BACK TO SCHOOL LUNCH BOX COOKIES
SUPERB WALNUT COOKIES
Cream shortening and sugar together thoroughly. Add molasses and egg, mix well.
2Sift remaining ingredients together add to creamed mixture. Beat until smooth.
3Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
4Bake in preheated 350 degree oven until edges are browned.
5Store in airtight container. These cookies improve with age.
6SUPERB WALNUT COOKIES;
Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well.
7Add eggs mix thoroughly. Add flour, and walnuts mix well.
8Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
9Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
Cream butter and sugar in bowl until fluffy; blend in vanilla.
11Add eggs one at a time beating well after each addition. Beat in flour
12Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
13Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
14Remove from oven loosen carefully with wide spatula. Keep pan warm.
15Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
16Pinch points together. Yield 5 dozen.