or Christmas to give away.
I always double this recipe.
t is baked, let the cookies cool.
Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dip method and blend flour, salt and soda.
Stir in and chill dough.
Heat oven to 375\u00b0.
Roll dough 1/4 inch thick and cut into Christmas shapes.
Bake 8 to 10 minutes.
Cool, ice and decorate.
Makes 5 dozen 2 1/2-inch cookies.
Sift together flour and sugar.
Add nuts.
With a pastry blender, cut in 1/2 cup soft butter to form a soft dough.
Chill 1 to 2 hours.
Roll out on lightly floured surface 1/8-inch thick. Cut with cookie cutter, place on cookie sheet and bake at 375\u00b0 for 8 to 10 minutes.
Remove when cool.
Cream butter with 10x sugar. Stir in melted chocolate.
Spread between cookies.
Mix dry ingredients together.
Cut in oleo or margarine.
Mix to consistency of cornmeal.
Blend in eggs, water and vanilla. Mix all together.
Roll out on floured board and cut thick with Christmas cookie cutters.
Put on ungreased cookie sheet at 350\u00b0 for 7 to 8 minutes.
Do not let brown.
Put sprinkles or icing on them if desired.
ined baking sheets.
Bake cookies for 8-10 minutes for
Mix all ingredients together and fill a cookie press.
Use different flavorings and food colors for different shapes, mint and green for the Christmas tree, almond and red for the heart shape and banana and yellow for the flower or wreath shape.
ool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1
Cream margarine and sugar; add vanilla and sifted flour.
Fold in crushed potato chips.
Roll in 1-inch balls.
Put on ungreased cookie sheet.
Flatten down with fork.
Bake at 350\u00b0 for 12 to 15 minutes.
Sprinkle with confectioners sugar after baking or you may sprinkle with colored sugar before baking for Christmas cookies or other holidays.
Cream shortening and sugars.
Add eggs and vanilla extract. Sift in dry ingredients.
Add oatmeal, cornflakes, pecans, raisins, coconut and candied cherries.
Work with hands until well mixed. Form into small balls and press slightly on cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Makes 100 medium-sized cookies.
Mix together thoroughly shortening, sugar, egg and molasses. Sift together and stir in flour, soda, salt, cinnamon and ginger. Chill dough.
Roll out 1/4-inch.
Place 1-inch apart on lightly greased baking sheet.
Bake until golden brown.
Bake at 375\u00b0 for 8 to 11 minutes.
Makes 5 dozen cookies.
Mix butter, sugar, egg, honey and flavoring thoroughly.
Blend flour, soda and salt; stir in.
Chill dough in refrigerator at least 1 hour.
Roll dough to 1/4-inch thickness.
Cut into desired shapes.
Place 1 inch apart on lightly greased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Cool, ice and decorate.
Makes about 5 dozen cookies.
Mix thoroughly the shortening, sugar, egg, honey and lemon flavoring.
Then sift together and stir in the flour, soda and salt.
Chill dough.
Roll out 1/4-inch thick.
Cut into desired shapes.
Place 1-inch apart on lightly greased baking sheet.
Bake until when touched lightly with fingers, no imprint remains.
When cool, ice and decorate as desired.
Bake 8 to 10 minutes at 375\u00b0. Makes about 5 dozen 2 1/2-inch cookies.
Melt 1/2 cup morsels over hot boiling water.
Stir until smooth and cool to room temperature.
In
a cup, dissolve instant coffee in boiling water.
In small bowl, combine flour, baking soda and salt.
In a large bowl, combine butter, sugar, brown sugar and coffee.
Heat until creamy.
Add egg and melted chocolate.
Gradually add flour mixture.
Stir in remaining 1 1/2 cups chocolate morsels and nuts.
Drop by tablespoon onto ungreased cookie sheets. Bake at 350\u00b0 for 10 to 12 minutes. Yields 24 (3-inch) cookies.
Cream shortening and sugar.
Add eggs and vanilla.
Sift in dry ingredients; add oatmeal, corn flakes, pecans, raisins, coconut and candied cherries.
Work with hands until ingredients are well mixed.
Form into small balls about the size of walnut. Press slightly.
Bake at 375\u00b0 for 8 to 10 minutes.
Looks more colorful if fruit is left in large chunks.
Makes 100 medium sized cookies.
r frosting.
Let decorated cookies set overnight, loosely covered, to
Mix shortening, sugar, egg, honey and flavoring.
Blend flour, soda and salt; stir in.
Chill dough.
Heat oven to 375\u00b0.
On floured surface, roll dough 1/4 inch thick.
Cut into desired shapes.
Place 1 inch apart on lightly greased cookie sheet.
Bake 8 to 10 minutes.
When cool, ice and decorate as desired.
Makes about 5 dozen 2 1/2-inch cookies.
Cream butter and sugar.
Beat in eggs.
Add sour cream and flavoring, mix well.
Sift in dry ingredients.
Refrigerate 8 hours or more.
Roll thin.
Cut with cookie cutters, making a hole for hanging.
Bake at 350\u00b0F until only slightly brown, about 7-10 minutes.
Cool.
Icing: Whip egg white until stiff.
Add sugar and lemon juice as needed.
Ice cookies.
Decorate and let dry.
Put dental floss through hole and hang on tree (making sure they are above level of hungry children or pets, or not!).
Combine, flour, soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Cream butter and sugar in large mixer bowl.
Add pumpkin, egg and vanilla; beat until light and creamy.
Mix in dry ingredients until well blended.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Smooth tops of cookies.
Bake in preheated 350\u00b0 oven for 15 to 20 minutes.
Cool on wire racks. Drizzle Glaze over tops.
og into desired shape. Place cookies on the prepared baking sheet