Cookies - 200_ Favorite Recipes - Betty Belden.pdf

Cookies

200+ Favorite Recipes from Club, Church & Community Cookbooks

by Home Cooking Books

Copyright 2011

Table of Contents

A Word About the Recipes Using a Kindle Cookbook A Cookie Baker's Pantry Abbreviations and Conversions Assorted Cookies Bars and Squares Brownies Chocolate Chip Cookies Cookie Balls Ginger and M olasses Cookies Holiday Cookies M acaroons and M eringues No-Bake Cookies Oatmeal Cookies Peanut Butter Cookies Pecan Cookies Refrigerator Cookies Afterword

A Word About the Recipes

The recipes included here come from community cookbooks published in the 1930s-1980s around the United States. These were amateur productions - no test kitchens were used. Contributors offered their favorite recipes for these cookbooks, and their favorites are likely to become yours. Some of the recipes read as though your mother or grandmother was dictating directions for something she had baked many times, and the directions aren't overly specific. If you prefer more detailed instructions you may want to choose another recipe there are plenty here. To make it easy to find recipes we've divided the cookies into 13 sections each with a linked list of recipes. Some cookies could fit in more than one category but each is included just once. Conventions used in the recipes: "Sugar" refers to granulated white sugar when listed in the ingredients. In the directions "sugar" or "sugars" refers to the type[s] of sugar in the ingredients list.

The term "bits" as in "chocolate bits" is used throughout as an ingredient. Bits = morsels = chips. Cookie dough should be placed on cookie sheets approximately two inches apart unless otherwise noted. Baking temperatures are given at the end of each recipe. preheated oven is assumed.

A

M any of the recipes call for "chopped nuts" without specifying type. Walnuts or pecans are safe bets but experiment to find out which you prefer. When given we've included recipe yields. These cookbooks did not include illustrations and no illustrations are included here. However, we invite you to submit photos of cakes and cupcakes you bake from the cookbook. You can find us on http://homecookingbooks.com where we'll be posting photos of our own culinary efforts and lots more about home cooking.

Using a Kindle Cookbook

Tips and Techniques Put your Kindle in a ziplock bag while using it in the kitchen - no more worries about crumbs and spills. Bring your Kindle to the grocery store and look up a recipe's ingredients while shopping. Need to use up some food in your cupboards? You can easily find recipes that call for a particular ingredient by using the "Search This Book" feature on the M enu screen. Don't forget to use the Text key (Aa) to change the font if need be. To see a lengthy recipe on one page reduce the font, or enlarge it to get a better view while cooking. Use the bookmark feature to mark recipes that you want to find easily or toggle between. When you find a recipe you like, choose "Add a Bookmark" from the M enu screen. To go to your bookmarks, choose "View M y Notes & M arks" from the M enu and use the 5-way controller to select a bookmarked recipe in the cookbook.

Do you still prefer to have a printed copy of a recipe? That's possible too with a Kindle cookbook. Highlight a recipe using the 5-way controller. To ensure that you get the entire recipe it may be easiest to first reduce the font so that the recipe is complete on one page. The recipe you highlighted can then be accessed in "M y Clippings" on the Home screen. Connect your Kindle to your computer with the USB cable and look for your Kindle in M y Computer (for PC users). Open the Documents folder and then the M y Clippings.txt file. From there you can cut and paste the recipe into your word processing software and print. It sounds complicated but it really isn't.

A Cookie Baker's Pantry

Recipes may call for variations of these ingredients, but with these staples at hand in the pantry (and the fridge) you'll be ready to whip up a batch of cookies when the mood strikes. This list is not exhaustive, so you'll want to consult each recipe for specific ingredients.

Allspice Cinnamon Cream of tartar Ginger Ground cloves Nutmeg Almond, lemon, peppermint and vanilla extract Almonds, peanuts, pecans, walnuts M olasses Peanut butter Shredded coconut Baking chocolate Chocolate and butterscotch bits Evaporated milk Sweetened condensed milk

Baking powder Baking soda Cocoa Flour Oats Brown sugar Confectioners sugar Granulated sugar Salt Butter Eggs M argarine Shortening

Abbreviations and Conversions Abbreviations: lb. = pound oz. = ounce pkg. = package tsp. = teaspoon tbsp. = tablespoon Metric Conversions: Change any fractions to decimals and: To convert teaspoons (tsp.) to milliliters (ml) - multiply by 5 To convert tablespoons (tbsp.) to milliliters (ml) - multiply by 15 To convert fluid ounces (oz.) to milliliters (ml) - multiply by 30 To convert cups to liters (l) - multiply by 0.24 To convert quarts to liters (l) - multiply by 0.95 Pan sizes are given in inches unless otherwise specified

To convert inches to millimeters (mm) - multiply by 25.4 Oven temperatures are given in Fahrenheit To convert Fahrenheit to Celsius - (Fahrenheit degrees - 32) x 5/9 = Celsius degrees

Assorted Cookies Almond Crescents Applesauce Cookies Banana Drop Cookies Boston Drop Cookies Brown Rim Cookies Butter Rich Cookies Butterscotch Cookies Chinese Almond Cookies Chocolate Cookies Chocolate Coconut Cookies Chocolate Peppermint Tea Cookies Chocolate Walnut Jumbos Coconut Cookies Coconut Lace Cookies Cocoons Crumb Cookies Extra Crisp Sugar Cookies Grandmother's Lady Fingers Greek Almond Cookies Honey Spice Snap Cookies M and M Cookies M aple Lace Wafers M eltaway Cookies

M elt-In-The-M outh Cookies M exican Wedding Cakes M int Surprise Cookies M other's Sugar Cookies Old Fashioned Sugar Cookies Orange Cookies Pineapple Cookies Pumpkin or Squash Cookies Raggedy Ann Cookies Ranger Cookies Rich Almond Cookies Rocky Road Cookies Sand Tarts Scotch Shortbread Scotchies Snickerdoodles Spritz Cookies Sugar Cookies Super-Duper Chocolate Cookies Swedish Spritz Cookies Thimble Cookies Thinsy Cookies Vanilla Crisps Very Best Sugar Cookies Viennese Tarts Walnut Crescents

Walnut Spice Cookies Wheaties Cookies

Almond Crescents 1/4 lb. butter 1/4 cup sugar 1 cup flour Pinch of salt 1/2 cup chopped almonds Confectioners sugar Cream butter and sugar. Combine flour, salt and almonds; gradually add to creamed mixture. Roll small portions of dough by hand into rolls, thick as a pencil, 2-inches long. Dough may be chilled to make it easier to handle. Roll in sugar; place on cookie sheet, shaping into crescents. Bake 2 minutes at 400 degrees, then 10 - 15 minutes at 350 degrees.

Applesauce Cookies 1 cup sugar 1/2 cup shortening 1 egg 2-1/4 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cloves 1/2 tsp. cinnamon 1 cup unsweetened applesauce Cream sugar and shortening. Add egg and beat well. Sift together dry ingredients, and add alternately with applesauce. Drop by spoonfuls on cookie sheet and bake at 400 degrees until brown, about 8 - 10 minutes.

Banana Drop Cookies 2-1/4 cups sifted flour 1 cup sugar 2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 2/3 cup shortening 2 eggs, unbeaten 1 cup whipped ripe banana (2 or 3) 1 tsp. vanilla 1/2 tsp. cinnamon mixed with 1 tbsp. sugar Sift dry ingredients into mixing bowl. Cut in shortening. Add eggs, bananas and vanilla and beat thoroughly. Drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon-sugar mixture. Bake at 400 degrees for 12 minutes. Remove to racks immediately. M akes 3 dozen.

Boston Drop Cookies 2/3 cup sugar 1/2 cup margarine or butter 2 eggs 1-1/2 cups flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. lemon flavoring Frosting Beat sugar and margarine well. These cookies depend upon air beaten into the batter for lightness. Beat in eggs one at a time. Stir in dry ingredients, mix until smooth. Add lemon flavoring. Drop by teaspoonfuls onto cookie sheet. Bake at 375 degrees about 10 minutes. Cool and frost with your favorite frosting.

Brown Rim Cookies 1 cup shortening 1 tsp. salt 1 tsp. vanilla 2/3 cup sugar 2 eggs, well beaten 2-1/2 cups sifted flour Combine shortening, salt and vanilla. Add sugar then eggs. Beat thoroughly. Add flour and mix well. Drop from tip of teaspoon onto ungreased cookie sheet. Let stand a few minutes and then flatten by stamping with a flour dipped glass. Bake at 375 degrees for 8 - 10 minutes.

Butter Rich Cookies 3/4 cup butter 1/2 cup firmly packed brown sugar 1 unbeaten egg yolk 1 tsp. vanilla 2 cups sifted flour 1 tbsp. sugar Cream butter and sugar. Add egg yolk and vanilla; beat well. Blend in flour. Shape into balls and place on greased cookie sheet. Flatten with bottom of glass dipped in sugar. Sprinkle with colored sugar if desired. Bake at 350 degrees for 7 - 9 minutes, until light and golden brown.

Butterscotch Cookies 1/2 cup brown sugar 1/2 cup shortening 1 tsp. vanilla 4 oz. pkg. butterscotch pudding 1 egg 1 cup sifted flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup rolled oats Cream together sugar, shortening and vanilla. Beat in pudding mix and egg. Sift together flour, baking powder and salt. Add to creamed mixture. Stir in oats. Form into balls and place on a wellgreased cookie sheet. Flatten with a fork. Bake at 375 degrees for 12 minutes. M akes 3 dozen.

Chinese Almond Cookies 2-3/4 cups flour 1 cup sugar 1/2 tsp. salt 1/2 tsp. baking soda 1 cup butter 1 egg, slightly beaten 1 tsp. almond extract 1/3 cup whole almonds Sift together flour, sugar, salt and soda. Cut in butter until mixture resembles cornmeal. Add egg and almond extract, mix well. Shape dough into one-inch balls and place on ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly. Bake at 325 degrees for 15 - 18 minutes. Cool on rack. M akes 4.5 dozen.

Chocolate Cookies 1/2 cup salad oil 3 squares unsweetened chocolate 2 cups sugar 4 eggs 2 cups flour 2 tsp. baking powder 1 tsp. vanilla 1/2 cup nuts Confectioners sugar Heat salad oil and chocolate over low heat until chocolate melts; let cool. Add sugar; add eggs one at a time. Add flour, baking powder, vanilla and nuts. M ix. Refrigerate dough for 3 hours. Form dough into small balls, roll in confectioners sugar. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.

Chocolate Coconut Cookies 2 squares chocolate 1 can condensed milk 1-1/2 cups shredded coconut 1 cup chopped nuts 1 tsp. vanilla Few grains salt M elt chocolate in double boiler. Remove from burner; add milk, coconut, nuts, vanilla and salt. Stir enough to blend. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

Chocolate Peppermint Tea Cookies 1 cup shortening (or half butter) 1 cup sugar 1 egg, beaten 2 squares chocolate, melted 1/2 tsp. peppermint extract 1/2 cup milk 2 cups flour 2 tsp. baking powder 1/2 tsp. salt Cream shortening and sugar. Add egg, chocolate, peppermint and milk. Add sifted dry ingredients. M ix well. Drop from teaspoon onto greased cookie sheet. Flatten out with glass dipped in sugar. Bake at 400 degrees for 8 - 10 minutes.

Chocolate Walnut Jumbos 1/3 cup margarine, softened 1/2 cup sugar 1 egg 1-1/2 tsp. vanilla 1/2 cup flour 1/4 cup cocoa 1/4 tsp. baking powder 1/2 tsp. salt 2 cups walnuts, not chopped Beat margarine, sugar, egg and vanilla together until smooth. Sift dry ingredients into mixture; stir until well blended. Stir in nuts. Drop in small mounds on lightly greased cookie sheet. Bake at 350 degrees for 10 - 12 minutes. Cool on rack. M akes about 3 dozen.

Coconut Cookies 1 cup sugar 1/2 cup packed brown sugar 1/2 cup shortening 2 eggs 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 2 cups flour 1 cup shredded coconut 1 tbsp. water Stir sugars, shortening, eggs, salt, soda and vanilla until smooth. Add remaining ingredients and mix well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 9 - 10 minutes. M akes 5 - 6 dozen.

Coconut Lace Cookies 1 cup sifted flour 1 cup flaked coconut 1/2 cup firmly packed brown sugar 1/2 cup light corn syrup 1/2 cup margarine 1 tsp. vanilla M ix flour and coconut; set aside. Combine sugar, syrup and margarine in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat, gradually blend in flour mixture, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, leaving 3-inches between. Bake at 350 degrees for 8 - 10 minutes. Cool 3 - 4 minutes on wire rack until foil may be easily peeled off. Remove foil; place cookies on rack covered with paper towels. M akes 4 dozen.

Cocoons 1 lb. butter 2/3 cup confectioners sugar 1-1/2 cups finely ground nuts 1 tsp. vanilla 4 cups flour Pinch of salt M ix thoroughly and form into small cocoon shapes on cookie sheets. Bake at 350 degrees for 15 - 20 minutes or until lightly browned. Cool a little and roll in additional confectioners sugar.

Crumb Cookies 1 cup shortening 1 cup brown sugar 1 egg 2 cups flour 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla Cream together shortening, sugar and egg. Add dry ingredients and mix well. Add vanilla. Roll into quarter-sized balls and place on ungreased cookie sheet. Flour a fork and press down on each cookie. Bake at 400 degrees for 8 - 10 minutes. M akes 2.5 dozen.

Extra Crisp Sugar Cookies 1 cup margarine 2 cups sugar 2 eggs 1 cup salad oil 1/2 tsp. salt 1 tsp. vanilla 5 cups unsifted flour 2 tsp. baking soda 2 tsp. cream of tartar Cream margarine and sugar; add eggs, salad oil, salt and vanilla. Sift flour, soda and cream of tartar together in a bowl and add to first mixture. M ix until smooth. Roll into balls and then roll in sugar. Place on ungreased cookie sheet and flatten with fork. Bake at 350 degrees for 10 minutes.

Grandmother's Lady Fingers 1 cup sugar 1/2 cup butter 1/4 milk 2 cups flour 1 tsp. cream of tartar 1/2 tsp. baking soda 1-1/4 tsp. vanilla Combine all ingredients. Cut with knife, or roll out and cut with cookie cutter very thin. Bake at 375 degrees about 10 - 12 minutes, till brown. Watch carefully.

Greek Almond Cookies 1/2 lb. butter 1/2 lb. margarine 1 cup sugar 2 egg yolks 3 tsp. almond extract 5 cups flour Cream butter and margarine well. Add sugar, egg yolks, extract and flour; mix. Drop on cookie sheet a teaspoonful at a time. Bake at 350 degrees about 15 - 20 minutes.

Honey Spice Snap Cookies 2-1/2 cups flour 1-1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. ginger 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1 cup brown sugar 3/4 cup shortening 1 unbeaten egg 1/4 cup honey Sift together flour, baking soda, salt and spices. Then add brown sugar, shortening, egg and honey. M ix well. Chill dough. Shape dough into balls. Dip balls into water, then in sugar. Bake on ungreased cookie sheet at 350 degrees for 12 - 15 minutes.

