Cookies

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. A

preheated oven is assumed.
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
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
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
1/4 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 well-
greased 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 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
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
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 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
1/4 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
1-1/4 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
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 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

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
1/2 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 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
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
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

1/4 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
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
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
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. 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 egg
1 cup quick oats
1 cup corn flakes or Rice Krispies
1/2 cup shredded coconut
1 tsp. vanilla
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
1/4 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.)
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. salt
1/2 cup shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup oatmeal
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
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
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
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

2 cups sugar
2 tsp. vanilla
4 eggs
2 cups flour
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
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
1/4 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 2-
inch 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, 1/2-
inch 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 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
1/4 tsp. salt
1 cup flour
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.
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 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
1/4 tsp. salt
2 eggs
1 cup brown sugar, packed
1/2 tsp. vanilla
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
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
2 tbsp. flour
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
1/2 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

1/2 tsp. salt
2/3 cup margarine
1 lb. brown sugar
3 eggs
1 cup chopped nuts
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
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
1/4 tsp. salt
1/2 cup chocolate bits
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
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 cup brown sugar
1 egg
1/2 cup hot coffee
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup seedless raisins
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
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
2 tbsp. flour
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

1/4 tsp. salt
1 cup butter
1 cup firmly packed brown sugar
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

3 eggs
2-2/3 cups flour
1/2 tsp. salt
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
1/2 tsp. salt
1 pkg. dates, cut-up
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
1/2 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 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 butterscotch bits
1 cup chopped nuts
Combine all ingredients. Press into well-greased 9 x 9-inch pan.

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 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
1/2 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
2 tbsp. grated lemon rind
2 tsp. vanilla
2 cups sifted flour
1/2 cup water
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
2 eggs
1 cup sugar
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

1/2 tsp. salt
1/2 cup vegetable oil
1 tbsp. water
2 eggs
1-1/2 cups brown sugar
2 tbsp. flour
1/2 tsp. 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. 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 10-
inch 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
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
1 cup graham cracker crumbs
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 cup chopped nuts
1 tsp. vanilla
2 tbsp. flour
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
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
1/2 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. salt
1/2 cup coarsely chopped nuts
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

1-1/2 cups light brown sugar
1 cup + 3 tbsp. all-purpose flour
2 eggs
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 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. 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
Black and White Brownies

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 13-
inch 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
1/2 tsp. salt
1-1/2 tsp. vanilla
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
1/2 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 egg
2 squares melted chocolate
1/3 cup milk
2/3 cup flour, sifted
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

2 sticks margarine
4 eggs
1-1/2 cups sugar
1 cup flour
1 tsp. vanilla
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 pinch salt
3/4 cup nuts
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 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

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
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

1/2 lb. butter
4 eggs
1 cup sugar
1 cup flour
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 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 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
1/4 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
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

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 13-
inch 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. 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
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 cup flour
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 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
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.
Almond Chip Drops

Apple Treasure Cookies
Cherry 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

1/2 cup sugar
1 egg
1/2 tsp. vanilla
2 cups sifted flour
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
1/4 cup light molasses
3 eggs
3-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped peanuts
1 cup finely chopped apple
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 egg, beaten
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/4 cup milk
1/2 cup chopped maraschino cherries
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.
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
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
1/4 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
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. salt
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
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
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 soda
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

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

2 tbsp. light corn syrup
2 tsp. vanilla
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
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
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 tsp. vanilla
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. 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
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
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
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. 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
3 cups flour
1 tsp. salt
1 tsp. cinnamon
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 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 tsp. salt
1/2 cup butter
3/4 cup sugar
1 egg
1/4 cup molasses
1/2 cup coconut, coarsely cut
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
1-3/4 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
1/4 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
1/2 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
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. 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
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
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. 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
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
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 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. 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. salt
1/2 cup sugar
1 tbsp. instant coffee granules
1/2 tsp. vanilla
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
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
Oatmeal Macaroons
1/2 cup margarine

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
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

1/4 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 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
1/4 cup margarine
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

1 cup sifted confectioners sugar
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
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 cup sugar
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
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
1/2 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
2 eggs
1-1/2 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups quick oatmeal
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 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

1/8 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
2 cups oatmeal
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

1-1/4 cups sugar
2 eggs
3 tbsp. molasses
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
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 marble-
size 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. 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

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
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.
Crunchy Peanut Cookies

Double Peanut Butter Cookies
Peanut Butter Chippers
Peanut Butter Chocolate Chip 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

