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Trees

1 cup shortening
3/4 cup granulated sugar
1 egg
2 1/4 cups flour
pinch of salt
1/4 teaspoon baking powder
1 teaspoon almond flavoring
few drops of green food coloring (optional)

Cream shortening and sugar, add the egg, then the dry ingredients and flavoring. Mix well, then put through cookie press. Bake at 375 Degrees F. until done.
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Cookies

1 cup butter
1 cup brown sugar
2 eggs, well beaten
1/3 cup milk pinch of sali
1 teaspoon baking soda
1 teaspoon vanilla ‘
3 cups flour
1 pound cut up dates
1/2 pound candied cherries
1/2 pound candled pineapple
2 cups cut up nuts

Cut up dates, cherries, pineapples and chop nuts. Cream sugar and butter, add the eggs, milk, and dry ingredients. Add nuts and chopped up fruit. Drop on greased cookie sheet and bake at 350 to 375 degrees F. Yields about seven dozen.
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Peanut Bloosoms

1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 unbeaten egg
1 teaspoon vanilla
1 3/4 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream together butter and peanut butter. Gradually add granulated sugar and brown sugar, creaming together well. Blend egg and vanilla together. Sift flour baking soda and salt together. Blend in the dry ingredients gradually. Mix well Shape dough into balls one inch thick in diameter. Roll balls in granulated sugar and put on ungreased cookie sheet. Bake at 375 Degrees F. for five to seven minutes. Remove from oven. Put a chocolate kiss on each cookie and press in. Return to oven and bake two to five minutes longer.
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Hillbilly Cookies

1/2 cup shortening
1 1/4 cups granulated sugar
2 eggs
1/3 cup honey
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups flour
2 cups oatmeal
1 cup raisins
1/2 cup chopped nuts

Heat oven to 350 Degrees F. Mix shortening, sugar, eggs, honey, soda, and salt thoroughly. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Place two inches apart on an ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake ten minutes or until light brown. Immediately remove from the cookie sheep, makes five dozen cookies. Colored sugar can be used instead of white sugar for the holidays.
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Honey Cookies

1 1/2 cups honey
1 1/2 cups brown sugar
1/4 teaspoon salt
1 tablespoon baking soda in vinegar
2 tablespoons vinegar
3 eggs, unbeaten 2 pounds flour
1 teaspoon baking powder

Combine all ingredients in a bowl and mix. Drop with spoon on greased tin and bake 12 to 15 minutes at 350 Degrees F., or until done.
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Chocolate Peanut Butter Cookies

2 caps sifted all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 well beaten egg
1/2 cup milk
1 cup semi-sweet chocolate chips

Preheat oven to 375 Degrees F. Sift flour, baking powder, baking soda and salt together. Cream shortening and peanut butter together. Blend in both granulated and brown sugar. Add one well-beaten egg and mix thoroughly. Stir in flour mixture alternately with 1/2 cup milk, miring well. Fold in cup of chocolate chips. Drop by small teaspoonfuls onto an ungreased baking sheet. Bake I about 12 minutes. Yields about three dozen cookies.
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Refrigerator Date Pinwheels

2 1/4 cups chopped pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts
1 cup shortening
2 cups brown sugar
3 eggs, well-beaten
4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Combine the dates, sugar, and water in a saucepan and cook over low heat until thick, about ten minutes. Add nut meats and cool. Meanwhile cream shortening, add brown sugar gradually while creaming. Add well beaten eggs, beat well. Add remaining ingredients sifted together. Mix well. Chill thoroughly.

Divide the mixture into two parts, roll each out separately into a rectangle a little less than 1/4 inch thick. Spread each with some of the date filling and roll up as a jelly roll into two long rolls, chill overnight. Cut into slices about 1/4 inch thick and place on greased cookie sheet. Bake at 375 Degrees F. until slightly brown. Makes about five dozen cookies. “‘
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Old Fashioned Ginger Snaps

1 cup brown sugar, packed
1 cup shortening
2 cups unsulphured molasses
2 tablespoons ginger
2 teaspoons baking soda dissolved in 1/2z cup boiling water
8 cups flour

Cream together brown sugar and shortening. Add molasses, ginger, and boiling water with dissolved soda. Gradually add the flour. Mix well until dough becomes very stiff. Shape into a ball. Roll out very thin. Cut out cookies with cookie cutters. Place on well greased cookie sheets, bake in 375 Degree F. oven, for eight to ten minutes.
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Unbaked Chocolate Cookies

12 ounces chocolate chips
1 teaspoon butter
2 egg whites, beaten until stiff
1 1/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon salt
24 marshmallows, quartered
1 cup broken walnuts

Melt chocolate chips over hot water, with one teaspoon butter added to chocolate chips. Beat two egg whites very stiff. Add powdered sugar, vanilla and salt In a large bowl, quarter 24 marshmallows and 1 cup broken walnuts. Fold in chocolate mixture in egg whites, then add this to marshmallows and nuts. Drop by spoonfuls on wax paper.