Dutch Almond Cookies

1 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.

Pecan Macaroons

* 1 egg white
* 1 c. brown sugar
* 1 c. pecan meats
* 1/4 tsp. salt

Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.

(Sufficient for 1-1/2 Dozen)

Pennsylvania Dutch Fruit and Nut Cookies

1 cup shortening
1-1/2 cups sugar
3 eggs
3-1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1-1/2 tblsp. hot water
1/2 cup raisins, chopped
1/2 cup currants, chopped
1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.

This recipe is from "Pennsylvania Dutch Cooking"

Hillary Clinton's Chocolate Chip Cookies

1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar

1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

Cookie Recipes: White House Ginger Cookies

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder (rounded)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 large tablespoon solid shortening
6 teaspoons butter
1 cup sugar
1 egg (or 2 if small)
1/2 cup molasses
Additional sugar, as garnish

Sift together dry ingredients including spices. Cream shortening and butter until fluffy. Add sugar slowly, then egg and molasses, and beat thoroughly. Stir in dry ingredients all at once. Shape dough into 1 inch balls (the size of a walnut) and roll into sugar spread on waxed paper.

Place 2 inches apart on cookie sheets, flatten with fingers, and sprinkle colored sugar on tops of cookies.

Bake at 325 deg. for 7 minutes. Let stand a minute before removing from sheets.

Sugar Cookies

Margarine, 1/3 cup
Powdered sugar, 2/3 cup
Eggs, 2
Vanilla, 1/2 teaspoon
Flour, 1 cup
Baking powder, 1/2 teaspoon
Baking soda, 1/8 teaspoon

1. Preheat oven to 375° F.
2. Mix margarine and powdered sugar together thoroughly.
3. Add eggs and vanilla. Beat until blended. Add dry ingredients and blend well.
4. Shape dough into 24 one-inch balls and place on ungreased cookie sheets. Crisscross balls by using fork prongs.
5. Bake until lightly brown, about 10 minutes.

4 Servings, 3 cookies each, plus 4 servings for another meal or snack

Cookie Recipes: Marguerites

3/4 c. sugar
1/3 c. water
1 egg white
1/4 c. shredded coconut
1/4 c. chopped nuts

Cook the sugar and water until it forms a hard ball when tested in cold water or threads from a spoon. Beat the egg white until stiff, pour the hot sirup into it, and continue beating until the mixture is stiff enough not to run. Add the coconut and chopped nuts and spread a thick layer on saltines. Place in a moderate oven and bake until slightly browned.

(Sufficient for 3 Dozen Cakes)