he extra added ingredients.
DROP COOKIES:
Mix ingredients until well
FOR COOKIES: Preheat oven to 350 degrees.<
Melt margarine.
Beat in eggs and vanilla.
Sift together the flour, baking powder, sweetener and salt.
Mix in dried fruit, nuts and oatmeal.
Add liquid mixture and stir until blended. Drop by teaspoonful onto greased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes, until golden.
Yields 60 cookies, 29 calories each.
This is a faster version of the Fruit and Wine appetizer.
Cream oleo and sugar.
Add eggs.
Mix well and add nuts, dates, mixed fruit and raisins.
Combine with dry ingredients and mix all very well.
Grease cookie sheets.
Drop by spoonful.
Bake in a 350\u00b0 oven for about 15 minutes.
Yields 16 - 18 dozen depending on size.
Delicious and stores well in a tupperware container.
Mix well Crisco, sugar and egg; add milk.
Sift in flour.
Mix in nuts and fruit.
Chill dough about 1 hour.
Drop cookies on greased cookie sheet and bake 10 to 12 minutes at 350\u00b0.
Cream shortening and sugars.
Add eggs and fruit.
Combine dry ingredients and add slowly, mixing well.
Drop by teaspoonful on cookie sheet.
Use ungreased cookie sheet. Bake at 375\u00b0 for 10 to 12 minutes.
Will swell slightly as baking.
Makes 6 to 7 dozen.
Instead of doing drop cookies, I put it all in my cookie pan with sides on it and cook it all in pan and cut a bar.
Mix all ingredients well and pour in pan.
Bake at 350\u00b0.
Keep watching to be sure it does not overcook.
Let it cool for a while before you try to cut them out.
Glaze with 10x sugar, mixed with lemon or orange juice.
Combine softened cream cheese and Marshmallow Creme; mix until well blended.
Serve with fresh fruit and cookies as dippers. Makes 2 cups.
rain and add to recipe.
Drop by teaspoonfuls onto lightly buttered
Mix thoroughly the shortening, sugar and eggs.
Stir in nuts, fruit and buttermilk.
Sift dry ingredients and add to mixture. Chill overnight or at least 1 hour.
Drop rounded teaspoonfuls about 2-inches apart on a lightly greased baking sheet and place a pecan half on each cookie.
Bake at 400\u00b0 for 8 to 10 minutes. Makes about 6 dozen or more.
Mix shortening, brown sugar and eggs.
Stir in buttermilk. Sift together flour, salt and soda.
Add to first mixture and mix well. Stir in nuts, dates and candied fruit. Chill at least 1 hour.
Drop by teaspoons on cookie sheet. Bake at 350\u00b0 to 375\u00b0 until brown, about 10 minutes.
Mix shortening, sugar and eggs.
Add fruit cocktail, vanilla, raisins and nuts.
Mix in flour, baking soda, baking powder, spices and salt.
Drop by teaspoons onto greased baking sheet.
Bake 11-12 minutes at 400\u00b0F.
Cool.
Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
Frost when cool.
Mix shortening, sugar and eggs.
Add milk.
Sift flour, soda and salt and add to sugar mixture.
Add fruit and nuts.
Drop by spoonful on ungreased cookie sheet and bake for 8 to 10 minutes at 400\u00b0.
Preheat oven to 375\u00b0.
Mix well shortening, brown sugar and eggs. Add milk, flour, soda and salt. Mix in dates, fruit and nuts; chill. Drop by teaspoon on greased cookie sheets. Bake 10 minutes.
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.
Mix well and
place in covered container, in refrigerator. Bake as needed.
Drop
by
teaspoonful
and bake at 350\u00b0 until brown.
You may
add
coconut, if desired.\tThis makes a huge batch and will
be\tgood
in
the refrigerator as long as needed.
huck in the cup of fruit. mix on the turner. If
andied peels:
For this recipe, the peels include not only
ix together. Add water (or fruit juice) and honey, mixing well