SUGAR COOKIES

Gail Moser

1/2 lb. butter

2 cups sugar

3 eggs

2 level tsps. baking powder

1 tsp. vanilla

4 cups flour-sifted

 

Cream butter with the sugar and eggs. Add flour, baking powder and vanilla.    Refrigerate overnight. Rollout to desired thickness and cut into shapes. Bake 350 degrees until brown.

 

SUPER-DUPER CHOCOLATE COOKIES

Lenora Kish

 

1/2 cup shortening               2 cups flour

4 squares unsweetened chocolate  2 tsp. baking powder

2 cups sugar                     1/2 cup chopped nuts

2 tsp. vanilla                   1/2 tsp. salt

4 eggs                           powdered sugar

 

Melt shortening and chocolate. Add sugar and vanilla.

Mix well. Add eggs, one at a time, beating after each. Sift together flour, baking powder and salt. Add to chocolate mixture with nuts. Chill dough several hours. Form into small balls. Roll in powdered sugar. Bake in moderate 350 degree oven for 12 to 15 mins. Makes 6 dozen.

 

VANILLA ACORNS

Debbie Dobyns

1 cup butter or soft oleo

3/4 cup sugar

1/16 tsp. salt

2 Tbsp. vanilla

1 cup ground walnuts

2 1/2 cup flour

3 Tbsp. milk

6 oz. pkg. semi-sweet chocolate morsels

 

Cream butter with sugar and salt. Add 1 Tbsp. vanilla.

Stir in nuts. Gradually add flour. Blend till smooth Cover and chill several hours. Using rounded tsp., roll between palms of hands and shape like an acorn, pointed at the bottom. Place on ungreased cookie sheet. Bake 12 mins. at 350 degrees or until pale gold.   Cool on racks.   In a saucepan, melt chocolate. Stir in milk and remaining vanilla. Stir. Dip wide end of cookie in chocolate. Place on waxed paper until hardened.

 

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