⅔ cup butter
⅔ cup shortening
1 cup sugar
1 cup packed brown sugar
2 cups chocolate chips

This is a favorite chocolate chip cookie recipe in our neighborhood. A plate of these goes for a higher bid than anything else at our fundraising auction. 

Cream butter, shortening and sugars. Add eggs adn vanilla and mix. Sift dry ingredients together and add to sugar mixture. Then add chocolate chips. Bake at 350˚ for 8-10 minutes or until golden brown. Makes about 6 dozen.

⅔ cup shortening
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
3 eggs

Combine shortening, brown sugar, sugar and vanilla. Beat in eggs, one at a time. Sift and add flour, salt and baking powder. Add chocolate chips and nuts.

Spread dough in lightly greased 9”x13” cake pan or on lightly greased pizza pan, with sides. Bake at 350˚ for 25 minutes.

Blend:
1 cup butter 
1 ½ cups sugar
1 tsp. vanilla

Add (one at a time):
2 eggs

Mix alternately with dry ingredients:
1 cup sour cream

Combine dry ingredients and add to mixture alternately with sour cream:
5 cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt

Refrigerate dough for four hours or until well-chilled. Roll out on floured surface and cut into shapes.

Bake on ungreased cookie sheet at 350˚ for 10-12 minutes.

Variations:

*Add ½ teaspoon of peppermint oil. Split the dough in half, and color half of it red. Roll into snakes and twist a red and white snake together, shape into candy canes—then bake.

*Drain 10 ounce bottle of maraschino cherries and chop finely, then mix cherries in with the cookie dough with sour cream.

2 cups flour
1 cup butter

Mix all ingredients well (5-10 minutes) so that dough forms a ball. Divide dough in half, roll into cylinders, and wrap in wax paper or cellophane. 

Cool in fridge for four hours or over night. Slice ¼” think. Bake on ungreased cookie sheet at 350˚ for 15 minutes.

2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 ½ cups sugar 

Preheat oven to 350˚. Stir flour, baking soda, and cream of tartar; set aside. At medium speed, beat sugar and butter until blended. At high speed, beat until light and fluffy. Beat egg yolks until thick and pale yellow. Add to creamed mixture with vanilla until blended. Stir in flour mixture until well blended. 

Shape into 1 inch balls and dip top of balls in candy sprinkles. Place on ungreased cookie sheets sprinkle side up. Bake 10-14 minutes.

⅔ cup oil
1 cup sugar
¼ cup honey
2 teaspoons baking powder

Mix all ingredients. Shape into balls then roll in ¼ cup sugar. Bake at 375˚ on ungreased cookie sheet for 7 minutes.

1 cup butter
3 ½ cups flour
½ cup brown sugar
½ cup sugar
1 cup molasses

Mix all ingredients well. Divide dough in thirds, roll into cylinders and wrap in wax paper or cellophane. Cool in freezer for ½ hour or fridge for four hours. 

Slice ¼” thick and place on ungreased cookie sheet. Bake at 325˚ for 12-15 minutes.

1⅓ cups white sugar
⅓ cup brown sugar
¾ cup light Karo syrup
¾ cup peanut butter

Boil sugars and Karo syrup together. Be sure to bring all the way to a full boil, then immediately remove from heat. Add peanut butter and mix in well, then stir in rice krispy cereal. Spread onto greased cookie sheet and let cool. Cut into small bite size bars and dip into melted chocolate and let cool on wire racks.

1 chocolate or lemon cake mix
⅓ cup oil

Mix cake mix, oil and eggs. Shape into balls and bake on ungreased cookie sheet at 350˚ about 8 minutes, or until they crack on top. Take out of oven and drop pan (to flatten). Cool. Frost flat side of cookie and top with another cookie.

1 pkg. white (or yellow) cake mix
1 ¼ cups rolled quick oats, divided
½ cup (8 tablespoons) margarine or butter, room temperature, divided

Heat oven to 350°. Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well.

Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, ¼ cup oats, 2 Tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.