Cookie's

Lemon Tea Cookies

• 1/34 cup all pourpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 1/'2 cup granulated sugar, divided
• 1/2cup milk
• 1 1/2 tsp vinegar
• 1 egg
• 1/4 cup plus 1 tsp lemon juice

Preheat oven to 350 degrees. In a medium bowl,
sift together flour, powder, soda and salt. Set
aside. In another bowl, cream butter with 3/4
cup sugar. Set aside. In a small bowl combine
milk and vinegar and add to butter mixture. Add
egg and 1 tsp lemon juice. Stir well. Stir in
dry ingredients. drop mixture by spoonfuls onto
a greased baking sheet. bake 15 to 20 minutes
till golden. Remove to wore rack. In a small
bowl combine 3/4 cup sugar with 1/4 lemon juice
and stir to form a glaze. While cookies are
still warm, brush with glaze.

Makes approximately 2 dozen cookies.

Peanut Butter Easter Baskets

• 1-1/4 cups (300 mL) firmly-packed brown sugar
• 3/4 cup (175 mL) creamy peanut butter
• 1/2 cup (125 mL) Crisco Shortening
• 3 tbsp (45 mL) milk
• 1 tbsp (15 mL) vanilla
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour (plus 4
  tbsp/60 mL divided)
  
• 3/4 tsp (3 mL) salt
• 3/4 tsp (3 mL) baking soda

Frosting:

• 2 cups (500 mL) icing sugar
• 1/4 cup (50 mL) Golden Crisco Shortening
• 1-2 tbsp (15-30 mL) milk
• Food colouring
• Decorations (your choice) jelly beans, chips,
  decorating gel, raisins, candies, etc.
  

1. For baskets, combine brown sugar, peanut butter,
   shortening, milk and vanilla in large bowl. Beat at
   medium speed of electric mixer until well blended.
   Add egg. Beat just until blended.
   


2. Combine flour, salt and baking soda. Add to
   creamed mixture at low speed. Mix just until
   blended.
   


3. Divide dough into quarters. Wrap each quarter
   of dough with plastic wrap. Refrigerate at least 2
   hours. Keep refrigerated until ready to use.
   


4. Cover the outside of six 3-inch (7.5 cm) wide
   x 2-inch (5 cm) tall ovenproof bowls with aluminum
   foil. Press aluminum foil securely to sides of
   bowls. Grease foil with shortening. Preheat oven
   to 375°F (190°C). Place sheets of foil on
   countertop for baskets.
   


5. Spread 1 tablespoon (15 mL) of flour on large
   sheet of waxed paper. Place one quarter of dough
   on floured paper. Flatten slightly with hands.
   Turn dough over and cover with another large sheet
   of waxed paper. Roll dough to 1/4-inch (6 mm)
   thickness. Remove top sheet of waxed paper. Place
   a 7-inch (18 cm) round plate on dough. Cut circle
   with knife using plate as guide. Place bowls upside
   down on ungreased baking sheet. Transfer dough
   circles to foiled bowl with large pancake turner.
   Form to sides of bowl with fingers. Roll out
   remaining dough.
   


6. Bake one baking sheet at a time at 375°F
   (190°C) for 7 to 8 minutes, or until set and just
   beginning to brown. DO NOT OVERBAKE. Cool 2
   minutes on baking sheet. Remove cookies to foil
   to cool completely. Remove cookies from the molds.
   


7. For frosting, combine icing sugar, shortening
   and vanilla in medium bowl. Beat at low speed,
   adding enough milk to make good spreading
   consistency. Divide frosting into 3 or 4 small
   bowls. Add different food colour to each bowl one
   drop at a time until desired shade is reached.
   Decorate baskets with coloured frostings and
   assorted decorations.
   

Makes: About 6 cookie baskets