Cream together the first 4 ingredients. Fold in the egg and beat. Sift together flour, soda and salt. Add this mixture to the creamed ingredients. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 7-10 minutes.

From the kitchen of Ella Meyer

Beat egg whites until stiff. Slowly add powdered sugar. Fold in crackers, chocolate chips and coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Optional: Can put green or red food coloring in for Christmas.

From the kitchen of Ella Meyer

2 C. sifted all purpose flour
3/4 t. baking soda
1 t. cream of tartar
1/4 t. salt
1 C. powdered sugar
1/2 C. butter
1/2 C. vegetable shortening
1 egg
1 t. vanilla

Sift dry ingredients into a large bowl of a electric mixer. Add butter and vegetable shortening. Mix at low speed until mixture resembles course crumbs. Blend in egg and vanilla. Mix only until blended. Shape into 1 inch balls. Dough is fairly soft. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake about 12 minutes at 350 degrees.

From the kitchen of Ella Meyer

Cream margarine and sugars together. Add egg and vanilla and mix until smooth. Sift dry ingedients. Stir in oats, cornflakes and coconut. Drop by teaspoon on greased cookie sheet. Bake at 325 degrees for 12-15 minutes. Makes 5 dozen.

From the kitchen of Ella Meyer

1 C. white sugar
1 C. brown sugar
1 C. shortening
2 eggs
1/2 C. molasses
1 t. cinnamon
1 t. ginger
1/2 t. salt
2 t. baking soda
4 1/2 C. flour sifted
1/2 C. sour milk or hot water

Cream shortening and sugars and then add eggs.  Mix soda in with molasses and sour milk and add to sugar mixture.  Add flour and spices and chill dough.  Bake at 350 degrees for about 10 minutes. (Personal note: I made these yesterday and made them into 1 inch balls, rolled them in sugar and baked about 12-13 min.)

From the kitchen of Ella Meyer

2 1/4 C. flour or a little more
2 t. baking soda
1/4 t. salt
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1 C. brown sugar, firmly packed
3/4 C. shortening
1/3 C. molasses
1 egg

Spoon flour (not sifted) into cup. Level off and pour measured flour on wax paper. Add baking soda, salt and spices to flour. Stir well to blend. Cream sugar, shortening, molasses and eggs. Add dry ingredients to cream mixture. Mix well. Shape into 1 inch balls and roll in sugar. Bake on an ungreased baking sheet for 12-15 minutes at 350 degrees.

From the kitchen of Ella Meyer

Mix shortening, Jello, eggs and sugar. Blend in dry ingredients. Roll dough in 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of tumbler dipped in sugar. These cookies look pretty on a tray with other cookies as they take on the color of the Jello used. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.

Thank you to Teresa Leithold for contributing this recipe.

Combine all ingredients. Drop from teaspoon onto a cookie sheet. Bake at 350 degrees.

From the kitchen of Ella Meyer

1 C. shortening
1 C. brown sugar
1 C. sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. salt
1 t. soda
3 C. quick cooking oatmeal
1/2 C. chopped nuts

Cream sugar and shortening. Add eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Shape into rolls and chill overnite in the refrigerator. Slice 1/4 inch thick. Bake on ungreased cookie sheet for 10 minutes.

From the kitchen of Ella Meyer

Blend first 3 ingredients. Add rest of ingredients and mix well. Roll in little balls and flatten with a fork. Bake at 350 degrees until slightly browned.

From the kitchen of Ella Meyer