Type what you have

Ingredients

• ✓ butter flavored shortening
• sugar
• egg
• vanilla extract
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and sugar. Beat in the eggs and vanilla. stir in the self-rising flour to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By SUPERMOM2

Ingredients

• ✓ butter flavored shortening
• cream cheese
• all-purpose flour
• confectioners' sugar
• maraschino cherry

Instructions

1. 1 In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
3. 3 Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
4. 4 Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!

By Chan

Ingredients

• ✓ butter flavored shortening
• water
• white sugar
• brown sugar
• vanilla extract
• egg white
• all-purpose flour
• baking soda
• salt
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.

By AURINIA

Ingredients

• ✓ butter flavored shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• almond extract
• rolled oat
• all-purpose flour
• baking powder
• salt
• milk chocolate

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 10 minutes in the preheated oven, until light golden brown.

By Ellen

Ingredients

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

Instructions

1. 1 Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.
2. 2 Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.
3. 3 Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

By Beth Sigworth

Ingredients

• ✓ butter flavored shortening
• ✓ butter flavored shortening
• cream cheese
• milk
• brown sugar
• apricot preserves
• all-purpose flour
• baking powder
• cinnamon
• salt
• pecan
• confectioners' sugar
• apricot preserves
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
2. 2 In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. 4 To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

By COOLERDOT

Ingredients

• ✓ butter flavored shortening
• oat
• brown sugar
• all-purpose flour
• cinnamon
• water
• cranberry sauce
• cornstarch
• apple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
3. 3 In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
4. 4 Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.

By Angie Hammond

Ingredients

• ✓ butter flavored shortening
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• butterscotch chip
• coconut

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Beat the butter, shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets.
3. 3 Bake until set and lightly browned, about 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes. Transfer cookies wire racks to cool completely.

By SENSEICHERYL

Ingredients

• ✓ butter flavored shortening
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• cinnamon
• all-purpose flour
• baking powder
• salt
• brown sugar
• butter
• cinnamon

Instructions

1. 1 In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
3. 3 On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
4. 4 Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

By Amber

Ingredients

• ✓ butter flavored shortening
• all-purpose flour
• brown sugar
• baking powder
• salt
• cream of tartar
• milk
• vanilla extract
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
2. 2 In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until golden brown.

By monstermama

Ingredients

• ✓ butter flavored shortening
• peanut butter
• brown sugar
• egg
• milk
• almond extract
• all-purpose flour
• rye flour
• baking soda
• salt
• semisweet chocolate chip
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
3. 3 Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

By Gretchen Mapel

Ingredients

• ✓ butter flavored shortening
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• clove
• salt
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. 3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

By Beth Sigworth

Ingredients

• ✓ butter flavored shortening
• butter
• white sugar
• egg
• buttermilk
• baking soda
• all-purpose flour
• salt
• cream cheese
• confectioners sugar
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.
2. 2 Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.
3. 3 Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
4. 4 To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

By MARBALET

Ingredients

• ✓ butter flavored shortening
• peach
• sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• sugar
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
2. 2 Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
3. 3 In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
4. 4 Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.

By Robyn

Ingredients

• ✓ butter flavored shortening
• water
• potato flake
• evaporated milk
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled.
2. 2 After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in.
3. 3 Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
4. 4 Heat an electric griddle to 375 degrees F (190 degrees C).
5. 5 Divide logs into 8 pieces of dough. Roll each piece to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
6. 6 Bake on the griddle until golden brown and each round feels dry but not crisp, about 1 minute. Flip and turn lefse frequently.
7. 7 Cool on a cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

By Helen H

Ingredients

• ✓ butter flavored shortening
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until smooth; beat in egg and vanilla extract until well combined. Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl; gradually stir into shortening mixture. Fold in zucchini until incorporated. Drop rounded spoonfuls of batter onto the prepared baking sheets.
3. 3 Bake in the preheated oven for 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Mary Ann

Ingredients

• ✓ butter flavored shortening
• water
• egg
• salt
• vanilla extract
• lemon extract
• molasses
• honey
• sugar
• milk powder
• bread flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
2. 2 When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake in preheated oven for 15 minutes, until golden brown.

By CHIPPENDALE

Ingredients

• ✓ butter flavored shortening
• potato flake
• wheat cracker
• all-purpose flour
• butter-flavored granules
• salt
• black pepper
• green tomato
• egg
• buttermilk ranch dressing
• sour cream
• hot pepper sauce

Instructions

1. 1 Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until crackers are finely crushed, then transfer mixture to a bowl.
2. 2 Melt butter-flavored shortening in a skillet over medium-high heat. Dip tomato slices one at a time into eggs, then cracker mixture. Pan-fry tomatoes in shortening until golden brown on both sides, 7 to 10 minutes.
3. 3 Mix ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve fried tomatoes topped with sauce.

By Barbara

Ingredients

• ✓ butter flavored shortening
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• almond extract
• tart cherry
• walnut
• pecan
• semi-sweet chocolate chunk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together flour, baking soda, and salt; set aside.
2. 2 Beat unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time; beat in vanilla extract and almond extract with last egg. Mix in flour mixture until just incorporated. Fold in cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. 3 Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

By Pat B

Ingredients

• ✓ butter flavored shortening
• coconut
• lemon juice
• vanilla extract
• confectioners sugar
• heavy cream
• butter
• egg yolk
• egg
• milk
• cornstarch
• vanilla bean
• coconut
• sugar
• coconut milk
• rum
• coconut water
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
2. 2 Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
5. 5 Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
6. 6 Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
7. 7 Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
8. 8 Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

By Sobie