Ingredients

• 1 c shortening
• 1/2 c sugar
• 1/2 c firmly packed brown sugar
• 1/2 tsp vanilla
• 1 egg
• 2 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 c sugar

Directions

In large bowl, beat shortening, 1/2 c sugar and brown sugar until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Shape dough into 3/4″ balls. Place 2″ apart on ungreased cookie sheets; flatten balls to 1/8″ thickness with bottom of glass dipped in 1/4 c sugar.

Bake at 350F for 7-12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
5 dozen cookies

NOTE: For special occasions like Christmas or Easter – use coloured sugars to sprinkle a little on top to decorate in appropriate colours. Looks so pretty on a tray!

*From Pilsbury

Ingredients

• 1 cup packed brown sugar
• 1/4 cup butter or margarine-softened
• 1/4 cup shortening
• 1/4 cup cold coffee
• 1 egg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups raisins
• 3/4 cup chopped nuts

Directions

Heat oven to 375 degrees. Mix brown sugar, magarine, shortening, coffee, egg, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes. Remove immediately from cookie sheet.
About 4 dozen cookies.

Ingredients

• ~Crust:
• 2 cups flour
• 1 cup butter
• 3 (3oz) packages of cream cheese
• pinch of salt
• powdered sugar
• ~Filling:
• 1/2 pound pecans, ground
• 1/2 cup honey
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 T melted butter

Directions

Mix flour with butter. Add cream cheese and salt. Knead well. Form into balls the size of walnuts. Pat out between 2 layers of waxed paper. Place a tsp of filling in center of dough. Bring edges of dough up to center and pinch together to seal. Bae at 350(F) for 20 minutes or until light golden color. Cookies will open up a bit during baking to expose filling. Sprinkle tops with powdered sugar.

Makes about 30 cookies

~Filling
Combine all ingredients in a small mixing bowl… add as directed.

Ingredients

• 2 c quick-cooking or regular oats
• 1 tsp salt
• 1 tsp baking soda
• 1-3/4 c all purpose flour
• 1/3 c honey
• 2 eggs
• 1/2 c shortening
• 1-1/4 c sugar
• 1 c raisins
• 1/2 c chopped nuts (optional)

Directions

Heat oven to 375F. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2″ apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Immediately remove from cookie sheet.
About 5 dozen cookies.

*a Betty Crocker recipe

Ingredients

• 1/4 pound butter
• 1 egg (separated)
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/2 cup sugar
• 1/4 cup sugar
• 1 1/4 cup flour
• 1 tsp cinnamon

Directions

Cream butter and sugar; add yolk of egg, flour, salt, and vanilla. Roll thin on a floured board (if chilled, it is easier to roll). Cut in small circles; brush top with stiffly beaten egg white. Mix 1/4 cup sugar and 1 tsp cinnamon and sprinkle in ceter of cookies. bake on ungreased cookie sheet in 370F oven for 10 minutes or until brown. Watch closely. Makes about 3 doz cookies.

*Variation of Honey Scotch Cookies

Same as above except substitute 1 tsp almond flavoring for vanill and add about 2 tbl more flour. In place of rolling on board, roll in 1 inch balls. Dip these in egg whites. Place on unbraesed cookie sheet and place unblanched almond in center. Bake 350F oven until golden brown (about 10 minutes).