Ingredients

• 1 cup butter
• 2 cups sugar
• 1/2 cup brown sugar firmly packed
• 2 eggs
• 4 cups sifted flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 cups finely chopped nuts

Directions

Cream butter ans sugars. Mix in beaten eggs. Sift flour with baking powder and salt: add to egg mixture. Stir in vanilla and nuts. Make dough into rolls about the diameter of a fifty cent piece. Wrap in waz paper and refrigerate overnight. Slice thinly: bake on cookie sheet at 350 degrees until light brown. Remove from pan and cool. Keep in tightly closed container. This dough keeps up to 10 days in the refrigerator. It is nice to pull a roll out and bake fresh homemade cookies.

Source: Guest Recipes – KNOE – Monroe, La.

Ingredients

• 1 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cup oatmeal
• 2 cups flour
• 1 tsp soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup coconut
• 1 cup pecans

Directions

Cream shortening and both sugars. Add ingredients in gien order. (You can use your mixer until you add the last two ingredients.) Drop on greased cookie sheet. Bake at 375(F) for 12 – 15 minutes.

Ingredients

• 1 cup water
• 1 cup crisco
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp. Vanilla
• 1/2 tsp. Baking powder
• 1 tsp. Baking soda
• 1 tsp. Salt
• 1 cup raisins
• 1 tsp. Cinnamon
• 1/2 tsp. Ground cloves
• 2 cups oats
• 1/2 cup chopped nuts (Optional)
• 2 1/2 cups flour

Directions

– Simmer raisins in the water over low heat until plump.
– Drain raisin liquid into a measuring cup. Add more water to it if necessary so it equals half a cup.
– In a large bowl, cream the crisco and sugar together.
– Add eggs and vanilla. Mix.
– Add dry ingredients. Mix.
– Add raisin water. Mix.
– Fold in oats, raisins and nuts. Stir.
– Drop rounded teaspoonfuls about 2 inches apart onto a greased cookie sheets.
– Bake 8-10 minutes at 375. (10 minutes is what worked best for me.)
– When done, let them cool on the cookie sheet for a couple of minutes before removing them.
– Eat.

This recipes comes from my friend, Steph in Nebraska. She got it from her Aunt Jo and reckons these are the “best friggin cookies ever!”:)

Ingredients

• 3/4 cup butter or margarine
• 1 cup sugar
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup molasses
• 2 tablespoons water
• 2 tablespoons rum or milk
• 4 cups all-purpose flour

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, ginger, soda, cloves, nutmeg, and allspice; beat until combined. Beat in molasses, water, and rum. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill for at least 3 hours.
2. On a lightly floured surface, roll half of the dough at a time to about 1/4-inch thickness. Cut into circles with a floured 4-inch round cookie cutter. Place on a lightly greased cookie sheet. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are firm and bottoms are just lightly browned. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 24 cookies.
Make-Ahead Tip: Store cookies in airtight container at room temperature up to 3 days or in freezer up to 1 month.

Ingredients

• 1 (12 ounce) coolwhip tub (use the whole tub).
• 1 egg
• 1 box lemon cake mix

Directions

Mix all together. By spoonfull, roll in powdered sugar and put them on a cookie sheet prepared with Bakers Joy (or similiar). Bake for 10-12 minutes or until brown (it actually took me about 15 minutes). Transfer them directly to a cooling wrack because if you let them cool on the cookie sheet they are a booger to get off once they cool.
Yields about 2 1/2 to 3 dozen.

Serve with a nice tall glass of cold milk:) Enjoy!