aper and lightly grease. These cookies are really sticky.
In
Stir together flour, soda and salt.
Cream shortening and sugar together.
Add eggs and mix thoroughly.
Add flour mixture to creamed mixture alternately with milk.
Stir in nuts and fruit. Drop by teaspoonfuls into greased baking sheets.
Bake in a 400\u00b0 gas oven for 10 to 12 minutes or until done.
Yields 4 dozen cookies.
Preheat oven to 375 degrees F (190 degrees C)
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared 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.
Blend Crisco and brown sugar.
Stir in eggs and buttermilk. Add combined dry ingredients and beat until smooth.
Stir in fruit and nuts.
Drop from a teaspoon 2 inches apart on a baking sheet which has been rubbed with Crisco.
Bake in moderate oven (375\u00b0) for about 12 minutes or until lightly browned.
Makes 10 dozen 1 1/2-inch cookies.
Cream butter and sugar; add well beaten eggs.
Sift dry ingredients together and add alternately with milk to mixture. Add vanilla flavoring.
Mix thoroughly.
Add fruit, raisins and nuts and mix by spoon or hand until thoroughly mixed, then drop by teaspoonfuls onto cookie sheet and bake in preheated oven at 300\u00b0 for 15 to 20 minutes (cookies will be light brown).
Be careful not to overcook.
Test cookie after approximately 15 minutes.
Blend Crisco and sugar.
Add eggs and milk.
Add dry ingredients and blend until smooth.
Stir in fruit, nuts and dates.
Drop onto greased cookie sheets and bake at 375\u00b0 for 12 to 15 minutes.
Makes 10 dozen cookies.
Cream butter or oleo and sugar together until light and fluffy.
Add eggs and beat well.
Add nuts and fruit.
Sift remaining ingredients and flour together and add to first mixture. Mix thoroughly.
Drop by teaspoons 1-inch apart on a greased cookie sheet.
Bake in 350\u00b0 oven for about 12 to 15 minutes. Makes about 2 1/2 dozen cookies.
Combine dry ingredients; cream butter and sugar.
Add eggs, fruit, dates, nuts and chocolate chips.
Stir in dry ingredients. Chill.
Roll in small balls.
Bake 10 to 12 minutes in a 350\u00b0 oven. Makes approximately 4 dozen cookies.
Dough will be stiff on last part.
Do not use hand beater, stir by hand.
If you don't like certain fruits, omit or use raisins or your choice.
Preheat oven to 350\u00b0F Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth (You should have about 1-1/2 cups). Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20-25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator.
Cream butter and sugar; add eggs, soda and cinnamon.
Use 1 cup flour over fruit and nuts and mix well.
Then mix other part with liquid.
Add brandy slowly to liquid.
Stir liquid part into fruit mixture.
Mix liquid ingredients, then add all dry ingredients.
Make into small cookies approximately heaping teaspoonful, as they will spread in cooking.
Bake 12 minutes at 375\u00b0.
In glass oven may use 325\u00b0
for 10 minutes.
Makes 5 dozen.
Do not brown as they are very short and will burn easily.
our favorite chips, chunks, nuts, fruit, cookies, candies, grains -- etc -- and mix
ith scissors; pipe chocolate onto cookies. Refrigerate cookies until ready to serve.
Cream butter and sugar. Add eggs. Flour fruit. Sift dry ingredients together. Combine all. Drop by teaspoons on greased cookie sheet. Bake at 250\u00b0 about 35 minutes. Cool briefly and place on racks to cool.
Chop up nuts and fruit.
Mix with 1 cup flour; set aside.
Mix sugars, shortening, eggs and vanilla until smooth.
Add flour, soda and salt.
Mix.
Add fruit and nuts.
Roll into logs. Refrigerate overnight.
Slice and bake at 350\u00b0 for 8 to 10 minutes.
Cream butter and brown sugar.
Add eggs.
Gradually add flour, soda, allspice and milk.
Fold in candied fruit, nuts and raisins. Drop by teaspoon on greased cookie sheet and bake approximately 15 minutes at 350\u00b0.
Makes 3 1/2 dozen.
Dissolve soda in milk.
Mix sugar and butter.
Add flour, cinnamon and wine.
Add milk and fruit.
Mix with hand.
Drop on greased pan.
Cook 15 to 20 minutes at 325\u00b0 to 350\u00b0.
Combine flour, baking powder, soda and salt.
Cut in margarine until the consistency of peas.
Stir in coconut and remaining ingredients; mix well.
Drop about 2 inches apart onto ungreased cookie sheet.
Bake at 400\u00b0 for 10 minutes.
Yields 2 dozen cookies.
Heat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches. Beat granulated sugar, margarine and eggs until light and fluffy. Stir in remaining ingredients except powdered sugar.
Spread in pan.
Bake until a wooden pick inserted in center comes out clean, about 25 minutes.
Sprinkle with powdered sugar while warm.
Cool completely; cut into about 1 1/2-inch squares.
Makes 54 cookies.
Mix 1 cup plain flour with pecans, cherries, pineapple and dates.
Combine all ingredients together.
Spoon drop cookies. Cook at 325\u00b0 for 10 minutes.