M and M Cookies 1 cup sugar 1 cup brown sugar 1 cup shortening 2 tsp. vanilla 2 eggs 2-1/4 cups flour 1 tsp. baking soda 1 tsp. salt 1-1/2 cups M & M s Blend sugars and shortening; add vanilla and eggs. Add dry ingredients and mix well. Stir in 3/4 cup of M & M s and drop by teaspoonfuls onto ungreased cookie sheet. From remaining M & M s press a few candies into the top of each cookie. Bake at 350 degrees for 20 - 25 minutes.

Maple Lace Wafers 1/2 cup maple syrup 1/4 cup butter 1/2 cup flour 1/4 tsp. salt Combine syrup and butter in saucepan. Place over high heat and bring to a boil. Sift flour and salt together. Add to hot syrup all at once and blend thoroughly. Drop teaspoonfuls 3-inches apart on greased cookie sheets. Bake at 350 degrees for 8 - 9 minutes. Remove and let cool for one minute before transferring to wire racks. M akes 2 dozen.

Meltaway Cookies 1 cup butter, softened 1/2 cup confectioners sugar 2-1/2 cups cake flour 1 cup finely chopped nuts 1/2 tsp. salt 1 tsp. vanilla Confectioners sugar Cream butter, sugar and vanilla. Add in flour, nuts and salt. Roll dough into bite-sized balls and bake at 350 degrees for 8 minutes. Roll in confectioners sugar.

Melt-In-The-Mouth Cookies 1/2 cup butter 1 cup light brown sugar, packed 1 tsp. vanilla 1 egg 3/4 cup flour 1 tsp. baking powder 1/2 tsp. salt 1/2 cup finely chopped nuts Cream butter and add sugar, vanilla and egg; beat until light. Add sifted dry ingredients and nuts. Drop by scant teaspoonfuls onto ungreased cookie sheet. Bake at 400 degrees about 4 - 5 minutes until the gooey centers drop. Cool for 2 - 3 minutes; remove to racks. Store in an airtight container with waxed paper between layers of cookies.

Mexican Wedding Cakes 1 cup butter 1/2 cup confectioners sugar 1 tsp. vanilla 1/4 tsp. salt 2 cups flour Cream butter, sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill dough for 15 minutes or until firm enough to handle. Shape into one-inch balls. Place on ungreased cookie sheet. Bake at 375 degrees for 12 - 15 minutes or until light golden. While still warm, roll in confectioners sugar. Cool on rack. M akes 3 - 4 dozen.

Mint Surprise Cookies 1 cup butter 1 cup sugar 1/2 cup packed brown sugar 2 eggs, unbeaten 2 tbsp. water 1 tsp. vanilla 3 cups flour 1 tsp. soda 1/2 tsp. salt 1 pkg. flat chocolate mint wafers Walnut halves Cream butter, add sugars gradually. Blend in eggs, water and vanilla. Sift together dry ingredients and mix thoroughly with creamed mixture. Refrigerate at least 2 hours. Take about one tablespoon of chilled dough and enclose a mint wafer inside. Place on greased cookie sheet. Top with walnut half. Bake at 375 degrees for 10 - 12 minutes. M akes 4.5 dozen.

Mother's Sugar Cookies 2 cups sugar 1 cup shortening 1 cup milk 2 eggs 6 cups of flour 2 tsp. cream of tartar 1 tsp. baking soda Pinch of salt 1-1/2 tsp. vanilla Cream shortening and sugar; add milk and eggs. Stir in dry ingredients; add vanilla. Roll dough on floured board and cut into squares. Sprinkle with sugar. Bake at 400 degrees for 10 to 15 minutes.

Old Fashioned Sugar Cookies 2-1/4 cups flour 1-1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. nutmeg 1-1/2 tsp. grated lemon rind 1/2 cup shortening 1 cup sugar 2 eggs, well beaten 1 tbsp. cream Sift flour once, then add baking powder, salt and nutmeg. Sift again; set aside. Add lemon rind to shortening and cream well. Add sugar gradually, cream together until light. Add eggs and cream; beat thoroughly; add dry ingredients gradually and blend. Chill dough. Roll out 1/8-inch thick on slightly floured board. Cut with cookie cutters and sprinkle with sugar. Bake on ungreased cookie sheet at 350 degrees for 8 - 10 minutes. M akes 3 dozen.

Orange Cookies 1 cup sugar 1/2 cup butter 1 egg 4 tbsp. orange juice 2 tbsp. grated orange rind 2 cups flour 2 tsp. baking powder Cream sugar and butter. Beat in egg, then add orange juice and rind. M ix flour and baking powder, blend in. Drop teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for about 7 minutes.

Pineapple Cookies 1-1/2 cups sugar 2 eggs 2/3 cup shortening 3 cups flour 1/2 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 1 cup crushed pineapple, well drained M ix sugar, eggs and shortening well. Add remaining ingredients; mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10 minutes.

Pumpkin or Squash Cookies 1/3 cup shortening 1 cup sugar 1 egg 1/2 tsp. vanilla 1 cup pumpkin or squash pulp 1 tsp. lemon extract or grated lemon rind 2-1/4 cups flour 4 tsp. baking powder 1/4 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. ginger 1/2 tsp. salt Cream together shortening and sugar. Add egg, vanilla, pumpkin or squash, and lemon extract. Sift together dry ingredients and add. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 15 minutes.

Raggedy Ann Cookies 1 cup brown sugar 1 cup shortening 1 egg 1 tsp. maple flavoring 2-1/4 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 4 oz. shredded coconut Sugar Beat brown sugar, shortening, egg and maple flavoring until fluffy. Add flour, baking powder and salt; mix well. Stir in coconut. Drop by spoonfuls onto greased cookie sheets. Dip bottom of greased small glass into sugar and press cookie dough flat. Edges will be ragged. Bake at 350 degrees for 10 - 12 minutes; cool on rack. M akes 5 dozen.

Ranger Cookies 1/2 cup melted shortening 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 egg 1 cup quick oats 1 cup corn flakes or Rice Krispies 1/2 cup shredded coconut 1 tsp. vanilla 1/2 tsp. baking soda 1/4 tsp. baking powder 1/2 cup chopped nuts 1 cup sifted flour Combine shortening, sugars and egg. Add remaining ingredients and mix well. Roll into balls the size of walnuts. Place on a greased cookie sheet and press flat with a fork. Bake at 350 degrees for 10 - 12 minutes or until lightly browned.

Rich Almond Cookies 3 sticks butter 1/2 cup sugar 1/2 cup brown sugar 1 tsp. vanilla 2-1/2 cups flour 1/2 tsp. salt 6 oz. finely ground almonds, lightly toasted Cream butter and sugars; add vanilla. Stir in dry ingredients and almonds. Shape into 3/4-inch balls; place on ungreased cookie sheet. Bake at 375 degrees for 8 - 10 minutes or until edges are lightly browned. Cool before removing from cookie sheet.

Rocky Road Cookies 6 oz. semi-sweet chocolate bits 1/2 cup butter or margarine 2 eggs 1 cup sugar 1-1/2 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. vanilla 1 cup chopped nuts M iniature marshmallows (approx. 48), if desired M elt 1/2 cup of the chocolate bits and the butter over low heat; cool. M ix with remaining ingredients except for marshmallows. Drop rounded teaspoonfuls of dough onto ungreased cookie sheets. Press a marshmallow into the center of each. Bake at 400 degrees for 8 minutes or until almost no imprint remains when touched with a finger. Immediately remove from cookie sheets. M akes about 4 dozen.

Sand Tarts 10 oz. butter 1 lb. sugar 2 eggs, well beaten 1 lb. flour 2 egg whites mixed with 2 tbsp. boiling water Cinnamon Sugar Cream the butter and sugar and add eggs, then the flour. Roll out very thin. Cut with cookie cutters and place on greased cookie sheet. Brush the tops with the egg white mixture and sprinkle lightly with cinnamon and sugar. Bake at 350 degrees for 8 - 10 minutes. Will keep well if tightly covered.

Scotch Shortbread 1 cup soft butter 5/8 cup sugar (1/2 cup + 2 tbsp.) 2-1/2 cups sifted flour Cream butter; add sugar gradually while creaming. Stir in flour. M ix thoroughly with your hands. Chill for 30 minutes. Roll out 1/4-inch thick. Cut with scalloped floured cookie cutter. Prick with fork tines. Bake at 300 degrees for 20 - 25 minutes on ungreased cookie sheet.

Scotchies 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup shortening 1 cup brown sugar 1 egg 1 tsp. vanilla 1 cup oatmeal 1/2 cup chopped nuts 1 cup shredded coconut Sift flour, baking soda and salt; set aside. Cream shortening; beat in sugar; add egg and vanilla. Beat until light. Stir in dry ingredients, oats, nuts and coconut. Drop teaspoonfuls onto cookie sheet; flatten with glass. Bake at 325 degrees for 12 - 15 minutes. Remove immediately to racks.

Snickerdoodles 1 cup soft shortening 1-1/2 cups sugar 2 eggs 2 tsp. cream of tartar 2-3/4 cups sifted flour 1 tsp. baking soda 1/2 tsp. salt 2 tsp. sugar 2 tsp. cinnamon M ix together thoroughly the shortening, sugar, eggs and cream of tartar. Sift together flour, baking soda and salt. Combine mixtures. Chill dough and roll into balls the size of small walnuts. Roll cookies in a mixture of the cinnamon and sugar. Bake on an ungreased cookie sheet at 400 degrees for 8 - 10 minutes. M akes 5 dozen cookies.

Spritz Cookies 1 lb. butter 2 cups sugar 1 egg 1 tsp. vanilla 1/4 tsp. salt 1 tsp. baking powder 4-1/2 cups flour Cream butter and sugar; add egg and vanilla. M ix well. Add dry ingredients, mixing well. Put through cookie press. Bake at 375 degrees for 10 - 15 minutes or until lightly brown.

Sugar Cookies 1-1/2 cups sugar 1 cup shortening 2 eggs 1 cup sour milk 1 tsp. baking soda 1 tsp. cream of tartar 4 cups flour 1 tsp. salt 1 tsp. nutmeg M ix together and let stand 15 minutes. Drop by teaspoonfuls onto well-greased cookie sheet. Sprinkle tops with sugar. Bake at 350 degrees for 10 - 12 minutes.

Super-Duper Chocolate Cookies 1/2 cup butter 4 squares unsweetened chocolate 2 cups sugar 2 tsp. vanilla 4 eggs 2 cups flour 2 tsp. baking powder 1/4 tsp. salt 1/2 cup nuts, ground Confectioners sugar M elt butter and chocolate. Add sugar and vanilla. Add eggs, one at a time. Add flour, baking powder, salt and nuts. Chill several hours. Form into small balls. Roll in sugar. Bake on greased cookie sheet at 350 degrees for 12 minutes.

Swedish Spritz Cookies 1 cup butter 3/4 cup sugar 1 egg 1 tsp. almond extract 2 cups flour Pinch of baking powder Cream butter and sugar together. Add egg, extract, flour and baking powder. Knead together and press through cookie press. Place on ungreased cookie sheet 1/2-inch apart. Bake at 400 degrees for 10 minutes or until edges are touched with a slight golden brown.

Thimble Cookies 3/4 cup margarine 1/2 cup brown sugar 1 egg, separated 1/2 tsp. vanilla 1-1/2 cups flour 1/2 tsp. salt 1 cup crushed pecans Jelly Cream margarine and sugar, blend in egg yolk and vanilla. Sift together flour and salt; add to creamed mixture; blend. M ake small balls; dip into egg whites then into pecans. Press in the center of each with your thumb. Bake at 375 degrees for 12 - 15 minutes. Fill impression at center with jelly. Chocolate kisses could be substituted for jelly.

Thinsy Cookies 1/2 cup shortening 1/2 cup sugar 1 egg, beaten 3/4 cup flour 1/2 tsp. salt 1/2 tsp. vanilla Pecans or walnuts Cream shortening and sugar, add egg. Add remaining ingredients except for nuts, mix well. Drop by half-teaspoons on cookie sheet. Place half a pecan or walnut in center. Bake at 350 degrees for 10 minutes or until edges are slightly brown. Remove quickly from cookie sheets.

Vanilla Crisps 1 cup butter, softened 1 cup sugar 1 tsp. vanilla 1 egg 2 cups cake flour In large bowl beat butter, sugar and vanilla until fluffy. Add egg and beat until light. Stir in flour. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

Very Best Sugar Cookies 1 cup butter 2 cups sugar 3 egg yolks 1 tsp. vanilla 2-1/2 cups flour 1 tsp. baking soda 1 tsp. cream of tartar 1/4 tsp. salt Cream butter and sugar thoroughly. Add egg yolks and vanilla and blend until fluffy. Sift dry ingredients and add to butter mixture in small amounts. Roll into one-inch balls and dip in colored sugar. Bake at 350 degrees for 8 minutes.

Viennese Tarts 1/3 lb. cream cheese 1/3 lb. sweet butter 2 egg yolks 1-1/3 cups flour 1 jar whole strawberry jam Confectioners sugar M ix all ingredients together except jam and sugar. Roll dough on a lightly floured pastry board to a 1/4-inch thick sheet. Cut into 2inch squares. Put a teaspoon of jam in the center of each square. Fold the four corners toward center pressing edges together firmly. Place on buttered cookie sheet and bake at 325 degrees until golden, about 10 - 15 minutes. Dust with sugar while still hot. Best eaten soon after baking.

Walnut Crescents 1 stick butter, softened 1/2 cup shortening 1/3 cup sugar 2 tsp. water 2 tsp. vanilla 2 cups flour 1/2 cup finely chopped walnuts Confectioners sugar Cream butter, shortening and sugar. M ix in water and vanilla, then flour and nuts. Chill for 3 - 4 hours. Form dough in long rolls, 1/2inch across. Cut in 3-inch lengths and shape into crescents. Bake on ungreased cookie sheet at 325 degrees for 15 minutes. Do not brown. Remove from sheet, cool slightly, dip in confectioners sugar.

Walnut Spice Cookies 1 egg white 2 dashes salt 1/4 cup sugar 1 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. ground cloves 1 cup finely-chopped nuts Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped nuts. Drop from teaspoon onto well-greased cookie sheet. Top with walnut halves. Bake at 250 degrees for 35 - 40 minutes.

Wheaties Cookies 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 egg, beaten 1 tsp. vanilla 1/2 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 cup flour 1 cup shredded coconut 1 cup Wheaties Cream shortening, add sugars and beaten egg. Sift dry ingredients and add to creamed mixture; add coconut and blend. Fold in Wheaties. Drop by teaspoonful on well-greased cookie sheet. Bake at 425 degrees for 10 - 12 minutes.