3/4 cup sugar
2 eggs
1/2 cup milk
2 cups flour
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
1/4 tsp. salt
1/4 cup 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.
Peanut Butter Chippers
14 oz. can condensed milk

1/2 cup creamy peanut butter
2 cups wheat flake cereal
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 peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
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.
1/2 cup shortening

1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/4 cups flour
1/4 tsp. salt
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 sugar
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 egg
2 cups sifted flour
1/4 tsp. salt
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 eggs, well beaten
2 cups flour
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.
Peanut Butter Drops

1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
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 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 sugar
1 egg
1-1/4 cups flour
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. 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
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 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
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
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
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 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

1-1/2 cups dark brown sugar
1 egg
1 tsp. vanilla
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 1/3-
inch thickness. Bake at 375 degrees for about 10 minutes. M akes
approximately 5 dozen.
Caramel - Nut Crispies

Caramel Nut Slices
Cheese Cookies
Ginger Snaps
Ice Box Cookies
Nut Cookies
Oatmeal Icebox Crispies
Peanut Butter Honey Cookies
Caramel - Nut Crispies
1-3/4 cups sifted all-purpose flour

1/2 tsp. salt
3/4 cup butter
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

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
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

1/2 tsp. salt
1/2 cup shortening
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.
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
We hope you've enjoyed this cookbook as much as we enjoyed

putting it together.
You'll find more best loved recipes from Home Cooking Books
on Amazon. Be sure to visit us at http://homecookingbooks.com.
We're always delighted to hear from readers.
M ay your cookie jar always be full!

Cookies - 200 - Favorite Recipes - Betty Belden PDF

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Cookies - 200 - Favorite Recipes - Betty Belden PDF

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200+ Favorite Recipes

from Club, Church & Community

by Home Cooking Books

A Word About the Recipes

The recipes included here come from community cookbooks

Some of the recipes read as though your mother or grandmother

To make it easy to find recipes we've divided the cookies into 13

Conventions used in the recipes:

"Sugar" refers to granulated white sugar when listed in the

Cookie dough should be placed on cookie sheets approximately

Baking temperatures are given at the end of each recipe. A

M any of the recipes call for "chopped nuts" without specifying

When given we've included recipe yields.

These cookbooks did not include illustrations and no illustrations

Tips and Techniques

Put your Kindle in a ziplock bag while using it in the kitchen - no

Bring your Kindle to the grocery store and look up a recipe's

Change any fractions to decimals and:

To convert teaspoons (tsp.) to milliliters (ml) - multiply by 5

To convert fluid ounces (oz.) to milliliters (ml) - multiply by 30

To convert quarts to liters (l) - multiply by 0.95

Pan sizes are given in inches unless otherwise specified

Oven temperatures are given in Fahrenheit

To convert Fahrenheit to Celsius - (Fahrenheit degrees - 32) x 5/9 =

1/4 lb. butter

Cream butter and sugar. Combine flour, salt and almonds;

2-1/4 cups sifted flour

Sift dry ingredients into mixing bowl. Cut in shortening. Add

2/3 cup sugar

3/4 cup butter

1/2 cup brown sugar

Cream together sugar, shortening and vanilla. Beat in pudding mix

2-3/4 cups flour

1/2 cup salad oil

M elt chocolate in double boiler. Remove from burner; add milk,

1 cup shortening (or half butter)

Cream shortening and sugar. Add egg, chocolate, peppermint and

1/3 cup margarine, softened

1 cup sifted flour

M ix flour and coconut; set aside. Combine sugar, syrup and

M ix thoroughly and form into small cocoon shapes on cookie

1/2 lb. butter

2-1/2 cups flour

1/2 cup maple syrup

1 cup butter, softened

1/2 cup butter

Cream butter, add sugars gradually. Blend in eggs, water and

2-1/4 cups flour

1-1/2 cups sugar

M ix sugar, eggs and shortening well. Add remaining ingredients;

1/3 cup shortening

Cream together shortening and sugar. Add egg, vanilla, pumpkin or

1 cup brown sugar

1/2 cup melted shortening

Combine shortening, sugars and egg. Add remaining ingredients

6 oz. semi-sweet chocolate bits

1 cup soft butter

Cream butter; add sugar gradually while creaming. Stir in flour.

1 cup soft shortening

M ix together thoroughly the shortening, sugar, eggs and cream of

1-1/2 cups sugar

M ix together and let stand 15 minutes. Drop by teaspoonfuls