___________________________________________________ M UDDY POND BEST SORGHUM COOKIES Mary Grey Jenkins ___________________________________________________ 1/2 c unsalted butter 4 c all purpose flour 1/2 c Crisco 2-1/4 tsp soda 1/2 c sorghum 2 tsp ginger 1-1/2 c sugar 1-1/2 tsp cloves 2 eggs slightly beaten 1-1/2 tsp cinnamon 1/2 tsp salt DIRECTIONS: Combine dry ingredients and set aside. In large bowl of electric mixer combine butter, Crisco, sorghum, & sugar. Beat well, till creamy. Add eggs one at a time. Slowly add dry ingredients. When thoroughly combined, chill 30-45 mins. Using ice cream scoop, roll into 1-1/2” balls. Roll balls in granulated sugar. Place 2” apart on greased baking sheet. Bake 11-13 min in 350 degree oven. ___________________________________________________ O ATMEAL COOKIES NO BAKE In memory of Madelyn Mitchell, submitted by Lisa Mitchell ___________________________________________________ 2 c sugar 1 stick margarine 3 T cocoa 1/2 c milk 1/2 c peanut butter 3 c quick oats 1 tsp vanilla DIRECTIONS: In medium pot melt margrine, milk, cocoa, & sugar. stir constantly bring to a boil on medium heat & boil 3-4 mins. Take off stove & pour over oats, peanut butter, & vanilla. Stir together quickly & drop on wax paper. Allow to cool 10 mins. ___________________________________________________ O ATMEAL RAISIN COOKIES Mary Ellen Lewis ___________________________________________________ 3/4 c butter, softened 2 eggs 1 c packed brown sugar 1 tsp vanilla 1/2 c granulated sugar 1-3/4 c flour 1 tsp baking powder 2 c rolled oats 1/4 tsp baking soda 1 c raisins 1/2 tsp cinnamon 1/4 tsp cloves DIRECTIONS: Cream butter & sugars together. Add baking powder, soda, cinnamon, & cloves. Beat until combined. Add eggs & vanilla. Beat until smooth. Graudally add flour. Stir in oats & raisins. Bake at 350 degrees for 10-12 mins.
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