Andes Mint Cookies

1 ½ Cup Butter
3 Eggs
1 ½ Cups White sugar
1 ½ Cups Brown Sugar
1 ½ Cups Peanut Butter
1 ½ Tsp Baking Soda
¾ Tsp Salt
1 Tbsp Vanilla
3 Cups Flour
3 Cups Oatmeal
Mix butter, sugar, brown sugar, eggs, peanut butter, soda, salt, and vanilla. Then stir in flour and oats. Spread evenly into lightly greased cookie sheet. Bake 325° for 12 minutes. Do not overbake. Spread with peanut butter while warm. Frost with fudge frosting when cool.

¼ Cup Shortening
¼ Cup Butter
½ Cup Peanut Butter
½ Cup Brown Sugar
1 ¼ Cups Flour
1 Egg
½ Tsp Baking Powder
¼ Tsp Salt

Chill dough. Heat oven to 375°. Roll dough into 1 inch balls. Place on lightly greased cookie sheet. Flatten criss-cross style with fork dipped in sugar. Bake 10-12 mins

½ Cup Shortening
½ Cup Peanut Butter
1 Egg
2 Tbsp. Milk
1 Tsp Vanilla
½ Cup Brown Sugar
½ Cup Sugar
Mix all together then add:
1 ¾ Cup Flour
1 Tsp Baking Soda
½ Tsp Salt

Roll into balls and roll in sugar. Bake 375° for 10-12 minutes. Take out of oven and press Hershey kiss on top.

2 Cup Sugar
½ Cup Margarine
1 Tea Vanilla
½ C Milk
½ C Peanut Butter
Pinch salt
¼ Cup Cocoa
2 Cup Oatmeal
1 Cup Coconut (optional)

Boil sugar, milk, margarine, cocoa 1 minute. Add rest of ingredients and drop from teaspoon onto wax paper.

½ Cup Margarine
½ Cup Shortening
1 Cup Powdered Sugar
1 Egg
2 Cup Flour
½ Teaspoon Soda
½ Teaspoon Cream of Tartar
1 Tea Vanilla

Mix together all ingredients. Roll in balls, roll in flour, place on cookie sheet and flatten with a glass. Bake 375 for 10-12 minutes. Frost with colorful frosting.

½ Cup Margarine
1 Cup Brown Sugar
1 Egg
½ Teaspoon Vanilla
¾ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1/3 Cup Sour Cream
1 ½ Cup Flour
1 Cup Salted Cashew Nuts Broken

Cream butter and suger, add egg and vanilla, beat well. Sift together dry ingredients, add to creamed mixture alternately with sour cream. Stir in nuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake 400 for 8-10 minutes till lightly browned. Frost with

Golden Butter Icing:

Heat and stir 3 Tablespoons butter until browned. Slowly beat in 2 Cups sifted powdered sugar, 2 Tablespoons milk and 1 teaspoon vanilla. You can also add nuts.

½ Lb. Butter
¼ Cup Sugar
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Pecans finely chopped

Cream butter and sugar and vanilla. Add flour and pecans. Mix well. Roll into 1 inch balls. Place 1 onch apart on ungreased cookie sheet. Bake 325 for 18-20 minutes or until lightly browned. Remove and roll in powdered sugar while warm.

1 Cup Butter or Margarine
1 Cup Sugar
2 Eggs
2 ¾ Cups Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Teaspoons Cream of Tartar

Cream Butter, sugar, eggs. Add dry ingredients. Form into balls. Roll in 2 Tablespoons sugar and 2 Teaspoons cinnamon. Bake 400 for 8-10 mins.

½ Cup Butter or Margarine
½ Cup Shortening
2 Eggs
1 Cup Brown Sugar
½ Cup Sugar
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 ½ Cups Flour
1 ½ Teaspoon Flour
2 Cups Chocolate Chips

Bake 375 for 8-10 minutes or until golden brown.

All the grandkids remember these, thick like a buscuit, cut with a lid from the mayonaise jar.... practically a meal!

