Category: Cookbook

1 C. butter or margarine, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. soda
1 tsp. cream of tartar

Cream butter, powdered sugar, egg, vanilla and almond extract. Blend in remaining ingredients. Cover dough and chill 2 to 3 hours. Heat oven to 375°. Roll out and cut cookies. Bake 7 to 8 minutes, or until light brown on edges.

1 C. white sugar
1 C. powdered sugar
2 sticks (1 C.) margarine
1 C. Crisco oil
2 eggs
1 tsp. soda
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla or almond extract
4 1/2 C. flour

SUGAR COOKIE FROSTING:
2/3 C. regular or butter flavored Crisco
1/4 tsp. salt
1/2 tsp. almond or vanilla extract
1/3 C. hot water
1 – 1 lb. pkg. C & H powdered sugar, sifted
Butter flavoring to taste if using regular Crisco

Cream sugars and margarine. Add oil and eggs; mix well. Mix in remaining ingredients. If making cut-out cookies, chill dough for about an hour. Dough may also be formed into a roll of desired circumference, chilled, sliced and baked. Another method would be to roll dough into balls, roll in sugar and press with bottom of glass or something that will make a design in the cookie before baking. Bake at 350º for 8 to 10 minutes, or until lightly brown. Dough will store in the refrigerator for a couple of days.

Yield: Approximately 6 dozen.

SUGAR COOKIE FROSTING: Combine shortening, salt and almond or vanilla extract (and butter flavoring if using) in a large mixing bowl; beat at medium speed of electric mixer until blended. Alternately add small amounts of water and powdered sugar, beating constantly at low speed, until blended. Beat 8 minutes at medium speed of electric mixer. Icing may be stored at room temperature for 2 weeks. Prepare icing twice if more is needed. Does not double well. Makes 2 1/3 cups.

This cookie was a specialty of Paul’s grandma, Ellen Koch. For many years, she sent some to Paul at Christmastime wrapped in plastic wrap and packed in popped popcorn. It’s a great cookie recipe, but the popcorn always added an extra flavor that wasn’t quite right.

1/2 C. butter
1 C. sugar
1/2 tsp. lemon rind
1/2 tsp. nutmeg
2 eggs, well beaten
2 T. milk
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Sift together dry ingredients; set aside. Cream together butter and sugar. Add lemon, nutmeg, eggs and milk. Add flour mixture, a little at a time. Beat 8 to 10 minutes. Refrigerate dough overnight. Baking: Preheat oven to 350°. Roll dough to 1/4″ thick. Cut with cookie cutters. Bake on an ungreased cookie sheet for 7 to 10 minutes.

EDITOR’S NOTE: Paul’s a very careful baker, and generally bakes 1 cookie the first time to check on the timing of the baking. He says you’ll have to watch every batch and, “Take them out of the oven when they look like they’re ready; that’s what good cooks do.”

COOKIES:
1 C. butter, softened (no substitutes)
1/2 C. sugar
1 tsp. vanilla
1 egg yolk
2 C. all-purpose flour

LEMON FILLING:
1/2 C. butter, softened
2 C. powdered sugar
2 T. lemon juice

DIPPING CHOCOLATE:
4 – 1 oz. squares semi-sweet chocolate
2 T. butter
1/2 C. nuts, finely chopped

COOKIES: Cream butter and sugar. Beat in egg and vanilla. Shape into 1″ balls and place on ungreased baking sheets. Flatten to 2″ with a glass dipped in sugar. Bake at 350º for 10 to 12 minutes, or until firm. Remove to racks and cool.

LEMON FILLING: Combine ingredients. Spread on half of the cookies and top with the other half, making a sandwich.

DIPPING CHOCOLATE: Melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate, then in nuts. Place on waxed paper to harden.

One ot my faves.

1/2 C. Crisco
1/2 C. butter
2 C. brown sugar
2 eggs
1 1/2 C. sour milk
3 1/2 C. flour
1 tsp. soda
1/2 tsp. salt
1 1/2 C. nuts, chopped
2 C. glazed cherries (1 C. red, 1 C. green)
2 C. dates, chopped

Cream together Crisco, butter and brown sugar. Add rest of ingredients. Chill for 1 hour. Bake at 350º for 15 minutes.

1 C. sugar
1 C. brown sugar
1 egg
3 1/2 C. flour
1 tsp. cream of tartar
1 tsp. soda
1 C. margarine
1 C. oil
1 tsp. vanilla
1 C. Rice Krispies
1 C. coconut
1 small bag walnuts, chopped
1 – 12 oz. bag mini chocolate chips

Mix together, roll into balls and flatten with fork on ungreased cookie sheet. Bake 10 to 12 minutes at 350º.

1 pkg. Pillsbury lemon cake mix
2 C. frozen whipped topping, thawed
1 egg
1/2 C. powdered sugar

Grease cookie sheets. Combine cake mix, topping and egg in large mixing bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar, roll to coat and place 1 1/2″ apart on cookie sheet. Bake at 350º for 10 to 15 minutes, until golden brown. Remove from cookie sheet and cool.

Makes 4 to 5 dozen.