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Peppermint-Nuts Chocolate Chip Cookies

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Recipe Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, softened
1/3 cup shortening
1 tsp vanilla
1 egg
1-1/2cups all-purpose flour or whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts
1/3 cup crushed hard peppermint candies
6 oz. semisweet chocolate chips

Cooking Procedures

Preheat oven to 375?F. Mix sugars, margarine, shortening, vanilla, and egg in bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool on wire rack. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ing dish and add sugar, salt, milk, cocoanut and cinnamon. Let it stand one-half hour, or place at once in a moderate oven and bake slowly two or three hours, until rice is done and pudding is about two-thirds its original volume. The first crusts should be turned under to prevent burning. Remove from the oven before the milk has all boiled away and serve from baking dish when cold. If baked slowly this pudding should be creamy when cold. Mrs. Carl L. A. Schmidt. HONEY RICE PUDDING

© 2010