Page 3

Candy Cane Cookies
Ingredients:
1 c Softened shortening
1 c Sifted powdered sugar
1 Egg
1 ts Almond flavoring
1 ts Vanilla flavoring
2 1/2 c Sifted flour
1/2 ts Salt
1/4 To 1/2 tsp red food coloring
Instructions:Cream shortening and sugar together. Beat in egg and flavorings. Add flour and salt and mix well.
Divide dough into 2 portions. Put red food coloring into 1 portion, leave the other one plain. Take a tsp
of dough from each portion. Roll each into a thin rope. Twist together carefully and roll gently to smooth. Put on lightly
greased cookie sheet and curve top of each cookie to make it look like a candy cane. Bake at 375 for 8 to 9 min. Press variation:
Use the "rope" disk of your cookie press to make the rope for the cookies. First make red, then plain, or vice versa,
and then twist together.

Nut Horns
Dough:
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 sticks margarine
3 egg yolks
1 cup sour cream
1 package dry yeast
Filling:
3 egg whites
1 cup granulated sugar
2 cups ground nuts
1 teaspoon vanilla
Sift flour, and salt. Sprinkle yeast over flour. Cut in margarine. Make a well and pour in beaten egg yolks, sour cream and
vanilla. Knead until smooth. Refrigerate at least one hour. For filling, beat egg whites until stiff. Fold in sugar, nuts, and vanilla.
Set aside. Remove dough from refrigerator, form into ball, and flatten until it resembles a thick pizza crust. Cut into 8 triangles. Roll
each triangle into size of 10 inch pie crust; cut into 8 triangles. Place 1/2 to 1 teaspoon filling at wide end, and roll into crescents,
pinching ends under. Bake at 375F on ungreased cookie sheets for 15-18 minutes.


Easy Dog Biscuits
small jars second stage baby meat
9 tablespoons powdered milk
13 tablespoons wheat germ
Form into small balls. Bake at 350F
degrees for 12 minutes. Store in refrigerator.

Carrot Cookies
Ingredients:
1 c Shortening (part soft butter
or margarine)
3/4 c Sugar
2 Eggs
1 c Mashed cooked carrots
2 c Flour
2 ts Baking soda
1/2 ts Salt
3/4 c Shredded coconut
Instructions:
These cookies are made with cooked carrots, so next time you prepare carrots for dinner, save a cupful for these moist
golden cookies which stay soft for a long time, if you can keep them! Mix shortening, sugar, and eggs thoroughly. Add carrots.
Blend in flour, baking soda, and salt. Stir in coconut. Drop dough by the teaspoonful on lightly greased baking
sheet about 2 inches apart. Bake in preheated 375F oven 8-10 minutes or until no imprint remains when touched lightly. Remove from
baking sheet. Cool and frost with orange butter icing.

Chocolate Chip Cookies (pudding Style)
Ingredients:
2 1/4 c Unsifted Unbleached Flour
1 ts Baking Soda
1 c Butter Or Margarine,
Softened
1/4 c Granulated Sugar
3/4 c Firmly Packed Light Brown
Sugar
1 ts Vanilla
1 pk (4 Serving Size) Vanilla
Flavor Instant Pudding
2 lg Eggs
12 oz Chocolate Chips, 1 Package
1 c Chopped Nuts, Optional
Instructions:Yield: About 7 dozen Mix the flour and baking soda together and set aside. Combine the butter, the sugars, the vanilla,
and pudding mix in a large mixer bowl then beat until smooth and creamy. Beat in the eggs. Gradually add the flour mixture,
then stir in the chips and nuts. Batter will be stiff. Drop by rounded measuring Teaspoonfuls, about 2 inches apart, onto
an ungreased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes. NOTE: For double chocolate chip cookies,
use a 4 serving size package of Instant Chocolate Pudding Mix.

Chocolate Cinnamon Crinkles
Ingredients:
1 c Bisquick
3/4 c Sugar
3/4 c Nuts; chopped
1/3 c Cocoa
1/4 c Mayonnasie
1 ts Cinnamon; ground
1 ea Egg
Instructions:
Preheat oven to 350F. Grease cookie sheet. Mix all ingredients until dough forms. Drop dough by rounded teaspoonfuls,
about 2 inches, onto prepared dough sheet. Bake until set, 8 to 10 minutes. Cool 2 minutes; remove from cookie sheet.
store cookies tightly covered. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Refrigerate remaining dough
while baking first batch of cookies.

