Butterscotch Thumbprints

(A takeoff of the chocolate thumbprint recipe from the last blog entry)

There's a holiday air to these nut-rich cookies with their gay tinted centers.

1/2 cup soft shortening (part butter)
1/4 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla
1 cup sifted bread flour
1/4 teaspoon salt

Heat oven to 350º.
Mix well shortening, brown sugar, egg yolk, and vanilla.
Mix flour and salt and stir in.
Roll 1 teaspoon dough into balls.
Dip in slightly beaten egg white and roll in finely chopped nuts (about 3/4 cup) or granulated sugar.
Place on baking sheet and press thumb into center of each.
Bake 10-12 minutes.
Fill cooled thumbprints with tinted confectioner's sugar icing, candied cherries, or jelly.

Makes about 3 dozen

Chocolate Thumbprint Cookies

There's a holiday air to these nut-rich cookies with their gay tinted centers.

1/2 cup soft shortening (part butter)
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 square unsweetened chocolate (1 oz.), melted
1 cup sifted bread flour
1/4 teaspoon salt

Heat oven to 350º.
Mix well shortening, sugar, egg yolk, vanilla, and melted chocolate.
Mix flour and salt and stir in.
Roll 1 teaspoon dough into balls.
Dip in slightly beaten egg white and roll in finely chopped nuts (about 3/4 cup) or granulated sugar.
Place on baking sheet and press thumb into center of each.
Bake 10-12 minutes.
Fill cooled thumbprints with tinted confectioner's sugar icing, candied cherries, or jelly.

Makes about 3 dozen

Chocolate Fruit Drops

Fruits and nuts and chocolate, too.

1/2 cup soft shortening
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz.) melted and cooled
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
1 3/4 cups sifted bread flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup chopped nuts
1 cup cut-up dates
1 cup cut candied cherries

Mix well the shortening, sugar and egg
Add chocolate
Stir in buttermilk and vanilla
Sift together and stir in flour, salt, and soda
Stir in nuts, dates and cherries
Chill
Heat oven to 375 degrees
Drop teaspoonfuls about 2 inches apart on an ungreased baking sheet
Bake 10-12 minutes, just until the light touch with finger leaves no imprint
Frost cool cookies
Makes 5-6 dozen

Pride of Minnesota Cookies

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup coconut
3 cups rolled oats
2 coups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nutmeats

• Beat eggs
• Add sugar and softened shortening
• Mix well
• Add coconut, nutmeats and vanilla
• Sift and measure flour and add soda, salt, and baking powder
• Sift together and add to first mixture
• Add rolled oats and mix thoroughly
• Roll into small balls the size of walnuts
• Bake at 375 degrees for 10 minutes

Overnight Ginger Cookies

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 well-beaten eggs
1/2 cup molasses
1 teaspoon soda dissolved in a little hot water (1-2 Tablespoons)
1/8 teaspoon salt
1 teaspoon ginger
4 1/2 cups flour

Mix together. Blend well.
Form into loaves and let stand overnight in refrigerator.
Slice 1/4-inch thick slices.
Bake 350 degrees for 15 minutes.

Corn Flakes Cookies

1 pound German sweetened chocolate
2 squares bitter chocolate
Melt chocolates together
add
5 cups corn flakes
vanilla
Mix and drop on cookie sheet and cool

Pecan Cookies

1 cup shortening
1/2 cup powdered sugar
1 tablespoon cold water
1 teaspoon vanilla

Mix together and add 2 cups flour

Use 1 teaspoon and shape. Put pecan in center. Bake 375 degrees for 20 minutes. When they come out of oven place in sack with powdered sugar.

Graham Cracker Bars

24 graham crackers, crushed
1 can sweetened evaporated milk
1 package chocolate chips
1 package coconut flakes

Put in a 9x9 pan and bake at 350 degrees for 25 minutes

Butter Cookies

1 c sugar (or brown sugar ground up)
1 c shortening
2 eggs, well beaten
1/2 c nuts
3 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Mix together
Drop on tin and flatten with a fork