Emily’s Pumpkin Chocolate Chip Cookies From: Emily Anderson

Emily’s Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. In a large bowl cream together shortening and sugar until fluffy. Beat in the egg, then stir in canned pumpkin and vanilla. In a seperate bowl combine the dry ingredients except for the walnuts and chocolate chips. Mix well, then stir into the wet mixture. Stir in walnuts and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet and bake for 15-16 minutes or until light brown. Cool on wire racks.

Rolo Cookies From Crystal Ashton

Rolo Cookies
From the Kitchen of Crystal Ashton

1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3/4 cup baking cocoa
2 1/2 cups flour
1 bag rolo candies

Cream together margarine and both sugars. Add eggs and vanilla and beat until creamy. Add baking soda, cocoa and flour to cream mixture. Scrape dough off sides of bowl and wrap in plastic wrap. Cool in fridge for at least 30 minutes to one hour (makes the dough much easier to handle). When dough is chilled, take one tablespoon of dough and roll around one rolo. Roll the cookie in sugar and place on a greased baking sheet. Bake at 375 degrees for 7-10 minutes. You can tell the cookies are done when they have completely flattened and you cannot see the outline of the rolo candy any longer.


Note: Buy the rolo candies at the register in the “rolls”. This way you will not have to unwrap each individual piece of candy. You will need about six rolls.