Scottish Shortbread

1 lb butter
4 cups sifted flour
1 cup sugar

Cream sugar and butter, add flour a little at a time. Spread in a round cake pan. Prick the top of the cookies with a fork. Bake 15 minutes.

Snickerdoodles

1 cup butter
1 1/2 cup sugar
2 eggs
2 1/2 cup flour
1 tsp cream of tarter
1 tsp soda
1/2 tsp salt
1 tsp vanilla
1 tsp lemon juice

Mix butter, sugar and eggs well. Then add dry ingredients. Chill well and roll into balls. Roll balls in cinnamon and sugar. Bake at 350 for 10 minutes.

Peanut Butter Crisscross

1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 beaten eggs
1 cup peanut butter
2 cups flour
1 cup oats
2 tsp soda
1/4 tsp salt

Cream butter and sugars. Add vanilla and eggs. Add peanut butter Beat until fluffy. Sift together dry ingredients and stir in. Foll in granulated sugar. Squash with fork. Bake at 350, 8-9 minutes

Peanut Butter Cookies

1/2 cup softened butter
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 cup flour
1/2 cup oats
1/2 tsp baking powder
3/4 tsp soda
1/4 tsp salt

Cream butter and sugars. Add peanut butter and egg, mix well. Sift together dry ingredients and mix in additions. Roll into walnut sized balls and flatten with a fork dipped in sugar. Bake at 375 for 8-10 minutes

Porcupine Meatballs

Mix 1/4 can tomato soup with 1 lb ground beef, 1/4 cup uncooked rice, 1 egg (slightly beaten), 1/4 cup minced onion, 1 Tbs minced parsley, 1 tsp salt. Shape into balls about 1 1/2 inch diameter. (about 16) Brown in butter with 1 clove minced garlic. Blend in remaining can of soup and 1 cup water. Cover and simmer about 40 minutes or until rice is tender. Stirring occasionally. Serves 4 with rice.