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                         Brickle Peanut Butter Cookies
Yield: 3 Dozen

Ingredients

1 1/4 c firmly packed lt.brown sugar
    3/4 c creamy peanut butter
    1/2 c crisco all-veg. shortening
      3 tb milk
      1 tb real vanilla extract
      1 lg egg
1 1/2 c all-purpose flour
    3/4 ts salt
    3/4 ts baking soda
      1 c heath brand bits o' brickle
      1    toffee chips =or=
      1    crushed heath candy bars

----------------------------------ICING-----------------------------------
      2 c confectioners' sugar
    1/4 c butter flavor crisco
    1/2 ts real vanilla extract
      1    milk

--------------------------------TOPPING-----------------------------------
1 1/2 c heath brand bits o' brickle
      1    toffee chips =or=
      1    crushed heath candy bars

Instructions

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer
until well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.

ICING: Combine confections' sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING: Dip cookie in toffee bits and gently press them into the
icing. Allow icing to set before serving.

Cherry-Filled Heart Cookies

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherries, chopped
1 tablespoon butter or margarine
Additional sugar

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk, and vanilla. Combine dry
ingrdients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, for
filling, combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for
1 minute. Chill. Roll out dough on a lightly floured surface to 1/8 inch thickness; cut with a 2-1/2 inch heart-shaped cookie cutter dipped in flour. Place half of the
cookies on greased baking sheets; spoon half of the filling in the center of each. Use a 1-1/2 inch heart shaped cutter to cut small hearts out of the other half of the cookies. (Bake small
heart cutouts seperately). Place the ramaining hearts over filled cookies; press edges together gently. Fill the centers with additional filling if neeed. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes or
until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.

                          Chewy Brownie Cookies

2/3 cup (2/3 stick) Crisco shortening
1-1/2 cups firmly packed light brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine Crisco, brown sugar, water, and vanilla in large bowl. Beat at medium speed of electric
   mixer until well blended. Beat eggs into creamed mixture.
3. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until well blended. Stir in chocolate chips.
4. Drop by rounded measuring tablespoons 2 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 degrees F. for 7 to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cookies will appear soft and moist. Cool 2 minutes
   on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.

Brownies For A Crowd
Bake 350 degrees for 25 to 30 minutes
Makes: 15x10-inch pan

Combine in mixing bowl:
1-1/4 cups American Beauty flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1/2 cup soft butter
1/4 cup shortening
4 eggs
3 envelopes no-melt unsweetened chocolate
1/2 cup chopped nuts, if desired

Beat at medium speed 1 minute. Spread in greased 15x10-inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. (If you desire a thicker brownie, bake in a greased 13x9-inch pan for 30 to 35 minutes.)

Chocolate Icing:
Melt 3 tablespoons butter, with 3 tablespoons milk and 1 envelope no-melt unsweetened chocolate. Stir in 2-1/2 cup powdered sugar; beat until smooth.

Not sure of the date of these recipes....but they are from back when American Beauty Flour was around.

Spicy Raisin Diamonds
Raisin spice bars are topped with a browned butter icing.

Bake: 350 degrees for 20-25 mintues.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1-1/4 cups American Beauty Flour
3/4 cup packed brown sugar
1/3 cup shortening
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup buttermilk or sour milk
1 egg
1/2 cup raisins (whole or chopped)

Beat at medium speed 2 minutes. Spread in greased and floured 13x9-inch pan. Bake at 350 degrees for 20 to 25 minutes, or until bars spring back when touched lightly in center. Cool. Frost with Browned Butter Icing.

Browned Butter Icing:
Brown 2 tablespoons butter in saucepan. Stir in 2 tablespoons milk, 2 cups powdered sugar and 1/4 teaspoon vanilla. Beat until smooth. If necessary, thin with additional milk.

Banana-Nut Bars
A double banana treat-little banana cakes topped with banana frosting.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1-1/2 cups American Beauty Flour
1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
2 eggs
1 medium very ripe banana, sliced
1/3 cup milk
1 teaspoon lemon juice
1/2 cup chopped nuts

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until it springs back when touched lightly in center. Cool and frost. Sprinkle with nuts, if desired.

Banana Frosting:
Combine 2 tablespoons soft butter, 2 cups powdered sugar, 1/4 teaspoon salt, 1 teaspoon vanilla and 1/2 medium banana. Beat until smooth and creamy. If necessary, thin with a few drops of milk.

