The Roberts Family Cookbook

2 1/4 C Flour
2 t Ground Ginger
1 t Baking Soda
3/4 t Cinnamon
1/2 t Ground Cloves
1/4 t Salt
3/4 C Butter
1 C Sugar
1 Egg
1/4 C Molasses
2 T Sugar

Combine flour, ginger, soda, cinnamon, clove, and salt.  Set aside.  Cream butter sugar.  Ass egg and molasses.  Stir in dry ingredients.  Shape into 1 1/2" balls.  Roll in sugar and place on un-greased cookie sheet.  Bake at 350° for 10 minutes.  Don't overcook.  Makes 24
1 C Margarine
10 T Cocoa
2 C Sugar
4 Eggs, Beaten
1 1/2 C Flour
Dash of Salt
1 C Chopped Nuts (Optional)

Melt Margarine and add cocoa, mix.  Add sugar and mix well.  Add eggs, flour and salt.  Mix well and stir in nuts.  Spread in 9 X 13" greased pan.  Bake at 350° for 20-30 minutes.

4 Squares Unsweetened Chocolate or
3/4 C Cocoa & 1/4 C Oil
3/4 C Sticks Butter or Margarine
2 C Sugar
3 Eggs
1 t Vanilla
1 C Flour
1 C Chopped Nuts (Optional)

Melt butter and chocolate.  Stir sugar into chocolate.  Mix in eggs and vanilla.  Stir in flour and nuts.  Spread in greased, foil lined 9 X 13" pan.  Bake at 350° for 30 to 35 minutes.
1 C Butter
1/3 C Heavy Cream
2 C Flour
1/2 C Butter
3/4 C Powdered Sugar
1 Egg Yolk
1 t Vanilla
Food Coloring

Mix 1 C Butter, cream, and flour.  Chill for 1 hour.  Roll out on floured board very thin.  Cut out with 2" cutter.  Press both sides in sugar and place on ungreased cookie sheet.  Poke each cookie twice with fork.  Bake at 375° for 7-9 minutes.  Cool.  Mix 1/2 C butter, powdered sugar, yolk, and vanilla.  Add coloring and spread between cookies.


1 Bag Chocolate Chips
1/2 C Margarine
10 1/2 oz. Bag Colored Mini Marshmallows
1 C Chopped Pecans
Shredded Coconut

Melt chocolate and margarine over low heat.  Cool.  Ass marshmallows and nuts.  Shape into roll and roll in coconut.  Refrigerate for 2 hours.  Slice into 1/2" rounds.

1 1/2 C Flour
2 t Baking Powder
1/2 t Salt
1/8 t Nutmeg
1/4 t Cinnamon
1/2 C Sugar
1/2 C Milk
1 Egg
1 T Oil

Heat oil to 375°.  Mix dry ingredients.  Add liquid ingredients.  Drop by teaspoonful into hot oil.  Drain and roll in powdered sugar or cinnamon and sugar while hot.  Makes 3-4 Dozen.

3/4 C Butter
3 C Sugar
2/3 C Evaporated Milk
1 Bag Chocolate Chips
1 t Vanilla
7 oz. Jar Marshmallow Cream
1 C Nuts (Optional)

Lightly grease a 9 X 13" or a 9" square baking pan.  Mix butter, sugar, and milk in 3 quart pot.  Bring to boil on medium heat, stirring constantly.  Continue boiling 5 minutes on medium.  Remove from heat.  Gradually stir in chocolate chips until melted.  Add remaining ingredients and mix well.  Let set until cooled and solid.  Cut in 1" pieces.


2 C Sugar
1/2 C Milk
6 T Cocoa
1/4 C Butter
1/2 C Chunky Peanut Butter
1 t Vanilla
2 1/2 C Quick Oatmeal

Boil sugar, milk, cocoa, and butter for 1 minute and remove from heat.  Quickly add peanut butter, and vanilla and oatmeal.  Drop by tablespoonful onto wax or parchment paper.  Cool completely.
2 C Flour
1 C Oats
1 t Baking Soda
1 t Cinnamon
1/2 t Salt
1 C Butter
1 C Brown Sugar
1 C Sugar
1 Beaten Egg
1 t Vanilla
1 C Solid Pack Pumpkin 1 C Chocolate Chips

Mix dry ingredients.  In separate bowl mix butter, sugars, eggs, and vanilla.  Add dry ingredients.  Add chips.  Drop heaping spoonfuls shaped lightly into balls on a greased cookie sheet.  Bake at 350° for 20-25 minutes.

