BACK TO SCHOOL LUNCH BOX COOKIES
By
Eddie Jordan
@EDWARDCARL
1
Your kid's wont trade these cookies. Ounce they get a taste of these fabulous cookies, they will want them everyday. Please vote for these cookies
Ingredients
-
GINGERSNAPS
-
3/4 cshortening
-
1 csugar
-
1/4 cmolasses
-
1egg's well beaten
-
2 cflour
-
2 tspsoda
-
1 tspcinnamon
-
1 tspginger
-
1 tspground cloves
-
SUPERB WALNUT COOKIES
-
1/2 cshortening
-
1/2 tspsalt
-
1 tspvanilla extract
-
1 csugar
-
2egg's well beaten
-
3/4 cflour
-
3/4 cchopped walnuts
-
FORTUNE COOKIES
-
3/4 csoft butter
-
2 csugar
-
1 tspvanilla
-
3eggs
-
1 csifted flour
How to Make BACK TO SCHOOL LUNCH BOX COOKIES
- GINGERSNAPS;
Cream shortening and sugar together thoroughly. Add molasses and egg, mix well. - Sift remaining ingredients together add to creamed mixture. Beat until smooth.
- Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
- Bake in preheated 350 degree oven until edges are browned.
- Store in airtight container. These cookies improve with age.
- SUPERB WALNUT COOKIES;
Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well. - Add eggs mix thoroughly. Add flour, and walnuts mix well.
- Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
- Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
- FORTUNE COOKIES;
Cream butter and sugar in bowl until fluffy; blend in vanilla. - Add eggs one at a time beating well after each addition. Beat in flour
- Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
- Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
- Remove from oven loosen carefully with wide spatula. Keep pan warm.
- Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
- Pinch points together. Yield 5 dozen.
