1/2 cup (125 mL) Golden Crisco Shortening  
1 package (4 oz/125g) cream cheese, softened  
1 tbsp (15 mL) milk  
1 cup (250 mL) granulated sugar  
1/2 tsp (2 mL) vanilla  
1 cup (250 mL) all-purpose flour  
1/2 cup (125mL) chopped pecans  
  
1. Heat oven to 375°F (190°C).  
2. Cream Golden Crisco Shortening, cream cheese and milk in medium bowl at medium  
speed of electric mixer until well blended. Beat in sugar and vanilla. Mix in flour. Stir in  
nuts. Drop level measuring tablespoonfuls (15 mL) of dough 2 inches  
(5 cm) apart onto ungreased baking sheet.  
3. Bake at 375°F (190°C) for 10 minutes. Remove to cooling rack.  
Hint: To soften cream cheese quickly, wrap in waxed paper and microwave on low power 
for a few seconds.  
Makes 3 dozen 2 inch (5 cm) cookies  
Preparation Time: 15 minutes  
Baking Time: 10 minutes  
Lemon or orange variation: Add 1/2 teaspoon (2 mL) grated lemon or orange peel to dough.  
~ 
Jelly Bean Cookies  

¼ cup flour  
¼ tsp salt  
3 beaten eggs  
1 cup sugar  
¾ cup jelly beans -- cut in half (or teeny ones)  
1 tsp baking powder  
1 cup blanched almonds -- finely chopped  

Preheat oven to 300°. Sift flour, sugar, baking powder and salt in bowl. Stir in remaining 
ingredients. Turn mix into greased jellyroll pan. Spread evenly (mix will be thick). Bake  
for 25-30 min or until golden. Turn out of pan to cool. When cool, break in pieces or cut 
in squares and roll in powdered sugar.  
 ~  
Gingerbread Easter Bunny Cookies  
  
      Yield: 1 servings  
  
    1/4 c  margarine  
    1/2 c  brown sugar  
    1/2 c  dark molasses  
    3 1/2 c  flour  
    1 ts baking soda  
    1/4 ts cloves  
    1/2 ts cinnamon  
    1 ts ginger  
    1/2 ts salt  
    1/4 c  water  
  
Preheat oven to 350 degrees.  
Blend the margarine and sugar until creamy, then beat in the molasses.  
Sift together the flour, baking soda, cloves, cinnamon, and ginger.  
Add the dry ingredients to the margarine mixture in three parts alternating with the water.  
The dough will be stiff; you may need to work in the last third of the flour with your hands.  
Roll the dough to any thickness you like, directly onto a nonstick cookie sheet; then cut 
out bunny rabbits with a cookie cutter.  
Bake for 8 minutes or longer, depending on their thickness. When done, the dough should 
spring back when pressed.  
 ~  
Chocolate Fudge Eggs  
  
Serving Size : 24  
  
1/4 pound Butter -- melted  
2 packages (3 5/8 oz ea)choc pudding mx  
1/2 cupMilk  
1 pound Confectioners' sugar  
1 teaspoon Vanilla  
8 ouncesDipping chocolate  

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring 
constantly.Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough  
to handle, shape into eggs and place on wax paper-lined tray. Chill until firm. Melt chocolate. 
Dip cooled eggs.Place on wax paper. Let stand until coating hardens. Makes 2 ½ lb of filling  
 ~  
BRAIDED EASTER BREAD  

Serving this classic  
bread on Easter is a  
wonderful way to start  
an annual tradition.  

2 pkgs. dry yeast  
1/2 cup warm water  
1/2 cup butter  
3/4 cup milk  
1/2 cup sugar  
2 eggs, lightly beaten  
1 1/2 tsp. salt  
5 cups all-purpose flour  
6 soft-boiled, dyed eggs (nontoxic dyes only)  
1 egg  
1 tsp. water  

In a large mixing bowl, dissolve the yeast in the warm  
water. Meanwhile, melt the butter in a saucepan, add  
the milk and heat until just warm. Pour the mixture into  
the bowl with the yeast. Add the sugar, eggs and salt,  
and stir well. Mix in the flour, one cup at a time, until a  
soft dough is formed. Turn the dough onto a floured  
surface, adding flour if the dough is too sticky to handle.  
Knead until it becomes elastic. Place it in a lightly oiled  
bowl, cover, and set in a warm, draft-free area until  
doubled in size (about 1 hour).  

Punch down the dough. Divide it into three equal parts  
and roll each piece into a 20-inch-long strand. Lay the  
strands side by side and gently braid them. (To avoid  
tearing the dough, braid from the middle out to an end;  
repeat with the other side.) Place the woven dough in a  
wreath shape on a greased cookie sheet, tucking the  
ends under. Sink the eggs into the dough. Cover and let  
rise until double in size. Beat 1 egg with 1 teaspoon  
water and brush the wash over the dough. Bake in a  
preheated 350-degree oven for 25 minutes or until  
golden brown.