CRISCO COOKIE MIX

6 cups sifted flour
1 tbsp. salt
1 lb. Crisco vegetable shortening (2 1/3 cups)

Combine flour and salt. Cut in shortening until it resembles fine crumbs. Store in a covered container at room temperature 4-6 weeks or freeze for longer storage. Use in the following recipes.

EASY DATE BARS:
1/2 cup Cookie Mix
1/2 cup light brown sugar
1/4 tsp. baking powder
1 egg
1 tbsp. milk
1 tsp. vanilla
1 cup chopped dates
1 cup chopped nuts

Blend well. Pour into pan 8 x 8 inch, brush with Crisco.

Bake at 375 degrees for 20-25 minutes. Cool and cut into strips. Makes 1 1/2 dozen.

SUGAR COOKIES:
2 cups Crisco Mix
3/4 cup sugar
1 tsp. baking powder
1/4 cup all-purpose flour
1 egg
1 tsp. vanilla

Blend well. Dough is soft. Roll out 1/8 to 1/4 inch thick on floured board or pastry cloth. Cut with floured cookie cutter. Place on lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes 4 dozen.

MOLASSES COOKIES:
2 cups Crisco Cookie Mix
1/4 cup all-purpose flour
3/4 cup light brown sugar
1 1/2 tsp. soda
1/2 tsp. ground cloves
1/2 tsp. ginger
1 tsp. cinnamon
1 egg
3 tbsp. molasses

Stir vigorously, chill dough.

Roll 1/4 inch thick on floured board. Cut with floured cookie cutter.

Bake same as Sugar Cookies. Makes 4 dozen

NOEL NUT BALLS:
2 cups Crisco Cookie Mix
1/2 cup confectioners' sugar, sifted
1 tbsp. orange juice
1 tsp. vanilla
3/4 cup chopped nuts

Blend well. Dough is somewhat crumbly. Mold into 1 inch balls. Place on ungreased cookie sheet, 1 inch apart.

Bake at 375 degrees for 12-15 minutes. Roll in confectioners' sugar while hot. Makes 3 dozen.

SNOWY BROWNIES:
1 1/2 cups Crisco Cookie Mix
1 1/2 cups sugar
1/2 tsp. baking powder
3 eggs
3 squares (1 oz each) baking chocolate, melted
1 tsp. vanilla
1/2 cup chopped nuts

Bake in and 9x9-inch pan brushed with Crisco at 375 degrees for 25-30 minutes.

Sprinkle with confectioners' sugar.

When cool cut into 1 1/2 inch squares. Makes 3 dozen.