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Bachelor's Buttons

----- Original Message ----- 
From: Theresa 
Sent: Saturday, December 05, 2009 7:58 AM
Subject: Cookie

I am looking for a cookie my mother made years ago it was called Batchelor's buttons. 
I looked on line and couldn't find any. Can you help?
Thank You 

Hello Theresa,

See below for three different kinds.


Bachelor  Buttons

2/3 c. butter or margarine
1 3/4 c. sugar
2 eggs, well beaten
1/2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
Maraschino cherries, cut in half

Set oven at 425 degrees.  Cream butter and sugar until fluffy.  Stir in eggs and vanilla. 
Sift flour, baking powder and salt together.  Stir into mixture.  Drop by teaspoonful on 
cookie sheet.  Place half maraschino cherry on top.  Bake for 8-10 minutes until lightly 
brown.  Cool on wire racks. 
Bachelor  Buttons

3/4 c. oleo
1 c. dark brown sugar
1 egg
2 c. flour
1 tsp. soda
1/3 c. sugar to roll cookies in
1/4 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 c. chopped nuts
1/4 tsp. ginger

Cream oleo and sugar together; add egg; beat until smooth.  Add flour, soda, spices, vanilla 
and nuts.  Let chill an hour or so.  Roll into small ball, dip into sugar; place on greased 
cookie sheet, flatten with fork.  Extra good.  Bake at 350 degrees for 8 to 10 minutes. 
Bachelor  Buttons

1 c. butter
1 c. light brown sugar
1 egg
1/8 tsp. salt
2 c. flour
1 tsp. soda
1 c. black walnuts
1 c. coconut

Mix as listed.  Roll into balls  about 1 inch in diameter.  Press centers with fingers. 
Bake at 400 degrees for 10 minutes.  Yields about 5 dozen.

Lady Locks

----- Original Message ----- 
From: Joyce 
Sent: Wednesday, December 09, 2009 10:40 AM
Subject: lady locks

Dear Sir,
I am looking for a recipe for "lady locks""   A sweet pastry that looks like a curl of 
long ago.  I think it uses marshmallow creme for the filling and a pastry recipe for the 
curl.  It might be a polish recipe.  Found in small bakeries in Westen New York. 

Thanks for trying.

Hello Joyce,

See below for three recipes.


Lady  Locks

2 c. Crisco
2 tbsp. sugar
2 egg yolks
3 c. flour
1 1/4 c. water

Add sugar to flour.  Cut in 1/2 cup Crisco.  Add egg yolks and water. 
Mix like pie dough.  Wrap in Saran Wrap and put in refrigerator for 1 hour. 
Roll out dough using a little flour.  Spread 1/2 cup Crisco on dough and 
fold dough up in thirds.  Wrap back up and refrigerate again for 1 hour. 
Do 3 rolling out and putting Crisco on it.  Using a total of 1 1/2 cups of 
Crisco.  Refrigerate overnight.  Roll dough out 1/4 at a time.  Use a little 
flour and roll out so that your rectangle will make 25 strips.  Wind each strip 
over a clothespin, overlap some and pat a little so they will stay together. 
Place on cookie sheets.  Bake carefully.  Remove from clothespin.  Makes 100. 
Bake at 350 degrees for 10 minutes.  Cool and fill. Dust with powdered sugar.

Filling For Lady Locks:

Cook 5 tablespoons flour in 1 cup milk until thick, stirring constantly. 
Let cool.  Add milk to flour real slow and make a smooth paste or it will 
curdle.  Cream: 1/2 c. butter 1 tsp. vanilla 1 c. confectioners' sugar 
Add to cooked mixture and beat well.  Fill Lady Locks with cake decorator. 
Lady  Locks

1 c. flour
1 lb. margarine
2 egg yolks
1 pt. sour cream

Cut margarine into flour, add sour cream and yolks and mix well.  Chill 4 hours, 
or overnight.  Roll out on floured board and cut 1/4" strips.  Roll these around 
aluminum foil covered clothespins overlapping edges.  Bake at 350 degrees for 15 
to 20 minutes.  Remove and fill.  


5 tbsp. flour
1 c. milk

Cook over low heat until thickened.  Cream: 1 c. oleo
1 c. sugar

Add warm flour mixture to creamed mixture, then add: 1 tsp. vanilla
2 tbsp. powdered sugar

Mix until smooth and add 1/2 jar marshmallow cream 
Hungarian  Lady  Locks

1 lb. butter or margarine
3 egg yolks
1/2 pt. sour cream
4 c. flour
1/4 tsp. salt

Mix butter, flour between hands in large bowl.  Add eggs and sour cream until smooth. 
Chill overnight.  Roll dough on floured board and cut into strips 6 inches and wrap 
on rods.  Bake at 425 degrees for 10 to 12 minutes.

