No Bake Cookies

2 cups sugar

½ cup milk

½ cup butter

3 tablespoons cocoa

3 cups oats

½ cup peanut butter

1 teaspoon vanilla 

Boil sugar, milk, butter, and cocoa together in a saucepan for 2 minutes.  Remove from heat and add oats, peanut butter and vanilla.  Mix well.  Shape into cookies and allow to cool.

Susan Waterhouse
Aunt of Anita Wimette

Cinnamon Jumbo Cookies

1 bar butter

¾ cups milk

1¼  cup sugar

2 1/3 cups all-purpose flour

1 teaspoon vanilla

½ teaspoon baking soda

½ teaspoon salt

1 egg

cinnamon 

Cream together 1 cup sugar, egg, and butter.  Add vanilla and milk.  Add flour last.  Sprinkle remaining ¼ cup sugar and cinnamon over dough.  Bake in ungreased pan at 355 degrees for approximately 10 minutes.  

Norma Waterhouse
Mother of Anita Wimette

Special K Cookies

3 cups Kellogg’s Special K cereal

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup Crisco, or margarine or butter, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla 

Measure Special K cereal.  Crush to 2 cups.  Stir together 1 cup of the crushed cereal, flour, and salt.  Set aside.  In large mixing bowl, beat margarine and sugar until light and fluffy.  Add egg and vanilla.  Beat well.  Add flour mixture.  Mix until well combined.  Portion dough using level measuring tablespoon.  Shape into balls.  Roll in the remaining 1 cup of crushed cereal.  Place about 2 inches apart on ungreased baking sheet.  Bake in oven at 375 degrees about 12 minutes or until lightly browned.  Remove immediately from baking sheet.  Cool on wire racks.  Makes 2½ dozen cookies.

Eleanor Wimette

Ginger Snaps

1 cup sugar

¾ cup shortening

¼ cup molasses

1 egg

1 teaspoon cinnamon

2 cups all-purpose flour

¼ teaspoon salt

2 teaspoons baking soda

1 teaspoon ginger

1 teaspoon cloves 

Cream sugar and shortening; add molasses and egg, mix well.  Add sifted dry ingredients, mix well.  Form small balls and roll in sugar.  Bake on greased cookie sheet at 375 degrees for 15 minutes.

Sharon Wimette

Soft Molasses Cookies

¾ cup shortening

1 cup sugar

2 eggs

1 cup molasses

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ginger

¾ cup prepared coffee

1 cup coconut

Mix all ingredients.  Bake at 375 degrees for 15 minutes.

Sharon Wimette

White Chip Orange Cookies

2¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 cup butter or margarine, softened

½ cup sugar

1/2 cup packed light brown sugar

1/egg

3 teaspoon grated orange peel

1 12-ounce package, 2 cups, white chocolate chips 

Combine flour, baking soda, and salt in small bowl.  Beat butter and sugars in large mixer bowl until creamy.  Beat in egg and orange peel.  Gradually beat in flour mixture.  Stir in chocolate chips.  Drop dough by rounded tablespoon onto ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes or until edges are light golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.  Make 3 dozen cookies.

Lea Wimette

Golden Coconut Bars

2 cups Bisquick baking mix

1½ cups firmly packed brown sugar

3 eggs

1 teaspoon vanilla

1 cup chopped nuts

½ cup flaked coconut

Preheat oven to 350 degrees.  Grease and flour oblong pan, 13x9x2 inches.  Mix all ingredients; spread into pan.  Bake until wooden pick inserted in center comes out clean, about 35 minutes.  Cool and cut into 2x1 inch bars.  Makes 4½ dozen.

Eleanor Wimette

Peanut Brittle

2 cups sugar

1 cup light corn syrup

½ cup hot water

2 cups peanuts

1 tablespoon butter

1½ teaspoon baking soda

1 teaspoon vanilla

In heavy saucepan, bring first three ingredients to full boil.  Add peanuts and cook until syrup turns brown.  Add butter and vanilla.  Cook slowly to 300 degrees.  Add baking soda.  Stir well.  Pour onto buttered cookie sheet.

