Cookies
Snickerdoodles
INGREDIENTS:
1/2 C. margarine
1/2 C. butter
1 1/2 C. sugar
2 eggs
2 3/4 C. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
2 T. sugar
2 t. cinnamon
INSTRUCTIONS:
Cream together margarine, butter, 1 1/2 C. sugar and eggs.  In a separate bowl, combine flour, cream of tartar, baking soda and salt.  Stir into creamed mixture and mix well.  Shape dough into 1 inch balls.  Combine 2 T. sugar and cinnamon.  Rll dough ball in sugar and cinnamon mixture.  Arrange 2 inches apart on ungreased baking sheet.  Bake at 400* for 8 - 10 minutes.
Peanut Butter Blossoms
INGREDIENTS:
1 1/3 C. flour
1 t. baking soda
1 t. salt
1/2 C. shortening
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. brown sugar
1 egg, unbeaten
2 T. milk
1 t. vanilla
1/2 C. white sugar
1 package chocolate kisses
INSTRUCTIONS:
Sift together flour, baking soda and salt.  In a separate bowl, cream together shortening, peanut butter, 1/2 C. white sugar and brown sugar.  Add ebb, milk and vanilla, mix well.  Add dry ingredients, mix thoroughly.  Chill.  Shape into balls.  Roll balls in 1/2 C. white sugar and place on ungreased baking sheet.  Bake at 375* for 8 minutes.  Press 1 kiss on each cookie, pressing down till cookie crackes around the edges.  Bake 3 - 5 minutes longer.
Ultimate Sugar Cookies
INGREDIENTS:
1 1/4 C. sugar                                                                                 
3 C. flour (plus 4 T. divided)
1 C. butter flavored Crisco                                                          
3/4 t. baking powder
2 eggs                                                                                              
1/2 t. baking soda
1/4 C. light corn syrup or regular pancake syrup                 
1/2 t. salt
1 T. vanilla
INSTRUCTIONS:
1.)  Heat oven to 375*.  Place sheets of foil on countertop for cooling cookies.
2.)  Combine sugar and crisco in large bowl.  Beat at medium speed until well blended.  Add eggs, syrup and vanilla.  Beat until well blended and fluffy.
3.)  Combine 3 C. flour, baking powder, baking soda and salt.  Add gradually to creamed mixture at low speed.  Mix until well blended.  Divide dough in 4 quarters.  TIP:  if dough is too sticky or too soft to roll:  wrap each quarter of dough with plastic wrap.  Refirgerate at least 1 hour.
4.)  Spread 1 T. flour on large sheet of waxed paper.  Place 1/4 of dough on floured paper.  Flatten slightly with hands.  Turn dough over and cover with another large sheet of waxed paper.  Roll dough to 1/4 inch thickness.  Cut out with floured cutter.  Transfer to ungreased baking sheet with large pancake turner.  Place 2 inches apart.  Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
5.)  Bake one baking sheet at a time at 375* for 5 - 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies to 5 minutes, larger cookies closer to 9 minutes).  DO NOT OVERBAKE.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely, then frost if desired.
Spritz
INGREDIENTS:
2 C. shortening
1 1/2 C. sugar
2 eggs
4 1/2 C. sifted flour
1 tsp. baking powder
Dash salt
2 tsp. almond extract (can use 1 tsp. almond & 1 tsp. vanilla)
INSTRUCTIONS:
1.  Cream shortening, adding sugar gradually.
2.  Add eggs unbeaten - beat well.
3.  Add sifted dry ingredients,and extract.
4.  Fill cookie press, form cookies on ungreased cookie sheets.  Bake at 400* for 10 - 12 minutes.
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