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Sally’s Oatmeal Cookies
1 cup vegetable shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
Preheat oven to 325˚ on Pure Convection™. In a mixer, cream together vegetable shortening, brown sugar and granulated sugar.
Add vanilla extract and eggs and beat on low speed. In a small bowl sift together flour, baking soda, salt, cinnamon and allspice.
Gradually add to the mixer. Mix until combined. Stir in rolled oats, raisins and walnuts. Drop by rounded tablespoonfuls on two lightly
greased cookie sheets. Bake until light golden in color, about 11-13 minutes.
Makes about 2 dozen.
RECIPES
1/4 tsp ground allspice
3 cups rolled oats
1/2 cup raisins
1/2 tsp vanilla extract
2 eggs
1/2 cup chopped walnuts, chopped
Sally’s Grandmother’s Ginger Snap Cookies
1 1/2 cups vegetable shortening
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
Preheat oven to 325˚ on Pure Convection™. Spray cookie sheet with nonstick cooking spray. In a mixer, cream together vegetable
shortening and sugar. Add in eggs one at a time. Add in molasses. In a small bowl, combine flour, baking soda, cinnamon, cloves,
and ginger. Slowly add the flour mixture to the wet mixture. Scrape the sides of the mixture to blend thoroughly. Shape into 1 inch
balls. Place on prepared cookie sheet about 2 inches apart. Bake until golden brown, about 14-15 minutes.
Makes 3 dozen.
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