n 2 cups of the Gold Medal All-Purpose flour to the
rust is cooling, prepare the cookie dough. In the bowl of
Heat milk to lukewarm in medium-size saucepan.
Remove from heat.
Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved.
Mix in the egg and soft shortening.
Mix in Gold Medal flour (just enough to handle easily).
Mix dough with hands until moderately stiff.
Turn out on floured board and knead several times until smooth.
Shape for Cinnamon Swirls.
eat in 4 cups of Gold Medal all-purpose flour gradually.
Preheat oven to 400\u00b0.
Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt.
Shape dough by teaspoon into balls.
Mix 2 tablespoons sugar and 2 teaspoons cinnamon.
Roll cookie dough in this mixture.
Place 2 inches apart on ungreased baking sheet.
Bake 8 to 10 minutes.
Remove immediately and cool.
Cream first 3 ingredients thoroughly. Add eggs.
Cream with butter and sugar mixture.
Add flour, baking powder, milk and vanilla; mix thoroughly.
Put mixture in large tube cake pan or 2 small tube pans.
Put in cold oven.
Set oven to 325\u00b0.
Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
br>Place on ungreased large cookie sheet.
Heat oven to
inches apart onto ungreased cookie sheet.
Bake 12-15
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
nd bake as directed in recipes.
Roll dough into oblong
pound or 2-pound loaf recipes (below). Package in fancy jars
n hot water. Stir in cookie mix, flour, butter, vanilla and
Heat oven to 375\u00b0.
Knead flavor packet about 10 seconds.
Mix cookie mix, flavor packet, egg and flour in a large bowl until moist (dough will be stiff).
Shape into 1-inch balls; roll in nuts.
Place about 2 inches apart on ungreased cookie sheet.
Bake until set, 9 to 10 minutes.
Immediately and carefully, press thumb in center of each cookie.
Cool completely on wire rack. Fill thumbprints with frosting and candies.
Makes about 3 1/2 dozen cookies.
75 degrees F. Lightly grease cookie sheet with shortening or cooking
Heat the oven to 375\u00b0.
Beat margarine, brown sugar, honey and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth.
Stir in remaining ingredients.
Drop the dough by teaspoons onto an ungreased cookie sheet.
Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes.
Let stand 3 to 5 minutes before removing from cookie sheet, then remove from cookie sheet with metal spatula onto a wire rack.
Makes 36 cookies.
Heat oven to 370\u00b0.
Lightly grease cookie sheet.
Stir together brownie mix (dry), flour, oil, water and eggs in a large bowl.
Stir in candies.
Drop by scant 1/4 cupfuls 3 inches apart onto cookie sheet.
Bake 12 to 15 minutes or just until set and tops are dry.
Let stand 2 to 3 minutes before removing from cookie sheet.
Cool completely.
Makes about 15 large cookies.
In a large bowl, mix together the margarine, egg and sugar until creamy.
Add molasses.
Add all other ingredients; mix until well blended.
Refrigerate dough for 6 to 8 hours.
Preheat oven to 375\u00b0.
Lightly grease cookie sheet.
Pinch off cookie dough and roll into balls, then roll in sugar.
Place on cookie sheet a few inches apart.
Press down with fork; bake for 8 to 10 minutes.
ven to 375\u00b0F. Grease cookie sheet.
Heat milk and
inch apart on ungreased cookie sheet. Bake 8 to 10
y rounded tablespoons on ungreased cookie sheet. Press down slightly.