BACK TO SCHOOL LUNCH BOX COOKIES
By
Eddie Jordan
@EDWARDCARL
1
Ingredients
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GINGERSNAPS
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3/4 cshortening
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1 csugar
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1/4 cmolasses
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1egg's well beaten
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2 cflour
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2 tspsoda
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1 tspcinnamon
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1 tspginger
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1 tspground cloves
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SUPERB WALNUT COOKIES
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1/2 cshortening
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1/2 tspsalt
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1 tspvanilla extract
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1 csugar
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2egg's well beaten
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3/4 cflour
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3/4 cchopped walnuts
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FORTUNE COOKIES
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3/4 csoft butter
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2 csugar
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1 tspvanilla
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3eggs
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1 csifted flour
How to Make BACK TO SCHOOL LUNCH BOX COOKIES
- 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.
- 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.
- 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.