Butterscotch Oatmeal Crinkles Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  packed brown sugar
     1/2           cup  butter or margarine -- softened
     1/2           cup  shortening
  1           teaspoon  vanilla
  2                     eggs
  2 1/4           cups  all-purpose flour
  2               cups  old-fashioned or quick-cooking oats
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  granulated or powdered sugar

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

Candy Corn Shortbread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter or margarine -- softened
     1/4           cup  sugar
  2               cups  all-purpose flour
                        Yellow food color
                        Red food color

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough. Leave remaining part dough plain.

Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches. Place yellow rectangle centered on orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow rectangle. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set.
Remove from cookie sheet to wire rack.

Stack dough so that the orange rectangle is on the bottom and the
uncolored roll of dough is on top.