5 way Holiday Cookies
Coconut Cookies, Orange Pecan Cookies, Chocolate Nut Cookies, Rich Plain Cookies, Candied Fruit Cookies
All from this one simple cookie dough!
Bake at 400 degrees F. for 8-10 minutes. Makes 7 dozen medium-sized cookies.
Combine thoroughly in large bowl 1 1/3 cups soft shortening (half butter if desired) 2 cups sugar
Add 2 eggs, unbeaten
1/4 cup cream
2 teaspoons vanilla
Sift Together 4 cups sifted Pillsbury’s Best Enriched Flour
2 teaspoons souble-acting baking powder
1 1/2 teaspoons salt
Add to blended mixture; mix well.
Divide dough into five parts. Place portions one at a time, in second bowl. Flavor each portion by adding ingredients as directed. Drop by tablespoonfuls onto greased baking sheets. Flatten slightly with spatula.
Add 1/2 cup shredded coconut Dip tops of cookies in egg yolk or white and wop with plain or tinted coconut.
Blend in 1 tablespoon grated orange rind and 1/4 cup chopped pecans. Top wth half pecan.
Add 1 square (1 oz.) chocolate, melted
1 tablespoon cream
1/4 cup chopped nuts
Decorate with colored sugar, candied fruit or nuts
Add 1/2 cup diced candied fruit or 1/3 cup mincemeat
Bake in moderately hot oven (400 degrees F.) for 8-10 minutes. Cool and store in tight containers.
I have made these cookies for several years now. They only take me one hour to make all of the different kinds and taste great. They display nicely on your cookie plate. I found the recipe online with googlebooks in a Life Magazine Nov 1949 and was intrigued. It is the same ad as the one pictured hear from the Ladies Journal. They are very good and easy to make. Only last year I found out that the recipe was in my Mother’s old (1960s) Pillsbury cookbook that she used all the time. However, we never tried these when we were young and the picture really helps to make a good impression. Enough to try them anyway.