Bars and Squares Apple Bars Apricot Bars Black and White Bars Brown Sugar Coconut Bars Butter Pecan Bars Butter Pecan Squares Butterscotch Squares Cheesecake Cookies Chewy Peanut Butter Strips Chocolate Bars Chocolate Chip Bars Chocolate Jimmies Cinnamon Coffee Bars Cinnamon Nut Bars Coconut Squares Coffee Toffee Bars Congo Bars Date Bars Date Nut Bars Dream Bars Fudgie Scotch Squares Fudgies Good and Easy Cookies

Hermits Hermits II Hidden Treasure Squares Holland Butter Cookies Kangaroo Bars Lemon Bars Lemon - Pecan Bars Oh Henry Bars Pumpkin Bars Raspberry Squares Scotch Shortbread Seven Ingredient Squares Swedish Sugar Cookies Tea Bars Toffee Bars Toffee Bars II Toll House M arble Squares Walnut Bars Yummies

Apple Bars 1 cup flour 1/4 tsp. salt 1/2 tsp. baking soda 1/2 cup brown sugar 1 cup oatmeal 1/2 cup shortening 2-1/2 cups sliced apples 1/2 cup sugar Butter M ix together first 6 ingredients until crumbly. Spread half of the mixture on bottom of an 8 x 8-inch pan. Spread the sliced apples over the mixture in the pan and sprinkle with the sugar. Dot with butter. Put rest of mixture on top and press down lightly. Bake at 350 degrees for 45 minutes. Cut into bars while still warm.

Apricot Bars 2/3 cup dried apricots 1/2 cup butter 1/4 cup sugar 1-1/3 cups flour 1/2 tsp. baking powder 1/4 tsp. salt 2 eggs 1 cup brown sugar, packed 1/2 tsp. vanilla 1/2 cup chopped nuts Confectioners sugar Rinse apricots, cover with water, boil 10 minutes. Drain, cool and chop; set aside. For crust, combine butter, 1/4 cup sugar and one cup flour, mix until crumbly. Pack into greased 8 x 8 x 2-inch pan; bake at 350 degrees about 25 minutes or until lightly browned. Sift 1/3 cup flour, baking powder and salt, set aside. Beat eggs well and gradually add brown sugar. Add flour mixture and mix well. M ix in vanilla, chopped apricots and nuts. Spread over baked layer and bake at 350 degrees about 30 minutes or until done. Cool in pan; cut into bars and roll in confectioners sugar.

Black and White Bars 1/2 lb. butter 2 cups sugar 1-1/2 tsp. vanilla 4 medium eggs 2 cups flour 1/2 tsp. salt 2 squares chocolate, melted Cream butter, sugar and vanilla together until light and fluffy. Add eggs gradually; beating well after each one. Add flour and salt, mix until blended. Divide batter in half; adding chocolate to one half. Spoon into greased 13 x 9 x 2-inch pan, alternating batters in checkerboard fashion; then run knife through pan to obtain marble effect. Bake 45 minutes at 350 degrees. M akes 24 bars.

Brown Sugar Coconut Bars 1/2 cup shortening 1/2 tsp. salt 1/2 cup light brown sugar 1 cup sifted flour 2 eggs 1 cup light brown sugar 1 tsp. vanilla 1/2 tsp. baking powder 2 tbsp. flour 1-1/2 cups shredded coconut 1 cup chopped walnuts Combine shortening and salt, add sugar and cream thoroughly. Add flour and blend. Spread in greased 8 x 12-inch pan. Bake at 325 degrees for 15 minutes. While cooking, beat eggs thoroughly; add sugar and vanilla, beat until foamy. Add remaining ingredients to mix. Spread over baked layer and cook again at 325 degrees for 25 minutes. Cool before cutting.

Butter Pecan Bars 1 cup flour 1/3 tsp. baking powder 1/8 tsp. baking soda 1/2 tsp. salt 1/2 cup chopped pecans 1/3 cup butter 3/4 cup brown sugar 1 egg, beaten 1 tsp. vanilla Sift flour, baking powder, baking soda and salt; add nuts and mix well. M elt butter in saucepan. Remove from heat; stir in sugar and cool. Add egg and vanilla. Slowly add dry ingredients, a little at a time, mixing well after each addition. Spread in greased 9 x 9-inch pan. Bake at 350 degrees for 20 - 25 minutes.

Butter Pecan Squares 2 cups flour 1-1/2 cups firmly packed brown sugar 3/4 cup butter, softened 1 cup pecan halves 1 cup chocolate bits Combine flour, one cup sugar and 1/2 cup softened butter. M ix thoroughly, to fine particles. Put into ungreased 9 x 13-inch pan. Sprinkle with pecans. In saucepan, heat 1/2 cup sugar and remaining butter. Heat until it begins to boil. Boil one minute, stirring constantly. Pour over pecans and crust. Bake at 350 degrees for 18 - 22 minutes. (Caramel should be bubbly.) Immediately top with chocolate bits and allow to melt slightly. Swirl, but do not spread chocolate.

Butterscotch Squares 2-1/4 cups sifted flour 2-1/2 tsp. baking powder 1/2 tsp. salt 2/3 cup margarine 1 lb. brown sugar 3 eggs 1 cup chopped nuts 1 cup chocolate bits 1 tsp. vanilla M ix and sift flour together with baking powder and salt; set aside. M elt margarine and add sugar. Cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, then nuts, bits and vanilla. Pour into 2 greased 9 x 9-inch pans. Spread evenly. Bake at 350 degrees for 25 - 20 minutes. Leave in pan and cut into squares when cool.

Cheesecake Cookies 1/3 cup brown sugar 1/2 cup chopped walnuts 1 cup flour 1/3 cup melted butter 8 oz. pkg. cream cheese 1/4 cup sugar 1 egg 1 tbsp. lemon juice 1 tbsp. milk 1 tsp. vanilla M ix sugar, walnuts and flour. Stir in butter and mix until crumbly. Reserve 1/3 cup of mixture and press remainder into 8 x 8-inch pan. Bake at 350 degrees for 12 - 15 minutes. Beat cream cheese with sugar. Beat in the egg. Add lemon juice, milk and vanilla; blend. Pour onto baked crust and top with reserved crumbs. Bake at 350 degrees for 25 minutes. Cool and cut into squares. Chill in refrigerator. Serve chilled.

Chewy Peanut Butter Strips 1/3 cup shortening 1/2 cup peanut butter 1 cup sugar 1/4 tsp. salt 2 eggs 1 tsp. vanilla 1 cup flour 1 tsp. baking powder 1 cup shredded coconut Confectioners sugar Blend shortening, peanut butter, sugar, salt, eggs and vanilla. M ix flour and baking powder and add to shortening mixture. Stir in coconut. Spread in 8 x 12-inch greased pan. Bake at 350 degrees for 25 - 30 minutes. Cut in strips while still warm, sprinkle with confectioners sugar. M akes 30 squares.

Chocolate Bars 2 cups light brown sugar 2/3 cups margarine 2 eggs 2 tsp. vanilla 2 cups flour 12 oz. chocolate bits 2 cups walnuts, chopped M elt sugar and margarine in large pan, stirring constantly. Cool. Add all other ingredients and mix. Pour into two 9 x 13-inch greased cake pans. Bake at 350 degrees for 25 minutes. Cut while warm. M akes 40 - 48 bars.

Chocolate Chip Bars 1/3 cup soft shortening 1-1/4 cups packed brown sugar 2 eggs 1/2 tsp. vanilla 1-1/4 cups sifted flour 1-1/4 tsp. baking powder 1/4 tsp. salt 1/2 cup chocolate bits 1/2 cup chopped nuts M ix together shortening, sugar, eggs and vanilla. Sift together and stir in dry ingredients; stir in chocolate bits and nuts. Spread into greased 9 x 9 x 2-inch pan. Bake at 350 degrees for 30 - 35 minutes. When almost cool, cut into bars.

Chocolate Jimmies 1 cup softened butter or margarine 1 cup brown sugar 1 egg 2 cups flour, sifted 6 oz. chocolate bits 1/2 cup nuts, chopped Cream together butter and sugar. Add egg and beat well. Combine with flour. Put into an 8 x 8-inch pan and bake at 350 degrees for 20 minutes. M elt chocolate bits. Frost with melted chocolate and sprinkle nuts on top. Put back into oven for 2 more minutes. Cool and cut into squares.

Cinnamon Coffee Bars 1/4 cup soft shortening 1 cup brown sugar 1 egg 1/2 cup hot coffee 1-1/2 cups sifted flour 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 1/2 tsp. cinnamon 1/2 cup seedless raisins 1/4 cup chopped nuts 3/4 cup sifted confectioners sugar 1/4 tsp. vanilla 1 tbsp. cream Cream shortening, sugar and egg thoroughly. Stir in hot coffee. Sift together flour, baking powder, salt, soda and cinnamon; stir in. Blend in raisins and nuts. Spread in greased and floured 13 x 9-inch pan. Bake at 350 degrees for 15 - 20 minutes. For frosting, mix confectioners sugar, vanilla and cream. Frost while warm.

Cinnamon Nut Bars 1 cup butter 1 cup sugar 1 egg, separated 1 tsp. cinnamon 2 cups flour 1 cup chopped walnuts Cream butter and sugar; add egg yolk. M ix cinnamon with flour and work into mixture. Pat mixture into cookie sheet with sides. Even it out. Beat egg white until foamy. Brush on. Sprinkle walnuts on top. Pat down lightly. Bake at 275 degrees for one hour. Cut into triangles while still warm.

Coconut Squares 1-1/2 cups flour 1/2 cup brown sugar 1/4 lb. margarine 1 cup brown sugar 2 eggs 1-1/2 cups shredded coconut 1 cup chopped walnuts 2 tbsp. flour 1/2 tsp. baking powder 1/2 tsp. vanilla 1/4 tsp. salt For crust mix first 3 ingredients well. Pat mixture in 9 x 13-inch greased pan. Bake at 275 degrees for 10 minutes. Put remaining ingredients in large bowl, mix well. Put on top of crust while still warm from the oven. Bake at 350 degrees for 20 minutes.

Coffee Toffee Bars 2-1/4 cups sifted all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 1 cup butter 1 cup firmly packed brown sugar 1 tsp. almond extract 1-1/2 tbsp. instant coffee crystals 1 cup (6 oz. pkg.) semi-sweet chocolate bits 1/2 cup blanched almonds, chopped (walnuts may be substituted) Sift together flour, baking powder and salt. Cream butter, gradually adding sugar, creaming well. Blend in extract and coffee. Add the dry ingredients gradually; blend thoroughly. Stir in bits and nuts. Pour into well-greased 15 x 10-inch jelly roll pan. Bake at 350 degrees for 20 - 25 minutes. Cut into bars.

Congo Bars 2/3 cup shortening 2-1/4 cups packed brown sugar 3 eggs 2-2/3 cups flour 2-1/2 tsp. baking powder 1/2 tsp. salt 12 oz. semi-sweet chocolate bits 1 cup chopped walnuts M elt shortening in large saucepan. Stir in brown sugar and cool slightly. Beat in eggs, one at a time. Sift together flour, baking powder and salt. Add to shortening mixture with remaining ingredients. Blend well. Pour into greased 10 x 15-inch pan. Bake at 350 degrees for 25 - 30 minutes. Let cool and cut into squares.

Date Bars 1/4 cup shortening 1/2 cup flour 1 cup sugar 1/4 tsp. baking powder 1/2 tsp. salt 1 pkg. dates, cut-up 1 cup chopped walnuts 2 eggs, well beaten M elt shortening and cool. Sift flour, sugar, baking powder and salt together. Add dates and nuts. Add melted shortening to eggs; beat well. Add to flour mixture. Put in 9 x 9-inch pan. Bake at 350 degrees for 20 - 25 minutes. Cut into one-inch squares. Very rich, but delightful.

Date Nut Bars 1 cup flour 1 tsp. baking powder 1/2 tsp. salt 1 cup sliced dates 1 cup chopped nuts 2 eggs 1 cup brown sugar 1/4 cup milk Confectioners sugar Sift flour with baking powder and salt; add dates and nuts. Beat eggs well; gradually add sugar to eggs. Add dry mixture alternately with milk. Spread mixture in 8 x 8-inch pan lined with wax paper. Bake at 350 degrees until well browned, 45 - 60 minutes. While warm cut in pan into 3 strips. Turn out onto rack and strip off paper. Cut into squares and coat with confectioners sugar by shaking in bag with sugar.

Dream Bars 2 cups graham cracker crumbs 1/4 lb. soft butter 2 tbsp. brown sugar 1 can condensed milk 1 pkg. fine coconut 1 tsp. vanilla M ix crumbs, butter and sugar. Press into 8 x 10-inch pan and bake at 350 degrees for 10 minutes. M ix milk, coconut and vanilla and spread on top of crumbs. Bake 20 more minutes. Cool and frost.

Fudgie Scotch Squares 1-1/2 cups graham cracker crumbs 1 can Eagle Brand sweetened condensed milk 1 cup chocolate bits 1 cup butterscotch bits 1 cup chopped nuts Combine all ingredients. Press into well-greased 9 x 9-inch pan. Bake at 350 degrees for 30 - 35 minutes.

Fudgies 1 cup oil 3/4 cup cocoa 2 eggs, unbeaten 2 cups sugar 2-1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 1-1/2 cups cold water 1 cup chocolate bits 1 cup chopped nuts Put all ingredients except for bits and nuts in one bowl; beat well. Pour into ungreased 11 x 7-inch pan; spread evenly. Sprinkle chocolate bits over top of batter and then sprinkle nuts on top. Bake at 350 degrees until done, about 25 - 30 minutes. Cut into squares.

Good and Easy Cookies 1/2 cup butter 1/2 cup brown sugar 1-1/4 cups flour 1 tsp. salt 6 oz. milk chocolate bits, melted 1/2 cup toasted chopped almonds M ix butter and sugar thoroughly; add flour and salt. Press mixture into bottom of 8 x 8-inch pan. Bake at 350 degrees for 20 minutes. Pour melted chocolate over top. Sprinkle with almonds. Cut into squares.

Hermits 1 cup sugar 1/2 cup liquid shortening 1/2 cup milk 1/2 cup molasses 3 cups flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt 1 tsp. baking soda 3/4 cup rinsed raisins In large bowl combine the sugar, shortening, milk and molasses and beat. Sift the dry ingredients together and add to first mixture Add raisins and mix with a spoon. Spread the batter on a greased jelly roll pan and bake at 350 degrees for 20 - 25 minutes.

Hermits II 3/4 cup shortening 1-1/2 cups sugar 1/2 cup molasses 2 eggs, well-beaten 1 tsp. baking soda dissolved in 1/4 cup water 3 cups flour 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. ginger 1/4 tsp. ground cloves 1/2 cup chopped nuts 1/2 cup raisins Cream shortening and sugar. Add molasses, eggs and soda mixture. Sift dry ingredients together and add to mix. Add nuts and raisins. Bake in brownie pan at 350 - 375 degrees for 35 minutes.

