Fudge Cookies An Heirloom Recipe From My Family

Steps:

• 1. Preheat oven to 350 degrees. Pour all ingredients into a bowl and mix by hand (all at once). (In other words, do not cream sugar and shortening first.)
• 2. Place in greased and floured 13 X 9 metal pan, and bake in 350 degree preheated oven for about 30 minutes.
• 3. Note: I remember when we made these with lard that the tops of the fudge cookies would crackle much like the ground does after a heavy rain and pieces of the ground crack and turn loose from the rest of the ground. I loved these crackly, crunchy flakes. It doesn't do quite the same thing (to the same extent) with Crisco, but they are still good. Now, that everyone worries about the type of fat consumed, lard is long gone from many people's pantries. I think if we worked physically like my maternal Grannie did, we could probably still consume lard (and her favorite--bacon grease). She lived to 99, had no cholestrol or blood pressure issues, and was happy.

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.