Makes approximately 5 dozen cookies, depending on size
Grandma Beryl's Over Night Cookies
1 cup brown sugar
1 cup white sugar
1 ½ cups shortening, melted
3 eggs, well beaten
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
4 ½ cups flour
1 cup nuts (whichever you prefer), chopped well
In a bowl, stir sugars and shortening together; add well beaten eggs. In a separate bowl, mix together flour, baking soda, and spices, then stir in the nuts. Add the dry ingredients to the wet ingredients and mix well.
Grandma Hattie's Over Night Cookies
2 cups brown sugar
1 cup shortening or butter, room temperature (LS: shortening will give you a crisper cookie)
2 eggs
1 teaspoon baking soda
3 ½ cups flour
1 teaspoon vanilla
1 cup nuts, chopped
In a bowl, cream together the sugar and shortening, then add the eggs and the vanilla and beat well. In a separate bowl, mix the flour and baking soda together; stir in the nuts. Add the dry ingredients to the wet ingredients and mix together.
For both cookies:
Mold the cookie dough into long rolls about 2 inches thick; they can be as “round” as you like. Wrap in wax paper and chill. Take out of the frig and slice about ¼- to ½-inch thick. Place on a cookie sheet and bake for 10-12 minutes at 350F°.
LS: To show loyalty to both Grandmas, I actually use Grandma Hattie's ingredients but add Grandma Beryl’s spices. I have also rolled the dough “logs” in toasted finely chopped nuts before cutting and baking.
