PEANUT BUTTER CRISPS

1 cup margarine 1 egg

1% cup peanut butter 1 teasp. vanilla

1% cup sugar 11/3 cup flour

% cup brown sugar 1 cup cornflake crumbs

Blend peanut butter and margarine and sugars. Add egg and
vanilla. Beat well. Stir in flour. Shape dough into small balls and
roll in crumbs. Place on greased cookie sheet. Bake at 350° for

15 minutes.
Shirley Seddon (Dunn 50B).
PEANUT BUTTER CRISSCROSSES
1 cup shortening 1 cup peanut butter
1 cup white sugar 3 cups sifted flour
1 cup brown sugar 2 teasp. soda
1 teasp. vanilla dash of salt

2 beaten eggs

METHOD: Thoroughly cream shortening, sugars and vanilla. Add
eggs. Beat well. Stir in peanut butter. Sift dry ingredients, stir
into creamed mixture. Form into tiny balls; place on ungreased
cookie sheet. Press with fork to make crisscrosses.
Bake at 375° for 10 minutes. (Dough may be rolled and cut too.)
Yield: 8 dozen.

Lorraine La Lier (Holman 55A).

PEANUT BUTTER COOKIES

1 cup shortening 1% teasp. cream of tartar

2 cups brown sugar 1 teasp. baking soda

2 eggs 1 teasp. salt

1 teasp. sour milk 1 teasp. vanilla

1 cup cornflakes 1% cups salted peanuts
1% cups rolled oats (chopped)

2 cups flour

Cream shortening and sugar, add eggs and milk, then dry ingredi-
ents. Drop by teaspoonfuls onto greased sheet. Flatten and bake
12-15 minutes at 350°.

Thelma Cole (Dawson 53B).

ORANGE COOKIES

2/3 cup butter 3 cups flour

142 cups sugar 3 teasp. baking powder
2 eggs, well beaten 1% teasp. salt
4 tbsp. orange juice 1 cup raisins
1 teasp. almond flavoring 1 teasp. water

Cream butter and sugar, eggs, orange juice and rind. Add dry in-
gredients and raisins. Bake 400° oven.
Ruth Diehl (Ferguson ’44).

BASIC REFRIGERATOR COOKIE DOUGH

2/3 cup butter 2 cups flour
1 cup brown sugar 4 teasp. salt
1 egg 1% teasp. baking soda

_ I teasp. vanilla
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