Sugary Treats (Some From the Past)

SNICKERDOODLES

Ingredients (modified, original recipe below)
1/2 C shortening
1 1/2 cup white sugar
2 eggs
1 teaspoons vanilla extract
2 3/4 C flour
2 1/2 teaspoon cream of tartar
1 teaspoon baking soda

Directions
Chill dough. Roll into balls size of walnut. Roll in 2 tbsp sugar, 1 tsp cinnamon. Bake 10 minutes in 400 degree oven. Approx 4 dozen.

LEMON SQUARES

Ingredients
2 C flour
1/2 C confectionery sugar
1 C butter
4 eggs beaten
2 C sugar
1/3 C lemon juice
1/4 C flour
1/2 tsp baking powder

Directions
Sift together flour and conf. sugar. Cut in butter. Put in pan. Bake 350 for 20-25 minutes (lightly brown). Mix remaining ingredients and pour over top. Bake 25 minutes longer. Sprinkle with conf. sugar. Cut when cool. Approx 30 squares.

PEANUT BUTTER COOKIES

Ingredients
1 C sugar
1 C brown sugar
1 C peanut butter
1 C crisco
1 tsp vanilla
2 eggs
3 C flour
1/2 tsp salt
2 tsp soda

Directions
Cream butter and sugar. Add peanut butter, eggs, vanilla. Beat well and add dry ingredients. 400 degree oven 5-6 minutes. Approx. 6 dozen.

MOLASSES COOKIES

Ingredients
1 C sugar
1 C shortening
2 eggs
1/2 C molasses
3 C flour
1/2 tsp cloves, cinnamon, ginger, soda

Directions
Blend all. Wet hands and make four strips put on cookie sheet. 350 degree oven for 15 minutes. Sprinkle with sugar and cut diagonally.

PEANUT BUTTER BARS
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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