Sweetie Staff Recipes

• 1 1/2 C. shortening
•  2 C. sugar
• 2 C. molasses
• 2 eggs, plus 1 egg yolk
• 4 1/2 C. of flour
• 4 1/2 tsp. baking soda
• 1 tsp. cloves
• 1 tsp. salt
• 1 tsp. ginger
• 2 tsp. cinnamon

Melt shortening in saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and eggs. Beat well. Sift together flour, soda, cloves, ginger, cinnamon, and salt add to first mixture. Mix well and chill. Roll out and cut out with cookie cutter. Bake at 350 degrees for 8-10 minutes.

These perky little cookies with a cherry that winks from atop each one have been popular since the 1950’s.

• 1 C. sugar
• ¾ C. shortening
• 2 eggs
• 2 Tbsp. milk
• 1 tsp. vanilla
• 2 ¼ C. flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 C. chopped pecans
• 1 C. chopped dates
• 1/3 C. maraschino cherries, drained & chopped
• 2 ½ C. coarsely crushed cornflakes
• 15 maraschino cherries, quartered

Preheat oven to 375 degrees. Grease cookie sheets. In a large bowl, combine first 3 ingredients, blending well. Add flour, baking powder, baking soda, salt, pecans, dates, and cherries. Drop by rounded teaspoonfuls into crushed cornflakes. Form into 1” balls and place on cookie sheets, 2” apart. Top each with a ¼ maraschino cherry. Bake 10-15 minutes until light golden brown.

Makes 5 dozen cookies.

These brownies are simple to make and perfect to share with special Halloween Trick-or Treaters (or to share with co-workers) Super yummy... Thanks Ellie! 

• 1¼ C. flour
• ½ tsp. baking powder
• 1/8 tsp. baking soda
• ½ tsp. salt
• ½ C. chopped fine pecans or walnuts
• 1/3 C. “candy corn” M&Ms

• 1/2 C. melted butter
• 1 C. brown sugar
• 1 egg
• 1 ½ tsp. vanilla