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These Sugar Cookies are famous across Iowa with fellow innkeepers! Most will be thrilled to have a copy of these terrific cookies from the Country Connection Bed & Breakfast located in Prairie City, Iowa.
- 1 c. white sugar
- 1Â tsp. vanilla (Innkeeper uses Mexican Vanilla)
- 1 c. powdered sugar
- 1 tsp cream of tartar
- 1 c. oil
- 5 1/4 cups of flour
- 1 c. butter or oil
- 1 tsp. soda
- 1/4 tsp. salt
- 2 eggs well beaten
Mix in order given. Mold into balls the size of walnuts, roll in the white sugar, flatten with the bottom of a glass. (Innkeeper uses the bottom of a pressed glass sherbert dish which makes a very pretty impriint.)   Bake at 350 degrees until lightly browned. (Innkeeper sprinkles before baking with a colored sugar.) “Cookies are very crisp and delicious with our home made ice cream which we serve as a bed time snack for our guests.” Alice Foreman, Innkeeper
The following cookie recipe comes from the innkeeper at the Country Connection Bed & Breakfast located in Prairie City, Iowa.
2 1/4 c. flour
2Â T. Marischino Cherry Juice
1 tsp. baking powder
1 tsp vanilla (Â Innkeeper uses Mexican vanilla)
1/2 tsp. soda
1/2 cup nuts (chopped)
1/2 tsp salt
1 c. dates (chopped)
3/4 c. shortening
1/2 C. Maraschino Cherries (chopped)
1 c. sugar
2 eggs (beaten)
Cream shoetening and sugar, sift dry ingredients and add all of the
ingrediants, and mix will. Form into balls about size of a walnut. Roll into crushed corn flakes and place on a greased cooky sheet. Top each cooky with a forth of a Marischino Cherry. Bake at 350 degree for 10-12 minutes. Do not stack or store until cool.
This cookie recipe comes from the innkeeper at the McNeill Stone Mansion B&B in Oskaloosa, Iowa.Â
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1 ½ c sugarÂ
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2 c. oatmeal
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¾ c margarine
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2 c flour     Â
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2 eggs
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1 c. cooked raisins
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1 tsp. cinnamon               Â
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5 TBSP. raisin water
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1 tsp. nutmeg
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½ tsp. cloves
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1 tsp. baking soda
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1 tsp. vanilla
Put raisins on to cook before starting recipe. Put only enough water in pan to cover raisins. Cream sugar, eggs and margarine. Add dry ingredients in order given. Add the raisin mixture and drop by spoonfuls o greased cookie sheet or on parchment paper, (which I find is much better than greasing a cookie sheet). Bake at 350 degrees until golden brown or approximately 10 minutes.
This terrific cookie recipe comes from the innkeeper at the McNeill Stone Mansion B&B in Oskaloosa, Iowa, and it comes with a delight story about this very special heritage recipe.Â
“While my Oatmeal Raisin Cookie recipe is great, these Ranger Cookies remind me of my Grandmother, who always had a cookie jar full of cookies when I was growing up. She and my Grandpa cooked at various fraternities and sororities in Ames, Iowa, so when I inherited her hand written notebook with recipes they had used, I was anxious to try some of them. [The first time I attempted to bake the Ranger Cookies] I didn’t really take a close look at the proportions called for in the recipe and when I was done; I could have fed a multitude of people for several days. Needless to say, I checked the proportions on any future recipes I made from that notebook and adjusted this one. One time I made a smaller version and placed them all rounded up and neatly in rows on the cookie sheet and put them in to bake. When I went to take them out of the oven, they had gone flat as a pancake and were now completely covering my cookie sheet. Horrified, I tried to take them from the cookie sheet and they rolled up in a shape like they were rolled around a pencil. I had forgotten to add any flour. To my surprise, my husband requested I always make them that way as he really loved them. You just never know.” Virginia Walker, Innkeeper J
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 1 cup (2sticks) margarine or butter, softened
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1 c sugar
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1 c firmly packed brown sugar
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2 eggs
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1tsp. vanilla
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2 c all-purpose flour
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1 tsp. baking soda
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½ tsp. baking powder
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½ tsp. salt
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2 c. Quaker oats (quick or old fashioned, uncooked)
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2 c. Rice Krispie cereal
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½ c flaked or shredded coconut
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½ cup chopped nuts (I use pecans)
Heat oven to 350 degrees F. Beat margarine and sugars until creamy. Add eggs and the vanilla. Beat well. Add combined flour, baking soda, baking powder and salt. Mix well and stir in oats, rice krispie cereal, coconut and nuts. Mix well. Drop dough by heaping tablespoonfuls onto ungreased or parchment paper-covered cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets and remove to wire racks to cool completely. Store tightly covered. Â
This great cookie recipe is from Potter’s Mill in Bellevue, Iowa. According to the innkeeper, “these cookies are taste sensations that seem to evaporate in your mouth. They go well with fruit.” Makes 30-40 cookies
- 2/3 cup cornstarch
- 1 cup flour
- 1 cup butter
- 1/3 cup powdered sugar
Sift cornstarch with flour. Cream butter and sugar; add flour mixture. Drop by teaspoonfuls onto greased cookie sheet; flatten with fork dipped in water. Bake at 325 degrees for 15 minutes.
Frosting
- 1/3 cup butter
- 3 Tbsp. lemon juice
- 3/4 box powdered sugar
- grated lemon rind
- Food coloring (optional)
- Flavoring (optional)
Blend all ingredients. Frost cookies.
- 3/4 C sugar
- 1 egg
- 1t vanilla1 c rhubarb sauce (unsweetened)
- 1/4 t cinnamon
- 1 1/3 C flour
- 1/4 t salt
- 2 C oatmeal (not instant)
- 1/2 t soda
- 1/2 t baking powder
- 1/2 C chopped walnuts
Mix sugar and oil together. Add beaten egg, vanilla, rhubarb sauce and oatmeal. Sift dry ingrediants together and add first mixture. Stir in walnuts. Drop from teaspoon onto cookie sheet. Bake at 375 degrees for 15 min. or til golden brown.
*Rhubarb is a speciality of the house at the Garden and Galley Bed and Breakfast.
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