Dairy Cookies



Makes about 3 dozen.

These cookies are crisp, light and delicious.


  • 1 large egg, at room temperature
  • 4 tablespoons unsalted butter, melted, cooled
  • 1/3 cup, scant measure sugar
  • ¾ cup old-fashioned rolled oats
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Preheat the oven to 350F.
  2. Line 2 large cookie sheets with parchment paper.
  3. Whisk the egg in a medium bowl then add all the ingredients, mixing well with a wooden spoon to combine.
  4. Spoon flat teaspoons of dough onto the sheet and flatten to make about 2-inch cookies (I like them small). Be sure to place them about 2 inches apart—they spread when they bake.
  5. Bake for 9- 10 minutes – they should be golden brown (if you under bake them they may lose  their crispness).
  6. Remove from oven and let rest for 2 minutes. Release with a metal spatula and transfer to a wire rack to cool.

Two Tone Mini Cookies

Makes about 10 dozen, 1 x ½ inch bite size cookies.                                                                 

These small tidbits are a lovely combination of a cookie bottom and a soft chocolaty top. They freeze very well and are convenient for large gatherings.

If you like, it is easy to make them in two stages. You can bake the bottom at any time and finish the top the following day.

The only time consuming part is cutting them. I make mine almost bite size. You can, of course, cut them to any size.   

 I must confess that they are more delicious made with butter.                    



  • ½ cup blanched almonds
  • 1½ cups unbleached all-purpose flour
  • ¼ cup sugar
  • 8 tablespoons unsalted margarine, at room temperature, cut into small pieces, plus ½ tablespoon for greasing the pan
  • 1 large egg
  • ½ teaspoon vanilla extract


  • 5 tablespoons unsalted margarine at room temperature, cut into small pieces
  • 7 ounces imported, high quality semi-sweet chocolate, broken into small pieces
  • ½ generous cup sugar  
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unbleached all-purpose flour
  • 2 cups (7ounces) walnuts, toasted, semi coarsely chopped 



  1. Grease a 13 X 9 inch baking pan with margarine.
  2. In a food processor fitted with the steel blade, chop the almonds finely. Add the flour and sugar and pulse to combine. Add the margarine, eggs and vanilla extract.
  3. Pulse until dough clings to the blade but before it forms into a ball.
  4. Turn out the dough unto a lightly floured work surface, knead it with your hands and shape into a smooth, flat rectangle.
  5. Roll out the dough between two sheets of wax paper to about 11 x 15 inches. The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
  6. Remove top sheet of wax paper. Roll dough loosely over rolling pin and unfold over the baking pan.
  7. Place the dough in the baking pan and press evenly with your hands to cover the bottom and extending to 1/8 inch of the sides (dough is malleable enough to fix the cracks). Refrigerate for 1 hour or longer.  
  8. Preheat oven to 350F.
  9. Bake the dough in the center oven for about 25 minutes. The edges will be a little golden and pulling away from the sides. Place on a wire rack to cool. This can be done a day ahead.


  1. Preheat oven to 350F.
  2. Melt the margarine, chocolate and sugar in a double boiler until smooth. Remove the top and whisk in one egg at a time, vanilla extract and flour until well combined. With a rubber spatula, fold in the walnuts.
  3. Spread chocolate evenly over cooled cookie crust, not touching the edges and bake, for about 15 minutes, or until top feels slightly set to the touch.  Cool on a wire rack.
  4. To cut the cookies to the size of your choice, flip the rectangle unto a large cookie sheet and than again unto a cutting board. The chocolate will be on top. 


I freeze the cookies in a tight fitting container with wax paper between the layers.


Chocolate Chip Cookies

Makes about 4 dozen 2 inch size cookies.

Children as well as grown-ups love these cookies.  I am generally not in favor of substituting one shortening for another, but in this recipe you can use either butter or unsalted margarine for an equally delicious cookie.  I prefer using butter.    


  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1/4 cup light brown sugar
  • 8 tablespoons unsalted butter or margarine, at room temperature, cut into quarters
  • 1/2 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 4 ounces high quality, imported semi-sweet chocolate, broken into small pieces, coarsely chopped (See Note)
  • 1/2 cup walnuts, coarsely chopped (See Note)


  1. Preheat oven to 375F.
  2. In a small bowl combine flour and baking powder. In another bowl combine both sugars.
  3. Place butter/margarine in an electric mixer bowl, using a balloon whisk attachment, beat at medium speed, gradually adding the sugars until light and fluffy (about 2 minutes). Add vanilla extract and the egg. Lower the speed and fold in the flour until combined.
  4. With a rubber spatula, fold in the chocolate and nuts. Combine well.
  5. Place generous teaspoons of the batter onto ungreased cookie sheets with some space between them and bake for about 13 minutes or until lightly brown (you will need 2 sheets). Let rest for a minute before removing the cookies with a metal spatula to a wire rack to cool completely.


I chop the chocolate and the walnuts (separately) in a food processor fitted with a steel blade.

These cookies freeze very well.

To store, place the cookies side by side in an air-tight, plastic container with wax paper between the layers.