Pumpkin Cookies

By: Linda Warenski

Bake at 350’ for 10 – 12 min.
1 Lrg. Can Pumpkin save

¼ cup for frosting

1 Cup Shortening
5 Cup Flour

1 Cup Sugar
1 Cup Nuts

1 Cup Raisins
2 1/3 Brown Sugar packed

1 ½ tsp. Baking Soda
1 tsp. Nutmeg

4 Eggs
1 tsp. Salt

1 tsp. Ginger
1 tsp. Lemon extract

2 tsp. Cinnamon

Cream shortening and sugar. Add pumpkin
Sift flour and dry ingredients
Add to the sugar mixture. Drop by spoonful onto greased cookie sheet.

Frosting for Pumpkin Cookies
1 box Powdered Sugar

¼ Cup Pumpkin
4 TLB. Butter

1 tsp. Lemon extract
Dash of Salt

Little milk to make soft
Mix all together and frost cooled cookies

Toll House Chocolate Chips Cookie’s

By: Linda Warenski

Bake 375’ 10-12 min

2 eggs

1 Cup Shortening
¾ Cup Sugar

¾ Cup Brown Sugar
1 tsp. Baking Powder

1 tsp. Salt
2 ¼ Cups Flour

1 tsp. Vanilla
Chocolate Chips

Roll in Tin Foil – Set in Refrigerator take out cut in slices

Mrs. Fields Cookies

By: Rosemary Proctor

I remember when she used to make these cookies all the time. She got the recipie from a morning or afternoon TV New cooking show.

It is a Large Batch:

Cream together:

2 Cups Butter

2 Cups Sugar

2 Cups Brown Sugar

Add:

4 Eggs

2 tsp Vanilla

Mix together:

Blend in blender till powdery

4 Cups Flour

5 Cups oatmeal

2 tsp Baking Powder

2 tsp Baking Soda

Mix together all ingredients:

Add a 24oz bag of Milk Chocolate Chips

1-8oz Hershey Candy Bar that has been grated

3 Cups Chopped nuts

Bake on ungreased cookie sheet

Make golf ball size portions 2" apart

Bake 375' for 6 minutes makes 112 cookies

Homemade Oreos

By: Amanda Skinner

1 pkg chocolate cake mix

3/4 cup shortening

(can substitute with margerine)

2 eggs

Mix and roll into balls.

Place on ungreased cookie sheet 2 inch apart.

Bake at 350' for 5-8 minutes

Filling:

8oz. Cream cheese

1 lb powdered sugar

1 cube butter

1/2 teaspoon vanilla

Peanut Butter Delight No Bake Cookies

School Lunch

4 Cups Sugar
½ Cup Coco Powder
1 Cup Milk
½ Cup Butter
¼ tsp. Salt

Boil together for 1 minute. Take off the stove.

Add in:
1 Cup Peanut Butter
2 tsp. Vanilla
1 Quart Reg. Oatmeal

Variations: Raisins, Nuts and or coconut may be added after removing from heat.
Place on wax paper in tsp. or Tlb. full and let cool

Chocolate Chip Refrigerator Cookies

By: Grandma Goetz
Make 5 dozen

1 ½ cups Flour
½ tsp Baking Soda
¾ tsp. Salt
½ cup Shortening
½ cup Sugar
1 Egg Beaten
2-3 tsp. Vanilla or ½ tsp. Almond extract

½ cups nuts if desired
Choc Chips
Put in Refrigerator & Chill take out and slice & Bake at 350’ for 10 min

Sugar Cookies

By: Sue Proctor

Mix well together:
½ Cup Butter
½ Shortening
½ cup sugar
½ cup powdered Sugar

Add in:
1 egg
1 ½ tsp. vanilla

Add in
½ tsp. Baking soda
½ tsp. Cream of Tarter
2 cups Flour
pinch of salt

Bake at 350’ for 10 – 12 min

Farm House Sugar Cookies

If you like Granny B's Cookies you will LOVE these cookies.

They really tast like the Granny B's cookie with the pink frosting.

I Love these!

By: Jerry Warenski

1 Cup Shortening (Lard is best)

2 Cups Sugar

2 eggs

1 Cup sour milk ( add 1 teaspoon of vinagar to milk to sour it)

1 teaspoon vanilla

1/2 teaspoon soda

4 teaspoon baking powder

4-1/2 Cups flour

Cream:

Shortehing, Sugar, eggs, milk and vanilla.

Sift together and add Flour, soda & baking powder

Roll 1/4 inch thick and cut to desired shapes. Place on cookie sheet.

Bake at 350' for 20 minutes or until golden brown

Whole Wheat Sugar Cookies

By: Linda Warenski

Cream:

1 Cup Shortening
2 Cup Sugar
Add and beat:

4 Eggs

Add:

5 Cups Whole wheat flour
2 Cups White flour
8 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon soda
1 Cup Milk
(1cup milk & 4 teaspoon vinegar.)

Chill dough. Roll 1/4 inch thick and cut to desired shapes. Place on lightly greased baking sheet.
Bake 375' for 8-10 minutes

Jumbo honey-roasted peanut butter sandwich cookies

Source: Karry Edwards, Sandy, Ut.

Pillsbury Bake-off finalist

Don't forget to vote!
http://www.bakeoff.com/

2 (8-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
2 tablespoons honey

1 cup powdered sugar
1 (16.5-ounce) roll refrigerated peanut butter cookies (Pillsbury Create 'n Bake suggested) 3/4 to 1 cup honey roasted peanuts, coarsely chopped

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour.
While filling chills, heat oven to 350 degrees. Make peanut butter cookies as directed on package. Cool completely.
Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).

