he extra added ingredients.
DROP COOKIES:
Mix ingredients until well
FOR COOKIES: Preheat oven to 350 degrees.<
ats; mix dough well.
Drop dough by rounded teaspoonfuls onto
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Preheat oven to 350 F.
In large bowl, combine first 4 ingredients; beat well.
(Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
Stir in dates and nuts.
Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake 10 to 15 minutes until golden brown.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Combine dates and water; bring to boiling.
Simmer 5 minutes. Cool. Set aside 2 tablespoons of date mixture for frosting.
Beat in egg, sugar, butter and milk.
Stir together flour, salt, baking powder and soda.
Add to egg mixture.
Stir in nuts.
Drop from teaspoon onto ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool.
Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
Combine flour, baking powder, baking soda and salt and set aside.
In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.
cream butter and sugar.
add chocolate and eggs.
and vanilla.
mix.
add sifted dry ingredients alternately with milk. you may
mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
fold in fruit and nuts.
drop by teaspoonful.
2 inches apart.
on buttered baking sheet.
bake in moderate 350 degrees oven for 12 minutes.
Heat oven to 350\u00b0.
Mix shortening, brown sugar and eggs. Stir in water and vanilla.
Sift together and stir in flour, soda, salt and cinnamon.
Drop with a teaspoon onto greased cookie sheet.
Place 1/2 teaspoon of date or raisin filling on each cookie after making a depression with a teaspoon or knife.
Bake 10 to 12 minutes.
Makes 5 or 6 dozen.
Combine dates and water; bring to a boil.
Simmer 5 minutes; cool.
Set aside 2 tablespoons date mixture for frosting.
Beat in egg, sugar and buttermilk.
Stir together flour, salt, baking powder and soda.
Add to egg mixture.
Stir in nuts.
Drop from a teaspoon onto an ungreased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
ookie. Add approx 1 tsp date filling in the hole, then
Preheat oven to 350\u00b0.
In large bowl, combine first 4 ingredients.
Beat well.
(Lightly spoon flour into measuring cup; level off.)
Add flour and soda; mix well.
Stir in dates and nuts.
Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake 10 to 15 minutes until golden brown.
Makes 5 to 6 dozen cookies.
Blend oleo and sugars well.
Add eggs and vanilla; beat well. Combine dry ingredients.
Add to oleo-sugar mixture.
Add oatmeal, nuts and dates.
Drop on ungreased cookie sheet.
Bake in 350\u00b0 oven for 12 to 17 minutes.
Mix all together; drop on baking sheet from teaspoon.
Bake at 350\u00b0 for 12 minutes.
Delicious!
Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
Cream butter and sugar until light and fluffy.
Add eggs and beat well.
Add sifted flour and soda alternately with water beating until smooth after each addition.
Stir in nuts and dates and let mixture stand for 15 minutes.
Drop from teaspoon on greased cookie sheets.
Bake in a moderately hot oven, 400\u00b0, for about 12 to 15 minutes or until delicately browned.
Makes 4 dozen.
Preheat oven to 350 degrees F (180 degrees C).
Combine margarine or butter, salt, and vanilla; blend well. Add sugar and cream well. Beat eggs and blend into mixture.
Sift flour with soda and add to the creamed mixture, alternately with the milk. Mix thoroughly.
Stir in dates and nuts.
Drop from teaspoon and flatten with glass covered with damp cloth. Sprinkle with sugar.
Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy.
Preheat the oven to 350\u00b0F.
Combine the flour, baking powder, spices and salt.
In a large bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a time. Gradually blend in the dry ingredients. Fold in the dates and walnuts.
Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Preheat oven to 300\u00b0.
Mix all ingredients thoroughly in a large bowl and let stand about 5 minutes to absorb moisture.
Drop cookies by large spoonfuls onto lightly oiled baking sheet about 1 inch apart.
Bake for 30 minutes or until golden brown.
Makes about 2 1/2 dozen.