Applesauce Cookies

Contributed by Aunt Janice

3/4 cup soft shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce + 2 Tbsp
1 tsp vanilla
2-1/4 cup all-purpose flour, sifted
1/2 tsp soda
1/2 tsp salt
1/4 tsp cloves
3/4 tsp cinnamon
1 cup seedless raisins
1/2 cup walnuts

Mix shortening, sugar, egg and vanilla. Stir in applesauce. Combine dry ingredients and blend into shortening mixture. Stir in raisins and nuts. Drop by spoonfuls onto greased baking sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes about 4 dozen.

Note: This is the original cookie recipe dating back to the 1800's in which apples were once used that came from the last known apple tree planted by Johnny Appleseed.

Poured Cookie Icing

This is a great recipe I found today and tried on my sugar cookies. It dries fast and shiny to a hard finish. I really liked it and there's no problem adding food coloring.

1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Jumbo Raisin Cookies

INGREDIENTS
2 cups water
4 cups raisins
1 cup butter or margarine, softened
1 cup shortening
4 cups sugar
6 eggs
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups (12 ounces) semisweet chocolate chips
SERVINGS
78
CATEGORY
Dessert
METHOD
Baked
PREP
25 min.
COOK
70 min.
TOTAL
95 min.

DIRECTIONS
In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain).
In a large mixing bowl, cram butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid.
Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 13 dozen.

Pumpkin Cookies

From my Auntie Janice!

Preheat oven to 350 degrees.

Cream together:
2 and 2/3 cups sugar
2/3 cups shortening ( Crisco in a can)

Stir in:
4 beaten eggs
1 small can solid Pumpkin
2/3 cups water

Add:
3 and 1/3 cup flour
1/2 teaspoon baking powder
2 teaspoons soda
1 and 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
(Optional: raisins, or dates, or walnuts or pecans) I used 1 whole
box of golden raisins and they were good.

Drop by the spoon full onto baking sheet sprayed with Pam.
(I used a small ice-cream scoop)

Bake on 350 degrees for approximately 10 minutes.

Rainbow USA

This one I found on a Keebler Cookie package and thought it would be nice for Fourth of July or any holiday celebrating our country in some way.

1 6oz Keebler Ready Graham Cracker crust
1 8oz package chream cheese, softened
1/3 cup sugar
1 tsp lemon juice
1 8oz tub of whipped topping, thawed
8 Keebler USA Rainbow Deluxe cookies - chopped
1. Mix cream cheese, sugar and lemon juice with electric mixer til well blended
2. Gently fold in whipped topping
3. Fold in chopped cookies
4. Spoon mixture into crust
Refrigerate 3 hours or overnight. Garnish with Betty Crocker Parlor Perfect Confetti sprinkles just prior to serving. Serves 8

Traditional Sugar Cookies

OK, I got this recipe from Sis Rachel, Courtney's Mother. In my cookbook that I have written it in, I wrote at the top....Rachel says, "Be sure to use regular white Crisco...NOT the butter flavored!!" So, I thought I would add that in.

1 1/4 cups sugar
1 cup crisco
2 eggs
1/4 cup light corn syrup
1 TBS vanilla

3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt


Cream together first five ingredients. Mix dry ingredients together in separate bowl and gradually add to first mixture. Divide dough into four balls. Refrigerate at least 1 hour. Take out balls, one at a time, roll in 1/4 inch thickness and cut with cookie cutter. Bake at 375* until bottom or deges are golden brown. The top wll look doughy until they cool.

Cream Cheese Sugar Cookies

1 three ounce package cream cheese
1/2 cup butter
2/3 cup sugar
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
2 cups all purpose flour
Light corn syrup
colored sugar and sprinkles

Soften cream cheese and butter.
In large bowl beat cheese and butter with mixer on medium speed for 30 seconds.
Add sugar and baking powder; beat until combined.
Beat in egg, vanilla, and almond extract until combined.
Beat in as much flour as you can with mixer.
Use a wooden spoon to mix the rest of the flour.
Divide dough in half. Cover and chill for 1 to 2 hours until firm.
Roll portion of dough 1/4 in. thick.
Cut with cookie cutters. Place on ungreased cookie sheet and bake at 350* for 12 to 15 minutes or until edges are light brown. Cool completely.
Lightly brush with corn syrup; decorate with colored sugar or sprinkles. Makes 2 dozen.

Cherry Shortbread Sweet Hearts

1/2 cup maraschino cherries well drained and chopped
1 1/4 cup all purpose flour
3 TBS sugar
1/2 cup chilled butter
Purchased decorating icing.

Using paper towels, pat cherries dry. Set aside.
In a medium bowl stir together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in cherries.
Knead until well combined and nearly smooth.
On lightly floured pastry sheet roll dough into 1/4 in. thickness.
Cut into heart shapes. Place 1 inch apart on cookie sheet. Bake at 325* for 12 to 14 minutes or until bottom and edges are lightly brown. Cool completely. Decorate. Makes 12 cookies.