Snickerdoodles

1 c shortening, 1 1/2 c sugar, 2 eggs, 2 3/4 c flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla, 1 Tbs sugar, 1 Tbs ground cinnamon

Mix shortening, sugar and eggs in a mixing bowl, beat well. Sift flour, cream of tartar, soda, and salt in a small bowl. Add vanilla and flour mixture to sugar mixture, stir well. Mix the tablespoon of sugar and cinnamon together and set aside. Roll dough into 1 inch balls, roll through cinnamon and sugar mixture and place on greased cookie sheets. Bake 6 minutes at 400 degrees. Remove before cookies are browned. Cool slightly but remove from cookies sheets while still warm. Makes 4 dozen.

Moravian Tea Cakes

1/2 c butter softened, 1 c sugar, 3 eggs, 1 1/2 tsp vanilla, 1/2 tsp lemon extract, 3 c flour, 2 tsp baking powder, 1/2 tsp salt, 3/4 tsp ground nutmeg

Cream butter; add sugar and eggs mixing well. Stir in vanilla and lemon extract. Sift dry ingredients together and add to mixture, stir well. Roll dough to 1/8 inch thickness on floured surface; cut with assorted cookie cutters. Place cookies 2 inches apart on lightly greased cookie sheets. Bake for 8 minutes at 350 degrees. Remove from cookie sheets and place on cooling racks. Makes 5 dozen.

Defense Cookies (to welcome soldiers home from World War 2)

1/2 c sugar, 1/4 c packed brown sugar, 1/2 c shortening, 1 c flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 egg beaten, 1 tsp vanilla extract, 6 oz chocolate morsels

Mix sugar and shortening in a bowl. Sift dry ingredients together, add to sugar mixture. Mix well. Add egg and vanilla. Add chocolate morsels. Drop by teaspoonfuls 2 inches apart on greased and floured cookie sheets. Bake for 8-10 minutes at 350 degrees. Cool slightly then remove to cooling racks. Makes 3 1/2 dozen.

Raleigh Tavern Oatmeal Cookies (adapted from the early 1700's recipe)

1 c shortening, 1 c sugar, 2 eggs, 1/2 c molasses, 1/4 c milk, 2 c flour, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1 tsp ground cloves, 2 c oats (quick cooking oatmeal uncooked)

Cream shortening, gradually add sugar and beat well. Add eggs one at a time, beating well. Add molasses and milk, beat well. Sift dry ingredients and mix into sugar mixture. Add oats and mix well. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 15 minutes at 350 degrees. Cool slightly before moving to cooling racks. Makes 3 dz.

Almond Cookies

1/2 c butter, 1/4 c almond paste, 1 c sugar, 1 egg, 1 egg yolk, 1/2 c milk, 3 tsp baking powder, 3 c flour, 1 tsp salt

Cream butter. Rub almond paste with the sugar until crumbly, then add to the butter. Add beaten egg, milk, sifted dry ingredients and beat well. Add enough more flour to form a soft dough. Roll one-fourth inch thick, cut with a doughnut cutter and bake in moderately hot oven. Time in oven, 10 minutes. Temperature, 375 degrees. Servings 30.

Butterscotch Squares

1/4 c butter, 1 c dark brown sugar, 1 egg, 3/4 c flour, 1 tsp baking powder, 1/2 tsp vanilla, 1/4 c pecan meats

Cook butter and sugar together until smooth and well blended. Cool to lukewarm. Add egg unbeaten, and beat well. Add flour sifted with baking powder, then vanilla and nuts. Spread in pan lined with paraffin paper (wax paper). Bake in a moderate oven. Turn out of pan and cut in squares. Time in oven, 30 minutes. Temperature, 300 degrees. Servings 16.