PINEAPPLE COCONUT COOKIES

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1-1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter
1/2 cup sugar
1 egg
1/2 cup crushed pineapple (drained)
1/2 cup nuts
1/4 cup coconut

Cream butter, sugar, egg.
Sift flour, baking powder, salt.  Add to butter mixture.
Fold in pineapple, nuts and coconut.

Bake at 350 degrees for 10 minutes.

Frost with butter icing.  (orange juice good in frosting if desired).  Dip in coconut.

BETTY KLECK'S BROWNIES

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Mix all at once:

1-1/2 cups sifted flour
2 cups sugar
10 Tbsp. cocoa
1 tsp salt
1 cup shortening (not margarine)
2 tsp vanilla
4 eggs

Fold in 1 cup chopped nuts.
Bake at 350 degrees for 30 minutes.

LEMON SQUARES

 

1st Layer:
     1 cup flour
     1/2 butter (margarine)
     1/4 cup powdered sugar

Blend and pat evenly in 8-inch square pan.  Bake at 350 degrees for 15 minutes.
Cool well.

2nd Layer:
     1 cup granulated sugar
     2 Tbsp. flour
     1/4 tsp. salt
     1/2 tsp. baking powder
     2 eggs - beaten
     juice and grated rind of 1 lemon - more lemon

Blend sugar, flour, baking powder.  Add eggs.  Pour over cooled 1st layer and bake 25 minutes at 350 degrees.

Cut in squares and sprinkle with powdered sugar.

COCONUT-OATMEAL COOKIES

2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1-1/4 cup Crisco
1 cup white sugar
1 cup brown sugar
2 large eggs
1 cup oats
2 tsp. coconut flavoring
1 cup nuts
2 cups coconut

Cream sugar and Crisco.  Add eggs.  Sift dry ingredients, blend into creamed sugar, Crisco and eggs.  Add oats and fold in 2 cups coconut and nuts.  Roll in balls.  Bake on ungreased cookie sheet at 375 degrees for 8 minutes.

NUT SHORTBREAD

1-3/4 cup flour
1 cup sugar
1 cup butter or margarine
1 tsp. vanilla
1 egg, separated
1 cup finely chopped walnuts
1/2 cup finely chopped roasted almonds

Grease a 15-1/2x10-1/2 shallow pan.  In mixer blend all ingredients except egg white and nuts.  Mix at medium speed.  Add nuts.  Pat into pan.  Beat egg whites and spread on top. 

Bake at 275 degrees for 1 hours.

LEMON GLAZED LEMON CRISPS

COOKIE:
1-1/2 cup sugar
1 cup butter, soften
2 eggs
3 Tbsp. sour cream
1 tsp. vanilla
3-1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
powdered sugar for board

LEMON GLAZE:
2 cups powdered sugar
3 Tbsp. lemon juice
2 tsp. lemon zest

Beat sugar and butter until fluffy.  Beat eggs, sour cream and vanilla.  Combine flour, soda and salt.  Stir into sugar mixture.  Chill.  On powdered sugar board roll out 1/2 of the dough (1/8" thick).  Use cookie cutter.  Place 1 inch apart on cookie sheet.  Bake 10 to 12 minutes at 375 degrees.  Drizzle with lemon glaze.

LEMON SQUARES

1st Layer:

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

Blend and pat evenly in 8" square pan.  Bake at 350 degrees for 15 minutes.

2nd Layer:

1 cup granulated sugar
2 Tbsp. flour
1/2 tsp. baking powder
2 eggs, beaten
juice and grated rind of 1 lemon

Blend sugar, flour, baking powder.  Add eggs.  Pour over cooked 1st layer and bake at 350 degrees for 15 minutes.  Cool, cut in squares and sprinkle with powdered sugar.

OATMEAL CHIPPERS

 3/4 cup all-purpose flour
1/2 tsp. baking soda
1/3 cup butter or margarine
1/4 cup peanut butter
1 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 cups quick-cooking rolled oats
1/2 cup semisweet chocolate pieces

Mix flour and soda.  Beat butter and peanut butter with electric mixer 30 seconds.  Add brown sugar; beat till fluffy.  Add egg and vanilla; beat well.  Add dry ingredients; beat well.  Stir in oats and chocolate pieces.

Drop from teaspoon 2 inches apart onto ungreased baking tray.  Bake in a 375 degree oven 8 to 10 minutes.  Remove; cool on wire rack.  Makes about 36.

NUT SHORTBREAD SQUARES

1 3/4 cup flour
1 cup sugar
1 cup butter (1/2 butter, 1/2 margarine)
1 tsp. vanilla
1 egg, separated
1 cup finely chopped nuts

Bake 1 hour at 275 degrees.

Grease 15-1/2x10-1/2 shallow pan.  In a large bowl mix all ingredients except egg white and nuts.  Mix at medium speed.  Pat in pan.  Add nuts.  Beat egg white and spread on top.

ULTIMATE CHOCOLATE CHIP COOKIES

3/4 cup (3/4 stick) Butter Flavor Crisco
1-1/4 cups firmly packed light brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup Hershey's Semi-Sweet Chocolate Chips
1 cup coarsely chopped pecans (optional)*
*If nuts are omitted, add an additional 1/2 cup Hershey's Semi-Sweet Chocolate Chips

1. Heat oven to 375 degrees.
2. Combine Crisco, light 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 tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crisp cookies.  Cool 2 minutes on baking sheet.  Place sheets of foil on countertop.  Remove cookies to boil to cool completely.

Makes about 3 dozen cookies.

DATE BALLS

1/2 cup butter or margarine
1 cup sugar
1 1/2 cups chopped dates
1 egg, beaten
2 cups Rice Krispie cereal
2 tsp. vanilla
1 cup nuts
shredded coconut

Melt butter, add sugar and stir until dissolved.  Add dates.  Cook until like a cake batter.  Set aside and cool a little and add the egg very slowly, stirring constantly.

Add nuts and Rice Krispies.  Shape into balls about the size of a walnut and roll in coconut.