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Pumpkin Cookies
Deb Stanley
2
1
2
1
2
cups sugar
cup shortening
eggs
5 oz. pumpkin
cups raisins
4 cups flour
2 teaspoons cinnamon
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
Cream sugar, shortening, and all other ingredients, flour and raisins last. Bake at 375º for 6-8
minutes.
Frosting: 8 oz. cream cheese, ¾ stick butter, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups
powdered sugar.
Date Cookie Roll
DyVonne Nelson--recipe from Edna Nelson (Brian's favorite!)
2
1
2
3
1
1
cups brown sugar
cup butter
eggs
cups flour
teaspoon cinnamon
teaspoon soda, dissolved in 1 tablespoon
hot water
Filling:
1 ¼ cup dates
½ cup water
½ cup sugar
½-¾ cup nuts
Roll dough ½-inch thick and spread filling, then roll like a jelly roll and chill. When ready to
bake, slice.
Cranberry Cookies
Mueller Family
3
1
¼
½
½
1
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup butter or margarine
cup granulated sugar
cup light brown sugar
1 egg
¼ cup milk
2 tablespoons lemon juice
3 cups fresh or frozen cranberries, chopped or
ground
1 cup chopped walnuts
1
Preheat oven to 375º. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork
to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice.
Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop
dough by teaspoonfuls, about 1" apart, onto greased cookie sheets. Bake 15 minutes, or until
firm and golden. Watch to make sure bottoms don't get overdone, especially when using dark
pans. Remove from cookie sheets to wire racks; cool. Yield: about 8 dozen.
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