Vintage Bisquick Cookie Recipes

Claudette Colbert, whose bewitching charms are displayed in Edward Small's exciting production, "I Cover the Waterfront," a United Artist's picture.

Claudette Colbert and her favorite summer dessert. As enticing and piquant as the famous star herself, you will find it an exciting adventure to make this dish--no muss, no fuss with Bisquick.

Peach Shortcake

Prepare Shortcake as for Strawberry Shortcake and use sweetened sliced peaches in place of berries.

Bisquick Cookies

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1/3 cup milk
• 1 teaspoon vanilla
• 2 cups Bisquick
• 1 cup nuts, coarsely chopped
• 1 cup dates, stoned and cut up or 2 squares of chocolate (2 oz) melted

Cream shortening. Add sugar gradually. Add well beaten eggs, milk and vanilla. Add Bisquick, mix well. Add nuts with dates, or nuts with chocolate as desired. Chill dough. Drop by teaspoonfuls onto greased cooky sheet. Bake 15 minutes in moderately hot oven, 400 F. This makes 4 dozen medium-sized cookies.

Coconut Gogetters

• 1 cup butter
• 1 cup sugar
• 1/2 tsp. salt
• 4 beaten egg yolks
• 1 cup sugar
• 3 cups Bisquick
• 1/2 tsp. soda
• 1 tablespoon cream of tartar
• 1 tsp. vanilla

Cream butter and sugar, add beaten egg yolks and salt. Add 1 cup sugar. Mix soda and cream of tartar with Bisquick and add to above mixture. Add vanilla. Form into small balls. Make a depression in each ball and fill with jelly, then cover with coconut. Bake 10 minutes in quick, moderate oven 375 F.

Lemon Almond Cookies

• 2 cups Bisquick
• 1/2 cup sugar
• Grated rind of 1 lemon
• 3 eggs

Mix Bisquick, sugar and lemon rind. Beat eggs and reserve about 1/3 for brushing tops of Bisquicks. Add remainder to the Bisquick mixture. Mix well and roll out 1/2 inch thick. Cut with small cutter and place on greased pan. Brush tops with remaining egg. Bake in moderately hot oven 400 - 425 F. for 8 minutes. When cool ice with Almond Icing. This makes 16 - 18 Bisquicks.

Almond Icing
Mix 1 cup confectioners sugar with a little hot milk and add 1 tsp. butter; add a few drops almond extract; beat thoroughly and spread lightly on Bisquicks.

Bisquick Coconut Cherry Bars

• 1/2 cup packed brown sugar
• 1/4 cup margarine or butter soft
• 1 1/2 cup Bisquick baking mix
• 2 eggs
• 1/2 cup white sugar
• 1/4 tsp almond extract
• 1 cup flaked coconut
• 1/3 cup chopped almonds
• 3 tablespoons Bisquick baking mix
• 1/2 cup maraschino cherries halved

Heat oven to 350°. Mix brown sugar and butter. Stir in 1 1/2 cups baking mix. Press in ungreased rectangular pan, 13x9x2 inches. Bake 12 minutes.

Beat eggs in a medium bowl with a fork, mix in white sugar and almond extract. Stir in coconut, almonds and 3 tablespoons baking mix. Spread over the baked layer. Arrange cherries on top. Bake until golden brown and set, 22 to 25 min. Cool and cut into bars about 2 1/2 inch squares. Makes 36 bars.

One Pan Chocolate Peanut Bars

• 3/4 cup packed brown sugar
• 1/3 cup margarine or butter, soft
• 3/4 tsp vanilla
• 1 egg yolk
• 2 cups Bisquick Baking mix
• 1 pkg or 1 cup milk chocolate chips
• 1/2 cup peanuts

Heat oven to 350°. Mix brown sugar, butter, vanilla and egg yolk with a fork in an ungreased rectangular pan 13x9x2. Stir in baking mix until moistened, (mix will be crumbly) Press mixture evenly in pan. Bake until a light brown, 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let stand until chocolate chips are softened, 3 to 4 minutes. spread evenly. Sprinkle with peanuts. Cut into bars. Makes 32 bars. tip: I like it better with chopped peanuts.

Chocolate Yummies

• 2 squares unsweetened chocolate
• 1/4 cup margarine
• 1 1/2 cup Bisquick
• 3/4 cup sugar
• 1 egg
• 1/2 cup milk
• 1 tsp. vanilla
• 1 1/3 cup coconut

Melt over low heat chocolate and margarine. Combine Bisquick and sugar. Stir in egg, milk, chocolate mixture and vanilla; blend well. Fold in coconut. Drop by spoonful onto ungreased cookie sheet. Bake at 375 for 12 to 14 minutes. Cool, then frost.
Recipe from Spencer Iowa "Ladies in Pink" Recipe book