COOKIES for you!

Just in case you missed our Christmas Days

celebration at Old and Everlasting...

The spirit of Christmas filled the air as cheerful shoppers enjoyed themselves. Good shopping,good conversations, and good cookie sampling took place! The store will continue to be filled with a wonderful selection of goods for Holiday gift giving and charming trimmings of the season.

We are OPEN ~Wednesday thru Saturday 12-4 and Sunday 12-4.

*We happily welcome you to visit this holiday season*

 And just in case you missed tasting these famous cookies baked by my cousin Kathy....

 Here are the recipes that she so graciously shared with us. She whips them up with such talent and ease.And they are amazingly yummy! And as she always tells us she removes the calories from the recipes. (-:

Thank you dear Kathy for your many hours of baking perfection!

Enjoy!

Doesn't it seem like you could reach right in and grab one...or maybe two...

*CHOCOLATE FILLED COOKIES*

Dough- 1/2 cup brown sugar

2/3 cup shortening (Crisco)

1/3 cup milk

Mix together well. Add one beaten egg and one teaspoon vanilla. Mix well.

Blend together- 3 cups flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

Add to wet ingredients. Mix well.

Divide dough into 4 parts for two 9 by 13 cake pans (or 5 parts for rolled cookies). Roll out between two pieces waxed paper to 1/8 inch thick. Place in pan and trim to fit.

Filling- 1  12 oz pkg semi sweet chocolate chips

1 can sweetened condensed milk

1/2 cup chopped walnuts or pecans

Melt chips over low heat,add milk and mix well. Stir in nuts until well blended. Spread half of the mixture on each pan of dough. (if making pinwheel style spread 1/5 of mixture on each dough square and roll up lengthwise).  Add top layer of rolled out dough. Brush top with beaten egg yolk and sprinkle on additional nuts. Bake 375 degrees 10-15 minutes for flat pan (or 15-20 minutes for rolled pinwheel cookies) or until golden brown. Let cool completely and cut to desired size.

*PUMPKIN CHOCOLATE CHIP DROPS*

1 cup butter or margarine

1 cup sugar

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup cooked or canned pumpkin

2 cups (12oz) semi sweet chocolate chips

In a mixing bowl,cream together butter and sugars. Beat in egg and vanilla. Combine flour,oats,baking soda,cinnamon and salt; add to creamed mixture alternately with pumpkin. Stir in the chocolate chips.

Drop by tablespoonful two inches apart onto greased baking sheets. Bake at 350 degrees for 9-12 minutes or until golden brown. Cool on wire racks. *For smaller cookies use a teaspoon and adjust baking time.

*SNICKERDOODLES*

1/2 cup butter or margarine

1/2 cup shortening (Crisco)

1 1/2 cup sugar

2 eggs

2 3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Mix butter,shortening,sugar,and eggs. Blend in flour,cream of tartar,baking soda, and salt.

Shape dough by rounded teaspoon into balls.

Mix together 2 Tablespoons Sugar

2 teaspoons cinnamon

Roll balls in mixture. Place 2 inches apart on ungreased pan. Bake in 400 degree oven 8-10 minutes or until set. Remove from pan immediately.

Hope you enjoy these recipies my friends. It's a busy holiday season ahead! Thanksgiving and Christmas are fast approaching. May yours be filled with all the things that you love...

Have fun baking,shopping, wrapping,decorating,and spending time with family and friends.

Fa la la la la la la la la.....