1 C Softened Margarine
1 C Powdered Sugar
2 C Flour

Mix together and press into a cookie sheet or large cake pan.  Bake at 350° for 15 minutes.

2 C Sugar
4 T Flour
4 Eggs
6 T Lemon Juice
1 t Baking Powder

Mix and pour on top of crust.  Bake at 350° for 20 minutes.  Sprinkle with powdered sugar before cutting.

1 1/3 C Brown sugar
3/4 c Softened Margarine
1 t Vanilla
2 Eggs
2 1/4 C Flour
1 C M & M's
1/2 C Chopped Nuts
1 t Baking soda
1/2 t Salt

Blend sugar, margarine, vanilla, and eggs.  Stir in remaining ingredients.  Drop by teaspoonful on greased cookie sheet.  Press 3-4 additional candies in each cookie.  Bake at 350° for 10-12 minutes.

1/2 C Butter
1 1/2 C Graham Cracker Crumbs
1 Can Sweetened Condensed Milk
1 Bag Chocolate Chips
1 1/3 C Shredded Coconut
1 C Chopped Nuts

In a 9 X 13 baking pan, melt butter in oven.  Sprinkle crumbs over butter and press into pan.  Pour milk over crumbs and top with rest of ingredients.  Press down gently.  Bake at 350° for 25-30 minutes.
3/4 C Mashed Potato (Use instant potatoes)
4 C Powdered Sugar
12 oz. Shredded Coconut
1 Bag Chocolate Chips-Melted

Mix potatoes, sugar, and coconut together.  Roll into balls.  Freeze for 30 minutes or refrigerate for 2 hours till hard enough to dip into melted chocolate.


1 C Butter
2 Eggs
1 1/2 C Sugar
1 C Brown Sugar
2 t Vanilla
1/2 t Baking Soda
1/4 t Salt
2 1/2 C Flour
2 C Chocolate Chips

Cream butter, sugars, and eggs.  Add vanilla.  Add dry ingredients.  Add chocolate chips.  Drop by tablespoonful onto cookie sheet.  Bake at 300° for 20-24 minutes.

1 C Butter
1 C Peanut Butter
1 C Sugar
1 C Brown Sugar
2 Eggs
3 C Flour
1/2 t Baking Soda
1/2 t Salt

Cream sugars and butters. Add eggs.  Add dry ingredients.  Form 1" balls.  Roll in sugar and place on cookie sheet.  Press with fork to make crosses on cookies.  Bake at 350° for 10 minutes.


1/2 C Butter
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar
1 Egg
1 t Vanilla
1 3/4 C Flour
1 t Baking Soda
1/2 t Salt
1 Pkg Hershey's Kisses

Cream sugars and butters.  Add egg and vanilla.  Add dry ingredients.  Form 1" balls and roll in sugar.  Bake at 350° for 8 minutes.  Take out of oven and put a kiss on top of each cookie and press down lightly.  Bake for 2 minutes longer.

2 C Flour
1/2 t Baking Powder
1/2 t Salt
1/2 C Shelled Pistachio's Ground
3/4 C Softened butter
3/4 C Sugar
1 Egg
1 1/4 t Almond Extract
Green Food Coloring

Mix dry ingredients and finely chopped nuts.  set aside.  Cream butter and sugar.  Add egg and vanilla.  Add dry ingredients and mix till blended.  Put half of dough in a small bowl and knead in nuts and food coloring.  Between two sheets of waxed paper, roll pistachio dough into a 15 x 10" rectangle.  (if paper wrinkles during rolling peel it off and replace it to remove wrinkles.)  Repeat with plain dough and refrigerate dough 10 minutes.  Remove top sheet from each rectangle.  Place plain rectangle on table.  Invert nut rectangle on top of plain one. Remove top sheet of paper.  Starting from the longs side, tightly roll rectangles together.  Lift bottom sheet of paper as you roll.  Wrap log in saran wrap and freeze at least one hour or over night.  With sharp knife cut log into 1/4" thick slices.  Place on greased cookie sheet.  Bake at 325° for 14-15 minutes or till lightly browned on edges.  Makes 50 cookies.