Chocolate No Bake Cookies
Ingredients:
1/2 c Butter
2 c Sugar
1/2 c Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut
Instructions:Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from
heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's recipes

Chocolate Peanut Butter Bars
Ingredients:
2 c Powdered sugar
2 c Graham cracker crumbs
1 c Smooth peanut butter
1/2 c +2 Tbsp butter or margarine
melted
12 oz Milk chocolate or semisweet
chocolate chips, melted
Instructions:Have ready a 13 x 9 inch baking pan. Mix the powdered sugar, cracker crumbs,peanut butter and butter in a medium size
bowl until blended. Scrape into an ungreased baking pan and press into an even layer. spread the melted chocolate over the top.
Refrigerate at least 2 hours until the chocolateis firm. Let stand at room temperature, 15 to 20 minutes before cutting with a sharp knife into bars.

Diabetic Cookies
Ingredients:
1/2 c Shortening/promise margarine
1 Egg
2 tb Sweet 'n' low
1 tb Butter
1/2 c Buttermilk/sour cream
2 c Flour
1 ts Baking soda
1 c Grated apple
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ground cloves
1 tb Vanilla
Instructions:Cream shortening, egg, sugar substitute and butter; add buttermilk and mix in flour and baking soda,
apple, salt, cinnamon, nutmeg, soda, cloves and vanilla. Drop on greased cookie sheet. Bake 7-8 minutes at 375 degrees.

Dream Bars
Ingredients:
1 c Flour
1/2 c Brown sugar - packed
1/2 c Butter
1 c Nut meats
3/4 c Cocoanut
1 c Brown sugar
2 tb Flour
1 ts Baking powder
2 ea Eggs - beaten
Instructions:Mix first three ingredients. Put in ungreased shallow pan, bake about 5 minutes or until
light golden color in moderate oven. Take out of oven, spread with any kind of jam or preserves.
Mix last 6 ingredients, spreas on top of first cake, continue baking about 1/2 hour in moderate oven.
Cut in fingers. Note: Moderate oven is 350 - 400 F.

Easy Coconut Macaroons
Ingredients:
2 Egg whites
1/2 c Confectioner's sugar
1/2 ts Vanilla
4 oz Shredded coconut
Instructions:Place egg whites into a bowl and beat until stiff, gradually adding sugar. Add vanilla and
beat again until light and smooth. Carefully stir in coconut. Drop spoonfuls of mixture onto
greased baking sheets. Bake at 270 degrees (slow oven)about 40 minutes, until macaroons
are delicately browned around edges.

Favorite Molasses Cookies
Ingredients:
1 c Sugar
1 c Shortening
1 c Molasses dark; plus
3 tb Molasses dark
3/4 c warm water
1 Egg
3 ts Baking soda;add to water
1 ts Salt
2 ts Ginger
2 ts Cinnamon
1 ts Cloves
Instructions:Cream sugar and shortening, add molasses, then water, egg and
remaining ingredients. Add enough flour to make a nice thick dough.
Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min.
or till done. Sprinkle with sugar

Forgotten Cookies
Ingredients:
2 Egg Whites
1 pn Salt
1/4 c White Sugar
1 ts Vanilla
1 c Chocolate Chips
Instructions:Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar,
one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla
and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated
oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie
tin lined with paper towel.

German Chocolate Crinkle Cookies
Ingredients:
1 pk Pillsbury Plus German
chocolate cake mix
1/2 c Instant Mashed potato flakes
1 ts Cream of tartar
1 ts Cinnamon
3/4 c Butter/margarine , melted
3 tb Milk
1 Egg
1/2 c Chopped nuts
1/4 c To 1/2 c sugar
--------- FROSTING ---------
1 c Powdered sugar
2 ts Unsweetened cocoa
1 tb Soft margarine or butter
1 tb To 2 tb milk
Instructions:Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts. Let
stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated. Place 2 inches
apart on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center. ) Cool 1 minute;
remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth.
Spread on cooled cookies. Yield: 4 to 5 dozen.

Gingersnaps
Ingredients:
1 c Packed brown sugar
3/4 c Shortening
1/4 c Molasses
1 Egg
2 1/4 c All-purpose flour*
2 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Salt
Granulated sugar
Instructions:* if using self-rising flour Decrease baking soda to 1 ts And omit salt. You can use either light or dark
molasses in this recipe. Light molasses. Mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda,
cinnamon, ginger, cloves and salt. Cover and refrigerate for at least 1 hour. Heat oven to 375 degrees. Grease cookie
sheet lightly. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared
side up, about 3 inches apart on cookie sheet. Bake 10 to 12 minutes or just until set; cool.