Makes 8 sandwich cookies.

Jello Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Shortening
3 oz. Favorite flavor jello
3 Cups Flour
1/2 teaspoon Salt
1 Cup Sugar
3 Eggs
1 teaspoon Baking powder
1/2 teaspoon Cinnamon

Cream together shortening, sugar, dry jello and eggs; add sifted dry ingredients.
Form into rolls. Wrap in plastic wrap and chill for one hour. Slice, place on cookie sheet and bake at 350' for 10-12 minutes.

Snickerdoodle Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Shortening
2 eggs
2-3/4 Cup Flour
2 teaspoon Cream of tartar
1-1/2 Cups Sugar
1 teaspoon vanilla
1 teaspoon Soda
1/2 Teaspoon Salt

Cream shortening and sugar; add eggs and vanilla and mix well. Add remaining dry ingredients and blend well. Shape into 1" balls and roll in equal parts of cinnamon and sugar. Place on greased cookie sheet and flatten with bottom of glass. Bake at 400' for 10 minutes.

Peanut Butter Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1-1/2 Cup Margarine
4 eggs
4 Tablespoon Water
2 Cup Brown sugar
1-1/2 Cup Chunky peanut butter
2 tsp vanilla

Beat all ingredients together well:

Add:
4 Cup flour
2 Teaspoon Soda
1 pkg. Reese's peanut butter chips
1 pkg. Saco choc. Chunks or choc. chips

Mix well. Drop by spoonfuls onto cookie sheet.
Bake at 350' for 12-15 minutes

Oreo Cookies

By: Susan Proctor

From the Festival of Trees cookbook

2 Devil's food cake mixes
1-1/2 Cup shortening
4 eggs

Mix well and roll into small balls. Bake on ungreased cookie sheet at 350' for 9 minutes. Press two cookies together with filling.

Filling:

1-8 oz. pkg. Cream cheese
1/4 Cup Butter
2-3/4 Cup Powdered sugar
1 Tablespoon Vanilla

Mix until smooth

Orange Chocolate Chip Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Margarine
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Tablespoon Orange juice
Grated rind of 1 orange
2 oz. grated semi-sweet choc
2-3/3 Cup Flour
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 egg

Mix together all ingredients and shape into three rolls about 1-1/2" in diameter. Wrap in waxed paper and chill overnight. Slice thinly and bake on ungreased cookie sheet at 375' for 10-12 Minutes

Maraschino Cherry Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1-3/4 Cup Flour
2/3 Cup Sugar
1 beaten egg
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 Cup shortening
1/2 Cup Chopped maraschino cherries may add chopped nuts, if desired

Cream together shortening, sugar, egg and vanilla. Add sifted four and salt. Mix well. Chill and roll into balls. Place on ungreased cookie sheet. Flatten with glass bottom dipped in sugar. Bake at 400' for 10 min.

Grandma's Yucky Cookies

By: Rosemary Proctor

They are really good cookies.
They got there name because she would always make them and have them around or take them to family get together's. And then one day one of the grandson's (Jared) started calling them Yucky Cookies. I think it was because of all the great things in them he did not like in them.

Grandma Proctor's Cookies

Cream together:
1 cup sugar
1 cup brown sugar
1 tsp Baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3 tbl shortening
2 eggs
1 tsp vanilla
1 cup plus 2 Tbl applesauce

Add:
3 cups quick oats
2 cups flour
1 cup semi-sweet chips
1 cup milk chocolate chips
1 cup peanuts
2 cups raisins
1/2 cup pecans

Bake on parchment paper lined cookie sheets. Mash down a little before cooking. Cook at 350 for 12-15 mins.

UNBELIEVABLE COOKIES

By: Susan Proctor

1 Cup Sugar
1 Cup Peanut Butter
1 egg

Mix Well!!

Make about 1 Teaspoon in your hand to make balls
Criss-Cross with a fork on top.
Add Kisses candy to some on top.
Bake at 325' for 10-12 minutes


They really do work! And they are good!

Rachel’s Pleasure Cookies

By: Rachel Langston ( Good Friend)

1-½ cup White Sugar
2 cups Brown Sugar
1 lb unsalted butter ( soften 4 sticks )
2 tsp. vanilla
3 eggs
1-½ tsp salt
1-½ tsp. soda`
6 cups Flour
3 cups Lrg. Chocolate chips

Mix in a bowl. Cool in refrigerator 1 hour roll into small balls & place on cookie sheet. Bake for 8-10 minutes at 350’

These cookies are so GOOOD!
If you like lots of chocolate chips this is a great cookie for you.

MY FAVORITE CHOCOLATE CHIP COOKIES

By: Sue Proctor

2/3 Cup. Shortening
2/3 Cup. Butter
1 Cup. Sugar
1 Cup. Brown Sugar
2 Beaten Eggs
2 tsp. Vanilla
3 Cups. Flour
2 tsp. Baking Soda
¾ tsp. Salt
12 oz. Choc. Chips
1 Cup. Chopped Walnuts or Pecans

Cream together shortening, butter, sugar; add eggs and vanilla. Sift together dry ingredients. Stir in chips and nuts. Drop by teaspoonfuls on cookie sheet. Bake at 350’ for approx. 8 min. Don’t over bake

This has been one that we have used for years. We got it from a Festival of trees cook book many years ago. The book were the recipe is at is so hammered.
They are so good