Sour Cream Fudge Treats
Fudgy cakes...made double easy with a baked-on topping.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1 cup American Beauty Flour
1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup shortening
2 eggs
2 envelopes no-melt unsweetened chocolate
1/3 cup water
1/2 cup dairy sour cream

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Sprinkle with 1 cup (6 oz.) semi-sweet chocolate pieces and 1/2 cup chopped nuts.
Bake at 350 degrees for 25 to 30 minutes, or until it springs back when touched lightly in center. Cool: sprinkle with powdered sugar.

Lemon Nut Creams
Lemon in the bar and in the frosting makes these bars extra refreshing.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1-1/4 cups American Beauty Flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1/3 cup soft butter
2 eggs
1 tablespoon grated lemon rind
1/2 cup chopped nuts

Beat at medium 2 minutes. Spread in greased and floured 13x9-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until it springs back when touched lightly in center. Frost immediately. Cool; cut into bars.

Lemon Frosting:
Combine 2 tablespoons butter, 2 tablespoons lemon juice and 1-1/2 cups powdered sugar.

Mocha Pecan Triangles
Bake 350 degrees for 25 to 30 minutes.
Makes 13x9-inch pan

Combine in mixing bowl:
1-1/4 cups American Beauty Flour
3/4 cups sugar
2 teaspoons instant coffee
1/2 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
1/3 cup shortening
2/3 cup milk
1 egg
1/2 cup finely chopped pecans

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Bake at 350 degrees for 20 to 25 minutes, or until it springs back when touched lightly in center. Cool and frost. Cut into triangles.

Coffee Icing:
Combine 2 tablespoons butter, 1 teaspoon instant coffee, 1-1/2 cups powdered sugar, 1 to 2 tablespoons hot water, beating until smooth and of spreading consistency.

    Irresistible Peanut Butter Cookies

3/4 cup Jif Creamy Peanut Butter
1/2 cup (1/2 stick) Crisco Shortening
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda

1. Hea oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine Jif, Crisco, light brown sugar, milk, and vanilla in large bowl.Beat at medium speed of
   electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by
   heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 375 degrees F. for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.

Orange Pecan Bars
Sour cream is the secret to this moist, rich orange bar.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in micing bowl:
1-1/2 cups American Beauty Flour
1/2 cup soft butter
1/2 packed brown sugar
1/4 cup sugar
2 eggs
1/2 cup dairy sour cream
1 teaspoon baking powder
1/2 teapoon soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1/2 cup chopped pecans

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Bake at 350 for 25 to 30 minutes, or until it springs back when touched lightly in center. Frost warm. Cool; cut into bars.

Orange Icing:
Combine 2 tablespoons soft butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice and 1 cup powdered sugar. Mix until smooth.

Spicy Butter Wafers
A crisp thin cookie with lots of spice!
Bake: 350 degrees for 14 to 16 minutes.
Makes: 60 two-inch squares.

Combine in mixing bowl:
2 cups American Beauty Flour
3/4 sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cocoa
1/4 teaspoon cloves
1/2 cup soft butter
1 egg
1/4 cup cream

Mix until dough forms, using lowest speed of mixer. Spread or press out dough, half at a time, on greased cookie sheet to 12x10-inch rectangle. Bake at 350 degrees for 14 to 16 minutes, or until light golden brown on edges. Cut into 2-inch squares. Immediately sift powdered sugar over top. Remove from cookie sheet.

Coffee Klotch Quicks
A coffee tempter are these coffee flavored cake bars with their easy baked-on topping.
Bake: 35020 to 25 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1 cup American Beauty Flour
2/3 cup sugar
1-1/4 teaspoons baking powder
1 teaspoon instant coffee
1/2 teaspoon salt
1/2 cup milk
1/3 cup shortening
1 egg
1/2 cup currants

Beat at medium speed 2 minutes. Spread in greased and floured 13x9-inch pan. Sprinkle with a mixture of 1/3 cup chopped or sliced almonds, 1/4 cup sugar and 1 tablespoon grated orange rind.
Bake at 350 degrees for 20 to 25 minutes, or until it springs back when touched lightly in center.

Ginger Cream Bars
Bake 350 degrees for 25 to 30 minutes
Makes: 15x10-inch pan.

Combine in mixing bowl:
2 cups American Beauty Flour
2/3 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/3 cup shortening
1/2 cup light molasses
1/2 cup boiling water
1 egg

Beat at medium speed 2 minutes. Spread in greased 15x10-inch pan.
Bake at 350 degrees for 25 to 30 minutes, or until it springs back when touched lightly in center. Frost warm.

Orange Frosting:
Combine 2 cups powdered sugar, 2 tablespoons butter, 1 tablespoon grated orange rind and 2 tablespoons orange juice. Beat until smooth and creamy.

