Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 24 milk chocolate Kisses

In mixing bowl, cream peanut butter & sugar. Add the egg & vanilla; beat until blended. Roll into 1 ¼-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350ºF for 10 to 12 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Yield: 2 dozen cookies

• 1 1/3 cup shortening
• 1 1/3 cup butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs
• 4 tsp vanilla
• 6 cups flour
• 2 tsp baking soda
• 2 tsp salt
• Chocolate chips

In large bowl, mix together butter & shortening. Add sugar & brown sugar; cream together. Add eggs & vanilla; mix. In separate bowl, combine flour, baking soda & salt. Add flour mixture (about 1 cup at a time) to cookie dough; stirring each time to combine. Add desired amount of chocolate chips; stir to combine. Drop by Tablespoonfuls onto cookie sheets. Bake at 375 ºF for 8 to 10 minutes.

Yields: About 8 dozen.

Variations- Instead of chocolate chips add Andes mints, peppermint chips or any other baking chips you would like.

• 2/3 cup shortening
• ¾ cup sugar
• 1 tsp vanilla
• 1 egg
• 4 TBL milk
• 2 cup flour
• 1 ½ tsp baking powder
• ¼ tsp salt

Cream top 3 ingredients; add egg, beat until light and fluffy, stir in milk. Sift dry ingredients into bowl and blend together. Divide dough in ½. Chill 1 hr. Roll out thickness. Cut with cookie cutters. Place cut cookie dough on ungreased cookie sheet at 375º F for 6-8 minutes.

• 2 cups butter or shortening
• 3 cups sugar
• 4 eggs & 1 tsp vanilla (mix together)
• 4 tsp cream of tartar
• 1 tsp salt
• 2 tsp baking soda
• 5 ¾ cups flour

In large bowl combine butter and sugar; cream together. Add egg and vanilla mixture; stir together. Add all other ingredients, except flour. Mix to combine. Add flour, one cup at a time, stirring continually until all flour is mixed in. In a small bowl, combine 4 tsp cinnamon and 8 tsp sugar. Roll dough into a ball and roll in cinnamon-sugar mixture. Bake at 350ºF for 8 to 10 minutes.

From Aunt Lynne Johnson

• 2 c sugar
• 3Tbsp cocoa
• ½ tsp salt
• 1 sq. (½ c) butter or margarine

Bring to a boil and remove from heat.

Add:

• 1 tsp vanilla
• 2 c quick oats
• 1 c coconut
• 1 ½ c chopped nuts (optional)

Mix and drop on greased cookie sheet or waxed paper by spoonfuls. Refrigerate until firm.

• 2 cup shortening
• 2 cup sugar
• 2 cup brown sugar
• 4 eggs
• 2 tsp vanilla
• 3 cups flour
• 2 tsp salt
• 2 tsp baking soda
• 6 cups oatmeal
• 2 cups chocolate chips or raisins (optional)

In medium bowl, cream together shortening and sugar. Blend in eggs and vanilla. In a large bowl, sift flour, salt and baking soda. Add creamed mixture; along with oatmeal (and optional ingredient) to large bowl; mix together. Roll into small balls and place on greased cookie sheet. Press down on dough balls with fork. Bake at 350ºF for 10 to 12 minutes or until golden brown.

Makes about 10 dozen. (From Kaye Brady)

• 1 cup shortening
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup peanut butter
• 2 tsp baking soda
• ½ tsp salt
• 3 cups flour

Cream together shortening & sugars. Add eggs, vanilla & peanut butter; mix together. Add baking soda & salt; stir to combine. Add flour a little at a time until mixed in completely. Place by the spoonful on cookie sheet. Take fork and softly press down on center of each cookie to make an X like design. Bake at 350ºF for 10 minutes.

Makes about 5 dozen cookies.

• 3 cup sugar
• 1 cup shortening
• 2 eggs
• 1 large can pumpkin
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp ginger
• 1 tsp cloves
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla
• 5 cups flour
• Chocolate chips

Cream first 4 ingredients. Sift together next 7 ingredients. Add vanilla, flour, and chocolate chips.

Bake at 350 degrees for 10-12 minutes.

• 2 cups sugar
• ½ cup milk
• ½ cup shortening
• 3 TBL cocoa
• ½ tsp salt

Mix together in a medium sauce pan and bring to a full rolling boil, stirring continuously on medium-high heat. Remove from heat and add:

• 3 cups quick oats
• 1 tsp vanilla
• 1 cup coconut (optional)
• ½ cup nuts (optional)

Drop by spoonfuls onto waxed paper until cool. Makes about 2 dozen cookies.

• 1/2 cup butter
• 1/2 cup chocolate chips
• 1 cup sugar
• 2 egg
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 cup flour

Preheat oven to 350ºF and line 2 baking sheets with parchment paper. In a microwave-safe bowl, add butter and chocolate chips. Heat in microwave for 30-60 seconds, until melted. Add sugar, eggs, vanilla, peppermint, baking soda, salt, cocoa powder, and flour to bowl, stirring after adding each ingredient. Place rounded tablespoons of batter on baking sheets.

Bake for 10 to 12 minutes.

Yield: 2 dozen cookies

• 1 cup light brown sugar
• ½ cup shortening
• 1 egg
• 1 ½ cups flour
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. nutmeg
• 1 cup chopped, unpeeled apple

Cream together sugar and shortening. Beat in egg. Sift together dry ingredients and add to mixture. Beat until well blended. Stir in apples. Drop in the shape of balls on a greased cookie sheet.

Bake at 375 degrees for 12-15 minutes.