Set your oven at 375 degrees
Cream1/2 cup of sugar with
1/4th cup shortening AND 1/4th cup butter or oleo
Stir in 1 slightly beaten egg and
1 full teaspoon of vanilla
Sift together1 and 1/8th cups of flour
1/4th teaspoon of soda and
1/4th teaspoon of salt.
That's right, no liquid so mix it well.
Drop by teaspoonsful on a greased and floured cookie sheet.
Bakeabout 8 minutes until set and lightly brown around the edges.
Dont worry about storing these. They'll probably never make it to the cookie jar!

For something more substantial, lets try

Oatmeal Cookies
(soft version)

Cream together 1 cup of sugar and
1 cup of shortening
Beat in 2 eggs
Stir into 1/2 cup of sourmilk 1 teaspoon of soda
Sift together 2 cups of flour
1 teaspoon of salt and
1/2 teaspoon of nutmeg
Add alternately with the milk.
Stir in 2 cups of "Quick Oats ".
You may add 1/2 cup of nutmeats or raisins if you like.

For Crisp version
use only 1 egg
reduce milk to 5 tablespoonsfull
increase oatmeal to 3 cups
replace nutmeg with almond and vanilla flavoring.
Nutmeats are a must in these.

You will have to stir the last of the oatmeal in with a spoon. The electric mixer can't handle that stiff a mixture.

Bake on greased and floured cookie sheet
8 to 10 minutes at 350.

Always a favorite are

Ginger Creams

Blend together 1 cup of shortening and
1 cup of sugar (white or brown)
add 1 cup of molasses (light or dark)
Beat in 2 eggs or 2 egg yolks
(I suppose you could use substitute eggs, but they would change the consistancy of the cookies.)
Stir into 1 cup of buttermilk 2 teaspoons of soda
Sift together 5 cups of flour
1 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of salt
(be generous with the spices if you like)
Add flour mixture and milk alternately, ending with flour.
Bake on a greased and floured cookiesheet,at 375 for about 8 minutes.

A nice thing about this recipe is that you can cut it in half easily if you have a small family.

Gramma Ethel's Fried Cakes

Stir into 1 cup of buttermilk in a 2 cup measure
1 teaspoon of soda
set aside to work
Sift together4 cups flour
2 teaspoons baking powder
1/4 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
Set aside
Beat well 3 eggs
Add gradually 1 cup of sugar
then 3 tablespoons of melted oleo
Starting with flour, add alternately with buttermilk, beating well between each addition and ending with flour.
The Batter will be very thick.
Cover with waxed paper resting on the batter and refridgerate over night.
When ready to cook, divide into thirds and, with a floured rolling pin, roll out quite thin on well floured board. Cut with donut cutter and place cut cakes on another floured board until ready to fry. Scraps can be mushed together and rolled again almost endlessly. Eventually the dough will get tough if there is too much flour in it.
To cook, heat 3 pounds of Crisco very hot till water will sizzle when dropped in. Drop in 5 or 6 cakes at a time. They will sink, then rise to the top. Turn them immediately with a long handled fork, and once again, presently, to brown both sides. Lift out and drain on paper towels on a tray or cooky sheet. For variety, twist some as you drop them in and be sure to cook some'holes'.

Sugar Cookies

Stir 1 teaspoon of soda into
1 cup of buttermilk
Set aside.
Sift together 3 cups flour
2 teaspoons baking powder
1 teaspoon salt
Set aside
Cream together1 cup sugar and
1 cup shortening
Add 1 teaspoon vanilla and
3 eggs and blend,
Add alternately the flour and milk mixtures.
You may add nut meats or dot the cookies with raisins and a sprinkle of sugar.
For chocolate cookies, add 4 squares or packets of bitter chocolate.
Stir in a package of Hershey's miniature chocolate chips for an extra treat.
Drop by generous tablespoonfuls onto greased and floured cookie sheet.
Bake at 375 for about 8 minutes.

Aunt Bertha's Christmas Cookies

Sift together into a large bowl
4 cups of flour
2 cups of confectioners sugar
2 teaspoons of soda
2 teaspoons of cream of tartar
1/2 teaspoon of salt
Blend in like for pie crust
2/3 cup room temperature Blue Bonnet Oleo.

In a two cup measure,lightly blend 3 eggs with
1 teaspoon of vanilla and
1/2 teaspoon of almond flavoring.
This is the tricky part, add enough milk to make a medium stiff dough.
Cover with waxed paper resting on the dough and refridgerate over night at least.
Divide in thirds and roll very thin on a floured board.
Cut into Christmas trees, Santas. bells, or in heart shape for Valentines day.
Bake on a greased and floured cookie sheet at 375 for 7 or 8 minutes.
The cookies will be white with slightly browned edges.
When cool, frost with confectioners sugar icing flavored with vanilla and almond. Color the frosting and/or decorate with colored sprinkles.
These cookies store well but will prove very popular with children of all ages.
It is best to separate layers of frosted cookies with waxed paper.

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