Family Recipes Blog to Share Family Recipes

This recipe was created by: Great Grandpa Adolph Jurgens (1839-1913, from Rehna, Mecklenburg-Schwerin, Germany, died in San Diego, California)

Beat until fluffy:

6 eggs

1 pound powdered sugar (approx. 4 cups)

Add:

2 teaspoons baking powder

1 teaspoon lemon juice

2 ½ – 3 cups flour

This is a stiff dough. Roll out on a floured surface. Cut. Leave on anise seed covered cookie sheet overnight, covered with a cloth towel. You can leave out the anise seeds but they add a good flavor.

Bake at 350 degrees for 10-12 minutes until edges are lightly golden.

Can chill dough overnight or longer prior to cutting.

This is a copy of the page in Adolph Jurgens recipe book with the Springling cookies at the bottom of the page. The other cookies are good also. Notice the large amounts. I think they made lots of these cookies, maybe for gifts as well as eating.

Cookies have the power to change a difficult and depressive day into one full of excitement, happiness, and joy.  Many of you, after having come to the Mission Office and experiencing our cookies, know exactly what we mean.  For this month then, we thought we would share the recipe for these – that you might be the means of bringing great happiness and joy to your members and investigators as well.

Grandma’s Oatmeal Cookies

¾ cup oil                      2 cups oatmeal

1 cup brown sugar        ½ tsp salt

½ cup white sugar        1 tsp soda

2 eggs                           ½ tsp baking powder

1 tsp vanilla                  ½ cup sunflower seeds

2 cups flour                  ¾ cup chocolate chips

Cream oil, sugars, eggs, and vanilla.  Add remaining ingredients and mix well.  Bake 350°F for 8-10 minutes.

If you don’t have brown sugar, use all white sugar or if you have molasses, add 1 Tbs molasses to 1 cup white sugar to approximate the taste of brown sugar.  You can vary the recipe by adding chopped nuts, raisins, flaked coconut, and omitting chocolate chips and sunflower seeds.

Best Big, Fat, Chewy Chocolate Chip Cookie  (Daniel found this great cookie recipe – Dad and I agree they are delicious)

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

•    1 pkg (7 oz) coconut
•    1 tsp. vanilla
•    1 cup macadamia nuts, chopped
•    30 saltines – crushed
•     3 egg whites
•    1 can (14 oz) sweetened condensed milk
•    2 squares semi-sweet Baking chocolate
Preheat oven to 350o.  Spread coconut and macadamia nuts into 15x10x1 inch baking pan.  Bake 10 minutes or until lightly toasted, stirring frequently.  Cool.  Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs, mix well.  Beat egg whites in small bowl until stiff peaks form.  Add to coconut mixture, stir in gently until well blended.  Drop rounded tablespoonfuls of the mixture 2 inches apart on lightly greased baking sheets.  Bake 12-14 minutes or until edges of cookies are lightly browned.  Remove to wire racks, cool completely.  Melt chocolate as directed on package; drizzle over cookies.   Place in wax paper-lined shallow pan.  Refrigerate until chocolate is set.

•    1 c. + 2 T. flour
•    1/2 teas. baking soda
•    1/4 teas. salt
•    1/2 c. butter, softened
•    1/3 c. white sugar
•    1/3 c. brown sugar, packed
•    1 egg
•    1/2 teas. vanilla
•    1 cup chocolate chips
Mix flour, soda, salt.  Put butter and sugars in bowl.  Cream till light and fluffy.  Add egg and vanilla.  Beat.  Add flour mixture slowly until just combined.  Add chocolate chips.
Can refrigerate dough for up to 24 hours.
Bake at 350 degrees – 10 minutes or until golden brown.  Cool on cooling racks.  Keep in airtight container.

•    1 cup margarine
•    1 cup brown sugar
•    1 cup granulated sugar
•    4 large eggs
•    2 teaspoons vanilla
•    2 cups flour
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1/2 teaspoon baking powder
•    6 ounces chocolate chips
•    6 ounces butterscotch chips
•    1 cup coconut
•    1/2 cup chopped nuts
•    4 cups quick cook oatmeal(uncooked)
Cream margarine and sugars.  Add eggs and vanilla.  Mix in dry ingredients.  Add chips, nuts and coconut.  Add oatmeal.  Mix well.  Shape or drop as cookies.  Bake at 375o for 10 to 15 minutes.
(you can use only chocolate chips)

Cream:
•    1/2 cup margarine
•    1/2 cup peanut butter
•    1/2 cup granulated sugar
•    1/2 cup brown sugar
Add:    1 egg
Sift and add:
•    1 1/2 cup flour
•    3/4 teaspoon baking soda
•    1/4 teaspoon salt
•    1/2 teaspoon baking powder
Chill dough (not necessary).  Form in balls,place on cookie sheet, use fork to make design in top.  Bake 350o for 10-12 minutes.

Mix well:
•    1/2 cup margarine
•    1 cup flour
•    1/4 cup powdered sugar
Press in bottom of greased 9×13″ baking pan.
Bake at 325 degrees for 20 minutes.  Don’t let get brown.
Beat:    2 eggs
Add:
•    1/4 teaspoon salt
•    1 cup sugar
•    3 tablespoons lemon juice
•    rind of 1 lemon (or 1 teaspoon lemon rind)
Add:
•    1/2 teaspoon baking powder
•    2 tablespoons flour
Blend.  Pour over pastry.  Bake at 325 degrees for 20- 30 min. Sprinkle with powdered sugar