3/4 c Shortening

1 c White sugar

2 ts White vinegar

1/2 c Molasses

1 ts Salt

1 ts Cinnamon

2 ts Ginger

1/2 ts Nutmeg

2 c White flour

Beat shortening till fluffy.
Add sugar & continue to beat
until well combined.
Add the rest of the ingredients in order,
beating well after each addition.
When the ingredients are well
mixed, wrap the mixture in waxed paper & refrigerate for 1 hour
to make the dough easier to handle.
On a floured board, roll out
the dough until it is about an 1/8 inch thick.
Using a cookie
cutter, cut into cookies & place on a cookie sheet.
Bake 8 to
10 minutes at 275F.
Cool for a couple of minutes on the sheet &
then remove to a wire rack to cool.

1/4 lb Butter-1 stick

2 Chocolate-unsweetened

Egg-slightly beaten 1/4 ts Salt

1/2 ts Vanilla

1/2 ts Baking powder

1/2 c Flour

1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler.
Combine with egg and rest of ingredients.
Drop by scant
teaspoonfuls on greased cookie sheets.
The finished cookies will be
3 to 4 inches in diameter so space them accordingly.
Bake in
preheated oven of 325~ for about 12 minutes.
Watch carefully to
prevent burning.
When nearly cool, remove from the cookie sheet
with spatuala.
(I use the metal type.Hint-press under the cookie
with pressure against the sheet and they remove easily without
crumbling) Place on racks to cool completely.
Source: Woman’s
Industrial Union in Boston

3 c Kelloggs Special K cereal

2 c All-purpose flour;sifted

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

3/4 c Butter or margarine;softened

2 c Brown sugar;firmly packed

2 Eggs

1 c Walnuts;coarsely chopped

1.
Measure Special K cereal; crush to 1 1/2 cups.
Set aside.
2.
Sift

together flour, baking powder, soda and salt.
Set aside.
3.
Place margarine and sugar in large mixer bowl; beat until light and
fluffy.
Add eggs; beat well.
Add sifted dry ingredients; mix until
thoroughly combined.
Stir in Special K and walnuts.
Drop by level
measuring-tablespoon onto lightly greased baking sheets.
4.
Bake in
moderate oven (350 degrees) about 15 minutes or until lightly
browned.
Remove immediately from baking sheets; cool on wire racks.
Yield: about 5 dozen Walnut Chews, 2 1/2″ in diameter.
Lorna Brown,
Prodigy Food & Wine Board

1 3/4 c Flour

1/3 c Sugar

1 1/4 c Ground walnuts

2 Egg yolks

1 c Sweet butter

Confectioners sugar Legend has it that bakers started making
pastry in the form of crescents following the Turkish siege of
Vienna in 1683.
Preheat oven to 350?.
In a large bowl, mix flour,
sugar and ground walnuts.
Make a little well in the flour mixture
and add the egg yolks.
Cut butter into small pieces and add to the
flour mixture.
Knead thoroughly and shape into a ball.
Add flour,
if needed, to prevent the dough from sticking to the bowl.
Cut the
ball in 4 parts and shape each part in a roll about inch thick.
Cut
1/4-inch pieces and form small crescents in the palm of your hand.
Place crescents on a greased baking sheet and bake about 9-10
minutes, until light brown.
While still warm, roll the crescents in
the confectioners sugar (be careful, they break very easily), then
place them on a board to cool.
Store in a cookie tin.
The flavor
actually improves with time.
Yield: about 3 dozen.
Franziska Mayer,
Washington, DC Randy Shearer

1 c Shortening or butter

2 c Brown sugar

2 Eggs

3 1/2 c All-purpose flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 ts Cinnamon

1 ts Nutmeg

1/2 c Sour cream or buttermilk

1 c Chopped walnuts

2 c Raisins

1 c Chopped dates

Whole walnuts A simple cookie that goes well with a cold glass
of milk.
Preheat oven to 350?.
In a large bowl, blend together
shortening or butter and brown sugar.
Beat in eggs.
Stir in flour,
baking powder, baking soda and salt.
Add spices.
Stir in sour cream
or buttermilk, then add walnuts, raisins and dates.
Stir well.
Drop
by teaspoonfuls onto a greased cookie sheet.
Top each cookie with a
whole walnut.
Bake 12-15 minutes at 350?.
Remove to a wire rack to
cool.
Yield: 6 dozen.
Louise Durman, Food Editor, The
News-Sentinel, Knoxville, TN Randy Shearer

1 c Softened butter

3/4 c Icing sugar

1 t Vanilla

1 1/2 c Chopped walnuts

12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour
and chopped walnuts.
Pat dough into 9-inch pan with removable
bottom.
Score with fork into 12 pie-shaped wedges.
Place one walnut
piece on each wedge.
Set pan on cookie sheet.
Bake in oven heated
to 325 degrees for 40 minutes or until lightly brown.
Cool.
Cut
into wedges.
Makes 12 servings.
Store in tightly covered tin
container.
From The Gazette 90/12/12.