Cookies

	1 cup powdered sugar
	1 cup white sugar
	1 cup oil
	1 cup butter, softened
	2 eggs
	1 ½ teaspoons vanilla
	4 ½ cups flour
	1 teaspoon salt
	1 ½ teaspoon cream of tartar
	1 ½ teaspoon baking soda

Cream powdered sugar, white sugar, oil and butter in a large bowl. Add eggs and vanilla to creamed mixture and beat well.

In medium size bowl blend together flour, salt, cream of tartar and baking soda. Blend flour mixture into sugar mixture in larger bowl - mixes easily. Roll into balls and flatten with sugar cookie press or bottom of glass dipped into colored sugar.
Bake at 325° F for 15 minutes- cookies stay very light in color.
If desired, you can frost cookies after they have cooled.
Makes 6 dozen.

My Granny Luxa had an accident that left her left hand crippled, so she couldn’t use a rolling pin to roll out Christmas cookie dough. This was her favorite cookie recipe - the cookies are light and sweet, just like she was.

	1 ¼ sticks, butter or margarine, softened
	2 cups sugar
	2 eggs
	2 teaspoons vanilla flavoring
	2 cups all purpose flour, unsifted
	¾ cup Hershey’s cocoa
	1 teaspoon baking soda
	½ teaspoon salt
	1 cup nuts, finely chopped (optional)

Cream butter or margarine and sugar in a large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts, if desired.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° F for 8 or 9 minutes.
Do not over bake; cookies will be soft. They will puff during baking, flatten upon cooling. Cool on baking sheet until set, about 1 minute; remove to wire rack to cool completely.

Yield: about 4 ½ dozen

	¾ cup sugar
	¾ cup brown sugar
	1 cup margarin or butter
	1 egg
	2 ¼ cups all purpose flour
	1 teaspoon baking soda
	½ teaspoon salt
	1 cup chopped nuts (optional)
	2 cups milk chocolate chips

Heat oven to 375° F. Mix sugars, margarine and egg. Stir in flour, baking soda and salt. Stir in nuts and chocolate chips. Drop teaspoons onto ungreased cookie sheets. Bake 8 - 10 minutes.

	1 cup margarine, softened
	1 cup sugar
	1 cup firmly packed brown sugar
	1 egg
	1 cup vegetable oil
	1 teaspoon vanilla
	3 ½ cups all purpose flour
	1 teaspoon baking soda
	½ teaspoon salt
	1 cup crushed corn flake cereal
	1 cup regular oats, uncooked
	½ cup flaked coconut
	½ cup chopped pecans or walnuts

Cream margarine and sugars, beating well at medium speed with electric mixer. Add egg and beat well. Add oil and vanilla, mixing well.

Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats and remaining ingredients.

Shape into 1 inch balls. Place on ungreased cookie sheets and flatten each ball with a fork. Bake 15 minutes at 325° F. Cool slightly, remove from cookie sheet and cool. Yields 10 dozen cookies.

From Southern Living Magazine. Our favorite.

	2 cups uncooked quick-cooking rolled oats
	1 ½ cups all purpose flour
	1 cup packed brown sugar
	1 cup Crisco
	½ cup white sugar
	2 eggs
	1 teaspoon salt
	1 teaspoon baking soda
	1 teaspoon vanilla extract
	½ to 1 cup raisins or craisins (optional)

Preheat oven to 375° F. Measure all ingredients into a large bowl and mix well.
Drop by teaspoons full, 1 inch apart, onto an ungreased cookie sheet. Bake 12 minutes. Remove from pan with spatula to wire racks. Enjoy!

Makes 8 dozen.

A long time favorite of the Welch family and friends.

	1 6-ounce can orange juice concentrate, thawed
	1 stick butter, softened
	1 12-ounce box vanilla wafers, crushed
	1 pound powder sugar
	1 pound bag coconut

Combine orange juice, butter, vanilla wafers, and sugar well. (A food processor works great.) Form into walnut sized balls and roll in coconut.
Refrigerate for up to one week.

Yield: 2 dozen cookies

My Mom would make these for hen parties, they always seemed so “grown up” to me as a child.

	1 cup butter, softened
	¾ cup sugar
	1 cup pumpkin, cooked or canned pumpkin
	1 egg
	2 cups flour
	½ cup molasses
	1 teaspoon baking soda
	½ teaspoon salt
	1 teaspoon cinnamon
	¼ teaspoon nutmeg

Pre-heat oven to 375° F. Cream butter and sugar. Mix in pumpkin, egg, and molasses. Combine dry ingredients, then stir into wet mixture. Drop by the spoonful onto an ungreased baking sheet. Bake 10 to 12 minutes. Transfer to wire rack to cool.

	1 cup cooking oil
	2 sticks margarine or butter
	2 eggs
	2 teaspoons vanilla
	4 cups plain flour
	1 cup sugar
	1 cup powdered sugar
	2 teaspoons baking powder
	2 teaspoons baking soda
	2 teaspoons cream of tartar

Have everything at room temperature.

Mix oil, margarine or butter, and eggs together. Mix well. Mix dry ingredients together. Add to oil, butter, and egg mixture. Mix well. Add vanilla.

Line cookie sheet with parchment paper. Do not grease.
Drop by teaspoon 2 inches apart.
Bake at 350° F for 15 minutes.

Makes about 6 dozen cookies.
Cool and store in closed container.

Very light and buttery cookie.

Recipe passed down from a dear Christian lady who has gone to live with the LORD.

	1 egg
	½ cup sugar
	½ cup powdered sugar
	½ cup cooking oil
	1 stick softened butter or margarine
	½ teaspoon baking soda
	½ teaspoon baking powder
	2 ½ cups cake flour, sifted

Mix together softened margarine or butter, cooking oil and egg. Add sugars and stir until consistent. Mix other dry ingredients together thoroughly and then add them to the other mixture and blend well. Dip out with a teaspoon and place on a prepared cookie sheet. Cook 8-10 minutes, or until lightly brown, in a 350° F oven. Makes approximately two dozen 3-inch cookies.

We almost never went to Granny Counts’ house without finding a pan of these wonderful cookies. She cooked them almost daily. When my family bought the old Counts home, we decided to remodel the kitchen, which had originally been a small log house. Many years before, when the rest of the house was added, the door into the new section was cased with wood jams and facings. Our remodeling required the tearing out of the casing which was very close to where Granny’s old wood-burning stove had stood for years. When we tore out that casing, everyone in the room was absolutely certain that we smelled Granny’s teacakes.