Type what you have

Ingredients

• ✓ shortening
• salt
• water
• all-purpose flour
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. 2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

By GINGER P

Ingredients

• ✓ shortening
• white sugar
• all-purpose flour
• salt
• milk
• egg yolk
• vanilla extract
• water
• all-purpose flour
• salt
• egg

Instructions

1. 1 For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
4. 4 Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

By MYFBIL

Ingredients

• ✓ shortening
• devil's food cake mix
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Blend the above ingredients together with a pastry blender until mixed.
3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Ingredients

• ✓ shortening
• semi-sweet chocolate chip
• blueberry

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".

By Sandi Holman

Ingredients

• ✓ shortening
• almond
• milk chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ shortening
• milk chocolate chip
• raisin
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ shortening
• vanilla pudding mix
• milk
• sugar

Instructions

1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Ingredients

• ✓ shortening
• sugar
• egg
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.

By Louise

Ingredients

• ✓ shortening
• egg
• white sugar
• baking powder
• all-purpose flour

Instructions

1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Ingredients

• ✓ shortening
• molasses
• vanilla extract
• all-purpose flour
• walnut
• confectioners sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, cream the shortening, molasses and vanilla until smooth. Stir in the flour and walnuts. Roll dough into 1 inch balls and place them about 2 inches apart on an unprepared cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven. Roll cookies in confectioners' sugar when cool.

By Crystal

Ingredients

• ✓ shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
2. 2 Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.

By Martha

Ingredients

• ✓ shortening
• coffee bean
• milk chocolate chip
• dark chocolate chip

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

• ✓ shortening
• butter
• confectioners' sugar
• vanilla extract
• almond extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cream shortening, butter, and confectioners' sugar in a medium bowl until smooth. Stir in vanilla and almond extracts. Combine flour and salt in a separate bowl; stir into creamed mixture.
3. 3 Roll dough into walnut-sized balls and place 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until bottoms begin to brown, 20 to 25 minutes.

By TSTEWARD

Ingredients

• ✓ shortening
• all-purpose flour
• sugar
• salt
• egg
• water

Instructions

1. 1 In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
2. 2 In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

By barbara castodio

Ingredients

• ✓ shortening
• white sugar
• egg
• all-purpose flour
• baking soda
• salt
• mincemeat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar until fluffy. Add the eggs one at a time, beating after each addition. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the mincemeat.
3. 3 Drop dough by teaspoons onto the prepared baking sheets. Bake 8 to 10 minutes in the preheated oven. Remove from baking pans to cool on wire racks.

By Benita

Ingredients

• ✓ shortening
• milk chocolate chip
• toothpick
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.
3. 3 Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
4. 4 Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
5. 5 Enjoy!

By Kitten

Ingredients

• ✓ shortening
• graham cracker crumb
• semisweet chocolate chip
• walnut
• devil's food cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
2. 2 Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

By Deb Johansen

Ingredients

• ✓ shortening
• chocolate sandwich cookie
• chocolate-covered peanut butter cup
• semi-sweet chocolate chip

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
3. 3 Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
4. 4 Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
5. 5 Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

By Arizona Desert Flower

Ingredients

• ✓ shortening
• cream cheese
• butter
• all-purpose flour
• fruit jam

Instructions

1. 1 Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
2. 2 Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
3. 3 In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.

By Dee

Ingredients

• ✓ shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white sugar

Instructions

1. 1 In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.

By Allrecipes Member

Ingredients

• ✓ shortening
• white sugar
• brown sugar
• egg
• peanut butter
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
2. 2 In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
3. 3 Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
4. 4 Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.

By SCHETTIGGIRL

Ingredients

• ✓ shortening
• sugar
• egg
• buttermilk
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
2. 2 Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
3. 3 Preheat oven to 400 degrees F (205 degrees C).
4. 4 Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

By sgerst52aolcom

Ingredients

• ✓ shortening
• sugar
• egg
• milk
• all-purpose flour
• salt
• vanilla extract
• lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sylvia Zumpano

Ingredients

• ✓ shortening
• white sugar
• all-purpose flour
• egg
• milk
• baking powder
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside.
2. 2 Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.

By Denise

Ingredients

• ✓ shortening
• white sugar
• brown sugar
• peanut butter
• vanilla extract
• egg
• all-purpose flour
• baking soda

Instructions

1. 1 Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
2. 2 Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
3. 3 Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
4. 4 Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
7. 7 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

By Deborah Norris

Ingredients

• ✓ shortening
• unsweetened baking chocolate
• hot cocoa mix
• white sugar
• egg
• all-purpose flour
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place shortening and chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Stir cocoa mix into the melted chocolate; mix in sugar and eggs. Add flour slowly and mix thoroughly. Mix in marshmallows. Pour batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool.

By dhatris_mom

Ingredients

• ✓ shortening
• egg
• white sugar
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
3. 3 Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
4. 4 Bake on lightly greased cookie sheets for 8 to 9 minutes.

By Jane Choate

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• egg
• white vinegar
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In large bowl mix flour and salt. Cut in shortening with two butter knives.
3. 3 In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
4. 4 Roll out dough, and fit into two 9-inch pie pans.
5. 5 Bake in the preheated oven for 12 minutes.

By Felicia Bass

Ingredients

• ✓ shortening
• brown sugar
• egg
• anise extract
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the anise extract. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Mix until just blended. Over-mixing will result in tough cookies.
3. 3 On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies at least one inch apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven for about 12 to 15 minutes or until firm. Cookie will not turn a golden brown. If they do, they're over-done. Turn out onto rack to cool. Wait until cool if frosting.

By Nancy