cookies

Beat eggs, oil, vanilla and sugar together. Sift flour, baking powder
and salt;add to egg mixture. (Dough will be soft). Drop by teaspoons 2" apart on ungreased cookie sheet. Press cookies flat with bottom of a glass dipped in sugar. Bake 400 °for 8-10 min. Remove immediately from cookie sheets.

Irresistible Peanut Butter Cookies

1/2 cup Crisco shortening
3/4 cup Jif creamy peanut butter
1 1/4 cups light brown sugar -- firmly packed
3 tbs. milk
1 tsp. vanilla
1 egg
1 3/4 cups flour, all-purpose
3/4 tsp. salt
3/4 tsp. baking soda

Heat oven to 375° F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended.Add egg. Beat just until blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake at 375 °F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to baking rack to cool completely.

Butter Cookies

2 c. cake flour
3/4 c. butter
3/4 c. sugar
2 eggs(yolks)
1 tsp. vanilla

Measure ingredients after they have been sifted Cream butter and sugar until light and fluffy. Add egg yolks and beat well. Add flour gradually and mix well after each addition. Add vanilla and blend. Divide dough in half. Shape into balls about 1 -3/4" in diameter. Roll in waxed paper and chill overnight. Cut into thin slices. Place on cookie sheet and bake at 400° for 5-6 minutes or until done.

Makes 5 dozen cookies.

Butterscotch Treats

1/4 c. shortening
1 c. brown sugar(packed)
2 eggs
3/4 c. flour (self rising)
1 tsp. vanilla
1-1/2 c. nuts

Blend shortening with brown sugar. Stir in eggs, flour, vanilla, and nuts. Spread mixture in well greased 8" square pan. Bake at 350° for 20-25 minutes. Cool and cut into bars. Makes 16 bars.

Gingersnaps

1 c. sugar
1 c. molasses
4 c. flour
1 c. butter
1 egg
1/4 c. water
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Combine butter, sugar, flour, salt, and spices. Add egg, water, and molasses. Stir until batter is stiff. Roll out and cut with cookie cutter. Place on ungreased cookie sheet. Bake at 350° about 10 minutes. (Additional flour may be used if needed)

Icebox Cookies

2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs
1 c. shredded coconut
1 tbs. milk
1 tsp. vanilla

Sift flour, baking powder, and salt. Cream shortening and sugar. Add eggs, milk,coconut, and vanilla. Mix thoroughly and gradually add flour mixture.Beat well after each addition.Divide dough into two parts and shape into 2 rolls about 1-1/2"in diameter. Roll in waxed paper and chill until firm. Cut into 1/4" slices and bake on cookie sheet at 425° for 5 mins. Makes 7 dozen

Soft Molasses Cookies

1-1/2 c. flour
1-1/2 tsp. baking powder
1//4 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1/4 c. shortening
1/4 c. sugar
2 eggs
1/2 c. molasses
1/4 c. buttermilk
1/2 c. raisins

Mix baking powder, soda, salt, and spices.Cream in shortening and sugar. Stir until mixture is light and fluffy. Add beaten eggs and molasses. Add milk and flour alternately, stirring as little as possible. Add raisins. Drop onto lightly greased cookie sheet. Bake at 400° for 10-12 mins. Makes 3 doz.

Sand Tarts

3 c. flour
1/2 tsp. salt
2 tsp. baking powder
2/3 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 c. pecans (finally chopped)
1/2 c. powdered sugar

Sift flour, salt, and baking powder. Cream together butter, sugar, and
eggs.Combine the two mixtures and add vanilla. Beat until well blended. Fold in pecans and chill the dough until firm. Make rolls 1/2" in diameter and cut into 1 pieces. Bake at 275°until slightly browned. Makes 24.

Lemonade Cookies

3 c. sifted flour
1 tsp. soda
2 eggs
1 c. soft butter
1 c. sugar
1 (6 oz.) can frozen lemonade, thawed

Heat oven to 400°. Sift flour and soda together. Put eggs, butter, sugar, and 1/2 c. lemonade in blender and process at blend. Pour into sifted ingredients and mix well. Drop by t. on ungreased cookie sheet. Bake about 8 mins. or until lightly browned around edges. Brush hot cookies lightly with remaining lemonade, sprinkle with sugar.

M & M Cookies

1 c. shortening
1 c. brown sugar
1/2 c. granulated sugar
2 tsp. vanilla
2 eggs
2-1/4 c. sifted flour
1 tsp. soda
1 tsp. salt
1-1/2 c. M&M plain candies

Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry
ingredients together; add to the sugar and egg mixture. Mix well. Stir in the 1-1/2c. M&M's® Bake at 375° for 10 -12 mins. or until golden brown. Makes about 6 doz. 2-1/2" cookies.