Eleanor Wimette

Oatmeal Raisin Cookies

¾ cup butter or margarine, melted

1 cup firmly packed brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt, optional

3 cups oats

1 cup SunMaid baking raisins

Mix all ingredients together.  Shape into cookies and bake at 350 degrees for 12-15 minutes.

Tammy Brown
Sister of Anita Wimette

Orange Drop Cookies

1½ cup brown sugar

1 cup butter

2 eggs

1 tablespoon grated orange peel

1 teaspoon vanilla

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

Cream brown sugar and butter.  Add eggs, orange peel, and vanilla and beat until fluffy.  Mix flour, baking powder, soda, and salt.  Add cream mixture alternately with buttermilk, beating after each additions.  Bake on ungreased cookie sheet at 350 degrees or 10-12 minutes.

Frosting

1 teaspoon grated orange peel

3 tablespoons orange juice

3 tablespoons butter

3 cups powdered sugar

Mix orange peel, orange juice, and butter together very well.  Then add the powdered sugar.  Top the cooked and cooled Orange Drop Cookies.

Sharon Wimette

Peanut Blossoms

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sugar

½ cup firmly packed brown sugar

1 teaspoon vanilla

½ cup shortening

½ cup peanut butter

1 egg

2 tablespoons milk

30 milk chocolate candy kisses

Preheat oven to 375 degrees.  Combine all ingredients except candy kisses in large mixer bowl.  Mix on lowest speed until dough forms.  Shape dough into balls, using a rounded teaspoon for each.  Roll balls in sugar; place on ungreased cookie sheets.  Bake at 375 degrees for 10-12 minutes.  Top each cookie immediately with a candy kiss, pressing down firmly so cookie cracks around edge.  Makes 30 cookies. 

Eleanor Wimette

Peanut Butter Balls

2 cups graham cracker crumbs, ½ pound

1 16-ounce box powdered sugar

1 teaspoon vanilla

2 sticks melted margarine

1 12-ounce jar peanut butter

1 12-ounce bag chocolate chips

½ bar paraffin wax

Combine first 5 ingredients, mixing thoroughly.  Chill.  Shape into balls and place on wax paper.  In double boiler, melt chocolate chips and wax.  Dip balls into melted chocolate, (use cake tester for dipping). 

Chita Rubalcoba

Brownies                                                                                           

2/3 cup sifted all-purpose flour

¼ teaspoon salt

2 squares unsweetened chocolate

1 cup sugar

½ cup broken walnuts

1 teaspoon vanilla

½ teaspoon baking powder

1/3 cup butter

2 eggs 

Sift flour with baking powder and salt.  Melt butter and chocolate over hot water.  Beat eggs well; add sugar gradually, beating well.  Beat in chocolate.  Mix in flour, then nuts and vanilla.  Bake in greased 8x8x2 inch pan in moderate oven (350 degrees F), for 35 minutes.  Cool in pan.  Makes 12 brownies.              

Eleanor Wimette

Peanut Butter Round Up Cookies

1 cup shortening, softened

1 cup firmly packed brown sugar

¾ cup sugar

2 eggs

1 cup creamy peanut butter

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking soda

1 cup Quaker Oats

Beat shortening and sugars together until creamy.  Add eggs and peanut butter and beat well.  Sift together flour, soda, and salt.  Add to creamed mixture, mixing well.  Stir in oats.  Shape dough to form 1 inch balls.  Place on ungreased cookie sheets.  With tines of fork, press to make crisscrosses on each.  (If dough sticks to fork, occasionally dip fork in flour).  Bake in preheated moderate oven, 350 degrees, 8-10 minutes.  Makes 6 dozen.

Eleanor Wimette

Lemon Crème Bars

1 14-ounce can condensed milk

½ cup lemon juice

1½ cup all-purpose flour

1 cup oatmeal

1 cup brown sugar

1 teaspoon baking powder

2/3 cup margarine

Combine condensed milk and lemon juice, and set aside.  Combine remaining ingredients and mix at low speed until crumbly.  Press ½ mixture into greased pan.  Spread with lemon mixture.  Crumble remaining mixer over all.  Bake 25-30 minutes.  Chill and cut into bars.  Makes 2-3 dozen.

Sharon Wimette

Whiz Bang Gingers

2¼ cups all-purpose flour

1 teaspoon ginger

½ teaspoon baking soda

½ teaspoon salt

½ cup sugar

½ cup molasses

1/3 cup shortening

1 egg

In large bowl blend all ingredients at low speed of mixer until dough forms.  Using a teaspoon for each, shape into balls and place on greased cookie sheet.  Tops of balls may be dipped in sugar or color decors and flattened with a glass.  Bake at 350 degrees for 7-10 minutes.  Makes 3 dozen.

Mabelle Bouchard

Oatmeal Scotchies

2 cups all-purpose flour, unsifted

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter / or Crisco

1½ cups firmly packed brown sugar

2 eggs

1 tablespoon water

1½ cups quick oats, uncooked

1 12-ounce package, (2 cups), Nestle’s Butterscotch Morsels

½ teaspoon orange extract

Preheat oven to 375 degrees.  In small bowl, combine flour, baking powder, baking soda, and salt; set aside.  In large bowl combine butter, brown sugar, eggs and water; beat until creamy.  Gradually add flour mixture.  Stir in oats, butterscotch morsels, and orange extract.  Drop by slightly rounded measuring tablespoons onto greased cookie sheets.  Baking time 10-15 minutes.  Makes 4 dozen cookies.

Eleanor Wimette

Chocolate Chip Oatmeal Cookies

1 cup shortening

¾ cup firmly packed brown sugar

¾ cup sugar

2 eggs

1½ teaspoons vanilla

1½ cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon salt

2 cups Quaker Oats

1 12-ounce package, (2 cups), semi-sweet chocolate pieces

Beat shortening, sugars, and vanilla together until creamy.  Beat in eggs.  Sift together flour, soda, and salt; add to creamed mixture and mix well.  Stir in oats and chocolate pieces.  Drop by rounded teaspoons onto lightly greased cookie sheets.  Bake in preheated moderate oven, 375 degrees, 8-10 minutes.  Makes 6 dozen.

Eleanor Wimette

Coconut Oatmeal Crisps 

½ cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1¼ cups quick oats, uncooked

1 6-ounce package, (1 cup), Nestle's coconut flavored morsels 

Preheat oven to 350 degrees.  In large bowl, combine shortening, sugar, egg, and vanilla; beat until creamy.  Blend in flour, baking soda, and salt.  Stir in oats and coconut.  Drop by well rounded teaspoons onto ungreased cookie sheets.  Bake at 350 degrees for 10-12 minutes.  Makes 3½ dozen 2-inch cookies.

Eleanor Wimette

Hermit Cookies

2 eggs

¾ cup shortening

¾ cup sugar

¾ cup brown sugar

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

¼ teaspoon ginger

¼ cup molasses

1/8 cup water

1 cup raisins

½ cup chopped walnuts, optional

Beat eggs; reserve 1 tablespoon.  Cream shortening, sugars, and eggs.  Sift flour, soda, salt, and spices together and add to creamed mixture.  Add liquids and stir well.  Add raisins and nuts.  Chill dough thoroughly.  Using floured hands, roll dough into long strips and place on cookie sheet, about two to a sheet.  Flatten strips with back of spoon dipped in reserved egg or with hands.  Bake at 350 degrees for 15 minutes.  Cut into desired pieces while warm.  Makes about 2 ½ dozen cookies. 

Sharon Wimette

Hermit Cookies

1 cup sugar

½ cup butter

½ cup molasses

1 teaspoon baking soda, dissolved in molasses

½ cup milk

1 egg

3 cups flour

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon salt

½ teaspoon baking powder

chopped nuts

chopped dates

Combine first six ingredients and mix well.  Sift dry ingredients together; add to wet ingredients and mix.  Add nuts and dates.  Bake on large cookie sheet in moderate oven , 350 degrees, for 35-40 minutes.  Cool and cut into squares.  If using a 13x9x2 inch pan, bake for 55-60 minutes.

Eleanor Wimette

Cherry Winks

2 2/3 cups corn flakes

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup margarine, softened

1 cup sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla

1 cup chopped nuts

1 cup finely cut pitted dates

½ cup finely cut maraschino cherries

15 maraschino cherries, cut into quarters

Measure corn flakes and crush to 1 1/3 cups.  Set aside.  Stir together flour, baking powder, and salt.  Set aside.  In large mixing bowl, beat margarine and sugar until light and fluffy.  Add eggs and beat well.  Stir in milk and vanilla.  Add flour mixture.  Mix until well combined.  Stir in nuts, dates, and chopped cherries.  Portion dough using level measuring tablespoon.  Shape into balls.  Roll in crushed corn flakes.  Place about 2 inches apart on greased baking sheets.  Top each with a cherry quarter.  Bake in oven at 375 degrees for 10 minutes or until lightly browned.  Remove immediately from baking sheet.  Cool on wire racks.  Makes 5 dozen cookies.

Eleanor Wimette

Indoor S’Mores

1/3 cup light corn syrup

1 tablespoon margarine

1 cup milk chocolate chips

½ teaspoon vanilla

4 cups Golden Grahams cereal

1½ cups miniature marshmallows

Butter square pan, 9x9x2 inches.  Heat corn syrup and margarine to boiling in 3-quart saucepan; remove from heat.  Add chocolate chips and vanilla and stir until chocolate is melted.  Fold in cereal gradually until completely coated with chocolate.  Fold in marshmallows.  Turn cereal mixture into pan and press with buttered back of spoon.  Let stand at room temperature at least 1 hour.  Cut into 2¼x1½ inch bars.  Makes 24 bars.  Double recipe and use 13x9x2 inch pan.

Eleanor Wimette

Peanut Butter Fudge

2 cups sugar

1 cup milk

½ teaspoon salt

½ cup peanut butter

½ teaspoon vanilla

Boil sugar, milk, and salt together stirring constantly, to soft ball stage.  Remove from heat and let cool until it thickens.  Add peanut butter and vanilla and mix well.  Pour into dish and cool to room temperature before serving.

Sharon Wimette

Peanut Butter Cookies

1 cup shortening

1 cup brown sugar

¾ cup sugar

2 eggs

1 cup creamy peanut butter

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 cup Quaker Oats

Beat sugar and shortening together.  Add eggs and peanut butter and beat until creamy.  Add flour, baking soda, and salt and mix well.  Stir in oats.  Shape into balls and place on an ungreased cookie sheet.   Use the tines of a floured fork to put crisscross marks in the top, and flatten the cookie.  Bake at 350 degrees for 8-10 minutes.

 Sharon Wimette

Molasses Bars

1 egg

1 teaspoon margarine, softened

1 cup brown sugar

1 cup molasses

2¾ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon ginger

1 cup raisins 

Cream egg, margarine, sugar, and molasses together.  Add remaining ingredients.  Bake at 350 degrees for 20 minutes.                        

Sharon Wimette

Molasses Cookies 

¾ cup shortening

1 cup sugar

¼ cup molasses

1 egg

2 teaspoons baking powder

2 cups all-purpose flour

½ teaspoon cloves

½ teaspoon ginger

1 teaspoon cinnamon

½ teaspoon salt 

Melt shortening over low heat and cool.  Add sugar, molasses and egg; beat well.  Sift all remaining dry ingredients together and add to mixture.  Shape into cookies and bake at 375 degrees for 10-12 minutes or until done.

Sharon Wimette

Vermont Maple Bars

½ cup sugar

1 cup oatmeal

1 egg

1 teaspoon vanilla

½ cup Vermont Maple Syrup

2/3 cup sifted all-purpose flour

1 teaspoon baking powder

½ cup shortening

1 cup chopped nuts

Preheat oven to 350 degrees.  Grease an 8x8 pan.  Cream shortening and sugar.  Add egg, vanilla, and maple syrup.  Then add sifted dry ingredients, except oatmeal.  Mix well.  Add oatmeal and nuts.  Put in pan.  Bake 30-35 minutes or until done.  While warm, cut into 2-inch squares.                          

Jeannette Gray

Coconut Penuche Patties

1½ cups sugar

1 cup firmly packed brown sugar

3 tablespoons light corn syrup

1 cup light cream

1 cup packaged grated coconut

1 teaspoon vanilla

¼ cup butter

pecan halves

Combine the sugars, corn syrup, and cream in a heavy saucepan.  Bring to a boil over low heat, stirring constantly.  Continue to boil gently, without stirring, until a small amount of mixture forms a soft ball in cold water, (or to a temperature of 234 degrees).  Remove from heat.  Add coconut, vanilla, and butter.  Do not blend.  Cool to lukewarm, (120 degrees), without stirring.  Then stir to blend ingredients.  Quickly drop by full teaspoons onto wax paper.  Press a pecan half into each pattie and allow to stand until firm, about 3 hours.  Wrap in wax paper to store.  Makes about 3 dozen patties.

Eleanor Wimette

Marshmallow Treats

¼ cup margarine

4 cups miniature marshmallows

5 cups Kellogg’s Rice Krispies  

In 3 quart saucepan, melt margarine over low heat.  Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy.  Remove from heat.  Add Rice Krispies and stir until well coated.  Press warm mixture in buttered 13x9x2 inch pan.  Using waxed paper or a buttered spatula, press firmly into an even layer.  Cool.  Cut into squares.  Makes 24 2-inch squares.

**Variations

1)  Add 1 cup chopped or whole peanuts with cereal.

2)  Stir ¼ cup peanut butter into marshmallow mixture just before adding cereal.

3)  Add 1 6-ounce package semi-sweet chocolate morsels very quickly into marshmallow and cereal mixture.                     

Eleanor Wimette

Chewy Oatmeal Cookies

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon  salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¾ cup shortening

1 1/3 cups brown sugar

2 eggs

1 teaspoon vanilla

2 cups uncooked oats

1 cup raisins

Mix all ingredients together, except oats and raisins.  Add oats, and mix well.  Add raisins last.  Place by rounded tablespoons full onto an ungreased cookie sheet.  Bake at 350 degrees for 12 minutes.

Sharon Wimette

Pumpkin Cookies

2 cups sugar

2 cups shortening

1 can pumpkin

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon allspice

2 eggs

2 teaspoons vanilla

4 cups all-purpose flour

nuts

raisins

Cream sugar and shortening together.  Add pumpkin, eggs, and vanilla and beat well.  Add remaining ingredients and beat.  Bake at 350 degrees for 12-15 minutes.

Nancy Brault

Chocolate Peanut Buddy Bars

1 cup smooth or chunky peanut butter

6 tablespoons margarine, softened

1¼ cup sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

2 cups Nestle Toll House Milk Chocolate Morsels

Beat peanut butter and butter in a bowl until smooth.  Beat in sugar eggs, and vanilla.  Add flour and salt.  Stir in one cup of milk chocolate morsels.  Spread in ungreased 13x9 inch pan.  Bake at 350 degrees for 25-30 minutes, or until edges are lightly browned.  Immediately sprinkle with the remaining 1 cup of milk chocolate morsels.  Let stand for 5 minutes.  Spread morsels evenly.  Cool completely in pan.  Makes about 3 dozen bars.

Sharon Wimette

Sour Cream Cookies/Soft Sugar Cookies

1½ cups sugar

½ cup butter

2 eggs

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon vanilla or almond extract

1 cup sour cream

cinnamon sugar mixture for topping

Cream butter and sugar.  Add eggs and beat well after each one.  Add vanilla.  Add remaining ingredients and sour cream to the mixture and continue beating.  Spoon batter onto cookie sheets in heaping teaspoons.  Sprinkle cinnamon and sugar topping on cookies before baking. Bake at 400 degrees for approximately 10 minutes.  Makes 3 dozen.

Eleanor Wimette

Zucchini Bars

3 eggs

2 cups sugar

1 cup oil

2 cups raw zucchini, shredded

1 tablespoon vanilla

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon cinnamon

1 cup nuts, chopped

Beat eggs.  Add sugar, oil, zucchini, and vanilla, and mix together by hand.  Add the remaining ingredients.  Spread into a pan.  Prepare and top with topping before baking.

Topping (for Zucchini Bars)

½ cup wheat germ

½ cup brown sugar

1 tablespoon cinnamon

Mix all together and top the zucchini bars.  Bake at 350 degrees for 15-20 minutes.

Sharon Wimette

Lemon Bars 

2 cups all-purpose flour

1/3 cup powdered sugar

1 cup butter, (2 sticks)

Mix all ingredients.  Bake in a 13x9 inch pan at 350 degrees for 20 minutes.

Topping (for Lemon Bars)

2 cups sugar

4 eggs

1 cup lemon juice

¼ cup butter

½ teaspoon baking powder

Mix all ingredients together and top the already cooked lemon bars.  Bake for another 25 minutes at 350 degrees.

Sharon Wimette

Death by Chocolate Cookies

2 packages semi-sweet baking chocolate (16 squares)

¾ cup brown sugar

¼ cup butter

2 eggs

1 teaspoon vanilla

½ cup all-purpose flour

¼ teaspoon baking powder

2 cups chopped nuts (optional)

Preheat oven to 350 degrees.  Coarsely chop 8 squares of the chocolate; set aside.  Microwave, (or melt in a double boiler), the remaining 8 squares chocolate in large bowl for approximately 2 minutes, until melted and smooth.  Stir in sugar, butter, eggs, and vanilla.  Stir in flour and baking powder.  Stir in reserved chopped chocolate and nuts.  Drop by tablespoons full onto ungreased cookie sheet.  Bake 12-13 minutes until cookies are puffed and feel set to the touch.  Cool on cookie sheet one minute.  Transfer to wire rack to cool completely.  Makes 18-24 cookies.

Lea Wimette

Heavenly Cutouts

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1 egg

½ teaspoon salt

¼ cup sour cream

¾ cup butter

¾ cup sugar

1 teaspoon vanilla

1 teaspoon lemon or almond extract

Sift flour, baking powder, and salt.  Cream butter with sugar, beat in egg, and stir in the sour cream and flavoring.  Stir in flour, a third at a time.  Wrap dough in wax paper and chill.  Roll out to ¼ inch thick.  Cut out cookies.  Put on ungreased cookie sheet.  Bake at 375 degrees for 6-7 minutes.

Ann DeYoung

Toll House Cookies

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

¾ cup sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla

½ teaspoon water

2 eggs

1 12-ounce package Nestle’s Semisweet Chocolate Morsels

1 cup coarsely chopped nuts

Preheat oven to 375 degrees.  Sift together flour, baking soda , and salt.  Set aside.  Combine shortening, sugars, vanilla, and water, beating until creamy.  Add eggs, one by one.  Gradually add flour mixture, mixing well.  Stir in chocolate morsels and nuts.  Drop by well rounded teaspoons full onto greased cookie sheets.  Bake 10-12 minutes.  Makes 75 cookies.

Eleanor Wimette

Snickerdoodles

1½ cups sugar

½ cup margarine or butter, softened

½ cup shortening

2 eggs

2¾ cups all-purpose flour

2 teaspoon cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon

Mix 1½ cups sugar, margarine, shortening, and eggs in large bowl.  Stir in flour, cream of tartar, baking soda, and salt.  Shape dough by rounded teaspoonfuls into balls.  Mix 3 tablespoons sugar and the cinnamon; roll balls in mixture.  Place about 2 inches apart on ungreased cookie sheet.  Bake at 400 degrees until set, 8-10 minutes.  Immediately remove from cookie sheet.  Makes about 6 dozen cookies.

Sharon Wimette

Hershey’s Chocolatetown Chip Cookies

1 cup shortening

1 cup packed brown sugar

½ cup sugar

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups Hershey’s Milk Chocolate Chips, (11.5-ounce package)

1 cup chopped nuts

Combine shortening, brown sugar, sugar, and vanilla, and cream until light and fluffy.  Add eggs and beat well.  Sift flour, baking soda and salt together.  Add to creamed mixture.  Stir in chopped nuts and chocolate chips.  Drop by teaspoons full onto ungreased cookie sheet.  Bake at 375 degrees for 8-10 minutes or until light brown.  Cool slightly before removing from cookie sheet.

Eleanor Wimette

Chocolate Chip Brownies

1 cup all-purpose flour

½ teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon salt

½ cup nuts

1/3 cup oil

1 cup brown sugar

1 egg, beaten

1 teaspoon vanilla

1 cup chocolate chips

Mix flour, baking powder, baking soda, and salt.  Add sugar to oil and mix well.  Add egg and vanilla to oil and sugar mixture.  Mix well.  Add flour to wet mixture, a little at a time, continuously mixing.  Bake ate 350 degrees for 20-25 minutes.  

Sharon Wimette

Popcorn Balls

1 cup sugar

½ cup light molasses

½ cup light corn syrup

¼ cup water

¼ teaspoon salt

3 tablespoons butter

1 teaspoon vanilla

4 quarts popped popcorn

Boil molasses, sugar, corn syrup, water, and salt, without stirring, until it becomes brittle when tried in cold water.  Remove from stove.  Add butter and vanilla.  Gradually pour syrup over popcorn.  Shape into balls while still warm, keeping fingers buttered to avoid sticking.

Mrs. Paya

Date-Filled Cookies

*Prepare cookie dough and filling before beginning.

Cookies

1 cup shortening

2 cups brown sugar

2 eggs

½ cup water or buttermilk

1 teaspoon vanilla

3½ cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

Mix shortening, brown sugar, and eggs.  Stir in water / buttermilk and vanilla.  Sift together flour, salt, baking soda, and cinnamon.  Gradually add flour mixture to wet mixture and mix well.

Filling

2 cups dates

¾ cup sugar

¾ cup water

½ cup nuts

Mix together and heat dates, sugar, water and nuts.

Drop cookie dough by spoonfuls onto  cookie sheet and press to flatten.  Top with ½-1 teaspoon of filling, depending on cookie size.  Top with another spoonful of cookie dough, and gently press over filling.  Bake at 400 degrees for 10-12 minutes.

Sharon Wimette

Chewy Brownie Cookies

2/3 cup shortening

1½ cups firmly packed light brown sugar

1 tablespoon water

1 teaspoon vanilla

2 eggs

1½ cups all-purpose flour

1/3 cup unsweetened baking cocoa

¼ teaspoon salt

2 cups semi-sweet chocolate chips, 12-ounce package

Cream together shortening, brown sugar, water, and vanilla.  Beat eggs into creamed mixture.  Stir in chocolate chips.  Bake on ungreased cookie sheet at 375 degrees for 7-9 minutes or until cookies are set.  Cool on baking sheet for 2 minutes and remove.  Makes 3 dozen cookies.

Sharon Wimette

Friendship Cookies

1 1/3 cups sugar

1/3 cup cocoa

1 stick butter, melted

½ cup milk

3 cups quick cooking oats

1 teaspoon vanilla

½ cup nuts

Combine sugar and cocoa; stir until very smooth.  Add butter and milk.  Microwave on high for 4-5 minutes or until the mixture boils rapidly.  Stir in oats, vanilla, and nuts.  Microwave on high for 1 minute.  Drop by teaspoons full on sheet of wax paper.  Chill until set. 

Variations:  Add ½ cup crunchy peanut better, ½ cup raisins, or ½ cup coconut along with the oats, vanilla and nuts.         

Sharon Wimette