Cookies

Chocolate No-Bakes

1/3 cup unsweetened cocoa powder

¼ cup nonfat dry milk

¾ cup sugar

¼ cup light corn syrup

½ cup skim milk

½ cup peanut butter

1 tablespoon vanilla

3 ½ cups oats (quick-cooking or old-fashioned)

Mix cocoa powder, dry milk, sugar, corn syrup, skim milk, and peanut butter in a saucepan. Bring to a boil and continue to boil for 1 to 2 minutes. Remove from heat. Stir in vanilla. Measure oats into a medium bowl. Pour hot mixture over oats and mix well.

Drop by spoonfuls onto waxed paper and allow them to cool. Makes 36 cookies.

Transfer to an airtight container and refrigerate.

Snickerdoodles

Equipment

Measuring cups and spoons
Large mixing bowl
Wooden spoon
Small mixing bowl
Spoon
Cookie sheets
Ruler
Hot pads
Pancake turner
Cooling rack

Ingredients

¾ cup sugar
½ cup butter or margarine
1 egg
½ teaspoon vanilla
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons sugar
2 teaspoons ground cinnamon
Shortening

In large mixing bowl cream the ¾ cup sugar and the butter with a wooden spoon. Beat in the egg and vanilla.
In small bowl stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture with wooden spoon till well mixed.
In the same small bowl combine the 2 tablespoons sugar and the cinnamon.
Turn oven to 375. Grease 1 or 2 cookie sheets with some shortening.
Shape dough into 1-inch balls, roll each in the sugar-cinnamon mixture. Put balls 2 inches apart on greased cookie sheet. Put pan in the oven. Bake 8 to 10 minutes. Remove from oven with hot pads. Use pancake turner to put cookies on rack. Turn off oven.
Makes about 36 cookies.