Soft Ginger Snap Cookies

Soft Ginger Snap Cookies
Submitted by Jessy Hall
1 1/2 cup softened butter
2 cups brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups flour
4 tsp soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp cloves

Beat butter, sugar, molasses and eggs until smooth. Add dry ingredients. Batter may be sticky, but should not stick to your finger when you touch it. More or less flour may be needed. Roll dough into balls, then roll in white sugar.
Bake 375 degrees for 8-9 minutes

Hawaiian Chocolate Chip Cookies

1 Cup butter flavored shortening
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 egg
1 teaspoon vanilla
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
2 Cups quick oats
1 Cup shredded coconut
1 Cup chopped macadamia nuts
1 Cup semi-sweet chocolate pieces

-Preheat oven to 325

In a large bowl, cram shortening and sugar until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda and salt. Gradually mix into creamed mixture. Stir in remaining ingredients.

Shape into 1 1/2 inch balls. Place on ungreased baking sheets and flatten with bottom of blass dipped in flour.

/bake for 15 minutes or until light browned.

Yields about 3 dozen large cookies.

submitted by Mollie Green

Carmels

2 Cups Heavy Cream
1 Cup Sugar
1 Cup Brown Sugar
2 Cubes Butter
1 1/2 Cup Karo Syrup

Bring to a boil then reduce heat to just bubbling.Cook to just above a soft ball stage (232 degrees). Add 1 1/2 tsp flavoring ie. vanilla, chocolate ect.)
Pour into 9X13 buttered pan. Cool then cut
Yvonne Koring