Cream shortening and sugars, add eggs, oats, cocoanut, flour, soda, baking
powder and gumdrops lightly floured. Make in balls size of walnuts, press
flat with fork dipped in milk. Bake in moderate oven.

Note: Moderate oven is 350 – 400 F.

Preheat oven at 350. Prepare baking sheets with cooking spray. In a
mixing bowl, combine margarine, buttermilk, vanilla , and egg whites.
In another mixing bowl, combine flour, cocoa powder, sugar, baking
soda, and salt. Mix wet ingredients with dry ingredients just until
moistened. Drop dough by tablespoonfuls, 2″ apart onto prepared
baking sheets. Bake for 7 minutes. Sprinkle with powdered sugar.

Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2′ with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.

Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

DIRECTIONS:

Heat oven to 350F.

Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to margarine mixture,
mixing well.

Stir in oats, raisons and nuts, mixing well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet

Bake 15 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store
in airtight container.

Beat eggs in a large mixing bowl with an electric mixer on high speed till
slightly thickened. Gradually add sugar and salt while beating on medium
speed till combined. Beat in lemon juice and as much of the flour as you
can with the mixer. Stir in remaining flour, nuts, and lemon peel with a
wooden spoon.

Pat into a 12 x 10 inch rectangle on a well-greased and floured baking
sheet. Brush with egg white. Bake in a 350 degree oven for 18 minutes.
While hot, cut into 2 x 3/4 inch strips. Place strips, cut side up, 1/2
inch apart on an ungreased baking sheet. Bake 8 to 10 minutes more or till
tops are lightly browned. Cool on wire racks. Makes 80

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff
dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm
jelly in center or each cookie. Watch closely as they will burn easily.

Note: Combine all ingredients except egg whites. Use additional granulated
sugar for dipping. No temperature given, but probably 375 F.

Preheat oven at 350. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine margarine, lemon juice, and lemon peel. In
another mixing bowl, combine flour, sugar, and salt. Mix wet
ingredients with dry ingredients just until moistened. Spoon dough
into a cookie press with fitted template of desired shape. Press
cookies 2″ apart onto prepared baking sheets. Bake 10 to 12 minutes,
or until golden brown.