Coffee cookies

Coffee Cookies
1 cup shortening
2 cups brown sugar
3 eggs
1 cup cold strong coffee
2 teaspoons vanilla
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins
Cream together shortening, sugar and eggs; add coffee and vanilla. Mix together flour, baking powder, baking soda and salt. Stir into creamed mixture. Blend in nuts. Add raisins that have been softened in simmering water. Drop by teaspoonfuls onto greased cookie sheet. Bake at 425 degrees for 12 minutes.

Gingerbread cookies

Gingerbread Cookies
3 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup firmly packed brown sugar
1/2 cup honey
1/4 cup applesauce
1/4 cup shortening
1 egg
1/2 cup ground almonds
Raisins
Cinnamon candies
Combine flour, cinnamon, baking soda, ginger and cloves; set aside. In medium saucepan, combine brown sugar, honey, applesauce and shortening. Bring to a boil; simmer for 5 minutes. Cool to lukewarm. Add egg, almonds and dry ingredients; mix well. Chill overnight. Make head, body, legs and arms. Place on greased cookie sheet. Make eyes and nose from raisins and cinnamon candies. Bake at 325 degrees for 12 to 15 minutes. Do not brown.

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Creative candy cookies

Creative Candy Cookies
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 egg
1/2 cup chopped nuts
2 (1 1/2 ounce) bars chocolate covered coconut or almond candy, cut up
1 1/2 cups biscuit baking mix
Cream together butter, sugar and egg. Add nuts, candy and baking mix. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 375 degrees for 10 minutes, or until light brown. Leave cookies on baking sheet a few minutes before removing.
Makes 3 dozen cookies.

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Chocolate drop cookies

Chocolate Drop Cookies
1 cup sugar
2/3 cup margarine, softened
1 egg
1/2 cup cocoa
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Light Brown Frosting (see below)
Cream together sugar, margarine and egg. Stir in cocoa, buttermilk and vanilla. Combine flour, baking soda, salt and nuts; mix together with creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Frost with Light Brown Frosting.
Light Brown Frosting
1/4 cup margarine, melted
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons half and half
Heat margarine over low heat until golden brown; beat in powdered sugar, vanilla and half and half.

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Cherry winks

Cherry Winks
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans
1 cup chopped dates
1/3 cup maraschino cherries
1 cup crushed cornflakes
Sift together flour, baking powder, baking soda and salt; set aside. Cream together shortening and sugar; add eggs. Mix in milk and vanilla; blend in dry ingredients; mix well. Add pecans and dates. Shape into balls; roll in cornflakes. Top each cookie with a cherry. Bake at 375 degrees for 12 to 15 minutes.

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Sugar drop cookies

Sugar Drop Cookies
1 cup shortening
2 cups sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 cup milk
5 3/4 cups flour
Cream together shortening and sugar; add eggs, one at a time. Stir in salt, vanilla, baking soda and baking powder. Alternately mix in flour and milk. Refrigerate for at least 2 hours. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for about 12 minutes.

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Old-fashioned oatmeal cookies

Old Fashioned Oatmeal Cookies
2 cups raisins
Water
1 cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 cups quick-cooking oats
Cover raisins with water, barely covering. Simmer for 10 minutes. Save 1/3 cup of raisin water, drain off the rest. Cream together sugar and shortening. Blend in eggs and vanilla; beat well. Stir in raisins and the 1/3 cup reserved raisin water. In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves and oats. Stir into creamed mixture. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes.

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