Snowflakes Cookie Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- beaten
  2        tablespoons  vegetable oil
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
  1 3/4           cups  all-purpose flour (1 3/4 to 2 cups)
                        Vegetable oil
                        Powdered sugar

Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl with spoon. Gradually stir in enough flour to make a very stiff dough. Turn onto lightly floured surface. Knead 5 minutes.

Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of dough at a time as thin as possible on generously floured surface, turning dough frequently to prevent sticking. (Dough will bounce back; continue rolling until it stays stretched out.)

Cut dough into 3-inch squares, hexagons or circles, using pastry wheel, knife or cookie cutter. Fold pieces into fourths. Cut random designs into edges.* Open folded dough. Fry 2 or 3 opened dough pieces at a time about 30 seconds or until light brown. Turn quickly and fry about 30 seconds or until light brown on other side. Drain on paper towels. Cool completely. Sprinkle with powdered sugar just before serving.

*Cut all pieces before starting to fry, placing them on lightly floured
surface.

Soft Molasses Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  butter or margarine -- softened
     1/2           cup  shortening
     3/4           cup  sour cream
     1/2           cup  light or dark molasses
  1                     egg
  3               cups  all-purpose flour
  1 1/2      teaspoons  baking soda
  1           teaspoon  ground ginger
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt
                        Sugar, if desired

Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour cream, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle sugar over cookies while still warm.