THE LOGGER'S LUNCH BOX

From the time my Dad came home from WWII he kept a garden, and worked in the woods, and for the years before I was born, Dad and  Mom worked in the logging camps in North Idaho. 
About the time I was born, the camps had closed and had given way to travel to and from the wood in the 'crummys', a term that evolved from the bedrolls logger's kept at camp to the transportation to and from the job site.
It was then  Dad started carrying a lunch pail and thermos, generously packed with fat sandwiches, cookies, a  small jar of home canned fruit, or fresh fruit and whatever else was good and seemed right for snacks. And ALWAYS when Dad's work day was over and he came home there was treat left in the lunch pail for me! I loved opening that lunch pail to see what was left.

Mom's tried and true cookie recipes will never be changed.  But I am adventurous baker ever searching for new recipes, ideas and flavors.
This recipe was born from and idea, a can of soda and a tribute to a proud group of men that worked hard, played hard and ate heartily!


THE LOGGER'S LUNCH BOX COOKIES

Pre-heat oven to 350 degrees

2 oranges
1 cup shortening
1 cup white sugar
1 cup brown sugar
2  large eggs
1 teaspoon vanilla
1 cup all purpose flour
1 cup oat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups quick oats
1 cup coconut
1 cup dried cranberries

Zest both oranges, being careful not to zest the 'pith' or white part of the peel.
Juice both oranges and put in small sauce pan. Add the cranberries and simmer over low heat until cranberries are plump. Drain and cool for 10-15 minutes.
Creme the shortening, sugars and vanilla until mixture looks like wet sand.
Add eggs one at a time until well blended.
Add the vanilla.
In a separate bowl, combine the all purpose flour, oat flour, salt, baking powder and soda. Rough sift to combine.
Add to wet ingredients and mix well.
Add oatmeal, coconut, and cranberries and mix to combine.
Add orange zest and stir.

Drop by walnut sized balls on lightly greased cookies sheets and bake for 15-20 minutes until light brown. Do not overbake.

THE PEANUT BUTTER COOKIES

This is one of the first cookies I learned to bake.

The good ol', all American peanut butter cookie!

I remember the anticipation while waiting, as Mom rolled the little balls of cookie dough between her hands and placed it on the cookie sheet.

I couldn't wait to take a fork and press the crisscross pattern in the cookie. This design makes peanut butter cookies distinctive and the cookie can be identified by sight from across the kitchen!

I have tried several recipes, but I have found that time and again this simple set of ingredients make a great cookie and that after 50 or 60 years of untold batches baked, this recipe has withstood the test of taste and time.

Pre-heat oven to 350 degrees.

1 cup packed brown sugar

1 cup white sugar

1 cup shortening (I use butter flavored Crisco)

2 eggs

1 cup peanut butter (I use Jif)

2 1/2 cups all purpose four

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla

1/4 cup granulated sugar

Cream together brown sugar, white sugar, shortening. Add eggs separately beating well after each addition. Add vanilla. Add peanut butter and blend well.

Measure flour into a separate bowl. Add soda and salt and sift once to blend.

Add by spoonfuls to the wet batter, mixing well after each addition.

With about a tablespoon of dough, roll into a ball and place on cookie sheet. With a fork dampened with water, dip into 1/4 cup of sugar and press into cookie, making a crisscross pattern. Bake 9-11 minutes. Don't over bake! You want this cookie crisp on the outside and chewy on the inside!

Cool on a cookie sheet or get yourself a tall glass of milk and dunk away while still warm!