Date Nut Treasures
Bake: 350 for 20 to 25 minutes.
Makes: 15x10-inch pan.

Combine in mixing bowl:
2 cups American Beauty Flour
1/2 cup butter
1 cup packed brown sugar
2 eggs
3/4 cup dairy sour cream
1 teaspoon vanilla
1/2 teaspoon soda
1/2 teaspoon salt
1 cup cut dates
1/2 cup chopped nuts

Beat at low speed 2 minutes. Spread in greased 15x10-inch pan. Bake at 350 degrees for 20 to 25 minutes, or until light golden brown. Frost warm with Browned Butter Icing.

Browned Butter Icing:
Brown 2 tablespoons butter in saucepan. Stir in 2 tabloespoons milk, 2 cups powdered sugar and 1/4 teaspoon vanilla. Beat until smooth. If necessary, thin with additional milk.

Mom's Soft Sugar Cookies

1-3/4 cups sugar
1 cup butter, softened
3/4 tsp. salt
4 egg yolks
2 eggs
1 tsp. baking soda
2 Tblsp. hot water
1 cup (8 ounces) sour cream
4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. nutmeg
Granulated or colored sugar
Walnut halves, optional

In a large mixing bowl, cream sugar, butter, salt, yolks and whole eggs.
Dissolve baking soda in hot water; add, with sour cream, to butter mixture.
In seperate bowl, sift together flour, baking powder and nutmeg; add to egg mixture.
Dough will be sticky. Cover and chill several hours or overnight. Roll
chilled dough on a well-floured surface. Cut into 2-1/2 in. round or decorative
shapes. Sprinkle with granulated or colored sugar. Top plain round cookies with
a walnut half, if desired. Bake at 350* for 8-10 minutes or until cookies are
set but not browned. Remove cookies to a wire rack to cool. Yield: about 7-1/2 dozen
cookies.

The Whole Jar of Peanut Butter Cookies
This cookie got its name because a whole 18-ounce jar of peanut butter is
   used to make it. It is the creamiest, moistest cookie I have ever had, and
   bound to be a favorite with anyone who makes them. Just don't over bake them!
   Makes 5 dozen (30 servings).

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

Directions
1 In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs,
   yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the
   dough for at least 2 hours.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
3 Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly
   with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top.
   Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
   These cookies taste great when slightly undercooked.

"The Best Sugar Cookie You Ever Ate or Snitched"

1c butter
2c sugar
2 eggs
1c salad oil
Pinch salt
1t vanilla
5 c flour
2 t soda
2 t cream of tartar
NOTE: You'll need extra sugar for dipping the balls.

Cream butter and sugar. Add next 4 ingredients. After measuring, sift dry ingredients together. Mix well. Roll into balls between palms of hand. Roll ball in sugar, and "smoosh" down with fork, a decorative marker or bottom of glass dipped in sugar. Bake 10 min. or until lightly browned on edges.

Holiday Fruit Bars
Fruit cake in a bar shape. Easy to serve and stores well.
Bake: 350 degrees for 40 to 45 minutes.
Makes: 13x9-inch pan.

2 eggs
1 cup packed brown sugar
1/2 cup milk
1/3 cup cooking oil
2 tablespoons molasses
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1-1/2 cups American Beauty Flour
1-1/4 cups dates, halved
1 cup Brazil nuts or pecans, broken

Combine all ingredients, except flour, fruit and nuts in mixing bowl; beat well. Stir in remaining ingredients. Spread in greased 13x9-inch pan. Bake at 350 degrees for 40-45 minutes. Frost warm.

Orange Glaze:
Combine 1 cup powdered sugar. 1 tablespoon soft butter and 2 tablespoons orange juice.

Pumpkin-Nut Bars
Pumpkin pie flavor in a moist bar. Try the dessert idea for your next party.
Bake: 350 degrees for 20 to 25 minutes.
Makes: 13x9-inch pan.

Combine in the mixing bowl:
1 cup American Beauty Flour
1 cup packed brown sugar
1/2 cup shortening
3/4 cup canned pumpkin
1/2 teaspoon soda
1/2 teaspoon salt
1-1/2 teaspoon pumpkin pie spice*
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Bake at 350 degrees for 20 to 25 minutes, or until it springs back when touched lightly in center. Cool and frost with browned butter icing.
*One teaspoon cinnamon and 1/4 teaspoon each of ginger and nutmeg may be substituted for the pumpkin pie spice.
Pumpkin Cake Dessert:
Bake in greased and floured 9x9-inch pan for 40 to 50 minutes. Serve warm with whipped cream or ice cream.