Hidden Treasure Squares 1/4 lb. butter 1-1/2 cups graham cracker crumbs 1-1/3 cups grated coconut 1 cup semi-sweet chocolate bits 1 cup chopped pecans or walnuts 14 oz. sweetened condensed milk M elt butter in a 9 x 13 x 2-inch pan in a 350 degree oven. Leave oven on but remove pan and cover bottom with graham cracker crumbs. Then layer the coconut, followed by chocolate bits and nuts. Pour condensed milk over all. Bake at 350 degrees for 25 30 minutes until top is lightly browned. Cool. With knife dipped in water, separate from sides of pan. Cut into squares.

Holland Butter Cookies 1 cup butter 1 cup sugar 2 eggs, separated 2 cups all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. salt 1 tsp. vanilla Chopped walnuts 1/4 tsp. cinnamon Cream butter with sugar, add egg yolks (slightly beaten), flour, cinnamon, salt and vanilla. Spread on greased cookie sheet. Beat egg whites stiff and spread over cookie dough. Sprinkle chopped walnuts and cinnamon on egg white. Bake at 350 degrees for 15 20 minutes. Cut while warm and let cool on cookie sheet.

Kangaroo Bars 2 eggs, separated 1/2 cup butter, softened 1/2 cup packed brown sugar 2 tbsp. grated lemon rind 2 tsp. vanilla 2 cups sifted flour 1/2 cup water 12 oz. chocolate bits 1/2 cup packed brown sugar Confectioners sugar Beat egg whites until stiff, but not dry; set aside. Blend butter, 1/2 cup brown sugar, lemon rind and vanilla. Beat in egg yolks. Add flour alternately with water. Add chocolate bits. Beat 1/2 cup brown sugar into egg whites and combine two mixtures. Line a 9 x 13-inch pan with waxed or parchment paper. Spread mixture in pan and bake at 375 degrees for 25 - 30 minutes. Sprinkle top with confectioners sugar as soon as you remove from oven.

Lemon Bars 1 cup flour 1/2 cup margarine or butter 1/4 cup confectioners sugar 2 eggs 1 cup sugar 1/2 tsp. baking powder 1/4 tsp. salt 2 tbsp. flour 3 tbsp. lemon juice To make crust, cream together one cup flour, margarine and confectioners sugar. Press into a 9 x 9-inch pan. Bake at 350 degrees for 20 minutes. Combine remaining ingredients and beat at high speed until light and fluffy. Pour over hot crust and bake at 350 degrees for 25 minutes. Cool a bit, sprinkle with confectioners sugar and cut into squares.

Lemon - Pecan Bars 1-1/4 cups sifted flour 1/2 tsp. salt 1/2 cup vegetable oil 1 tbsp. water 2 eggs 1-1/2 cups brown sugar 2 tbsp. flour 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1 cup chopped pecans 1/2 cup flaked coconut 1-1/2 cups confectioners sugar 1 tbsp. lemon juice 1 tsp. water To make crust, combine flour, salt, vegetable oil and water. Spread evenly in a 13 x 9.5 x 2-inch pan. Bake at 350 degrees for 12 minutes. For topping, beat eggs slightly; add sugar, flour, baking powder, salt and vanilla; beat smooth. Stir in pecans and coconut; spread mixture evenly over crust. Bake at 350 degrees for 25 minutes. Cool before frosting. For frosting, blend together

confectioners sugar, lemon juice and water. If needed, add more sugar to thicken or more water to thin, until frosting is of proper spreading consistency. Frost and cut into bars.

Oh Henry Bars 4 cups instant oatmeal 1/2 cup sugar 1 cup packed brown sugar 2 sticks butter or margarine, melted 6 oz.. chocolate bits 1 cup crunchy peanut butter Add dry ingredients to melted butter; mix well and press into greased pan. Bake at 350 degrees for 15 minutes. Cool for 20 minutes. For topping, melt chocolate bits and peanut butter. Spread on top and refrigerate for one hour. Cut into squares.

Pumpkin Bars 4 eggs 1-2/3 cups sugar 1 cup cooking oil 16 oz. canned pumpkin 2 cups flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1/2 cup butter or margarine, softened 3 oz. pkg. cream cheese, softened 1 tsp. vanilla 2 cups confectioners sugar, sifted In mixer bowl, beat eggs, sugar, oil and pumpkin until light. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread mixture in a 15 x 10inch pan. Bake at 350 degrees for 25 - 30 minutes. To make frosting, cream butter and cream cheese. Stir in vanilla. Add sugar a little at a time, beating well, until mixture is smooth. Frost and cut into bars.

Raspberry Squares 1 cup sugar 3/4 cup margarine 1 egg 1/2 tsp. vanilla 2 cups flour 1/2 tsp. baking powder 1-1/3 cups shredded coconut 1/2 cup chopped walnuts 12 oz. jar raspberry jam M ix together all ingredients except jam. Reserve 1/5 of the mixture. Spread 4/5 of the mixture in a greased 9 x 11-inch pan. Cover with a layer of jam. Sprinkle the reserved mixture loosely on top. Bake at 350 degrees for 30 minutes.

Scotch Shortbread 1/2 cup sugar 1 cup butter 2 cups flour Cream sugar and butter; add flour gradually. Press out smoothly on ungreased cookie sheet. Keep dough a generous 1/4-inch in thickness even though it will not cover entire sheet. Sprinkle with granulated sugar; prick all over with fork. Bake at 300 degrees for about 45 minutes or until light brown all over. Cut into bars or squares and let cool in pan. Shortbread will store well in tightly covered container.

Seven Ingredient Squares 1/4 lb. butter 6 oz. butterscotch bits 6 oz. chocolate bits 1 cup graham cracker crumbs 1 cup shredded coconut 1/2 cup chopped nuts 1 can condensed milk M elt butter on a cookie sheet. Sprinkle over the melted butter the butterscotch bits, chocolate bits, crumbs, coconut and nuts. Pour milk over top. Bake at 350 degrees for 30 minutes.

Swedish Sugar Cookies 2 sticks butter 1 cup sugar 1 egg, separated 1 tbsp. vanilla 2 cups flour Coarse sugar Nuts, finely chopped Cream well butter, sugar, egg yolk and vanilla. Work flour into creamed mixture. Press dough into ungreased 12 x 18-inch cookie pan. Brush top with beaten egg white. Sprinkle with coarse sugar and nuts. Bake at 325 degrees until lightly golden brown, about 25 minutes. Cut in bars.

Tea Bars 1 cup flour 1/4 cup brown sugar 1/2 cup butter 2 eggs 1 tsp. baking powder 1 cup chopped nuts 1 tsp. vanilla 2 tbsp. flour 1-1/2 cups brown sugar 1/2 cup shredded coconut Confectioners sugar Cut together first 3 ingredients and pat into 7 x 13-inch pan. Bake 10 minutes at 350 degrees. Combine remaining ingredients except for confectioners sugar; spread over the baked layer. Bake at 350 degrees for 20 - 30 minutes. Cut in squares while warm. Sprinkle with sugar. Store in refrigerator.

Toffee Bars 1 cup butter 1 cup brown sugar 1 tsp. vanilla 2 cups flour 6 oz. chocolate bits 1 cup chopped nuts Cream butter, sugar and vanilla. Add flour; mix well. Stir in chocolate bits and nuts. Press mixture into ungreased 15 x 10-inch jelly roll pan. Bake at 350 degrees for 25 minutes or until brown. Cut into bars while still warm. Cool before removing from pan.

Toffee Bars II 1/2 cup shortening 1/2 cup butter 1/2 cup brown sugar 1 cup sifted flour 2 eggs 1 cup brown sugar 1 tsp. vanilla 2 tbsp. flour 1 tsp. baking powder 1/2 tsp. salt 1 cup chopped nuts 1 cup moist shredded coconut For crust, mix first 4 ingredients together thoroughly, spread in pan and bake at 350 degrees for 10 minutes. Combine remaining ingredients; spread evenly over baked layer. Bake at 350 degrees for 10 minutes more, or until light brown.

Toll House Marble Squares 1/2 cup butter or margarine, softened 1/4 cup + 2 tbsp. sugar 1/4 cup + 2 tbsp. brown sugar 1/2 tsp. vanilla 1 egg 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup coarsely chopped nuts 6 oz. semi-sweet chocolate bits M ix butter, sugars, and vanilla thoroughly. Beat in egg. Blend in flour, soda and salt. M ix in nuts. Spread in greased 13 x 9 x 2-inch pan. Sprinkle chocolate bits on top. Bake at 375 degrees for one minute. Remove from oven and run knife through dough to marble. Return to oven, bake 12 - 14 minutes. Cool before cutting into squares.

Walnut Bars 1/2 cup butter, softened 1-1/2 cups light brown sugar 1 cup + 3 tbsp. all-purpose flour 2 eggs 1/4 tsp. baking powder 1-1/4 cups chopped walnuts 1/4 tsp. salt 1 tsp. vanilla To make crust. blend butter, 1/2 cup sugar, and one cup flour. Pat evenly into 8 x 8-inch pan. Bake at 350 degrees for 10 - 12 minutes. For filling, beat eggs until light. Add one cup sugar gradually and then 3 tbsp. flour and remaining ingredients. Pour over crust. Bake at 350 degrees for 20 minutes. Let cool and set.

Yummies 1-1/2 pkgs. of graham crackers 1 can condensed milk 1 pkg. chocolate bits (6 oz) Crush graham crackers. M ix with milk and bits and put into 7 x 11-inch greased pan. Bake at 350 degrees until brown, about 15 20 minutes.

Brownies Apple Brownies Black and White Brownies Blonde Brownies Blonde Brownies II Brownies Brownies II Butterscotch Brownies Carob Brownies Chewy Chocolate-Peanut Butter Brownies Chocolate M int Brownies Double Brownies Double Fudge Brownies Low-Sodium Brownies M inister's Favorite Brownies M olasses Brownies Old Fashioned Brownies One Pan Brownies Rich Brownies Swedish White Brownies Toll House Brownies

Apple Brownies 1 cup sugar 5 tbsp. butter 1 egg, beaten 1 tsp. vanilla 1 cup flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt 2 medium apples, chopped fine Cream sugar and butter. Add egg and vanilla. M ix and add dry ingredients; add apples. Bake in greased 9 x 7-inch pan at 350 degrees for 40 minutes.

Black and White Brownies 2 squares unsweetened chocolate 2 sticks margarine 2 cups sugar 1-1/2 tsp. vanilla 3 large eggs 2 cups sifted flour 1/2 tsp. salt 1/2 cup walnuts (optional) M elt chocolate. Cream margarine with sugar and vanilla. Add eggs; continue to beat. Add flour, salt and then walnuts if desired. Using half of the batter, drop teaspoonfuls around a greased 9 x 13inch pan lined with waxed paper, leaving spaces here and there. Add melted chocolate to the remaining batter. Drop this batter by teaspoonfuls in the empty spaces. M arbleize by drawing a knife through the batter. Bake at 350 degrees for 35 - 45 minutes. Turn upside down on a rack to cool.

Blonde Brownies 1-1/2 sticks butter 1 lb. light brown sugar 3 eggs 2-1/2 cups flour 2-1/2 tsp. baking powder 1/2 tsp. salt 1-1/2 tsp. vanilla 6 oz. chocolate bits 1/2 cup pecans, broken M elt butter in a medium saucepan. Remove from heat and add the sugar, stirring well; set aside. In a mixing bowl, beat the eggs and add the flour, baking powder, salt and vanilla. Beat in sugar mixture and add chocolate bits and pecans. Bake in a 9 x 13-inch greased pan at 350 degrees for 30 - 40 minutes.

Blonde Brownies II 1 cup sugar 1 cup dark brown sugar 1-1/2 sticks margarine 2 eggs, well beaten 1-1/2 cups sifted flour 1/2 tsp. salt 1 tsp. vanilla 1 cup chopped nuts 6 oz. butterscotch bits Combine sugars and margarine in double boiler. Stir until margarine is melted; cool. Add eggs, flour, salt, vanilla and nuts. Pour into greased and lightly floured 9 x 13-inch pan. Sprinkle bits on top. Bake at 325 degrees for about 35 minutes. Do not overbake. Cool. Cut into squares.

Brownies 1 cup sugar 1/3 cup melted butter 1 egg 2 squares melted chocolate 1/3 cup milk 2/3 cup flour, sifted 1/2 cup chopped nuts 1/2 tsp. vanilla Cream sugar and butter, add ingredients in order given; mix. Bake at 400 degrees about 12 minutes or until brownies leave sides of pan. Cut while warm.

Brownies II 1 cup chocolate bits 2 sticks margarine 4 eggs 1-1/2 cups sugar 1 cup flour 1 tsp. vanilla 2/3 cup chopped nuts M elt chocolate bits with margarine over low heat. Beat eggs with sugar; add melted ingredients. Stir in flour, vanilla and nuts. Spread in greased and floured 9 x 13-inch pan. Sprinkle additional nuts on top, if desired. Bake at 350 degrees for 35 minutes.

Butterscotch Brownies 1/3 cup butter, melted 1 cup brown sugar 1 egg, beaten 3/4 cup sifted flour 1 tsp. baking powder 1 pinch salt 3/4 cup nuts 3/4 cup shredded coconut M elt butter, add sugar and egg, take off stove. Cool. Add sifted flour, baking powder and salt to cooled mixture. Add nuts and coconut. Bake in greased 8 x 8-inch pan at 350 degrees about 20 25 minutes.

Carob Brownies 2/3 cup peanut oil 1/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp. baking powder 1 cup flour 2 tbsp. carob powder 1/2 tsp. salt 1 tsp. vanilla M ix oil and sugars. Beat in eggs. Blend in dry ingredients and vanilla and mix well. Pour into a greased 9 x 9-inch pan and bake at 350 degrees for 30 minutes. Do not overbake.

Chewy Chocolate-Peanut Butter Brownies 3/4 cup peanut butter 1/2 cup butter 1-1/2 cups sugar 1-1/2 cups firmly packed brown sugar 4 eggs 2 tsp. vanilla 3 cups sifted all-purpose flour 1 tbsp. baking powder 1 tsp. salt 2 oz. semi-sweet chocolate, melted over hot water Cream peanut butter and butter until soft and creamy. Gradually blend in sugars. Beat in eggs, one at a time. Stir in vanilla. Sift dry ingredients and add all at once. Beat until smooth and well blended. Spread mixture in a 9 x 13-inch pan. Drizzle melted chocolate over the top of the batter. With the tip of a knife, swirl the chocolate into the batter. Bake at 350 degrees for 35 - 40 minutes or until brownies feel firm to the touch. Do not overbake. Cool in pan before cutting into squares.

Chocolate Mint Brownies 1/2 cup shortening 1 cup sugar 2 eggs 1 tsp. vanilla 2 squares chocolate, melted 1/2 cup flour 1/2 cup chopped walnuts (optional) 1 cup confectioners sugar 1 tbsp. cream or milk 2 tbsp. butter, softened 1/4 tsp. peppermint extract 1 square chocolate 1 tbsp. butter Cream shortening and sugar. Add eggs, vanilla, melted chocolate, flour and nuts if desired. Bake in greased 8 x 9-inch pan at 350 degrees for 25 minutes. When cooled spread with frosting made by beating the confectioners sugar, cream, butter and peppermint. When this frosting is set, melt together the chocolate square and butter and glaze the top.

