4½ cups unsifted flour
2 teaspoons baking soda
2 teaspoons salt
1 cup shortening
1 cup butter
1 cup granulated sugar
2 cups light brown sugar
2 teaspoons vanilla extract
4 eggs
2 12oz. package choclate chips
Mix the flour, baking soda, and salt in a bowl, set aside. In a large bowl, mix the butter, shortening, sugars, and vanilla. Then lightly mix in the eggs. Add the flour mixture, then add the choclate chips. Drop teaspoon fulls onto ungreased cookie sheet
Bake at 375° F for 10 to 12 minutes
Grandma Jean's Oatmeal Raisin Cookies
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½ cup shortening ½ cup butter 1 cup brown sugar 1 cup graulated sugar 2 eggs 1 teaspoon vanilla
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Mix the flour, baking soda salt, and cinnamon in a bowl, set aside. In a large bowl, mix shortening, sugars, eggs, and vanilla. Add the flour mixture, mix well, add the oatmeal and then the raisins. (For a great variation try substituting Craisins® for raisins)
Bake at 350° F for 13 minutes We lived next door to Grandma Jean and Grandpa Russ (adopted) for 10 years and learned to love these cookies. | |
Grandma Jean's Sugar Cookies
2 cups granulated sugar
1 cup shortening (not butter)
1 tsp nutmeg
2 eggs
1 teaspoon vanilla
1 cup buttermilk (just a tad shy of 1 cup)
4 cups flour
1 teaspoon salt
1 tsp baking powder
1 teaspoon baking soda
Mix the flour, salt, baking powder and baking soda in a bowl and set aside. Beat together the sugar, shortening, and nutmeg in a bowl, then mix in the eggs, vanilla, and the buttermilk. Finally, combine with the flour mixture.
Do NOT cover, Refrigerate overnight.
Roll out about 1/8" thick and cut with a cookie cutter.
Bake at 350° F for 10 minutes
I hate buttermilk, but these cookies are good.
Snickerdoodles
2 cups shortening
3 cups sugar
4 eggs
5½ cups unsifted flour
3 teaspoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
Topping
6 teaspoons sugar
3 teaspoon cinnamon
Mix flour, cream of tartar, baking soda and salt. Mix the shortening and sugar. Then lightly mix in the eggs. Add in the flour mixture. Refrigerate until the dough is firm. Roll dough into 1 inch balls, roll in topping mixture and place on ungreased baking sheet about 2 inches on center.
Bake at 375° F for 9 to 11 minutes
Ginger Bread People
1½ cups shortening
2 cups sugar
3 eggs
¼ cup light molasses
¼ cup water
6 cups flour
5 teaspoons baking soda
¾ teaspoon salt
3 teaspoons cinnamon
1½ teaspoon cloves
2½ teaspoon ginger
Mix flour, baking soda, salt, cinnamon, cloves, and ginger. Mix shortening, sugar, eggs, and molasses. Add flour mixture. Refrigerate. Roll flat and cut out ginger bread people.
Bake at 375° F for 8 minutes 50 seconds (according to Sue).
Molasses Crinkles
¾ cups shortening
¾ cups butter
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
4 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1½ teaspoon cloves
1½ teaspoon ginger
White granulated sugar for topping
Mix flour, baking soda, salt, cinnamon, cloves, and ginger. Mix butter, shortening, sugar, and molasses. Then lightly mix in the eggs. Add flour mixture. Refrigerate for a few hours. Roll into 1 inch balls, and dip only the top in sugar, then place onto ungreased baking sheet.
Bake at 350° F for 10 to 12 minutes
Russian Teacakes
2 cups butter
1 cup powdered sugar
4 teaspoons vanilla
4 cups unsifted flour
½ teaspoon salt
4 cups FINELY chipped pecans, filberts or walnuts
Powdered sugar for topping
Beat shortening, sugar, and vanilla together until creamy. Mix flour and salt, then add to shortening mixture. Mix in nuts. Shape into½ inch balls. Place on ungreased baking sheet. Bake at 350° F for 15 minutes. Remove from oven and quickly roll the hot cookies in the powdered sugar. Let them cool and roll again in the powdered sugar.
I learned to love these while working a summer/winter job with caterer.
Rasberry Thumbprint Cookies
1 cup shortening
½ cup brown sugar
2 eggs SEPARATED
2 cups flour
1½ cup very finely chopped filberts
rasberry jam
Beat butter and sugar together until creamy. Add egg yolk and a dash of salt. Stir in flour and beat until smooth. Roll into 3/4 inch balls, and dip into lightly beaten egg white. Roll in chopped nuts.With your finger (not your thumb, despite the name), make a small depression in the top of each cookie and fill with rasberry jam.
Bake at 350° F for 12 to 15 minutes
If you like the cookies, send me a note - thanks!