• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Top Amish Recipes » Cookies, Candies & Bars

    Sara Raber's Prize-Winning Cookies

    Published: Jun 12, 2015 · Updated: May 1, 2019 by Kevin Williams | 11 Comments

    This is a recipe from an Amish cook in Highland County, Ohio.  Holy cow, this recipe has 10 teaspoons of baking powder (that is not a typo) and 10 cups of flour.  I'd be tempted to halve it and then skip the cookies and just make them into bars:)  Put into a greased 9 X 13 pan.

    Reader Barbara in Missouri tested this recipe for us, because I have always wanted to try them. I didn't get to try them but I get to live through her experience.  Here is what Barbara had to say:

    This recipe was simple to make.  I baked for 16 to 18 minutes.  Mr liked the taste of these, just a basic cookie recipe.  I did make a Brown Sugar icing and frosted some  cookies and added the chocolate chips, however it made the cookies overly sweet.  We frankly think they are fine without the frosting and will gladly have with coffee. 
    Barbara then shared her Audrey's Brown Sugar Frosting recipe with us since the recipe calls for a brown sugar frosting.  Barbara said the cookie can be enjoyed just as well without all the frosting.  Those who know me know I would never do that, what is the point of a cookie without the frosting?  But it just depends on what level of "sweet" you want, if you want a basic breakfast cookie that you can enjoy with coffee which isn't too sweet then leave the frosting off. If you want a dessert cookie, slather it on.

    Sara Raber's Prize Winning Cookies, unfrosted

    Here they are frosted...wow!

    AUNT AUDREY'S BROWN SUGAR FROSTING

    1 stick Butter
    1 cup Brown Sugar
    ¼ cup Milk
    3 cups Powdered Sugar
    1 teaspoon Vanilla
    Melt butter on medium heat.  Add brown sugar and stir 1 minute.  Take off heat, add rest of ingredients and stir until creamy.  Will set up harder as it cools.

    Sara Raber's Prize-Winning Cookies
     
    Print
    Prep time
    20 mins
    Cook time
    10 mins
    Total time
    30 mins
     
    Serves: 10 dozen
    Ingredients
    • 4 eggs
    • 2 cups butter or lard
    • 2 cups white sugar
    • 2 cups brown sugar
    • 2 cups sweet milk
    • 4 teaspoons baking soda
    • 10 teaspoons baking powder
    • 1 teaspoon salt
    • 10 cups of flour
    • 4 teaspoons vanilla
    Instructions
    1. Cream butter and sugars.
    2. Add eggs and beat well.
    3. Add remaining ingredients, adding flour last.
    4. Drop by tablespoon onto lightly greased cookie sheet.
    5. Bake at 350 until golden.
    6. Frost with brown sugar frosting and sprinkle with chocolate chips.
    Wordpress Recipe Plugin by EasyRecipe
    3.3.3077

     

    « Paint Creek Orchard
    The Amish Cook: Celebrating Fathers with Ice Cream Pie »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Linda McGhee

      June 12, 2015 at 6:17 pm

      Hi Kevin,
      Just a question, what is sweet milk?
      I live in South Florida and have never seen sweet milk called for in a recipe.
      Thank you,
      Linda McGhee

      Reply
      • Kevin

        June 12, 2015 at 7:07 pm

        I didn't ask Sara and can't reach her immediately, and when I go online to find an answer, I'm seeing some recipes that use the term simply as "whole milk", others use the term "sweet milk" to mean evaporated milk...so I'm a bit perplexed, anyone else have any ideas?

        Reply
        • Carol Carman

          June 13, 2015 at 5:24 am

          Sweet milk is simply another term for whole milk, as opposed to 2%, 1% or buttermilk. At least that's what I've been raised to believe. (Texas)

      • Irene

        June 13, 2015 at 9:22 pm

        Sweet milk is just regular milk....not buttermilk or sour milk.

        Reply
    2. Rita Nies

      June 12, 2015 at 6:27 pm

      I would appreciate it if you could email me the recipe for strawberry bread. I baked it from the original recipe and even printed it. I don't know what I did with it, probably inadvertently threw it out.
      Thanks
      Rita

      Reply
    3. Barbarainnc

      June 12, 2015 at 10:09 pm

      Sweet milk is just whole milk.

      Reply
    4. Renita

      June 13, 2015 at 12:27 am

      This might answer the sweet milk question http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/-sweet--milk-and-cream

      Reply
      • Kevin

        June 14, 2015 at 9:53 am

        Thank you, Renita, and others who chimed in...sweet milk=whole milk...I'll make a note of that next time I have an Amish recipe with sweet milk!

        Reply
    5. Irene

      June 13, 2015 at 9:25 pm

      I don't know about the strawberry bread but for some reason the sour cream cookie recipe does not print out for me. I have tried different ways and the paper comes out blank except for writing at the top.

      Reply
    6. Ann Chitwood

      May 06, 2019 at 9:16 am

      Does Sara have a cookbook and a small store across the driveway from her house?

      Reply
      • Kevin

        May 06, 2019 at 9:22 am

        It is possible, although Sara Raber is a pretty common name among the Amish. This recipe came from a Sara Raber in Highland County, but it came to me through a couple of other people, so I didnt meet Sara....wish I could be more help

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Finished Ham Loaf
      Amish Ham Loaf
    • What is Shunning? And Do the Amish Still Shun?
    • Amish Ham & Potato Skillet Supper
    • What Language Do The Amish Speak? (German or English?)
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road