| Christmas Cookies (this cookie recipe can be used any time of the year) 1 2/3 cup shortening 1 3/4 cup sugar 2 eggs 4 cups flour 1/2 teaspoon salt 1/2 teaspoon soda 3/4 cup sour cream 1 teaspoon lemon flavoring cream sugar and shortening, add eggs, add sifted dry ingredients alternately with sour cream & flavoring. Dough will be stiff. Chill & roll 1/4″ thick and cut out with cookie cutters. Bake at 350 degrees for 10 minutes on ungreased cookie sheet. Yields 6 doz. To frost, use powdered sugar with a dab of butter, a small amount of vanilla flavoring and a smidge of water. Heat over stove in a sauce pan and apply with a knife. You can also add colored sugar sprinkles. EZ Way Fudge (this recipe originally appeared on Hershey choc. chip packages back in the late 1950’s or early 1960’s and has been updated). Mix 2 1/4 cups of sugar, 1/2 stick of butter or margarine, 3/4 cup evaporated milk, one 5 to 7 oz tumbler marshmallow.Bring to a boil and boil 4 minutes, stirring constantly. Add 9 oz of chips (and nuts if desired), and stir in and remove from heat.Pour into a 9 x 13 pan (smooth with knife if you want) and cool. You can use choc. chips, butterscotch chips, peanut butter chips or white choc chips if you like. To speed cooling and setting, you can put it in the freezer for 30 minutes. 9 oz of chips is either 3/4 of a 12 oz package or 1 1/2 six oz packages. If you get in a bit more than 9 oz’s, it will be just fine…This makes wonderful fudge… |