Marian's Favorite Recipes!

INSTRUCTIONS

Preheat oven to 350 degrees. Prepare cookie sheets by cutting Parchment paper to fit. Cream shortening and sugars in food processor. Add eggs and vanilla. Sift soda and salt with flour and add to mixture. Add oats until stiff, nuts and raisins. Make little balls of the dough and flatten on greased cookie sheet. Bake about 12 minutes. Makes 48 cookies.

INSTRUCTIONS

Make 2 rolls, then place in refrigerator for a couple of hours. Slice. Bake at 375 degrees for 10 minutes

INSTRUCTIONS

INSTRUCTIONS

Cream shortening and sugar. Add dry ingredients. Stir in nuts. Chill ½ hour. Shape into balls. Flatten with glass dipped in sugar. Bake in 350 degree oven for 12 – 15 minutes. Let stand on cookie sheet 5 minutes. Remove cookies with a spatula. Makes 5 dozen.

INSTRUCTIONS

Cream margarine, butter, and sugar. Add flour, soda, and baking powder, sifted together. Add
1 c coconut
1t vanilla
Make into a roll. Put in refrigerator overnight. Slice thin and bake at 350 degrees. Cool 1 minute, then take out of pan.

INSTRUCTIONS

INSTRUCTIONS

Mix butter, almond paste, powdered sugar and almond extract. Beat until smooth. Beat in egg yolks. Sift flour and baking powder into batter. Put in 3 8” round pans. Bake about 40 minutes at 350 degrees.

INSTRUCTIONS

Beat egg whites until stiff; gradually beat in sugar; add salt and vanilla. Mix thoroughly. Fold in coconut and corn flakes. Drop by teaspoon on parchment paper on cookie sheet. Bake at 300 degrees about 20 minutes. Don’t allow to brown. Allow to cool before taking them from parchment paper. Store in airtight container.

INSTRUCTIONS

Combine all ingredients. Mix well. Drop by teaspoonful on parchment paper. Bake 350 degrees for 10 – 12 minutes.

INSTRUCTIONS

Add sugar to egg yolks. Fold in whites after all other ingredients are mixed. Spread thin in 9” x 9” greased pan. Bake at 350 degrees for about 30 minutes. When cold, cut in bars and roll in powdered sugar.

INSTRUCTIONS

Mix butter, sugar, dates, egg. Cook over low heat for about 10 minutes. Stir constantly. Let cool. Fold in pecans and Rice Krispies. With buttered hand, make small balls. Roll in coconut. Store in airtight container.

INSTRUCTIONS

Sift sugar, flour, baking powder and salt together. Melt shortening and chocolate in double boiler. Mix all ingredients. Bake in 9” x 9” greased pan at 350 degrees for 30 min.

INSTRUCTIONS

Combine over low heat the butter and brown sugar. Add eggs and stir well. Sift together flour and baking powder. Add to first mixture and mix well. Add the remainder of ingredients. Spread in 9” x 12” baking pan which has been lightly greased and floured. Bake at 300 degrees for about 35 -40 minutes. Cut into bars before it becomes cold.

INSTRUCTIONS

Mix first 8 ingredients in large bowl. Using electric mixer, beat butter and sugar in medium bowl until fluffy. Beat in egg, apple and vanilla. Add dry ingredients, and mix until well combined. Stir in raisins. Lightly butter cookie sheets. Drop dough by rounded teaspoonfuls on to cookie sheets. Bake at 350 degrees until edges are set and cookies are light golden, about 10 minutes.

INSTRUCTIONS

Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg yolk. Sift together flour and cinnamon. Gradually add to creamed mixture. Press evenly into a greased jelly roll pan (15” x 10”). Suggest putting waxed paper over dough, and flatten with a rolling pin. Brush top with slightly beaten egg white. Sprinkle with pecans and press lightly into dough. Bake one hour at 275 degrees. While hot, cut into squares or diamonds.

INSTRUCTIONS

Cream shortening and sugar. Add egg and almond extract. Add flour to make a stiff dough. Pinch off a small ball of dough. Place it in the center of tin sand tart, and with thumb press dough evenly on inside. Place filled tins on cookie sheet. Bake at 375 degrees for 15 minutes, or until golden brown. Cool before removing from tins. If you have two sets of tins, fill one set while the other bakes. To remove from tin, invert the tin and tap gently. Clean tins with a dry cloth only.

INSTRUCTIONS

Cream butter and sugar. Gradually add water and vanilla. Add pecans. Gradually add flour. Lightly flour hands and roll small pieces into a ball. Place one inch apart on ungreased cookie sheet. Bake 25 – 30 minutes at 325 degrees, or until light brown. While still warm, roll in granulated sugar. (Shake in a paper bag).