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Pat’s Pantry: What’s in grandma’s cookie jar?

By Pat Mills

Do you have memories of sneaking a treat from grandma’s cookie jar? Here are some favorites that can fill your cookie jar with. Cinnamon jumbles are an old-fashioned cookie that’s sure to please. – Pat

Old time cinnamon jumbles

¼ cup shortening
¼ cup butter or margarine, softened
1 cup sugar
1 large egg
¾ cup buttermilk
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
2  cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar
½ teaspoon ground cinnamon

Beat shortening and butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beating well. Add buttermilk, vanilla, and nutmeg, mixing until blended. Combine flour, baking soda, and salt; add to shortening mixture, beating well. Cover and chill at least 2 hours. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Combine ¼ cup sugar and cinnamon; sprinkle evenly over cookies. Bake at 375 degrees for 8 to 10 minutes. Cool on wire racks. Yield: 4-1/2 dozen.

Texas-sized almond cookies

1 cup butter or margarine, softened
1 cup sugar
1 cup sifted powdered sugar
1 cup vegetable oil
2 large eggs
1 teaspoon almond extract
3-½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 oz) package almond brickle chips
sugar

Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and powdered sugar, beating well. Add oil, eggs, and almond extract; beat well. Combine flours, baking soda, salt, and cream of tartar; add to butter mixture, beating well. Stir in almonds and almond brickle chips. Shape cookie dough into 3-inch balls; roll in additional sugar. Place 5 inches apart on ungreased cookie sheets. Flatten cookies in a crisscross pattern with a fork dipped in sugar. Bake at 350 degrees for 10 to 12 minutes. Cool 1 minutes on cookie sheets; remove to wire racks, and let cool completely. Yield: 3-1/2 dozen.

Honey-peanut butter cookies

½ cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1-½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

In a mixing bowl, mix shortening, peanut butter and honey; beat in eggs. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. Roll into 1 to 1-1/2-inch balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake at 350 degrees for 8 to 10 minutes. Remove to wire racks to cool. Yield; about 5 dozen.

FOOD FACTS

• Place dry onion soup mix in the bottom of your roaster pan, when you remove the roast, add 1 can of mushroom soup and you have a good brown gravy.
• To remove rolls or muffins more easily, try placing the pan directly from the oven on a wet towel for 20-30 seconds.

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