LEMON REFRIGERATOR COOKIES - 1948

600 Recipes
By the LADIES AID of
ROCK VALLE LUTHERAN CHURCH
1948
Echo, Minnesota


LEMON REFRIGERATOR COOKIES

1 cup butter
1 1/2 cups sugar
3 egg yolks
1 teaspoon grated lemon rind
2 tablespoons lemon juice
3 cups flour
1/2 teaspoon soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded cocoanut, if desired

Cream butter, sugar, egg yolks and grated lemon rind and juice. Then add the sifted dry ingredients. Mix well; add cocoanut. To bake immediately mold in balls and press on cooky sheet. For refrigerator cookies, mold in long roll, wrap in wax paper and chill. Slice and bake as needed. bake in moderately hot oven, 375 degrees F. for 8-10 minutes. This makes five dozen small cookies. For fancy cooky press potato masher on top of cookies. --Martha Moe

This recipe is definitely a KEEPER! I wouldn't even consider making them without the coconut (yes, the recipe book spells it cocoanut.) My usual cookie recipes are peanut butter cookies, Berry Nutty Oatmeal (my own original recipe) and chocolate chip cookies. These are a great addition to my regular recipes and I will make them again and again. Yes, they are that good.

I baked some immediately and then baked a few later to see if there was a difference in the cookies (yes, the recipe book spells it cooky.) I tried to make them 'fancy' by pressing in a masher. The impression remained (somewhat) in the refrigerated dough but not when I cooked them immediately.

I'm really enjoying learning about the history of these recipes and found the following on refrigerator cookies: source

"With the invention of the electric refrigerator, many recipes were updated, among them icebox rolls and icebox cookies. Icebox cookies were renamed refrigerator cookies, although of course the basic recipe remained the same. The cookie dough was mixed, and then the directions advised you to place the dough in the 'refrigerator' until thoroughly chilled.

Fortunately, for those of us who love homemade treats, these recipes have survived. Whether you call them icebox or refrigerator cookies, they are still convenient and they taste mighty good. No cooking experience is really necessary to prepare refrigerator cookies from scratch. What could be easier or tastier? The cookie dough is very simple to make and once chilled, the cookies may be baked a few at a time as needed. Almost any dough can be frozen and will keep a couple of months if carefully wrapped. The baked cookies also freeze well, and sometimes it's better to bake all the cookies at once and then freeze some to serve later. This method messes up the kitchen and the cookie sheets only once."

PEACH SUPREME - 1979

Talking About Cooking
Langley Air Force Base
Langley Officers' Wives' Club
1978-1979
Hampton, Virginia

I've gotten behind in my posts! I have several recipes that I will be posting in the next few days that I used for my niece's baby shower a few weeks ago. The first... JELLO!!

I checked out the History of Jello on the internet and read that the concept started in 1845. The name Jell-O didn't come to pass until 1897 and the product didn't really 'gel' until around 1902.

Trivia: The first four Jell-O flavors were orange, lemon, strawberry, and raspberry. Lime was introduced in 1930.

Trivia: Did you know that the people of Salt Lake City consume more lime-flavored gelatin than any other city in the United States?

Most of the retro recipe books I have include multiple recipes that include Jell-O recipes. The recipe book "Talking About Cooking" put together by the Langley Air Force Base Officer's Wives Club (1978-1979) is no exception. I counted at least eight!

Peach Supreme

1 (6 oz.) pkg. cream cheese (softened)
1/2 C. sour cream
1/2 large carton Cool Whip
1 1/2 C. sliced fresh peaches (or frozen)
1 small pkg. Peach Jello (dry)
1 1/2 C. crushed pineapple (drained)

Remove skin from peaches and slice. While the peaches are setting, sprinkle 2 T. lemon juice over them. Blend the softened cream cheese with the sour cream, and the Cool Whip. Fold remaining ingredients into cheese mixture. Place in an 8x8" dish and refrigerate for at least an hour or more. May be used as a salad or a dessert. Serves 8.
--Jan Christiansen (Mrs. V.R.)
366 Tactical Fighter Wing,
Mt. Home FB, Idaho

I had forgotten how good Jell-O can be! This was really, really good and a hit at the baby shower!

A few years ago, I tried a Jell-O recipe similar to this one. But, I wanted to make it diet-friendly for my husband. (We were only dating then.) So, I used dry SUGAR FREE Jell-O instead. Unfortunately, Russ remembers this as one of the greatest food disasters of all time for me. Fortunately, there have been very few cooking disasters (salt pork was even worse than the Jello but we won't talk about that.) Even more fortunately, he married me anyway. :) So take my word for it... you cannot substitute with sugar-free Jell-O.