1 cup soft shortening 1 cup dark brown sugar, packed 1 cup granulated sugar 2 eggs
until fluffy, about 4 minutes. Now, at low speed or “blend” beat in alternately, rest of the four mixtures and 1 cup of buttermilk. When dough is well blended stir in 1 teaspoon vanilla extract and raisin-nut mixture. Drop dough by rounded tablespoonful on to cookie sheet. Bake 15 to 20 minutes or until done. Makes six dozen cookies.
BUTTER BALLS
1 cup butter 4 teaspoons powdered sugar 1 teaspoon vanilla 2 cups sifted flour 1 cup nuts, chopped
Cream butter; add sugar and continue to beat until light. Add vanilla. Add sifted flour and mix well; fold in chopped nuts. Shape into balls on an ungreased baking sheet. Bake in a moderate 350 degrees oven 15-18 minutes. Roll in confectioner’s sugar while still hot.
UNCOOKED OATMEAL COOKIES
2 cups sugar 1 stick oleomargarine 2 tablespoons cocoa ½ cup milk
Boil for one minute, remove from fire, add one cup chopped nuts (optional), 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake), cool, ready to serve.
COCONUT POTATO FUDGE
1 medium size boiled potato 2 cups confectionery sugar ⅛ teaspoon salt 1 cup shredded coconut ½ teaspoon vanilla 3 squares unsweetened chocolate