COOKIES AND BROWNIES
•
Spiced Oatmeal Cookies
•
Butterscotch Refrigerator Cookies
•
Sugar Cookies
•
Brownies
SPICED OATMEAL COOKIES
1
1
/
2
cups flour
½ teaspoon ground
2 teaspoons bak-
ginger
ing powder
i% cups oatmeal
½
teaspoon salt
½
cup shortening
2 teaspoons
1 cup brown sugar
cinnamon
1 egg
1 teaspoon ground
½
cup milk
cloves
1
cup seeded
raisins
In a separate bowl, sift together flour, bak-
ing powder, salt and spices. Add oatmeal.
Place shortening in Bowl. Attach Bowl and
Beater. Turn to Speed 6 and beat until
shortening is consistency of mayonnaise,
about 2 minutes. Gradually add sugar, about
1
minute, and continue beating until light
and creamy, about 2 minutes. Add egg and
beat about 30 seconds. Stop and scrape
Bowl.
Turn to Speed
1
and add dry ingredients al-
ternately with milk in this way: add half of
dry ingredients, all liquid, and remaining
dry ingredients, mixing 10 to
15
seconds af-
ter each addition. Stop and scrape Bowl.
Turn to Speed
1
and add raisins, about 15
seconds.
Drop by teaspoonfuls on greased baking
sheet. Bake at 350°F. for 20 minutes. Remove
from sheet immediately.
Yield: 3 dozen cookies
BUTTERSCOTCH
REFRIGERATOR COOKIES
2/4
cups sifted flour
2 cups brown
2 teaspoons bak-
- sugar
jug powder
2 eggs
½ teaspoon salt
1
teaspoon vanilla
½ cup shortening
½ cup chopped
walnuts
Sift flour, baking powder and salt into Bowl.
Cut shortening into
4
or
5
pieces and drop in
Bowl. Add sugar, eggs and vanilla. Attach
Bowl and Beater. Turn to Speed
1
and stir
until ingredients are combined, about 30
seconds. Stop and scrape Bowl.
Turn to Speed 2 and beat until ingredients
are thoroughly combined, about 2 minutes.
Add nuts. Turn to Speed
1
and stir about 30
seconds. Stop.
Form into 2 rolls about 2
1
/
2
inches in diame-
ter. Wrap in waxed paper, and chill. When
ready to bake, slice off as many cookies as
desired, ½ to
11
/
4
inch thick. Place
1/2
inch
apart on ungreased baking sheet. Bake at
400°F.
for 8 to
10
minutes. Remove from
sheet immediately.
Yield:
4
dozen cookies
SUGAR COOKIES
1
cup butter or
margarine
1
teaspoon
vanilla
3/4
cup sugar
2 eggs, well beaten
Put butter and vanilla in Bowl. Attach Bowl
and Beater. Turn to Speed 6, creaming to
make smooth mixture, about 2 minutes.
Gradually add sugar, about 30 seconds. Con-
tinue beating 1 minute. Add eggs and con-
tinue beating for 30 seconds. Stop and
scrape Bowl.
Sift dry ingredients together. Turn to Speed.
1 and gradually add dry ingredients until
thoroughly mixed, about
1
minute. Stop.
Drop, by teaspoonfuls, on greased baking
sheet (3 inches apart). Bake at
400°F.
for 6 to
8 minutes. Sprinkle with sugar while still
hot.
Yield:
4
dozen cookies
2
I
½
1/
4
1/
4
Sugar
cups flour
teaspoon cream
of tartar
teaspoon soda
teaspoon nutmeg
teaspoon salt
14
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