Monkee Recipes

What does the month of May mean to you—Love? Spring? To the Monkees it means a fantastic trip to Japan, and they’ll be seeing the land of the lotus blossom in the most beautiful month of the year. Even though they have a strenuous schedule of tour dates lined up, there’s always time to relax and play tourist by slinging a camera over their shoulders and taking off for those funny out-of-the-way places.

Of course the boys are going to be a long way from home, and all four admit how much they’re going to miss all their friends. So they decided to throw a going-away party for themselves and invite some groovy people. Fifty-plus people were invited to have an outasite time at Davy’s house—and the fab four planned a little surprise. Besides all the regular goodies like sandwiches, dips etc., they took time out from their busy schedules to spend an hour or two in the kitchen making some way-out cookies that they love. One reason for this unusual addition to their party menu is that they decided they’d undoubtedly get hungry on the plane going over and wanted to bring along some of their own home cooking.

And while the Monkees are munching away in the skies you can be mixing these delicious crunchies in your own kitchen!

Micky Dolenz

⅔ cup shortening
2 ¼ cups firmly packed brown sugar
3 eggs, well beaten
2 ¾ cups flour, sifted before measuring
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup chopped nuts
1 cup semi-sweet chocolate morsels

Heat oven to moderate (350°F.). Lightly grease two 8 × 8 x 2 inch pans. Melt shortening. Stir in sugar and cool slightly. Add eggs and beat thoroughly. Combine flour, baking powder and salt. Sift together. Add to shortening mixture. Add nuts and chocolate. Mix well. Pour into pan and bake 25 to 30 minutes. Cool slightly and cut into squares. Makes about 5 dozen.

Davy Jones

1 cup soft shortening (part butter)
1⁄2 cup water
1⁄2 cup firmly packed brown sugar
2 eggs
2 ¾ cups flour, sifted before measuring
1⁄2 teaspoon baking soda
1 teaspoon salt
2 to 3 teaspoons cinnamon

Heat oven to hot (400°F.). Combine shortening, sugar and eggs. Mix thoroughly. Combine and sift together, flour, baking soda, salt and cinnamon. Stir into creamed mixture and mix thoroughly with the hands. Press and mold into a long, smooth roll as big around as you want the cookies to be. Wrap in waxed paper, twisting the ends. Place in the freezing compartment to chill quickly or in the refrigerator if you have time. Slice thinly with a thin, very sharp knife. Return any unused dough to the refrigerator. Place slices on an ungreased baking sheet a little apart and bake 6 to 8 minutes or until lightly browned. Makes about 6 dozen.

1⁄2 cup soft butter or margarine
¼ cup firmly packed brown sugar
1 egg yolk
1⁄2 teaspoon vanilla
1 cup flour, sifted before measuring
¼ teaspoon salt
1 slightly beaten egg white
shredded coconut
strawberry preserves

Heat oven to moderate (375°F.). Combine butter or margarine, sugar, egg yolk and vanilla and mix well together. Combine flour, salt and sift together. Stir into butter mixture and mix well. Roll dough into 1-inch balls. Dip in beaten egg white and roll in shredded coconut. Place on an ungreased cookie sheet and bake for 5 minutes. Gently press a finger in the center of each cookie and bake cookies 10 minutes longer. Cool. Fill each indentation with preserves. Makes about 2 dozen.

2 egg whites
½ cup sugar
⅔ cup ground peanuts
1 teaspoon vanilla extract

Beat the egg whites until stiff but not dry. Add the sugar gradually, beating steadily. Add the peanuts and vanilla, mixing lightly. Preheat oven to 300°F. Butter a baking sheet well. Force the previous mixture through a pastry tube or drop by the tablespoon onto the baking sheet. Do not place the macaroons too close together. Bake in a 300°F. oven for 20 minutes, or until firm.

[Scans by This Lovin’ Time]

Magazine: Monkee Spectacular
Editor: Ralph Benner
Volume: 1
Issue: 14
Publisher: Laufer Publishing Co.
Pages: 56, 58