ball. Bake 5 minutes. Remove from oven, dent again. Bake 12 to 15 additional minutes. Cool. Fill with tinted butter frosting.