Grandma Anderson's Gingerbread Cookies

1 1/2 C. Shortening
2 C. Sugar
2 Eggs
1/2 C. Molasses
Pinch of salt
4 C. Flour
4 tsp. Soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger

Cream sugar and shortening.  Then add eggs, molasses and salt.  In a seperate bowl mix all dry ingredients together then gradually add to the creamed mixture.

Roll dough into small balls then coat in sugar.  Bake at 350 degrees for 8-10 minutes.

Peanut Butter Blossoms

Ingredients:
1/2 cup shortening

1/2 cup peanut butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 eggs

2 tablespoons milk

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup white sugar for decoration

1 (9 ounce) bag milk chocolate candy

kisses, unwrapped

Directions

1.  Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2.  In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

3.  Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

http://allrecipes.com/Recipe/Peanut-Blossoms-II/Detail.aspx?scale=42&ismetric=0