6 c. sifted flour
1 tbsp. salt
1 lb. Crisco (2 1/3 c.)

1/2 c. Cookie Mix
1/2 c. light brown sugar
1/4 tsp. baking powder

1 egg
1 tbsp. milk
1 tsp. vanilla

1 c. chopped dates
1 c. chopped nuts

Blend well. Pour into pan 8 x 8 inch, brush with Crisco. Bake at 375 degrees for 20-25 minutes. Cool and cut into strips. Makes 1 1/2 dozen.

2 c. Crisco Mix
3/4 c. sugar
1 tsp. baking powder
1/4 c. all-purpose flour

1 egg
1 tsp. vanilla

Blend well. Dough is soft. Roll out 1/8 to 1/4 inch thick on floured board or pastry cloth. Cut with floured cookie cutter. Place on lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes 4 dozen.

2 c. Crisco Cookie Mix
1/4 c. all-purpose flour
3/4 c. light brown sugar
1 1/2 tsp. soda
1/2 tsp. ground cloves
1/2 tsp. ginger
1 tsp. cinnamon

1 egg
3 tbsp. molasses

Stir vigorously, chill dough. Roll 1/4 inch thick on floured board. Cut with floured cookie cutter. Bake same as Sugar Cookies. Makes 4 dozen.

2 c. Crisco Cookie Mix (pg. 39)
1/2 c. confectioners' sugar, sifted

1 tbsp. orange juice
1 tsp. vanilla
3/4 c. chopped nuts

Blend well. Dough is somewhat crumbly. Mold into 1 inch balls. Place on ungreased cookie sheet, 1 inch apart. Bake at 375 degrees for 12-15 minutes. Roll in confectioners' sugar while hot. Makes 3 dozen.

1 1/2 c. Crisco Cookie Mix (pg. 39)
1 1/2 c. sugar
1/2 tsp. baking powder

3 eggs
3 sq. baking chocolate, melted
1 tsp. vanilla

1/2 c. chopped nuts

Bake in 9 x 9 inch pan brushed with Crisco at 375 degrees for 25-30 minutes. Sprinkle with confectioners' sugar. When cool cut into 1 1/2 inch squares. Makes 3 dozen.