Marzipan Bars
Crumb Mixture:
1 1/4 cup flour
1/3 cup packed brown sugar
1/2 cup butter
Beat all ingredients with mixer at low speed until crumbly. Press into9"x12" greased and floured pan. Bake
@350,for 15 to 20 minutes.Meanwhile: In same bowl beat at low speed until mixed,
Filling:
3/4 cup flour
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon almond extract
1/8 teaspoon salt
Spread 3/4 cup of strawberry preserves to within 1/2" of hot crust.Sprinkle filling over the top, and return
to oven. Bake 20-25 minutesor until light brown. Allow to cool completely.
Glaze:
3/4 cup confectioners sugar
1 tablespoon milk
1 teaspoon almond extract.
Combine glaze ingredients; stir until smooth, and drizzle over cooled bars.

Melting Moments
1 C. all purpose flour
2 T. cornstarch
1/2 C. powdered sugar
1 C. butter or margarine,softened
1 1/3 C. Flaked coconut
Mix flour, cornstarch and sugar in a bowl. Blend in butteruntil a soft dough is formed. If dough is too soft to handle,
cover and chill a while. Shape into 3/4" balls. Roll in coconut. Place 1 1/2" apart on ungreased baking sheets. Bake
at 300 degrees for 20- 25 minutes, or until lightly browned.

Harvest Cookies
Ingredients:
1/3 c Vegetable Oil
1 lg Egg
1 c Squash, cooked, mashed
1 1/2 c Unbleached White Flour
1/2 ts Baking Powder
1 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Dates, finely chopped
Instructions:Beat together oil, egg, and sqash. Add flour, baking powder and spices. Beat well; stir in dates.
Drop batter by small teaspoonfuls onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes
or until firm to the touch. Cool on wire racks.

Jell-O Cookies
1 cup butter
1-1/2 cup powdered sugar
1 large package jell-o
1 teaspoon vanilla
2-1/2 cups flour
1 egg
1 teapsoon baking powder
1 teaspoon cream of tartar
Mix ingredients. Refrigerate at least 3 hours. Roll out on floured cloth to 1/8". Cut out circles. Place
on greased cookie sheet at least 1" apart. Bake at 375F for 10 minutes.

The Original Magic Cookie Bar
(Hello Dolly Bars)
2 cups graham wafer crumbs
3/4 cup butter melted
1 can Regular or Low Fat Eagle Brand®
sweetened condensed milk
1 1/3 cups chopped pecans
1 1/3 cups semi-sweet chocolate chips
1 1/3 cups flaked coconut
The most popular recipe in Eagle Brand history, this easy one-pan treat debuted in the 1960s. 30
years and many variations later, the Magic Cookie Bar ranks No.1 with busy moms whose kids don't
just gobble them up, but like to make them as well!

FROSTED BANANA BARS
1/2 C. soft butter,or margerine
2 C. sugar
3 eggs
1 1/2 C. mashed ripe bananas (3)
1 t. vanilla
2 C. flour
1 t. baking soda
pinch of salt
Cream butter and sugar. Beat in eggs, bananas and vanill. Combine the flour, baking soda and salt; add to creamed
minture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 25 minutes, or until bars
test done. Cool. Frosting:1/2 C. soft butter, or margerine1 package (8ox) cream cheese, softened
4 C. confectioners sugar2 t. vanillaCream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and
vanilla; beat well. Spread over bars.

Cookies on a Stick
1 1/2 c sugar
3/4 c (1-1/2 sticks) margarine
2 eggs
1 1/2 tsp. vanilla
3 c flour
1 tsp baking powder
1/2 tsp salt
Red or green food coloring
Wooden sticks
Beat sugar and margarine until fluffy. Add eggs and vanilla. Add combined dry ingredients; mix well. Divide dough
in half. Tint one half of dough with food coloring. Refrigerate all dough several hours or overnight. Heat oven to 375
degrees. Roll half of tinted dough to a 1/4-inch thick, 8-inch square on lightly floured wax paper. Repeat with half of
untinted dough. Place one dough square on top of the other; roll up. Cut dough into 1/2-inch slices. Press and flatten each slice
into 2-1/2-inch circles. Place on ungreased cookie sheet. Slide stick into each cookie to center; gently press dough around stick. Bake
8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen.

FOOD INDEX