Nana’s Cookies. You asked for it, you got it. A page on the website for her recipes. For free samples, just sign up for one of our classes!
Pineapple Cookies:Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 15 oz. can crushed pineapple (with juice)
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions:
Cream shortening, sugars, eggs and vanilla. Add pineapple (do not drain juice off). Add dry ingredients slowly and mix as you go. Bake at 350 for 10-12 minutes on ungreased cookie sheets.
Brown Sugar Cookies:
Ingredients:
1 cup margarine
1 lb. brown sugar
3 cups flour
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 cup pecans (chopped)
Instructions:
Cream together margarine, brown sugar & eggs. Add dry ingredients then add pecans. Mix well. Drop on ungreased cookie sheet. Bake at 350 for 6-7 minutes. You want to take them out a little before they are done so they will be soft.
Chocolate Chip Cookies:Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar (packed)
2 eggs
1 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 6 oz. package chocolate chips
Instructions:
Cream shortening, sugars, eggs & vanilla. Gradually add dry ingredients & chips. Drop on ungreased cookie sheet. Bake at 350 for 10-12 minutes.
Peanut Butter Cookies:
Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
Instructions:
Cream shortening, sugars, eggs & vanilla. Gradually add dry ingredients. Drop on ungreased cookie sheet; press with back of wet fork to make crisscross. Bake at 350 for 10 minutes.
Snickerdoodles:
Ingredients:
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Topping Mixture:
2 tablespoons sugar
2 teaspoons cinnamon
Instructions:
Cream shortening, sugar & eggs. Add flour, cream of tartar, soda & salt. Form dough into ball, roll in mixture, and bake on ungreased cookie sheet at 400 for 7-10 minutes. Nana takes them out just a minute before they are done so they are soft.
Heath Bits Peanut Butter Cookies (recipe found on back of Heath Milk Chocolate Toffee Bits):
Ingredients:
1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup packed light brown sugar
3 T milk
1 T vanilla extract
1 egg
1 1/2 cup all-purpose flour
3/4 t baking soda
3/4 t salt
1 1/3 cups (8 oz. pkg) Heath Milk Chocolate Toffee Bits, divided
Instructions:
Bake at 375 degrees.
Beat shortening, peanut butter, brown sugar, milk and vanilla in a large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 3 dozen cookies.