Double Brownies 12 oz. semi-sweet chocolate bits 1/2 lb. butter 4 eggs 1 cup sugar 1 cup flour 1 tsp. baking powder 1 tsp. vanilla 6 oz. milk chocolate bits M elt semi-sweet chocolate bits and butter. Beat eggs; gradually add sugar, flour, baking powder and vanilla. Add melted chocolate mixture. Spread in greased 9 x 13-inch pan. Sprinkle milk chocolate bits on top. Bake at 350 degrees for 35 - 40 minutes. Cut when cool.

Double Fudge Brownies 6 squares unsweetened chocolate 3/4 cup butter or margarine 6 eggs 3 cups sugar 1-1/2 tsp. vanilla 3/4 tsp. salt 1-1/2 cups all-purpose flour 2 cups walnuts, coarsely chopped In a double boiler over hot (not boiling) water, melt chocolate and butter, stirring frequently. In a large bowl with mixer at low speed, beat eggs, sugar, vanilla and salt until well mixed, constantly scraping bowl with rubber spatula. Add chocolate mixture; increase speed to medium-high and beat 5 minutes, occasionally scraping bowl. With spoon, stir in flour and nuts; beat until blended. Pour batter into greased and floured jellyroll pan and bake at 325 degrees for 45 minutes or until brownies begin to pull from sides of pan. Cool in pan on wire rack before cutting.

Low-Sodium Brownies 1/2 cup unsalted butter 2 squares unsweetened chocolate 2 eggs 1 cup sugar 2/3 cup flour 1 tsp. vanilla 1 cup chopped nuts In double boiler melt butter and chocolate. Remove from heat and let cool. In bowl, beat eggs, add sugar and chocolate mixture; mix well. Add flour, mix well. Stir in vanilla and nuts. Pour into lightly greased 8 x 8-inch pan. Bake at 350 degrees for 35 minutes or until surface springs back when gently pressed.

Minister's Favorite Brownies 3/4 cup flour 1/8 tsp. salt 1/2 tsp. baking powder 1/2 cup chopped nuts 1/4 cup fat 1 cup sugar 2 eggs, beaten 1/4 cup milk 2 squares bitter chocolate, melted 1 tsp. vanilla M ix flour, salt and baking powder. Stir 1/2 tsp. flour mixture into chopped nuts. Cream fat, add sugar gradually and cream well. Add eggs and mix well. Add milk, stir. Add chocolate, stir. Add flour mixture, stir thoroughly. Add nuts and vanilla. Spread evenly in 8 x 8-inch pan lined with wax paper. Bake at 325 degrees for 50 - 60 minutes. Remove from oven, cut into 16 squares. Turn out onto rack and strip off wax paper.

Molasses Brownies 1-1/3 cups sweetened condensed milk 1/4 cup molasses 2 cups graham cracker crumbs 1 cup chopped nuts M ix condensed milk and molasses in heavy pan and cook over low heat 5 minutes or until mixture thickens, stirring constantly. Remove from heat; add graham cracker crumbs and nuts. Blend thoroughly. Spread mixture in 6 x 10-inch pan lined with greased paper. Bake at 350 degrees for 15 minutes or until brown. Remove from pan immediately; strip off paper and cut in squares. Delicious with vanilla ice cream.

Old Fashioned Brownies 4 squares unsweetened chocolate 2 sticks butter 4 eggs 2 cups sugar 2 tsp. vanilla 2 cups nuts, chopped 1-1/2 cups flour M elt chocolate and butter in saucepan, stirring constantly. Beat eggs and sugar together, combine with chocolate. Add vanilla and nuts. Add flour last. Beat well. Spread evenly in a greased 9 x 13inch pan and bake at 350 degrees for 25 - 35 minutes.

One Pan Brownies 1/3 cup margarine 2 oz. unsweetened chocolate 2 eggs 1 cup sugar 1 tbsp. corn syrup 1 tsp. vanilla 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. salt 2/3 cup walnuts (optional) In a saucepan, heat margarine and chocolate over low heat, stirring constantly until melted. Cool. Beat in eggs, one at a time, until blended. Add sugar, corn syrup and vanilla; mix. Sift dry ingredients into mixture; mix well. Add nuts if desired. Pour into 8 x 8-inch pan and bake at 350 degrees for 35 minutes.

Rich Brownies 3/4 cup shortening 1-1/2 cups sugar 3 eggs 2-1/2 squares chocolate, melted 1 cup flour, sifted 1/2 tsp. salt 1 tsp. vanilla 1/2 cup chopped nuts Blend shortening, sugar and eggs. Add chocolate, dry ingredients, vanilla and nuts. Bake at 375 degrees for 25 - 30 minutes.

Swedish White Brownies 2 eggs 1 cup sugar Pinch of salt 1/2 cup melted butter 1 cup flour 1 tsp. almond extract Chopped pecans Beat together eggs, sugar and salt. Add melted butter, flour and almond extract. Spread into a greased 8 or 9-inch square pan. Sprinkle generously with sugar and chopped pecans. Bake at 325 degrees for 30 minutes. Cool and cut into squares.

Toll House Brownies 3-1/4 cups flour 1-1/2 tsp. baking soda 1 tsp. salt 1-1/2 cups margarine or butter 1 cup sugar 1 cup brown sugar 1 tsp. vanilla 1 tbsp. water 3 eggs 1 cup walnuts, chopped 12 oz. chocolate bits Sift flour, baking soda and salt together; set aside. Blend margarine with sugars, vanilla and water. Beat in eggs and nuts. Add flour mixture and chocolate bits; mix well. Spread in two 11 x 15-inch greased pans and bake at 350 degrees for 25 minutes. Cut in squares when cool.

Chocolate Chip Cookies Almond Chip Drops Apple Treasure Cookies Cherry Chocolate Chip Cookies Chocolate Chip Cookies Chocolate Chocolate Chips Giant Chewy Chocolate Chip Cookies Two-Two-Two Chocolate Chip Cookies Ultimate Chocolate Chips Zucchini - Granola Cookies

Almond Chip Drops 3/4 cup butter, softened 1/2 cup sugar 1 egg 1 tsp. almond extract 1/2 tsp. vanilla 2 cups sifted flour 6 oz. chocolate bits 1 cup chopped, unblanched almonds Beat butter and sugar in a large bowl until light. Add egg, beating well. M ix in the almond extract and vanilla, then the flour, until well blended. Stir in chocolate bits and almonds. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12 - 14 minutes.

Apple Treasure Cookies 1 cup shortening 1-1/2 cups packed brown sugar 1/4 cup light molasses 3 eggs 3-1/2 cups flour 1/2 tsp. salt 1 tsp. baking soda 3 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. nutmeg 1 cup chopped peanuts 1 cup finely chopped apple 6 oz. chocolate bits Cream shortening and sugar until light and fluffy. Add molasses, add unbeaten eggs one at a time. Beat well after each. Combine dry ingredients and add; mix lightly. Stir in peanuts, apples and bits. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 12 - 15 minutes. M akes 5 - 6 dozen.

Cherry Chocolate Chip Cookies 1/2 cup margarine 1/2 cup sugar 1/2 cup packed brown sugar 1 egg, beaten 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1/4 cup milk 6 oz. semi-sweet chocolate bits 1/2 cup chopped maraschino cherries 1/2 cup chopped nuts Cream margarine and sugars. Blend in egg and vanilla. Sift together dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips, cherries and nuts. Place rounded teaspoonfuls of dough on greased cookie sheets. Bake at 375 degrees for 10 - 12 minutes. M akes 4 dozen.

Chocolate Chip Cookies 1-1/4 cups shortening 3/4 cup sugar 3/4 cup brown sugar 2 eggs 2 tsp. vanilla 2 cups flour 1 tsp. baking soda 12 oz. chocolate bits 1/4 cup hot water Cream shortening and sugars. Beat in eggs and vanilla. Sift together the flour and soda. Stir into mixture. Add chocolate bits and stir in hot water. Drop by teaspoonfuls on cookie sheets. Bake at 350 degrees for 12 - 15 minutes. Cookies will be thin and crisp.

Chocolate Chocolate Chips 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup butter 2-1/2 oz. unsweetened chocolate 2 medium eggs 1-1/2 cups sugar 2 tsp. vanilla 1/2 cup sour cream 1-1/2 cups semi-sweet chocolate bits 1 cup chopped walnuts Combine flour, baking powder, baking soda and salt and mix thoroughly with a wire whisk; set aside. Combine butter and unsweetened chocolate in saucepan over medium-low heat stirring constantly until completely melted. With an electric mixer, beat eggs, sugar and vanilla until blended. Add chocolate mixture. Add dry ingredients, 1/3 at a time, alternating with sour cream, mixing well after each addition. Stir in chocolate bits and walnuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees for 12 - 14 minutes. Cool on racks.

Giant Chewy Chocolate Chip Cookies 1/2 cup soft butter 6 tbsp. sugar 6 tbsp. light brown sugar, packed 2 tsp. vanilla 1 tbsp. water 1 egg 1 cup flour, scant 1/2 tsp. baking soda 1/2 tsp. salt 6 oz. chocolate bits Combine ingredients in mixing bowl. Stir with a wooden spoon to barely blend. (Butter may not be too well combined.) Drop by rounded serving spoonfuls, the size of golf balls, onto greased cookie sheet. Six should fit on a large cookie sheet. Bake at 325 degrees for 10 - 14 minutes. Cookies should have puffed, then fallen flat and turned golden brown. Remove from oven and leave on cookie sheet 3 minutes before removing to cool.

Two-Two-Two Chocolate Chip Cookies 2 sticks butter 2 cups brown sugar 2 eggs 1 tsp. vanilla 2-1/2 cups flour 1/2 tsp. baking soda 12 oz. chocolate bits Cream the butter and sugar together. Add the eggs and vanilla and beat well. Sift the flour and baking soda into the mixture. Add the chocolate bits and mix well. Drop teaspoonfuls onto cookie sheets and bake at 350 degrees for 10 minutes. Too - too - too good!

Ultimate Chocolate Chips 1 cup softened butter 1 cup sugar 1 cup light brown sugar 3 eggs 1 tsp. vanilla 2 cups flour 2-1/2 cups quick cooking oats, pulverized in food processor or blender 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 12 oz. semi-sweet chocolate bits 12 oz. milk chocolate bits 1-1/2 cups walnuts or macadamia nuts, coarsely chopped In a large mixing bowl, cream together butter and sugars. Add eggs and vanilla, mix well. In a separate bowl, mix together flour, oatmeal, salt, baking powder and baking soda. Combine both mixtures. Add bits and nuts, mix well. M ake golf-ball sized mounds of dough and bake on ungreased cookie sheet at 375 degrees for 10 minutes exactly.

Zucchini - Granola Cookies 3/4 cup butter, softened 1-1/2 cups brown sugar 1 egg 1 tsp. vanilla Grated rind of 1 orange 3 cups grated zucchini 3 cups flour 1 tsp. baking soda 1 tsp. salt 3 cups granola 1 cup butterscotch or chocolate bits Cream butter and sugar in large bowl; add egg, vanilla, orange rind and zucchini. Stir in flour, baking soda and salt. Add granola; mix. Stir in bits. Dough will be sticky. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 - 15 minutes.

Cookie Balls Chocolate Balls Chocolate Dips Chocolate Snowballs Honey Pecan Balls Kentucky Bourbon Balls Nut Balls Snowball Delights

Chocolate Balls 3 squares unsweetened chocolate 1 can condensed milk 2 tbsp. light corn syrup 2 tsp. vanilla 3-1/2 cups shredded coconut Confectioners sugar M elt chocolate in double boiler. When cooled, add milk, syrup and vanilla; mix well. Add coconut and mix well. If the mixture is too moist add another cup of coconut. Refrigerate overnight. Roll dough into small balls and bake on a lightly greased cookie sheet at 275 degrees for 10 minutes. When cold, roll in confectioners sugar.

Chocolate Dips 2 cups flour 1/2 tsp. salt 1 cup shortening 1/2 cup confectioners sugar 2 tsp. vanilla 1 cup uncooked quick rolled oats Nut meat halves 2 pkg. semi-sweet chocolate bits 1/4 cup milk Chopped nuts or shredded coconut (optional) Sift flour with salt. M ix shortening, sugar and vanilla until creamy. Add flour mixture; mix well. M ix in oats. Dough will be quite stiff. Shape into balls with a nut half in the center. Bake on ungreased cookie sheet at 325 degrees for 25 - 30 minutes. M elt chocolate with milk in a double boiler. Dip top of each cookie in chocolate; then, if desired, dip in chopped nuts or coconut. Let cool on rack. M akes 3 dozen.

Chocolate Snowballs 2 cups sifted flour 1/2 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 3/4 cup butter or margarine 3/4 cup firmly packed brown sugar 2 squares unsweetened chocolate, melted 1 egg 1/4 cup milk 1 tsp. vanilla Confectioners sugar M easure flour, baking powder, soda and salt into sifter. In a medium bowl, cream butter with sugar until light. Beat in chocolate, egg, vanilla and milk. Sift in dry ingredients, a little at a time, blending well to make a stiff dough. Chill overnight or until firm enough to handle. Roll dough, a teaspoonful at a time, into marble-size balls and place on ungreased cookie sheet. Bake at 350 degrees for 8 minutes or until tops are cracked. Remove carefully from cookie sheets and roll in confectioners sugar while still hot. Cool on racks then roll again in confectioners sugar.

Honey Pecan Balls 1 cup butter 1/4 cup honey 1/2 tsp. salt 2 tsp. vanilla 3 cups flour 1 cup finely chopped pecans Confectioners sugar Cream butter with honey. Add salt, vanilla, flour and nuts. M ix thoroughly; roll into small balls. Bake at 300 degrees for 20 minutes, until light brown. Roll in confectioners sugar while still warm.

Kentucky Bourbon Balls 1/4 lb. butter 2 lbs. confectioners sugar 3/4 cup 100-proof (or better) bourbon whiskey 2 cups chopped pecans 6 squares or more unsweetened chocolate 1/2-inch square of paraffin Combine butter and sugar until the consistency of tiny grains of meal. Add bourbon, a little at a time, mixing well. Add pecans. Roll into 3/4-inch balls. Place balls on cookie sheet and freeze overnight. M elt chocolate and paraffin; keep hot over a pan of water. With a fork, dip bourbon balls into the chocolate and put on waxed paper to cool.

Nut Balls 1/2 cup butter 1/4 tsp. salt 2 tbsp. sugar 1-1/4 cups cake flour 1 cup pecans, chopped 1 tsp. vanilla Confectioners sugar M ix together butter, salt and sugar. Add sifted flour, chopped nuts and vanilla. M ix until dough is stiff. Roll in balls the size of a walnut. Bake on ungreased cookie sheet at 300 degrees for 30 minutes. When cool, roll in confectioners sugar.

Snowball Delights 1 cup margarine, softened 1/2 cup confectioners sugar 1/2 tsp. vanilla 1-3/4 cups sifted flour 1/2 cup finely chopped nuts Cream softened margarine and sugar. Work in vanilla, flour and nuts. Shape in small balls. Place on lightly greased baking sheet. Bake at 350 degrees for 20 minutes. When cool, roll in confectioners sugar.

