SHORTBREAD COOKIES

Ingredients:

FIRST LAYER:

1/2 lb. butter
1/2 c. powdered sugar
2 c. flour
1/2 c. cornstarch

SECOND LAYER:

4 eggs
1 pkg. brown sugar
1 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. coconut
2 c. chopped walnuts

Directions:

Cream together butter, powdered sugar, flour and cornstarch. Spread or press in bottom of large cookie sheet with sides. Bake 15 minutes at 300 degrees. Have second mixture ready to spread on top as soon as shortbread comes from oven. Beat eggs and brown sugar until light. Add remaining ingredients. Bake at 300 degrees for 15 minutes at 350 degrees for 5 minutes. Cool and frost. Frosting: 1 cube butter, 1 pkg. powdered sugar, 1 tbsp. vanilla and 1 (8 oz.) pkg. cream cheese. Beat until fluffy and light.

CHOCOLATE MINT SHORTBREAD COOKIES

Ingredients:

1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies

Directions:

Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.

SHORTBREAD & JELLO COOKIES

Ingredients:

SHORTBREAD COOKIES:

2 c. flour
1/2 c. sugar
2 blocks real butter

JELLO COOKIE:

1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)

Directions:

SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.

MELT-IN-YOUR MOUTH SCOTTISH SHORTBREAD

Ingredients:

1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature

Directions:

Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.

When cooled, break apart into pie wedge sections.

Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).

MY DAD'S FAVORITE SHORTBREAD COOKIE

Ingredients:

3/4 c. butter
1/4 c. sugar
2 c. flour

Directions:

Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.

PUMPKIN COOKIES WITH CREAM CHEESE

Ingredients:

COOKIES:

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt

FROSTING:

1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese

Directions:

Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.

PUMPKIN-BUTTERMILK COOKIE

Ingredients:

2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350

Directions:

Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.

Add more flour if necessary. Batter should be firm enough to hold a peak.

Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.