Recipes from our hearth

Cream together shortening, sugar, egg and vanilla until light and fluffy. Sift dry ingredients; stir into creamed mixture blending well - add M & M's. Drop from teaspoon about 2 inches apart on cookie sheet. Bake 10 to 12 minutes at 350 degrees. The M & M's will not melt, and this will make 36 cookies. Mrs. Raymond E. Bowman NO-BAKE MISSIONARY COOKIES 2 cups sugar 1 cup pecans, chopped 1 1b. box pitted dates, l tsp. vanilla chopped 1/2 tsp. salt 1 cup margarine (2 sticks) 2 small cans coconut, 2 Tbsps. milk flaked or shredded 1 small box Rice Krispies (about 4 cups) Combine sugar, dates, margarine, milk and bring to a boil. Let boil for exactly 2 minutes. Remove from heat and let cool slightly. Add Rice Krispies, nuts, vanilla and salt. Pour into a large pan to cool enough to handle. Form into balls (walnut size). Roll in coconut. Store in cookie cans between layers of waxed paper. Sherri Williams OATMEAL COOKIES 3/4 cup shortening 1 cup flour 1 cup brown sugar 1/2 tsp. soda 1/2 cup granulated 1 tsp. salt 1 egg 3 cups oats, uncooked 1/4 cup water 1 cup raisins 1 tsp. vanilla Cream shortening, sugars until light. Add egg, water, and vanilla. Beat well. Add sifted flour, salt and soda. Mix well. Add oats and raisins. Stir well. Drop from spoon onto greased pan. Bake 12 to 15 minutes at 350 degrees. Suzanne Williams eagle ee errr et eee ees Se ee A ee OATMEAL CRISP 1 cup shortening 1 1/2 cups plain flour 1 cup brown sugar 1/2-tsp. i salt 1 cup white sugar 1 tsp. soda 2 well beaten eggs 3 cups oatmeal 1 tsp. vanilla Cream shortening and sugar - add eggs and vanilla. Beat well. Add sifted dry ingredients - add oatmeal and mix well. Batter will be stiff. Form a ball about the size of a 50 cent piece, place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes or until brown. Makes about 5 dozen cookies. Mrs. Fred Byerly TEA BALLS 2 cups sifted flour 1 cup shortening 1/4 cup sugar 2 tsps. vanilla 1/2 tsps. salt 3/4 cup chopped nuts Cream shortening and sugar and vanilla. Add salt. Add flour slowly and work into dough. Add nuts and shape into balls. Bake at 350 degrees for 15 to 20 minutes. Sara Kimel PECAN BUTTERBALLS 2 cups self-rising flour 2 tsps. vanilla 1 cup margarine 1/4 cup sugar 2 cups crushed pecans Cream margarine and sugar together in mixer. Add flour and mix well. Add vanilla, then add nuts. Shape into little balls and place on cookie sheet and bake at 300 degrees for 20 minutes or until lightly browned. Take the balls and roll in powdered sugar. Mrs. Arthur Perry PECAN FINGERS 1 cup soft margarine 1/2 cup confectioner's sugar 2 tsps. vanilla flavoring 2 1/4 cups flour 1 - 2 cups ground pecans Cream margarine and sugar. Add salt, vanilla, flour and pecans. Chill dough. Shape into 1/2 inch rolls or crescents. Bake in a 300 degree oven until light brown. Mrs. Richard D. Rierson PEANUT BUTTER COOKIES 1/2 cup peanut butter 1 egg 1/4 cup butter or shortening 1 cup sifted flour 1/2 cup brown sugar, packed 1/2 tap. rsalt 1/2 cup granulated sugar 1 tsp. soda Cream peanut butter and shortening until soft. Add sugars gradually, continuing to cream until fluffy. Add egg; beat well. Sift flour, salt and soda together; add in 2 additions; beat well after each addition. Drop from teaspoon, two inches apart on to ungreased cookie sheet. Press down each cookie with a fork; press second time so that ridges are at right angles. Bake 8 to 10 minutes in 350 degrees. Makes about 4 dozen cookies. Margaret Harrison PINWHEEL COOKIES 4 Tbsps. shortening 1 tsp. vanilla 4 Tbsps. butter 1 1/4 cup sifted flour 3/4 cup sugar 1/4 tsp. baking powder Legg a pinch of salt 1 Tbsp. undiluted evaporated 1 square of unsweetened milk chocolate, melted