1 1/2 C Flour
1/2 C Sugar
2 Sticks Softened Butter

Sift sugar and flour.  Cut in butter.  Spread on small cookie sheet.  Poke with fork.  Bake at 325° for 25-30 minutes.
1 C Softened Butter
1 C Powdered Sugar
1 T Vanilla
1/4 t Salt
2 C Flour
1 Bag Chocolate Chips
2 T Water
1 T Butter
Silver Dragees

Line a small baking sheet with foil.  Cream butter, sugar, vanilla, and salt.  Add flour till just blended.  Press evenly in pan.  Score dough with knife into 4 strips wide and 8 strips long.  Then diagonally to make triangles.  Prick each triangle twice with fork.  Bake at 325° for 15-18 minutes till dry and pale gold.  Cool for 5 minutes, then recut cookies.  Finish cooling in pan.  Melt chocolate, water and butter in a small pan over very low heat.  Dip wide edge of cookie in chocolate and place on wax paper.  Add dragees while wet.
1 Yellow Cake Mix
2 t Vanilla
1/3 C Oil
2 Eggs
1/2 C Sugar
2 t Cinnamon

Mix all ingredients together well.  Make 1" balls and roll in cinnamon sugar.  Place on ungreased cookie sheet.  Bake at 375° for 8-10 minutes.
1 C Softened Butter
1/2 C Powdered sugar
2 T Honey
2 C Flour
3/4 C Chopped Walnuts
1 t Vanilla
1/4 t Salt

Blend butter, sugar and honey.  Add flour, nuts, vanilla and salt.  Shape into 1" balls.  Place on greased cookie sheet. Bake 325° for 14-16 minutes or till barely tinged with brown.  Roll cookies in powdered sugar while still warm and again when they have cooled.  Makes 48 cookies.

1 1/2 C Powdered Sugar
1 C Softened Butter
1 t Vanilla
1/2 t Almond Extract
1 Egg
2 1/2 C Flour
1 t Baking Soda
1 t Cream of Tartar

Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in remaining ingredients. Cover and refrigerate for 2 hours. Divide dough in half. Roll each half 3/8" thick on lightly floured surface. Cut into desired shapes with large cutters. Sprinkle with sugar or leave plain for frosting. Place on  greased cookie sheet. Bake at 375º for 7-8 minutes. Do not overcook!

Royal Icing
4 C (1 lb) Powdered Sugar
5 T Meringue Powder
1/2 C Water

Mix sugar and powder. Mixing on low, add water droop by drop. Add more water for flooding. Tint with coloring.

2 Sticks Butter
1/2 C Water
1/4 C Cocoa
1/2 t Salt
2 C Sugar
2 C Flour
3/4 C Sour Cream
2 Eggs
1 t Vanilla
1 t Baking Soda

Bring to boil first 4 ingredients. Immediately stir in sugar and flour. Then add next 4 ingredients. Pour into a greased and floured jelly roll pan. Bake at 350º for 20-25 minutes.

Frosting
1/2 C Butter
6 T Milk
1/4 C Cocoa
1 lb Powdered Sugar
1 t Vanilla
1 C Nuts (Optional)

Bring to boil first 3 ingredients. Remove from heat and add remaining ingredients. Pour on cake while cake is still warm.

1 lb Butter
1 1/4 C Sugar
1 T Water
1 C Chopped Walnuts (Toasted)
1 Bag Chocolate Chips
1/2 C Finely Chopped Almonds

Toast 1 C chopped almonds in fry pan till they just start to color. Place evenly in 9x13 baking pan. Cook butter, sugar and water on high till at a rolling boil. Cook for 6 minutes, should be a caramel color. Pour in baking pan filled with chopped, toasted almonds. Let firm a few minutes. Cover with 1 bag chocolate chips. Spread to make a frosting. Sprinkle with finely chopped almonds. Break up in pan when cool. (8 hours)