Fresh Orange Cookies

1 1/2 cups granulated sugar
1 cup margarine or butter, softened
1 cup dairy sour cream
2 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
3 tablespoons grated orange peel

Heat oven to 375 degrees F.

In a large bowl, beat sugar and margarine until light and fluffy. Add sour cream and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, salt, orange juice and grated orange peel; mix well. Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Frosting
1/4 cup margarine or butter, melted
2 cups confectioners’ sugar
1 tablespoon grated orange peel
2 or 3 tablespoons orange juice

In a small bowl, combine all frosting ingredients; beat until smooth. Frost warm cookies.

Makes 6 dozen cookies.

Jungle Jims

1 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup firmly packed coconut
1 (6 ounce) jar maraschino cherries, chopped, with juice
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 (15 ounce) box raisins
1 (12 ounce) bag chocolate chips

Cream together shortening, sugar and brown sugar; add eggs, beat well. Sift together flour, baking powder and salt; add to egg mixture. Mix well.

Add coconut, cherries, vanilla extract, pecans, raisins and chocolate chips. Mixture will be very difficult to mix. Drop well-rounded teaspoonfuls onto well-greased cookie sheets. Bake 12 minutes in preheated 350 degree F oven. Cool a few minutes on sheet before removing.

Hunker Dunker Cookies

2 cups butter or margarine
2 cups brown sugar
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons salt
2 teaspoons baking soda
4 cups all-purpose flour
2 cups oatmeal
2 cups Rice Krispies?

Cream butter and sugars together. Add eggs and vanilla extract. Sift dry ingredients together and add to butter mixture. Stir in oatmeal and Rice Krispies?. Bake at 350 degrees F for 10 minutes. Add chocolate chips for variation.

Hermits

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs, well beaten
1 cup raisins
3/4 cup chopped walnuts

Sift together flour, baking powder, salt and spices.

Cream shortening, sugar and brown sugar until light and fluffy. Add eggs and beat well. Add sifted dry ingredients, blending well. Add raisins and walnuts; mix well. Drop by teaspoonsful onto greased baking sheets. Bake at 350 degrees F about 15 minutes or until lightly browned.

Makes about 3 dozen.

Half Bushel Cookies

This makes about 1/2 bushel cookies.

7 cups granulated sugar
2 1/2 cups shortening
6 eggs
1/2 pound nuts
1/2 pound raisins
1 cup syrup
2 cups milk
12 cups all-purpose flour
4 3/4 cups oatmeal
2 tablespoons baking soda
2 tablespoons baking powder

Cream together sugar and shortening. Add eggs and beat well. Add remaining ingredients alternately, milk and syrup, with dry ingredients. Drop by teaspoonsful onto greased cookie sheets and bake at 350 degrees F.

Gumdrop Cookies

2 cups all-purpose flour
2 1/4 cups brown sugar
4 eggs
Pinch of salt
1 teaspoon vanilla extract
18 gumdrops, chopped

Use scissors dipped in hot water to cut gumdrops. Beat eggs slightly. Mix and drop by teaspoon onto a well-greased cookie sheet. Bake at 350 degrees F until done. DO NOT OVERBAKE.

Ginger Pillows

1 cup granulated sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter
1 large egg
1/4 cup molasses
2 cups all-purpose flour, preferably unbleached
Granulated sugar (for coating)

Preheat oven to 325 degrees F.

Combine sugar, ginger, cinnamon, cloves, baking soda, and salt with an electric mixer set on medium speed for 20 seconds. Add butter, egg, and molasses and beat on medium speed for 2 minutes, until smooth and light in color. Scrape the bowl with a rubber spatula and add flour, beating on low speed for 20 seconds, until the flour is blended in. Scrape the bottom and sides of the bowl with a rubber spatula or wooden spoon to be sure the dough is completely mixed.

Place some granulated sugar in a shallow bowl. Drop the dough by heaping tablespoonsful into the sugar, tossing them so that they are completely coated with sugar. Place dough on baking sheets and bake for 10 to 12 minutes. The cookies are done when they are puffed and the tops crack. Remove from the oven. Place cookies on wire rack to cool. When cool, store in an airtight container for up to 1 week or wrap tightly and freeze for up to 2 months.