APPLESAUCE COOKIES

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup butter or margarine (1 stick)
1 cup granulated sugar
1 teaspoon baking soda
1 cup applesauce
1 egg -- well-beaten
1 cup chopped nuts
1 cup raisins

Preheat oven to 375 degrees. Stir together flour, salt, cinnamon, nutmeg and
cloves. Beat butter and sugar until light and fluffy. Stir baking soda
into applesauce; add egg. Combine with the butter and sugar mixture.
Gradually mix in flour mixture. Stir in nuts and raisins. Drop by
teaspoonfuls 2 or 3 inches apart onto a greased baking sheet. Bake for 15
minutes.

Butter Cookies

1/2 c Butter or margarine
3/4 c Light brown sugar; packed
1 ts Vanilla extract
1 lg Egg
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt

In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well. In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well. Flatten dough to disk shape; refrigerate, wrapped in
plastic, 30 minutes.

Work with one-fourth dough at a time; keep remainder refrigerated.
Heat oven to 350~F. Roll dough out to 1/8 or 1/4-inch thickness on lightly
floured surface and cut into desired shapes; or, mold in shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8
to 15 minutes, depending on thickness of dough, until lightly browned. Cool
on wire racks. Store in airtight containers. Makes 2 1/2 to 5 dozen
cookies, depending on size.


Sugar Cookies

1 c Granulated sugar
1 c Powdered sugar
1 c Margarine
1 c Oil
2 Eggs
4 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Vanilla extract
Additional sugar for baking

Cream both sugars together with the margarine and oil. Add the eggs and
beat until smooth. Add the flour, baking soda, cream of tartar, and
vanilla. Beat until a smooth dough is achieved. Refrigerate 2 hours. Roll
the dough into walnut sized balls and place on a cookie sheet. To flatten
the cookies, use a water glass with a textured bottom or thr rough side of
a meat pounder. Dampen the bottom of the glass or pounder with water and
dip it in additional sugar. Press the sugar into the ball of dough and
flatten.
Bake in a preheated 375~ oven for 10 - 12 minutes. Allow to cook on a
rack.

Chocolate Chip Cookies

3/4 Cup Margarine; softened
3/4 Cup Shortening
1 1/2 Cups Brown sugar, lt; packed
3/4 Cup Sugar
3 Each Eggs
3 Tablespoons Corn syrup, light
3 Tablespoons Water
3 Teaspoons Vanilla
3 3/4 Cups Flour; unsifted
1 1/2 Teaspoons Baking soda
3/4 Teaspoon Salt
3 Cups Chocolate chips; semi-sweet

Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat
well. Combine flour, baking soda, salt; add to creamed mixture.
Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350
deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to
cooling racks until completely cooled.