Ginger and Molasses Cookies Chewy Ginger Cookies Ginger Cookies Ginger Creams Gingerbread Cookies Gingersnaps M aine M olasses Cookies M olasses Cookies M olasses Drop Cookies M olasses Sugar Cookies Snack Time M olasses Cookies Soft M olasses Cookies

Chewy Ginger Cookies 1 cup shortening 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 cup sugar 1 egg, well beaten 1 cup molasses 1/4 cup sour milk 4 cups sifted flour Combine shortening, salt, baking soda and spices; blend. Add sugar and cream well. Add egg and mix thoroughly. Add molasses and sour milk, then flour; blend well. Drop from tip of teaspoon onto greased cookie sheet. Flatten cookies with the bottom of a glass dipped in sugar. Bake at 350 degrees for 12 minutes. M akes 5 dozen.

Ginger Cookies 3/4 cup shortening 1 cup sugar 1/2 tsp. vanilla 1/4 tsp. lemon extract 1 egg 1/4 cup molasses 2-1/4 cups flour 2 tsp. baking soda 1/2 tsp. ground cloves 1/2 tsp. ginger 1 tsp. cinnamon Cream together shortening, sugar, vanilla and lemon extract. Add egg and molasses; mix. Sift together dry ingredients; blend into mix. Chill dough. Roll in one-inch balls and roll in sugar. Bake at 350 degrees for 8 - 10 minutes.

Ginger Creams 2 cups sugar 1 cup shortening 2 cups sour cream 4 tsp. baking soda 4 eggs 1 cup molasses 1/2 tsp. salt 1 tsp. ginger 2 tsp. cinnamon 5-1/2 cups flour Frosting Cream the sugar and shortening. Add the sour cream, baking soda, eggs and molasses; beat well after each addition. Sift together the dry ingredients and add, stirring well. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake at 375 degrees for 10 - 11 minutes. When cool join 2 cookies together with your favorite frosting to make a cookie sandwich. M akes about 5 dozen double cookies.

Gingerbread Cookies 1 cup vegetable shortening 2 cups old fashioned molasses 1/2 cup warm water 8 cups all-purpose flour 1/4 cup sugar 1 tsp. baking soda 1 tbsp. baking powder 1 tbsp. ginger 1-1/4 tsp. salt M elt the shortening and add molasses and water. M ix in all of the remaining ingredients and beat until smooth. Chill dough for several hours or overnight. Roll and cut into shapes. Bake at 350 degrees for 12 minutes.

Gingersnaps 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses 2 cups sifted flour 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. ginger Cream shortening and sugar. Beat in egg, add molasses and dry ingredients. Roll into one-inch balls. Roll balls in sugar and place on cookie sheet. Bake at 375 degrees for 15 - 18 minutes. M akes 2.5 dozen.

Maine Molasses Cookies 1/2 cup butter 1/2 cup brown sugar 1 egg 1 cup molasses 2-1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1/2 tsp. ginger 1/2 tsp. nutmeg 1 tsp. cinnamon 1/2 cup sour milk M ix butter, sugar and egg thoroughly. Add molasses. Sift together the dry ingredients and stir in with sour milk, making a stiff dough. Chill about 2 hours. Roll out 1/4-inch thick and cut with cookie cutters. Bake at 350 degrees for 10 minutes.

Molasses Cookies 3/4 cup shortening 1 cup sugar 1 egg 1/4 cup molasses 2-1/4 cups flour 1-1/2 tsp. baking soda 1-1/2 tsp. cinnamon 1-1/2 tsp. ginger 1-1/2 tsp. ground cloves (optional) 1/2 tsp. salt Cream together shortening, sugar, egg and molasses. Sift together dry ingredients and add to mixture. M ake into small balls and place on greased cookie sheet. Lay waxed paper over balls, flatten with bottom of tumbler holding cold water (an inch of water is enough). Bake at 350 degrees for 15 minutes. M ake 4 dozen.

Molasses Drop Cookies 1/2 cup butter 1 cup sugar 2 eggs, well beaten 1/2 cup molasses 1 cup chopped raisins 1/2 cup chopped nuts 3 cups flour 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1 tsp. baking soda 1/2 cup water Cream butter; add sugar and cream well. Add and beat in eggs and molasses. Add raisins and nuts. Sift together dry ingredients; add to mix with water. Stir together well. Chill dough, then drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for about 10 minutes. M akes 4 dozen.

Molasses Sugar Cookies 3/4 cup oil 1 cup sugar 1/4 cup molasses 1 egg, beaten 2-1/4 cups flour 2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cloves 1 tsp. ginger 1 tsp. cinnamon M ix oil, sugar, molasses and egg. Combine dry ingredients and add. Chill dough for one hour. Shape into one-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 8 - 10 minutes.

Snack Time Molasses Cookies 1/2 cup sifted flour 3/4 tsp. baking soda 1/2 tsp. salt 1/2 cup butter 3/4 cup sugar 1 egg 1/4 cup molasses 1/2 cup coconut, coarsely cut 1/2 cup chopped walnuts Sift together flour, baking soda and salt; set aside. Cream butter, gradually adding sugar, creaming well. Add egg and molasses; beat well. Blend in the dry ingredients. M ix thoroughly. Add coconut then nuts; mix well. Drop by teaspoonful on cookie sheet. Bake at 375 degrees for 8 - 10 minutes. M akes 3 dozen.

Soft Molasses Cookies 1 cup melted shortening 1 cup sugar 2 eggs, well beaten 1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg 2 tsp. baking soda 4 cups flour 1 tsp. salt 1/2 cup molasses 1/2 cup milk 1 cup chopped raisins (optional) M ix sugar, shortening and eggs. Combine spices, mix with remaining dry ingredients and add alternately with molasses and milk to the first mixture. Add raisins if desired. Drop by teaspoonfuls onto a cookie sheet, sprinkle tops with sugar and bake at 375 degrees for about 10 minutes.

Holiday Cookies Almond Christmas Balls Candy Cane Cookies Christmas Butter Cookies Christmas Cookies Chrabeli - Swiss Christmas Cookies Easter Calla Lily Cookies Lucy's Christmas Cookies M other's Christmas Cookies Swedish Christmas Cookies

Almond Christmas Balls 1 cup butter or margarine 1/4 cup sugar 2 cups flour 1 cup ground almonds 1 tsp. vanilla M araschino cherries Red and green jello powder (i.e. cherry and lime) Cream butter with sugar until fluffy. Add flour, almonds and vanilla. M ix well with your hands. Take a heaping teaspoonful of dough and start to form into a ball. Push in a cherry and roll again in your hands to form a perfect ball. Bake on a greased cookie sheet at 325 degrees for about 35 minutes. Roll in jello powder while still hot.

Candy Cane Cookies 2/3 cup butter 1 cup sugar 1 egg 1 tsp. vanilla 1/4 tsp. salt 1/2 tsp. baking soda 1-3/4 cups flour Cream butter, sugar and egg; add vanilla. Stir in sifted dry ingredients. Chill dough about one hour. Roll small portions of dough into pencil-shaped portions about 5-inches long. Place on greased cookie sheets and bend strips at the top into the shape of a candy cane. Bake at 350 degrees for 12 minutes. Cool and decorate with tinted frosting or colored sugar. M akes 5 dozen.

Christmas Butter Cookies 2 sticks butter 1-1/2 cups confectioners sugar 1 egg 1 tsp. vanilla 2-1/2 cups flour 1 tsp. baking soda 1 tsp. cream of tartar 1/4 tsp. salt Colored sugars (optional) Cream butter, add sugar gradually. Add egg and vanilla; beat well. Sift together dry ingredients. Blend into creamed mixture. Roll out and cut with cookie cutters. Sprinkle tops with colored sugar if desired. Bake on ungreased cookie sheet at 350 degrees for 9 - 10 minutes.

Christmas Cookies 1 cup butter 1-1/2 cups sugar 2 eggs, beaten 2 tsp. vanilla 5-1/2 cups flour 1 tsp. baking powder 1/2 tsp. salt Cream butter; add sugar gradually. Beat until light; add eggs and vanilla. Sift flour and measure. Add baking powder and salt and sift again. Combine and chill for 2 or 3 hours. Roll very thin, cut out, and bake at 400 degrees for 6 - 10 minutes. Sprinkle with colored sugar if desired.

Chrabeli - Swiss Christmas Cookies 4 eggs 1 lb. confectioners sugar 2 tbsp. anise seeds 1 tbsp. Kirsch or cognac 1 lb. sifted flour Beat the eggs and sugar together until foamy. Add the anise and Kirsch. Add the flour and mix well. Cool in the fridge. Roll out 1/2-inch thick and cut into finger-shape rolls about 2.5-inches long. Take a pointed knife and make 2 cuts on the side so you can bend the dough easily into a crescent. Put on ungreased cookie sheets. Cover with a towel and leave overnight. Bake at 325 degrees for 10 minutes. Cookies should be very light in color, not brown.

Easter Calla Lily Cookies 3 eggs 1 cup sugar 2 tbsp. cold water 1 cup flour 1 tsp. baking powder Sweetened whipped cream Beat eggs slightly, add sugar, water, flour and baking powder. Beat 3 minutes. Drop by teaspoonful on greased and floured cookie sheet. Bake at 350 degrees for 6 minutes. While hot, roll into shape of calla lilies and fasten with toothpick. When cold remove toothpicks, fill with whipped cream.

Lucy's Christmas Cookies 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 3/4 cup whiskey 1-1/2 lbs. raisins 1-1/2 lbs. pecans 1/2 lb. citron 4 cups flour 1 tsp. baking soda combined with 2 tbsp. milk 4 eggs 1-1/2 cups sugar 1 cup molasses Put cinnamon, cloves and nutmeg in whiskey; set aside. M ix raisins, pecans and citron with one cup flour; set aside. Beat eggs, add sugar and molasses. Add remaining 3 cups flour, alternately with whiskey and milk mixtures. Add the fruit and nuts last. M akes a very stiff dough. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325 degrees for about 20 minutes or until medium brown.

Mother's Christmas Cookies 1 lb. butter 2 cups sugar 1 tsp. vanilla 1 tbsp. brandy 2 eggs, separated 3 cups flour Cream butter thoroughly; add sugar and flavorings. Add egg yolks and flour. Knead until completely mixed. Chill overnight. Remove and knead again until soft enough to work with. Roll very thin on floured board. Cut with cookie cutters and brush with egg white. Decorate with colored sugar, etc. if desired. Bake on ungreased cookie sheet at 375 degrees for 10 minutes, until delicately browned. M akes 10 -12 dozen.

Swedish Christmas Cookies 1 cup molasses 5/8 cup light brown sugar 1-1/4 cups shortening 2 unbeaten eggs 2 tsp. ground cloves 1 tbsp. finely chopped orange peel 7 cups flour 2 tsp. baking soda 2 tbsp. lukewarm water Heat molasses and add sugar. When sugar is dissolved and molasses is still warm, stir in shortening, eggs, cloves and orange peel. Pour into a mixing bowl and stir with a wooden spoon until well blended. Stir in 4 cups of the flour. Dissolve baking soda in water and stir into the mixture. Work in most of the remaining flour leaving about 1/2 cup to flour the board. Chill dough, then roll out 1/8-inch thick and cut with cookie cutters. Bake on a greased cookie sheet at 425 degrees for 5 minutes. Decorate as desired. If frosting is preferred blend 1/2 cup of confectioners sugar with 1/2 slightly beaten egg white. M akes about 8 dozen.

Macaroons and Meringues Beacon Hill Cookies Brown Sugar M eringues Chocolate Bits M acaroons Chocolate Chip M eringue Cookies Chocolate M acaroons Corn Flake M acaroons Forgotten M eringues M acaroon Kiss Cookies M eringue Bits M eringue Teasers Nutaroons Oatmeal M acaroons Teatime M acaroons

Beacon Hill Cookies 1/8 tsp. salt 2 egg whites 1/2 cup sugar 1/2 tsp. vinegar 1/2 tsp. vanilla 1/2 cup sweetened shredded coconut 1/4 cup chopped walnuts 6 oz. semi-sweet chocolate bits, melted Add the salt to the egg whites and beat until foamy throughout. Add sugar very gradually, beating well after each addition. Continue beating until stiff peaks form. Add vinegar and vanilla; beat well. Fold in the coconut, nuts and melted chocolate. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 minutes.

Brown Sugar Meringues 2 egg whites 2 cups sifted light brown sugar 1 tsp. vanilla 3 cups broken pecans Beat egg whites until stiff. Fold in sugar, a little bit at a time. Add the vanilla and nuts. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 300 degrees until light brown, about 20 minutes. M akes 2 dozen.

Chocolate Bits Macaroons 1 egg white 2/3 cup sugar 1/4 tsp. salt 6 oz.. chocolate bits 1/2 tsp. vanilla Beat egg white very stiff. Beat in sugar slowly. Fold in salt, chocolate bits and vanilla. Drop on greased cookie sheet by teaspoonfuls. Bake at 325 degrees for 10 - 12 minutes.

Chocolate Chip Meringue Cookies 2 egg whites 1 tsp. vanilla 1/8 tsp. cream of tartar 1/8 tsp. salt 1/2 cup sugar 1/2 cup chocolate bits Colored sugar or nut halves (optional) Cover 2 cookies sheets with foil or brown paper; grease. Put egg whites in mixing bowl with vanilla, cream of tartar and salt. Beat on high speed until stiff but not dry. Gradually add sugar. Beat until stiff peaks form, then fold in chocolate bits. Heap by teaspoonful onto cookie sheets. Top with sprinkled colored sugar or nut half, if desired. Bake at 300 degrees for 20 - 25 minutes until peaks are golden. Butterscotch bits can be substituted for chocolate if desired. M akes about 25 cookies.

Chocolate Macaroons 2 egg whites 1/2 cup sugar 1/4 tsp. salt 1/2 tsp. vanilla 6 oz. chocolate bits, melted 1-1/2 cups shredded coconut Beat egg whites, sift in sugar, beating after each addition. Beat until stiff peaks form. Add salt and vanilla; fold in melted bits and coconut. Drop on parchment paper lined cookie sheet. Bake at 350 degrees for 20 minutes. Cool before removing.

Corn Flake Macaroons 2 egg whites 1 cup sugar 1 cup shredded coconut 2 cups corn flakes 1/2 tsp. almond extract 1/2 tsp. vanilla Beat egg whites until stiff peaks form. Add remaining ingredients; blend. Drop from tip of spoon on greased cookie sheet and bake at 350 degrees for 20 minutes.

Forgotten Meringues 2 egg whites 3/4 cup sugar 1 cup chocolate bits 1 cup Rice Krispies Beat egg whites until stiff. Gradually add sugar, continuing to beat. Fold in chocolate bits and cereal. Drop by spoonfuls onto ungreased cookie sheet. Place in 350 degree oven, close door, then turn oven off. Leave in oven for at least 6 hours or overnight.