6 tbsp. flour
1 1/2 c. milk

Cook until thick, cool.  Then add 1 1/2 cups confectioners' sugar, 1 cup shortening. 
Beat at high speed on electric mixer until smooth and creamy. Makes 15 dozen.

White Christmas Pie

----- Original Message ----- 
From: Florence 
Sent: Saturday, December 05, 2009 9:39 PM
Subject: from Florence

Many years ago I had a recipe from my mother for White Christmas Pie. It has gelatin, 
whipping cream and coconut, among ingredients.  It was delicious.  Is it possible to 
find this recipe?

Hello Florence,

See below.


White  Christmas  Pie

Make baked pie shell.  
Blend thoroughly in saucepan: 1/2 c. sugar
1/4 c. flour
1 env. unflavored gelatin
1/2 tsp. salt

Stir in gradually 1 3/4 cups milk.  Cook over medium heat until mixture boils, 
stirring constantly.  Boil 1 minute.  Place pan in cold water.  Cool until mixture 
mounds slightly when dropped from spoon.  Blend in: 3/4 tsp. vanilla
1/4 tsp. almond flavoring

Carefully fold into a meringue made of: 
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Gently fold in: 
1/2 c. whipping cream, whipped

Fold in: 1 c. moistened shredded coconut

Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill 
several hours until set.  Serve cold. 
White  Christmas  Pie

1/2 c. sugar
1/4 c. flour
1 env. unflavored gelatin
1/2 tsp. salt
1 3/4 c. milk
3/4 tsp. vanilla
1/4 tsp. almond extract
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. whipped cream
1 c. coconut

Blend sugar, flour, gelatin and salt.  Stir in 1 3/4 cups milk and cook on medium 
heat.  Boil and stir for 1 minute.  Set pan in cold water to cool.  In a separate 
bowl blend vanilla, almond extract, egg whites, cream of tartar and sugar.  Fold 
in whipped cream. Fold in coconut. Fold in meringue mixture. Chill for several hours.
White  Christmas  Pie

1 env. gelatin (1 tbsp.)
1/4 c. cold water
2 tbsp. sugar
3 tbsp. flour
1/2 tsp. salt
1 1/4 c. milk
Confectioners sugar
2 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla
1/4 tsp. almond extract
1/4 c. green and red cherries (chopped)
1 pie shell, graham or coconut
1/2 c. whipping cream
Colored sugar
Thin flaked coconut

Sprinkle gelatin on cold water to soften.  Combine in saucepan 2 tablespoons 
sugar, the flour and salt.  Gradually stir in milk.  Cook over low heat, stirring 
constantly until mixture comes to a boil; boil 1 minute.  Remove from heat.  Stir 
in softened gelatin.  Let cool until partially set.  Meanwhile, roll fruit in 
confectioners sugar to coat thoroughly.  Beat egg whites with cream of tartar until 
foamy, then gradually add 1/2 cup sugar, beating until stiff peaks are formed. When 
gelatin mixture is partially set, beat with egg beater until smooth.  Blend in flavoring. 
Whip cream until thick.  Pour into pie shell and chill 2 hours.  Just before serving, 
garnish with colored sugar and coconut.  Serves 6. 

Southern Boiled Custard

The search engine report shows that someone has been searching for this recipe:

Southern  Boiled  Custard

4 c. milk
2 egg yolks
2/3 c. sugar
4 tbsp. flour
2 tsp. vanilla
1/4 tsp. salt

Scald milk in top of double boiler.  Mix sugar, flour and salt; add small amount of milk 
to dry ingredients. 
Add egg yolks. Add mixture to milk and cook in double boiler until custard coats a metal 
spoon. Remove from heat.  Stir in vanilla.  May be served warm or cold. Custard will be 
the consistency of cream soup.

Boiled Egg Yolk Cookies

The search engine report shows that someone has been searching for this recipe:

----- Original Message ----- 
From: Vida 
Sent: Friday, December 11, 2009 12:04 PM
Subject: Lost recipe

Hi Phaedrus,

I am looking for a cookie or miniature cake recipe that is made with hard boiled egg yolks.
They were usually shaped like little moons and were very moist. Kind of like a sponge cake. 
My mother used to make them and I can't find the recipe. I know they AR ethnic, but don't 
know from what country. Would greatly appreciate if you could find the recipe.


Hello Vida,

See below for four possibilities.