Browned Butter Icing:
Brown 2 tablespoons butter in saucepan. Stir in 2 tablespoons milk, 2 cups powdered sugar and 1/4 teaspoon vanilla. Beat until smooth. If necessary, thin with additional milk.

Bride'S Cookies (Mexican)
Yield: 24 Cookies

Ingredients

      2 c all-purpose flour
      1 c very finely chopped pecans
    1/2 c sifted confectioners' sugar
      1 pn salt
      1 ts pure vanilla extract
      8 oz unsalted butter, softened
      1    confectioners' sugar

Instructions :
1. Heat oven to 350 degrees. Have an ungreased baking sheet(s) ready.
2. Mix together the flour, nuts, 1/2 cup confectioners' sugar and
salt in a large bowl; stir in vanilla. Work in the butter until the
mixture comes together and forms a ball.

3. Shape the dough into 24 patties with fairly straight sides.
Arrange on baking sheet. Bake until very lightly colored, 25 to 30
minutes. Transfer to a wire rack; cool slightly then sift a thick
layer of confectioners' sugar over.

Chocolate Nut Marble Bars
Two bars in one. Fudgy cake-type brownie combines with a butter-nut cake bar.
Bake: 350 degrees for 20 to 25 minutes.
Makes: 13x9-inch pan.

1 cup American Beauty Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup soft butter
1 cup finely chopped walnuts
2 eggs
1 envelope no-melt unsweetened chocolate

Combine all ingresients except chocolate in mixing bowl. Beat at medium speed 2 minutes. Spoon half of batter here and there in greased and floured 13x9-inch pan.
Stir chocolate into remaining batter. Spoon between light batter. Spread carefully.
Bake at 350 degrees for 20 to 25 minutes or until very light brown. Do not overbake. Cool and frost.

Chocolate Frsoting:
Melt 2 tablespoons butter with 2 tablespoons milk and 1 envelope no-melt unsweetened chocolate in saucepan. Add 2 cups powdered sugar. Beat until smooth, adding milk if necessary.

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Crisco shortening
1-1/ cups firmly packed light brown sugar
2 ablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*

1. Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of
   electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended.
   Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet
   at a time 375 degrees F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
   DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen.
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Applesauce Raisin Bars
Spicy and moist are these "cake-like" bars.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1 cup American Beauty Flour
2/3 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup shortening
1 cup sweetened applesauce
1 egg
1/2 cup raisins (chopped, if desired)

Beat at medium speed 2 minutes. Spread in greased 13x9-inch pan. Bake at 350 degree for 25 to 30 minutes, or until springs back when touched lightly in center. Cool and frost.

Browned butter Icing:
Brown 2 tablespoons butter in saucepan. Stir in 2 tablespoons milk, 2 cups powdered sugar and 1/4 teaspoon vanilla. Beat until smooth. If necessary, thin with additional milk.

Makes 5 to 6 dozen cookies

1 Butter Flavor* CRISCO Stick or 1 cup Butter Flavor CRISCO all-vegetable shortening
1 cup Jif Extra Crunchy Peanut Butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs, beaten
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1-3/4 cups uncooked quick oats
1-1/4 cups raisins
1 medium Granny Smith apple, finely grated, including juice
1/3 cup finely grated carrot
1/4 cup flake coconut (optional)

Heat oven to 350�F. Place sheets of foil on countertop for cooling cookies.
Combine shortening, Jif Peanut Butter and sugars in large bowl. Beat at medium speed with electric mixer until blended. Beat in eggs.
Combine flour, baking powder, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Beat until blended. Stir in oats, raisins, apple, carrot and coconut. Drop by measuring tablespoonfuls onto ungreased baking sheet.
Bake for 9 to 11 minutes or until just brown around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

*Butter Flavor Crisco is artificially flavored.

Praline Candy Bars
Cookies that are chewy and rich with brown sugar and nuts and topped with a praline frosting.
Bake: 350 degrees for 25 to 30 minutes.
Makes: 13x9-inch pan.

Combine in mixing bowl:
1-1/2 cups American Beauty Flour
1-1/4 cups pakced brown sugar
1 egg
1/3 cup soft butter
2 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup broken pecans

Beat at medium speed 1 minute. Spread in greased 13x9-inch pan. Sprinkle with 1/2 cup broken pecans. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Cool. Drizzle with frosting.

Praline Frosting:
Melt together 1/2 cup packed brown sugar, 2 tablespoons butter and 1 tablespoon milk. Stir in 1/2 cup powdered sugar.