Macaroon Kiss Cookies 1/3 cup margarine 3 oz. cream cheese 3/4 cup sugar 1 egg yolk 2 tsp. almond extract 2 tsp. orange juice 1-1/4 cups flour 1/4 tsp. salt 5 cups flaked coconut 9 oz. pkg. chocolate kisses M ix all together, except for 2 cups of coconut and the chocolate kisses. Form into small balls and roll in the reserved coconut. Bake at 350 degrees for 10 minutes. Remove from oven, transfer to rack and immediately press an unwrapped chocolate kiss on the top of each macaroon.

Meringue Bits 2 egg whites 1/4 tsp. cream of tartar 1/4 tsp. salt 1/2 cup sugar 1 tbsp. instant coffee granules 1/2 tsp. vanilla 6 oz. chocolate bits Beat egg whites until foamy. Add cream of tartar and salt. Beat one more minute. M ix sugar and instant coffee then add to egg whites one tablespoonful at a time. When stiff, fold in vanilla and chocolate bits. Drop by spoonfuls on well-greased cookie sheet. Bake at 300 degrees for 30 minutes.

Meringue Teasers 2 egg whites, slightly beaten 2/3 cup sugar 1 tsp. vanilla Pinch of salt 6 oz. chocolate bits 1 cup chopped nuts Beat egg whites in a bowl until foamy. Gradually beat in sugar until stiff peaks form. Add vanilla and salt. Stir in chocolate bits and nuts. Drop by teaspoonfuls onto foil-covered cookie sheets. Place in 350 degree oven and then turn oven off. Do not open oven door for at least 6 hours or overnight.

Nutaroons 1/4 cup shortening 3/4 cup sugar 1 egg 1 cup chopped peanuts 1/4 tsp. almond extract 5 cups corn flakes Blend shortening and sugar thoroughly. Add egg and beat well. Add peanuts, extract and corn flakes; mix well. Press into the bowl of a tablespoon and drop on a lightly greased cookie sheet. Bake at 350 degrees for 12 - 15 minutes.

Oatmeal Macaroons 1/2 cup margarine 1 cup light brown sugar 1 egg, separated 2 cups quick oats 1 tsp. vanilla Cream margarine and sugar. Add egg yolk. Stir in oats and vanilla. Fold in well-beaten egg white. Drop from teaspoon onto greased cookie sheet. Bake at 250 degrees for 40 minutes. Cool before removing from cookie sheet.

Teatime Macaroons 2 egg whites 1/4 tsp. salt 3/4 cup sugar 1/2 cup crunchy peanut butter Beat egg whites with salt; add sugar gradually. Beat until stiff peaks are formed. Fold in peanut butter. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325 degrees for 20 minutes total, placing sheet on top rack for first 10 minutes.

No-Bake Cookies Christmas No-Bake Rum Cookies No-Bake Chocolate Oatmeal Cookies No-Bake Cocoa - Oatmeal Cookies No-Bake Peanut Butter Cookies No-Bake Peanut Butter - Honey Balls No-Bake Penuche Cookies No-Bake Quickies Peanut Butter Squares Snowballs Unbaked Fudge Cookies

Christmas No-Bake Rum Cookies 3 cups crushed vanilla wafers 1 cup confectioners sugar 1-1/2 cups finely chopped nuts 1-1/2 tbsp. cocoa powder 2 tbsp. white corn syrup 1/2 cup rum M ix thoroughly and form into small balls. Roll in confectioners sugar or leave plain. Refrigerate until ready to serve. Flavor improves as they age.

No-Bake Chocolate Oatmeal Cookies 2-1/2 cups sugar 1/2 cup cocoa 1/2 cup milk 1 stick margarine 1/2 cup peanut butter 2 cups quick oats In saucepan combine sugar and cocoa; add milk and margarine. Cook one minute then remove from heat. Add peanut butter and oats. Drop by spoonfuls onto waxed paper. Let cool.

No-Bake Cocoa - Oatmeal Cookies 2 cups sugar 1/2 cup milk 1/4 lb. butter 4 tbsp. cocoa 3 cups oatmeal 1 tsp. vanilla Put sugar, milk, butter and cocoa in a saucepan; bring to a boil and boil for 10 minutes. Remove from heat, add remaining ingredients and drop by teaspoonfuls onto waxed paper. Let set.

No-Bake Peanut Butter Cookies 1/2 cup peanut butter 1/4 cup butter 16 large marshmallows 1 cup quick oatmeal 1/2 cup coconut M elt peanut butter, butter and marshmallows over low heat. Stir until mixture is smooth. Remove from heat and stir in oatmeal and coconut. Drop by teaspoonfuls on wax paper and chill.

No-Bake Peanut Butter - Honey Balls 1 cup nonfat dry milk 1/2 cup peanut butter 1/2 cup honey 1/2 cup graham cracker crumbs Optional: chopped nuts, confectioners sugar, chocolate sprinkles In small bowl, mix milk, peanut butter, honey and graham cracker crumbs until blended. Shape into one-inch balls. Wonderful plain or roll in one of the optional coatings. Chill. M akes 2 dozen.

No-Bake Penuche Cookies 1 lb. light brown sugar 1/3 cup evaporated milk 1 stick margarine, melted 1 tsp. vanilla 2-1/2 cups rolled oats Add sugar and milk to melted margarine and boil exactly 2-1/2 minutes. Add vanilla and oats. Drop by teaspoonfuls onto waxed paper.

No-Bake Quickies 6 oz. pkg. chocolate bits 3 tbsp. peanut butter 1-1/2 cups corn flakes M elt chocolate bits in double boiler. Add peanut butter, remove from heat. Add corn flakes. Drop on buttered cookie sheet. Cool quickly in refrigerator. Remove from fridge as soon as cookies are cold.

Peanut Butter Squares 2 sticks margarine, melted 1 lb. confectioners sugar 1 lb. jar chunky peanut butter 2 cups graham cracker crumbs 1/4 cup margarine 6 oz. chocolate bits Combine margarine, sugar, peanut butter and crumbs. Spread on bottom of 9 x 13-inch pan. Combine 1/4 cup margarine and chocolate bits in small saucepan and heat over low heat until melted. Spread over mixture in pan like frosting. Refrigerate15 minutes and cut into squares.

Snowballs 6 oz. semi-sweet chocolate bits 1/3 cup evaporated milk 1 cup sifted confectioners sugar 1/2 cup chopped walnuts 1-1/4 cups flaked coconut Combine chocolate and milk in top of double boiler. Heat over hot water until chocolate melts, stirring to blend. Remove from heat, stir in sugar and nuts. Cool slightly, then form one-inch balls; roll in coconut.

Unbaked Fudge Cookies 2 cups sugar 1/2 cup milk 1/2 cup butter 1/2 cup cocoa powder Pinch of salt 1 tsp. vanilla 2-1/2 cups oatmeal 1/2 cup chopped nuts M ix and boil first 5 ingredients for 2 minutes. Do not overcook. Remove from heat and add vanilla, oatmeal and nuts. Stir thoroughly, drop by teaspoonful onto waxed paper. Let cool.

Oatmeal Cookies Banana Oatmeal Cookies Carrot Oatmeal Cookies Cowboy Cookies Dundee Cookies Fine Oatmeal Cakes M olasses Oatmeal Cookies Oatmeal Coffee Cookies Oatmeal Cookies Oatmeal Lace Cookies Oatmeal - Nut Crisps Quick Oatmeal Cookies Raspberry Oatmeal Lace Cookies Toll House Oatmeal Cookies

Banana Oatmeal Cookies 1-1/2 cups sifted flour 1 cup sugar 1/2 tsp. baking soda 1 tsp. salt 1/2 tsp. nutmeg 3/4 tsp. cinnamon 3/4 cup shortening 1 egg, beaten 1 cup mashed bananas 1-3/4 cups quick rolled oats 1/2 cup chopped nuts Sift together dry ingredients into mixing bowl. Cut in shortening. Add egg, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoonfuls about 1.5-inches apart onto ungreased cookie sheet. Bake at 400 degrees for about 15 minutes. Remove immediately from cookie sheets. M akes 3.5 dozen.

Carrot Oatmeal Cookies 1/3 cup shortening 1/3 cup sugar 1 egg 1/2 cup molasses 1/4 cup non-fat dry milk 1 cup sifted flour 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. baking soda 1/2 tsp. salt 1 cup grated carrots 1/4 cup raisins 1-1/4 cups rolled oats Cream together shortening, sugar, egg and molasses. Sift together dry milk, flour, spices, baking soda and salt. Stir into first mixture. Add carrots, raisins and oats. M ix well. Drop by teaspoonful onto greased cookie sheet. Bake at 400 degrees for 10 minutes.

Cowboy Cookies 1 cup shortening 1 cup sugar 1 cup light brown sugar 2 eggs 1-1/2 tsp. vanilla 1-1/2 cups flour 1 tsp. baking soda 1 tsp. salt 3 cups quick oatmeal 1 cup chopped pecans 6 oz. chocolate bits Cream together shortening and sugars until light and fluffy. Add eggs, one at a time, and vanilla; beat until well blended. Sift together dry ingredients and gradually add to the creamed mixture. Stir in oatmeal, pecans and chocolate bits, blending well. Drop by spoonfuls onto well greased cookie sheet. Bake at 350 degrees for 10 minutes or until golden brown. M akes 6 dozen.

Dundee Cookies 1 cup shortening 1 tsp. salt 1-1/2 tsp. baking soda 1 tsp. cinnamon 1 tsp. allspice 1 cup sugar 2 eggs, well beaten 2 cups rolled oats 1/2 cup raisins, chopped 1 cup nuts, chopped 3 cups flour, sifted 1/4 cup milk Combine shortening, salt, soda and spices. Add sugar and cream well. Add eggs and mix thoroughly. Add oats, raisins and nuts, mixing well. Add flour alternately with milk, blending thoroughly. Drop from a teaspoon onto a greased cookie sheet. Flatten slightly with spatula. Bake at 350 degrees for 12 - 15 minutes. Do not overbake. M akes 5 dozen.

Fine Oatmeal Cakes 2 cups standard oatmeal 1/2 tsp. baking soda 1/8 tsp. salt 2 tbsp. butter 1/2 cup milk Place oatmeal, soda and salt in a bowl. Cut in butter and blend, using fingers. Add enough milk to make soft dough. This amount varies depending on dryness of oatmeal. Stir in milk, then work with hands. Use oatmeal to flour board and rolling pin. Roll very thin. Cut in strips diagonally, making diamond shape pieces, or cut with cookie cutter. Bake on greased cookie sheet at 350 degrees about 8 minutes. Remove from sheet immediately with spatula.

Molasses Oatmeal Cookies 1 cup sifted all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. allspice 1/2 tsp. cinnamon 1/2 cup shortening 1/2 cup sugar 1 egg, unbeaten 1/2 cup molasses 1 cup raisins 2 cups rolled oats Sift together flour, soda, salt and spices; set aside. Cream shortening; beat in sugar gradually. Blend in egg and molasses; beat well. Stir in sifted dry ingredients. Fold in raisins and oats. Drop by teaspoonfuls on greased cookie sheet. Bake at 325 degrees for 12 - 15 minutes or until firm and brown. Let stand one minute, then remove to cooling rack. M akes 4 - 5 dozen.

Oatmeal Coffee Cookies 1/4 tsp. salt 1 cup sugar 3/4 tsp. cinnamon 2 cups flour, well sifted 1/4 tsp. ground cloves 2 cups oatmeal 3/4 tsp. baking soda 1 cup raisins, ground or chopped fine 2 eggs, well beaten 1 cup butter, melted 3 tbsp. strong coffee (liquid, not grounds) Combine all ingredients and mix well. Drop from teaspoon onto greased cookie sheet and bake at 350 degrees for about 12 minutes.

Oatmeal Cookies 1/2 cup soft shortening 1-1/4 cups sugar 2 eggs 3 tbsp. molasses 1-3/4 cups sifted flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2 cups rolled oats M ix together thoroughly shortening, sugar, eggs and molasses. Sift together and stir flour, baking soda, salt and cinnamon. Stir in oats. Drop rounded teaspoonfuls on greased cookie sheet. Bake at 400 degrees for 8 - 10 minutes. M akes 6 dozen.

Oatmeal Lace Cookies 2-1/2 cups uncooked oatmeal 2-1/4 cups light brown sugar 3 tbsp. flour 1/2 tsp. salt 1/2 lb. melted butter or margarine 1 slightly beaten egg 1 tsp. vanilla Combine oatmeal, sugar, flour and salt. Add melted butter, egg and vanilla. Drop small amount of dough - about the size of a dime from tip of spoon on slightly greased cookie sheet. Bake at 325 degrees for 6 minutes. Let stand one minutes and then remove quickly from pan.

Oatmeal - Nut Crisps 1/2 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp. vanilla 1/2 tsp. baking soda dissolved in 2 tsp. lemon juice 1-1/4 cups flour 1/2 tsp. salt 3/4 cups uncooked quick oats 1/2 cup walnuts, finely chopped 1/2 cup shredded coconut Cream together margarine, sugars, egg, vanilla and soda - lemon juice mixture. Then add, in order, flour, salt, oats, walnuts and coconut. Chill the dough for one hour, then roll into small marblesize balls. Place on ungreased cookie sheet; flatten with glass dipped in sugar. Bake at 375 degrees for 10 minutes. M akes 4 dozen.

Quick Oatmeal Cookies 1/2 cup sugar 1/2 cup brown sugar 1/2 cup shortening 1 egg 1 tbsp. milk 1 tsp. vanilla 1 cup sifted flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup oatmeal, uncooked M ix sugars, shortening, egg, vanilla and milk in large bowl. Beat until smooth. Sift together dry ingredients and add all at once to first mixture. Beat until smooth. Add oats, mix well. Drop from teaspoon onto greased cookie sheet. Bake on center rack at 350 degrees for 12 minutes or until light brown. Allow to stand 1 - 2 minutes then remove from cookie sheet.

Raspberry Oatmeal Lace Cookies 2 tbsp. raspberry jam 2 tbsp. light brown sugar 3 tbsp. unsalted butter 2 tbsp. flour 1/4 cup old-fashioned oats 1/8 tsp. salt In a saucepan, melt jam, sugar and butter. Bring to a boil, stirring constantly. M ix flour, oats and salt. Add to jam mixture; mix well. Drop by small teaspoonfuls, 3-inches apart, onto buttered cookie sheets. Bake at 350 degrees for 7 - 9 minutes. Let cool for 5 minutes and then remove to racks.

Toll House Oatmeal Cookies 3/4 cup sifted flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup soft butter or shortening 6 tbsp. sugar 6 tbsp. brown sugar 1/2 tsp. vanilla 1/4 tsp. water 1 egg 1 cup oatmeal, uncooked 6 oz. chocolate bits Sift together flour, soda and salt; set aside. Blend butter, sugars, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in oats and bits. Drop by rounded half teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 - 12 minutes. M akes approx. 50 cookies.

