Category: Cookies

Ingredients:

cup shortening
1/2? cup sugar
eggs
V/, cups flour
tsp. soda
11.?tsp. salt

Instructions:

tsp. cream or tartar Mix together first 3 ingredients. Then mix together next four ingredients. Add second mix to the first. Store in refrigerator 1 1/2 hours. lake balls, and roll them in a cinnamon-sugar mixture made of 4 L ugar and 2 t. cinnamon. Place on cookie heet and bake at 350° for 8-10 minutes..

Notes:

One of my daughter’s favorite recipes so I am very familiar with this recipe. Michele loved these as a child and even has been seen to be nibbling on them as an adult.

Servings Yield:

Ingredients:

1 cup butter or margarine softened
1 cup sugar
2 eggs
3 cups nil-purpose flour
1 tsp. baking soda
1 (6-oz.) can lemonade
l.-oncentrate, thaw dh-ided additional sugar

Instructions:

In mixing bowl. cream butter and ugar; add egg. Combine tlour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minute-. Remove to wire racks. Bru h with remaining lemonade concentr.1te; prinlde with sugar. Cool. Yields 6 dozen.

Notes:

I got this reci(>’! and tried it and lo e

Ingredients:

1/2 cup sugar
2/3 cup shortening
2 eggs
1 tsp. vanilla
1 tsp. lemon rind
4 tsp. milk
4 cup flour
1 tsp. baking powder
1/2 tsp. salt

Instructions:

Cream sugarand shortening. Beat eggsand vanilla’, llld rind into mixture. Si. ft flour, baking powder, and salt together; add to sugar mixture alternately with milk. Roll and cut. Place on greased cookie sheet and bake at 350° for 12-14 minutes.

Notes:

Servings Yield:

Ingredients:

1/4 cup sort shortening
J cup brown sugar
1/2 cup white sugar
1 cup undiluted Carnation milk
2 eggs
2J;_, cups sifted flour
1 tsp. salt
1/2 tsp. soda
t tsp. vanilla

Instructions:

Mix thoroughly shortening, sugars. eggs. Stir in milk vanilla. Sift together flour, sod saJt. and stir in. Blend in nucs. Chall I hou. Heat oven to 375°. Drop to gre baking heet. Bake about IO nunut until brown. Frost with Burnt Butter Glaze.

Notes:

Servings Yield:

Ingredients:

2/3 cup butter or margarine softened
1 cup finnly packed brown
sugar
1 cup old fashioned oats
1 tsp. baking powder
1⁄2tsp. salt
1/2 cups flour
1 (15-oz.) can sweetened condensed milk
1⁄2 cup lemon juice
2 egg yolks
1 tsp. grated lemon rind

Instructions:

Cream butter and brown sugar; stir in oats and dry ingredients. Mix until crumbly. Spread half of mixture inagreased 9 X 13″ pan, packing finnly. Combine condensed milk, lemon juice, egg yolks and lemon rind. Let stand 1 minute to thicken. Spread over crumb crust; sprinkle with remaining crumb mixture. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Chill in refrigerator until firm. Makes 2 dozen.

Notes:

Servings Yield:

Makes 2 dozen

Ingredients:

1 1/2 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 cup sugar
1 egg
1 Tbsp. lemon juice
2 tsp. grated lemon rind
1/2 cup finely chopped pecans

Instructions:

Measure flour, soda, and salt into a sifter. Cream shortening with sugar until fluffy; beat in egg, lemon juice, and rind. Stir in pecans. Sift in flour mixture, blending well to make a soft dough. Shape into 2 long rolls, wrap in waxed paper, and chill overnight. Slice dough 1/4-inch thick and place on cookie sheets. Bake at 375°F for 8 minutes or until golden around the edges. Cool completely on wire racks.

Notes:

Servings Yield:

Ingredients:

2 cups granulated sugar
1-1⁄2 sticks margarine
1 cup oil, vegetable
1 egg
1 tsp.
1anilla
1⁄2tsp. salt
3-1⁄2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 cup Rice Krispies cereal, dry
1 cup oatmeal
1 cup pecans, chopped

Instructions:

Mix sugar with margarine, oil and egg. Add dry ingredients with cereals and nuts. Bake at 350° 12 minutes or until golden brown.

Notes:

What memories these bring back to me!!! Enjoyed by all, eaten by many.

Servings Yield:

Ingredients:

1 cup semi-sweet chocolate morsels
1⁄2 cup butter softened
1 cup sugar
2 large eggs
1 tsp. vanilla
1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus
2 Tbsp. miniature marshmallows
2 c. butter
4 c. flour
2 tsp. soda
2 c. sugar

Instructions:

Microwave semi-sweet chocolate morsels in a small microwave safe glass bowl and high for I minute or until smooth, stirring every 30 seconds. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, I at a time, beating until blended after each addition. Beat in vanilla and melted chocolate. Combine flour, baking powder, and salt; gradually add tochocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels. Drop dough by heaping tablespoonfuls onto parchment paper lined baking sheets. Press 3 marshmallows into each ponion of dough. Bake at 3500 for I0-12 minutes or until set. Remove to wire racks. Yields about 3 dozen.

Notes:

Servings Yield:

Yields about 3 dozen

Ingredients:

1 cup butter or margarine softened
1/2 tsp. vanilla
1 tsp. salt
1 cup sugar
6 oz. semi-sweet-ch -olate
chips
1 cup pecans or walnuts (optional)

Instructions:

Mix first 3 ingredients. Mix with hands. Add remaining ingredients, will be stiff. Pour into greased cookie shet!L Bake at 350° until golden brown, about 20 minutes. Cut when removed from oven. or cool and break into brittle pieces.

Notes:

Tbsp. is such fun to make, lets all fru trations out ause you MUST use your hands, and all ages love to make this recipe. So good because whene ‘er you do not have eggs you can still make thi and enjoy for your family anJ friends.

Servings Yield:

Ingredients:

1 cup sugar
1 cup firmly packed brown
sugar
1 cup butter or margarine
room temp.
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups quick coo. king rolled
oats
1 cup coconut
1⁄2 to
1 cup chopped nuts

Instructions:

In large bowl, combine sugar, brown sugar, butter, and eggs; beat well. Add flour, baking powder, soda and salt; mix well. Stirin oats, coconut and nuts. Divide dough in half, and on wax paper, shape each half into a roll 2″ in diameter. Wrap and refrigerate at least 2 hours or until firm. Heat oven to 375°. Cut dough into 1/◄” slices and place 2″ apart on ungreased cookie sheets. Bake 8-1 l minutes or until golden brown. Immediately remove from cookie sheets. Dough may be stored in refrigerator or freezer for later baking, if desired. Makes 6 dozen cookies.

Notes:

Great to have onhand during those times when things get hectic.

Servings Yield:

Makes 6 dozen cookies