tar. or other cookie shapes. Put on greased cookie sheets. Brush lightly
Reheat oven to 350 F.
Cream butter and sugar.
Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
Take teaspoon size of mixture and roll into a ball.
Place on cookie sheet that has been sprayed lightly with oil.
Bake at 350 F. for 30 minutes.
Roll tarts in powdered sugar as soon as they are removed from oven.
When cooled roll tarts in sugar again and store in air tight containers.
Make a double recipe.
Cream butter and sugar and then add egg.
Stir in flour and baking powder.
When all mixed, take a large handful out of bowl.
Press together into a long roll, about 2-inches in diameter.
Wrap in wax paper and place in refrigerator until well chilled and firm.
Cream margarine.
Mix flour and confectioners sugar; add to margarine and mix well.
Add nuts and vanilla; mix well.
Pinch off dough and make into very small balls.
Bake at 325\u00b0 for about 15 to 20 minutes.
Take out as soon as they turn slightly brown. As soon as they come out of the oven, put them in a brown bag with about 2 cups sifted confectioners sugar.
Shake bag.
Take sand tarts out of bag; arrange on platter.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
rescents.
Place on ungreased cookie sheets.
Bake at 300
Cream shortening, salt and sugar together.
Add flour gradually, working it in well.
Add beaten eggs and mix thoroughly.
Cover and chill overnight.
Roll out thinly on a lightly floured board.
Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
Bake at 350F for ten minutes.
Cream butter and sugar; add flour, salt and vanilla. Fold in nuts. Drop by tsp. onto greased cookie sheet. Bake at 325 degrees for about 30 minutes. Sift powdered sugar over tarts while still hot.
Cream butter and sugar.
Work flour, vanilla and nuts into creamed mixture.
Form into small balls.
Cook on ungreased cookie sheet in a moderate oven (325\u00b0 to 375\u00b0) for 30 minutes.
Roll warm tarts in powdered sugar.
Cream the butter and sugar.
Add flour, vanilla and nuts into creamed mixture.
Form into small balls.
Bake on ungreased cookie sheet at 350\u00b0 for 10 to 15 minutes.
When done, roll tarts in sugar.
lace on greased cookie sheets.
Brush each cookie with beaten egg
lace on greased cookie sheets.
Brush each cookie with beaten egg
Mix sugar, eggs and margarine.
Add milk and flour with soda. Shape dough into 2-inch roll and chill until hard.
Cut very thin. Dip one side in sugar.
Place on greased cookie sheet.
Place walnut or peanut half on each cookie.
Bake at 350\u00b0 for 6 to 8 minutes.
Cream butter or margarine and confectioners sugar until fluffy in medium size bowl; stir in flour gradually, then pecans until well blended.
Chill several hours or until easy to handle.
Roll dough into marble size balls; place 2 inches apart on ungreased cookie sheet.
Bake in 325\u00b0 oven for 20 minutes or until lightly golden.
Cool on cookie sheets 5 minutes; dip in confectioners sugar.
Mix all ingredients well; let stand for at least 2 hours.
Do not grease cookie sheet.
Drop or roll in marble size balls onto cookie sheet.
Cook for 20 minutes or until lightly browned at 300\u00b0 and roll in powdered sugar.