Cookies are a part of our past and present. They are so easy to make and bake, and when time is short there are excellent packaged cookie mixes to turn to -- capable of almost infinite variations. Occassionally you’ll enjoy mixing up a batch of your own.

We offer these delicious cookies for you this month, including my favorite Peanut Butter Cookies, Refrigerator Cookies and Molasses Walnut Cookies. Enjoy!

Peanut Butter Cookies
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup shortening
1 cup sugar
1/2 cup peanut butter
2 eggs, beaten
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup seedless raisins
3/4 cup rolled oats

Mix and sift flour, salt, baking soda and cinnamon. Beat shortening until creamy. Add sugar gradually, continuing to beat. Add peanut butter. Blend well. Stir in eggs, milk and vanilla. Mix well. Add dry ingredients and mix well. Fold in raisins and oats. Cover and chill for 1 hour.

Preheat oven to 350 degrees. Drop dough by teaspoons on ungreased baking sheet about 2 inches apart. Bake 15 minutes or until brown.

Makes about 48 cookies.

Refrigerator Cookies
1 egg
1 cup brown sugar
1/2 cup shortening, melted
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped pecans or
other nuts
1/2 teaspoon vanilla extract
Beat egg. Add brown sugar and
shortening. Mix and sift flour, baking powder and salt. Add finely chopped nuts and vanilla. Mix well. Shape in roll 2 inches in diameter and wrap in waxed paper. Chill until firm. Slice thin. Bake in preheated oven at 375 degrees on an ungreased cookie sheet for 5 minutes or until brown.

Makes about 48 cookies.

Molasses Walnut Cookies
3 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup molasses
3 tablespoons water
2 eggs, well beaten
1/2 cup chopped walnuts or
other nuts

Mix and sift flour, salt and baking soda and set aside. Beat shortening until creamy. Add sugar gradually. Continue beating until light. Stir in molasses and water. Add eggs, beat well. Add flour mixture and nuts to egg mixture and mix well. Cover and chill for 2 hours. Set oven for 400 degrees. Drop dough by tablespoons on greased baking sheet, 2 inches apart. Bake 10 to 12 minutes.

Makes about 5 dozen cookies.