Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
Stir in flour, baking soda, baking powder, and salt. Mix well.
Stir in oats and coconut.
Drop by teaspoonfuls on a parchment lined cookie sheet.
Bake about 9 to 10 minutes.
Remove cookies from baking sheet.
Cool on wire racks.
bowl, cream together the Crisco shortening, butter, peanut butter and sugars
Melt Crisco shortening in 4-quart saucepan over low heat. Remove and let cool.
Add sugar, molasses and egg to cooled shortening; beat well.
Sift together flour, soda, ginger, cloves, cinnamon and salt.
Add to first mixture.
Mix well.
Chill 2 hours.
Form into 1-inch balls and roll in sugar.
Place on a greased cookie sheet 2 inches apart.
Bake at 375\u00b0 for 8 to 10 minutes.
Cream together sugar and Crisco shortening.
Add egg yolks, almond
ugar, white sugar, softened butter, Crisco shortening and vanilla.
Beat until
Cream sugars and shortening. Beat in eggs and vanilla, then add dry ingredients. Fold in chocolate chips. Bake at 350\u00b0 for 8 to 10 minutes.
Heat oven to 375\u00b0.
Lightly grease baking sheet with butter flavor Crisco.
Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl.
Beat at medium speed with mixer.
Blend well. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed until blended.
Stir in raisins and nuts.
Drop rounded tablespoonful of dough 2-inches apart.
Bake for 10 to 15 minutes, or until lightly brown.
Cool, then serve.
irections on package.
Use Crisco to thin until consistency is
Preheat oven to 350\u00b0.
Cream together butter, shortening, sugars; add eggs, vanilla and maple extract.
To the creamy mixture add peanut butter and applesauce; set aside.
Next sift flours & spices together and gradually add to the creamy mixture.
Last add the oatmeal, cereal, raisins and nuts; mix well.
Refrigerate cookie dough for 1 hour.
Drop cookie dough by tablespoonfuls onto an ungreased cookie sheet and bake for 8-10 minutes or until done, depending on your oven.
Preheat oven to 350.
In a seperate bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
Cream butter and sugar.
Add yolks and vanilla, mix well.
A little at a time, add the flour mixture and mix well.
Roll into balls.
Roll the cookie dough balls in the rolling sugar.
Bake for 8 minutes.
For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.
edium bowl.
Cut in shortening using pastry blender or 2
cream sugars with the butter, shortening and 1/2 cup nutella
Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
Fold over and crimp the edges -- with a fork.
Deep fry in crisco shortening until slightly brown --
Place on wire racks to drain.
nto a bowl.
Add Crisco shortening and cut into flour well
bowl, cream together the Crisco shortening, butter and sugar for about
ith a good layer of Crisco shortening, wrap in a plastic- type
lavor Crisco. Place sheets of foil on countertop for cooling cookies. Combine
br>In another bowl, combine crisco, and sugars, mix well.
o 375\u00b0.
Combine Crisco, brown sugar, water and vanilla
75\u00b0.
Combine
Crisco, brown sugar, water and vanilla