Crisco Cookies Food

CRISCO COOKIES

Steps:

• Cream Crisco and sugar together; add egg.
• Sift soda, cream of tartar and flour together.
• Add vanilla.
• Form into balls the size of walnuts.
• Roll in sugar; place on cookie sheet. Press down with thumb.
• Bake at 350° for 12-15 minutes.

CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 375°F.
• Combine Crisco, milk, light brown sugar & vanilla.
• Add 1 egg.
• in separate bowl, combine dry ingredients.
• Gradually add dry bowl to mix.
• Stir in chocolate chips.
• Drop by tsp amounts onto cookie sheets.
• Bake 11-12 minutes.

CRISCO'S IRRESISTABLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

SNICKERDOODLES

Steps:

• HEAT oven to 400°F.
• COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
• COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
• COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
• BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
• VARIATION:.
• COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
• TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.

THE VERY BEST OATMEAL RAISIN COOKIES EVER!

Steps:

• Preheat oven to 350°.
• Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
• In another bowl, combine crisco, and sugars, mix well.
• Gradually add dry ingredients.
• Blend in raisin mixture -- mix well.
• I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
• Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
• Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
• I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
• I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.