Treasured old cookie recipes still delight

I’ve just been cleaning out old files and uncovered a panacea of great old-but-new cookie recipes that actually live up to the claim of “versatility!” They’ve nearly all been printed before, but are worthy of repeating from time to time over the years. Our pictured delights are perfect for Valentine’s Day! Here’s the recipe.

Almond Thumbprints

(Makes about 35 cookies)

1 cup blanched whole almonds, toasted

1/2 cup sugar

2 cups all-purpose flour

1/2 cup powdered sugar

1/2 tsp. baking powder

1/4 tsp. salt

1 cup (2 sticks) unsalted butter, room temp.

1 large egg yolk

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup (about) fruit preserves of choice

Combine almonds and 1/2 cup sugar in blender/processor and process till almonds are finely chopped. Mix dry ingredients through salt in medium bowl. With electric mixer beat butter, egg yolk and almond mixture in large bowl to blend. Beat in vanilla and almond extracts. Mix dry ingredients into butter mixture in three increments to create a dough. Cover and refrigerate until firm, about 1 hour. Preheat oven to 350F: With (clean) hands, roll 1 generous tablespoonful of dough for each cookie into 1 1/4-inch diameter ball. Place on 2 ungreased baking sheets 2 inches apart. Make depression in center of each cookie ball with fingertip or handle of wooden spoon (I used Mama’s old sewing thimble!) and bake 10 minutes. Re-form depressions and fill each with 1/2 tsp. preserves. Return to oven and continue baking until light golden brown around edges and on bottoms — about 8 minutes longer. Cool on baking sheets 2 minutes then transfer with metal spatula to rack and cool completely.

Yet another Valentine — or special occasion — cookie is this old favorite.

Festive Cherry/Oatmeal White Chocolate Cookies

1 cup EACH butter and firm-packed brown sugar

3/4 cup granulated cane sugar

2 large eggs

1 tablespoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon EACH baking soda and salt

2 cups uncooked regular oats

2 6-ounce packages white chocolate baking bars, coarsely chopped (or equal amount white chocolate chips)

1 cup dried cherries (or craisins)

Beat butter (or shortening) at medium speed w/electric mixer until fluffy, gradually adding sugars, beating well. Add eggs and vanilla, beat well, then stir in oats, white chocolate and cherries. Scoop up 1 tablespoon rounds of dough and drop 2 inches apart on UNgreased cookie sheets, Bake 10 minutes or till lightly browned Cool 2 minutes on sheets, then remove to wire racks to cool. Makes about 5 dozen.

Pumpkin-Nut Cookies with Ginger-Cream Frosting

2 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

3/4 cup butter, softened

1 large egg

1 cup canned pumpkin

1 teaspoon vanilla

1 cup raisins (optional)

1 cup walnuts, finely chopped

Set oven to 350 degrees. Combine the first 4 ingredients in a medium bowl; set aside. In mixer bowl, combine and mix the sugars, then add the butter and beat well. Scrape down sides of bowl and mix again. Add egg, pumpkin and vanilla; mix until light and fluffy. At low speed, blend in flour mixture. Stir in raisins and nuts just until evenly distributed. Drop by tablespoonsful onto ungreased cookie sheet, about 2 inches apart. Bake 20-24 minutes or till tester in center of cookie comes out clean. Cool and frost.

Ginger Cream Cheese Frosting

3 ounces cream cheese, room temperature

4 tablespoons butter, room temperature

Scant 1/4 teaspoon ground ginger

2 to 21/2 cups confectioners’ sugar, sifted

2 tablespoons (or more) water

Beat cream cheese, butter and ginger together until light and fluffy. Add the confectioners’ sugar and thin with water to proper spreading consistency. Spread frosting on each cookie, topping with a pecan or walnut half.

Two no-fail classics end our cookie compendium.

Apple Oatmeal Cookies

1/3 cup EACH olive oil, brown sugar, molasses

1 egg

1 cup white flour

1/2 teaspoon EACH baking powder, baking soda

1/4 teaspoon salt (if desired)

1/4 teaspoon EACH nutmeg and cinnamon

1 cup peeled apples, grated

1/2 cup chopped dates

1 1/4 cups quick rolled oats

Preheat oven to 400 degrees. In large bowl, beat together the oil, sugar, molasses and egg.

In another bowl, sift together the dry ingredients and combine together. Add to the oil mixture. Stir in apples, raisins and oats and mix ingredients well. Drop by rounded teaspoons about 2 inches apart on lightly oiled baking sheets. Bake 10 minutes or until lightly browned around edges; remove to a rack to cool.

Carrot/Zucchini Cookies

1 cup butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 teaspoons baking powder

2 cups flour

1/2 teaspoon EACH salt, cinnamon

1/2 cup EACH grated carrots and zucchini

1/2 cup chopped walnuts

Set oven to 350 degrees. Cream butter and sugar, then beat to fluffy consistency; add egg and vanilla. Mix dry ingredients and beat into mixture. Stir in carrots, zucchini and nuts. Drop on greased cookie sheets and bake about 20 minutes. Remove with spatula from sheet onto narrow racks or waxed paper to cool. Frost if you wish after cooling.

Tip: Add 1/3 cup raisins to batter if you wish, (or 1/2 cup chocolate chips for a surprise treat).

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.