Dacor ERD48, ERD36, ERD30, ERD60 Sally’s Oatmeal Cookies, Sally’s Grandmother’s Ginger Snap Cookies

	Sally’s Oatmeal Cookies
1 cup vegetable shortening	1/4 tsp ground allspice
3/4 cup brown sugar	3 cups rolled oats
3/4 cup granulated sugar	1/2 cup raisins
1 1/4 cups flour	1/2 tsp vanilla extract
1 tsp baking soda	2 eggs
1/2 tsp salt	1/2 cup chopped walnuts, chopped
1/2 tsp ground cinnamon

Preheat oven to 325˚ on Pure Convection™. In a mixer, cream together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low speed. In a small bowl sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined. Stir in rolled oats, raisins and walnuts. Drop by rounded tablespoonfuls on two lightly greased cookie sheets. Bake until light golden in color, about 11-13 minutes.

Makes about 2 dozen.

Sally’s Grandmother’s Ginger Snap Cookies

1 1/2 cups vegetable shortening

2 cups sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground cloves

2 tsp ground ginger

Preheat oven to 325˚ on Pure Convection™. Spray cookie sheet with nonstick cooking spray. In a mixer, cream together vegetable shortening and sugar. Add in eggs one at a time. Add in molasses. In a small bowl, combine flour, baking soda, cinnamon, cloves, and ginger. Slowly add the flour mixture to the wet mixture. Scrape the sides of the mixture to blend thoroughly. Shape into 1 inch balls. Place on prepared cookie sheet about 2 inches apart. Bake until golden brown, about 14-15 minutes.

Makes 3 dozen.

RECIPES

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