Pride of Iowa Cookies Recipe

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Pride of Iowa Cookies

From Dorothy McNett's recipes at A recipe from the 1950's in Iowa, made by my mother, Anna Bertha Klink Antons. This is Pride of Iowa due to the use of lots of oatmeal. Quaker Oats company was just down the road in Cedar Rapids, and of course oat fields were everywhere. Most likely the nuts used would have been black walnuts from the trees on the farm and surrounding areas of the Midwest. Once in awhile, usually at Christmas, we would get to have "California Walnuts". Coconut does not grow there, but it was part of the Mississippi River trade coming up from New Orleans, etc. As they say, the rest is history, and I have added my changes in the ingredients for the new era in cooking and baking! Makes about 36-40 good sized cookies.

2 eggs
1 cup brown sugar
1 cup white sugar (I use 2 cups raw sugar instead of 1 cup of each!)
1 cup shortening (I would use unsalted butter or extra virgin olive oil!!!)
1 cup coconut (unsweetened)
3 cups oatmeal
2 cups flour (unbleached all purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (sea salt)
1 teaspoon vanilla (pure vanilla extract or Vanilla Bean Paste)
1 cup chopped nuts (raw walnuts or almonds)

a bowl of fresh berries of the season
a little bit of heavy cream or melted vanilla ice cream, for serving with the cookies

Preheat oven to 375 degrees. Beat eggs in mixing bowl, add sugars and shortening. Mix well. Add coconut, nuts, and vanilla. Sift together the flour, salt, soda and baking powder. Add to egg mixture, adding oatmeal. Roll into small balls the size of large walnuts. Press down with fork. Bake 10-12 minutes, until delicately browned. A typical Iowa way to serve cookies is with a small bowl of fresh berries drizzled with the heavy cream or melted vanilla ice cream. Enjoy!

Recipe created 2006-03-27.

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