Spritz  Cookies

1 stick butter
2 hard-cooked egg yolks
1/4 c. sugar
1/2 tsp. almond extract
1 c. flour

Drop on cookie sheet and bake 8 to 10 minutes at 375 degrees. 
Butter  Cookies

1 lb. butter, softened
1 c. sugar
4 c. flour
4 hard-cooked egg yolks, sift ed

Mix flour and sugar.  Add butter and yolks, pressed through a sieve or put through 
food processor until very fine.  Knead lightly to mix thoroughly, but not too long. 
Roll out on floured board 1/4 inch or desired thickness.  Cut desired shapes or put 
through a cookie press.  Best if refrigerated 1/2 hour; but not necessary.  Bake 
approximately 10 minutes at 400 degrees or just until hinting at brown.  DO NOT OVER 
BAKE.  Remove to rack to cool.  Dust with powdered sugar, if desired, when cool. 
Stores very well.
Polish  Butter  Cookies

1 c. butter or margarine
1 c. sugar
7 egg yolks--cooked, mashed, and sieved
1 tbsp. sour cream
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 egg
1 tsp. milk
Finely chopped nuts, decorative
 sugar, poppy seeds, or cinnamon sugar*

*Make cinnamon sugar by mixing 1 cup granulated sugar with 2 tablespoons cinnamon. 
In a mixing bowl, cream butter and sugar.  Stir in egg yolks, sour cream, flour, 
salt, and almond extract.  Mix well and chill.  Preheat oven to 350 degrees. Roll 
chilled dough over floured cookie sheet or board until about 1/4-inch thick.  Cut 
with cookie cutters and transfer to cookie pans.  Mix beaten egg with milk and 
brush over cookies.  Sprinkle with nuts, decorative sugar, poppy seeds or cinnamon 
sugar.  Bake for 10 minutes or until golden brown.
Norwegian  Butter  Cookies

1/4 lb. butter
2 hard-cooked egg yolks
1/4 c. sugar
1 c. flour
1/2 tsp. lemon or vanilla extract

Preheat oven to 375 degrees.  Cream butter, then add egg yolks and beat well. 
Beat in sugar.  Add flour and lemon or vanilla and combine thoroughly.  Put through 
a cookie press or arrange by teaspoonfuls on ungreased cookie sheets.  Bake for 10 
to 12 minutes or until lightly browned. 

Tinn sent this:

Hard Boiled Egg Cookies are a holiday favorite in my home, There is the recipe I use. 
Timm in Oregon

Hard Boiled Egg Cookies


Zest of 1 lemon
1/2 teaspoon lemon extract
10 tablespoons sugar
1/4 teaspoon salt
1 cup butter
4 hard boiled eggs, peeled
1 large egg
3 cups all purpose flour
1 egg white, lightly beaten
1/2 cup sugar


Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
Cream together the lemon zest, lemon extract, sugar, salt and butter in a 
food processor. Add in hard boiled eggs and process until fully incorporated 
and then mix in the egg. Add the flour and pulse until dough just comes together.
At this point you can chill the dough for a bit if your kitchen is very hot, 
otherwise roll out the dough on a lightly floured surface until it is 1/4 inch 
thick and cut into scalloped rounds with a 2 inch cookie or biscuit cutter. Dip 
the cut cookies into the egg white then dredge in the sugar. Arrange on baking 
sheet (cookies will not spread) and bake until just beginning to brown at the 
edges, about 12 minutes. Remove to a wire rack to cool. Yield: about 4 dozen.
I thought I recognized the recipe from my German cookie recipes and I found this one. 
Timm in Oregon



1 cup butter, softened 
1/2 cup sifted powdered sugar 
1 hard boiled egg yolk, sieved 
1 raw egg yolk 
1 teaspoon pure vanilla extract
2-1/4 cups all purpose flour 
1 egg white, slightly beaten 
2 to 3 tablespoons pearl or coarse sugar 


In a large mixing bowl beat the butter with an electric mixer on medium to high 
speed for 30 seconds. Add the powdered sugar; beat until combined. Beat in the 
hard cooked and raw egg yolks and vanilla. Beat in as much of the flour as you 
can with the mixer. Using a wooden spoon, stir in any remaining flour. 
Cover and chill cough about 1 hour or until firm enough to handle. Chilling it 
longer may make it too firm to roll. 
On a lightly floured surface, using about 1 tablespoon dough for each cookie, 
roll the dough into 6 inch long ropes. On an ungreased cookie sheet shape each 
rope into a ring, crossing it over itself about 1 inch from ends to make full 
moons or shape into the letter "C" for half moons.. Brush with egg white and 
sprinkle with pearl or coarse sugar. 
Bake the coolies in a 325F degrees oven for 18 to 20 minutes or until the edges 
are lightly browned. Cool on cookie sheet for 1 minute. Transfer the cookies to 
a wire rack; cool. Yield: about 36 full moon cookies.

"Squab marinated in light cream, rolled in flour seasoned with salt, pepper, nutmeg, clove, thyme, and crushed juniper berries, sauteed in olive oil, and served on toast spread with red currant jelly, with Madeira cream sauce poured over it, is one of Wolfe's favorite tidbits."
Plot It Yourself by Rex Stout

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus