Shape dough into 1-inch balls. Roll in sifted confectioners' sugar,
coating well. Place about 1 inch apart on ungreased cookie sheets and
bake in a 375 degree oven for 8 to 10 minutes, until crackled in
appearence. Transfer cookies to a wire rack to cool. Sprinkle with more
confectioners' sugar if desired.
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Stir remaining ingredients in. Drop by teaspoonfuls on baking sheet and
bake about 20 minutes.
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Makes 60 cookies.
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Shape dough into 3/4-inch balls, roll in granulated sugar, and place on
lightly greased baking sheets about 2 inches apart. Flatten each ball
with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes,
until set.
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Melt butter in a 13 x 9-inch baking pan. Sprinkle crumbs over melted margarine; pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool before cutting.
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| Ultimate Chocolate Chip Cookies  Preheat oven to 375°F (190°C) 1 cup Golden Crisco Shortening 1-1/2 cups firmly~packed light brown sugar 1 tbsp vanilla 2 eggs 2-1/4 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 cup semi-sweet Hershey's Chipets 1 1/4 cup coarsely chopped pecans Note: if nuts are omitted, use an additional 1 cup semi-sweet Hershey's Chipets. Cream Golden Crisco Shortening, brown sugar and vanilla in large bowl at medium speed of electric mixer for 2 minutes, or until well blended. Add eggs, beating 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet Hershey's Chipets and pecans. Drop dough by heaping spoonfuls (2 tsp.) on ungreased baking sheet leaving about 3 inches between cookies. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cookies will still appear moist ~ do not overbake. Makes: 3 dozen 3-inch cookies Preparation Time: 20 minutes Baking Time: 8 to 10 minutes or 11 to 13 minutes |
 1 cup creamy peanut butter 3/4 cup granulated sugar 1/2 cup firmly-packed brown sugar 1 tbsp milk 1 tsp vanilla 1 egg 1-1/4 cups all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Cream Golden Crisco Shortening, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 375°F (190°C) for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes: 2 dozen 2 1/2 inch cookies Preparation Time: 20 minutes Baking Time: 8 to 10 minutes |
| 1-1/4 cups firmly~packed brown sugar 1 egg 1/3 cup milk 1-1/2 tsp vanilla 3 cups quick~cooking oats 1 cup all~purpose flour 1/4 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup raisins 1 cup broken walnut pieces Grease baking sheets with Golden Crisco Shortening. Set aside. Cream Golden Crisco Shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Combine oats, flour, cinnamon, baking soda and salt. Mix into creamed mixture. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375°F (190°C) for 10 to 12 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes: 2-1/2 dozen 2-1/2 inch cookies Preparation Time: 20 minutes Baking Time: 10 to 12 minutes TIP: Let baking sheets cool between bakings, to prevent cookie dough from spreading. |
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