Cream together sugar and shortening.
Add eggs and vanilla and beat well.
In a separate bowl sift flour, soda and salt together. Combine dry ingredients to creamed ingredients alternating with buttermilk.
Mix, then add by teaspoon to cookie sheet.
Sprinkle with cinnamon/sugar before baking.
Bake at 375\u00b0 for 10 to 12 minutes.
(This recipe halves easily.)
For the cookies: Preheat oven to 375 degrees
dd dry ingredients alternately with buttermilk
to
the
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cream sugar and Crisco together; fold in eggs.
Add buttermilk; mix well.
Stir in remaining ingredients.
If batter seems too sticky to roll out, add 1/2 to 1 more cup flour.
Cut cookies out thick.
Bake at 350\u00b0 for 15 to 17 minutes.
Mix first 3 ingredients together.
Next mix together buttermilk, baking soda, baking powder and vanilla.
Combine both mixtures then gradually add flour until well mixed.
Grease cookie sheet well.
Bake at 425\u00b0.
This batter is very soupy.
Makes very moist cookies.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375\u00b0 for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.
preheat oven to 425*.in a large bowl, cream together sugar and crisco -- beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, baking soda and salt.in seperate bowl -- and then add to the creamed mixture alternately with buttermilk.
drop by rounded tspful 2\" apart onto greased sheet.
bake at 425* for 6-8 minutes.
allow cookies to cool 5 minutes before removing to rack to cool completely.
Cream shortening and sugar.
Add eggs, one at a time, beat well.
Mix soda in milk and add alternately with flour, which has been sifted with baking powder and salt.
Beat well and add vanilla.
Drop 1 teaspoon of dough at a time in a bowl of flour. Shake off excess flour and place on greased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Makes 6 dozen cookies.
Cream together the sugar and shortening.
Add and beat in eggs, buttermilk, vanilla and orange rind.
Add 3 cups flour, sifted with salt, baking powder and nutmeg.
Stir in remaining 1 1/2 cups flour.
Chill before rolling out.
Roll, cut and sprinkle with sugar.
Bake at 375\u00b0 until lightly browned.
Mix buttermilk, sugar, salt and shortening. Crumble yeast into mixture. Stir well. Mix in 2 1/2 cups flour or enough to make a dough that handles easily. Turn out on floured surface and let rest 10 minutes. Knead well for 3 to 5 minutes. Shape into rolls. Roll in butter (melted). Put in pan and let rise 1 to 1 1/2 hours. Bake at 450\u00b0 for 15 minutes or until brown. Makes 15 rolls.
Beat
eggs;
add
sugar and shortening.
Mix well, then add milk,
baking
soda,
baking powder and flour.
Mix well. Drop by teaspoon onto greased cookie sheets.
Bake at 350\u00b0 for 10 minutes.
When
cookies are cool, frost with your favorite frosting.
Mix white sugar and shortening well.
Add beaten eggs.
Mix. Add other ingredients.
Mix. Chill mixture in refrigerator.
Remove from refrigerator when chilled; drop by spoonfuls into flour. Shake off flour and place on cookie sheet.
Bake at 375\u00b0 for 10 minutes or so.
Prepare a glaze of powdered sugar, butter, milk and lemon flavoring.
Brush on cookies after baking.
Mix margarine and sugar in bowl.
Add remaining ingredients. Mix well about 3 to 4 minutes.
Chill batter in refrigerator for 2 hours.
Drop cookies by spoonful on lightly greased cookie sheet. Sprinkle cinnamon and sugar on each cookie before you bake them. Bake at 375\u00b0 for 8 to 10 minutes.
Cream shortening and vanilla.
Sift flour; measure.
Add baking powder and set aside.
Add eggs to cream mixture, one at a time, then add to mixture alternately 7 spoons of flour and 3/4 cup of buttermilk.
Add baking soda to remaining 1/4 cup of buttermilk and add to batter.
Add remainder of flour.
Drop by the spoonful onto a cookie sheet and bake at 400\u00b0 for about 10 minutes.
Cream the Crisco and sugar.
Beat in eggs.
Add buttermilk; mix well.
Stir in flour.
Roll dough on floured surface.
Add additional flour if necessary.
Cut into shapes.
Mix
sugar
and
shortening.
Add
eggs
and
lemon flavoring. Dissolve soda in buttermilk.
Sift
flour, baking powder and salt.
Add liquid and flour alternately into
first mixture.
Stir in nuts.
Chill dough several hours or overnight. Bake at 350\u00b0 for 10 to 12 minutes.
Mix together flour, baking soda and salt; set aside.
Cream butter and sugar, then add egg and vanilla; mix well.
Add buttermilk alternately with dry ingredients and mix well. Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 350\u00b0 for 15 to 20 minutes.
When cool, glaze with Uncooked Chocolate Icing.