We can’t take credit for this, but we’re one step closer to finding the lost Seventeen magazine recipes so many are searching for: giant chocolate sandwich cookie and Nutty Chocolate Chipper from the August 1977 issue.
Yay for Cliqueypizza and this post.
If anyone has these recipes, please forward them.
The lost recipe for giant Oreo cookies included melted chocolate chips, cinnamon, and corn syrup. The dough was divided into fourths, and rolled into balls, that flattened out and crinkled on top as they baked.
We do have a few other Seventeen cookie recipes of yore:
Thanks to Cayenne for emailing this recipe! She says they are circa 1980-1981.
PEANUT BUTTER TEMPTATIONS
1/2 cup unsalted butter/margarine
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
1-1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 package or 10oz Reese mini peanut butter cups, foil removed
Preheat oven to 375F
Cream together butter, peanut butter and both sugars together
Beat in egg & vanilla
Sift together flour, baking soda and salt; blend into creamed mixture to make a dough
Shape dough into 1″ balls & place in ungreased 1-1/2″ muffin tin lined with small paper baking cups (I use medium size)
Bake at 375F for 8-10 minutes or until lightly browned
Immediately after removing from oven, press a mini peanut butter cup into the centre of each cookie
Let sit for 10 minutes in muffin tin to melt chocolate, then remove from tin to cooling rack
Store in airtight container
Makes approximately 35-40 cookies
JELL-O SUGAR COOKIES FOR VALENTINES DAY
3/4 cup shortening
1/2 cup granulated sugar
1 small box red Jell-O
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
In large bowl, cream shortening and 1/2 cup sugar together with electric mixer. Add eggs, vanilla extract and Jell-O; mix well. Stir in flour, baking powder and salt.
Shape dough into 1-inch balls. Place on greased cooking sheet and flatten with bottom of glass dipped in (1 cup) sugar. Bake at 400 degrees F for 8 to 10 minutes.
Reader called them “Seventeen’s” because the recipe came from an issue of Seventeen magazine in the 1940s. The recipe makes several dozen cookies.
1 1/2 cups shortening*
2 1/4 cups sugar
3 eggs, well beaten
5 1/4 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons grated lemon rind
*(can be all shortening or a mixture of shortening and butter – I usually use 3/4 cups butter and 3/4 cups Crisco shortening)
Cream shortening. Add sugar gradually and cream together until light and fluffy. Stir in well-beaten eggs and beat until thick. Add lemon rind.
Sift together flour, baking powder and salt. See note below. Add dry ingredients to the shortening, sugar, egg and lemon mixture one cup at a time.
Divide into 3 or 4 parts, wrap in waxed paper or plastic wrap and chill thoroughly (several hours or overnight).
Now you’re ready to bake the cookies. Heat oven to 375 degrees Fahrenheit.
Roll out dough to 1/4 inch thick on a floured surface and cut out with cookie cutters. If you’re baking in a warm climate you will want to keep each piece of dough in the refrigerator until you’re ready to work with it. Otherwise I like to let it sit at room temperature for 5 or 10 minutes before I start rolling it out.
Place on ungreased baking sheets with a 1/2 inch margin between cookies to allow for any spreading. (If you don’t want them to spread, chill entire sheet before baking.)
Add colored sugars, sprinkles, and any other decorations before baking.
Bake until just barely brown around the edges, which is 8 to 15 minutes depending on your oven and baking sheet.
Let cool and then frost undecorated cookies, if desired. (These are good just plain, too.)
Note: Since I’ve started using a Kitchen-Aid mixer to make these cookies I don’t sift together the dry ingredients first. Instead, I mix in the salt and baking powder to the creamed mixture first, then add the flour. Also, depending on the weather and humidity, you may need slightly less flour. You want to end up with dough the consistency of Play-Dough. The sifting of dry ingredients is just to help distribute the salt and baking powder more evenly when you’re mixing by hand.
1 cup butter
1 cup sugar
1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup butter
1 tsp vanilla
3 cups sifted confectioner’s sugar
2 tbsp milk
Preheat oven to 325. Cream butter and sugar. Blend in eggs and vanilla. Add sifted flour until just combined. Chill for 45 minutes to 1 hour. Roll out and cut into 3 inch rounds. Bake for 6 – 8 minutes.
Frosting: Cream butter, add vanilla and salt, Then add sugar alternating with milk beating until fluffy. Time the food coloring and icing fun!
Early 1980s Seventeen magazine.
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Cream first 4 ingredients together until fluffy. Sift
dry ingredients together; stir into molasses mixture.
Chill dough for an hour. Preheat oven to 375 F. Shape
dough into 1-inch balls. Roll balls in graunluated sugar,
then place 2 inches apart on a greased cookie sheet
(we use parchment instead). Bake for 9 minutes.
Cool slightly on cokie sheet, then remove to
wire racks and let cool completely.
Yield: 4 dozen cookies.
KONA COAST COOKIES
1 cup butter or margarine
1/2 cup sugar
2 tbsp. water
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 cup flour
2 1/3 cup (7 oz bag) shredded coconut
maraschino cherries, or macerated dried cherries
Cream butter and sugar. Blend in water and flavorings. Add flour and coconut; mix well.
Thoroughly chill dough; shape into 1-inch balls. Place on baking sheets and press cherry or nut into center of each ball.
Bake at 350°F, 15-20 minutes.
Makes about 4 1/2 dozen cookies.