On July 1, I lost the better half of Roberts Christmas Tree Farm. Libby, my wife for 54 years passed away. Libby was aways an active participant in our operation.

She always enjoyed baking, and really looked forward to baking about 3,500 cookies to give away as refreshments to our tree seeking guests. She continued to do this even though she suffered with acute myeloid leukemia for 4 years.

With Covid and her advancing illness, she could not do the baking the last 2 years.

I know many of you enjoyed Libby’s cookies for the last 20 years and will miss them.

There are only two ways you can look forward to enjoying Libby’s cookies. One is to love the Lord and accept him as your personal savior. When you get to heaven, I know Libby will be up here baking cookies by the hundreds.

The other way is bake them yourself. I have included two of her favorite cookie recipes. Bake the cookies, eat and enjoy, and remember Libby and her love for you all. 

Libby’s Sugar Cookies

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
1 cup soft butter

Preheat oven to 375 degrees
Stir flour, baking soda, and baking powder together in a small bowl. Beat sugar and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla. Gradually blend in flour mixture. Roll dough into walnut-sized balls and place about 2 in. apart onto ungreased baking sheets

Bake in the preheated oven until edges are golden brown, 8-10 minutes. Cool on the baking sheets for about 2 minutes before
removing to a wire rack or cool cloth to cool completely.

Add a little love and enjoy!
Libby’s Chocolate Chip Cookies

2 ½ cups of all-purpose flour
1 teaspoon baking soda
½ teaspoon of salt
1 cup softened butter
¾ cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips.
1 cup of chopped nuts, if desired

Heat oven to 375 degrees. Mix flour, baking soda, and salt in a small bowl and set aside.
In a large bowl, beat softened butter and sugars with an electric mixer for about 1 minute or until fluffy. Then beat in egg and vanilla until smooth. Stir in flour mixture until dough stiffens. Stir in chocolate chips
and nuts. Drop rounded dough balls on ungreased cookie sheet about 2 in. apart.

Bake 8 to 10 minutes or until light brown around edges. Centers should be soft. Let the cookies cool on the sheet for about 2 minutes. The remove the cookies to a rack to further cool for 30 minutes.

Store in airtight container or eat immediately as many as possible.
That’s what I do!