inch thickness. Cut with Christmas cookie cutters and arrange on the
Cream Crisco and sugar together; add egg and molasses and mix well.
Mix remaining ingredients.
Wrap dough mixture in wax paper and chill overnight.
Roll out on floured board to 1/4-inch and cut out.
Place on sprayed cookie sheet. Bake at 375\u00b0 for 8 to 10 minutes.
Cool before decorating.
Double or triple recipe.
Cream Crisco, brown sugar and eggs together.
Stir in coffee. Sift flour, soda, salt, nutmeg and cinnamon together.
Stir into mixture.
Add raisins and walnuts.
Chill at least one hour. Place on baking sheet by teaspoons and bake 8 to 10 minutes at 400\u00b0.
hick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch
arge bowl, combine the sugar cookie dough, sprinkles and flour until
2 1/2 inch cookie cutter.
Place 1\" apart
o 40 minutes or until cookie feels firm.
After cooling
Take the cookie dough; slice on the little lines of dough so you will know where to cut them.
Use bears and Christmas tree cutters.
Put them in the oven.
They show on cookie dough how long to cook.
Eat them!
Cream together Crisco, peanut butter, white and brown sugars. Add egg, milk and vanilla and beat well.
Sift together flour, soda and salt.
Mix together well.
Take 1 teaspoon cookie dough and roll in ball.
Then roll ball in white sugar and place on ungreased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Remove from oven and place on one Hershey's chocolate Kiss on each cookie and press in until cookie cracks.
Return to oven and bake 2 to 5 minutes longer.
Cool on rack.
rnaments using reg.
cookie cutters or Christmas cookie cutters.
Make sure
Cream the margarine, Crisco and sugar.
Add vanilla
ugar, and place on the cookie sheet about 3 inches apart
Put soda in buttermilk and don't use more than 4 cups of flour. Cream the Crisco, sugar, eggs and vanilla. Add dry ingredients; mix.
Make a day ahead of time and put in refrigerator. When ready to use, roll out medium amounts of dough and cut with cookie cutters.
Do not roll real thick.
Bake only 10 minutes at 350\u00b0 on ungreased cookie sheet.
Mix the Crisco, brown sugar, sugar and eggs.
Sift and mix into this mixture the flour, soda, baking powder, salt, nutmeg, cinnamon and cloves.
Add the coconut, oatmeal, pecans and raisins.
Mix well.
Drop by teaspoon onto a greased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Place on wax paper until cookie is cool.
Melt crisco an butter, then cool.
Beat eggs and sugar.
Add milk, vanilla, and anise extract.
Add crisco/butter mix.
Slowly add flower and baking powder. Work gently.
Bake on cookie sheet 3-5 min on bottom rack, then 3-5 min on top rack. Bottoms should come out lightly brown.
Let cookies cool, then ice with a mixture of powdered sugar and water. Add red and green food coloring to icing for a more festive look.
Combine and sift together all dry ingredients except rolled oats.
Add rolled oats, pineapple, cherries and nuts until coated well.
Add melted Crisco, eggs and milk.
Drop from teaspoon about 2-inches apart on greased cookie sheet.
Bake at 400\u00b0 for about 10 to 12 minutes or until brown as desired.
Makes approximately 6 dozen.
Cream oleo and sugar.
Add rest of ingredients.
Roll out and cut cookies.
Bake at 375\u00b0 for 8 to 10 minutes on greased cookie sheet.
Beat powdered sugar, Crisco, salt, vanilla and milk together for frosting for cookies.
Cut pineapple and cherries into small pieces.
Cream Crisco and brown sugar lightly.
Add all ingredients and mix well.
Drop by spoon on greased cookie sheet.
Bake at 300\u00b0 until light brown, about 15 minutes.
Makes about 100 cookies.
Cream together first 4 ingredients.
Add vanilla, eggs and milk.
Mix.
Then add 7+ cups sifted flour.
Mix well.
Chill overnight.
Roll thin and cut cookies.
Bake about 10 minutes at 325\u00b0 on lightly greased cookie sheets.
Makes approximately 95 Christmas figure cookies.
br>Cut as desired using cookie cutters or glass.
Place