Oatmeal Ice Box Cookies (Grandma Morgan)

1 cup shortening                                         

1 cup brown sugar                                        

1 cup granulated sugar                                  

2 beaten eggs                                                      

1 tsp. soda                                                   

1 tsp. vanilla

1 tsp. salt

1½ cups flour

3 cups quick oats

½ cup walnuts (optional)

Cream sugars and shortening.  Beat in eggs, then rest of ingredients.  Roll into three rolls.  Wrap in waxed paper and put in fridge.  Slice about ¼ to 3/8 inches thick and bake as desired.  Bake at 350° for 8 - 10 minutes.  Can vary the recipe by adding chocolate chips or raisins.

Oreo Cookies (Cinda & Leisa)

1 box Devil’s food or deep chocolate cake mix

¾ cup shortening

2 eggs

Mix well.  Dough will be really thick.  Roll into round balls the size of a quarter.  Bake at 350° on un-greased cookie sheet for 5-8 minutes.

Frosting:

1- 8oz. cream cheese                                   

1 lb. powdered sugar                                    

1 cube butter

½ tsp. vanilla

Mix well until creamy.  Spread evenly between two cookies (Makes a lot of cream). 

Pumpkin Cookies (Jannie)

Mix:

1 lg. can pumpkin                                        

1 cup oil                                                      

3 cups sugar

2 eggs

2 tsp. vanilla

Mix:

5-6 cups flour                                                       

1 tsp. salt                                                    

2 tsp. baking soda

2 tsp. baking powder

3 tsp. pumpkin pie spice

Add dry ingredients to wet ingredients and mix.  Drop by spoon and bake at 375°for 12 minutes.

Frosting:

½ cup butter                                               

8 oz. cream cheese                                                

4-5 cups powdered sugar

2 tsp. vanilla

Frost when cookies are completely cooled.

Pumpkin Chocolate Chip Cookies (Jannie)

2 cup flour                                                   

1 tsp. baking powder                                   

1 tsp. cinnamon                                           

½ tsp. soda                                                 

½ tsp. nutmeg                                             

Chocolate chips

½ cup margarine or butter

1 cup brown sugar

1 egg

1 tsp. vanilla

1 cup canned pumpkin

Mix all ingredients.  Bake at 375° for 8 - 10 minutes.

Pumpkin Chocolate Chip Cookies (Melodie)

½ cup shortening

1 ½ cups sugar

1 tsp. vanilla

1 egg

1 cup pumpkin
1 tsp. cinnamon

2 ½ cups flour

1 tsp. baking soda

½ tsp. salt

½ tsp. nutmeg

1 tsp. baking powder

1 cup chocolate chips

                                                         

Cream shortening, sugar, vanilla and egg.  Then mix in pumpkin.  Beat dry ingredients.  Mix in chocolate chips.  Bake at 375° for 10 minutes.

Root Beer Cookies (Cinda)

3 cups rolled oats (Quaker preferred)                     

3 cups all-purpose flour                                

2 cups brown sugar                                                

1 TBS. baking soda                                        

1 tsp. salt

3 eggs

2 cubes margarine (1 cup)

1 TBS. root beer extract

1/2 cup apple juice or water

Mix all ingredients well in a 3-quart mixing bowl. Drop by teaspoons onto greased 14x16 inch cookie sheet.   Bake at 350° degrees 10 - 14 minutes. Allow cookies to cool.

Root Beer Cookie Frosting:

4 cups powdered sugar                                  

2 cubes margarine (1 cup)                                       

1 TBS. root beer extract

1/2 cup apple juice or water

Mix well.

Seven-Layer Cookies (Jannie)

1 stick butter, melted in pan                                   

1 cup crushed graham crackers                      

1 cup coconut                                                       

1 small bag chocolate chips

1 can Sweetened condensed milk

1 cup nuts

Put in pan layers in the order given.  Bake at 350° for 25-30 minutes.  Cut immediately and drain on brown paper.