BACK TO SCHOOL LUNCH BOX COOKIES

Steps:

• 1. GINGERSNAPS; Cream shortening and sugar together thoroughly. Add molasses and egg, mix well.
• 2. Sift remaining ingredients together add to creamed mixture. Beat until smooth.
• 3. Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
• 4. Bake in preheated 350 degree oven until edges are browned.
• 5. Store in airtight container. These cookies improve with age.
• 6. SUPERB WALNUT COOKIES; Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well.
• 7. Add eggs mix thoroughly. Add flour, and walnuts mix well.
• 8. Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
• 9. Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
• 10. FORTUNE COOKIES; Cream butter and sugar in bowl until fluffy; blend in vanilla.
• 11. Add eggs one at a time beating well after each addition. Beat in flour
• 12. Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
• 13. Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
• 14. Remove from oven loosen carefully with wide spatula. Keep pan warm.
• 15. Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
• 16. Pinch points together. Yield 5 dozen.