Jack Janson

Sugar Cookies


½ cup shortening

½ teaspoon salt

1 teaspoon grated lemon rind

1 cup sugar

1 egg, unbeaten

2 tablespoons milk

2 cups sifted Gold Medal Flour

1 teaspoon baking powder



  1.  Blend together shortening, salt, grated lemon rind, and sugar.
  2. Beat in egg, unbeaten and milk.
  3. Stir in sifted Gold Medal Flour and baking powder.
  4. Drop by rounded teaspoons on lightly greased baking sheet.
  5. Grease bottom of a glass. Dip glass in sugar and flatten each cookie.
  6. Sprinkle cookies with nutmeg and bake for 8 to 10 minutes, until light golden.
  7. Cool on a rack.


Makes about 3 dozen cookies

Chocolate Frosting

cup margarine or butter, softened

2 ounces unsweetened chocolate, melted and cooled

2 cups powdered sugar

1 ½ teaspoon vanilla

About 2 tablespoons milk


  1. Mix margarine and chocolate in medium bowl.
  2. Stir in powdered sugar.
  3. Beat in vanilla and milk until smooth and of spreading consistency.

Adding The Toppings


3 dozen cookies

1 small bowl of icing

About 36 Reese’s Peanut Butter Cups

About 72 Reese’s Pieces


  1. Use a toothpick to put a small amount of frosting in the center of the cookie.
  2. Take 1 Reese’s Peanut Butter Cup and put in on the icing.
  3. Use the toothpick to spread a small amount of frosting on one side of the Reese’s Peanut Butter Cup.
  4. Stick 2 Reese’s Pieces on the side with frosting.
  5. Use the toothpick to design 8 legs around the cookie.