4 Cups Flour
1 Cup Shortening
4 Teaspoon Baking Powder
½ Teaspoon salt
1 Cup Buttermilk
1 teaspoon Baking soda
1 Teaspoon Vanilla

Mix to soft dough, chill or add flour if too soft. Roll, cut, sprinkle with flour. 400 for 8-10 mins

1 Cup Lard (margarine)
½ Teaspoon Salt
2 Eggs
5 Teaspoons baking powder
1 Cup Sugar
3 Teaspoons Vanilla
2/3 Cup Milk
3 ½ - 4 Cups Flour

Cream together lard, sugar, and salt. Add Eggs, and vanilla. Beat well. Add dry ingredients and milk alternately. Bake 425 till brown.

½ Cup Shortening
½ Cup Butter or Margarine
½ Cup Brown Sugar
2 Egg Yolks
¼ Teaspoon Salt
2 Cups Flour
1 Teaspoon Vanilla

Cream shortening, butter, sugar, and vanilla. Add egg yolks and blend well. Add flour a little at a time. Mix well…like putty. Form small balls and roll slightly in beaten egg whites. Roll in crushed nuts. Put on cookie sheet. Bake 350 for five minutes. Remove from oven and make small depression in each cookie with a small measuring spoon. Place back in oven for 5 minutes or until light brown. Cool and fill with frosting or jam.

¾ Cup Shortening
1 Cup Sugar
1 Egg
¼ Cup Molasses
2 Cups sifted flour
1 Tablespoon Ginger
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
½ Teaspoon Salt

Cream shortening and sugar, beat in eggs and molasses. Add dry ingredients. Roll into balls, then roll in sugar. Bake 350 for 12-15 minutes.

1 Lb. Lard
1 Egg
1 Cup Sugar
1 Tablespoon Cinnamon
¼ Cup Orange Juice
8 Cups Flour
½ Teaspoon Powdered Anise Seed
½ Teaspoon Baking Powder

Cream Lard and add rest of ingredients and mix very well. You can use a cookie press or roll out and use cookie cutters. Bake 375 for 10-15 minutes until golden brown. Set to cool for 5 minutes and roll in 1 cup sugar and ½ tablespoons cinnamon mixture.

This is a typical Mexican Christmas cookie, recipe given to me by my friend Nellie Estrada.

Cream together:
2 Sticks Margarine
2 Cups Sugar
1/3 Cup Cocoa
Add:
4 Eggs
1 ½ Cups Flour
2 Teaspoons Vanilla
1 ½ Cups Nuts
Bake:
350 for 25 Minutes
Spread:
10 ½ Oz. Marshmellows on top of brownies when they’re done. Turn off oven and let marshmallows melt until soft.
Frosting:
½ Cup Margarine, ¼ Cup canned Milk, 1/3 Cup Cocoa, 1 1/3 Cup powdered sugar, Vanilla.

2 C Sour Cream
2 C Sugar
5 C Wheat Flour
2 Beaten Eggs
2 Tea Honey or Molasses
2 Tea Cinnamon
2 Tea Soda

Mix together. Bake 375 for 10 mins.
You can substitute ½ lb butter and 1 ¼ cups buttermilk for sour cream.

Rodney loves these cookies!

1 CUP sugar 2 CUP flour
½ lb. Butter 1 egg yolk
1 tsp. cinnamon slivered almonds or chopped pecans

Mix together pat in bottom of pan.
Spread beaten egg white on top and add nuts sprinkled on spread on top.
Bake at 300° for 45 min and cut into squares while still slightly warm.
(usually done by 15-20 min.)

1 CUP raisins – boil in 2 CUP water for 2 min. Save juice.
½ CUP shortening 1 CUP sugar
1 egg 2 CUP flour
¼ CUP tea salt 1 tsp. soda
1 tsp. cinnamon 1 tsp. nutmeg
1- tsp. allspice ½ tsp. cloves

Cream sugar, shortening and add egg. Add 1-cup liquid alternately with dry ingredients. Stir in nuts and raisins. Bake at 375° for 12-15 min.

1 CUP soft melted butter ½ pd. Sugar
2 CUP flour

Mix together and press into a 9 x 13 pan. Bake at 350° for 15 min.

Beat 4 eggs¼ CUP flour
2 CUP sugar 1T lemon juice
1 tsp. Baking powder

Mix well, pour in cooled crust. Back at 350° for 25 min.
Sprinkle with powdered sugar. Cool, cut into bars.