Dairyland Peach Recipe Corner
 1 c. butter, softened
1 egg
1 tsp. baking powder
1 tsp. vanilla
1 c. sugar
2 1/2 c. flour
2 Tbsp. orange juice
In a 3-quart mixer bowl,
cream butter, sugar and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth and well combined. Chill 2 to 3 hours or until firm enough to be rolled. Preheat oven to 400°. Roll out dough 1/2 at a time, on well-floured surface to 1/8 to 1/4-inch thickness. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake near center of 400°  oven for 6 to 10 minutes or until golden brown on edges. Cool on wire rack. Makes 6 dozen. 
1 pkg. favorite flavor cake mix
3 Tbsp. water
1 egg, beaten
1/2 c. nuts, chips or raisins
1/4 c. shortening
Cut shortening into mix as for pie crust. Add eggs and water, form dough in balls the size of walnuts. Dip in sugar and flatten. Bake at 350° for 10 minutes.
1 c. sugar
1 tsp. soda
3/4 c. shortening
1 tsp. cinnamon
1 egg
1 1/2 tsp. ginger
4 Tbsp. molasses
1/8 tsp. salt
2 c. flour
Cream shortening and sugar. Add egg and molasses. Sift dry ingredients and mix in thoroughly. Chill, roll in balls and dip in sugar. Bake at 350° on lightly greased cookie sheet. They crack open nicely. 
1 c. butter
4 tsp. baking powder
2 c. sugar
4 c. cornflakes
3 eggs
3 c. flour
2 tsp. vanilla
1/2 c. coconut
1 tsp. salt
Nuts, if desired
Cream butter. Add sugar, eggs and vanilla. Beat well. Sift in dry ingredients and mix. Fold in cornflakes, nuts and coconut. Drop by teaspoon on greased cookie sheet. Bake at 375°.
2 c. sugar
1/2 c. milk
6 Tbsp. cocoa
1/2 c. butter or margarine
Cook this until it comes to a rolling boil. 
Add and drop by teaspoon onto wax paper. 
1 c. coconut
1 c. peanut butter
2 c. oatmeal
1 tsp. vanilla
3 c. quick oatmeal
1 tsp. cinnamon
2 c. firmly packed brown sugar
1/2 tsp. salt
1 c. butter, softened
2 tsp. vanilla
2 egg
s1 1/2 c. flour
1 tsp. baking soda
1 1/2 c. raisins
Heat oven to 375°. In large bowl combine oatmeal, sugar, butter, eggs, baking soda, cinnamon, salt and vanilla. Stir in flour until well mixed. Stir in raisins. Roll in balls and flatten a little. Put on greased cookie sheet. Bake 8 to 10 minutes or until edges area lightly browned. Remove immediately. (Batter will be stiff.) 
3/4 c. butter (no substitutes), softened
1 c. all-purpose flour
1/2 c. cornstarch
1/2  c. confectioner sugar
1/2 c. chopped walnuts
Additional confectioner’s sugar.
In a mixing bowl, cream butter. Combine flour, cornstarch and sugar, add to butter and mix well. Stir in walnuts. Roll into 3/4-inch balls and place 1-inch apart on greased baking sheets. Bake at 300° for 20-25 minutes or until set. Cool on wire racks. Dust with confectioners’ sugar. Makes 6 dozen. 
 1 c. butter (no substitutes)
1/2 tsp. vanilla extract
2 c. all-purpose flour
1 c. confectioners’  sugar
1 c. (6 oz.) miniature semisweet chocolate chips
Melt butter in microwave or double boiler; stir in vanilla. Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Makes about 4 dozen. 
2 egg whites
1/2 tsp. vanilla extract
Pinch salt
6 Tbsp. sugar
1 c. flake coconut
In a small mixing bowl, beat egg whites, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in the coconut. Drop by tablespoonfuls 2-inch apart onto well-greased baking sheets. Bake at 350° for 25 minutes or until lightly greased baking sheets. Bake at 300°  for 25 minutes or until lightly browned. Immediately remove from wire racks to cool. Store in airtight container. Makes about 2 dozen. 
1/2 c. butter
1/2 tsp. vanilla
1/2 c. peanut butter
1 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
1/2 c. brown sugar
3/4 tsp. baking soda
1 egg
Cream together the butter, peanut butter, sugars, egg and vanilla. Add dry ingredients. Roll dough into 1-inch balls and place in a pan. Bake for 8 - 10 minutes at  350°. Remove from oven and press one Rolo candy into the center of each cookie. Allow to cool before removing from pan. Makes 3 1/2  - 4 dozen cookies. 
1 c. margarine
1/2 tsp. soda
1 1/2 c. sugar
1/2 tsp. salt
1 egg
1 1/4 c. flour
1/4 c. water
3 c. quick oatmeal
1 tsp. vanilla
1/3 c. cocoa
1 (6 oz.) pkg. chocolate chips
Cream margarine and sugar until mixed. Add egg and beat well again. Add water and vanilla. Beat. Add cocoa, soda, salt, mix good. Stir in flour, oatmeal and chocolate chips. Bake in 350° oven for 10-12 minutes. Immediately remove from cookie sheet. Makes about 5 1/2  dozen cookies.
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