Sweetie Staff Recipes

These cookies have been in Aimee’s husband’s family for generations. The are soft and puffy. Aimee frosts them with simple buttercream frosting and tops them with sprinkles or sanding sugar. This is the first recipe Aimee baked out of her husband’s family cookbook. She is happy to share this love-filled, passed-down family recipe with the Sweetie-licious family! 

• 1/3 C. shortening
• 1 C. sugar
• 2 eggs
• ½ C. sour cream
• 1 tsp. vanilla
• ½ tsp baking soda
• 1 tsp. baking powder
• 2 C. flour
• ½ tsp. salt 

Creaming shortening and sugar together. Add eggs one at a time. Add sour cre4am and vanilla. Mix in dry ingredients until well blended. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350 degree until very lightly browned on the bottom, about 8-10 minutes. Cool on a rack, then frost with buttercream frosting and top with colored sugar or sprinkles

Mary got this wonderful recipe from her grandmother. She usually doubles the recipe because they get eaten so quickly. They are a favorite of her girls. Mary is happy to share this yummy recipe with all of you… it’s the perfect old-fashioned butter cookie!! 

• 1 stick butter (must use butter)
• ½ C. powdered sugar
• ½ tsp. baking soda 

Cream all together and let stand for 10 minutes. 

• 1 C. flour
• ½ tsp. cream of tartar
• 1/8 tsp. salt 

Sift together dry ingredients and add to butter mixture after 10 minutes are up. 
 

Place heaping teaspoon fulls on a greased cookie sheet and flatten them with a fork. Bake at 325 degrees until light brown. Let them cool… and enjoy them!!

From the Holiday Inn Cook Book and Travel Guide (1962)

This fun, old-fashioned pie favorite comes from Kalamazoo Michigan. If you haven’t had a black bottom pie before, you’re missing something truly yummy!

• ½ C. sugar
• 2 C. whole milk
• 2 Tbsp. butter
• 2 Tbsp. vanilla
• 1 ½ squares bakers chocolate
• 4 Tbsp. cornstarch
• 4 eggs
• 1 – 9” pastry pie shell

Combine sugar, milk, and butter in a saucepan and heat on the stove. Combine eggs, cornstarch, vanilla, and enough milk to make a paste. When milk mixture comes to a boil, add egg mixture and stir until thick. Take ½ C. of thickened cream pie filling, while hot, and add chocolate, and stir till chocolate melts. Line bottom of pie shell with chocolate filling. Add remainder of filling to shell. Refrigerate pie until filling is chilled. Top with whipped cream and decorate with chocolate sprinkles.