LUCKEY — Peg Hebler doesn’t consider herself a cook, but those who have tasted her “dartball cookies” beg
to differ.
The cookies, originally called “Amish cookies” in a recipe her coworker, Judy Blausey, gave her decades
ago, have been rechristened “dartball cookies” by her husband, Ralph “Pete” Hebler.
He shares the cookies with his friends in the Wood County Dartball League at Zion Lutheran Church in
Luckey for a post-game snack.
“The guys all like them,” she said. “I keep saying sometime I’m going to send chocolate chip and they
say, ‘Oh, no, we like the sugar cookies.”
Proving that simplicity and tradition can go a long way, Hebler said she’s never had to change anything
in the original recipe but the name.
“They’re easy to make. They’re fast and they go fast,” she said.
“Dartball cookies” are about as big as the hands that prepare them, making for a savory, filling dessert.

With just the right amount of sprinkled sugar and cinnamon, the soft, spongy cookies go great with
coffee.
“They last forever in the freezer, so I usually have some for when friends come over,” Hebler said. “I
pull them out, make a pot of coffee and they’re good to go.”
The retired secretary for Webster Elementary in the Eastwood School District keeps busy in the community
through her quilting group, the Quilting Eagles.
When the group hosts potluck dinners, she makes bigger dishes like meatballs, casseroles and salads.
But everyone in her circle, from her grandsons to her quilting buddies, enjoys her “dartball cookies” the
most.
“It’s always nice to have something sweet around,” she said.
Dartball cookie recipe
4 eggs
2 cups buttermilk
2 cups oil
3 cups sugar
6 cups flour
2 tablespoons baking powder
3 tablespoons sugar (for sprinkling)
3 tablespoons cinnamon
11?2 teaspoon salt
2 teaspoons soda
Mix buttermilk with soda in a large measuring cup, allow to foam and set aside. Cream together oil, sugar
and eggs. Add buttermilk and soda mixture and set aside. Mix flour, baking powder and salt, add to
buttermilk mixture. Drop onto cookie sheet by 1?4 cup. Sprinkle with sugar and cinnamon before baking.
Bake at 400 degrees for approximately eight minutes.