Chipits Butterscotch Tarts

Yield

3-4 dozen

Ingredients

  • 1 cup brown sugar
  • ¼ cup soft butter
  • 1/8 cup chopped walnuts
  • 1/8 cup shredded coconut
  • ½ tsp vanilla
  • 1 6 oz pkg butterscotch chipits

Directions

  1. Preheat oven to 375 degrees. Beat sugar, butter, eggs & vanilla together, until well mixed. Add walnuts, coconut and butterscotch chips. Fill shell 2/3 full and bake about 15 to 20 minutes until golden

Swedish Thumbprint cookie

from Peggy and her Sparks

Yield

1 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups sifted all-purpose flour
  • 1/2 cup any flavour fruit jam

Directions

  1. Preheat oven to 375 degrees. Cream butter and sugar until light and fluffy. Add sifted flour and mix well. Shape dough into one inch balls and place on cookie sheets. Imprint your thumb in the centre and make a 1/2 inch hole. fill with your favourite preserves. Bake 15 to 20 minutes or until golden brown at the edges.

Sugar Cookies – Mrs. Walkey’s

Yield

3-4 dozen

Ingredients

  • 1 cup shortening (1/2 margarine & ½ shortening)
  • 1 cup white sugar
  • 1 egg beaten
  • 2 cups flour
  • 1 tsp soda
  • 2 tsp cream of tartar

Directions

  1. Beat shortening and sugar. Add dry ingredients. Cool in fridge before using. Roll out and cut into shapes. Bake at 350 degrees.

Spanish Peanut Cookies

Marie Spuzak

Yield

5-6 dozen

Ingredients

  • ½ lb. shortening or margarine
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cup flour
  • 2 tsp soda
  • 2 cup rice crispies
  • 2 cup Spanish peanuts
  • 1 cup rolled oats

Directions

  1. Bake in 350 degree oven for 10 minutes.

Soft Raison Cookies

Yield

4 dozen

Ingredients

  • 3 cups seedless raisons
  • 1 ½ tsp cinnamon
  • 1 ½ tsp nutmeg
  • 1 ½ tsp ginger
  • ½ cup shortening
  • 1 ½ cup white sugar
  • 2 eggs
  • 2 tsp soda
  • 1 tsp salt
  • 3 ½ cups flour

Directions

  1. Combine raisins and spices in saucepan. Cover with water to 1 inch above. Cook 20 min uncovered till water reduced to level of raisins. Cool slightly
  2. Combine the remaining ingredients. Mixture will be dry. Add raisin mixture. If too dry add more water carefully. Drop from spoon onto cookie sheet. Bake 350º for 15 to 20 minutes. 48 cookies