GINGER SNAPS                           Joan Hess
1  c. brown sugar
3/4  c. shortening
1/4  c. molasses
1  egg
Beat together.  Add:
2 1/4  c. flour		1  tsp.  gr. ginger
2  tsp. baking soda		1/2  tsp. cloves
1  tsp. gr. cinamon		1/4  tsp. salt
Mix.  Chill. Roll into balls. Roll in sugar.  Bake on greased pan at                               375 for 10 - 12 min.


		SOFT JUMBLES                          Winifred Comfort

1  c. shortening		1  tsp. baking powder
2  c. sugar		1  tsp. salt	 
2  eggs			1  c. sour milk                                                              3 3/4  c. flour		2  tsp.  vanilla		
1  tsp.  soda 

Cream shortening;  add sugar gradually.  Add eggs & beat.  Stift dry ingredients and add alternately with sour milk.  Drop on greased cookie sheet.  Bake at  
400 for 12 - 15 min.  

(Note:  Grandma Comfort topped cookies with chocolate chips, raisins, cinnamon red hearts,  or coconut).


		SNICKERDOODLES

Mix together thoroughly:
1  c. shortening
1 1/2  c. sugar
2  eggs
Sift together and stir in:
2 3/4  c. flour
2  tsp. cream of tartar
1  tsp. soda
 Chill dough. Roll into balls the size of small walnuts. Roll into mixture of 2 T. sugar and 2 tsp. cinnamon.  Place about 2 inches apart on ungreases baking sheet.  Bake until lightly brown...but still soft. (These cookies puff up at  first...then flatten out with crinkled tops).  bake at 400 for 8 - 10 min. Yield:  5 dozen 2 in. cookies.