  1 t. Baking soda 1 t. Cream of tartar 1/4 t. Salt 2 c. Sugar 1 c. Butter 1 t. Vanilla 3 Egg yolks butter softens. Add sugar gradually beating until fluffy. Add egg yolks, one at a time, beating well after each. Add dry ingredients in fourths to creamed mixture, beating just until blended. Form dough into balls about 1" in diameter. Roll in additional sugar. Place about 2" apart on ungreased baking sheets. Bake at 350 degrees for about 10 min.or until golden. Makes about 10 dozen cookies.  1 c. Brown Sugar 1 c. White Sugar 1/2 c. Nuts 1 t. Salt 1 c. Shortening 1-1/2 c. Flour 3 c. Oatmeal 1 t. Soda 1 t. Vanilla Cream shortening & sugar. Add beaten eggs and then dry ingredients sifted together. Add vanilla & nuts. Form in roll. Chill and cut 1/4" thick slices. Bake on ungreased cookie sheet at 350 degrees for 10 min. Makes 5 doz.  2 Large eggs 2 c. Brown sugar 1 t. Vanilla 4 c. Flour 1 t. Baking soda 1 t. Baking powder 2 c. Chopped pecans soda and baking powder. Add to creamed mixture gradually. Add pecans. Form into 1" x 16" rolls. Wrap in waxed paper. Chill. Slice 1/4" thick and bake at 375 degrees about 12 min. Note: Dough may be frozen and used as needed for fresh cookies. 1 c. White Sugar 3/4 c. Crisco 1 c. Peanut Butter 2 Eggs, well beaten 1/2 t. Salt 2 t. Soda 3 c. Flour Mix well. Drop by teaspoon onto ungreased cookie sheet. Pat down with fork. Bake for 10 min. at 350 degrees. 1/2 c. Sugar 1-1/2 c. Flour 1/2 to 3/4 c. Potato Chips, crushed 1 t. Vanilla Cream margarine and sugar. Work in flour, vanilla and potato chips. Line a cookie sheet with foil, shiny side up. Drop by teaspoon, leaving space between each. Make each cookie really small. Bake at 400 degrees until a light brown. Leave on foil until cool. 1 c. Sugar 1 Egg 1/2 t. Vanilla Mix all ingredients well. Roll into 1" balls. Place on a greased cookie sheet and flatten them with a spatula. Bake at 325 degrees for 12-15 min. 2 c. Sugar 1/2 c. Butter 1/2 c. Milk Pinch of Salt Bring mixture to a boil for 1 min. Remove from heat. Add: 1/2 c. Peanut Butter 3 c. Oatmeal, quick cooking 1 t. Vanilla 1/2 c. Pecans, chopped Stir well. Drop by teaspoon onto waxed paper. 1 t. Soda 1 c. Sugar 1/2 c. Shortening 1 Egg, beaten 2 c. Flour 1 t. Cinnamon 1/2 t. Cloves 1/2 t. Nutmeg 1/2 t. Salt 2 t. Ginger 1 c. Pecans, chopped 1 c. Raisins Thoroughly beat together the zucchini, soda, sugar and shortening. Add egg and beat well. Sift flour with spices. Add dry ingredients with nuts and raisins. Drop by teaspoon on greased cookie cheet. Bake 375 degrees for 12-15 min. Makes 3 doz. 1 Egg 1/2 (8 oz) container Frozen Whipped Topping, thawed 1 c. Pecans, chopped 1/2 c. Powdered Sugar, sifted Combine first 3 ingredients, stirring well (dough will be sticky). Stir in chopped pecans. Dust hands with powdered sugar, and shape dough into 3/4" balls. Coat balls with powdered sugar and place 2 " apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min. or until done; remove to wire racks to cool. Makes about 5 doz. 4 Egg Whites 1-1/2 c. Sugar 1 t. Powdered Sugar 1/2 t. Almond Extract Sugar Process slivered almonds in a food processor until finely ground. (Do not over process to a powder.) Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold in ground almonds, 1-1/2 cups sugar, powdered sugar and extract. Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets; sprinkle with sugar. Bake at 300 degrees for 20 min. or until golden; remove to wire racks to cool. Makes about 4 doz. 1/4 t. Baking Powder 1/4 t. Salt 2-3 Lg. Lemons 3/4 c. Margarine or Butter, softened 1/2 c. plus 2 T. Sugar 1/2 c. Powdered Sugar 1/2 t. Vanilla Extract On sheet of waxed paper, stir together flour, baking powder and salt. From lemons, grate 1 T. peel and squeeze 2 T. juice. In a large bowl, mix at medium speed, butter, 1/2 c. sugar and powdered sugar until creamy. Beat in vanilla, lemon peel and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6" log. Wrap each log in waxed paper and refrigerate dough overnight. (If using margarine, freeze dough overnight.) Preheat oven to 350 degrees. Keeping remaining log refrigerated, cut 1 log into 1/4" slices. Place slices 1-1/2" apart on ungreased cookie sheet. Sprinkle lightly with some of remaining 2 T. sugar. Bake 12 min. or until lightly browned at edges. Cool on cookie sheet on wire rack 2 min. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar. Makes about 5 doz. 1 c. Butter or Margarine, softened 1-1/2 c. Sugar 1 Egg 1-1/2 t. Baking Powder 1 t. Vanilla Extract 1/2 t. Salt 1/2 t. Almond Extract 5 drops Red Food Coloring 1 (1 oz) sq. Unsweetened Chocolate 1/2 c. Pecans or Walnuts, chopped Beat flour, butter, sugar, egg, baking powder, vanilla and salt together at low speed until just mixed. Mix at medium speed for 3 min. Divide dough equally into 3 small bowls. Add almond extract and red food color to one portion; stir until thoroughly mixed. In 1 qt. saucepan over low heat, melt chocolate. Mix chocolate into second bowl, and nuts into the third bowl. Line a 9" x 5" loaf pan with waxed paper and spread almond dough evenly in pan. Then spread nut dough and finally, chocolate dough. Cover layered dough with waxed paper and place in the refrigerator until firm, about 4 hours. Preheat oven to 350 degrees. Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4" slices. Place slices on cookie sheet 1" apart. Bake 10-12 min. until light brown. Remove to wire racks to cool. 1/4 t. Baking Powder 1/4 t. Baking Soda 1/2 c. Butter or Margarine 1/2 c. Sugar 1/2 c. Brown Sugar, firmly packed 1/2 t Vanilla 1 Egg 1/2 c. Carrot, finely grated, not packed down 1 c. Quick Cooking Oats 1/2 c. Flaked Coconut 3/4 c. Pecans On wax paper, thoroughly stir together the flour, baking powder and baking soda. In a medium bowl, cream the butter, sugars and vanilla; beat in egg until blended. Stir in the flour mixture, then the carrot, oats, coconut, and pecans. Drop by rounded teaspoonfuls about 1-1/2" apart, on buttered cookie sheets. Bake in a preheated 350 degree oven until lightly browned, 12-15 min. Makes about 4 doz. 1/2 c. Shortening 2 c. Light Brown Sugar, firmly packed 2 Eggs 2-1/2 c. Flour 1/2 t. Baking Soda 1/4 t. Salt 1 c. Pecans, chopped Cream butter and shortening at medium speed with an electric mixer; gradually add brown sugar, beating until fluffy. Add eggs; beat until blended. Add flour, soda, and salt; beat until blended. Stir in pecans. Drop by level tablespoonfuls 2 " apart onto lightly greased baking sheets. Bake at 350 degrees for 12-15 min. Cool slightly on baking sheets; remove to wire racks to cool. Makes about 3 doz.  |