Peanut Butter Cookies Crunchy Peanut Cookies Double Peanut Butter Cookies Peanut Butter Chippers Peanut Butter Chocolate Chip Cookies Peanut Butter Cookies Peanut Butter Cookies II Peanut Butter Cookies III Peanut Butter Cookies IV Peanut Butter Drops Peanut Butter Kisses Peanut Butter Yo-Yos

Crunchy Peanut Cookies 1/2 cup butter 1/2 cup peanut butter 3/4 cup sugar 2 eggs 1/2 cup milk 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup salted peanuts 3 cups cornflakes Cream butter and peanut butter. Stir in sugar, eggs and milk. Sift together flour, baking powder and salt. Add to creamed mixture, beating until smooth. Fold in peanuts and cornflakes. Drop by heaping teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on rack.

Double Peanut Butter Cookies 12 oz. peanut butter bits 1-1/4 cups flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup butter, softened 1/4 cup sugar 1/4 cup packed brown sugar 1 egg M elt one cup of bits in double boiler until smooth. In small bowl, combine flour, baking soda, baking powder and salt; set aside. Cream butter and sugars until creamy. Add melted bits and egg. Beat until well blended. Gradually add dry ingredients. Stir in remaining bits. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 7 - 9 minutes.

Peanut Butter Chippers 14 oz. can condensed milk 1/2 cup creamy peanut butter 2 cups wheat flake cereal 6 oz. chocolate bits M ix milk and peanut butter until smooth. Stir in cereal and chocolate bits. Drop teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 - 12 minutes. Remove from cookie sheet and cool on rack.

Peanut Butter Chocolate Chip Cookies 1 cup butter or margarine 1 cup peanut butter 1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 2 cups all-purpose flour 1 tsp. baking soda 6 oz. chocolate chips Cream butter and peanut butter together. Gradually add sugars; cream until well blended. Add eggs, one at a time, and beat until smooth. Sift flour and baking soda into creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Bake at 325 degrees for 15 minutes.

Peanut Butter Cookies 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1/2 cup peanut butter 1 egg 1-1/4 cups flour 1/4 tsp. salt 1/2 tsp. baking soda Cream shortening, add sugars, cream well; add peanut butter, egg and sifted dry ingredients. Blend all together well. Shape dough in balls the size of a walnut. Bake at 350 degrees for 15 - 20 minutes.

Peanut Butter Cookies II 2 cups sifted flour 1 tsp. baking soda 1/2 tsp. salt 1 cup butter or margarine 1 cup sugar 1 cup brown sugar, packed 2 eggs, well beaten 1 cup peanut butter 1 tsp. vanilla 1/2 cup finely chopped peanuts Sift together flour, soda and salt; set aside. Cream butter and sugars together until light and fluffy. Then add eggs, peanut butter and vanilla. Add flour mixture and blend well; stir in peanuts. Shape into balls the size of a large marble and place on ungreased cookie sheet. Flatten with criss-crossed fork marks. Bake for 12 minutes at 375 degrees. M akes 10 dozen.

Peanut Butter Cookies III 3/4 cup shortening 1/2 cup sugar 1/2 cup molasses 1/2 cup peanut butter 1 egg 2 cups sifted flour 1/4 tsp. salt 1/4 tsp. baking soda 2 tsp. baking powder Cream together shortening and sugar until light and fluffy. Add molasses, peanut butter and egg; blend well. Sift together dry ingredients; stir into molasses mixture. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes.

Peanut Butter Cookies IV 1/2 cup shortening 3/4 tsp. salt 1 tsp. vanilla 2/3 cup peanut butter 1-1/3 cups brown sugar 2 eggs, well beaten 2 cups flour 2 tsp. baking powder 1/2 cup evaporated milk Combine shortening, salt, vanilla, peanut butter, sugar and eggs. Combine flour and baking powder and add alternately with evaporated milk to mix. Drop teaspoons of dough on greased cookie sheets an inch apart. Press fork criss-cross on top of each. Bake at 350 degrees for 12 - 15 minutes.

Peanut Butter Drops 1-1/2 cups sifted flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ginger 1 tsp. ground cloves 3/4 cup shortening 3/4 cup chunky peanut butter 1 cup firmly packed light brown sugar 2 eggs 2 tbsp. milk 1 cup salted Spanish peanuts Sift together dry ingredients; set aside. In large bowl, beat shortening, peanut butter and sugar until light and fluffy. Add eggs and milk. Beat until smooth. Stir in dry ingredients and peanuts until thoroughly combined. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes or until golden brown. Let stand one minute before removing to wire racks. M akes about 3 dozen.

Peanut Butter Kisses 1/2 cup peanut butter 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 tsp. vanilla 1-3/4 cups flour 1 tsp. baking soda 1/2 tsp. salt 2 tbsp. milk Chocolate kisses Combine peanut butter, shortening and sugars, blend until creamy. Add egg and vanilla. M ix flour, soda and salt, add with milk to mix. Stir well. Shape into teaspoon-size balls. Roll in sugar. Bake on ungreased cookie sheet at 375 degrees for 10 - 12 minutes. Top with a chocolate kiss immediately after baking.

Peanut Butter Yo-Yos 1/2 cup shortening (half butter or margarine, softened) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1-1/4 cups flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt Jelly or jam Thoroughly mix shortening, peanut butter, sugars and egg. Blend in remaining ingredients except jelly. Cover and chill. Shape into 3/4-inch balls and place on lightly greased cookie sheet. Do not flatten. Bake at 375 degrees for 8 - 10 minutes. When cool, put cookies together in pairs with jelly between. M akes about 4.5 dozen cookies.

Pecan Cookies Pecan Dreams Pecan Kisses Pecan Puffs Pecan Sandies Pecan Sticks Pecan Tassies Pecan Turtle Cookies Praline Cookies

Pecan Dreams 2 tbsp. butter or margarine 5 tbsp. flour 1/8 tsp. baking soda 1/8 tsp. salt 1 cup pecans, coarsely chopped 2 eggs 3/4 tsp. vanilla 1 cup firmly packed brown sugar Confectioners sugar M elt butter in an 8 x 8 x 2-inch pan; set aside. Blend the flour, soda and salt; stir in nuts, set aside. Beat eggs and vanilla until thick and piled softly. Add sugar gradually, beating thoroughly after each addition. Blend in dry ingredients and nuts. Turn into pan over the melted butter; do not stir. Bake at 350 degrees about 25 minutes. While still warm, cut into squares and roll in confectioners sugar.

Pecan Kisses 2 egg whites 2 cups confectioners sugar, sifted 1 tsp. vinegar 1 tsp. vanilla 2 cups pecan halves Beat egg whites until stiff but not dry. Gradually beat in sugar, vinegar and vanilla; carefully fold in pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325 degrees for 12 - 15 minutes or until firm. Cookies should remain light. Remove from cookie sheet at once. Cool. M akes 3.5 dozen.

Pecan Puffs 1/2 cup butter 2 tbsp. sugar 1 tsp. vanilla 1 cup chopped pecans 1 cup flour Confectioners sugar Cream butter and sugar; add vanilla, pecans and flour. M ix and roll into small balls. Bake at 300 degrees for 45 minutes. Roll puffs while hot in confectioners sugar, repeat when cool.

Pecan Sandies 1 cup butter 1/3 cup sugar 2 tsp. water 2 tsp. vanilla 2 cups sifted all-purpose flour 1 cup chopped pecans Confectioners sugar Cream butter and sugar; add water and vanilla; mix well. Blend in flour and nuts. Chill for 4 hours. Shape into balls. Bake on ungreased cookie sheet at 325 degrees for about 20 minutes. Remove from pan; cool slightly; roll in confectioners sugar. M akes 3 dozen.

Pecan Sticks 1/2 lb. butter 4 heaping tsp. confectioners sugar 1 tsp. water 1 tsp. vanilla 2 cups flour 1 cup chopped pecans Cream butter and sugar; add remaining ingredients in order. This makes a stiff dough. Take small amounts and roll between your hands about as thick as your little finger and 3-inches long. Place on cookie sheet and bake at 300 degrees for 30 minutes. Roll in confectioners sugar.

Pecan Tassies 1/2 lb. butter 6 oz. cream cheese 2 cups flour 2 eggs, beaten 2 tbsp. melted butter 1-1/2 cups light brown sugar, lightly packed 1/2 cup chopped pecans 1/2 cup chopped white raisins 1/2 tsp. vanilla Cream butter and cream cheese, add flour gradually. Divide into 24 balls and press firmly into small muffin tins, being sure there are no air spaces. Combine remaining ingredients and pour into unbaked shells. Bake at 350 degrees for 30 minutes.

Pecan Turtle Cookies 2 cups flour 1 cup brown sugar, packed 1/2 cup butter, softened 1 cup whole pecans 2/3 cup butter 1/2 cup brown sugar, packed 1 cup milk chocolate bits For crust combine first 3 ingredients; pack firmly into an ungreased 12 x 9-inch pan. Sprinkle pecans on top. For topping, combine 2/3 cup butter and 1/2 cup brown sugar and cook over medium heat until mixture begins to boil. Boil for about one minute. Pour over pecans. Bake at 350 degrees for 18 - 22 minutes or until layer of caramel is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate bits. Allow chips to melt before cutting into squares.

Praline Cookies 1/2 cup butter or margarine 1-1/2 cups dark brown sugar 1 egg 1 tsp. vanilla 1-1/2 cups sifted flour 1 cup chopped pecans Cream butter until light and fluffy. Add sugar gradually and beat until creamy. Add egg and vanilla and beat well. Add flour, 1/4 cup at a time, mixing until well blended. Stir in nuts. Shape dough into one-inch balls and place on greased cookie sheet 3-inches apart. Using the bottom of a glass or a fork, flatten balls to 1/3inch thickness. Bake at 375 degrees for about 10 minutes. M akes approximately 5 dozen.

Refrigerator Cookies Caramel - Nut Crispies Caramel Nut Slices Cheese Cookies Ginger Snaps Ice Box Cookies Nut Cookies Oatmeal Icebox Crispies Peanut Butter Honey Cookies Refrigerator Cookies

Caramel - Nut Crispies 1-3/4 cups sifted all-purpose flour 1/2 tsp. salt 1/4 tsp. baking soda 3/4 cup butter 1 cup brown sugar, packed 1/2 cup chopped nuts 1 tsp. vanilla Sift together flour, salt and soda; set aside. M elt butter in saucepan over low heat. Cool to lukewarm. Stir in brown sugar, nuts and vanilla. Add the dry ingredients; mix thoroughly. Divide the dough in half. Shape into two 8-inch long rolls. Wrap in waxed paper or aluminum foil. Chill at least one hour. Cut into 1/8-inch slices. Bake at 400 degrees on ungreased cookie sheet until delicately browned, about 5 - 8 minutes. M akes 4.5 dozen.

Caramel Nut Slices 1 cup soft shortening 2 cups packed brown sugar 2 beaten eggs 3-1/2 cups flour 1/2 tsp. salt (optional) 1 tsp. baking soda 1 cup walnuts, finely chopped Cream shortening with sugar. Add eggs and mix well. Add dry ingredients and blend well by hand. Add nuts. Form into a roll and wrap in waxed paper. Keep refrigerated until ready to bake. Slice thinly and bake on ungreased cookie sheet at 400 degrees until golden brown about 6 - 8 minutes. Cool on racks.

Cheese Cookies 2 cups grated cheddar cheese 1 cup soft butter 2 cups sifted flour 1 tsp. salt Cream the cheese and butter together. Add flour and salt and mix until dough is smooth and well blended. Shape dough into rolls about one-inch in diameter. Chill for 2 hours until dough is firm. Slice dough into thin rounds and place one-inch apart on ungreased cookie sheet. Bake at 350 degrees for 12 - 15 minutes.

Ginger Snaps 1/2 cup sugar 1/2 cup shortening 1/2 cup molasses 3/4 tsp. baking soda dissolved in 4 tbsp. warm water 3 cups flour 2 tsp. cinnamon 2 tsp. ginger 1/4 tsp. salt Cream sugar with shortening. Add molasses, then dissolved baking soda. (Don't worry if mix looks curdled.) Sift flour with remaining dry ingredients and add to first mixture. Form dough into 2 rolls and wrap in waxed paper. Chill overnight. Slice thinly with a sharp knife and bake at 350 degrees for 8 - 10 minutes.

Ice Box Cookies 1 cup butter or margarine 2 cups packed brown sugar 2 eggs, well beaten 3 cups flour Pinch of salt 1 tsp. baking soda 1 tsp. vanilla 1 cup chopped walnuts (optional) Cream butter and sugar. Add beaten eggs and dry ingredients which have been sifted together. Add vanilla and nuts if desired. M ix well and mold into a long smooth roll 2-inches in diameter. Wrap in waxed paper and chill overnight. Cut in 1/8-inch slices and place on ungreased cookie sheet. Bake at 375 degrees for 6 - 8 minutes until slightly browned.

Nut Cookies 1 cup butter 2 cups light brown sugar 2 eggs 1 tsp. baking soda 1 tsp. cream of tartar 4 cups of flour 1 cup finely chopped nuts Cream the butter and sugar. Add the eggs and mix well. Sift soda, cream of tartar and one cup of flour 4 times; add to creamed mixture. Add nuts, then work in 3 more cups of flour. Shape into logs 2-inches in diameter. Refrigerate overnight or put in freezer. Slice very thin and bake at 350 degrees about 8 - 10 minutes or until lightly browned.

Oatmeal Icebox Crispies 1 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs, well beaten 2 tsp. vanilla 1-1/2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups dry oatmeal 1/2 cup chopped nuts or 1 cup shredded coconut Cream shortening and sugars; add eggs and vanilla and beat well. Add sifted dry ingredients. Add oatmeal and nuts or coconut. M ix well. Shape in rolls 2.5-inches in diameter. Wrap in waxed paper and chill overnight. Cut in 1/4-inch slices and bake on ungreased cookie sheet at 375 degrees for 10 - 15 minutes.

Peanut Butter Honey Cookies 2-1/2 cups flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1/2 cup shortening 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup honey 1 egg 1/2 tsp. vanilla 3/4 cup raisins Stir together flour, baking powder, salt and soda; set aside. In large bowl, cream shortening and peanut butter until light and fluffy. Beat in sugar, honey, egg and vanilla. M ix well. Stir in the flour mixture and raisins. Shape into a foot-long roll, wrap in plastic wrap and chill until firm. Cut in 1/4-inch slices. Bake on ungreased cookie sheet at 400 degrees for 8 - 10 minutes. M akes about 5 dozen.

Refrigerator Cookies 1 cup margarine 2 cups brown sugar 2 eggs 1 tsp. vanilla 1/2 cup walnuts, chopped fine 1 tsp. baking soda 1/2 tsp. salt 3-1/2 cups flour Cream together margarine and sugar. Add eggs and vanilla. Add nuts and dry ingredients. M ix well. Line an 8 x 8-inch pan with plastic wrap, pack dough tightly into pan, and fold plastic wrap firmly over dough. Refrigerate overnight. When ready to bake, cut block into thirds. Slice thinly and bake on ungreased cookie sheet at 375 degrees until just browned, about 10 minutes.

Afterword

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