• 3 cups flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 cup butter or margarine (softened)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg, beaten (See no-egg Substitute)
• 1/2 cup molasses
• 1 teaspoon vanilla

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*no-egg substitute :
1 teaspoon yeast
1 teaspoon baking powder
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Directions:

Sift dry ingredients together. In large bowl, beat butter and sugars until smooth. Add egg, molasses, and vanilla. Beat until well mixed. Add dry ingredients a little at a time. Make dough into a ball, cover with plastic wrap, and chill for 1 hour. Preheat oven to 350 degrees. Roll out dough 1/8″ to 1/4″ thick. Cut cookies. Bake on ungreased cookie sheet 8 to 10 minutes until almost firm. Do not overcook if you want them to stay soft.

Ingredients:

• 1/2 cup shortening
• 1 cup granulated sugar
• 1 cup unsweetened applesauce
• 1 teaspoon baking soda
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup chopped raisins
• 3/4 cup chopped nuts
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Directions:

Cream shortening and sugar together. Add applesauce and blend into mixture. Sift flour. Add baking soda, salt and spices to flour. Sift again. Add sifted dry ingredients to shortening and stir until smooth. Add raisins and nuts. Drop onto a greased baking sheet spacing approximately 2 inches apart. Bake at 375 degrees for approximately 12 minutes.

Ingredients:

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions:

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

• 2 cups butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 4 cups of flour

Directions:

Bring butter to room temperature. Preheat oven to 300 degrees. Cream the butter until it is the consistency of whipped cream. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into shape desired with cookie cutter. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned. Keep your on eye on them, shortbread burns really fast.