ugar, and place on the cookie sheet about 3 inches apart
nder.
Flute.
For recipes using a baked pie crust
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
he recipes in this collection.
Makes 22-23 cups cookie mix
r margarine or butter flavored Crisco in a medium bowl.
Heat oven to 375\u00b0.
Cream Crisco, brown sugar, milk and vanilla in large bowl.
Blend until creamy; blend in egg.
Combine flour, salt and baking soda.
Add to creamed mixture gradually. Stir in chocolate chips and nuts.
Drop round sized tablespoons of dough 3 inches apart on ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crisp cookies.
Sift together in a large bowl cake flour and sugar.
Bring to boil oleo, cocoa, Crisco and cold water.
Then pour over dry ingredients and mix well.
Mix buttermilk, eggs, cinnamon, baking soda, salt and vanilla.
Add and mix well.
Pour in well-greased cookie sheet and bake at 400\u00b0 for 20 minutes.
Measure dry ingredients: flour, ginger, soda, cinnamon and salt into sifter.
Cream Crisco and sugar. Beat in egg and molasses.
Sift dry ingredients over creamed mixture.
Blend well. Form teaspoons of dough into small balls, one at a time, then roll in granulated sugar.
Place 2-inches apart on ungreased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes or until tops are slightly rounded, crackly and light brown.
Remove to wire cake rack.
The cookie is wrinkled.
Mix together Crisco, brown sugar, peanut butter, salt and egg. Add dry ingredients to creamed mixture.
Mix well.
Roll into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
When cookies are removed from oven, immediately press a candy kiss into the center of each cookie.
Best when eaten warm.
Cream butter, Crisco and sugar.
Add egg and yolk.
Add dry ingredients.
Add flavoring last.
Spread on a 13 x 9-inch cookie sheet.
Beat egg white until frothy.
Brush over dough.
Sprinkle on almonds.
Bake in a 350\u00b0 oven for 12 to 15 minutes or until light brown.
Take out of oven and cut into squares.
Turn off oven and put cookie sheet back in oven; leave overnight.*
Store in tightly sealed container.
00b0.
Combine sugar and Crisco in large bowl. Beat at
Mix flour, sugar and salt.
In saucepan combine water, oleo, cocoa and Crisco oil; bring to a boil.
Add to flour mixture.
Add eggs, buttermilk and baking soda.
Pour on cookie sheet and bake 20 minutes in 350\u00b0 oven.
Heat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla in a large bowl.
Beat at medium speed until creamy.
Beat egg into mixture.
Combine flour, salt and baking soda into creamed mixture until just blended.
Stir in chocolate chips and pecans.
Drop rounded tablespoonfuls 3 inches apart on ungreased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies (cookies will appear moist; do not overbake) or 11 to 13 minutes for crisp cookie.
Heat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until creamy.
Beat egg into mixture.
Combine flour, salt and baking soda and mix into creamed mixture until just blended.
Stir in chocolate chips and pecans pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Combine Crisco and sugar.
Add egg, flour and salt.
Roll dough into balls the size of a marble.
Line cookie sheet with wax paper.
Bake at 325\u00b0 for 10 minutes.
Put cherries,
nuts or jelly in center.
Take up with a spatula.
ith butter flavor Crisco.
Combine butter flavor Crisco, light brown sugar
Heat oven to 375\u00b0. Grease baking sheet with Crisco.
Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat with mixer until well blended. Combine oats, flour, soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in raisins and nuts. Drop rounded tablespoons of dough 2 inches apart onto baking sheet. Bake at 375\u00b0 for 10 to 12 minutes. Cool 2 minutes on sheet, then remove. Makes about 2 1/2 dozen cookies.
Heat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla.
Beat at medium speed until creamed.
Beat egg into creamed mixture.
Add flour, salt and baking soda; mix until blended.
Stir in chocolate chips and M&M's.
Drop by spoonfuls on ungreased cookie sheet.
Bake for 8 to 10 minutes; cookies will look moist.
Do not overbake.
Cool 2 minutes.
Preheat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla in a large bowl.
Beat at medium speed of electric mixer until creamy, then add the egg.
Combine flour, salt and baking powder into creamed mixture until just blended.
Stir in chocolate and pecans.
Drop 2 rounded measuring tablespoons about 3 inches apart on cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy and 11 to 13 minutes for crisp.
Sift dry ingredients.
Cream Crisco and sugar.
Add egg, vanilla and dry ingredients, then add chips and nuts.
Roll in log.
Wrap in wax paper.
Refrigerate for at least 2 hours, then slice.
Bake at 325\u00b0 for 10 minutes in ungreased cookie sheet.