Nancys Dishpan Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream brown sugar, shortening, melted chocolate, egg and buttermilk.
• Add dry ingredients and beat until smooth.
• Drop onto greased cookie sheet and bake for 12 to 15 minutes. Ice with Chocolate Cookie Buttercream Frosting when still warm but not hot.

Steps:

• 1. For Ice Cream Dough: Mix flour and butter until crumbled. Add ice cream and mix until dough forms. Form into ball and wrap in plastic wrap and refrigerate over night.
• 2. For Regular Dough: Mix flour, baking powder, and salt.Blend in butter and Crisco. Add sugar and mix well. Make a hole in center and add eggs, vanilla and milk. Beat this with a fork, then mix to a stiff dough. Form dough into a ball. Wrap in waxed paper and chill.
• 3. Poppy seed Filling: 1 lb. ground poppy seed 2 cup sugar 1 teaspoon vanilla Milk Mix all ingredients adding enough milk to make a paste. This should be spreadable.
• 4. Walnut Filling: 1 lb crushed walnuts or pecans 1 tsp vanilla honey Mix all ingrediants adding honey till you make a paste. This should be spreadable
• 5. Regardless of dough you are using, roll dough to about 1/8 inch thick. Cut circles with cookie cutter or large mouthed glass. Spread the dough rounds with filling and roll from one side to the other, like a jelly roll. Place on ungreased cookie sheet, seam side down. For Ice cream dough: Bake at 350 for 20 minutes or until lightly browned For regular dough: Bake at 375 for 10 to 12 minutes or until lightly browned Remove and roll in granulated sugar while still warm

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
• Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Steps:

• heat oven to 375. Grease cokie sheets. Cream shortning and sugar. blend in eggs and vanilla. Combine flour, oats, salt and cinnamon. add gradually to creamed mix. Stir in chips and nuts. Drop 3 inches apart on cookie sheets. bake for 12 to 15 minutes. Cool.

Steps:

• Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes.
• Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar.
• 3 cups oatmeal (quick oats work best).
• 1 cup all purpose flour.
• 1 cup oat flour.
• 1/4 tsp salt 1/2 tsp baking soda.
• Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky.
• (note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.).
• Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack.
• This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp.
• Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons.
• See you in TX next year!
• Nancy Nieser.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Combine oil and brown sugar in a very large bowl or dishpan.
• Add remaining ingredients in the order given, mixing well after each addition.
• Drop by spoonfuls onto ungreased cookie sheet; flatten slightly.
• Bake at 325° for 10 to 15 minutes, or until golden brown.