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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Wednesday, August 26, 2015

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at


Apricot Delight Cookies

by Gayle Kelly

Category— Drop cookie; Bake time— 12-15 minutes; Preheat oven— 375 degrees; Recipe yields— 4 to 5 dozen

11/2cups granulated sugar

3/4cup margarine

2large eggs

3cups all purpose flour

1/2 teaspoon baking soda

2teaspoons baking powder

1teaspoon salt

1/2cup finely snipped dried apricots

1/3cup sour milk (add 1 tablespoon lemon juice to 1/3 cup milk and let set while making cookies)

1/2teaspoon vanilla extract

Apricot jam

Mix sugar, margarine and eggs until creamy. Sift together flour, baking soda, baking powder and salt in a separate bowl. Add apricots, dry ingredients, sour milk and vanilla to creamed mixture. Drop by teaspoon on ungreased cookie sheet. Make the middle of the cookies hollow with spoon, and then drop scant teaspoon of apricot jam on top. Bake on middle rack at 375 degrees for 12 to 15 minutes.

Chocolate, PEanut Butter, Oatmeal Cookie

by Jean Poulos

Category— no bake cookie; Prep time— 30 minutes; Recipe yields— 6 to 8 dozen

2sticks of margarine (1 cup)

4cups granulated sugar

1cup milk

8heaping tablespoons of cocoa

2cups peanut butter

6cups quick oats

Melt margarine, add sugar, milk and cocoa. Bring to a boil, boil for 45 seconds. Remove from heat. Add peanut butter until melted. Add oats, mix well and drop by heaping tablespoon onto wax paper or foil. Let cool completely. Store in a plastic container. You may freeze these cookies.


Proceeds from this cookie cookbook support the programs and services that help the children served by Akron Children’s Hospital Mahoning Valley.


Each book costs $20 and may be purchased by calling Akron Children’s Development Office at 330-746-9122 or emailing