Cookie's

Cream Cheese Cookies

• 1/2 cup (125 mL) Golden Crisco Shortening
• 1 package (4 oz/125g) cream cheese, softened
• 1 tbsp (15 mL) milk
• 1 cup (250 mL) granulated sugar
• 1/2 tsp (2 mL) vanilla
• 1 cup (250 mL) all-purpose flour
• 1/2 cup (125mL) chopped pecans

1. Heat oven to 375°F (190°C).


2. Cream Golden Crisco Shortening, cream cheese
   and milk in medium bowl at medium speed of electric
   mixer until well blended. Beat in sugar and vanilla.
   Mix in flour. Stir in nuts. Drop level measuring
   tablespoonfuls (15 mL) of dough 2 inches (5 cm)
   apart onto ungreased baking sheet.
   


3. Bake at 375°F (190°C) for 10 minutes. Remove to
   cooling rack.
   
   Hint:
   To soften cream cheese quickly, wrap in waxed
   paper and microwave on low power for a few seconds.
   
   Makes 3 dozen 2 inch (5 cm) cookies
   
   Preparation Time: 15 minutes
   
   Baking Time: 10 minutes
   
   Lemon or orange variation:
   Add 1/2 teaspoon (2 mL) grated lemon or orange
   peel to dough.
   

   

   Danish Hindbaerkager Cookies

   • 1 cup (250 mL) Golden Crisco Shortening
   • 2/3 cup (150 mL) granulated sugar
   • 1 egg
   • 2 tbsp (30 mL) milk
   • 1 tsp (5 mL) vanilla
   • 2-2/3 cups (650 mL) all-purpose flour
   • 1/4 tsp (1 mL) salt
   • 3/4 cup (175 mL) thick jam or jelly
     (raspberry, apricot, red currant)
     
   
   Glaze: (optional)
   
   
   • 1/2 cup (125 mL) icing sugar, sifted
   • 1/2 tsp (2 mL) vanilla
   • 1-2 tsp (5-10 mL) milk
   
   
   1. Preheat oven to 375°F (190°C).
   
   
   2. Cream shortening, sugar and egg together on
      medium speed of electric mixer until light and
      creamy. Add milk and vanilla, mix well. Add flour
      and salt, mixing on low speed until blended. Work
      dough with hands to a smooth ball.
      
   
   
   3. Divide dough into 6 equal portions. Roll each
      portion on lightly floured surface to form a 10
      inch (25 cm) rope 3/4 inch (2 cm) in diameter.
      Place 3 ropes on an ungreased baking sheet. Using
      a wooden spoon handle or small finger make a grove
      down centre of the rope to 1/4 inch (6 mm) thick.
      
   
   
   4. Bake at 375°F (190°C) for 7 minutes. Remove
      from oven. Spoon jam into grooves in centre of
      cookie strips. Bake 5 minutes longer, or until
      very light golden. Cool 10 minutes.
      
   
   Glaze: (optional)
   
   Combine icing sugar, vanilla and enough milk to
   make a thin glaze consistency. Drizzle glaze over
   warm cookies. Let stand 5 minutes. Cut cookie
   strips diagonally at 45° angle into 1 inch
   (2.5 cm) slices. Cool completely before storing.
   
   Makes: About 5 dozen cookies
   Preparation time: 20 minutes
   Baking time: 12 minutes
   Freezing: Excellent