Cookies

CINNAMON-PECAN TEA COOKIES
This is probably my favorite cookie of all cookies. It is just a little crisp and perfect with a cup of tea!
Makes about 4 dozen.
1 c. butter, softened
3/4 c. sugar
1/4 c. firmly packed brown sugar
1 t. cinnamon
1 large egg
1 t. vanilla extract
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 c. finely chopped pecans
1/4 c. sugar and 1 1/2 t. cinnamon mixed
Preheat oven to 350.
Cream butter and then gradually add sugar, brown sugar, and cinnamon. Add egg and vanilla.
Combine dry ingredients and add to creamed mixture. Stir in pecans. Cover and chill dough 2 hours. Shape into 2 (6x2 1/2 in.) rolls; wrap in wax paper and freeze until firm.
Unwrap dough and roll in sugar/cinnamon mixture. Slice frozen dough in 1/4 in. slices (you should get about 24 cookies out of each roll); place on ungreased cookie sheets.
Bake 12-14 minutes or until lightly golden.
Cool on wire rake.


CHOCOLATE CHIP COOKIES
Makes about 7 dozen.
2/3 c. shortening
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar (packed)
2 eggs
2 t. vanilla
3 c. all-purpose flour
1 t. soda
1 t. salt
1 c. chopped nuts (optional)
12 ounces chocolate chips
*for softer, rounder cookie, add 1/2 c. flour

Heat oven to 375 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased cookie sheet. Bake 8-10 min. or until lightly browned. Cool slightly before removing from baking sheets. Cool completely on cooling rack.



CHOCOLATE BROWNIE COOKIE
Makes about 3 dozen.
6 squares semi-sweet or bitter-sweet baking chocolate
4 squares unsweetened baking chocolate
1 t. baking powder
6 T. butter
1 1/4 c. sugar
2 t. vanilla
1/4 t. salt
2 c. chopped walnuts (optional)
3 eggs 1 c. flour

Heat oven to 325 degrees. Microwave chocolates and butter in large bowl on high 1 1/2 to 2 min. or until choc. is almost melted, stirring halfway through heating time. Stir until choc. is completely melted and smooth. Stir in sugar until blended. Mix in eggs and vanilla. Stir in flour, baking powder, and salt. Drop by rounded tablespoons onto cookie sheet. Bake 12 min. or until set. DO NOT OVERBAKE. Cool 5 min. put on cooling rack and cool completely. Store in airtight containers.