Seven - Layer Cookies

1 stick margarine
1-1/2 c. vanilla wafers
1 can shredded coconut
1 pkg. chocolate chips
1 pkg. butterscotch chips
1 can eagle brand milk
1 c. chopped pecans

Melt margarine in oven in a long baking pan. Mash vanilla wafers into a fine crumb with a rolling pin.Sprinkle over melted butter. Spread the coconut over wafers.
Spread chocolate chips over coconut. Place butterscotch chips over the chocolate chips. Sprinkle eagle brand milk over the butterscotch chips and as the last layer use the chopped nuts. Bake at 350° for exactly 30 mins.

Star Cookies

1 c. butter
2 c. sugar
2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
3 eggs
2 tbs. evaporated milk
3 -3/4 c. flour
1 tsp. cream of tartar

Cream the butter and sugar. Add nutmeg, extracts, salt, eggs, and milk. Beat 2 mins. Add remaining ingredients. Shape into rolls and chill for several hours. Roll out dough until very thin and cut star shaped cookies.Bake at 400° oven for 12 mins. on greased cookie sheet.

Ranger Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. vanilla
2 c. quick cooking oatmeal
2 c. rice krispies
1 c. coconut

Cream shortening and the sugars; add eggs and beat well. Sift dry
ingredients and add to creamed mixture.Stir in remaining ingredients. Drop by teaspoons on cookie sheet. Bake at 350° for 12 mins.

Cowboy Cookies

1 c. shortening
2 1/2 c. plain flour
1 c. brown sugar, packed
1/2 tsp. salt
1 c. white sugar
1 tsp. baking soda
2 eggs
1/2 tsp. baking powder
1 tbs.. vanilla
2 c. oatmeal

Cream together shortening and sugars. Add eggs and milk, and mix well. Combine flour, salt, baking soda and powder, and mix into above mixture. Combine well and then mix in oatmeal. Drop by teaspoon onto greased cookie sheet and bake for 10 to 12 minutes. 1 to 2 cups of any of the following maybe added to dough before baking: Raisins plus 1 tsp. cinnamon,or chocolate chips, or coconut, or chopped nuts, or chopped prunes, or chopped dates.

Cheese Cake Cookies

1 stick melted margarine
8 oz. cream cheese
1 box dry yellow cake mix
1 box powdered sugar
4 eggs
1 c. nuts (optional)

Combine melted margarine, cake mix and 1 egg. Press in greased 9 x 13-inch pan. Chopped pecans may be sprinkled over this. Combine cream cheese, powdered sugar, and remaining eggs. Spread carefully over top and bake at 350 ° for about 35 to 45 minutes, until lightly brown.

Old Fashioned Cookies

2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. softened oleo
3/4 c. sugar
2 eggs
1/4 c. milk
1/2 tsp. vanilla

Combine the flour, baking powder, and salt; set aside. Gradually add 3/4 c. of sugar to the softened oleo.Mix well. Add the eggs,; beat until light and fluffy. Stir in the milk and vanilla.Add the flour mixture and blend well. Chill the dough well.

Roll out 1/4 of the dough on a floured board to 1/4" thickness.Cut with a 2" fluted cookie cutter. Place 2" apart on a lightly greased cookie sheet. Bake at375°for 10 mins. or until a pale golden brown. Makes 2 doz. cookies

Brown Sugar Cookies

1 lg. egg white
1 c. brown sugar
1 c. nuts

Mix sugar with beaten egg white; add nuts. Drop on a lightly greased cookie sheet by the teaspoons. Bake at 325° for 10 mins.

Fruitcake Cookies

1/2 lb. butter or oleo
1 c. brown sugar
4 eggs
3 tsp. soda
3 tbs. buttermilk
3 c. flour, sifted
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 tsp. salt
1/2 c.+1 tbs. Bourbon whiskey
2 lb. pecans, chopped
1 lb. candied pineapple, chopped
1 lb. candied cherries, chopped
1 lb. golden raisins
1 c. shredded coconut

Cream the sugar and butter. Add the eggs, one at a time. Mix soda and
buttermilk together and add to butter mixture. Mix flour and spices together and add to butter mixture. Add in the fruit and nuts. Mix well. Drop by t. or roll into walnut size balls and bake at 300° for 25 mins. Makes 6-8 doz. cookies. ( this mixture can be used for miniature fruitcakes and glaze them.

Snicker Cookies

1 c. margarine
1-1/2 c. sugar
2 eggs
2-3/4 c. flour
2 tsp. cream of tartar
1 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
2 tbs. sugar

Cream margarine and sugar. Add eggs and beat. Sift in all the dry
ingredients.When dough is ready, pinch off small ball. Roll it in your hand and then in a mixture of 1 t. cinnamon and 2 T. sugar. Place on cookie sheet and bake at 375° for 8-10 mins. Bake as many as you want, then wrap remaining dough in foil and freeze. It keeps forever.

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