Here are two cookie recipes my family enjoys and I hope you will also like them. Do you love carrot cake? If you do, my first recipe is a fabulous subsitite.
Ingredients for Carrot Cookies:
1 cup shortening
3/4 cup sugar
1 egg
1 cup raw grated carrots
2 ½ cup flour
1/2 tsp. vanilla
1/2 tsp. almond flavoring
2 tsp. baking powder
1 cup powdered sugar
1 tsp. salt
1 tbsp. orange juice
Here is the method:
Cream shortening and sugar together. Add egg. Mix well. Add carrot and flavorings. Mix and add dry ingredients. Drop by teaspoons on a greased baking sheet. Bake at 350 degrees until lightly browned. When cool, spread with a little icing made with powdered sugar and orange juice. Yield 4 to 5 dozen.
I love Rice Krispie Treats and most people make them with marshmallows. Try this variation with corn syrup, peanut butter, chocolate and butterscotch morsels. My father-in-law used to make this recipe when my children were young. They are yummy!!!
Ingredients for Chocolate Scotcheroos:
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 6-oz. package butterscotch morsels
1 cup light corn syrup
1 6-oz. package chocolate morsels
Here is the method:
Cook sugar and corn syrup over low heat until it boils. Stir in peanut butter. Mix in Rice Krispies. Press into buttered 9x13 inch pan. Let harden. In the meantime, melt over hot water in a double boiler, the chocolate and butterscotch morels. Stir to blend. Spread on Rice Krispie mixture. Chill until top is firm and then cut into squares.
