5 1/2 cups flour
1 cup brown sugar
2 cups white sugar
2 cups Crisco
4 eggs
2 tsp. soda
1 tsp. salt
1 (12 oz.) pkg. semi-sweet chocolate chips
2 tsp. vanilla

Cream sugar, Crisco, until light and fluffy. Add eggs(well beaten), vanilla, chocolate chips. Sift flour, soda, salt together. Mix all ingredients together. Drop by teaspoonful on a greased cookie sheet and bake 12 min. in 375 degree oven.

7-Layer Bars (Cookies)

1 stick butter
1 cup coconut
1 can condensed milk
1/2 to 1 cup chopped nuts
1 cup Graham cracker crumbs (12 sq.)
1 sm. pkg. chocolate bits
1sm. pkg. butterscotch bits

Melt butter in a pan 11 x14. Add to this the following six layers: Graham cracker crumbs, grated coconut, chocolate bits, butterscotch bits, condensed milk, drizzled over, and the walnuts.
Bake in 350 degree oven for 30 min. Cut into small aquares 1 1/2" in diameter while still warm.

GRANDMA'S SUGAR COOKIES

(MAKES 5-5 1/2 DOZEN)
1 - cup shortening (part butter)
2 - cups sugar
2 - large eggs
1 - cup milk
4 1/2 to 5 - cups flour
2 - teaspoons baking soda
1 - teaspoon salt
2 - teaspoons baking powder
2 - teaspoons nutmeg
Cream sugar and shortening together, then add eggs, mix well, alternate between flour mixture and milk, mixing well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees.

SUGAR COOKIES

This recipe is from my mother-in- law. Ruth Knotts
She doubles the recipe
1 - cup soft butter<
1/2 - cup sugar
1 - egg unbeaten
1 1/2 - teaspoons vanilla
Mix these together until fluffy.
3 - cups flour
1 - teaspoon Baking powder
1/4 - teaspoon salt
Sift these together. Add to mixture above and blend well.
Add:
1/2 - teaspoon grated Lemon rind
1/4 - teaspoon Lemon Juice
Blend well.
Wrap in Wax paper
Chill 1 - hour in refrigerator.
Roll out on sifted powdered sugar board until 1/8 in. thick. Cut out with fancy cutters.
Place on ungreased baking sheet.
Bake at 400 degrees. 12-15 min. or until light brown.
She lines her cookie sheet with tin foil, me too, that way you don't have any problems with cookies sticking. You can use the sheets this way until you are finished baking.
1 - pound box of powdered sugar, sifted
3 - tablespoons of butter
1/4 - teaspoon of lemon extract or
1 - teaspoon of vanilla
enough milk to mix the powdered sugar with.
Make it pretty stiff, so it will harden faster.

40 CHOCOLATE DROPS

1/2 - cup shortening
1 1/4 - cups sugar
2 - eggs
3 - squares chocolate-melted
1/2 - cup thick sour milk
1 3/4 - cups flour
1/2 - teaspoon soda
1 - teaspoon baking powder
1/2 - teaspoon salt
1/2 - teaspoon vanilla
Blend shortening, sugar, and eggs together. Add melted chocolate. Beat sour milk until smooth and add to shortening mixture alternately with sifted dry ingredients. Add vanilla. Drop by teaspoonfuls on cookie sheet and bake in oven 350 degrees. 10 to 12 minutes.
NOTE: This is a very old recipe and contributor uses 2 heaping tablespoons cocoa instead of chocolate squares. She also adds 1/4 to 1/2 scant cup more of flour so cookies won't spread out, and will look more like a drop.

NUT BALLS-COOKIES

1 - cup soft butter or margarine
1/2 - cup confectioners sugar
1 - teaspoon soda
2 1/4 cups flour
pinch of salt
3/4 - cup chopped nuts
Mix all ingredients together. Chill for about 1/2 hour. Roll into balls. Bake at 400 degrees, until light brown. Cool for a few minutes and roll in confectioners sugar.

SOUR CREAM COOKIES-CHRISTMAS

2 1/2 cups white sugar
1 - cup margarine
1 - cup sour cream
3 - eggs
1 - teaspoon baking soda
1/2 - teaspoon baking powder
1 - teaspoon salt
4 - cups flour
1 - teaspoon vanilla
1/2 - teaspoon nutmeg
Cream margarine and sugar together. Add eggs and mix well. Sift dry ingredients together and add alternately with sour cream. Add vanilla. Bake at 375 degrees for eight minutes or less.
You may have to work in a little flour, when cutting out cookies.

BUTTER HORNS

1 - cup milk, scalded
1 - pkg. yeast
1/2 - cup shortening
1/2 - cup sugar
1 - teaspoon salt
3 - beaten eggs
4 1/2 - cups flour
Add yeast to cooling milk. Combine shortening, sugar and salt with an electric mixer on low speed. Add the milk and yeast to above mixture. Add beaten eggs. Add 1/2 of the flour and increase speed to medium. Beat well for 2 minutes. Stir in remaining flour by hand. Knead dough on floured board. Put in greased bowl and let rise until double in bulk. Divide dough in 3 portions. Roll each out in a 9 inch circle and cut in 16 wedge pieces. Brush with melted butter before cutting. Roll each wedge, begining at wide end and roll to point. Arrange on cookie sheet and let them rise until double in bulk. Bake in 425 degree oven for 10 to 12 minutes or until brown.

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